CN104489707A - Preparation process of braised beef extract - Google Patents
Preparation process of braised beef extract Download PDFInfo
- Publication number
- CN104489707A CN104489707A CN201410778036.2A CN201410778036A CN104489707A CN 104489707 A CN104489707 A CN 104489707A CN 201410778036 A CN201410778036 A CN 201410778036A CN 104489707 A CN104489707 A CN 104489707A
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- Prior art keywords
- beef
- parts
- powder
- spice
- brown sauce
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- 235000015278 beef Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 33
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 33
- 235000005822 corn Nutrition 0.000 claims abstract description 33
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
- 239000008187 granular material Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 240000008042 Zea mays Species 0.000 claims description 31
- 235000015067 sauces Nutrition 0.000 claims description 31
- 239000006071 cream Substances 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 19
- 206010053615 Thermal burn Diseases 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 235000019419 proteases Nutrition 0.000 claims description 12
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 5
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 244000062250 Kaempferia rotunda Species 0.000 claims description 2
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 239000008989 cinnamomi cortex Substances 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 3
- 241000209149 Zea Species 0.000 abstract 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000031891 intestinal absorption Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation process of a braised beef extract. The preparation process comprises steps of blanching, enzymatically hydrolyzing, stirring, heating, grinding and the like; beef is chopped into granules of 3-7mm and is blanched in water at 70-80 DEG C for 5-15min, so that the fishy smell of the beef can be preliminarily removed on one hand, and the growth and propagation of most microorganisms are inhibited on the other hand, therefore the content of harmful substances is reduced, and the safety and sanitation of the beef are guaranteed; corn liquid and protease are added for thermal reaction and are mixed with such raw materials as spices and table salt, and then a mixture is ground at 70-80 DEG C for 2-3hr, so that the nutrient substances in the beef are better protected from being damaged, a vivid effect as natural meat flavor is generated, and the natural fragrance and nutrient ingredients of the corn are reserved; the prepared braised beef extract is good in taste, intense and natural in flavor, attractive in color, easy to absorb by the intestinal tract and capable of better meeting the demand on nutrient balance of a human body.
Description
Technical field
The present invention relates to meat product manufacture field, specifically a kind of manufacture craft of beef with brown sauce cream.
Background technology
The product of beef with brown sauce taste is extensively liked by people, and along with the raising day by day of living standard, people are fragrant to the mouthfeel of the product of beef with brown sauce taste, meat, fragrance remaining time is had higher requirement.The flavouring of this kind of taste is of a great variety on the market at present, but these products exist, and mouthfeel difference, fidelity are not high, fragrance remaining time is short, can not keep the problem of the natural flavor of beef with brown sauce at normal temperatures for a long time, cannot meet the demand of people.
Summary of the invention
There is for above-mentioned existing beef with brown sauce taste products the problem that mouthfeel difference, fidelity are not high, fragrance remaining time is short, can not keep the natural flavor of beef with brown sauce at normal temperatures for a long time, the invention provides a kind of manufacture craft of beef with brown sauce cream.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of manufacture craft of beef with brown sauce cream, corn liquid, lean beef, protease, spice and salt is adopted to be raw material, wherein the parts by weight of each raw material are: corn liquid 15 ~ 25 parts, lean beef 70 ~ 80 parts, proteinase-10 .05 ~ 0.1 part, spice 5 ~ 10 parts, salt 5 ~ 10 parts, described corn liquid is the vegetable protein baste that corn is made through acid hydrolysis, and the concrete fabrication processing of this beef with brown sauce cream is as follows:
1) getting fresh lean beef, to be broken into diameter be the granular of 3 ~ 7mm, and be positioned in the water of 70 ~ 80 DEG C and scald system 5 ~ 15min, and filter, beef granules is for subsequent use afterwards for the system of must scalding;
2) take corn liquid and protease according to aforementioned proportion, add step 1) gained scald system after beef granules in, stir 50 ~ 60min, obtain enzymolysis mixture for subsequent use;
3) by above-mentioned steps 2) the enzymolysis mixture of gained is warming up to 110 ~ 130 DEG C, and add spice and salt after 60min, stir and continue heating 2 ~ 3h, agitation grinding 2 ~ 3h under 70 ~ 80 DEG C of conditions afterwards, is cooled to after below 40 DEG C, vacuum filling, sterilizing, obtains beef with brown sauce cream finished product;
Described spice is one or more mixtures in anise powder, fennel seeds powder, zanthoxylum powder, ground cinnamon, cinnamomi cortex pulveratus, Amomum cardamomum powder, kaempferia galamga powder, Ground Cloves, cumin powder, tsaoko powder, ginger powder, garlic powder, chilli powder;
In described step 1), beef being broken into diameter is the granular of 5mm, then adds in the water of 80 DEG C and scalds 10min processed;
The parts by weight of described each raw material are: corn liquid 20 parts, lean beef 75 parts, proteinase-10 .05 part, spice 5 parts, salt 5 parts.
