| 摘要 |
1531293 Flavourings of animal origin NICHIMARU SANGYO CO Ltd 13 May 1976 [20 May 1975] 19669/76 Heading A2B A flavour extract is prepared by grinding raw animal material to recover meat therefrom in the form of a mud-like slurry, optionally adding water to the slurry and then separating a dewatered meat portion from a liquid portion and then treating either said liquid portion or said original meat slurry by adding acid to adjust pH to 4.0-5.0, agitating and heating to <50‹C to effect autolysis, adding more acid to lower pH to 2.0-3.0, boiling slurry at 90-100‹C to decompose amino acids, adding of alkali to neutralize and adjust the pH to 6.0-7.0 and separating the coagulated and insoluble substances and fats from the resulting extract which may be filtered and refined. The animal material may be fish meat, cow, pig, sheep or poultry meat, shellfish or plankton. The separated solids may be used in either animal or human foodstuffs, optionally used the flavour extract produce herein. |
