| 摘要 |
PURPOSE: A manufacturing method of seasonings similar to the flavor of beef broth is provided to manufacture the seasonings similar to the flavor of the beef broth by optimizing the combination ratio of reaction precursors and reaction condition. CONSTITUTION: 20-40 weigh% of yeast extract, 5-10 weight% of refined salt, 5-15 weight% of shiitake extract, 5-15 weight% of leek, 5-15 weight% of HVP, 0.5-5 weight% of alanine, 0.5-5 weight% of rice bran oil, 0.5-5 weight% of palm oil, 0.5-5 weight% of thiamine HCl, 0.1-2 weight% of xylose, 0.1-2 weight% of cystine, 0.05-2 weight% of methionine, and 0.05-2 weight% of disodium succinate are mixed. The mixture is heated at 90-110 deg. C for 1-3 hours. [Reference numerals] (AA) Blend raw materials; (BB) Heating reaction; (CC) Frost (4~10°C); (DD) Filter (40mesh); (EE) Spray dehydration; (FF) Beef broth flavor seasoning; (GG) Seasoning; (HH) Spray dehydration; (II) Beef flavor base |
