CN104026546A - Mixed stewed pork essence and making method thereof - Google Patents
Mixed stewed pork essence and making method thereof Download PDFInfo
- Publication number
- CN104026546A CN104026546A CN201410280776.3A CN201410280776A CN104026546A CN 104026546 A CN104026546 A CN 104026546A CN 201410280776 A CN201410280776 A CN 201410280776A CN 104026546 A CN104026546 A CN 104026546A
- Authority
- CN
- China
- Prior art keywords
- mass percent
- percent concentration
- methyl
- essence
- concentration
- 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.)
- Granted
Links
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
Abstract
The invention discloses mixed stewed pork essence which consists of furanone, ethyl maltol, 2-acetylpyrazine, methyl cyclopentenolone, difurfuryl sulfide, 3-sulfydryl-2-butanol, 2-methyl-3-furan mercaptan, di(2-methyl-3-furan mercaptan)-disulfide, methyl(2-methyl-3-furan mercaptan)-disulfide, acetic acid, 3-sulfydryl-2-butanone, 3-propionaldehyde, thiophane-3-acetone, 2,3,5-trimethyl pyrazine, counter,counter-2,4-decadiene aldehyde, furfuryl disulfide, furfurylmercaptan, anise camphor, anisic aldehyde, pepper essential oil, 2-acetyl thiazole, delta-dodecalactone, 4-methyl-5(beta)-hydroxyethyl thiazole acetate, onion oil alcohol, 4-methyl-4-bran sulfenyl-2-pentanone and glycerol triacetate. The mixed stewed pork essence is high in biofidelity and mellow and fine in fragrance, has a good application effect and is economical and practical.
Description
Technical field
The invention belongs to field of fine chemical, relate in particular to a kind of flavoring or fumet, is a kind of allotment type braised pork with soy sauce essence and preparation method thereof specifically.
Background technology
Spices and essence is the mark of social development degree, and along with the fast development of chemical industry, the sector has obtained development at full speed in recent years.Perfumers are according to the knowledge experience of self, and such as, in conjunction with modern science and analytical technology (GC, GC-MS, HPLC etc.), vertical body, in this magical world of the Nature, has createed the charming fragrant world.
Essence can be divided into daily chemical essence, salt taste essence and industrial essence according to purposes.The demand of contemporary people, more and more higher to the requirement of life, the kind of essence also becomes variation, and quality also urgently further improves.And, natural available spices and essence, due to technology and financial cost, the current life that much all can not be widely used in people.The essence of the fragrant class of meat is in salt taste essence, to apply a largest class, along with the continuous increase of domestic and international Meat flavor aroma demand, simulates the fragrance of various meats, makes the meat essence of various strong fragrance, has become the important development trend of flavorant.Current, local flavor researcher is many to the developmental research of the essence such as pork, beef, chicken, and these researchs are all comparatively general.Object is all the volatile ingredient that is that amalyzing substances is main, according to the flavoring essence that the flavor characteristics of some goods can be prepared, similarity is high, fragrance is pure, price is relatively economical.The fragrance local flavor of pork essence is mainly made up of meat note, sour note, sauce note, roasting note, fatty breath etc.Fragrance is pure in recent years, and the pork essence that local flavor is mellow is in great demand in both at home and abroad, makes it more cause researchers' attention.Client needs a kind of fragrance to coordinate the braised pork with soy sauce essence pure, local flavor is natural, but the pork essence product on market often all can not be taken into account these features simultaneously, and fragrance fragrance often can not have simultaneously.
Summary of the invention
For the defect existing in above-mentioned prior art, technical problem to be solved by this invention is to provide a kind of allotment type braised pork with soy sauce essence and preparation method thereof, and described this method will solve that braised pork with soy sauce essence fidelity of the prior art is low, fragrance is impure, the factitious technical problem of local flavor.
