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Oily thermal reaction beef essence and preparation method thereof

A beef oil and heat reaction technology, applied in the field of food seasoning, can solve the problems of inability to give full play to the taste and aroma of beef essence, poor natural taste, insufficient taste, etc. Effect

Active Publication Date: 2012-02-29
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product prepared by the above-mentioned technique for preparing beef essence cannot give full play to the taste and aroma of beef essence
[0003] At present, there are still many blended meat-flavored oily flavor products on the market, which have the disadvantages of poor natural feeling and insufficient taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Add glycine 15g, alanine 25g, cysteine ​​hydrochloride 20g, methionine 5g, arginine 10g, glutamic acid 10g, taurine 15g, glucose 40g, D-xylose 20g, VB 1 20g, I+G 5g, onion powder 2g, garlic powder 2g, anise powder 3g, nutmeg powder 2g, cinnamon powder 2g, kaempferol powder 3g, clove powder 1g, green onion puree 5g, ginger puree 5g, refined butter 100g , soybean salad oil 690g. After stirring for 20 minutes and fully mixing, heat up and control the reaction temperature at 130°C to carry out Maillard reaction. The reaction time is 1 hour. After the reaction is completed, the temperature is lowered to 50°C. Reactive beef oily flavor.

Embodiment 2

[0021] Add glycine 10g, alanine 15g, cysteine ​​hydrochloride 30g, methionine 5g, leucine 10g, aspartic acid 5g, taurine 5g, glucose 50g, D-xylose 10g in the reaction kettle , VB 1 10g, I+G 5g, onion powder 2g, garlic powder 4g, anise powder 3g, cinnamon powder 2g, angelica powder 2g, kaempferia powder 3g, woody powder 1g, grass powder 2g, scallion paste 3g, ginger paste 5g, beef Bone oil 100g, soybean salad oil 718g. After stirring for 20 minutes and fully mixing, heat up and control the reaction temperature at 140°C for Maillard reaction. The reaction time is 0.5 hours. Reactive beef oily flavor.

Embodiment 3

[0023] Add cysteine ​​15g, glycine 10g, alanine 20g, glutamic acid 15g, leucine 10g, proline 5g, phenylalanine 5g, threonine 5g, glucose 40g, D -Xylose 15g, VB 1 30g, VC15g, I+G 3g, fennel powder 1g, angelica powder 3g, kaempferum powder 3g, grass grass powder 2g, clove powder 1g, pepper powder 2g, woody powder 2g, peanut oil 80g, sesame oil 50g, soybean salad oil 668g. After stirring for 20 minutes and fully mixing, heat up and control the reaction temperature at 120°C for Maillard reaction. The reaction time is 2 hours. Reactive beef oily flavor.

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PUM

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Abstract

The invention provides an oily thermal reaction beef essence and a preparation method thereof. The essence is prepared from the following raw materials, by weight, 1-10 parts of reducing sugar, 1-15 parts of one or more than two amino acids, 0.1-5 parts of VB1, 0-5 parts of VC, 0.1-3 parts of I+G, 0.1-5 parts of spicy material powder, 0.5-1 part of a scallion paste, 0.5-1 part of a ginger paste, and 60-95 parts of grease. The essence obtained in the invention has the advantages of strong fragrance with the beef characteristic, full meat fragrance and rich taste.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a heat-reactive beef oily essence and a preparation method thereof. Background technique [0002] A production process of beef essence is disclosed in the prior art. The process is to take the beef and wash it, grind it after quick freezing, beat it, cook it for 1-2 hours, and then add the cooked slurry at a temperature of 40-45°C, and add 1 / 1000 One to three thousandths of trypsin or Bacillus subtilis neutral protease, hydrolyzed for 6-8 hours, adjust the pH value of the hydrolyzed solution to 4.5-5.5, deodorize with activated carbon, filter, add 4-8% edible gum to the filtrate After the oil essence and essence are uniform, spray-dry to obtain the flavored beef powder, and set aside, take the flavored beef powder, hydrolyzed vegetable protein powder, sodium glutamate, sodium inosinate and / or guanylic acid according to the above ratio Sodium, refined salt and ethyl maltol are mixe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 戴永鑫邢福深邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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