The main function is to enhance the fragrance and taste of the application products and increase the added value of the products. Such as bitter taste, fishy smell and coquettish taste, can also improve the taste and prolong the shelf life of food. Flavor types include: meat flavor (pig, chicken, cow, sheep, duck, etc. ) and seafood flavor (shrimp, fish, crab, abalone, etc. ).
The concept of meat flavor essence is an imitation of edible flavor as a food additive. It imitates the main functions of beef, pork, mutton and other flavors: enhancing flavor, increasing product added value, history, principle, production technology, category, function, other correlation, application and historical flavor are important indicators of food flavor and have an important impact on food quality. Modern food processing will lead to the loss of aroma components that produce food flavor, thus losing and weakening the flavor of processed food. In order to make up and improve the flavor and quality of food, it is necessary to make up and enhance the lost aroma components in processed food, which requires adding edible essence to processed food. Edible essence plays an irreplaceable role in ensuring the flavor quality of modern processed food. The raw and auxiliary materials used in edible flavors have corresponding national standards. Edible flavors produced and used according to law are harmless to public health. This is essentially different from the illegal addition of non-edible substances in some foods, such as melamine, Sudan red, clenbuterol and sodium bicarbonate. As a kind of edible essence, meat flavor is not a new invention of China. Developed countries in Europe and America began to use meat flavor very early. China meat flavor essence began in 1980s, and has been widely used in food industries such as ham sausage, instant noodles, chicken essence and seasonings. In 2000, China began to own the patent of meat flavor with independent intellectual property rights, and the patent owner was Beijing Technology and Business University. Principle The principle that meat flavor essence produces meat flavor: The flavor of food is produced by the interaction of hundreds of flavor components in food. In each food, the types and contents of trace aroma components are different, which constitutes the unique flavor of different foods. For example, people found more than 1000 kinds of trace flavor components in beef, and these components worked together to form the unique flavor of beef. Meat flavor is a kind of flavor mixture containing these flavor components and other raw materials and accessories, which can make up for and improve the meat flavor of processed food. Generally speaking, the basic substance of meat flavor essence is 2- methyl -3- hydrophobic furan. In the 1970s, Europe and America developed this edible spice, and the price per kilogram was as high as 6.5438+0.4 million yuan, which was higher than that of gold. The early production technology of meat flavor originated from foreign countries, and it is generally made from yeast extract as the main raw material by seasoning food spices or thermal reaction. The product is full of flavor, but it lacks real meat flavor. According to the formation mechanism of meat flavor, the spice research group of Beijing Technology and Business University put forward a new concept of making meat flavor with China characteristics, that is, making beef flavor with beef as the main raw material; Chicken essence is made of chicken as the main raw material, and so on. Meat-flavored food essence made from meat is a natural product, which conforms to the world trend of naturalness, nutrition, safety and return to nature in food industry. According to this idea, the manufacturing technology of natural meaty food flavor with meat and bone of livestock and poultry as the main raw materials has become the mainstream production technology of meaty flavor in China, and the products have played an important role in improving the aroma and quality of food. These spices and essences exist in the form of oil, powder and paste, and their tastes cover pork, beef and sweet corn. The lowest is around 60 yuan and the highest is around 170 yuan. Meat flavor includes powder flavor, liquid flavor and paste flavor. Meat flavors can be divided into three categories according to their manufacturing methods: synthetic meat flavors, reactive meat flavors and mixed meat flavors. Powdered essence is characterized by strong straight-through feeling and volatile aroma. If microcapsule technology and spray drying are used for refining, the volatility is weak, and the carriers are mostly refined salt and cyclodextrin. Liquid essence is characterized by rich aroma, realistic, full and soft taste, lasting fragrance and high concentration. Its cultivation is hydrolysis of plant protein or propylene glycol. Cream essence is characterized by pure fragrance, which is refined and concentrated from natural raw materials through Maillard reaction. It has rich and natural meat fragrance, lasting fragrance, high temperature resistance and natural broth fragrance, and its carriers are mostly various colloids. Synthetic meat flavor refers to the meat flavor blended with monomer flavor according to the meat flavor components of various meat products. It is characterized by a strong and vivid aroma. When used alone, the product has strong head fragrance, weak body fragrance and thin overall meat fragrance. If the aroma of