CN117223839A - Spiral shell powder flavored oily essence and preparation method thereof - Google Patents
Spiral shell powder flavored oily essence and preparation method thereof Download PDFInfo
- Publication number
- CN117223839A CN117223839A CN202311139397.8A CN202311139397A CN117223839A CN 117223839 A CN117223839 A CN 117223839A CN 202311139397 A CN202311139397 A CN 202311139397A CN 117223839 A CN117223839 A CN 117223839A
- Authority
- CN
- China
- Prior art keywords
- flavor
- essence
- oily essence
- snail
- spiral shell
- 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.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 111
- 235000019634 flavors Nutrition 0.000 claims abstract description 111
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 87
- 241000237858 Gastropoda Species 0.000 claims abstract description 83
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical compound CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 claims abstract description 64
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims abstract description 62
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 claims abstract description 60
- YWHLKYXPLRWGSE-UHFFFAOYSA-N Dimethyl trisulfide Chemical compound CSSSC YWHLKYXPLRWGSE-UHFFFAOYSA-N 0.000 claims abstract description 60
- IWDCLRJOBJJRNH-UHFFFAOYSA-N p-cresol Chemical compound CC1=CC=C(O)C=C1 IWDCLRJOBJJRNH-UHFFFAOYSA-N 0.000 claims abstract description 60
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 claims abstract description 58
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 58
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 claims abstract description 54
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000001934 2,5-dimethylpyrazine Substances 0.000 claims abstract description 33
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 31
- 239000003921 oil Substances 0.000 claims abstract description 31
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 claims abstract description 29
- CBJPZHSWLMJQRI-UHFFFAOYSA-N Bis(2-furanylmethyl) disulfide Chemical compound C=1C=COC=1CSSCC1=CC=CO1 CBJPZHSWLMJQRI-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000001722 capsicum frutescens oleoresin Substances 0.000 claims abstract description 29
- 229940050948 capsicum oleoresin Drugs 0.000 claims abstract description 29
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 claims abstract description 29
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000004310 lactic acid Substances 0.000 claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 29
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 28
- 235000012045 salad Nutrition 0.000 claims abstract description 28
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 claims abstract description 26
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 claims abstract description 24
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000341 volatile oil Substances 0.000 claims abstract description 21
- 235000006708 antioxidants Nutrition 0.000 claims description 30
- 230000003078 antioxidant effect Effects 0.000 claims description 23
- XFRVVPUIAFSTFO-UHFFFAOYSA-N 1-Tridecanol Chemical compound CCCCCCCCCCCCCO XFRVVPUIAFSTFO-UHFFFAOYSA-N 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 235000012149 noodles Nutrition 0.000 claims description 10
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- -1 isopentyl aldehyde Chemical class 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 6
- 239000003205 fragrance Substances 0.000 abstract description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 12
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 12
- 239000011425 bamboo Substances 0.000 abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 abstract description 7
- 235000020232 peanut Nutrition 0.000 abstract description 7
- 235000013527 bean curd Nutrition 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 4
- 235000019654 spicy taste Nutrition 0.000 abstract description 3
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 45
- 235000019198 oils Nutrition 0.000 description 26
- 235000013372 meat Nutrition 0.000 description 13
- 241001330002 Bambuseae Species 0.000 description 11
- DBZAKQWXICEWNW-UHFFFAOYSA-N 2-acetylpyrazine Chemical compound CC(=O)C1=CN=CC=N1 DBZAKQWXICEWNW-UHFFFAOYSA-N 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 description 6
- HXDOZKJGKXYMEW-UHFFFAOYSA-N 4-ethylphenol Chemical compound CCC1=CC=C(O)C=C1 HXDOZKJGKXYMEW-UHFFFAOYSA-N 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 6
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 6
- 235000019635 fat flavor Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 125000002889 tridecyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 5
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 description 4
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 description 4
