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Method for preparing beef essence

A kind of beef essence and beef technology, which is applied in the food field, can solve the problems of low authenticity of the product and weak cooking feeling, and achieve the effect of strong tolerance, enhanced cooking feeling and lingering aftertaste

Inactive Publication Date: 2010-04-07
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 to 5 mesh, 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, cool down to 50°C, pass through a 40-mesh vibrating sieve and discharge to obtain beef essence.

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PUM

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Abstract

The invention relates to a method for preparing beef essence. The method comprises the following steps: taking 0 to 10 percent of glucose, 0 to 3 percent of D-xylose, 0 to 5 percent of glycine, 0 to 5 percent of DL-alanine, 0 to 6 percent of L-cysteine hydrochloride, 0 to 4 percent of L-cysteine, 0 to 4 percent of DL-methionine, 5 to 20 percent of refined butter, 0 to 4 percent of VC, 0 to 6 percent of VB1, 10 to 40 percent of plant protein hydrolysate, 10 to 40 percent of liquid yeast extract, 10 to 40 percent of beef hydrolysate, 0 to 2 percent of anise oleoresin, 0 to 2 percent of cinnamon oleoresin, 0 to 2 percent of wild pepper oleoresin, 0 to 2 percent of fennel oleoresin, and 10 to 30 percent of salt; sequentially adding the materials to a reaction kettle; stirring the materials for 20 minutes at room temperature; heating to raise temperature; performing reaction for 1 to 3 hours at a reaction temperature between 100 and 120 DEG C; naturally cooling to 50 DEG C; passing the obtained product through a 40-mesh vibrating screen; discharging the obtained product and obtaining the beef essence.

Description

technical field [0001] The invention relates to a preparation method of beef essence, which 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 flavors. [0003] Existing beef flavors are generally prepared by Mailla...

Claims

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Application Information

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