A kind of braised pork with soy sauce essence of allocating type of the present invention, is grouped into by the one-tenth of following mass percent:
Mass percent concentration is 10% furanone 1.2-1.5%
Mass percent concentration is 10% ethyl maltol 1.2-1.5%
Mass percent concentration is 10% 2-acetyl group pyrazine 0.3-0.5%
Mass percent concentration is 10% methyl cyclopentenyl ketone 0.7-1.0%
Mass percent concentration is 1% difurfuryl sulfide 0.1-0.15%
Mass percent concentration is 3-sulfydryl-2-butanols 0.8-1.2% of 10%
Mass percent concentration is 2-methyl-3-furanthiol 0.3-0.5% of 10%
Mass percent concentration is two (2-methyl-3-furanthiol)-disulfide 0.8-1.0% of 1%
Mass percent concentration is 10% methyl (2-methyl-3-furanthiol)-disulfide 0.1-0.2%
Mass percent concentration is 10% acetic acid 0.08-0.1%
Mass percent concentration is 1% 3-sulfydryl-2 butanone 0.8-1.2%
Mass percent concentration is 10% 3-methylthiopropionaldehyde 1.0-1.5%
Mass percent concentration is 10% tetrahydro thiophene-3-ketone 0.2-0.25%
Mass percent concentration be 1% 2,3,5-trimethylpyrazine 0.4-0.6%
Mass percent concentration be 1% anti-, trans-2,4-decadienal 0.1-0.2%
Mass percent concentration is 10% difurfuryl dithioether 0.75-1.0%
Mass percent concentration is 10% furfurylmercaptan 0.25-0.5%
Mass percent concentration is 1% isoesdragol 0.15-0.25%
Mass percent concentration is 1% anisic aldehyde 0.15-0.25%
Mass percent concentration is 10% cold press ginger essential oil 0.8-1.0%
Mass percent concentration is 1% numb green pepper essential oil 0.15-0.25%
Mass percent concentration is 10% 2-acetylthiazole 0.75-1.0%
Mass percent concentration is fourth-dodecalactone 0.1-0.3% of 1%
Mass percent concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters 0.5-0.75% of 1%
Mass percent concentration is 1% scallion oil alcohol 0.1-0.15%
Mass percent concentration is 4-methyl-4-chaff sulfenyl-2 pentanone 0.2-0.35% of 1%
Triacetyl glycerine surplus.
The present invention also provides the preparation method of above-mentioned allotment type braised pork with soy sauce essence, comprises the steps:
(1) prepare each raw material according to above-mentioned mass percent concentration respectively;
(2) then take each material according to the mass percent of each material in essence, in container, mix;
(3) with triacetyl glycerine, as solvent, to raw material monomer, dilution is assigned to 100%, makes braised pork with soy sauce essence finished product.
Pork braised in brown sauce is one of menu common in Hot dishes, is mainly taking the streaky pork in pork as making major ingredient.Pork braised in brown sauce is also one famous local cuisine, has fully demonstrated the feature of local cuisine " the red sauce of dense oil ".Modern's delicious demand is not only the beautiful landscape on dining table, and daily instant food is also the favor that is deeply subject to consumers in general.The delicious food that only has three meals in a day is transported to the drop in people's life, is the demand that adapts to modern fast-developing society.Prepare a kind of true to nature, sweet-smelling, economical and practical braised pork with soy sauce essence for simulation, inventor relies on market, attempts the allotment repeatedly by raw material monomer, makes the braised pork with soy sauce essence that a kind of fragrance is coordinated, meat perfume (or spice) is pure, local flavor is natural.The main note that braised pork with soy sauce essence presents comprises: meat note, roasting note, sour note, pungent note, sauce note and fatty odor etc.Braised pork with soy sauce essence has strong sauce fragrance, and voluptuousness is very abundant, and fertile and oiliness, the sweet-smelling fragrance of rear end allows people drool with envy, and cannot forget for a long time.The present invention is the demand according to modern people's life, follows the step of social development, relies on the application in food processing market; In conjunction with the application of professional knowledge and experience, several main note presenting according to braised pork with soy sauce essence, adds the raw material monomer of expression characteristics breath by certain ratio again, first mixes the pork essence with certain voluptuousness and sauce fragrance.On this basis, by suitable increases such as the baking breath of essence, sour note, pungent notes, mix the breath braised in soy sauce of essence; Then fidelity, flavor intensity and the sophistication of the fragrance odor type of essence are improved perfect, made have that fidelity is high, aromatic strongly fragrant, the soft exquisiteness of fragrance of meat, effect is good, price economy is economical braised pork with soy sauce essence.
