Mixed-type oily beef essence and preparation method thereof

A beef oil and blending technology, which is applied in the directions of essential oils/spices, fat generation, etc., to achieve the effects of good aromatizing effect, good aroma and aroma stability, and good aroma and aroma.

Inactive Publication Date: 2013-09-04
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended beef oil-like essence with vivid flavor, mellow aroma and long-lasting fragrance an

Method used

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  • Mixed-type oily beef essence and preparation method thereof
  • Mixed-type oily beef essence and preparation method thereof
  • Mixed-type oily beef essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The raw material formula is shown in Table 1:

[0019] Table I

[0020]

[0021]

[0022] The preparation method of above-mentioned beef oily essence, comprises the steps:

[0023] Dilute the 1st to 22th item monomer fragrance raw materials in Table 1 except 23 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 1. After the dilution is completed, follow the dilutions described in Table 1. The addition amount of percentage by weight is combined, and finally uses first-grade soybean oil as solvent to match enough 100% to make flavor finished product.

Embodiment 2

[0025] The raw material formula is shown in Table 2:

[0026] Table II

[0027]

[0028]

[0029] The preparation method of above-mentioned beef oily essence, comprises the steps:

[0030] Dilute the 1-22 single fragrance raw materials in Table 2 except 23 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 2. After the dilution is completed, follow the dilutions described in Table 2 The addition amount of percentage by weight is combined, and finally uses first-grade soybean oil as solvent to match enough 100% to make flavor finished product.

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PUM

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Abstract

The invention relates to a mixed-type oily beef essence and a preparation method thereof. The oily beef essence comprises the following components: 2-methyl-3-furan mercaptan, bis(2-methyl-3-furyl) disulfide, furfuryl mercaptan, furanone, methyl cyclopentene alcohol ketone, 2.6-dimethyl pyrazine, 2.3.5-trimethyl pyrazine,1-octene-3-alcohol, anisic aldehyde, 4-methyl-5-ethoxyl thiazole, 2.3-dimethyl pyrazine, anise oil, oleum cassias, 4-methyl octanoic acid, octanoic acid, butyric acid, 3-hydrosulfuryl-2-butanol, acetic acid, ethyl maltol, 4-ethyl methyl catechol, 2.3-butanedione, soy ketone and the like. The preparation method comprises the following steps: diluting the raw materials to a normal concentration through primary soybean oil respectively, mixing according to the additive amount of each raw material, and compounding the raw materials to 100 percent concentration by taking the primary soybean oil as solvent to make an essence finished product. The essence mainly comprises aroma such as beef lean meat aroma, beef fat aroma, burnt and baked aroma, spicy aroma and nut aroma.

Description

technical field [0001] The invention relates to an essence for food, in particular to a blended beef oily essence and a preparation method thereof. Background technique [0002] In today's society, people's material living standards are getting better and better, and their living habits are constantly changing. A large amount of chicken, duck and fish meat has caused a lot of modern people's high blood pressure, heart disease and many other diseases of wealth. More and more people I have a strong interest in vegetarian food, and I am increasingly pursuing nutrition and health in addition to focusing on delicious food, such as soybean textured protein products. This product is more and more popular because of its unique taste, vegetarian food, and better nutritional value. Because the current textured soybean protein products are shifting from traditional production to modern production, with the extension of the shelf life of these products, in order to keep the aroma and fr...

Claims

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Application Information

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IPC IPC(8): C11B9/00
Inventor 邵春凤
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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