Savory flavorings are typically made from pork, beef, and chicken. The meat is mechanically minced, and enzymes are added for enzymatic hydrolysis within a specific timeframe. Then, sugars, amino acids, yeast extracts, vitamins, and other ingredients are added, and the mixture undergoes a Maillard reaction at high temperatures. Finally, flavoring and drying processes are performed to obtain pork, beef, or chicken flavored seasonings.
Solution Details
Meat hydrolytic enzymes are compound enzyme preparations developed based on the characteristics of animal raw materials. They hydrolyze meat proteins into flavor-enhancing amino acids, weaken the formation of bitter peptides, and produce enzymatically hydrolyzed products with a rich umami flavor and a mellow, natural taste.