The present invention is with former comparing, and the fragrance concentration of pork essence raised higher, allows its giving off a strong fragrance assail the nostrils, and lasting is lasting, and economical and practical, safe and reliable.Allotment type braised pork with soy sauce essence that the present invention is that a kind of fragrance is true to nature, local flavor is pure, give off a strong fragrance and preparation method thereof.The fidelity of fragrance odor type, flavor intensity sophistication are improved, made have that fidelity is high, the exquisiteness that gives off a strong fragrance, effect is good, price economy is economical braised pork with soy sauce essence.
Brief description of the drawings
Fig. 1 is the fragrance schematic diagram of case study on implementation 1 and 2 two kinds of braised pork with soy sauce essence of case, and No. 1 essence of braised pork with soy sauce is No. 1 essence of case study on implementation, and No. 2 essence of braised pork with soy sauce essence are No. 2 essence of case study on implementation.
Detailed description of the invention
A kind of braised pork with soy sauce essence of allocating type of embodiment 1 the present invention, is grouped into by the one-tenth of following mass percent:
Concentration is 10% furanone 1.2-1.5%
Concentration is 10% ethyl maltol 1.2-1.5%
Concentration is 10% 2-acetyl group pyrazine 0.3-0.5%
Concentration is 10% methyl cyclopentenyl ketone 0.7-1.0%
Concentration is 1% difurfuryl sulfide 0.1-0.15%
Concentration is 3-sulfydryl-2-butanols 0.8-1.2% of 10%
Concentration is 2-methyl-3-furanthiol 0.3-0.5% of 10%
Concentration is two (2-methyl-3-furanthiol)-disulfide 0.8-1.0% of 1%
Concentration is 10% methyl (2-methyl-3-furanthiol)-disulfide 0.1-0.2%
Concentration is 10% acetic acid 0.08-0.1%
Concentration is 1% 3-sulfydryl-2 butanone 0.8-1.2%
Concentration is 10% 3-methylthiopropionaldehyde 1.0-1.5%
Concentration is 10% tetrahydro thiophene-3-ketone 0.2-0.25%
Concentration be 1% 2,3,5-trimethylpyrazine 0.4-0.6%
Concentration be 1% anti-, trans-2,4-decadienal 0.1-0.2%
Concentration is 10% difurfuryl dithioether 0.75-1.0%
Concentration is 10% furfurylmercaptan 0.25-0.5%
Concentration is 1% isoesdragol 0.15-0.25%
Concentration is 1% anisic aldehyde 0.15-0.25%
Concentration is 10% cold press ginger essential oil 0.8-1.0%
Concentration is 1% numb green pepper essential oil 0.15-0.25%
Concentration is 10% 2-acetylthiazole 0.75-1.0%
Concentration is fourth-dodecalactone 0.1-0.3% of 1%
Concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters 0.5-0.75% of 1%
Concentration is 1% scallion oil alcohol 0.1-0.15%
Concentration is 4-methyl-4-chaff sulfenyl-2 pentanone 0.2-0.35% of 1%
Triacetyl glycerine (commercially available) surplus.
The present invention also provides the preparation method of above-mentioned allotment type braised pork with soy sauce essence, comprises the steps:
(1) prepare each raw material according to above-mentioned mass percent concentration respectively;
(2) then take each material according to the mass percent of each material in essence, in container, mix;
(3) with triacetyl glycerine, as solvent, to raw material monomer, dilution is assigned to 100%, makes braised pork with soy sauce essence finished product.
The main body rhythm composition of braised pork with soy sauce essence prepared by the present invention has: pork note (taking meat perfume (or spice) as main), sour note, roasting note, sauce note, fatty breath, sour note, spice local flavor etc.The final pork essence making has strong fragrance, mellow voluptuousness, and fidelity is high, and effect is good.
