CN108576761A - A kind of paste flavor beef flavor essence and preparation method thereof - Google Patents
A kind of paste flavor beef flavor essence and preparation method thereof Download PDFInfo
- Publication number
- CN108576761A CN108576761A CN201810431451.9A CN201810431451A CN108576761A CN 108576761 A CN108576761 A CN 108576761A CN 201810431451 A CN201810431451 A CN 201810431451A CN 108576761 A CN108576761 A CN 108576761A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- flavor
- water
- paste
- 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
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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
A kind of paste flavor beef flavor essence provided by the present invention, by following parts by weight raw material be prepared into Lai：50 70 parts of beef, 0.8 part of proteinase-10 .35,5 10 parts of skimmed milk powder, 48 parts of xylose, 35 parts of glucose, 24 parts of glycine, 24 parts of alanine, 4 parts of Cys2 .5,0.5 1.2 parts of methionine, 10 15 parts of monosodium glutamate, 10 15 parts of hydrolytic plant protein powder, 15 20 parts of salt, 16 28 parts of water of material, 5 10 parts of butter, 6 12 parts of converted starch, 0.15 0.2 parts of xanthans.The present invention also provides the preparation methods of above-mentioned paste flavor beef flavor essence simultaneously.The present invention can more thoroughly be released the nutritional ingredient in beef using zymolysis technique and zymotechnique, improve the utilization ratio of raw material and nutriment；Then it is discharged by Maillard reaction and generates more fragrance components so that fragrance is more coordinated, is full, and the paste flavor beef flavor essence product for possessing fermentation paste flavor on the basis of traditional paste flavor is obtained.
Description
Technical field
The invention belongs to food flavor technical fields, and in particular to a kind of paste flavor beef flavor essence and preparation method thereof.
Background technology
Sauce flavor food is of long standing and well established in China, very welcomed by the people.Traditional sauce spiced and stewed food complex manufacturing technology,
The finished product time is long, and the product of large-scale production is difficult to keep uniform taste, therefore the technique of this sauce spiced and stewed food taste is also difficult to
Making applied to other food.But with the fast development of food ingredient industry especially food flavor technology, with paste flavor
The seasoning essence fragrance that food matches also becomes closer to traditional sauce halogen flavor, gradually get people's approval.Wherein paste flavor
Beef flavor essence is even more to be favored by consumers in general, and the strong paste flavor beef flavor essence of mellow sense is increasingly liked by people
Love.
The flavor that brewing and fermented food are improved using lactic acid bacteria increasingly causes attention both domestic and external.Lactobacillus-fermented
The organic acid and antibacterial material of generation can effectively inhibit growth and the production poison of spoilage organisms and pathogenic bacteria in meat, and organic acid can
Promote the reduction of nitrite, reduces the content of nitrite and dimethylamine, the edible safety of meat products is made to improve.And
And the organic acid that is generated in fermentation of lactic acid bacteria assigns product soft tart flavour, while also with the alcohol, aldehyde, ketone that are generated in fermentation
Equal matter interactions, form a variety of taste compounds, and product is made to have its unique flavor.Also there is research to use micro- life both at home and abroad
Object ferments to prepare essence, but its technical process is relatively difficult to control, and is unfavorable for large-scale production, and its fragrance is although dense
But there is larger gap with traditional sauce halogen flavor.
Invention content
A kind of paste flavor beef flavor essence provided by the present invention makes sauce halogen to reach simplified sauce spiced and stewed food processing technology
The mellow purpose of product.
Meanwhile the present invention also provides the preparation methods of above-mentioned paste flavor beef flavor essence.
A kind of paste flavor beef flavor essence, which is characterized in that by following parts by weight raw material be prepared into Lai：
It is 50-70 parts of beef .35-0.8 parts of proteinase-10,5-10 parts of skimmed milk powder, 4-8 parts of xylose, 3-5 parts of glucose, sweet
2-4 parts of propylhomoserin, 2-4 parts of alanine .5-4 parts of Cys2,0.5-1.2 parts of methionine, 10-15 parts of monosodium glutamate, hydrolyzing plant egg
10-15 parts of white powder, 15-20 parts of salt, 16-28 parts of water of material, 5-10 parts of butter, 6-12 parts of converted starch, xanthans 0.15-0.2
Part.
