CN111000193A - Beef flavor composite seasoning packet and preparation method thereof - Google Patents
Beef flavor composite seasoning packet and preparation method thereof Download PDFInfo
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- CN111000193A CN111000193A CN201911312571.8A CN201911312571A CN111000193A CN 111000193 A CN111000193 A CN 111000193A CN 201911312571 A CN201911312571 A CN 201911312571A CN 111000193 A CN111000193 A CN 111000193A
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- 150000001875 compounds Chemical class 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 1
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- 238000010298 pulverizing process Methods 0.000 abstract 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 12
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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
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a beef flavor compound seasoning packet and a preparation method thereof, belonging to the technical field of seasonings, wherein the compound seasoning comprises the following components in parts by weight: 60-95 parts of beef, 3-10 parts of soybean, 105-140 parts of purified water, 1.1-2.3 parts of enzyme, 1-5 parts of fructose, 4-7 parts of glucose, 1.4-4 parts of amino acid, 0.01-0.05 part of yeast extract, 8-15 parts of vegetable oil, 6-10 parts of edible salt, 4-7 parts of white granulated sugar, 0.5-2 parts of ginger, 0.3-1 part of garlic, 0.3-0.6 part of scallion, 6-10 parts of brewed soy sauce, 3.8-5.7 parts of spice, 0.03-0.10 part of 5' -flavor nucleotide disodium, 0.01-0.04 part of sodium glutamate and 0.01-0.03 part of vitamin E; the preparation method comprises the following steps: pulverizing beef, pre-cooking, mixing with soybean slurry, adding enzyme for enzymolysis, mixing with the rest materials, sterilizing, and packaging to obtain flavoring bag. The product prepared by the invention has strong and lasting fresh flavor and rich taste.
Description
Technical Field
The invention relates to the field of food additives, in particular to a beef flavor composite seasoning packet and a preparation method thereof.
Background
The natural seasoning is a seasoning food prepared by decomposing flavor components such as aroma, taste and the like by using natural materials such as animals and plants or yeast and the like as raw materials through methods such as physical extraction or enzyme preparation decomposition and the like.
With the change of living standard of people, the pace of life is increasingly accelerated, and fast food products such as instant noodles which are convenient and fast to eat are increasingly popular. In addition, the market is rapidly developed continuously, new brands and products are diversified, and the consumption psychology of consumers is mature day by day, so that higher requirements are made on the flavor and the nutritional value of the seasoning. Many seasonings in the market are chemical seasonings, although the chemical seasonings in monosodium glutamate have strong taste, the taste is monotonous and not smooth, the aftertaste is easy to generate aversion, and at present, domestic seasoning production enterprises adopt an enzymolysis technology, a Maillard reaction and a supercritical extraction technology to emerge a large amount of meat essence, natural seasoning bases and the like. At present, most of seasonings adopt natural seasonings, the natural seasonings endow food with multi-level and mellow taste, so that the food has rich taste, and sharp taste of chemical seasonings can be relieved.
The instant noodles and old friend powder in the market are almost all compound seasonings by using seasoning substances, the raw materials of the seasonings comprise meat essence, natural seasoning bases, spices, edible salt, monosodium glutamate, essence and the like, and novel seasonings with strong adaptability, rich taste and proper cost are lacked in the field of food seasoning.
The above background disclosure is only for the purpose of assisting understanding of the inventive concept and technical solutions of the present invention, and does not necessarily belong to the prior art of the present patent application, and should not be used for evaluating the novelty and inventive step of the present application in the case that there is no clear evidence that the above content is disclosed at the filing date of the present patent application.
Disclosure of Invention
The invention aims to provide a beef flavor compound seasoning packet and a preparation method thereof.
In order to realize the purpose, the invention provides a beef flavor composite seasoning packet and a preparation method thereof, wherein the beef flavor composite seasoning packet comprises the following raw materials in parts by weight: 60-95 parts of beef, 3-10 parts of soybean, 105 parts of purified water, 140 parts of enzyme, 1.1-2.3 parts of fructose, 4-7 parts of glucose, 1.4-4 parts of amino acid, 0.01-0.05 part of yeast extract, 8-15 parts of vegetable oil, 6-10 parts of edible salt, 4-7 parts of white granulated sugar, 0.5-2 parts of ginger, 0.3-1 part of garlic, 0.3-0.6 part of scallion, 6-10 parts of brewed soy sauce, 3.8-5.7 parts of spice, 0.03-0.10 part of 5' -flavor nucleotide disodium, 0.01-0.04 part of sodium glutamate and 0.01-0.03 part of vitamin E.
