CN105495530B - The aqueous meat flavor and its method of hydrolyzed vegetable protein preparation - Google Patents
The aqueous meat flavor and its method of hydrolyzed vegetable protein preparation Download PDFInfo
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- CN105495530B CN105495530B CN201510972845.1A CN201510972845A CN105495530B CN 105495530 B CN105495530 B CN 105495530B CN 201510972845 A CN201510972845 A CN 201510972845A CN 105495530 B CN105495530 B CN 105495530B
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- 235000013372 meat Nutrition 0.000 title claims abstract description 91
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 47
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 41
- 235000019634 flavors Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title abstract description 16
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 66
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims abstract description 29
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000010775 animal oil Substances 0.000 claims abstract description 23
- 239000008989 cinnamomi cortex Substances 0.000 claims abstract description 23
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 20
- XLMPYCGSRHSSSX-UHFFFAOYSA-N 3-Mercapto-2-butanone Chemical compound CC(S)C(C)=O XLMPYCGSRHSSSX-UHFFFAOYSA-N 0.000 claims abstract description 17
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 claims abstract description 16
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 108010005094 Advanced Glycation End Products Proteins 0.000 claims description 18
- 239000002304 perfume Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 9
- LYINKTVZUSKQEQ-UHFFFAOYSA-N furan-3-one Chemical compound O=C1COC=C1 LYINKTVZUSKQEQ-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 238000009472 formulation Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000000227 grinding Methods 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 7
- YNSUBIQKQNBKJT-UHFFFAOYSA-N 2-(1,3-thiazol-2-yl)ethanol Chemical compound OCCC1=NC=CS1 YNSUBIQKQNBKJT-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 150000002576 ketones Chemical class 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- RAONWOFUEKPLET-UHFFFAOYSA-N 2-ethyl-1,3-thiazol-5-ol Chemical compound CCC1=NC=C(O)S1 RAONWOFUEKPLET-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- -1 methyl mercapto propyl Chemical group 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of aqueous meat flavor of hydrolyzed vegetable protein preparation and its method, aqueous meat flavor are composed of the following raw materials by weight：80 parts~90 parts of propylene glycol；10 parts~20 parts of animal meat；15 parts~25 parts of animal oil；2 parts~5 parts of furanone；0.3 part~0.6 part of 4- methyl -5- hydroxy ethylthiazole；0.4 part~0.8 part of 3- sulfydryl -2- butanone；0.6 part~1 part of ethylmaltol；0.1 part~0.4 part of 3 methylthiol propyl alcohol；4 parts~8 parts of hydrolyzed vegetable protein；2 parts~5 parts of cinnamomi cortex pulveratus；30 parts~50 parts of pure water.By the way that aqueous meat flavor is made using special formulation of the present invention and method, user takes easy to use, and formula and simple production process, meat is aromatic strongly fragrant, strong and brisk in taste full, chemical addition agent is few, taste is naturally pure, and tasty mouthfeel meets popular taste, it can be widely used in the seasoning and seasoning of various food, various food can be assigned with more honest natural meat-like flavor.
Description
Technical field
The present invention relates to essence field technology, refer in particular to a kind of hydrolyzed vegetable protein preparation aqueous meat flavor and its
Method.
Background technique
With the change of food configuration, tourist industry flourishes, and instant food industry also develops rapidly, and returns certainly
So, seeking green food becomes the tendency of the day for facilitating industry development.Meat flavoring is one of the essence rapidly developed in recent years,
It is widely used in blending, the flavor aspect of instant food, dilated food and meat products, therefore the fragrance of meat flavor, mouthfeel etc.
Increasingly it is valued by people
However, current meat flavor is paste, and it is inconvenient for use, and its formula and production technology are complicated, fragrance
It is not pure enough.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, the present invention aims to provide a kind of hydrolyzing plant eggs
The aqueous meat flavor and its method of white preparation, can effectively solve existing paste-form meat-taste essence there are it is inconvenient for use and its
The problems such as formula and production technology are complicated, fragrance is also not pure enough.
