CN102362658A - Formulated beef oily essence and preparation method thereof - Google Patents
Formulated beef oily essence and preparation method thereof Download PDFInfo
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- CN102362658A CN102362658A CN2011101788418A CN201110178841A CN102362658A CN 102362658 A CN102362658 A CN 102362658A CN 2011101788418 A CN2011101788418 A CN 2011101788418A CN 201110178841 A CN201110178841 A CN 201110178841A CN 102362658 A CN102362658 A CN 102362658A
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Abstract
The invention relates to a formulated beef oily essence and a preparation method thereof. The essence comprises the following raw materials: 2-methyl-3-furanethiol, bis (2-methyl-3-furanethiol), 4-ethyloctanoic acid, furanone, octanoic acid, oleic acid, 2,3,5-trimethyl pyrazine, 5-methylfurfural, 3-(methylthio) propionaldehyde, 4-methyl-5-thiazoleethanol, 2, 6-dimethylpyrazine, 2, 3-butanedithiol, 2, 4-dimethyl thiazole, difurfuryl disulfide, eugenol, mace oil, onion oil, 2-acetylfuran, garlic oil, 4-ethylguaiacol, soy fouranone, 3-methylthiopropanol, butanedione, 3-sulfydryl-2-butanol and soybean oil. The prepared essence has an intense beef flavor, the flavoring effect in spicy and hot small foods is good, the stability of the fragrance and the flavor is very good and the fragrance and the flavor of the spicy and hot small foods can be kept to be very good within the quality guarantee period.
Description
Technical field
The present invention relates to a kind of food additives, particularly a kind of allotment type beef oily essence and preparation method thereof.
Background technology
Current social people's rhythm of life is more and more faster, and habits and customs are also constantly changing, except every day essential food; Increasing people can eat of snack food after dinner, such as spicy flour-made food, this product is with its unique taste; Cheap price; Exquisite packing and more and more receive liking of consumer is because present spicy flour-made food is having traditional mode of production to turn to modern production, by producing the former same day; Sold the same day and turned to production today, half a year or the pattern of selling over one year.Because the shelf-life of these products prolongs; For can keeping picture in the shelf-life, the fragrance fragrance that makes these products newly does the fragrance fragrance of product; This just requires good beef oily essence to come flavouring to compose flavor, and solves in the spicy food fragrance stability problem with essence.The inventor attempts to allocate repeatedly through the monomer perfume material and makes a kind of beef oily essence of using in the spicy pot foods of being fit to.
Summary of the invention
Technical problem to be solved by this invention provides allotment type beef oily essence that a kind of local flavor is true to nature, fragrance is mellow, lasting is lasting and preparation method thereof, solves the problem of the fragrance lasting stability of beef oily essence in spicy hot noodles system vegetarian diet simultaneously.
The inventive method realizes through following technical scheme,
A kind of allotment type beef oily essence, form by following percentage by weight component:
Preferably, this essence is made up of following percentage by weight component:
Above-mentioned concentration is mass concentration.
Above-mentioned concentration refers to the concentration that raw material monomer is diluted with soybean oil.
The present invention also provides the preparation method of above-mentioned beef oily essence, comprises the steps:
The monomer perfume material is diluted to definite quality concentration with soybean oil, and the addition according to percentage by weight mixes again, joins foot 100% with soybean oil as solvent at last and makes the essence finished product.
The beneficial effect that the present invention had:
Beef oily essence note of the present invention is formed: the note that beef note (is main with mixing breaths such as thin cattle meat, beef fats)+creamy+burnt odor+Xin Xiang+blue or green perfume (or spice)+nutty+green onion garlic is fragrant is main.The final essence of being prepared has strong beef flavour, and perfuming is effective in spicy pot foods, and has good fragrance fragrance stability, can make spicy pot foods in the shelf-life, still keep good fragrance fragrance.
The specific embodiment
Embodiment 1
Composition of raw materials is seen table one:
The preparation method of above-mentioned beef oily essence comprises the steps:
1-24 item monomer perfume material except that 25 one-level soybean oils in the table one is diluted to each self-corresponding mass concentration in the table one with the one-level soybean oil; Dilution is accomplished the back and is made up according to the addition of the percentage by weight of described each dilution of table one, joins enough as solvent with the one-level soybean oil at last 100% to make the essence finished product.
Above-mentioned monomer perfume material is the commercially available prod, all can obtain from direct purchase the on the market.
Embodiment 2
Composition of raw materials is seen table two:
The preparation method of above-mentioned beef oily essence comprises the steps:
1-24 item monomer perfume material except that 25 one-level soybean oils in the table two is diluted to each self-corresponding mass concentration in the table two with the one-level soybean oil; Dilution is accomplished the back and is made up according to the addition of the percentage by weight of described each dilution of table two, joins enough as solvent with the one-level soybean oil at last 100% to make the essence finished product.
Above-mentioned monomer perfume material is the commercially available prod, all can obtain from direct purchase the on the market.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 (3)
1. allotment type beef oily essence, it is characterized in that: this essence is made up of following percentage by weight component:
Above-mentioned concentration is mass concentration.
