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A kind of radish sirloin essence and preparation method thereof

A technology of radish and essence, which is used in food preparation, food ingredients as thickeners, food heat treatment, etc., can solve the problems of different quality and stability of meat aroma, insufficient roundness and fullness of aroma, and prone to delamination. , to achieve the effect of suitable for large-scale production, natural and realistic aroma, and simple process

Inactive Publication Date: 2015-10-28
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the sources of amino acids used in the production technology of meat-flavored heat-reactive flavors are generally animal meat enzymatic hydrolyzate, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP), yeast extract, etc., which can provide Dereaction provides rich natural amino acids and peptides, and produces natural and pure meat-flavored heat-reaction flavors by reacting with reducing sugars. However, due to differences in raw materials and processing processes, the content and types of amino acids are different. , making the quality and stability of the meaty aroma vary, and the aroma is not round and plump enough, it is not resistant to high temperature, and it is prone to stratification.
[0005] At present, beef brisket flavors with radish and beef brisket compound flavors on the market are generally prepared by adding radish flavor liquid flavors on the basis of single flavor beef brisket flavors. During the application process, customers not only have aromas that are not natural and realistic, but also under high temperature conditions. serious loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The radish sirloin flavor in this embodiment is prepared from the following raw materials in parts by weight:

[0037] Radish sirloin flavor heat reactant 57 parts, edible salt 18 parts, white sugar 3 parts, sodium glutamate 16 parts, hydrolyzed vegetable protein (HVP) 2 parts, acetylated distarch adipate 2 parts, sirloin flavor base 1.2 Copies.

[0038] The radish sirloin-flavored thermal reaction product is prepared from the following components by weight: 19 parts of beef enzymatic hydrolysate, 15 parts of butter, 7 parts of beef bone white soup, 9 parts of light soy sauce, 4 parts of yeast extract, 3 parts taurine, 3 parts glycine, 2 parts DL-methionine, 0.4 parts L-cysteine ​​hydrochloride, 9 parts glucose, 0.6 parts xylose, 15 parts red onion puree, 4 parts ginger puree, cinnamon powder 0.4 parts, 0.4 parts star anise powder, 0.3 parts monoglyceride stearate, 9 parts water;

[0039] The beef enzymatic hydrolysate is mainly prepared from the following components by weig...

Embodiment 2

[0046] The radish sirloin flavor of this embodiment is mainly prepared from the following raw materials by weight:

[0047] 50 parts of radish sirloin flavor heat reactant, 15 parts of edible salt, 1 part of white sugar, 15 parts of sodium glutamate, 1 part of hydrolyzed vegetable protein, 1 part of acetylated distarch adipate, 1 part of sirloin meat base;

[0048] The radish sirloin flavored thermoreaction material is mainly prepared from the following components by weight: 15 parts of beef enzymatic hydrolysate, 10 parts of animal fat, 5 parts of beef bone white soup, 5 parts of light soy sauce, 3 parts of yeast extract , 5 parts of amino acids, 5 parts of glucose, 0.5 parts of xylose, 10 parts of red onion puree, 1 part of ginger puree, 0.1 part of cinnamon powder, 0.2 part of star anise powder, 0.2 part of monoglyceride stearate, 3 parts of water;

[0049] The beef enzymatic hydrolysate is mainly prepared from the following components by weight: 50 parts of beef, 0.05 parts of al...

Embodiment 3

[0057] The radish sirloin flavor of this embodiment is mainly prepared from the following raw materials by weight:

[0058] 60 parts of radish sirloin hot reactant, 20 parts of edible salt, 5 parts of white sugar, 20 parts of sodium glutamate, 3 parts of hydrolyzed vegetable protein, 4 parts of acetylated distarch adipate, 3 parts of sirloin meat base;

[0059] The radish sirloin-flavored thermal reaction product is mainly prepared from the following components by weight: 30 parts of beef enzymatic hydrolysate, 20 parts of animal fat, 10 parts of beef bone white soup, 10 parts of light soy sauce, and 10 parts of yeast extract , 15 parts of amino acids, 20 parts of glucose, 1.5 parts of xylose, 20 parts of red onion puree, 5 parts of ginger puree, 0.5 parts of cinnamon powder, 0.5 parts of star anise powder, 0.6 parts of monoglyceryl stearate, 10 parts of water;

[0060] The beef enzymatic hydrolysate is mainly prepared from the following components by weight: 60 parts of beef, 0.1 pa...

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PUM

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Abstract

The invention discloses radish and sirloin essence and a preparation method thereof. The radish and sirloin essence is prepared from following raw materials: a radish and sirloin flavor heat reactant, table salt, white granulated sugar, sodium glutamate, hydrolyzed vegetable protein, acetylated distarch adipate and a sirloin meat aroma base, wherein the radish and sirloin flavor heat reactant is prepared from following components: beef zymolyte, animal fat, ox bone clear soup, light soy sauce, a yeast extract, amino acid, glucose, xylose, smashed red onion, smashed ginger, cinnamon powder, star aniseed powder, glycerol monostearate and water; the beef zymolyte is prepared from following components: beef, alkaline hydrolyzed protease, flavor protease, water and table salt. According to the radish and sirloin essence, under the precondition of not adding radishes, the aroma of the prepared radish and sirloin essence is natural and vivid, is mellow and rich and has a lasting aroma; the preparation method is simple in process and easy to operate.

Description

Technical field [0001] The invention relates to the field of flavors, in particular to a radish sirloin flavor and a preparation method thereof. Background technique [0002] Meat flavor is a type of edible flavor that developed rapidly in the 1990s. It is widely used in newly industrialized flavoring products such as instant noodles, meat products, puffed snack foods and household seasonings. [0003] The formation process of meat taste is quite complicated, mainly including thermal degradation of thiamine; Strecker degradation of amino acids; Maillard reaction between carbonyl compounds and amino acids. Among them, the Maillard reaction plays a major role in the aroma, and the main component sulfide in the Maillard reaction product is also an important part of the meat aroma. Beef-flavored products are favored by most people in the market. This is mainly based on the reducing sugars and sulfur-containing amino acids contained in beef substances. At a certain temperature, they ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/20A23L27/215A23L27/26A23V2002/00A23V2200/242A23V2250/1886A23V2300/24A23V2250/204
Inventor 曾婷婷李卫华
Owner 广东江大和风香精香料有限公司
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