Preparation method of beef oily essence

A beef oil and essence technology, which is applied in food preparation, application, food science and other directions, can solve the problems that the intensity of aroma and aroma cannot meet the demand, the authenticity of the product is not high, and there is no price advantage, so as to achieve outstanding cost performance and cooking sense. Strong, natural aroma effect

Inactive 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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  • Preparation method of beef oily essence
  • Preparation method of beef oily essence
  • Preparation method of beef oily essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of beef oily essence (production 100kg), raw material formula is:

[0015]

[0016] 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

[0018] The formula for producing 100kg beef oily essence is:

[0019]

[0020]

[0021] 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

[0023] The formula for producing 100kg beef oily essence is:

[0024]

[0025]

[0026] 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 a preparation method of a beef oily essence. The method comprises the following steps of: heating soybean salad oil to 80 DEG C; adding furanone, MCP (Monocalcium Phosphate), ethyl maltol, 2-acetylpyrazine and vanilline; stirring till the added materials are fully dissolved; adding 3-mercapto-2-butanol, 2-methy-3-furanthiol, bi(2-methy-3-furyl)disulfide, methyl(2-methyl-3-furyl)disulfide, 3-methylthio-propanol, alpha-furfurylmercaptan, 12-methyl tridecyl aldehyde, 2,3-dimethyl pyrazine and 2,3,5-trimethylpyrazine; and stirring uniformly and filling. In the essence product prepared with the method, flavor volatile substances contained in roast beef are adopted, and a formula is designed according to a reasonable proportion. The essence has the advantages of flavor of natural roast beef, vivid smell, natural fragrance, long lasting time and high thermal stability. The product is applied to seasonings, and has an irreplaceable function in the field of instant noodles.

Description

technical field [0001] The invention relates to a method for preparing essence, in particular to a method for preparing beef oily essence. 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. Contents of the invention ...

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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