Preparation method of beef flavor

Abstract

The invention relates to a preparation method of a beef flavor, which comprises the following steps of: taking 10 to 40 parts of beef hydrolyzate, 3 to 40 parts of mutton hydrolyzate, 10 to 40 parts of beef liver hydrolyzate, 0 to 10 parts of glucose, 0 to 3 parts of D-xylose, 0 to 5 parts of glycin, 0 to 5 parts of DL-lactamine, 0 to 6 parts of L-cysteine hydrochloride, 0 to 4 parts of L-cysteine, 0 to 4 parts of DL-methionine, 0 to 6 parts of VB1, 0 to 4 parts of VC, 5 to 20 parts of refined butter and 10 to 30 parts of common salt to be mixed and stirred for 10 to 30 minutes; heating the materials to raise the temperature; reacting at 100 to 120 DEG C for 1 to 3 hours; reducing the temperature to 40 to 60 DEG C after the reaction is completed; and sieving the materials by a vibrating sieve of 40 meshes and discharging the materials to obtain the beef flavor. The beef flavor prepared by the method of the invention has the advantages of improved plausibility, enhanced cooking effect, mellow and rich flavor and long aftertaste.

Description

technical field

[0001] The invention belongs to the technical field of food ingredients, in particular to a preparation method of beef essence. 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 material liquid...