CN103892241A - Natural beef flavor spice and production method thereof - Google Patents
Natural beef flavor spice and production method thereof Download PDFInfo
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- CN103892241A CN103892241A CN201410137934.XA CN201410137934A CN103892241A CN 103892241 A CN103892241 A CN 103892241A CN 201410137934 A CN201410137934 A CN 201410137934A CN 103892241 A CN103892241 A CN 103892241A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a natural flavor spice for beef products, and a production method thereof. The purposes of the invention are to provide the flavor spice capable of improving the fragrance and taste of beef products as well as provide the method with the characteristics of simplicity in process, convenience in fabrication and low cost. The natural flavor spice for beef products is characterized by comprising the following components in parts by weight: 70-80 parts of bovine marrow extract, 10-15 parts of oxidized beef tallow, 5-7 parts of hydrolyzed vegetable protein, 2-3 parts of reducing sugar, 1-2 parts of amino acid and 2-3 parts of spice essential oil. The method for producing the natural flavor for beef products comprises the steps of (1) preparation of bovine marrow extract; (2) preparation of oxidized beef tallow; (3) preparation of natural spice for beef products; and (4) detection and quantitative packaging of the product.
Description
Technical field
The invention belongs to food processing field, is natural beef flavouring and manufacture method thereof that food processing is used.
Background technology
Beef is the food that most people is liked, consumption figure is only second to pork; Beef protein content is high, and fat content is low, so delicious flavour is liked by people, enjoys the laudatory title of " favourite son in meat ".
Beef product (for example dried beef) is longer edible interval time from being fabricated into consumer, and the flavor loss causing in its processing, storage process is inevitable, and product quality tool is had a certain impact.How reducing or make up the flavor loss of beef product, is the target of numerous food product scientific and technical personnel research.
Summary of the invention
Technical problem to be solved by this invention is the deficiency that overcomes above-mentioned background technology, a kind of natural beef flavouring and preparation method thereof is provided, this spices should be effective to the seasoning and seasoning of beef product, and described method should have simple, easy to make, the lower-cost feature of technique.
The present invention is achieved by the following technical programs:
Natural beef flavouring, is characterized in that the component of this spices and corresponding weight portion are:
Described hydrolyzed vegetable protein is hydrolysis defatted peanut protein.
Described reduced sugar is that D-Glucose and D-wood sugar are made into by 2:1 part by weight.
Described amino acid is that Cys, methionine, proline, alanine are made into by 2:1:2:1 part by weight.
Described aromatic condiment essential oil is that fennel essential oil, Japan pepper essential oil, ginger essential oil are made into by 2:2:1 part by weight.
Above-mentioned natural beef flavouring, it optimizes component and corresponding weight portion is:
The production method of natural beef flavouring, carry out according to the following steps:
(1) preparation of ox bone-marrow extract: ox bone cleaning, impurity elimination, stripping and slicing; In ox bone: water adds water with the ratio of 2:1, at 95～100 ℃ of boiling 4～5h; Be warming up to again at 118～121 ℃ and keep 2～3h; Be cooled to normal temperature, separating oil, soup, meat bone slag; By broken meat bone ground-slag and be ground to and be less than 200 orders, together with then merging with soup, carry out Vacuum Concentration, make it loss of weight 20-30%; Press again 0.4% of Vacuum Concentration Galbitang weight and add complex enzyme; Enzymolysis 4.5～5h under 50～55 ℃, pH5.5 condition, finally inactive enzyme under 95～100 ℃, 15min condition, separation is removed slag, the concentrated loss of weight 10-20% again of heating;
Described complex enzyme is made up of neutral proteinase and the flavor protease of 2:1 part by weight;
(2) oxidation tallow preparation: beef fat is cleaned with hot water, remove the impurity such as manadesma, stripping and slicing, slag deoils boil 0.8-1.2h at 155～160 ℃ of temperature after, at 155-165 ℃, pass into pure air, regulate air velocity, slowly stir, control oxidization time 6～6.5h and be prepared into oxidation tallow;
(3) preparation of natural beef flavouring: the ox bone-marrow extract that step (1) is obtained, the oxidation tallow that step (2) obtains, and each raw material such as hydrolyzed vegetable protein, reduced sugar, amino acid, spice is prepared in proportion, thermal response 2～2.5h under the condition of 115 ℃ of temperature, pH6, stir again, homogeneous, through heating be condensed into paste product or be spray dried to Powdered product;
(4) product detection, quantitative package.
