CN105639583A - Fresh-enhancing and fragrance-enhancing beef seasoner - Google Patents
Fresh-enhancing and fragrance-enhancing beef seasoner Download PDFInfo
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- CN105639583A CN105639583A CN201511029894.8A CN201511029894A CN105639583A CN 105639583 A CN105639583 A CN 105639583A CN 201511029894 A CN201511029894 A CN 201511029894A CN 105639583 A CN105639583 A CN 105639583A
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Abstract
The invention relates to a fresh-enhancing and fragrance-enhancing beef seasoner, which is prepared from the following raw material ingredients including acetic acid, 3-hydroxyl-2-butanone, butyric acid, 3-sulfydryl-2-butanone, 3-sulfydryl-2-butanol, 2-methyl-3-sulfydryl furan, 3-methylthiopropionaldehyde, 3- methylthio propanol, 2-acetylthiazole, 2-acetylpyrazine, methyl cyclopentenolone, 2-acetyl pyrrole, furanone, methyl maltol, ginger essential oil, methyl (2-methyl-3-furyl) disulfide, ethyl maltol, anisic aldehyde, cassia oil, sulfurol, 4-ethyl guaiacol, star anise oil, acetic acid sulfurol, difurfuryl sulfide, bi(2-methyl-3-furyl) disulfide and a carrier. After the enhancement, the soft and constant fragrance is generated; the defects of natural beef are overcome; the fishy ingredients are removed; the beef flavor and the beef feeling are remained; when the fresh-enhancing and fragrance-enhancing beef seasoner is applied to food and seasoners, especially beef intestines and beef pills, the fragrance is richer.
Description
Technical field
The present invention relates to the fresh flavouring flavouring for cooking beef of a kind of increasing, belong to food technology field.
Background technology
The quickening of modern society's growth in the living standard and rhythm of life makes people increasingly like eating processing food fast and easily, and wishes that food flavor should be good to eat abundant changeable again, and these only could be realized by interpolation food flavor. Saline taste food is due to the restriction of processing technique, process time etc., and the fragrance matter produced in hot procedure is all difficult to meet the requirement of people in quality and quantity two, it is necessary to supplements by adding saline taste food flavor or improves.
Flavouring agent is a kind of food additive being widely used in the perfumed products such as instant noodles, meat products, flavoring agent, is the core of perfumed products. Its effect is to increase and improves flavour of food products. The functional product of fragrance, fragrance, mouthfeel is provided. Saline taste food flavor is supplement and improve the fragrance of food in the function of saline taste food, and these food include various meat, seafood tinned food, various meat products, meaty food, convenient dish, soup stock, flavouring agent, flavoring agent, chicken essence, puffed food etc.
But existing flavouring agent, mouthfeel is single, fragrant greasy, astringent, not easily eats for a long time, and currently without the flavouring agent for beef aspect.
Summary of the invention
For the deficiencies in the prior art, the present invention provides a kind of and increases fresh flavouring flavouring for cooking beef.
The technical scheme is that
The fresh flavouring flavouring for cooking beef of a kind of increasing, this flavouring agent raw material components is as follows, is weight portion:
Currently preferred, increase fresh flavouring flavouring for cooking beef, this flavouring agent raw material components is as follows, is weight portion:
The highly preferred technical scheme of the present invention, increases fresh flavouring flavouring for cooking beef, and this flavouring agent raw material components is as follows, is weight portion:
Acetic acid 0.0161 part; 3-hydroxy-2-butanone: 0.0257 part; Butanoic acid: 0.1434 part; 3-sulfydryl-2-butanone 0.0202 part; 0.3200 part of 3-sulfydryl-2-butanol; 2-methyl-3-sulfydryl furan: 0.0062 part; 3-methylthiopropionaldehyde: 0.1760 part;3 methylthiol propyl alcohol: 0.1219 part; 2-acetylthiazole: 0.0165 part; 2-acetyl group pyrazine: 0.2859 part; Methyl cyclopentenyl ketone: 0.8157 part; 2-acetyl pyrrole: 0.1814 part; Furanone: 0.7802 part; Methyl maltol: 0.1502 part; Ginger essential oil: 0.1266 part; Methyl (2-methyl-3-furyl) two sulfur: 0.0264 part; Ethylmaltol: 1.2765 parts; Anisic aldehyde: 0.0544 part; Oleum Cinnamomi: 0.0253 part; Thiazole sulfur: 0.1857 part; 4-ethyl guaiacol: 0.0619 part; Aniseed oil: 0.1513 part; Acetic acid thiazole sulfur: 0.0152 part; Difurfuryl sulfide: 0.0109 part; Double; two (2-methyl-3-furyl) disulfide: 0.006 part; Carrier: 95.00 parts.
