CN103300340A - Fish essence and preparation method thereof - Google Patents
Fish essence and preparation method thereof Download PDFInfo
- Publication number
- CN103300340A CN103300340A CN2013102375106A CN201310237510A CN103300340A CN 103300340 A CN103300340 A CN 103300340A CN 2013102375106 A CN2013102375106 A CN 2013102375106A CN 201310237510 A CN201310237510 A CN 201310237510A CN 103300340 A CN103300340 A CN 103300340A
- Authority
- CN
- China
- Prior art keywords
- concentration
- fish meat
- meat flavor
- methyl
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a fish essence and a preparation method thereof. The fish essence is prepared from the following raw materials of: a trimethylamine water solution the concentration of which is 33%, 1-octylene-3-alcohol the concentration of which is 10%, 3-methylthio-propyl alcohol the concentration of which is 10%, 3-methylthio-propionic aldehyde the concentration of which is 10%, dimethyl sulfide the concentration of which is 10%, methyl methylthio-pyrazine the concentration of which is 10%, 4-methyl-5-ethoxyl thiazole, an MCP (methyl cyclopentane enol ketone) the concentration of which is 10%, ethyl maltol the concentration of which is 10% as well as propylene glycol, wherein the concentration is mass concentration of a monomer spice which is diluted by using propylene glycol, but the trimethylamine water solution concentration of which is 33% is not included. The fish essence provided by the invention has strong, mellow and long-lasting fish flavor.
Description
Technical field
The present invention relates to a kind of essence and preparation method thereof, particularly a kind of food fish meat flavor and preparation method thereof.
Background technology
Chafing dish is subjected to liking of broad masses deeply as the traditional food of China.Chafing dish cooking constant speed jelly food consumption figure increases year by year.Wherein the quick-frozen food such as fish ball more is subjected to everybody liking.Because these products are along with the prolongation of shelf-life, the fragrance of the flesh of fish and fragrance can be thin out, in order to make the fragrance fragrance of oppressing in these products can keep picture newly to do the fragrance fragrance of product within the shelf-life, this just requires good fish meat flavor to increase fragrance stability.Therefore the present invention is that allotment by monomer perfume makes the fish meat flavor that uses in the food such as a kind of suitable quick-frozen conditioning, gives food certain flesh of fish feature.
Summary of the invention
The allotment type fish meat flavor that technical problem to be solved by this invention provides and a kind ofly gives off a strong fragrance, strong and brisk in taste, lasting is lasting solves fragrance lasting stability and the stable on heating problem of fish meat flavor in the quick-frozen conditioning product simultaneously.
The technical solution used in the present invention is:
A kind of fish meat flavor, the MCP(methyl cyclopentenyl ketone of the methyl methylthiopyrazine of the 3-methylthiopropionaldehyde of the 1-OCOL of the trimethylamine aqueous solution of concentration 33%, concentration 10%, the 3 methylthiol propyl alcohol of concentration 10%, concentration 10%, the dimethyl sulfide of concentration 10%, concentration 10%, 4-methyl-5-hydroxy ethylthiazole, concentration 10%), the ethyl maltol of concentration 10%, propane diols this fish meat flavor is prepared by following raw material:, described concentration refers to monomer perfume with the mass concentration of propane diols dilution but except the trimethylamine aqueous solution of concentration 33%.
Preferably, this fish meat flavor is prepared by the raw material of following percentage by weight:
Above-mentioned concentration refers to the mass concentration (except the trimethylamine aqueous solution of concentration 33%) that monomer perfume dilutes with propane diols.More preferably, this fish meat flavor is prepared by the raw material of following percentage by weight:
Above-mentioned concentration refers to the mass concentration (except the trimethylamine aqueous solution of concentration 33%) that monomer perfume dilutes with propane diols.
