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Beef bone essence

A technology of beef bone and essence, applied in ultrasonic treatment of food, food ingredients as antioxidants, heat treatment of food, etc., can solve the problems of no nutritional value, low nutritional value, etc. good effect

Inactive Publication Date: 2017-01-11
青岛花帝食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing flavors of salty food only play a role in enhancing flavor and have no nutritional value or very low nutritional value

Method used

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Embodiment Construction

[0032] The present invention will be described in further detail below in conjunction with specific embodiments.

[0033] Prepare materials according to the raw materials shown in Table 1.

[0034] The preparation raw material source of table 1 bovine essence

[0035]

[0036]

[0037] The cooking method of beef bone white soup is as follows: crush the beef bone with a bone crusher and grind it into a paste; add the paste beef bone into water, the bone:water weight ratio is 100:15; boil under 0.4Mpa pressure After 2.5 hours, the bone residue was removed by filtration to obtain bovine bone broth.

[0038] Follow the steps below to prepare beef bone essence:

[0039] (1) Put 20 parts of bovine bone broth, 4 parts of beef tallow, 0.04 parts of tea polyphenols, 3 parts of water, 0.016 parts of compound flavor protease and 0.38 parts of HG02 yeast extract into the reaction kettle, adjust the pH to 7, Heat at 50°C for 1 hour for enzymatic hydrolysis, then raise the temperat...

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PUM

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Abstract

The invention relates to beef bone essence. The beef bone essence comprises, by weight, 15-25 parts of beef clear soup, 3-5 parts of beef tallow, 0.01-0.05 part of tea polyphenols, 2-4 parts of water, 0.01-0.02 part of compound flavourzyme, 0.3-0.4 part of HG02 yeast extract, 0.3-0.8 part of I+G flavor nucleotide disodium, 2-3 parts of monosodium glutamate, 3-4 parts of edible salt, 0.05-0.08 part of savory food essence, 0.04-0.05 part of ethyl maltol, 0.5-0.8 part of D-xylose, 0.3-0.8 part of hydrolyzed proteins and 0.1-0.5 part of corn starch. The beef bone essence has the advantages that nutrition of beef bone can be sufficiently fused in the prepared beef bone essence, and accordingly the beef bone essence contains abundant nutrition; various components are perfectly matched with one another, and accordingly the beef bone essence has obvious delicate aroma and mellow sense, excellent taste and unique flavor and has excellent benefits after being on trial on instant noodle, ham sausages and canned beef products.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a bovine bone essence. Background technique [0002] As a by-product of beef processing, beef bone has high nutritional value. Ordinary people generally use it to make beef bone soup, eat it directly or add it to noodle soup and vegetables, which is delicious, healthy and nutritious. However, the boiling process of beef bone soup is very long, and it is difficult for general family cooking to achieve the best flavor and maximum nutritional value. Now there are bone broth concentrates on the market, but most of them are prepared with chemical seasoning and do not contain real beef bone ingredients. There is also a high-power concentrate of bone broth, but it is only directly concentrated from the boiled bone broth, which lacks in taste and flavor, and the nutrients are not easy for the human body to digest and absorb. [0003] Salty food flavors are a mixture of one or more of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L5/20
CPCA23V2002/00A23V2200/02A23V2250/214A23V2250/218A23V2250/638A23V2250/55A23V2250/5118A23V2300/48A23V2300/24
Inventor 张福财
Owner 青岛花帝食品配料有限公司
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