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发明公开
CN104905338A 一种牛骨汤汁及其制备方法和应用 有权 转让

一种牛骨汤汁及其制备方法和应用
摘要：
一种牛骨汤汁及其制备方法和应用。一种牛骨汤汁，按质量百分比计，包括如下的组分：蛋白质类物质（包括奶精、全脂奶粉以及全脂淡奶）17%~22%、牛肉制剂（包括牛肉膏、牛骨汤卤汁、牛肉粉以及牛肉香精）60%~70%、糖类物质（包括焦糖粉、白糖粉以及麦芽糊精）2%~3%、增鲜剂（包括味精以及核苷酸二钠）5%~6%、氨基酸（包括甘氨酸以及L-丙氨酸）0.1%~0.2%以及油类物质（包括姜油以及牛油）0.5%~0.7%，余量为调味剂（包括盐粉、酵母提取物、柠檬酸粉、苹果酸粉以及生姜粉）。本发明的牛骨汤汁口感醇厚、风味独特、味道鲜美，营养丰富，且安全健康，使用方便，而且本牛骨汤汁的制备方法简单。
摘要（英）：

The invention relates to a cattle bone soup, a preparation method and applications thereof. The cattle bone soup comprises, by mass, 17-22% of protein substances (including non-dairy creamer, whole milk powder and full-fat evaporated milk), 60-70% of a beef preparation (including beef extract, cattle bone soup sauce, beef powder and beef essence), 2-3% of saccharide substances (including caramel powder, white sugar powder, and maltodextrin), 5-6% of a freshener (including monosodium glutamate and disodium nucleotide), 0.1-0.2% of amino acids (including glycine and L-alanine), 0.5-0.7% of oil substances (including ginger oil and cattle oil), and the balance of a flavoring agent (including salt powder, a yeast extract, citric acid powder, malic acid powder and fresh ginger powder). The cattle bone soup of the present invention has characteristics of mellow taste, unique flavor, delicious taste, rich nutrition, safety, health, and easy use. The cattle bone soup preparation method is simple.

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