cooked meat is blended only by a single spice, it is still difficult to form the overall flavor, so it is rarely used for seasoning alone, mainly for flavor change. Mixed meat flavor is a kind of meat flavor blended with monomer flavor according to the meat flavor components of various meat products. This essence is characterized by its rich aroma and lifelike appearance. When used alone, the product has a strong head fragrance, but the body fragrance is weak and the overall meat fragrance is thin. Reactive meat flavor is produced by Maillard reaction, which is a simulation of the formation of meat flavor in actual meat processing. Because it includes the oxidative decomposition of fatty acids, the carbonylation of sugar and amino acids, and the secondary or tertiary reactions of various products, hundreds of meat flavor aroma components are formed, and then blended and seasoned to make various meat flavor spices with different characteristics. Reactive meat aroma is characterized by vivid meat aroma, rich and deep aroma, but slightly light head aroma, which is mainly used to adjust body aroma. The use of meat flavor essence should be determined according to the actual situation of different products and different yield, and attention should be paid to the collocation of various flavors. Generally, powder essence is mixed with liquid essence or paste essence, and powder essence is generally not used when processing high-temperature products. The use of essence is to make up for the lack of meat flavor caused by high yield and poor quality of raw meat, so we must be careful not to overdo it, otherwise it will have a negative effect and form a disgusting smell. Processed products can't be seasoned completely by essence, but also should be seasoned comprehensively by combining the aroma of raw meat and spices, and proper application will play the role of finishing touch. Adding essence to food has the functions of assisting, stabilizing, supplementing, enhancing flavor, correcting flavor and substituting. After determining the product development goal, we should not only look at the name and price, but also ask for samples for sensory evaluation, choose pure fragrance, choose pure fragrance essence with basically the same head fragrance, body fragrance and tail fragrance, and finally decide the choice of fragrance varieties according to the product properties. The first aroma characteristic felt by head-fragrant products or natural raw materials in the process of odor identification is an integral part of the overall aroma, and its function is that the aroma is light, fresh, vivid and elegant. Body fragrance is the main fragrance of essence, and it is also an important part of forming fragrance type. The main fragrance of each essence should have its own characteristics, and the essence should be stable and consistent for a long time. The last residual fragrance of the tail fragrance is usually composed of aromatic substances with low volatility. ? Enhance the flavor of meat products: In the processing of meat products, sometimes the raw materials have no obvious aroma, and no obvious aroma is produced during the processing. Only meat flavor can enhance the flavor of food. If you want artificial meat to present the flavor of beef and pork, you need to add meat flavor essence. Aroma enhancement: Some products have weak fragrance, so it is necessary to add meat flavor to enhance fragrance. Flavor modification: in the processing of meat products, the raw meat used has its own unique flavor after heating, but in order to make the product flavor novel and innovative, it is necessary to add different flavors or spices to modify it. Cover up bad smell: some raw materials have unpleasant smell, which is difficult to completely remove during processing; Or produce unpleasant smell during processing, such as the smell of beef. At this time, adding essence not only masks the unpleasant smell, but also increases the flavor of the product. Reduce cost: In order to reduce cost or improve product properties, starch, carrageenan and other auxiliary materials are often added, and fat substitutes are also added in the production of low-fat meat products. But at the same time, it will reduce the raw meat content and weaken the flavor of the product. At this time, the meat flavor essence is added, which not only reduces the cost, but also ensures that the flavor and aroma of the product are not weakened. Other related products, such as "Yidixiang", are compound seasoning specially used for catering food. Salty food essence (commonly known as meat essence) is the main flavor substance, and spices and other raw materials are added. "A drop of incense" contains meat, but it doesn't mean meat. "A drop of incense" may contain food raw materials, food accessories and other food additives besides meat flavor. Usage: It is mainly used as seasoning package for various convenience foods, cooked meat products and compound condiments (such as chicken essence). ), quick-frozen prepared food, puffed snack food, dishes, hot pot, noodle soup sauce and halogen products. The main function is to enhance the fragrance and taste of the application products and increase the added value of the products. Flavor types include: meat flavor (pig, chicken, cow, sheep, duck, etc. ) and seafood flavor (shrimp, fish, crab, abalone, etc. These spices and essences exist in the form of oil, powder and paste, and their tastes cover pork, beef and sweet corn.