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- UYLKDZXJEKFFHJ-UHFFFAOYSA-N 2-(furan-2-ylmethylsulfanylmethyl)furan Chemical compound C=1C=COC=1CSCC1=CC=CO1 UYLKDZXJEKFFHJ-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000019581 fat taste sensations Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012946 outsourcing Methods 0.000 description 2
- 235000019260 propionic acid Nutrition 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- ZHHYXNZJDGDGPJ-GCSGCOTJSA-N (2e)-nona-2,4-dienal Chemical compound CCCCC=C\C=C\C=O ZHHYXNZJDGDGPJ-GCSGCOTJSA-N 0.000 description 1
- 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
- ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 2,4-Nonadienal Natural products CCCCC=CC=CC=O ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 235000008744 Brassica perviridis Nutrition 0.000 description 1
- 241000712024 Brassica rapa var. perviridis Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the field of edible essence, in particular to an oil-like essence with snail powder flavor and a preparation method thereof. The essence comprises the following components: acetic acid, lactic acid, hexanal, isovaleraldehyde, trans-2, 4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2, 5-dimethyl pyrazine, 2-acetyl thiazole, 4-methyl-5-hydroxyethyl thiazole, 4-methylphenol, indole, capsicum oleoresin, tridecanoic essential oil, antioxidants and salad oil. The snail powder flavor oily essence has the fresh fragrance of snails and sour bamboo shoots, the fat fragrance of fried peanuts and dried beancurd sticks is aromatic, the bouillon feel, the compound spicy fragrance and the sour and spicy taste are moderate, and the product has good fragrance harmony, high temperature resistance and good stability.
Description
Technical Field
The invention relates to the field of edible essence, in particular to an oil-like essence with snail powder flavor and a preparation method thereof.
Background
The snail powder is a famous snack in Guangxi willow state in China, has rich ingredients and unique fragrance, and is deeply favored by consumers. The snail rice flour is prepared by taking rice as a raw material, adding ingredients such as sour bamboo shoots, edible fungi, peanuts, fried dried beancurd sticks, daylily, fresh and tender green vegetables and the like, and blending the rich sour and spicy taste and snail soup. The delicious taste of snail rice noodles is mainly due to the unique soup materials.
In the prior art, the snail essence is paste essence which is prepared by taking snail meat as a raw material and performing Maillard reaction after enzymolysis, has complex production process, large flavor loss in the processing process and unstable product state and aroma. For example:
patent application number 201910563173 discloses a snail paste essence and a preparation method thereof, wherein snail paste essence is obtained by carrying out enzymolysis on snail meat, mixing the snail meat with raw materials such as animal fat, spice and the like, carrying out Maillard reaction, and finally carrying out gelatinization thickening and flavoring.
Patent application number 202011434640 discloses a preparation method for producing snail meat flavor essence by a fermentation method, which comprises the steps of preparing snail meat into snail meat paste by a fermentation process, then carrying out enzymolysis on the snail meat paste, and then mixing the snail meat paste with pig bone enzymolysis liquid, spices, sesame oil, red oil thick broad-bean sauce, sour bamboo shoots and other raw materials, and carrying out Maillard reaction to obtain the snail meat flavor essence.
The two methods for obtaining the snail essence have the advantages of more process steps, longer time consumption, larger flavor loss after the snail meat is subjected to enzymolysis and Maillard reaction, the product state and flavor can be influenced by the stability of various raw materials, and meanwhile, the stability of the product can be greatly influenced by the control of the production link on the temperature and time.
Disclosure of Invention
The invention aims to solve at least one of the technical problems existing in the related art to a certain extent, and therefore, the invention provides the snail powder flavor oily essence and the preparation method thereof.
The invention adopts the following technical scheme:
first aspect:
the embodiment of the invention provides an oil-like essence with the flavor of snail powder, which comprises the following components: acetic acid, lactic acid, hexanal, isovaleraldehyde, trans-2, 4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2, 5-dimethyl pyrazine, 2-acetyl thiazole, 4-methyl-5-hydroxyethyl thiazole, 4-methylphenol, indole, capsicum oleoresin, tridecanoic essential oil, antioxidants and salad oil.
