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Beef oily essence and preparation method thereof

A beef oil and essence technology, which is applied to the field of beef oil-like essence and its preparation, can solve the problems that the aroma and aroma intensity cannot meet the demand, the product image is not high, and there is no price advantage, and achieves outstanding cost performance, strong cooking feeling, Aroma natural effect

Active Publication Date: 2012-01-25
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 flavor is generally prepared by Maillard reaction of reducing sugar, amino acid, HVP, YE and beef hydrolyzate. The intensity of aroma and fragrance cannot meet the demand, the cost performance is not high, and there is no price advantage

Method used

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  • Beef oily essence and preparation method thereof
  • Beef oily essence and preparation method thereof
  • Beef oily essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of beef oily essence (production 100kg), raw material formula is:

[0017]

[0018] The production process is: heat 94.9kg of soybean salad oil to 80°C, add 0.5kg of furanone, 0.5kg of MCP, 0.5kg of ethyl maltol, 0.5kg of vanillin, and 0.5kg of 2-acetylpyrazine, and stir until completely Dissolve, add 3-mercapto-2-butanol 0.1kg, 2-methyl-3-furyl thiol 0.1kg, two (2-methyl-3-furyl) disulfide 0.1kg, methyl (2- Methyl-3-furyl) disulfide 0.1kg, 3-methylthiopropanol 1kg, α-furfuryl mercaptan 0.5kg, 12-methyl tridecanal 0.5kg, 2,3-dimethylpyrazine 0.1kg, 2,3,5-trimethylpyrazine 0.1kg, stir evenly and pack in cans.

Embodiment 2

[0020] The formula for producing 100kg beef oily essence is:

[0021]

[0022] The production process is as follows: heat 80.5kg of soybean salad oil to 80°C, add 1.5kg of furanone, 1.5kg of MCP, 1.5kg of ethyl maltol, 1.5kg of vanillin, and 1.5kg of 2-acetylpyrazine, and stir until Dissolve completely, add 1kg of 3-mercapto-2-butanol, 0.5kg of 2-methyl-3-furanthiol, 1kg of bis(2-methyl-3-furyl) disulfide, methyl (2-methyl Base-3-furyl) disulfide 0.5kg, 3-methylthiopropanol 5kg, α-furfuryl mercaptan 1kg, 12-methyl tridecanal 1kg, 2,3-dimethylpyrazine 1kg, 2 , 3,5-trimethylpyrazine 1kg, can be packed after stirring evenly.

Embodiment 3

[0024] The formula for producing 100kg beef oily essence is:

[0025]

[0026]

[0027] The production process is: heat 88.6kg of soybean salad oil to 80°C, add 1kg of furanone, 1kg of MCP, 1kg of ethyl maltol, 1kg of vanillin, 1kg of 2-acetylpyrazine, stir until completely dissolved, add 3 -Mercapto-2-butanol 0.5kg, 2-methyl-3-furanthiol 0.2kg, bis(2-methyl-3-furyl) disulfide 0.5kg, methyl (2-methyl-3 -furyl) disulfide 0.2kg, 3-methylthiopropanol 3kg, α-furfuryl mercaptan 0.5kg, 12-methyl tridecanal 0.5kg, 2,3-dimethylpyrazine 0.5kg, 2 , 0.5kg of 3,5-trimethylpyrazine, stir evenly and pack in cans.

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Abstract

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

Description

technical field [0001] The invention relates to an essence and a preparation method thereof, in particular to a beef oily essence and a preparation method thereof. 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 industry. Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in flavoring and flavoring of instant food, puffed food and meat products. The color, aroma, taste and likeness of flavor essence have put forward higher requirements. [0003] The existing beef flavor is generally prepared by Maillard reaction of reducing sugar, amino acid, HVP, YE and beef hydrolyzate. The intensity of aroma and fragrance cannot meet the demand, the cost performance is not high, and there is no price advantage. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 张忠福王伟邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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