CN103005370A

CN103005370A - Beef taste seasoning

Info

Publication number: CN103005370A
Application number: CN2011102800578A
Authority: CN
Inventors: 张月笙
Original assignee: TIANJIN CHUNSHENG HALAL FOODS CO Ltd
Current assignee: TIANJIN CHUNSHENG HALAL FOODS CO Ltd
Priority date: 2011-09-20
Filing date: 2011-09-20
Publication date: 2013-04-03

Abstract

The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.

Description

A kind of flavoring with beef flavor

Technical field

The invention belongs to food processing field, relate in particular to a kind of flavoring with beef flavor.

Background technology

Bread is the staff of life, and food is particular about and is looked good, smell good and taste good, good fragrance energy effective stimulus people's appetite.For a long time, people are by adjusting the food local flavor with flavouring such as spice, chickens' extract, monosodium glutamates.Raising along with quality of the life, people are also improving constantly the requirement of flavouring, the sense of taste that above-mentioned flavouring base material forms is abundant not, the local flavor of product is greatly limited, and the beef flavour flavouring that occurs in the market adopts the allotment of monomer perfume compound to form more, mouthfeel is poor and with the former perfume (or spice) of beef flavour larger gap is arranged, and can't satisfy modern people to the flavouring demand of natural meat Flavor, needs further perfect.

Summary of the invention

It is aromatic strongly fragrant that the problem to be solved in the present invention provides a kind of meat, the flavoring with beef flavor that mouthfeel is natural, comfortable.

For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of flavoring with beef flavor, be prepared from by the method that comprises the steps: with pure powdered beef, refining butter, yeast extract, hydrolyzed vegetable protein, the ox bone element, the flavour nucleotide disodium, salt, white granulated sugar, glucose, root of Dahurain angelica powder, the ginger powder, black pepper, white pepper powder, the garlic powder, onion powder, the tsaoko powder, the kaempferia galamga powder, star aniseed powder, ground cinnamon, invader powder, inosine acid disodium, sodium glutamate, after maltodextrin and anticaking agent mix, descended dry 50-80 minute at 55 ℃-65 ℃, after being down to room temperature, with passing through again 30 eye mesh screens after the pulverizer pulverizing, obtain described flavoring with beef flavor.

Preferably, described flavoring with beef flavor is prepared from by the method that comprises the steps: with pure powdered beef, refining butter, yeast extract, hydrolyzed vegetable protein, the ox bone element, the flavour nucleotide disodium, salt, white granulated sugar, glucose, root of Dahurain angelica powder, the ginger powder, black pepper, white pepper powder, the garlic powder, onion powder, the tsaoko powder, the kaempferia galamga powder, star aniseed powder, ground cinnamon, invader powder, inosine acid disodium, sodium glutamate, after maltodextrin and anticaking agent mix, descended dry 50-80 minute at 60 ℃, after being down to room temperature, with passing through again 30 eye mesh screens after the pulverizer pulverizing, obtain described flavoring with beef flavor.

Preferably, the raw material of above-mentioned flavoring with beef flavor and parts by weight thereof are:

Pure powdered beef: 5-15 part, refining butter: 2-6 part, yeast extract: 4-8 part, hydrolyzed vegetable protein: 1.5-6 part, ox bone element: 4-10 part, flavour nucleotide disodium: 0.5-2 part, salt: 25-30 part, white granulated sugar: 5-8 part, glucose: 4-10 part, root of Dahurain angelica powder: 0.1-0.3 part, ginger powder: 1-2.5 part, black pepper: 0.5-3 part, white pepper powder: 0.2-1.5 part, garlic powder: 0.2-3 part, onion powder: 0.5-3 part, tsaoko powder: 0.1-0.3 part, kaempferia galamga powder: 0.1-0.5 part, star aniseed powder: 0.1-0.5 part, ground cinnamon: 0.15-0.5 part, invader powder: 0.1-0.5 part, inosine acid disodium: 0.3-1.5 part, sodium glutamate: 3-12 part, maltodextrin: 2-6 part, anticaking agent: 0.4-0.6 part.

Anticaking agent described in the present invention is the amorphous silica of food-grade.

Described pure powdered beef can be commercially available powdered beef, also can be prepared by a conventional method to obtain, and as take beef as raw material, obtains after process thermal response, the spray-drying.

Refining butter among the present invention, yeast extract, ox bone element, flavour nucleotide disodium, salt, white granulated sugar, glucose, root of Dahurain angelica powder, ginger powder, black pepper, white pepper powder, garlic powder, onion powder, tsaoko powder, kaempferia galamga powder, star aniseed powder, ground cinnamon, invader powder, inosine acid disodium, sodium glutamate, maltodextrin and anticaking agent all can be bought directly from the market.

