1.             Vegetable flavor, milk flavor and cool flavor, which are not traditional flavor essence are applied in meat product processing.

2.             Main requirements on meat essence include convenience, stable quality, obvious feature, price to performance ratio and good compatibility.

3.             Accord with food security requirements, brand company product becomes the first choice.

Meat essence category

Sweet and salty flavor are two main flavors in public food. Fruit flavor exits most in sweet flavor, mainly applied in beverage, ice cream and so forth. Salty essence mainly applied in condiment, instant noodle, chicken flavor, meat product, expanded food and so on, mainly composed by biological enzyme, Maillard reaction and so on. Its component is more complex than sweet essence.

Meat product essence can be divided into various sorts according to different methods:

1. By flavor, it can be sorted as beef, pork, chicken, mutton, duck, marinated meat, pickled meat, sootiness, spicy and so on.

2. It also can be sorted by status. There are grease, powder, water and oil.

Grease essence features in pure flavor, reality and good temperature endurance. Mainly apply in ham, marinated product and frozen meat product. Increase this kind of essence with other materials during cooking western meat product. While, put it in Chinese marinated product for 15 minutes before dish cooked. Proper dosage is 0.2%~0.5%. It can match with leaven grease together.

Powder essence includes mixed powder, spraying powder and dry powder. Most meat product use mixed powder, which features strong flavor, mainly applied in ham to enhance meat flavor and adjust fishy smell. This essence can not endure high temperature, so it applied not too much in meat processing. Proper dosage is 0.2%~0.4%.

Water and oil essence mixed by Maillard reaction and salad oil and other spicy essence together, features real and strong flavor, little dosage. It can maintain half a hour under 100℃. It mainly provides top note for product, can be applied in sausage and frozen food. Proper dosage is 0.1%~0.15%.