To achieve the above object, the present invention is using following technical solution：
A kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：
80 parts~90 parts of propylene glycol；
10 parts~20 parts of animal meat；
15 parts~25 parts of animal oil；
2 parts~5 parts of furanone；
0.3 part~0.6 part of 4- methyl -5- hydroxy ethylthiazole；
0.4 part~0.8 part of 3- sulfydryl -2- butanone；
0.6 part~1 part of ethylmaltol；
0.1 part~0.4 part of 3 methylthiol propyl alcohol；
4 parts~8 parts of hydrolyzed vegetable protein；
2 parts~5 parts of cinnamomi cortex pulveratus；
30 parts~50 parts of pure water.
As a preferred embodiment, it is made of following raw material：
80 parts~85 parts of propylene glycol；
10 parts~15 parts of animal meat；
15 parts~20 parts of animal oil；
3 parts~4 parts of furanone；
0.3 part~0.5 part of 4- methyl -5- hydroxy ethylthiazole；
0.4 part~0.6 part of 3- sulfydryl -2- butanone；
0.7 part~0.8 part of ethylmaltol；
0.2 part~0.3 part of 3 methylthiol propyl alcohol；
4 parts~6 parts of hydrolyzed vegetable protein；
2 parts~3 parts of cinnamomi cortex pulveratus；
30 parts~42 parts of pure water.
As a preferred embodiment, it is made of following raw material：
86 parts~90 parts of propylene glycol；
16 parts~20 parts of animal meat；
18 parts~24 parts of animal oil；
4 parts~5 parts of furanone；
0.5 part~0.6 part of 4- methyl -5- hydroxy ethylthiazole；
0.6 part~0.8 part of 3- sulfydryl -2- butanone；
0.7 part~1 part of ethylmaltol；
0.3 part~0.4 part of 3 methylthiol propyl alcohol；
6 parts~7 parts of hydrolyzed vegetable protein；
3 parts~4 parts of cinnamomi cortex pulveratus；
43 parts~50 parts of pure water.
A kind of method of the aqueous meat flavor of aforementioned hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
The present invention has obvious advantages and beneficial effects compared with the existing technology, specifically, by above-mentioned technical proposal
Known to：
By being made aqueous meat flavor using special formulation of the present invention and method, user take it is easy to use, and
Formula and simple production process, meat is aromatic strongly fragrant, and strong and brisk in taste full, chemical addition agent is few, and taste is naturally pure, and mouthfeel is fresh
Beauty meets popular taste, can be widely used in the seasoning and seasoning of various food, can assign various food with more honest natural meat
Fragrance.
Specific embodiment
The present invention discloses a kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：Third
80 parts~90 parts of glycol；10 parts~20 parts of animal meat；15 parts~25 parts of animal oil；2 parts~5 parts of furanone；4- methyl-
0.3 part~0.6 part of 5- hydroxy ethylthiazole；0.4 part~0.8 part of 3- sulfydryl -2- butanone；0.6 part~1 part of ethylmaltol；3-
0.1 part~0.4 part of methyl mercapto propyl alcohol；4 parts~8 parts of hydrolyzed vegetable protein；2 parts~5 parts of cinnamomi cortex pulveratus；Pure water 30 parts~50
Part.The animal meat is lean pork, which is lard.
The method that the present invention also discloses a kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
With multiple embodiments, the present invention is further illustrated below.
Embodiment 1
A kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：80 parts of propylene glycol；
10 parts of animal meat；15 parts of animal oil；2 parts of furanone；0.3 part of hydroxy ethylthiazole of 4- methyl -5-；3- sulfydryl -2- butanone
0.4 part；0.6 part of ethylmaltol；0.1 part of 3 methylthiol propyl alcohol；4 parts of hydrolyzed vegetable protein；2 parts of cinnamomi cortex pulveratus；Pure water
30 parts.The animal meat is lean pork, which is lard.
