Pickled vegetable and beef flavored paste flavoring and preparation method thereof

A beef flavor and paste flavor technology, applied in the field of food additives, can solve the problems of incomplete taste, unnatural aroma, uncoordinated aroma, etc., and achieve the effects of obvious aroma, harmonious aroma and mellow taste.

Inactive Publication Date: 2015-12-23
湖南汇湘轩生物科技股份有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 probl

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 100kg of old altar sauerkraut beef flavor paste essence includes the following components by weight:

[0022] 10kg of fried butter, 16 parts of enzymatic beef paste, 6kg of Haitian light soy sauce, 21.5kg of crushed Sichuan Laotan sauerkraut, 12kg of Sichuan pickled pepper, 0.6kg of alanine, 0.8kg of glycine, 0.4kg of taurine, and 3kg of glucose , salt 2kg, sodium glutamate 8kg, mixture of disodium 5'-inosinate and disodium 5'-guanylate 0.6kg, white sugar 6kg, yeast powder 4.6kg, pepper powder 60 mesh 0.5kg, white pepper Powder 60 orders 0.5kg, ginger powder 60 orders 0.5kg, xanthan gum 0.3kg, water 5kg, citric acid 0.6kg, lactic acid 0.3kg, acetic acid 0.8kg; The fried butter is made of butter, purple onion, fresh ginger and Fresh garlic is composed of (100-150): (10-20): (10-20): (20-30) by weight; the 5'-inosinate disodium and 5'-guanylate disodium The weight ratio of disodium 5'-inosinate and disodium 5'-guanylate in the mixture is 1:1;

[0023] The method for pro...

Embodiment 2

[0030] 100kg of old altar sauerkraut beef flavor paste essence includes the following components by weight:

[0031] 8kg fried butter, 20kg enzymatically hydrolyzed beef paste, 8kg Haitian light soy sauce, 20kg Sichuan Laotan sauerkraut minced, 10kg Sichuan pickled chili minced, 0.5kg alanine, 0.5kg glycine, 0.5kg taurine, 2kg glucose, salt 5kg, sodium glutamate 10kg, mixture of disodium 5'-inosinate and disodium 5'-guanylate 0.5kg, white sugar 5kg, yeast powder 4kg, pepper powder 60 mesh 0.6kg, white pepper powder 60 mesh 0.3kg, ginger powder 60 mesh 0.5kg, xanthan gum 0.1kg, water 3kg, citric acid 0.5kg, lactic acid 0.5kg, acetic acid 0.5kg; Weight ratio (100-150): (10-20): (10-20): (20-30) composition; the mixture of disodium 5'-inosinate and disodium 5'-guanylate The weight ratio of sodium ylate and sodium guanylate is 1:1;

[0032] The method for producing 100kg Laotan sauerkraut beef flavor paste essence comprises the following steps:

[0033] 8kg fried butter, 20kg e...

Embodiment 3

[0037] Embodiment 3 is aimed at the evaluation of Laotan sauerkraut beef flavor paste essence described in embodiment 1 or 2

[0038] 1. Evaluation of aroma and taste:

[0039] 15 technicians of the biotechnology research institute of the company, and 30 people from the marketing department are applied to the aroma and mouthfeel contrast evaluation of Laotan sauerkraut beef flavor cream flavor and other common Laotan sauerkraut beef flavors in instant noodle sauce packets.

[0040] (1) Evaluation of the prepared Laotan sauerkraut beef noodles sauce package: the sauce package made of ordinary Laotan sauerkraut beef essence, the characteristic aroma of Laotan sauerkraut beef is not obvious, the overall aroma is uncoordinated, unnatural, and the taste It is thin and has no aftertaste; the sauce bag made of the Laotan sauerkraut beef flavor paste essence of the present invention has obvious characteristic aroma of Laotan sauerkraut beef, and the aroma is natural and lifelike, an...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/226A23L1/227
CPCA23V2002/00A23V2250/0644A23V2250/0604A23V2250/61A23V2250/5086A23V2250/032A23V2250/042A23V2250/76A23V2250/022
Inventor 刘敏
Owner 湖南汇湘轩生物科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap