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Fresh-enhancing and fragrance-enhancing beef seasoner

A technology for seasoning and beef, applied in food science and other directions, can solve the problems of not easy to eat for a long time, single taste, astringency, etc., and achieve the effect of improving appetite, full meat, and lasting aroma

Inactive Publication Date: 2016-06-08
LIAOCHENG XINHENGJI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing seasonings have a single mouthfeel, are greasy, astringent, and are not easy to eat for a long time, and there is no seasoning for beef at present

Method used

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  • Fresh-enhancing and fragrance-enhancing beef seasoner

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A beef seasoning for increasing freshness and flavor, the raw material components of the seasoning are as follows, all in parts by weight:

[0027] 0.0161 parts of acetic acid; 0.0257 parts of 3-hydroxy-2-butanone; 0.1434 parts of butyric acid; 0.0202 parts of 3-mercapto-2-butanone; 0.3200 parts of 3-mercapto-2-butanol; -Mercaptofuran: 0.0062 parts; 3-methylthiopropanal: 0.1760 parts; 3-methylthiopropanol: 0.1219 parts; 2-acetylthiazole: 0.0165 parts; 2-acetylpyrazine: 0.2859 parts; Cyclopentenolone: ​​0.8157 parts; 2-acetylpyrrole: 0.1814 parts; furanone: 0.7802 parts; methyl maltol: 0.1502 parts; ginger essential oil: 0.1266 parts; ) disulfide: 0.0264 parts; ethyl maltol: 1.2765 parts; anise aldehyde: 0.0544 parts; cinnamon oil: 0.0253 parts; 0.1513 parts; thiothiazole acetate: 0.0152 parts; bisfurfuryl sulfide: 0.0109 parts; bis(2-methyl-3-furyl) disulfide: 0.006 parts; carrier: 95.00 parts.

[0028] Preparation:

[0029] Mix the above raw materials evenly.

[00...

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Abstract

The invention relates to a fresh-enhancing and fragrance-enhancing beef seasoner, which is prepared from the following raw material ingredients including acetic acid, 3-hydroxyl-2-butanone, butyric acid, 3-sulfydryl-2-butanone, 3-sulfydryl-2-butanol, 2-methyl-3-sulfydryl furan, 3-methylthiopropionaldehyde, 3- methylthio propanol, 2-acetylthiazole, 2-acetylpyrazine, methyl cyclopentenolone, 2-acetyl pyrrole, furanone, methyl maltol, ginger essential oil, methyl (2-methyl-3-furyl) disulfide, ethyl maltol, anisic aldehyde, cassia oil, sulfurol, 4-ethyl guaiacol, star anise oil, acetic acid sulfurol, difurfuryl sulfide, bi(2-methyl-3-furyl) disulfide and a carrier. After the enhancement, the soft and constant fragrance is generated; the defects of natural beef are overcome; the fishy ingredients are removed; the beef flavor and the beef feeling are remained; when the fresh-enhancing and fragrance-enhancing beef seasoner is applied to food and seasoners, especially beef intestines and beef pills, the fragrance is richer.

Description

technical field [0001] The invention relates to a beef seasoning for increasing freshness and flavor, and belongs to the technical field of food. Background technique [0002] The improvement of living standards and the acceleration of the pace of life in modern society make people more and more fond of eating fast and convenient processed food, and hope that the food aroma should be both delicious and rich, which can only be achieved by adding food flavors. Due to the limitation of processing technology and processing time of salty food, the aroma substances produced during thermal processing are difficult to meet people's requirements in terms of quality and quantity, and must be supplemented or improved by adding salty food flavors. [0003] Seasoning is a food additive widely used in flavored products such as instant noodles, meat products, condiments, etc., and is the core part of flavored products. Its function is to increase and improve the flavor of food. Functiona...

Claims

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Application Information

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IPC IPC(8): A23L27/20
Inventor 张海燕张甲贵
Owner LIAOCHENG XINHENGJI BIOTECH
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