CN102894338A - Roast meat oily flavor and method for producing same - Google Patents
Roast meat oily flavor and method for producing same Download PDFInfo
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- CN102894338A CN102894338A CN2012104225128A CN201210422512A CN102894338A CN 102894338 A CN102894338 A CN 102894338A CN 2012104225128 A CN2012104225128 A CN 2012104225128A CN 201210422512 A CN201210422512 A CN 201210422512A CN 102894338 A CN102894338 A CN 102894338A
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Abstract
The invention relates to a roast meat oily flavor and a method for producing the same. The flavor is prepared from the following raw materials: 3-sulfhydryl-2-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 2-methyl-3-tetrahydrofuranethiol, 4-methyl-5-thiazoleethanol, trans-2-trans-4-decadienal, 2, 3-dimethylpyrazine, 2, 3, 5-trimethylpyrazine, 4-ethylguaiacol, 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, ethyl maltol, n-butyric acid, oleic acid, anise essential oil, cinnamon essential oil, cumin essential oil, pepper essential oil and soybean salad oil. The flavor product adopts flavor volatile substances which are contained in roast meat, and the flavor volatile substances are prepared and formulated according to a reasonable ratio, so that the flavor has a natural roast meat flavor, realistic taste, lingering fragrance and good thermal stability.
Description
Technical field
The present invention relates to a kind of essence and preparation method thereof, particularly a kind of barbecue oily essence and preparation method thereof.
Background technology
Along with the change of food configuration, tourist industry flourish, the instant food industry also develops rapidly, back to nature, seeking pollution-free food becomes the tendency of the day that makes things convenient for industry development.Meat essence is one of essence that develops rapidly in recent years, be widely used in instant food, dilated food and meat products blending, be the flavor aspect, development along with China's food industry, the day by day raising of people's living standard, people have higher requirement to the color of meat flavor and as true degree.
There is following deficiency in existing meat flavor: meat flavour is true to nature not, and lasting is unstable, and heat endurance is bad.
Summary of the invention
The purpose of this invention is to provide a kind of barbecue oily essence and preparation method thereof, the barbecue oily essence that makes has natural roasted meat flavor, and fragrance is true to nature, the fragrance nature, and fragrance remaining time is long, Heat stability is good.
The technical solution used in the present invention is:
A kind of barbecue oily essence, prepared by following raw material: 3-sulfydryl-2-butanols, 2-methyl-3-furanthiol, 3 methylthiol propyl alcohol, 2-methyl-3-oxolane mercaptan, 4-methyl-5-hydroxy ethylthiazole, trans-2-trans-decadienal, 2,3-dimethyl pyrazine, 2,3,5-trimethylpyrazine, 4-ethyl guaiacol, 4-hydroxyl-2,5-dimethyl-3 (2H) furanone, ethyl maltol, n-butyric acie, oleic acid, truestar anisetree essential oil, cinnamon essential oil, cumin essential oil, Japan pepper essential oil, soybean salad oil.
Preferably, the mass percent of above-mentioned raw materials is: 3-sulfydryl-2-butanols 0.05-0.15%, 2-methyl-3-furanthiol 0.1-0.3%, 3 methylthiol propyl alcohol 2-3%, 2-methyl-3-oxolane mercaptan 0.1-0.2%, 4-methyl-5-hydroxy ethylthiazole 3-4%, trans-2-trans-decadienal 0.1-0.15%, 2,3-dimethyl pyrazine 0.7-0.9%, 2,3,5-trimethylpyrazine 0.4-0.45%, 4-ethyl guaiacol 0.1-0.3%, 4-hydroxyl-2,5-dimethyl-3 (2H) furanone 0.5-0.6%, ethyl maltol 0.8-1%, n-butyric acie 0.1-0.3%, oleic acid 4-5%, truestar anisetree essential oil 0.1-0.3%, cinnamon essential oil 0.1-0.15%, cumin essential oil 0.05-0.15%, Japan pepper essential oil 0.05-0.1%, the soybean salad oil surplus is added into 100%.
