CN103461950A - Powdery sauced beef essence and preparation method thereof - Google Patents
Powdery sauced beef essence and preparation method thereof Download PDFInfo
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- CN103461950A CN103461950A CN2013104381737A CN201310438173A CN103461950A CN 103461950 A CN103461950 A CN 103461950A CN 2013104381737 A CN2013104381737 A CN 2013104381737A CN 201310438173 A CN201310438173 A CN 201310438173A CN 103461950 A CN103461950 A CN 103461950A
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Abstract
The invention relates to a powdery sauced beef essence and a preparation method thereof. The powdery sauced beef essence is prepared from the following raw materials: sauced beef hydrolysate, glucose, xylose, cysteine, glycin, alanine, vegetable protein hydrolysate, monosodium glutamate, beef tallow, yeast extract powder, anise powder, onion powder, ginger powder, modified starch and maltodextrin. The powdery sauced beef essence is mellow and thick, has long aftertaste and peculiar flavor, and the preparation method is simple.
Description
Technical field
The present invention relates to a kind of essence, relate in particular to a kind of spiced beef powdery essence and preparation method thereof.
Background technology
Along with improving constantly of living standard, people not only focus on nutrition to eating aspect food, more focus on flavor taste.Sauce perfume (or spice) is the more welcome a kind of odor types of people, and the demand of supporting flavoring also increases day by day with it.Fragrance spiced beef essence true to nature is liked by people more and more, people but needn't absorb a large amount of higher fatty acid when enjoying the spiced beef local flavor, therefore mellow sense is strong, the spiced beef flavor essence of aftertaste foot more and more is subject to everybody liking, powder product often has better stability simultaneously, and have wide range of applications, also become the focus of essence business research.
Summary of the invention
The object of the present invention is to provide a kind of mellow sense strong, spiced beef powdery essence of aftertaste foot and preparation method thereof.
The technical solution used in the present invention is:
A kind of spiced beef powdery essence, by comprising that following raw material prepares:
Spiced beef hydrolyzate, glucose, wood sugar, cysteine, glycine, alanine, hydrolytic liquid of plant protein, monosodium glutamate, butter, dusty yeast, anise powder, green onion powder, ginger powder, converted starch and maltodextrin.
Preferably, this spiced beef powdery essence is prepared by the raw material that comprises following parts by weight:
Preferably, the raw material of this spiced beef powdery essence also comprises one or more the mixture in I+G, cysteine hydrochloride, leucine, 0<I+G≤1 part wherein, 0<cysteine hydrochloride≤2 part, 0<leucine≤3, above-mentioned umber is parts by weight.
Preferably, described spiced beef hydrolyzate prepares by the following method: in fresh spiced beef gruel and water, add protease, the protease addition accounts for the 0.1%-1% of fresh spiced beef gruel and water quality total amount, heating after mixing, 60-65 ℃ of reaction 0.5-3 hour, at 85 ℃-95 ℃ enzymes that go out 10-30 minute alive, supernatant is the spiced beef hydrolyzate.
The spiced beef of mentioning in the present invention is the spiced beef be prepared by a conventional method to obtain.
Preferably, the preparation method of described spiced beef, comprise the steps: 500g beef tendon is cut into to the piece of fist size along the meat line, with boiling water, scald, then get 2.5 gram refined salt, 100 gram soy sauce, 15 gram white sugar, 50 gram sweet fermented flour sauces, 10 gram cooking wine, 55 gram shallots, 45 gram fresh gingers, 20g garlic, 25 gram sesame oil, seasoning of pork cooked in soy sauce 35 grams and put into together pot, add steamed beef soup boiled, be cooked into Miso Soup.Finally beef is put into to the Miso Soup pot, to cover beef, be as the criterion and boil 5min～10min, change low baking temperature and stew and boil about 2h～3h, keep the crack bubbling of soup, duty to stir, treat that soup juice is gradually dense, beef use bamboo chopstick gets final product when can skewer saturating.
Preferably, in described spiced beef hydrolyzate preparation, fresh spiced beef gruel and water quality ratio are 4:1.
Described protease is pepsin, papain and other commercially available protease.
