Fresh-enhancing and fragrance-enhancing beef seasoner
A technology for seasoning and beef, applied in food science and other directions, can solve the problems of not easy to eat for a long time, single taste, astringency, etc., and achieve the effect of improving appetite, full meat, and lasting aroma
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[0025] Example 1
[0026] A beef seasoning for enhancing freshness and fragrantness. The ingredients of the seasoning are as follows, all of which are parts by weight:
[0027] 0.0161 parts of acetic acid; 3-hydroxy-2-butanone: 0.0257 parts; butyric acid: 0.1434 parts; 0.0202 parts of 3-mercapto-2-butanone; 0.3200 parts of 3-mercapto-2-butanol; 2-methyl-3 -Mercaptofuran: 0.0062 parts; 3-methylthiopropionaldehyde: 0.1760 parts; 3-methylthiopropanol: 0.1219 parts; 2-acetylthiazole: 0.0165 parts; 2-acetylpyrazine: 0.2859 parts; methyl Cyclopentenolone: 0.8157 parts; 2-acetylpyrrole: 0.1814 parts; Furanone: 0.7802 parts; Methyl maltol: 0.1502 parts; Ginger essential oil: 0.1266 parts; Methyl(2-methyl-3-furanyl) ) Disulfide: 0.0264 parts; ethyl maltol: 1.2765 parts; anisaldehyde: 0.0544 parts; cinnamon oil: 0.0253 parts; thiothiazole: 0.1857 parts; 4-ethylguaiacol: 0.0619 parts; anise oil: 0.1513 parts; thiothiazole acetate: 0.0152 parts; difurfuryl sulfide: 0.0109 parts; bis(2-meth...
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