Beef cream-type perfume compound and preparation method thereof

Abstract

The invention relates to a beef cream-type perfume compound and a preparation method thereof. The beef cream-type perfume compound comprises the following raw materials in parts by weight: 10 to 30 parts of beef, 20 to 35 parts of cattle ossein, 5 to 10 parts of tallow, 0.05 to 0.5 part of prolease, 2 to 3 parts of acid hydrolyzed vegetable protein seasoning, 3 to 6 parts of yeast extract, 4 to 6 parts of white granulated sugar, 1 to 2 parts of glucose, 2 to 4 parts of xylose, 3 to 9 parts of spice, 0.8 to 1.1 parts of L- cysteine, 0.4 part of DL-methionine, 0.2 to 0.5 part of L- leucine, 13 to 25 parts of table salt and 0.3 to 1 part of xanthan gum. The beef cream-type perfume compound prepared by adopting the raw materials through the method is high in fragrance naturalness, thick and strong in fragrance and long in aftertaste. When the beef cream-type perfume compound is applied to a meat product, the high temperature resistance is good, the state is stable, and the layering phenomenon can be avoided.

Description

technical field [0001] The invention relates to an edible essence, which is a preparation method of beef paste essence. Background technique [0002] At first, people used one or several pure amino acids and reducing sugar systems to produce meat flavors, but because the flavors produced by this method were not ideal and the cost was too high, people began to turn their attention to plant hydrolyzed proteins and sulfur-containing amino acids And reducing sugar and other components of the system. It is more economical to use this method, but the meat aroma is not realistic enough, so people turn to research on the production of meat flavor essence with meat protein as the base material. Contents of the invention [0003] Aiming at the above trend, the present invention discloses a beef paste essence and a preparation method thereof. The product obtained in the invention uses meat protein as a base material to produce meat flavor essence, and the obtained product has high ...

AI Technical Summary

Problems solved by technology

[0002] At first, people used one or several pure amino acids and reducing sugar systems to produce meat flavors, but because the flavors produced by this method were not ideal and the cost was too high, people began to turn their attention to plant hydrolyzed proteins and sulfur-containing amino acids and reducing sugar system

It is more economical to use this method, but the meat aroma is not realistic enough, so people turn to research on the production of meat flavor essence with meat protein as the base material.