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Blended braised beef oily essence and preparation method thereof

A beef oil and blending type technology 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: 2015-10-21
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended stewed beef oily essence with vivid flavor, mellow aroma and long-lasting fragrance and its preparation method, and at the same time solve the problem of aroma retention of the stewed beef oily essence in protein of soybean tissue products Stability and Heat Resistance Issues

Method used

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  • Blended braised beef oily essence and preparation method thereof
  • Blended braised beef oily essence and preparation method thereof
  • Blended braised beef oily essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of stewed beef oily essence, the raw material formula is shown in Table 1:

[0017]

[0018]

[0019] The preparation method of the above-mentioned stewed beef oily essence comprises the following steps:

[0020] Dilute the monomer raw materials of items 1-24 in Table 1 except 25 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 1. After the dilution is completed, follow the steps of each dilution described in Table 1 The additions in weight percentages are combined, and finally the first-grade soybean oil is used as a solvent to make up 100% to obtain a finished flavor product.

Embodiment 2

[0022] The raw material formula is shown in Table 2:

[0023]

[0024]

[0025] The preparation method of the above-mentioned stewed beef oily essence comprises the following steps:

[0026] Dilute the monomer raw materials of items 1-24 in Table 2 except for 25 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 2. The additions in weight percentages are combined, and finally the first-grade soybean oil is used as a solvent to make up 100% to obtain a finished flavor product.

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Abstract

The invention relates to blended braised beef oily essence and a preparation method thereof. The blended braised beef oily essence is composed of 2-methyl-3-furanthiol, bis(2-methyl-3-furanthiol), furfurylmercaptan, furanone, methyl cyclopentenolone, 2,6-dimethytpyrazine, 2,3,5-trimethylpyrazine, hexanal, isovaleraldehyde, 1-octen-3-ol, anisic aldehyde, 4-methyl-5-thiazoleethanol, 2,3-dimethylpyrazine, leaf alcohol, linalool, 4-methyloctanoic acid, octanoic acid, butyric acid, 3-mercapto-2-butanol, acetic acid, ethyl maltol, 4-ethylguaiacol, anise oil, cinnamon oil and first-grade soybean oil. The blended braised beef oily essence mainly has the lean beef aroma, the beef fat aroma, the scorching aroma, the spicy aroma, the tomato aroma and the nut aroma.

Description

technical field [0001] The invention relates to an essence for food, in particular to a blended braised beef oily 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 I have a strong interest in vegetarian food, and I am increasingly pursuing nutrition and health in addition to focusing on delicious food, such as soybean textured protein products. Developed countries in the world, especially Europe, the United States, Japan and other countries, attach great importance to the application of soybean protein , invested a lot of manpower and material resources. Especially the United States, which ranks first in the world in the production of soybean protein...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/226A23L1/231A23L27/10A23L27/20A23L27/26
Inventor 邵春凤
Owner 天津市春升清真食品有限公司
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