Beneficial effect of the present invention is as follows: natural beef flavouring is strong and brisk in taste, strong, is novel natural saline taste fragrance product.In beef product processing, application, makes goods fragrance naturally mellow and full, and meat fragrance characteristic is given prominence to, long times of aftertaste, lasting are lasting; Meet to greatest extent people to meat products " cuisines and enjoyment, function and health care " all-in-one-piece requirement; Can be widely used in the industries such as beef product, flavoring, dilated food, tinned food, be a kind ofly to have very much vitality and have great potential and the product of application prospect.Preparation method provided by the invention, because technique is simple, easy to make, so cost is also lower.
The specific embodiment
Natural beef flavouring provided by the invention, is mainly prepared from by the biotechnology such as zymotechnic, Maillard reaction by natural material, has kept to greatest extent natural and feature security; Product has been rich in multiple free amino acid, little peptide, nucleic acid, sugar and inorganic salts, and has miscellaneous volatile flavor component, comprises various aldehydes, ketone, alcohols, acids, ester class, furans, pyrazine class, amide, sulfur-containing compound etc.Natural beef flavouring product fragrance is pure, with rich flavor, is widely used in the seasoning and seasoning of beef product and instant food: compose fragrant effect by flavouring, strengthen product fragrance, fully demonstrate local flavor feature, improve product specification; Make up the flavor loss in product processing, storage process, play important effect to improving the quality of products, reduce production costs, improve the market competitiveness.Natural beef flavouring is applied to numerous industries such as meat products, conditioning food, flavouring, food and drink, has huge market potential and economic benefit.
Embodiment 1:
The percentage by weight of its component of natural beef flavouring and content is:
Preparation according to the following steps:
(1) preparation of ox bone-marrow extract: ox bone cleaning, impurity elimination, stripping and slicing; In ox bone: water adds water with the ratio of 2:1, at 95～100 ℃ of boiling 4～5h; Heat up again, at 118～121 ℃, keep 2～3h; Be cooled to normal temperature, separating oil, soup, meat bone slag; After meat bone slag is pulverized, use again 200 order colloid mill grind into powders, and carry out Vacuum Concentration together with merging with soup, make it loss of weight 30%(and be residue weight and be weight before Vacuum Concentration 70%); Press the complex enzyme that 0.4% of Vacuum Concentration Galbitang weight is added neutral proteinase and flavor protease composition, neutral proteinase and flavor protease form with 2:1 ratio; Under 50～55 ℃, pH5.5 condition, enzymolysis 4.5～5h, then under 95～100 ℃, 15min condition inactive enzyme, separation is removed slag, the concentrated loss of weight 20% that makes it of heating;
(2) oxidation tallow preparation: beef fat is cleaned with hot water, remove the impurity such as manadesma, stripping and slicing, slag deoils boil 1h at 155～160 ℃ of temperature after, at 160 ℃, pass into pure air with air pump, regulate air velocity, slowly stir, control oxidization time 6～6.5h and be prepared into oxidation tallow;
(3) preparation of natural beef flavouring: each raw materials such as step (1) ox bone-marrow extract, step (2) oxidation tallow, hydrolyzed vegetable protein, reduced sugar, amino acid, spice are mixed with in proportion, under the condition of reaction time 2～2.5h, 115 ℃ of temperature, pH6, carry out thermal response, stir again, homogeneous, through heating be condensed into paste product or be spray dried to Powdered product.
(4) product carries out quantitative package after qualified after testing by standard.
Embodiment 2:
Natural beef flavouring, is characterized in that the component of this spices and corresponding weight portion are:
Preparation method is with embodiment 1.
Embodiment 3:
Natural beef flavouring, is characterized in that the component of this spices and corresponding weight portion are:
Preparation method is with embodiment 1.