A kind of method of the aqueous meat flavor of hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
Embodiment 2
A kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：90 parts of propylene glycol；
20 parts of animal meat；25 parts of animal oil；5 parts of furanone；0.6 part of hydroxy ethylthiazole of 4- methyl -5-；3- sulfydryl -2- butanone
0.8 part；1 part of ethylmaltol；0.4 part of 3 methylthiol propyl alcohol；8 parts of hydrolyzed vegetable protein；5 parts of cinnamomi cortex pulveratus；Pure water 50
Part.The animal meat is lean pork, which is lard.
A kind of method of the aqueous meat flavor of hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
Embodiment 3
A kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：85 parts of propylene glycol；
15 parts of animal meat；20 parts of animal oil；3.5 parts of furanone；0.45 part of hydroxy ethylthiazole of 4- methyl -5-；3- sulfydryl -2- fourth
0.6 part of ketone；0.8 part of ethylmaltol；0.25 part of 3 methylthiol propyl alcohol；6 parts of hydrolyzed vegetable protein；3.5 parts of cinnamomi cortex pulveratus；
40 parts of pure water.The animal meat is lean pork, which is lard.
A kind of method of the aqueous meat flavor of hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
Embodiment 4
A kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：86 parts of propylene glycol；
16 parts of animal meat；18 parts of animal oil；3 parts of furanone；0.5 part of hydroxy ethylthiazole of 4- methyl -5-；3- sulfydryl -2- butanone
0.7 part；0.8 part of ethylmaltol；0.3 part of 3 methylthiol propyl alcohol；7 parts of hydrolyzed vegetable protein；4 parts of cinnamomi cortex pulveratus；Pure water
42 parts.The animal meat is lean pork, which is lard.
A kind of method of the aqueous meat flavor of hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
Embodiment 5
A kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：83 parts of propylene glycol；
13 parts of animal meat；17 parts of animal oil；2.5 parts of furanone；0.35 part of hydroxy ethylthiazole of 4- methyl -5-；3- sulfydryl -2- fourth
0.5 part of ketone；0.7 part of ethylmaltol；0.15 part of 3 methylthiol propyl alcohol；5 parts of hydrolyzed vegetable protein；3.5 parts of cinnamomi cortex pulveratus；
36 parts of pure water.The animal meat is lean pork, which is lard.
A kind of method of the aqueous meat flavor of hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
Embodiment 6
A kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, is made of following raw material：88 parts of propylene glycol；
18 parts of animal meat；23 parts of animal oil；4.5 parts of furanone；0.55 part of hydroxy ethylthiazole of 4- methyl -5-；3- sulfydryl -2- fourth
0.75 part of ketone；0.85 part of ethylmaltol；0.35 part of 3 methylthiol propyl alcohol；7.3 parts of hydrolyzed vegetable protein；Cinnamomi cortex pulveratus 4.7
Part；48 parts of pure water.The animal meat is lean pork, which is lard.
A kind of method of the aqueous meat flavor of hydrolyzed vegetable protein preparation, includes following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground,
The animal oil of above-mentioned parts by weight is added during grinding；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made under the conditions of 115 DEG C
Maillard reaction product is made in reaction 3.5 hours；
（3）By furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3- methyl mercapto third
Alcohol is uniformly mixed to obtain meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Aqueous meat flavor can be obtained.
The above described is only a preferred embodiment of the present invention, be not intended to limit the scope of the present invention,
Therefore any subtle modifications, equivalent variations and modifications to the above embodiments according to the technical essence of the invention, still
Belong in the range of technical solution of the present invention.
