Meat flavor, which is composed of ethyl maltol, is a kind of edible flavor and fragrance of food additives. Meat flavor can imitate beef, pork, mutton and other flavors. Most of them are based on natural raw materials, supplemented by some artificial spices to make the aroma more rich, round, mellow and safe. Mainly used for: seasoning packages of various convenience foods, cooked meat products, compound condiments (such as chicken essence, etc.), quick-frozen prepared foods, puffed snack foods, dishes, hot pot, noodle soup and sauce and halogen products, etc.

the main function is to enhance the fragrance and taste of applied products and increase the added value of products. Such as bitter taste, fishy smell and coquettish taste, can also improve the taste and prolong the storage period of food. Flavor types include: meat flavor (pig, chicken, cow, sheep, duck, etc.) and seafood flavor (shrimp, fish, crab, abalone, etc.). Basic introduction Chinese name: the concept of meat flavor essence: it is a kind of edible flavor imitation of food additives: it imitates the main functions of beef, pork, mutton and other flavors: enhancing flavor and improving added value of products, history, principle, production technology, category, function, other correlation, application, historical flavor is an important indicator of food flavor and has an important impact on food quality. Modern food processing will lead to the loss of aroma components that produce food flavor, thus making the flavor of processed food lose and weaken. 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 lost aroma components of processed food, which requires adding edible essence to processed food. Edible essence plays an irreplaceable role in ensuring the flavor quality of modern processed food. The raw materials and auxiliary materials used in edible essence have corresponding national standards. Edible flavors produced and used according to law are harmless to public health. This is essentially different from the illegal addition of non-edible substances in some foods, such as melamine, Sudan red, clenbuterol and sodium bicarbonate. Meat flavor, as a kind of edible flavor, is not a new invention of China. Developed countries in Europe and America began to use meat flavor very early. China meat flavor essence started in 1981s, and has been widely used in food industries such as ham sausage, instant noodles, chicken essence and seasonings. In 2111, China began to own the patent of meat flavor with independent intellectual property rights, and the patent owner was Beijing Technology and Business University. Principle The principle of meat flavor essence producing meat flavor: The flavor of food is produced by the interaction of hundreds of flavor components in food. In each food, the types and contents of trace aroma components are different, which constitutes the unique flavor of different foods. For example, people have found more than 1,111 kinds of trace flavor components in beef, and these components work together to form the unique flavor of beef. Meat flavor essence is a kind of flavor mixture which contains these flavor components and other raw materials and accessories, and can make up for and improve the meat flavor of processed food when added to it. Generally speaking, the basic substance of meat flavor is 2- methyl -3- hydrophobic furan. In the 1971s, Europe and America developed countries to produce this kind of food spice, and the price per kilogram was as high as 1.4 million yuan, which was higher than that of gold. The early production process of meat flavor essence originated from abroad, and it was generally made by flavoring food spices or thermal reaction with yeast extract as the main raw material. The product was rich in flavor, but lacked authentic meat flavor. According to the formation mechanism of meat flavor, the spice research group of Beijing Technology and Business University put forward a new concept of making meat flavor with China characteristics, that is, beef is the main raw material to make beef flavor; Chicken essence is made from chicken as the main raw material, and so on. Meat-flavored food essence made from meat is a natural product, which conforms to the world trend of naturalness, nutrition, safety and return to nature in food industry. According to this idea, the manufacturing technology of natural meat-flavored food flavor with meat and bone of livestock and poultry as the main raw materials has become the mainstream production technology of meat-flavored flavor in China, and the products have played an important role in improving food aroma and quality. Category These spices and essences are in the form of oil, powder and paste, and their tastes cover pork, beef and sweet corn. The lowest price is about 61 yuan, and the highest price is about 171 yuan. Meat flavors include powder flavors, liquid flavors and paste flavors. Meat flavors can be divided into three categories according to their manufacturing methods: synthetic meat flavors, reactive meat flavors and blended meat flavors. Powder essence is characterized by strong straight-through feeling and easy volatilization of aroma. If it is refined by microcapsule technology and spray drying, its volatility is weak, and its carriers are mostly refined salt and cyclodextrin. Liquid essence is characterized by rich aroma, realistic and full and soft taste, lasting fragrance and high concentration. Its cultivation is hydrolyzed vegetable protein or propylene glycol. The cream essence is characterized by pure fragrance, refined and concentrated from natural raw materials by Maillard reaction, with rich and natural meat flavor, lasting fragrance, high temperature resistance and natural broth fragrance, and its carriers are mostly various colloids. Synthetic meat flavor refers to the meat flavor blended with monomer flavor according