CN103766844A - Pork flavor for meat products and preparation method thereof - Google Patents
Pork flavor for meat products and preparation method thereof Download PDFInfo
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- CN103766844A CN103766844A CN201410004668.3A CN201410004668A CN103766844A CN 103766844 A CN103766844 A CN 103766844A CN 201410004668 A CN201410004668 A CN 201410004668A CN 103766844 A CN103766844 A CN 103766844A
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- weight portion
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- portion concentration
- liquid perfume
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- 235000015277 pork Nutrition 0.000 title claims abstract description 26
- 235000013622 meat product Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 title abstract 5
- 235000019634 flavors Nutrition 0.000 title abstract 5
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 22
- 239000003549 soybean oil Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 11
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 11
- 239000002304 perfume Substances 0.000 claims description 32
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical group CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 claims description 22
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- MMXKVMNBHPAILY-UHFFFAOYSA-N ethyl laurate Chemical compound CCCCCCCCCCCC(=O)OCC MMXKVMNBHPAILY-UHFFFAOYSA-N 0.000 claims description 12
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 claims description 12
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical compound CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-UHFFFAOYSA-N 0.000 claims description 10
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 claims description 10
- 238000005352 clarification Methods 0.000 claims description 10
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 claims description 6
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical compound CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 claims description 6
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims description 6
- MJQWABQELVFQJL-UHFFFAOYSA-N 3-Mercapto-2-butanol Chemical class CC(O)C(C)S MJQWABQELVFQJL-UHFFFAOYSA-N 0.000 claims description 6
- MMKRXAARQITTBL-UHFFFAOYSA-N 5-ethoxy-4-methyl-1,3-thiazole Chemical compound CCOC=1SC=NC=1C MMKRXAARQITTBL-UHFFFAOYSA-N 0.000 claims description 6
- MMLZNXCSNIVHLE-UHFFFAOYSA-N CC(O)=O.O=C1CC=CO1 Chemical class CC(O)=O.O=C1CC=CO1 MMLZNXCSNIVHLE-UHFFFAOYSA-N 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- LVGKNOAMLMIIKO-UHFFFAOYSA-N Elaidinsaeure-aethylester Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC LVGKNOAMLMIIKO-UHFFFAOYSA-N 0.000 claims description 6
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims description 6
- OHDFENKFSKIFBJ-UHFFFAOYSA-N bis(2-methyl-3-furyl)disulfide Chemical class O1C=CC(SSC2=C(OC=C2)C)=C1C OHDFENKFSKIFBJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- LVGKNOAMLMIIKO-QXMHVHEDSA-N ethyl oleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC LVGKNOAMLMIIKO-QXMHVHEDSA-N 0.000 claims description 6
- 229940093471 ethyl oleate Drugs 0.000 claims description 6
- 150000002576 ketones Chemical class 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- DBZAKQWXICEWNW-UHFFFAOYSA-N 2-acetylpyrazine Chemical compound CC(=O)C1=CN=CC=N1 DBZAKQWXICEWNW-UHFFFAOYSA-N 0.000 abstract 2
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The invention provides a pork flavor for meat products and a preparation method thereof. The pork flavor is characterized by consisting of the following raw materials in parts by weight: 80-90 parts of soybean oil, 0.3-1 part of furanone, 0.4-1 part of ethyl maltol, 0.08-0.13 part of 2-acetyl pyrazine, 0.05-0.1 part of methyl cyclopentenolone and 5-15 parts of liquid base. The prepared pork flavor has the advantages of lasting and stable aroma, high fidelity of meat aroma, good high-temperature resistance, relatively high cost performance and the like; moreover, the pork flavor is convenient to produce at a low production cost and gains universal use and good reputation in the meat products.
Description
Technical field:
The present invention relates to the preparation method of a kind of flavoring essence, particularly pork essence for meat product.
Background technology:
In flavoring essence, the use of liquid essence is very general and welcome, main cause is that such essence production technology is simple, fragrance stable, resistance to elevated temperatures is good, cost performance is relatively high, it can provide satisfied fragrance for various food, and therefore can allow consumer like very soon this food, the more important thing is that this class essence long lasting quality is good, in use procedure, easily the advantage such as dispersion is more favored.In meat products, using the widest, the maximum essence of consumption is exactly pork essence, especially liquid pork essence.