Beneficial effect of the present invention:
The manufacture craft of beef with brown sauce cream provided by the invention, beef is broken into the granular of 3 ~ 7mm, system 5 ~ 15min is scalded in the water of 70 ~ 80 DEG C, can tentatively remove the beef smelling of fish on the one hand, the growth and breeding of most of microbe can be made to be suppressed on the other hand, thus reduce the content of harmful substance, guarantee the safety and sanitation of beef, beef granules suitable size, the too small nutrition leak easily caused in beef, crosses conference impact and scalds effect processed, add after corn liquid and protease carries out thermal response, and and spice, the raw materials such as salt coordinate, then under 70 ~ 80 DEG C of conditions, 2 ~ 3h is ground, the nutriment that can better protect in beef is not destroyed, create the vivid effect of natural meat perfume (or spice), and there is natural fragrance and the nutritional labeling of corn, the beef with brown sauce cream mouthfeel obtained is good, the aromatic strongly fragrant nature of meat, attractive color, be easier to by intestinal absorption, more can meet the needs of human nutrition balance, and the natural flavor of beef with brown sauce can be kept at normal temperatures for a long time, there is preparation method simple, end product quality is high, the advantage such as easy to use.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further elaborated.
Embodiment 1
A kind of manufacture craft of beef with brown sauce cream, corn liquid, lean beef, protease, spice and salt is adopted to be raw material, wherein the parts by weight of each raw material are: corn liquid 20 parts, lean beef 75 parts, proteinase-10 .05 part, spice 5 parts, salt 5 parts, described corn liquid is the vegetable protein baste that corn is made through acid hydrolysis, and the concrete fabrication processing of this beef with brown sauce cream is as follows:
1) getting fresh lean beef, to be broken into diameter be the granular of 5mm, and be positioned in the water of 80 DEG C and scald 10min processed, filters, and must scald to make afterwards beef granules is for subsequent use;
2) take corn liquid and protease according to aforementioned proportion, add step 1) gained scald system after beef granules in, stir 60min, obtain enzymolysis mixture for subsequent use;
3) by above-mentioned steps 2) the enzymolysis mixture of gained is warming up to 110 DEG C, and add spice and salt after 60min, stir and continue to heat 3h, agitation grinding 3h under 70 DEG C of conditions afterwards, is cooled to after below 40 DEG C, vacuum filling, sterilizing, obtains beef with brown sauce cream finished product;
Above-mentioned spice mixes obtained by anise powder and chilli powder according to weight ratio 1:1.
