CN102860489A - Beef-flavored powdery essence and preparation method thereof - Google Patents
Beef-flavored powdery essence and preparation method thereof Download PDFInfo
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- CN102860489A CN102860489A CN2012103663464A CN201210366346A CN102860489A CN 102860489 A CN102860489 A CN 102860489A CN 2012103663464 A CN2012103663464 A CN 2012103663464A CN 201210366346 A CN201210366346 A CN 201210366346A CN 102860489 A CN102860489 A CN 102860489A
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Abstract
Disclosed are beef-flavored powdery essence and a preparation method thereof. The preparation method includes the steps of firstly, adding hydrolyzed beef paste, beef bone extract, beef bone oil, cysteine, taurine, methionine, glycine, D-xylose, glucose, hydrolyzed vegetable protein, yeast extract, natural flavor, edible iodized salt, sodium glutamate and white granulated sugar into a reactor; secondly heating to 95 DEG C, starting timing the reaction, holding the temperature continually at 95-100 DEG C for 2-3 hours; thirdly, cooling to 70-65 DEG C once the reaction is completed, adding modified starch, well mixing, and placing in a baking tray; fourthly, pushing a baking tray carrier into a vacuum drying box, controlling the temperature at 100-105 DEG C, evacuating, drying for 5-6 hours, pushing the baking tray carrier in the vacuum drying box into a cooling room, cooling to room temperature, using a grinder to grind at 80 meshes, packaging and putting in storage.
Description
Technical field
What the present invention relates to is a kind of beef-flavouring powdery essence and preparation method thereof.
Background technology
At present China's leisure food development growth, the consumer is more and more higher to the quality requirement of product, not only wants safety, nutrition, but also natural, healthy, innovation.In numerous leisure food, beef-flavouring is that market comsupton colony is maximum, and one of the most salable consumption taste is liked by most crowds.The production process of beef-flavouring paste essence is Maillard reaction, and Chinese traditional cooking technology is very approaching, and mouthfeel is fresh and clean, and is nutritious.Can be used for various Flour product, dried bean curd goods, meat product, quick-frozen goods, flavouring, anchovies goods, make things convenient in goods, the vegetable product, play considerable effect in local flavor, mouthfeel, aftertaste, the fragrance for it provides.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of beef-flavouring powdery essence and preparation method thereof.
The beef-flavouring paste essence:
Enzymolysis beef extract 8-10 part
Ox bone extract 15-17 part
Neatsfoot stock 2-4 part
Cysteine 0.8-1 part
Taurine 1.5-2 part
Methionine 0.2-0.4 part
Glycine 0.5-0.8 part
D-wood sugar 0.5-1 part
Glucose 5-7 part
Hydrolyzed vegetable protein 8-10 part
Yeast extract 3-5 part
Natural flavor 0.5-1 part
Edible iodized salt 5-7 part
Sodium glutamate 6-8 part
White granulated sugar 4-6 part
Converted starch 20-30 part
Water 10-20 part
The preparation method of beef-flavouring powdery essence may further comprise the steps: (1) enzymolysis beef extract 8-10 part, ox bone extract 15-17 part, neatsfoot stock 2-4 part, cysteine 0.8-1 part, taurine 1.5-2 part, methionine 0.2-0.4 part, glycine 0.5-0.8 part, D-wood sugar 0.5-1 part, glucose 5-7 part, hydrolyzed vegetable protein 8-10 part, yeast extract 3-5 part, natural flavor 0.5-1 part, edible iodized salt 5-7 part, sodium glutamate 6-8 part, white granulated sugar 4-6 part are dropped into reactor; (2) be warming up to 95 ℃ of beginning clock reactions, temperature is controlled at 95-100 ℃ of lasting 2-3 hour; (3) reaction finishes, and begins cooling, is cooled to 70-65 ℃, adds converted starch 20-30 part, stirs the baking tray of packing into; (4) the baking tray shelf that installs is pushed vacuum drying chamber, temperature is controlled at 100-105 ℃, vacuumizes the dry 5-6 hour pallet shelf that vacuum drying chamber is good and pushes chilling room and be cooled to room temperature, is crushed to 80 orders with pulverizer, packing, and warehouse-in gets final product.
Described enzymolysis beef extract is the mixture of beef behind the enzymolysis.
Described ox bone extract is the mixture that ox bone extracts.
Beneficial effect:
The present invention does not add any anticorrisive agent, natural, nutrition, safety, health.