to the meat flavor components of various meat products. It is characterized by strong and vivid aroma. When used alone, the product has a strong head fragrance, but the body fragrance is weak and the overall meat fragrance is thin. If the aroma of cooked meat is blended only by single spices, it is still very difficult to form the overall flavor, so it is rarely used for flavoring alone, mainly for turning around. Blended meat flavor is a kind of meat flavor prepared by using monomer flavor according to the meat flavor components of various meat products. This kind of essence is characterized by strong aroma and lifelike. When used alone, the product has a strong head fragrance, but a weak body fragrance and a thin overall meat fragrance. Reactive meat flavor is produced by Maillard reaction, which is a simulation of the formation of meat flavor in the actual meat processing process. Because it includes the oxidative decomposition of fatty acids in the processing of meat products, the carbonylation of sugar and amino acids, and the secondary or tertiary reactions of various products, hundreds of meat flavor aroma components are formed, and then various meat flavor spices with different characteristics are made by blending and flavoring. Reactive meat flavor is characterized by vivid meat flavor, rich and deep aroma, but slightly weak head fragrance, which is mainly used to adjust body fragrance. The use of meat flavor essence should be determined according to the actual situation of different products and different production rates, and attention should be paid to the matching use of various flavors. Generally, powder flavor is used in combination with liquid flavor or paste flavor, and powder flavor is generally not used in processing high-temperature products. The use of essence is to make up for the lack of meat aroma caused by high yield and poor quality of raw meat, so we must pay attention not to overdo it, otherwise it will have a negative effect and form a queasy smell. The processed products cannot be seasoned entirely by essence, and it should also be combined with the aroma of raw meat and spices for comprehensive seasoning, and appropriate application will play the role of finishing touch. Adding flavors to food has the functions of assistance, stability, supplement, fragrance, taste correction and substitution. After determining the product development goal, we should not only look at the name and price, but also ask for samples for sensory evaluation, choose pure fragrance from them, and choose the essence with pure fragrance, which is basically the same in head fragrance, body fragrance and tail fragrance, and finally decide the selection of flavor varieties according to the nature of the product. The first aroma characteristic that the head-scented products or natural raw materials feel in the process of smell identification is a component of the whole aroma, and its function is that the aroma is light, fresh, vivid and elegant. Body fragrance is the main fragrance of essence, and it is also an important part of forming a fragrance type. The main fragrance of each essence should have its own characteristics, and it should be stable and consistent in essence for a long time. The last residual aroma of the tail fragrance is usually composed of less volatile fragrance materials. ? The function of enhancing the flavor of meat products: In the processing of meat products, sometimes the raw materials do not have obvious aroma, and they do not produce obvious aroma during the processing. Only meat flavor essence can enhance the flavor of food. If you want to make artificial meat present beef and pork flavors, you need to add meat flavor essence. Enhance the fragrance: Some products have weak fragrance, so it is necessary to add meat flavor to enhance the fragrance. 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 flavor novel and innovative, it is necessary to add different flavor types of flavors or spices to modify it. Masking bad smell: some raw materials have unpleasant smell, which is difficult to completely remove during processing; Or produce unpleasant smell during processing, such as the smell of beef, etc. At this time, adding essence not only masks the unpleasant smell, but also increases the flavor of the product. Cost reduction: In order to reduce the cost or improve the product properties, starch, carrageenan and other auxiliary materials are often added, and fat substitutes are also added in the production of low-fat meat products. But at the same time, it will reduce the content of raw meat in the product and weaken the flavor of the product. At this time, the meat flavor essence is added, which not only reduces the cost, but also ensures that the flavor and aroma of the product are not weakened. Other related products such as "Yidixiang" are compound seasoning specially used for catering food, which takes salty food essence (commonly known as meat essence) as the main flavor substance and adds spices and other raw materials. "A drop of incense" contains meat flavor, but it does not mean meat flavor. In addition to meat flavor, "a drop of incense" may also contain food raw materials, food accessories and other food additives. The application is mainly used for: seasoning packages of various convenience foods, cooked meat products, compound condiments (such as chicken essence, etc.), quick-frozen prepared foods, puffed snack foods, dishes, hot pot, noodle soup and sauce and halogen products. The main function is to enhance the fragrance and taste of the applied products and increase the added value of the products. Flavor types include: meat flavor (pig, chicken, cow, sheep, duck, etc.) and seafood flavor (shrimp, fish, crab, abalone, etc.). These spices and essences are in the form of oil, powder and paste, and their tastes cover pork, beef and sweet corn.