Claims (4)
1. a kind of aqueous meat flavor of hydrolyzed vegetable protein preparation, it is characterised in that：It is made of following raw material：
80 parts~90 parts of propylene glycol；
10 parts~20 parts of animal meat；
15 parts~25 parts of animal oil；
2 parts~5 parts of furanone；
0.3 part~0.6 part of 4- methyl -5- hydroxy ethylthiazole；
0.4 part~0.8 part of 3- sulfydryl -2- butanone；
0.6 part~1 part of ethylmaltol；
0.1 part~0.4 part of 3 methylthiol propyl alcohol；
4 parts~8 parts of hydrolyzed vegetable protein；
2 parts~5 parts of cinnamomi cortex pulveratus；
30 parts~50 parts of pure water.
2. the aqueous meat flavor of hydrolyzed vegetable protein preparation according to claim 1, it is characterised in that：By following weight
Part raw material is made：
80 parts~85 parts of propylene glycol；
10 parts~15 parts of animal meat；
15 parts~20 parts of animal oil；
3 parts~4 parts of furanone；
0.3 part~0.5 part of 4- methyl -5- hydroxy ethylthiazole；
0.4 part~0.6 part of 3- sulfydryl -2- butanone；
0.7 part~0.8 part of ethylmaltol；
0.2 part~0.3 part of 3 methylthiol propyl alcohol；
4 parts~6 parts of hydrolyzed vegetable protein；
2 parts~3 parts of cinnamomi cortex pulveratus；
30 parts~42 parts of pure water.
3. the aqueous meat flavor of hydrolyzed vegetable protein preparation according to claim 1, it is characterised in that：By following weight
Part raw material is made：
86 parts~90 parts of propylene glycol；
16 parts~20 parts of animal meat；
18 parts~24 parts of animal oil；
4 parts~5 parts of furanone；
0.5 part~0.6 part of 4- methyl -5- hydroxy ethylthiazole；
0.6 part~0.8 part of 3- sulfydryl -2- butanone；
0.7 part~1 part of ethylmaltol；
0.3 part~0.4 part of 3 methylthiol propyl alcohol；
6 parts~7 parts of hydrolyzed vegetable protein；
3 parts~4 parts of cinnamomi cortex pulveratus；
43 parts~50 parts of pure water.
4. a kind of preparation method of the aqueous meat flavor of the hydrolyzed vegetable protein preparation as described in claims 1 to 3 is any,
It is characterized in that：It include following steps：
（1）The animal meat of above-mentioned parts by weight is placed in pulverizer and is crushed, then, crushed mixture is ground, is ground
During the animal oil of above-mentioned parts by weight is added；
（2）By hydrolyzed vegetable protein, cinnamomi cortex pulveratus, pure water and step（1）Milled mixtures are made to react under the conditions of 115 DEG C
3.5 hours, maillard reaction product is made；
（3）Furanone, 4- methyl -5- hydroxy ethylthiazole, 3- sulfydryl -2- butanone, ethylmaltol and 3 methylthiol propyl alcohol are mixed
Close uniform meat perfume base；
（4）By step（2）Maillard reaction product obtained, step（3）Meat perfume base obtained and propylene glycol stir homogeneous
Obtain aqueous meat flavor.
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| CN201510972845.1A CN105495530B (en) | 2015-12-23 | 2015-12-23 | The aqueous meat flavor and its method of hydrolyzed vegetable protein preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510972845.1A CN105495530B (en) | 2015-12-23 | 2015-12-23 | The aqueous meat flavor and its method of hydrolyzed vegetable protein preparation |
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Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461858A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Pork seasoning flavor |
| CN102726697B (en) * | 2011-03-31 | 2013-07-31 | 上海爱普植物科技有限公司 | Preparation method of water-soluble maillard reaction type food flavor |
| CN102907654A (en) * | 2012-10-19 | 2013-02-06 | 天津春发生物科技集团有限公司 | Preparation method of meaty paste essence |
| CN102871099A (en) * | 2012-10-30 | 2013-01-16 | 天津春发生物科技集团有限公司 | Preparation method of natural pork flavors |
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