Pork Rib Paste
Pork rib paste is the paste form of a pork bone and rib flavour, a concentrated savoury base in which the extract is held at high solids in a semi solid matrix of salt, fat and hydrolysed protein. The paste format is the standard way of delivering this kind of reaction flavour, because drying it would strip out the volatile compounds that give the simmered bone character.
The body of the product comes from gelatine formed when the collagen of the rib and connective tissue is hydrolysed during extended cooking, and from the fat recovered with it. Savoury taste comes from free amino acids, peptides and nucleotides released from the muscle, and a controlled Maillard step layered on top supplies the braised and roasted facets. High salt and solids together lower the water activity far enough that the paste is microbiologically stable at ambient temperature without a preservative.
The material is a smooth brown paste that stiffens on cooling and softens on warming, so it is heated and stirred before dosing. It disperses in hot water rather than dissolving cleanly, and it is added early enough in a process for that dispersion to complete. Fat oxidation and colour darkening are the usual shelf life limits, so containers are filled with low headspace and often flushed with nitrogen.
We source bulk Pork Rib Paste from top China manufacturers for our partners. The manufacturer is in Beijing. 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.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth homogeneous paste, softening on warming |
| Colour | Light brown to dark brown |
| Odour and flavour | Characteristic simmered pork rib, true to reference sample |
| Moisture | 25.0 percent maximum |
| Total solids | 75.0 percent minimum |
| Sodium chloride | Declared per formula, tolerance plus or minus 2 percent |
| Fat content | Declared per formula, tolerance plus or minus 2 percent |
| pH of 1 percent solution | 5.0 to 7.0 |
| Water activity | 0.75 maximum |
| Peroxide value of extracted fat | 5.0 meq/kg maximum |
| Lead | 1.0 mg/kg maximum |
| Total plate count | 10,000 cfu/g maximum |
| Yeast and mould | 100 cfu/g maximum |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades differ mainly in how much genuine bone extract they contain. Extract rich grades carry a high proportion of concentrated pork bone stock and give the fullest simmered character, while economy grades rely more heavily on hydrolysed vegetable protein, yeast extract and aroma chemicals to reach a comparable intensity at lower cost, and the extract content is normally declared as a percentage on the specification.
Profile is the second axis, with clear soup, braised rib and roasted rib versions built using different reaction conditions and different top note packages. Salt and fat levels are both specified, since salt sets the stability of the paste and the amount the customer must remove from their own formula, while fat balances aroma strength against shelf life. Clean label grades avoiding monosodium glutamate, and grades free of the major allergens, are run as separate lines.
Applications
- Pork bone soup and ramen base manufacture, the principal outlet for the paste form
- Instant noodle wet sachets carrying a concentrated savoury paste
- Bouillon paste and stock pots for retail and foodservice
- Hot pot bases built on a pork bone broth
- Sauces, gravies and braising liquors in industrial food production
- Congee, rice dishes and prepared frozen meals
- Dumpling and bun fillings, where the gelatine adds juiciness on steaming
- Retorted soups and canned dishes, dosed to replace aroma lost during sterilisation
- Seasoning bases that are later dried or plated for snack applications
China Manufacturers of Pork Rib Paste
Top Pork Rib Paste 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 product is a meat derived food ingredient combined with a compounded flavour. Meat containing ingredients fall under inspection by the Food Safety and Inspection Service of the Department of Agriculture, and the pork source is named on the label. The flavour components rely on FEMA GRAS status and on the substances permitted under 21 CFR 172.515, with natural extractives covered by 21 CFR 182.20, while salt, hydrolysed protein, yeast extract, monosodium glutamate and nucleotides are declared individually.
In the European Union the extract is a food ingredient of animal origin subject to the animal products hygiene and import control framework, and the reaction step brings the product within the thermal process flavourings provisions of Regulation (EC) No 1334/2008, which set the permitted heating conditions and require any discrete flavouring substances to appear on the Union list. Flavourings and meat extracts carry no E number, while flavour enhancers in the formula are additives regulated and labelled in their own right. Codex hygienic practice codes for meat provide the general reference used in export specifications.
Manufacturing Process
Pork ribs, bones and trim are washed and cooked with water under pressure, typically at around 110 to 120 degrees Celsius, until the collagen has hydrolysed to gelatine and the soluble protein, peptides, nucleotides and fat have passed into the liquor. The cooked mass is separated by decanting and centrifugation into bone residue, a fat layer and an aqueous broth, and the fat is refined for use in the same product. The broth is clarified, treated with proteases to break the remaining protein into peptides and free amino acids, then heated to inactivate the enzymes.
The hydrolysate is concentrated under vacuum in a falling film evaporator to a heavy extract, and part of it is taken to a jacketed reactor and cooked with a reducing sugar and a sulphur bearing amino acid at controlled pH to develop the braised profile. Reaction and concentrate are combined in a mixing vessel with salt, refined pork fat, flavour enhancers and, at reduced temperature, the volatile top note aroma chemicals. The batch is homogenised or colloid milled to a uniform paste free from grittiness, cleared by a trained sensory panel against a retained reference, and filled warm into lined pails, drums or laminate pouches under nitrogen.