Preferably, the mass percent of above-mentioned raw materials is: 3-sulfydryl-2-butanols 0.1%, 2-methyl-3-furanthiol 0.1%, 3 methylthiol propyl alcohol 2.5%, 2-methyl-3-oxolane mercaptan 0.1%, 4-methyl-5-hydroxy ethylthiazole 3.5%, trans-2-trans-decadienal 0.1%, 2,3-dimethyl pyrazine 0.8%, 2,3,5-trimethylpyrazine 0.4%, 4-ethyl guaiacol 0.2%, 4-hydroxyl-2,5-dimethyl-3 (2H) furanone 0.5%, ethyl maltol 1%, n-butyric acie 0.1%, oleic acid 5%, truestar anisetree essential oil 0.2%, cinnamon essential oil 0.1%, cumin essential oil 0.1%, Japan pepper essential oil 0.1%, soybean salad oil 85.1%.
The present invention also provides the preparation method of above-mentioned barbecue oily essence, comprise the steps: soybean salad oil is heated to 65 ° of C, add 4-hydroxyl-2,5-dimethyl-3 (2H) furanone, ethyl maltol, be stirred to fully dissolving, be down to room temperature, add surplus stock rear canned the getting final product that stir.
The beneficial effect that the present invention has:
Essence product of the present invention adopts contained local flavor volatile substance in the barbecue, drafts prescription by rational proportion, has natural roasted meat flavor, and fragrance is true to nature, the fragrance nature, and fragrance remaining time is long, Heat stability is good.Product is applied in flavouring, and the meat products field has irreplaceable effect.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of barbecue oily essence comprises the steps:
85.1 kilograms of soybean salad oils are heated to 65 ° of C, add 4-hydroxyl-2,0.5 kilogram of 5-dimethyl-3 (2H) furanone, 1 kilogram of ethyl maltol is stirred to fully dissolving, is down to room temperature, 0.1 kilogram of 3-sulfydryl-2-butanols, 0.1 kilogram of 2-methyl-3-oxolane mercaptan, 2.5 kilograms of 3 methylthiol propyl alcohols, 0.1 kilogram in 2-methyltetrahydrofuran mercaptan, 3.5 kilograms of 4-methyl-5-hydroxy ethylthiazole, 0.1 kilogram of trans-2-trans-decadienal, 2,0.8 kilogram of 3-dimethyl pyrazine, 0.4 kilogram of 2,3,5-trimethylpyrazine, 0.2 kilogram of 4-ethyl guaiacol, 0.1 kilogram of n-butyric acie, 5 kilograms of oleic acid, 0.2 kilogram of truestar anisetree essential oil, 0.1 kilogram of cinnamon essential oil, 0.1 kilogram of cumin essential oil, 0.1 kilogram of Japan pepper essential oil is after stirring, obtain approximately 100 kilograms barbecue oily essence, canned getting final product.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment does.
Claims (4)
1. barbecue oily essence, it is characterized in that: prepared by following raw material: 3-sulfydryl-2-butanols, 2-methyl-3-furanthiol, 3 methylthiol propyl alcohol, 2-methyl-3-oxolane mercaptan, 4-methyl-5-hydroxy ethylthiazole, trans-2-trans-decadienal, 2,3-dimethyl pyrazine, 2,3,5-trimethylpyrazine, 4-ethyl guaiacol, 4-hydroxyl-2,5-dimethyl-3 (2H) furanone, ethyl maltol, n-butyric acie, oleic acid, truestar anisetree essential oil, cinnamon essential oil, cumin essential oil, Japan pepper essential oil, soybean salad oil.
2. described barbecue oily essence according to claim 1, it is characterized in that: the mass percent of described raw material is: 3-sulfydryl-2-butanols 0.05-0.15%, 2-methyl-3-furanthiol 0.1-0.3%, 3 methylthiol propyl alcohol 2-3%, 2-methyl-3-oxolane mercaptan 0.1-0.2%, 4-methyl-5-hydroxy ethylthiazole 3-4%, trans-2-trans-decadienal 0.1-0.15%, 2,3-dimethyl pyrazine 0.7-0.9%, 2,3,5-trimethylpyrazine 0.4-0.45%, 4-ethyl guaiacol 0.1-0.3%, 4-hydroxyl-2,5-dimethyl-3 (2H) furanone 0.5-0.6%, ethyl maltol 0.8-1%, n-butyric acie 0.1-0.3%, oleic acid 4-5%, truestar anisetree essential oil 0.1-0.3%, cinnamon essential oil 0.1-0.15%, cumin essential oil 0.05-0.15%, Japan pepper essential oil 0.05-0.1%, the soybean salad oil surplus is added into 100%.
3. described barbecue oily essence according to claim 2, it is characterized in that: the mass percent of described raw material is: 3-sulfydryl-2-butanols 0.1%, 2-methyl-3-furanthiol 0.1%, 3 methylthiol propyl alcohol 2.5%, 2-methyl-3-oxolane mercaptan 0.1%, 4-methyl-5-hydroxy ethylthiazole 3.5%, trans-2-trans-decadienal 0.1%, 2,3-dimethyl pyrazine 0.8%, 2,3,5-trimethylpyrazine 0.4%, 4-ethyl guaiacol 0.2%, 4-hydroxyl-2,5-dimethyl-3 (2H) furanone 0.5%, ethyl maltol 1%, n-butyric acie 0.1%, oleic acid 5%, truestar anisetree essential oil 0.2%, cinnamon essential oil 0.1%, cumin essential oil 0.1%, Japan pepper essential oil 0.1%, soybean salad oil 85.1%.
4. the preparation method of each described barbecue oily essence of claim 1-3, it is characterized in that: the preparation method of described barbecue oily essence, comprise the steps: soybean salad oil is heated to 65 ° of C, add 4-hydroxyl-2,5-dimethyl-3 (2H) furanone, ethyl maltol is stirred to fully dissolving, be down to room temperature, add surplus stock rear canned the getting final product that stir.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104225128A CN102894338A (en) | 2012-10-30 | 2012-10-30 | Roast meat oily flavor and method for producing same |
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| CN2012104225128A CN102894338A (en) | 2012-10-30 | 2012-10-30 | Roast meat oily flavor and method for producing same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300402A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Black pepper flavor lift-prolonging bean dreg rabbit meat sausage and preparation method thereof |
| CN109170800A (en) * | 2018-09-28 | 2019-01-11 | 北京工商大学 | One kind is roasted mutton taste liquid essence and preparation method thereof |
| CN111838622A (en) * | 2020-07-02 | 2020-10-30 | 广州日日香食品有限公司 | Fermented soybean-flavor liquid essence containing fermented soybean extracted oil and preparation method thereof |
-
2012
- 2012-10-30 CN CN2012104225128A patent/CN102894338A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300402A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Black pepper flavor lift-prolonging bean dreg rabbit meat sausage and preparation method thereof |
| CN103300402B (en) * | 2013-05-16 | 2014-06-11 | 安徽夏星食品有限公司 | Black pepper flavor lift-prolonging bean dreg rabbit meat sausage and preparation method thereof |
| CN109170800A (en) * | 2018-09-28 | 2019-01-11 | 北京工商大学 | One kind is roasted mutton taste liquid essence and preparation method thereof |
| CN109170800B (en) * | 2018-09-28 | 2021-08-10 | 北京工商大学 | Roast mutton-flavored liquid essence and preparation method thereof |
| CN111838622A (en) * | 2020-07-02 | 2020-10-30 | 广州日日香食品有限公司 | Fermented soybean-flavor liquid essence containing fermented soybean extracted oil and preparation method thereof |
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Application publication date: 20130130 |