CN105166832A - Pickled vegetable and beef flavored paste flavoring and preparation method thereof - Google Patents
Pickled vegetable and beef flavored paste flavoring and preparation method thereof Download PDFInfo
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- CN105166832A CN105166832A CN201510533337.3A CN201510533337A CN105166832A CN 105166832 A CN105166832 A CN 105166832A CN 201510533337 A CN201510533337 A CN 201510533337A CN 105166832 A CN105166832 A CN 105166832A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 6
- 235000013311 vegetables Nutrition 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 40
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 244000203593 Piper nigrum Species 0.000 claims abstract description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 24
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000014121 butter Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000004471 Glycine Substances 0.000 claims abstract description 9
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000004279 alanine Nutrition 0.000 claims abstract description 9
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 229960003080 taurine Drugs 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000021108 sauerkraut Nutrition 0.000 claims description 52
- 241000234314 Zingiber Species 0.000 claims description 16
- SLIUELDPAPMQIB-IDIVVRGQSA-N [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 Chemical compound [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 SLIUELDPAPMQIB-IDIVVRGQSA-N 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 10
- 239000000376 reactant Substances 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 241000946641 Allium canadense var. mobilense Species 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 230000002459 sustained effect Effects 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 abstract description 2
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 abstract description 2
- 235000013890 disodium inosinate Nutrition 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013896 disodium guanylate Nutrition 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 235000015067 sauces Nutrition 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241001366087 Anchoa parva Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000010835 comparative analysis Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- 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
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Abstract
The invention discloses a pickled vegetable and beef flavored paste flavoring comprising the following components, by weight: 8-12 parts of fried butter, 15-25 parts of enzymatic-hydrolysis beef paste, 6-10 parts of Haitian light soy sauce, 15-25 parts of crushed Sichuan pickled vegetable, 8-12 parts of crushed Sichuan pickled pepper, 0.3-0.8 parts of alanine, 0.3-0.8 parts of glycine, 0.3-0.8 parts of taurine, 1-5 parts of glucose, 3-7 parts of salt, 8-12 parts of sodium glutamate, 0.3-0.7 parts of a mixture of disodium 5'-inosinate and disodium 5'-guanylate, 3-7 parts of white granulated sugar, 2-6 parts of yeast powder, 0.4-0.8 parts of prickly ash seed powder, 0.1-0.5 parts of white pepper powder, 0.4-0.8 parts of ginger powder, 0.1-0.7 parts of xanthan gum, 3-7 parts of water, 0.3-0.8 parts of citric acid, 0.3-0.8 parts of lactic acid and 0.3-0.8 parts of acetic acid.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of old altar sauerkraut beef-flavouring paste essence essence and preparation method thereof.
Background technology
Traditional old altar sauerkraut essence or beef flavor are due to fragrance not nature, and mouthfeel is not full, and local flavor is true to nature not.Be used in leisure food, affect the local flavor of food products, food products is occurred, and natural feature fragrance is not obvious, the problem such as even fragrance is inharmonious.And traditional old altar sauerkraut essence or beef flavor adopt chemical substance allotment to form, and easily cause bad flavor, do not welcome by consumption.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, provides a kind of old altar sauerkraut beef-flavouring paste essence and preparation method thereof.
In order to achieve the above object, technical scheme provided by the invention is:
Described old altar sauerkraut beef-flavouring paste essence comprises the component of following weight portion:
Fried 8-12 parts, butter, enzymolysis beef extract 15-25 parts, sky, sea light soy sauce 6-10 parts, broken 15-25 parts of Sichuan Lao Tan sauerkraut, broken 8-12 parts of Sichuan pickling pepper, alanine 0.3-0.8 part, glycine 0.3-0.8 part, taurine 0.3-0.8 part, glucose 1-5 parts, salt 3-7 parts, sodium glutamate 8-12 parts, 0.3-0.7 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, white granulated sugar 3-7 parts, dusty yeast 2-6 parts, zanthoxylum powder 0.4-0.8 part, white pepper powder 0.1-0.5 part, ginger powder 0.4-0.8 part, xanthans 0.1-0.7 part, 3-7 parts, water, citric acid 0.3-0.8 part, lactic acid 0.3-0.8 part, acetic acid 0.3-0.8 part, described fried butter by butter, purple onion, fresh ginger and fresh garlic by weight (100-150): (10-20): (10-20): (20-30) form.
In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the ratio of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:(0.8-1.2), be preferably 1:1.
Described zanthoxylum powder is 60 order zanthoxylum powders, white pepper powder is 60 order white pepper powders, ginger powder is 60 order ginger powders.
