73results about How to "Strong sense of cooking" patented technology

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.

The invention relates to a method for preparing a natural chicken meat flavor, which is characterized by mixing and stirring concentrated chicken meat hydrolysate, reducing sugar, amino acid, fat, VB1, VC, congni, ginger paste and salt for 1-30min and then heating up the mixture, carrying out Millard reaction on the mixture at the temperature of 90-130 DEG C for 0.5-4h, reducing the temperature to 40-60 DEG C after the reaction, screening the mixture by a 40-mesh vibrating screen to obtain the chicken meat flavor; wherein, the concentrated chicken meat hydrolysate is 50-90 parts, reducing sugar 1-10 parts, amino acid 1-10 parts, fat 5-20 parts, VB1 0.5-5 parts, VC 0.5-5 parts, congni 0.5-2 parts, ginger paste 0.5-2 parts and salt 5-20 parts; the percentage concentration of the solid content in the concentrated chicken meat hydrolysate by weight is 30-80.

The present invention involves a pork flavor, which is prepared by the method including the following steps: 1) Plucking fresh pork and adding papaya proteases for pork hydrolysis to get pork hydrophobic liquid; pour fresh chicken, add papaya protease,Perform chicken hydrolysis, get chicken hydrolyzed liquid; 2) Add pork hydraulic solution, chicken hydraulic solution, pork bone white soup, restore sugar, amino acids, vitamins, lard oil, salt, salt, heating, heating temperature, heating temperature, heating temperature, heating temperature, heating temperatureControl at 100-120 ° C, and the response time is 1-3 hours. After the reaction is over, the cooling is cooled.The pork flavor of the present invention uses pork moisture and chicken hydraulic solution, pork bone, and pork bone white soup at the same time.

The invention relates to a method for preparing natural beef flavor, which is characterized by mixing and stirring concentrated beef hydrolysate, reducing sugar, amino acid, fat, VB1, VC, congni, ginger paste and salt for 1-30min and then heating up the mixture, carrying out Millard reaction on the mixture at the temperature of 90-130 DEG C for 0.5-4h, reducing the temperature to 40-60 DEG C after the reaction, screening the mixture by a 40-mesh vibrating screen to obtain the beef flavor; wherein, the concentrated beef hydrolysate is 50-100 parts, reducing sugar 1-10 parts, amino acid 1-10 parts, fat 5-20 parts, VB1 0.5-5 parts, VC 0.5-5 parts, congni 0.5-2 parts, ginger paste 0.5-2 parts and salt 5-20 parts; the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-80.

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

The invention relates to a fried chilli-flavored blend oil. The fried chilli-flavored blend oil consists of the following materials according to part by weight: 1 to 3 parts of Szechuan chillies, 0.5 to 1 part of green Sichuan peppercorns, 0.5 to 1 part of lard and 6 to 15 parts of salad oil. The materials carry out thermal reaction under 120 DEG C to 145 DEG C, so that fried chilli-flavored blend oil essence is prepared, and the fried chilli-flavored blend oil essence and the salad oil are blended according to the weight proportion of 1:1 to 2, so that the fried chilli-flavored blend oil is prepared. The invention adopts the Szechuan chillies and the green Sichuan peppercorns as main materials, and chooses to add the animal oil into the salad oil as oil reaction base material for the first time. After the process of thermal reaction, the cooked taste of the chilli oil is improved, more importantly, the spicy taste and the fat flavor are integrated and harmonized perfectly, and thereby the fried chilli-flavored blend oil has strong cooked taste and natural taste.

The invention provides an application of concentrated meat hydrolyzed liquid for preparing natural meat flavor essence. The concentrated meat hydrolyzed liquid in the method is prepared by decompressing and concentrating meat hydrolyzed liquid, and the concentration in percentage by weight of solid matters in the concentrated meat hydrolyzed liquid is from 30 percent to 80 percent, wherein the concentrated meat hydrolyzed liquid can be concentrated chicken hydrolyzed liquid, concentrated beef hydrolyzed liquid, concentrated pork hydrolyzed liquid, concentrated shrimp meat hydrolyzed liquid orconcentrated crab meat hydrolyzed liquid, and the like. The natural meat flavor essence prepared by Maillard reaction has full and natural taste, cooking feeling and obviously improved strength due tothe improvement of effective components in the concentrated meat hydrolyzed liquid.

The invention relates to a Xuanwei Ham essence, comprising the following raw materials, by weight: 0-10 parts of glucose, 0-3 parts of D-xylose, 0-5 parts of glycin, 0-4 parts of L-cysteine, 0-4 parts of DL-methionine, 0-4 parts of VC, 0-6 parts of VB1, 5-20 parts of pig bone oil, 10-40 parts of pig bone clear soup, 3-40 parts of pig bone hydrolyzate, 10-40 parts of Xuanwei Ham hydrolyzate and 10-30 parts of salt. The essence product of the invention is natural, has strong cooking sense, mellow and rich fragrance and lasting aftertaste.

The invention relates to a natural chicken meat flavor, which is characterized in that the flavor is prepared by the following raw materials in terms of parts by weight: 50-90 of concentrated chicken meat hydrolysate, 1-10 of reducing sugar, 1-10 of amino acid, 5-20 of fat, 0.5-5 of VB1, 0.5-5 of VC, 0.5-2 of congni, 0.5-2 of ginger paste and 5-20 of salt; wherein, the percentage concentration of the solid content in the concentrated chicken meat hydrolysate by weight is 30-80; preferably, the concentrated chicken meat hydrolysate is 50-80, reducing sugar 1-5, amino acid 1-6, fat 8-20, VB1 0.5-3, VC 0.5-3, congni 0.5-1.5, ginger paste 0.5-1.5 and salt 10-20; wherein, the percentage concentration of the solid content in the concentrated chicken meat hydrolysate by weight is 30-60.

