CN107568691B - Preparation method of semi-solid compound seasoning - Google Patents
Preparation method of semi-solid compound seasoning Download PDFInfo
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- CN107568691B CN107568691B CN201710953787.7A CN201710953787A CN107568691B CN 107568691 B CN107568691 B CN 107568691B CN 201710953787 A CN201710953787 A CN 201710953787A CN 107568691 B CN107568691 B CN 107568691B
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- solid compound
- fruit
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a semi-solid compound seasoning and a preparation method thereof, wherein superheated steam technology is adopted to carry out temperature-changing and sectional degreasing treatment on beef and chicken, thereby not only effectively reducing the cholesterol content, but also maximally obtaining nutrition and flavor substances in the beef and the chicken, scientifically compounding the nutrition and flavor substances with other nutrient substances, functional substances and coloring and flavor-developing substances, degrading the nutrition and flavor substances through lactobacillus fermentation, enhancing the seasoning range, function, strength and stability of the seasoning, prolonging the quality guarantee period of the product, finally carrying out concentration treatment on lactobacillus fermentation liquor through triple effect falling film, playing a sterilization role, improving the solid content of the fermentation liquor, simultaneously maximally retaining the contents of flavor substances and heat-sensitive substances, and avoiding the loss of volatile flavor substances, and finally preparing the semi-solid compound seasoning with strong flavor-developing and flavor functions, low cholesterol content, high cholesterol content and low cholesterol, The natural semi-solid compound seasoning has strong food safety and long shelf life, and does not need to add monosodium glutamate, I + G and other synthetic seasonings.
Description
Technical Field
The invention relates to preparation of a seasoning, in particular to a preparation method of a semi-solid compound seasoning.
Background
The seasoning is an important factor influencing the quality of dishes and is the largest driving force for the development of cooking technology in China. For thousands of years, people have accumulated a great deal of experience in the brewing and cooking applications of seasonings. With the progress of science and technology and the development of modern industry, the scientification of these experiences is a subject to be put in front of food and cooking workers. The related people at home and abroad use physics and chemistry. The psychological and physiological theory and method research the rich result obtained by the taste, and provide basis and guidance for the research, development and application of the seasoning. So that the novel seasoning is continuously generated and the process application is more reasonable.
With the development of science and technology, the physical life of people changes with the earth, the rhythm of life is accelerated, and people also put forward a new expectation on the main structure and the standard of one of basic elements of the life, namely diet. Is delicious, safe and convenient, and is a measure for people to meet new dietary standards. Under the background of the social demand, the compound seasoning increasingly enters the visual field of people and lives of people. The compound seasoning is prepared by processing and compounding various basic seasonings according to a traditional or fixed formula and a certain proportion by a certain technological means under the guidance of a scientific seasoning theory, so that different seasoning requirements are met. In short, the compound seasoning is prepared by preparing two or more seasonings and specially processing the seasonings. The compound seasoning meets the requirements of people on the taste of food, and diversification, convenience and functionalization are development directions of the compound seasoning.
The patent documents of the compound seasoning and the preparation method thereof which are disclosed at present are more:
the powder is as follows: chinese patent CN105995875A discloses a selenium-rich solid compound seasoning, which comprises the following raw materials in parts by mass: 35-45 parts of sodium glutamate, 10-15 parts of scallop meat, 12-15 parts of selenium-enriched yeast, 10-15 parts of astragalus plant extract, 5-8 parts of cucumber powder, 15-18 parts of fibroin, 0.1-1 part of neutral protease, 2-5 parts of momordica grosvenori powder, 2-5 parts of perilla powder, 2-5 parts of clove powder, 4-8 parts of hawthorn powder, 6-7 parts of ginger powder, 2-5 parts of accessory powder, 2-5 parts of tangerine peel powder, 2-5 parts of paprika powder, 2-5 parts of star anise powder, 2-5 parts of chive powder, 10-15 parts of beef powder and 50-60 parts of edible salt; a proper amount of organic selenium is added into the seasoning to provide selenium required by human bodies every day, and D-configuration seleno-amino acid harmful to human bodies in the seasoning can be converted into L-configuration seleno-amino acid beneficial to the human bodies. Chinese patent CN106343497A discloses a fruit and vegetable compound seasoning and a preparation method thereof, which comprises the following raw materials in parts by weight: 0.1-20 parts of a fruit mixture, 0.1-20 parts of a vegetable mixture, 10-30 parts of edible salt, 25-50 parts of sodium glutamate and 0.5-3 parts of disodium flavour development nucleotide, wherein the fruit mixture comprises a fruit extract and fruit powder, and the vegetable mixture comprises a vegetable extract and vegetable powder; the fruit and vegetable compound seasoning provided by the invention screens partial fruits, partial vegetables and extracts thereof from a plurality of fruits and vegetables, and has unique and rich fruit and vegetable flavor through the coordination and cooperation among the fruits and vegetables. Chinese patent CN107149127A discloses a monosodium glutamate-free compound seasoning, which is mainly prepared from the following raw materials: edible salt, white granulated sugar, maltodextrin, glucose, acid hydrolysis vegetable protein, mushroom powder, pure chicken powder, yeast extract, disodium ribonucleotide, shrimp powder, scallop powder, citric acid, onion powder and glycine, and is characterized in that: monosodium glutamate is not contained in the raw materials; the invention solves the problem that monosodium glutamate is not added, can realize the same delicate flavor as monosodium glutamate, and provides the monosodium glutamate-free compound seasoning which has unique delicate flavor, mellow taste, is beneficial to health, can meet the urgent needs of people on the health of food and drink, and does not contain antioxidant and preservative.
Has the following granular materials: chinese patent CN104012932A discloses a method for preparing spiced beef flavor compound seasoning by combining vacuum frying and microcapsule embedding technologies, which solves the problems of large loss of nutrient components, large pollution, large energy consumption and low efficiency of the compound seasoning, and the method comprises the steps of heating palm oil and beef tallow to 110 ℃, putting sweet flour paste, 3/5 of beef and green Chinese onion, ginger, pepper, anise, cassia bark, fennel and clove into vacuum frying equipment, sealing, boiling oil at 95-105 ℃, frying in vacuum for 35-45 minutes, and adding salt, sugar and monosodium glutamate to obtain a vacuum fried product; 2/5 adding water into beef, heating to 55 deg.C, adding compound protease for enzymolysis, heating, inactivating enzyme, and sterilizing to obtain enzymolysis product; the invention has the advantages of scientific formula, easy operation, good color, fragrance and taste, rich nutrition, energy conservation, environmental protection and high production efficiency.