Described enzymolysis beef extract is commercially available prod.
Gained after colloid mill crossed by the Lao Tan sauerkraut broken sauerkraut for the buying of Hui Xiang pavilion, Hunan Province Bioisystech Co., Ltd in Sichuan, and the pickling pepper broken pickling pepper for the buying of Hui Xiang pavilion, Hunan Province Bioisystech Co., Ltd in Sichuan crosses gained after colloid mill.Be commercially available.
The preparation method of above-mentioned old altar sauerkraut beef-flavouring paste essence comprises the steps:
(1) 8-12 parts, butter will be exploded, enzymolysis beef extract 15-25 parts, sky, sea light soy sauce 6-10 parts, broken 15-25 parts of Sichuan Lao Tan sauerkraut, broken 8-12 parts of Sichuan pickling pepper, alanine 0.3-0.8 part, glycine 0.3-0.8 part, taurine 0.3-0.8 part, glucose 1-5 parts, salt 3-7 parts, sodium glutamate 8-12 parts, 0.3-0.7 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, white granulated sugar 3-7 parts, dusty yeast 2-6 parts, zanthoxylum powder 0.4-0.8 part, white pepper powder 0.1-0.5 part, ginger powder 0.4-0.8 part of input reactor,
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 0.5-1.5h, preferred 1h;
(3), after reaction terminates, in reactor, add xanthans 0.1-0.7 part, 3-7 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(4) in reactor, add citric acid 0.3-0.8 part, lactic acid 0.3-0.8 part, acetic acid 0.3-0.8 part, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain old altar sauerkraut beef-flavouring paste essence.
Compared with prior art, beneficial effect of the present invention is:
Old altar sauerkraut beef-flavouring paste essence of the present invention take wholefood as raw material, application zymolysis technique combines with Mei Lade biochemical reaction technology the natural additive for foodstuff produced, it has natural sense of taste and the fragrance of old altar sauerkraut and beef, can keep taste and the fragrance of old altar sauerkraut and beef to greatest extent.Be applied in leisure food, make the natural feature fragrance of finished product obvious, overall fragrance is coordinated, mellow in taste.
The invention provides a kind of natural sense of taste and the fragrance with old altar sauerkraut and beef, the old altar sauerkraut beef-flavouring paste essence of the taste of old altar sauerkraut and beef and fragrance can be kept to greatest extent.
Detailed description of the invention
Below to produce 100kg old altar sauerkraut beef-flavouring paste essence, set forth the present invention further.
embodiment 1
100kg old altar sauerkraut beef-flavouring paste essence comprises the component of following weight:
Fried butter 10kg, enzymolysis beef extract 16 parts, sea sky light soy sauce 6kg, the broken 21.5kg of Sichuan Lao Tan sauerkraut, the broken 12kg of Sichuan pickling pepper, alanine 0.6kg, glycine 0.8kg, taurine 0.4kg, glucose 3kg, salt 2kg, sodium glutamate 8kg, the mixture 0.6kg of 5'-inosinic acid disodium and 5'-Sodium guanylate, white granulated sugar 6kg, dusty yeast 4.6kg, zanthoxylum powder 60 order 0.5kg, white pepper powder 60 order 0.5kg, ginger powder 60 order 0.5kg, xanthans 0.3kg, water 5kg, citric acid 0.6kg, lactic acid 0.3kg, acetic acid 0.8kg, described fried butter by butter, purple onion, fresh ginger and fresh garlic by weight (100-150): (10-20): (10-20): (20-30) form, in the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:1,
The method of producing 100kg old altar sauerkraut beef-flavouring paste essence comprises the following steps:
(1) following 17 kinds of raw materials are dropped into reactor:
Mixture 0.6kg, the white granulated sugar 6kg of fried butter 10kg, enzymolysis beef extract 16 parts, extra large sky light soy sauce 6kg, the broken 21.5kg of Sichuan Lao Tan sauerkraut, the broken 12kg of Sichuan pickling pepper, alanine 0.6kg, glycine 0.8kg, taurine 0.4kg, glucose 3kg, salt 2kg, sodium glutamate 8kg, 5'-inosinic acid disodium and 5'-Sodium guanylate, dusty yeast 4.6kg, zanthoxylum powder 60 order 0.5kg, white pepper powder 60 order 0.5kg, ginger powder 60 order 0.5kg;
(2) be warming up to 95 DEG C and start clock reaction, temperature controls at 95 DEG C of-100 DEG C of lasting 1h;
(3), after reaction terminates, in reactor, add xanthans 0.3kg, water 5kg, be adjusted to paste, start to be cooled to less than 60 DEG C;
(4) in reactor, add citric acid 0.6kg, lactic acid 0.3kg, acetic acid 0.8kg, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, put in storage.