The specific embodiment
In order to make technological means of the present invention, creation characteristic, workflow, using method reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
The preparation method of beef-flavouring paste essence may further comprise the steps: 8 parts of (1) enzymolysis beef extracts, 15 parts of ox bone extracts, 2 parts of neatsfoot stocks, 0.8 part of cysteine, 1.5 parts of taurines, 0.2 part of methionine, 0.5 part of glycine, 0.5 part of D-wood sugar, 5 parts of glucose, 8 parts of hydrolyzed vegetable proteins, 3 parts of yeast extracts, 0.5 part of natural flavor, 5 parts of edible iodized salts, 6 parts of sodium glutamates, 4 parts of input reactors of white granulated sugar; (2) be warming up to 95 ℃ of beginning clock reactions, temperature is controlled at 95-100 ℃ of lasting 2-3 hour; (3) reaction finishes, and drops into converted starch 20-30 part, xanthans 0.1-0.5 part, water 10-20 part, adjusts the state of cream to sticky suitable, begins cooling, is cooled to 70-65 ℃, crosses colloid mill, makes the product quality uniformity, can, and warehouse-in gets final product.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. beef-flavouring powdery essence; it is characterized in that, comprising: (1) enzymolysis beef extract 8-10 part, ox bone extract 15-17 part, neatsfoot stock 2-4 part, cysteine 0.8-1 part, taurine 1.5-2 part, methionine 0.2-0.4 part, glycine 0.5-0.8 part, D-wood sugar 0.5-1 part, glucose 5-7 part, hydrolyzed vegetable protein 8-10 part, yeast extract 3-5 part, natural flavor 0.5-1 part, edible iodized salt 5-7 part, sodium glutamate 6-8 part, white granulated sugar 4-6 part converted starch 20-30 part, water 10-20 part.
2. the preparation method of beef-flavouring powdery essence, it is characterized in that, may further comprise the steps: (1) enzymolysis beef extract 8-10 part, ox bone extract 15-17 part, neatsfoot stock 2-4 part, cysteine 0.8-1 part, taurine 1.5-2 part, methionine 0.2-0.4 part, glycine 0.5-0.8 part, D-wood sugar 0.5-1 part, glucose 5-7 part, hydrolyzed vegetable protein 8-10 part, yeast extract 3-5 part, natural flavor 0.5-1 part, edible iodized salt 5-7 part, sodium glutamate 6-8 part, white granulated sugar 4-6 part are dropped into reactor; (2) be warming up to 95 ℃ of beginning clock reactions, temperature is controlled at 95-100 ℃ of lasting 2-3 hour; (3) reaction finishes, and begins cooling, is cooled to 70-65 ℃, adds converted starch 20-30 part, stirs the baking tray of packing into; (4) the baking tray shelf that installs is pushed vacuum drying chamber, temperature is controlled at 100-105 ℃, vacuumize, the dry 5-6 hour pallet shelf that vacuum drying chamber is good pushes chilling room and be cooled to room temperature, is crushed to 80 orders with pulverizer, and packing, warehouse-in gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103663464A CN102860489A (en) | 2012-09-28 | 2012-09-28 | Beef-flavored powdery essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103663464A CN102860489A (en) | 2012-09-28 | 2012-09-28 | Beef-flavored powdery essence and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102860489A true CN102860489A (en) | 2013-01-09 |
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| CN2012103663464A Pending CN102860489A (en) | 2012-09-28 | 2012-09-28 | Beef-flavored powdery essence and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041790A (en) * | 2014-07-01 | 2014-09-17 | 广东江大和风香精香料有限公司 | Radish and sirloin essence and preparation method thereof |
| CN104172088A (en) * | 2014-07-17 | 2014-12-03 | 天宁香料（江苏）有限公司 | Natural beef essence and preparation method thereof |
| CN105053950A (en) * | 2015-07-06 | 2015-11-18 | 天宁香料（江苏）有限公司 | Preparation method of beef flavor seasoning essence |
| CN105166839A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Fermented soya bean fried beef-flavored paste flavor and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669617A (en) * | 2009-09-03 | 2010-03-17 | 天津春发食品配料有限公司 | Natural beef flavor |
| CN102648723A (en) * | 2012-05-25 | 2012-08-29 | 中国农业科学院农产品加工研究所 | Method for coproducing beef bone oil, beef bone meal and beef flavor seasoning through beef bone oil extracts |
-
2012
- 2012-09-28 CN CN2012103663464A patent/CN102860489A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669617A (en) * | 2009-09-03 | 2010-03-17 | 天津春发食品配料有限公司 | Natural beef flavor |
| CN102648723A (en) * | 2012-05-25 | 2012-08-29 | 中国农业科学院农产品加工研究所 | Method for coproducing beef bone oil, beef bone meal and beef flavor seasoning through beef bone oil extracts |
Non-Patent Citations (1)
| Title |
|---|
| 颜治等: "肉味香精及其在肉制品中的作用", 《肉类工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041790A (en) * | 2014-07-01 | 2014-09-17 | 广东江大和风香精香料有限公司 | Radish and sirloin essence and preparation method thereof |
| CN104041790B (en) * | 2014-07-01 | 2015-10-28 | 广东江大和风香精香料有限公司 | A kind of radish sirloin essence and preparation method thereof |
| CN104172088A (en) * | 2014-07-17 | 2014-12-03 | 天宁香料（江苏）有限公司 | Natural beef essence and preparation method thereof |
| CN105053950A (en) * | 2015-07-06 | 2015-11-18 | 天宁香料（江苏）有限公司 | Preparation method of beef flavor seasoning essence |
| CN105166839A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Fermented soya bean fried beef-flavored paste flavor and preparation method thereof |
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Application publication date: 20130109 |