Flavour Enhancer for Pot Stewed Meat
Flavour Enhancer For Pot-Stewed Meat is a compound seasoning built for the Chinese braising method known as lu, in which meat is simmered in a spiced master stock until it takes up colour and aroma. It combines a meat reaction flavour base, usually a Maillard product of hydrolysed protein, reducing sugars and cysteine, with spice oleoresins or milled spices drawn from star anise, cassia, fennel, clove, bay, Sichuan pepper and liquorice, together with yeast extract, monosodium glutamate and the ribonucleotides that carry the umami load.
It comes as a soft brown paste in a fat and salt matrix, as a spray dried powder, and less often as an oil soluble liquid. Paste grades are the common form for braising liquor because the fat phase carries the lipophilic spice volatiles and releases them slowly during simmering. Powder grades are used where the seasoning goes into a dry rub or a packet product. Dosage in a braising stock typically runs between 0.2 and 1 percent of the liquid, adjusted as the stock is topped up across successive batches.
We source bulk Flavour Enhancer for Pot Stewed Meat from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Brown to dark brown soft paste, uniform, free of foreign matter |
| Odour and Taste | Characteristic braised meat and spice, savoury |
| Moisture | Not more than 10.0 percent |
| Fat | 20.0 to 40.0 percent |
| Sodium Chloride | As declared, plus or minus 2.0 percent |
| Amino Acid Nitrogen | Not less than 0.5 percent |
| pH at 1 percent dispersion | 5.0 to 6.5 |
| Peroxide Value | Not more than 5.0 meq per kg |
| Lead | Not more than 1.0 mg per kg |
| Arsenic | Not more than 0.5 mg per kg |
| Total Plate Count | Not more than 10000 cfu per gram |
| Yeast and Mould | Not more than 100 cfu per gram |
| Escherichia coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are set mainly by physical form and by the spice to reaction flavour ratio. Spice forward grades carry a heavier oleoresin load and are used where the braising stock is otherwise plain; meat forward grades carry a larger reaction flavour fraction and are chosen where the aim is to deepen the cooked meat character of a low grade cut. Species specific versions exist for pork, beef, chicken, duck and offal, each built on a different reaction base.
Salt content is the second axis, running from under 15 percent in industrial concentrates to over 40 percent in catering grades where the seasoning also salts the stock. Buyers additionally specify whether monosodium glutamate is present or umami comes from yeast extract alone, the fat type in paste grades, and whether the product carries added caramel colour for the dark braised appearance.
Applications
- Braised pork belly, trotter and shank production, where it builds the master stock aroma from a fresh water charge
- Braised beef shin and tendon, deepening the cooked meat note in long simmered cuts
- Marinated duck, duck neck and duck wing lines sold as chilled snack products
- Braised offal, where the spice fraction covers residual organ off notes
- Vacuum packed retail lu wei snacks, where a heat stable grade survives pasteurisation
- Chicken feet and wing tip products in the spiced snack category
- Prepared braising stock concentrates sold to catering kitchens
- Marinated dried tofu and gluten products in the vegetarian lu category
- Ready meal braised meat components requiring consistent batch to batch flavour
- Instant noodle topping sachets containing braised meat pieces
China Manufacturers of Flavour Enhancer for Pot Stewed Meat
Top Flavour Enhancer for Pot Stewed Meat manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States the blend is regulated as a mixture of its components. Spices and their essential oils and oleoresins are generally recognised as safe under 21 CFR 182.10 and 182.20, monosodium glutamate is affirmed as generally recognised as safe under 21 CFR 182.1, the ribonucleotides are recognised flavour enhancers, and the reaction flavour fraction is handled as a flavour under 21 CFR 101.22. Hydrolysed protein must name its source in the ingredient statement.
In the European Union the reaction flavour falls under Regulation (EC) No 1334/2008, which sets the permitted starting materials, reaction conditions and by product limits for thermal process flavourings. The enhancer components carry E numbers under Regulation (EC) No 1333/2008, monosodium glutamate as E 621, disodium inosinate as E 631 and disodium guanylate as E 627, and caramel colour where used falls under E 150a to E 150d. Codex has adopted general standards covering the same enhancers and general guidelines for flavourings, and JECFA has evaluated the glutamates, the ribonucleotides and the caramel colours. Soy, wheat, celery and milk derived components trigger allergen declaration in both jurisdictions.
Manufacturing Process
The reaction flavour base is made first. Hydrolysed vegetable or animal protein is combined with reducing sugars, cysteine, thiamine and a fat carrier and held in a jacketed pressurised reactor at controlled temperature until the target Maillard profile develops, then cooled and standardised against a reference sample. In parallel the spice fraction is prepared, either as cryogenically milled powder or as oleoresin recovered by solvent or supercritical carbon dioxide extraction with the solvent stripped under vacuum.
The two streams are combined in a heated mixer with refined fat, salt, sugar, yeast extract, monosodium glutamate and nucleotides, and worked until the paste is homogeneous and the spice is evenly wetted by the fat phase. Paste grades are then hot filled into pails or drums and cooled. Powder grades take the same blend through emulsification and spray drying, or through spray chilling into a fat matrix where encapsulation is needed, followed by sieving, metal detection and packing under controlled humidity.
