CN102362658B - Formulated beef oily essence and preparation method thereof - Google Patents
Formulated beef oily essence and preparation method thereof Download PDFInfo
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- CN102362658B CN102362658B CN2011101788418A CN201110178841A CN102362658B CN 102362658 B CN102362658 B CN 102362658B CN 2011101788418 A CN2011101788418 A CN 2011101788418A CN 201110178841 A CN201110178841 A CN 201110178841A CN 102362658 B CN102362658 B CN 102362658B
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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, habits and customs are also constantly changing, except every day essential food, increasing people can eat of after dinner snack food, such as spicy flour-made food, this product is with its unique taste, cheap price, exquisite packing and more and more be subject to liking of consumer, because having traditional mode of production, present spicy flour-made food turns 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.Shelf-life prolongation due to these products, for can keeping picture within 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 the fragrance stability problem of using essence in spicy food.The inventor attempts repeatedly to allocate by the monomer perfume material and makes a kind of beef oily essence of using in spicy pot foods of being fit to.
Summary of the invention
Technical problem to be solved by this invention is to provide 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 simultaneously the problem of the fragrance lasting stability of beef oily essence in spicy hot noodles vegetarian diet processed.
The inventive method is achieved through the following technical solutions,
A kind of allotment type beef oily essence is comprised of following percentage by weight component:
Preferably, this essence is comprised 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, then mixes according to the addition of percentage by weight, join foot 100% with soybean oil as solvent at last and make the essence finished product.
The beneficial effect that the present invention has:
Beef oily essence note of the present invention forms: the note of beef note (take mixing breaths such as thin cattle meat, beef fats as main)+creamy+burnt odor+Xin Xiang+blue or green perfume (or spice)+nutty+green onion garlic perfume (or spice) is as main.The final essence of preparing has strong beef flavour, and perfuming is effective in spicy pot foods, and has good fragrance fragrance stability, can make spicy pot foods still keep good fragrance fragrance within the shelf-life.
The specific embodiment
Embodiment 1
Composition of raw materials sees Table one:
The preparation method of above-mentioned beef oily essence comprises the steps:
1-24 item monomer perfume material except 25 one-level soybean oils in table one is diluted to each self-corresponding mass concentration in table one with the one-level soybean oil, addition according to the percentage by weight of described each dilution of table one after dilution is completed makes up, and 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 be bought directly from the market.
Embodiment 2
Composition of raw materials sees Table two:
The preparation method of above-mentioned beef oily essence comprises the steps:
1-24 item monomer perfume material except 25 one-level soybean oils in table two is diluted to each self-corresponding mass concentration in table two with the one-level soybean oil, addition according to the percentage by weight of described each dilution of table two after dilution is completed makes up, and 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 be bought directly from the market.The above is only 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 does.
Claims (3)
1. allotment type beef oily essence, it is characterized in that: this essence is comprised 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.
2. a kind of allotment type beef oily essence according to claim 1, it is characterized in that: this essence is comprised of following percentage by weight component:
3. the described a kind of preparation method who allocates type beef oily essence of claim 1 or 2 is characterized in that:
The monomer perfume material is diluted to definite quality concentration with soybean oil, then mixes according to the addition of percentage by weight, join foot 100% with soybean oil as solvent at last and make 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 CN102362658A (en) | 2012-02-29 |
| CN102362658B true CN102362658B (en) | 2013-05-08 |
Family
ID=45689277
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)
| Country | Link |
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| CN (1) | CN102362658B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102626215B (en) * | 2012-04-24 | 2014-09-10 | 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 |
| 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 |
| 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 |
Family Cites Families (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 |
| CN100448371C (en) * | 2006-01-18 | 2009-01-07 | 上海应用技术学院 | Micro capsule of nano beef essence and its preparation method |
| CN101690579B (en) * | 2009-09-03 | 2012-06-20 | 天津春发生物科技集团有限公司 | Method for preparing beef essence |
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2011
- 2011-06-29 CN CN2011101788418A patent/CN102362658B/en not_active Expired - Fee Related
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| CN102362658A (en) | 2012-02-29 |
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| C53 | Correction of patent for invention or patent application | ||
| 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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| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: TIANJIN CHUNFA FOOD INGREDIENTS CO., LTD. TO: TIANJIN CHUNFA BIOTECHNOLOGY GROUP CO., LTD. |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130508 Termination date: 20180629 |
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| CF01 | Termination of patent right due to non-payment of annual fee |