Garlic-flavor beef powder and preparation method thereof

A beef powder and garlic fragrant technology is applied in the field of dish flavor enhancers, which can solve the problems of single taste and insufficient product flavor, and achieve the effects of good solubility, shortening drying time and improving production efficiency.

Inactive Publication Date: 2015-05-27
TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing beef powder adopts blast drying and dehydration process, resulting in insufficient flavor of the product and a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A garlic-flavored beef powder, comprising the following components by weight: 20 parts of table salt, 1 part of soy sauce, 1.5 parts of pork ribs extract, 0.05 parts of roast beef essential oil, 1.5 parts of butter, 35 parts of monosodium glutamate, and 5'-flavored nucleotides 2 parts of disodium, 0.1 part of scallop powder, 3 parts of strong garlic powder, 0.5 part of onion powder, 2 parts of white sugar, 2 parts of HVP powder, 2 parts of beef seasoning, 1 part of chicken powder, 5 parts of maltodextrin, 2 parts yeast powder.

[0025] The strong pesto powder includes the strong pesto powder for mixing and the strong pesto powder for mixing, and the strong pesto powder for mixing and the strong pesto powder for mixing account for 1 part and 2 parts of the total weight of the strong pesto powder respectively. share.

[0026] The concentrated garlic powder includes the following ingredients in parts by weight: 80 parts of garlic flake powder, 4 parts of garlic essential ...

Embodiment 2

[0037] A garlic-flavored beef powder, comprising the following components by weight: 28.12 parts of salt, 1.8 parts of soy sauce, 2.1 parts of pork rib essence, 0.08 parts of roast beef essential oil, 1.96 parts of butter, 38.68 parts of monosodium glutamate, and 5'-flavored nucleotides 2.64 parts of disodium, 0.18 parts of scallops, 3.74 parts of strong garlic powder, 0.88 parts of onion powder, 3.52 parts of white sugar, 2.64 parts of HVP powder, 3.52 parts of beef seasoning, 1.76 parts of chicken powder, 6.68 parts of maltodextrin , 2.64 parts of yeast powder.

[0038] The strong pesto powder includes the strong pesto powder for mixing and the strong pesto powder for mixing, and the strong pesto powder for mixing and the strong pesto powder for mixing account for 2 parts and 2 parts of the total weight of the strong pesto powder respectively. share.

[0039] The concentrated garlic powder includes the following ingredients in parts by weight: 90.43 parts of garlic flake po...

Embodiment 3

[0042] A garlic-flavored beef powder, comprising the following components by weight: 30 parts of salt, 2 parts of soy sauce, 2.5 parts of spare rib extract, 1 part of roast beef essential oil, 2.5 parts of butter, 45 parts of monosodium glutamate, 5'-flavored nucleotides 3 parts of disodium, 0.2 parts of scallop powder, 5 parts of strong garlic powder, 1 part of onion powder, 5 parts of white sugar, 3 parts of HVP powder, 5 parts of beef seasoning, 2.5 parts of chicken powder, 8 parts of maltodextrin , Yeast powder 4 parts.

[0043] The thick pesto powder includes the thick pesto powder for mixing and the thick pesto powder for mixing, which account for 3 parts and 2 parts of the total weight of the thick pesto powder respectively. share.

[0044] The concentrated garlic powder includes the following ingredients in parts by weight: 100 parts of garlic flake powder, 7 parts of garlic essential oil, and 5 parts of anticaking agent.

[0045] The anticaking agent is silicon diox...

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PUM

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Abstract

A garlic-flavor beef powder and a preparation method thereof. The garlic-flavor beef powder includes: salt, soybean sauce, refined paste from pork ribs, essential oil from roast beef, beef oil, monosodium glutamate, disodium 5'-ribonucleotide, essence of dried scallops, concentrated fragrant garlic powder, onion powder, sugar, HVP powder, beef flavoring material, essence powder of chicken, maltodextrin and yeast powder. The preparation method includes following steps: (1) stirring the salt, the soybean sauce, the refined paste from pork ribs and the essential oil from roast beef in a horizontal-type stirring pot; (2) adding the beef oil and the monosodium glutamate and stirring the mixture; (3) adding the rest components to the mixture with stirring uniformly and feeding the stirred mixture in an oscillating granulator; (4) performing microwave drying to sieved materials, sieving the dried materials in a rotary-vibrating sieve and cooling the sieved dried materials at normal temperature; and (5) feeding the cooled materials and the concentrated fragrant garlic powder for blending the powder together into the horizontal-type stirring pot with stirring uniformly. In the garlic-flavor beef powder, the special concentrated fragrant garlic powder is added and the material is dewatered through the microwave drying process, so that flavor components and nutrients in the materials are retained. The preparation method is reduced in drying time and is increased in production efficiency.

Description

[0001] technical field [0002] The invention relates to a dish flavor enhancer, in particular to garlic beef powder and a preparation method thereof. Background technique [0003] Beef powder is suitable for various cooking methods, and it is an essential condiment in Korean cuisine, so it is accepted by more and more consumers. When cooking, using beef powder instead of monosodium glutamate can make the taste of the dish more delicious and mellow; using beef powder in soup and hot pot bottoms can easily obtain a stronger and longer-lasting umami taste without spending a lot of time cooking High soup; when making all kinds of noodles, snacks, dumplings, and pies, add an appropriate amount of beef powder for seasoning, which can enhance the delicious taste. But existing beef powder mostly adopts blast drying and dehydration process, resulting in insufficient flavor of the product and single taste. Contents of the invention [0004] The technical problem solved by the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/226A23L27/26A23L27/20
Inventor 王国良李青
Owner TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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