Further preferably, the method comprises the following steps in percentage by weight: acetic acid 0.1% -1%, lactic acid 0.2% -2%, hexanal 0.05% -0.5%, isovaleraldehyde 0.01% -0.1%, trans-2, 4-decadienal 0.01% -0.05%, 1-octen-3-ol 0.01% -0.05%, dimethyl trisulfide 0.01% -0.1%, difurfuryl disulfide 0.01% -0.1%, 2, 5-dimethyl pyrazine 0.01% -0.1%, 2-acetylthiazole 0.05% -0.5%, 4-methyl-5-hydroxyethyl thiazole 0.05% -0.5%, 4-methylphenol 0.5% -5%, indole 0.01% -0.1%, capsicum oleoresin 0.5% -5%, tridecanol essential oil 0.5%, antioxidant 0.2% and salad oil: the balance.
Further preferably, the method comprises the following steps in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, trideceth essential oil 4%, antioxidant 0.2% and salad oil 87%.
In some embodiments, the antioxidant is vitamin E.
The snail powder flavor oily essence has the fresh fragrance of snails and sour bamboo shoots, the fat fragrance of fried peanuts and dried beancurd sticks is aromatic, the bouillon feel, the compound spicy fragrance and the sour and spicy taste are moderate, and the product has good fragrance harmony, high temperature resistance and good stability.
In a second aspect of the present invention,
the invention further provides a preparation method of the snail powder flavor oily essence, which comprises the following steps: heating salad oil to 40 ℃, adding the weighed 4-methylphenol and indole, stirring until the mixture is completely dissolved, stopping heating, adding the weighed acetic acid, lactic acid, hexanal, isopentyl aldehyde, trans-2, 4-decadienal, 1-octene-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2, 5-dimethyl pyrazine, 2-acetyl thiazole, 4-methyl-5-hydroxyethyl thiazole, capsicum oleoresin, tridecanol essential oil and an antioxidant, and stirring uniformly to obtain the spiral shell powder flavor oily essence.
The preparation method and the process of the spiral shell powder flavor oily essence are simple and feasible, the required raw materials are simple and easy to obtain, the production cost is low, high-temperature heating is not needed in the preparation process, aroma components can be reserved to the greatest extent, aroma loss is avoided, and the preparation method and the preparation device are suitable for popularization and application of the spiral shell powder oily essence preparation.
In a third aspect of the present invention,
the invention also provides application of the snail powder flavor oily essence in the field of food processing.
In some embodiments, the spiral shell powder flavor oily essence is applied to preparation of spiral shell paste, spiral shell powder soup base package or spiral shell leisure food.
The snail prepared by the invention has the advantages of rich and vivid snail flavor, delicious taste, aromatic flavor, mellow and harmonious aroma, high temperature resistance, good aroma stability and wide application prospect in the field of food processing.
The invention has the following advantages and beneficial effects:
the flavor essence of the snail rice noodles comprises the following components: the mixed flavor of spicy, spiral, sour bamboo shoot and the like is used as the main flavor, and the flavor of roasted, sweet and meat is used as the auxiliary flavor; the invention creatively selects the raw materials in the formula, and further optimizes the dosage, wherein the combination of 4-methylphenol, dimethyl trisulfide and indole can present the compound fresh flavor of snails and sour bamboo shoots, and thirteen essential oil and capsicum oleoresin are added, so that the spicy flavor of snails powder is highlighted, the whole flavor is more natural, and the chemical sensation and peculiar smell are reduced; the addition of acetic acid and lactic acid can improve the overall strength on one hand and the fermentation taste on the other hand; the hexanal, the isovaleraldehyde, the trans-2, 4-decadienal and the 1-octene-3-ol are added to help to modify and enrich the fat flavor of the product, the hexanal has green fragrance, the isovaleraldehyde has nut fragrance, the trans-2, 4-decadienal has fried fat fragrance, and the 1-octene-3-ol has soil fragrance, so that the inventor particularly notices that the odor threshold value of other fragrance raw materials except hexanal is lower in the formula design, the optimal addition amount is not more than 0.1 percent when in use, otherwise, the noise is high, and the whole fragrance is distorted; the difurfuryl disulfide, 2, 5-dimethyl pyrazine, 2-acetyl thiazole and 4-methyl-5-hydroxyethyl thiazole form a bouillon taste with slightly burnt fragrance, and especially the 2-acetyl thiazole can provide a soup feel well.