The present invention also provides the preparation method of above-mentioned spiced beef powdery essence, comprise the steps: to add spiced beef hydrolyzate 100-200 part in reaction vessel, glucose 2-5 part, wood sugar 5-10 part, Cys2-5 part, glycine 1-5 part, alanine 5-10 part, leucine 0-3 part, butter 5-10 part, plant protein hydrolysate liquid 5-10 part, monosodium glutamate 5-10 part, dusty yeast 10-20 part, I+G0-1 part, cysteine hydrochloride 0-2 part, anise powder 2-3 part, ginger powder 2-3 part, green onion powder 2-3 part, stirring is all dissolved amino acid and sugar, keep 100-120 ℃ of reaction 1-2 hour, obtain spiced beef reaction essence after cooling.Add maltodextrin 20-40 part in above-mentioned solution, converted starch 1-5 part, cross colloid mill, carries out spray-drying, and inlet temperature is generally at 160-200 ℃, and outlet temperature is 80-100 ℃, obtains spiced beef powdery essence.
Spiced beef powdery essence of the present invention, be to take fresh spiced beef as raw material, through protease hydrolytic, then with amino acid, sugar etc., carries out a series of thermal responses, finally obtains spiced beef powdery essence, the aftertaste foot, and local flavor is peculiar.
The beneficial effect that the present invention has:
1), the spiced beef powdery essence for preparing of the present invention, mellow sense is strong, the aftertaste foot, local flavor is peculiar and manufacture method is simple.
2), the present invention reduced the fat content of product effectively, kept under equal local flavor condition the edible health of food.
3), the Product Status that obtains of the present invention is powdery, its main feature is that range of application is more extensive, and stability is higher.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of spiced beef powdery essence, comprise the steps:
1), the preparation of spiced beef hydrolyzate
Add the rotten 400g of bright spiced beef in one is equipped with the there-necked flask of agitator, water 100g, add the 0.5g papain, 65 ℃ of lower stirring reactions 1 hour, then 95 ℃ are stirred 15min, make the protease inactivation, cooling standing, supernatant is the spiced beef hydrolyzate, as the raw material of spiced beef powdery essence.
2), the preparation of spiced beef powdery essence
In one is equipped with the there-necked flask of thermometer, condenser pipe, agitator, add 100 parts of spiced beef hydrolyzates, 5 parts of glucose, 10 parts of wood sugars, 3 parts of cysteines, 2 parts of glycine, 5 parts of alanine, 2 parts of leucines, 5 parts, butter, 10 parts of plant protein hydrolysate liquid, 5 parts of monosodium glutamates, 10 parts of dusty yeasts, I+G0.2 part, 1 part of cysteine hydrochloride, 2 parts, anise powder, 2 parts, ginger powder, 2 parts, green onion powder, stirring makes whole dissolvings, keeps 100 ℃ of reactions 1 hour, obtains roasting spiced beef reaction essence after cooling.By this reactant, add 20 portions of maltodextrins, and 3 portions of converted starches, fully mix the rear colloid mill of crossing, carry out spray-drying, 180 ℃ of EATs, outlet temperature is 100 ℃, obtains spiced beef powdery essence.
Embodiment 2
A kind of preparation method of spiced beef powdery essence, comprise the steps:
1), the preparation of spiced beef hydrolyzate
After first the spiced beef gruel being processed 15 minutes with ultrasonic wave, it is incorporated with in the there-necked flask of agitator and adds the rotten 400g of bright spiced beef, water 100g, add the 0.5g papain, 60 ℃ of lower stirring reactions 1 hour, then 90 ℃ were stirred 20min, make the protease inactivation, cooling standing, in container, solution is the spiced beef hydrolyzate, as the raw material of spiced beef powdery essence.
2), the preparation of spiced beef essence
In one is equipped with the there-necked flask of thermometer, condenser pipe, agitator, add 150 parts of spiced beef hydrolyzates, 5 parts of glucose, 5 parts of wood sugars, Cys2 part, 5 parts of glycine, 7 parts of alanine, 2 parts of leucines, 7 parts, butter, 5 parts of plant protein hydrolysate liquid, 5 parts of monosodium glutamates, 20 parts of dusty yeasts, I+G0.5 part, 2 parts of cysteine hydrochlorides, 3 parts, anise powder, 3 parts, ginger powder, 3 parts, green onion powder, stirring makes whole dissolvings, keeps 120 ℃ of reactions 1 hour, obtains spiced beef reaction essence after cooling.By this reactant, add 25 portions of maltodextrins, and 5 portions of converted starches, fully mix the rear colloid mill of crossing, carry out spray-drying, 180 ℃ of EATs, outlet temperature is 100 ℃, obtains spiced beef powdery essence.
