The role of beef flavor

Presumably most people don't know exactly what kind of chemical substance beef flavoring is, but in modern society beef flavoring is added to most meat products. It has to be said that beef flavoring has become an item that modern people cannot do without. Beef flavor can mainly provide meat flavor to meat products, so it also meets the needs of most consumers for color, aroma and taste. Let’s learn about the role of beef flavor.

Function of beef flavor:

1. Beef flavor is the fastest growing edible flavor since the 21st century.

2. Beef flavor is mainly used to enhance and give meat products, non-meat and meat-like products, convenient snacks and baked foods a meaty aroma, making them delicious and satisfying people's higher demands for food color, aroma and taste.

3. With the development of food industries such as meat products, instant noodles, snack foods, and condiments, the diversity of beef flavors is also increasing.

Application

Suitable for all beef flavored products. It can be widely used in meat products, instant noodles, seasonings, quick-frozen foods, biscuits and catering industries to enhance the characteristic aroma of beef and increase the taste and authenticity of beef.

Carcinogens

Beef flavor, after adding it, the pork will have a flavor close to that of beef. However, since the price of beef on the market is higher than that of pork, it is often abused to make huge profits. Some beef flavors on the Chinese market (called "beef cream" by mainland media) can cause cancer.

Features

1. It has the flavor of soy sauce beef, with obvious top aroma and full body aroma. Usage method 1. Western-style meat enema, Western-style ham products: Depending on the equipment and process conditions of the meat product manufacturer, the method of adding and using the flavor will also be different. There are mainly three methods:

1. Use injection (or no injection) and tumbling processes to produce Western-style ham products, such as salted ham, manor ham, beer ham, roasted meat, roasted ham, sandwich ham and other products. The flavor can be dissolved in the marinade and added to the meat by injection or tumbling;

2. Use fine mincing and stuffing process to produce semi-emulsified sausage products, which can be added during the stuffing process;

3. When using a chopper to process emulsified sausage, it is advisable to add it during the chopping process.

2. China has a vast territory, and the processing technology and material characteristics of Chinese products vary significantly. Whether it is white-marinated or sauce-marinated products, appropriate seasonings and flavors can be selected according to local flavor characteristics to enhance the flavor of the products.

1. For marinated products produced by Western-style injection and tumbling processes, it is advisable to add flavors to the marinade during injection; an appropriate amount of flavors can also be added to the marinade when the sauce is cooked. Such as: (soy sauce beef, poultry products)

2. For products that have been pre-cured by the pickling process (wet pickling method), the essence can be dissolved in it. Marinate statically in the marinade for more than six hours.

3. Add directly to the brine (old soup)