60 parts of beef .5 parts of proteinase-10,8 parts of skimmed milk powder, 5 parts of xylose, 4 parts of glucose, 3 parts of glycine, alanine 3
Part, 3 parts of cysteine, 1 part of methionine, 12 parts of monosodium glutamate, 12 parts of hydrolytic plant protein powder, 18 parts of salt, 23 parts of water of material, butter 8
Part, 10 parts of converted starch, 0.18 part of xanthans.
Preferably, the protease is one in papain, alkali protease, flavor protease, compound protease
Kind is a variety of.
Preferably, the material water is by 7-9 parts octagonal, 7-9 parts of Chinese prickly ash, 5-9 parts of Chinese cassia tree, 1-5 parts of dried orange peel, 1-4 parts of tsaoko, perfume
2-5 parts of leaf, 1-5 parts of cloves are made.
The preparation method of above-mentioned paste flavor beef flavor essence, which is characterized in that include the following steps：
Step 1：Enzymolysis：In parts by weight by 25-35 parts of beef fully rubbed, protease, pure water input reaction kettles
In, 50-60 DEG C of enzyme digestion reaction 3-5 hours, after the completion of enzymolysis, 95 DEG C of water-baths obtain beef enzyme in 10 minutes to enzyme-deactivating after cooling
Solution liquid is to obtain reserve liquid 1；
Step 2：Fermentation：Butter, skimmed milk powder, 20-30 parts of pure water, reserve liquid 1 are put into jar fermenter in parts by weight
In, it stirs evenly, using citric acid regulating solution pH value to 5.5-6.5, accesses fermenting microbe, stood in 37 DEG C of constant temperature after sealing
Fermentation 10-17 hours, it is reserve liquid 2 to obtain zymotic fluid.
Step 3：Reaction：In parts by weight by xylose, glucose, glycine, alanine, cysteine, methionine, taste
Essence, hydrolytic plant protein powder, reserve liquid 2 are put into reaction kettle, are stirred evenly, and pH to 6.0-6.5,100- are adjusted using 1MNaOH
110 DEG C of condensing refluxes react 55-65 minutes, obtain reaction solution.
Step 4：Gelatinization：After step 3 gained reaction solution is cooled to 60 DEG C or less, input denaturation thereto in parts by weight
Starch, xanthans, salt, material water, after stirring evenly, 90-95 DEG C is gelatinized 15-25 minutes, hot filling after being cooled to 50 DEG C or less
It gets product.
Preferably, the fermenting microbe is lactobacillus bulgaricus：Lactobacillus plantarum is according to viable count 2:1 ratio, always
Inoculum concentration is 107-108A/gram beef.
Preferably, the production method of the material water is：In parts by weight by illiciumverum, Chinese prickly ash, Chinese cassia tree, dried orange peel, tsaoko, perfume (or spice)
Leaf, cloves are added in 200-240 parts of pure water, and slightly boiling is kept for 30-50 minutes, and filtered through gauze, gained filter liquor are used after cooling
As expect water.
Beneficial effects of the present invention are：Part material is handled using zymotechnique, lactic acid fermented beef enzymolysis
Liquid can assign product tradition sauce spiced and stewed food flavor in combination with Maillard reaction.It can using zymolysis technique and zymotechnique
More thoroughly the nutritional ingredient in beef is released, improves the utilization ratio of raw material and nutriment；Then pass through U.S.
Maillard reaction discharges and generates more fragrance components so that fragrance is more coordinated, is full, obtains gathering around on the basis of traditional paste flavor
There is the paste flavor beef flavor essence product of fermentation paste flavor.Present invention optimizes zymotechniques simultaneously, simplify equipment and fermentation item
Part so that zymotechnique can easily facilitate operation and control, be more favorable for large-scale production.
Specific implementation mode
Technical scheme of the present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of paste flavor beef flavor essence, by following parts by weight raw material be prepared into Lai：
60 parts of beef, 0.5 part of papain, 8 parts of skimmed milk powder, 5 parts of xylose, 4 parts of glucose, 4 parts of glycine, the third ammonia
3 parts of acid, 3 parts of cysteine, 1 part of methionine, 12 parts of monosodium glutamate, 12 parts of hydrolytic plant protein powder, 18 parts of salt, 23 parts of water of material, ox
8 parts of oil, 10 parts of converted starch, 0.18 part of xanthans.