Detailed Description
The following detailed description of embodiments of the invention is exemplary and intended to be illustrative of the invention and not to be construed as limiting the invention.
Unless otherwise defined, scientific and technical terms used herein have the meanings commonly understood by one of ordinary skill in the art.
Where a value is described as a range, it is understood that such disclosure includes disclosure of all possible sub-ranges within the range, as well as specific values that fall within the range, regardless of whether the specific value or sub-range is explicitly recited.
The embodiment of the invention provides an oil-like essence with the flavor of snail powder, which comprises the following components in percentage by weight:
acetic acid 0.1% -1% (non-limiting examples are 0.1%, 0.3%, 0.5%, 0.7%, 1%, etc.),
lactic acid 0.2% -2% (non-limiting examples are 0.2%, 0.5%, 1%, 1.5%, 2%, etc.),
hexanal 0.05% -0.5% (e.g., without limitation, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, etc.),
isovaleraldehyde 0.01% -0.1% (non-limiting examples are 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),
trans, trans-2, 4-decadienal 0.01% -0.05% (non-limiting examples are 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, etc.),
1-octen-3-ol 0.01% -0.05% (non-limiting examples are 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, etc.),
dimethyl trisulfide 0.01% -0.1% (non-limiting examples are 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),
from 0.01% to 0.1% (non-limiting examples are 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),
2, 5-dimethylpyrazine 0.01% -0.1% (non-limiting examples are 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),
2-acetylthiazole 0.05% -0.5% (e.g., without limitation, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, etc.),
from 0.05% to 0.5% (non-limiting examples are 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, etc.) of 4-methyl-5-hydroxyethyl thiazole,
4-methylphenol 0.5% -5% (non-limiting examples are 0.5%, 1%, 1.5%, 2.5%, 5%, etc.),
indole 0.01% -0.1% (non-limiting examples are 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),
capsicum oleoresin 0.5% -5% (non-limiting examples are 0.5%, 1%, 1.5%, 2.5%, 5%, etc.),
trideceth essential oil 0.5% -5% (non-limiting examples are 0.5%, 1%, 1.5%, 2.5%, 5%, etc.),
0.2 percent of antioxidant vitamin E,
salad oil: the balance.
The following are specific examples of the present invention. The antioxidants in examples 1-5 and comparative examples 1-12 of the present invention were vitamin E.
Example 1
The snail powder flavor oily essence of the embodiment 1 comprises the following components in percentage by weight: acetic acid 0.1%, lactic acid 0.2%, hexanal 0.05%, isovaleraldehyde 0.01%, trans-2, 4-decadienal 0.01%, 1-octen-3-ol 0.01%, dimethyl trisulfide 0.01%, difurfuryl disulfide 0.01%, 2, 5-dimethylpyrazine 0.01%, 2-acetylthiazole 0.05%, 4-methyl-5-hydroxyethyl thiazole 0.05%, 4-methylphenol 0.5%, indole 0.01%, capsicum oleoresin 0.5%, tridecanol 0.5%, antioxidant 0.2% and salad oil 97.78%.
The preparation method of the snail powder flavor oily essence comprises the following steps: heating salad oil to 40 ℃, adding the weighed 4-methylphenol and indole, stirring until the mixture is completely dissolved, stopping heating, adding the weighed acetic acid, lactic acid, hexanal, isopentyl aldehyde, trans-2, 4-decadienal, 1-octene-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2, 5-dimethyl pyrazine, 2-acetyl thiazole, 4-methyl-5-hydroxyethyl thiazole, capsicum oleoresin, tridecanol essential oil and an antioxidant, and stirring uniformly to obtain the spiral shell powder flavor oily essence.
