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Beef extract and preparing method

A beef paste and beef technology, applied in the field of food and processing, can solve the problems of insufficient fragrance, short aftertaste time, not natural enough, etc., and achieve the effect of strong and pure beef flavor, excellent taste and long aftertaste

Active Publication Date: 2016-03-02
武汉慧康利兹食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef paste is used as the base material of various foods, and is often used in the configuration of various spices. However, the composition, proportion and production method of beef paste are different, and the taste produced is very different. The existing beef paste has insufficient fragrance. , The beef taste is not rich and pure enough, not natural enough, not rich enough in meat, short aftertaste time, bad taste and other defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] The preparation method of configuring the described beef extract comprises the following steps: 1) crushing 2.1% of fresh green onion and 0.165% of fresh ginger with a bone crusher according to the mass ratio, and then crushing 3.2% of pork, 25% of beef, 0.16% of mutton, Put 8.1% water into the reactor together, raise the temperature to 90°C, keep it for 30 minutes, then cool down to 60-65°C, then add flavor enzyme 0.017%, enzymolysis for 2 hours, then raise the temperature to 80°C and keep it for 20 minutes to kill the enzyme, 2 ) according to the mass ratio, according to the liquid, paste and powder, gradually add flavor liquid 3.07%, lard 1.53%, butter 2.65%, sheep oil 0.16%, yeast extract 0.66%, soy sauce 0.5%, hydrolyzed protein powder 0.826 %, glucose 2.108%, white sugar 2.21%, salt 3.11%, monosodium glutamate 3.7%, glycine 0.285%, L-cysteine ​​hydrochloride 0.22%, lactose 0.42%, D-xylose 0.309%, and then heated to 100- Start timing at 102°C, react for 2 hours, 3)...

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PUM

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Abstract

The invention relates to beef extract and a preparing method. The beef extract is prepared from pork, beef, mutton and the like according to the proportion through the making process of grinding, thermal reaction, enzymolysis, emulsification and the like. The beef extract is used as a backing material of various foods and can be used for preparing spice; the beef flavor is strong, pure and natural, meat is rich, after taste lingers, and the mouthfeel is excellent.

Description

technical field [0001] The invention relates to the field of food and processing, and specifically provides beef extract and a preparation method thereof. Background technique [0002] Beef is an important food for humans, and meat aroma 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. Beef paste is used as the base material of various foods, and is often used in the configuration of various spices. However, the composition, proportion and production method of beef paste are different, and the taste produced is very different. The existing beef paste has insufficient fragrance. 1. The beef taste is not rich and pure enough, not natural enough, not rich enough in sensuality, very short aftertaste time, bad taste and other defects. Contents of the invention [0003] The object of the present invention is made of pork, beef, mutton, fresh green onion, fresh ginger...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231
Inventor 邹彩仙
Owner 武汉慧康利兹食品有限公司
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