There is a liquid: chinese patent CN106072414A discloses a method for preparing liquid compound seasoning, which uses soybean, bean dregs and yellow serofluid as raw materials, prepares an enzymolysis liquid A through biological enzyme decomposition, prepares a fermentation tank culture medium through the enzymolysis liquid A, performs fermentation tank liquid fermentation through edible fungus strains, decomposes generated mycelia through biological enzyme, prepares the obtained enzymolysis liquid through filtration and clarification, then prepares ingredients to perform Maillard reaction, and then performs secondary compounding on the reacted liquid. The liquid compound seasoning rich in the essence of the soybeans and the edible fungi prepared by the method is delicious in taste and rich in nutrition, and the byproducts bean dregs and the yellow serofluid produced in the processing of bean products are used as raw materials, so that the production cost is saved. Chinese patent CN106820062A discloses a liquid compound seasoning with the function of regulating physique and a preparation method thereof, and the liquid compound seasoning comprises the following raw material components: mushroom juice, trehalose, vegetables and traditional Chinese medicines; the vegetables include one or more of radix Dauci Sativae, Bulbus Allii Fistulosi, Bulbus Allii Cepae, semen Maydis, broccoli, radix Raphani, fructus Benincasae, rhizoma Nelumbinis and Auricularia; the Chinese medicinal materials include one or more of fructus Anisi Stellati, fructus Foeniculi, fructus crataegi, Glycyrrhrizae radix, semen lablab album, arillus longan, Bulbus Lilii, cortex Cinnamomi, fructus Citri Sarcodactylis, semen euryales, fructus Jujubae, fructus Lycii, fructus Amomi, Poria, folium Nelumbinis, folium Bambusae, flos Rosae Rugosae, semen Nelumbinis, rhizoma Polygonati, semen Sesami Niger, pericarpium Citri Tangerinae, Coicis semen, rhizoma Dioscoreae, semen Canavaliae, fructus Gardeniae, Mori fructus and radix Angelicae sinensis; the compound seasoning provided by the invention adopts vegetables and traditional Chinese medicine components with special adjusting effects as raw materials, and the prepared compound seasoning is rich in nutrition, is suitable for people with different physiques to eat, and can play the effects of adjusting the body function, protecting health, preventing and treating diseases and the like; the preparation method is simple and the production cost is low. Chinese patent CN103315260B discloses a bouillon seasoning, comprising: 13-22% of fresh peeled and defatted chicken, 13-22% of fresh pork, 13-22% of fresh peeled and defatted duck, 5-8% of ham, 0.5-1.2% of dried scallop, 0.3-0.8% of chicken bone marrow extract, 0.3-0.8% of pig bone marrow extract, 1-5% of sodium glutamate, 2-4% of hydroxypropyl distarch phosphate, 0.3-0.8% of disodium 5' -ribonucleotide, 10-15% of salt, 6-10% of white granulated sugar, 3-7% of original sun-dried soy sauce, 0.6-1.2% of spice and 10-22% of water; the preparation method of the broth flavoring comprises the following steps: cleaning; cooking soup; filtering; homogenizing; blending a mixture; boiling; and (6) cooling. The broth flavoring has advantages of mellow and soft taste, and rich flavor, and has high nutritive and health values; and the stability is good, the quality is excellent, and the cooked dishes or the directly prepared soup can be made to be not greasy and be very mellow.
The semisolid seasoning has a tissue form between a solid state and a liquid state, the moisture content is less than or equal to 50 percent, and the semisolid seasoning is a sauce-shaped seasoning (seasoning sauce) in essence, and compared with solid (powder, granule and block) and liquid seasonings, due to the unique tissue form, the semisolid seasoning has a special and complicated processing process and equipment: chinese patent CN102626220A discloses a compound sauce suitable for both young and old, and the preparation method comprises the following steps: (1) pouring the coix seed oil into a pot, heating, adding tomato sauce and spice powder, stir-frying with slow fire for 2-3 minutes, adding broad bean paste and sesame juice, stir-frying for 4-5 minutes, adding yellow wine and rice vinegar, uniformly stir-frying, covering, decocting with slow fire for 30-40 minutes, cooling for 10-15 minutes, removing a pot cover, and continuously stirring to room temperature to obtain sauce; (2) peeling ripe Chinese wampee, cleaning, removing kernel, peeling Chinese yam, cleaning, cutting into slices, putting into a pot, adding 3-4 times of clear water, heating, cooking, cooling, pulping, grinding for 3-4 min, and sieving with 80-100 mesh sieve to obtain Chinese wampee pulp; (3) mixing and crushing Chinese medicinal raw materials such as hawthorn, kudzu root, medlar and the like, stir-frying for 15-20 minutes with small fire, adding 7-8 times of boiling water, decocting for 40-50 minutes with slow fire, filtering, and spray-drying filtrate to obtain Chinese medicinal powder; (4) and uniformly mixing the sauce, the Chinese wampee pulp, the Chinese medicinal powder and the soybean protein powder, sterilizing by microwave, and quantitatively filling to obtain a finished product. Chinese patent CN104172125B discloses a method for preparing protein sauce, which takes bean pulp as raw material, dissolves out soluble protein in the bean pulp by utilizing ultrasonic high-frequency oscillation and hydrolysis of alkaline protease, and removes insoluble bean pulp particle residue by a centrifugal method and a filtering method; mixing the obtained soybean meal protein with rice starch, vegetable oil, salt, sugar, monosodium glutamate and other auxiliary materials, stirring uniformly, and steaming to achieve the aims of curing and protein denaturation thickening, thereby preparing the protein seasoning sauce. The invention further enhances the flavor and texture of the protein sauce by adopting the fumigation process, and compared with the method of heating by hot air and boiling water, the fumigation process has certain advantages in the aspects of flavor substance type and texture. Therefore, the steam fumigation method is a new method suitable for making the protein sauce and has high popularization and application values.
