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
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[0033] Example 1
[0034] A preparation method of beef flavor, the raw material formula is as follows:
[0035] The basic meat flavor spices include the following components:
[0036]
[0037] The characteristic meat flavor spices include the following components, in weight percentage:
[0038]
[0039] The caramel flavor flavor includes the following components, in percentages by weight:
[0040]
[0041] The nut-flavored flavor includes the following components, calculated by weight percentage:
[0042] 2,3-Dimethylpyrazine (1%): 0.3g
[0043] 2,3,5-Trimethylpyrazine (1%): 0.5g
[0044] The roasted aroma spice includes the following components, calculated by weight percentage:
[0045]
[0046] The cream flavor and fragrance include the following components, in weight percentage:
[0047] Acetic acid: 0.06g
[0048] Vanillin (1%): 0.08g
[0049] Butyric acid: 0.06g of the fat-flavored fragrance includes the following components, calculated by weight percentage:
[0050]
[0051]
[0052] Said...
Example Embodiment
[0060] Example 2
[0061] A preparation method of beef flavor, the raw material formula is as follows:
[0062] The basic meat flavor spices include the following components:
[0063]
[0064] The characteristic meat flavor spices include the following components, in weight percentage:
[0065]
[0066] The caramel flavor flavor includes the following components, in percentages by weight:
[0067]
[0068] The nut-flavored flavor includes the following components, calculated by weight percentage:
[0069] 2,3-Dimethylpyrazine (1%): 0.5g
[0070] 2,3,5-Trimethylpyrazine (1%): 0.5g
[0071] The roasted aroma spice includes the following components, calculated by weight percentage:
[0072]
[0073] The cream flavor and fragrance include the following components, in weight percentage:
[0074] Acetic acid: 0.06g
[0075] Vanillin (1%): 0.1g
[0076] Butyric acid: 0.05g of the fat-flavored fragrance includes the following components, calculated by weight percentage:
[0077]
[0078] Said vegetable...
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