CN108013427A - A kind of catchup beef flavoring and preparation method - Google Patents
A kind of catchup beef flavoring and preparation method Download PDFInfo
- Publication number
- CN108013427A CN108013427A CN201711346205.5A CN201711346205A CN108013427A CN 108013427 A CN108013427 A CN 108013427A CN 201711346205 A CN201711346205 A CN 201711346205A CN 108013427 A CN108013427 A CN 108013427A
- Authority
- CN
- China
- Prior art keywords
- beef
- catchup
- flavoring
- white sugar
- preparation
- 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.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 151
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 43
- 108090000790 Enzymes Proteins 0.000 claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 claims abstract description 43
- 235000019634 flavors Nutrition 0.000 claims abstract description 43
- 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 abstract description 41
- 229930006000 Sucrose Natural products 0.000 claims abstract description 41
- 235000013305 food Nutrition 0.000 claims abstract description 39
- 229920002472 Starch Polymers 0.000 claims abstract description 32
- 239000008107 starch Substances 0.000 claims abstract description 32
- 235000019698 starch Nutrition 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 29
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 29
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 29
- 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 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 239000008103 glucose Substances 0.000 claims abstract description 28
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 28
- 108091005804 Peptidases Proteins 0.000 claims abstract description 27
- 239000004365 Protease Substances 0.000 claims abstract description 27
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 27
- 150000001413 amino acids Chemical class 0.000 claims abstract description 27
- 235000019419 proteases Nutrition 0.000 claims abstract description 26
- 241000234314 Zingiber Species 0.000 claims abstract description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 25
- 235000008397 ginger Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 24
- 239000008101 lactose Substances 0.000 claims abstract description 24
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 22
- 238000006243 chemical reaction Methods 0.000 claims abstract description 22
- 229960003495 thiamine Drugs 0.000 claims abstract description 22
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 22
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 22
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 21
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 32
- 238000002156 mixing Methods 0.000 claims description 25
- 239000007795 chemical reaction product Substances 0.000 claims description 23
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 18
- 239000000084 colloidal system Substances 0.000 claims description 16
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 10
- 229930182817 methionine Natural products 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000004471 Glycine Substances 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 6
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 229910021529 ammonia Inorganic materials 0.000 claims description 3
- 229940043353 maltol Drugs 0.000 claims description 3
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 21
- 239000000463 material Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 239000002243 precursor Substances 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 235000008446 instant noodles Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 229940024606 amino acid Drugs 0.000 description 22
- 235000001014 amino acid Nutrition 0.000 description 22
- 229960001375 lactose Drugs 0.000 description 12
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 9
- 235000006109 methionine Nutrition 0.000 description 9
- 239000000126 substance Substances 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 4
- 229960001031 glucose Drugs 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 125000000524 functional group Chemical group 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of catchup beef flavoring and preparation method.The raw material of catchup beef flavoring includes beef, beef fat, soya sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, amino acid, ethylmaltol, ginger juice, salt, monosodium glutamate, white sugar, converted starch and catchup beef essence.Digest to obtain the precursor of Maillard reaction by protease and food flavor enzyme, Maillard reaction occurs under the effect such as glucose, lactose.It is that catchup beef flavoring is prepared in auxiliary material using beef and beef fat as basic material, ginger juice, salt, monosodium glutamate and white sugar etc..Catchup beef flavoring thick taste, the natural taste that the present invention is prepared, are widely used in the fields such as snack food, stewed meat products, condiment for instant noodles.In addition, also have the advantages that with short production cycle, final product quality is high, it is easy storage, it is convenient to use.Preparation method provided by the invention is simple and practicable, can produce on a large scale.
Description
Technical field
The present invention relates to flavoring technical field, more particularly to a kind of catchup beef flavoring and preparation method.
Background technology
China region is wide, produce enrich, and thus, processing of the different areas for food is different, thus is formed different
The food of flavor.Flavoring is adjusts the cooking juice of taste, and the flavoring of various regions forms unique mouth because of the difference of food materials
Taste.If flavoring prepares, combines proper, there can not only be special fragrance, but also obtain unexpected peculiar smell so that
Dish is more immensely popular.
At present, flavoring is varied, there is single flavoring, blend flavouring and dish flavoring.Single flavoring
Including salt, monosodium glutamate, vinegar etc., single taste.The tune that blend flavouring is mixed with for a variety of single flavorings by ratio collocation
Taste substance, has the characteristics that taste substance is various, mixes compounding.Dish flavoring is the flavoring with specific dish taste, such as sauerkraut
Fish flavoring, Fish Filets in Hot Chili Oil flavoring etc..When cooking the dish of restaurant's taste at home, enabled to by adding dish flavoring
The dish cooked possesses the mouthfeel in similar restaurant, and rich in taste.