2. a kind of allotment type beef oily essence according to claim 1, it is characterized in that: this essence is made up of following percentage by weight component:
3. claim 1 or 2 described a kind of preparation methods that allocate type beef oily essence is characterized in that:
The monomer perfume material is diluted to definite quality concentration with soybean oil, and the addition according to percentage by weight mixes again, joins foot 100% with soybean oil as solvent at last and makes the essence finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101788418A CN102362658B (en) | 2011-06-29 | 2011-06-29 | Formulated beef oily essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101788418A CN102362658B (en) | 2011-06-29 | 2011-06-29 | Formulated beef oily essence and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102362658A true CN102362658A (en) | 2012-02-29 |
| CN102362658B CN102362658B (en) | 2013-05-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101788418A Expired - Fee Related CN102362658B (en) | 2011-06-29 | 2011-06-29 | Formulated beef oily essence and preparation method thereof |
Country Status (1)
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| CN (1) | CN102362658B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599463A (en) * | 2012-03-29 | 2012-07-25 | 天津春发生物科技集团有限公司 | Beef oily essence and preparation method thereof |
| CN102626215A (en) * | 2012-04-24 | 2012-08-08 | 天津春发生物科技集团有限公司 | Prepared meat-flavor oily essence and preparation method thereof |
| CN103275808A (en) * | 2013-06-14 | 2013-09-04 | 天津春宇食品配料有限公司 | Mixed-type oily beef essence and preparation method thereof |
| CN103349262A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Oily chicken flavor and preparation method thereof |
| CN104187564A (en) * | 2014-09-18 | 2014-12-10 | 天津春发生物科技集团有限公司 | Seasoning type beef aqueous essence and preparing method thereof |
| CN105176681A (en) * | 2015-09-07 | 2015-12-23 | 山东天博食品配料有限公司 | Preserved meat essential oil and preparation method thereof |
| CN105639583A (en) * | 2015-12-31 | 2016-06-08 | 聊城市新恒基生物科技有限公司 | Fresh-enhancing and fragrance-enhancing beef seasoner |
| CN106072418A (en) * | 2016-06-03 | 2016-11-09 | 天津春发生物科技集团有限公司 | A kind of allotment type spiced beef flavor 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4139649A (en) * | 1978-03-07 | 1979-02-13 | International Flavors & Fragrances Inc. | Flavoring with a mixture of 4-terpinenol propionate and 2-methyl-3-furanthiol |
| CN1799405A (en) * | 2006-01-18 | 2006-07-12 | 上海应用技术学院 | Micro capsule of nano beef essence and its preparation method |
| CN101690579A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Method for preparing beef essence |
-
2011
- 2011-06-29 CN CN2011101788418A patent/CN102362658B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4139649A (en) * | 1978-03-07 | 1979-02-13 | International Flavors & Fragrances Inc. | Flavoring with a mixture of 4-terpinenol propionate and 2-methyl-3-furanthiol |
| CN1799405A (en) * | 2006-01-18 | 2006-07-12 | 上海应用技术学院 | Micro capsule of nano beef essence and its preparation method |
| CN101690579A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Method for preparing beef essence |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599463A (en) * | 2012-03-29 | 2012-07-25 | 天津春发生物科技集团有限公司 | Beef oily essence and preparation method thereof |
| CN102599463B (en) * | 2012-03-29 | 2014-11-05 | 天津春发生物科技集团有限公司 | Beef oily essence and preparation method thereof |
| CN102626215A (en) * | 2012-04-24 | 2012-08-08 | 天津春发生物科技集团有限公司 | Prepared meat-flavor oily essence and preparation method thereof |
| CN103275808A (en) * | 2013-06-14 | 2013-09-04 | 天津春宇食品配料有限公司 | Mixed-type oily beef essence and preparation method thereof |
| CN103349262A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Oily chicken flavor and preparation method thereof |
| CN104187564A (en) * | 2014-09-18 | 2014-12-10 | 天津春发生物科技集团有限公司 | Seasoning type beef aqueous essence and preparing method thereof |
| CN105176681A (en) * | 2015-09-07 | 2015-12-23 | 山东天博食品配料有限公司 | Preserved meat essential oil and preparation method thereof |
| CN105176681B (en) * | 2015-09-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of bacon essential oil and preparation method thereof |
| CN105639583A (en) * | 2015-12-31 | 2016-06-08 | 聊城市新恒基生物科技有限公司 | Fresh-enhancing and fragrance-enhancing beef seasoner |
| CN106072418A (en) * | 2016-06-03 | 2016-11-09 | 天津春发生物科技集团有限公司 | A kind of allotment type spiced beef flavor 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102362658B (en) | 2013-05-08 |
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| CB02 | Change of applicant information |
Address after: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd. |
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Free format text: CORRECT: APPLICANT; FROM: TIANJIN CHUNFA FOOD INGREDIENTS CO., LTD. TO: TIANJIN CHUNFA BIOTECHNOLOGY GROUP CO., LTD. |
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Granted publication date: 20130508 Termination date: 20180629 |
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| CF01 | Termination of patent right due to non-payment of annual fee |