A kind of radish sirloin essence and preparation method thereof

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...