embodiment 2
100kg old altar sauerkraut beef-flavouring paste essence comprises the component of following weight:
Fried butter 8kg, enzymolysis beef extract 20kg, sea sky light soy sauce 8kg, the broken 20kg of Sichuan Lao Tan sauerkraut, the broken 10kg of Sichuan pickling pepper, alanine 0.5kg, glycine 0.5kg, taurine 0.5kg, glucose 2kg, salt 5kg, sodium glutamate 10kg, the mixture 0.5kg of 5'-inosinic acid disodium and 5'-Sodium guanylate, white granulated sugar 5kg, dusty yeast 4kg, zanthoxylum powder 60 order 0.6kg, white pepper powder 60 order 0.3kg, ginger powder 60 order 0.5kg, xanthans 0.1kg, water 3kg, citric acid 0.5kg, lactic acid 0.5kg, acetic acid 0.5kg, described fried butter by butter, purple onion, fresh ginger and fresh garlic by weight (100-150): (10-20): (10-20): (20-30) form, in the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of Sodium Inosinate and sodium guanylate is 1:1,
The method of producing 100kg old altar sauerkraut beef-flavouring paste essence comprises the following steps:
Mixture 0.5kg, the white granulated sugar 5kg of fried butter 8kg, enzymolysis beef extract 20kg, extra large sky light soy sauce 8kg, the broken 20kg of Sichuan Lao Tan sauerkraut, the broken 10kg of Sichuan pickling pepper, alanine 0.5kg, glycine 0.5kg, taurine 0.5kg, glucose 2kg, salt 5kg, sodium glutamate 10kg, 5'-inosinic acid disodium and 5'-Sodium guanylate, dusty yeast 4kg, zanthoxylum powder 60 order 0.6kg, white pepper powder 60 order 0.3kg, ginger powder 60 order 0.5kg
(2) be warming up to 95 DEG C and start clock reaction, temperature controls at 95 DEG C of-100 DEG C of lasting 1h;
(3), after reaction terminates, in reactor, add xanthans 0.1kg, water 3kg, be adjusted to paste, start to be cooled to less than 60 DEG C;
(4) in reactor, add citric acid 0.5kg, lactic acid 0.5kg, acetic acid 0.5kg, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, put in storage.
embodiment 3 is for the evaluation of altar sauerkraut beef-flavouring paste essence old described in embodiment 1 or 2
One, the evaluation of fragrance and mouthfeel:
Through company biotechnology research technical staff 15 people, market department 30 people is applied to fragrance in instant noodle sauce and mouthfeel comparative evaluation to old altar sauerkraut beef-flavouring paste essence of the present invention and other common old altar sauerkraut beef flavors.
(1) the sauce bag of the old altar sauerkraut beef noodle prepared is appraised through comparison: adopt the sauce bag that common old altar sauerkraut beef flavor makes, the characteristic perfume of old altar sauerkraut beef is not obvious, and overall fragrance is inharmonious, not nature, and mouthfeel is thin, without aftertaste; Adopt the sauce bag that old altar sauerkraut beef-flavouring paste essence of the present invention makes, the characteristic perfume of old altar sauerkraut beef is obvious, and fragrance is naturally true to nature, mellow in taste, and aftertaste is full.
(2) appraise through comparison the bubble face of the old altar sauerkraut beef noodle local flavor soaked: the bubble face of the sauce bag bubble adopting common old altar sauerkraut beef flavor to make, fragrance is not obvious, and bubble face taste does not weigh, and mouthfeel is single thin, bottomless taste and beef sense.The bubble face of the sauce bag bubble adopting old altar sauerkraut beef-flavouring paste essence of the present invention to make, gives off a strong fragrance, and bubble face taste is salty fresh and sweet etc. moderate, rich in taste, end taste foot and beef sense strong.
Two, the evaluation of fragrance and mouthfeel:
Old altar sauerkraut beef-flavouring paste essence of the present invention and common old altar sauerkraut beef flavor are applied fish and to be lain fallow little anchovies fragrance and mouthfeel comparative evaluation.
(1) the little anchovies of leisure utilizing common old altar sauerkraut beef flavor to produce, fragrance is naturally impure, and have fishy smell, mouthfeel is thin, and aftertaste is not enough.