The present invention also provides the preparation method of above-mentioned fish meat flavor, comprises the steps:
At first 1-OCOL, 3 methylthiol propyl alcohol, 3-methylthiopropionaldehyde, dimethyl sulfide, methyl methylthiopyrazine, MCP, ethyl maltol are diluted to described concentration with propane diols, then the addition according to the percentage by weight of raw material mixes, and makes fish meat flavor.
Raw material among the present invention all can be by buying on the market.And all meet the GB2760-2011 standard-required.
Get fish meat flavor of the present invention and add at fish ball etc. and carry out the perfuming evaluation in the Fragrant food, found that addition about 0.1%, just can play preferably effect, fragrance lasting stability and heat resistance are all better.
The beneficial effect that the present invention has:
Fish meat flavor of the present invention has strong flesh of fish fragrance, strong and brisk in taste, lasting is lasting.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment, but do not limit the present invention.
Embodiment 1
A kind of fish meat flavor, this fish meat flavor is prepared by the raw material of following percentage by weight:
Above-mentioned concentration refers to the mass concentration (except the trimethylamine aqueous solution of concentration 33%) that monomer perfume dilutes with propane diols.
The preparation method of above-mentioned fish meat flavor, comprise the steps: at first 1-OCOL, 3 methylthiol propyl alcohol, 3-methylthiopropionaldehyde, dimethyl sulfide, methyl methylthiopyrazine, MCP, ethyl maltol to be diluted to described concentration with propane diols, then the addition according to the percentage by weight of raw material mixes, and makes fish meat flavor.
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. fish meat flavor, the MCP(methyl cyclopentenyl ketone of the methyl methylthiopyrazine of the 3-methylthiopropionaldehyde of the 1-OCOL of the trimethylamine aqueous solution of concentration 33%, concentration 10%, the 3 methylthiol propyl alcohol of concentration 10%, concentration 10%, the dimethyl sulfide of concentration 10%, concentration 10%, 4-methyl-5-hydroxy ethylthiazole, concentration 10%), the ethyl maltol of concentration 10%, propane diols it is characterized in that: this fish meat flavor is prepared by following raw material:, described concentration refers to monomer perfume with the mass concentration of propane diols dilution but except the trimethylamine aqueous solution of concentration 33%.
2. a kind of fish meat flavor according to claim 1, it is characterized in that: this fish meat flavor is prepared by the raw material of following percentage by weight:
3. a kind of fish meat flavor according to claim 2, it is characterized in that: this fish meat flavor is prepared by the raw material of following percentage by weight:
4. the preparation method of each described fish meat flavor of claim 1-3 is characterized in that: comprise the steps:
At first 1-OCOL, 3 methylthiol propyl alcohol, 3-methylthiopropionaldehyde, dimethyl sulfide, methyl methylthiopyrazine, MCP, ethyl maltol are diluted to described concentration with propane diols, then the addition according to the percentage by weight of raw material mixes, and makes fish meat flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102375106A CN103300340A (en) | 2013-06-14 | 2013-06-14 | Fish essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102375106A CN103300340A (en) | 2013-06-14 | 2013-06-14 | Fish essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103300340A true CN103300340A (en) | 2013-09-18 |
Family
ID=49126406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102375106A Pending CN103300340A (en) | 2013-06-14 | 2013-06-14 | Fish essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103300340A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304211A (en) * | 2014-10-27 | 2015-01-28 | 广州市凯虹香精香料有限公司 | Blood worm essence special for bait |
| CN106107896A (en) * | 2016-06-28 | 2016-11-16 | 天津春发生物科技集团有限公司 | A kind of fish meat flavor and preparation method thereof |
| CN106820064A (en) * | 2017-03-01 | 2017-06-13 | 厦门市顶味兴业香料发展有限公司 | A kind of seafood essence and its production technology |