However, the dish flavoring prepared at present increases substantially all on the basis of blend flavouring can embody the dish
The flavor additive of mouthfeel.However, flavor additive can only embody the mouthfeel of dish, but it is not the base stock by the dish
Prepare, thus taste is not pure, not comprehensive nutrition.In addition, the long-term consumption of flavor additive can damage body, it is unfavorable
In health.
The content of the invention
The present invention provides a kind of catchup beef flavoring and preparation method, to solve existing dish flavoring taste not
It is pure, the problem of not comprehensive nutrition.
The present invention provides a kind of catchup beef flavoring, and the raw material of the flavoring includes beef, beef fat, soya bean
Sauce, protease, food flavor enzyme, glucose, white sugar, lactose, vitamin B1, amino acid, ethylmaltol, ginger juice, salt, taste
Essence, white sugar, converted starch and catchup beef essence.
Specifically, beef and beef fat are the basic substance for preparing catchup beef flavoring.Wherein, beef fat be from
The grease extracted in the adipose tissue of ox.In the present invention, the mass ratio of beef and beef fat is (40-60)：(20-40).Sauce
Juice beef flavor is the essence prepared by materials such as beef, has the function that to strengthen beef taste.
Soya sauce is the sauce class material being salted by soya bean.In the present invention, used soya sauce grinds to fry
Fermentation forms, such as the peppery soya sauce in commercially available extra large day.
Protease and food flavor enzyme are the two kinds of enzyme materials digested.Protease can protein hydrolysate peptide chain, formed point
Son measures less protein, peptone and amino acid.Food flavor enzyme is to be fermented using aspergillus oryzae and through technique systems such as micro-filtration, ultrafiltration and dryings
Standby mixing food flavor enzyme.Food flavor enzyme can hydrolyze the Flavor Prccursors of animals and plants, so as to discharge flavor substance, and then improve
The flavor of catchup beef flavoring.
Glucose is to be distributed a kind of most wide monose in nature.Glucose is indispensable for metabolism in organism
Nutriment, the heat of its oxidation reaction release is the important sources of energy needed for human life activity.In addition, glucose also has
Improve one's memory, stimulate calcium absorption and increase iuntercellular to link up.Contain five hydroxyls and an aldehyde in glucose
Base, thus the property with polynary alcohols and aldehydes.In embodiments of the present invention, using glucose as the preliminary anti-of Maillard reaction
Answer thing.Essence with natural meat flavoring can be formed by Maillard reaction, so that catchup beef flavoring
With more mellow fragrance.
Lactose is one kind in disaccharides, is a kind of reduced sugar.In embodiments of the present invention, it is anti-as Mei Lade using lactose
The initial reaction thing answered.Essence with natural meat flavoring can be formed by Maillard reaction, so that catchup beef
Flavoring has more mellow fragrance.
Vitamin B1 is human energy metabolism, particularly material necessary to glycometabolism, thus needed for body metabolism must
Want material.Vitamin B1, which has, to be promoted to grow up, and is helped digest, is improved the effect of mental status etc., additionally it is possible to maintenance spirit tissue,
The normal activity of muscle and heart.
Amino acid is the compound after the hydrogen atom on hydroxy acid carbon atom is substituted by amino, thus is contained in amino acid molecular
Amino and carboxyl Liang Zhong functional groups.Identical with glucose, amino acid is also the initial reaction thing of Maillard reaction, thus, ammonia
The addition of base acid can be easy to that Maillard reaction occurs.In the present invention, amino acid selects L-cysteine, methionine and sweet ammonia
Acid.Wherein, L-cysteine, which has, promotes glutelin to form and promote fermentation, depanning and prevents aging etc. from acting on.Methionine and
Glycine can be used as nutritional supplement.
Ethylmaltol is a kind of fragrance modifying agent, fumet, its improving fragrance and enhancing to food has significantly effect
Fruit, plays sweet food sweetened effect, and can extend the food storing phase.
Ginger juice cleans acquired filtrate of squeezing the juice for fresh ginger.In the present invention, ginger juice act as remove raw meat
Taste.
Salt, monosodium glutamate and white sugar are basic flavouring prepared by flavoring, by increasing capacitance it is possible to increase the agreeable to the taste sense of flavoring.
