CN108576576A - A kind of preparation method of essence precursor material - Google Patents
A kind of preparation method of essence precursor material Download PDFInfo
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- CN108576576A CN108576576A CN201810431996.XA CN201810431996A CN108576576A CN 108576576 A CN108576576 A CN 108576576A CN 201810431996 A CN201810431996 A CN 201810431996A CN 108576576 A CN108576576 A CN 108576576A
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- enzymolysis
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- 239000000463 material Substances 0.000 title claims abstract description 16
- 239000002243 precursor Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims abstract description 16
- 235000020995 raw meat Nutrition 0.000 claims abstract description 14
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 13
- 239000012530 fluid Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002054 inoculum Substances 0.000 claims description 10
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 13
- 235000013372 meat Nutrition 0.000 abstract description 10
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 230000007062 hydrolysis Effects 0.000 abstract description 6
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 6
- 235000020183 skimmed milk Nutrition 0.000 abstract description 5
- 108010070551 Meat Proteins Proteins 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 102000018389 Exopeptidases Human genes 0.000 description 1
- 108010091443 Exopeptidases Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000024053 secondary metabolic process Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- -1 vitamin Natural products 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of preparation method of essence precursor material provided by the present invention, includes the following steps：Enzymolysis：35 45 parts of raw meat, 0.1 0.4 parts of compound protease will be rubbed, 18 29 parts of pure water is uniformly mixed, and 50 55 DEG C digest 2.5 4.5 hours；Enzymolysis completion, which is placed on 90 95 DEG C of water-baths, makes enzyme-deactivating in 10 15 minutes, obtains enzymolysis liquid；It ferments for the first time：Step 1 gained enzymolysis liquid is all added in jar fermenter, 37 parts of skimmed milk powders are added into jar fermenter, after stirring evenly, streptococcus thermophilus and Lactobacillus delbrueckii kind are inoculated with wherein, 40 45 DEG C of sealing and standings are fermented 13 24 hours；Obtain zymotic fluid.Second of fermentation：Step 2 gained zymotic fluid is transferred in fermentation tank, and inoculation yeast bacterium, 35 40 DEG C of stirrings are fermented 5 13 hours；After fermentation, you can directly apply to Maillard reaction；Or it puts it into 20 DEG C of freezers and preserves.Meat zymolyte is handled using microbe fermentation method, the degree of hydrolysis for improving meat protein is reached, removes the purpose of the bitter taste of enzymolysis liquid.
Description
Technical field
The invention belongs to technical field of food production, and in particular to a kind of preparation method of essence precursor material.
Background technology
Modern essence production technology mainly based on taste substance is homologous, is mutually tied using zymolysis technique with Maillard reaction technology
Conjunction is prepared.Wherein meat flavor is mainly using the zymolyte of various meats as the precursor material of Maillard reaction.
Zymolysis technique principle is that the macromolecular substances such as the protein in the biocatalysis decomposition meat using enzyme are small point
Sub- substance, such as some peptides and amino acid etc., these small-molecule substances have important role to the flavour of meat.Enzyme hydrolysis method
With mild condition, side reaction is few, the reservation that is conducive to nutritional ingredient, production technology are easy to control, product stable in physicochemical property, production
It is object more nutrition, safer, the advantages that non-environmental-pollution.
But the shortcomings that enzyme hydrolysis method, is equally fairly obvious：One is hydrolysis is not thorough, it is anti-to cannot be satisfied follow-up Mei Lade
Needed for answering, need additionally to add a certain amount of amino acid, to further increase production cost；Moreover, utilizing enzymolysis legal system
Obtaining meat flavor, often fragrance is insufficient, needs additional adding liquid essence, while increasing cost, also reduces the peace of product
The natural sense of full property and flavor；For enzymolysis product often with bitter taste, the source of these bitter tastes is mainly the hydrophobic ammonia for digesting and generating
Base acid and the polypeptide being made from it.The technology for the removal bitter taste applied now includes mainly exopeptidase method, embedding coverage method, physics and chemistry
The methods of processing (separation, extraction, absorption etc.).Although these methods can remove or reduce bitter taste, technique is very multiple
It is miscellaneous, and cost is higher, greatly limits production and application.
Microbial fermentation refers to utilizing microorganism, and under appropriate conditions, raw material is turned by specific metabolic pathway
Turn to the process for the product that necessary for human is wanted.Application of the microbial fermentation in food has long history.Utilize microorganism
Fermentation wine, sauce, fermented bean curd and other numerous food additives obtained etc. have been widely applied in people’s lives.
Invention content
The preparation method of a kind of essence precursor material provided by the present invention, using microbe fermentation method processing meat enzymolysis
Object removes the purpose of the bitter taste of enzymolysis liquid to reach the degree of hydrolysis for improving meat protein.
