CN109288021A - A kind of beef flavour perfume base and the beef flavor using perfume base preparation - Google Patents
A kind of beef flavour perfume base and the beef flavor using perfume base preparation Download PDFInfo
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- CN109288021A CN109288021A CN201811271016.0A CN201811271016A CN109288021A CN 109288021 A CN109288021 A CN 109288021A CN 201811271016 A CN201811271016 A CN 201811271016A CN 109288021 A CN109288021 A CN 109288021A
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- 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
- 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
-
- 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
- A23L27/202—Aliphatic compounds
-
- 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
- A23L27/203—Alicyclic compounds
-
- 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
- A23L27/204—Aromatic compounds
-
- 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
- A23L27/205—Heterocyclic compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of beef flavour perfume base and the beef flavors of application perfume base preparation, essence of the present invention crosses colloid mill after mixing maillard reaction thing, beef flavour perfume base, Enhanced feature profile and solid sense ingredient by mass fraction 67:3:30, is then beef flavour paste essence after homogenizer homogeneous.Product of the present invention beef flavour is strong, clear and natural, natural health, persistent aftertaste.It is the ideal material for increasing beef-flavouring in food processing.
Description
Technical field
The present invention relates to a kind of edible essences, and in particular to a kind of natural beef taste perfume base and the day prepared using the perfume base
Right beef flavor.The natural taste that family cooking comes out not only is eaten and smell like to beef flavor prepared by the present invention, but also
Production process and raw materials for production be all it is natural, wherein raw material contain minimal amount of natural equivalent raw material, alternatively referred to as all natural production
Product, abreast of the times requirement.
Background technique
With the change of food configuration, instant food industry is rapidly developed, and meat flavor rapidly developed in recent years, extensively
Blending, flavor aspect applied to instant food, dilated food and meat products.The object of the present invention is to provide a kind of natural beefs
Taste paste essence.
Natural beef taste paste essence of the present invention is the bottom interest sense natural response object generated by Maillard reaction, is not had to de-
Water is dry and keeps the natural flavour mountaineous of bottom note.Another raw material of natural beef taste paste essence be enhancing flavor appeal or
The perception element of Flavor profile and penetration power.The present invention includes natural extracting or extract and artificial synthesized natural perfume material or day
So it is equal to fragrance.Along with natural process means, product complies fully with the requirement in epoch, reaches the product requirement of delicious health.
Product of the present invention beef flavour is strong, clear and natural, natural health, persistent aftertaste.It is the reason for increasing beef-flavouring in food processing
Think material.
Summary of the invention
The object of the present invention is to provide a kind of beef flavour perfume bases and preparation method thereof.
It is a further object of the present invention to provide a kind of natural beef flavors of application beef flavour perfume base preparation, and provide
The preparation method of the essence.
The technical solution adopted by the present invention are as follows:
A kind of beef flavour perfume base, the beef flavour perfume base are prepared by the raw material of following parts by weight:
4- methyl nonanoic acid: 1.0 parts；2.5- dimethyl -3- the furanthiol of concentration 10%: 0.7 part；The 2- first of concentration 10%
Base -3- sulfydryl furans: 0.6 part；- 4 sulfydryls of 4- methyl -2 pentanone of concentration 1%: 0.45 part；The benzyl carbinol of concentration 10%: 0.12
Part；The difurfuryl dithioether of concentration 10%: 0.5 part；Soy sauce ketone: 0.1 part；Ethyl fenugreek lactones: 0.03 part；Oleic acid: 6 parts；
The capric acid of concentration 5%: 6 parts；Bis- (2- methyl-3-furyl) disulfides of concentration 10%: 3 parts；2.4 ten one carbon of concentration 10%
Two olefine aldehydrs: 0.2 part；The milk lactones of concentration 10%: 0.2 part；10%:0.2 parts of the diacetyl of concentration 10%；The 3.4 of concentration 2%
Dimethyl -1.2- cyclopentanedione: 4 parts；The 2- acetyl group pyrazine of concentration 1%: 74.31 parts；Truestar anisetree essential oil: 0.83 part；Cortex cinnamomi
Oil: 0.36 part；Star anise oil resin: 0.73 part；Black pepper oleoresin: 0.02 part；Clove oil resin: 0.04 part；Oleoresin ginger:
0.1 part；Anisic aldehyde: 0.27 part；The benzaldehyde of concentration 10%: 0.14 part；Diallytrisin: 0.1 part；
The concentration refers to the mass concentration for being diluted raw material monomer with level-one soybean oil；
The present invention also provides the preparation methods of above-mentioned beef flavour perfume base, include the following steps:
Raw material monomer is diluted to normal concentration with level-one soybean oil, is mixed according still further to parts by weight to get the ox
Meat flavor fragrant base.