Converted starch be using physics, chemistry or enzymatic treatment after, introduced on starch molecule new functional group or change form sediment
Powder molecular size and starch granular property, and then the modified starch for changing starch natural characteristic and preparing.In the present invention, add
The effect of converted starch is to increase the denseness of catchup beef flavoring.
Present invention also offers a kind of preparation method of catchup beef flavoring, which includes：
Step S01：The beef cleaned, be cut into small pieces is mixed with beef fat, water, decocts and obtains at a temperature of 90-110 DEG C
Mixture.
Clean beef is cut into beef clod in advance, the size of beef clod is about 1-2cm, and specific size can be according to reality
Using definite.Beef clod and beef fat, water are mixed, and decocts 30-40min at a temperature of 90-110 DEG C and obtains mixture.Into
One step, if beef is frozen product, first should thaw beef, and cleaning removes watery blood and impurity, with ensure beef it is natural,
It is fresh, pollution-free.The mass ratio of beef, beef fat and water is (40-60)：(20-40)：(70-90).
Step S02：After the mixture is cooled to 55-60 DEG C, protease and food flavor enzyme are added, is digested as zymolyte.
After the mixture being prepared is cooled to 55-60 DEG C, adds protease and food flavor enzyme is digested, in order to incite somebody to action
Mixture is hydrolyzed to the zymolyte of small molecule gustin, peptone and amino acid etc..In the present invention, the mass ratio of protease and food flavor enzyme
For 1:1.The time that mixture is digested is 2h.The zymolytes such as small molecule gustin, peptone and amino acid can be used as Mei Lade anti-
Precursor substance is answered, and then improves the rear taste and delicate flavour of product.
Step S03：The zymolyte crosses colloid mill after 100-105 DEG C of enzyme deactivation.
Zymolyte crosses colloid mill after 100-105 DEG C of enzyme deactivation 10min, is emulsified, uniform zymolyte.
Step S04：Cross in the zymolyte after colloid mill add glucose, white sugar, lactose, vitamin B1, amino acid,
Ethylmaltol, ginger juice and soya sauce, carry out Maillard reaction at being after mixing 90-100 DEG C in temperature, are reacted
Product.
Cross in the zymolyte after colloid mill add glucose, white sugar, lactose, vitamin B1, amino acid, ethylmaltol,
Ginger juice and soya sauce, carry out Maillard reaction at being after mixing 90-100 DEG C in temperature, obtain reaction product.In this hair
In bright, zymolyte, glucose, white sugar, lactose, vitamin B1, amino acid, ethylmaltol, ginger juice and soya sauce are according to matter
It is (60-75) to measure ratio：(1-10)：(2-5)：(2-5)：(0.01-0.1)：(0.25-0.6)：(0.1-0.3)：(1-3)：(18-
25) mixed.It is more preferable, zymolyte, glucose, white sugar, lactose, vitamin B1, amino acid, ethylmaltol, life
Ginger juice and soya sauce are 68.45 according to mass ratio：5：3：2：0.05：0.4：0.1：1：20 are uniformly mixed.
Step S05：Salt, monosodium glutamate, white sugar and converted starch are added in the reaction product, is added after being cooled to 45-55 DEG C
Enter catchup beef essence, homogenizer is crossed after stirring evenly, obtains catchup beef flavoring.
Salt, monosodium glutamate, white sugar and converted starch are added in reaction product after Maillard reaction, it is cold after mixing
But to 45-55 DEG C.Mixture after cooling adds catchup beef essence, and homogenizer is crossed after stirring evenly, and obtains sauce ox
Meat flavor flavoring.In the present invention, the mass ratio of reaction product, salt, monosodium glutamate, white sugar and converted starch is (70-80)：
(10-15)：(10-15)：(5-9)：(2-5).It is more preferable, reaction product, salt, monosodium glutamate, white sugar and converted starch according to
Mass ratio is 71:10:10:6:3 are uniformly mixed.The addition of catchup beef essence for reaction product, salt, monosodium glutamate, white sugar and
The 5% of converted starch mixture gross mass.The catchup beef flavoring being prepared is sold after packing, detecting.
The catchup beef flavoring being prepared by the above method is paste.Furthermore it is also possible to paste sauce
Beef-flavouring flavoring is dried, milled processed, obtains the flavoring of powdery, and then need suitable for different production or sale
Ask.