Example 2
The snail powder flavor oily essence of the embodiment 2 comprises the following components in percentage by weight: acetic acid 1%, lactic acid 2%, hexanal 0.5%, isovaleraldehyde 0.1%, trans-2, 4-decadienal 0.05%, 1-octen-3-ol 0.05%, dimethyl trisulfide 0.1%, difurfuryl disulfide 0.1%, 2, 5-dimethylpyrazine 0.1%, 2-acetylthiazole 0.5%, 4-methyl-5-hydroxyethyl thiazole 0.5%, 4-methylphenol 5%, indole 0.1%, capsicum oleoresin 5%, tridecetum essential oil 5%, antioxidant 0.2% and salad oil 79.7%.
Example 3
The snail powder flavor oily essence of the embodiment 3 comprises the following components in percentage by weight: acetic acid 0.3%, lactic acid 0.7%, hexanal 0.07%, isovaleraldehyde 0.07%, trans-2, 4-decadienal 0.05%, 1-octen-3-ol 0.05%, dimethyl trisulfide 0.08%, difurfuryl disulfide 0.05%, 2, 5-dimethylpyrazine 0.04%, 2-acetylthiazole 0.5%, 4-methyl-5-hydroxyethyl thiazole 0.3%, 4-methylphenol 1%, indole 0.08%, capsicum oleoresin 2%, tridecyl essential oil 4%, antioxidant 0.2% and salad oil 90.51%.
Example 4
The snail powder flavor oily essence of the embodiment 4 comprises the following components in percentage by weight: acetic acid 0.1%, lactic acid 1.5%, hexanal 0.1%, isovaleraldehyde 0.03%, trans-2, 4-decadienal 0.03%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.04%, difurfuryl disulfide 0.03%, 2, 5-dimethylpyrazine 0.06%, 2-acetylthiazole 0.3%, 4-methyl-5-hydroxyethyl thiazole 0.4%, 4-methylphenol 4%, indole 0.05%, capsicum oleoresin 3%, tridecyl essential oil 2%, antioxidant 0.2% and salad oil 88.13%.
Example 5
The snail powder flavor oily essence of the embodiment 5 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, trideceth essential oil 4%, antioxidant 0.2% and salad oil 87%.
Comparative example 1
The snail powder flavor oily essence of comparative example 1 comprises the following components in percentage by weight: hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecanol 4%, antioxidants 0.2% and salad oil 88.5%.
Comparative example 2
The snail powder flavor oily essence of comparative example 2 comprises the following components in percentage by weight: : acetic acid 0.5%, lactic acid 1%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethyl pyrazine 0.08%, 2-acetyl thiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecanol 4%, antioxidant 0.2% and salad oil 87.17%.
Comparative example 3
The snail powder flavor oily essence of comparative example 3 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecanol 4%, antioxidant 0.2% and salad oil 87.05%.
Comparative example 4
The snail powder flavor oily essence of comparative example 4 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecanol 4%, antioxidants 0.2% and salad oil 87.16%.
Comparative example 5
The snail powder flavor oily essence of comparative example 5 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethyl pyrazine 0.08%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecanol 4%, antioxidants 0.2% and salad oil 87.4%.
Comparative example 6
The snail powder flavor oily essence of comparative example 6 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, capsicum oleoresin 4%, tridecanol 4%, antioxidants 0.2% and salad oil 89.52%.
Comparative example 7
The snail powder flavor oily essence of comparative example 7 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, antioxidant 0.2% and salad oil 95%.
Comparative example 8
The snail powder flavor oily essence of comparative example 8 comprises the following components in percentage by weight: 0.5% butyric acid, 1% propionic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2, 4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2, 5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethyl thiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% tridecetum essential oil, 0.2% antioxidant and 87% salad oil.