The present invention also provides a kind of natural beef taste paste essence, the beef flavour paste essence is by including the following steps
Method is prepared:
1), the preparation of mouthfeel material maillard reaction thing
Maillard reaction raw material: butter: 12%；Yeast extract (liquid) 30%；Hydrolyzed vegetable protein liquid (HVP): 12%；
Beef hydrolyzate: 20%；Glucose: 12%；Spice (40 mesh): 3.5%；Salt: 7%；Water: 3.5%；The percentage is
Mass percent；
All raw materials are put into reaction kettle, capping heating, in 100-110 DEG C of reaction 80min, reactant is poured into for stirring
It is spare in cooling bath；
2) preparation of beef flavour perfume base:
The beef flavour perfume base is prepared by the raw material of following parts by weight: 4- methyl nonanoic acid: 1.0 parts；Concentration 10%
2.5- dimethyl -3- furanthiol: 0.7 part；2- methyl -3- sulfydryl the furans of concentration 10%: 0.6 part；The 4- first of concentration 1%
- 4 sulfydryls of base -2 pentanone: 0.45 part；The benzyl carbinol of concentration 10%: 0.12 part；The difurfuryl dithioether of concentration 10%: 0.5 part；
Soy sauce ketone: 0.1 part；Ethyl fenugreek lactones: 0.03 part；Oleic acid: 6 parts；The capric acid of concentration 5%: 6 parts；Bis- (2- of concentration 10%
Methyl-3-furyl) disulfide: 3 parts；2.4 undecadienals of concentration 10%: 0.2 part；The milk lactones of concentration 10%:
0.2 part；10%:0.2 parts of the diacetyl of concentration 10%；3.4 dimethyl -1.2- cyclopentanediones of concentration 2%: 4 parts；Concentration 1%
2- acetyl group pyrazine: 74.31 parts；Truestar anisetree essential oil: 0.83 part；Cinnamon oil: 0.36 part；Star anise oil resin: 0.73 part；Black Hu
Green pepper oleoresin: 0.02 part；Clove oil resin: 0.04 part；Oleoresin ginger: 0.1 part；Anisic aldehyde: 0.27 part；The benzene of concentration 10%
Formaldehyde: 0.14 part；Diallytrisin: 0.1 part；The concentration refers to for raw material monomer being diluted with level-one soybean oil
Mass concentration；
Raw material monomer is diluted to normal concentration with level-one soybean oil, is mixed according still further to parts by weight to get the ox
Meat flavor fragrant base；
3), Enhanced feature profile and solid sense preparation of batch:
Materials and its mass fraction are as follows:
Yeast extract: 15 parts；HVP:11 parts；Dark soy sauce: 8 parts；Five-spice powder (Chinese prickly ash, illiciumverum, cortex cinnamomi, ginger, meat bandit): 3 parts；I+G:
2.5 part；White sugar: 12 parts；Salt: 39.6 parts；Monosodium glutamate: 7.4 parts；Butter: 6 parts；Tween 80: 5 parts；Xanthan gum: 0.5 part；The third two
Alcohol: 2 parts；
Each substance is weighed according to above-mentioned mass fraction, it is first that xanthan gum and mixed with propylene glycol is uniform, then by itself and its
His material mixing is uniformly to obtain the final product.
4) natural beef flavor, is prepared
Maillard reaction thing, beef flavour perfume base, Enhanced feature profile and solid sense ingredient are mixed by mass fraction 67:3:30
Colloid mill is crossed after conjunction, is then beef flavour paste essence after homogenizer homogeneous.
Preferably, the beef hydrolyzate is prepared by the method included the following steps: beef being rubbed, is added stainless
Cylinder of steel, addition pancreatin simultaneously open stirring, keep the temperature 35 DEG C react 20 minutes, mistake 40 mesh screens to get；Wherein the additive amount of pancreatin is
The 0.1% of beef dosage；
Preferably, the spice includes spiceleaf, brigand, black pepper, dill, fennel seeds, cortex cinnamomi, cassia zeylanicum, sieve
It strangles, coriander；Wherein each substance accounts for the mass percent of Maillard reaction raw material are as follows: spiceleaf 0.7%, brigand 0.6%, black pepper
0.5%, dill 0.5%, fennel seeds 0.4%, cortex cinnamomi 0.4%, cassia zeylanicum 0.2%, sweet basil 0.12%, coriander 0.08%.
Possessed by of the invention the utility model has the advantages that
Product of the present invention beef flavour is strong, clear and natural, natural health, persistent aftertaste.It is to increase beef in food processing
The ideal material of flavor.
Specific embodiment
The present invention is further explained in the light of specific embodiments, but the scope of protection of the present invention is not limited.
Embodiment 1
A kind of preparation method of natural beef taste paste essence, includes the following steps:
1), the preparation of mouthfeel material maillard reaction thing
Maillard reaction raw material: butter: 12%；Yeast extract (liquid) 30%；Hydrolyzed vegetable protein liquid (HVP): 12%；
Beef hydrolyzate: 20%；Glucose: 12%；Spice (40 mesh): 3.5%；Salt: 7%；Water: 3.5%；The percentage is
Mass percent；
All raw materials are put into reaction kettle, capping heating, in 100-110 DEG C of reaction 80min, reactant is poured into for stirring
It is spare in cooling bath；
2) preparation of beef flavour perfume base:
The beef flavour perfume base is prepared by the raw material of following parts by weight: 4- methyl nonanoic acid: 1.0 parts；Concentration 10%
2.5- dimethyl -3- furanthiol: 0.7 part；2- methyl -3- sulfydryl the furans of concentration 10%: 0.6 part；The 4- first of concentration 1%
- 4 sulfydryls of base -2 pentanone: 0.45 part；The benzyl carbinol of concentration 10%: 0.12 part；The difurfuryl dithioether of concentration 10%: 0.5 part；
Soy sauce ketone: 0.1 part；Ethyl fenugreek lactones: 0.03 part；Oleic acid: 6 parts；The capric acid of concentration 5%: 6 parts；Bis- (2- of concentration 10%
Methyl-3-furyl) disulfide: 3 parts；2.4 undecadienals of concentration 10%: 0.2 part；The milk lactones of concentration 10%:
0.2 part；10%:0.2 parts of the diacetyl of concentration 10%；3.4 dimethyl -1.2- cyclopentanediones of concentration 2%: 4 parts；Concentration 1%
2- acetyl group pyrazine: 74.31 parts；Truestar anisetree essential oil: 0.83 part；Cinnamon oil: 0.36 part；Star anise oil resin: 0.73 part；Black Hu
Green pepper oleoresin: 0.02 part；Clove oil resin: 0.04 part；Oleoresin ginger: 0.1 part；Anisic aldehyde: 0.27 part；The benzene of concentration 10%
Formaldehyde: 0.14 part；Diallytrisin: 0.1 part；The concentration refers to for raw material monomer being diluted with level-one soybean oil
Mass concentration；
Raw material monomer is diluted to normal concentration with level-one soybean oil, is mixed according still further to parts by weight to get the ox
Meat flavor fragrant base；
3), Enhanced feature profile and solid sense preparation of batch:
Materials and its mass fraction are as follows:
Yeast extract: 15 parts；HVP:11 parts；Dark soy sauce: 8 parts；Five-spice powder (Chinese prickly ash, illiciumverum, cortex cinnamomi, ginger, meat bandit): 3 parts；I+G:
2.5 part；White sugar: 12 parts；Salt: 39.6 parts；Monosodium glutamate: 7.4 parts；Butter: 6 parts；Tween 80: 5 parts；Xanthan gum: 0.5 part；The third two
Alcohol: 2 parts；
Each substance is weighed according to above-mentioned mass fraction, it is first that xanthan gum and mixed with propylene glycol is uniform, it then will be with other
Material mixing is uniformly to obtain the final product.
