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Beef oily essence and preparation method thereof

A technology of beef oil and essence, which is applied in the field of beef oil-like essence and its preparation, can solve the problems of fuzzy beef flavor characteristics, poor overall harmony, and unstable fragrance retention, and achieve the effect of obvious flavor, good harmony, and stable fragrance retention

Inactive Publication Date: 2012-03-07
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This invented food with unique taste that contains no more than 10% fat or grease on its surface when cooking it for better texture. It also produces smelling foul odors during storage over time without losing any significant scents from previous uses.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the quality or consistency of fried vegetable (vegetarian) dishes made from freshly cut raw materials such as mozzarella cheese. These ingredients often contain unwanted odours which can make it difficult to maintain their original appearance when stored over time due to changes caused by factors like temperature fluctuations during storage at home.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 A kind of preparation of beef oily essence (100kg)

[0041] Accurately weigh 0.2 kg of diacetyl, 0.1 kg of 2-methyl-3-mercaptotetrahydrofuran, 0.05 kg of 2-methyl-3-mercaptofuran, 0.05 kg of 4-methyl octanoic acid, 0.1 kg of oleic acid, and 0.1 kg of mercaptofuran acetic acid Esters 0.2kg, cinnamon oil 1kg, anise oil 0.5kg, clove oil 0.2kg, cocaaldehyde 0.2kg, furanone 0.4kg, 2-acetylpyrazine 0.05kg, salad oil 96.95kg.

[0042] The raw materials are weighed according to the above mass, the solid raw material furanone is put into the salad oil, stirred at a uniform speed until dissolved, and then the remaining raw materials are put in and mixed evenly to obtain the beef oily essence.

Embodiment 2

[0043] Embodiment 2 A kind of preparation of beef oily essence (100kg)

[0044] Accurately weigh 0.1 kg of diacetyl, 0.15 kg of 2-methyl-3-mercaptotetrahydrofuran, 0.1 kg of 2-methyl-3-mercaptofuran, 0.05 kg of 4-methyl octanoic acid, 0.1 kg of oleic acid, and 0.1 kg of mercaptofuran acetic acid Esters 0.2kg, cinnamon oil 1kg, anise oil 0.8kg, clove oil 0.2kg, cocaaldehyde 0.2kg, furanone 0.4kg, 2-acetylpyrazine 0.05kg, salad oil 96.65kg.

[0045] The raw materials are weighed according to the above mass, the solid raw material furanone is put into the salad oil, stirred at a uniform speed until dissolved, and then the remaining raw materials are put in and mixed evenly to obtain the beef oily essence.

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Abstract

The invention relates to a beef oily essence and a preparation method thereof. The essence is prepared by using the following raw materials: butanedione, 2-methyl-3-tetrahydrofuranthiol, 2-methyl-3-furanthiol, 4-methyloctanoic acid, oleic acid, furanthiol acetate, cinnamon oil, aniseed oil, clove oil, Cocal, furanone, 2-acetylpyrazine and salad oil. The invention additionally provides the preparation method of the essence. The essence product prepared by adopting the method has an obvious beef flavor, the fragrance of beef is full and rich and the aftertaste is long-lasting.

Description

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Claims

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Application Information

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Owner TIANJIN CHUNFA BIO TECH GRP
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