CN103907886B - A kind of toppings of vegetarian diet shrimp local flavor - Google Patents
A kind of toppings of vegetarian diet shrimp local flavor Download PDFInfo
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- CN103907886B CN103907886B CN201410125576.0A CN201410125576A CN103907886B CN 103907886 B CN103907886 B CN 103907886B CN 201410125576 A CN201410125576 A CN 201410125576A CN 103907886 B CN103907886 B CN 103907886B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 40
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 235000003563 vegetarian diet Nutrition 0.000 title claims abstract description 22
- 241000238557 Decapoda Species 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 17
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 229930182817 methionine Natural products 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000004471 Glycine Substances 0.000 claims abstract description 8
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 8
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims abstract description 8
- 238000009413 insulation Methods 0.000 claims abstract description 8
- 239000008234 soft water Substances 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 8
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229960000344 thiamine hydrochloride Drugs 0.000 claims abstract description 8
- 235000019190 thiamine hydrochloride Nutrition 0.000 claims abstract description 8
- 239000011747 thiamine hydrochloride Substances 0.000 claims abstract description 8
- 238000001291 vacuum drying Methods 0.000 claims abstract description 8
- 229960003487 xylose Drugs 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 229960001031 glucose Drugs 0.000 abstract 1
- 229960002449 glycine Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- 235000006109 methionine Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 229940024606 amino acid Drugs 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 239000004470 DL Methionine Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229960002433 cysteine Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of toppings of vegetarian diet shrimp local flavor, material liquid is obtained after acid hydrolyzed vegetable protein liquid, glucose, wood sugar, thiamine hydrochloride, glycine, L-cysteine hydrochloride, methionine and soft water that wheat gluten is originated being mixed during making, adjust pH value to 7.0 ~ 7.5 of material liquid again, then be heated to 98 ~ 101 DEG C of insulations and carry out Maillard reaction 0.5 ~ 2 hour, obtain slurry; Finally described slurry carried out vacuum drying and be ground into powder or carry out spraying drying powder-forming.This toppings fragrance is very strong, does not need in use additionally to add the object that essence just can reach effective seasoning.
Description
Technical field
The present invention relates to field of food, in particular to a kind of hydrolyzed vegetable protein toppings of vegetarian diet shrimp local flavor.
Background technology
Acid hydrolyzed vegetable protein, English name Acid-Hydrolyzed Vegetable Protein, is called for short HVP, originates from Europe the earliest, prosperous in Japan in World War II, and the nineties rose and started in China's large-scale production last century.Specify in China SB 10338-2000 standard, acid hydrolyzed vegetable protein baste is with the defatted soybean containing food plant albumen, peanut meal, wheat gluten or zein for raw material, neutralizes through hydrochloric acid hydrolysis, alkali the liquid savory flavouring made.
HVP has purposes widely in fields such as medical treatment, chemical industry, food, particularly in flavoring industry, be mainly used in soy sauce and catsup and pickled vegetables production in the past, in recent years, along with the development of food industry, especially, in the food processing industrys such as instant noodles, chickens' extract, chicken powder, leisure food, essence and flavoring agent, HVP and products thereof demand increases day by day, becomes the daily edible seasoning good merchantable brand of people.
Maillard reaction is ubiquity in food processing, is the Main Means being used for generating color in food.The color and luster that amino acid, little peptide and carbohydrate produce Maillard reaction, local flavor play a part decision.Amino acid, the small peptide content of HVP are extremely abundant, are the primary raw materials being generated meat flavor spices by Maillard reaction.
Current essence and flavoring agent company is produced meat flavor seasoning and mainly adopts perfume monomer blending or adopt meat or bone class extract, hydrolyzed vegetable protein, yeast extract, amino acid etc. to be produced by Maillard reaction.The former fragrance is strong, and volatility is high, but does not have mouthfeel, generally can only use as head perfume in food.The latter's local flavor is dense, and fragrance and mouthfeel are all good, but because of containing Meat ingredients, is often exporting (the sensitivity restriction of animal epidemics) and prohibitting the use the field of meat products to be restricted.Vegetarian diet meat flavour produce market also there is a lot of product, is mainly produced by Maillard reaction by hydrolyzed vegetable protein, yeast extract, amino acid etc., produce basic meat flavour.As application for a patent for invention 201310221062.0 discloses a kind of method that vegetable protein prepares meat flavor, step comprises carries out maturation process by bean cake powder in 0.05MPa pressure cooking 20 ~ 40min; With 1 ~ 2% Cotazym, 50 DEG C of Water Under solution 24h; Add 6% glucose, 0.8%L-cysteine and 0.4%DL-methionine, at 115 DEG C, react 60min; Filter, concentrated, to obtain final product.But not mature enough the make fragrance such as control of these products often due to the selection of raw material components, the modulation of weight proportion and Maillard reaction condition is strong not, also needs to be aided with essence and helps to produce characteristic perfume.But in recent years, along with the raising of awareness of safety, the essence of chemical synthesis is more and more subject to the resistance of people, and people need the fragrance of pure natural, and the essence of natural extraction is often expensive, makes cost bear.Vegetarian diet meat flavour product in the market uses be restricted owing to lacking obvious characteristic perfume in a word.
