Essence consists of two categories, one is meat flavor essence; the other is spicy oil essence. It features little adding dosage, real flavor, long lasting time, good heat endurance
This kind of essence is expensive than other essence prices, mostly applied in ham and high temperature product, frozen food and other products.
Most essence in condiment industry can not be applied in meat product, while essence for meat product can apply in condiment, chicken essence and expanded food.
Accompany with the development of food industry, essence product, natural meat and spicy essence applied broadly. Essence product requires higher standard for the technology of essence processing enterprise. Natural flavor requires extractive enterprise equipment and technology update. New technology becomes more and more, traditional flavor occupies dominant position.
Choose Essence for Meat Product
1. Choose proper essence according to product flavor and combining essence style
Choose proper not only can strengthen product flavor but also can eliminate peculiar odor.
2. The essence has to accord with the requirements of processing technique
Choose proper essence according to product technique (injection, rolling, mixing, braising, fumigating, marinating, packing and sterilizing)
3. Temperature endurance is an important index for choosing essence
Select suitable essence conforming to temperature intensity during product process, storage. There are usually low temperature, medium temperature (80℃~100℃), and high temperature (121℃ or above)
1. Design proper dosage
Combine with essence intensity and meat product requirement to get optimized dosage.
2. Conduct necessary performance testing on essence
Include essence intensity, lasting time, temperature endurance, stability test.
Essence Application
1. Essence selection, match and dosage control. Southern ham focus on product original flavor, so it’s better to use little dosage of after-flavor essence, while, northern product usually owns strong flavor, so it always use strong flavor.
2. Mixing time. Add flavor half one minute before the product finished. Besides, do not add oil essence in injection type.
3. Use oil soluble essence or water and oil soluble essence in meat ball and filling production. Proper dosage is 0.2%~0.4%. It’s better to put it into filling before it finished.
4. Increase essence 15 minutes before dish finished, such as sauce marinated food carbonado, chicken wing, chicken claw, chicken head.
5. Second time sterilized product. Add essence into extract.
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