Comparative example 9
The snail powder flavor oily essence of comparative example 9 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, valeraldehyde 0.05%, trans-2, 4-nonadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecyl essential oil 4%, antioxidant 0.2% and salad oil 87%
Comparative example 10
The snail powder flavor oily essence of comparative example 10 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl disulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-ethylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecyl essential oil 4%, antioxidant 0.2% and salad oil 87%
Comparative example 11
The snail powder flavor oily essence of comparative example 11 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl sulfide 0.08%, 2, 6-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecetum oil 4%, antioxidant 0.2% and salad oil 87%
Comparative example 12
The snail powder flavor oily essence of comparative example 12 comprises the following components in percentage by weight: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylpyrazine 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, tridecyl essential oil 4%, antioxidant 0.2% and salad oil 87%
Comparative example 13
Comparative example 13 is CF1061 Snail powder FLAVOR of outsourced Givaudan (snail powder essence)
Comparative example 14
Comparative example 14 is PR-2358 of Shanghai Seisakusho flavor (Shanghai) Limited.
Examples 2-5 and comparative examples 1-12 of the snail rice noodle flavor oily essence can be prepared by referring to the preparation method of example 1, the removed components are not added, and the replaced components are replaced and added.
Sensory evaluation
In order to scientifically verify the effect of the snail powder flavor oily essence, a sensory evaluation method is adopted. 10 persons (5 men and 5 women, age 25-30 years) with relevant practical experience are selected, the sensory evaluation staff are provided with the spiral shell powder flavor oily essence of examples 1-5 and comparative examples 1-14, the spiral shell powder flavor oily essence is respectively processed into flavor strips dipped with the same amount of essence for the sensory evaluation staff to smell, the sensory evaluation staff is asked to score each essence, the average value is taken, and the scoring standard is shown in table 1:
table 1 sensory evaluation method
Heat stability
To demonstrate the heat stability of the snail rice noodle flavor oily essence of the present invention, the following test was performed:
and (3) sealing 30g of sample by using a PE bottle, preserving for 22 hours at 70 ℃ in a constant temperature drying oven, taking out, and naturally cooling to room temperature to obtain the sample after the heat-resistant stability test. And then the sensory evaluation personnel are asked to score, and the scoring standard is the same as the above.
Table 2 sensory evaluation results
Analysis of results: examples 1 to 5 and examples 1 to 5 subjected to the thermal stability test, the spiral shell powder oily essence has the fresh flavors of spiral shell and sour bamboo shoots, the fat flavor of fried peanuts and dried beancurd sticks is aromatic, the bouillon feeling, the compound spicy flavor and the sour and hot flavor are moderate, the fragrance harmony is good, the high temperature resistance and the fragrance stability are good. The snail powder flavor oily essence of example 5 has the highest score, and the snail powder flavor is the best and the stability is good, and is the best example.
The spiral shell powder flavor oily essence of the comparative example 1 has the advantages that the acetic acid and the lactic acid are removed, so that the sour taste of the fermented spiral shell powder flavor oily essence is lost, the strength of other characteristic aroma is reduced except for the pungency, and the influence on the characteristic taste of sour bamboo shoots is particularly large.
The snail powder flavor oily essence of comparative example 2 has no fat aroma of fried peanuts and dried beancurd sticks and reduced bouillon feel due to the removal of hexanal, isopentyl aldehyde and trans, trans-2, 4-decadienal.
The snail powder flavor oily essence of comparative example 3 was free of the fresh flavor of snails due to the removal of 1-octene-3-ol and dimethyl trisulfide.
The flavor oil essence of the snail powder of comparative example 4 reduced the harmony of the fresh flavor and the fried fat flavor of snails due to the removal of the difurfuryl disulfide and the 2, 5-dimethyl pyrazine.
The snail powder flavor oily essence of comparative example 5 reduced the harmony of the bouillon sensation due to the removal of 2-acetylthiazole and 4-methyl-5-hydroxyethyl thiazole.
The snail powder flavor oily essence of comparative example 6 has no fresh flavor of sour bamboo shoots due to the removal of 4-methylphenol and indole, and simultaneously reduces the harmony of bouillon feel.
The snail powder flavor oily essence of comparative example 7 has no compound spicy flavor and pungency due to removal of capsicum oleoresin and thirteen essential oils, and reduces the fresh flavor of snails and sour bamboo shoots.
