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Essence with stewed rabbit flavor and preparation method of essence

A flavor and essence technology, which is applied in the field of food additives to achieve the effects of rich meat flavor, enhanced meat flavor and taste, and prominent characteristic aroma and fragrance.

Inactive Publication Date: 2014-12-10
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, essences with vivid fragrance are more and more popular among people. Among the meaty salty essences, there are more chicken essences, beef essences, pork essences, etc. on the market. Stewed rabbit flavor essence has not yet appeared. The purpose of this invention is to develop a new flavor essence, namely stewed rabbit flavor essence, to meet everyone's needs for different flavors of snack foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of rabbit meat hydrolyzate: comprise the steps:

[0020] Put 350g of washed and minced rabbit meat and 150g of distilled water into the reactor, add 0.5g of papain, stir for 5min, adjust the pH value to 6.0-7.2, heat up, the reaction temperature is 65℃ for 1h, and the enzyme After the hydrolysis, heat up to 90°C to inactivate the enzyme for 15 minutes, then cool down to 40°C after the end of the enzyme inactivation, let it stand at room temperature for 20 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate as the rabbit meat hydrolyzate.

Embodiment 2

[0022] A preparation method of stewed rabbit flavor essence, comprising the steps of:

[0023] In the reactor, add 60 g of rabbit meat hydrolyzate prepared in Example 1, 7 g of refined rabbit oil, 6 parts of yeast powder, 5 parts of plant hydrolyzed protein solution, 6 g of glucose, 1 g of cysteine, 1 g of proline, and methionine 0.5g, glycine 0.5g, VB1 1g, I+G 1g, scallion puree 3g, ginger puree 3g. Stir for 5 minutes to fully mix, then heat up, control the Maillard reaction at a reaction temperature of 100°C for 1 hour, then drop to 40°C after the reaction is over, let stand at room temperature for 15 minutes, then filter through a 40-mesh sieve, and the filtrate is stewed rabbit flavor essence.

Embodiment 3

[0025] A preparation method of stewed rabbit flavor essence, comprising the steps of:

[0026] 50g of rabbit meat hydrolyzate, 5g of refined rabbit oil, 5g of yeast powder, 5g of plant hydrolyzed protein solution, 6g of glucose, 6g of xylose, 1g of cysteine ​​hydrochloride, and Amino acid 2g, leucine 2g, glycine 1g, VB1 1g, I+G 1g, green onion puree 5g, ginger puree 5g. Stir for 10 minutes to fully mix, then heat up to control the Maillard reaction at a reaction temperature of 110°C for 1.5 hours, then drop to 50°C after the reaction is over, let stand at room temperature for 20 minutes, then filter through a 40-mesh sieve, and the filtrate is stewed Rabbit flavored essence.

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PUM

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Abstract

The invention relates to an essence with a stewed rabbit flavor and a preparation method of the essence. The essence with the stewed rabbit flavor is prepared from the following raw materials in parts by weight: 1-12 parts of revertose, 1-15 parts of amino acid, 20-70 parts of rabbit meat hydrolyzate, 3-10 parts of refined rabbit oil, 1-10 parts of yeast powder, 1-10 parts of hydrolyzed vegetable protein solution, 0.1-5 parts of VB1, 0.1-2 parts of I+G, 0-5 parts of smashed shallot and 0-5 parts of smashed ginger. The rabbit meat hydrolyzate is obtained after the rabbit meat is hydrolyzed by papain. The obtained essence with the stewed rabbit flavor has the advantages of being high in aroma and fragrance intensity, outstanding in characteristic aroma and fragrance, strong in meat fragrance and mellow in taste.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a stewed rabbit flavor essence with no miscellaneous taste, good natural feeling and strong characteristic flavor of stewed rabbit and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, essences with vivid fragrance are more and more popular among people. Among the meaty salty essences, there are more chicken essences, beef essences, pork essences, etc. on the market. Stewed rabbit flavor essence has not yet appeared. The purpose of this invention is to develop a new flavor essence, namely stewed rabbit flavor essence, to meet everyone's needs for different flavors of snack foods. Contents of the invention [0003] The purpose of the present invention is to provide a stewed rabbit flavor essence with no miscellaneous smell, good natural feeling and strong characteristic flavor of stewed rabbit and its preparati...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/21A23L27/26A23L29/30
Inventor 苗志伟
Owner TIANJIN CHUNFA BIO TECH GRP
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