Preserved meat essential oil and preparation method thereof

A technology of bacon and essential oils, applied in the direction of essential oils/spices, fat production, etc., can solve the problems of lack of solubility, low extraction efficiency, and no patent publications have been found, and achieve the effect of natural flavor

Active Publication Date: 2015-12-23
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But due to the supercritical CO 2 It is ideal for extracting compounds with low molecular weight, low polarity, lipophilicity and low boiling point due to its non-polarity and small relative molecular mass, but it lacks sufficient extraction capacity for compounds with strong polarity and large relative molecular mass. Solubility, so the extraction efficiency is not high
[0004] Supercritical CO 2 Extraction technology can obtain most of the flavor substances in bacon, ensuring the pure, natural and full flavor of the product, but the extraction rate of flavor substances with strong polarity and relatively large molecular weight in bacon is low
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Preserved meat essential oil and preparation method thereof
  • Preserved meat essential oil and preparation method thereof
  • Preserved meat essential oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of bacon essential oil, its composition and percentage by weight are shown in Table 1:

[0029] The raw material formula table of table 1 embodiment 1

[0030]

[0031]

[0032] The preparation method of above-mentioned bacon essential oil, the steps are as follows:

[0033] Dilute the raw materials of items 1-14 in Table 1 except item 15 first-grade soybean oil with first-grade soybean oil to the corresponding mass concentrations in Table 1, and after the dilution is completed, according to the weight of each dilution described in Table 1 The addition amount of the percentage is combined, and finally use first grade soybean oil as solvent to match enough 100% to obtain the finished product of bacon essential oil;

[0034] Among them, item 1 bacon CO 2 The preparation method of the extract is as follows: diced bacon into small pieces of 0.5×0.5cm, mixed evenly according to the ratio of Sichuan-style bacon: Hunan bacon: Cantonese-style bacon=5:4:1, and add...

Embodiment 2

[0037] A kind of bacon essential oil, its composition and percentage by weight are shown in Table 2:

[0038] The raw material formula of table 2 embodiment 1 is shown in table 2

[0039]

[0040] The preparation method of above-mentioned bacon essential oil, the steps are as follows:

[0041] Dilute the raw materials of items 1-14 in Table 1 except item 15 first-grade soybean oil with first-grade soybean oil to the corresponding mass concentrations in Table 1, and after the dilution is completed, according to the weight of each dilution described in Table 1 The addition amount of the percentage is combined, and finally use first grade soybean oil as solvent to match enough 100% to obtain the finished product of bacon essential oil;

[0042] Among them, item 1 bacon CO 2 The preparation method of the extract is as follows: diced bacon into small pieces of 0.5×0.5cm, mixed evenly according to the ratio of Sichuan-style bacon: Hunan bacon: Cantonese-style bacon=5:4:1, and a...

Embodiment 3

[0045] A kind of bacon essential oil, its composition and percentage by weight are shown in Table 2:

[0046] The raw material formula of table 2 embodiment 1 is shown in table 2

[0047]

[0048] The preparation method of above-mentioned bacon essential oil, the steps are as follows:

[0049] Dilute the raw materials of items 1-14 in Table 1 except item 15 first-grade soybean oil with first-grade soybean oil to the corresponding mass concentrations in Table 1, and after the dilution is completed, according to the weight of each dilution described in Table 1 The addition amount of the percentage is combined, and finally use first grade soybean oil as solvent to match enough 100% to obtain the finished product of bacon essential oil;

[0050] Among them, item 1 bacon CO 2 The preparation method of the extract is as follows: diced bacon into small pieces of 0.5×0.5cm, mixed evenly according to the ratio of Sichuan-style bacon: Hunan bacon: Cantonese-style bacon=5:4:1, and a...

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Abstract

The invention relates to preserved meat essential oil. The preserved meat essential oil is prepared from the following components in parts by mass: 30 to 50 parts of a preserved meat CO2 extract of which the mass concentration is 100 percent, 0.3 to 2.0 parts of 2-methyl-3-furanthiol of which the mass concentration is 1 percent, 0.2 to 1.8 parts of bi-(2-methyl-3-furyl) disulfide of which the mass concentration is 1 percent, 0.1 to 1.5 parts of 3-methylthio propionaldehyde of which the mass concentration is 1 percent, 0.1 to 1.0 part of 3-methylthio propanol of which the mass concentration is 1 percent, 0.1 to 2.0 parts of octanoic acid of which the mass concentration is 10 percent, 0.1 to 1.9 parts of decanoic acid of which the mass concentration is 10 percent, 0.01 to 1.0 part of acetic acid of which the mass concentration is 10 percent, 0.01 to 1.0 part of propionic acid of which the mass concentration is 10 percent, 0.01 to 2.0 parts of 2,5-dimethylpyrazine of which the mass concentration is 10 percent, 0.05 to 1.8 parts of 2-acetylpyrazine of which the mass concentration is 1 percent, 0.1 to 1.5 parts of furanone of which the mass concentration is 5 percent, 0.01 to 5.5 parts of ethyl maltol of which the mass concentration is 1 percent, 0.1 to 3.0 parts of smoke liquid of which the mass concentration is 100 percent, and first-grade bean oil of which the mass concentration is 100 percent. By combining three preserved meat flavors with the highest domestic consumption, a novel composite preserved meat flavor product is developed, and the requirements of different groups of people are met.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a bacon essential oil and a preparation method thereof. Background technique [0002] Bacon is a large traditional meat product in my country. It has a unique flavor and is widely favored. At present, the largest bacon in the domestic consumer market is Cantonese-style bacon, Sichuan-style bacon and Hunan bacon. Cantonese-style bacon is characterized by strict selection of ingredients, moderate fat and thinness, fine production, bright color, salty, sweet and refreshing. The skin of Hunan bacon is purple in sauce, the fat meat is light yellow, the meat is transparent, the lean meat is brown red, the aroma is strong, and it is not greasy to eat. Sichuan-style bacon has a bright color, yellow skin, red meat, milky white fat, rich waxy aroma, long salty and fresh taste, mellow taste, and tantalizing appetite. In my country, the production and consumption of bacon is huge, but due to ...

Claims

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Application Information

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IPC IPC(8): C11B9/00C11B9/02
Inventor 张志红李秉业李洪久张伟伟
Owner SHANDONG TIANBO FOOD INGREDIENTS
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