Embodiment 2
Composition of raw materials is in table 1
Table 1
| Mass percent concentration is 10% furanone | 1.20% |
| Mass percent concentration is 10% ethyl maltol | 1.20 % |
| Mass percent concentration is 10% 2-acetyl group pyrazine | 0.40 % |
| Mass percent concentration is 10% methyl cyclopentenyl ketone | 0.80 % |
| Mass percent concentration is 10% difurfuryl sulfide | 0.10 % |
| Mass percent concentration is 3-sulfydryl-2-butanols of 10% | 1.00 % |
| Mass percent concentration is 10%2-methyl-3-furanthiol | 0.35% |
| Mass percent concentration is two (2-methyl-3-furanthiol)-disulfides of 1% | 0.85 % |
| Mass percent concentration is 10% methyl (2-methyl-3-furanthiol)-disulfide | 0.15 % |
| Mass percent concentration is 10% acetic acid | 0.10 % |
| Mass percent concentration is 3-sulfydryl-2-butanone of 10% | 1.00 % |
| Mass percent concentration is 10% 3-methylthiopropionaldehyde | 1.00 % |
| Mass percent concentration is 10% tetrahydro thiophene-3-ketone | 0.20 % |
| Mass percent concentration be 1% 2,3,5-trimethylpyrazine | 0.45 % |
| Mass percent concentration is 1% anti-, trans-2,4-decadienal | 0.10 % |
| Mass percent concentration is 10% difurfuryl dithioether | 0.80 % |
| Mass percent concentration is 1% furfurylmercaptan | 0.30 % |
| Mass percent concentration is 10% anisic aldehyde | 0.15 % |
| Mass percent concentration is 10% anisic aldehyde | 0.20 % |
| Mass percent concentration is 10% cold press ginger essential oil | 0.80 % |
| Mass percent concentration is 1% numb green pepper essential oil | 0.15 % |
| Mass percent concentration is 10% 2-acetylthiazole | 0.75 % |
| Mass percent concentration is fourth-dodecalactone of 10% | 0.15 % |
| Mass percent concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters of 10% | 0.50 % |
| Mass percent concentration is 10% scallion oil alcohol | 0.12 % |
| Mass percent concentration is 4-methyl-4-chaff sulfenyl-2 pentanone of 10% | 0.25 % |
| Triacetyl glycerine (commercially available) | 86.93% |
Evaluate: braised pork with soy sauce essence fragrance is pure, aromatic flavour and lasting, voluptuousness is pure, and pork odor characteristic highlights, and is applicable to being applied in Titian meat products, dried pork slice goods and some meat perfume seasoning matter etc.Above composition is 10 lab scale, if want large-scale production, and only need be in the production that feeds intake of above ratio.
Embodiment 3
Composition of raw materials is in table 2
Table 2
| Mass percent concentration is 10% furanone | 1.50% |
| Mass percent concentration is 10% ethyl maltol | 1.50 % |
| Mass percent concentration is 10% 2-acetyl group pyrazine | 0.50 % |
| Mass percent concentration is 10% methyl cyclopentenyl ketone | 1.00 % |
| Mass percent concentration is 10% difurfuryl sulfide | 0.15 % |
| Mass percent concentration is 3-sulfydryl-2-butanols of 10% | 1.00 % |
| Mass percent concentration is 10%2-methyl-3-furanthiol | 0.50 % |
| Mass percent concentration is two (2-methyl-3-furanthiol)-disulfides of 1% | 1.00 % |
| Mass percent concentration is 10% methyl (2-methyl-3-furanthiol)-disulfide | 0.15 % |
| Mass percent concentration is 10% acetic acid | 0.10 % |
| Mass percent concentration is 3-sulfydryl-2-butanone of 10% | 1.20 % |
| Mass percent concentration is 10% 3-methylthiopropionaldehyde | 1.25 % |
| Mass percent concentration is 10% tetrahydro thiophene-3-ketone | 0.20 % |
| Mass percent concentration be 1% 2,3,5-trimethylpyrazine | 0.60 % |
| Mass percent concentration is 1% anti-, trans-2,4-decadienal | 0.15 % |
| Mass percent concentration is 10% difurfuryl dithioether | 1.00 % |
| Mass percent concentration is 1% furfurylmercaptan | 0.30 % |
| Mass percent concentration is 10% isoesdragol | 0.20 % |
| Mass percent concentration is 10% anisic aldehyde | 0.20 % |
| Mass percent concentration is 10% cold press ginger essential oil | 1.00 % |
| Mass percent concentration is 1% numb green pepper essential oil | 0.15 % |
| Mass percent concentration is 10% 2-acetylthiazole | 1.00 % |
| Mass percent concentration is fourth-dodecalactone of 10% | 0.30 % |
| Mass percent concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters of 10% | 0.75 % |
| Mass percent concentration is 10% scallion oil alcohol | 0.12 % |
| Mass percent concentration is 4-methyl-4-chaff sulfenyl-2 pentanone of 10% | 0.30 % |
| Triacetyl glycerine (commercially available) | 83.88% |
Evaluate: braised pork with soy sauce essence gives off a strong fragrance, and chemical breath is extremely not obvious, and fragrance is pure, and voluptuousness is thoroughly sent out abundant and be lasting, it is applicable in Titian meat products, dried pork slice goods and some meat perfume seasoning matter etc.If want large-scale production,
Only need to be in the production that feeds intake of above ratio.
