Preparation method of beef thermal reaction essence

A technology for heat-reaction essence and beef, which is applied in the field of preparation of beef heat-reaction essence, can solve problems such as the inability to give full play to the taste and aroma of beef essence, and achieve the effects of overcoming insufficient aroma quality, rich taste and enhancing meat taste characteristics.

Inactive Publication Date: 2012-08-08
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product prepared by the above-mentioned process for preparing beef essence cannot give full play to the taste and aroma of beef essence due to the limitation of process conditions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 8g of thiamine and add 92g of water, after it is completely dissolved, put it into the autoclave, raise the temperature to 110°C, keep it warm for 1.5 hours, and cool down to room temperature after the reaction, to obtain solution I. The solution is light yellow in color and has a characteristic meaty smell with a strong, strong smell.

[0020] Take 15g of solution I, add 40g of hydrolyzed vegetable protein, 20g of yeast extract, 5g of glucose, 2g of cysteine, 1g of glycine, and 8g of animal fat. Put all the materials into a high-pressure reactor, heat-retain and react at 110°C for 1 hour, and cool to room temperature to obtain beef heat-reaction essence. This reactive flavor has high authenticity, mellow stewing flavor and strong meaty aroma.

Embodiment 2

[0022] Take 15g of thiamine and add 85g of water. After it is completely dissolved, put it into a high-pressure reactor, heat it up to 100°C and keep it warm for 2 hours. The purpose is to make it thermally decompose automatically. The solution is yellow in color, with a meaty characteristic smell, high intensity and harmonious meaty aroma.

[0023] Take 5g of solution I, add 30g of hydrolyzed vegetable protein, 20g of yeast extract, 5g of glucose, 2g of cysteine, 2g of glycine, and 15g of animal fat. Put all the materials into a high-pressure reactor, heat-preserve and react at 120°C for 1 hour, and cool to room temperature to obtain beef heat-reactive essence. The reactive essence has a strong aroma and aroma, a mellow and full aroma, a slight smell of barbecue, and a strong meat aroma.

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PUM

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Abstract

The invention relates to a preparation method of a beef thermal reaction essence. The method comprises the following steps of: preparing thiamin, i.e. vitamin B1, into a 1-20% aqueous solution, degrading at a high temperature of 100-120 DEG C for 0.5-2 h so as to automatically and thermally decompose; cooling to obtain a solution (1); and weighing 1-20 parts by weight of solution, adding 20-60 parts by weight of plant zitan, 5-30 parts by weight of yeast extract, 1-10 parts by weight of reducing sugar, 1-5 parts by weight of amino acid and 5-15 parts by weight of animal fat, evenly mixing, heating to 100-120 DEG, carrying out a thermal reaction for 1-2 h and cooling to obtain a natural beef thermal reaction essence.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a method for preparing beef heat-reactive essence. Background technique [0002] At present, the technology for preparing flavors mainly focuses on the Maillard reaction. The production of many flavors requires the application of the Maillard reaction. The preparation of flavors by using the Maillard reaction has a fuller flavor and a more realistic and natural aroma. Of course, the preparation of some essences does not use the Maillard reaction, and also has its specific fragrance and fragrance. A production process of beef essence is disclosed in the prior art. The process is to take beef, wash it, freeze it, grind it, beat it, cook it for 1-2 hours, and then add 1‰- 3‰ trypsin or protease from Bacillus subtilis, hydrolyze for 6-8 hours, adjust the pH value of the hydrolyzate to 4.5-5.5, deodorize with activated carbon, filter, add 4-8% edible gelatin and oil to the filtrate Af...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方邢海鹏
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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