The technical solution that the embodiment of the present invention provides can include the following benefits：
The present invention provides a kind of catchup beef flavoring and preparation method.The raw material bag of catchup beef flavoring
Include beef, beef fat, soya sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, amino acid, ethylmaltol, life
Ginger juice, salt, monosodium glutamate, white sugar, converted starch and catchup beef essence.Digested, can be obtained by protease and food flavor enzyme
To the precursor of Maillard reaction, and then Maillard reaction occurs under the action of glucose, lactose etc., with beef and ox
Leaf fat is the basis that basic material, ginger juice, salt, monosodium glutamate, white sugar, converted starch and catchup beef essence etc. is auxiliary material
On catchup beef flavoring is prepared.Catchup beef flavoring thick taste, the mouthfeel that the present invention is prepared
Naturally, and it is natural, pollution-free, it is thus possible to be widely used in the fields such as snack food, stewed meat products, condiment for instant noodles.
Preparation method provided by the invention is simple and practicable, can produce on a large scale.In addition, prepared by preparation method provided by the invention
Obtained catchup beef flavoring also has that with short production cycle, final product quality is high, easy storage, convenient to use etc. excellent
Point, disclosure satisfy that people pursue the demand of natural flavor.
It should be appreciated that the general description and following detailed description of the above are only exemplary and explanatory, not
Can the limitation present invention.
Brief description of the drawings
In order to illustrate more clearly of the technical solution of the application, letter will be made to attached drawing needed in the embodiment below
Singly introduce, it should be apparent that, for those of ordinary skills, without having to pay creative labor,
Other attached drawings can also be obtained according to these attached drawings.
Fig. 1 is the preparation flow schematic diagram of catchup beef flavoring provided in an embodiment of the present invention.
Embodiment
Attached drawing 1 is refer to, attached drawing 1 shows the preparation flow of catchup beef flavoring provided in an embodiment of the present invention
Schematic diagram.The description of following specific embodiments is based on attached drawing 1.
Embodiment 1
An embodiment of the present invention provides a kind of paste catchup beef flavoring, the raw material of the flavoring include beef,
Beef fat, soya sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, amino acid, ethylmaltol, ginger juice, food
Salt, monosodium glutamate, white sugar, converted starch and catchup beef essence.Wherein, the mass ratio of beef and beef fat is (40-60)：(20-
40).Amino acid includes L-cysteine, methionine and glycine.
The embodiment of the present invention provides a kind of preparation method of catchup beef flavoring, and this method includes：
S101：Beef is cleaned, is cut into the about fritter of 1-2cm.It is according to mass ratio by beef clod, beef fat and water
40：20：70 mixing, decoct at a temperature of 90 DEG C and obtain mixture.
S102：After mixture after decoction is cooled to 55 DEG C, adds protease and food flavor enzyme carries out enzymolysis 2h, obtain enzyme
Solve thing.Wherein, the mass ratio of protease and food flavor enzyme is 1:1, its additive amount is respectively the 0.05% of mixture quality.
S103：Zymolyte crosses colloid mill after 100 DEG C of enzyme deactivation 10min, is emulsified, uniform zymolyte.
S104：Cross the zymolyte after colloid mill, glucose, white sugar, lactose, vitamin B1, amino acid, ethylmaltol,
Ginger juice and soya sauce are 60 according to mass ratio：1：2：2：0.01：0.25：0.1：1：18 mixing, are after mixing in temperature
Maillard reaction is carried out at 90 DEG C, obtains reaction product.
S105：Reaction product, salt, monosodium glutamate, white sugar and converted starch are 70 according to mass ratio：10：10：5：2 mixing are equal
It is even, and it is cooled to 45 DEG C.Catchup beef essence is added after cooling, homogenizer is crossed after stirring evenly, obtains catchup beef flavor tune
Taste substance.Wherein, the addition of catchup beef essence is reaction product, salt, monosodium glutamate, white sugar and converted starch mixture gross mass
5%.
Embodiment 2
An embodiment of the present invention provides a kind of paste catchup beef flavoring, the raw material of the flavoring include beef,
Beef fat, soya sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, amino acid, ethylmaltol, ginger juice, food
Salt, monosodium glutamate, white sugar, converted starch and catchup beef essence.Wherein, the mass ratio of beef and beef fat is 60：40.Amino acid bag
Include L-cysteine, methionine and glycine.
The embodiment of the present invention provides a kind of preparation method of catchup beef flavoring, and this method includes：
S201：Beef is cleaned, is cut into the about fritter of 1-2cm.It is according to mass ratio by beef clod, beef fat and water
60：40：90 mixing, decoct at a temperature of 110 DEG C and obtain mixture.