| CN109601642A (en) * | 2018-12-29 | 2019-04-12 | 泛亚（武汉）食品科技有限公司 | A kind of novel shrimp taste flavored oils and its production method |
| CN111513297A (en) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | Formulated oyster sauce essence and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326764A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Blended meat flavor aqueous essence and preparation method thereof |
| CN102871096A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Roasted fish-flavored powdery essence and preparation method thereof |
| CN102894335A (en) * | 2012-11-07 | 2013-01-30 | 成都大帝汉克生物科技有限公司 | Essence with fragrance of thick broad-bean sauce and preparation method of essence |
-
2013
- 2013-06-14 CN CN2013102375106A patent/CN103300340A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326764A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Blended meat flavor aqueous essence and preparation method thereof |
| CN102871096A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Roasted fish-flavored powdery essence and preparation method thereof |
| CN102894335A (en) * | 2012-11-07 | 2013-01-30 | 成都大帝汉克生物科技有限公司 | Essence with fragrance of thick broad-bean sauce and preparation method of essence |
Non-Patent Citations (1)
| Title |
|---|
| 刘华、季大伟: "海鲜类香精的调配", 《中国食品添加剂》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304211A (en) * | 2014-10-27 | 2015-01-28 | 广州市凯虹香精香料有限公司 | Blood worm essence special for bait |
| CN106107896A (en) * | 2016-06-28 | 2016-11-16 | 天津春发生物科技集团有限公司 | A kind of fish meat flavor and preparation method thereof |
| CN106820064A (en) * | 2017-03-01 | 2017-06-13 | 厦门市顶味兴业香料发展有限公司 | A kind of seafood essence and its production technology |
| CN109601642A (en) * | 2018-12-29 | 2019-04-12 | 泛亚（武汉）食品科技有限公司 | A kind of novel shrimp taste flavored oils and its production method |
| CN109601642B (en) * | 2018-12-29 | 2021-11-16 | 泛亚（武汉）食品科技有限公司 | Metapenaeus ensis-flavored seasoning oil and production method thereof |
| CN111513297A (en) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | Formulated oyster sauce essence and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300340A (en) | Fish essence and preparation method thereof | |
| CN102362661B (en) | Chicken flavor seasoning and its preparation method | |
| CN102599541B (en) | Method for manufacturing special-flavour young pigeon | |
| CN103190587B (en) | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning | |
| CN102326764B (en) | Blended meat flavor aqueous essence and preparation method thereof | |
| CN103141799A (en) | Lentinus edodes essence and preparation method thereof | |
| CN102362665A (en) | Formulated essence with roasted pork taste and preparation method thereof | |
| CN103719800A (en) | Black bone chicken powder and preparation method thereof | |
| CN102309015A (en) | Production method for ginseng-honey beef jerky | |
| CN103932146A (en) | Beef essence and preparation method thereof | |
| CN102613526A (en) | Blended-type roast chicken flavor essence and preparation method thereof | |
| CN104172078B (en) | A kind of allotment type pot-stewed fowl essence and application thereof | |
| CN103584165B (en) | Production process for diced pork in pot | |
| CN105285161A (en) | Osmanthus fragrans flower fragrant camellia oil preparation method | |
| CN105876727B (en) | A kind of crab essence and its preparation method and application | |
| CN104323544A (en) | Mosquito repellent wrist ring and preparation method thereof | |
| CN104939020A (en) | Pork flavor for food, and preparation method thereof | |
| CN107242522A (en) | One kind stews chicken flavor liquid essence and preparation method thereof | |
| CN102934820B (en) | Shark fillet instant snack food and preparation method thereof | |
| CN202059961U (en) | Novel crab cake | |
| CN104187548A (en) | Chicken essence and preparation method thereof | |
| CN104256707B (en) | Preparation technology of cantonese style sausage | |
| CN104473118B (en) | A kind of flavoring agent and preparation method thereof | |
| CN102885282A (en) | Beef flavor and preparation method thereof | |
| CN106072407A (en) | Essence and its preparation method and application baked by a kind of allotment type in Flour product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130918 |
|
| RJ01 | Rejection of invention patent application after publication |