The above, it is only preferred embodiment of the present invention, not technical scheme of the present invention is done to any pro forma restriction, any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (5)
1. a spiced beef powdery essence, is characterized in that: by comprising that following raw material prepares: spiced beef hydrolyzate, glucose, wood sugar, cysteine, glycine, alanine, hydrolytic liquid of plant protein, monosodium glutamate, butter, dusty yeast, anise powder, green onion powder, ginger powder, converted starch and maltodextrin.
2. spiced beef powdery essence according to claim 1, it is characterized in that: this spiced beef powdery essence is prepared by the raw material that comprises following parts by weight:
3. spiced beef powdery essence according to claim 2, it is characterized in that: the raw material of this spiced beef powdery essence also comprises one or more the mixture in I+G, cysteine hydrochloride, leucine, 0<I+G≤1 part wherein, 0<cysteine hydrochloride≤2 part, 0<leucine≤3, above-mentioned umber is parts by weight.
4. according to the described spiced beef powdery of claim 1-3 any one essence, it is characterized in that: described spiced beef hydrolyzate prepares by the following method: in fresh spiced beef gruel and water, add protease, the protease addition accounts for the 0.1%-1% of fresh spiced beef gruel and water quality total amount, heating after mixing, 60-65 ℃ of reaction 0.5-3 hour, at 85 ℃-95 ℃ enzymes that go out 10-30 minute alive, supernatant is the spiced beef hydrolyzate.
5. the preparation method of the described spiced beef powdery of claim 1-4 any one essence, comprise the steps: to add spiced beef hydrolyzate 100-200 part in reaction vessel, glucose 2-5 part, wood sugar 5-10 part, Cys2-5 part, glycine 1-5 part, alanine 5-10 part, leucine 0-3 part, butter 5-10 part, plant protein hydrolysate liquid 5-10 part, monosodium glutamate 5-10 part, dusty yeast 10-20 part, I+G0-1 part, cysteine hydrochloride 0-2 part, anise powder 2-3 part, ginger powder 2-3 part, green onion powder 2-3 part, stirring is all dissolved amino acid and sugar, keep 100-120 ℃ of reaction 1-2 hour, obtain spiced beef reaction essence after cooling.Add maltodextrin 20-40 part in above-mentioned solution, converted starch 1-5 part, cross colloid mill, carries out spray-drying, and inlet temperature is generally at 160-200 ℃, and outlet temperature is 80-100 ℃, obtains spiced beef powdery essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013104381737A CN103461950A (en) | 2013-09-23 | 2013-09-23 | Powdery sauced beef essence and preparation method thereof |
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| CN2013104381737A CN103461950A (en) | 2013-09-23 | 2013-09-23 | Powdery sauced beef essence and preparation method thereof |
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| CN103461950A true CN103461950A (en) | 2013-12-25 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750277A (en) * | 2014-02-14 | 2014-04-30 | 苏州信文食品有限公司 | Preparation method of beef sauce |
| CN104187561A (en) * | 2014-07-30 | 2014-12-10 | 天津春发生物科技集团有限公司 | Powdery sauced duck essence and preparation method thereof |
-
2013
- 2013-09-23 CN CN2013104381737A patent/CN103461950A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750277A (en) * | 2014-02-14 | 2014-04-30 | 苏州信文食品有限公司 | Preparation method of beef sauce |
| CN103750277B (en) * | 2014-02-14 | 2015-07-01 | 苏州信文食品有限公司 | Preparation method of beef sauce |
| CN104187561A (en) * | 2014-07-30 | 2014-12-10 | 天津春发生物科技集团有限公司 | Powdery sauced duck essence and preparation method thereof |
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Application publication date: 20131225 |
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| WD01 | Invention patent application deemed withdrawn after publication |