CN103892241B - A kind of natural beef flavouring and manufacture method thereof - Google Patents
A kind of natural beef flavouring and manufacture method thereof Download PDFInfo
- Publication number
- CN103892241B CN103892241B CN201410137934.XA CN201410137934A CN103892241B CN 103892241 B CN103892241 B CN 103892241B CN 201410137934 A CN201410137934 A CN 201410137934A CN 103892241 B CN103892241 B CN 103892241B
- Authority
- CN
- China
- Prior art keywords
- weight
- bone
- flavouring
- preparation
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
-
- 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
Landscapes
- 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 present invention relates to a kind of natural beef flavouring and manufacture method thereof.The spices that object is to provide 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.Technical scheme is: natural beef flavouring, it is characterized in that the component of this spices and corresponding weight portion are: ox bone-marrow extract 70 ~ 80; Oxidation tallow 10 ~ 15; Hydrolyzed vegetable protein 5 ~ 7; Reduced sugar 2 ~ 3; Amino acid/11 ~ 2; Aromatic condiment essential oil 2 ~ 3.The production method of natural beef flavouring, carries out: the preparation of (1) ox bone-marrow extract according to the following steps; (2) tallow preparation is oxidized; (3) preparation of natural beef flavouring; (4) Product checking, quantitative package.
Description
Technical field
The invention belongs to food processing field, is natural beef flavouring and the manufacture method thereof of food processing use.
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, likes by people, enjoys the laudatory title of " in meat favourite son ".
Beef product (such as dried beef) is longer from being fabricated into the interval time that consumer eats, and the flavor loss caused in its processing, storage process is inevitable, has a certain impact to product quality tool.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 overcoming 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 Cys, methionine, proline, alanine are made into by 2:1:2:1 part by weight.
Described aromatic condiment essential oil is 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 DEG C of boiling 4 ~ 5h; 2 ~ 3h is kept at being warming up to 118 ~ 121 DEG C again; Be cooled to normal temperature, separating oil, soup, meat bone slag; By broken for meat bone ground-slag and be ground to and be less than 200 orders, carry out Vacuum Concentration together with then merging with soup, make it loss of weight 20-30%; Press Vacuum Concentration Galbitang weight again 0.4% adds complex enzyme; At 50 ~ 55 DEG C, enzymolysis 4.5 ~ 5h under pH5.5 condition, finally at 95 ~ 100 DEG C, inactive enzyme under 15min condition, separation is removed slag, the concentrated loss of weight 10-20% again of heating;
Described complex enzyme is made up of the neutral proteinase of 2:1 part by weight and flavor protease;
(2) tallow preparation is oxidized: cleaned by beef fat hot water, remove the impurity such as manadesma, stripping and slicing, deoil boil 0.8-1.2h at 155 ~ 160 DEG C of temperature after slag, at 155-165 DEG C, pass into pure air, regulate air velocity, slowly stir, controlled oxidization time 6 ~ 6.5h is prepared into oxidation tallow;
(3) preparation of natural beef flavouring: the oxidation tallow that ox bone-marrow extract step (1) obtained, step (2) obtain, 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 temperature 115 DEG C, pH6, stir again, homogeneous, through heating be condensed into creamy product or be spray dried to Powdered product;
(4) Product checking, 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.Application in beef product processing, makes goods fragrance naturally mellow and full, and meat-like flavor feature is outstanding, long times of aftertaste, lasting are lasting; Meet people to greatest extent 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 very have vitality and have the product of great potential and application prospect.Preparation method provided by the invention, because technique is simple, easy to make, so cost is also lower.
Detailed description of the invention
Natural beef flavouring provided by the invention, is prepared from by the biotechnology such as zymotechnic, Maillard reaction primarily of natural material, maintains feature that is natural and security to greatest extent; 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, 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 flavoured feature, improve product specification; Make up the flavor loss in Product processing, storage process, important effect is played to the production cost that improves the quality of products, reduces, the raising 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:
Prepare 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 DEG C of boiling 4 ~ 5h; Heat up again, at 118 ~ 121 DEG C, keep 2 ~ 3h; Be cooled to normal temperature, separating oil, soup, meat bone slag; Use 200 order colloid mill grind into powders after being pulverized by meat bone slag again, and carry out Vacuum Concentration together with merging with soup, make it loss of weight 30%(and residue weight is 70% of weight before Vacuum Concentration); By the complex enzyme that 0.4% interpolation neutral proteinase and the flavor protease of Vacuum Concentration Galbitang weight form, neutral proteinase and flavor protease form with 2:1 ratio; 50 ~ 55 DEG C, under pH5.5 condition, enzymolysis 4.5 ~ 5h, then at 95 ~ 100 DEG C, inactive enzyme under 15min condition, separation is removed slag, and heating is concentrated makes it loss of weight 20%;
(2) tallow preparation is oxidized: cleaned by beef fat hot water, remove the impurity such as manadesma, stripping and slicing, deoil boil 1h at 155 ~ 160 DEG C of temperature after slag, at 160 DEG C, pass into pure air with air pump, regulate air velocity, slowly stir, controlled oxidization time 6 ~ 6.5h is 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, thermal response is carried out under the condition of reaction time 2 ~ 2.5h, temperature 115 DEG C, pH6, stir again, homogeneous, through heating be condensed into creamy product or be spray dried to Powdered product.
(4) product qualified after testing by standard after carry out quantitative package.
