CN103300339B - A kind of mixed meaty watery essence and preparation method thereof - Google Patents
A kind of mixed meaty watery essence and preparation method thereof Download PDFInfo
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- CN103300339B CN103300339B CN201310237508.9A CN201310237508A CN103300339B CN 103300339 B CN103300339 B CN 103300339B CN 201310237508 A CN201310237508 A CN 201310237508A CN 103300339 B CN103300339 B CN 103300339B
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- propane diols
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Abstract
The present invention relates to a kind of mixed meaty watery essence and preparation method thereof, the essence is mixed for monomer perfume is diluted into normal concentration with propane diols according still further to the addition of percentage by weight, and essence finished product finally is made with foot 100% as solvent with propane diols.The watery essence note composition of meat flavour of the present invention：Based on meat perfume (or spice)+garlic perfume (or spice)+green onion perfume (or spice)+burnt odor+Xin Xiang note.The essence finally prepared has strong meat flavour, and perfuming effect is good in quick-freezing boiled dumplings, and with good fragrance fragrance stability, quick-freezing boiled dumplings can be made still to keep good fragrance fragrance within the shelf-life.
Description
Technical field
The present invention relates to a kind of essence for food, more particularly to a kind of mixed meaty watery essence and preparation method thereof.
Background technology
In recent years, family expenses Large Copacity refrigerator is in China big and medium-sized cities day trend popularization, and miscellaneous refrigerator is being permitted
Many supermarkets, shop, convenience-for-people chain store, fast food restaurant, hotel are popularized rapidly, have preliminarily formed the cold chain and pin of frozen food
Sell network.At present, China's quick-frozen food industry shows rapid growth momentum, competition.Present social people's
Living standard is become better and better, and habits and customs are also constantly changing, and rhythm of life is also increasingly faster, more and more
People especially present young man will not cook one's own food, and remove to select some frozen products, such as the product, quick-frozen water such as quick-freezing boiled dumplings
Dumpling product is exactly a gorgeous wonderful work in numerous quick-frozen foods, is doted on by numerous manufacturing enterprises and consumers in general.Currently,
Generally existing poor product quality in numerous quick-freezing boiled dumplings products, the mouthfeel of phenomenon of low grade, particularly boiled dumpling, exists
Some unsatisfactory parts.Because current quick-freezing boiled dumplings product is having traditional mode of production to turn to modern production, with this
The extended shelf-life of a little products, in order that the fragrance fragrance of these products can be kept within the shelf-life as the fragrance of fresh boiled dumpling
Fragrance, this requires the watery essence of good meat flavour to carry out flavouring and assign taste, and solves the fragrance stability in quick-freezing boiled dumplings product
And freeze-thaw stability sex chromosome mosaicism.The present inventor, which attempts to allocate obtained one kind repeatedly by monomer perfume material, can improve quick-freezing boiled dumplings system
The watery essence of meat flavour in product mouthfeel, assigns quick-freezing boiled dumplings product certain fresh meat flavour feature.
The content of the invention
The technical problems to be solved by the invention are to provide that a kind of local flavor is true to nature, fragrance is mellow, the allotment type of lasting persistently
Watery essence of meat flavour and preparation method thereof, while solving fragrance lasting stability and jelly of the watery essence of meat flavour in quick-freezing boiled dumplings
The problem of melting stability.
The inventive method is achieved through the following technical solutions,
A kind of mixed meaty watery essence, is made up of following weight percents component：
Above-mentioned concentration refers to the mass concentration for being diluted monomer perfume with propane diols.
Preferably, the mixed meaty watery essence, is made up of following weight percents component：
Above-mentioned concentration refers to the mass concentration for being diluted monomer perfume with propane diols.
Present invention also offers the preparation method of the watery essence of above-mentioned meat flavour, comprise the following steps：
Monomer perfume is diluted to normal concentration with propane diols, mixed according still further to the addition of percentage by weight, most
Essence finished product is made with foot 100% as solvent with propane diols afterwards.
The present invention is had the advantage that：
The watery essence note composition of meat flavour of the present invention：Based on meat perfume (or spice)+garlic perfume (or spice)+green onion perfume (or spice)+burnt odor+Xin Xiang note.Finally
The essence prepared has strong meat flavour, and perfuming effect is good in quick-freezing boiled dumplings, and with good fragrance fragrance stability,
Quick-freezing boiled dumplings can be made still to keep good fragrance fragrance within the shelf-life.