The raw material treatment and preparation methods of the semi-solid seasoning disclosed above all adopt traditional cooking modes such as frying (frying, stir-frying), water boiling, steaming, smoking, baking and the like, and have many defects: 1) the water and nutrition loss is serious and is not easy to control; 2) the grease content is high and the grease is easy to oxidize; 3) oil smoke and carcinogens are generated, the environment is polluted, the human health is harmed, and the potential safety hazard of food is large; 4) the process time is long and the efficiency is low.
With the development of the superheated steam technology, the application of the superheated steam in the fields of food processing and cooking is more and more extensive. The superheated steam technology can be used for cleaning and sterilizing conveying belts in food processing factories, heating food materials, powdering food residues, deodorizing and the like. 1) Improving the taste of the food without additives; 2) the food is processed in a low-oxygen or micro-oxygen environment, so that the food can be inhibited from being decomposed and oxidized; 3) through steam heating cooking, most of food can keep the processed materials not to be hard after being processed, and keep soft taste and moisture; 4) the sterilization effect in the processing stage is improved, and the surface sterilization in a short time is realized; 5) most of pesticides such as mildew preventive sprayed on the surface of fresh fruits can be gasified; 6) the color and the taste of the food material are not damaged in the processing process through controlling the color and the smell components; 7) high-speed heating is realized through film-shaped condensation heat transfer. (thermal conductivity is several times that of dry air); 8) the fresh-keeping capacity of the food is improved by sterilization (within a few seconds), oxidation inhibition, condensation film generation by high-speed overheating heating, enzyme inactivation and the like; 9) by carrying out alpha conversion on starch, saccharification and protein denaturation are promoted; 10) the cooking is carried out by using superheated steam with the temperature as high as 340 ℃, and the healthy cooking effects of deoiling and salt reduction are achieved. Such as: chinese patent CN101029726B discloses a device for cooking by microwave light wave superheated steam mixing mode, specifically, the invention relates to a device which can generate multiple cooking means in a basically closed space by using the heat generated by halogen lamp or similar lamp (tube), i.e. single microwave, single light wave, single superheated steam, light wave superheated steam mixing energy and microwave superheated steam mixing energy, the user can use the multiple cooking means singly or in mixture according to the requirement. Chinese patent CN105962119A discloses a method for processing a preserved meat instant dish by superheated steam, which comprises the following steps: placing the raw materials in a superheated steam device, and heating for 3-10min at the conditions of an upper fire temperature of 120-. The invention also discloses a preserved meat instant dish, which is cooked by using superheated steam, has short processing time, is convenient and simple, and the finished product has the characteristics of bright color, strong meat flavor, smoothness, good taste, rich nutrition, convenience for eating and the like, and is particularly suitable for being eaten together with rice or bread; the processing technology of the invention is standard and scientific, is convenient to adopt mechanized operation, and the product adopts the methods of raw material pre-boiling, sauce pickling and superheated steam cooking, can realize qualitative and quantitative standardized production, keeps the quality consistency of preserved meat dishes, and can be applied to central kitchen type industrial production. Chinese patent CN101301055A discloses a method for puffing fruit and vegetable chips by superheated steam, wherein the processing method comprises the steps of selecting fruits and vegetables, cleaning, slicing, color protection, washing, dehydrating, puffing by the hot steam, and drying to low moisture content to obtain the fruit and vegetable chip product. The method adopts superheated steam to carry out puffing treatment on the fruits and vegetables, is scientific and advanced, has the advantages of less time consumption, less equipment investment, low energy consumption and processing cost and better economic benefit. The prepared fruit and vegetable crisp chips are attractive in appearance, good in color, flavor and taste, crisp in taste, high in nutrient retention rate, free of external oil and fat, low in energy, superior to the fried and puffed fruit and vegetable crisp chips in product quality, easy to preserve, beneficial to the body health of people, and suitable for being eaten by obese people and people with high blood pressure, high blood sugar and high blood sugar.
Therefore, the superheated steam technology is expected to solve the problems of the existing semi-solid flavoring in the preparation process.
Disclosure of Invention
The natural semi-solid compound seasoning is prepared by treating raw materials and semi-finished products by superheated steam, has strong flavor development and flavor function, low cholesterol content, strong food safety and long shelf life, and does not need to add synthetic seasonings such as monosodium glutamate, I + G and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a semi-solid compound seasoning comprises the following steps: cleaning beef and chicken, draining, defatting with hot steam, taking out, centrifuging, mincing, mixing to obtain meat paste, pickling in 50-60% honey solution for 6-10min, taking out, adding tomato sauce 8-10% of the total mass of the meat paste, fermented soybean sauce 4-6%, salt 3-5%, white sugar 2-4%, fruit and vegetable powder 1-3%, yellow wine 0.1-0.3%, and sterile water 300-400%, stirring to obtain mixture, adding lactobacillus powder 0.8-1.2% of the mass into the mixture, stirring, fermenting at 36-42 deg.C for 12-18h, fermenting at 26-30 deg.C until pH of the fermentation broth is 4-5, concentrating until the solid content of the fermentation broth is 65-75%, adding seasoning liquid into the raw sauce, adjusting solid content to 50-60% to obtain semi-solid compound flavoring;
further, the mass ratio of the beef to the chicken is 1-2: 3-7.
Further, the superheated steam degreasing treatment process comprises the following steps: first at 170-200 deg.C for 6-10min, then at 210-240 deg.C for 20-30min, and finally at 250-290 deg.C for 10-20 min.
Further, the centrifugation is vacuum centrifugation: the temperature is 6-10 ℃, the vacuum degree is-0.01-0.03 MPa, and the rotating speed is 5000-.
Further, the fruit and vegetable powder is prepared by soaking fruits and vegetables in a solution containing sericin peptide and sodium bicarbonate assisted by a high-voltage pulse electric field, freezing, drying by superheated steam, drying by low-pressure superheated steam, and crushing at low temperature;
preferably, the preparation method of the fruit and vegetable powder comprises the following steps: cleaning, draining and cutting fruits and vegetables into fruit and vegetable slices, then soaking the fruit and vegetable slices in a solution containing 1-3% (m/m) of sericin peptide and 0.3-0.5% (m/m) of sodium bicarbonate for 10-20min, and simultaneously carrying out high-voltage pulse electric field treatment under the conditions of electric field intensity of 6-8kV/cm, pulse time of 100-; taking out, freezing at-18- -22 deg.C for 0.5-1.5h, immediately placing into superheated steam drying chamber, treating at 160-240 deg.C for 5-9min, then placing into low-pressure superheated steam drying chamber, treating at vacuum degree of-0.06- -0.09MPa and temperature of 60-70 deg.C until water content of fruit and vegetable slice is 4-7%, pulverizing at 15-20 deg.C to particle size of 0.1-0.3mm, sealing and packaging to obtain fruit and vegetable powder;
more preferably, the thickness of the fruit and vegetable slices is 1-3 mm;
more preferably, the fruit and vegetable powder is one or more of papaya powder, lemon powder, pineapple powder, kiwi fruit powder, acerola powder, blueberry powder, pumpkin bud powder, celery powder, pea bud powder, mung bean bud powder, carrot powder, white radish powder, leek pollen and inulin which are uniformly mixed;
more preferably, the fruit and vegetable powder comprises the following components in percentage by mass: the formula comprises, by weight, 14% of papaya powder, 12% of lemon powder, 12% of pineapple powder, 10% of kiwi fruit powder, 9% of acerola cherry powder, 8% of blueberry powder, 6% of pumpkin bud powder, 6% of celery powder, 5% of pea bud powder, 5% of mung bean bud powder, 4% of carrot powder, 4% of white radish powder, 3% of leek pollen and 2% of inulin.
Further, the lactic acid bacteria powder is prepared from high-yield protease, lipase and salt-tolerant lactic acid bacteria strains by a conventional method;
preferably, the lactobacillus is lactobacillus plantarum (CGMCC No. 6575), disclosed by chinese patent CN 102994420B.
Further, the concentration is single-effect or multi-effect falling film evaporation concentration;
preferably, the concentration is triple effect falling film evaporation concentration.
Further, the seasoning liquid is prepared by taking seasoning as a main raw material, drying with hot steam, extracting with a high-voltage pulse electric field, extracting with ultrasonic-assisted microwave, performing biological enzymolysis to obtain an enzymatic hydrolysate, and performing hot steam distillation;
preferably, the preparation method of the seasoning liquid comprises the following steps: cleaning and draining the seasoning, pretreating in a superheated steam drying chamber, soaking in a solution containing 1-3% (m/m) sericin peptide and 0.3-0.5% (m/m) sodium bicarbonate for 8-10min, taking out, freezing at-18- -22 ℃ for 30-50min, immediately crushing to obtain crushed material with the particle size of 0.2-0.6mm, adding water with the mass of 1-3 times of the crushed material, adjusting the pH value to 3.5-5.5 with lactic acid, and performing high-voltage pulsed electric field treatment for 20-30min at room temperature under the conditions of the electric field intensity of 8-10kV/cm, the pulse time of 100-300 mu s and the pulse frequency of 50-80 Hz; then, performing microwave irradiation extraction for 15-20min at room temperature under the conditions of power of 150-300W, and performing ultrasonic-assisted extraction at the same time under the conditions of power of 200-300W and frequency of 30-40 KHz; adding mixed enzyme with the mass of 1.5-2.5% of the extract, carrying out enzymolysis at 40-50 ℃ for 30-50min, adding the enzymolysis liquid into a superheated steam distillation bottle, respectively collecting the distillate A, the distillate B and the distillate C at the temperature of 190 ℃, 200 ℃, 250 ℃ and 260 ℃ respectively, and uniformly mixing to obtain the seasoning liquid;
further, the seasoning is composed of the following raw materials in percentage by mass: 12% of red onion, 12% of garlic, 11% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 6% of dried orange peel, 6% of tsaoko amomum fruit, 6% of star anise, 5% of fennel, 4% of clove, 3% of myrcia, 2% of pepper, 2% of cinnamon, 2% of cardamom and 2% of murraya paniculata;
further, the pretreatment conditions are as follows: treating at 200 ℃ and 240 ℃ for 10-30 min;
further, uniformly mixing the cellulase, the pectinase and the tannase according to the mass ratio of 2-4:1-3: 1-2;
further, mixing the distillate A, the distillate B and the distillate C to obtain a mixture with a mass ratio of 1-3:4-7: 1-2.
The invention also aims to provide the semi-solid compound seasoning prepared by the method.
Has the advantages that: the invention overcomes the defects of large nutrient substance loss (high temperature and oxidation), high oil content (high cholesterol content and easy oxidation and rancidity), easy generation of oil smoke and carcinogens (environmental pollution, harm to human health and large food safety hidden danger) and the like of the existing semisolid seasoning, organically combines the technologies of superheated steam, low-pressure superheated steam, high-voltage pulse electric field, ultrasound, microwave, superheated steam distillation, biological enzymolysis, lactobacillus fermentation, multiple-effect evaporation concentration and the like for processing and processing raw materials and semi-finished products (especially for preparing fruit and vegetable powder and seasoning liquid), has low temperature and sealing in the whole process, obtains effective substances of the raw materials to the maximum extent, and improves the extraction rate, the food safety and the environmental protection: firstly, the superheated steam technology is adopted to carry out temperature-changing and sectional degreasing treatment on beef and chicken, so that the cholesterol content is effectively reduced, the nutrition and flavor substances in the beef and the chicken are obtained to the maximum extent, the loss of the nutrition and flavor substances is prevented, the meat paste with low cholesterol, high nutrition and sufficient flavor is obtained, the meat paste is scientifically compounded with other nutrition substances, functional substances and color and flavor developing substances, the nutrition and flavor substances are further degraded through lactobacillus sectional and temperature-changing fermentation, new functional nutrition, flavor substances and color and flavor developing substances are generated, the seasoning range, function, strength and stability of the seasoning are further enhanced, the quality guarantee period of the product is prolonged, finally, the lactobacillus fermentation liquor is concentrated through triple effect falling film, the sterilization effect is achieved, the solid content of the fermentation liquor is improved, and the quality standard of the semisolid seasoning is achieved, meanwhile, the contents of flavor substances and heat-sensitive substances are retained to the maximum extent, the loss of volatile flavor substances is avoided, and the natural semi-solid compound seasoning which has strong flavor development and flavor functions, low cholesterol content, strong food safety and long shelf life and does not need to be added with synthetic seasonings such as monosodium glutamate, I + G and the like is finally prepared.
It should be noted that the technical effect of the invention is the result of mutual cooperation and interaction of each technical means, and is not the superposition of simple technical effects, and the effect produced by scientific compounding and extraction of each technical means and raw material components far exceeds the superposition of each single technical means, component functions and effects, thus having better advancement and practicability.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention.
Example 1
A preparation method of a semi-solid compound seasoning comprises the following steps: taking beef and chicken, cleaning, draining, respectively performing hot steam degreasing treatment, taking out, centrifuging, stirring, uniformly mixing to obtain meat paste, pickling in 55% of honey solution for 8min, taking out, adding 9% of tomato sauce, 5% of fermented soya bean sauce, 4% of salt, 3% of white sugar, 2% of fruit and vegetable powder, 0.2% of yellow wine and 350% of sterile water in the total mass of the meat paste, uniformly stirring to obtain a mixture, adding 1% of lactobacillus powder in mass into the mixture, uniformly stirring, firstly fermenting at 39 ℃ for 15h, then fermenting at 28 ℃ until the pH value of fermentation liquor is 4.5, stopping fermentation, concentrating until the solid content of the fermentation liquor is 70% to obtain raw sauce, adding seasoning liquid into the raw sauce, and adjusting the solid content to 55% to obtain the semi-solid compound seasoning;
the mass ratio of the beef to the chicken is 1.5: 5.
The superheated steam degreasing treatment process comprises the following steps: first at 185 deg.C for 8min, then at 225 deg.C for 25min, and finally at 270 deg.C for 15 min.
The centrifugation is vacuum centrifugation: the temperature is 8 ℃, the vacuum degree is-0.02 MPa, and the rotating speed is 6000r/min for 8 min.
The preparation method of the fruit and vegetable powder comprises the following steps: cleaning, draining and cutting fruits and vegetables into fruit and vegetable slices, then soaking the fruit and vegetable slices in a solution containing 2% (m/m) of sericin peptide and 0.4% (m/m) of sodium bicarbonate for 15min, and simultaneously carrying out high-voltage pulse electric field treatment under the conditions of electric field intensity of 7kV/cm, pulse time of 200 mu s and pulse frequency of 70 Hz; taking out, freezing at-20 deg.C for 1h, immediately placing into superheated steam drying chamber, processing at 200 deg.C for 7min, then placing into low pressure superheated steam drying chamber, processing at vacuum degree of-0.075 MPa and temperature of 65 deg.C until water content of fruit and vegetable pieces is 5%, pulverizing at 18 deg.C to particle size of 0.2mm, sealing and packaging to obtain fruit and vegetable powder;
the thickness of the fruit and vegetable slices is 2 mm;
the fruit and vegetable powder comprises the following components in percentage by mass: the formula comprises, by weight, 14% of papaya powder, 12% of lemon powder, 12% of pineapple powder, 10% of kiwi fruit powder, 9% of acerola cherry powder, 8% of blueberry powder, 6% of pumpkin bud powder, 6% of celery powder, 5% of pea bud powder, 5% of mung bean bud powder, 4% of carrot powder, 4% of white radish powder, 3% of leek pollen and 2% of inulin.
The lactobacillus is Lactobacillus plantarum (Lactobacillus plantarum) CGMCC No. 6575.
The concentration is triple effect falling film evaporation concentration.
The preparation method of the seasoning liquid comprises the following steps: cleaning and draining the seasoning, pretreating in a superheated steam drying chamber, soaking in a solution containing 2% (m/m) sericin peptide and 0.4% (m/m) sodium bicarbonate for 9min, taking out, freezing at-20 deg.C for 40min, immediately pulverizing to obtain a pulverized material with a particle size of 0.4mm, adding water 2 times the mass of the pulverized material, adjusting pH to 4.5 with lactic acid, and performing high-voltage pulsed electric field treatment at room temperature under conditions of electric field intensity of 9kV/cm, pulse time of 200 μ s and pulse frequency of 65Hz for 25 min; then, performing microwave irradiation extraction for 18min at room temperature under the condition of 220W power, and simultaneously performing ultrasonic-assisted extraction under the conditions of 250W work and 35KHz frequency; adding mixed enzyme 2% of the extract, performing enzymolysis at 45 deg.C for 40min, adding the enzymolysis solution into superheated steam distillation flask, respectively collecting distillate A, distillate B and distillate C at 160 deg.C, 220 deg.C and 280 deg.C, and mixing to obtain seasoning liquid;
the seasoning is prepared from the following raw materials in percentage by mass: 12% of red onion, 12% of garlic, 11% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 6% of dried orange peel, 6% of tsaoko amomum fruit, 6% of star anise, 5% of fennel, 4% of clove, 3% of myrcia, 2% of pepper, 2% of cinnamon, 2% of cardamom and 2% of murraya paniculata;
the pretreatment conditions are as follows: treating at 220 deg.C for 20 min;
the mixed enzyme is prepared by uniformly mixing cellulase, pectinase and tannase according to the mass ratio of 3:2: 1.5;
and mixing the distillate A, the distillate B and the distillate C to obtain a mixture with a mass ratio of 2:5: 1.5.
Example 2
A preparation method of a semi-solid compound seasoning comprises the following steps: taking beef and chicken, cleaning, draining, respectively performing hot steam degreasing treatment, taking out, centrifuging, stirring, uniformly mixing to obtain meat paste, pickling in a 50% honey solution for 6min, taking out, adding tomato sauce accounting for 8% of the total mass of the meat paste, fermented soya bean sauce accounting for 4%, table salt accounting for 3%, white sugar accounting for 2%, fruit and vegetable powder accounting for 1%, yellow wine accounting for 0.1% of the total mass of the meat paste, and sterile water accounting for 300%, uniformly stirring to obtain a mixture, adding lactobacillus powder accounting for 0.8% of the total mass of the meat paste into the mixture, uniformly stirring, firstly fermenting at 36 ℃ for 12h, then stopping fermentation when the pH value of a fermentation broth is 4, concentrating until the solid content of the fermentation broth is 65%, adding a seasoning liquid into the raw sauce, and adjusting the solid content to 50% to obtain a semisolid compound seasoning;
the mass ratio of the beef to the chicken is 1: 3.
The superheated steam degreasing treatment process comprises the following steps: first at 170 deg.C for 6min, then at 210 deg.C for 20min, and finally at 250 deg.C for 10 min.
The centrifugation is vacuum centrifugation: the temperature is 6 ℃, the vacuum degree is-0.01 MPa, and the rotating speed is 5000r/min for 6 min.
The preparation method of the fruit and vegetable powder comprises the following steps: cleaning, draining and cutting fruits and vegetables into fruit and vegetable slices, then soaking the fruit and vegetable slices in a solution containing 1% (m/m) of sericin peptide and 0.3% (m/m) of sodium bicarbonate for 10min, and simultaneously carrying out high-voltage pulse electric field treatment under the conditions of electric field intensity of 6kV/cm, pulse time of 100 mu s and pulse frequency of 60 Hz; taking out, freezing at-18 deg.C for 0.5h, immediately placing into superheated steam drying chamber, processing at 160 deg.C for 5min, then placing into low-pressure superheated steam drying chamber, processing at-0.06 MPa and 60 deg.C until the water content of the fruit and vegetable pieces is 4%, pulverizing at 15 deg.C to particle size of 0.1mm, sealing and packaging to obtain fruit and vegetable powder;
the thickness of the fruit and vegetable slices is 1 mm;
the fruit and vegetable powder comprises the following components in percentage by mass: the formula comprises, by weight, 14% of papaya powder, 12% of lemon powder, 12% of pineapple powder, 10% of kiwi fruit powder, 9% of acerola cherry powder, 8% of blueberry powder, 6% of pumpkin bud powder, 6% of celery powder, 5% of pea bud powder, 5% of mung bean bud powder, 4% of carrot powder, 4% of white radish powder, 3% of leek pollen and 2% of inulin.
The lactobacillus is Lactobacillus plantarum (Lactobacillus plantarum) CGMCC No. 6575.
The concentration is triple effect falling film evaporation concentration.
The preparation method of the seasoning liquid comprises the following steps: cleaning and draining the seasoning, pretreating in a superheated steam drying chamber, soaking in a solution containing 1% (m/m) sericin peptide and 0.3% (m/m) sodium bicarbonate for 8min, taking out, freezing at-18 deg.C for 30min, immediately pulverizing to obtain pulverized material with particle size of 0.2mm, adding water 1 times the mass of the pulverized material, adjusting pH to 3.5 with lactic acid, and performing high-voltage pulsed electric field treatment at room temperature under the conditions of electric field intensity of 8kV/cm, pulse time of 100 μ s and pulse frequency of 50Hz for 20 min; then, performing microwave irradiation extraction for 15min at room temperature under the condition of power of 150W, and simultaneously performing ultrasonic-assisted extraction under the conditions of power of 200W and frequency of 30 KHz; adding mixed enzyme with the mass of 1.5% of the extractive solution, performing enzymolysis at 40 deg.C for 30min, adding the enzymolysis solution into a superheated steam distillation flask, respectively collecting distillate A, distillate B and distillate C at 130 deg.C, 200 deg.C and 260 deg.C, and mixing to obtain seasoning liquid;
the seasoning is prepared from the following raw materials in percentage by mass: 12% of red onion, 12% of garlic, 11% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 6% of dried orange peel, 6% of tsaoko amomum fruit, 6% of star anise, 5% of fennel, 4% of clove, 3% of myrcia, 2% of pepper, 2% of cinnamon, 2% of cardamom and 2% of murraya paniculata;
the pretreatment conditions are as follows: treating at 200 deg.C for 10 min;
the mixed enzyme is prepared by uniformly mixing cellulase, pectinase and tannase according to the mass ratio of 2:1: 1;
and mixing the distillate A, the distillate B and the distillate C to obtain a mixture with a mass ratio of 1:4: 1.
Example 3
A preparation method of a semi-solid compound seasoning comprises the following steps: taking beef and chicken, cleaning, draining, respectively performing hot steam degreasing treatment, taking out, centrifuging, stirring, uniformly mixing to obtain meat paste, pickling in 60% of honey solution for 10min, taking out, adding tomato sauce accounting for 10% of the total mass of the meat paste, 6% of fermented soya beans, 5% of salt, 4% of white sugar, 3% of fruit and vegetable powder, 0.3% of yellow wine and 400% of sterile water, uniformly stirring to obtain a mixture, adding lactobacillus powder accounting for 1.2% of the mass of the mixture, uniformly stirring, firstly fermenting at 42 ℃ for 18h, then fermenting at 30 ℃ until the pH value of fermentation liquor is 5, stopping fermentation, concentrating until the solid content of the fermentation liquor is 75% to obtain raw sauce, adding seasoning liquid into the raw sauce, and adjusting the solid content to 60% to obtain the semi-solid compound seasoning;
the mass ratio of the beef to the chicken is 2: 7.
The superheated steam degreasing treatment process comprises the following steps: first at 200 deg.C for 10min, then at 240 deg.C for 30min, and finally at 290 deg.C for 20 min.
The centrifugation is vacuum centrifugation: the temperature is 10 ℃, the vacuum degree is-0.03 MPa, and the rotating speed is 7000r/min for 10 min.
The preparation method of the fruit and vegetable powder comprises the following steps: cleaning, draining and cutting fruits and vegetables into fruit and vegetable slices, then soaking the fruit and vegetable slices in a solution containing 3% (m/m) of sericin peptide and 0.5% (m/m) of sodium bicarbonate for 20min, and simultaneously carrying out high-voltage pulse electric field treatment under the conditions of electric field intensity of 8kV/cm, pulse time of 300 mu s and pulse frequency of 80 Hz; taking out, freezing at-22 deg.C for 1.5h, immediately placing into superheated steam drying chamber, processing at 240 deg.C for 9min, then placing into low-pressure superheated steam drying chamber, processing at vacuum degree of-0.09 MPa and temperature of 70 deg.C until water content of fruit and vegetable pieces is 7%, pulverizing at 20 deg.C to particle size of 0.3mm, sealing, and packaging to obtain fruit and vegetable powder;
the thickness of the fruit and vegetable slices is 3 mm;
the fruit and vegetable powder comprises the following components in percentage by mass: the formula comprises, by weight, 14% of papaya powder, 12% of lemon powder, 12% of pineapple powder, 10% of kiwi fruit powder, 9% of acerola cherry powder, 8% of blueberry powder, 6% of pumpkin bud powder, 6% of celery powder, 5% of pea bud powder, 5% of mung bean bud powder, 4% of carrot powder, 4% of white radish powder, 3% of leek pollen and 2% of inulin.
The lactobacillus is Lactobacillus plantarum (Lactobacillus plantarum) CGMCC No. 6575.
The concentration is triple effect falling film evaporation concentration.
The preparation method of the seasoning liquid comprises the following steps: cleaning and draining the seasoning, pretreating in a superheated steam drying chamber, soaking in a solution containing 3% (m/m) sericin peptide and 0.5% (m/m) sodium bicarbonate for 10min, taking out, freezing at-22 deg.C for 50min, immediately pulverizing to obtain pulverized material with particle size of 0.6mm, adding water with 3 times of the mass of the pulverized material, adjusting pH to 5.5 with lactic acid, and performing high-voltage pulsed electric field treatment at room temperature under conditions of electric field intensity of 10kV/cm, pulse time of 300 μ s and pulse frequency of 80Hz for 30 min; then, performing microwave irradiation extraction for 20min at room temperature under the condition of power of 300W, and simultaneously performing ultrasonic-assisted extraction under the conditions of power of 300W and frequency of 40 KHz; adding mixed enzyme with 2.5% of the extract, performing enzymolysis at 50 deg.C for 50min, adding the enzymolysis solution into a superheated steam distillation flask, respectively collecting distillate A, distillate B and distillate C at 190 deg.C, 250 deg.C and 300 deg.C, and mixing to obtain seasoning liquid;
the seasoning is prepared from the following raw materials in percentage by mass: 12% of red onion, 12% of garlic, 11% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 6% of dried orange peel, 6% of tsaoko amomum fruit, 6% of star anise, 5% of fennel, 4% of clove, 3% of myrcia, 2% of pepper, 2% of cinnamon, 2% of cardamom and 2% of murraya paniculata;
the pretreatment conditions are as follows: treating at 240 deg.C for 30 min;
the mixed enzyme is prepared by uniformly mixing cellulase, pectinase and tannase according to a mass ratio of 4:3: 2;
and mixing the distillate A, the distillate B and the distillate C to obtain a mixture with a mass ratio of 3:7: 2.
Example 4
A preparation method of a semi-solid compound seasoning comprises the following steps: taking beef and chicken, cleaning, draining, respectively performing hot steam degreasing treatment, taking out, centrifuging, stirring, uniformly mixing to obtain meat paste, pickling in a honey solution of 50-60% for 6min, taking out, adding tomato sauce accounting for 10% of the total mass of the meat paste, fermented soya bean sauce accounting for 4%, salt accounting for 5%, white sugar accounting for 2%, fruit and vegetable powder accounting for 3%, yellow wine accounting for 0% of the total mass of the meat paste and sterile water accounting for 400%, uniformly stirring to obtain a mixture, adding lactobacillus powder accounting for 0.8% of the total mass of the meat paste into the mixture, uniformly stirring, firstly fermenting at 42 ℃ for 12h, then terminating fermentation when the pH value of a fermentation liquor is 4 at 30 ℃, concentrating to obtain the original sauce when the solid content of the fermentation liquor is 75%, adding seasoning liquid into the original sauce, and adjusting the solid content to 50% to obtain the semi-solid compound seasoning;
the preparation method of the fruit and vegetable powder comprises the following steps: cleaning, draining and cutting fruits and vegetables into fruit and vegetable slices, then soaking the fruit and vegetable slices in a solution containing 1% (m/m) of sericin peptide and 0.5% (m/m) of sodium bicarbonate for 10min, and simultaneously carrying out high-voltage pulse electric field treatment under the conditions of electric field intensity of 8kV/cm, pulse time of 100 mu s and pulse frequency of 80 Hz; taking out, freezing at-18 deg.C for 1.5h, immediately placing into superheated steam drying chamber, processing at 160 deg.C for 9min, then placing into low-pressure superheated steam drying chamber, processing at-0.06 MPa and 70 deg.C until the water content of the fruit and vegetable pieces is 4%, pulverizing at 20 deg.C to particle size of 0.1mm, sealing and packaging to obtain fruit and vegetable powder;
the fruit and vegetable powder is prepared by uniformly mixing papaya powder, pineapple powder, blueberry powder, pumpkin bud powder, celery powder, leek pollen and inulin according to any proportion;
the fruit and vegetable powder comprises the following components in percentage by mass: the formula comprises, by weight, 14% of papaya powder, 12% of lemon powder, 12% of pineapple powder, 10% of kiwi fruit powder, 9% of acerola cherry powder, 8% of blueberry powder, 6% of pumpkin bud powder, 6% of celery powder, 5% of pea bud powder, 5% of mung bean bud powder, 4% of carrot powder, 4% of white radish powder, 3% of leek pollen and 2% of inulin.
The lactobacillus is Lactobacillus plantarum (Lactobacillus plantarum) CGMCC No. 6575.
The concentration is single-effect falling film evaporation concentration.
The preparation method of the seasoning liquid comprises the following steps: cleaning and draining the seasoning, pretreating in a superheated steam drying chamber, soaking in a solution containing 1% (m/m) sericin peptide and 0.5% (m/m) sodium bicarbonate for 8min, taking out, freezing at-22 deg.C for 30min, immediately pulverizing to obtain pulverized material with particle size of 0.6mm, adding water 1 times the mass of the pulverized material, adjusting pH to 5.5 with lactic acid, and treating with high-voltage pulsed electric field at room temperature under conditions of electric field intensity of 8kV/cm, pulse time of 300 μ s and pulse frequency of 50Hz for 30 min; then, performing microwave irradiation extraction for 20min at room temperature under the condition of power of 150W, and simultaneously performing ultrasonic-assisted extraction under the conditions of power of 200W and frequency of 40 KHz; adding mixed enzyme with the mass of 1.5% of the extract, performing enzymolysis at 50 deg.C for 30min, adding the enzymolysis solution into a superheated steam distillation flask, respectively collecting distillate A, distillate B and distillate C at 190 deg.C, 200 deg.C and 300 deg.C, and mixing to obtain seasoning liquid;
the seasoning is prepared from the following raw materials in percentage by mass: 12% of red onion, 12% of garlic, 11% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 6% of dried orange peel, 6% of tsaoko amomum fruit, 6% of star anise, 5% of fennel, 4% of clove, 3% of myrcia, 2% of pepper, 2% of cinnamon, 2% of cardamom and 2% of murraya paniculata;
the mixed enzyme is prepared by uniformly mixing cellulase, pectinase and tannase according to the mass ratio of 2:3: 1.