Embodiment 4: application
The application of natural beef flavouring in beef product processing
Beef raw material meets the raw material of pollution-free food standard-required after testing, naturally thaw, under 0～10 ℃ of condition of low temperature, adopt carry out dry-salt 12～24h by the stir-fry salt of meat weight 3.5%, carry out again stew in soy sauce, press the heavy 100kg of raw material, water 100kg, monosodium glutamate 0.3kg, the ratio of salt 3kg, ginger 1kg, white sugar 2kg, natural beef flavouring 0.5kg is mixed with stew in soy sauce liquid, boiling 75～90min, cooling, quantitatively and vacuum packaging, sterilization 45～60min at 118～121 ℃, the qualified rear labeling of quality inspection, storing.
Claims (4)
1. natural beef flavouring, is characterized in that the component of this spices and corresponding weight portion are:
Described hydrolyzed vegetable protein is hydrolysis defatted peanut protein;
Described reduced sugar is that D-Glucose and D-wood sugar are made into by 2:1 part by weight;
Described amino acid is that Cys, methionine, proline, alanine are made into by 2:1:2:1 part by weight;
Described aromatic condiment essential oil is that fennel essential oil, Japan pepper essential oil, ginger essential oil are made into by 2:2:1 part by weight.
2. natural beef flavouring according to claim 1, is characterized in that: above-mentioned natural beef flavouring, and it optimizes component and corresponding weight portion is:
3. the production method of natural beef flavouring described in claim 1, carry out according to the following steps:
(1) preparation of ox bone-marrow extract: ox bone cleaning, impurity elimination, stripping and slicing; In ox bone: water adds water with the ratio of 2:1, at 95～100 ℃ of boiling 4～5h; Be warming up to again at 118～121 ℃ and keep 2～3h; Be cooled to normal temperature, separating oil, soup, meat bone slag; By broken meat bone ground-slag and be ground to and be less than 200 orders, together with then merging with soup, carry out Vacuum Concentration, make it loss of weight 20-30%; Press again 0.4% of Vacuum Concentration Galbitang weight and add complex enzyme; Enzymolysis 4.5～5h under 50～55 ℃, pH5.5 condition, finally inactive enzyme under 95～100 ℃, 15min condition, separation is removed slag, the concentrated loss of weight 10-20% again of heating;
Described complex enzyme is made up of neutral proteinase and the flavor protease of 2:1 part by weight;
(2) oxidation tallow preparation: beef fat is cleaned with hot water, remove the impurity such as manadesma, stripping and slicing, slag deoils boil 0.8-1.2h at 155～160 ℃ of temperature after, at 155-165 ℃, pass into pure air, regulate air velocity, slowly stir, control oxidization time 6～6.5h and be prepared into oxidation tallow;
(3) preparation of natural beef flavouring: the ox bone-marrow extract that step (1) is obtained, the oxidation tallow that step (2) obtains, and each raw material such as hydrolyzed vegetable protein, reduced sugar, amino acid, spice is prepared in proportion, thermal response 2～2.5h under the condition of 115 ℃ of temperature, pH6, stir again, homogeneous, through heating be condensed into paste product or be spray dried to Powdered product;
(4) product detection, quantitative package.