Currently preferred, described carrier is salad oil.
The preparation method that present invention also offers above-mentioned salt taste essence, only need to by above-mentioned each raw material mix homogeneously.
The present invention is had the advantages that
The present invention, after strengthening, can produce soft lasting fragrance, and this fragrance compensate for the deficiency of natural beef, eliminate its fishy smell composition, remain beef-flavouring and voluptuousness, be applied in food and flavoring agent, make its fragrance more rich and varied, particularly beef sausage, beef dumplings, after adding this essence, fragrance is lasting, voluptuousness is full, no matter from mouthfeel or fragrance, all improves the appetite of people. Thus the present invention also promotes the development of food industry or even catering industry.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described, but does not limit the present invention.
Raw material in embodiment is existing commercial products, can buy in market, wherein,
3-hydroxy-2-butanone, 3-sulfydryl-2-butanone, 3-sulfydryl-2-butanol, 2-methyl-3-sulfydryl furan, 3-methylthiopropionaldehyde, 3 methylthiol propyl alcohol, methyl (2-methyl-3-furyl) two sulfur, difurfuryl sulfide, double; two (2-methyl-3-furyl) disulfide are purchased from Shijiazhuang Li Da Chemical Company.
Acetic acid, butanoic acid, Oleum Cinnamomi, anisic aldehyde are purchased from Guangzhou Zhi Hao trade Co., Ltd.
2-acetylthiazole, thiazole sulfur, 4-ethyl guaiacol, acetic acid thiazole sulfur are purchased from Tengzhou City Run Long spice company limited.
2-acetyl group pyrazine, methyl cyclopentenyl ketone, 2-acetyl pyrrole, furanone, methyl maltol are purchased from Tengzhou Rui Yuan spice company limited.
Ginger essential oil, aniseed oil are purchased from the big pharmacy limited company of Henan Zhang Zhongjing
Embodiment 1
The fresh flavouring flavouring for cooking beef of a kind of increasing, this flavouring agent raw material components is as follows, is weight portion:
Acetic acid 0.0161 part; 3-hydroxy-2-butanone: 0.0257 part; Butanoic acid: 0.1434 part; 3-sulfydryl-2-butanone 0.0202 part; 0.3200 part of 3-sulfydryl-2-butanol; 2-methyl-3-sulfydryl furan: 0.0062 part; 3-methylthiopropionaldehyde: 0.1760 part; 3 methylthiol propyl alcohol: 0.1219 part; 2-acetylthiazole: 0.0165 part; 2-acetyl group pyrazine: 0.2859 part; Methyl cyclopentenyl ketone: 0.8157 part; 2-acetyl pyrrole: 0.1814 part; Furanone: 0.7802 part; Methyl maltol: 0.1502 part; Ginger essential oil: 0.1266 part; Methyl (2-methyl-3-furyl) two sulfur: 0.0264 part; Ethylmaltol: 1.2765 parts; Anisic aldehyde: 0.0544 part; Oleum Cinnamomi: 0.0253 part; Thiazole sulfur: 0.1857 part; 4-ethyl guaiacol: 0.0619 part; Aniseed oil: 0.1513 part;Acetic acid thiazole sulfur: 0.0152 part; Difurfuryl sulfide: 0.0109 part; Double; two (2-methyl-3-furyl) disulfide: 0.006 part; Carrier: 95.00 parts.
Preparation method:
By above-mentioned raw materials mix homogeneously.
It is used for making beef dumplings by this embodiment flavouring for cooking beef:
Beef dumplings proportioning raw materials: fresh 5000 grams of beef of essence, dried starch 750 grams, refined salt 120 grams, chicken essence 50 grams, monosodium glutamate 50 grams, white sugar 200 grams, Fructus Piperis powder 25 grams, 7 grams of Pericarpium Citri Reticulatae end, beef flavor 15 grams.
Technique: essence beef picks clean fascia after cleaning, and twists three times with meat grinder, receives basin, adds refined salt, baking soda, monosodium glutamate, chicken essence, white sugar, Fructus Piperis powder, and beat to playing glue. Dried starch is mixed well with 1200 grams of clear water, and then mark is poured in beef basin and stirred evenly, and then beats to when playing glue and touch flexible with hands, add Pericarpium Citri Reticulatae end to mix thoroughly, add the beef flavor 15 grams in the present invention, be then extruded into the ball weighing about 15 grams with hands, put in clear water basin and soak 15 minutes. Frying pan is fought and mixes clear water, under enter the beef dumplings soaked, pull out again to maturation with boiling with soft fire, put into clear water basin soaks cool after, pull dewatering out.
Flavouring beef dumplings mouthfeel and fragrance judge experiment
Inviting 30 to judge, personnel participate in beef dumplings judges experiment, wherein 5 housewifves, 5 essence industry engineers, 5 high school students, 5 cooks, 5 pupils, 5 builders. Judge one person of judging of indoor each compartment, two specimen discs, fill two kinds of meat balls respectively, a kind of beef dumplings being to have added essence, one is common commercially available beef dumplings, and one glass of boiled water is used for gargling, judge sense organ table for one, table content is respectively as follows: mouthfeel, fragrance degrees of coordination, fragrance remaining time, voluptuousness turgor, the joyful degree of entrance. Each content full marks is very, and total score is 50 points. Judge end, statistical result. Finding, perfuming beef dumplings average is 48.45 points, and common beef dumplings average is 40.23 points. This experiment proves that perfuming beef dumplings is more liked by everybody than common beef dumplings.
With the addition of the beef dumplings of the flavouring agent of the present invention, suffus an exquisite fragrance all around, mouthfeel is full, and pleasant impression is lasting, the common commercially available beef dumplings than market, in fragrance, more allure, strong Beef flavor, namely hide the sheep offensive smell of original beef, enhance again the voluptuousness that beef is original, serve the overall modification of local flavor, retouching. Make whole meat ball fragrance mellow and full, full. Substantially improve the local flavor of original beef dumplings.
Claims (4)
1. increasing a fresh flavouring flavouring for cooking beef, this flavouring agent raw material components is as follows, is weight portion:
2. the fresh flavouring flavouring for cooking beef of increasing according to claim 1, it is characterised in that this flavouring agent raw material components is as follows, is weight portion:
3. the fresh flavouring flavouring for cooking beef of increasing according to claim 1, it is characterised in that this flavouring agent raw material components is as follows, is weight portion:
Acetic acid 0.0161 part; 3-hydroxy-2-butanone: 0.0257 part; Butanoic acid: 0.1434 part; 3-sulfydryl-2-butanone 0.0202 part; 0.3200 part of 3-sulfydryl-2-butanol; 2-methyl-3-sulfydryl furan: 0.0062 part; 3-methylthiopropionaldehyde: 0.1760 part; 3 methylthiol propyl alcohol: 0.1219 part; 2-acetylthiazole: 0.0165 part; 2-acetyl group pyrazine: 0.2859 part; Methyl cyclopentenyl ketone: 0.8157 part; 2-acetyl pyrrole: 0.1814 part; Furanone: 0.7802 part; Methyl maltol: 0.1502 part;Ginger essential oil: 0.1266 part; Methyl (2-methyl-3-furyl) two sulfur: 0.0264 part; Ethylmaltol: 1.2765 parts; Anisic aldehyde: 0.0544 part; Oleum Cinnamomi: 0.0253 part; Thiazole sulfur: 0.1857 part; 4-ethyl guaiacol: 0.0619 part; Aniseed oil: 0.1513 part; Acetic acid thiazole sulfur: 0.0152 part; Difurfuryl sulfide: 0.0109 part; Double; two (2-methyl-3-furyl) disulfide: 0.006 part; Carrier: 95.00 parts.
4. the fresh flavouring flavouring for cooking beef of increasing according to claim 1 or 2 or 3, it is characterised in that described carrier is salad oil.
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| CN201511029894.8A CN105639583A (en) | 2015-12-31 | 2015-12-31 | Fresh-enhancing and fragrance-enhancing beef seasoner |
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| CN201511029894.8A CN105639583A (en) | 2015-12-31 | 2015-12-31 | Fresh-enhancing and fragrance-enhancing beef seasoner |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262579A (en) * | 2016-08-05 | 2017-01-04 | 广州馨杰添加剂有限公司 | A kind of peanut essence and preparation method thereof |
| CN109567134A (en) * | 2018-12-27 | 2019-04-05 | 湖南汇湘轩生物科技股份有限公司 | Beef-flavouring paste essence and preparation method thereof |
| CN112956674A (en) * | 2021-04-06 | 2021-06-15 | 北京工商大学 | Braised chicken leg essence |
| CN114982899A (en) * | 2022-06-28 | 2022-09-02 | 通又通(武汉)生命科学有限公司 | Cold water aquatic product polypeptide powder fishy smell removing essence, preparation method and application |
| JP7348420B1 (en) | 2023-03-08 | 2023-09-20 | ミヨシ油脂株式会社 | Flavor composition and method for producing food and drink products |
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| CN102362658A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Formulated beef oily essence and preparation method thereof |
| CN102871098A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Mixed type beef oil-shaped essence and preparation method thereof |
| CN103275808A (en) * | 2013-06-14 | 2013-09-04 | 天津春宇食品配料有限公司 | Mixed-type oily beef essence and preparation method thereof |
| CN103932146A (en) * | 2014-04-28 | 2014-07-23 | 天津春发生物科技集团有限公司 | Beef essence and preparation method thereof |
| CN104686987A (en) * | 2015-03-11 | 2015-06-10 | 天津春发生物科技集团有限公司 | Oily roast-beef-flavor essence and preparation method thereof |
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2015
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102362658A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Formulated beef oily essence and preparation method thereof |
| CN102871098A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Mixed type beef oil-shaped essence and preparation method thereof |
| CN103275808A (en) * | 2013-06-14 | 2013-09-04 | 天津春宇食品配料有限公司 | Mixed-type oily beef essence and preparation method thereof |
| CN103932146A (en) * | 2014-04-28 | 2014-07-23 | 天津春发生物科技集团有限公司 | Beef essence and preparation method thereof |
| CN104686987A (en) * | 2015-03-11 | 2015-06-10 | 天津春发生物科技集团有限公司 | Oily roast-beef-flavor essence and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262579A (en) * | 2016-08-05 | 2017-01-04 | 广州馨杰添加剂有限公司 | A kind of peanut essence and preparation method thereof |
| CN109567134A (en) * | 2018-12-27 | 2019-04-05 | 湖南汇湘轩生物科技股份有限公司 | Beef-flavouring paste essence and preparation method thereof |
| CN112956674A (en) * | 2021-04-06 | 2021-06-15 | 北京工商大学 | Braised chicken leg essence |
| CN114982899A (en) * | 2022-06-28 | 2022-09-02 | 通又通(武汉)生命科学有限公司 | Cold water aquatic product polypeptide powder fishy smell removing essence, preparation method and application |
| JP7348420B1 (en) | 2023-03-08 | 2023-09-20 | ミヨシ油脂株式会社 | Flavor composition and method for producing food and drink products |
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