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Beef hot reaction essence

A technology for heat-reacting essence and essence, which is applied in the field of food seasonings, can solve the problem that the taste and aroma of beef essence cannot be fully exerted, and achieve the effect of overcoming the lack of aroma quality and enhancing the characteristics of meat taste.

Inactive Publication Date: 2010-12-15
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product prepared by the above-mentioned process for preparing beef essence cannot give full play to the taste and aroma of beef essence due to the limitation of process conditions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 5g of thiamine and add 95g of water. After it is completely dissolved, put it into an autoclave, heat it up to 100°C and keep it warm for 1 hour. After the reaction, cool down to room temperature to obtain solution I. The solution is light yellow in color and has a characteristic meaty smell with a strong, strong smell.

[0022] Take 5g of solution I, add 30g of hydrolyzed vegetable protein, 20g of yeast extract, 6g of glucose, 1g of cysteine, 2g of glycine, and 8g of animal fat. Put all the materials into a high-pressure reactor, heat-preserve and react at 110°C for 2 hours, and cool to room temperature to obtain beef heat-reactive essence. This reactive flavor has high authenticity, mellow stewing flavor and strong meaty aroma.

Embodiment 2

[0024] Take 8g of thiamine and add 92g of water. After completely dissolving, put it into a high-pressure reactor, heat it up to 110°C and keep it warm for 1.5 hours. The purpose is to make it thermally decompose automatically. The solution is yellow in color, with a meaty characteristic smell, high intensity and harmonious meaty aroma.

[0025] Take 15g of solution I, add 40g of hydrolyzed vegetable protein, 15g of yeast extract, 6g of glucose, 2g of cysteine, 2g of glycine, and 9g of animal fat. Put all the materials into a high-pressure reactor, heat-preserve and react at 120°C for 1 hour, and cool to room temperature to obtain beef heat-reactive essence. The reactive essence has a strong aroma and aroma, a mellow and full aroma, a slight smell of barbecue, and a strong meat aroma.

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PUM

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Abstract

The invention relates to beef hot reaction essence. The essence is prepared from the following raw materials in part by weight: 1 to 20 parts of thermal degradation solution of thiamine, namely vitamin B1, 20 to 60 parts of hydrolyzed vegetable protein, 5 to 30 parts of yeast extract, 1 to 10 parts of reducing sugar, 1 to 5 parts of amino acid and 5 to 15 parts of animal fat. Preferably, the essence is prepared from the following raw materials in part by weight: 5 to 15 parts of thermal degradation solution of the thiamine, namely the vitamin B1, 30 to 50 parts of hydrolyzed vegetable protein, 10 to 20 parts of yeast extract, 3 to 8 parts of reducing sugar, 2 to 5 parts of amino acid and 5 to 15 parts of animal fat.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a heat-reactive beef essence. Background technique [0002] At present, the technology for preparing flavors mainly focuses on the Maillard reaction. The production of many flavors requires the application of the Maillard reaction. The preparation of flavors by using the Maillard reaction has a fuller flavor and a more realistic and natural aroma. Of course, the preparation of some essences does not use the Maillard reaction, and also has its specific fragrance and fragrance. A production process of beef essence is disclosed in the prior art. The process is to take beef, wash it, freeze it, grind it, beat it, cook it for 1-2 hours, and then add 1‰- 3‰ trypsin or Bacillus subtilis neutral protease, hydrolyze for 6-8 hours, adjust the pH value of the hydrolyzed solution to 4.5-5.5, deodorize with activated carbon, filter, add 4-8% edible gelatin and oil to the filtrate After the fl...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方邢海鹏
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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