103 results about "Food flavour enhancer" patented technology

The present invention relates to compositions containing flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers, for foods, beverages, and other comestible compositions. Compositions comprising an umami flavor agent or umami taste-enhancing agent in combination with one or more other food additives, preferably including a flavorant, herb, spice, fat, or oil, are disclosed.

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

The invention relates to a method for extracting umami substances from edible fungi. The method comprises steps as follows: firstly, the edible fungi are crushed and filtered by a sieve with 70 meshes; then water is added and homogeneous and ultrasonic treatment is performed; then protease and nuclease are sequentially used for enzymolysis; finally, umami extracts are obtained through freeze drying. According to the method, wall breakage and enzymolysis are performed sequentially, and the umami substances, namely, amino acid and nucleotide, in cells of the edible fungi are released as much as possible, so that the extraction rate of the umami substances is increased significantly. The edible fungi are taken as raw materials, the umami substances in the cells are developed deeply, and the extracts are natural ingredients, have the naturally strong umami of the edible fungi and can replace monosodium glutamate to be used as flavor enhancers.

The invention relates to a cheese flavor enhancer as well as a preparation method and application thereof, belonging to the field of food additives. For overcoming the defects in the prior art, the flavor enhancer with natural cheese flavor components is prepared by an enzymolysis approach. The preparation method comprises the following steps of: firstly, adding anhydrous milk fat to fresh animal milk or reconstituted milk prepared from whole milk powder, which is taken as a raw material, and homogenizing the milk fat and the milk to homogenate by a colloid mill for future use; secondly, successively adding compounded protease and lipase to the freshly prepared homogenate to form enzymatic hydrolysate; thirdly, quickly adding yeast extracts to the enzymatic slurry, quickly heating up the slurry to 85 DEG C to 95 DEG C, keeping the slurry at the temperature for 5-15 minutes, and then carrying out aroma enhancement and enzyme deactivation on the enzymatic hydrolysate; fourthly, adding embedding media to the enzymatic slurry to form homogenate by a high-pressure homogenizer; and finally, spraying and drying the homogenate. The cheese flavor enhancer provided by the invention has the advantages of low production cost, short production period, stable quality of finished products, and thick and delicious flavor of cheese.

The present invention relates to the use of certain high potency savory (''umami'') taste modifiers, as savory flavoring agents and / or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

The invention discloses a recipe of red onion stir-fired flavor beef sauce. The recipe comprises vegetable oil, animal oil, fresh spice, dried spice, thick broad-bean sauce, dark soy sauce, fresh beef, powder extract beef grease, salt, sugar, gourmet powder and composite tasty agent. The invention also discloses a production process for producing the red onion stir-fired flavor beef sauce by using the recipe, which comprises the following steps: step 1, preparing auxiliary materials; step 2, preparing soup; step 3, preparing main materials; step 4, adding oil; step 5, making the sauce; and step 6, mixing uniformly. The materials and the production process are standardized, and the favor beef sauce which is uniform in quality is produced; the production process is controllable, and the recipe is stable, thereby ensuring that the favor of a final product is stable and an onion stir-fired beef sauce which is authentic in favor and can be eaten at any time is provided for the public.

The invention relates to a food condiment and discloses a roast chicken curing material. The roast chicken curing material comprises the following raw materials in percentage by weight: 20-50% of salt, 20-50% of sugar, 1-10% of flavor enhancer, 5-20% of spice, 5-15% of fresh material, 0.1-0.5% of colorant and 10-49% of auxiliary material. The invention also discloses a preparation method for the roast chicken curing material. After the broiler chicken is cured by using the roast chicken curing material disclosed by the invention and roasted, the roast chicken has golden color and attractive flavor and also has crispy skin and tender inside.

The invention discloses a tasty crisp peanut leisure food and a preparation method thereof. The tasty crisp peanut leisure food is prepared according to the following steps: ginger, green Chinese onion, aniseed, pepper, rhizoma kaempferiae, pericarpium citri reticulatae and liquorice are used as spices and are added with water for infusing so as to obtain a basic solution of the spices; the basic solution of the spices is added with salt, saccharose, aginomoto, nucleotide delicate flavour, soy sauce, cooking wine and essential oil to prepare and obtain a peanut infusing liquid; peeled milky white peanut is mixed with the infusing liquid with a mass proportion of 1: (0.15-0.30), and is infused to be tasty for 5 to 8 hours after being stirred; the infused peanut is placed in the environment with hot air of 60 to 90 DEG C for dry to remove moisture, and then is arranged in a far infrared oven with the temperature being 130 to 160 DEG C for roasting for 15 to 30min; the heated peanut is uniformly mixed with plant oil and flavoring materials; and then cooling and packaging are conducted to obtain the tasty crisp peanut leisure food. The method can change the traditional flavoring and drying methods of the peanut on the premise of sufficiently ensuring flavoring of the peanut and keeping the peanut crisp, is more energy-saving and environment-friendly in production, and has good prospective industrialized prospect in the future.

The invention relates to a yeast seasoning which comprises the ingredients based by parts by weight as follows: 40-75 parts of powdery yeast zymolyte, 10-35 parts of flavor enhancer, 1-3 parts of powder glucose or white sugar, 1-3 parts of inosinic acid, 1-3 parts of guanylic acid, 1-5 parts of table salt, 0.5-5 parts of natural flavoring agents and 10-35 parts of maltodextrin. The yeast seasoning made by taking the yeast zymolyte as a main ingredient has the advantages of being excellent in color, aroma and taste which are ideal and needed by food, and convenient to use.

The invention discloses vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and a preparation method of the vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor. Plant isolated protein and plant wire drawing protein are used as basic raw materials, vegetable oil, edible salt, natural pigment, a compounding enzyme preparation, a compounding thickening agent, compounding spice, a compounding sweetening agent, a compounding sweetening agent, edible essence, modified starch and the like are used as auxiliary materials, andthrough steps of performing beany flavor elimination and bitter flavor elimination treatment, performing marinating, performing preserving, chopping and mincing, performing stirring, performing stuffing, performing sterilization and the like, the vegetable protein sausages are obtained. The beany flavor and the bitter flavor can be effectively reduced, and mouth feel, flavor and color of the vegetable protein sausages are similar to those of traditional meat sausages; besides, the vegetable protein sausages does not contain animal raw materials; and through high-temperature sterilization, thevegetable protein sausages can be preserved at normal temperature for 6 months.

The invention relates two microalgae seasonings, which belong to the technical scheme of a general inventive concept. One seasoning is powder series microalgae seasoning, and the other seasoning is paste series microalgae seasoning, wherein the powder series microalgae seasoning comprises the following components in part by weight: 10 to 20 parts of algae meal, 30 to 60 parts of basic seasoners, 15 to 26 parts of flavor enhancer, 6 to 10 parts of flavor development agent, 2 to 4 parts of spices, 0 to 6.5 parts of filler, 0 to 2 parts of anticaking agent and 0 to 0.2 part of seafood essence; and the paste series microalga seasoning comprises the following components in part by weight: 100 parts of algae meal, 5 to 6 parts of L-cysteine or alanine, 5 to 6 parts of glucose or xylose, 5 to 6 parts of monosodium glutamate, 2.5 to 5 parts of glycine, 40 parts of maltodextrin and 800 to 1,200 parts of water. The algae meal serving as a core nutritional material and other seasoning auxiliary materials are compounded or processed by food processing technology, such as Maillard aroma-generation complex reaction and the like to produce a series of high-grade seasonings which are rich in nutrition and high in freshness and contain DHA algal oil, so that waste of resources is effectively avoided. The invention also relates to a preparation method of the microalgae seasonings.

The invention discloses a Chinese sauerkraut bone soup seasoning. The seasoning comprises an independent Chinese sauerkraut bag and a dry powder bag, wherein the Chinese sauerkraut bag comprises the following raw materials in parts by weight: 400-450 parts of edible oil, 10-30 parts of bubble gingers, 1-6 parts of pickled garlic bulbs, 800-900 parts of pickled vegetables, 10-25 parts of table salt, 5-15 parts of water, 10-20 parts of mixed acid, and 70-90 parts of a flavor seasoning A; the dry powder bag comprises the following raw materials in parts by weight: 60-70 parts of maltodextrin, 5-15 parts of chicken powder, 1-6 parts of table salt, 1-2 parts of spice powder and 10-30 parts of a flavor seasoning B. The Chinese sauerkraut bone soup seasoning convenient to use is prepared by screening components, proportioning, frying, boiling and packing the seasoning, and is directly added in cooking; a consumer can prepare Chinese sauerkraut bone soup with unadulterated taste simultaneously when the raw materials and time are saved.

The invention discloses a flavor enhancer. The flavor enhancer comprises the following main components in parts by weight: 30-40 parts of glycine, 8-15 parts of I+G, 8-15 parts of salt, 8-11 parts of anhydrous citric acid, 0.8-1.2 parts of alanine, 6-12 parts of scallop powder, 0.8-2 parts of asparaginic acid, 35-40 parts of sodium glutamate, 2 parts of glycyrrhizin, and 7-12 parts of glutamic acid. The flavor enhancer is delicious in taste; people are not likely to feel thirsty after eating the flavor enhancer.

