Method for preparing beef essence

A beef essence and tallow technology is applied in the field of preparation of food additives, which can solve the problems of inconspicuous characteristic aroma of beef essence products, reduce the cost of beef essence and the like, and achieve the effects of preventing stratification, saving time, and reducing the requirements of process equipment.

Inactive Publication Date: 2008-07-09
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide an improved method for preparing beef essence by thermal reaction using oxidized fat as raw material, which can overcome the inconspicuous characteristic fragrance of beef essence products prepared by the first two methods in the prior art, It

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Heat and oxidize tallow according to the general method, add 300g tallow into a 1000ml four-neck flask, connect the air pump, air duct, thermometer, reflux condenser and stirring device, first heat the oil bath to 120°C-160°C, then put the above Put the flask containing tallow into an oil bath and stir slowly. When the temperature of the tallow reaches 120°C, turn on the air pump and adjust the flow rate to 0.4 / min*100g. After 2 hours of reaction, stop heating and turn off the air pump, take out the flask, cool down to 48-55°C, and obtain oxidized tallow for the second step reaction in time.

[0013] The essence preparation method adopts Maillard reaction, and the reaction formula is: oxidized tallow 20g, L-cysteine ​​0.8g, glutamic acid 0.5g, alanine or aspartic acid 0.5g, glucose 0.8g, xylose 0.5g, Vitamin B10.8g, water 50g. Put the above raw materials into the container, adjust the pH value to 6.5, put it into a pressure reactor and heat it to 110°C for 1 hour. Tak...

Embodiment 2

[0015] Heat and oxidize tallow according to the general method, add 500g tallow into a 1000ml four-neck flask, connect the air pump, air duct, thermometer, reflux condenser and stirring device, first heat the oil bath to 160°C, and put the above-mentioned tallow Put the flask in the oil bath and stir slowly. When the temperature of the butter reaches 160°C, turn on the air pump and adjust the flow rate to 0.8L / min*100g. After 4 hours of reaction, stop heating and turn off the air pump. Take out the flask and lower the temperature to 55°C to obtain oxidized tallow for the second step reaction in time.

[0016] The essence preparation method adopts Maillard reaction, and the reaction formula is: oxidized tallow 50g, L-cysteine ​​0.8g, glutamic acid 0.5g, proline or glycine 0.5g, glucose 0.8g, xylose 0.5g vitamin B 1 3.5g, 80g of water. Put the above raw materials into the container, adjust the pH value to 7.5, put it into the pressure reactor and heat it to 130°C for 3 hours, t...

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PUM

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Abstract

The invention discloses a preparation method of beef flavor, comprising the following steps: A, tallow is put into a reaction container, heated at the temperature of 120 DEG C to 160 DEG C and stirred slowly. When the temperature of the tallow is up to 120 DEG C to 160 DEG C, the air pump works with the air pump adjusting flow of 0.4 to 0.8L/min*100g. After reacting for 2 to 4 hours, the heating is stopped and the temperature is decreased to 45 DEG C to 55 DEG C, the oxidized tallow is prepared. B, the Maillard reaction is adopted, the pro rata raw material is putted into the container, and the pH is adjusted to 6.5 to 7.5, the container is putted into the pressure reactor and heated to 110 DEG C to 130 DEG C; after reacting for 3 hours, the container is taken out and cooled to 48 DEG C to 60 DEG C, antiseptic and thickening agent are added into, to be stirred uniformly to obtain beef flavor paste, or powder is added and stirred uniformly to get beef flavor powder. The beef flavor of the invention has advantages of lifelike characteristic aroma, no need of extraction, less delamination of liquid flavor, large reduction in the manufacture cost.

Description

technical field [0001] The present invention relates to a kind of preparation method of food additive, more specifically relate to a kind of method of using tallow to prepare beef flavor essence. Background technique [0002] Meat flavors are widely used in convenience food seasonings, deli meat products, etc. In recent years, the demand for meat flavors has been increasing, and beef flavors are one of the main varieties. The preparation methods of beef flavor mainly include: (1) using natural spices and synthetic spices to prepare by flavoring; (2) using vegetable hydrolyzed protein and animal hydrolyzed protein as main raw materials, and preparing them through thermal reaction; (3) using oxidized fat as raw materials Prepared by thermal reaction. The preparation method of the first kind of beef essence has low cost, but due to the limitation of the variety of spices, the fragrance of the meat essence of its product is not delicate enough. The preparation method of the s...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 龚钢明肖作兵荣绍丰蔡宝国章伟健
Owner SHANGHAI INST OF TECH
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