Method for preparing adsorbing material using glass microsphere as carrier

The invention relates to a method for preparing an adsorbing material using a glass microsphere as a carrier. The method comprises the following step of: coating sol containing beta-cyclodextrin on the surface of a glass carrier to obtain the adsorbing material. A preparation method of the sol comprises the following steps of: diluting hydroxy-terminated polydimethylsiloxane by dichloromethane; and adding beta-cyclodextrin, hydrogen-contained silicone oil, methyltrimethoxy silane, epoxy propoxy trimethylsilane or tetraethoxysilane and trifluoroacetic acid, and fully stirring to obtain the sol. The method uses the beta-cyclodextrin and the polydimethylsiloxane as solid microextraction coating material, internally drains and externally adsorbs water by a special cavity structure of the solid microextraction coating material, improves the adsorption capacity of the material on a polar material and combines the nonpolar characteristic of the polydimethylsiloxane, thereby expanding the selecting ...

Method for preparing polymer coating stir extraction bar

The invention relates to a method for preparing a polymer coating stir extraction bar, and belongs to the field of trace analysis of organic matters in foods, environment and biological samples. The preparation method comprises the following steps of: selecting and pre-treating the bar; coating a high-temperature-resistant epoxy resin layer or organic silicon resin layer on the surface of the bar; dipping an absorbent layer on an outer layer to obtain a coating or repeatedly coating and dipping to adjust the thickness of the coating, wherein the absorbent is one or more of styrene-divinylbenzene copolymer, cross-linked polystyrene or cross-linked polydivinylbenzene; and curing the coating and removing impurities to finally obtain the finished product of the stir extraction bar. In the method, a metal bar substitutes the conventional glass bar, so the stir extraction bar has the advantages of high mechanical strength, firmness, durability and capability of forming a coating material with ...

Method for preparing duck meat taste essence

The invention provides a method for preparing natural duck meat taste essence, which takes oxidated duck fat as raw material to prepare the duck meat taste essence by Maillard reaction; wherein the oxidated duck fat has the peroxide value of 20-2200mmol/kg, anisidine value of 260-500 and the acid value of 0.2-20gKOH/kg fat. A method for preparing the oxidated duck fat comprises the steps: in a reaction kettle provided with an aeration device, the natural duck fat is filled with air under the conditions that the stirring rotation speed is 100-1000r/min and the temperature is 80-180 DEG C; the air velocity is 0.5-5m<3>/kg. h, and the oxidation time is 0.5-10h; the prepared natural duck fat is taken as the main raw material for preparing the essence, and the method has the advantages of novel selected material, easy acquisition and low cost.

Method for preparing Beta-cyclodextrin matrix stir extraction bar

A method for preparing Beta-cyclodextrin matrix stir extraction bar relates to the trace analysis field of VOCs (volatile organic compounds) and semi VOCs in food, environment and biological samples. In the method, Beta-cyclodextrin is combined with PDMS (polydimethylsiloxane) to serve as the coating materials of the stir extraction bar coating, a bar body is used to serve as the matrix of the stir extraction bar coating for coating, and the bar body is made of an iron core which is shorter than the bar body and is sealed in a glass tube. As the Beta-cyclodextrin is combined with PDMS to serve as coating materials to make the stir extraction bar, the stir extraction bar enlarges the selection range of polarity of to-be-adsorbed substances selected by the coating, finishes stirring alone in the extraction process, and avoids the competitive adsorption of a stir bar in Fiber SPME (Solid-Phase Micro-Extraction). As the volume of extraction stationary phase is more than 50 times larger than ...

Metal carrier solid-phase micro-extraction fiber and preparation method thereof

The invention relates to a metal carrier solid-phase micro-extraction fiber and a preparation method thereof, and the extraction fiber comprises a carrier and a coating on the surface of the carrier, wherein the carrier is metal fiber which is in the length of 10-40mm and in the diameter of 0.1-0.5mm; the coating comprises an absorbent layer; and an absorbent is a fixed phase for silica gel or chromatogram for one or a plurality of liquid phase chromatograms bonded with C1 to C18, phenyl, benzyl, cyano, diol or amino. The invention further provides the method for preparing the metal carrier solid-phase micro-extraction fiber, and the prepared extraction fiber is particularly applicable to analyzing aromatic hydrocarbon compounds, polycyclic aromatic hydrocarbons and other organic matter ingredients in water; compared with the conventional SPME (solid phase micro-extraction) coating, the coating has the characteristics of being large in surface area, being easy to achieve balance and improving ...

Method for preparing beef essence

The invention relates to a method for preparing beef essence. The method comprises the following steps: taking 0 to 10 percent of glucose, 0 to 3 percent of D-xylose, 0 to 5 percent of glycine, 0 to 5 percent of DL-alanine, 0 to 6 percent of L-cysteine hydrochloride, 0 to 4 percent of L-cysteine, 0 to 4 percent of DL-methionine, 5 to 20 percent of refined butter, 0 to 4 percent of VC, 0 to 6 percent of VB1, 10 to 40 percent of plant protein hydrolysate, 10 to 40 percent of liquid yeast extract, 10 to 40 percent of beef hydrolysate, 0 to 2 percent of anise oleoresin, 0 to 2 percent of cinnamon oleoresin, 0 to 2 percent of wild pepper oleoresin, 0 to 2 percent of fennel oleoresin, and 10 to 30 percent of salt; sequentially adding the materials to a reaction kettle; stirring the materials for 20 minutes at room temperature; heating to raise temperature; performing reaction for 1 to 3 hours at a reaction temperature between 100 and 120 DEG C; naturally cooling to 50 DEG C; passing the obtained ...

Method for preparing thermal reaction essence

The invention discloses a method for preparing a thermal reaction essence. The method comprises the following steps of: adding sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed vegetal protein, enzymolysis animal protein, carriers and egg powder into a high-pressure reaction kettle according to a certain proportion and sufficiently mixing the components; uniformly rising the temperature of the reaction kettle to 100-120 DEG C with a temperature rising speed of 4-6 DEG C/minute for reacting for 35-80 minutes by controlling the temperature at 100-120 DEG C so as to obtain a reaction essence precursor; getting the following components in pars by weight: 50-70 parts of reaction essence precursor, 15-30 parts of carrier, 2-5 parts of glycerin, 2-4 parts of butter, 2-10 parts of egg powder and 2-4 parts of salt; sufficiently and uniformly mixing the raw materials and then heating an obtained mixture by high heat in a microwave oven for reacting for 2-10 minutes; naturally cooling ...

Method for producing compound spice powder

The invention relates to a method for producing compound spice powder, which comprises the following steps of: (1) mixing more than two kinds of spice powder and carriers, and water with a mixer for later use, wherein the carrier is one or multiple of flour, starch, rice flour and corn flour; (2) preheating with a twin screw extruder; (3) adding mixture prepared in step (2) into a feeding hopper of the extruder, starting a screw and regulating the screw at a rotation speed of 50-200r/min; adding the mixture at a constant speed and controlling the feeding speed at 20-100kg/h, wherein the mixture is transmitted and extruded in the extruder, and is extruded out from a mold port of the extruder; and (4) cooling the extruded reaction material to the room temperature and crushing the extruded reaction material with the room temperature by a crusher, and then screening to obtain the spice powder. The spice powder prepared by using the method can improve cooking characteristics while being sterilized ...

Preparation method of natural beef flavor essence

The invention discloses a method for preparing reactive beef flavor, including the following steps: 1), mixing equal amount of beef and water, grinding, pyrolyzing at 100 DEG C; then reducing the temperature to 55 DEG C; and adding mixed enzymes in amount of 0.1%-2%of the weight of the decomposed solution for enzymatic hydrolysis for 1-2h at 55DEG C and pH5.5 to get solution I; 2),getting the solution I, hydrolyzed vegetable protein in amount of 1%-5%of the weight of the solution I, yeast extract in an amount of 3%-10%of the weight of the solution I, sugar in amount of 1%-5%of the weight of the solution I, amino acid in an amount of 1%-5%of the weight of the solution I, animal grease in an amount of 1%-10%of the weight of the solution I and flavorings in an amount of 0.5%of the weight of the solution I; mixing above materials to be even; heating to 104-120 DEG C; reacting for 1-2h under heat preservation condition; and cooling. In this way, natural reactive beef flavor can be obtained.

Preparation method of superfine seasoning powder

The invention provides a preparation method of superfine seasoning powder, which comprises the following steps: weighing raw materials; pulverizing the raw materials by a rough pulverizer; sieving thepulverized raw materials on a stainless steel sieve with the diameter of 2-4mm; putting the pulverized raw materials in the precooling barrel of a low-temperature cryogenic sample crusher for pulverizing; freezing the raw materials in the low-temperature cryogenic sample crusher for 10-15 minutes at 90- -70 DEG C, and then pulverizing, wherein the temperature of a pulverizing chamber is controlled between -70- -50 DEG C, the particle size of discharged material is controlled between 40-60 micrometers; packaging; and sterilizing by irradiation to obtain the roast superfine seasoning powder. The raw materials used in the preparation method are a mixture of spicy plants.

Seasoning oil containing sesame oil, natural essential oil and oleoresin

The invention provides seasoning oil containing sesame oil, natural essential oil and oleoresin, which has a spicy flavor and a sesame oil flavor. The seasoning oil comprises 80.0-99.9 sesame oil, 0.05-10.0 natural essential oil and 0.05-10.0 oleoresin in percentage by weight. The natural essential oil is selected from one or more star anise oil, small fennel oil, clove oil, ginger oil, nutmeg oil, cinnamon oil, zanthoxylum oil, black pepper oil, garlic oil, celery seed oil, sage oil, sweet basil oil, cumin oil, cardamom oil and chili oil. The oleoresin is selected from one or more star aniseoleoresin, clove oleoresin, ginger oleoresin, nutmeg oleoresin, cinnamon oleoresin, zanthoxylum oleoresin and black pepper oleoresin.

