Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Essence for mutton braised in brown sauce and preparation method of essence

A technology of braised mutton and essence, applied in the field of essence

Inactive Publication Date: 2019-03-01
TIANJIN CHUNFA BIO TECH GRP
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended braised mutton essence with strong aroma, mellow aroma and long-lasting fragrance, and at the same time solve the problems of aroma retention stability and heat resistance of braised mutton essence in food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Essence for mutton braised in brown sauce and preparation method of essence
  • Essence for mutton braised in brown sauce and preparation method of essence
  • Essence for mutton braised in brown sauce and preparation method of essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A braised mutton essence prepared from the following raw materials by mass percentage:

[0019]

[0020]

[0021] The preparation method of above-mentioned braised mutton oily essence, comprises the following steps:

[0022] Items 1-13 monomeric fragrance raw materials other than 14 items of first-grade soybean oil in Table 1 are diluted with first-grade soybean oil to their respective corresponding mass concentrations in Table 1, and after the dilution is completed, each diluent described in Table 1 is used. The addition amount of 100% by weight is combined, and finally, the first-grade soybean oil is used as the solvent to make up 100% to obtain the finished flavor product.

Embodiment 2

[0024] A braised mutton essence prepared from the following raw materials by mass percentage:

[0025]

[0026]

[0027] The preparation method of above-mentioned braised mutton oily essence, comprises the following steps:

[0028] Items 1-13 monomeric fragrance raw materials other than 14 items of first-grade soybean oil in Table 1 are diluted with first-grade soybean oil to their respective corresponding mass concentrations in Table 1, and after the dilution is completed, each diluent described in Table 1 is used. The addition amount of 100% by weight is combined, and finally, the first-grade soybean oil is used as the solvent to make up 100% to obtain the finished flavor product.

[0029] The samples of Examples 1 and 2 were subjected to sensory evaluation.

[0030] Preparation method of sensory evaluation samples

[0031] The prepared essence is added to the semi-finished billet of cooked meat products according to the addition amount of 0.2% (this billet has not b...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to essence for mutton braised in a brown sauce and a preparation method of the essence. The essence for mutton braised in a brown sauce is prepared from the following raw materials of furanone of which the concentration is 1%, maltol of which the concentration is 1%, 4-methylcyclopentenolone of which the concentration is 1%, 3-methylthiopropanol of which the concentration is10%, 3-methylthio propionaldehyde of which the concentration is 10%, furfurylmercaptan of which the concentration is 10%, octanoic acid of which the concentration is 10%, 4-mercapto-4-methylpentan-2-one of which the concentration is 10%, 4-methyloctanoicacid of which the concentration is 10%, cumin seed oil, distilled ginger oil, aniseed oil, cassia oil and salad oil, wherein the concentration refers to the mass concentration of monomer spice diluted with the salad oil. The essence for mutton braised in a brown sauce disclosed by the invention has rich fresh fragrance of the mutton braised ina brown sauce, and is mellow in fragrance and long-lasting in fragrance remaining. When the essence for the mutton braised in a brown sauce disclosed by the invention is taken and is subjected to perfuming evaluation in perfuming foods of seasoning and the like, the result lies in that when the addition quantity is about 0.2%, a good effect can be achieved, and fragrance remaining stability and heat resistance of the fragrance are good.

Description

technical field [0001] The invention relates to an essence, in particular to an oily essence of braised mutton for food and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, more and more people choose some convenient and fast cooked meat products. Braised lamb is one of everyone's favorite meat products. As these products extend their shelf life, there will be some loss of aroma and fragrance. In order to keep the aroma and aroma of braised mutton in these products within the shelf life, it is required to have a good braised mutton flavor to enhance the aroma and enhance the aroma stability. Therefore, the present invention prepares a braised mutton essence suitable for use in braised mutton food through the preparation of monomeric spices, and supplements the characteristics of braised mutton in the food. SUMMARY OF THE INVENTION [0003] The technical problem to be s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/26
CPCA23L27/00A23L27/26A23V2002/00
Inventor 白健邵春凤
Owner TIANJIN CHUNFA BIO TECH GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com