CN103385446A - Beef paste flavor and preparation method thereof - Google Patents
Beef paste flavor and preparation method thereof Download PDFInfo
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- CN103385446A CN103385446A CN2013102374550A CN201310237455A CN103385446A CN 103385446 A CN103385446 A CN 103385446A CN 2013102374550 A CN2013102374550 A CN 2013102374550A CN 201310237455 A CN201310237455 A CN 201310237455A CN 103385446 A CN103385446 A CN 103385446A
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Abstract
The invention relates to a beef paste flavor and a preparation method thereof. The flavor is prepared through drip washing, frying, trituration, enzymatic hydrolysis and blending, with fresh beef used as a main raw material. The beef paste flavor prepared in the invention is highly natural, harmonious and verisimilar and has rich fragrance and good taste.
Description
Technical field
The present invention relates to a kind of preparation method of essence, particularly a kind of natural beef paste essence and preparation method thereof.
Background technology
Beef is the mankind's important foodstuffs, and meat fragrance is one of most important fragrance in human diet, because it can give meeting with joyful on sense organ, and directly affects it to nutraceutical absorption.At present, beef flavor mainly adopts Maillard reaction preparation, or by spices, allocate and make, the former insufficient fragrance, and the latter exists mostly that fragrance fragrance is true to nature not, the shortcoming such as harmony not.
Summary of the invention
The objective of the invention is for above-mentioned existing problems of the prior art, improve technique, a kind of preparation method of beef paste flavour is provided, the natural sense of the beef paste flavour that makes is strong, aromatic flavour, natural harmony are true to nature, excellent taste.
The technical solution used in the present invention is as follows:
A kind of natural beef paste essence, this essence be take fresh meat as primary raw material through drip washing, fried, rub after, enzymolysis, then allocate and prepare formation.
Described drip washing, fried, rub step and be: fresh beef is first passed through drip washing, then carries out stripping and slicing, puts in the pot of draining the oil, and more preferably the time is 50-60min to decoct 10-60min(at 150-200 ℃), cooling and rub after taking out, obtain the beef end.
Described enzymolysis step is: according to the fried step gained of parts by weight weighing beef end 1-2 part, water 2-6 part, be placed in reactor to turn at 100-500/min(more preferably 400 turns/carry out enzymolysis under min), hydrolysis temperature 50-65 ℃, carry out enzymolysis under natural pH condition, be warming up to the 80-100 ℃ of enzyme 10min that goes out after enzymolysis 0.5-4h, make the beef hydrolyzate.
Described adaptation step is: the beef hydrolyzate that obtains take enzymolysis step is as benchmark, selects the I+G of the monosodium glutamate of beef hydrolyzate weight 0.1-10% and beef hydrolyzate 0.1-10% and beef hydrolyzate 0.1-20% salt to allocate and makes the natural beef paste essence.More preferably, described adaptation step is: the beef hydrolyzate that obtains take enzymolysis step is as benchmark, selects the I+G of the monosodium glutamate of beef hydrolyzate weight 5-10% and beef hydrolyzate 2-5% and beef hydrolyzate 10-15% salt to allocate and makes the natural beef paste essence.
particularly, the present invention also provides a kind of preparation method of natural beef paste essence, comprise the steps: that fresh beef first passes through drip washing, after carry out stripping and slicing, put in the pot of draining the oil, more preferably the time is 50-60min to decoct 10-60min(at 150-200 ℃), cooling and rubbing after taking out, obtain the beef end, according to parts by weight weighing beef end 1-2 part, water 2-6 part, be placed in reactor to turn at 100-500/min(more preferably 400 turns/carry out enzymolysis under min), hydrolysis temperature 50-65 ℃, carry out enzymolysis under natural pH condition, be warming up to the 80-100 ℃ of enzyme 10min that goes out after enzymolysis 0.5-4h, make the beef hydrolyzate, select the I+G of the monosodium glutamate of beef hydrolyzate weight 0.1-10% and beef hydrolyzate 0.1-10% and beef hydrolyzate 0.1-20% salt to allocate and make the natural beef paste essence.
Preferably, the enzyme that described enzymolysis step is selected is the 0.01-1% trypsase that accounts for beef end and water gross mass, or account for the 0.01-1% flavor protease of beef end and water gross mass, or account for a kind of and two or more mixture in the 0.01-1% papain of the last and water gross mass of beef.
Preferably, the enzyme of selecting is 0.2% trypsase that accounts for beef end and water gross mass, 0.1% flavor protease, 0.01% papain three's mixture.
Preferably, the enzyme of selecting is to account for beef end and 0.1% flavor protease of water gross mass, the mixture of 0.01% papain.
The better effect that the present invention has:
The natural sense of the beef paste flavour that the present invention makes is strong, aromatic flavour, natural harmony are true to nature, excellent taste, and nutritional labeling is abundant.
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 preparation method of natural beef paste essence, comprise the steps:
Fresh beef 1kg first passes through drip washing, after carry out stripping and slicing, put into oil cauldron at 150 ℃ of frying 60min, cooling and rub after taking out.According to parts by weight weighing minced meat 300g, water 300g, be placed in reactor to turn 400/carry out enzymolysis under min, hydrolysis temperature 50-65 ℃, carry out enzymolysis under natural pH condition, be warming up to the 80-100 ℃ of enzyme 10min that goes out after enzymolysis 2h, make the beef hydrolyzate, select finally the I+G of 5% monosodium glutamate and 3% and 10% salt to allocate and make beef paste flavour.Wherein the enzyme selected of enzymolysis process is 0.2% trypsase that accounts for beef end and water gross mass, 0.1% flavor protease, 0.01% papain three's mixture.
