High Concentration Of Roast Duck Flavor Is Used In Convenience Foods
1. Flavor characteristics
Meat flavor and grease: Simulate the crisp and tender aroma of roast duck skin, smoke and spice tone: may reproduce the spice flavor in roast duck marinating (such as star anise, cinnamon, five-spice powder compound aroma).
2. Ingredient source
Natural extraction: by enzymatic hydrolysis of roast duck fat or broth, Maillard reaction concentrated extraction.
3. Physical form
Liquid: oil soluble type (for fat base flavor oil), water soluble type (for soups, sauces). Powder: spray drying or carrier adsorption (for dusting snacks, seasoning packs). Paste: High concentration, suitable for compound sauces.
4.Stability
High temperature resistance: the ordinary type can withstand about 100°C, and the high temperature resistant type can withstand 150°C (such as baking or high temperature sterilization process).
Application:
1. Convenience foods and condiments
Instant noodle kit: Simulate the flavor of roast duck soup base or noodles sauce. Compound seasoning: Roast duck dip, five-spice powder, marinade packet. Hot pot base: used for spicy or clear soup base to enhance flavor.
2. Snacks and prepared dishes
Puffed food: Roast duck flavor potato chips, rice fruit coating.
Ready-to-eat package: Roasted duck flavored rice, pancake filling. Meat products: sausage, ham sausage, vegetarian meat seasoning.
3. Catering and home cooking
Sauce enhancement: Used for stir-frying (such as shredded pork in Beijing sauce), stews to enhance flavor. Low cost alternative: The flavor can be reproduced without real roast duck (e.g. roast duck pizza, sandwich).
4. Innovative application
Plant-based food: vegetarian duck, vegetable meat seasoning. Pet food: dog food, cat food attractant.
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