Deployed braised pork with soy sauce essence, we adopt hedonic scoring system to carry out fragrance evaluation to it.Subjective appreciation group forms (6 men, 4 female) by 10 experienced perfumers, between age 25-45 year.Before experiment starts, first define each note standard, but each sample is by subjective appreciation group member, everyone repeats to evaluate 3 times, and evaluation result is averaged.Evaluation score is as shown in table 3, the description of radar map 1 image two kinds of fragrance profiles that braised pork with soy sauce essence is overall.
The results of sensory evaluation of table 3. case study on implementation 1 and 2 two kinds of braised pork with soy sauce essence of case
| Voluptuousness | Acid is fragrant | Xin Xiang | Sauce perfume (or spice) | Roasting fragrant | Burnt fragrant and sweet | Fat breath | Chemistry breath | |
| No. 1 essence of case study on implementation | 9 | 7.5 | 8 | 8.5 | 7.5 | 8.5 | 8 | 3 |
| No. 2 essence of case study on implementation | 9.5 | 8 | 8.5 | 8.5 | 7 | 9 | 8.5 | 2.5 |
Above said content is only the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all belongs to protection scope of the present invention.
Claims (2)
1. allocate a braised pork with soy sauce essence for type, it is characterized in that being grouped into by the one-tenth of following mass percent:
Mass percent concentration is 10% furanone 1.2-1.5%
Mass percent concentration is 10% ethyl maltol 1.2-1.5%
Mass percent concentration is 10% 2-acetyl group pyrazine 0.3-0.5%
Mass percent concentration is 10% methyl cyclopentenyl ketone 0.7-1.0%
Mass percent concentration is 1% difurfuryl sulfide 0.1-0.15%
Mass percent concentration is 3-sulfydryl-2-butanols 0.8-1.2% of 10%
Mass percent concentration is 2-methyl-3-furanthiol 0.3-0.5% of 10%
Mass percent concentration is two (2-methyl-3-furanthiol)-disulfide 0.8-1.0% of 1%
Mass percent concentration is 10% methyl (2-methyl-3-furanthiol)-disulfide 0.1-0.2%
Mass percent concentration is 10% acetic acid 0.08-0.1%
Mass percent concentration is 1% 3-sulfydryl-2 butanone 0.8-1.2%
Mass percent concentration is 10% 3-methylthiopropionaldehyde 1.0-1.5%
Mass percent concentration is 10% tetrahydro thiophene-3-ketone 0.2-0.25%
Mass percent concentration be 1% 2,3,5-trimethylpyrazine 0.4-0.6%
Mass percent concentration be 1% anti-, trans-2,4-decadienal 0.1-0.2%
Mass percent concentration is 10% difurfuryl dithioether 0.75-1.0%
Mass percent concentration is 10% furfurylmercaptan 0.25-0.5%
Mass percent concentration is 1% isoesdragol 0.15-0.25%
Mass percent concentration is 1% anisic aldehyde 0.15-0.25%
Mass percent concentration is 10% cold press ginger essential oil 0.8-1.0%
Mass percent concentration is 1% numb green pepper essential oil 0.15-0.25%
Mass percent concentration is 10% 2-acetylthiazole 0.75-1.0%
Mass percent concentration is fourth-dodecalactone 0.1-0.3% of 1%
Mass percent concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters 0.5-0.75% of 1%
Mass percent concentration is 1% scallion oil alcohol 0.1-0.15%
Mass percent concentration is 4-methyl-4-chaff sulfenyl-2 pentanone 0.2-0.35% of 1%
Triacetyl glycerine surplus.
