Vegetarian beef flavor seasoning and preparation method thereof

Abstract

The vegetarian beef flavor flavoring material is mainly prepared from the following raw materials in parts by mass: 10-20 parts of distilled water, 30-50 parts of corn starch, 10-20 parts of monosodium glutamate, 0.5-5 parts of D xylose, 5-10 parts of soybean peptide paste, 1-5 parts of soybean peptide powder, 1-6 parts of glucose, 10-30 parts of edible salt, 0.5-3 parts of vitamin B1, 1-5 parts of L-cysteine hydrochloride, 0.1-1 part of taurine, 0.5-5.5 parts of disodium inosinate, 0.5-5.5 parts of disodium guanylate, 1-5 parts of sodium carbonate and 0.3-1 part of silicon dioxide. According to the vegetarian beef flavor flavoring material, the main raw materials for forming fragrance are prepared from natural meat-source-free raw materials through a Maillard thermal reaction, no meat source or animal fat is added, and the vegetarian beef flavor flavoring material is safe, healthy and natural, vivid and rich in fragrance; the invention further discloses a preparation method of the vegetarian beef flavor seasoning, and the method adopts a low-temperature vacuum drying production technology and is safe and harmless.

Description

Technical Field

[0001] The invention belongs to the technical field of flavor essences, and particularly relates to a vegetarian beef flavor seasoning and a preparation method thereof. Background Art

[0002] Meat and meat products are an indispensable component of food consumption and an important source of protein, VC and minerals, but they also contain fat, saturated fatty acids, cholesterol, salt and synthetic additives. In recent years, with the evolution of lifestyles and socioeconomic conditions, food consumption patterns and rhythms have also undergone extensive changes, and more and more consumers are paying attention to the nutrition and health of food. The consumption of processed meat (non-red meat) is also associated with a higher incidence of coronary heart disease and diabetes. From a nutritional point of view, replacing animal protein or animal fat with plant protein is an important trend in the future development of meat products. Research on vegetarian meat flavor in my country began in the 1980s. Researchers used hydrolyzed vegetable eggs (HVP), yeast extract (YeastExtrace) and reducing sugar as raw materials to carry out Maillard reaction and then adjust the flavor to prepare meat flavor. It has low production cost and strong aroma, which met the needs of instant noodles and other food industries at that time. However, there are also problems such as poor meat flavor fidelity and weak characteristic aroma of animal meat. Since the 1990s, people have begun to use animal meat and bones for enzymatic hydrolysis and Maillard thermal reaction to prepare meat flavor, and obtain "meat source" meat flavor, which has a strong meat aroma but little difference in meat flavor characteristics. Subsequently, people added various animal fats and oils as precursors to the thermal reaction system, and prepared a variety of meat flavors with more realistic meat flavor by regulating lipid oxidation and Maillard reaction. The researchers even established an amino acid and reducing sugar reaction model to produce flavors, and conducted in-depth research and exploration into the formation mechanism of meat flavor substances. Natural raw materials such as hydrolyzed animal and plant proteins and yeast extracts are important sources of amino acids for preparing meat flavors. In recent years, the number of research and patents related to the use of hydrolyzed plant proteins to prepare meat flavors has increased rapidly, and the market for preparing plant meat products by adding vegetarian meat flavors has gradually expanded. However, at this stage, pure plant-based meat flavor products still have the problem of difficulty in completely simulating the flavor of real meat. For example, the lack of aroma realism and poor stability seriously limit their promotion and application in plant meat products. Therefore, the flavor enhancement of pure vegetarian meat flavors derived from plant protein can provide an important driving force for improving the flavor quality of plant meat products and expanding related application markets. Summary of the invention

[0003] The invention aims to provide a vegetarian beef flavoring material.

[0004] The present invention also aims to provide a method for preparing the vegetarian beef flavor seasoning.

