What Is a Meatus?

Meat flavor, the ingredient is ethyl maltol ^[1] , is an edible flavor and spice for food additives. Meat flavor can mimic beef, pork, mutton and other flavors. Most are based on natural raw materials, supplemented by some artificial flavors to make the aroma richer, rounder, mellow and safe. Mainly used in: seasoning bags for various convenient foods, cooked meat products, compound condiments (such as chicken essence), quick-frozen prepared foods, puffed snacks, dishes, scalding, hot pot, soup noodles and sauce products

The main function is to increase the fragrance and flavor of the applied products and increase the added value of the products. Repellants such as bitter, fishy, and savory tastes can also improve mouthfeel and extend the shelf life of food ^[1] . Flavor types are: meat flavor (pig, chicken, cow, sheep, duck, etc.), seafood flavor (shrimp, fish, crab, abalone, etc.).

Chinese name: Meat flavor
Concept: Is an edible flavor and fragrance of food additives

Imitation: Mimics beef, pork, mutton and more
The main function: Increasing fragrance and flavor, increasing product added value

Meat Flavor History

Flavor is an important indicator of food flavor and has an important impact on food quality. The processing of modern foods will lead to the loss of aroma components that produce food aromas, which will cause the aroma of processed foods to be lost and weakened. In order to make up for and improve the flavor of food and improve the quality of food, it is necessary to make up for and enhance the aroma components lost in processed food, which requires adding edible flavor to processed food. Edible flavor has an irreplaceable role in ensuring the flavor and quality of modern processed foods. The raw materials and auxiliary materials used in edible flavors have corresponding national standards. Food flavors produced and used in accordance with the law are harmless to the public health. This is fundamentally different from the non-edible substances added illegally in some foods, such as melamine, Sudan red, lean meat, and white nuggets.

Meat flavor, as a category of edible flavor, is not a new invention in China. Developed countries in Europe and the United States have long used meat flavors. Chinese meat flavor started in the 1980s and has been widely used in food industries such as ham sausage, instant noodles, chicken essence, and seasonings.

China began to own patents for meat flavors with independent intellectual property rights in 2000. The patent owner is Beijing Technology and Business University.

Meat flavor principle

The principle of meat flavor produced by meat flavor :

The aroma of food is produced by the action of hundreds of aroma components present in trace amounts in the food. The type and content of trace aroma components in each food are different, which constitutes the unique flavor of different foods. For example, more than 1,000 trace aroma components have been found in beef, and these ingredients work together to form the unique aroma of beef.

Meat flavor is a kind of flavor mixture prepared by containing these flavor components and other raw materials and auxiliary materials that have a significant contribution to the flavor of meat. Adding to processed foods can make up and improve the flavor of processed foods. Generally speaking, the basic substance of meat flavor is 2-methyl-3-thiofuran. This food spice produced by developed countries in Europe and the United States in the 1970s sold for up to 140,000 yuan per kilogram, which is more expensive than gold.

Production process of meat flavor

Earlier meat flavor production technology originated from abroad. It was generally made through food flavoring or yeast extract as the main raw material and subjected to thermal reaction. The product was rich in flavor, but lacked the authentic meat flavor.

According to the formation mechanism of meat flavor, the Beijing Technology and Business University's Spice Group proposes a new concept of meat flavor food flavor with Chinese characteristics based on the "same flavor", that is, beef is used as the main raw material for beef flavor; chicken is used as the main raw material for chicken flavor. Raw materials, and so on. Meat flavors made with meat as the main raw material are natural-grade products, in line with the food industry's natural, nutritional, safe, and returning to the natural world trend.

In accordance with this concept, the research and development of natural-grade meat flavor manufacturing technology based on livestock and poultry meat and bone as the main raw material has now become the mainstream meat flavor production technology in China. The product has played an important role in improving the aroma of food and improving the quality of food. .

Meat flavor categories

These spices are oily, powdery, paste-like, with flavors including pork, beef, sweet corn, etc. The lowest price is about 60 yuan, the highest price is about 170 yuan. Meat flavors include: powder flavors, liquid flavors, paste flavors. Meat flavors can be divided into 3 categories according to manufacturing methods: synthetic meat flavors, reactive meat flavors, and blended meat flavors ^[1] .

Powder flavor

It is characterized by strong direct impact, and the aroma is easy to volatilize. If it is refined by microcapsule technology and spray drying, its volatility is weak, and its carrier is mostly refined salt and cyclodextrin.

Liquid flavor

It is characterized by strong aroma, full-bodied and soft taste, long-lasting fragrance and high concentration. Its plant is hydrolyzed vegetable protein or propylene glycol.

Cream flavor

It is characterized by pure aroma, refined and concentrated by Maillard reaction using natural raw materials, rich and natural meat, long-lasting fragrance, high temperature resistance, natural broth aroma, and its carrier is usually various colloids.