Summary of the invention:
According to the demand to liquid pork essence in above-mentioned field, the invention provides a kind of pork essence for meat product and preparation method thereof.Described pork essence for meat product is made up of following raw material: the ethyl maltol of the soybean oil of 80-90 weight portion, the furanone of 0.3-1 weight portion, 0.4-1 weight portion, the 2-acetyl group pyrazine of 0.08-0.13 weight portion, the methyl cyclopentenyl ketone of 0.05-0.1 weight portion and the liquid perfume base of 5-15 weight portion;
Wherein, described liquid perfume base is composed of the following components: 5-ethoxy-4-methylthiazol of 0.5-2 weight portion, 4-methyl-5-(2-acetyl oxygen ethyl)-thiazole of 0.5-2 weight portion, the acetic acid of 0.2-0.5 weight portion, the ethyl oleate of 0.1-0.3 weight portion, the furanone acetic acid esters of 0.2-0.5 weight portion, the cassia oil that 0.2-0.5 weight portion concentration is 10%, 0.6-1.2 weight portion concentration is 10% 2,3-diacetyl, 0.6-1.2 weight portion concentration is 10% 2,3-pentanedione, the bread ketone that 0.5-1.2 weight portion concentration is 10%, 2-sulfydryl-3-butanols that 0.1-0.3 weight portion concentration is 10%, the ethyl laurate that 0.8-1.5 weight portion concentration is 10%, two (2-methyl-3-furyl) disulfides that 0.2-0.5 weight portion concentration is 10%, 2-methyl-3-furanthiol that 0.2-0.5 weight portion concentration is 10%, 2-methyl-3-oxolane mercaptan that 0.3-0.6 weight portion concentration is 10%, the 2-acetylthiazole that 0.3-1 weight portion concentration is 10% and 0.02-0.1 weight portion concentration are 10% 2,4-decadienal.The raw material that in aforesaid liquid perfume base, concentration is 10% all forms with soybean oil dilution.
The present invention provides the preparation method of pork essence for meat product simultaneously, comprises the steps:
(1) preparation of liquid perfume base: the raw material of liquid perfume base is taken in proportion to make liquid perfume base after being mixed directly for subsequent use;
(4) 80-90 weight portion soybean oil is warming up to 60-80 ℃, the methyl cyclopentenyl ketone of the 2-acetyl group pyrazine of the ethyl maltol of the furanone of 0.3-1 weight portion, 0.4-1 weight portion, 0.08-0.13 weight portion, 0.05-0.1 weight portion is put in soybean oil and at the uniform velocity and stirred, until dusty raw materials is dissolved in soybean oil completely, obtain clarification oily solution;
(5) treat that the clarification oily solution temperature that (2) step obtains drops to 40-45 ℃, the 5-15 weight portion liquid perfume base that (1) step is made is thrown in above-mentioned oily solution, obtains pork essence after stirring.
The present invention is raw materials used is commercially available obtainable raw material.
Advantage of the present invention: the invention discloses a kind of pork essence and preparation method thereof, the pork essence making has fragrance lasting stability, meat fragrance fidelity is high, heat-resisting quantity is good, relatively advantages of higher of cost performance, and convenient for production, production cost is low, has obtained generally application and favorable comment in meat products.
The specific embodiment
Embodiment 1
Pork essence for meat product raw material: 90 portions of soybean oils, 0.8 part of furanone, 1 part of ethyl maltol, 0.1 part of 2-acetyl group pyrazine, 0.1 part of methyl cyclopentenyl ketone and 9.2 parts of liquid perfume bases;
Wherein, liquid perfume base is composed of the following components: 5-ethoxy-4-methylthiazol of 2 weight portions, 4-methyl-5-(2-acetyl oxygen ethyl)-thiazole of 0.5 weight portion, the acetic acid of 0.5 weight portion, the ethyl oleate of 0.1 weight portion, the furanone acetic acid esters of 0.3 weight portion, the cassia oil that 0.3 weight portion concentration is 10%, 1 weight portion concentration is 10% 2, 3-diacetyl, 0.8 weight portion concentration is 10% 2, 3-pentanedione, the bread ketone that 0.8 weight portion concentration is 10%, 2-sulfydryl-3-butanols that 0.2 weight portion concentration is 10%, the ethyl laurate that 1.2 weight portion concentration are 10%, two (2-methyl-3-furyl) disulfides that 0.4 weight portion concentration is 10%, 2-methyl-3-furanthiol that 0.3 weight portion concentration is 10%, 2-methyl-3-oxolane mercaptan that 0.6 weight portion concentration is 10%, the 2-acetylthiazole that 0.5 weight portion concentration is 10% and 0.1 weight portion concentration are 10% 2, 4-decadienal.