[0005] The first object of the present invention can be achieved by the following technical scheme: a vegetarian beef flavor seasoning, mainly made of the following raw materials in proportion by weight: 10-20 parts of distilled water, 30-50 parts of corn starch, 10-20 parts of monosodium glutamate, 0.5-5 parts of D-xylose, 5-10 parts of soybean peptide paste, 1-5 parts of soybean peptide powder, 1-6 parts of glucose, 10-30 parts of edible salt, and vitamin B12. 1 0.5~3, L-cysteine ​​hydrochloride 1~5, taurine 0.1~1, disodium inosinate 0.5~5.5, disodium guanylate 0.5~5.5, sodium carbonate 1~5, silicon dioxide 0.3~1.

[0006] Preferably, the soybean peptide paste and soybean peptide powder in the present invention are Huixiangyuan HT soybean flavor peptide product series, which use non-genetically modified high-quality soybean protein, soybean meal, etc. as main raw materials, and are prepared by bio-enzymatic hydrolysis technology, efficient enrichment and conditioning technology. They have natural small peptide functions and flavors, and are a new generation of safe, natural and nutritious food flavor enhancement raw materials.

[0007] Furthermore, the preparation method of the soybean peptide paste and soybean peptide powder in the present invention comprises: selecting non-genetically modified high-quality soybean protein or soybean meal, adding water and conventional protease for enzymolysis, separating the enzymolysis liquid after enzymolysis, concentrating to obtain the soybean peptide paste, and further blending and sterilizing the soybean peptide paste to obtain the soybean peptide powder.

[0008] The second object of the present invention can be achieved by the following technical solution: The preparation method of the vegetarian beef flavor seasoning comprises the following steps:

[0009] (1) Dissolving: According to the above-mentioned dosage relationship, the raw materials except corn starch, sodium carbonate and silicon dioxide are added into distilled water to partially or completely dissolve;

[0010] (2) reaction: stirring the partially or completely dissolved raw materials in step (1) at 100-120° C. for 1-2 hours to obtain a beef flavor reaction product;

[0011] (3) pH adjustment: sodium carbonate is added according to the dosage relationship to adjust the pH value of the beef flavor reaction product to 5.5 to 6.5;

[0012] (4) First emulsification: adding corn starch according to the amount of the beef flavor obtained in step (3), and emulsifying for the first time at 55-65° C. and 0.02-0.04 MPa pressure for 15-20 min to obtain an emulsion a;

[0013] (5) Second emulsification: The emulsion a is heated to 75-80° C. again, and emulsified for a second time at a pressure of 0.01-0.03 MPa for 15-20 min to obtain an emulsion b;

[0014] (6) Homogenizing: homogenizing the emulsion b at a pressure of 6 to 8 MPa to obtain a vegetarian beef essence paste;

[0015] (7) Drying: Drying the vegetarian beef essence to obtain a block of vegetarian beef flavored seasoning;

[0016] (8) Grinding: Grinding the block of vegetarian beef flavor, adding silicon dioxide according to the dosage, and then grinding again to obtain a finished vegetarian beef flavor.

[0017] In the preparation method of the above-mentioned vegetarian beef flavor seasoning:

[0018] Preferably, in step (3), 98% by mass of sodium carbonate is used to adjust the pH value of the beef flavor reactant to 5.5-6.5.

[0019] Preferably, in step (6), the homogenization treatment is carried out at 50-60° C. and a pressure of 6-8 MPa, and a homogenizer is used for the homogenization treatment. The gap of the homogenizer is 0.1-0.7 mm and the rotation speed is 1500-1800 rpm.

[0020] Preferably, in step (7), a vacuum dryer is used for drying, the temperature of the vacuum dryer is set to 75-90° C., the vacuum pressure is set to 0.1-0.2 MPa, and the drying time is 5-8 h.

[0021] Preferably, in step (8), the block of vegetarian beef flavoring is placed in a hammer mill and crushed to 20-40 meshes.

[0022] Preferably, the finished vegetarian beef flavor seasoning in step (8) has a beef aroma and taste and is a light brown uniform powder.

[0023] Furthermore, the technical indicators of the finished vegetarian beef flavoring material in step (8) meet the requirements of GB30616 <Food Flavors>.

