肉制品调味调香技术（Meat flavoring technology）.docVIP

肉制品调味调香技术（Meat flavoring technology） Meat flavoring technology In the manufacture of meat, no matter which way you add spice and essence, they are the main ingredients of seasoning. They are used to increase the flavor, enhance the taste, but many meat companies deeply flavored hard, flavor and no less, the smell of incense, eat not sweet, meat products during processing and shelf life of aroma loss, long and short, every culture has its own favorite seasoning, this has been confirmed in their diet. In China, for example, there are garlic, ginger and onions, together with cooking wine, soy sauce and sesame oil. In Australia, lemons, peppers, tomatoes, and mint are added. In each region, even in the same culture subculture between (such as Beijing, Sichuan, Guangdong area peoples diet) flavor preferences are different, so we need to master some basic knowledge of the essence. Classification of meat flavor: According to the processing technology, it can be divided into synthetic meat flavor, mixed meat essence and heat reaction type conditioning essence; According to the shape of essence, it is divided into liquid essence, powder essence and paste essence; According to solubility: water soluble essence, oil soluble essence; According to the flavor: pork essence, chicken essence, beef essence, mutton essence, seafood flavor and meat flavor; According to the flavor, flavor types: braised meat flavor, barbecue flavor, stew flavor, broth flavor, sauce flavor, pure natural meat flavor, spicy flavor, spicy flavor. Two, meat flavor concept: 1, synthetic flavor: the use of natural raw materials or chemical raw materials, The preparation method of chemical synthesis of flavoring compounds after deployment, Flavourists personalized design, according to the design of the main proportion of incense, incense, incense, auxiliary fragrant blend of flavors. 2, mixing flavor: at the same time has two kinds of flavor characteristics, but more to the synthesis of flavor based on the ble