A kind of preparation method of essence precursor material, which is characterized in that include the following steps：
Step 1：Enzymolysis：35-45 parts of raw meat, 0.1-0.4 parts of compound protease, 18-29 parts of mixing of pure water will be rubbed
Uniformly, it digests 2.5-4.5 hours for 50-55 DEG C；Enzymolysis completion, which is placed on 90-95 DEG C of water-bath, makes enzyme-deactivating in 10-15 minutes, must digest
Liquid；
Step 2：It ferments for the first time：Step 1 gained enzymolysis liquid is all added in jar fermenter, 3-7 is added into jar fermenter
Part skimmed milk powder after stirring evenly, streptococcus thermophilus and Lactobacillus delbrueckii kind is inoculated with wherein, 40-45 DEG C of sealing
Standing for fermentation 13-24 hours；Obtain zymotic fluid；
Step 3：Second of fermentation：Step 2 gained zymotic fluid is transferred in fermentation tank, and inoculation yeast bacterium, 35-40 DEG C is stirred
Mix fermentation 5-13 hours；After fermentation, you can directly apply to Maillard reaction, or put it into -20 DEG C of freezers and preserve.
Preferably, in the step 2 streptococcus thermophilus and Lactobacillus delbrueckii kind with 1:1.8-1：1.5 ratio
Wherein, inoculum concentration is respectively 10 for inoculation7-108A/g raw meats.
Preferably, in the step 2 streptococcus thermophilus and Lactobacillus delbrueckii kind with 1:1.7 ratio is inoculated with it
In.
Preferably, saccharomycete inoculum concentration is 10 in the step 36-107A/g raw meats.
Preferably, the streptococcus thermophilus：Lactobacillus delbrueckii kind：Saccharomycete is with 15：25.5：2 ratios connect
Kind is wherein.
Preferably, the raw meat is chicken, pork, beef, the flesh of fish.
The compound protease believes (China) Bioisystech Co., Ltd purchased from Novi；The strains of streptococcus thermophilus is thermophilic
Hot streptococcus ATCC19258；The Lactobacillus delbrueckii kind bacterial strain is Lactobacillus delbrueckii kind CICC6045.
Beneficial effects of the present invention：It is streptococcus thermophilus, Lactobacillus delbrueckii guarantor to prepare the leavening used in essence precursor material
Add three kinds of microorganisms of Leah kind and saccharomycete, the degree of hydrolysis of meat proteins can be improved, the amino acid in increasing enzymolysis liquid
Also main presentation substance-bitter peptides of bitter taste have been decomposed while content, to reduce so that eliminating bitter taste；Enzyme after fermentation
The content of amino acid has met needed for follow-up Maillard reaction in solution liquid, is not required to addition exogenous amino acid, greatly reduces into
This；The features such as meat flavoring prepared by meat zymolyte by fermentation process has fragrance simple and honest, and fragrance remaining time is long, be not required into
Addition " head is fragrant " process, this improvement eliminate the use of liquid formulation essence, not only reduce into row tradition essence production
This, and considerably increase safety and the natural sense of essence.Streptococcus thermophilus, Lactobacillus delbrueckii kind and yeast
Bacterium is carrying out the secondary metabolites such as vitamin, the bacteriocin of secondary metabolism generation, has very high health value, and can
Inhibit the growth and breeding of other microorganisms at some extent as preservative.
Specific implementation mode
Embodiment 1
A kind of preparation method of essence precursor material, includes the following steps：
Step 1：Enzymolysis：By 35 parts of minced beef meat, 0.2 part of compound protease, 20 parts of pure water is uniformly mixed, 54 DEG C of enzymolysis
3 hours；Enzymolysis completion, which is placed on 95 DEG C of water-baths, makes enzyme-deactivating in 10 minutes, obtains enzymolysis liquid；
Step 2：It ferments for the first time：Step 1 gained enzymolysis liquid is all added in jar fermenter, 5 parts are added into jar fermenter
Skimmed milk powder, after stirring evenly, by streptococcus thermophilus and Lactobacillus delbrueckii kind with 1:1.5 ratio is inoculated with wherein,
Inoculum concentration is respectively 107-108A/g beef, 42 DEG C of sealing and standings are fermented 15 hours；Obtain zymotic fluid.
Step 3：Second of fermentation：Step 2 gained zymotic fluid is transferred in fermentation tank, and inoculation yeast bacterium, inoculum concentration are
106-107A/g raw meats, 37 DEG C of stirrings are fermented 8 hours.After fermentation, you can directly apply to Maillard reaction, or will
It is put into -20 DEG C of freezers and preserves.
Embodiment 2
A kind of preparation method of essence precursor material, which is characterized in that include the following steps：
Step 1：Enzymolysis：40 parts of chicken, 0.1 part of compound protease will be rubbed, 29 parts of pure water is uniformly mixed, 50 DEG C of enzymolysis
2.5 hour；Enzymolysis completion, which is placed on 90 DEG C of water-baths, makes enzyme-deactivating in 10 minutes, obtains enzymolysis liquid；
Step 2：It ferments for the first time：Step 1 gained enzymolysis liquid is all added in jar fermenter, 3 parts are added into jar fermenter
Skimmed milk powder, after stirring evenly, by streptococcus thermophilus and Lactobacillus delbrueckii kind with 1:1.7 ratio is inoculated with wherein,
Inoculum concentration is respectively 107-108A/g raw meats, 45 DEG C of sealing and standings are fermented 13 hours；Obtain zymotic fluid.