[0024] Preferably, the finished vegetarian beef flavor seasoning in step (8) includes roast beef seasoning, stewed beef seasoning, smoked beef seasoning, boiled beef seasoning and steamed beef seasoning.

[0025] The present invention prepares vegetarian beef flavor seasonings with different flavors through reaction time and reaction temperature. Taking reaction time as an example, smoked beef seasoning is greater than roast beef seasoning, greater than stewed beef seasoning, greater than steamed beef seasoning, and greater than boiled beef seasoning; taking reaction temperature as an example, smoked beef seasoning is greater than roast beef seasoning, greater than steamed beef seasoning, greater than stewed beef seasoning, and equal to boiled beef seasoning.

[0026] The present invention has the following advantages:

[0027] (1) The main raw material for the vegetarian beef flavoring of the present invention is prepared from natural meat-free raw materials through Maillard thermal reaction, without the addition of meat source and animal fat, and is safe and healthy, with a natural, realistic and rich aroma, which can overcome the problems of poor fidelity of meat flavoring prepared from hydrolyzed vegetable protein (HVP) and weak characteristic aroma of animal meat;

[0028] (2) The present invention also discloses a method for preparing the vegetarian beef flavor seasoning, which adopts low-temperature vacuum drying production technology and is safe and harmless. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 is the sensory test result of the roast beef flavoring prepared in Example 1 and the meat source roast beef flavoring;

[0030] Figure 2 The sensory test results of the beef stew flavoring and the meat source roast beef flavoring prepared in Example 2;

[0031] Figure 3 These are the sensory test results of the smoked beef flavoring prepared in Example 3 and the meat-source roast beef flavoring. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Example 1

[0034] Roast beef seasoning

[0035] The roast beef seasoning provided in this embodiment is mainly made of the following raw materials in proportion by weight: distilled water 12, corn starch 33, monosodium glutamate 13, D-xylose 2, soybean peptide paste 6, soybean peptide powder 2, glucose 3, edible salt 12, vitamin B 1 2. L-cysteine ​​hydrochloride 2. Taurine 0.2. Disodium inosinate 3. Disodium guanylate 2. Sodium carbonate 3. Silicon dioxide 0.7.

[0036] The soybean peptide paste and soybean peptide powder in this embodiment are from the Huixiangyuan HT soybean flavor peptide product series. The preparation method of the soybean peptide paste and soybean peptide powder includes: selecting non-genetically modified high-quality soybean protein or soybean meal, adding water and conventional protease for enzymatic hydrolysis, separating the enzymatic hydrolyzate after enzymatic hydrolysis, and concentrating to obtain the soybean peptide paste. The soybean peptide paste is further formulated and sterilized to obtain the soybean peptide powder, the same below.

[0037] The preparation method of roast beef seasoning is as follows:

[0038] (1) Dissolving: Mix the raw materials according to the above dosage relationship and add water to partially or completely dissolve them;

[0039] (2) Reaction: stirring the partially or completely dissolved raw materials at 115° C. for 1.8 hours to obtain a beef flavor reaction product;

[0040] (3) adjusting pH: adding 98% by weight of sodium carbonate to adjust the pH value of the beef flavor reaction product to 5.5;

[0041] (4) First emulsification: Add corn starch to the beef flavor liquid and perform the first emulsification at a temperature of 58° C. and a pressure of 0.03 MPa for 17 min to obtain an emulsion a;

[0042] (5) Second emulsification: The emulsion a is heated to 75°C again and emulsified for a second time at a pressure of 0.02 MPa for 17 min to obtain emulsion b;

[0043] (6) Homogenization: The emulsion b was homogenized at 60° C. and 6 MPa to obtain a vegetarian beef essence paste, wherein a homogenizer was used for the homogenization, the gap of the homogenizer was 0.3 mm, and the rotation speed was 1550 rpm;

[0044] (7) Drying: The vegetarian beef essence paste is placed in a vacuum dryer and dried at a temperature of 78° C. and a vacuum degree of 0.18 MPa for 6 hours to obtain a block of vegetarian beef flavoring;

[0045] (8) Grinding: Put the block of vegetarian beef flavor into a hammer mill and grind it to 24 mesh, and add silicon dioxide to grind it to obtain a finished vegetarian beef flavor.

[0046] Pure beef powder is used to replace soybean peptide paste, soybean peptide powder, vitamin B1, L-cysteine ​​hydrochloride and taurine of equal quality, and other ingredients and conditions remain unchanged to prepare meat-based roast beef flavoring.

[0047] With reference to the national standard GB / T 22210-2008 and the literature "Study on Sensory Evaluation of Chicken Flavor", Hu Kai, Zhang Xiaohui, Song Leisheng, et al., Food Research and Development, 2015, 36(1):26-27, the vegetarian roast beef flavoring prepared in this embodiment and the meat-based roast beef flavoring were used for sensory evaluation. The sensory evaluation results are as follows: Figure 1 As shown, from Figure 1 It can be seen that the overall flavor evaluation of the vegetarian roast beef flavoring prepared in this embodiment has a high overlap with that of the meat-based roast beef flavoring, especially the aftertaste and state taste fitting is very high.

[0048] In addition, since amino acid monomers such as soybean paste peptides and soybean peptide powder are added, and no substances similar to soybean protein or other plant proteins are added, the prepared vegetarian grilled beef seasoning product is more stable than complete plant protein.

[0049] Example 2

[0050] Beef stew seasoning

[0051] The stewed beef seasoning provided in this embodiment is mainly made of the following raw materials in proportion by weight: distilled water 14, corn starch 38, monosodium glutamate 17, D-xylose 3, soybean peptide paste 8, soybean peptide powder 2, glucose 5, edible salt 13, vitamin B 1 1. L-cysteine ​​hydrochloride 4, taurine 0.7, disodium inosinate 3.5, disodium guanylate 2.5, sodium carbonate 3, silicon dioxide 0.7.

[0052] The preparation method of the beef stew seasoning is as follows:

[0053] (1) Dissolving: Mix the raw materials according to the above dosage relationship and add water to partially or completely dissolve them;

[0054] (2) Reaction: stirring the partially or completely dissolved raw materials at 100° C. for 1.5 hours to obtain a beef flavor reaction product;

[0055] (3) adjusting pH: adding 98% by weight of sodium carbonate to adjust the pH value of the beef flavor reaction product to 5.5;

[0056] (4) First emulsification: adding corn starch to the beef flavor in step (3), and performing first emulsification at a temperature of 58° C. and a pressure of 0.03 MPa for 15 min to obtain an emulsion a;

[0057] (5) Second emulsification: The emulsion a is heated to 79°C again and emulsified for a second time at a pressure of 0.02 MPa for 18 min to obtain emulsion b;

[0058] (6) Homogenization: homogenizing the emulsion b at 55° C. and 6 MPa pressure to obtain a vegetarian beef essence paste, wherein a homogenizer is used for the homogenization, the gap of the homogenizer is 0.4 mm, and the rotation speed is 1650 rpm;

[0059] (7) Drying: Put the vegetarian beef essence paste into a vacuum dryer and dry it at a temperature of 80° C. and a vacuum degree of 0.1 MPa for 5 hours to obtain a block of vegetarian beef flavoring;

[0060] (8) Grinding: The block of vegetarian beef flavor is put into a hammer mill and ground to 21 mesh, and silicon dioxide is added to grind it to obtain a finished vegetarian beef flavor.

[0061] Pure beef powder is used to replace soybean peptide paste, soybean peptide powder, vitamin B1, L-cysteine ​​hydrochloride and taurine of equal quality, and other ingredients and conditions remain unchanged to prepare meat-based beef stew flavoring.