(2) the little anchovies of leisure utilizing old altar sauerkraut beef-flavouring paste essence of the present invention to produce, fragrance coordination true to nature, without fishy smell and assorted taste, mellow in taste, aftertaste foot.
From above-mentioned comparation and assessment, old altar sauerkraut beef-flavouring paste essence of the present invention is than common old altar sauerkraut beef flavor fragrance natural strong, and mellow in taste is full.
Claims (4)
1. an old altar sauerkraut beef-flavouring paste essence, is characterized in that, described old altar sauerkraut beef-flavouring paste essence comprises the component of following weight portion:
Fried 8-12 parts, butter, enzymolysis beef extract 15-25 parts, sky, sea light soy sauce 6-10 parts, broken 15-25 parts of Sichuan Lao Tan sauerkraut, broken 8-12 parts of Sichuan pickling pepper, alanine 0.3-0.8 part, glycine 0.3-0.8 part, taurine 0.3-0.8 part, glucose 1-5 parts, salt 3-7 parts, sodium glutamate 8-12 parts, 0.3-0.7 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, white granulated sugar 3-7 parts, dusty yeast 2-6 parts, zanthoxylum powder 0.4-0.8 part, white pepper powder 0.1-0.5 part, ginger powder 0.4-0.8 part, xanthans 0.1-0.7 part, 3-7 parts, water, citric acid 0.3-0.8 part, lactic acid 0.3-0.8 part, acetic acid 0.3-0.8 part, described fried butter by butter, purple onion, fresh ginger and fresh garlic by weight (100-150): (10-20): (10-20): (20-30) form.
2. old altar sauerkraut beef-flavouring paste essence as claimed in claim 1, it is characterized in that, in the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the ratio of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:(0.8-1.2).
3. old altar sauerkraut beef-flavouring paste essence as claimed in claim 1, it is characterized in that, described zanthoxylum powder is 60 order zanthoxylum powders, white pepper powder is 60 order white pepper powders, ginger powder is 60 order ginger powders.
4., as right wants the preparation method of old altar sauerkraut beef-flavouring paste essence as described in 1 to 3 any one, it is characterized in that, described method comprises the steps:
(1) 8-12 parts, butter will be exploded, enzymolysis beef extract 15-25 parts, sky, sea light soy sauce 6-10 parts, broken 15-25 parts of Sichuan Lao Tan sauerkraut, broken 8-12 parts of Sichuan pickling pepper, alanine 0.3-0.8 part, glycine 0.3-0.8 part, taurine 0.3-0.8 part, glucose 1-5 parts, salt 3-7 parts, sodium glutamate 8-12 parts, 0.3-0.7 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, white sugar 3-7 parts, dusty yeast 2-6 parts, zanthoxylum powder 0.4-0.8 part, white pepper powder 0.1-0.5 part, ginger powder 0.4-0.8 part of input reactor,
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 0.5-1.5h;
(3), after reaction terminates, in reactor, add xanthans 0.1-0.7 part, 3-7 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(4) in reactor, add citric acid 0.3-0.8 part, lactic acid 0.3-0.8 part, acetic acid 0.3-0.8 part, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain old altar sauerkraut beef-flavouring paste essence.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772415A (en) * | 2017-10-30 | 2018-03-09 | 聊城市新恒基生物科技有限公司 | A kind of beef-flavouring paste essence and preparation method thereof |
| CN108013427A (en) * | 2017-12-15 | 2018-05-11 | 湖南省嘉品嘉味生物科技有限公司 | A kind of catchup beef flavoring and preparation method |
| CN108813526A (en) * | 2018-06-13 | 2018-11-16 | 湖南汇湘轩生物科技股份有限公司 | A kind of old altar sauerkraut beef-flavouring paste essence and preparation method thereof |
| CN109170707A (en) * | 2018-09-27 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of sauerkraut flavor package and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107772415A (en) * | 2017-10-30 | 2018-03-09 | 聊城市新恒基生物科技有限公司 | A kind of beef-flavouring paste essence and preparation method thereof |
| CN108013427A (en) * | 2017-12-15 | 2018-05-11 | 湖南省嘉品嘉味生物科技有限公司 | A kind of catchup beef flavoring and preparation method |
| CN108813526A (en) * | 2018-06-13 | 2018-11-16 | 湖南汇湘轩生物科技股份有限公司 | A kind of old altar sauerkraut beef-flavouring paste essence and preparation method thereof |
| CN109170707A (en) * | 2018-09-27 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of sauerkraut flavor package and preparation method thereof |
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