Summary of the invention
The object of this invention is to provide a kind of toppings of vegetarian diet shrimp local flavor, this toppings fragrance is very strong, does not need in use additionally to add the object that essence just can reach effective seasoning.
For achieving the above object, the present invention takes following technical scheme:
Toppings for vegetarian diet shrimp local flavor, is characterized in that being made by following methods, by weight:
A acid hydrolyzed vegetable protein liquid 30 ~ 35 parts that wheat gluten is originated by (), glucose 1 ~ 3 part, wood sugar 1.0 ~ 2.5 parts, thiamine hydrochloride 0.5 ~ 2.5 part, glycine 0.1 ~ 0.8 part, L-cysteine hydrochloride 0.1 ~ 0.4 part, methionine 0.05 ~ 0.1 part, obtains material liquid after soft water 10 ~ 15 parts mixes;
B pH value to 7.0 ~ 7.2 of () adjustment material liquid, are then heated to 100 ~ 102 DEG C of insulations and carry out Maillard reaction 0.5 ~ 2 hour, obtain slurry;
C described slurry is carried out vacuum drying and is ground into powder or carries out spraying drying powder-forming by (), then pack.
Preferred preparation method is:
A acid hydrolyzed vegetable protein liquid 32 parts that wheat gluten is originated by (), glucose 2 parts, wood sugar 2 parts, thiamine hydrochloride 2 parts, glycine 0.5 part, L-cysteine hydrochloride 0.3 part, methionine 0.08 part, obtains material liquid after soft water 12 parts mixes;
B the pH value to 7.1 of () adjustment material liquid, is then heated to 101 DEG C of insulations and carries out Maillard reaction 1.5 hours, obtain slurry;
C described slurry is carried out vacuum drying and is ground into powder or carries out spraying drying powder-forming by (), then pack.
In technique scheme, repeatedly studied by great many of experiments, finally determine that said components and formula also under given conditions Maillard reaction occur, the ferocious toppings of fragrance are prepared, this toppings in use do not need additionally to add the object that essence can reach effectively seasoning alone again, this product preparation method is simple, is not containing the seasoning good merchantable brand of the vegetarian diet shrimp local flavor of meat.
Detailed description of the invention
The present invention will be further described below:
Embodiment one: product 1
The flavouring of vegetarian diet shrimp local flavor, preparation method is as follows, each composition by weight:
A acid hydrolyzed vegetable protein liquid 30 parts that wheat gluten is originated by (), glucose 1 part, wood sugar 1.0 parts, thiamine hydrochloride 0.5 part, glycine 0.1 part, L-cysteine hydrochloride 0.1 part, methionine 0.05 part, obtains material liquid after soft water 10 parts mixes;
About the pH value to 7.0 of (b) adjustment material liquid, be then heated to 100 DEG C of insulations and carry out Maillard reaction 2 hours, obtain slurry;
C slurry is put into vacuum dryer by (), carry out vacuum drying 4 hours, be then cooled to room temperature at 95 DEG C, obtains block dry thing, obtains the toppings of vegetarian diet shrimp local flavor after pulverizing; Or slurry is filtered, then carries out spraying dry and obtain powdery vegetarian diet meat flavour hydrolyzed vegetable protein product.
Embodiment two: product 2
The flavouring of vegetarian diet shrimp local flavor, preparation method is as follows, each composition by weight:
A acid hydrolyzed vegetable protein liquid 35 parts that wheat gluten is originated by (), glucose 3 parts, wood sugar 2.5 parts, thiamine hydrochloride 2.5 parts, glycine 0.8 part, L-cysteine hydrochloride 0.4 part, methionine 0.1 part, obtains material liquid after soft water 15 parts mixes;
About the pH value to 7.2 of (b) adjustment material liquid, be then heated to 102 DEG C of insulations and carry out Maillard reaction 0.5 hour, obtain slurry;
C slurry is put into vacuum dryer by (), carry out vacuum drying 8 hours, be then cooled to room temperature at 55 DEG C, obtains block dry thing, obtains the toppings of vegetarian diet shrimp local flavor after pulverizing; Or slurry is filtered, then carries out spraying dry and obtain powdery vegetarian diet meat flavour hydrolyzed vegetable protein product.