Preparation method:
(1) preparation of liquid perfume base: the raw material of liquid perfume base is taken according to the above ratio to make liquid perfume base after being mixed directly for subsequent use;
(2) soybean oil is warming up to 60-65 ℃, furanone, ethyl maltol, 2-acetyl group pyrazine and methyl cyclopentenyl ketone are put in soybean oil and at the uniform velocity and stirred, until dusty raw materials is dissolved in soybean oil completely, obtain clarification oily solution;
(3) treat that the clarification oily solution temperature that (2) step obtains drops to 40-45 ℃, the liquid perfume base that (1) step is made is thrown in above-mentioned oily solution, obtains pork essence after stirring.
Embodiment 2
Pork essence for meat product raw material: 80 portions of soybean oils, 1 part of furanone, 1 part of ethyl maltol, 0.08 part of 2-acetyl group pyrazine, 0.06 part of methyl cyclopentenyl ketone and 9.05 parts of liquid perfume bases;
Wherein, liquid perfume base is composed of the following components: 5-ethoxy-4-methylthiazol of 1 weight portion, 4-methyl-5-(2-acetyl oxygen ethyl)-thiazole of 1 weight portion, the acetic acid of 0.3 weight portion, the ethyl oleate of 0.3 weight portion, the furanone acetic acid esters of 0.5 weight portion, the cassia oil that 0.2 weight portion concentration is 10%, 0.8 weight portion concentration is 10% 2, 3-diacetyl, 1 weight portion concentration is 10% 2, 3-pentanedione, the bread ketone that 1 weight portion concentration is 10%, 2-sulfydryl-3-butanols that 0.3 weight portion concentration is 10%, the ethyl laurate that 1 weight portion concentration is 10%, two (2-methyl-3-furyl) disulfides that 0.5 weight portion concentration is 10%, 2-methyl-3-furanthiol that 0.5 weight portion concentration is 10%, 2-methyl-3-oxolane mercaptan that 0.3 weight portion concentration is 10%, the 2-acetylthiazole that 0.3 weight portion concentration is 10% and 0.05 weight portion concentration are 10% 2, 4-decadienal.
Preparation method:
(1) preparation of liquid perfume base: the raw material of liquid perfume base is taken according to the above ratio to make liquid perfume base after being mixed directly for subsequent use;
(2) soybean oil is warming up to 75-80 ℃, furanone, ethyl maltol, 2-acetyl group pyrazine and methyl cyclopentenyl ketone are put in soybean oil and at the uniform velocity and stirred, until dusty raw materials is dissolved in soybean oil completely, obtain clarification oily solution;
(3) treat that the clarification oily solution temperature that (2) step obtains drops to 40-45 ℃, the liquid perfume base that (1) step is made is thrown in above-mentioned oily solution, obtains pork essence after stirring.