The invention provides a method for preparing natural meat flavor essence by concentrated meat hydrolyzed liquid. The concentrated meat hydrolyzed liquid in the method is prepared by decompressing andconcentrating meat hydrolyzed liquid, and the concentration in percentage by weight of solid matters in the concentrated meat hydrolyzed liquid is from 30 percent to 80 percent, wherein the concentrated meat hydrolyzed liquid can be concentrated chicken hydrolyzed liquid, concentrated beef hydrolyzed liquid, concentrated pork hydrolyzed liquid, concentrated shrimp meat hydrolyzed liquid or concentrated crab meat hydrolyzed liquid, and the like. The natural meat flavor essence prepared by Maillard reaction has full and natural taste, cooking feeling and obviously improved strength due to the improvement of effective components in the concentrated meat hydrolyzed liquid.

The invention discloses a method for preparing ham essence. The method comprises the following steps: 1) preparing pork hydrolysate; 2) preparing Jinhua ham hydrolysate; 3) taking 0 to 10 parts of glucose, 0 to 3 parts of D-xylose, 0 to 5 parts of glycine, 0 to 5 parts of DL-alanine, 0 to 6 parts of L-cysteine hydrochloride, 0 to 4 parts of L-cysteine, 0 to 4 parts of DL-methionine, 0 to 4 parts of VC, 0 to 6 parts of VB1, 10 to 50 parts of pork hydrolysate, 20 to 60 parts of Jinhua ham hydrolysate, 10 to 30 parts of salt by weight, sequentially adding raw materials to a reaction kettle, stirring for 20 minutes at room temperature, heating to raise temperature at a speed between 1 and 3 DEG C/min, controlling reaction temperature between 100 and 110 DEG C, performing reaction for 2 hours and obtaining reaction materials; and 4) reducing the natural temperature of the reaction materials to 50 DEG C, passing the reaction materials through a 40-mesh vibrating screen, discharging the materials and obtaining the ham essence.

The invention relates to natural crab meat flavor essence which is characterized by being prepared by the following raw materials in parts by weight: 70-120 parts of concentrated crab meat hydrolyzedliquid, 1-10 parts of reducing sugar, 5-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger paste and 5-20 parts of table salt, wherein the concentration in percentage by weight of solid matters in the concentrated crab meat hydrolyzed liquid is from 30 percent to 80 percent. Preferably, the natural crab meatflavor essence comprises the following components in parts by weight: 80-110 parts of concentrated crab meat hydrolyzed liquid, 1-5 parts of reducing sugar, 6-9 parts of amino acid, 8-20 parts of grease, 0.5-3 parts of VB1, 0.5-3 parts of VC, 0.5-1.5 parts of green onion paste, 0.5-1.5 parts of ginger paste and 10-20 parts of table salt, wherein the concentration in percentage by weight of solid matters in the concentrated crab meat hydrolyzed liquid is from 30 percent to 60 percent.

The invention relates to a natural beef flavor, which is characterized in that the flavor is prepared by the following raw materials in terms of parts by weight: 50-100 of concentrated beef hydrolysate, 1-10 of reducing sugar, 1-10 of amino acid, 5-20 of fat, 0.5-5 of VB1, 0.5-5 of VC, 0.5-2 of congni, 0.5-2 of ginger paste and 5-20 of salt; wherein, the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-80; preferably, the concentrated beef hydrolysate is 60-90, reducing sugar 1-5, amino acid 1-6, fat 8-20, VB1 0.5-3, VC 0.5-3, congni 0.5-1.5, ginger paste 0.5-1.5 and salt 10-20; wherein, the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-60.

The invention relates to a preparation method of a beef oily essence. The method comprises the following steps of: heating soybean salad oil to 80 DEG C; adding furanone, MCP (Monocalcium Phosphate), ethyl maltol, 2-acetylpyrazine and vanilline; stirring till the added materials are fully dissolved; adding 3-mercapto-2-butanol, 2-methy-3-furanthiol, bi(2-methy-3-furyl)disulfide, methyl(2-methyl-3-furyl)disulfide, 3-methylthio-propanol, alpha-furfurylmercaptan, 12-methyl tridecyl aldehyde, 2,3-dimethyl pyrazine and 2,3,5-trimethylpyrazine; and stirring uniformly and filling. In the essence product prepared with the method, flavor volatile substances contained in roast beef are adopted, and a formula is designed according to a reasonable proportion. The essence has the advantages of flavor of natural roast beef, vivid smell, natural fragrance, long lasting time and high thermal stability. The product is applied to seasonings, and has an irreplaceable function in the field of instant noodles.

The invention relates to a method for preparing a pork-flavored essence, which is characterized by the following preparing steps: mixing condensed hydrolyzed pork, reducing sugar, amino acids, oil, VB1, VC, minced onion, minced ginger, and table salt together and stirring for 10-30 minutes, heating to raise temperature; carrying out Maillard reaction for 0.5-4h at the reaction temperature of 90-130 DEG C; after finishing the reaction, cooling to 40-60 DEG C; sieving on a 40-mesh vibrating sieve to obtain the pork-flavored essence, wherein the pork-flavored essence has the components as follows: 40-90 portions of the condensed hydrolyzed pork, 1-10 portions of the reducing sugar, 1-10 portions of the amino acids, 5-20 portions of the oil, 0.5-5 portions of VB1, 0.5-5 portions of the VC, 0.5-2 portions of minced onion, 0.5-2 portions of minced ginger, and 5-20 portions of the table salt, and the percentage concentration by weight of the solid content of the condensed hydrolyzed pork is 30%-80%.