CN102326766A - Preparation method of beef oily essence - Google Patents
Preparation method of beef oily essence Download PDFInfo
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- CN102326766A CN102326766A CN201110141759A CN201110141759A CN102326766A CN 102326766 A CN102326766 A CN 102326766A CN 201110141759 A CN201110141759 A CN 201110141759A CN 201110141759 A CN201110141759 A CN 201110141759A CN 102326766 A CN102326766 A CN 102326766A
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Abstract
The invention relates to a preparation method of a beef oily essence. The method comprises the following steps of: heating soybean salad oil to 80 DEG C; adding furanone, MCP (Monocalcium Phosphate), ethyl maltol, 2-acetylpyrazine and vanilline; stirring till the added materials are fully dissolved; adding 3-mercapto-2-butanol, 2-methy-3-furanthiol, bi(2-methy-3-furyl)disulfide, methyl(2-methyl-3-furyl)disulfide, 3-methylthio-propanol, alpha-furfurylmercaptan, 12-methyl tridecyl aldehyde, 2,3-dimethyl pyrazine and 2,3,5-trimethylpyrazine; and stirring uniformly and filling. In the essence product prepared with the method, flavor volatile substances contained in roast beef are adopted, and a formula is designed according to a reasonable proportion. The essence has the advantages of flavor of natural roast beef, vivid smell, natural fragrance, long lasting time and high thermal stability. The product is applied to seasonings, and has an irreplaceable function in the field of instant noodles.
Description
Technical field
The present invention relates to a kind of preparation method of essence, particularly a kind of preparation method of beef oily essence.
Background technology
Along with the change of food configuration, tourist industry flourish, the instant food industry also develops rapidly, back to nature, seeking pollution-free food becomes the tendency of the day that makes things convenient for 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; Development along with China's food industry; The raising day by day of people's living standard, people have higher requirement to the color of meat flavor and as true degree.
Existing beef flavor generally adopts reduced sugar, amino acid, HVP, YE and beef hydrolyzate through the Maillard reaction preparation; Meat fragrance is true to nature, but the true degree of product picture is not high, a little less than the cooking sense; Hear resistance is bad; Particularly the fragrance flavor strength can not satisfy the demands, and cost performance is not high, does not have price advantage.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of beef oily essence.
Technical scheme of the present invention is:
A kind of preparation method of beef oily essence comprises the steps: to get soybean salad oil, is heated to 80 ℃, adds furanone, MCP; Ethyl maltol, 2-acetyl group pyrazine, vanillic aldehyde is stirred to dissolving fully, adds 3-sulfydryl-2-butanols; 2-methyl-3-furanthiol, two (2-methyl-3-furyl) disulfide, methyl (2-methyl-3-furyl) disulfide, 3 methylthiol propyl alcohol; α-furfurylmercaptan, 12-methyl tridecylic aldehyde, 2,3-dimethyl pyrazine; 2,3, the 5-trimethylpyrazine, canned the getting final product in back stirs.
Preferably, the percentage by weight of said raw material is:
3-sulfydryl-2-butanols: 0.1%-1%; 2-methyl-3-furanthiol: 0.1%-0.5%; Two (2-methyl-3-furyl) disulfide: 0.1%-1%; Methyl (2-methyl-3-furyl) disulfide: 0.1%-0.5%; 3 methylthiol propyl alcohol: 1%-5%; α-furfurylmercaptan: 0.5%-1%; 12-methyl tridecylic aldehyde: 0.5%-1%; Furanone: 0.5%-1.5%; MCP:0.5%-1.5%; Ethyl maltol: 0.5%-1.5%; 2,3-dimethyl pyrazine: 0.1%-1%; 2,3,5-trimethylpyrazine: 0.1%-1%; 2-acetyl group pyrazine: 0.5%-1.5%; Vanillic aldehyde: 0.5%-1.5%; Soybean salad oil: 80.5%-94.9%.
Above-mentioned raw materials is the commercially available prod, all can obtain from direct purchase the on the market, and wherein furanone is a trade name, and chemical name is a 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone, and wherein MCP is a trade name, chemical name is a methyl cyclopentenyl ketone.
The beneficial effect that the present invention had:
The essence product of the present invention's preparation adopts the local flavor volatile substance that is contained in the roast beef, drafts prescription by rational proportion, has natural roast beef local flavor, and fragrance is true to nature, and the fragrance nature has good heat endurance, resistance to acids and bases simultaneously.With the existing market product with isoconcentration perfuming condition under, flavor intensity is big, cooking sense is strong, lasting is lasting, cost performance is outstanding.Product is applied in flavouring, and the instant noodles field has irreplaceable effect.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further.
Embodiment 1
A kind of beef oily essence (producing 100kg), composition of raw materials is:
Production process is: soybean salad oil 94.9kg is heated to 80 ℃, adds furanone 0.5kg, MCP 0.5kg, ethyl maltol 0.5kg; Vanillic aldehyde 0.5kg, 2-acetyl group pyrazine 0.5kg is stirred to dissolving fully, adds 3-sulfydryl-2-butanols 0.1kg; 2-methyl-3-furanthiol 0.1kg, two (2-methyl-3-furyl) disulfide 0.1kg, methyl (2-methyl-3-furyl) disulfide 0.1kg, 3 methylthiol propyl alcohol 1kg; α-furfurylmercaptan 0.5kg, 12-methyl tridecylic aldehyde 0.5kg, 2,3-dimethyl pyrazine 0.1kg; 2,3,5-trimethylpyrazine 0.1kg, canned the getting final product in back stirs.
