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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 unnatural aroma, low image fidelity, and poor overall harmony, and achieve long fragrance retention time, good thermal stability, and natural aroma Effect

Active Publication Date: 2014-11-05
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 flavors have the following deficiencies: the characteristics of beef flavor are vague, the authenticity is not high, the aroma is not natural enough, the fragrance is unstable, and the overall harmony is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of beef oily essence, comprising the steps of:

[0053] Heat 98.13 kg of soybean salad oil to 65°C, add 0.1 kg of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 0.1 kg of ethyl maltol, 0.1 kg of 2-acetylpyrazine, and Lansu 0.01 kg, stir until completely dissolved, add 0.1 kg of 3-mercapto-2-butanol, 0.1 kg of methyl (2-methyl-3-furyl) disulfide, 0.1 kg of 3-mercapto-2-butanone kg, 0.01 kg of 2,3-butanedithiol, 0.1 kg of 3-methylthiopropionaldehyde, 0.1 kg of pineapple ethyl ester, 0.01 kg of 4-ethylguaiacol, 0.01 kg of butyric acid, and 0.01 kg of isovaleric acid , 0.5 kg of 2,3-dimethylpyrazine, 0.5 kg of 2,3,5-trimethylpyrazine, 0.01 kg of gamma-decalactone, and 0.01 kg of diacetyl, can be packed after stirring evenly. The obtained beef oily essence is about 100 kilograms.

Embodiment 2

[0055] A preparation method of beef oily essence, comprising the steps of:

[0056] Heat 88.6 kg of soybean salad oil to 65°C, add 1 kg of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 1 kg of ethyl maltol, 1 kg of 2-acetylpyrazine, and Lansu 0.2 kg, stir until completely dissolved, add 1 kg of 3-mercapto-2-butanol, 1 kg of methyl (2-methyl-3-furyl) disulfide, 0.5 kg of 3-mercapto-2-butanone kg, 0.2 kg of 2,3-butanedithiol, 1 kg of 3-methylthiopropionaldehyde, 0.5 kg of pineapple ethyl ester, 0.2 kg of 4-ethylguaiacol, 0.2 kg of butyric acid, and 0.2 kg of isovaleric acid , 1.5 kilograms of 2,3-dimethylpyrazine, 1.5 kilograms of 2,3,5-trimethylpyrazine, 0.2 kilograms of gamma-decalactone, 0.2 kilograms of diacetyl, can be packed after stirring evenly, and prepared The obtained beef oily essence is about 100 kilograms.

Embodiment 3

[0058] A preparation method of beef oily essence, comprising the steps of:

[0059] Heat 94.3 kg of soybean salad oil to 65°C, add 0.5 kg of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 1 kg of ethyl maltol, 0.3 kg of 2-acetylpyrazine, and Lansu 0.01 kg, stir until completely dissolved, add 0.3 kg of 3-mercapto-2-butanol, 0.2 kg of methyl (2-methyl-3-furyl) disulfide, 3-mercapto-2-butanone 0.1 kg, 0.02 kg of 2,3-butanedithiol, 0.5 kg of 3-methylthiopropanal, 0.2 kg of pineapple ethyl ester, 0.01 kg of 4-ethylguaiacol, 0.01 kg of butyric acid, and 0.02 kg of isovaleric acid kg, 1.2 kg of 2,3-dimethylpyrazine, 1.3 kg of 2,3,5-trimethylpyrazine, 0.02 kg of gamma-decalactone, 0.01 kg of diacetyl, can be packed after stirring evenly, The obtained beef oily essence is about 100 kilograms.

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Abstract

The invention provides beef oily essence and a preparation method thereof. The beef oily essence is prepared by the following raw materials: 3-mercapto-2-butanol, Methyl(2-methyl-3-furyl)disulfide, 3-mercapto-2-butanone, 2,3-butanedithiol, 3-(Methylthio)propionaldehyde, ethyl 3-methylthiopropionate, 4-ethyl guaiacol, butyric acid, isopropylacetic acid, 4-hydroxy-2,5-dimethyl-3(2H)furanone, ethyl maltol, 2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2-acetylpyrazine, gamma-decalactone, vanilline, butanedione and soybean salad oil. The prepared essence product adopts flavor volatile substances contained in roast beef, and formulation is drafted according to reasonable proportion, so that the beef oily essence product has a natural flavor of roast beef, the flavor is true to life, the fragrance is natural and reserved for long time, and the heat stability is good. The beef oily essence is applied to the fields of flavoring products, pot food and instant noodles and has an irreplaceable function.

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 essence has the following deficiencies: the characteristics of the beef flavor are vague, the degree of authenticity is not high, the aroma is not natural enough, the fragrance is unstable, and the overall harmony is poor. Contents of the in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 张忠福
Owner TIANJIN CHUNFA BIO TECH GRP
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