Preparation method of stainless steel solid-phase microextraction fiber

The invention provides a preparation method of a stainless steel solid-phase microextraction (SPME) fiber. An absorbent is fixed on the surface of a stainless steel fiber by using synthetic high-temperature epoxy resin or organic silicon resin, wherein the absorbent is a liquid chromatogram silicon gel or chromatogram stationary phase bonded with one or more of C1 to C18, phenyl, phenmethyl, cyan, diol and amino; a coating material with good thermal stability and solvent washing resistance is formed, therefore, trace organic matters are enriched. The traditional quartz fiber is replaced with stainless steel fiber to ensure that the stainless steel solid-phase microextraction fiber has higher mechanical strength. The manner that the absorbent is combined to the extraction fiber is convenient for the absorbent to carry out static headspace collection on a sample. The invention is especially suitable for analyzing organic matters such as arene compounds, polycyclic aromatic hydrocarbon and ...

Roast chicken flavored spicy seasoning powder

The invention provides a roast chicken flavored spicy seasoning powder composition which is prepared from the following raw materials in portions by weight: 2-10 portions of star anise, 3-6 portions of cardamom, 0-5-8 portions of cumin, 5-20 portions of wild pepper, 3-10 portions of angelica root, 8-16 portions of anise, 1-9 portions of sodium cyanide, 4-8 portions of Amomum tsao-ko 5-20 portionsof falangal, 1-5 portions of fructus amomi and 5-10 portions of long pepper. The preparation method of the roast chicken flavored spicy seasoning powder composition comprises the following steps: weighing raw materials in proportion; pulverizing the raw materials by a rough pulverizer; sieving the pulverized raw materials on a stainless steel sieve with the diameter of 2-4mm; putting pulverized raw materials in the precooling barrel of a low-temperature cryogenic sample crusher for pulverizing; freezing the raw materials in the low-temperature cryogenic sample crusher for 10-15 minutes at 90--70 ...

Meat flavor fragrant base

Method for preparing nordihydrocapsaicin

The invention relates to a method for preparing nordihydrocapsaicin, which comprises the following step: separating capsicum resin (also called capsicum oleoresin) by a semipreparative high-efficiency liquid chromatography. The nordihydrocapsaicin prepared by the method provided by the invention has high purity, thereby effectively solving the problem that the standard nordihydrocapsaicin substance can not be easily found in the market.

Method for preparing natural crab meat flavor essence

The invention relates to a method for preparing natural crab meat flavor essence, which is characterized by comprising the following steps: mixing and stirring 70-120 parts of concentrated crab meat hydrolyzed liquid, 1-10 parts of reducing sugar, 5-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger paste and5-20 parts of table salt for 10-30 minutes and then heating; carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 0.5-4 hours; after the reaction is finished, cooling to 40-60 DEG C, screening by a vibrating screen in 40 meshes and discharging to obtain the meat flavor essence, wherein the concentration in percentage by weight of solid matters in the concentrated crab meat hydrolyzed liquid is from 30 percent to 80 percent.

Method for preparing ham essence

The invention discloses a method for preparing ham essence. The method comprises the following steps: 1) preparing pork hydrolysate; 2) preparing Jinhua ham hydrolysate; 3) taking 0 to 10 parts of glucose, 0 to 3 parts of D-xylose, 0 to 5 parts of glycine, 0 to 5 parts of DL-alanine, 0 to 6 parts of L-cysteine hydrochloride, 0 to 4 parts of L-cysteine, 0 to 4 parts of DL-methionine, 0 to 4 parts of VC, 0 to 6 parts of VB1, 10 to 50 parts of pork hydrolysate, 20 to 60 parts of Jinhua ham hydrolysate, 10 to 30 parts of salt by weight, sequentially adding raw materials to a reaction kettle, stirring for 20 minutes at room temperature, heating to raise temperature at a speed between 1 and 3 DEG C/min, controlling reaction temperature between 100 and 110 DEG C, performing reaction for 2 hours and obtaining reaction materials; and 4) reducing the natural temperature of the reaction materials to 50 DEG C, passing the reaction materials through a 40-mesh vibrating screen, discharging the materials ...

Garlic oil with flavor of roasted garlic

The invention relates to garlic oil with the flavor of roasted garlic. The garlic oil is prepared from the following raw materials in part by weight: 8 to 100 parts of garlic, 0.2 to 2 parts of cellulase, 1 to 10 parts of aniseed, 1 to 8 parts of cinnamon, 1 to 10 parts of acanthopanax bark, 100 to 200 parts of edible oil and 0.01 to 0.1 part of antioxidant. The garlic oil obtained by the invention has full-bodied aroma, natural fragrance, pleasant taste and better heat resistance, simplifies the processing operation, lowers the cost, and is suitable for seasonings of various products, such as instant noodle, puffed food, leisure snack food and the like.

Preparation method of beef flavor

The invention relates to a preparation method of a beef flavor, which comprises the following steps of: taking 10 to 40 parts of beef hydrolyzate, 3 to 40 parts of mutton hydrolyzate, 10 to 40 parts of beef liver hydrolyzate, 0 to 10 parts of glucose, 0 to 3 parts of D-xylose, 0 to 5 parts of glycin, 0 to 5 parts of DL-lactamine, 0 to 6 parts of L-cysteine hydrochloride, 0 to 4 parts of L-cysteine, 0 to 4 parts of DL-methionine, 0 to 6 parts of VB1, 0 to 4 parts of VC, 5 to 20 parts of refined butter and 10 to 30 parts of common salt to be mixed and stirred for 10 to 30 minutes; heating the materials to raise the temperature; reacting at 100 to 120 DEG C for 1 to 3 hours; reducing the temperature to 40 to 60 DEG C after the reaction is completed; and sieving the materials by a vibrating sieve of 40 meshes and discharging the materials to obtain the beef flavor. The beef flavor prepared by the method of the invention has the advantages of improved plausibility, enhanced cooking effect, mellow ...

Oxidated duck fat for preparing duck meat taste essence

The invention provides an oxidated duck fat for preparing duck meat taste essence, which has the peroxide value of 20-2200mmol/kg, anisidine value of 260-500, and the acid value of 0.2-20gKOH/kg fat. A method for preparing the oxidated duck fat comprises the steps: in a reaction kettle provided with an aeration device, natural duck fat is filled with air and stirred under the conditions that the stirring rotation speed is 100-1000r/min and the temperature is 80-180 DEG C; the air velocity is 0.5-5m/kg. h, and the oxidation time is 0.5-10h; the prepared natural duck fat is taken as the main raw material for preparing the essence; therefore, the invention has the advantages of novel selected material, easy acquisition and low cost. Furthermore, the essence prepared by the oxidated duck fat has aromatic flavor, lasting fragrance and strong natural feeling.

Numb-taste component of zanthoxylum

The invention relates to a numb-taste component of zanthoxylum, which is prepared by being processed by the procedures and being twice extracted under the extraction conditions. The numb-taste component of the zanthoxylum in the invention is characterized by a strong numb-taste of the zanthoxylum, a moderate and natural aroma which is slightly accompanied with a ripe aroma, and a long and full aftertaste.

Method for preparing black pepper oil resin

The invention relates to a method for preparing black pepper oil resin. The method comprises three steps of crushing, extraction and concentration, wherein in the extraction step, ethanol is used as a solvent, and the extraction temperature is kept between 70 and 80 DEG C; and in the concentration step, vacuum low-temperature concentration is adopted, the vacuum degree is 0.7 atmospheric pressure, and the temperature is kept between 25 and 60 DEG C. The invention also comprises a post treatment step, wherein in the post treatment step, xanthan gum in an amount which is 0.1 to 0.5 percent of the weight of the concentrate is added into the concentrate. The method for preparing the black pepper oil resin well realizes complete extraction of black pepper flavor components through the change of the extracting solvent, ensures the flavor effect and yield of the black pepper oil resin, is an improvement on the black pepper oil resin preparation process, greatly improves the utilization rate of ...

Application of bacillus natto in preparing spices

The invention relate to application of bacillus natto in preparing spices, which belongs to the technical field of foods. The invention is characterized in that the spices are prepared by fermenting the bacillus natto. The spices prepared in the invention have special flavor of the fermented bacillus natto, can be used for preparing powdery essences or pasty essences and enhance the aroma and mouth feel of the essences.

Ham essence

The invention discloses a ham essence, which is prepared by the following method: 1) taking 0 to 10 parts of glucose, 0 to 3 parts of D-xylose, 0 to 5 parts of glycine, 0 to 5 parts of DL-alanine, 0 to 6 parts of L-cysteine hydrochloride, 0 to 4 parts of L-cysteine, 0 to 4 parts of DL-methionine, 0 to 4 parts of VC, 0 to 6 parts of VB1, 10 to 50 parts of pork hydrolysate, 20 to 60 parts of Jinhua ham hydrolysate, 10 to 30 parts of salt by weight; 2) sequentially adding raw materials taken in a step 1) to a reaction kettle, stirring for 20 minutes at room temperature, heating to raise temperature at a speed between 1 and 3 DEG C/min, controlling reaction temperature between 100 and 110 DEG C, performing reaction for 2 hours and obtaining reaction materials; and 3) naturally reducing the temperature of the reaction materials to 50 DEG C, sieving the reaction materials through a 40-mesh vibrating screen, discharging the materials and obtaining the ham essence.

