Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Beef paste flavor and preparation method thereof

A beef paste and essence technology, which is applied in food preparation, application, food science and other directions, can solve the problems of insufficient aroma and fragrance, insufficient aroma, and insufficient harmony, and achieve the effects of natural harmony and vividness, excellent taste and strong natural feeling.

Inactive Publication Date: 2013-11-13
TIANJIN CHUNYU FOOD INGREDIENTS
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, beef flavor is mainly prepared by Maillard reaction, or by blending spices. The former has insufficient fragrance, and the latter mostly has the disadvantages of not being realistic and harmonious.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of natural beef paste flavor includes the following steps:

[0018] 1kg of fresh beef is rinsed first, then cut into pieces, fried in a frying pan at 150°C for 60 minutes, taken out, cooled and minced. Weigh 300g of minced meat and 300g of water according to the parts by weight, and place it in a reactor for enzymatic hydrolysis at 400 rpm. The enzymatic hydrolysis temperature is 50-65℃. Under natural pH conditions, enzymatic hydrolysis is carried out, and the temperature is raised after enzymatic hydrolysis for 2 hours. The enzyme is inactivated at 80-100°C for 10 minutes to prepare beef hydrolysate. Finally, 5% monosodium glutamate, 3% I+G and 10% salt are used to prepare beef paste flavor. The enzyme used in the enzymolysis process is a mixture of 0.2% trypsin, 0.1% flavour protease, and 0.01% papain, which account for the total mass of ground beef and water.

Embodiment 2

[0020] A preparation method of natural beef paste flavor includes the following steps:

[0021] 2kg of fresh beef is rinsed first, then cut into pieces, put in a frying pan and fried at 200°C for 60 minutes, taken out, cooled and minced. Weigh 300g of minced meat and 500g of water according to parts by weight, and place it in a reactor for enzymatic hydrolysis at 400 revolutions / min. The enzymatic hydrolysis temperature is 50-65℃, and the enzymatic hydrolysis is carried out under natural pH conditions. After 0.5h The temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes to prepare beef hydrolysate. Finally, 10% MSG, 3% I+G and 15% salt are used to prepare beef paste flavor. The enzyme used in the enzymolysis process is a mixture of 0.1% flavour protease and 0.01% papain, which accounts for the total mass of ground beef and water.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a beef paste flavor and a preparation method thereof. The flavor is prepared through drip washing, frying, trituration, enzymatic hydrolysis and blending, with fresh beef used as a main raw material. The beef paste flavor prepared in the invention is highly natural, harmonious and verisimilar and has rich fragrance and good taste.

Description

Technical field [0001] The invention relates to a preparation method of a flavor, in particular to a natural beef paste flavor and a preparation method thereof. Background technique [0002] Beef is an important food for humans, and the aroma of meat is one of the most important aromas in human diet, because it can give people sensory satisfaction and pleasure, and directly affect its absorption of nutrients. At present, beef flavors are mainly prepared by Maillard reaction or prepared by spice blending. The former has insufficient fragrance, and most of the latter suffers from the shortcomings of insufficient fragrance and fragrance, and insufficient harmony. Summary of the invention [0003] The purpose of the present invention is to solve the above-mentioned problems in the prior art, improve the process, and provide a method for preparing beef paste flavor. The prepared beef paste flavor is strong in nature, rich in fragrance, natural and harmonious, and has a very good taste....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/231A23L27/26
Inventor 靳林溪
Owner TIANJIN CHUNYU FOOD INGREDIENTS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com