The preparation method of above-mentioned paste flavor beef flavor essence, includes the following steps：
Step 1：Enzymolysis：In parts by weight by 30 parts of beef fully rubbed, protease, pure water input reaction kettles,
50-60 DEG C of enzyme digestion reaction 4 hours, after the completion of enzymolysis, 95 DEG C of water-baths obtain beef enzymolysis extract liquid i.e. in 10 minutes to enzyme-deactivating after cooling
To obtain reserve liquid 1；
Step 2：Fermentation：Butter, skimmed milk powder, 25 parts of pure water, reserve liquid 1 are put into jar fermenter in parts by weight,
It stirs evenly, using citric acid regulating solution pH value to 6.0, accesses fermenting microbe, lactobacillus bulgaricus：Lactobacillus plantarum is pressed
According to viable count 2:1 ratio, total inoculum concentration are 107-108A/gram beef is left to ferment 15 hours in 37 DEG C of constant temperature after sealing, obtains
It is reserve liquid 2 to zymotic fluid.
Step 3：Reaction：In parts by weight by xylose, glucose, glycine, alanine, cysteine, methionine, taste
Essence, hydrolytic plant protein powder, reserve liquid 2 are put into reaction kettle, are stirred evenly, and pH to 6.0,100-110 is adjusted using 1MNaOH
DEG C condensing reflux reacts 60 minutes, obtains reaction solution.
Step 4：Gelatinization：After step 3 gained reaction solution is cooled to 60 DEG C or less, input denaturation thereto in parts by weight
Starch, xanthans, salt, material water, after stirring evenly, 94 DEG C are gelatinized 20 minutes, and hot filling is got product after being cooled to 45 DEG C.
The production method of the material water is：By 8 parts octagonal, 8 parts of Chinese prickly ash, 7 parts of Chinese cassia tree, 3 parts of dried orange peel, 2.5 parts of tsaoko, spiceleaf
3.5 parts, 3 parts of cloves be added in 220 parts of pure water, slightly boiling is kept for 45 minutes, uses the filtered through gauze, gained filter liquor to be after cooling
To expect water.
Embodiment 2
A kind of paste flavor beef flavor essence, which is characterized in that by following parts by weight raw material be prepared into Lai：
50 parts of beef, 0.8 part of flavor protease, 10 parts of skimmed milk powder, 4 parts of xylose, 5 parts of glucose, 2 parts of glycine, third
4 parts of propylhomoserin .5 parts of Cys2,1.2 parts of methionine, 15 parts of monosodium glutamate, 10 parts of hydrolytic plant protein powder, 15 parts of salt, material water 28
Part, 5 parts of butter, 12 parts of converted starch, 0.15 part of xanthans.
The preparation method of above-mentioned paste flavor beef flavor essence, which is characterized in that include the following steps：
Step 1：Enzymolysis：In parts by weight by 25 parts of beef fully rubbed, protease, pure water input reaction kettles,
50-60 DEG C of enzyme digestion reaction 5 hours, after the completion of enzymolysis, 95 DEG C of water-baths obtain beef enzymolysis extract liquid i.e. in 10 minutes to enzyme-deactivating after cooling
To obtain reserve liquid 1；
Step 2：Fermentation：Butter, skimmed milk powder, 30 parts of pure water, reserve liquid 1 are put into jar fermenter in parts by weight,
It stirs evenly, using citric acid regulating solution pH value to 6.5, accesses fermenting microbe, lactobacillus bulgaricus：Lactobacillus plantarum is pressed
According to viable count 2:1 ratio, total inoculum concentration are 107-108A/gram beef；It is left to ferment 10 hours, obtains in 37 DEG C of constant temperature after sealing
It is reserve liquid 2 to zymotic fluid.
Step 3：Reaction：In parts by weight by xylose, glucose, glycine, alanine, cysteine, methionine, taste
Essence, hydrolytic plant protein powder, reserve liquid 2 are put into reaction kettle, are stirred evenly, and pH to 6.5,100-110 is adjusted using 1MNaOH
DEG C condensing reflux reacts 65 minutes, obtains reaction solution.
Step 4：Gelatinization：After step 3 gained reaction solution is cooled to 60 DEG C or less, input denaturation thereto in parts by weight
Starch, xanthans, salt, material water, after stirring evenly, 90 DEG C are gelatinized 15 minutes, and hot filling is got product after being cooled to 47 DEG C.
