Laotan pickled Chinese cabbage and beef flavored paste essence and preparation method thereof

A technology of beef flavor and paste essence, which is applied in the field of food processing, can solve the problems of unfulfilling taste, unnatural aroma, and unrealistic flavor, etc., and achieve the effect of rich nutritional value, strong taste, and natural aroma

Inactive Publication Date: 2018-11-16
湖南汇湘轩生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef flavor essence is one of the flavors that have developed rapidly in recent years. It is widely used in the flavoring and flavoring of convenience food, puffed food and meat products. It has obvious defects such as unnatural aroma, unfull taste, and unrealistic flavor.
With the development of society, people are increasingly pursuing natural and pure taste, and the existing beef flavor essence can no longer meet people's needs
[0003] In order to meet people's needs, a large amount of beef flavor essences with

Method used

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  • Laotan pickled Chinese cabbage and beef flavored paste essence and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0042] A sauerkraut beef-flavor paste essence, comprising: 1200g beef flavor base material, 180g sauerkraut flavor base material, 20g edible salt, 15g rock sugar, 10g pepper powder, 8g white pepper powder, 6g ginger, 5g green onion, 6g garlic, 1g star anise , 2g cloves, 2g white cardamom, 1g cinnamon, 1g papaya and 2g xanthan gum.

[0043] A preparation method of sauerkraut beef flavor paste essence, specifically comprising the following steps:

[0044] (1) Preparation of beef flavor base material:

[0045] ① Weigh fresh beef and fresh beef bone according to the mass ratio of 1:1, and set aside;

[0046] ② Take fresh beef and wash it thoroughly, crush it, then add 9 times the quality of water and boil it for 6 hours to obtain beef juice;

[0047] ③ Take the fresh beef bone and wash it thoroughly, then cook and degrease it first, then dry it until the water content is less than 5%, and then crush it to a particle size of 0.2 mm; then combine it with the above beef juice, add ...

Embodiment 2

[0058] A sauerkraut beef-flavor paste essence, comprising: 1800g beef flavor base material, 250g sauerkraut flavor base material, 30g edible salt, 20g rock sugar, 18g pepper powder, 10g white pepper powder, 9g ginger, 8g green onion, 8g garlic, 3g star anise , 3g cloves, 0.4g white cardamom, 2g cinnamon, 3g papaya and 5g xanthan gum.

[0059] A preparation method of sauerkraut beef flavor paste essence, specifically comprising the following steps:

[0060] (1) Preparation of beef flavor base material:

[0061] ① According to the mass ratio of 1.2:1, take fresh beef and fresh beef bone respectively, and set aside;

[0062] ② Take fresh beef and wash it thoroughly, crush it, then add 11 times the quality of water and boil it for 7 hours to obtain beef juice;

[0063] ③ Take the fresh beef bone and wash it thoroughly, then cook and degrease it, then dry it until the water content is less than 5%, then crush it to a particle size of 0.5mm; then combine it with the above beef jui...

Embodiment 3

[0074] A sauerkraut beef-flavor paste essence, comprising: 1500g beef flavor base material, 200g sauerkraut flavor base material, 25g edible salt, 18g rock sugar, 15g pepper powder, 9g white pepper powder, 7g ginger, 7g green onion, 7g garlic, 2g star anise , 2.5g cloves, 3g white cardamom, 1.5g cinnamon, 2g papaya and 2.5g xanthan gum.

[0075] A preparation method of sauerkraut beef flavor paste essence, specifically comprising the following steps:

[0076] (1) Preparation of beef flavor base material:

[0077] ① According to the mass ratio of 1.1:1, weigh fresh beef and fresh beef bone respectively, and set aside;

[0078] ② Take fresh beef and wash it thoroughly, crush it, then add 10 times the mass of water and boil it for 6.5 hours to obtain beef juice;

[0079] ③ Take the fresh beef bone and wash it thoroughly, then cook and degrease it first, then dry it until the moisture content is less than 5%, and then crush it to a particle size of 0.35 mm; then combine it with ...

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PUM

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Abstract

The invention discloses and provides pickled Chinese cabbage and beef flavored paste essence. The pickled Chinese cabbage and beef flavored paste essence comprises a beef flavored base material, a pickled Chinese cabbage flavored base material, a seasoning, a thickening agent and water, wherein the beef flavored base material is prepared from fresh beef and fresh ox bones through crushing, enzymolysis and a Maillard reaction; and the pickled Chinese cabbage flavored base material is prepared from pickled Chinese cabbages through vacuum drying and crushing. The pickled Chinese cabbage and beefflavored paste essence has natural, pure and unique taste, is high in nutrient value and low in the cost of raw materials, chemical additives are not used, and the prepared essence is safe and healthyin the eating course. The invention further provides a preparation method of the pickled Chinese cabbage and beef flavored paste essence. The preparation course is simple, and large-scale industrialproduction is easy to perform; and the prepared pickled Chinese cabbage and beef flavored paste essence is natural and unique in taste, safe and healthy, and can meet ever growing living requirementsof people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauerkraut and beef flavor paste essence and a preparation method thereof. Background technique [0002] Beef flavor essence is one of the flavors that have developed rapidly in recent years. It is widely used in the flavoring and flavoring of convenience food, puffed food and meat products. However, there are obvious defects such as unnatural aroma, unfull taste, and unrealistic flavor. With the development of society, people are more and more pursuing natural and pure taste, and the existing beef flavor essence can no longer meet people's needs. [0003] In order to meet people's needs, a large amount of beef flavor essences with natural food as raw materials emerge, but the existing beef flavor essences still have obvious defects: a part, adopting fresh beef, butter, etc. as raw materials to prepare beef flavor essences, the preparation process Complexity and high ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/21A23L27/26A23L13/00A23L13/20A23L13/40A23L19/20
CPCA23L13/06A23L13/20A23L13/48A23L19/20A23L27/10A23L27/215A23L27/26
Inventor 刘敏
Owner 湖南汇湘轩生物科技股份有限公司
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