Seasoning type beef aqueous essence and preparing method thereof
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A preparation type and beef technology, which is applied in the field of food flavors and achieves the effects of good flavoring effect, good aroma and aroma stability, and good aroma and aroma.
Inactive Publication Date: 2014-12-10
TIANJIN CHUNFA BIO TECH GRP
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Problems solved by technology
[0003] The technical problem to be solved by the present invention is to provide a blended beef water-like essence with vivid flavor, mellow fragrance and long-lasting fragrance and its preparation method, and at the same time solve the aroma retention stability and durability of beef water-like essence in soybean products. hot question
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Embodiment 1
[0016] A deployment type beef water-like flavor, the raw material formula is shown in Table 1:
[0017] Table I
[0018]
[0019] The preparation method of described beef aqueous flavor, comprises the steps:
[0020] Dilute the 1-22 monomer raw materials in Table 1 except 23 propylene glycol to the respective mass concentrations in Table 1 with propylene glycol. After the dilution is completed, proceed according to the weight percentage of each diluent described in Table 1. Combining, finally using propylene glycol as a solvent to make up 100% of the fragrance finished product.
Embodiment 2
[0022] A deployment type beef water-like essence, the raw material formula is shown in Table 2:
[0023] Table II
[0024] serial number
raw material name
concentration
Amount added (weight percent)
1
2-Methyl-3-furanthiol
2％
1.5
2
Bis(2-methyl-3-furanthiol)
2％
1.7
3
4-ethyl octanoic acid
2％
1.5
4
Furanone
5％
1.0
5
Bitter
5％
2.0
6
Oleic acid
1％
1.2
7
2.3-Dimethylpyrazine
2％
0.6
8
5-Methylfurfural
2％
1.8
9
3-Methylthiopropanal
3％
1.2
10
4-methyl-5-hydroxyethylthiazole
5％
3
11
2.6-Dimethylpyrazine
5％
1.0
12
2.3-Butanedithiol
1％
0.5
13
2.4-Dimethylthiazole
5％
2.0
14
Difurfuryl disulfide
1％
1.0
15
Eugenol
1％
1.8
16
distilled ginger oil
1％
0.8
17
onion ...
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Abstract
The invention relates to a seasoning type beef aqueous essence and a preparing method thereof. The essence is prepared from the following raw materials of 2-methyl-3-furanthiol, di(2-methyl-3-furanthiol), 4-ethlycoctanoate, furanone, octanoic acid, oleic acid, 2, 3-dimethylpyrazine, 5-methylfurfural, 3-methylmercapto propionaldehyde, 4-methyl-5-thiazoleethanol, 2, 6-dimethylpyrazine, 2, 3-dibutyl mercaptide, 2,4-dimethylthiazole, difurfuryl sulfide, eugenol, distilled ginger oil, onion oil, 2-acetylfuran, garlic oil, 4-ethylguaiacol, 3-methylthiopropanol, 3-sulfydryl-2-butanol and propylene glycol. The fragrant note of the beef aqueous essence mainly comprise beef fragrance, fat fragrance, scorched sweet fragrance, spicy fragrance and nut fragrance.
Description
technical field [0001] The invention relates to an essence for food, in particular to a formulated beef aqueous essence and a preparation method thereof. Background technique [0002] In today's society, people's material living standards are getting better and better, and their living habits are constantly changing. A large amount of chicken, duck and fish meat has caused a lot of modern people's high blood pressure, heart disease and many other diseases of wealth. More and more people There is a strong interest in vegetarian food with a variety of tastes. Apart from paying attention to delicious food, they are also increasingly pursuing nutrition, health, and more and more tastes, such as soybean products. This product has a unique taste, vegetarian food, and more Good nutritional value and easy packaging are more and more popular with consumers. As the current soybean products are shifting from traditional production to modern production, and with the extension of the she...
Claims
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