[0062] With reference to the national standard GB / T 22210-2008 and the literature "Study on Sensory Evaluation of Chicken Flavor", Hu Kai, Zhang Xiaohui, Song Leisheng, et al., Food Research and Development, 2015, 36(1):26-27, the vegetarian beef stew flavoring prepared in this embodiment and the meat source beef stew flavoring were used for sensory evaluation. The sensory evaluation results are as follows: Figure 2 As shown, from Figure 2 It can be seen that the overall flavor evaluation overlap between the vegetarian beef stew flavoring prepared in this embodiment and the meat-based beef stew flavoring is very high, and the similarity is very high.

[0063] In addition, since amino acid monomers such as soybean paste peptides and soybean peptide powder are added, and no substances similar to soybean protein or other plant proteins are added, the stability of the prepared vegetarian beef stew seasoning product is better than that of complete plant protein.

[0064] Example 3

[0065] Pastrami Seasoning

[0066] The smoked beef flavoring provided in this embodiment is mainly made of the following raw materials in proportion by weight: distilled water 16, corn starch 41, monosodium glutamate 14, D-xylose 3.5, soybean peptide paste 8, soybean peptide powder 4, glucose 4, edible salt 20, vitamin B 1 3. L-cysteine ​​hydrochloride 2, taurine 0.5, disodium inosinate 4, disodium guanylate 3.5, sodium carbonate 2, silicon dioxide 0.7.

[0067] The preparation method of the smoked beef flavoring is as follows:

[0068] (1) Dissolving: Mix the raw materials according to the above-mentioned dosage relationship, and add water to partially or completely dissolve them;

[0069] (2) Reaction: The dissolved raw materials are stirred and reacted at 120° C. for 2 hours to obtain a beef flavor reaction liquid;

[0070] (3) pH adjustment: adding 98% by weight of sodium carbonate to adjust the pH value of the beef flavor reaction liquid to 6.0;

[0071] (4) First emulsification: adding corn starch according to the amount relationship to the beef flavor liquid obtained in step (3), and emulsifying for the first time at 60° C. and 0.03 MPa pressure for 16 minutes to obtain emulsion a;

[0072] (5) Second emulsification: The emulsion a is heated to 76° C. again and emulsified for a second time at a pressure of 0.02 MPa for 16 min to obtain emulsion b;

[0073] (6) Homogenization: The material of emulsion b is homogenized at 50° C. and 8 MPa pressure to obtain vegetarian beef essence paste, wherein a homogenizer is used for the homogenization, the gap of the homogenizer is 0.5 mm, and the rotation speed is 1700 rpm;

[0074] (7) Drying: The vegetarian beef essence paste is placed in a vacuum dryer and dried at a temperature of 80° C. and a vacuum degree of 0.1 MPa for 7 hours to obtain a block of vegetarian beef flavoring;

[0075] (8) Grinding: Put the block of vegetarian beef flavor into a hammer mill and grind it to 31 mesh, and add silicon dioxide to grind it to obtain a finished vegetarian beef flavor.

[0076] Pure beef powder is used to replace soybean peptide paste, soybean peptide powder, vitamin B1, L-cysteine ​​hydrochloride and taurine of equal quality, and other ingredients and conditions remain unchanged to prepare meat-based smoked beef flavoring.

[0077] With reference to the national standard GB / T 22210-2008 and the literature "Study on Sensory Evaluation of Chicken Flavor", Hu Kai, Zhang Xiaohui, Song Leisheng, et al., Food Research and Development, 2015, 36(1):26-27, the vegetarian smoked beef flavoring prepared in this embodiment and the meat source smoked beef flavoring were used for sensory evaluation. The sensory evaluation results are as follows: Figure 3 As shown, from Figure 3 It can be seen that the overall flavor evaluations of the vegetarian smoked beef flavoring prepared in this example and the meat-based smoked beef flavoring have a high overlap and a very high similarity.

[0078] In addition, since amino acid monomers such as soybean paste peptides and soybean peptide powder are added, and no substances similar to soybean protein or other plant proteins are added, the prepared vegetarian smoked beef seasoning product is more stable than complete plant protein.

