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Beef flavor and preparation method thereof

A beef flavor and beef technology, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of weak cooking feeling and low product image authenticity, and achieve the effects of enhanced cooking sense, improved image authenticity, and mellow and full flavor.

Inactive Publication Date: 2011-02-23
天津市春晖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing beef flavor is generally prepared by Maillard reaction using reducing sugar, amino acid, HVP, YE and beef hydrolyzate, 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 1

[0017] Grind fresh beef to 5 mesh, add 0.1% papain by weight of fresh beef, hydrolyze at 65°C for 0.5 hour to obtain beef hydrolyzate; mince fresh mutton to 5 mesh, add 0.1% papain by weight of fresh mutton , hydrolyzed at 65°C for 0.5 hours to obtain mutton hydrolyzate; minced fresh beef liver to 5 mesh, added papain at 0.1% by weight of fresh beef liver, and hydrolyzed at 65°C for 0.5 hour to obtain beef liver hydrolyzate.

[0018] Add 30 parts of beef hydrolyzate, 10 parts of mutton hydrolyzate, 28.7 parts of beef liver hydrolyzate, 3.5 parts of glucose, 0.5 parts of D-xylose, 0.5 parts of glycine, 0.5 parts of DL-alanine, and 0.5 parts of L-alanine in the reaction kettle. 0.5 parts of cysteine ​​hydrochloride, 0.5 parts of VB1, 1 part of VC, 11.7 parts of refined butter, 12.6 parts of table salt, stirred for 20 minutes, heated up, the reaction temperature was controlled at 114-115°C, and the reaction time was 1 Hour, after the reaction finishes, be cooled to 50 ℃, cross 40...

Embodiment 2

[0020] Grind fresh beef to 5 mesh, add 0.1% papain by weight of fresh beef, hydrolyze at 65°C for 0.5 hour to obtain beef hydrolyzate; mince fresh mutton to 5 mesh, add 0.1% papain by weight of fresh mutton , hydrolyzed at 65°C for 0.5 hours to obtain mutton hydrolyzate; minced fresh beef liver to 5 mesh, added papain at 0.1% by weight of fresh beef liver, and hydrolyzed at 65°C for 0.5 hour to obtain beef liver hydrolyzate.

[0021] Add 20 parts of beef hydrolyzate, 10 parts of mutton hydrolyzate, 38.7 parts of beef liver hydrolyzate, 3.5 parts of glucose, 0.5 parts of D-xylose, 0.5 parts of glycine, 0.5 parts of DL-alanine, and 0.5 parts of L-alanine in the reaction kettle. 0.5 parts of cysteine ​​hydrochloride, 0.5 parts of L-cysteine, 0.6 parts of DL-methionine, 0.5 parts of VB1, 1 part of VC, 10.6 parts of refined butter, 12.6 parts of table salt, stirring for 20 minutes, heating Heating up, the reaction temperature is controlled at 114-115° C., and the reaction time is 1...

Embodiment 3

[0023] Grind fresh beef to 5 mesh, add 0.1% papain by weight of fresh beef, hydrolyze at 65°C for 0.5 hour to obtain beef hydrolyzate; mince fresh mutton to 5 mesh, add 0.1% papain by weight of fresh mutton , hydrolyzed at 65°C for 0.5 hours to obtain mutton hydrolyzate; minced fresh beef liver to 5 mesh, added papain at 0.1% by weight of fresh beef liver, and hydrolyzed at 65°C for 0.5 hour to obtain beef liver hydrolyzate.

[0024] Add 30 parts of beef hydrolyzate, 10 parts of mutton hydrolyzate, 28.7 parts of beef liver hydrolyzate, 1 part of glucose, 2 parts of D-xylose, 1 part of glycine, 1 part of DL-alanine, 1 part of L- 0.5 parts of cysteine ​​hydrochloride, 0.5 parts of VB1, 1 part of VC, 11.7 parts of refined butter, 12.6 parts of table salt, stirred for 20 minutes, heated up, the reaction temperature was controlled at 114-115 °C, and the reaction time was 1 Hour, after the reaction finishes, be cooled to 50 ℃, cross 40 mesh vibrating sieves and discharge to obtain b...

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PUM

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Abstract

The invention relates to a beef flavor and a preparation method thereof. The technical scheme is that: based on 100 weight percent of the total amount of all raw materials, the beef flavor is prepared from the following raw materials in percentage by weight: 10 to 40 percent of beef hydrolyzate, 3 to 40 percent of mutton hydrolyzate, 10 to 40 percent of beef liver, 0 to 10 percent of glucose, 0 to 3 percent of D-xylose, 0 to 5 percent of glycin, 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, 0 to 6 percent of VB1, 0 to 4 percent of VC, 5 to 20 percent of refined butter and 10 to 30 percent of salt. The invention also provides the preparation method for the beef flavor. The beef flavor prepared by adopting the raw materials and the method of the invention has improved truth degree, enhanced cooking sense, full and mellow flavor and lingering aftertaste.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a beef essence and a preparation method thereof. Background technique [0002] Salty food flavor is a food additive widely used in products such as instant noodles, meat products, condiments and chicken essence, and has developed rapidly since the 1990s. The traditional production method of salty food flavor is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reactor in a certain proportion to carry out the Maillard reaction (the reaction between amino acids and reducing sugars). The flavor of the product changes with the raw material formula, the water activity of the reaction system, the reaction temperature, the reaction pressure and the reaction time. The reaction product is uniformly mixed with maltodextrin, salt, monosodium glutamate and other raw materials in a batching tank to obtain a powder spraying mate...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方郑宝良邢海鹏
Owner 天津市春晖生物科技有限公司
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