CN102461855A - Beef flavoring essence - Google Patents
Beef flavoring essence Download PDFInfo
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- CN102461855A CN102461855A CN2010105399293A CN201010539929A CN102461855A CN 102461855 A CN102461855 A CN 102461855A CN 2010105399293 A CN2010105399293 A CN 2010105399293A CN 201010539929 A CN201010539929 A CN 201010539929A CN 102461855 A CN102461855 A CN 102461855A
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Abstract
The invention relates to a beef flavoring essence, which comprises the following raw materials by weight ratio: 4-15 parts of beef reactant, 8-12 parts of salt, 3-10 parts of monosodium glutamate, 30-80 parts of starch, 1-2 parts of beef fragment essence, 0.02-0.1 part of VB1, 0.05-0.1 parts of potassium sorbate and 3-4 parts of drying agent. The beef flavoring essence has the advantages of pure color, stable quality, fragrant smell, good mouthfeel and abundant nutrition, and is suitable for people with modern quick rhythm life and people with different life habits.
Description
Technical field:
The invention belongs to flavouring, particularly a kind of beef seasoning essence.
Background technology:
Beef is one of Chinese meat product.Beef contains rich in protein, amino acid, can improve the resistance against diseases of human body.The traditional Chinese medical science is thought, the effect that beef has tonifying middle-Jiao and Qi, nourishes taste, reduces phlegm breath wind, quenches the thirst.
At present, the Along with people's growth in the living standard, people more and more pay attention to beef, and are also more and more diversified to its demand, not only are satisfied with the beef of direct edible fresh, also more and more for the demand of chicken beef processed goods.The beef processed goods of preparation can not be given full play to its original local flavor now, and local flavor is full inadequately and natural, and fragrance and concentration are stable inadequately.
Summary of the invention:
The object of the invention just is to overcome the deficiency that exists in the above-mentioned prior art, and a kind of steady quality is provided, and gives off a strong fragrance the beef seasoning essence that mouthfeel is full, nutritious.
Another object of the present invention provides the preparation method of above-mentioned beef seasoning essence.
As above design; Technical scheme of the present invention is: a kind of beef seasoning essence is characterized in that: processed according to following weight proportion by following raw materials according: beef reactant 4-15 part, salt 8-12 part, monosodium glutamate 3-10 part, starch 30-80 part, Niu Xiangji 1-2 part, VB1:002-0.1 part, potassium sorbate 0.05-0.1 part, drier 3-4 part.
Above-mentioned beef reactant is by glucose: monosodium glutamate 8%: 8%, Vc:0.2%, L-acid: L-salt 0.4%: plant protein hydrolysate 1.2%: butter 10%: big oil 14%: soy sauce 5%: salt 6%: beef 6%: 4%, white granulated sugar 5%, shallot 5%, water are processed through Maillard reaction after adding to 100%.
Pure, the steady quality of color and luster of the present invention gives off a strong fragrance, and mouthfeel is full, and is nutritious, adapts to the people of modern fast pace life and the people of different habits and customs and uses.
The specific embodiment:
Embodiment 1: a kind of beef seasoning essence, process according to following weight proportion by following raw materials according: 4 kilograms of beef reactants, 8 kilograms of salt, 4 kilograms of monosodium glutamates, 50 kilograms of starch, 1 kilogram of Niu Xiangji, VB1:0.02 kilogram, 0.05 kilogram of potassium sorbate, 3 kilograms in drier.
Above-mentioned beef reactant is by glucose: monosodium glutamate 8%: 8%, Vc:0.2%, L-acid: L-salt 0.4%: plant protein hydrolysate 1.2%: butter 10%: big oil 14%: soy sauce 5%: salt 6%: beef 6%: 4%, white granulated sugar 5%, shallot 5%, water are processed through Maillard reaction after adding to 100%.
Embodiment 2: a kind of beef seasoning essence, process according to following weight proportion by following raw materials according: 8 kilograms of beef reactants, 10 kilograms of salt, 8 kilograms of monosodium glutamates, 70 kilograms of starch, 1.5 kilograms of Niu Xiangji, VB1:0.02 kilogram, 0.1 kilogram of potassium sorbate, 3.5 kilograms in drier.
Above-mentioned beef reactant is by glucose: monosodium glutamate 8%: 8%, Vc:0.2%, L-acid: L-salt 0.4%: plant protein hydrolysate 1.2%: butter 10%: big oil 14%: soy sauce 5%: salt 6%: beef 6%: 4%, white granulated sugar 5%, shallot 5%, water are processed through Maillard reaction after adding to 100%.
Embodiment 3: a kind of beef seasoning essence, process according to following weight proportion by following raw materials according: 15 kilograms of beef reactants, 12 kilograms of salt, 10 kilograms of monosodium glutamates, 57 kilograms of starch, 92 kilograms of Niu Xiangji, VB1:0.1 kilogram, 0.1 kilogram of potassium sorbate, 4 kilograms in drier.
Above-mentioned beef reactant is by glucose: monosodium glutamate 8%: 8%, Vc:0.2%, L-acid: L-salt 0.4%: plant protein hydrolysate 1.2%: butter 10%: big oil 14%: soy sauce 5%: salt 6%: beef 6%: 4%, white granulated sugar 5%, shallot 5%, water are processed through Maillard reaction after adding to 100%.
Claims (2)
1. a beef seasoning essence is characterized in that: processed according to following weight proportion by following raw materials according: beef reactant 4-15 part, salt 8-12 part, monosodium glutamate 3-10 part, starch 30-80 part, Niu Xiangji 1-2 part, VB1:002-0.1 part, potassium sorbate 0.05-0.1 part, drier 3-4 part.
2. a kind of beef seasoning essence according to claim 1 is characterized in that: above-mentioned beef reactant is by glucose: monosodium glutamate 8%: 8%, Vc:0.2%, L-acid: L-salt 0.4%: plant protein hydrolysate 1.2%: butter 10%: big oil 14%: soy sauce 5%: salt 6%: beef 6%: 4%, white granulated sugar 5%, shallot 5%, water are processed through Maillard reaction after adding to 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105399293A CN102461855A (en) | 2010-11-11 | 2010-11-11 | Beef flavoring essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105399293A CN102461855A (en) | 2010-11-11 | 2010-11-11 | Beef flavoring essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461855A true CN102461855A (en) | 2012-05-23 |
Family
ID=46066200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105399293A Pending CN102461855A (en) | 2010-11-11 | 2010-11-11 | Beef flavoring essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461855A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360782A (en) * | 2014-08-11 | 2016-03-02 | 慧康利兹生物科技(北京)有限公司 | Beef extract and preparing method |
| CN108391805A (en) * | 2018-04-09 | 2018-08-14 | 王景硕 | One kind is rendered palatable composite pungent and fragrant flavorings and preparation method thereof |
| CN113768120A (en) * | 2021-09-14 | 2021-12-10 | 河南普乐泰食品科技有限公司 | Method for preparing meat-flavor essence by applying steam explosion technology |
-
2010
- 2010-11-11 CN CN2010105399293A patent/CN102461855A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360782A (en) * | 2014-08-11 | 2016-03-02 | 慧康利兹生物科技(北京)有限公司 | Beef extract and preparing method |
| CN108391805A (en) * | 2018-04-09 | 2018-08-14 | 王景硕 | One kind is rendered palatable composite pungent and fragrant flavorings and preparation method thereof |
| CN113768120A (en) * | 2021-09-14 | 2021-12-10 | 河南普乐泰食品科技有限公司 | Method for preparing meat-flavor essence by applying steam explosion technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120523 |