CN101690579B

CN101690579B - Method for preparing beef essence

Info

Publication number: CN101690579B
Application number: CN2009103065257A
Authority: CN
Inventors: 李文方; 邢海鹏
Original assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Current assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Priority date: 2009-09-03
Filing date: 2009-09-03
Publication date: 2012-06-20
Anticipated expiration: 2029-09-03
Also published as: CN101690579A

Abstract

The invention relates to a method for preparing beef essence. The method comprises the following steps: taking 0 to 10 percent of glucose, 0 to 3 percent of D-xylose, 0 to 5 percent of glycine, 0 to 5 percent of DL-alanine, 0 to 6 percent of L-cysteine hydrochloride, 0 to 4 percent of L-cysteine, 0 to 4 percent of DL-methionine, 5 to 20 percent of refined butter, 0 to 4 percent of VC, 0 to 6 percent of VB1, 10 to 40 percent of plant protein hydrolysate, 10 to 40 percent of liquid yeast extract, 10 to 40 percent of beef hydrolysate, 0 to 2 percent of anise oleoresin, 0 to 2 percent of cinnamon oleoresin, 0 to 2 percent of wild pepper oleoresin, 0 to 2 percent of fennel oleoresin, and 10 to 30 percent of salt; sequentially adding the materials to a reaction kettle; stirring the materials for 20 minutes at room temperature; heating to raise temperature; performing reaction for 1 to 3 hours at a reaction temperature between 100 and 120 DEG C; naturally cooling to 50 DEG C; passing the obtained product through a 40-mesh vibrating screen; discharging the obtained product and obtaining the beef essence.

Description

A kind of preparation method of beef flavor

Technical field

The present invention relates to a kind of preparation method of beef flavor, belong to food technology field.

Background technology

Along with the change of food configuration, tourist industry flourish, the instant food industry also develops rapidly, and back to nature is sought the tendency of the day that pollution-free food becomes the instant food industry development.Meat essence is one of essence that develops rapidly in recent years, be widely used in instant food, dilated food and meat products blending, be the flavor aspect.Fragrant in order to simulate meat true to nature, people have done many work, and have obtained very big achievement.But along with the development of China's food industry, the raising day by day of living standards of the people, people have higher requirement to the color of meat essence and as true degree.

Existing beef flavor generally adopts reduced sugar, amino acid, HVP, YE and beef hydrolyzate through the Maillard reaction preparation, and meat fragrance is true to nature, but the true degree of product picture is not high, a little less than the cooking sense.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of beef flavor.

The object of the invention is realized through following technical scheme, is comprised step:

1) gets fresh beef 99.9%, papain 0.1% by quality, beef is rubbed, add papain,, get the beef hydrolyzate 60-65 ℃ of following hydrolysis 0.5 hour.

2) get glucose 0～10%, D-wood sugar 0～3%, glycine 0～5%, DL-alanine 0～5%, L-cysteine hydrochloride 0～6%, L-cysteine 0～4%, DL-methionine 0～4%, concise butter 5%～20%, VC 0～4%, VB1 0～6%, hydrolytic liquid of plant protein 10%～40%, yeast extract (liquid) 10%～40%, beef hydrolyzate (self-control) 10%～40%, big anise-oil resin 0～2%, cinnamon oil resin 0～2%, xanthoxylum oleoresin 0～2%, little anise-oil resin 0～2%, salt 10%～30% by mass fraction, subsequent use;

3) successively each raw material is joined in the agitated reactor, stirred under the room temperature 20 minutes, heat temperature raising afterwards, programming rate is 1-3 ℃/min, keeps 100-120 ℃ of reactor temperature, 1-3 hour.Naturally be cooled to 50 ℃ afterwards, cross 40 order vibratory sieves, discharging gets beef flavor.

In order to obtain better effect, preferred: step 2) mass fraction of the raw material of getting is a glucose 3.5%, D-wood sugar 0.5%, glycine 0.5%, DL-alanine 0.5%; L-cysteine hydrochloride 0.5%, concise butter 11.7%, VB1 0.5%, VC1%; Hydrolytic liquid of plant protein 18.7%, liquid yeast extract 20%, beef hydrolyzate 30%, big anise-oil resin 0.2%; Cinnamon oil resin 0.2%, xanthoxylum oleoresin 0.1%, little anise-oil resin 0.1%, salt 12%.

The essence of the inventive method preparation can directly use as salt taste essence, or with other carrier, flavor enhancement by being mixed with allotment type salt taste essence.

Advantage of the present invention and characteristics:

Because unique formula of the present invention and preparation method make the beef flavor picture of preparing really spend raising, cooking sense reinforcement, strong and brisk in taste full, aftertaste is long, and high temperature is had strong tolerance.

The specific embodiment

In order to understand the present invention, through embodiment the present invention is described further below, but does not limit the present invention.

Embodiment

Get 99.9 kilograms of fresh beef, 0.1 kilogram of papain, beef is rubbed to 5 orders, add papain,, get the beef hydrolyzate 60-65 ℃ of following hydrolysis 0.5 hour.

Get beef hydrolyzate 30% by quality, hydrolytic liquid of plant protein 18.7%, liquid yeast extract 20%, glucose 3.5%, D-wood sugar 0.5%; Glycine 0.5%, DL-alanine 0.5%, L-cysteine hydrochloride 0.5%, VB10.5%, VC 1%; Concise butter 11.7%, big anise-oil resin 0.2%, cinnamon oil resin 0.2%, xanthoxylum oleoresin 0.1%, little anise-oil resin 0.1%; Salt 12% adds in the agitated reactor successively, stirs 20 minutes under the room temperature, afterwards heat temperature raising.Programming rate is 1-3 ℃/min, and reaction temperature is controlled at 114-115 ℃, and the reaction time is 1 hour.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets beef flavor.

Claims

1. the preparation method of a beef flavor is characterized in that comprising step:

1) gets fresh beef 99.9%, papain 0.1% by quality, beef is rubbed, add papain,, get the beef hydrolyzate 60-65 ℃ of following hydrolysis 0.5 hour;

2) get glucose 3.5% by mass fraction, D-wood sugar 0.5%, glycine 0.5%, DL-alanine 0.5%; L-cysteine hydrochloride 0.5%, refining butter 11.7%, VB1 0.5%, VC1%; Hydrolytic liquid of plant protein 18.7%, liquid yeast extract 20%, beef hydrolyzate 30%, big anise-oil resin 0.2%; Cinnamon oil resin 0.2%, xanthoxylum oleoresin 0.1%, little anise-oil resin 0.1%, salt 12%;

3) successively each raw material is joined in the agitated reactor, stirred under the room temperature 20 minutes, heat temperature raising afterwards, programming rate is 1-3 ℃/min, keeps 100-120 ℃ of reactor temperature, 1-3 hour; Naturally be cooled to 50 ℃ afterwards, cross 40 order vibratory sieves, discharging gets beef flavor.