Embodiment 2
A kind of manufacture craft of beef with brown sauce cream, corn liquid, lean beef, protease, spice and salt is adopted to be raw material, wherein the parts by weight of each raw material are: corn liquid 15 parts, lean beef 80 parts, proteinase-10 .1 part, spice 10 parts, salt 10 parts, described corn liquid is the vegetable protein baste that corn is made through acid hydrolysis, this beef with brown sauce cream:
1) getting fresh lean beef, to be broken into diameter be the granular of 7mm, and be positioned in the water of 80 DEG C and scald 15min processed, filters, and must scald to make afterwards beef granules is for subsequent use;
2) take corn liquid and protease according to aforementioned proportion, add step 1) gained scald system after beef granules in, stir 50min, obtain enzymolysis mixture for subsequent use;
3) by step 2) the enzymolysis mixture of gained is warming up to 130 DEG C, and add spice and salt after 60min, stir and continue to heat 2h, afterwards agitation grinding 2h under 80 DEG C of conditions, being cooled to after below 40 DEG C, vacuum filling, sterilizing, obtaining beef with brown sauce cream finished product;
Above-mentioned spice mixes obtained by zanthoxylum powder and garlic powder according to weight ratio 1:1.
Embodiment 3
A kind of manufacture craft of beef with brown sauce cream, it is characterized in that, corn liquid, lean beef, protease, spice and salt is adopted to be raw material, wherein the parts by weight of each raw material are: corn liquid 25 parts, lean beef 70 parts, proteinase-10 .05 part, spice 7 parts, salt 7 parts, described corn liquid is the vegetable protein baste that corn is made through acid hydrolysis, this beef with brown sauce cream:
1) getting fresh lean beef, to be broken into diameter be the granular of 3mm, and be positioned in the water of 75 DEG C and scald 5min processed, filters, and must scald to make afterwards beef granules is for subsequent use;
2) take corn liquid and protease according to aforementioned proportion, add step 1) gained scald system after beef granules in, stir 55min, obtain enzymolysis mixture for subsequent use;
3) by step 2) the enzymolysis mixture of gained is warming up to 120 DEG C, and add spice and salt, stir and continue to heat 2.5h, afterwards agitation grinding 2.5h under 75 DEG C of conditions, being cooled to after below 40 DEG C, vacuum filling, sterilizing, obtaining beef with brown sauce cream finished product;
Above-mentioned spice mixes obtained by fennel seeds powder and cumin powder according to weight ratio 1:1.
In manufacture craft provided by the invention, beef is broken into the granular of 5mm, 10min best results processed is scalded in the water of 80 DEG C, can tentatively remove the beef smelling of fish on the one hand, the growth and breeding of most of microbe can be made to be suppressed on the other hand, thus reduce the content of harmful substance, guarantee the safety and sanitation of beef, the too small nutrition leak easily caused in beef of beef granules, crosses conference impact and scalds effect processed, add after corn liquid and protease carries out thermal response in 120 DEG C, and and spice, the raw materials such as salt coordinate, 3 h are ground under 70 DEG C of conditions, the nutriment that can better protect in beef is not destroyed, create the vivid effect of natural meat perfume (or spice), and there is natural fragrance and the nutritional labeling of corn, the beef with brown sauce cream mouthfeel obtained is good, the aromatic strongly fragrant nature of meat, attractive color, be easier to by intestinal absorption, more can meet the needs of human nutrition balance, and the natural flavor of beef with brown sauce can be kept at normal temperatures for a long time, there is preparation method simple, end product quality is high, the advantage such as easy to use.
