Beef paste flavor and preparation method thereof

Abstract

The invention relates to a beef paste flavor and a preparation method thereof. The flavor is prepared through drip washing, frying, trituration, enzymatic hydrolysis and blending, with fresh beef used as a main raw material. The beef paste flavor prepared in the invention is highly natural, harmonious and verisimilar and has rich fragrance and good taste.

Description

Technical field

[0001] The invention relates to a preparation method of a flavor, in particular to a natural beef paste flavor and a preparation method thereof. Background technique

[0002] Beef is an important food for humans, and the aroma of meat is one of the most important aromas in human diet, because it can give people sensory satisfaction and pleasure, and directly affect its absorption of nutrients. At present, beef flavors are mainly prepared by Maillard reaction or prepared by spice blending. The former has insufficient fragrance, and most of the latter suffers from the shortcomings of insufficient fragrance and fragrance, and insufficient harmony. Summary of the invention

[0003] The purpose of the present invention is to solve the above-mentioned problems in the prior art, improve the process, and provide a method for preparing beef paste flavor. The prepared beef paste flavor is strong in nature, rich in fragrance, natural and harmonious, and has a very good taste....

Examples

Embodiment 1

[0017] A preparation method of natural beef paste flavor includes the following steps:

[0018] 1kg of fresh beef is rinsed first, then cut into pieces, fried in a frying pan at 150°C for 60 minutes, taken out, cooled and minced. Weigh 300g of minced meat and 300g of water according to the parts by weight, and place it in a reactor for enzymatic hydrolysis at 400 rpm. The enzymatic hydrolysis temperature is 50-65℃. Under natural pH conditions, enzymatic hydrolysis is carried out, and the temperature is raised after enzymatic hydrolysis for 2 hours. The enzyme is inactivated at 80-100°C for 10 minutes to prepare beef hydrolysate. Finally, 5% monosodium glutamate, 3% I+G and 10% salt are used to prepare beef paste flavor. The enzyme used in the enzymolysis process is a mixture of 0.2% trypsin, 0.1% flavour protease, and 0.01% papain, which account for the total mass of ground beef and water.

Embodiment 2

[0020] A preparation method of natural beef paste flavor includes the following steps:

[0021] 2kg of fresh beef is rinsed first, then cut into pieces, put in a frying pan and fried at 200°C for 60 minutes, taken out, cooled and minced. Weigh 300g of minced meat and 500g of water according to parts by weight, and place it in a reactor for enzymatic hydrolysis at 400 revolutions / min. The enzymatic hydrolysis temperature is 50-65℃, and the enzymatic hydrolysis is carried out under natural pH conditions. After 0.5h The temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes to prepare beef hydrolysate. Finally, 10% MSG, 3% I+G and 15% salt are used to prepare beef paste flavor. The enzyme used in the enzymolysis process is a mixture of 0.1% flavour protease and 0.01% papain, which accounts for the total mass of ground beef and water.

Technical field

[0001] The invention relates to a preparation method of a flavor, in particular to a natural beef paste flavor and a preparation method thereof. Background technique

[0002] Beef is an important food for humans, and the aroma of meat is one of the most important aromas in human diet, because it can give people sensory satisfaction and pleasure, and directly affect its absorption of nutrients. At present, beef flavors are mainly prepared by Maillard reaction or prepared by spice blending. The former has insufficient fragrance, and most of the latter suffers from the shortcomings of insufficient fragrance and fragrance, and insufficient harmony. Summary of the invention

[0003] The purpose of the present invention is to solve the above-mentioned problems in the prior art, improve the process, and provide a method for preparing beef paste flavor. The prepared beef paste flavor is strong in nature, rich in fragrance, natural and harmonious, and has a very good taste....

Examples

Embodiment 1

[0017] A preparation method of natural beef paste flavor includes the following steps:

[0018] 1kg of fresh beef is rinsed first, then cut into pieces, fried in a frying pan at 150°C for 60 minutes, taken out, cooled and minced. Weigh 300g of minced meat and 300g of water according to the parts by weight, and place it in a reactor for enzymatic hydrolysis at 400 rpm. The enzymatic hydrolysis temperature is 50-65℃. Under natural pH conditions, enzymatic hydrolysis is carried out, and the temperature is raised after enzymatic hydrolysis for 2 hours. The enzyme is inactivated at 80-100°C for 10 minutes to prepare beef hydrolysate. Finally, 5% monosodium glutamate, 3% I+G and 10% salt are used to prepare beef paste flavor. The enzyme used in the enzymolysis process is a mixture of 0.2% trypsin, 0.1% flavour protease, and 0.01% papain, which account for the total mass of ground beef and water.

Embodiment 2

[0020] A preparation method of natural beef paste flavor includes the following steps:

[0021] 2kg of fresh beef is rinsed first, then cut into pieces, put in a frying pan and fried at 200°C for 60 minutes, taken out, cooled and minced. Weigh 300g of minced meat and 500g of water according to parts by weight, and place it in a reactor for enzymatic hydrolysis at 400 revolutions / min. The enzymatic hydrolysis temperature is 50-65℃, and the enzymatic hydrolysis is carried out under natural pH conditions. After 0.5h The temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes to prepare beef hydrolysate. Finally, 10% MSG, 3% I+G and 15% salt are used to prepare beef paste flavor. The enzyme used in the enzymolysis process is a mixture of 0.1% flavour protease and 0.01% papain, which accounts for the total mass of ground beef and water.