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Natural beef flavor

A kind of beef essence and beef technology, which is applied in the field of natural beef essence, can solve the problems of low authenticity of products and weak cooking feeling, and achieve the effect of high authenticity, strong cooking feeling, and mellow and full flavor

Inactive Publication Date: 2012-10-03
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing beef flavors are generally prepared by Maillard reaction using reducing sugar, amino acids, HVP, YE and beef hydrolyzate. The meat aroma is realistic, but the product image is not high and the cooking feeling is weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Take 99.9 kg of fresh beef and 0.1 kg of papain, mince the beef, add papain, and hydrolyze at 60-65°C for 0.5 hour to obtain a beef hydrolyzate.

[0016] Take beef hydrolyzate 30%, plant protein hydrolyzate 18.7%, liquid yeast extract 20%, glucose 3.5%, D-xylose 0.5%, glycine 0.5%, DL-alanine 0.5%, L-semi Cystine hydrochloride 0.5%, VB10.5%, VC 1%, refined butter 11.7%, anise oleoresin 0.2%, cinnamon oleoresin 0.2%, pepper oleoresin 0.1%, cumin oleoresin 0.1%, Add 12% table salt to the reaction kettle in turn, stir at room temperature for 20 minutes, and then heat up. The heating rate is 1-3°C / min, the reaction temperature is controlled at 114-115°C, and the reaction time is 1 hour. After the reaction is finished, cool down to 50° C., and pass through a 40-mesh vibrating sieve to obtain beef essence.

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PUM

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Abstract

The invention relates to natural beef flavor which is prepared by the following method: tanking 0-10% of glucose, 0-3% of D-wood sugar, 0-5% of glycocoll, 0-5% of DL- alanine, 0-6% of L- cysteine hydrochloride, 0-4% of sulfo-aminolactic acid, 0-4% of DL- methionine, 5-20% of refining beef tallow, 0-4% of VC, 0-6% of VB1, 10-40% of vegetable protein hydrolyzate, 10-40% of liquid state yeast extract, 10-40% of beef hydrolyzate, 0-2% of anise oil resin, 0-2% of cinnamon oil resin, 0-2% of pepper oil resin, 0-2% of fennel oil resin, and 10-30% of table salt which are added into a reactor in sequence and stirred in the room temperature for 20 minutes, heated up and keeps warm in the temperature of 100-120 DEG C for 1-3 hours, naturally cools down to 50 DEG C, is sieved with a vibrating screen with 40 meshes and discharged to obtain the beef flavor.

Description

technical field [0001] The invention relates to a beef essence, in particular to a natural beef essence with high authenticity and strong cooking feeling, and belongs to the technical field of food. Background technique [0002] With the change of food structure and the vigorous development of tourism, the convenience food industry has also developed rapidly. Returning to nature and seeking green food has become the trend of the times for the development of the convenience food industry. Meat flavor is one of the flavors that has developed rapidly in recent years, and is widely used in the flavoring and flavoring of convenience food, puffed food and meat products. In order to simulate realistic meat aroma, people have done a lot of work and achieved great results. However, with the development of my country's food industry and the improvement of people's living standards, people have put forward higher requirements for the color, aroma, taste and authenticity of meat flavor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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