CN107668650A - A kind of duck meat essence and preparation method thereof - Google Patents
A kind of duck meat essence and preparation method thereof Download PDFInfo
- Publication number
- CN107668650A CN107668650A CN201711124338.8A CN201711124338A CN107668650A CN 107668650 A CN107668650 A CN 107668650A CN 201711124338 A CN201711124338 A CN 201711124338A CN 107668650 A CN107668650 A CN 107668650A
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- concentration
- duck meat
- meat essence
- oil
- essence
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- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 36
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000209501 Spirodela Species 0.000 title 1
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 10
- 150000002576 ketones Chemical class 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims abstract description 10
- 235000012045 salad Nutrition 0.000 claims abstract description 10
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical class CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000002240 furans Chemical class 0.000 claims abstract description 8
- 239000010649 ginger oil Substances 0.000 claims abstract description 8
- SATICYYAWWYRAM-UHFFFAOYSA-N hepta-2,4-dienal Chemical class CCC=CC=CC=O SATICYYAWWYRAM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000010630 cinnamon oil Substances 0.000 claims abstract description 4
- 238000004821 distillation Methods 0.000 claims abstract description 4
- 150000002019 disulfides Chemical class 0.000 claims abstract description 4
- 238000010790 dilution Methods 0.000 claims abstract description 3
- 239000012895 dilution Substances 0.000 claims abstract description 3
- 239000000178 monomer Substances 0.000 claims abstract description 3
- 239000002304 perfume Substances 0.000 claims abstract description 3
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 16
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims description 8
- QYYAEQQRMTZUPJ-UHFFFAOYSA-N butanethial Chemical class CCCC=S QYYAEQQRMTZUPJ-UHFFFAOYSA-N 0.000 claims description 6
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 claims description 5
- ZHHYXNZJDGDGPJ-UHFFFAOYSA-N nona-2,4-dienal Chemical class CCCCC=CC=CC=O ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 0.000 claims description 5
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical group CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 claims description 3
- HTFIIJWSUHAMIQ-UHFFFAOYSA-N hepta-1,5-dien-4-one Chemical class CC=CC(=O)CC=C HTFIIJWSUHAMIQ-UHFFFAOYSA-N 0.000 claims description 2
- BGRVQSWCQKFXPY-UHFFFAOYSA-N nona-1,5-dien-4-one Chemical class CCCC=CC(=O)CC=C BGRVQSWCQKFXPY-UHFFFAOYSA-N 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 10
- 230000002045 lasting effect Effects 0.000 abstract description 4
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 3
- CQSQMXIROIYTLO-UHFFFAOYSA-N 2-methylpropanethial Chemical class CC(C)C=S CQSQMXIROIYTLO-UHFFFAOYSA-N 0.000 abstract 1
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 abstract 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 description 1
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical class CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- -1 Sulfenyl propionic aldehyde Chemical compound 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013547 stew Nutrition 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
- 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
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/203—Alicyclic compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
-
- 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)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of duck meat essence and preparation method thereof, the duck meat essence is prepared by the following raw material：The soy sauce ketone of concentration 10%, 2 acetylthiazoles of concentration 10%, the MCP of concentration 1%, 3 methyl mercapto propyl alcohol of concentration 10%, 3 methylthiopropionaldehydes of concentration 10%, the difurfuryl dithioether of concentration 10%, double (the sulfydryl furans of 2 methyl 3) disulfides of concentration 10%, distillation ginger oil, cold pressing ginger oil, cinnamon oil, the 2 of concentration 10%; the 2 of 4 heptadienals, concentration 10%; 4 nonadienals and salad oil, the concentration refer to the mass concentration of monomer perfume salad oil dilution.Duck meat essence of the present invention has strong fresh duck fragrance, strong and brisk in taste, lasting is lasting.
Description
Technical field
The invention belongs to food ingredient technical field, more particularly to a kind of duck meat essence and preparation method thereof.
Background technology
With the change of food configuration, tourist industry flourishes, and instant food industry also develops rapidly, returns certainly
So, seeking pollution-free food turns into the tendency of the day for facilitating industry development.Meat flavoring is one of essence developed rapidly in recent years,
It is widely used in blending, the flavor aspect of instant food, dilated food and meat products, with the development of China's food industry, people
Living standard increasingly raising, people are to the color of meat flavor and as true degree is proposed higher requirement.
