Method for making salmon and crawfish flavoring compositions

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Reaction flavor per se – or containing reaction flavor...

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426643, 426650, A23L 1325

Patent

active

051907844

ABSTRACT:
A method of making a food composition having a remarkable and long duration salmon or crawfish flavor involves the steps of: providing a low value dry ground fish meat as a precursor meat material; reacting the dry ground fish meat with 37% HCl for 24 hours at a temperature of 100.degree.-103.degree. C. to provide a reaction mixture, while refluxing reaction vapors from the mixture; neutralizing the mixture with sodium carbonate having a pH of 6-7; filtering the mixture to provide a clear liquid; concentrating the clear liquid under a reduced pressure at 40.degree. C. to 26-30 Be; and filtering the clear liquid to remove undesired salts.

REFERENCES:
patent: 2813027 (1957-11-01), Galliver et al.
patent: 3264116 (1966-08-01), Gray
patent: 3836686 (1974-09-01), Roels
patent: 4794007 (1988-12-01), Ozaki

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