Method for preparing beef essence

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...

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 also overcomes the shortcomings of the third method, which needs to be separated and concentrated through long-term extraction and vacuum distillation. It saves time and reduces the requirements for process equipment while preventing the stratification of liquid beef essence. Greatly reduces the cost of preparing beef flavor