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
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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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