The production method of the material water is：By 7 parts octagonal, 9 parts of Chinese prickly ash, 9 parts of Chinese cassia tree, 1 part of dried orange peel, 1 part of tsaoko, spiceleaf 2
Part, 5 parts of cloves are added in 200 parts of pure water, and slightly boiling is kept for 50 minutes, are with filtered through gauze, gained filter liquor after cooling
Expect water.
Embodiment 3
70 parts of beef, 0.2 part of alkali protease, 0.15 part of flavor protease, 5 parts of skimmed milk powder, 8 parts of xylose, glucose 3
Part, 4 parts of glycine, 2 parts of alanine, 4 parts of cysteine, 0.5 part of methionine, 10 parts of monosodium glutamate, 15 parts of hydrolytic plant protein powder, food
Salt 20,16 parts of water of material, 10 parts of butter, 6 parts of converted starch, 0.2 part of xanthans.
The preparation method of above-mentioned paste flavor beef flavor essence, which is characterized in that include the following steps：
Step 1：Enzymolysis：In parts by weight by 35 parts of beef fully rubbed, protease, pure water input reaction kettles,
50-60 DEG C of enzyme digestion reaction 3 hours, after the completion of enzymolysis, 95 DEG C of water-baths obtain beef enzymolysis extract liquid i.e. in 10 minutes to enzyme-deactivating after cooling
To obtain reserve liquid 1；
Step 2：Fermentation：Butter, skimmed milk powder, 20 parts of pure water, reserve liquid 1 are put into jar fermenter in parts by weight,
It stirs evenly, using citric acid regulating solution pH value to 6.5, accesses fermenting microbe, lactobacillus bulgaricus：Lactobacillus plantarum is pressed
According to viable count 2:1 ratio, total inoculum concentration are 107-108A/gram beef；It is left to ferment 17 hours, obtains in 37 DEG C of constant temperature after sealing
It is reserve liquid 2 to zymotic fluid.
Step 3：Reaction：In parts by weight by xylose, glucose, glycine, alanine, cysteine, methionine, taste
Essence, hydrolytic plant protein powder, reserve liquid 2 are put into reaction kettle, are stirred evenly, and pH to 6.3,100-110 is adjusted using 1MNaOH
DEG C condensing reflux reacts 55 minutes, obtains reaction solution.
Step 4：Gelatinization：After step 3 gained reaction solution is cooled to 60 DEG C or less, input denaturation thereto in parts by weight
Starch, xanthans, salt, material water, after stirring evenly, 92 DEG C are gelatinized 25 minutes, and hot filling is got product after being cooled to 49 DEG C.
The production method of the material water is：By 9 parts octagonal, 7 parts of Chinese prickly ash, 5 parts of Chinese cassia tree, 5 parts of dried orange peel, 4 parts of tsaoko, spiceleaf 5
Part, 1 part of cloves are added in 240 parts of pure water, and slightly boiling is kept for 40 minutes, are with filtered through gauze, gained filter liquor after cooling
Expect water.
Embodiment 4
55 parts of beef, 0.2 part of alkali protease, 0.2 part of flavor protease, 0.2 part of compound protease, 9 parts of skimmed milk powder,
7 parts of xylose, 4.5 parts of glucose, 3.5 parts of glycine, 3.5 parts of alanine, 3.5 parts of cysteine, 0.8 part of methionine, monosodium glutamate 11
Part, 14 parts of hydrolytic plant protein powder, 16 parts of salt, 20 parts of water of material, 7 parts of butter, 8 parts of converted starch, 0.16 part of xanthans.
The preparation method of above-mentioned paste flavor beef flavor essence, which is characterized in that include the following steps：
Step 1：Enzymolysis：In parts by weight by 32 parts of beef fully rubbed, protease, pure water input reaction kettles,
50-60 DEG C of enzyme digestion reaction 4.5 hours, after the completion of enzymolysis, 95 DEG C of water-baths obtain beef enzymolysis extract liquid in 10 minutes to enzyme-deactivating after cooling
As obtain reserve liquid 1；
Step 2：Fermentation：Butter, skimmed milk powder, 28 parts of pure water, reserve liquid 1 are put into jar fermenter in parts by weight,
It stirs evenly, using citric acid regulating solution pH value to 6.3, accesses fermenting microbe, lactobacillus bulgaricus：Lactobacillus plantarum is pressed
According to viable count 2:1 ratio, total inoculum concentration are 107-108A/gram beef；It is left to ferment 12 hours, obtains in 37 DEG C of constant temperature after sealing
It is reserve liquid 2 to zymotic fluid.