A flavouring with rich nutrients is prepared from edible oil (40-80 Wt%), garlic powder (10-50), ginger powder (1-10), scallion powder (0.1-3), champignon powder (0.5-5), emulsifier (0.1-5) and gourmet powder (2-15) through mixing, homogenizing and degassing.

The invention relates to novel pitaya biscuits with an effect of promoting digestion. The novel pitaya biscuits comprise the following raw materials in parts by weight: 208 to 296 parts of gluten-free flour, 86 to 115 parts of pitaya pulp, 34 to 41 parts of walnut powder, 10 to 16 parts of collagen powder, 4 to 8 parts of medicinal herb preparation, 12 to 24 parts of edible vegetable oil, 14 to 28 parts of sugar, 4 to 6 parts of flavouring agent, 2 to 3 parts of vitamins, 2 to 3 parts of amino acid, 2 to 3 parts of trace elements, 3 to 5 parts of bulking agent, 2 to 4 parts of leavening agent, 1 to 2 parts of emulsifier, 0.6 to 1.2 parts of flavor enhancer, and 0.6 to 1.2 parts of scenting agent. The novel pitaya biscuits with the effect of promoting digestion, which is disclosed by the invention, have the characteristics of unique fruit flavor and rich nutrition, have the obvious health care effect of promoting digestion, and can meet requirements of mass consumers and particularly old people who suffer from indigestion and have difficultly in digestion; according to the novel pitaya biscuits disclosed by the invention, the industry chain of pitaya can be prolonged, and the added value is increased.

The invention discloses a pickled pepper spicy chicken seasoning. Raw materials of the seasoning comprise, by weight, 200-250 parts of edible oil, 30-50 parts of thick broad-bean sauce, 40-60 parts of pickled pepper, 300-400 parts of capsicum frutescens, 70-90 parts of a flavor enhancer, 10-20 parts of Chinese prickly ash powder, 30-40 parts of minced garlic, 20-30 parts of minced ginger, and 10-20 parts of edible salt. The pickled pepper spicy chicken seasoning convenient to use is prepared through component screening and proportioning, stir-frying, boiling, and packaging, and can be directly added in the cooking process, so raw materials and time can be saved, and pickled pepper spicy chicken with authentic flavor can be conveniently cooked by consumers.

The invention relates to a dragon fruit biscuit. The dragon fruit biscuit comprises the following raw materials in parts by weight: 200 to 300 parts of flour, 80 to 120 parts of dragon fruit pulp, 32 to 42 parts of walnut meal, 10 to 16 parts of collagen protein powder, 4 to 8 parts of Chinese herbal medicine preparation, 12 to 24 parts of edible plant oil, 14 to 28 parts of sugar, 4 to 6 parts of blending agent, 2 to 3 parts of vitamins, 2 to 3 parts of amino acids, 2 to 3 parts of trace elements, 3 to 5 parts of swelling agent, 2 to 4 parts of fermenting agent, 1 to 2 parts of emulsifier, 0.6 to 1.2 parts of sweetening agent, and 0.6 to 1.2 parts of flavoring agent. The dragon fruit biscuit has the characteristics that the particular fruit flavor is realized, and the rich nutrients are contained; the obvious health-care efficiency of promoting digestion is realized, and the requirements of consumers are met; the dragon fruit biscuit is especially suitable for old people with poor intestines and stomach function and difficulty in digestion; the industry chain of dragon fruit can be extended, and the additional value is increased.

The invention discloses a making method suitable for 3D printing of chocolate cake pies. The chocolate cake pies are made from, by weight, 30-50 parts of cocoa powder, 30-40 parts of black bean lecithin, 30-40 parts of milk powder, 60-100 parts of wheat flour, 20-40 parts of eggs, 1-2.5 parts of a toughening agent, 1-2.5 parts of a plasticizer, 1-2.5 parts of a lubricant, 1-2.5 of a cosolvent, 1-2 parts of a leveling agent, 1-2 parts of a dispersant, 1-2 parts of a compatibilizer, 1-2 parts of an emulsifier, 1-2 parts of a stabilizer, 1-1.5 parts of an antioxidant, 1-1.5 parts of a coagulant aid, 1-1.5 parts of an antibacterial agent, 1-1.5 parts of a flavor enhancer, 1-1.5 parts of a flavoring agent and 5-8 parts of a sweetener. The chocolate cakes have the advantages of increase of the heating rate, the model melting temperature and the three-dimensional molding rate during printing, stable flowability, certain viscosity, stable molding temperature, good heat resistance and no hole blocking during the printing; and the chocolate cakes reserving the original characteristics and taste of chocolate and novel and beautiful appearance are made through a 3D printing technology.

The invention relates to a cheese flavor enhancer as well as a preparation method and application thereof, belonging to the field of food additives. For overcoming the defects in the prior art, the flavor enhancer with natural cheese flavor components is prepared by an enzymolysis approach. The preparation method comprises the following steps of: firstly, adding anhydrous milk fat to fresh animal milk or reconstituted milk prepared from whole milk powder, which is taken as a raw material, and homogenizing the milk fat and the milk to homogenate by a colloid mill for future use; secondly, successively adding compounded protease and lipase to the freshly prepared homogenate to form enzymatic hydrolysate; thirdly, quickly adding yeast extracts to the enzymatic slurry, quickly heating up the slurry to 85 DEG C to 95 DEG C, keeping the slurry at the temperature for 5-15 minutes, and then carrying out aroma enhancement and enzyme deactivation on the enzymatic hydrolysate; fourthly, adding embedding media to the enzymatic slurry to form homogenate by a high-pressure homogenizer; and finally, spraying and drying the homogenate. The cheese flavor enhancer provided by the invention has the advantages of low production cost, short production period, stable quality of finished products, and thick and delicious flavor of cheese.

The invention discloses a Grosvenor momordica fruit fluid-engendering cough-suppressing seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part: 20-40 parts of Grosvenor momordica fruits, 10-25 parts of ass hide glue, 5-20 parts of boat-fruited sterculia seeds, 5-18 parts of ginger, 5-10 parts of dendrobii caulis, 5-12 parts of mulberry leaves, 5-10 parts of styrax, 10-15 parts of cinnamon barks, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of engendering fluid and suppressing cough, and the manufacturing method is simple and clean.

A disclosed griddle-cooked food flavoring comprises the following raw materials in parts by weight: 300-400 parts of edible oil, 140-160 parts of thick broad-bean sauce, 10-30 parts of minced ginger, 2-8 parts of cumin, 30-50 parts of pickled chilies, 30-50 parts of fermented soya bean, 30-50 parts of spice powder, 20-40 parts of edible salt, 2-8 parts of white pepper powder, 70-90 parts of a flavor enhancer, and 5-15 parts of Chinese liquor. The griddle-cooked food flavoring, which is convenient to use, is prepared by performing composition screening and proportioning and then performing frying and boiling and packaging. The griddle-cooked food flavoring is directly added when griddle-cooked food is prepared, and helps a consumer to conveniently prepare griddle-cooked food with authentic taste when raw materials and time are saved.

The invention provides a natural health delicate flavour agent, preparation method and usage thereof by using low value shells and shell fabrication leftover bits and pieces as raw material through the steps of purifying, segregation treatment, water boiling, solid-liquid separation, heating up for concentration, settling protein with hydrochloric acid and sodium-hydroxide solution, centrifugalizing, adjusting the pH of the condensation liquid, passing through ion exchange column, distilled water eluting, collecting the effluent liquid and concentrating.

The invention relates to a shredded preserved chicken, which is prepared from the following raw materials in parts by weight: 100 parts of chicken, 2 to 3 parts of edible salt, 0.2 to 0.3 part of red pepper shell, 0.5 to 0.7 part of white granulated sugar, 0.2 to 0.5 part of compound flavor enhancer, 0.2 to 0.5 part of Baijiu, 0.5 to 0.8 part of fresh ginger, and 1 to 1.2 parts of purified water. The preparation method of the shredded preserved chicken comprises the following steps of (1) selecting raw materials; (2) unfreezing; (3) cutting; (4) disinfecting; (5) rinsing; (6) preparing auxiliary materials; (7) vacuum tumbling; (8) preserving and turning over a jar; (9) drying; (10) blanching; (11) bagging; (12) sterilizing; (13) washing; (14) packaging and warehousing. According to the shredded preserved chicken and the preparation method thereof provided by the invention, the raw materials are selected strictly, and the specifications on the product preparation process is mainly reflected in strict control on temperature and environment in each processing step and reasonable setting of time, so that the excellent appearance, favorable taste and peculiar flavor of the product are ensured. The shredded preserved chicken provided by the invention meets the requirements (the salt content in poultry products is 1.1g / 100g) in low-salt food standard jointly formulated by British Meat Processing Association (BMPA) and British Food and Diet Federal Organization, and meets the modern diet requirement.

