Preparation method of beef thermal reaction essence

Abstract

The invention relates to a preparation method of a beef thermal reaction essence. The method comprises the following steps of: preparing thiamin, i.e. vitamin B1, into a 1-20% aqueous solution, degrading at a high temperature of 100-120 DEG C for 0.5-2 h so as to automatically and thermally decompose; cooling to obtain a solution (1); and weighing 1-20 parts by weight of solution, adding 20-60 parts by weight of plant zitan, 5-30 parts by weight of yeast extract, 1-10 parts by weight of reducing sugar, 1-5 parts by weight of amino acid and 5-15 parts by weight of animal fat, evenly mixing, heating to 100-120 DEG, carrying out a thermal reaction for 1-2 h and cooling to obtain a natural beef thermal reaction essence.

Description

technical field

[0001] The invention belongs to the field of food seasonings, in particular to a method for preparing beef heat-reactive 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 protease from Bacillus subtilis, hydrolyze for 6-8 hours, adjust the pH value of the hydrolyzate to 4.5-5.5, deodorize with activated carbon, filter, add 4-8% edible gelatin and oil to the filtrate Af...