Preferably, the spices are cinnamon, orange leaves, pepper and gardenia jasminoides.
Preferably, the spice is 1 to 3 parts of cinnamon, 0.8 to 1 part of orange leaves, 1 to 1.5 parts of pepper and 0.5 to 0.7 part of gardenia jasminoides.
Preferably, the beef flavor compound seasoning is pasty.
A beef flavor compound seasoning packet and a preparation method thereof comprise the following steps:
s1, cleaning fresh beef, mincing in a meat mincer, and pre-boiling the minced beef and purified water in a pressure cooker for 30-35 min;
s2, washing soybeans, pulping to obtain pulp, mixing the pulp with the materials, and boiling at 60-80 ℃ for 10-15min to prepare a material A;
s3, cooling the material A to normal temperature, adjusting the pH value to 5.4-7, adding an enzyme preparation, heating to 40-50 ℃, stirring the material for enzymolysis for 6-7h, and heating the enzymolysis liquid to 100 ℃ and 110 ℃ for inactivation for 15min after the enzymolysis is finished; grinding the enzymolysis liquid with colloid mill to obtain material B;
s4, adding purified water, fructose, glucose, maltose, amino acid and yeast extract into the material B, uniformly mixing, and carrying out Maillard reaction at 60-80 ℃ to obtain a material C;
s5, respectively weighing vegetable oil, edible salt, white granulated sugar, ginger, garlic, shallot, brewed soy sauce and spices according to the weight parts, stir-frying in a pot, then adding the material C, the 5' -flavor nucleotide disodium, the sodium glutamate and the vitamin E, uniformly mixing, adding a homogenizer for shearing and emulsifying, sterilizing and subpackaging.
Preferably, the enzyme in step S3 is a combination of two or more of flavourzyme, papain and pepsin.
Preferably, the enzyme is 0.5-1 part of flavourzyme, 0.5-1 part of papain and 0.4-0.8 part of pepsin.
Preferably, the amino acid in step S4 is two or more of glycine, alanine, and lysine.
Preferably, the amino acid is 1-2 parts of glycine, 1-3 parts of alanine and 0.4-0.8 part of lysine.
Preferably, the sterilization mode in step S5 is sterilization by using a continuous sterilization chamber. Compared with the prior art, the invention has the advantages that:
the beef flavor compound seasoning packet prepared by the invention is rich in intense meat flavor, and the soybean enzymatic hydrolysate is added, so that the seasoning has the advantages of abundant meat flavor, mellow and natural taste and strong adaptability, and is suitable for conditioning and seasoning of various instant foods and leisure foods.
The invention adopts the compound enzyme preparation to carry out enzymolysis on the beef and the soybean and combines the Maillard reaction, the peptide chain in the meat pulp is shortened after the enzymolysis, the content of free amino acid is improved, the flavor and the taste development capability are enhanced, and the seasoning is fresh, fragrant and lasting.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments. It should be emphasized that the following description is merely exemplary in nature and is not intended to limit the scope of the invention or its application.
Example one
The beef flavor composite seasoning packet provided by the embodiment of the invention comprises the following raw materials in parts by weight: 60 parts of beef, 7 parts of soybean, 130 parts of purified water, 0.8 part of flavourzyme, 0.5 part of papain, 5 parts of fructose, 4 parts of glucose, 1 part of alanine, 0.4 part of lysine, 0.03 part of yeast extract, 9 parts of vegetable oil, 10 parts of edible salt, 7 parts of white granulated sugar, 0.5 part of ginger, 0.3 part of garlic, 0.5 part of scallion, 6 parts of brewed soy sauce, 0.10 part of 5' -flavour nucleotide disodium, 0.03 part of sodium glutamate, 0.02 part of vitamin E, 1 part of cinnamon, 0.8 part of orange leaf, 1.5 parts of pepper and 0.5 part of gardenia jasminoides.
