CN109363140B - Farmer fried pork flavor essence and preparation method thereof - Google Patents

Abstract

The invention relates to a farmer fried pork flavor essence which comprises the following components: 4-methyl-5- (beta-hydroxyethyl) thiazole, 2-methyl-3-furanthiol, bis (2-methyl-3-furyl) disulfide, -methylthiopropanal, -methylthiopropanol, 2, 4-heptadienal, soy sauce ketone, furanone, octanal, 1-octen-3-ol, difurfuryl sulfide, 2,3, 5-trimethylpyrazine, furfuryl thioacetate, bromelain, 2-methoxy-3-isobutylpyrazine, hexanal, anisic aldehyde, isovaleraldehyde, phenylacetaldehyde, farmer's flavor oil, soybean oil. The essence green pepper has prominent characteristic sense, is perfectly combined with the flavor of fried meat, has soft fragrance and natural flavor, vividly reflects the natural cooked flavor of dishes and the fresh and pleasant feeling of fresh vegetables, and comprehensively presents the essence of the flavor of farmer fried meat dishes.

Description

Farmer fried pork flavor essence and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to farmer fried meat flavor essence and a preparation method thereof.

Background

The farmer fried pork is a popular home dish, streaky pork and green pepper are used as main materials, and the unique freshness and hot property of the green pepper is an important characteristic of the dish. The farmer fried meat flavor essence is endowed to instant noodles, rice products and leisure snack foods, and the enjoyment of people on the farmer fried meat flavor just taken out of a pan can be met. The flavor essence of farmer stir-fried meat usually mainly has meat flavor and meat feeling, is more inclined to highlight the characteristics of stir-fried meat, and does not contain or contains little pepper flavor.

At present, hundreds of volatile compounds are detected from the volatile aroma components of green peppers, but 5 of the components with higher content and more stability are not allowed to be used in GB2760-2014 food additive use standard, and comprise heptyl formate, 1-undecanol, cis-alpha-farnesene, 2-ethanol (2-hydroxy) benzoate and 4- (2,6, 6-trimethyl-2-cyclohexene-1-yl) -3-buten-2-one. Therefore, it is very difficult to perform flavor blending of green pepper in the flavor of the farm fried meat only based on the component analysis.

In addition, the green pepper can generate violent flavor change in a short time in the cooking and storing processes, unpleasant flavor substances are generated, the fresh feeling of the fresh pepper is lost, the industrialization of the flavor of local special dishes is severely restricted, and the convenient and quick taste of people to the flavor of farmhouse fried meat is restricted.

Through searching, no patent publication related to the present patent application has been found.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides the farmer fried meat flavor essence and the preparation method thereof.

The technical problem to be solved by the invention is realized by adopting the following technical scheme:

the farmhouse fried pork flavor essence comprises the following components in parts by weight:

moreover, the preparation method of the farmer flavor oil comprises the following steps:

cleaning 8-12 parts of garlic and 10-15 parts of ginger, airing and slicing; sorting 22-30 parts of pepper and 2-5 parts of black pepper; cleaning 200-250 parts of green cayenne pepper, airing and cutting; heating 700 parts of rapeseed oil with 500-fold medicinal materials to 60-90 ℃, putting prepared garlic, ginger, pepper and black pepper into the rapeseed oil, boiling for 18-25 minutes at constant temperature, adding green pepper into the rapeseed oil, continuing to boil for 7-12 minutes at constant temperature, stopping heating, cooling, and filtering oil to obtain farmyard flavor oil;

the parts are parts by weight.

The preparation method of the farmer stir-fried pork flavor essence comprises the following steps:

weighing the raw materials according to the formula ratio, and uniformly mixing the raw materials in a closed container at the normal temperature of 10-30 ℃ to obtain the flavor essence for the farmer fried pork.

The invention has the advantages and positive effects that:

1. the green pepper of the essence disclosed by the invention is outstanding in characteristic sense, perfectly combined with the flavor of fried meat, soft in fragrance and natural in flavor, vividly reflects the natural cooked flavor of dish cooking and the fresh and pleasant sense of fresh vegetables, and comprehensively presents the essence of the flavor of farmhouse fried meat and dish.

2. The essence provided by the invention has the advantages that the raw materials are fewer, hundreds of volatile substances of green peppers are detected, and the components which are not allowed to be used in GB2760-2014 food additive use standard exist, and through a large number of experiments and formula optimization, the farmhouse fried meat flavor essence can be prepared by only using 19 common chemical raw materials which are allowed to be used, so that the production cost can be obviously reduced, and the production process can be shortened.

3. The farmer flavor oil in the essence is prepared by utilizing a kitchen cooking process, and is used in a delicate blending process, so that the natural feeling of a product can be enhanced, and the aroma is more harmonious and natural than the aroma of the traditional blending type essence.

4. The essence has farmhouse fried meat flavor, can be applied to instant noodles, rice products and leisure food as a food additive, and can meet the enjoyment of people on the farmhouse fried meat flavor just taken out of a pan.

5. The essence is prepared by using the traditional cooking process and utilizing the delicate flavor blending technology, and the preparation method is simple and easy to operate.

Drawings

Fig. 1 is a graph showing the results of sensory evaluation of the present invention.

Detailed Description

The present invention will be further described with reference to specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.

The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.

Example 1:

the farmhouse fried pork flavor essence comprises the following components in parts by weight:

the recipe for producing 100kg of farmhouse fried pork flavor is shown in table 1:

table 1 formula table

The preparation method of the farmhouse flavor oil comprises the following steps:

cleaning 10 parts of garlic and 12 parts of ginger, airing and slicing; sorting 25 parts of pepper and 3 parts of black pepper; cleaning 220 parts of green pepper, airing and cutting; heating 600 parts of rapeseed oil to 60-90 ℃, putting prepared garlic, ginger, pepper and black pepper into the rapeseed oil, decocting at constant temperature for 18-25 minutes, adding green pepper into the rapeseed oil, continuing to decoct at constant temperature for 7-12 minutes, stopping heating, cooling, and filtering oil to obtain farmer flavor oil;

the parts are parts by weight.

The preparation method of the farmer stir-fried pork flavor essence comprises the following steps:

weighing the raw materials according to the formula ratio, and uniformly mixing the raw materials in a closed container at the normal temperature of 10-30 ℃ to obtain the flavor essence for the farmer fried pork.

Example 2

The farmhouse fried pork flavor essence comprises the following components in parts by weight:

preferably, the preparation method of the farmer flavor oil comprises the following steps:

cleaning 8-12 parts of garlic and 10-15 parts of ginger, airing and slicing; sorting 22-30 parts of pepper and 2-5 parts of black pepper; cleaning 200-250 parts of green cayenne pepper, airing and cutting; heating 700 parts of rapeseed oil with 500-fold medicinal materials to 60-90 ℃, putting prepared garlic, ginger, pepper and black pepper into the rapeseed oil, boiling for 18-25 minutes at constant temperature, adding green pepper into the rapeseed oil, continuing to boil for 7-12 minutes at constant temperature, stopping heating, cooling, and filtering oil to obtain farmyard flavor oil;

the parts are parts by weight.

The preparation method of the farmer stir-fried pork flavor essence comprises the following steps:

weighing the raw materials according to the formula ratio, and uniformly mixing the raw materials in a closed container at the normal temperature of 10-30 ℃ to obtain the flavor essence for the farmer fried pork.

Correlation detection of the invention:

the essence examples and the comparative examples of the invention are as follows:

the ingredient ratios of the essence examples of the present invention and the comparative examples 1 to 5 are shown in Table 2 (unit is Kg). The preparation method is the same as the method of the invention.

Table 2 comparative example ingredient ratio table

Sensory evaluation:

fragrance detection is carried out on the essence examples and all the comparative examples, fragrance evaluation is carried out by fragrance evaluators, and sensory evaluation is carried out by 6 professional fragrance evaluators according to GB/T14454.2-2008 fragrance evaluation method, so as to give scores.

Sensory evaluation method: stir-frying a part of farmer stir-fried meat according to the traditional process, comparing the flavor and the aroma of the farmer stir-fried meat flavor essence obtained in the flavor example of the invention and the comparative examples 1 to 5, wherein each full score is 10, and the comparison result is as follows:

TABLE 3 sensory evaluation results Table

From table 3 it follows that: the flavor example of the invention has higher similarity with farmer stir-fried meat and vegetables in meat sense, sauce flavor, pepper flavor, fragrance retention and overall joyfulness, has the highest sensory evaluation value, slightly changes the components in the flavor example of the invention, and has serious flavor loss of farmer stir-fried meat. Therefore, the flavor of the essence disclosed by the invention is natural and very close to the flavor of farmhouse fried meat dishes.

Application verification of the invention:

the farmer stir-fried meat flavor essence is added into blank instant noodles, the adding mass percentage is 0.5%, an experimental product 1 is prepared, the farmer stir-fried meat flavor essence purchased from the market is added into the instant noodles by taking the essence not added as a blank control, and other raw materials and processes are the same as those of the farmer stir-fried meat flavor essence disclosed by the invention and are a control product 1. The sensory evaluation staff of 15 skilled in the art form a sensory evaluation small group to compare and evaluate three portions of instant noodles, the evaluation dimensions are mainly pepper flavor, sauce flavor, meat flavor, flavor harmony and aftertaste persistence, the full score is 10, and the evaluation result is shown in figure 1.

As can be seen from the graph 1, the experimental product 1 is that the instant noodles added with the farmhouse stir-fried meat flavor essence are pleasant in pepper fragrance, rich in sauce fragrance, prominent in meat taste, lasting in aftertaste and good in overall coordination and pleasure. Compared with blank control and instant noodles added with the flavor essence of the farmer fried meat, the characteristic flavor of the farmer fried meat, particularly pepper flavor, is obviously enhanced, and the aftertaste durability and the flavor coordination are also obviously improved.

Although the embodiments of the present invention and the accompanying drawings are disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments and the accompanying drawings.

Claims (2)

1. The farmer fried pork flavor essence is characterized in that: the composition and the parts by weight are as follows:

the preparation method of the farmhouse flavor oil comprises the following steps:

cleaning 8-12 parts of garlic and 10-15 parts of ginger, airing and slicing; sorting 22-30 parts of pepper and 2-5 parts of black pepper; cleaning 200-250 parts of green cayenne pepper, airing and cutting; heating 700 parts of rapeseed oil with 500-fold medicinal materials to 60-90 ℃, putting prepared garlic, ginger, pepper and black pepper into the rapeseed oil, boiling for 18-25 minutes at constant temperature, adding green pepper into the rapeseed oil, continuing to boil for 7-12 minutes at constant temperature, stopping heating, cooling, and filtering oil to obtain farmyard flavor oil;

the parts are parts by weight.

2. A method of preparing a farmer fried meat flavour as claimed in claim 1, characterized in that: the method comprises the following steps:

weighing the raw materials according to the formula ratio, and uniformly mixing the raw materials in a closed container at the normal temperature of 10-30 ℃ to obtain the flavor essence for the farmer fried pork.

Images