2. the preparation method of a kind of braised pork with soy sauce essence of allocating type claimed in claim 1, is characterized in that comprising the steps:
(1) prepare each raw material according to above-mentioned mass percent concentration respectively;
(2) then take each material according to the mass percent of each material in essence, in container, mix;
(3) with triacetyl glycerine, as solvent, to raw material monomer, dilution is assigned to 100%, makes braised pork with soy sauce essence finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410280776.3A CN104026546B (en) | 2014-06-23 | 2014-06-23 | Allotment type braised pork with soy sauce essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410280776.3A CN104026546B (en) | 2014-06-23 | 2014-06-23 | Allotment type braised pork with soy sauce essence and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026546A true CN104026546A (en) | 2014-09-10 |
| CN104026546B CN104026546B (en) | 2016-02-10 |
Family
ID=51457714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410280776.3A Expired - Fee Related CN104026546B (en) | 2014-06-23 | 2014-06-23 | Allotment type braised pork with soy sauce essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026546B (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642994A (en) * | 2015-02-03 | 2015-05-27 | 上海应用技术学院 | Reed leaf essence and preparation method thereof |
| CN105176681A (en) * | 2015-09-07 | 2015-12-23 | 山东天博食品配料有限公司 | Preserved meat essential oil and preparation method thereof |
| CN105231406A (en) * | 2015-09-09 | 2016-01-13 | 北京工商大学 | Liquid essence with taste of stewed pork and preparation method of liquid essence |
| CN105285897A (en) * | 2015-09-23 | 2016-02-03 | 上海应用技术学院 | Formulated-type shii-take essence and preparation method thereof |
| CN105326006A (en) * | 2015-10-29 | 2016-02-17 | 宁波威龙香精香料有限公司 | Red-cooked streaky pork essence |
| CN105348215A (en) * | 2015-09-30 | 2016-02-24 | 波顿（上海）生物技术有限公司 | Thiazole compound characterized by bean aroma and preparation method thereof |
| CN105685937A (en) * | 2016-01-20 | 2016-06-22 | 漯河乐佳食品科技有限公司 | Pork powder prepared by using reaction spice 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 |
| CN109363140A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of farmers''s side fish meat flavor essence and preparation method thereof |
| CN109393420A (en) * | 2018-12-20 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of mutton braised in brown sauce essence and preparation method thereof |
| CN111418811A (en) * | 2020-04-13 | 2020-07-17 | 上海应用技术大学 | Blended salad essence and preparation method thereof |
| CN113804784A (en) * | 2021-09-13 | 2021-12-17 | 中国农业科学院农产品加工研究所 | Analysis method and control method for flavor substance dissipation during low-temperature storage of sauced beef |
| CN114403415A (en) * | 2022-01-10 | 2022-04-29 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
| CN115624161A (en) * | 2022-10-27 | 2023-01-20 | 天津春发生物科技集团有限公司 | Vegetarian beef essence and preparation method thereof |
-
2014
- 2014-06-23 CN CN201410280776.3A patent/CN104026546B/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 李建华等: "天福号酱肘子的香味分析与仿香研究", 《食品科学》, vol. 31, no. 20, 31 December 2010 (2010-12-31) * |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642994B (en) * | 2015-02-03 | 2016-04-27 | 上海应用技术学院 | A kind of rice-pudding leaf essence and preparation method thereof |
| CN104642994A (en) * | 2015-02-03 | 2015-05-27 | 上海应用技术学院 | Reed leaf essence and preparation method thereof |
| CN105176681A (en) * | 2015-09-07 | 2015-12-23 | 山东天博食品配料有限公司 | Preserved meat essential oil and preparation method thereof |
| CN105176681B (en) * | 2015-09-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of bacon essential oil and preparation method thereof |
| CN105231406B (en) * | 2015-09-09 | 2020-11-06 | 北京工商大学 | Stewed pork-flavor liquid essence and preparation method thereof |
| CN105231406A (en) * | 2015-09-09 | 2016-01-13 | 北京工商大学 | Liquid essence with taste of stewed pork and preparation method of liquid essence |
| CN105285897A (en) * | 2015-09-23 | 2016-02-03 | 上海应用技术学院 | Formulated-type shii-take essence and preparation method thereof |
