Fermented blank bean beef powder essence and preparation method thereof

A technology of tempeh essence and beef powder, which is applied in the field of food processing, can solve problems such as poor taste, achieve long aftertaste, pure flavor, and solve the effect of not having a natural and mellow taste

Active Publication Date: 2016-04-27
LUOHE LEJIA FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, soybean meal beef powder is produced by reacting beef enzymatic solution with fermented soybeans and other ingredients, and then drying at high temperature. However, fermented soybeans will produce bitterness, astringency, sourness and poor taste after drying at high temperature.

Method used

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  • Fermented blank bean beef powder essence and preparation method thereof
  • Fermented blank bean beef powder essence and preparation method thereof
  • Fermented blank bean beef powder essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fermented soya bean beef powder essence is prepared from the following raw materials in parts by weight: beef 5-20, water 5-20, protease 0.05-0.1, glucose 5-10, HVP10-20, yeast powder 15-25, butter 5 -10, threonine 0.8-2, lysine 0.5-1.8, cysteine ​​1-2, glycine 0.5-1.5, methionine 0.5-1, starch 10-20, maltodextrin 5-10, monosodium glutamate 5- 10. Salt 2-5, tempeh essence 2-5, 2,3,5,6-tetramethylpyrazine 0.05-0.2.

[0023] Glucose and amino acids in the formula are used as raw materials for the Maillard reaction, which makes the flavor of the fermented soybean beef flavor realistic. Threonine and lysine are not only used as raw materials for the Maillard reaction, but also can increase the roasted flavor of the product. The added fermented soybean flavor The product has a fermented soy flavor, and 2,3,5,6-tetramethylpyrazine is added to the product to have a pure fermented soybean flavor. It is used together with the fermented soy flavor to make the product have a pur...

Embodiment 2

[0031] A fermented soya bean beef powder essence is prepared from the following raw materials in parts by weight: beef 10, water 20, protease 0.05, glucose 8, HVP 12, yeast powder 21, butter 9, threonine 1.4, lysine 1.8, semi Cystine 1.2, glycine 0.8, methionine 1, starch 15, maltodextrin 6, monosodium glutamate 9, salt 2, tempeh essence 3, 2,3,5,6-tetramethylpyrazine 0.2.

[0032] The preparation method of the above-mentioned tempeh beef powder essence comprises the following steps:

[0033] (1) Grind the beef in a meat grinder with an orifice plate of 11mm, put it into the reaction kettle, add water and protease, and carry out enzymatic hydrolysis at 55°C for 2 hours;

[0034] (2) Add glucose, HVP, yeast powder, cysteine, tallow, lysine, threonine, glycine, methionine, heat up to 100°C for Maillard reaction, and react for 2 hours;

[0035] (3) When the temperature drops to 60°C, add starch, maltodextrin, monosodium glutamate, salt, tempeh essence, 2,3,5,6-tetramethylpyrazin...

Embodiment 3

[0039] A fermented soybean beef powder flavor prepared from the following raw materials in parts by weight: beef 6, water 5, protease 0.09, glucose 8, HVP11, yeast powder 19, butter 5, threonine 1.4, lysine 0.8, semi Cystine 1.6, glycine 1.3, methionine 0.6, starch 17, maltodextrin 7.5, monosodium glutamate 8, salt 2, tempeh essence 5, 2,3,5,6-tetramethylpyrazine 0.05.

[0040] The preparation method of the above-mentioned tempeh beef powder essence comprises the following steps:

[0041] (1) Grind the beef in a meat grinder with an orifice plate of 11mm, put it into the reaction kettle, add water and protease, and carry out enzymatic hydrolysis at 50°C for 2 hours;

[0042] (2) Add glucose, HVP, yeast powder, cysteine, tallow, lysine, threonine, glycine, methionine, heat up to 110°C for Maillard reaction, and react for 1.5 hours;

[0043] (3) When the temperature drops to 60°C, add starch, maltodextrin, monosodium glutamate, salt, tempeh essence, 2,3,5,6-tetramethylpyrazine,...

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PUM

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Abstract

The invention discloses fermented blank bean beef powder essence. The fermented blank bean beef powder essence is prepared from the following raw materials in parts by weight: 5 to 20 parts of beef, 5 to 20 parts of water, 0.05 to 0.1 parts of protease, 5 to 10 parts of glucose, 10 to 20 parts of HVP, 15 to 25 parts of yeast powder, 5 to 10 parts of beef tallow, 0.8 to 2 parts of threonine, 0.5 to 1.8 parts of lysine, 1 to 2 parts of cysteine, 0.5 to 1.5 parts of glycine, 0.5 to 1 part of methionine, 10 to 20 parts of starch, 5 to 10 parts of maltodextrin, 5 to 10 parts of monosodium glutamate, 2 to 5 parts of salt, 2 to 5 parts of fermented blank bean essence, and 0.05 to 0.2 parts of 2,3,5,6-tetramethylpyrazine. The fermented blank bean beef powder essence provided by the invention is sandy beige powdery essence; fermented blank bean beef is pure in flavor, tastes delicious, is long in aftertaste, pure in taste and long in fragrance, does not taste bitter, and is true and natural in fragrance; the bitterness generated by drying original fermented blank bean beef powder is eliminated, and the defect that the taste is not natural and mellow enough due to adoption of fermented blank bean essence is overcome.

Description

technical field [0001] The invention belongs to food processing technology, in particular to a fermented soya bean beef powder essence and a preparation method thereof. Background technique [0002] In the prior art, soybean meal beef powder is produced by reacting beef enzymatic solution with soybean meal and other ingredients and then drying at high temperature. However, after drying at high temperature, soybean meal will produce bitterness, astringency, sour taste and poor taste. Contents of the invention [0003] The object of the present invention is just to provide a kind of fermented soya bean beef powder essence and preparation method thereof for solving the deficiencies in the prior art. [0004] The purpose of the present invention is achieved with the following technical solutions: [0005] A fermented soya bean beef powder essence is prepared from the following raw materials in parts by weight: beef 5-20, water 5-20, protease 0.05-0.1, glucose 5-10, HVP10-20, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/26
Inventor 丁鹏飞孙爱芝陈能飞
Owner LUOHE LEJIA FOOD TECH CO LTD
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