Step 3：Reaction：In parts by weight by xylose, glucose, glycine, alanine, cysteine, methionine, taste
Essence, hydrolytic plant protein powder, reserve liquid 2 are put into reaction kettle, are stirred evenly, and pH to 6.5,100-110 is adjusted using 1MNaOH
DEG C condensing reflux reacts 60 minutes, obtains reaction solution.
Step 4：Gelatinization：After step 3 gained reaction solution is cooled to 60 DEG C or less, input denaturation thereto in parts by weight
Starch, xanthans, salt, material water, after stirring evenly, 90 DEG C are gelatinized 18 minutes, and hot filling is got product after being cooled to 49 DEG C.
The production method of the material water is：By 8.5 parts octagonal, 7.5 parts of Chinese prickly ash, 8 parts of Chinese cassia tree, 2 parts of dried orange peel, 3 parts of tsaoko, perfume
4.5 parts of leaf, 2 parts of cloves are made and are added in 230 parts of pure water, and slightly boiling is kept for 30 minutes, and filtered through gauze, gained filter are used after cooling
It is to expect water to go out liquid.
Claims (7)
1. a kind of paste flavor beef flavor essence, which is characterized in that by following parts by weight raw material be prepared into Lai：
50-70 parts of beef .35-0.8 parts of proteinase-10,5-10 parts of skimmed milk powder, 4-8 parts of xylose, 3-5 parts of glucose, glycine
2-4 parts, 2-4 parts of alanine .5-4 parts of Cys2,0.5-1.2 parts of methionine, 10-15 parts of monosodium glutamate, hydrolytic plant protein powder
10-15 parts, 15-20 parts of salt, material 16-28 parts of water, 5-10 parts of butter, 6-12 parts of converted starch, 0.15-0.2 parts of xanthans.
2. paste flavor beef flavor essence according to claim 1, which is characterized in that be prepared by following parts by weight raw material
Come：60 parts of beef .5 parts of proteinase-10,8 parts of skimmed milk powder, 5 parts of xylose, 4 parts of glucose, 3 parts of glycine, 3 parts of alanine, half
3 parts of cystine, 12 parts of monosodium glutamate, 12 parts of hydrolytic plant protein powder, 18 parts of salt, 23 parts of water of material, 8 parts of butter, becomes 1 part of methionine
10 parts of starch of property, 0.18 part of xanthans.
3. paste flavor beef flavor essence according to claim 1, which is characterized in that the protease be papain,
It is one or more in alkali protease, flavor protease, compound protease.
4. paste flavor beef flavor essence according to claim 1, which is characterized in that the material water is by 7-9 parts octagonal, Chinese prickly ash
7-9 parts, 5-9 parts of Chinese cassia tree, 1-5 parts of dried orange peel, 1-4 parts of tsaoko, 2-5 parts of spiceleaf, 1-5 parts of cloves be made.
5. a kind of preparation method of paste flavor beef flavor essence according to claim 1, which is characterized in that including following step
Suddenly：
Step 1：Enzymolysis：In parts by weight by 25-35 parts of beef fully rubbed, protease, pure water input reaction kettles,
50-60 DEG C of enzyme digestion reaction 3-5 hours, after the completion of enzymolysis, 95 DEG C of water-baths obtain beef enzymolysis extract liquid in 10 minutes to enzyme-deactivating after cooling
As obtain reserve liquid 1；
Step 2：Fermentation：Butter, skimmed milk powder, 20-30 parts of pure water, reserve liquid 1 are put into jar fermenter in parts by weight, stirred
It mixes uniformly, using citric acid regulating solution pH value to 5.5-6.5, accesses fermenting microbe, be left to ferment in 37 DEG C of constant temperature after sealing
10-17 hours, it was reserve liquid 2 to obtain zymotic fluid.
Step 3：Reaction：In parts by weight by xylose, glucose, glycine, alanine, cysteine, methionine, monosodium glutamate, water
Solve plant protein powder, reserve liquid 2 put into reaction kettle in, stir evenly, using 1MNaOH adjust pH to 6.0-6.5,100-110 DEG C
Condensing reflux reacts 55-65 minutes, obtains reaction solution.
