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Beef powder and preparation method thereof

A production method and beef powder technology are applied in food preparation, food ingredients as antioxidants, food science and other directions, which can solve the problems of perishability and insufficient umami of beef powder products, and achieve the effect of increasing the heating area.

Active Publication Date: 2015-03-11
广东美味源香料股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef powder products processed in this way have shortcomings such as lack of umami taste and perishability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of beef powder described in the present embodiment is made up of following weight components: beef 60g, beef bone marrow 10g, butter 4g, salt 0.1g, monosodium glutamate 0.1g, monoglyceride fatty acid ester 0.01g, sucrose fatty acid ester 0.01g g, citric acid 0.001g, antioxidant 0001g.

[0021] Its preparation method specifically comprises the following steps:

[0022] Put the bovine bone into the bone crusher for primary crushing to particles with a diameter of 0.5cm;

[0023] Put the above-mentioned bovine bone granules into a boiling pot with a high pressure temperature of 125° C., and cook for 200 minutes to obtain bovine bone marrow;

[0024] Put 10g of beef bone marrow, 60g of beef, and 4g of butter into beef bone broth and boil for 170 minutes at 125°C;

[0025] The auxiliary materials are 0.1g of salt, 0.1g of monosodium glutamate, 0.01g of monoglyceride fatty acid ester, 0.01g of sucrose fatty acid ester, 0.001g of citric acid, and 0,001g of antioxidant...

Embodiment 2

[0036] A kind of beef powder described in the present embodiment is made up of following weight components: beef 90g, beef bone marrow 20g, butter 10g, salt 0.5g, monosodium glutamate 0.5g, monoglyceride fatty acid ester 0.25g, sucrose fatty acid ester 0.14 g, citric acid 0.01g, antioxidant 0.005g.

[0037] Its preparation method specifically comprises the following steps:

[0038] Put the bovine bone into the bone crusher for a primary crushing to particles with a diameter of 1cm;

[0039] Put the above-mentioned bovine bone granules into a cooking pot with a high pressure temperature of 128° C., and cook for 240 minutes to obtain bovine bone marrow;

[0040] Put 20g of beef bone marrow, 90g of beef, and 10g of butter into beef bone broth and cook at 130°C for 180 minutes;

[0041] The auxiliary materials are 0.5g of salt, 0.5g of monosodium glutamate, 0.25g of monoglyceride fatty acid ester, 0.14g of sucrose fatty acid ester, 0.01g of citric acid, and 0.005g of antioxidant...

Embodiment 3

[0050] A kind of beef powder described in the present embodiment is made up of following weight components: beef 75g, beef bone marrow 15g, butter 7g, salt 0.3g, monosodium glutamate 0.3g, monoglyceride fatty acid ester 0.15g, sucrose fatty acid ester 0.07g g, citric acid 0.005g, antioxidant 0.003g.

[0051] Its preparation method specifically comprises the following steps:

[0052] Put the bovine bone into the bone crusher for primary crushing to particles with a diameter of 0.7cm;

[0053] Put the above-mentioned bovine bone granules into a cooking pot with a high pressure temperature of 127°C, and cook for 220 minutes to obtain bovine bone marrow;

[0054] Put 15g of beef bone marrow, 75g of beef, and 7g of butter into beef bone broth and cook for 175 minutes at 127°C;

[0055] Add 0.3g of salt, 0.3g of monosodium glutamate, 0.15g of monoglyceride fatty acid ester, 0.07g of sucrose fatty acid ester, 0.005g of citric acid, and 0.003g of antioxidant into the above-mentioned...

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Abstract

The invention discloses beef powder and a preparation method thereof. The beef powder comprises components in parts by weight as follows: 60-90 parts of beef, 10-20 parts of beef bone marrow, 4-10 parts of beef tallow, 0.1-0.5 parts of salt, 0.1-0.5 parts of monosodium glutamate, 0.01-0.25 parts of mono-glycerin fatty acid ester, 0.01-0.14 parts of sucrose fatty acid ester, 0.001-0.01 parts of citric acid and 0.001-0.005 parts of an antioxidant. Raw materials are smashed and stewed at high pressure, the material heating area is increased, and flavor forming of a product is facilitated; only high-pressure stewing is performed, enzymolysis and heat reaction are not performed, so that natural stewed beef flavor of the product is reserved. The beef powder can be taken as a raw material to be added to conditioning type meat-flavor essence reaction base and is applicable to family seasoning, instant noodles, puffed food, biscuits and nutrition conditioning food.

Description

technical field [0001] The invention relates to a beef powder and a preparation method thereof. Background technique [0002] Beef powder is made of natural materials, which is a safe, delicious and high nutritional value condiment. For this reason, making beef powder is a new opportunity and trend. In the prior art, the raw materials are crushed and stewed under high pressure, followed by enzymatic hydrolysis and thermal reaction, so that the natural flavor of the stewed beef will not be retained. The beef powder product processed in this way has shortcomings such as lack of umami taste and perishability. Contents of the invention [0003] At the problems referred to above, the object of the present invention is to provide a kind of ground beef and preparation method thereof. [0004] In order to achieve the above object, a kind of beef powder according to the present invention consists of the following components by weight: 60-90 parts of beef, 10-20 parts of beef bon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L13/10A23L13/20A23L27/26A23V2002/00A23V2250/032A23V2200/02
Inventor 刘开军巫昌朋谭跃龙
Owner 广东美味源香料股份有限公司
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