| CN105285897B (en) * | 2015-09-23 | 2018-06-29 | 上海应用技术学院 | A kind of allotment type lenthionine and preparation method thereof |
| CN105348215A (en) * | 2015-09-30 | 2016-02-24 | 波顿（上海）生物技术有限公司 | Thiazole compound characterized by bean aroma and preparation method thereof |
| CN105326006A (en) * | 2015-10-29 | 2016-02-17 | 宁波威龙香精香料有限公司 | Red-cooked streaky pork essence |
| CN105685937A (en) * | 2016-01-20 | 2016-06-22 | 漯河乐佳食品科技有限公司 | Pork powder prepared by using reaction spice 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 |
| CN109363140A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of farmers''s side fish meat flavor essence and preparation method thereof |
| CN109363140B (en) * | 2018-12-10 | 2021-09-21 | 山东天博食品配料有限公司 | Farmer fried pork flavor essence and preparation method thereof |
| CN109393420A (en) * | 2018-12-20 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of mutton braised in brown sauce essence and preparation method thereof |
| CN111418811A (en) * | 2020-04-13 | 2020-07-17 | 上海应用技术大学 | Blended salad essence and preparation method thereof |
| CN113804784A (en) * | 2021-09-13 | 2021-12-17 | 中国农业科学院农产品加工研究所 | Analysis method and control method for flavor substance dissipation during low-temperature storage of sauced beef |
| CN114403415A (en) * | 2022-01-10 | 2022-04-29 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
| CN114403415B (en) * | 2022-01-10 | 2023-10-20 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
| CN115624161A (en) * | 2022-10-27 | 2023-01-20 | 天津春发生物科技集团有限公司 | Vegetarian beef essence and preparation method thereof |
| CN115624161B (en) * | 2022-10-27 | 2024-03-26 | 天津春发生物科技集团有限公司 | Vegetarian beef flavor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104026546B (en) | 2016-02-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026546B (en) | Allotment type braised pork with soy sauce essence and preparation method thereof | |
| CN105925376B (en) | The essence of the quick-fried pearl of cigarette and its application | |
| CN100556314C (en) | Allotment type chicken essence braised in soy sauce and preparation method thereof | |
| CN102362658B (en) | Formulated beef oily essence and preparation method thereof | |
| Jin et al. | Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics | |
| CN102228222B (en) | Formulated chicken oily essence and preparation method thereof | |
| CN108685150B (en) | Cigarette digital flavoring method based on flavor components | |
| CN102871098A (en) | Mixed type beef oil-shaped essence and preparation method thereof | |
| CN104531356A (en) | Honeyed-sweet additive and electronic cigarette liquid with same | |
| CN103892240A (en) | Blended oily chicken essence and preparation method thereof | |
| CN102113664B (en) | Blending braised pork essence with brown sauce and preparation method thereof | |
| CN104207087A (en) | Chicken flavor for food and preparation method of chicken flavor | |
| Olaoye | Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage | |
| JP6610662B2 (en) | Fragrance composition | |
| WO2022135180A1 (en) | Deodorizing and freshening composition, preparation method therefor and use thereof | |
| CN103461941A (en) | Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence | |
| CN103923579B (en) | Vanilla fragrance overlapping glue essence for cigarette | |
| CN103932146A (en) | Beef essence and preparation method thereof | |
| KR100375963B1 (en) | Steak sauce containing kimchi as a major ingredient | |
| CN110295088A (en) | A kind of gold Orange-flavored essence and application thereof | |
| CN106072407B (en) | A kind of roasting essence of allotment type and its preparation method and application in Flour product | |
| CN107668650A (en) | A kind of duck meat essence and preparation method thereof | |
| CN107242522B (en) | Stewed chicken flavor liquid essence and preparation method thereof | |
| CN102028305A (en) | Application of zinc complexes for o-hydroxy ketone compounds | |
| CN107890068A (en) | A kind of pork oily essence and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160210 Termination date: 20180623 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |