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Natural beef flavor

A technology of beef and flavor, applied in the field of natural meat flavor, can solve the problems of low strength, affecting customer use, losing the market, etc.

Inactive Publication Date: 2009-12-09
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the meat flavor products obtained after the Maillard reaction have a realistic flavor and a sense of cooking, but the intensity is low
Affected the use of customers and lost the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Add 80 parts of concentrated beef hydrolyzate, 2.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 1 part of DL-alanine and 1 part of L-cysteine ​​into the reaction kettle successively. 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of VC, 10 parts of refined butter, 0.6 parts of pureed green onion, 0.7 parts of pureed ginger, and 12 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction, cool down to 50°C, pass through a 40-mesh vibrating sieve and discharge to obtain beef flavor essence.

Embodiment 2

[0038] 100 parts of concentrated beef hydrolyzate, 3.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 0.5 part of DL-alanine and 0.5 part of L-cysteine ​​were added in the reaction kettle successively. 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of VC, 11.7 parts of refined butter, 0.7 parts of pureed green onion, 0.8 parts of pureed ginger, and 14 parts of table salt. Stir for 30 minutes and heat up. The reaction temperature is controlled at 116-117° C., and the reaction time is 1.5 hours. After the reaction, cool down to 60°C, pass through a 40-mesh vibrating sieve and discharge to obtain beef flavor essence.

Embodiment 3

[0040] In the reaction kettle, add 60 parts of concentrated beef hydrolyzate with a concentration of 30% by weight of solids, 1.5 parts of glucose, 0.5 part of D-xylose, 1 part of glycine, 0.5 part of DL-alanine, and L-cysteine 0.5 parts of acid, VB 1 0.7 parts of VC, 2 parts of refined butter, 2 parts of pureed green onion, 2 parts of pureed ginger, and 20 parts of table salt. Stir for 10 minutes and heat up. The reaction temperature is controlled at 95-97° C., and the reaction time is 4 hours. After the reaction, cool down to 40°C, pass through a 40-mesh vibrating sieve and discharge to obtain beef flavor essence.

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PUM

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Abstract

The invention relates to a natural beef flavor, which is characterized in that the flavor is prepared by the following raw materials in terms of parts by weight: 50-100 of concentrated beef hydrolysate, 1-10 of reducing sugar, 1-10 of amino acid, 5-20 of fat, 0.5-5 of VB1, 0.5-5 of VC, 0.5-2 of congni, 0.5-2 of ginger paste and 5-20 of salt; wherein, the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-80; preferably, the concentrated beef hydrolysate is 60-90, reducing sugar 1-5, amino acid 1-6, fat 8-20, VB1 0.5-3, VC 0.5-3, congni 0.5-1.5, ginger paste 0.5-1.5 and salt 10-20; wherein, the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-60.

Description

technical field [0001] The invention belongs to the field of natural meat flavor essence, in particular to a natural meat flavor essence prepared by using concentrated beef hydrolyzate. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments, and beef essence. It has developed rapidly since the 1990s. The traditional production method of meat flavor essence is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reaction kettle in a certain proportion to carry out the Maillard reaction (reaction between amino acids and reducing sugars), and then spray Dry to obtain the reaction fragrance. The second step is to add various natural and (or) natural equivalent spices and solvents (such as: ethanol, propylene glycol, salad oil, etc.) into the batching tank in a certain proportion and mix them evenly to obtain the blended spices. The third step is...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/227A23L1/231A23L27/00A23L27/10A23L27/21A23L27/26
Inventor 李文方邢海鹏
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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