S202：After mixture after decoction is cooled to 60 DEG C, adds protease and food flavor enzyme carries out enzymolysis 2h, obtain enzyme
Solve thing.Wherein, the mass ratio of protease and food flavor enzyme is 1:1, its additive amount is respectively the 0.05% of mixture quality.
S203：Zymolyte crosses colloid mill after 105 DEG C of enzyme deactivation 10min, is emulsified, uniform zymolyte.
S204：Cross the zymolyte after colloid mill, glucose, white sugar, lactose, vitamin B1, amino acid, ethylmaltol,
Ginger juice and soya sauce are 75 according to mass ratio：10：5：5：0.1：0.6：0.3：3：25 mixing, are after mixing in temperature
Maillard reaction is carried out at 90-100 DEG C, obtains reaction product.
S205：Reaction product, salt, monosodium glutamate, white sugar and converted starch are 80 according to mass ratio：15：15：9：5 mixing are equal
It is even, and it is cooled to 55 DEG C.Catchup beef essence is added after cooling, homogenizer is crossed after stirring evenly, obtains catchup beef flavor tune
Taste substance.Wherein, the addition of catchup beef essence is reaction product, salt, monosodium glutamate, white sugar and converted starch mixture gross mass
5%.
Embodiment 3
An embodiment of the present invention provides a kind of powdery catchup beef flavoring, the raw material of the flavoring include beef,
Beef fat, soya sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, amino acid, ethylmaltol, ginger juice, food
Salt, monosodium glutamate, white sugar, converted starch and catchup beef essence.Wherein, the mass ratio of beef and beef fat is 50：30.Amino acid bag
Include L-cysteine, methionine and glycine.
The embodiment of the present invention provides a kind of preparation method of catchup beef flavoring, and this method includes：
S301：Beef is cleaned, is cut into the about fritter of 1-2cm.It is according to mass ratio by beef clod, beef fat and water
50：30：80 mixing, decoct at a temperature of 100 DEG C and obtain mixture.
S302：After mixture after decoction is cooled to 58 DEG C, adds protease and food flavor enzyme carries out enzymolysis 2h, obtain enzyme
Solve thing.Wherein, the mass ratio of protease and food flavor enzyme is 1:1, its additive amount is respectively the 0.05% of mixture quality.
S303：Zymolyte crosses colloid mill after 102 DEG C of enzyme deactivation 10min, is emulsified, uniform zymolyte.
S304：Cross the zymolyte after colloid mill, glucose, white sugar, lactose, vitamin B1, amino acid, ethylmaltol,
Ginger juice and soya sauce are 70 according to mass ratio：5：3：3：0.05：0.4：0.2：2：20 mixing, are after mixing in temperature
Maillard reaction is carried out at 90-100 DEG C, obtains reaction product.
S305：Reaction product, salt, monosodium glutamate, white sugar and converted starch are 75 according to mass ratio：12：12：7：3 mixing are equal
It is even, and it is cooled to 50 DEG C.Catchup beef essence is added after cooling, homogenizer is crossed after stirring evenly, obtains liquid state catchup beef
Flavoring.Wherein, the addition of catchup beef essence is reaction product, salt, monosodium glutamate, white sugar and converted starch mixture
The 5% of gross mass.Liquid state catchup beef flavoring is dried, milled processed, obtain powdery catchup beef flavor
Flavoring.
Embodiment 4
An embodiment of the present invention provides a kind of powdery catchup beef flavoring, the raw material of the flavoring include beef,
Beef fat, soya sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, L-cysteine, methionine, glycine, second
Base maltol, ginger juice, salt, monosodium glutamate, white sugar, converted starch and catchup beef essence.Wherein, the quality of beef and beef fat
Than for 45：25.
The embodiment of the present invention provides a kind of preparation method of catchup beef flavoring, and this method includes：
S401：Beef is cleaned, is cut into the about fritter of 1-2cm.It is according to mass ratio by beef clod, beef fat and water
45：25：75 mixing, decoct at a temperature of 95 DEG C and obtain mixture.
S402：After mixture after decoction is cooled to 58 DEG C, adds protease and food flavor enzyme carries out enzymolysis 2h, obtain enzyme
Solve thing.Wherein, the mass ratio of protease and food flavor enzyme is 1:1, its additive amount is respectively the 0.05% of mixture quality.