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 source meets the raw material of pollution-free food standard-required after testing, naturally thaw, under low temperature 0 ~ 10 DEG C of condition, adopt and carry out dry-salt 12 ~ 24h by the stir-fry salt of meat weight 3.5%, carry out stew in soy sauce again, by the heavy 100kg of raw material, water 100kg, monosodium glutamate 0.3kg, the proportions of salt 3kg, ginger 1kg, white sugar 2kg, natural beef flavouring 0.5kg becomes stew in soy sauce liquid, boiling 75 ~ 90min, cooling, quantitative and vacuum packaging, sterilization 45 ~ 60min at 118 ~ 121 DEG C, the qualified rear labeling of quality inspection, storing.
Claims (2)
1. the production method of natural beef flavouring, raw material components and the corresponding weight portion of employing 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 Cys, methionine, proline, alanine are made into by 2:1:2:1 part by weight;
Described aromatic condiment essential oil is fennel essential oil, Japan pepper essential oil, ginger essential oil are made into by 2:2:1 part by weight;
Production method is carried 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 DEG C of boiling 4 ~ 5h; 2 ~ 3h is kept at being warming up to 118 ~ 121 DEG C again; Be cooled to normal temperature, separating oil, soup, meat bone slag; By broken for meat bone ground-slag and be ground to and be less than 200 orders, carry out Vacuum Concentration together with then merging with soup, make it loss of weight 20-30%; Press Vacuum Concentration Galbitang weight again 0.4% adds complex enzyme; At 50 ~ 55 DEG C, enzymolysis 4.5 ~ 5h under pH5.5 condition, finally at 95 ~ 100 DEG C, inactive enzyme under 15min condition, separation is removed slag, the concentrated loss of weight 10-20% again of heating;
Described complex enzyme is made up of the neutral proteinase of 2:1 part by weight and flavor protease;
(2) tallow preparation is oxidized: cleaned by beef fat hot water, remove manadesma impurity, stripping and slicing, deoil boil 0.8-1.2h at 155 ~ 160 DEG C of temperature after slag, at 155-165 DEG C, pass into pure air, regulate air velocity, slowly stir, controlled oxidization time 6 ~ 6.5h is prepared into oxidation tallow;
(3) preparation of natural beef flavouring: the oxidation tallow that ox bone-marrow extract step (1) obtained, step (2) obtain, 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 temperature 115 DEG C, pH6, stir again, homogeneous, through heating be condensed into creamy product or be spray dried to Powdered product;
(4) Product checking, quantitative package.
2. the production method of natural beef flavouring according to claim 1, is characterized in that: described raw material components and corresponding weight portion are:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410137934.XA CN103892241B (en) | 2014-04-08 | 2014-04-08 | A kind of natural beef flavouring and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410137934.XA CN103892241B (en) | 2014-04-08 | 2014-04-08 | A kind of natural beef flavouring and manufacture method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103892241A CN103892241A (en) | 2014-07-02 |
| CN103892241B true CN103892241B (en) | 2016-03-30 |
Family
ID=50984071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410137934.XA Active CN103892241B (en) | 2014-04-08 | 2014-04-08 | A kind of natural beef flavouring and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892241B (en) |
Families Citing this family (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 |
| CN105661463B (en) * | 2016-03-24 | 2018-07-27 | 河南京华食品科技开发有限公司 | A kind of preparation method of tomato sirloin compound seasoner |
| 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 |
| GB201717935D0 (en) * | 2017-10-31 | 2017-12-13 | Givaudan Sa | Improvements in or relating to organic 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 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214042A (en) * | 2007-12-27 | 2008-07-09 | 上海应用技术学院 | Method for preparing beef essence |
| CN102362659B (en) * | 2011-06-29 | 2013-07-10 | 天津春发生物科技集团有限公司 | Oily thermal reaction beef essence and preparation method thereof |
| CN103284119B (en) * | 2013-05-27 | 2014-06-18 | 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
Also Published As
| Publication number | Publication date |
|---|---|
| CN103892241A (en) | 2014-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103892241B (en) | A kind of natural beef flavouring and manufacture method thereof | |
| CN102835639B (en) | Nourishing hotpot seasoning and preparation method thereof | |
| CN103907892B (en) | A kind of preparation method of pure natural meat flavor seasoning | |
| CN103947998A (en) | Polypeptide chicken flavor and preparation method thereof | |
| CN104172063B (en) | A kind of edible mushroom meaty flavoring and processing method thereof | |
| CN102640951A (en) | Preparation method of convenience beef soup | |
| CN103549384B (en) | Hot and spicy mushroom sauce and preparation method thereof | |
| CN105707405A (en) | Chicken umami peptide and preparation method and application thereof | |
| CN102178205A (en) | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal | |
| CN102972743A (en) | Beef paste and manufacturing method thereof | |
| CN102342489A (en) | Stewed beef sauce bag and preparation method thereof | |
| CN102551010A (en) | Chicken meal and production method thereof | |
| CN102754811B (en) | Spiced pork taste essence and preparation method thereof | |
| CN105166841A (en) | Chicken flavor salt and preparation method thereof | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN105211845A (en) | A kind of mushroom sauce processing method | |
| CN104187581A (en) | Processing process for beef liver sauce | |
| CN102326770B (en) | Chicken flavoring produced by thermal reaction and preparation method thereof | |
| CN105285963A (en) | Processing method of shiitake mushroom stems | |
| CN102697109A (en) | Method for preparing instant sturgeon nutritive soup stock | |
| CN109527419B (en) | Orleans chicken powder and preparation method thereof | |
| CN107373600A (en) | A kind of pure fragrant chicken cream and preparation method thereof | |
| WO2010050429A1 (en) | Agent for enhancing flavor of stewed vegetables | |
| CN101589822A (en) | A kind of method for processing dog chop seasoned with soy sauce | |
| CN102845722A (en) | Minced beef sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |