Menu
Menu
Beef flavor: concentrated "beef flavor" magic, empowering thousands of delicacies
1. Core features of beef flavor
High flavor intensity, concentrated essence:
The core value of beef flavor lies in its extremely strong flavor concentration. Through modern processes (such as Maillard reaction, enzymatic hydrolysis, thermal reaction, blending, etc.), it highly concentrates hundreds of volatile aroma substances produced when fresh beef is boiled or grilled.
Significant effect: A very small amount of flavor (usually a few ten-thousandths to a few thousandths) can give the product a distinct and realistic beef flavor, such as meaty aroma, fat aroma, roasted aroma, stewed aroma, etc., and the effect is far beyond the effect of simply adding a small amount of beef.
Diverse forms and flexible applications:
In order to meet the needs of different food processing technologies, beef flavor has developed a variety of forms:
Liquid flavor: The most common, easily soluble in water or oil, easy to add to soups, sauces, marinades, liquid condiments, and evenly dispersed.
Powder flavor: Made by spray drying, microencapsulation and other technologies. Good stability, easy to transport and store, especially suitable for dry mixed seasoning (such as instant flour bags, dry dips), puffed foods, meat products, and other processes.
Paste/paste flavors: High concentration, fuller and richer flavor, often used in sauces, hot pot bases, and other occasions that require a thick texture and strong flavor.
Emulsified flavors: Disperse oil-soluble flavor substances evenly in water to form a stable emulsion, which is used in beverages and systems that require water solubility.
Good stability and tolerance to processing:
High-quality beef flavors have been carefully designed and processed, and have good thermal stability. They can withstand high-temperature sterilization (such as canning, soft-packaged foods), baking, frying, extrusion and puffing in food processing to ensure the flavor consistency of the final product.
At the same time, it also has a certain storage stability, can maintain its flavor characteristics during the shelf life, and is not easy to oxidize and deteriorate.
With its unique advantages, beef flavor has been deeply integrated into all aspects of our daily diet:
The “soulmate” of convenient foods:
Instant noodles/vermicelli/rice noodle seasoning packets: This is one of the most widely used areas for beef flavor. Whether it is a powder packet, a sauce packet or an oil packet, beef flavor is the core ingredient for shaping the classic flavors of “braised beef” and “spicy beef”, providing a rich and ready-to-eat beef soup base taste.
“Flavor enhancer” and “cost optimizer” in the meat products industry:
Low-temperature meat products (sausages, ham, bacon, etc.): Adding beef flavor to raw meat can enhance the overall meat aroma, improve the fullness of flavor, and make the product more attractive, especially in chicken sausage and pork sausage. Simulate or strengthen the beef flavor.
High-temperature meat products (canned, soft-packaged meat products): During the high-temperature sterilization process, some natural flavor substances will be lost. Adding heat-resistant beef flavor can effectively make up for the loss and maintain the attractive beef aroma and taste after the product is opened.
Reconstituted meat products/meat filling products: When reconstructing minced meat or making meat patties, meatballs, and dumpling fillings, adding beef flavor can unify the flavor, improve the quality, and optimize costs.
The “finishing touch” of vegetarian and plant-based foods:
Vegetarian meat/plant meat: For soy products (vegetarian beef jerky, vegetarian beef cubes), wheat protein products, emerging plant-based meat patties/meat chunks, etc., beef flavor is the key to giving them a realistic “meaty” flavor. It can give vegetarian products a satisfying beef aroma and taste, meeting the needs of vegetarians and consumers who pursue new proteins.
The “flavor skeleton” of compound seasonings:
Beef flavor seasoning powder/granules (such as soup, stew): Directly provide the core beef base flavor.
Beef flavor sauces (such as beef sauce, XO sauce, barbecue sauce, hot pot base): Enhance the meaty flavor and layering of the sauce.
Puffed food/snack seasoning powder: Create popular snack flavors such as “barbecue flavor” and “braised beef flavor”.
Chicken essence/MSG and other flavor enhancers: Some products will add a small amount of beef essence and other meat flavors to provide a richer flavor background.
“Convenient assistant” for catering and home cooking:
Pre-made dish seasoning package: Simplify the cooking process and quickly give the dishes a standardized beef flavor.
Soup base concentrate/stock cube: Conveniently and quickly prepare a rich beef soup base.
Marinade, dipping sauce: Enhance the beef flavor experience of barbecue and shabu-shabu meat.