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Cattle bone flavor peptide meat-flavor essence and preparation method thereof

A technology of meat flavor essence and taste peptide, which is applied in the field of beef bone flavor peptide meat flavor essence and its preparation, can solve the problems of insufficient nutrition and taste, and achieve the effects of improving aftertaste and umami taste, rich content, and easy control

Inactive Publication Date: 2018-03-27
HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a beef bone flavor peptide meat flavor essence and a preparation method thereof to solve the problem of insufficient nutrition and taste of the existing beef bone flavor peptide meat flavor essence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A beef bone flavor peptide meat flavor essence provided in the embodiment of the present invention, each component and the corresponding parts by weight are: 5 parts of beef leg bone, 1 part of beef spine bone, 5 parts of beef offal bone, and 1 part of beef suet , 21 parts of water, 0.1 part of protease, 0.05 part of compound flavor protease, 5 parts of glucose, 0.01 part of vitamin B1, 0.05 part of L-cysteine, 5 parts of salt, 5 parts of monosodium glutamate, and 1 part of white sugar.

Embodiment 2

[0033] A beef bone flavor peptide meat flavor essence provided in the embodiment of the present invention, each component and the corresponding parts by weight are: 15 parts of beef leg bone, 8 parts of beef spine bone, 15 parts of beef offal bone, and 8 parts of beef suet , 30 parts of water, 0.8 parts of protease, 0.2 parts of compound flavor protease, 15 parts of glucose, 0.1 part of vitamin B1, 0.2 part of L-cysteine, 15 parts of salt, 15 parts of monosodium glutamate, and 10 parts of white sugar.

Embodiment 3

[0035] A beef bone flavor peptide meat flavor essence provided by the embodiment of the present invention, each component and the corresponding parts by weight are: 10 parts of beef leg bone, 3 parts of beef spine bone, 10 parts of beef miscellaneous bone, and 3 parts of beef suet , 26 parts of water, 0.3 part of protease, 0.1 part of compound flavor protease, 10 parts of glucose, 0.05 part of vitamin B1, 0.1 part of L-cysteine, 10 parts of salt, 10 parts of monosodium glutamate, 6 parts of white sugar.

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PUM

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Abstract

The invention discloses a cattle bone flavor peptide meat-flavor essence and a preparation method thereof. The cattle bone flavor peptide meat-flavor essence comprises the following components: cattleleg bones, cattle spines, collected cattle bones, beef fat, water, protease, compound flavourzyme, glucose, vitamin B1, L-cysteine, table salt, monosodium glutamate and white sugar. The cattle bone flavor peptide meat-flavor essence prepared by the preparation method disclosed by the invention is delicious and mellow in taste, nutritional, healthy and high in protein content, contains multiple flavor polypeptides, delicate flavor peptides and thick flavor peptides by virtue of natural extraction, is rounded and full in fragrance, mellow in mouthfeel and long-lasting in aftertaste and has a natural and mellow beef fragrance, combination of the fragrance of the beef fat greatly improves the mellow expressive force of beef, and the flavor duration time is prolonged, so people feel rounded and full in the mouth and delicious and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bovine bone flavor peptide meat flavor essence and a preparation method thereof. Background technique [0002] Essence refers to the aroma of natural food, and is formulated from natural and natural equivalent spices and synthetic spices, including fruit water and oil, milk, poultry, meat, vegetables, nuts, candied fruit, emulsified and Alcohol and other flavors, suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings, dairy products, canned food, wine and other foods. The dosage forms of traditional flavors include liquid, powder, microcapsule, slurry and so on. [0003] In the prior art, due to the constraints of the formula composition and preparation method of beef bone flavor peptide meat flavor essence, the nutrition and taste of the prepared flavor still need to be improved. [0004] Therefore, how to improve the formula composition and pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21
CPCA23L27/21A23L27/26
Inventor 潘文清龚林
Owner HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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