Pork flavor for meat products and preparation method thereof

The invention provides a pork flavor for meat products and a preparation method thereof. The pork flavor is characterized by consisting of the following raw materials in parts by weight: 80-90 parts of soybean oil, 0.3-1 part of furanone, 0.4-1 part of ethyl maltol, 0.08-0.13 part of 2-acetyl pyrazi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	WANG JIN, ZHANG ZHIWEI, FENG MIN, LI HONGMIN, FU LINQIU, ZHANG XINHENG, WANG JUNXIA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention provides a pork flavor for meat products and a preparation method thereof. The pork flavor is characterized by consisting of the following raw materials in parts by weight: 80-90 parts of soybean oil, 0.3-1 part of furanone, 0.4-1 part of ethyl maltol, 0.08-0.13 part of 2-acetyl pyrazine, 0.05-0.1 part of methyl cyclopentenolone and 5-15 parts of liquid base. The prepared pork flavor has the advantages of lasting and stable aroma, high fidelity of meat aroma, good high-temperature resistance, relatively high cost performance and the like; moreover, the pork flavor is convenient to produce at a low production cost and gains universal use and good reputation in the meat products.