Embodiment 3
Pork essence for meat product raw material composition: 85 portions of soybean oils, 0.3 part of furanone, 0.4 part of ethyl maltol, 0.08 part of 2-acetyl group pyrazine, 0.06 part of methyl cyclopentenyl ketone and 5.48 parts of liquid perfume bases;
Wherein, liquid perfume base is composed of the following components: 5-ethoxy-4-methylthiazol of 0.5 weight portion, 4-methyl-5-(2-acetyl oxygen ethyl)-thiazole of 0.5 weight portion, the acetic acid of 0.2 weight portion, the ethyl oleate of 0.1 weight portion, the furanone acetic acid esters of 0.2 weight portion, the cassia oil that 0.2 weight portion concentration is 10%, 0.6 weight portion concentration is 10% 2, 3-diacetyl, 0.6 weight portion concentration is 10% 2, 3-pentanedione, the bread ketone that 0.5 weight portion concentration is 10%, 2-sulfydryl-3-butanols that 0.1 weight portion concentration is 10%, the ethyl laurate that 0.9 weight portion concentration is 10%, two (2-methyl-3-furyl) disulfides that 0.2 weight portion concentration is 10%, 2-methyl-3-furanthiol that 0.2 weight portion concentration is 10%, 2-methyl-3-oxolane mercaptan that 0.3 weight portion concentration is 10%, the 2-acetylthiazole that 0.3 weight portion concentration is 10% and 0.08 weight portion concentration are 10% 2, 4-decadienal.
Preparation method:
(1) preparation of liquid perfume base: the raw material of liquid perfume base is taken according to the above ratio to make liquid perfume base after being mixed directly for subsequent use;
(2) soybean oil is warming up to 60-65 ℃, furanone, ethyl maltol, 2-acetyl group pyrazine and methyl cyclopentenyl ketone are put in soybean oil and at the uniform velocity and stirred, until dusty raw materials is dissolved in soybean oil completely, obtain clarification oily solution;
(3) treat that the clarification oily solution temperature that (2) step obtains drops to 40-45 ℃, the liquid perfume base that (1) step is made is thrown in above-mentioned oily solution, obtains pork essence after stirring.
Above said content is only the basic explanation of the present invention under conceiving, and according to any equivalent transformation of technical scheme of the present invention, all should belong to protection scope of the present invention.
Claims (3)
1. a pork essence for meat product, is characterized in that comprising by weight following raw material: the ethyl maltol of the soybean oil of 80-90 weight portion, the furanone of 0.3-1 weight portion, 0.4-1 weight portion, the 2-acetyl group pyrazine of 0.08-0.13 weight portion, the methyl cyclopentenyl ketone of 0.05-0.1 weight portion and the liquid perfume base of 5-15 weight portion.
2. pork essence for meat product according to claim 1, is characterized in that described liquid perfume base is composed of the following components: 5-ethoxy-4-methylthiazol of 0.5-2 weight portion, 4-methyl-5-(2-acetyl oxygen ethyl)-thiazole of 0.5-2 weight portion, the acetic acid of 0.2-0.5 weight portion, the ethyl oleate of 0.1-0.3 weight portion, the furanone acetic acid esters of 0.2-0.5 weight portion, the cassia oil that 0.2-0.5 weight portion concentration is 10%, 0.6-1.2 weight portion concentration is 10% 2,3-diacetyl, 0.6-1.2 weight portion concentration is 10% 2,3-pentanedione, the bread ketone that 0.5-1.2 weight portion concentration is 10%, 2-sulfydryl-3-butanols that 0.1-0.3 weight portion concentration is 10%, the ethyl laurate that 0.8-1.5 weight portion concentration is 10%, two (2-methyl-3-furyl) disulfides that 0.2-0.5 weight portion concentration is 10%, 2-methyl-3-furanthiol that 0.2-0.5 weight portion concentration is 10%, 2-methyl-3-oxolane mercaptan that 0.3-0.6 weight portion concentration is 10%, the 2-acetylthiazole that 0.3-1 weight portion concentration is 10% and 0.02-0.1 weight portion concentration are 10% 2,4-decadienal.
