Method for producing dog flavoring agent by meat flavored formula model
A flavoring agent and model technology, applied in the field of thermochemical reactions, can solve problems to be studied and achieve good palatability and improved palatability
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[0023] The production of seasoning paste for dogs is mainly carried out in two steps: enzymatic hydrolysis reaction and Maillard reaction, and the specific steps are as follows:
[0024] (1) Chicken liver pretreatment: thaw the frozen chicken liver, wash it, and remove the non-chicken liver parts (such as: chicken gall and excess tissue). The above-mentioned treated chicken livers are pulverized through a colloid mill and then placed in a water bath at 80° C. to 90° C. for 10-20 minutes at a constant temperature. The obtained cooked chicken livers are ground into a slurry with a colloid mill and passed through a 70-100 mesh screen.
[0025] (2) Enzymolysis reaction: Mix 150-200g of the above-mentioned chicken liver pulp with 50-200g of water, add 0.5-1.5g of animal protease and 0.5-1.5g of flavor protease, and place in a water bath at 40-60°C for enzymolysis React for 2-4 hours.
[0026] (3) Maillard reaction: heat the above hydrolyzate to (100-120)±1°C, add D-xylose 10-25g, ...
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