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Beef essence and preparation method thereof

A technology of beef flavor and concentration, applied in the field of flavor

Inactive Publication Date: 2014-07-23
TIANJIN CHUNFA BIO TECH GRP
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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 flavor with rich aroma, mellow fragrance and long-lasting fragrance, and at the same time solve the problems of the stability and heat resistance of the beef flavor in food

Method used

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  • Beef essence and preparation method thereof
  • Beef essence and preparation method thereof
  • Beef essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of beef essence, this beef essence is prepared by the raw material of following percentage by weight:

[0019]

[0020]

[0021] The above-mentioned concentration refers to the mass concentration of the monomer spice diluted with salad oil.

[0022] The preparation method of the above-mentioned beef essence comprises the following steps: first furanone, ethyl maltol, MCP, 3-methylthiopropanol, 3-methylthiopropanal, concentration 2-methyl-3-mercaptofuran, Bis(2-methyl-3-mercaptofuran) disulfide and 1.6-hexanedithiol are diluted with salad oil to the stated concentration, and then mixed according to the weight percentage of raw materials to prepare beef essence.

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Abstract

The invention relates to a beef essence and a preparation method thereof. The beef essence is prepared from the following raw materials: furanone of which the concentration is 1%, ethyl maltol of which the concentration is 1%, MCP (Methyl Cyclopentenolone) of which the concentration is 1%, 3-methylthiopropanol of which the concentration is 10%, 3-(methylthio)propionaldehyde of which the concentration is 10%, 2-methyl-3-furanthiol of which the concentration is 10%, bis(2-methyl-3-funranthiol)disulfide of which the concentration is 10%, 4-methyl-5-thiazoleethanol, anise oil, cassia oil, 1,6-hexanedithiol of which the concentration is 10% and salad oil, wherein the concentration is the mass concentration of a single condiment diluted by the salad oil. The beef flavor disclosed by the invention is heavy and fresh in beef flavor, mellow in fragrance and lasting in aftertaste.

Description

technical field [0001] The invention relates to an essence, in particular to a beef oily essence for food and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the quickening pace of life, more and more people choose some convenient and quick cooked meat products. Beef food is one of everyone's favorite meat products. As these products have a longer shelf life, there will be some loss of aroma and fragrance. In order to keep the aroma and aroma of beef in these products as fresh as new products during the shelf life, it is necessary to have a good beef flavor to enhance the aroma and increase the stability of the aroma. Therefore, the present invention prepares a kind of beef essence suitable for use in beef food through the deployment of monomer spices, and endows the food with certain beef characteristics. Contents of the invention [0003] The technical problem to be solved by the present invention is to...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26
Inventor 白健
Owner TIANJIN CHUNFA BIO TECH GRP