4) natural beef flavor, is prepared
Maillard reaction thing, beef flavour perfume base, Enhanced feature profile and solid sense ingredient are mixed by mass fraction 67:3:30
Colloid mill is crossed after conjunction, is then beef flavour paste essence after homogenizer homogeneous；
Wherein the beef hydrolyzate is prepared by the method included the following steps: beef being rubbed, stainless steel is added
Tank, addition pancreatin simultaneously open stirring, keep the temperature 35 DEG C react 20 minutes, mistake 40 mesh screens to get；Wherein the additive amount of pancreatin is ox
The 0.1% of meat amount；
Wherein the spice include spiceleaf, brigand, black pepper, dill, fennel seeds, cortex cinnamomi, cassia zeylanicum, sweet basil,
Coriander；Wherein each substance accounts for the mass percent of Maillard reaction raw material are as follows: spiceleaf 0.7%, brigand 0.6%, black pepper
0.5%, dill 0.5%, fennel seeds 0.4%, cortex cinnamomi 0.4%, cassia zeylanicum 0.2%, sweet basil 0.12%, coriander 0.08%.
Claims (5)
1. a kind of beef flavour perfume base, it is characterised in that: the beef flavour perfume base is prepared by the raw material of following parts by weight: 4- first
Base n-nonanoic acid: 1.0 parts；2.5- dimethyl -3- the furanthiol of concentration 10%: 0.7 part；2- methyl -3- sulfydryl the furan of concentration 10%
It mutters: 0.6 part；- 4 sulfydryls of 4- methyl -2 pentanone of concentration 1%: 0.45 part；The benzyl carbinol of concentration 10%: 0.12 part；Concentration 10%
Difurfuryl dithioether: 0.5 part；Soy sauce ketone: 0.1 part；Ethyl fenugreek lactones: 0.03 part；Oleic acid: 6 parts；The last of the ten Heavenly stems of concentration 5%
Acid: 6 parts；Bis- (2- methyl-3-furyl) disulfides of concentration 10%: 3 parts；2.4 undecadienals of concentration 10%: 0.2
Part；The milk lactones of concentration 10%: 0.2 part；10%:0.2 parts of the diacetyl of concentration 10%；3.4 dimethyl-of concentration 2%
1.2- cyclopentanedione: 4 parts；The 2- acetyl group pyrazine of concentration 1%: 74.31 parts；Truestar anisetree essential oil: 0.83 part；Cinnamon oil: 0.36
Part；Star anise oil resin: 0.73 part；Black pepper oleoresin: 0.02 part；Clove oil resin: 0.04 part；Oleoresin ginger: 0.1 part；Greatly
Anisaldehyde: 0.27 part；The benzaldehyde of concentration 10%: 0.14 part；Diallytrisin: 0.1 part；The concentration is referred to list
The mass concentration that body raw material is diluted with level-one soybean oil.
2. the preparation method of beef flavour perfume base described in claim 1, characterized by the following steps: use raw material monomer
Level-one soybean oil is diluted to normal concentration, is mixed according still further to parts by weight to get the beef flavour perfume base.
3. a kind of natural beef taste paste essence, it is characterised in that: the method for the beef flavour paste essence by including the following steps
It is prepared:
1), the preparation of mouthfeel material maillard reaction thing
Maillard reaction raw material: butter: 12%；Yeast extract (liquid) 30%；Hydrolyzed vegetable protein liquid (HVP): 12%；Beef
Hydrolyzate: 20%；Glucose: 12%；Spice (40 mesh): 3.5%；Salt: 7%；Water: 3.5%；The percentage is quality
Percentage；
All raw materials are put into reaction kettle, capping heating, reactant in 100-110 DEG C of reaction 80min, is poured into cooling by stirring
It is spare in slot；
2) preparation of beef flavour perfume base:
The beef flavour perfume base is prepared by the raw material of following parts by weight: 4- methyl nonanoic acid: 1.0 parts；The 2.5- of concentration 10%
Dimethyl -3- furanthiol: 0.7 part；2- methyl -3- sulfydryl the furans of concentration 10%: 0.6 part；- 4 mercapto of 4- methyl of concentration 1%
Base -2 pentanone: 0.45 part；The benzyl carbinol of concentration 10%: 0.12 part；The difurfuryl dithioether of concentration 10%: 0.5 part；Soy sauce ketone:
0.1 part；Ethyl fenugreek lactones: 0.03 part；Oleic acid: 6 parts；The capric acid of concentration 5%: 6 parts；Bis- (2- methyl -3- of concentration 10%
Furyl) disulfide: 3 parts；2.4 undecadienals of concentration 10%: 0.2 part；The milk lactones of concentration 10%: 0.2 part；It is dense
10%:0.2 parts of diacetyl of degree 10%；3.4 dimethyl -1.2- cyclopentanediones of concentration 2%: 4 parts；The 2- acetyl of concentration 1%
Base pyrazine: 74.31 parts；Truestar anisetree essential oil: 0.83 part；Cinnamon oil: 0.36 part；Star anise oil resin: 0.73 part；Black pepper oil tree
Rouge: 0.02 part；Clove oil resin: 0.04 part；Oleoresin ginger: 0.1 part；Anisic aldehyde: 0.27 part；The benzaldehyde of concentration 10%:
0.14 part；Diallytrisin: 0.1 part；The concentration refers to the matter for being diluted raw material monomer with level-one soybean oil
Measure concentration；
Raw material monomer is diluted to normal concentration with level-one soybean oil, is mixed according still further to parts by weight to get the beef flavour
Perfume base；
3), Enhanced feature profile and solid sense preparation of batch:
Materials and its mass fraction are as follows:
Yeast extract: 15 parts；HVP:11 parts；Dark soy sauce: 8 parts；Five-spice powder (Chinese prickly ash, illiciumverum, cortex cinnamomi, ginger, meat bandit): 3 parts；I+G:2.5
Part；White sugar: 12 parts；Salt: 39.6 parts；Monosodium glutamate: 7.4 parts；Butter: 6 parts；Tween 80: 5 parts；Xanthan gum: 0.5 part；Propylene glycol: 2
Part；
Each substance is weighed according to above-mentioned mass fraction, it is first that xanthan gum and mixed with propylene glycol is uniform, then by itself and other objects
Matter is uniformly mixed to obtain the final product.
4) natural beef flavor, is prepared
After maillard reaction thing, beef flavour perfume base, Enhanced feature profile and solid sense ingredient are mixed by mass fraction 67: 3: 30
Colloid mill is crossed, is then beef flavour paste essence after homogenizer homogeneous.
4. a kind of natural beef taste paste essence according to claim 3, it is characterised in that: the beef hydrolyzate is by wrapping
The method for including following steps is prepared: beef being rubbed, stainless cylinder of steel is added, pancreatin is added and opens stirring, keep the temperature 35 DEG C
Reaction 20 minutes, cross 40 mesh screens to get；Wherein the additive amount of pancreatin is the 0.1% of beef dosage.
5. a kind of natural beef taste paste essence according to claim 3 or 4, it is characterised in that: the spice bag
Include spiceleaf, brigand, black pepper, dill, fennel seeds, cortex cinnamomi, cassia zeylanicum, sweet basil, coriander；Wherein each substance accounts for Maillard reaction
The mass percent of raw material are as follows: spiceleaf 0.7%, brigand 0.6%, black pepper 0.5%, dill 0.5%, fennel seeds 0.4%, cortex cinnamomi
0.4%, cassia zeylanicum 0.2%, sweet basil 0.12%, coriander 0.08%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655934A (en) * | 2020-12-17 | 2021-04-16 | 天津春发生物科技集团有限公司 | Preparation method of vegetarian meat flavor essence |
| CN115624161A (en) * | 2022-10-27 | 2023-01-20 | 天津春发生物科技集团有限公司 | Vegetarian beef essence and preparation method thereof |
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| US6716468B1 (en) * | 1999-09-30 | 2004-04-06 | Quest International B.V. | Savoury flavor comprising 2-methylfuran-3-thiol and/or a derivative and methylenedithiol and/or a derivative |
| CN103005370A (en) * | 2011-09-20 | 2013-04-03 | 天津市春升清真食品有限公司 | Beef taste seasoning |
| CN102871097A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Preparation method for beef oily essence |
| CN103141806A (en) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | Preparation method of meat-flavor essence |
| CN104172059A (en) * | 2014-08-21 | 2014-12-03 | 天津春发生物科技集团有限公司 | Mixed roast beef flavoured essence and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112655934A (en) * | 2020-12-17 | 2021-04-16 | 天津春发生物科技集团有限公司 | Preparation method of vegetarian meat flavor essence |
| CN115624161A (en) * | 2022-10-27 | 2023-01-20 | 天津春发生物科技集团有限公司 | Vegetarian beef essence and preparation method thereof |
| CN115624161B (en) * | 2022-10-27 | 2024-03-26 | 天津春发生物科技集团有限公司 | Vegetarian beef flavor and preparation method thereof |
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