3. a preparation method for pork essence for meat product, is characterized in that described method comprises the steps:
(1) preparation of liquid perfume base: the raw material in liquid perfume base is taken in proportion to make liquid perfume base after being mixed directly for subsequent use;
(2) 80-90 weight portion soybean oil is warming up to 60-80 ℃, the methyl cyclopentenyl ketone of the 2-acetyl group pyrazine of the ethyl maltol of the furanone of 0.3-1 weight portion, 0.4-1 weight portion, 0.08-0.13 weight portion, 0.05-0.1 weight portion is put in soybean oil and at the uniform velocity and stirred, until dusty raw materials is dissolved in soybean oil completely, obtain clarification oily solution;
(3) treat that the clarification oily solution temperature that (2) step obtains drops to 40-45 ℃, the 5-15 weight portion liquid perfume base that (1) step is made is thrown in above-mentioned oily solution, obtains pork essence after stirring;
Wherein, aforesaid liquid perfume base is composed of the following components: 5-ethoxy-4-methylthiazol of 0.5-2 weight portion, 4-methyl-5-(2-acetyl oxygen ethyl)-thiazole of 0.5-2 weight portion, the acetic acid of 0.2-0.5 weight portion, the ethyl oleate of 0.1-0.3 weight portion, the furanone acetic acid esters of 0.2-0.5 weight portion, the cassia oil that 0.2-0.5 weight portion concentration is 10%, 0.6-1.2 weight portion concentration is 10% 2,3-diacetyl, 0.6-1.2 weight portion concentration is 10% 2,3-pentanedione, the bread ketone that 0.5-1.2 weight portion concentration is 10%, 2-sulfydryl-3-butanols that 0.1-0.3 weight portion concentration is 10%, the ethyl laurate that 0.8-1.5 weight portion concentration is 10%, two (2-methyl-3-furyl) disulfides that 0.2-0.5 weight portion concentration is 10%, 2-methyl-3-furanthiol that 0.2-0.5 weight portion concentration is 10%, 2-methyl-3-oxolane mercaptan that 0.3-0.6 weight portion concentration is 10%, the 2-acetylthiazole that 0.3-1 weight portion concentration is 10% and 0.02-0.1 weight portion concentration are 10% 2,4-decadienal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004668.3A CN103766844B (en) | 2014-01-03 | 2014-01-03 | A kind of pork essence for meat product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004668.3A CN103766844B (en) | 2014-01-03 | 2014-01-03 | A kind of pork essence for meat product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103766844A true CN103766844A (en) | 2014-05-07 |
| CN103766844B CN103766844B (en) | 2015-09-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410004668.3A Active CN103766844B (en) | 2014-01-03 | 2014-01-03 | A kind of pork essence for meat product and preparation method thereof |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939020A (en) * | 2015-07-22 | 2015-09-30 | 天津春宇食品配料有限公司 | Pork flavor for food, and preparation method thereof |
| CN108813534A (en) * | 2018-05-31 | 2018-11-16 | 河南创新研霖食品科技有限公司 | A kind of lard essence and preparation method thereof |
| CN108968000A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of sausage essence and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361559A (en) * | 2007-10-30 | 2009-02-11 | 上海应用技术学院 | Nano pork essence and preparation method thereof |
| CN101991084A (en) * | 2010-11-22 | 2011-03-30 | 厦门市顶味兴业香料发展有限公司 | Barbecue essence and production process thereof |
| CN102090611A (en) * | 2010-11-22 | 2011-06-15 | 厦门市顶味兴业香料发展有限公司 | Spicy chicken essence and process for producing same |
| CN102326765A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Beef oily essence and preparation method thereof |
-
2014
- 2014-01-03 CN CN201410004668.3A patent/CN103766844B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361559A (en) * | 2007-10-30 | 2009-02-11 | 上海应用技术学院 | Nano pork essence and preparation method thereof |
| CN101991084A (en) * | 2010-11-22 | 2011-03-30 | 厦门市顶味兴业香料发展有限公司 | Barbecue essence and production process thereof |
| CN102090611A (en) * | 2010-11-22 | 2011-06-15 | 厦门市顶味兴业香料发展有限公司 | Spicy chicken essence and process for producing same |
| CN102326765A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Beef oily essence and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939020A (en) * | 2015-07-22 | 2015-09-30 | 天津春宇食品配料有限公司 | Pork flavor for food, and preparation method thereof |
| CN108813534A (en) * | 2018-05-31 | 2018-11-16 | 河南创新研霖食品科技有限公司 | A kind of lard essence and preparation method thereof |
| CN108813534B (en) * | 2018-05-31 | 2021-09-17 | 河南创新研霖食品科技有限公司 | Lard essence and preparation method thereof |
| CN108968000A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of sausage essence and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766844B (en) | 2015-09-23 |
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