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Granular beef essence and preparation method thereof

A beef flavor and granule technology, which is applied in the field of food processing, can solve the problems that beef flavor and fragrance substances have a great influence, no patent publications have been found, and the effect of high temperature resistance is not good, so as to promote oil spillage and reduce the flavor of flavor Good effect on loss and high temperature resistance

Inactive Publication Date: 2018-07-20
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef flavors exist in the market in three states: liquid, paste, and powder. When applied to products, stirring, heating and other processing processes have a great impact on the aroma substances in beef flavors, and the effect of high temperature resistance is not good, resulting in the final product quality. The aroma is not full, which directly affects the quality of the product. Therefore, it is an urgent problem to develop a kind of beef essence with high temperature resistance effect.
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Granular beef essence and preparation method thereof
  • Granular beef essence and preparation method thereof
  • Granular beef essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A granular beef essence, its composition and parts by weight are as follows:

[0037] 50 parts of bovine bone extract, 20 parts of beef reaction solution.

[0038] The preparation method of described bovine bone extract is as follows:

[0039] (1) Pretreatment: select fresh bovine bones, clean them, crush them into particles with a diameter of ≤590nm, and soak them in saline with a mass percentage of 1-5% for 5-6 hours to remove soluble impurities;

[0040] ⑵ Ultrasonic treatment: add 3 to 10 times the weight of pure water to the pretreated bovine bone grains for ultrasonic treatment, the ultrasonic power is 120 to 250W, and the treatment time is 20 to 120 minutes. After the treatment, rinse with pure water;

[0041] (3) Enzymolysis: Add 2 to 5 times the weight of water to the bovine bone grains treated in step (2) and mix evenly. 3 PO 4 Adjust the pH to 1-3, add 0.1-1% of bovine bone weight pepsin for enzymolysis, enzymolysis time 1-3h, enzymolysis temperature 30-50...

Embodiment 2

[0054] A granular beef essence, its composition and parts by weight are as follows:

[0055] 70 parts of bovine bone extract, 35 parts of beef reaction solution.

[0056] The preparation method of described bovine bone extract is as follows:

[0057] (1) Pretreatment: select fresh bovine bones, clean them, crush them into particles with a diameter of ≤590nm, and soak them in saline with a mass percentage of 1-5% for 5-6 hours to remove soluble impurities;

[0058] ⑵ Ultrasonic treatment: add 3 to 10 times the weight of pure water to the pretreated bovine bone grains for ultrasonic treatment, the ultrasonic power is 120 to 250W, and the treatment time is 20 to 120 minutes. After the treatment, rinse with pure water;

[0059] (3) Enzymolysis: Add 2 to 5 times the weight of water to the bovine bone grains treated in step (2) and mix evenly. 3 PO 4 Adjust the pH to 1-3, add 0.1-1% of bovine bone weight pepsin for enzymolysis, enzymolysis time 1-3h, enzymolysis temperature 30-50...

Embodiment 3

[0072] A granular beef essence, its composition and parts by weight are as follows:

[0073] 50-85 parts of bovine bone extract, 20-50 parts of beef reaction solution.

[0074] The preparation method of described bovine bone extract is as follows:

[0075] (1) Pretreatment: select fresh bovine bones, clean them, crush them into particles with a diameter of ≤590nm, and soak them in saline with a mass percentage of 1-5% for 5-6 hours to remove soluble impurities;

[0076] ⑵ Ultrasonic treatment: add 3 to 10 times the weight of pure water to the pretreated bovine bone grains for ultrasonic treatment, the ultrasonic power is 120 to 250W, and the treatment time is 20 to 120 minutes. After the treatment, rinse with pure water;

[0077] (3) Enzymolysis: Add 2 to 5 times the weight of water to the bovine bone grains treated in step (2) and mix evenly. 3 PO 4 Adjust the pH to 1-3, add 0.1-1% of bovine bone weight pepsin for enzymolysis, enzymolysis time 1-3h, enzymolysis temperature...

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Abstract

The invention discloses a granular beef essence. The essence comprises the following components in parts by weight: 50-85 parts of a beef bone extracting solution and 20-50 parts of a beef reaction liquid. The beef essence of the invention has the characteristics that the essence is granular at normal temperature and stable in property, can melt into a liquid by heating, and can fully release flavor substances. The essence has a good high-temperature-resistance effect, can reduce the loss of essence flavor and increase the juice feeling, water retention, tenderness and smoothness of products in the processing course when applied to meat products, enables the products to have a good slicing property, and reduces the addition amount of fat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a production method of essence, in particular to a granular beef essence and a preparation method thereof. Background technique [0002] With the increase of people's consumption of beef products, a large number of beef bones have increased. Beef bones have the characteristics of high protein, low fat, and rich mineral content. The mineral elements such as calcium, phosphorus, and iron are several times that of fresh meat, and the ratio is appropriate. Therefore, the use of bovine bones to process different types of products has become a new economic growth point for the meat industry. [0003] Beef flavor is a common meat flavor. It can effectively improve and supplement the flavor of food. It is deeply loved by consumers and has a vital impact on the quality of end products. Beef flavors exist in the market in three states: liquid, paste, and powder. When applied to prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L13/30A23L13/20A23L5/30
CPCA23L5/32A23L13/20A23L13/30A23L27/26
Inventor 王海丽李秉业李洪久张伟伟
Owner SHANDONG TIANBO FOOD INGREDIENTS
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