Embodiment
Embodiment 1
Composition of raw materials is shown in Table one：
Table one
The preparation method of the above-mentioned watery essence of meat flavour, comprises the following steps：
It is each right that 1-21 monomer perfumes in table one in addition to 22 propane diols are diluted to propane diols in table one
The mass concentration answered, is combined, most after the completion of dilution according to the addition of the percentage by weight of each dilution described in table one
Essence finished product is made with foot 100% as solvent with propane diols afterwards.
Embodiment 2
Composition of raw materials is shown in Table two：
Table two
The preparation method of the above-mentioned watery essence of meat flavour, comprises the following steps：
It is each right that 1-21 monomer perfumes in table two in addition to 22 propane diols are diluted to propane diols in table two
The mass concentration answered, is combined, most after the completion of dilution according to the addition of the percentage by weight of each dilution described in table two
Essence finished product is made with foot 100% as solvent with propane diols afterwards.
The above described is only a preferred embodiment of the present invention, not making any form to technical scheme
On limitation.Every any simple modification made according to technical spirit of the invention to above example, equivalent variations are with repairing
Decorations, in the range of still falling within technical scheme.
Claims (1)
1. a kind of preparation method of mixed meaty watery essence, it is characterised in that：The watery essence of the meat flavour is by following weight hundred
Divide than component composition：
Concentration is 10% furanthiol 1.5% of 2- methyl -3
Pair that concentration is 10%（2- methyl-3-furyls）Disulfide 1.0%
Concentration is 1% dimethyl disulfide 2.5%
Concentration is 1% dipropyl disulfide 1.0%
Concentration is 2% diallyl disulphide 1.5%
Concentration is 1% 2.6- dimethyl pyrazines 1.0%
Concentration is 1% 2.3.5- trimethylpyrazines 4.0%
Concentration is 1% 1-OCOL 2.2%
Concentration is 1% anisic aldehyde 4.0%
Concentration is 10% 4- methyl -5- hydroxy ethylthiazoles 1.5%
Concentration is 1% 2.3- dimethyl pyrazines 3.0%
Concentration is 2% butyric acid 1.5%
Concentration is 1% 3- sulfydryl -2- butanol 3.0%
Concentration is 1% acetic acid 1.3%
Concentration is 1% ethylmaltol 1.3%
Concentration is 1% soy sauce ketone 0.5%
Concentration is 5% 3 methylthiol propyl alcohol 0.8%
Concentration is 1% 3- methylthiopropionaldehydes 1.5%
Concentration is 1% arbricolin 1.0%
Concentration is 1% furanone 2.0%
Concentration is 1% methyl cyclopentenyl ketone 0.5%
Concentration is 100% propane diols 63.4%
Above-mentioned concentration refers to the mass concentration for being diluted monomer perfume with propane diols；
Monomer perfume is diluted to normal concentration with propane diols, is mixed, finally used according still further to the addition of percentage by weight
Essence finished product is made with foot 100% as solvent in propane diols.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310237508.9A CN103300339B (en) | 2013-06-14 | 2013-06-14 | A kind of mixed meaty watery essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310237508.9A CN103300339B (en) | 2013-06-14 | 2013-06-14 | A kind of mixed meaty watery essence and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103300339A CN103300339A (en) | 2013-09-18 |
| CN103300339B true CN103300339B (en) | 2017-09-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310237508.9A Active CN103300339B (en) | 2013-06-14 | 2013-06-14 | A kind of mixed meaty watery essence and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103300339B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685937B (en) * | 2016-01-20 | 2019-01-04 | 漯河乐佳食品科技有限公司 | A kind of powder of pork and preparation method thereof prepared with reaction flavor |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2903659B2 (en) * | 1990-07-06 | 1999-06-07 | 味の素株式会社 | Seasoning manufacturing method |
| CN100556314C (en) * | 2007-04-25 | 2009-11-04 | 上海应用技术学院 | Allotment type chicken essence braised in soy sauce and preparation method thereof |
| CN102113664B (en) * | 2010-10-19 | 2012-09-12 | 天津春发生物科技集团有限公司 | Blending braised pork essence with brown sauce and preparation method thereof |
| CN102326764B (en) * | 2011-05-30 | 2013-04-24 | 天津春发生物科技集团有限公司 | Blended meat flavor aqueous essence and preparation method thereof |
| CN102362660A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Beef oily essence |
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- 2013-06-14 CN CN201310237508.9A patent/CN103300339B/en active Active
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