Sauce flavored beef extract essence with low salt and preparation method of sauce flavored beef extract essence

The technology of beef paste and beef flavor base, which is applied in the field of food processing, can solve problems such as high cost and unfavorable health, and achieve the effects of solving the problem of quality preservation, rich nutrition, and unique flavor coordination of sauce-flavored beef.

Active Publication Date: 2015-11-04
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing beef paste flavor products are generally produced by enzymatic hydrolysis of beef and bovine bone marrow, emulsification after Maillard reaction, because paste products are limited in water, generally require higher salt content requirements (12-18 %) to inhibit bacterial reproduction, and the high salt content has brought more limitations to the use of beef extract essence. Salt content restrictions, it is not suitable to add beef extract flavor with high salt content
At present, there are some salt-free beef extract flavor products on the market, but due to the freshness and quality preservation requirements, it is necessary to add preservatives or use cold chain transportation and storage. The former is not conducive to health, and the latter is expensive.

Method used

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  • Sauce flavored beef extract essence with low salt and preparation method of sauce flavored beef extract essence
  • Sauce flavored beef extract essence with low salt and preparation method of sauce flavored beef extract essence
  • Sauce flavored beef extract essence with low salt and preparation method of sauce flavored beef extract essence

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preparation example Construction

[0025] The invention provides a low-salt sauce-flavored beef extract flavor and a preparation method thereof, specifically, the preparation method of the low-salt sauce-flavored beef extract essence comprises the following steps:

[0026] 1) Hydrolysis: take the beef and chop it into pieces, then pulverize it, add 5-8 times the weight of water, boil it for 2-5 hours, pass it through a colloid mill, and filter it to obtain beef juice;

[0027] The preparation method of the low-salt sauce-flavored beef paste essence provided by the present invention is hydrolyzed by a boiling method, so that the nutrients in the beef are more completely dissolved, and the fragrance is more mellow and natural;

[0028] 2) Reaction: Take 45-60 parts of the beef juice prepared in step 1), add 4-9 parts of sugar, 10-20 parts of monosodium glutamate, 10-15 parts of soy sauce, 10-15 parts of hydrolyzed vegetable protein, and 8-12 parts of butter , 2-4 parts of five-spice powder, 1-3 parts of yeast ext...

Embodiment 1

[0035] A preparation method of low-salt sauce-flavored beef extract essence, comprising the following steps:

[0036] 1) Hydrolysis: Take the beef and chop it into pieces, then crush it, add 5 times the weight of water, cook for 3.5 hours under normal pressure at 100°C, pass through a colloid mill, and then filter through a 40-mesh sieve to obtain beef juice;

[0037] 2) Reaction: Take 50 parts of beef juice prepared in step 1), add 5 parts of sugar, 15 parts of monosodium glutamate, 13 parts of soy sauce, 13 parts of hydrolyzed vegetable protein, 10 parts of butter, 3 parts of five-spice powder, 2 parts of yeast extract, 1.5 parts of onion powder and the Maillard reaction accelerator were carried out at 98°C for the Maillard reaction, and the beef reactant was obtained after the reaction;

[0038] The Maillard reaction promoter includes 0.8 parts of L-cysteine ​​hydrochloride, 2 parts of ribose, 0.4 parts of L-proline, 0.4 parts of DL-methionine, 1.5 parts of xylose, 4 parts ...

Embodiment 2

[0041] A preparation method of low-salt sauce-flavored beef extract essence, comprising the following steps:

[0042] 1) Hydrolysis: take the beef and chop it into pieces, add 8 times the weight of water, boil for 2 hours at 100°C, pass through a colloid mill and filter through a 40-mesh sieve to obtain beef juice;

[0043] 2) Reaction: Take 60 parts of beef juice prepared in step 1), add 4 parts of sugar, 10 parts of monosodium glutamate, 15 parts of soy sauce, 10 parts of hydrolyzed vegetable protein, 8 parts of butter, 4 parts of five-spice powder, 1 part of yeast extract, 2 parts of onion powder and the Maillard reaction accelerator are carried out at 98°C for the Maillard reaction, and the beef reactant is obtained after the reaction;

[0044]The Maillard reaction promoter includes 0.5 parts of L-cysteine ​​hydrochloride, 1.5 parts of ribose, 0.6 parts of L-proline, 0.6 parts of DL-methionine, 2 parts of xylose, 5 parts of glucose monohydrate, Vitamin B 1 0.6 parts, 0.2...

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Abstract

The invention provides sauce flavored beef extract essence with low salt and a preparation method of the sauce flavored beef extract essence. The preparation method of the sauce flavored beef extract essence with low salt specifically comprises the following steps: (1) boiling out crushed beef in water, and hydrolyzing the boiled beef; (2) adding white sugar, gourmet powder, soy sauce, hydrolyzed plant protein, butter, five spice powder, a yeast extract, onion powder and a Maillard reaction augmentor for performing a reaction to obtain a reactant; (3) adding water, table salt, modified starch, maltodextrin, glyceryl monoaliphatic esters, lecithin, CMC and beef flavoring to the reactant to obtain a mixture, emulsifying the mixture, and filtering the emulsified mixture, wherein the Maillard reaction augmentor comprises L-cysteine hydrochloride, ribose, L- proline, DL-methionine, dextrose monohydrate, xylose, vitamin B1 and L-glycine. According to the sauce flavored beef extract essence with low salt, prepared by the method disclosed by the invention, the content of the salt is under 10%, the effective ingredients and the active ingredients of fragrance are effectively embedded, the beef extract essence is not liable to go bad, and the fragrance is richer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-salt beef extract essence and a preparation method thereof. Background technique [0002] Beef Paste Flavor is a compound flavor-enhancing and aroma-enhancing food seasoning made from fresh beef, beef bone, and butter. The products are widely used in food processing industries such as meat products, seasonings, and snack foods, and can also be used in the catering industry. Adding an appropriate amount to dishes, soups, and pasta can achieve the effect of increasing flavor and aroma. Beef paste essence contains a variety of amino acids, which can not only increase people's appetite, but also provide certain nutrition. It is widely used in food processing and catering industries. [0003] The existing beef paste flavor products are generally produced by enzymatic hydrolysis of beef and bovine bone marrow, emulsification after Maillard reaction, because paste product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 林坚薛瑜辉
Owner GUANGZHOU TIANHUI FOOD
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