4 results about "Roast beef" patented technology

The application provides a preparation method and use method of a roast beef flavor composite Pickering emulsion for plant meat, and the preparation method comprises the following steps: mixing a soybean protein isolate solution and a chitosan solution, and then heating at 90 DEG C for 8-16 min; the mass ratio of the soybean protein isolate to the chitosan in the mixed solution is 3:1-1:5; after the mixed solution is cooled to room temperature, the pH value is adjusted to 2.5-4.5; plant oil containing roast beef flavor is added into the mixed solution, and homogenization is performed, so that the roast beef flavor composite Pickering emulsion is obtained. The composite Pickering emulsion can improve the oxidation and deterioration problem of meat flavor in the processing of plant meat products, and at the same time, slow release of aroma can be realized, and the sensory quality of the plant meat products is enhanced.

The application discloses an extract of PhIP generation inhibiting Amomum villosum and a preparation method and application thereof. The preparation method comprises the following steps: (1) crushing dried Amomum villosum fruits, and mixing the crushed Amomum villosum fruits with a eutectic solvent; (2) performing heating and ultrasonic extraction on the mixture, and filtering to obtain a crude extract; (3) purifying the crude extract through a macroporous resin column, and collecting eluate; and (4) removing solvent from the eluate, and freeze-drying to obtain the Amomum villosum extract. The application solves the problem that there is a lack of a PhIP inhibitor which is efficient, natural, can simultaneously improve food safety and does not affect the quality of meat products in the prior art. The Amomum villosum extract prepared by the application can efficiently inhibit PhIP: the Amomum villosum extract prepared by the application can significantly reduce the content of PhIP in a roast beef pie and a chemical model system. In the roast beef pie, the content of PhIP can be significantly reduced by adding 0.5 mg / g of the Amomum villosum extract, and the Amomum villosum extract has no significant influence on the roasting loss rate, hardness, elasticity, chewiness and cohesiveness of the roast beef pie.

1. Name of the product in this design: Silk scarf (braised beef noodles). 2. Intended use of this design: for wearing or decoration. 3. The key design features of this product are: the main view. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is a two-dimensional product, so the left, right, top, and bottom views are omitted; the rear view is the same as the front view, so the rear view is omitted.

The application provides a kind of for hot processing meat product and its preparation method of inhibiting harm low sodium flavor salt, belong to food processing technical field. The application mixes edible salt, flavor enhancer (including inosinic acid and guanylic acid) and water, obtains mixed solution;The mixed solution is carried out spray drying, and the obtained granular material is annealed, to obtain flavor-enhanced salt compound. The flavor-enhanced salt compound of the application can effectively release components with hydroxyl radical scavenging activity during cooking, and improve local moisture distribution through its unique hygroscopicity, thereby significantly inhibiting the generation of heterocyclic amines, advanced glycation end products and dihydroxyphenylalanine. At the same time, the flavor-enhanced salt compound has fast ion release kinetics and flavor synergy effect, so that the salty taste perception and overall sensory acceptability of roast beef patties are maintained or even improved under the condition of reducing sodium salt addition to 22%.