Embodiment three: product 3
The flavouring of vegetarian diet shrimp local flavor, preparation method is as follows, each composition by weight:
A acid hydrolyzed vegetable protein liquid 32 parts that wheat gluten is originated by (), glucose 2 parts, wood sugar 2 parts, thiamine hydrochloride 2 parts, glycine 0.5 part, L-cysteine hydrochloride 0.3 part, methionine 0.08 part, obtains material liquid after soft water 12 parts mixes;
B the pH value to 7.1 of () adjustment material liquid, is then heated to 101 DEG C of insulations and carries out Maillard reaction 1.5 hours, obtain slurry;
C slurry is put into vacuum dryer by (), carry out vacuum drying 6 hours, be then cooled to room temperature at 80 DEG C, obtains block dry thing, obtains the toppings of vegetarian diet shrimp local flavor after pulverizing; Or slurry is filtered, then carries out spraying dry and obtain powdery vegetarian diet meat flavour hydrolyzed vegetable protein product.
Embodiment 4: the said goods and traditional product local flavor contrast:
The toppings of the vegetarian diet shrimp local flavor produced according to embodiment 1 and commercially available shrimp mince essence (liquid), shrimp flavor powder are contrasted, the toppings of vegetarian diet shrimp local flavor and commercially available shrimp flavor powder add 99.5 parts of hot water according to 0.5%(0.5 part material) brew, liquid essence is according to 0.1%(0.1 part essence, 0.5 part of salt, 99.4 parts of hot water) brew, liquid ebuillition of heated will be brewed 5 minutes, the liquid that brews before and after heating is carried out contrast trial test respectively, have 25 people and participate in comparation and assessment, the statistics of trial test is as follows:
Note: "+" represents intensity, and "+" more multilist shows that local flavor is better.
Known by above contrast test, liquid essence cannot provide real shrimp flavor perception, almost loses flavor effect after the heating; Before and after commercially available vegetarian diet shrimp flavor powder heating also can there is large change in local flavor, and the fidelity of the fragrance of the sample local flavor of product 1, mellow sense, overall flavor coordination etc. are all better than the above two, and before heating after substantially unchanged, be more conducive to the stable needs of product special flavour in food processing process.Product 2,3 also has similar statistics.
Above-described embodiment just to the present invention's design and explanations realizing, is not limited, and under the present invention's design, the technical scheme converted without essence is still in protection domain.
Claims (2)
1. toppings for vegetarian diet shrimp local flavor, is characterized in that being made by following methods, by weight:
A acid hydrolyzed vegetable protein liquid 30 ~ 35 parts that wheat gluten is originated by (), glucose 1 ~ 3 part, wood sugar 1.0 ~ 2.5 parts, thiamine hydrochloride 0.5 ~ 2.5 part, glycine 0.1 ~ 0.8 part, L-cysteine hydrochloride 0.1 ~ 0.4 part, methionine 0.05 ~ 0.1 part, obtains material liquid after soft water 10 ~ 15 parts mixes;
B pH value to 7.0 ~ 7.2 of () adjustment material liquid, are then heated to 100 ~ 102 DEG C of insulations and carry out Maillard reaction 0.5 ~ 2 hour, obtain slurry;
C described slurry is carried out vacuum drying and is ground into powder or carries out spraying drying powder-forming by (), then pack.
2. toppings as claimed in claim 1, is characterized in that being made by following methods, by weight:
A acid hydrolyzed vegetable protein liquid 32 parts that wheat gluten is originated by (), glucose 2 parts, wood sugar 2 parts, thiamine hydrochloride 2 parts, glycine 0.5 part, L-cysteine hydrochloride 0.3 part, methionine 0.08 part, obtains material liquid after soft water 12 parts mixes;
B the pH value to 7.1 of () adjustment material liquid, is then heated to 101 DEG C of insulations and carries out Maillard reaction 1.5 hours, obtain slurry;
C described slurry is carried out vacuum drying and is ground into powder or carries out spraying drying powder-forming by (), then pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410125576.0A CN103907886B (en) | 2014-04-01 | 2014-04-01 | A kind of toppings of vegetarian diet shrimp local flavor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410125576.0A CN103907886B (en) | 2014-04-01 | 2014-04-01 | A kind of toppings of vegetarian diet shrimp local flavor |
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| Publication Number | Publication Date |
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| CN103907886A CN103907886A (en) | 2014-07-09 |
| CN103907886B true CN103907886B (en) | 2015-08-12 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106798296A (en) * | 2017-01-24 | 2017-06-06 | 保定新味康食品配料有限公司 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
| CN111264486A (en) * | 2020-03-12 | 2020-06-12 | 上海海洋大学 | Tilapia bait essence and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178203B (en) * | 2011-05-10 | 2012-07-25 | 江南大学 | Method for controlling color and luster formation through temperature-variable Maillard reaction |
| CN102240025B (en) * | 2011-05-25 | 2013-06-05 | 天宁香料（江苏）有限公司 | Method for improving Maillard peptide yield by regulating and controlling molecular weight distribution of raw material peptide |
| CN102578523B (en) * | 2012-01-25 | 2013-09-18 | 保定味群食品科技股份有限公司 | Sauce flavor powder |
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| CN103907886A (en) | 2014-07-09 |
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