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Blended-type beef flavor and preparation method thereof

A beef flavoring and blending technology, which is applied in food preparation, application, food science, etc., can solve the problems of low aroma intensity and short fragrance retention, and achieve the effect of strong aroma, strong characteristics and low cost

Inactive Publication Date: 2014-01-01
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in China, beef enzymatic hydrolyzate, reducing sugar, amino acid, etc. are mainly used to prepare reactive beef flavor by Maillard reaction. Although its aroma is natural and safe, its aroma intensity is small and the fragrance lasts for a short time, so it needs to be blended Type beef flavor to increase its aroma intensity and fragrance retention ability

Method used

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  • Blended-type beef flavor and preparation method thereof
  • Blended-type beef flavor and preparation method thereof
  • Blended-type beef flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of beef essence, raw material formula is as follows:

[0035] Described basic meat fragrance comprises the following components:

[0036]

[0037] Described characteristic meat fragrance spice comprises following component, by weight percentage:

[0038]

[0039] Described caramel flavor spice comprises following component, by weight percentage:

[0040]

[0041] Described nut flavor fragrance comprises following components, by weight percentage:

[0042] 2,3-Dimethylpyrazine (1%): 0.3g

[0043] 2,3,5-Trimethylpyrazine (1%): 0.5g

[0044] Described roast flavor spice comprises following component, by weight percentage:

[0045]

[0046] Described buttery fragrance fragrance comprises following components, by weight percentage:

[0047] Acetic acid: 0.06g

[0048] Vanillin (1%): 0.08g

[0049] Butyric acid: 0.06g of the described fat flavor and fragrance comprises the following components, in percent by weight:

[0050] ...

Embodiment 2

[0061] A kind of preparation method of beef essence, raw material formula is as follows:

[0062] Described basic meat fragrance comprises the following components:

[0063]

[0064] Described characteristic meat fragrance spice comprises following component, by weight percentage:

[0065]

[0066] Described caramel flavor spice comprises following component, by weight percentage:

[0067]

[0068] Described nut flavor fragrance comprises following components, by weight percentage:

[0069] 2,3-Dimethylpyrazine (1%): 0.5g

[0070] 2,3,5-Trimethylpyrazine (1%): 0.5g

[0071] Described roast flavor spice comprises following component, by weight percentage:

[0072]

[0073] Described buttery fragrance fragrance comprises following components, by weight percentage:

[0074] Acetic acid: 0.06g

[0075] Vanillin (1%): 0.1g

[0076] Butyric acid: 0.05g of the described fatty flavor and fragrance comprises the following components, in percent by weight:

[0077] ...

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PUM

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Abstract

The invention relates to a blended-type beef flavor and a preparation method thereof. The beef flavor is prepared by mixing nine raw materials, namely basic meat fragrance spice, characteristic meat fragrance spice, caramel fragrance spice, roasted fragrance spice, nut fragrance spice, cream fragrance spice, grease fragrance spice, vegetable fragrance spice and a solvent. The blended-type beef flavor is characterized in that combining an analysis result of beef and fragrance components of beef-related flavor, the key spices are selected from food flavors and food ingredients approved by China, and through the classification of aromas, the blending of the beef flavor is realized; the prepared beef flavor is strong in aroma, obvious in characteristics, and provides aroma for food beef; the adopted raw materials are easy to obtain, and the cost is low.

Description

technical field [0001] The invention relates to an edible essence, more specifically a blended beef essence and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life and the continuous improvement of the level, people's demand for rich and diversified convenience foods is rising rapidly, especially meat products and instant noodles are favored by consumers, and consumers are also interested in meat products and condiments. Color, aroma and taste put forward higher requirements. As an important additive of meat products and condiments, beef flavor plays an important role in the taste and flavor of meat products and condiments. Therefore the preparation of beef essence has received people's high attention. At present, in China, beef enzymatic hydrolyzate, reducing sugar, amino acid, etc. are mainly used to prepare reactive beef flavor by Maillard reaction. Although its aroma is natural and safe, its aroma intensity is small and ...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/88A23V2002/00
Inventor 苗志伟
Owner TIANJIN CHUNFA BIO TECH GRP
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