Claims (4)
1. the manufacture craft of a beef with brown sauce cream, it is characterized in that, corn liquid, lean beef, protease, spice and salt is adopted to be raw material, wherein the parts by weight of each raw material are: corn liquid 15 ~ 25 parts, lean beef 70 ~ 80 parts, proteinase-10 .05 ~ 0.1 part, spice 5 ~ 10 parts, salt 5 ~ 10 parts, described corn liquid is the vegetable protein baste that corn is made through acid hydrolysis, and the concrete fabrication processing of this beef with brown sauce cream is as follows:
1) getting fresh lean beef, to be broken into diameter be the granular of 3 ~ 7mm, and be positioned in the water of 70 ~ 80 DEG C and scald system 5 ~ 15min, and filter, beef granules is for subsequent use afterwards for the system of must scalding;
2) take corn liquid and protease according to aforementioned proportion, add step 1) gained scald system after beef granules in, stir 50 ~ 60min, obtain enzymolysis mixture for subsequent use;
3) by above-mentioned steps 2) the enzymolysis mixture of gained is warming up to 110 ~ 130 DEG C, and add spice and salt after 60min, stir and continue heating 2 ~ 3h, agitation grinding 2 ~ 3h under 70 ~ 80 DEG C of conditions afterwards, is cooled to after below 40 DEG C, vacuum filling, sterilizing, obtains beef with brown sauce cream finished product.
2. the manufacture craft of beef with brown sauce cream as claimed in claim 1, is characterized in that: described spice is one or more mixtures in anise powder, fennel seeds powder, zanthoxylum powder, ground cinnamon, cinnamomi cortex pulveratus, Amomum cardamomum powder, kaempferia galamga powder, Ground Cloves, cumin powder, tsaoko powder, ginger powder, garlic powder, chilli powder.
3. the manufacture craft of beef with brown sauce cream as claimed in claim 1, is characterized in that: in described step 1), beef being broken into diameter is the granular of 5mm, then adds in the water of 80 DEG C and scalds 10min processed.
4. the manufacture craft of beef with brown sauce cream as claimed in claim 1, is characterized in that: the parts by weight of described each raw material are: corn liquid 20 parts, lean beef 75 parts, proteinase-10 .05 part, spice 5 parts, salt 5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410778036.2A CN104489707A (en) | 2014-12-17 | 2014-12-17 | Preparation process of braised beef extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410778036.2A CN104489707A (en) | 2014-12-17 | 2014-12-17 | Preparation process of braised beef extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489707A true CN104489707A (en) | 2015-04-08 |
Family
ID=52931240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410778036.2A Pending CN104489707A (en) | 2014-12-17 | 2014-12-17 | Preparation process of braised beef extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489707A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430916A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Beef flavor monosodium glutamate and its prodn. technique |
| CN1718097A (en) * | 2004-07-07 | 2006-01-11 | 韩忠民 | Condiment liquid made of dydrolyzed vegetable protein |
| CN101361555A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Beef flavouring matter and production method thereof |
| CN102258189A (en) * | 2011-09-02 | 2011-11-30 | 天津春发生物科技集团有限公司 | Seasoning paste for stewed beef with brown sauce and preparation method thereof |
| CN102687842A (en) * | 2012-06-27 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for preparing meaty paste essence by controlling natural amino acids and obtained product |
| CN103385446A (en) * | 2013-06-14 | 2013-11-13 | 天津春宇食品配料有限公司 | Beef paste flavor and preparation method thereof |
| CN103750261A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Beef cream-type perfume compound and preparation method thereof |
-
2014
- 2014-12-17 CN CN201410778036.2A patent/CN104489707A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430916A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Beef flavor monosodium glutamate and its prodn. technique |
| CN1718097A (en) * | 2004-07-07 | 2006-01-11 | 韩忠民 | Condiment liquid made of dydrolyzed vegetable protein |
| CN101361555A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Beef flavouring matter and production method thereof |
| CN102258189A (en) * | 2011-09-02 | 2011-11-30 | 天津春发生物科技集团有限公司 | Seasoning paste for stewed beef with brown sauce and preparation method thereof |
| CN102687842A (en) * | 2012-06-27 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for preparing meaty paste essence by controlling natural amino acids and obtained product |
| CN103385446A (en) * | 2013-06-14 | 2013-11-13 | 天津春宇食品配料有限公司 | Beef paste flavor and preparation method thereof |
| CN103750261A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Beef cream-type perfume compound and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 周耀华 等: "《食用香精制备技术》", 30 September 2007, 中国纺织出版社 * |
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Application publication date: 20150408 |