[0079] Example 4

[0080] Steamed beef seasoning

[0081] The steamed beef seasoning provided in this embodiment is mainly made of the following raw materials in proportion by weight: 15% distilled water, 35% corn starch, 13.2% monosodium glutamate, 0.8% D-xylose, 10% soybean peptide paste, 1% soybean peptide powder, 2.5% glucose, 12% edible salt, and 10% vitamin B12. 1 0.8, L-cysteine ​​hydrochloride 1.5, taurine 0.5, disodium inosinate 2, disodium guanylate 3.2, sodium carbonate 2, silicon dioxide 0.5.

[0082] The preparation method of the steamed beef flavoring material is as follows:

[0083] (1) Dissolving: Mix the raw materials according to the above-mentioned dosage relationship, and add water to partially or completely dissolve them;

[0084] (2) Reaction: stirring the partially or completely dissolved raw materials at 102° C. for 80 min to obtain a beef flavor reaction product;

[0085] (3) adjusting pH: adding 98% by weight of sodium carbonate to adjust the pH value of the beef flavor reaction product to 6.0;

[0086] (4) First emulsification: adding corn starch according to the amount of the beef flavor obtained in step (3), and emulsifying for the first time at 55° C. and 0.025 MPa pressure for 20 min to obtain an emulsion a;

[0087] (5) Second emulsification: The emulsion a is heated to 75° C. again and emulsified for a second time at a pressure of 0.01 MPa for 20 min to obtain an emulsion b;

[0088] (6) Homogenization: The emulsion b was homogenized at 55° C. and 8 MPa to obtain a vegetarian beef essence paste, wherein a homogenizer was used for the homogenization, the gap of the homogenizer was 0.6 mm, and the rotation speed was 1750 rpm;

[0089] (7) Drying: The vegetarian beef essence paste is placed in a vacuum dryer and dried at a temperature of 75° C. and a vacuum degree of 0.18 MPa for 7 hours to obtain a block of vegetarian beef flavoring;

[0090] (8) Grinding: Put the block of vegetarian beef flavor into a hammer mill and grind it into 40 mesh, and add silicon dioxide to grind it to obtain a finished vegetarian beef flavor.

[0091] Example 5

[0092] Beef stew seasoning

[0093] The boiled beef seasoning provided in this embodiment is mainly made of the following raw materials in proportion by weight: distilled water 18, corn starch 40, monosodium glutamate 14, D-xylose 2, soybean peptide paste 8, soybean peptide powder 4, glucose 4, edible salt 15, vitamin B 1 2. L-cysteine ​​hydrochloride 3. Taurine 0.8. Disodium inosinate 3.5. Disodium guanylate 3.5. Sodium carbonate 4. Silicon dioxide 0.7.

[0094] The preparation method of the boiled beef flavoring material is as follows:

[0095] (1) Dissolving: Mix the raw materials according to the above-mentioned dosage relationship, and add water to partially or completely dissolve them;

[0096] (2) Reaction: stirring the partially or completely dissolved raw materials at 100° C. for 70 min to obtain a beef flavor reaction product;

[0097] (3) adjusting pH: adding 98% by weight of sodium carbonate to adjust the pH value of the beef flavor reaction product to 5.8;

[0098] (4) First emulsification: adding corn starch according to the amount relationship to the beef flavor liquid obtained in step (3), and emulsifying for the first time at 55° C. and 0.03 MPa pressure for 19 minutes to obtain an emulsion a;

[0099] (5) Second emulsification: The emulsion a is heated to 80° C. again and emulsified for a second time at a pressure of 0.02 MPa for 19 min to obtain an emulsion b;

[0100] (6) Homogenization: The emulsion b was homogenized at 57° C. and 7 MPa to obtain a vegetarian beef essence paste, wherein a homogenizer was used for the homogenization, the gap of the homogenizer was 0.7 mm, and the rotation speed was 1800 rpm;

[0101] (7) Drying: The vegetarian beef essence paste is placed in a vacuum dryer and dried at a temperature of 75° C. and a vacuum degree of 0.18 MPa for 8 hours to obtain a block of vegetarian beef flavoring;

[0102] (8) Grinding: Put the block of vegetarian beef flavor into a hammer mill and grind it to 32 mesh, and add silicon dioxide to grind it to obtain a finished vegetarian beef flavor.

[0103] The specific embodiments described above further illustrate the purpose, technical solutions and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. It is particularly pointed out that for those skilled in the art, any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of protection of the present invention.

Claims

1. A vegetarian beef flavor seasoning, characterized in that: The invention is mainly made of the following raw materials in the following proportions by weight: 10-20 parts of distilled water, 30-50 parts of corn starch, 10-20 parts of monosodium glutamate, 0.5-5 parts of D-xylose, 5-10 parts of soybean peptide paste, 1-5 parts of soybean peptide powder, 1-6 parts of glucose, 10-30 parts of edible salt, 0.5-3 parts of vitamin B1, 1-5 parts of L-cysteine ​​hydrochloride, 0.1-1 parts of taurine, 0.5-5.5 parts of disodium inosinate, 0.5-5.5 parts of disodium guanylate, 1-5 parts of sodium carbonate and 0.3-1 parts of silicon dioxide.

2. The method for preparing the vegetarian beef flavor seasoning according to claim 1, characterized in that: The following steps are involved: (1) Dissolving: According to the above-mentioned dosage relationship, the raw materials except corn starch, sodium carbonate and silicon dioxide are added into distilled water to partially or completely dissolve; (2) reaction: stirring the partially or completely dissolved raw materials in step (1) at 100-120° C. for 1-2 hours to obtain a beef flavor reaction product; (3) pH adjustment: sodium carbonate is added according to the dosage relationship to adjust the pH value of the beef flavor reaction product to 5.5 to 6.5; (4) First emulsification: adding corn starch according to the amount of the beef flavor obtained in step (3), and emulsifying for the first time at 55-65° C. and 0.02-0.04 MPa pressure for 15-20 min to obtain an emulsion a; (5) Second emulsification: The emulsion a is heated again to a temperature of 75 to 80° C. and emulsified for a second time at a pressure of 0.01 to 0.03 MPa for 15 to 20 minutes to obtain an emulsion b; (6) Homogenizing: homogenizing the emulsion b at a pressure of 6 to 8 MPa to obtain a vegetarian beef essence paste; (7) Drying: Drying the vegetarian beef essence to obtain a block of vegetarian beef flavored seasoning; (8) Grinding: Grinding the block of vegetarian beef flavor, adding silicon dioxide according to the dosage, and then grinding again to obtain a finished vegetarian beef flavor.

3. The method for preparing the vegetarian beef flavor seasoning according to claim 2, characterized in that: In step (3), sodium carbonate with a mass percentage of 98% is used to adjust the pH value of the beef flavor reaction product to 5.5-6.

5.

4. The method for preparing the vegetarian beef flavor seasoning according to claim 2, characterized in that: In step (6), homogenization is carried out at 50-60° C., and a homogenizer is used for the homogenization. The gap of the homogenizer is 0.1-0.7 mm, and the rotation speed is 1500-1800 rpm.

5. The method for preparing the vegetarian beef flavor seasoning according to claim 2, characterized in that: In step (7), a vacuum dryer is used for drying, the temperature of the vacuum dryer is set to 75-90° C., the vacuum pressure is set to 0.1-0.2 MPa, and the drying time is 5-8 hours.

6. The method for preparing the vegetarian beef flavor seasoning according to claim 2, characterized in that: In step (8), the block of vegetarian beef flavoring material is put into a hammer mill and crushed into 20-40 meshes.

7. The method for preparing the vegetarian beef flavor seasoning according to claim 2, characterized in that: The finished vegetarian beef flavor seasoning in step (8) has the aroma and taste of beef and is a light brown uniform powder.

8. The method for preparing the vegetarian beef flavor seasoning according to claim 2, characterized in that: The finished vegetarian beef flavor seasoning in step (8) includes roast beef seasoning, stewed beef seasoning, smoked beef seasoning, boiled beef seasoning and steamed beef seasoning.

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