A beef flavoring
powder and a preparation method thereof. The beef flavoring
powder is prepared from following raw materials, by weight: 300.0-420.0 parts of salt
powder, 200.0-280.0 parts of
sugar powder, 18.0-22.0 parts of
glucose powder, 150.0-200.0 parts of
monosodium glutamate powder, 8.0-12.0 parts of D-
xylose, 1.5-2.5 parts of L-cysteinate, 160.0-240 parts of an enzymatic
hydrolysate, 80.0-120 parts of soybean sauce, 50.0-80 parts of
yeast essence, 7.0-9.0 parts of
sesame oil, 1.5-2.0 parts of
phosphoric acid, 2.0-2.5 parts of
ethyl maltol, 8.0-9.0 parts of IMP, 400.0-500 parts of
corn starch and 12.0-15.0 parts of a beef essence base. The enzymatic
hydrolysate is prepared by adding water to crushed
soya bean protein, adding a
neutral protease and a composite
flavor protease and performing double-
enzyme hydrolysis, wherein the components for preparing the enzymatic
hydrolysate comprise, by weight: 100-140 parts of the
soya bean protein, 100-140 parts of water, 0.4-0.6 parts of the
neutral protease and 0.4-0.6 parts of the composite
flavor protease. The double-
enzyme hydrolysis is carried out through following steps: (1) heating the components to 90 DEG C for 10 min; (2) decreasing the temperature to 55 DEG C; (3) performing
enzyme hydrolysis for 4 h and performing enzyme deactivation in water at 95 DEG C for 30 min; and (4) adding 10% of salt to obtain the enzymatic hydrolysate.