S403：Zymolyte crosses colloid mill after 103 DEG C of enzyme deactivation 10min, is emulsified, uniform zymolyte.
S404：Cross the zymolyte after colloid mill, glucose, white sugar, lactose, vitamin B1, L-cysteine, methionine,
Glycine, ethylmaltol, ginger juice and soya sauce are 65 according to mass ratio：5：2：2：0.06：0.1：0.2:0.1：0.1：1：
23 mixing, carry out Maillard reaction at being after mixing 95 DEG C in temperature, obtain reaction product.
S405：Reaction product, salt, monosodium glutamate, white sugar and converted starch are 78 according to mass ratio：13：14：8：3 mixing are equal
It is even, and it is cooled to 52 DEG C.Catchup beef essence is added after cooling, homogenizer is crossed after stirring evenly, obtains liquid state catchup beef
Flavoring.Wherein, the addition of catchup beef essence is reaction product, salt, monosodium glutamate, white sugar and converted starch mixture
The 5% of gross mass.Liquid state catchup beef flavoring is dried, milled processed, obtain powdery catchup beef flavor
Flavoring.
Embodiment 5
An embodiment of the present invention provides a kind of paste catchup beef flavoring, the raw material of the flavoring include beef,
Beef fat, soya sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, L-cysteine, methionine, glycine, second
Base maltol, ginger juice, salt, monosodium glutamate, white sugar, converted starch and catchup beef essence.Wherein, the quality of beef and beef fat
Than for 50：30.
The embodiment of the present invention provides a kind of preparation method of catchup beef flavoring, and this method includes：
S501：Beef is cleaned, is cut into the about fritter of 1-2cm.It is according to mass ratio by beef clod, beef fat and water
50：30：80 mixing, decoct at a temperature of 100 DEG C and obtain mixture.
S502：After mixture after decoction is cooled to 57 DEG C, adds protease and food flavor enzyme carries out enzymolysis 2h, obtain enzyme
Solve thing.Wherein, the mass ratio of protease and food flavor enzyme is 1:1, its additive amount is respectively the 0.05% of mixture quality.
S503：Zymolyte crosses colloid mill after 100 DEG C of enzyme deactivation 10min, is emulsified, uniform zymolyte.
S504：Cross the zymolyte after colloid mill, glucose, white sugar, lactose, vitamin B1, L-cysteine, methionine,
Glycine, ethylmaltol, ginger juice and soya sauce are (60-75) according to mass ratio：5：3：2：0.05：0.1：0.2：0.1：
0.1：1：20 mixing, carry out Maillard reaction at being after mixing 95 DEG C in temperature, obtain reaction product.
S505：Reaction product, salt, monosodium glutamate, white sugar and converted starch are 71 according to mass ratio：10：10：6：3 mixing are equal
It is even, and it is cooled to 50 DEG C.Catchup beef essence is added after cooling, homogenizer is crossed after stirring evenly, obtains catchup beef flavor tune
Taste substance.Wherein, the addition of catchup beef essence is reaction product, salt, monosodium glutamate, white sugar and converted starch mixture gross mass
5%.
Those skilled in the art will readily occur to the present invention its after considering specification and putting into practice the disclosure invented here
Its embodiment.This application is intended to cover the present invention any variations, uses, or adaptations, these modifications, purposes or
Person's adaptive change follows the general principle of the present invention and including undocumented common knowledge in the art of the invention
Or conventional techniques.Description and embodiments are considered only as exemplary, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be appreciated that the relational terms of such as " first " and " second " or the like be used merely to an entity or
Operation is distinguished with another entity or operation, without necessarily requiring or implying there are any between these entities or operation
This actual relation or order.The invention is not limited in the precision architecture for being described above and being shown in the drawings,
And various modifications and changes may be made without departing from the scope thereof.The scope of the present invention is only limited by appended claim
System.
Claims (9)
1. a kind of catchup beef flavoring, it is characterised in that the raw material of the flavoring includes beef, beef fat, soya bean
It is sauce, protease, food flavor enzyme, glucose, lactose, vitamin B1, amino acid, ethylmaltol, ginger juice, salt, monosodium glutamate, white
Sugar, converted starch and catchup beef essence.
2. the catchup beef flavoring according to claim 1, it is characterised in that described in the raw material of the flavoring
The mass ratio of beef and the beef fat is (40-60)：(20-40).
3. the catchup beef flavoring according to claim 1, it is characterised in that the amino acid includes half Guang ammonia of L-
Acid, methionine and glycine.