Advantage and good effect that the present invention has are: owing to adopt technique scheme, pure powdered beef in the flavoring with beef flavor, other raw materials such as refining butter and spice mix, collaborative flavouring, reached better effect with better proportioning, so that beef-flavouring is more outstanding, fragrance is more tempting, the flavoring meat that obtains is aromatic strongly fragrant, the mouthfeel nature, comfortable, the culinary art sense is strong, and store, carry, use all very convenient, especially be suitable as flavouring and be used for instant noodles, mix meal, food and drink, in the food service industrys such as leisure food, has preparation simply, local flavor is naturally strong, end product quality is high, the advantages such as production cost is low.

The specific embodiment

Below by concrete example flavoring with beef flavor of the present invention is further specified.

Embodiment 1

A kind of beef flavour key taste substance, made by following steps:

With the pure powdered beef of 8g, 2.5g refining butter, 6.5g yeast extract, the 6g hydrolyzed vegetable protein, 5g ox bone element, 1.5g flavour nucleotide disodium, 25.5g salt, the 8g white granulated sugar, 10g glucose, 0.2g root of Dahurain angelica powder, 1.5g ginger powder, 1.0g black pepper, 0.5g white pepper powder, 2g garlic powder, the 2g onion powder, 0.2g tsaoko powder, 0.3g kaempferia galamga powder, 0.2g star aniseed powder, 0.3g ground cinnamon, 0.3g invader powder, 1.0g inosine acid disodium, the 12g sodium glutamate, after 5g maltodextrin and 0.5g amorphous silica mix, lower dry 60 minutes at 60 ℃, after being down to room temperature, with passing through again 30 eye mesh screens after the pulverizer pulverizing, obtain described flavoring with beef flavor.

Embodiment 2

A kind of beef flavour key taste substance, made by following steps:

With the pure powdered beef of 8g, 3g makes with extra care butter, the 6g yeast extract, the 6g hydrolyzed vegetable protein, 6g ox bone element, 1.4g flavour nucleotide disodium, 22g salt, the 8g white granulated sugar, 9g glucose, 0.2g root of Dahurain angelica powder, 2g ginger powder, the 2g black pepper, 0.6g white pepper powder, 3g garlic powder, the 2g onion powder, 0.2g tsaoko powder, 0.4g kaempferia galamga powder, 0.4g star aniseed powder, 0.4g ground cinnamon, 0.4g invader powder, 1.5g inosine acid disodium, the 12g sodium glutamate, after 5g maltodextrin and 0.5g amorphous silica mix, lower dry 60 minutes at 65 ℃, after being down to room temperature, with passing through again 30 eye mesh screens after the pulverizer pulverizing, obtain described flavoring with beef flavor.

More than preferred embodiment of the present invention is had been described in detail, but described content only is preferred embodiment of the present invention, can not be considered to be used to limiting practical range of the present invention.All equalizations of doing according to the present patent application scope change and improve etc., all should still belong within the patent covering scope of the present invention.

Claims

1. flavoring with beef flavor, it is characterized in that: be prepared from by the method that comprises the steps: with pure powdered beef, refining butter, yeast extract, hydrolyzed vegetable protein, the ox bone element, the flavour nucleotide disodium, salt, white granulated sugar, glucose, root of Dahurain angelica powder, the ginger powder, black pepper, white pepper powder, the garlic powder, onion powder, the tsaoko powder, the kaempferia galamga powder, star aniseed powder, ground cinnamon, invader powder, inosine acid disodium, sodium glutamate, after maltodextrin and anticaking agent mix, descended dry 50-80 minute at 55 ℃-65 ℃, after being down to room temperature, with passing through again 30 eye mesh screens after the pulverizer pulverizing, obtain described flavoring with beef flavor.

2. flavoring with beef flavor according to claim 1, it is characterized in that: be prepared from by the method that comprises the steps: with pure powdered beef, refining butter, yeast extract, hydrolyzed vegetable protein, the ox bone element, the flavour nucleotide disodium, salt, white granulated sugar, glucose, root of Dahurain angelica powder, the ginger powder, black pepper, white pepper powder, the garlic powder, onion powder, the tsaoko powder, the kaempferia galamga powder, star aniseed powder, ground cinnamon, invader powder, inosine acid disodium, sodium glutamate, after maltodextrin and anticaking agent mix, descended dry 50-80 minute at 60 ℃, after being down to room temperature, with passing through again 30 eye mesh screens after the pulverizer pulverizing, obtain described flavoring with beef flavor.

3. flavoring with beef flavor according to claim 1 and 2, it is characterized in that: described raw material and parts by weight thereof are:

4. each described flavoring with beef flavor according to claim 1-3, it is characterized in that: described anticaking agent is the amorphous silica of food-grade.