The snail powder flavor oily essence of the comparative example 8 not only reduces the overall strength of the product, but also weakens the fermentation flavor because acetic acid is replaced by butyric acid and lactic acid is replaced by propionic acid.
The spiral shell powder flavor oily essence of comparative example 9 reduces the flavor of nuts and fried fat by replacing isovaleraldehyde with valeraldehyde and replacing trans, trans-2, 4-decadienal with trans, trans-2, 4-nonadienal, and the product has peculiar smell and the valeraldehyde has green flavor.
The snail powder flavor oily essence of comparative example 10 greatly reduces the fresh flavor of snails and sour bamboo shoots by replacing dimethyl trisulfide with dimethyl disulfide and replacing 4-methylphenol with 4-ethylphenol, the dimethyl trisulfide has fish flavor, the dimethyl disulfide completely shows the flavor of vegetables, and the 4-ethylphenol has smoke flavor stronger than 4-methylphenol, so that the integral flavor is affected.
The spiral shell powder flavor oily essence of the comparative example 11 has the advantages that the difurfuryl disulfide is replaced by difurfuryl sulfide, the 2, 5-dimethyl pyrazine is replaced by 2, 6-dimethyl pyrazine, the fried fat taste and broth feel are weakened, the 2, 5-dimethyl pyrazine mainly has shrimp shell flavor, the fat taste of aquatic products can be modified in an auxiliary manner, the 2, 6-dimethyl pyrazine has heavier nut flavor like fried peanuts and hazelnuts, and meanwhile, the difurfuryl sulfide has heavier meat flavor, and the fried flavor is weaker than the difurfuryl disulfide.
The spiral shell powder flavor oily essence of comparative example 12 mainly influences the appearance of broth feeling because 2-acetylthiazole is replaced by 2-acetylpyrazine, the scorching aroma of 2-acetylpyrazine is greater than that of 2-acetylthiazole, and the soup feeling of 2-acetylthiazole is better than that of 2-acetylpyrazine.
Comparative example 13 outsourcing Givaudan CF1061 Snail powder FLAVOR (snail powder essence) has prominent sour flavor and snail-specific fresh flavor, but weak spicy flavor, poor harmony, and no fried fat flavor, spicy flavor and bouillon feel.
Comparative example 14 outsourcing Changchun spices (Shanghai) limited PR-2358 fried snail flavor has a heavy meat flavor and Jiao Kaoxiang, and a large difference from the characteristic fresh flavor of snail powder.
In conclusion, the spiral shell powder flavor oily essence has the fresh flavors of spiral shell and sour bamboo shoots, the fat flavors of fried peanuts and dried beancurd sticks are rich in flavor, the bouillon feeling, the compound spicy flavor and the sour and spicy flavor are moderate, the fragrance harmony is good, the high temperature resistance is realized, and the fragrance stability is good.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (7)
1. The snail powder flavored oily essence is characterized by comprising the following components: acetic acid, lactic acid, hexanal, isovaleraldehyde, trans-2, 4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2, 5-dimethyl pyrazine, 2-acetyl thiazole, 4-methyl-5-hydroxyethyl thiazole, 4-methylphenol, indole, capsicum oleoresin, tridecanoic essential oil, antioxidants and salad oil.
2. The snail rice noodle flavor oily essence of claim 1, wherein the snail rice noodle flavor oily essence comprises, in weight percent: acetic acid 0.1% -1%, lactic acid 0.2% -2%, hexanal 0.05% -0.5%, isovaleraldehyde 0.01% -0.1%, trans-2, 4-decadienal 0.01% -0.05%, 1-octen-3-ol 0.01% -0.05%, dimethyl trisulfide 0.01% -0.1%, difurfuryl disulfide 0.01% -0.1%, 2, 5-dimethyl pyrazine 0.01% -0.1%, 2-acetylthiazole 0.05% -0.5%, 4-methyl-5-hydroxyethyl thiazole 0.05% -0.5%, 4-methylphenol 0.5% -5%, indole 0.01% -0.1%, capsicum oleoresin 0.5% -5%, tridecanol essential oil 0.5%, antioxidant 0.2% and salad oil: the balance.