4. the catchup beef flavoring according to claim 1, it is characterised in that the catchup beef flavoring
For paste or powdery.
A kind of 5. preparation method of catchup beef flavoring, it is characterised in that the described method includes：
Step S01：The beef cleaned, be cut into small pieces is mixed with beef fat, water, decocts and is mixed at a temperature of 90-110 DEG C
Thing；
Step S02：After the mixture is cooled to 55-60 DEG C, protease and food flavor enzyme are added, is digested as zymolyte；
Step S03：The zymolyte crosses colloid mill after 100-105 DEG C of enzyme deactivation；
Step S04：Cross and glucose, white sugar, lactose, vitamin B1, amino acid, ethyl are added in the zymolyte after colloid mill
Maltol, ginger juice and soya sauce, carry out Maillard reaction at being after mixing 90-100 DEG C in temperature, obtain reaction production
Thing；
Step S05：Salt, monosodium glutamate, white sugar and converted starch are added in the reaction product, sauce is added after being cooled to 45-55 DEG C
Juice beef flavor, crosses homogenizer, obtains catchup beef flavoring after stirring evenly.
6. the preparation method of the catchup beef flavoring according to claim 5, it is characterised in that the beef, institute
The mass ratio for stating beef fat and the water is (40-60)：(20-40)：(70-90).
7. the preparation method of the catchup beef flavoring according to claim 5, it is characterised in that in step S04, institute
State zymolyte, the glucose, the white sugar, the lactose, the vitamin B1, the amino acid, the ethylmaltol,
The mass ratio of the ginger juice and the soya sauce is (60-75)：(1-10)：(2-5)：(2-5)：(0.01-0.1)：(0.25-
0.6)：(0.1-0.3)：(1-3)：(18-25).
8. the preparation method of the catchup beef flavoring according to claim 5, it is characterised in that in step S05, institute
The mass ratio for stating reaction product, the salt, the monosodium glutamate, the white sugar and the converted starch is (70-80)：(10-15)：
(10-15)：(5-9)：(2-5).
9. the preparation method of the catchup beef flavoring according to claim 5, it is characterised in that the Mei Lade is anti-
The reaction temperature answered is 95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711346205.5A CN108013427A (en) | 2017-12-15 | 2017-12-15 | A kind of catchup beef flavoring and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711346205.5A CN108013427A (en) | 2017-12-15 | 2017-12-15 | A kind of catchup beef flavoring and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108013427A true CN108013427A (en) | 2018-05-11 |
Family
ID=62073746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711346205.5A Pending CN108013427A (en) | 2017-12-15 | 2017-12-15 | A kind of catchup beef flavoring and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108013427A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123600A (en) * | 2018-11-06 | 2019-01-04 | 成都大学 | Fermented type barbecue condiment and preparation method thereof |
| CN110403175A (en) * | 2019-07-06 | 2019-11-05 | 北京工商大学 | A kind of meat flavor seasoning product and its preparation method and application |
| CN110477345A (en) * | 2019-09-27 | 2019-11-22 | 湖南省嘉品嘉味生物科技有限公司 | A kind of old hen flavoring and preparation method |
| CN112617165A (en) * | 2020-12-15 | 2021-04-09 | 恒枫食品科技有限公司 | Preparation method of milk-flavor enzymolysis base material and application of base material |
| CN113142545A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Beef seasoning sauce based on enzymolysis reaction process and preparation process thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284120A (en) * | 2013-06-26 | 2013-09-11 | 山东天博食品配料有限公司 | Method for preparing meat flavour essence through solid state fermentation |
| CN104886527A (en) * | 2015-05-14 | 2015-09-09 | 江南大学 | A production method of a flavored beef offal soup prepared by Maillard reaction |
| CN105166832A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Pickled vegetable and beef flavored paste flavoring and preparation method thereof |
| CN105520118A (en) * | 2016-01-20 | 2016-04-27 | 漯河乐佳食品科技有限公司 | Fermented blank bean beef powder essence 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 |
| CN106579290A (en) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Preparation method of beef flavored essence |
| CN106616889A (en) * | 2016-12-29 | 2017-05-10 | 北京工商大学 | Potato and beef mixed rice paste and preparation method thereof |
| CN107048326A (en) * | 2016-12-19 | 2017-08-18 | 重庆梅香园实业集团有限公司 | A kind of preparation method of beef flavor |