The invention also provides a preparation method of the beef flavor composite seasoning packet, which comprises the following steps:
s1, cleaning fresh beef, mincing in a meat mincer, and pre-boiling the minced beef and purified water in a pressure cooker for 30 min;
s2, washing soybeans, pulping to obtain pulp, mixing the pulp with the materials, and boiling for 15min at 80 ℃ to prepare a material A;
s3, cooling the material A to normal temperature, adjusting the pH value to 5.4, adding an enzyme preparation, heating to 50 ℃, stirring the material for enzymolysis for 7 hours, and heating the enzymolysis liquid to 110 ℃ for inactivation for 15min after the enzymolysis is finished; grinding the enzymolysis liquid with colloid mill to obtain material B;
s4, adding purified water, fructose, glucose, maltose, amino acid and yeast extract into the material B, mixing uniformly, and carrying out Maillard reaction at 60 ℃ for 40min to obtain a material C;
s5, respectively weighing vegetable oil, edible salt, white granulated sugar, ginger, garlic, shallot, brewed soy sauce and spices according to the weight parts, stir-frying in a pot, then adding the material C, the 5' -flavor nucleotide disodium, the sodium glutamate and the vitamin E, uniformly mixing, adding a homogenizer for shearing and emulsifying, sterilizing and subpackaging.
Example two
The beef flavor composite seasoning packet provided by the embodiment of the invention comprises the following raw materials in parts by weight: 75 parts of beef, 5 parts of soybean, 105 parts of purified water, 1 part of papain, 0.8 part of pepsin, 1 part of fructose, 6 parts of glucose, 3 parts of alanine, 1 part of glycine, 0.05 part of yeast extract, 13 parts of vegetable-oil, 7 parts of edible salt, 6 parts of white granulated sugar, 2 parts of ginger, 0.5 part of garlic, 0.6 part of scallion, 8 parts of brewed soy sauce, 0.03 part of 5' -flavor nucleotide disodium, 0.04 part of sodium glutamate, 0.03 part of vitamin E, 3 parts of cinnamon, 1 part of orange leaf, 1 part of pepper and 0.7 part of gardenia jasminoides.
The invention also provides a preparation method of the beef flavor composite seasoning packet, which comprises the following steps:
s1, cleaning fresh beef, mincing in a meat mincer, and pre-boiling the minced beef and purified water in a pressure cooker for 30 min;
s2, washing soybeans, pulping to obtain pulp, mixing the pulp with the materials, and boiling for 15min at 80 ℃ to prepare a material A;
s3, cooling the material A to normal temperature, adjusting the pH value to 5.4, adding an enzyme preparation, heating to 50 ℃, stirring the material for enzymolysis for 7 hours, and heating the enzymolysis liquid to 110 ℃ for inactivation for 15min after the enzymolysis is finished; grinding the enzymolysis liquid with colloid mill to obtain material B;
s4, adding purified water, fructose, glucose, maltose, amino acid and yeast extract into the material B, mixing uniformly, and carrying out Maillard reaction at 60 ℃ for 40min to obtain a material C;
s5, respectively weighing vegetable oil, edible salt, white granulated sugar, ginger, garlic, shallot, brewed soy sauce and spices according to the weight parts, stir-frying in a pot, then adding the material C, the 5' -flavor nucleotide disodium, the sodium glutamate and the vitamin E, uniformly mixing, adding a homogenizer for shearing and emulsifying, sterilizing and subpackaging.
EXAMPLE III
The beef flavor composite seasoning packet provided by the embodiment of the invention comprises the following raw materials in parts by weight: 95 parts of beef, 3 parts of soybean, 125 parts of purified water, 1 part of flavourzyme, 0.4 part of pepsin, 3 parts of fructose, 4 parts of glucose, 1 part of glycine, 0.8 part of lysine, 0.01 part of yeast extract, 8 parts of vegetable oil, 6 parts of edible salt, 4 parts of white granulated sugar, 1 part of ginger, 0.7 part of garlic, 0.38 part of scallion, 7 parts of brewed soy sauce, 0.07 part of 5' -flavor nucleotide disodium, 0.01 part of sodium glutamate, 0.01 part of vitamin E, 1.5 parts of cinnamon, 0.9 part of orange leaf, 1.5 parts of pepper and 0.7 part of gardenia jasminoides.
The invention also provides a preparation method of the beef flavor composite seasoning packet, which comprises the following steps:
s1, cleaning fresh beef, mincing in a meat mincer, and pre-boiling the minced beef and purified water in a pressure cooker for 35 min;
s2, washing soybeans, pulping to obtain pulp, mixing the pulp with the materials, and boiling for 10min at 70 ℃ to prepare a material A;
s3, cooling the material A to normal temperature, adjusting the pH to 6 ℃, adding an enzyme preparation, heating to 40 ℃, stirring the material for enzymolysis for 6 hours, and heating the enzymolysis liquid to 100 ℃ to inactivate for 15min after the enzymolysis is finished; grinding the enzymolysis liquid with colloid mill to obtain material B;
s4, adding purified water, fructose, glucose, maltose, amino acid and yeast extract into the material B, mixing uniformly, and carrying out Maillard reaction at 60 ℃ for 40min to obtain a material C;
s5, respectively weighing vegetable oil, edible salt, white granulated sugar, ginger, garlic, shallot, brewed soy sauce and spices according to the weight parts, stir-frying in a pot, then adding the material C, the 5' -flavor nucleotide disodium, the sodium glutamate and the vitamin E, uniformly mixing, adding a homogenizer for shearing and emulsifying, sterilizing and subpackaging.
Example four
The beef flavor composite seasoning packet provided by the embodiment of the invention comprises the following raw materials in parts by weight: 80 parts of beef, 10 parts of soybean, 140 parts of purified water, 0.5 part of flavourzyme, 0.6 part of pepsin, 3 parts of fructose, 7 parts of glucose, 2 parts of glycine, 0.8 part of lysine, 0.03 part of yeast extract, 15 parts of vegetable oil, 6 parts of edible salt, 5 parts of white granulated sugar, 1.5 parts of ginger, 1 part of garlic, 0.3 part of scallion, 10 parts of brewed soy sauce, 0.05 part of 5' -flavour development nucleotide disodium, 0.03 part of sodium glutamate, 0.02 part of vitamin E, 3 parts of cinnamon, 0.8 part of orange leaf, 1.3 parts of pepper and 0.5 part of gardenia jasminoides.
A beef flavor compound seasoning packet and a preparation method thereof comprise the following steps:
s1, cleaning fresh beef, mincing in a meat mincer, and pre-boiling the minced beef and purified water in a pressure cooker for 30 min;
s2, washing soybeans, pulping to obtain pulp, mixing the pulp with the materials, and boiling for 15min at 60 ℃ to prepare a material A;
s3, cooling the material A to normal temperature, adjusting the pH value to 5.4, adding an enzyme preparation, heating to 45 ℃, stirring the material for enzymolysis for 7 hours, and heating enzymolysis liquid to 105 ℃ for inactivation for 15min after the enzymolysis is finished; grinding the enzymolysis liquid with colloid mill to obtain material B;
s4, adding purified water, fructose, glucose, maltose, amino acid and yeast extract into the material B, mixing uniformly, and carrying out Maillard reaction at 80 ℃ for 40min to obtain a material C;
s5, respectively weighing vegetable oil, edible salt, white granulated sugar, ginger, garlic, shallot, brewed soy sauce and spices according to the weight parts, stir-frying in a pot, then adding the material C, the 5' -flavor nucleotide disodium, the sodium glutamate and the vitamin E, uniformly mixing, adding a homogenizer for shearing and emulsifying, sterilizing and subpackaging.
Sensory evaluation: please 20 sensory evaluation personnel, perform sensory evaluation on the flavoring packet of the example by using a grading method, randomly draw the flavoring of the example, lay the flavoring in a clean white porcelain plate, observe the color and luster with naked eyes under natural light, smell the flavor, take a small amount of the flavoring to put in the mouth, coat the mouth and carefully taste the flavor.
Sensory evaluation criteria
Sensory evaluation results of the seasoning packets of examples 1 to 4 are shown in the following table.
Sensory evaluation results
| Item | Example one | Example two | EXAMPLE III | Practice ofExample four |
| Taste sensation | 9 | 9 | 10 | 9 |
| Color and luster | 9 | 10 | 10 | 9 |
| Fragrance | 10 | 9 | 9 | 10 |
As can be seen from the table, the taste, the color and the fragrance of the seasoning in the embodiment reach higher grading, the taste of each component is harmonious, the taste is fresh and delicious and lasting, and the seasoning is mellow and smooth.
Claims (10)
1. The beef flavor composite seasoning packet is characterized in that the seasoning packet comprises the following raw materials in parts by weight: 60-95 parts of beef, 3-10 parts of soybean, 105-140 parts of purified water, 1.1-2.3 parts of enzyme, 1-5 parts of fructose, 4-7 parts of glucose, 1.4-4 parts of amino acid, 0.01-0.05 part of yeast extract, 8-15 parts of vegetable oil, 6-10 parts of edible salt, 4-7 parts of white granulated sugar, 0.5-2 parts of ginger, 0.3-1 part of garlic, 0.3-0.6 part of scallion, 6-10 parts of brewed soy sauce, 0.03-0.10 part of 5' -flavor nucleotide disodium, 0.01-0.04 part of sodium glutamate, 0.01-0.03 part of vitamin E and 3.8-5.7 parts of spice.
