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Water-based meat-flavor essence prepared from hydrolyzed vegetable protein and method for preparing water-based meat-flavor essence

A technology for hydrolyzing vegetable protein and meat flavor, which is applied in the fields of food science, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of complex formula and production process, inconvenient use, and insufficiently pure flavor. To achieve the effect of simple formula and production process, convenient use and delicious taste

Active Publication Date: 2016-04-20
广东味霸味业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide a water-based meat flavor prepared from hydrolyzed vegetable protein and a method thereof, which can effectively solve the inconvenience of using the existing pasty meat flavor and Its formula and production process are complicated, and the fragrance is not pure enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A water-based meat flavor prepared by hydrolyzing vegetable protein, which is composed of the following raw materials in parts by weight: 80 parts of propylene glycol; 10 parts of lean animal meat; 15 parts of animal oil; 2 parts of furanone; 0.3 parts of 4-methyl-5-hydroxyethylthiazole 0.4 parts of 3-mercapto-2-butanone; 0.6 parts of ethyl maltol; 0.1 parts of 3-methylthiopropanol; 4 parts of hydrolyzed vegetable protein; 2 parts of cinnamon powder; 30 parts of purified water. The animal lean meat is pork lean meat, and the animal oil is lard.

[0058] A method for water-based meat flavor prepared by hydrolyzing vegetable protein, comprising the following steps:

[0059] (1) Pulverize the lean animal meat in the above parts by weight in a pulverizer, then grind the pulverized mixture, and add the animal oil in the above parts by weight during the grinding process;

[0060] (2) React the hydrolyzed vegetable protein, cinnamon powder, purified water and the grinding mix...

Embodiment 2

[0064] A water-based meat flavor prepared by hydrolyzing vegetable protein, which is composed of the following raw materials in parts by weight: 90 parts of propylene glycol; 20 parts of lean animal meat; 25 parts of animal oil; 5 parts of furanone; 0.6 parts of 4-methyl-5-hydroxyethylthiazole 0.8 parts of 3-mercapto-2-butanone; 1 part of ethyl maltol; 0.4 parts of 3-methylthiopropanol; 8 parts of hydrolyzed vegetable protein; 5 parts of cinnamon powder; 50 parts of purified water. The animal lean meat is pork lean meat, and the animal oil is lard.

[0065] A method for water-based meat flavor prepared by hydrolyzing vegetable protein, comprising the following steps:

[0066] (1) Pulverize the lean animal meat in the above parts by weight in a pulverizer, then grind the pulverized mixture, and add the animal oil in the above parts by weight during the grinding process;

[0067] (2) React the hydrolyzed vegetable protein, cinnamon powder, purified water and the grinding mixtur...

Embodiment 3

[0071]A water-based meat flavor prepared by hydrolyzing vegetable protein, which is composed of the following raw materials in parts by weight: 85 parts of propylene glycol; 15 parts of lean animal meat; 20 parts of animal oil; 3.5 parts of furanone; 0.45 parts of 4-methyl-5-hydroxyethylthiazole 0.6 parts of 3-mercapto-2-butanone; 0.8 parts of ethyl maltol; 0.25 parts of 3-methylthiopropanol; 6 parts of hydrolyzed vegetable protein; 3.5 parts of cinnamon powder; 40 parts of purified water. The animal lean meat is pork lean meat, and the animal oil is lard.

[0072] A method for water-based meat flavor prepared by hydrolyzing vegetable protein, comprising the following steps:

[0073] (1) Pulverize the lean animal meat in the above parts by weight in a pulverizer, then grind the pulverized mixture, and add the animal oil in the above parts by weight during the grinding process;

[0074] (2) React the hydrolyzed vegetable protein, cinnamon powder, purified water and the grindin...

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Abstract

The invention discloses water-based meat-flavor essence prepared from hydrolyzed vegetable protein and a method for preparing the water-based meat-flavor essence. The water-based meat-flavor essence comprises raw materials in parts by weight as follows: 80-90 parts of propylene glycol, 10-20 parts of animal lean meat, 15-25 parts of animal oil, 2-5 parts of furanone, 0.3-0.6 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4-0.8 parts of 3-mercapto-2-butanone, 0.6-1 part of ethyl maltol, 0.1-0.4 parts of 3-methylthio-propanol, 4-8 parts of hydrolyzed vegetable protein, 2-5 parts of cinnamon powder and 30-50 parts of pure water. The water-based meat-flavor essence prepared with a specific formula and the method is poured and used by a user conveniently, adopts the simple formula and a simple production process, has strong bone and meat flavor, mellow and full fragrance and natural and pure taste, contains few chemical additives, tastes delicious, meets the popular taste, can be widely applied to flavoring and seasoning of various foods, and can endow various foods with purer and stronger natural bone and meat flavor.

Description

technical field [0001] The invention relates to the technology in the field of flavor, in particular to a water-based meat flavor prepared by hydrolyzing vegetable protein and a method thereof. Background technique [0002] With the change of food structure and the vigorous development of tourism, the convenience food industry has also developed rapidly. Returning to nature and seeking green food has become the trend of the times for the development of the convenience industry. Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in the flavoring and flavoring of convenience foods, puffed foods and meat products. Therefore, the aroma and taste of meat flavors have attracted more and more attention. [0003] However, the current meat flavors are in the form of paste, which is inconvenient to use, and its formula and production process are complicated, and the fragrance is not pure enough. Contents of the invention [0004] In vie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 叶泰锋
Owner 广东味霸味业科技有限公司
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