It is an object of the invention to provide a kind of duck meat essence and preparation method thereof, duck meat essence provided by the invention, solve
Existing duck meat essence flavor deficiency, the problem of fragrance fragrance level is single, taste is not thin mellow, there is provided one kind more connects
The duck meat essence of nearly kitchen flavor.Duck meat essence provided by the invention can make up the flavor of duck meat products in process
Loss, especially for bottom taste and the savoury stereovision of meat flavour loss and natural sense in process；Particularly some fat are fragrant
The loss of race's fragrance fragrance.
The content of the invention
The purpose of the present invention is overcome the deficiencies in the prior art, there is provided a kind of duck meat essence and preparation method thereof.
The technical solution adopted by the present invention is：
The invention provides a kind of duck meat essence, the duck meat essence is prepared by the following raw material：The soy sauce of concentration 10%
Ketone, the 2- acetylthiazoles of concentration 10%, the MCP of concentration 1%, the 3 methylthiol propyl alcohol of concentration 10%, the 3- first of concentration 10%
Sulfenyl propionic aldehyde, the difurfuryl dithioether of concentration 10%, double (2- methyl -3- sulfydryls furans) disulfides of concentration 10%, distillation ginger
Oil, cold pressing ginger oil, cinnamon oil, 2, the 4- heptadienals of concentration 10%, 2, the 4- nonadienals and salad oil of concentration 10%, it is described
Concentration refers to the mass concentration of monomer perfume salad oil dilution.
Preferably, the duck meat essence is prepared by the raw material of following percentage by weight：
Present invention also offers the preparation method of above-mentioned duck meat essence, comprise the following steps：
By soy sauce ketone, 2- acetylthiazoles, MCP, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehydes, difurfuryl dithioether, double
(2- methyl -3- sulfydryls furans) disulfide, 2,4- heptadienals, 2,4- nonadienals are diluted to the concentration with salad oil, so
Mixed afterwards according to the addition of the percentage by weight of raw material, duck meat essence is made.
Beneficial effect possessed by the present invention：
Duck meat essence of the present invention has strong fresh duck fragrance, strong and brisk in taste, lasting is lasting.
Duck meat essence provided by the invention, it can be roughly divided into from note：Meat is fragrant, paste flavor, and fat is fragrant, cooks fragrant.Its
Middle 2- acetylthiazoles and double (2- methyl -3- sulfydryls furans) disulfides and soy sauce ketone provide ratio under ratio provided by the invention
More abundant meat is fragrant；Soy sauce ketone and MCP and 3 methylthiol propyl alcohol and 3- methylthiopropionaldehydes are provided under ratio provided by the invention
The paste flavor having levels；2,4- heptadienals and 2,4- nonadienal and soy sauce ketone provide full circle under ratio provided by the invention
The fat of profit is fragrant；MCP and 3 methylthiol propyl alcohol and 3- methylthiopropionaldehydes and difurfuryl dithioether and double (2- methyl -3- sulfydryl furans
Mutter) disulfide and distillation ginger oil and cold pressing ginger oil and cinnamon oil provided under ratio provided by the invention and be more nearly cooking for kitchen
Blending.
Embodiment
With reference to specific embodiment, the invention will be further described, but does not limit protection scope of the present invention.
Embodiment 1
A kind of duck meat essence, the duck meat essence are prepared by the raw material of following percentage by weight：
The preparation method of the duck meat essence, comprises the following steps：
By soy sauce ketone, 2- acetylthiazoles, MCP, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehydes, difurfuryl dithioether, double
(2- methyl -3- sulfydryls furans) disulfide, 2,4- heptadienals, 2,4- nonadienals are diluted to the concentration with salad oil, so
Mixed afterwards according to the addition of the percentage by weight of raw material, duck meat essence is made.
Embodiment 2
A kind of duck meat essence, the duck meat essence are prepared by the raw material of following percentage by weight：
The preparation method of the duck meat essence, comprises the following steps：
By soy sauce ketone, 2- acetylthiazoles, MCP, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehydes, difurfuryl dithioether, double
(2- methyl -3- sulfydryls furans) disulfide, 2,4- heptadienals, 2,4- nonadienals are diluted to the concentration with salad oil, so
Mixed afterwards according to the addition of the percentage by weight of raw material, duck meat essence is made.
