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Microwave making method of roast beef flavored essence powder

A roast beef and powdery technology, applied in the field of flavors, can solve the problems of inconvenient storage, poor flavor stability, and inconvenient use of liquid products, and achieve the effects of easy storage and transportation, simple manufacturing methods, and reduced water activity

Active Publication Date: 2014-11-05
春发生物科技(宁夏)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef flavors with realistic aromas are becoming more and more popular, especially beef flavors with barbecue flavors are favored by consumers. At the same time, barbecue flavors can reduce the greasy taste, and people do not need to consume a lot of high-fat while enjoying the flavor of beef. , so the roast beef flavor with strong mellowness and aftertaste is more and more popular with everyone. At the same time, liquid products are inconvenient to store and use, and the flavor stability is poor, which is not conducive to transportation. Therefore, roast beef with strong mellowness and aftertaste Beef-flavored powder flavor is becoming more and more popular, and it has also become a research hotspot for flavor companies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of roast beef flavor powdery essence, comprising the steps of:

[0018] 1), the preparation of beef hydrolyzate

[0019] Add 400g of fresh minced beef, 100g of water, and 0.5g of papain into a three-neck flask equipped with a stirrer, stir and react at 65°C for 1 hour, then stir at 95°C for 15min to inactivate the protease, cool and stand, and The clear liquid is the beef hydrolyzate, which is used as the raw material of the roast beef flavor powdery essence.

[0020] 2), preparation of roast beef flavor powdery essence

[0021] In a three-neck flask equipped with a thermometer, a condenser, and a stirrer, add 100 parts of beef hydrolyzate, 5 parts of glucose, 10 parts of xylose, 3 parts of cysteine, 2 parts of glycine, 5 parts of alanine, tallow 5 parts, 10 parts of plant hydrolyzed protein, 5 parts of monosodium glutamate, 3 parts of yeast powder, 0.2 parts of I+G, 1 part of cysteine ​​hydrochloride, stir to dissolve all, keep at 100 ° C for 1 h...

Embodiment 2

[0023] A preparation method of roast beef flavor powdery essence, comprising the steps of:

[0024] 1), the preparation of beef hydrolyzate

[0025] After the ground beef is ultrasonically treated for 15 minutes, put it into a three-neck flask with a stirrer, add 400g of fresh ground beef, 100g of water, and 0.5g of pepsin, stir at 60°C for 1 hour, then stir at 90°C After 20 minutes, the protease is inactivated, cooled and left standing, and the solution in the container is the beef hydrolyzate, which is used as the raw material of the roast beef flavor powder essence.

[0026] 2), preparation of roast beef flavor powdery essence

[0027] In a three-necked flask equipped with a thermometer, a condenser, and a stirrer, add 150 parts of beef hydrolyzate, 5 parts of glucose, 5 parts of xylose, 2 parts of cysteine, 5 parts of glycine, 7 parts of alanine, tallow 7 parts, 5 parts of plant hydrolyzed protein, 5 parts of monosodium glutamate, 1 part of yeast powder, 1 part of furano...

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PUM

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Abstract

The invention relates to a microwave making method of roast beef flavored essence powder. The microwave making method of roast beef flavored essence powder includes the steps of adding beef hydrolysate, glucose, xylose, cysteine, glycine, alanine, leucine, beef tallow, vegetable hydrated protein, monosodium glutamate, yeast powder, furanone, I+G (disodium 5'-inosinate and 5'-guanosine monophosphate disodium), and cysteine hydrochloride into a reaction container, mixing to dissolve all amino acid and reducing sugar, keeping the temperature of 100-120 DEG C for reaction for 1-2 hours, cooling to obtain beef reaction spice, adding corn starch and flour into the beef reaction spice, mixing well, and performing microwave drying at 90-120 DEG C to obtain the roast beef flavored essence powder. The made roast beef flavored essence powder is mellow and thick, long in aftertaste, strong in barbecue flavor and particularly flavored unique, and the making method is simple.

Description

technical field [0001] The invention relates to an essence, in particular to a method for preparing roast beef-flavored powder essence by microwave. Background technique [0002] With the continuous improvement of people's living standards and the accelerated pace of life, the consumption of convenience food is rising rapidly, and the demand for matching seasonings and spices is also increasing day by day. Beef flavors with realistic aromas are becoming more and more popular, especially beef flavors with barbecue flavors are favored by consumers. At the same time, barbecue flavors can reduce the greasy taste, and people do not need to consume a lot of high-fat while enjoying the flavor of beef. , so the roast beef flavor with strong mellowness and aftertaste is more and more popular with everyone. At the same time, liquid products are inconvenient to store and use, and the flavor stability is poor, which is not conducive to transportation. Therefore, roast beef with strong m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/227A23L1/231A23L27/21A23L27/26
Inventor 刘昊东
Owner 春发生物科技(宁夏)有限公司
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