Synthetic flavour

Refers to the meat flavors prepared by using the individual flavors according to the grasped meat flavor components of various meat products. The characteristic is that the aroma is strong and lifelike. When used alone, the product's head is red. But the body fragrance is weak and the overall meat fragrance is thin. If the aroma of cooked meat is only relied on to mix the aroma of cooked meat, the composition of the overall flavor is still very difficult, so it is rarely used alone to flavor, mainly to adjust the aroma of the head ^[1] .

Blended Meat Flavor

It is a meat flavor blended with monomer flavors based on the mastery of various meat products. This type of fragrance is characterized by a strong, lifelike aroma. When used alone, the product has a fragrant head, but the body is weak and the overall meat is thin ^[1] .

Reactive Meat Flavor

It is a flavor produced by the reaction of raw flavors such as Maillard, and it is a simulation of the formation of meat flavor in the actual processing of meat products. Because it includes the oxidative decomposition of fatty acids during the processing of meat products, the carbonyl ammonium reaction of sugars and amino acids, and the secondary or tertiary reactions of various products, etc., hundreds of meat-like aroma components are formed. It is made into various meat flavors with different characteristics. The characteristics of reactive meat flavor are that the meat taste is very realistic, the aroma is strong and deep, but the top aroma is slightly weak, which is mainly used to adjust the body aroma ^[1] .

Meat flavor effect

The use of meat flavors should be determined according to the actual situation of different products and different yields. Pay attention to the use of various flavors. The general method is to use powder flavors with liquid flavors or paste flavors. Processing high-temperature products is generally not used Powder flavor. The use of flavor is to make up for the lack of meat aroma caused by high yield and poor quality of raw meat. Be careful not to overdo it in the amount of use, otherwise it will have a negative effect and form a nauseating odor. It should also be combined with the aroma of the raw meat itself and the aroma of the spices for a comprehensive seasoning, and the appropriate amount of application can play a finishing touch.

Food addition

The function of adding flavor to food has the functions of assisting, stabilizing, supplementing, flavoring, correcting flavor, and replacing. After determining the product development goals, you can't just choose the fragrance based on the name and price, but you should ask for a sample for sensory evaluation, select the pure fragrance, select the pure fragrance, and add the fragrance that has the same consistency of the head, body and tail. The incense experiment finally decides the selection of fragrance products according to the nature of the product.

Head incense

The aroma characteristic that flavored products or natural raw materials first felt during the smelling process. He is a component of the overall aroma. His role is to make the aroma light, fresh, vivid and elegant.

Body scent

It is the main fragrance of the fragrance, and it is also an important part of forming a fragrance type. The main fragrance of each fragrance should have its own characteristics, and it should be able to maintain a stable and consistent fragrance in the fragrance for a long time.

Oka

The last remaining aroma usually consists of less volatile aroma materials. ^[2] ?

Effect on meat flavor

Increasing flavor: In the processing of meat products, sometimes the raw materials have no obvious aroma, and no obvious aroma is produced during the processing. Only meat flavor is used to increase the flavor of food. If you want to make artificial meat show beef flavor, pork flavor and other flavors, you need to add meat flavor.

Enhance flavor: Some products produce weaker flavors, and meat flavors need to be added to enhance the flavor.

Modified flavor: In the processing of meat products, the raw meat used has its own unique flavor after heating, but in order to make the product novel and innovative, it is necessary to add different flavors or flavors to modify ^[1] .

Masking bad odors: Some raw materials have unpleasant odors, which are difficult to completely remove during processing; or produce unpleasant odors during processing, such as the stench of beef, etc. At this time, adding flavors masks the unpleasant odor, Product fragrance is also added.

Reduce costs: In the processing of meat products, in order to reduce costs or improve product properties, auxiliary materials such as starch and carrageenan are often added, and fat substitutes are also added when producing low-fat meat products. However, at the same time, the content of raw meat in the product will be reduced, and the flavor of the product will be weakened. At this time, the addition of meat flavors not only reduces the cost, but also ensures that the flavor and aroma of the product are not weakened ^[1] .

Meat flavor other related

"Yi Dian Xiang" and other products are made of savory food flavors (commonly known as meat flavors) as the main flavoring substance, and then added with spices and other raw materials to produce compound seasonings for food and beverages. "A Drop of Fragrant" contains meat flavors, but not equal to meat flavors. In addition to meat flavors, "One Drop of Fragrant" may also contain food ingredients, food accessories and other food additives.

Meat flavor application

Mainly used in: seasoning bags for various convenient foods, cooked meat products, compound condiments (such as chicken essence), quick-frozen prepared foods, puffed snacks, dishes, scalding, hot pot, soup noodles and sauce products The main function is to enhance the flavor and flavor of the applied products and increase the added value of the products. Flavor types are: meat flavor (pig, chicken, cow, sheep, duck, etc.), seafood flavor (shrimp, fish, crab, abalone, etc.). These spices are oily, powdery, paste-like, and tastes include pork, beef, sweet corn, etc. ^[1] .