Preparation method of reactive crab-taste essence

The invention provides a preparation method of a reactive crab-taste essence, which is characterized by comprising the following steps of: carrying out pretreatment and enzymolysis on leftovers comprising crab legs, crab claws and the like, then compounding leftovers with other auxiliary materials and adopting corresponding preparation processes to prepare the crab-taste essence. The obtained essence has the advantages of thick crab taste, delicious taste and high reality, simultaneously reduces cost and solves the problems of protein waste and pollution of crab leftovers.

Method for preparing soybean separation proteolysis liquid with zymohydrolysis

The invention discloses a method for preparing a soy isolated protein hydrolysate through enzymolysis. The preparation method comprises the following steps: firstly, according to certain weight percentage, protease A, 10 percent hydrochloric acid, soy isolated protein and water are taken out and are subjected to hydrolysis; before the hydrolysis, the soy isolated protein is cured first according to the method; subsequently, according to the process condition, other components are put and are subjected to hydrolysis to obtain a soy isolated protein hydrolysate A; and secondly, the soy isolatedprotein hydrolysate A, protease B and 10 percent hydrochloric acid are taken out according to proportion and are subjected to hydrolysis again according to the condition. A reaction spice which is prepared by using the soy isolated protein hydrolysate prepared by the method shows fuller natural flavor and is more welcomed in market.

Preparation method of metal carrier solid-phase micro-extraction fiber

The invention discloses a preparation method of a metal carrier solid-phase micro-extraction fiber, relating to the field of trace analysis on organic matters in food, environment and biological samples. The method comprises the following steps of: (a) selecting a metal fiber with the length of 10-40mm and the diameter of 0.1-0.5mm to carry out surface pre-treatment; and (b) coating a layer of temperature-resistant epoxy resins or organic silicon resins on the surface of the metal fiber subjected to the surface pre-treatment, applying a layer of adsorbent on the outer layer to obtain a coating layer, wherein the adsorbent is one or more of graphitized carbon black, silica gel or clay, or repeatedly coating and applying to regulate the thickness of the coating layer. The extraction fiber prepared by the invention has the advantages of porous surface, high heat stability without reserving water and large absorption capacity, and is particularly suitable for analyzing microelement pollutant ...

Aluminum oxide coating stirring extraction rod of metal carrier

The invention relates to an aluminum oxide coating stirring extraction rod of a metal carrier. The carrier of the extraction rod is metal, and the coating of the extraction rod contains an adsorbent. When the extraction rod is used in a stirring mode, the metal is iron or nickel or cobalt or stainless steel or alloy; when the extraction rod is used in a headspace or ultrasonic mode, the metal is the stainless steel or copper or aluminum or the alloy. The adsorbent is a metal oxide adsorbent. The extraction rod has higher mechanical strength and is sturdy and durable by replacing the traditional glass rod with a metal rod; and a mode that the adsorbent is combined to the stirring rod is more beneficial to the treatment and the static headspace trapping of liquid samples by the adsorbent.

Preparation method of vegetarian condiment oil with smoked meat flavor

The invention discloses a preparation method of vegetarian condiment oil with smoked meat flavor and relates to a preparation method of condiment oil. The preparation method comprises the following steps of: mixing the following raw materials in parts by weight 0.1-10 parts of amino acid or salt thereof, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetable protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts by weight of vegetable oil and 0.1-20 parts by weight of spices to the mixed solution; stirring the mixed solution at the temperature of 80-160 DEG C, reacting for 10-240min, and stopping heating; and then adding 0-10 parts by weight of auxiliary materials for preparing to obtain the condiment oil. The vegetarian condiment oil of the invention meets the requirements of many vegetarians and non-animal source markets, has full flavor, stronger natural cooking feeling and richer nutrient relative to the commercial condiment ...

Monosodium glutamate

Method for preparing spices by bolete fermentation fluid

The invention provides a method for preparing spices by bolete fermentation fluid, which comprises the following steps: (1) preparing bolete hyphae, wherein bolete strain is inoculated on synthetic PDA medium for culture to obtain the bolete hyphae; (2) preparing fluid fermentation medium, wherein the medium is not only suitable for the growth of the bolete but also for volatilizing taste and flavor of essences; (3) preparing bolete fermentation fluid composition, wherein the bolete hyphae prepared in the step (1) is put in the fluid fermentation medium prepared in the step (2) for culture toobtain the bolete fermentation fluid composition; and (4) preparing spices, wherein proper amount of salt, monosodium glutamate and maltodextrin are added in and mixed evenly with the bolete fermentation fluid composition prepared in the step (3) and powdery fermentation spices is obtained after the spray drying of the mixture.

Garlic oil with flavor of roasted garlic

The invention relates to garlic oil with the flavor of roasted garlic. The garlic oil is prepared from the following raw materials in part by weight: 8 to 100 parts of garlic, 0.2 to 2 parts of cellulase, 1 to 10 parts of aniseed, 1 to 8 parts of cinnamon, 1 to 10 parts of acanthopanax bark, 100 to 200 parts of edible oil and 0.01 to 0.1 part of antioxidant. The garlic oil obtained by the invention has full-bodied aroma, natural fragrance, pleasant taste and better heat resistance, simplifies the processing operation, lowers the cost, and is suitable for seasonings of various products, such as instant noodle, puffed food, leisure snack food and the like.

Beta-cyclodextrin substrate absorption material using glass microspheres as carriers

The invention relates to a beta-cyclodextrin substrate absorption material using glass microspheres as carriers, which consists of glass microsphere carriers and coating layer sol coated on the carriers, wherein the coating layer sol is prepared by a method according to the following steps of: diluting 10 weight parts of hydroxyl-terminated dimethyl silicone polymer by methylene dichloride; and then, adding 2 to 5 weight parts of beta-cyclodextrin, 1 to 5 weight parts of hydrogen-containing silicone oil, 1 to 5 weight parts of methyltrimethoxysilane or glycidoxy-propyltrimethoxy silane, tetraethoxy silane and 1 to 5 weight parts of trifluoroacetic acid, and sufficiently stirring to prepare the coating layer sol. Through a special cavity structure, the material has the lyophobic performance at the inner side and the hydrophile performance at the outer side and has higher capability of absorbing materials on polar components. The selection range of the coating layer on the polarity of absorbed ...

Formulated chicken oily essence and preparation method thereof

The invention relates to a formulated chicken oily essence and a preparation method thereof. A nuance of the chicken oily essence mainly comprises a chicken nuance (the chicken nuance mainly comprises a mixed nuance of chicken, chicken fat and the like), and nuances of a roast fragrance, a toasted and sweet fragrance, a spicy fragrance, a soil fragrance and a nut fragrance. The finally prepared essence can provide a fine chicken aroma and flavor for bean products because the essence has a heavy chicken flavor, and allows the bean products to have a fine aroma and flavor because the essence has good stability of the aroma and flavor.

Beef hot reaction essence

The invention relates to beef hot reaction essence. The essence is prepared from the following raw materials in part by weight: 1 to 20 parts of thermal degradation solution of thiamine, namely vitamin B1, 20 to 60 parts of hydrolyzed vegetable protein, 5 to 30 parts of yeast extract, 1 to 10 parts of reducing sugar, 1 to 5 parts of amino acid and 5 to 15 parts of animal fat. Preferably, the essence is prepared from the following raw materials in part by weight: 5 to 15 parts of thermal degradation solution of the thiamine, namely the vitamin B1, 30 to 50 parts of hydrolyzed vegetable protein, 10 to 20 parts of yeast extract, 3 to 8 parts of reducing sugar, 2 to 5 parts of amino acid and 5 to 15 parts of animal fat.

Condiment oil containing sesame oil and oleoresin

The invention provides condiment oil containing sesame oil andoleoresin, which has spicy flavor and sesame flavor; and the condiment oil comprises 80.0-99.9 percent of sesame oil by weight and 0.1-20.0 percent of oleoresin by weight, wherein the oleoresin is selected from one or more of aniseed oleoresin, clove oleoresin, oleoresin ginger, nutmeg oleoresin, cinnamon oleoresin, zanthoxylum oleoresin and black pepper oleoresin.

Application of concentrated meat hydrolyzed liquid in preparing natural meat flavor essence

The invention provides an application of concentrated meat hydrolyzed liquid for preparing natural meat flavor essence. The concentrated meat hydrolyzed liquid in the method is prepared by decompressing and concentrating meat hydrolyzed liquid, and the concentration in percentage by weight of solid matters in the concentrated meat hydrolyzed liquid is from 30 percent to 80 percent, wherein the concentrated meat hydrolyzed liquid can be concentrated chicken hydrolyzed liquid, concentrated beef hydrolyzed liquid, concentrated pork hydrolyzed liquid, concentrated shrimp meat hydrolyzed liquid orconcentrated crab meat hydrolyzed liquid, and the like. The natural meat flavor essence prepared by Maillard reaction has full and natural taste, cooking feeling and obviously improved strength due tothe improvement of effective components in the concentrated meat hydrolyzed liquid.

Beef flavor essence prepared by extrusion technology

The invention provides a beef flavor essence prepared by an extrusion technology. The preparation method of the essence comprises the following steps: mixing raw materials: adding the raw materials used to prepare the beef flavor essence according to a proportion of a formulation into an auto mixing machine to be mixed uniformly and obtaining a raw mix; extruding reaction materials: preheating a twin screw extruding machine to the following appointed temperatures: the temperature of a mixing zone is 60-130 DEG C, the temperature of a shear zone is 90-160 DEG C, the temperature of a melting zone is 120-190 DEG C; adding the raw mix into a loading hopper of the extruding machine, starting a screw and adjusting the rotation speed of the screw to be 100-400 rotation/minute; evenly adding the materials and controlling the speed of adding materials to be 20-500 kg/hour; transmitting and extruding the raw materials in the extruding machine and generating Maillard reaction and changes like sugar ...

Natural chicken essence

The invention relates to a natural chicken essence. Extrusion raw material prepared by mixing amino acid, reducing sugar, protein, spice, a carrier, water and condiment is added into a double screw extrusion bulking machine set according to a value, the raw material is conveyed into an extruder to be extruded from a hopper at the speed of 20-100kg/h, and the raw material is subjected to Maillard reaction, sugar degradation and fat oxidation under the conditions of high temperature and high pressure in the extruder, thus the natural chicken essence with full flavour, natural and harmonic aroma and strong chicken characteristic is produced.

Natural duck-flavor essence

The invention relates to a natural duck-flavor essence. The essence is prepared from the following raw materials in part by weight: 30 to 70 parts of duck hydrolysate, 5 to 30 parts of duck skin hydrolysate, 3 to 20 parts of reducing sugar, 1 to 10 parts of amino acid or amino acid salt, 4 to 11 parts of VB, 1 to 4 parts of VC, 1 to 10 parts of yolk powder and 5 to 20 parts of salt. The duck hydrolysate and the duck skin hydrolysate are reacted simultaneously; the obtained duck-favor essence has natural flavor, vivid duck characteristics, strong cooking sense, mellow and full aroma and lasting aftertaste.

Local flavor garlic oil prepared by cellulase

The invention relates to local flavor garlic oil prepared by cellulase, which is prepared by the following steps of: taking garlic, peeling, cleaning, crashing through a colloid mill, putting into a reaction kettle, adding cellulose simultaneously, mixing, heating to 70-80 DEG C, keeping the temperature for zymohydrolysis for 1-2 hours, feeding edible oil into the reaction kettle, mixing and heating to 100-110 DEG C, keeping the temperature, mixing and leaching for 30-50 minutes, adding aniseed, cinnamon bark and sessileflower acanthopanax bark, preserving heat for 5-10 minutes, stopping heat, cooling to 70-80 DEG C, adding an antioxidant, stirring for 3-6 minutes, sieving by a mesh sieve of 200-300 meshes, standing oil fluid for 12-15 hours, and taking supernatant fluid to obtain the local flavor garlic oil for baking garlic.

Metal carrier stirring extraction rod

The invention relates to a metal carrier stirring extraction rod relating to the field of trace analysis of organic matters contained in food, environment and biology samples. The metal carrier stirring extraction rod comprises a carrier and a coating, wherein the coating is positioned on the surface of the carrier; the carrier is a metal rod with the length of 10-40 mm and the diameter of 0.5-5 mm; and the coating comprises an adsorbent layer and a high-temperature resistant epoxy resin layer or an organic silicon resin layer, wherein an adsorbent is one or a plurality of graphitized carbon black and silica gel or clay. The prepared metal carrier stirring extraction rod has higher mechanical strength and is sturdy, durable, beneficial to the processing of the adsorbent on liquid samples and the static headspace trapping and especially suitable for analyzing the trace contaminants contained in water and air.

Method for analyzing amino acid by utilizing RP-HPLC (Reverse Phase High-Performance Liquid Chromatography)

The invention relates to a method for analyzing amino acid by utilizing RP-HPLC (Reverse Phase High-Performance Liquid Chromatography), which comprises the following steps of: weighing 50ml of sample solution, centrifuging for 10 minutes at the speed of 4000r/min, weighing 25ml of supernatant, adding 25ml of trichloroacetic acid with the mass fraction of 2 percent, placing at the temperature of 4 DEG C for settling for 2 hours, then centrifuging for 10 minutes at the speed of 4000r/min, weighing 2ml of supernatant, and sieving through a 0.2 mu m microporous filter membrane; weighing 0.5ml of treatment fluid, adding 0.5ml of DTDPA (3,3'-Dithiodipropionic Acid) solution, uniformly mixing, and placing at the temperature of 80 DEG C for water-bath heating for 1 hour to obtain a protection fluid; and setting an automatic sampler for pre-column derivation: sucking 0.5mul of protection fluid , sucking 0.5mul of OPA (O-Phthaldialdehyde), mixing, sucking 0.5mul of FMOC (Fluorenl Methoxy Carbonyl ...

Method for preparing pepper essential oil

The invention discloses a method for preparing pepper essential oil, comprising the following steps: taking pepper and colza oil based on a mass ratio; grinding the pepper into 2-5mm pieces, boiling the colza oil, pouring the boiled colza oil into the pepper pieces, stirring and evenly mixing, and naturally cooling to room temperature; and filtering oil contents, and placing the pepper pieces into supercritical CO2 extraction equipment for extraction for 2 hours to obtain the pepper essential oil, wherein the extraction pressure is 10-25 MPa, the extraction temperature is 50-70 DEG C, the separation temperature is 35 DEG C, and the separation pressure is 0.8 MPa.

Preparation method of boletus fermenting liquid composition

The invention provides a preparation method of a boletus fermenting liquid composition, which comprises the following steps: (1) preparation of boletus hyphae: inoculating boletus strains on a comprehensive PDA culture medium for culturing to obtain the boletus hyphae; (2) preparation of liquid fermenting culture medium: preparing a culture medium suitable for the growth of boletus and the development of essence flavors; (3) inoculating the boletus hyphae obtained in the step (1) in the liquid fermenting culture medium obtained in the step (2) for culturing to obtain the boletus fermenting liquid composition. The boletus fermenting liquid composition prepared by the method of the invention can provide good raw material sources for the preparation of essences, and the essences prepared by the boletus fermenting liquid composition have mellow mouth feeling, strong incense and unique flavors.

Non-animal derived high-nitrogen powdered chicken essence

The invention provides a non-animal derived high-nitrogen powdered chicken essence. The essence comprises the following raw materials in portion by weight: 30-70 portions of isolated soy protein powder, 10-20 portions of yeast extract, 2-15 portions of amino acid, 3-15 portions of monosodium glutamate, 5-15 portions of salt, 0.1-1 portion of ethyl malt powder, 0.5-4 portions of 2, 4-decadienal, 0.1-0.5 portion of clove powder, 0.1-0.5 portion of the root of dahuriangelica powder, 0.1-1 portion of ginger powder, 5-20 portions of maltodextrin and 0.2 portion of desiccant. The powdered chicken essence can be prepared in the following steps: (1) placing the raw materials into a stirrer in proportion and fully mixing and obtaining a mixture of the raw materials; and (2) filtering the mixture of the raw materials of step (1) through a 40 screen mesh and obtaining the non-animal derived high-nitrogen powdered chicken essence.

Adsorbing material with microspheres as carriers

The invention discloses an adsorbing material with microspheres as carriers, relating to the field of trace analysis of volatile or semi-volatile organic matters in foods, environment and biological samples. The adsorbing material comprises carriers and coating sol coated on the carriers, the carriers are glass microspheres, and the coating sol is prepared from hydroxyl blocked polydimethylsiloxane, hydrogen-containing silicone oil, trifluoroacetic acid and a raw material X, wherein the raw material X is a mixture of epoxypropoxy propyl trimethoxy silane and silicane tetraethoxyl, or methyl trimethoxy silane. The adsorbing material has the advantages of larger specific area, appropriate surface structure, strong adsorbability to adsorbates, easy regeneration property and the like, and generates no chemical reaction with adsorbates and media, and compared with SPME (Solid Phase Micro Extraction) and SBSE (Stir Bar Sorptive Extraction) methods, the adsorbing material has larger coating quantity ...

Preparation method of metal carrier extracting rod

The invention relates to a preparation method of a metal carrier extracting rod, which comprises the steps of: 1, selecting and preprocessing a metal rod body; 2, synthesizing heat-resistant epoxy resin; 3, manufacturing a stirring rod coating; 4, curing the coating; and 5, removing impurities of the extracting rod body. In the method, when the extracting rod is used in a stirring manner, the metal is iron, nickel, cobalt, stainless steel or alloy; and when the extracting rod is used in a headspace or ultrasonic manner, the metal is stainless steel, copper, aluminum or alloy. The metal rod isreplaced with the traditional glass rod to ensure that the metal rod has higher mechanical strength and is firm and durable. A manner of binding an absorbing agent on the stirring rod is more beneficial to the treatment of the absorbing agent to a liquid sample and the static headspace collection.

Preparation method of vegetable condiment oil

The invention discloses a preparation method of vegetable condiment oil, and relates to a preparation method of condiment oil, comprising the following steps: mixing the raw materials in parts by weight: 0.1-10 parts of amino acid, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetal protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts of vegetable oil and 0.1-20 parts of spice; stirring to react for 10-240 minutes at the temperature of 80-160 DEG C, and stopping heating; and then adding 0-10 parts of auxiliary material for blending to prepare into the condiment oil. The vegetable condiment oil in the invention satisfies the requirements of extensive vegetarians and the market without animal sources, and has full flavor, stronger natural cooking and richer nutrition relative to the condiment oil sold in the market.

Blending braised pork essence with brown sauce and preparation method thereof

The invention discloses blended pork essence with brown sauce and a preparation method thereof. A note of pork essence comprises a pork note (which takes the flavor of lean meat mainly) and a braised note (which takes notes of soy sauce fragrance, scallion fragrance, ginger fragrance and spices mainly). Therefore, the prepared essence has full-bodied fragrance of braised pork with brown sauce, and has high fidelity and good application effect.

Culture medium for fermenting boletus liquid

The invention provides a culture medium for fermenting boletus liquid, which is used in the fermentation of boletus and deeply influences the flavors of essences prepared from boletus product. Particularly, the invention provides a culture medium for fermenting the boletus which is prepared by the following steps: weighing 20-40 portions by weight of corn starch or degreased bean flour, 15-30 portions by weight of yeast extract, 8-18 portions by weight of glucose, 2-4 portions by weight of KH2PO4, 1-3 portions by weight of MgSO4*7H2O, wherein the rest of 1000 portions by weight is water; adjusting pH value to be 5.5-6.5; subpackaging 50ml raw materials in each 250ml triangular flask; sterilizing for 20-40 minutes at 121 DEG C; and cooling to obtain the culture medium for fermenting boletusliquid.

Powdered meat essence and preparation method thereof

The invention provides a powdered meat essence and a preparation method thereof. The powdered meat essence and the preparation method in the invention have the advantages that because the powdered meat essence is prepared by combining the thermal response technology and the blending technology, compared with previous powdered essence products, the aroma strength, taste, emulation degree and heat resistance of the powdered meat essence prepared by using the method in the invention are significantly improved; and the powdered meat flavor prepared by using the method in the invention can achieve an effect of significantly improving the fleshy feeling and the mellow feeling under the action of a small amount of the powdered meat essence, thereby greatly reducing the cost to use.

Natural shrimp meat flavor essence

The invention relates to natural shrimp meat flavor essence which is characterized by being prepared by the following raw materials in parts by weight: 90-130 parts of concentrated shrimp meat hydrolyzed liquid, 4-10 parts of reducing sugar, 1-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger paste and 5-20parts of table salt, wherein the concentration in percentage by weight of solid matters in the concentrated shrimp meat hydrolyzed liquid is from 30 percent to 80 percent. Preferably, the natural shrimp meat flavor essence comprises the following components in parts by weight: 100-120 parts of concentrated shrimp meat hydrolyzed liquid, 5-9 parts of reducing sugar, 1-6 parts of amino acid, 8-20 parts of grease, 0.5-3 parts of VB1, 0.5-3 parts of VC, 0.5-1.5 parts of green onion paste, 0.5-1.5 parts of ginger paste and 10-20 parts of table salt, wherein the concentration in percentage by weightof ...

Meat flavor and preparation method thereof

The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technology The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technologyto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flavor has abundant micromolecule peptide, high flavor development effect and full-bodied and full mouthfeel. The flavor of the meat flavor prepared by the hydrolyzed vegetable protein in the enzyme proavor ...

Method for preparing pork-flavor essence by utilizing extrusion technique

The invention relates to a method for preparing pork-flavor essence by utilizing extrusion technique. The method comprises the following steps: taking 0.5 to 15 percent of amino acid, 0.5 to 15 percent of reducing sugar, 0.5 to 45 percent of proteins, 0 to 15 percent of spices, 5 to 60 percent of carrier, 0 to 10 percent of water and 0 to 35 percent of flavoring agents by mass; mixing raw materials well; setting a twin-screw extrusion-expansion machine according to a value; conveying the raw materials from a hopper to an extruder for extrusion at a speed between 20 and 500 kg/hour; extruding materials from a die mouth; cooling the obtained materials to room temperature; milling the obtained materials by use of a mill; and obtaining powdery reactive pork-flavor essence. The method has the advantages of adopting a twin-screw extrusion technique to prepare pork essence, ensuring strong pork-flavor characteristics of the prepared essence and making up for the deficiency of conventional preparation ...

Method for processing spice powder by utilizing extruder

The invention relates to a method for processing spice powder by utilizing an extruder. The method comprises the following steps of: premixing raw materials, charging, extruding, crushing, and the like. The method is characterized in that: in the extrusion step, a double screw extruder is preheated to an appointed temperature after being started, wherein a mixing area is 50-130 DEG C, a cutting area is 80-160 DEG C, and a melting area is 120-190 DEG C. The processed spice powder of the invention can promote the cooking features of the spice at the same time of sterilizing, has less loss of volatilized aroma ingredients compared with the traditional heating sterilization mode and can meet requirements of essence production.

Method for preparing metal carrier solid-phase micro-extraction fiber

The invention relates to a method for preparing metal carrier solid-phase micro-extraction fiber, which comprises the following steps: (a) selecting metal fiber with 10-40mm length and 0.1-0.5mm diameter for surface pretreatment; (b) coating a layer of high-temperature-resistant epoxy resin or organic silica resin on the surface of the metal fiber processed by the step (a), then dipping a layer of adsorbent at the outer layer, wherein the adsorbent can be liquid chromatography silica gel or chromatography fixed phase which is bonded with one or more out of C1 to C18, phenyl, benzyl, cyan, diol or amino, thus obtaining coating or adjusting the thickness of the coating by repeating the step (b); (c) conducting high-temperature solidification to the coating; and (d) removing impurities. The extraction fiber prepared by the invention is especially applicable to analyzing organic substances such as aromatic hydrocarbons or multicyclic aromatic hydrocarbons and the like in water; and compared ...

Preparation method of pork essence

The invention provides a preparation method of pork essence, which comprises the following steps: (1) preparing butanedione and furfural into mixed solution in proportion; (2) mixing and homogenizingthe mixed solution obtained in the step (1), plant hydrolyzed protein, yeast extractive, pork hydrolyzate, glucose, amino acid and refined lard in percentage by weight, heating to reach 100-120 DEG C,keeping the temperature and reacting for 1-2h, and cooling to obtain the natural pork thermal reaction essence. The preparation method uses the following raw materials as follows in parts by weight:0.1-2.0 butanedione, 0.1-2.0 furfural, 20-40 plant hydrolyzed protein, 3-20 yeast extractive, 20-40 pork hydrolyzate, 1-10 glucose, 1-5 amino acid and 1-10 refined lard.

Oxidated duck fat for preparing duck meat taste essence

The invention provides an oxidated duck fat for preparing duck meat taste essence, which has the peroxide value of 20-2200mmol/kg, anisidine value of 260-500, and the acid value of 0.2-20gKOH/kg fat. A method for preparing the oxidated duck fat comprises the steps: in a reaction kettle provided with an aeration device, natural duck fat is filled with air and stirred under the conditions that the stirring rotation speed is 100-1000r/min and the temperature is 80-180 DEG C; the air velocity is 0.5-5m<3>/kg. h, and the oxidation time is 0.5-10h; the prepared natural duck fat is taken as the main raw material for preparing the essence; therefore, the invention has the advantages of novel selected material, easy acquisition and low cost. Furthermore, the essence prepared by the oxidated duck fat has aromatic flavor, lasting fragrance and strong natural feeling.

Polyacrylate coating adsorbing material and preparation method thereof

The invention discloses a polyacrylate coating adsorbing material and a preparation method thereof and relates to the field of trace analysis of volatile and semi-volatile organic matters in food, environment and biological samples. The adsorbing material comprises a carrier and a polyacrylate coating coated on the carrier. The carrier is one of glass microsphere, silica gel microparticle, ceramic microparticle, aluminum oxide microsphere, titanium oxide microsphere, zirconium oxide microsphere or styrene-divinylbenzene copolymer microsphere. The invention also provides a preparation method of the polyacrylate coating adsorbing material. The method comprises the following steps of: (1) selecting and pretreating the carrier; (2) manufacturing the coating; (3) ageing the coating; and (4) removing impurities. The invention utilizes the microsphere as a carrier surface for combining the polyacrylate coating, has larger coating amount, is more beneficial to detecting trace substances compared ...

Method for preparing black pepper oleoresin

The invention relates to a method for preparing a black pepper oleoresin. The method comprises the following steps of: smashing 100 weight parts of black pepper and sieving the smashed black pepper by using a screen with the diameter of 2 mm to obtain black pepper powder; adding the black pepper powder into a multifunctional extracting tank and simultaneously adding 80 to 95 percent ethanol into the multifunctional extracting tank; after soaking the black pepper powder in the ethanol for one hour, heating the multifunctional extracting tank to the temperature of between 70 and 80 DEG C with stirring; keeping the temperature and extracting for 1 to 8 hours; sieving the black pepper powder by using a 200-mesh screen; collecting a primary filtrate; adding filter residue into the multifunctional extraction tank and simultaneously adding 40 to 90 percent ethanol into the multifunctional extraction tank; heating the multifunctional extraction tank to the temperature of between 70 and 80 DEG C ...

Condiment oil containing sesame oil and natural essential oil

The invention provides condiment oil containing sesame oil and natural essential oil, which has spicy flavor and sesame flavor; and the condiment oil comprises 80.0-99.9 percent of sesame oil by weight and 0.1-20.0 percent of natural essential oil by weight, wherein the natural essential oil is selected from one or more of star anise oil, small fennel oil, clove oil, ginger oil, nutmeg oil, cassiaoil, zanthoxylum oil, black pepper oil, garlic oil celery fruits oil, sage oil, sweet basil oil, cumin oil, cardamon oil and chili oil.

Natural duck meat taste essence

The invention provides a duck meat taste essence which comprises the components of reducing sugar, hydrochloride of amino acid, hydrolyzed vegetal protein liquid, water and oxidated duck fat, wherein the oxidated duck fat has the peroxide value of 20-2200mmol/kg, anisidine value of 260-500, and the acid value of 0.2-20gKOH/kg fat. The essence has authentic duck meat taste, aromatic flavor, lasting fragrance and strong natural feeling, and can be made into various forms of essence products which are widely used for the food production fields such as instant noodles, instant silk noodles, soup bases, leisure food, meat product, roast duck and the like after being processed, thus having good usage.

Roast chicken flavored spicy seasoning powder composition

The invention provides a roast chicken flavored spicy seasoning powder composition which is prepared from the following raw materials in parts by weight: 2-10 parts of star anise, 3-6 parts of cardamom, 0.5-8 parts of cumin, 5-20 parts of wild pepper, 3-10 parts of angelica root, 8-16 parts of anise, 1-9 portions of galangal, 4-8 parts of Amomum tsao-ko 5-20 parts of falangal, 1-5 parts of fructusamomi and 5-10 parts of long peper. The roast chicken flavored spicy seasoning powder composition can be prepared by a conventional preparation method in the field and seasoning powder compositions with different shapes and properties can be prepared by adopting a freeze drying technology, a superfine pulverizing technology, a supercritical CO2 extract technology, molecular distillation technology, or a microencapsulation technology.

Enzyme method for extracting edible fungus draw-off juice

The present invention discloses enzyme extracting process of edible fungus leaching juice. The enzyme extracting process includes the following steps: mixing edible fungus in 24-34 wt% and water in 65-75 wt%, pulping, adding citric acid in 0.05-0.2 wt% and vitamin C in 0.02-0.1 wt%; heating at 60-80 deg.c to leach for 30-90 min before cooling to 45-55 deg.c, regulating pH value to 5.0-6.5 with 10% concentration hydrochloric acid solution, adding compound cellulose in 0.2-1.0 wt% and enzymolysis at 45-55 deg.c for 90-150 min; adding compound protease in 0.2-1.0 water and enzymolysis at 45-55 deg.c for 60-120 min; fast heating to 90 deg.c, maintaining for 10 min to deactivate enzyme; and final pressure filtering and vacuum concentrating to obtain the edible fungus leaching juice.

Meat flavor fragrant base

The invention belongs to the field of food additives, especially involving a meat flavor. The invention first uses cellulose 0.05-3 parts, 10% HCl 1-20 parts, onion 80-98 parts to hydrolyze the green onion; then uses meat 70-100 parts, water 0-30 parts, prolease 0.05-3 parts to hydrolyze the meat; at last uses green onion hydrolysis liquid 1-30 parts, meat hydrolysis liquid 1-80 parts, amino acids 1-20 parts, reducing sugar 1-20 parts, hydrolyzed plant protein liquid 1-40 parts, yeast extract 1-50 parts, VB1 1-5 parts, VC 0-5 parts, fat 0-10 parts, water 0-20 parts to carry out the Maillard reaction. The generated meat flavor has full flavor, which is close to the natural flavor, and cooking sense. So the meat flavor which is produced based on that has wider prospect.

Method for preparing duck meat taste essence

The invention provides a method for preparing natural duck meat taste essence, which takes oxidated duck fat as raw material to prepare the duck meat taste essence by Maillard reaction; wherein the oxidated duck fat has the peroxide value of 20-2200mmol/kg, anisidine value of 260-500 and the acid value of 0.2-20gKOH/kg fat. A method for preparing the oxidated duck fat comprises the steps: in a reaction kettle provided with an aeration device, the natural duck fat is filled with air under the conditions that the stirring rotation speed is 100-1000r/min and the temperature is 80-180 DEG C; the air velocity is 0.5-5m/kg. h, and the oxidation time is 0.5-10h; the prepared natural duck fat is taken as the main raw material for preparing the essence, and the method has the advantages of novel selected material, easy acquisition and low cost.

Metal carrier Tenax coating solid-phase microextraction fiber

The invention relates to a metal carrier Tenax coating solid-phase microextraction fiber relating to the field of trace analysis of organic matters contained in food, environment and biology samples. The metal carrier Tenax coating solid-phase microextraction fiber comprises a carrier and a coating, wherein the coating is positioned on the surface of the carrier; the carrier is a metal fiber with the length of 10-40 mm and the diameter of 0.1-0.5 mm; and the coating comprises a Tenax adsorbent and a high-temperature resistant epoxy resin layer or an organic silicon resin layer. The metal carrier Tenax coating solid-phase microextraction fiber has the advantages of higher mechanical strength, good heat stability of the coating and solvent washing resistance, and is suitable for the processing of samples, i.e. soil, atmosphere, essences, flavors, indoor air, alcohol, phenol, amine aldehyde, ketone, halogenated aryl hydrocarbon, and the like.

Beef flavor and preparation method thereof

The invention relates to a beef flavor and a preparation method thereof. The technical scheme is that: based on 100 weight percent of the total amount of all raw materials, the beef flavor is prepared from the following raw materials in percentage by weight: 10 to 40 percent of beef hydrolyzate, 3 to 40 percent of mutton hydrolyzate, 10 to 40 percent of beef liver, 0 to 10 percent of glucose, 0 to 3 percent of D-xylose, 0 to 5 percent of glycin, 0 to 5 percent of DL-alanine, 0 to 6 percent of L-cysteine hydrochloride, 0 to 4 percent of L-cysteine, 0 to 4 percent of DL-methionine, 0 to 6 percent of VB1, 0 to 4 percent of VC, 5 to 20 percent of refined butter and 10 to 30 percent of salt. The invention also provides the preparation method for the beef flavor. The beef flavor prepared by adopting the raw materials and the method of the invention has improved truth degree, enhanced cooking sense, full and mellow flavor and lingering aftertaste.

Preparation method of adsorbing material taking microspheres as carrier

The invention discloses a preparation method of an adsorbing material taking microspheres as a carrier, relating to the field of the trace analysis of volatile organic matters and semi-volatile organic matters in food, environment and biological samples. The method comprises the following step of: coating collosol containing dimethyl siloxane on the surface of a glass microsphere carrier to prepare the adsorbing material, wherein a preparation method of collosol comprises the following steps of: taking hydroxy-terminated dimethyl siloxane; diluting and dissolving the hydroxy-terminated dimethyl siloxane with dichloromethane; adding hydrogenous silicone oil, trifluoroacetic acid and a raw material X, wherein the raw material X is a mixture of glycidoxy propyl trimethoxy silane and tetraethoxy silane or is methyltrimethoxy silane; and fully stirring the raw material to prepare the collosol. The adsorbing material prepared with the method has larger specific surface and strong adsorption capacity ...

Natural beef flavor

The invention relates to a natural beef flavor, which is characterized in that the flavor is prepared by the following raw materials in terms of parts by weight: 50-100 of concentrated beef hydrolysate, 1-10 of reducing sugar, 1-10 of amino acid, 5-20 of fat, 0.5-5 of VB1, 0.5-5 of VC, 0.5-2 of congni, 0.5-2 of ginger paste and 5-20 of salt; wherein, the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-80; preferably, the concentrated beef hydrolysate is 60-90, reducing sugar 1-5, amino acid 1-6, fat 8-20, VB1 0.5-3, VC 0.5-3, congni 0.5-1.5, ginger paste 0.5-1.5 and salt 10-20; wherein, the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-60.

Method for preparing sanshoamides

The invention relates to a method for preparing sanshoamides, which comprises the following steps of: pouring boiling rape seed oil into pricklyash peel fragments in a certain mass ratio to obtain an extraction raw material, and then preparing the sanshoamides according to the process and the extraction pressure, extraction temperature, separation pressure and separation temperature. The method has low influence on the flavor component of pricklyash peel, and furthest keeps the numb taste of the pricklyash peel; and the prepared product has the characteristics of thick numb taste, natural and moderate aroma, light mature flavor, lingering and full mouthfeel aftertaste and the like.

Natural crab ovary sauce and preparation method thereof

The present invention discloses one kind of natural crab cream sauce and its preparation process. The natural crab cream sauce is prepared with egg 10-60 wt%, sea food material 5-20 wt%, tomato sauce 3-20 wt%, crab cream as scent base 1-5 wt%, odorant 3-20 wt%, seasoning 5-20 wt%, modified starch 1-5 wt%, thickener 0.1-1 wt%, food color 0.01-3 wt%, and water 10-50 wt%. Its preparation process includes the following steps: 1. cooking egg at 100-120 deg.c, cooling and grinding to obtain supplementary material I; 2. cooking sea food material at 100-120 deg.c, cooling and grinding to obtain supplementary material II; 3. mixing the supplementary material I, the supplementary material II and tomato sauce, 40 mesh sieving, adding the other materials and homogenizing at 20-40 MPa; and 5. packing and radiation sterilizing.

Stir and extraction bar for polymer coating and preparation method thereof

The invention relates to a stir and extraction bar for a polymer coating and a preparation method thereof, belonging to the field of trace analysis of organic matters in food, environmental and biological samples. The stir and extraction bar for the polymer coating is composed of a carrier and a coating on the surface of the carrier, wherein, the carrier is a metal bar the length and the diameter of which are 10-40mm and 0.5-5mm respectively; and the coating comprises a polymer layer, and the polymer is one or more of a styrene-divinyl benzene copolymer, crosslinked polystyrene or crosslinked poly-divinyl benzene. The preparation method comprises the following steps: selecting and pre-treating the bar; dipping the coating on the surface of the bar; and curing the coating and removing impurities to finally obtain the finished product of the stir and extraction bar. The stir and extraction bar has higher mechanical strength and good durability and contains a coating material with good heat ...

Method for preparing natural fish essence

The invention relates to a method for preparing a natural fish essence which is prepared by applying a spanish mackerel enzymolysis liquid as a raw material through a Maillard reaction. A method for preparing the spanish mackerel enzymolysis liquid comprises the step of hydrolyzing crushed spanish mackerel with a mixed enzyme containing neutral protease and flavourzyme, wherein the weight ratio of the neutral protease to the flavourzyme is 1:0.1-10. The fish essence prepared by adopting the method has the characteristics of good characteristic and no fishy smell, strong natural feeling, high image true degree, better cooling feeling, harmonious and natural fragrance, delicious, full and soft meat taste, convenient, and simple and economic production process; raw materials of the method are low in cost and easy to obtain; the production process is easy and economical; and the product has the advantages of good use effect and high cost performance.

Pork flavor essence

The invention discloses a pork flavor essence. The pork flavor essence is prepared from an essence composition which comprises the following raw materials in portion by weight: 0.1-0.2 portion of butanedione, 0.1-2.0 portions of furfural, 20-40 portions of plant zitan, 3-20 portions of yeast extract, 20-40 portions of pork hydrolysis liquid, 1-10 portions of glucose, 1-5portions of amino acid, and1-10 portions of refined lard.

Method for preparing essence with chicken flavor

The invention relates to a method for preparing an essence with chicken flavor, comprising the following steps: evenly mixing 1.5-15% of amino acid, 3-10% of reducing sugar, 15-50% of protide, 2-10% of spice, 20-50% of carrier, 0-10% of water and 0-15% of flavouring agent in percentage by mass; setting a double-screw extrusion bulking machine in accordance with preset values, conveying the raw materials in a hopper to the extrusion bulking machine for extrusion at a speed of 60kg/hour, and extruding the raw materials from a mould mouth; and after the raw materials are cooled to room temperature, grinding the cooled raw materials by a grinder to obtain the powdery essence with chicken flavor. The essence prepared by using a double-screw extrusion technology has the characteristic of stronger chicken flavor, thus making up the defect in aroma of essences prepared by traditional preparation methods.

Monosodium glutamate

The present invention relates to a flavouring adjunct of food. It is made up by mixing three ingredients of monosodium glutamate, nucleotide and edible essence. Every specially-flavored gourmet powder can raise delicacy and has the some specially-purpose flavour.

Pork-flavor essence

The invention relates to a pork-flavor essence. Mixed raw materials prepared by mixing amino acids, reducing sugar, proteins, spices, carrier, water, flavoring agents are added to a twin-screw extrusion-expansion machine set according to the value; the raw materials are conveyed from a hopper to an extruder for extrusion at a speed between 20 and 500 kg/hour; and the raw materials are allowed to undergo a series of maillard reaction, sugar degradation and fat oxidation and other changes at a high temperature under high pressure inside the extrusion machine, thus the pork essence with fuller flavor, natural harmonious aroma and strong pork-flavor characteristics can be produced.

Spice prepared by boletus fermenting liquid

The invention provides a spice prepared by boletus fermenting liquid. The spice is prepared by the following steps: (1) preparation of boletus hyphae: inoculating boletus strains on a comprehensive PDA culture medium for culturing to obtain the boletus hyphae; (2) preparation of liquid fermenting culture medium: preparing a culture medium suitable for the growth of boletus and the development of essence flavors; (3) preparation of a boletus fermenting liquid composition: inoculating the boletus hyphae obtained in the step (1) in the liquid fermenting culture medium obtained in the step (2) for culturing to obtain the boletus fermenting liquid composition; (4) preparation of the spice: adding a proper amount of stable salt, monosodiu glutamate and maltodextrin into the boletus fermenting liquid composition, stirring evenly, spraying and drying to obtain the powdered fermented spice.

Boletus fermenting liquid composition for preparing essence

The invention provides a boletus fermenting liquid composition for preparing essences. The preparation method of the fermenting liquid comprises the following steps: (1) preparation of boletus hyphae:inoculating boletus strains on a comprehensive PDA culture medium for culturing to obtain the boletus hyphae; (2) preparation of liquid fermenting culture medium: preparing a culture medium suitablefor the growth of boletus and the development of essence flavors; (3) inoculating the boletus hyphae obtained in the step (1) in the liquid fermenting culture medium obtained in the step (2) for culturing to obtain the boletus fermenting liquid composition. The boletus fermenting liquid composition prepared by the method of the invention can provide good raw material sources for the preparation ofessences, and the essences prepared by the boletus fermenting liquid composition have mellow mouth feeling, strong incense and unique flavors.

Cured chilli powder

The invention relates to cured chilli powder comprising the following components in parts by weight: 45-85 parts of red chilli power, 2-10 parts of refined vegetable oil, 1-5 parts of sesame oil, 3-5 parts of refined animal fat, 5-30 parts of starch, 2-20 parts of modified starch, 1-10 parts of corn starch, 1-3 parts of edible salt, 1-5 parts of reducing sugar, 1-10 parts of amino acids or salt thereof, 0-4 parts of complex seasonings, 0.5-1.5 parts of emulsifiers and 0.5-1.5 parts of antioxidant.

Preparation method of non-animal derived high-nitrogen powdered chicken essence

The invention provides a preparation method of a non-animal derived high-nitrogen powdered chicken essence. The method comprises the following steps: (1) placing an essence composition into a stirrer,fully mixing and obtaining a mixture of the raw materials, wherein the essence composition contains the following raw materials in portion by weight: 30-70 portions of isolated soy protein powder, 10-20 portions of yeast extract, 2-15 portions of amino acid, 3-15 portions of monosodium glutamate, 5-15 portions of salt, 0.1-1 portion of ethyl malt powder, 0.5-4 portions of 2, 4-decadienal, 0.1-0.5portion of clove powder, 0.1-0.5 portion of the root of dahuriangelica powder, 0.1-1 portion of ginger powder, 5-20 portions of maltodextrin and 0.2 portion of desiccant; and (2) filtering the mixture of the raw materials of step (1) through a 40 screen mesh and obtaining the non-animal derived high-nitrogen powdered chicken essence.

Method for preparing pork-flavor powder flavor

The invention provides a method for preparing pork-flavor powder flavor. The method is characterized by adopting the method of combining a thermal reaction technology and a preparation technology. Compared with the traditional powder flavor, the prepared pork-flavor powder flavor is significantly improved on aroma strength, mouthfeel, likeness degree and heat resistance; and the pork-flavor powder flavor prepared by using the method has excellent flavoring effects of obviously improving meat feeling and mellow feeling after being added by a little amount, thereby greatly reducing the using cost.

Cooked fragrant pepper essential oil

The invention discloses cooked fragrant pepper essential oil which is prepared by the following steps of: taking 100 parts of clovershrub pepper and 100-200 parts of colza oil according to mass; pulverizing pepper into fragments in 2-5mm and placing the fragments into a heat preserving container; heating the colza oil till oil is boiled and injecting the colza oil into the container containing the pepper fragments; uniformly stirring and mixing and naturally cooling to room temperature; filtering oil components and putting the obtained pepper fragments into supercritical CO2 extracting equipment; extracting for two hours under the conditions of the extracting pressure of 10-25MPa, the extracting temperature of 50-70 DEG C, the separating temperature of 35 DEG C and the separating pressure of 0.8MPa to obtain the cooked fragrant pepper essential oil.

Preparation method of cured chilli powder

The invention relates to a preparation method of cured chilli powder, comprising the following steps of: mixing red chilli power, refined vegetable oil, sesame oil, refined animal fat, starch, modified starch, corn starch, edible salt, reducing sugar, amino acids or salts thereof, emulsifiers and antioxidants, and then extruding and puffing; then reducing the temperature of an extruded product to 30-50 DEG C; then placing the extruded product into a grinder for grinding; sieving by a sieve of 60-80 meshes after the grinding; then seasoning, adding different complex seasonings according to different tastes or adding no complex seasoning, thus the cured chilli powder is prepared.

Method for preparing spice by fermenting bacillus natto

The invention discloses a method for preparing a spice by fermenting bacillus natto, which belongs to the technical field of foods. The method comprises the following steps of: (1) soaking small soya beans produced in northeastern areas, cooking and sterilizing; (2) activating the bacillus natto for three generations, inoculating with the inoculation quantity of 106 to 108 cells per gram of smallsoya beans, uniformly mixing, and cultivating in a constant-temperature and constant-humidity environment for 16 to 48 hours to obtain fermented natto; and (3) adding 3 to 5 parts by weight of water into 1 part by weight of fermented natto, homogenizing, filtering with a 40-mesh screen, heating filtrate to 80 to 100 DEG C, preserving heat for 10 to 40 minutes, cooling to 20 to 50 DEG C, adding table salt in an amount of 2 to 8 percent of the weight of the filtrate and malto dextrin in an amount of 2 to 8 percent of the weight of the filtrate into the filtrate, and drying to obtain the spice. The ...

Multi-copy beefy meaty peptide expression gene and carrier, and recombination Pichia pastoris construction

The present invention is multicopy beefy meaty peptide (BMP) and its expression gene, vector and construction process in recombinant Pichia pastoris, and relates to molecular biotechnology. Based on the codon partiality expressed and translated with Pichia pastoris, are designed a 4 copy BMP expressing gene sequence and essential limiting cleavage sites, 6His and a termination codon. Through in vitro operation, the copy number is increased to 16, the BMP is inserted to expression vector pPIC9, and after linearization of pPIC9, the 16 copy BMP expressing gene as the target segment is recombined onto the Pichia pastoris genome by means of electric transformation. BMP is obtained in high yield through fermentation and methanol induction of Pichia pastoris, and is separated and purified in 6His affiliated Ni column.

Preparation method of spice superfines

The invention discloses a preparation method of spice ultrafine powder, including the following steps: 1) the spice raw materials are put into a pre-cooling column; liquid nitrogen is poured into the pre-cooling column at the velocity of 40 to 60ml/min; the temperature is reduced to the brittle point of the spice raw material and the temperature is preserved for 5 to 30 minutes; 2) the liquid nitrogen is flowed into a breaking room to reduce the temperature to -20 to -60 DEG.C; 3) rotating speed of a grading separator is adjusted to control the particle size of broken spice to be 200 to 400 meshes; 4) the spice raw material of step 1) is sent to the breaking room for breaking by a screw conveyor; the temperature of the pre-cooling column and the breaking room is kept constantly during the breaking process; 5) the obtained spice ultrafine powder is carried out by radiation sterilization and packed and then the spice ultrafine powder product is obtained.

Preparation method of meaty powdery flavors

The invention provides a method for preparing meaty powdery flavors. The method is characterized by adopting a method combining a heat reaction technology with a blending technology to enable the prepared meaty powdery flavors to be obviously enhanced in fragrance intensity, taste, similarity and heat resistance compared with the traditional powdery flavor products. In addition, the flavoring effect of obviously enhancing meat quality feeling and mellow feeling under the addition of very small flavoring amount by using the meaty powdery flavors prepared by the method, thereby greatly reducing the using cost.

Metal carrier solid phase micro-extraction fiber

The invention discloses a metal carrier solid phase micro-extraction fiber and relates to the field of trace analysis of organic matters in foods, environment and biological samples, which consists of a carrier and a coating on the surface of the carrier, wherein the carrier is a metal fiber with the length of 10-40mm and the diameter of 0.1-0.5mm, the coating comprises an absorbent layer, as well as a high-temperature resistant epoxy resin layer or an organic silicone resin layer; and the absorbent is aluminum oxide, titanium oxide, zirconium oxide or magnesium silicate. A coating material with good thermal stability and resistance to solvent washing can be formed through the metal carrier solid phase micro-extraction fiber, thereby realizing the enrichment of trace organic matters; the metal fiber is used for replacing the traditional quartz fiber to realize higher mechanical strength; the absorbent is combined on the metal fiber, thereby leading the absorbent to be convenient to carry ...

Multi-copy beefy meaty peptide expression gene and carrier, and recombination Pichia pastoris construction

The present invention provides a multicopy beefy meaty peptide (BMP) expression gene, vector and construction process of recombinant Pichia pastoris, and relates to a method for obtaining the BMP in the Pichia pastoris by using molecular biotechnology, which overcomes the big difficulty, high cost and low yield and so on in the extraction or chemical synthesis of BMP in the prior art. Based on the codon partiality expressed and translated with Pichia pastoris, a 4-copy-containing BMP expressing gene sequence and essential limiting cleavage sites, 6His and a termination codon are designed. Through in vitro operation, the copy number of the BMP is increased to 16, and the BMP is inserted to expression vector pPIC9, after linearization of pPIC9, the 16-copy-containing BMP expressing gene as a target segment is recombined onto the Pichia pastoris genome by means of electric transformation. BMP is obtained in high yield through fermentation and methanol induction of Pichia pastoris, and is separated ...

Preparation method of seafresh flavor essence

The invention discloses a preparation method for seafood-flavor essence, comprising the following steps: crushing shrimp heads and shells, and filtering the crushed material through a 16-mesh sieve to obtain the crushed shrimp shell material; based on mass proportion, taking 10-20 portions of crushed shrimp shell material, 1-10 portions of reducing sugar, 1-10 portions of sulfur compound, 1-10 portions of amino acid mixture, 10-20 portions of hydrolyzed plant protein, 1-5 portions of acetic acid, 1-5 portions of edible ethanol, 1-5 ginger powders, 1-5 portions of garlic powders, 0.2-1 portionof astaxanthin and 30-70 portions of vegetable oil, and putting all the components into a high-pressure reactor to get fully mixed; rapidly heating the reactor to 105 DEG C and timing insulation reaction time; controlling the temperature within 105-120 DEG C and the reaction time within 15-45min; and cooling and filtering the solution to the room temperature after the reaction; therefore, the obtained ...

Natural chicken meat flavor

The invention relates to a natural chicken meat flavor, which is characterized in that the flavor is prepared by the following raw materials in terms of parts by weight: 50-90 of concentrated chicken meat hydrolysate, 1-10 of reducing sugar, 1-10 of amino acid, 5-20 of fat, 0.5-5 of VB1, 0.5-5 of VC, 0.5-2 of congni, 0.5-2 of ginger paste and 5-20 of salt; wherein, the percentage concentration of the solid content in the concentrated chicken meat hydrolysate by weight is 30-80; preferably, the concentrated chicken meat hydrolysate is 50-80, reducing sugar 1-5, amino acid 1-6, fat 8-20, VB1 0.5-3, VC 0.5-3, congni 0.5-1.5, ginger paste 0.5-1.5 and salt 10-20; wherein, the percentage concentration of the solid content in the concentrated chicken meat hydrolysate by weight is 30-60.

Improved method for preparing natural meat flavor essence

The invention provides a method for preparing natural meat flavor essence by concentrated meat hydrolyzed liquid. The method comprises the following steps: mixing the concentrated meat hydrolyzed liquid with reducing sugar, amino acid and other auxiliary materials to carry out Maillard reaction at 90-130 DEG C for 0.5-4 hours; after the reaction ends, cooling to 40-60 DEG C, screening by a vibrating screen in 40 meshes and discharging to obtain the meat flavor essence, wherein the concentrated meat hydrolyzed liquid is prepared by decompressing and concentrating meat hydrolyzed liquid, and the concentration in percentage by weight of solid matters in the concentrated meat hydrolyzed liquid is from 30 percent to 80 percent. The preferable reaction condition comprises the reaction temperature of 100-130 DEG C and the reaction time of 0.5-3 hours. The more preferable reaction condition comprises the reaction temperature of 100-120 DEG C and the reaction time of 1-2 hours. The natural meat ...

Method for preparing metal carrier stirring extraction rod

The invention discloses a method for preparing a metal carrier stirring extraction rod, and relates to the field of trace analysis of organic matters in foods, environment and biological samples. The method comprises the following steps of: (a) selecting a metal rod with the length of 10 to 40mm and the diameter of 0.5 to 5mm, and performing surface pretreatment; and (b) coating a layer of heat-resistant epoxy resin or organic silicon resin on the surface of the metal rod subjected to surface pretreatment, and dipping a layer of adsorbent on the outer layer to obtain a coat, or repeatedly coating and dipping to adjust the thickness of the coat, wherein the adsorbent is one ore more of graphitized carbon black, silica gel and clay. The stirring extraction rod prepared by the method has high mechanical strength, is firm and durable, is favorable for the adsorbent to perform treatment on a liquid sample and static headspace capture, and is particularly suitable for analyzing trace contaminants ...

Method for preparing natural shrimp meat flavor essence

The invention relates to a method for preparing natural shrimp meat flavor essence, which is characterized by comprising the following steps: mixing and stirring 90-130 parts of concentrated shrimp meat hydrolyzed liquid, 4-10 parts of reducing sugar, 1-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger pasteand 5-20 parts of table salt for 10-30 minutes and then heating; carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 0.5-4 hours; after the reaction is finished, cooling to40-60 DEG C, screening by a vibrating screen in 40 meshes and discharging to obtain the meat flavor essence, wherein the concentration in percentage by weight of solid matters in the concentrated shrimp meat hydrolyzed liquid is from 30 percent to 80 percent.

Improved method for preparing natural meat flavor essence

The invention provides a method for preparing natural meat flavor essence by concentrated meat hydrolyzed liquid. The method comprises the following steps: mixing the concentrated meat hydrolyzed liquid with reducing sugar, amino acid and other auxiliary materials to carry out Maillard reaction at 90-130 DEG C for 0.5-4 hours; after the reaction ends, cooling to 40-60 DEG C, screening by a vibrating screen in 40 meshes and discharging to obtain the meat flavor essence, wherein the concentrated meat hydrolyzed liquid is prepared by decompressing and concentrating meat hydrolyzed liquid, and theconcentration in percentage by weight of solid matters in the concentrated meat hydrolyzed liquid is from 30 percent to 80 percent. The preferable reaction condition comprises the reaction temperature of 100-130 DEG C and the reaction time of 0.5-3 hours. The more preferable reaction condition comprises the reaction temperature of 100-120 DEG C and the reaction time of 1-2 hours. The natural meatflavor ...

Method for preparing roasted mutton-flavor vegetarian seasoning powder

The invention discloses a method for preparing roasted mutton-flavor vegetarian seasoning powder and belongs to the field of food additives. The method comprises the following steps of: putting into a stirrer the following raw materials in part by weight: 10 to 80 parts of soybean-separated albumen powder, 0.5 to 10 parts of amino acid, 0.5 to 10 parts of yeast extractives, 5 to 20 parts of salt, 0.1 to 5 parts of oleic acid, 0.1 to 10 parts of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 0.1 to 10 parts of cumin powder, 1 to 20 parts of monosodium glutamate, 0.1 to 5 parts of fumigants, 10 to 80 parts of maltodextrin and 0.1 to 0.5 part of drier; fully stirring, and sieving with a 40-mesh screen to prepare the seasoning powder. The method meets the demands of a large number of vegetarians and an animal source-free market and brings about economic benefit, and the seasoning powder is prepared by a simple preparation process; and the prepared seasoning powder is fuller in flavor, more suitable ...

Natural crab ovary sauce and preparation method thereof