Step 4：Gelatinization：After step 3 gained reaction solution is cooled to 60 DEG C or less, input denaturation is formed sediment thereto in parts by weight
Powder, xanthans, salt, material water, after stirring evenly, 90-95 DEG C is gelatinized 15-25 minutes, is cooled to 50 DEG C or less rear hot fillings i.e.
Obtain finished product.
6. the preparation method of paste flavor beef flavor essence according to claim 5, which is characterized in that the fermenting microbe is
Lactobacillus bulgaricus：Lactobacillus plantarum is according to viable count 2:1 ratio, total inoculum concentration are 107-108A/gram beef.
7. the preparation method of paste flavor beef flavor essence according to claim 5, which is characterized in that the making of the material water
Method is：Illiciumverum, Chinese prickly ash, Chinese cassia tree, dried orange peel, tsaoko, spiceleaf, cloves are added in 200-240 parts of pure water in parts by weight,
Slightly boiling is kept for 30-50 minutes, and it is to expect water that filtered through gauze, gained filter liquor are used after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431451.9A CN108576761A (en) | 2018-05-08 | 2018-05-08 | A kind of paste flavor beef flavor essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431451.9A CN108576761A (en) | 2018-05-08 | 2018-05-08 | A kind of paste flavor beef flavor essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576761A true CN108576761A (en) | 2018-09-28 |
Family
ID=63636098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810431451.9A Pending CN108576761A (en) | 2018-05-08 | 2018-05-08 | A kind of paste flavor beef flavor essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576761A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616348A (en) * | 2020-05-27 | 2020-09-04 | 合肥华恒生物工程有限公司 | Aroma-enhancing composition, preparation method and application thereof |
| CN113768120A (en) * | 2021-09-14 | 2021-12-10 | 河南普乐泰食品科技有限公司 | Method for preparing meat-flavor essence by applying steam explosion technology |
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
-
2018
- 2018-05-08 CN CN201810431451.9A patent/CN108576761A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616348A (en) * | 2020-05-27 | 2020-09-04 | 合肥华恒生物工程有限公司 | Aroma-enhancing composition, preparation method and application thereof |
| CN113768120A (en) * | 2021-09-14 | 2021-12-10 | 河南普乐泰食品科技有限公司 | Method for preparing meat-flavor essence by applying steam explosion technology |
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478683B (en) | A kind of fermentation type beef sauce and preparation method thereof | |
| CN105831695B (en) | A kind of preparation method of low-salt health-care soy sauce | |
| CN101423856B (en) | Aminoacid polypeptide nutrient fluid, preparation method thereof and use | |
| CN102090614B (en) | Soy sauce without preservative | |
| CN103555554A (en) | Black rice vinegar and preparation method thereof | |
| CN103704646B (en) | The seasoning preparation method of lactic acid bacteria fermentation pickled vegetable liquid | |
| JPH1066539A (en) | Production of seasoning material | |
| UA106069C2 (en) | Basis, products, its containing, methods of its preparation and application of basis | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| CN108576761A (en) | A kind of paste flavor beef flavor essence and preparation method thereof | |
| CN104905227A (en) | Curry chili sauce and preparation method thereof | |
| CN107136183A (en) | A kind of red yeast rice Flaxseed cake fermentate and its application | |
| CN103548965B (en) | A kind of method of producing Bean dregs biscuit low in calories based on compound bacteria-fermented | |
| CN111743138A (en) | Preparation method of novel salt-reduced soy sauce | |
| CN103892250A (en) | Preparation method for thick broad-bean sauce with medlar | |
| CN105876673A (en) | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation | |
| CN106417665A (en) | Production method of creamy fermented bean curd | |
| CN110214929A (en) | A kind of dendrobium candidum leaf fermentation sauce and preparation method thereof | |
| CN105054124B (en) | A kind of half-dried red wine dregs fish of fermented type and its processing method and application | |
| CN104719937B (en) | Fragrant tripe of a kind of preserved egg flavor feature fermentation and preparation method thereof | |
| CN106085793A (en) | A kind of mushroom aromatic vinegar and preparation method thereof | |
| CN104664262A (en) | Sauce preparing composition and sauce preparing method | |
| CN106942690A (en) | A kind of deep process technology method for preparing peanut odor type delicate flavour base-material | |
| CN101744219A (en) | Golden soy of fructus lycii | |
| CN104905228A (en) | Chicken bone chili sauce 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 |