3. The snail rice noodle flavor oily essence of claim 2, wherein the snail rice noodle flavor oily essence comprises, in weight percent: acetic acid 0.5%, lactic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans-2, 4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2, 5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethyl thiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, trideceth essential oil 4%, antioxidant 0.2% and salad oil 87%.
4. A snail rice noodle flavor oily essence according to any one of claims 1-3, wherein the antioxidant is vitamin E.
5. The method for preparing the snail rice noodle flavor oily essence as claimed in any one of claims 1-4, which is characterized by comprising the following steps: heating salad oil to 40 ℃, adding the weighed 4-methylphenol and indole, stirring until the mixture is completely dissolved, stopping heating, adding the weighed acetic acid, lactic acid, hexanal, isopentyl aldehyde, trans-2, 4-decadienal, 1-octene-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2, 5-dimethyl pyrazine, 2-acetyl thiazole, 4-methyl-5-hydroxyethyl thiazole, capsicum oleoresin, tridecanol essential oil and an antioxidant, and stirring uniformly to obtain the spiral shell powder flavor oily essence.
6. Use of the spiral shell powder flavor oily essence of any one of claims 1-4 in the field of food processing.
7. The use according to claim 6, wherein the spiral shell powder flavor oily essence is used for preparing spiral shell paste, spiral shell powder soup base package or spiral shell leisure food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311139397.8A CN117223839A (en) | 2023-09-06 | 2023-09-06 | Spiral shell powder flavored oily essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311139397.8A CN117223839A (en) | 2023-09-06 | 2023-09-06 | Spiral shell powder flavored oily essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117223839A true CN117223839A (en) | 2023-12-15 |
Family
ID=89095950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311139397.8A Pending CN117223839A (en) | 2023-09-06 | 2023-09-06 | Spiral shell powder flavored oily essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117223839A (en) |
-
2023
- 2023-09-06 CN CN202311139397.8A patent/CN117223839A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102227040B1 (en) | Seasoning sauce paste for stirfrying and boiling food | |
| CN102551021B (en) | Meat flavor composition | |
| KR101332799B1 (en) | Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method | |
| Ho et al. | Flavor chemistry of Chinese foods | |
| CN107581458B (en) | Special barbecue sauce for black pepper beefsteak and preparation method thereof | |
| CN107041539A (en) | A kind of flavoring bag, fish flavor pack and the cooking methods of fish | |
| KR101309665B1 (en) | A flavor for gopchang and makchang, and a seasoning method using the same | |
| KR101740320B1 (en) | Method for manufacturing aged pork gimbap and aged pork gimbap manufactured by the same | |
| CN107495300B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR101340272B1 (en) | Production method of fried meat | |
| KR100446006B1 (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| KR100375963B1 (en) | Steak sauce containing kimchi as a major ingredient | |
| KR101791630B1 (en) | green onion flavor sauce and its manufacturing method | |
| KR102624480B1 (en) | Method for manufacturing of water-bulgogi and water-bulgogi prepared thereby | |
| CN117223839A (en) | Spiral shell powder flavored oily essence and preparation method thereof | |
| KR20160099201A (en) | A method for preparing korean hot papper paste with blueberry syrup | |
| KR20190117156A (en) | Pork cutlet using oat and the method of manufacturing thereof | |
| CN107581582B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR100935212B1 (en) | Preparing method of rice cake-ham roll | |
| KR101056792B1 (en) | Method for manufacturing steamed red pepper rice bread | |
| CN111034972A (en) | Spicy peanuts and preparation method thereof | |
| KR102581629B1 (en) | Method for adding flame flavor to meat | |
| KR102600277B1 (en) | The manufacturing method of green onion bulgogi and green onion bulgogi prepared thereby | |
| CN115462419B (en) | Seasoning chili chicken oil and preparation method thereof | |
| CN117643367A (en) | Blended spicy and hot grilled fish essence and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |