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Fat beef essence and preparation method thereof

A technology for flavoring and fattening cattle, which is applied in the directions of oil-containing food ingredients, natural extract-containing food ingredients, food science, etc., can solve the problems of bad odor and unremarkable flavor, and achieves convenient source of raw materials, outstanding flavor, and natural coordination of aroma. Effect

Inactive Publication Date: 2017-07-21
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a fat beef flavor and a preparation method thereof. The fat beef flavor and the preparation method thereof shall solve the problem that sometimes the flavor in the prior art may be damaged during use. There is a certain bad smell, the technical problem that the flavor is not outstanding

Method used

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  • Fat beef essence and preparation method thereof
  • Fat beef essence and preparation method thereof
  • Fat beef essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Fat beef essence of the present invention carries out formula framework according to the content of each fragrance raw material and solvent in 100g, and its composition content is as follows:

[0017] serial number raw material Content g 1 Methyl(2-methyl-3-furyl)disulfide 0.01 2 Bis(2-methyl-3-furyl)disulfide 0.2 3 2-Methyl-3-furanthiol 0.1 4 4-Methyl-4-mercapto-2-pentanone 0.01 5 12-methyl tridecaldehyde 0.02 6 2-Methyl-4=tetrahydrofuran-3-thiol 0.01 7 trans, trans-2,4-decadienal 0.005 8 bitter 0.8 9 4-methyloctanoic acid 0.01 10 2-Acetylpyrazine 2 11 2,3,5-Trimethylpyrazine 0.1 12 Furanone 2 13 2,4,6-triisobutyl-1,3,5-dithiazine 0.015 14 2-Acetylthiazole 0.1 15 butyl laurolactone 0.05 17 2,3-Butanedione 0.01 18 3-Hydroxy-2-butanone 0.05 19 hot ginger oil 0.5 20 salad oil 93.92 21 total 100

[0018] (1) take each ra...

Embodiment 2

[0024] Fat beef essence of the present invention carries out formula framework according to the content of each fragrance raw material and solvent in 100g, and its composition content is as follows:

[0025] serial number raw material Content g 1 Methyl(2-methyl-3-furyl)disulfide 0.1 2 Bis(2-methyl-3-furyl)disulfide 0.5 3 2-Methyl-3-furanthiol 0.8 4 4-Methyl-4-mercapto-2-pentanone 0.05 5 12-methyl tridecaldehyde 0.15 6 2-Methyl-4=tetrahydrofuran-3-thiol 0.03 7 trans, trans-2,4-decadienal 0.006 8 bitter 0.5 9 4-methyloctanoic acid 0.01 10 2-Acetylpyrazine 1.5 11 2,3,5-Trimethylpyrazine 1 12 Furanone 1.5 13 2,4,6-triisobutyl-1,3,5-dithiazine 0.1 14 2-Acetylthiazole 1 15 butyl laurolactone 0.1 17 2,3-Butanedione 0.05 18 3-Hydroxy-2-butanone 0.1 19 hot ginger oil 0.9 20 salad oil 91.604 21 total 100

[0026] (1) take each raw ma...

Embodiment 3

[0032] Fat beef essence of the present invention carries out formula framework according to the content of each fragrance raw material and solvent in 100g, and its composition content is as follows:

[0033]

[0034]

[0035] (1) take each raw material according to mass percentage;

[0036] (2) Add 2-acetylpyrazine and furanone into a closed container, then add 50% solvent salad oil, heat and dissolve at 60°C, and mix well;

[0037] (3) After cooling, add the remaining raw materials and the remaining solvent salad oil, stir and mix evenly;

[0038] (4) Place the completely dissolved mixed solution of step 3) at room temperature to age for 30 hours to obtain the fat beef essence.

[0039] Compared with the former two, Example 3 increases the amount of octanoic acid, increases the aroma of fat, further improves the characteristic flavor, reduces the amount of 2-acetylpyrazine and furanone, reduces the roasted aroma, and makes the overall aroma more Natural, coordinated, ...

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Abstract

The invention provides fat beef essence. The fat beef essence consists of methyl (2-methyl-3-furyl) disulfide, bis(2-methyl-3-furyl) disulfide, 2-methyl-3-furanyl mercaptan, 4-methyl-4-mercapto-2-pentanone, 12-methyltridecanal, 2-methyl-4=tetrahydrofuran-3-thiol liquid, trans-trans-2,4-decadienal, octanoic acid, 4-methyl octanoic acid, 2-acetylpyrazine, 2,3,5-trimethylpyrazine, furanone, 2,4,6-trisisobutyl-1, 3,5-dithiazine, 2-acetylthiazole, dodecalactone, 2, 3-butanedione, 3-hydroxy-2-butanone, hot ginger oil and salad oil. The invention further provides a preparation method of the fat beef essence. The fat beef essence is prominent in flavor, natural and harmonious in fragrance, mellow, vivid and layered in aroma and lasting in fragrance, and can be used for flavoring a hot pot and a food seasoning.

Description

technical field [0001] The invention belongs to the technical field of food and relates to an essence, in particular to a fat beef essence and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards and requirements for food color, aroma and taste, the catering industry has developed rapidly. At present, in the process of chain development in China's catering industry, a very important difficulty is that it is difficult to achieve the uniformity and standardization of the flavors of dishes in various chain stores by relying on the cooking skills of chefs. Salty flavors can solve this problem well, so as to ensure the stability and standard uniformity of the flavor quality of Chinese dishes in industrialized production and chain sales. The emergence of various salty flavors will play an important role in promoting the development of the catering industry. Among them, beef flavor is widely used in hot pot...

Claims

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Application Information

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IPC IPC(8): A23L27/26
CPCA23V2002/00A23V2250/18A23V2250/21
Inventor 肖作兵邓娟朱广用
Owner SHANGHAI INST OF TECH
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