Plant roast beef flavor seasoning and preparation method and application thereof

Abstract

The invention discloses a plant roast beef flavor seasoning and a preparation method thereof, belongs to the technical field of food processing, and particularly relates to the field of seasonings orfood additives. The invention provides a preparation method of a plant meat flavor seasoning with roast beef characteristic flavor. According to the method, a monomer flavor substance composition is used for solving the problem of meat characteristic flavor deficiency caused by no use of animal fat, and meanwhile, through directional biological enzymolysis, primary Maillard reaction and secondaryMaillard reaction, the basic fragrance intensity of beef is enhanced, the roast meat flavor is highlighted, and the peculiar smell is covered. The roast beef flavor seasoning prepared by the method has the characteristics of no foreign flavor and natural and vivid fragrance, is applied to various foods such as vegetarian dishes, quick-frozen foods and plant meat, has the functions of covering thepeculiar smell and endowing the natural roast beef characteristic flavor, and is suitable for industrial popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, specifically the field of seasoning or food additives. In particular, it relates to a plant-based roast beef-flavored seasoning and a preparation method thereof. Background technique [0002] Raw meat has no aroma, and the meat produces a large amount of volatile compounds during the heating process, thus forming a meat aroma. At present, more than 1000 volatile compounds have been detected from various cooked meats, including hydrocarbons, aldehydes, ketones, sulfur-containing compounds, nitrogen-containing heterocyclic compounds, oxygen-containing heterocyclic compounds, etc., but only a small amount of them have It is the odor active compounds that contribute to the meat flavor. Due to the complexity of the mechanism of meat flavor formation, the variety of meat products, and the limitations of analytical methods, especially the research on precise analysis and quantitative odor acti...

AI Technical Summary

Problems solved by technology

However, without the use of animal meat and animal fat, compared with real meat, the manufactured plant-based meat flavorings often lack the original flavor of meat, especially the characteristic flavor of different kinds of animal meat, and often have some peculiar smell of vegetable protein. smell like soybeans

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