2. The beef flavor compound seasoning packet according to claim 1, wherein the spices comprise 1-3 parts of cinnamon, 0.8-1 part of orange leaves, 1-1.5 parts of pepper and 0.5-0.7 part of gardenia jasminoides ellis.
3. The beef flavor complex seasoning packet of claim 1, wherein the beef flavor complex seasoning is in the form of a paste.
4. A method of making the beef flavor complex seasoning packet according to claims 1-3, comprising the steps of:
s1, cleaning fresh beef, mincing in a meat mincer, and pre-boiling the minced beef and purified water in a pressure cooker for 30-35 min;
s2, washing soybeans, pulping to obtain pulp, mixing the pulp with the materials, and boiling at 60-80 ℃ for 10-15min to prepare a material A;
s3, cooling the material A to normal temperature, adjusting the pH value to 5.4-7, adding enzyme, heating to 40-50 ℃, stirring the material for enzymolysis for 6-7h, and heating the enzymolysis liquid to 100 ℃ and 110 ℃ for inactivation for 15min after the enzymolysis is finished; grinding the enzymolysis liquid with colloid mill to obtain material B;
s4, adding purified water, fructose, glucose, maltose, amino acid and yeast extract into the material B, uniformly mixing, and carrying out Maillard reaction at 60-80 ℃ to obtain a material C;
s5, respectively weighing vegetable oil, edible salt, white granulated sugar, ginger, garlic, shallot, brewed soy sauce and spices according to the weight parts, stir-frying in a pot, then adding the material C, the 5' -flavor nucleotide disodium, the sodium glutamate and the vitamin E, uniformly mixing, adding a homogenizer for shearing and emulsifying, sterilizing and subpackaging.
5. The method of preparing a beef flavor compound seasoning packet according to claim 4, wherein the enzyme in step S3 is one or more of flavourzyme, papain, pepsin.
6. The method for preparing the beef flavor compound seasoning packet according to claim 5, wherein the enzyme is 0.5-1 part of flavourzyme, 0.5-1 part of papain, and 0.4-0.8 part of pepsin.
7. The method of making a beef flavor compound seasoning packet according to claim 4, wherein the amino acid in step S4 is one or more of glycine, alanine, lysine, and leucine.
8. The method of making a beef flavor compound seasoning packet according to claim 7, wherein the amino acid is glycine 1-2 parts, alanine 1-3 parts, lysine 0.4-0.8 parts.
9. The method of making a beef flavor compound seasoning packet according to claim 4, wherein the Maillard reaction time in step S4 is 40 min.
10. The method of making a beef flavor composite seasoning packet according to claim 4, wherein the sterilization in step S5 is performed using a continuous sterilization chamber.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111357964A (en) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | Sirloin powder seasoning packet and preparation method thereof |
| CN112869115A (en) * | 2021-03-03 | 2021-06-01 | 北京工商大学 | Beef-flavor compound sauce and preparation method thereof |
| CN114287568A (en) * | 2022-01-10 | 2022-04-08 | 福州味太太食品技术服务有限公司 | Method for preparing meat-flavored broad beans by utilizing thermal reaction aroma-producing process |
| CN114365837A (en) * | 2022-01-27 | 2022-04-19 | 保定味群食品科技股份有限公司 | Seasoning and preparation method thereof |
| CN114886005A (en) * | 2022-04-13 | 2022-08-12 | 华南理工大学 | Soybean-chicken protein flavoring base material and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111357964A (en) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | Sirloin powder seasoning packet and preparation method thereof |
| CN112869115A (en) * | 2021-03-03 | 2021-06-01 | 北京工商大学 | Beef-flavor compound sauce and preparation method thereof |
| CN114287568A (en) * | 2022-01-10 | 2022-04-08 | 福州味太太食品技术服务有限公司 | Method for preparing meat-flavored broad beans by utilizing thermal reaction aroma-producing process |
| CN114365837A (en) * | 2022-01-27 | 2022-04-19 | 保定味群食品科技股份有限公司 | Seasoning and preparation method thereof |
| CN114886005A (en) * | 2022-04-13 | 2022-08-12 | 华南理工大学 | Soybean-chicken protein flavoring base material and preparation method and application thereof |
| CN114886005B (en) * | 2022-04-13 | 2023-09-29 | 华南理工大学 | Soybean-chicken protein flavoring base material and preparation method and application thereof |
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