The invention provides a nutritive chafing dish seasoning agent and a preparation method thereof. The nutritive chafing dish seasoning agent comprises the following raw materials in parts by weight of40-50 parts of prawn meat, 20-25 parts of buckwheat, 12-18 parts of cod powder, 10-15 parts of honeysuckle flowers, 2-9 parts of chrysanthemums, 6-12 parts of haws, 4-8 parts of tangerine peel, 3-6 parts of carrots, 2-5 parts of a composite flavor enhancer and 7-14 parts of edible oil. The preparation method comprises the steps of (1) performing double fermentation treatment on the prawn meat andthe buckwheat; (2) performing enzyme treatment on the cod powder; (3) performing stir-frying treatment on the honeysuckle flowers, the chrysanthemums, the haws, the tangerine peel and the carrots; and (4) mixing fermentation liquor with enzymatic hydrolysate, stir-fried substances and remaining raw materials, and performing drying and adjustment until the solid content is 65-75wt% so as to obtainthe nutritive chafing dish seasoning agent. The nutritive chafing dish seasoning agent not only solves the problems that greasy feeling is heavy and a conventional seasoning is burned, but also is nutritive and healthy.

The invention relates to the field of food processing, in particular to instant noodles without causing heat and a preparation method thereof. The instant noodles are prepared from the raw materials in parts by weight: 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of gluten powder, 0.5-8 parts of white sugar, 0.2-6 parts of salt, 0.2-8 partsof a flavour enhancer, 0.1-7 parts of edible alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment, 0.1-4 parts of vitamin E and 2-15 parts of reed rhizome. The instant noodles have the beneficialeffects that the instant noodles without causing heat contain traditional Chinese medicinal materials for clearing and reducing heat, the medicinal material ratio is reasonable, the prepared instant noodles have good taste and flavor, and the effect of clearing and reducing heat is achieved, so that consumers do not get heat when eat the instant noodles; and the preparation method of the instant noodles without causing heat is simple in process and low in processing cost, and can adapt to mass production.

The invention discloses a Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock. The Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock is made from, by weight, 20-40 parts of Polyporus Umbellatus, 10-25 parts of Sarcodon imbricatus, 5-20 parts of Eriocaulon buergerianum, 5-18 parts of Flower of Operculate Cleistocalyx, 5-10 parts of Radix Astragali, 5-12 parts of red ginseng, 5-10 parts of Black Nightshade, 10-15 parts of lotus seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has urination promoting and dampness excreting effects, and the making method is simple and healthy.

The invention provides a low-sodium compound seasoning and a preparation method thereof. The sodium chloride and the potassium chloride are properly proportioned. Meanwhile, the nutritional microcapsules and the flavor enhancer with certain nutrition are added, so that the content of sodium is reduced while the original taste is ensured, the risk that hypertension is easily increased due to excessive sodium intake is reduced, and the microcapsules can be normally eaten along with food. According to the present invention, the nutrition is ensured while the normal dietary habits and the behavioral habits of residents are not changed, the safety and the convenience are substantially improved, and the rich taste of the seasoning provides the pleasant nutrient intake.

The invention discloses a tortoise plastron kidney-replenishing bone-strengthening seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of tortoise plastron, 10-25 parts of common aucklandia roots, 5-20 parts of shelled pine nuts, 5-18 parts of rhizoma atractylodis macrocephalae, 5-10 parts of bay leaves, 5-12 parts of processed pinellia tubers, 5-10 parts of fragrant solomonseal rhizome, 10-15 parts of cassia seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of replenishing the kidney and strengthening bones, and the manufacturing method is simple and clean.

The invention belongs to the technical field of meat preservation, and particularly relates to a beef freezing preservative and a beef freezing preservation method. The beef freezing preservative is prepared from the following raw materials in parts by weight: 0.5-15 parts of a flavor enhancer, 0.01-3 parts of baking soda, 0.1-5 parts of bean proteins, 0.01-3 parts of a water-retaining agent, 0.1-5 parts of starch, 0.01-10 parts of vegetable juice and 0.01-3 parts of a food additive. The water-retaining agent comprises composite phosphate. According to the technical scheme, a certain quantityof the flavor enhancer and the baking soda are added, so that the flavor of the beef is improved, and the beef can be kept in a relatively good form. By adding a certain amount of soy isolate proteinand composite phosphate, the water retention capacity of the beef is improved, the color of the beef is improved, the flavor of the beef can be released, the taste of the beef is richer, the mouth feel of the beef is improved, and the shelf life of the beef is also prolonged.