Embodiment 2
The prescription of producing 100kg beef oily essence is:
Its production process is: soybean salad oil 80.5kg is heated to 80 ℃, adds furanone 1.5kg, MCP 1.5kg, ethyl maltol 1.5kg; Vanillic aldehyde 1.5kg, 2-acetyl group pyrazine 1.5kg is stirred to dissolving fully, adds 3-sulfydryl-2-butanols 1kg; 2-methyl-3-furanthiol 0.5kg, two (2-methyl-3-furyl) disulfide 1kg, methyl (2-methyl-3-furyl) disulfide 0.5kg, 3 methylthiol propyl alcohol 5kg; α-furfurylmercaptan 1kg, 12-methyl tridecylic aldehyde 1kg, 2,3-dimethyl pyrazine 1kg; 2,3,5-trimethylpyrazine 1kg, canned the getting final product in back stirs.
Embodiment 3
The prescription of producing 100kg beef oily essence is:
Its production process is: soybean salad oil 88.6kg is heated to 80 ℃, adds furanone 1kg, MCP 1kg, ethyl maltol 1kg; Vanillic aldehyde 1kg, 2-acetyl group pyrazine 1kg is stirred to dissolving fully, adds 3-sulfydryl-2-butanols 0.5kg; 2-methyl-3-furanthiol 0.2kg, two (2-methyl-3-furyl) disulfide 0.5kg, methyl (2-methyl-3-furyl) disulfide 0.2kg, 3 methylthiol propyl alcohol 3kg; α-furfurylmercaptan 0.5kg, 12-methyl tridecylic aldehyde 0.5kg, 2,3-dimethyl pyrazine 0.5kg; 2,3,5-trimethylpyrazine 0.5kg, canned the getting final product in back stirs.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (2)
1. the preparation method of a beef oily essence is characterized in that: comprise the steps: to get soybean salad oil, be heated to 80 ℃, add furanone, MCP; Ethyl maltol, 2-acetyl group pyrazine, vanillic aldehyde is stirred to dissolving fully, adds 3-sulfydryl-2-butanols; 2-methyl-3-furanthiol, two (2-methyl-3-furyl) disulfide, methyl (2-methyl-3-furyl) disulfide, 3 methylthiol propyl alcohol; α-furfurylmercaptan, 12-methyl tridecylic aldehyde, 2,3-dimethyl pyrazine; 2,3, the 5-trimethylpyrazine, canned the getting final product in back stirs.
2. the preparation method of beef oily essence according to claim 1 is characterized in that: the percentage by weight of said raw material is: 3-sulfydryl-2-butanols: 0.1%-1%; 2-methyl-3-furanthiol: 0.1%-0.5%; Two (2-methyl-3-furyl) disulfide: 0.1%-1%; Methyl (2-methyl-3-furyl) disulfide: 0.1%-0.5%; 3 methylthiol propyl alcohol: 1%-5%; α-furfurylmercaptan: 0.5%-1%; 12-methyl tridecylic aldehyde: 0.5%-1%; Furanone: 0.5%-1.5%; MCP:0.5%-1.5%; Ethyl maltol: 0.5%-1.5%; 2,3-dimethyl pyrazine: 0.1%-1%; 2,3,5-trimethylpyrazine: 0.1%-1%; 2-acetyl group pyrazine: 0.5%-1.5%; Vanillic aldehyde: 0.5%-1.5%; Soybean salad oil: 80.5%-94.9%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110141759A CN102326766A (en) | 2011-05-30 | 2011-05-30 | Preparation method of beef oily essence |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110141759A CN102326766A (en) | 2011-05-30 | 2011-05-30 | Preparation method of beef oily essence |
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| CN102326766A true CN102326766A (en) | 2012-01-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551021A (en) * | 2012-01-26 | 2012-07-11 | 滕州市悟通香料有限责任公司 | Meat flavor composition |
| CN103932146A (en) * | 2014-04-28 | 2014-07-23 | 天津春发生物科技集团有限公司 | Beef essence and preparation method thereof |
| CN115624161A (en) * | 2022-10-27 | 2023-01-20 | 天津春发生物科技集团有限公司 | Vegetarian beef essence and preparation method thereof |
-
2011
- 2011-05-30 CN CN201110141759A patent/CN102326766A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551021A (en) * | 2012-01-26 | 2012-07-11 | 滕州市悟通香料有限责任公司 | Meat flavor composition |
| CN102551021B (en) * | 2012-01-26 | 2013-05-08 | 滕州市悟通香料有限责任公司 | Meat flavor composition |
| CN103932146A (en) * | 2014-04-28 | 2014-07-23 | 天津春发生物科技集团有限公司 | Beef essence and preparation method thereof |
| CN115624161A (en) * | 2022-10-27 | 2023-01-20 | 天津春发生物科技集团有限公司 | Vegetarian beef essence and preparation method thereof |
| CN115624161B (en) * | 2022-10-27 | 2024-03-26 | 天津春发生物科技集团有限公司 | Vegetarian beef flavor and preparation method thereof |
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Application publication date: 20120125 |