Embodiment 2
A kind of preparation method of natural beef paste essence, comprise the steps:
Fresh beef 2kg first passes through drip washing, after carry out stripping and slicing, put into oil cauldron and decoct 60min at 200 ℃, cooling and rub after taking out.According to parts by weight weighing minced meat 300g, water 500g, be placed in reactor to turn 400/carry out enzymolysis under min, hydrolysis temperature 50-65 ℃, carry out enzymolysis under natural pH condition, be warming up to the 80-100 ℃ of enzyme 10min that goes out after enzymolysis 0.5h, make the beef hydrolyzate, select finally the I+G of 10% monosodium glutamate and 3% and 15% salt to allocate and make beef paste flavour.Wherein the enzyme selected of enzymolysis process is to account for beef end and 0.1% flavor protease of water gross mass, the mixture of 0.01% papain.
Claims (8)
1. natural beef paste essence is characterized in that: this essence be take fresh meat as primary raw material through drip washing, fried, rub after, enzymolysis, then allocate and prepare formation.
2. a kind of natural beef paste essence according to claim 1, it is characterized in that: described drip washing, fried, rub step and be: fresh beef is first passed through drip washing, then carry out stripping and slicing, put in the pot of draining the oil, decoct 10-60min at 150-200 ℃, after taking out, cooling and rubbing, obtain the beef end.
3. a kind of natural beef paste essence according to claim 2, it is characterized in that: described enzymolysis step is: according to the fried step gained of parts by weight weighing beef end 1-2 part, water 2-6 part, be placed in reactor to turn at 100-500/carry out enzymolysis under min, hydrolysis temperature 50-65 ℃, carry out enzymolysis under natural pH condition, be warming up to the 80-100 ℃ of enzyme 10min that goes out after enzymolysis 0.5-4h, make the beef hydrolyzate.
4. a kind of natural beef paste essence according to claim 3, it is characterized in that: described adaptation step is: the beef hydrolyzate that obtains take enzymolysis step is as benchmark, selects the I+G of the monosodium glutamate of beef hydrolyzate weight 0.1-10% and beef hydrolyzate 0.1-10% and beef hydrolyzate 0.1-20% salt to allocate and makes the natural beef paste essence.
5. the preparation method of a natural beef paste essence, it is characterized in that: comprise the steps: that fresh beef first passes through drip washing, after carry out stripping and slicing, put in the pot of draining the oil, decoct 10-60min at 150-200 ℃, cooling and rubbing after taking out, obtain the beef end, according to parts by weight weighing beef end 1-2 part, water 2-6 part, be placed in reactor to turn at 100-500/carry out enzymolysis under min, hydrolysis temperature 50-65 ℃, carry out enzymolysis under natural pH condition, be warming up to the 80-100 ℃ of enzyme 10min that goes out after enzymolysis 0.5-4h, make the beef hydrolyzate, select the I+G of the monosodium glutamate of beef hydrolyzate weight 0.1-10% and beef hydrolyzate 0.1-10% and beef hydrolyzate 0.1-20% salt to allocate and make the natural beef paste essence.
6. a kind of preparation method of natural beef paste essence according to claim 5, it is characterized in that: the enzyme that enzymolysis step is selected is the 0.01-1% trypsase that accounts for beef end and water gross mass, or account for the 0.01-1% flavor protease of beef end and water gross mass, or account for a kind of and two or more mixture in the 0.01-1% papain of the last and water gross mass of beef.
7. a kind of preparation method of natural beef paste essence according to claim 6 is characterized in that: the enzyme of selecting is 0.2% trypsase that accounts for beef end and water gross mass, 0.1% flavor protease, 0.01% papain three's mixture.
8. a kind of preparation method of natural beef paste essence according to claim 6 is characterized in that: the enzyme of selecting is to account for beef end and 0.1% flavor protease of water gross mass, the mixture of 0.01% papain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102374550A CN103385446A (en) | 2013-06-14 | 2013-06-14 | Beef paste flavor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102374550A CN103385446A (en) | 2013-06-14 | 2013-06-14 | Beef paste flavor and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351727A (en) * | 2014-11-14 | 2015-02-18 | 天津春宇食品配料有限公司 | Beef flavor and preparation method thereof |
| CN104489707A (en) * | 2014-12-17 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process of braised beef extract |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4081565A (en) * | 1973-03-19 | 1978-03-28 | International Flavors & Fragrances Inc. | Edible compositions having a meat flavor and processes for making same |
| CN101214042A (en) * | 2007-12-27 | 2008-07-09 | 上海应用技术学院 | Method for preparing beef essence |
| CN101642224A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Application of concentrated meat hydrolyzed liquid in preparing natural meat flavor essence |
| CN102488177A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Pork essence prepared by enzyme hydrolysis method |
-
2013
- 2013-06-14 CN CN2013102374550A patent/CN103385446A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4081565A (en) * | 1973-03-19 | 1978-03-28 | International Flavors & Fragrances Inc. | Edible compositions having a meat flavor and processes for making same |
| CN101214042A (en) * | 2007-12-27 | 2008-07-09 | 上海应用技术学院 | Method for preparing beef essence |
| CN101642224A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Application of concentrated meat hydrolyzed liquid in preparing natural meat flavor essence |
| CN102488177A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Pork essence prepared by enzyme hydrolysis method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351727A (en) * | 2014-11-14 | 2015-02-18 | 天津春宇食品配料有限公司 | Beef flavor and preparation method thereof |
| CN104489707A (en) * | 2014-12-17 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process of braised beef extract |
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Application publication date: 20131113 |