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Japanese-style beef seasoning powder capable of enhancing basic taste

A technology for seasoning powder and beef, applied in application, food preparation, food science and other directions, can solve the problems of insufficient beef aroma, insufficient mellow taste, long production cycle, etc., and achieve outstanding meat aroma characteristics, enhanced cooking sense, and production cycle short effect

Inactive Publication Date: 2012-02-29
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method not only has a long production cycle, but also because it mainly relies on traditional spices to enhance the flavor, there are shortcomings such as not strong enough beef characteristic aroma, not mellow taste, and low base flavor, which cannot meet people's needs. Therefore, it is necessary to develop a compound taste Type spice compound seasoning powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of Japanese-style beef seasoning powder that strengthens base flavor, is prepared by comprising the following steps:

[0022] (1) Mix 1g kelp extract, 1g onion powder, 1g celery powder, 3g bonito powder, 2g garlic powder and 2g shrimp shell powder to obtain seasoning;

[0023] (2) Mix seasoning, 3g beef powder, 1g salt, 4g beef fat powder, 5g fermented soy sauce powder, 1g beef bone powder and 1g glutamate for 30 seconds to get a Japanese style with good aroma characteristics and a realistic taste that enhances the bottom flavor Beef seasoning powder.

Embodiment 2

[0025] A kind of Japanese-style beef seasoning powder that strengthens base flavor, is prepared by comprising the following steps:

[0026] (1) Mix 2g kelp extract, 2g onion powder, 0.5g celery powder, 0.2g bonito powder, 0.3g garlic powder and 1g shrimp shell powder to obtain seasoning;

[0027] (2) Mix seasoning, 3g beef powder, 1g salt, 4g beef fat powder, 5g fermented soy sauce powder, 2g beef bone powder and 1g glutamate for 30 seconds to get a Japanese style with good aroma characteristics and a realistic taste that enhances the bottom flavor Beef seasoning powder.

Embodiment 3

[0029] A kind of Japanese-style beef seasoning powder that strengthens base flavor, is prepared by comprising the following steps:

[0030] (1) Mix 2g kelp extract, 3g onion powder, 0.8g celery powder, 0.2g bonito powder, 1g garlic powder and 1g shrimp shell powder to obtain seasoning;

[0031] (2) Mix seasoning, 2g beef powder, 3g salt, 8g beef fat powder, 4g fermented soy sauce powder, 2g beef bone powder and 0.2g glutamic acid salt for 30 seconds to obtain a day with good aroma characteristics and realistic mouthfeel that enhances the bottom flavor. beef seasoning powder.

[0032] The kelp extracts mentioned in Examples 1 to 3 were all purchased from Wuxi Xiehe Food Co., Ltd., and the fermented soy sauce powder was produced by Baoding Weiqun Food Technology Co., Ltd. with a product model of FSP-F.

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PUM

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Abstract

The invention provides Japanese-style beef seasoning powder capable of enhancing basic tastes, which is prepared by adopting the following steps of: 1) mixing kelp seaweed extract, onion powder, celery powder, dried cod powder, garlic powder and shrimp shell powder to obtain seasonings; and 2) mixing the seasonings, beef powder, table salt, tallow powder, fermented soy sauce powder, beef bone and glutamate for 15-60 seconds to obtain the beef seasoning powder capable of enhancing the basic tastes. The beef seasoning powder provided by the invention has the advantages of obvious fragrance and flavor characteristics, rich and natural taste, simplicity in preparation, high finished product quality, convenience in storage and use and the like, can be used as a high-quality basic taste seasoning and can be widely used in the field of leisure snacks seasonings, instant noodle seasonings and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Japanese-style beef seasoning powder with enhanced base flavor. Background technique [0002] With the development of my country's food industry and the improvement of people's living standards, people have put forward higher requirements for the color, aroma, taste and authenticity of beef flavoring. Existing beef condiments are usually made of beef hydrolyzate and the like through Maillard reaction for 1-3 hours, and then compounded with traditional spice powders such as fennel, cinnamon, and Chinese prickly ash. This method not only has a long production cycle, but also because it mainly relies on traditional spices to enhance the flavor, there are shortcomings such as not strong enough beef characteristic aroma, not mellow taste, and low base flavor, which cannot meet people's needs. Therefore, it is necessary to develop a compound taste Type spice compound seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 白健
Owner 天津市春升清真食品有限公司
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