One article to understand the application of meat flavors in quick-frozen food

Quick-frozen food refers to the food that can be stored and transported at -18°C and can be stored for a long time by freezing quickly at -35°C. In recent years, trade volume has been increasing at an annual rate of 10%-30%, and it is one of the fastest-growing food types. At present, the total output of quick-frozen food has reached 60 million tons, with about 3,500 varieties.

Quick-frozen dumplings account for the largest proportion of quick-frozen food. According to investigations by relevant departments, more than 80% of people choose to eat quick-frozen dumplings, followed by glutinous rice balls, wontons, and siu Mai.

As a manufacturer, the most important thing is how to develop products that consumers love, not only in terms of the appearance and color of dumplings, but more importantly in terms of taste and flavor, to achieve outstanding meaty, pure taste, delicious and mellow, and endless aftertaste.

Now flavor and fragrance manufacturers have specially developed a series of meat flavors based on the characteristics of quick-frozen dumplings, including pork flavor, beef flavor, mutton flavor, chicken flavor, etc., and applied them to actual production. After several tests, the best product design.

Dumplings made with pork and vegetables as the main raw materials account for the largest proportion of dumplings, such as pork leek, pork cabbage, pork celery, etc. Therefore, it is very important to highlight the meat aroma of pork and achieve the harmony of pork and vegetable flavors. The thermal reaction flavor is made by Maillard reaction of fresh pork, and the product and its auxiliary materials are spray-dried and powdered. It has a pure pork flavor, with a soft top aroma and a mellow aftertaste. The filling amount is 0.2%- 0.5%, which can better conceal the bad smell of meat and vegetable smell. The basic reference formula: 40% pork, 40% vegetables, 15% green onions, fresh ginger, 3% soy sauce, 1% cooking wine, 0.5% spices, 0.2% pork flavor, etc.

Beef dumplings based on beef and vegetables are also very popular with consumers. Beef is best served with leeks and white radish, but the beef has a bad smell and does not have a prominent aroma. The thermal reaction flavor has strong aroma, strong meaty taste, strong heat resistance and high stability, which can better cover the peculiar smell and enhance the aftertaste. The normal addition amount of 0.2%-0.5% can meet customer requirements. The powder-mixed flavor is made by enzymatic hydrolysis of fresh beef, followed by Maillard reaction, and fully stirred and mixed with the carrier to form a flavor with a unique flavor. The product is powder, which is more convenient to use, and can be added in an appropriate amount according to the requirements of the product.

Lamb is a nourishing meat, long-term consumption has the effect of strengthening the body. Dumplings wrapped with mutton are popular with some people for their unique flavor, but the unique smell of mutton also makes it difficult for quite a few people to accept. Mutton powder can meet the needs of these consumers with its unique mutton flavor. After testing, adding 0.2%-0.4% to the filling has a good effect. Lamb can be paired with white radish and chives to coordinate the flavor.

Chicken dumplings are generally rare, because chicken has low fat content, poor taste, less flavor, and is not tender and delicious. However, the cost of chicken is low. If it is properly blended, properly matched with vegetables and seasonings, it can also make a delicious and juicy product. With chicken and cabbage stuffing as a reasonable collocation, you can also use chicken, shrimp, and fresh mushrooms to make three fresh dumplings with better flavor. The flavor of chicken meat is better by adding fine powder flavor and mixed powder flavor. This kind of product has good stability and pure aroma. It is ideal to add 0.2% to 0.5% in the filling.