Pickled vegetable and beef flavored paste flavoring and preparation method thereof

Abstract

The invention discloses a pickled vegetable and beef flavored paste flavoring comprising the following components, by weight: 8-12 parts of fried butter, 15-25 parts of enzymatic-hydrolysis beef paste, 6-10 parts of Haitian light soy sauce, 15-25 parts of crushed Sichuan pickled vegetable, 8-12 parts of crushed Sichuan pickled pepper, 0.3-0.8 parts of alanine, 0.3-0.8 parts of glycine, 0.3-0.8 parts of taurine, 1-5 parts of glucose, 3-7 parts of salt, 8-12 parts of sodium glutamate, 0.3-0.7 parts of a mixture of disodium 5'-inosinate and disodium 5'-guanylate, 3-7 parts of white granulated sugar, 2-6 parts of yeast powder, 0.4-0.8 parts of prickly ash seed powder, 0.1-0.5 parts of white pepper powder, 0.4-0.8 parts of ginger powder, 0.1-0.7 parts of xanthan gum, 3-7 parts of water, 0.3-0.8 parts of citric acid, 0.3-0.8 parts of lactic acid and 0.3-0.8 parts of acetic acid.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to an old altar sauerkraut beef-flavor paste flavor essence and a preparation method thereof. Background technique [0002] Traditional Laotan sauerkraut flavor or beef flavor is unnatural in aroma, not full in mouthfeel, and not realistic enough in flavor. Using it in snack foods will affect the flavor of finished food products, causing the finished food products to have problems such as inconspicuous natural characteristic aroma, or even uncoordinated aroma. Moreover, the traditional Laotan sauerkraut flavor or beef flavor is formulated with chemical substances, which easily leads to bad flavor and is not welcomed by consumers. Contents of the invention [0003] The invention aims to overcome the deficiencies of the prior art, and provides an old-tan sauerkraut beef-flavor paste essence and a preparation method thereof. [0004] In order to achieve the above...

AI Technical Summary

Problems solved by technology

[0002] Traditional Laotan sauerkraut flavor or beef flavor is unnatural, the taste is not full, and the flavor is not realistic enough

Using it in snack foods will affect the flavor of finished food products, making the finished food products have problems such as inconspicuous natural characteristic aroma, or even uncoordinated aroma.

Moreover, the traditional sauerkraut flavor or beef flavor of Laotan is made of chemical substances, which is easy to cause bad flavor and is not popular with consumers.