4. the production method of natural beef flavouring according to claim 3, is characterized in that: described complex enzyme is made up of neutral proteinase and the flavor protease of 2:1 part by weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410137934.XA CN103892241B (en) | 2014-04-08 | 2014-04-08 | A kind of natural beef flavouring and manufacture method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410137934.XA CN103892241B (en) | 2014-04-08 | 2014-04-08 | A kind of natural beef flavouring and manufacture method thereof |
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| CN103892241A true CN103892241A (en) | 2014-07-02 |
| CN103892241B CN103892241B (en) | 2016-03-30 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223214A (en) * | 2014-09-16 | 2014-12-24 | 天津春发生物科技集团有限公司 | Bovine bone soup paste and preparation method thereof |
| CN104256500A (en) * | 2014-10-14 | 2015-01-07 | 天津市旭源斋清真调料食品有限公司 | Fine tomato and brisket extract and preparation method thereof |
| CN105661463A (en) * | 2016-03-24 | 2016-06-15 | 河南京华食品科技开发有限公司 | Method for preparing compound condiments for braised beef brisket dish with tomatoes |
| CN106136085A (en) * | 2016-06-27 | 2016-11-23 | 杭州耐雀生物科技有限公司 | A kind of natural Semen sojae atricolor extractum and preparation method thereof |
| CN106360622A (en) * | 2016-08-25 | 2017-02-01 | 山东天博食品配料有限公司 | Black pepper beef flavoring essence and preparation method thereof |
| CN106912881A (en) * | 2017-03-01 | 2017-07-04 | 浙江省农业科学院 | A kind of seasoning essence and preparation method thereof |
| CN107836692A (en) * | 2017-12-08 | 2018-03-27 | 湖南省嘉品嘉味生物科技有限公司 | A kind of ox bone flavor peptide meat flavor and preparation method thereof |
| CN108077883A (en) * | 2017-12-21 | 2018-05-29 | 福建正味生物科技有限公司 | A kind of method for preparing meat-flavor essence |
| CN108294280A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess beef flavor and preparation method thereof |
| CN108576760A (en) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | A kind of halogen digested tankage and preparation method thereof and application method |
| CN111295100A (en) * | 2017-10-31 | 2020-06-16 | 奇华顿股份有限公司 | Improvements relating to organic fragrance compounds |
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| CN101214042A (en) * | 2007-12-27 | 2008-07-09 | 上海应用技术学院 | Method for preparing beef essence |
| CN102362659A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Oily thermal reaction beef essence and preparation method thereof |
| CN103284119A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Beef marrow bone zymolyte and application thereof |
-
2014
- 2014-04-08 CN CN201410137934.XA patent/CN103892241B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101214042A (en) * | 2007-12-27 | 2008-07-09 | 上海应用技术学院 | Method for preparing beef essence |
| CN102362659A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Oily thermal reaction beef essence and preparation method thereof |
| CN103284119A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Beef marrow bone zymolyte and application thereof |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223214A (en) * | 2014-09-16 | 2014-12-24 | 天津春发生物科技集团有限公司 | Bovine bone soup paste and preparation method thereof |
| CN104256500A (en) * | 2014-10-14 | 2015-01-07 | 天津市旭源斋清真调料食品有限公司 | Fine tomato and brisket extract and preparation method thereof |
| CN105661463A (en) * | 2016-03-24 | 2016-06-15 | 河南京华食品科技开发有限公司 | Method for preparing compound condiments for braised beef brisket dish with tomatoes |
| CN106136085A (en) * | 2016-06-27 | 2016-11-23 | 杭州耐雀生物科技有限公司 | A kind of natural Semen sojae atricolor extractum and preparation method thereof |
| CN106136085B (en) * | 2016-06-27 | 2019-10-18 | 杭州耐雀生物科技有限公司 | A kind of natural semen sojae atricolor medicinal extract and preparation method thereof |
| CN106360622A (en) * | 2016-08-25 | 2017-02-01 | 山东天博食品配料有限公司 | Black pepper beef flavoring essence and preparation method thereof |
| CN106912881A (en) * | 2017-03-01 | 2017-07-04 | 浙江省农业科学院 | A kind of seasoning essence and preparation method thereof |
| CN111295100A (en) * | 2017-10-31 | 2020-06-16 | 奇华顿股份有限公司 | Improvements relating to organic fragrance compounds |
| CN107836692A (en) * | 2017-12-08 | 2018-03-27 | 湖南省嘉品嘉味生物科技有限公司 | A kind of ox bone flavor peptide meat flavor and preparation method thereof |
| CN108077883A (en) * | 2017-12-21 | 2018-05-29 | 福建正味生物科技有限公司 | A kind of method for preparing meat-flavor essence |
| CN108294280A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess beef flavor and preparation method thereof |
| CN108576760A (en) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | A kind of halogen digested tankage and preparation method thereof and application method |
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| Publication number | Publication date |
|---|---|
| CN103892241B (en) | 2016-03-30 |
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