Introduction to the application of savory flavor in meat products

2025,05,09

Meat food here include: meat, meat products and imitation meat products, imitation meat products such as puffed food, spicy delicatessen, imitation food and other meat flavor and meat flavor food.
With the continuous improvement of people's consumption level, the consumer concept of meat food consumption has changed dramatically, from the past the pursuit of high-energy meat food transition to the pursuit of meat food sensory characteristics, the pursuit of delicious, safe, convenient and healthy is the trend of the development of the food industry.
Consumers are concerned about food safety, nutrition, and at the same time, the pursuit of food is more delicious. The savory flavor can provide the aroma and flavor of meat food, so that the flavor of meat food to a new level, the development of the meat food industry to play a role in adding bricks and mortar.
Savory flavor in meat food processing as long as the role of the following points:
1, add flavor some meat food processing of raw materials used in the meat flavor, and processing does not produce obvious flavor, such as simulation of meat products, Hunan spicy delicatessen, marinated tofu, meat flavored puffed food, etc. are required to add savory flavor to increase the flavor.
2, enhance the flavor due to processed foods used in most of the meat from the breeding, breeding process, the use of a large number of growth agents, fattening agents, etc., to shorten the growth period, so that the raw material meat flavors in the prerequisite material content is less, resulting in the processing of the finished product aroma is not strong, the meat flavor is not enough;
Also, in the processing of meat products on the process requirements of temperature, time, moisture will affect the generation and loss of flavor substances;
Again, meat processing generally frozen meat as raw materials, in the thawing process of raw meat will cause the loss of meat juice, freshness decline, thus affecting the finished product flavor substances. These conditions should be used to enhance the flavor of savory flavor.
3, modify the flavor to create a new flavor in the processing of meat products will have its own unique flavor, but the flavor is bland and uninspired, in order to meet the consumer's discerning palate, usually have to be innovative, so that depends on the modification of savory flavors, for example, pork and ham required to have a braised flavor or barbecue flavor can be added to the braised pork flavor or grilled flavor.
4, cover the bad smell of some processed raw materials with unpleasant odor, in the processing and difficult to remove completely, or from the new unpleasant odor, this type of food will need to add flavors or spices to cover the unpleasant smell, such as soybeans with the fishy smell, beef with the stink and so on.
5, enhance the taste (increase the meat) savory flavors in the Melad reaction type flavors, is the use of protein, reducing sugar and fat as raw materials, it is the ratio of reactants and meat in many of the flavor prerequisites of the same, so the Melad reaction flavor produced by the flavor of the material has the same taste and aroma as the real meat, so in order to reduce the cost of reducing the raw material meat content, shorten the production time to improve production efficiency, it can be added to the Melad reaction flavor. Therefore, in order to reduce the cost, reduce the content of raw meat, shorten the production time and increase the production efficiency, we can add the flavor to enhance the taste and flavor.

Author:

Mr. Peter Han

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sales@ihelper.net

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+86 18032799950