CN102871098A - Mixed type beef oil-shaped essence and preparation method thereof - Google Patents
Mixed type beef oil-shaped essence and preparation method thereof Download PDFInfo
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- CN102871098A CN102871098A CN2012103985171A CN201210398517A CN102871098A CN 102871098 A CN102871098 A CN 102871098A CN 2012103985171 A CN2012103985171 A CN 2012103985171A CN 201210398517 A CN201210398517 A CN 201210398517A CN 102871098 A CN102871098 A CN 102871098A
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Abstract
The invention relates to mixed type beef oil-shaped essence and a preparation method thereof. The essence consists of the following components: 2-methyl-3-furan sulfur alcohol, di-( 2-methyl-3-furan sulfur alcohol), alpha-furfuryl mercaptan, furan ketone, vanillin, ethyl maltol, 2,3,5-trimethyl pyrazine, MCP, diene propyl disulfide, 4-methyl-5-hydroxyethyl thiazole, difurfuryldisulfide, distilled ginger oil, scallion oil, onion oil, 2-ethanoyl pyrazine, 3-thiol-2-butanol, cinnamon oil, anise oil, 3-methylthiopropyl alcohol, diacetyl, sauce ketone and bean oil. Flavors of the beef oil-shaped essence mainly comprise a meat flavor (mainly mixed flavors of lean beef, fat and the like), cream flavor, scorching flavor, pungent flavor, faint scent, nut flavor and scallion and ginger flavor.
Description
The skill technical field
The present invention relates to a kind of essence for food, particularly a kind of allotment type beef oily essence and preparation method thereof.
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 day by day raising of people's living standard, people have higher requirement to the color of meat flavor and as true degree.
The present invention attempts repeatedly to allocate by the monomer perfume material and makes the beef oily essence that uses in a kind of suitable meat products, gives the certain beef of meat products fragrant feature.
Summary of the invention
The purpose of this invention is to provide a kind of allotment type beef oily essence and preparation method thereof.
The technical solution used in the present invention is:
A kind of allotment type beef oily essence; formed by following component: 2-methyl-3-furanthiol, two (2-methyl-3-furanthiol), α-furfurylmercaptan, furanone, vanillic aldehyde, ethyl maltol, 2; 3,5-trimethylpyrazine, MCP, diallyl disulphide, 4-methyl-5-hydroxy ethylthiazole, difurfuryl dithioether, distillation ginger oil, onion oil, onion oil, 2-acetyl group pyrazine, 3-sulfydryl-2-butanols, cinnamon oil, aniseed oil, 3 methylthiol propyl alcohol, diacetyl, soy sauce ketone, soybean oil.
A kind of allotment type beef oily essence is comprised of following percentage by weight component:
Above-mentioned concentration is mass concentration.
Above-mentioned concentration refers to the concentration that the monomer perfume material is diluted with soybean oil, is that 1% diacetyl refers to diacetyl is diluted with soybean oil such as concentration, is mixed with solution, wherein diacetyl quality/solution quality=1%.
Preferably, this allotment type beef oily essence is comprised of following percentage by weight component:
Above-mentioned monomer perfume material is the commercially available prod, all can directly be bought directly from the market, and wherein furanone is trade name, chemical name is 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone, wherein MCP is trade name, chemical name is: methyl cyclopentenyl ketone.
The present invention also provides the preparation method of above-mentioned beef oily essence, comprises the steps:
The monomer perfume material is diluted to afore mentioned rules 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 has:
Beef oily essence note of the present invention forms: the note of meat flavour note (take mixing breaths such as lean beef, fat as main)+creamy+burnt odor+Xin Xiang+blue or green perfume (or spice)+nutty+green onion Jiang Xiang is as main.The final essence of preparing has strong beef flavour, and perfuming is effective in meat products, and has good fragrance fragrance stability, can make meat products still keep good fragrance fragrance within the shelf-life.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of beef oily essence, composition of raw materials sees Table one:
Table one, composition of raw materials
The preparation method of above-mentioned beef oily essence comprises the steps:
1-21 item monomer perfume material except the 22nd one-level soybean oil in the table one is diluted to each self-corresponding mass concentration in the table one with the one-level soybean oil, addition according to the mass percent of described each dilution of table one after dilution is finished makes up, and joins enough as solvent with the one-level soybean oil at last 100% to make the essence finished product.
Embodiment 2
A kind of beef oily essence, composition of raw materials sees Table two:
Table two, composition of raw materials
The preparation method of above-mentioned beef oily essence comprises the steps:
1-21 item monomer perfume material except the 22nd one-level soybean oil in the table two is diluted to each self-corresponding mass concentration in the 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 finished makes up, and joins enough as solvent with the one-level soybean oil at last 100% to make the essence finished product.
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 does.
Claims (3)
1. allotment type beef oily essence; it is characterized in that: this essence is comprised of following component: 2-methyl-3-furanthiol, two (2-methyl-3-furanthiol), α-furfurylmercaptan, furanone, vanillic aldehyde, ethyl maltol, 2; 3,5-trimethylpyrazine, M C P, diallyl disulphide, 4-methyl-5-hydroxy ethylthiazole, difurfuryl dithioether, distillation ginger oil, onion oil, onion oil, 2-acetyl group pyrazine, 3-sulfydryl-2-butanols, cinnamon oil, aniseed oil, 3 methylthiol propyl alcohol, diacetyl, soy sauce ketone, soybean oil.
2. described 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:
Above-mentioned concentration is mass concentration.
3. described a kind of allotment type beef oily essence according to claim 2, it is characterized in that: this essence is comprised of following percentage by weight component:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103985171A CN102871098A (en) | 2012-10-19 | 2012-10-19 | Mixed type beef oil-shaped essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103985171A CN102871098A (en) | 2012-10-19 | 2012-10-19 | Mixed type beef oil-shaped essence and preparation method thereof |
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| CN102871098A true CN102871098A (en) | 2013-01-16 |
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| CN2012103985171A Pending CN102871098A (en) | 2012-10-19 | 2012-10-19 | Mixed type beef oil-shaped essence and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169058A (en) * | 2013-04-17 | 2013-06-26 | 天津春宇食品配料有限公司 | Preparation method of fried scallion oil-like essence |
| 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 |
| CN103750262A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Preparation method of sauted meat perfume compound |
| 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 |
| 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 |
| 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 |
| 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 |
-
2012
- 2012-10-19 CN CN2012103985171A patent/CN102871098A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169058A (en) * | 2013-04-17 | 2013-06-26 | 天津春宇食品配料有限公司 | Preparation method of fried scallion oil-like essence |
| CN103169058B (en) * | 2013-04-17 | 2016-08-31 | 天津春宇食品配料有限公司 | A kind of preparation method of fried scallion oil-like essence |
| 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 |
| CN103750262A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Preparation method of sauted meat perfume compound |
| CN103750262B (en) * | 2014-01-03 | 2015-10-28 | 漯河双汇生物工程技术有限公司 | A kind of preparation method frying meat essence |
| 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 |
| 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 |
| 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 |
| 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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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130116 |