Fermented soya bean fried beef-flavored paste flavor and preparation method thereof

Abstract

The present invention discloses a fermented soya bean fried beef-flavored paste flavor. The paste flavor comprises the following components in parts by weight: 8-12 parts of edible salt, 7-14 parts of white granulated sugar, 6-12 parts of monosodium glutamate, 0.3-0.8 part of disodium 5'-Inosinate and disodium 5'-guanylate mixture, 0.3-0.8 part of disodium succinate, 0.2-0.7 part of arginine, 0. 2-0.6 part of glycine, 1-4 parts of glucose, 2-8 parts of yeast extract, 3-9 parts of Haitian light soy sauce, 0.2-0.8 part of garlic powder, 0.3-0.9 part of onion powder, 0.2-0.8 part of ginger powder, 0.1-0.6 part of white pepper powder, 8-12 parts of fermented soya bean powder, 16-25 parts of zymolytic beef extract, 16-24 parts of water, 1-5 parts of modified starch, 0.2-0.5 part of onion oil flavor and 0.5-2.5 parts of fermented soya bean flavors. The paste flavor can maximize the retention of the taste and aroma of fermented soya bean fried beef, and the application of the paste flavor to product processing can maintain a sense of natural kitchen flavor for products, keep aroma for a long time, and promote standardized and large-scale production, and long-term consumption is harmless to the body.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a soy-flavored beef-flavored pasty essence and a preparation method thereof. Background technique [0002] With the development of society, the rise of my country's science and technology, the steady growth of economy and culture, the improvement of people's living standard, quality of life and consumption level, on the basis of solving food and clothing, people's concept has changed from having something to eat to eating well. With the change of things, people began to pursue a higher quality of life, so food is required to have a unique and delicious taste on the basis of ensuring nutrition. [0003] Chixiang beef is very popular among consumers for its rich nutrition, unique flavor, and delicious taste. However, because it is prepared by traditional cooking methods, its products have a relatively natural kitchen flavor when they are mass-produced in food indu...

AI Technical Summary

Problems solved by technology

[0003] Chixiang beef is very popular among consumers for its rich nutrition, unique flavor, and delicious taste. However, because it is prepared by traditional cooking methods, its products have a relatively natural kitchen flavor when they are mass-produced in food industrial processing. Weak, unable to standardize mass production on a large scale

[0004] At the same time, traditional flavors are formulated from chemically synthesized monomers. The aroma is not pure and natural, and the heat stability is poor. When it is applied to the product, the fragrance will last for a short time, which will produce bad smell of chemical components, and long-term consumption of large amounts will be harmful to health. cause harm