| CN107173702A (en) * | 2017-06-02 | 2017-09-19 | 苏州信文食品有限公司 | A kind of preparation method of new beef seasoning paste |
| CN107440066A (en) * | 2017-08-20 | 2017-12-08 | 福建泉州市味源调味品有限公司 | A kind of sirloin balm and preparation method thereof |
-
2017
- 2017-12-15 CN CN201711346205.5A patent/CN108013427A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284120A (en) * | 2013-06-26 | 2013-09-11 | 山东天博食品配料有限公司 | Method for preparing meat flavour essence through solid state fermentation |
| CN104886527A (en) * | 2015-05-14 | 2015-09-09 | 江南大学 | A production method of a flavored beef offal soup prepared by Maillard reaction |
| CN105166832A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Pickled vegetable and beef flavored paste flavoring and preparation method thereof |
| CN105520118A (en) * | 2016-01-20 | 2016-04-27 | 漯河乐佳食品科技有限公司 | Fermented blank bean beef powder essence 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 |
| CN106579290A (en) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Preparation method of beef flavored essence |
| CN107048326A (en) * | 2016-12-19 | 2017-08-18 | 重庆梅香园实业集团有限公司 | A kind of preparation method of beef flavor |
| CN106616889A (en) * | 2016-12-29 | 2017-05-10 | 北京工商大学 | Potato and beef mixed rice paste and preparation method thereof |
| CN107173702A (en) * | 2017-06-02 | 2017-09-19 | 苏州信文食品有限公司 | A kind of preparation method of new beef seasoning paste |
| CN107440066A (en) * | 2017-08-20 | 2017-12-08 | 福建泉州市味源调味品有限公司 | A kind of sirloin balm and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 犀文图书编写: "《女人生理调养食谱1688例》", 31 May 2012, 杭州：浙江科学技术出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123600A (en) * | 2018-11-06 | 2019-01-04 | 成都大学 | Fermented type barbecue condiment and preparation method thereof |
| CN109123600B (en) * | 2018-11-06 | 2021-08-03 | 成都大学 | Fermented barbecue sauce seasoning and preparation method thereof |
| CN110403175A (en) * | 2019-07-06 | 2019-11-05 | 北京工商大学 | A kind of meat flavor seasoning product and its preparation method and application |
| CN110477345A (en) * | 2019-09-27 | 2019-11-22 | 湖南省嘉品嘉味生物科技有限公司 | A kind of old hen flavoring and preparation method |
| CN112617165A (en) * | 2020-12-15 | 2021-04-09 | 恒枫食品科技有限公司 | Preparation method of milk-flavor enzymolysis base material and application of base material |
| CN113142545A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Beef seasoning sauce based on enzymolysis reaction process and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108013427A (en) | A kind of catchup beef flavoring and preparation method | |
| CN101703209B (en) | Method for preparing natural pork or beef bone flavor essence | |
| CN102178205B (en) | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal | |
| CN104855918A (en) | Beef-flavored essence preparation method | |
| CN103907892A (en) | Preparation method of pure natural meat flavor seasoning | |
| CN103719800B (en) | Black bone chicken powder and preparation method thereof | |
| CN103181534B (en) | Fish soup compound condiment and preparation method thereof | |
| CN102754811B (en) | Spiced pork taste essence and preparation method thereof | |
| CN105661463A (en) | Method for preparing compound condiments for braised beef brisket dish with tomatoes | |
| CN102960710A (en) | Seafood mushroom seasoning sauce and preparation method thereof | |
| CN101965880B (en) | Preparation method of natural enzymatic hydrolysis reaction flavored milk and application thereof in milk type essence | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN103315280A (en) | Preparation method of coprinus comatus sauce | |
| CN109805350A (en) | A kind of tart flavour chicken soup cream and preparation method thereof | |
| CN109567125A (en) | A kind of preparation method of flavor oyster sauce | |
| CN104738514A (en) | Preparation method of natural grass carp essence | |
| CN106616824A (en) | Preparation method of beef-flavor residue-free hotpot base seasoning | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof | |
| KR20120000073U (en) | Fermented soy sauce spice manufacturing methods | |
| JPH06225721A (en) | Fermented seasoning and its production and pickle seasoning using the same | |
| CN105559028A (en) | Preparation method of hairy crab paste with durian flavor and product thereof | |
| CN110393283A (en) | The preparation method of beef soup condiment | |
| CN1147242C (en) | Rice paste and its production method | |
| CN102771750A (en) | Spiced beef-taste powdery essence and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180511 |
|
| RJ01 | Rejection of invention patent application after publication |