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 intensity of aroma and aroma 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
CN102326765BActive Publication Date: 2013-05-08TIANJIN CHUNFA BIO TECH GRP
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
TIANJIN CHUNFA BIO TECH GRP
Publication Date
2013-05-08

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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.
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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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