Step 3：Second of fermentation：Step 2 gained zymotic fluid is transferred in fermentation tank, and inoculation yeast bacterium, inoculum concentration are
106-107A/g raw meats, 35 DEG C of stirrings are fermented 5 hours；After fermentation, you can directly apply to Maillard reaction, or will
It is put into -20 DEG C of freezers and preserves.
Embodiment 3
Step 1：Enzymolysis：By 45 parts of minced pork meat, 0.4 part of compound protease, 25 parts of pure water is uniformly mixed, 55 DEG C of enzymolysis
4.5 hour；Enzymolysis completion, which is placed on 92 DEG C, makes enzyme-deactivating in 13 minutes, obtains enzymolysis liquid；
Step 2：It ferments for the first time：Step 1 gained enzymolysis liquid is all added in jar fermenter, 7 parts are added into jar fermenter
Skimmed milk powder, after stirring evenly, by streptococcus thermophilus and Lactobacillus delbrueckii kind with 1:1.8 ratio is inoculated with wherein,
Inoculum concentration is respectively 107-108A/g raw meats, 40 DEG C of sealing and standings are fermented 24 hours；Obtain zymotic fluid.
Step 3：Second of fermentation：Step 2 gained zymotic fluid is transferred in fermentation tank, and inoculation yeast bacterium, inoculum concentration are
106-107A/g raw meats, 40 DEG C of stirrings are fermented 13 hours；After fermentation, you can Maillard reaction is directly applied to, or
- 20 DEG C of freezers are put it into preserve.
Claims (6)
1. a kind of preparation method of essence precursor material, which is characterized in that include the following steps：
Step 1：Enzymolysis：35-45 parts of raw meat, 0.1-0.4 parts of compound protease will be rubbed, 18-29 parts of pure water is uniformly mixed,
50-55 DEG C digests 2.5-4.5 hours；Enzymolysis completion, which is placed on 90-95 DEG C of water-bath, makes enzyme-deactivating in 10-15 minutes, obtains enzymolysis liquid；
Step 2：It ferments for the first time：Step 1 gained enzymolysis liquid is all added in jar fermenter, 3-7 parts are added into jar fermenter and takes off
Fat milk powder after stirring evenly, streptococcus thermophilus and Lactobacillus delbrueckii kind is inoculated with wherein, 40-45 DEG C of sealing and standing
Fermentation 13-24 hours；Obtain zymotic fluid；
Step 3：Second of fermentation：Step 2 gained zymotic fluid is transferred in fermentation tank, and inoculation yeast bacterium, 35-40 DEG C of stirring hair
Ferment 5-13 hours；After fermentation, you can directly apply to Maillard reaction；Or it puts it into -20 DEG C of freezers and preserves.
2. a kind of preparation method of essence precursor material according to claim 1, which is characterized in that thermophilic in the step 2
Streptococcus and Lactobacillus delbrueckii kind are with 1:1.8-1：Wherein, inoculum concentration is respectively 10 for 1.5 ratio inoculation7-108A/g
Raw meat.
3. a kind of preparation method of essence precursor material according to claim 2, which is characterized in that the streptococcus thermophilus
With Lactobacillus delbrueckii kind with 1:1.7 ratio inoculation.
4. a kind of preparation method of essence precursor material according to claim 1, which is characterized in that yeast in the step 3
Bacterium inoculum concentration is 106-107A/g raw meats.
5. a kind of preparation method of essence precursor material according to claim 1, which is characterized in that preferably, described is thermophilic
Hot streptococcus：Lactobacillus delbrueckii kind：Saccharomycete is with 15：25.5：2 ratios are inoculated with.
6. a kind of preparation method of essence precursor material according to claim 1, which is characterized in that the raw meat is chicken
Meat, pork, beef, the flesh of fish.
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| CN201810431996.XA CN108576576A (en) | 2018-05-08 | 2018-05-08 | A kind of preparation method of essence precursor material |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847413A (en) * | 2022-05-31 | 2022-08-05 | 西南民族大学 | Yak meat source phagostimulant, preparation method and application thereof in pet food additive |
| CN118303607A (en) * | 2024-06-07 | 2024-07-09 | 烟台金丝猴食品科技有限公司 | Essence composition, preparation method thereof and toffee using essence composition |
-
2018
- 2018-05-08 CN CN201810431996.XA patent/CN108576576A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847413A (en) * | 2022-05-31 | 2022-08-05 | 西南民族大学 | Yak meat source phagostimulant, preparation method and application thereof in pet food additive |
| CN118303607A (en) * | 2024-06-07 | 2024-07-09 | 烟台金丝猴食品科技有限公司 | Essence composition, preparation method thereof and toffee using essence composition |
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