Contrast on effect：
Carry out the contrast perfuming of embodiment 1 and embodiment 2 with duck meat sausage base-material (company uses by oneself), addition 0.08%,
The sensory evaluation of 7 people is carried out, is carried out from overall flavor, characteristic flavor on basis, aftertaste, different notes, marking evaluation assigns to 10 points from 0
Score value, contrast the perfuming effect of essence.
Drawn by contrast, embodiment 1, which can make up and be lifted to duck meat sausage, stews flavor, and fragrance fragrance is than milder
It is natural；Embodiment 2 can make up to duck and lift soy sauce braising, and fragrance fragrance characteristic is obvious.
Claims (3)
- A kind of 1. duck meat essence, it is characterised in that：The duck meat essence is prepared by the following raw material：The soy sauce ketone of concentration 10%, The 2- acetylthiazoles of concentration 10%, the MCP of concentration 1%, the 3 methylthiol propyl alcohol of concentration 10%, the 3- methyl mercaptos of concentration 10% It is propionic aldehyde, the difurfuryl dithioether of concentration 10%, double (2- methyl -3- sulfydryls furans) disulfides of concentration 10%, distillation ginger oil, cold Press ginger oil, cinnamon oil, 2, the 4- heptadienals of concentration 10%, 2, the 4- nonadienals and salad oil of concentration 10%, the concentration Refer to the mass concentration of monomer perfume salad oil dilution.
- A kind of 2. duck meat essence according to claim 1, it is characterised in that：The duck meat essence is by following percentage by weight Raw material is prepared：
- 3. the preparation method of the duck meat essence of claim 1 or 2, it is characterised in that：Comprise the following steps：By soy sauce ketone, 2- acetylthiazoles, MCP, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehydes, difurfuryl dithioether, double (2- first Base -3- sulfydryls furans) disulfide, 2,4- heptadienals, 2,4- nonadienals be diluted to the concentration with salad oil, then according to The addition of the percentage by weight of raw material is mixed, and duck meat essence is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711124338.8A CN107668650A (en) | 2017-11-14 | 2017-11-14 | A kind of duck meat essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711124338.8A CN107668650A (en) | 2017-11-14 | 2017-11-14 | A kind of duck meat essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668650A true CN107668650A (en) | 2018-02-09 |
Family
ID=61148830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711124338.8A Pending CN107668650A (en) | 2017-11-14 | 2017-11-14 | A kind of duck meat essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668650A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418815A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Roast duck essence and preparation method thereof |
| CN114957159A (en) * | 2022-06-07 | 2022-08-30 | 济南悟通生物科技有限公司 | Preparation method of 2-acetyl thiazole |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101247559B1 (en) * | 2012-07-30 | 2013-03-25 | (주)상건 | Preparation method of slices of dried duck and slices of dried duck thereby |
| CN104187548A (en) * | 2014-09-16 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chicken essence and preparation method thereof |
| CN106820067A (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 duck meat essence and its production technology |
-
2017
- 2017-11-14 CN CN201711124338.8A patent/CN107668650A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101247559B1 (en) * | 2012-07-30 | 2013-03-25 | (주)상건 | Preparation method of slices of dried duck and slices of dried duck thereby |
| CN104187548A (en) * | 2014-09-16 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chicken essence and preparation method thereof |
| CN106820067A (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 duck meat essence and its production technology |
Non-Patent Citations (2)
| Title |
|---|
| 刘囧峰: ""一种调配型鸭肉香精的制备"", 《第十一届中国香料香精学术研讨会议文集》 * |
| 周晓茹: ""一种鸡肉香精的分析与制备"", 《香料香精化妆品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418815A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Roast duck essence and preparation method thereof |
| CN111418815B (en) * | 2020-04-23 | 2023-03-17 | 广州华宝食品有限公司 | Roast duck essence and preparation method thereof |
| CN114957159A (en) * | 2022-06-07 | 2022-08-30 | 济南悟通生物科技有限公司 | Preparation method of 2-acetyl thiazole |
| CN114957159B (en) * | 2022-06-07 | 2022-11-29 | 济南悟通生物科技有限公司 | Preparation method of 2-acetyl thiazole |
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Application publication date: 20180209 |
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