Example 5
A preparation method of a semi-solid compound seasoning comprises the following steps: taking beef and chicken, cleaning, draining, respectively performing hot steam degreasing treatment, taking out, centrifuging, stirring, uniformly mixing to obtain meat paste, pickling in 60% of honey solution for 6min, taking out, adding tomato sauce accounting for 10% of the total mass of the meat paste, fermented soya bean sauce accounting for 4%, salt accounting for 5%, white sugar accounting for 2%, fruit and vegetable powder accounting for 3%, yellow wine accounting for 0.1% of the total mass of the meat paste, and sterile water accounting for 400%, uniformly stirring to obtain a mixture, adding lactobacillus powder accounting for 0.8% of the total mass of the meat paste into the mixture, uniformly stirring, firstly fermenting at 42 ℃ for 12h, then terminating fermentation when the pH value of fermentation liquor is 4 at 30 ℃, concentrating to obtain raw sauce when the solid content of the fermentation liquor is 75%, adding seasoning liquid into the raw sauce, and adjusting the solid content to 50% to obtain the semi-solid compound seasoning;
the preparation method of the seasoning liquid comprises the following steps: cleaning and draining the seasoning, pretreating in a superheated steam drying chamber, soaking in a solution containing 3% (m/m) sericin peptide and 0.3% (m/m) sodium bicarbonate for 10min, taking out, freezing at-18 deg.C for 50min, immediately pulverizing to obtain pulverized material with particle size of 0.2mm, adding water with 3 times of the mass of the pulverized material, adjusting pH to 3.5 with lactic acid, and performing high-voltage pulsed electric field treatment at room temperature under conditions of electric field intensity of 10kV/cm, pulse time of 100 μ s and pulse frequency of 80Hz for 20 min; then, performing microwave irradiation extraction for 15min at room temperature under the condition of power of 300W, and simultaneously performing ultrasonic-assisted extraction under the conditions of power of 300W and frequency of 30 KHz; adding mixed enzyme with 2.5% of the extract, performing enzymolysis at 40 deg.C for 50min, adding the enzymolysis solution into a superheated steam distillation flask, respectively collecting distillate A, distillate B and distillate C at 130 deg.C, 250 deg.C and 260 deg.C, and mixing to obtain seasoning liquid;
the mixed enzyme is prepared by uniformly mixing cellulase, pectinase and tannase according to the mass ratio of 4:1: 2.
Example 6 measurement of cholesterol content of semi-solid compound seasoning of the present invention
The semi-solid compound seasoning prepared in the embodiments 1 to 5 of the present invention and the semi-solid compound seasoning of the same type (beef or chicken is used as raw material, non-frying, frying and stir-frying process) sold in the market and having the same production date are used as samples, the content of cholesterol is detected according to the detection method of GB/T5009.128-2003 'determination of cholesterol in food', and the detection results are shown in Table 1:
table 1: detection result (mg/100g) of cholesterol content of semi-solid compound seasoning
The above results show that: the semi-solid compound seasoning has extremely low cholesterol content, reduces the cholesterol content by 98.49 percent compared with the same type semi-solid compound seasoning sold in the market, eliminates the hidden trouble of high cholesterol complication from the source, effectively prevents the possibility of generating oil smoke or carcinogen due to high-temperature cooking of the cholesterol, greatly improves the food safety of barbecued food, and protects the environment. Meanwhile, the results show that the effect of the sectional superheated steam degreasing (examples 1, 2 and 3) is averagely improved by 29.63 percent compared with that of the sectional superheated steam degreasing (examples 4 and 5), and the method has better advancement and practicability.
Example 7 detection of major quality indicators of semi-solid compound seasonings of the present invention during different storage periods
The semi-solid compound seasoning prepared in the embodiment 1 of the invention and the semi-solid compound seasoning with the same type and the same production date sold in the market are taken as detection samples, and are respectively stored for 12 months, 15 months and 18 months according to a conventional standard storage method, and the main quality indexes of the semi-solid compound seasoning are detected as follows: acid value, peroxide number (GB/T20293, GB/T5009.37); coliform group bacteria (GB 4789.3 plate count method), the results are shown in Table 2
Table 2: detection results of main quality indexes of semi-solid compound seasoning in different storage periods
The above results show that: compared with the semi-solid compound seasoning sold in the same type and on the same production date, although the difference of the biological stability is small, the difference of the oxidation rancidity and the hydrolysis rancidity degree of the grease in the semi-solid compound seasoning is large, and the peroxide value is respectively reduced by 60%, 64% and 65% after standard storage tests of 12 months, 15 months and 18 months; the acid value is respectively reduced by 50 percent, 43 percent and 33 percent. Therefore, compared with the prior art, the semi-solid compound seasoning prepared by the invention has strong non-biological stability and biological stability, the shelf life can reach 15-18 months, the maximum duration of the market semi-solid compound seasoning is 12 months, and the technical scheme of the invention has better advancement and practicability.
It should be noted that: the semi-solid compound seasoning prepared in the embodiments 2 to 5 of the invention also has the experimental effect, and the effect of the semi-solid compound seasoning is not greatly different from the experimental effect of the semi-solid compound seasoning in the embodiments.
Example 8 laboratory evaluation test of semi-solid compound seasoning of the present invention
The semi-solid compound seasoning prepared in the embodiment 1 of the invention and the semi-solid compound seasoning sold in the market with the same type and the same production date are taken as samples, 24 persons are invited to evaluate the semi-solid compound seasoning according to a laboratory evaluation method (a proper amount of samples are taken, the samples are placed in a clean white enamel tray under natural light, the appearance, the color, the existence of impurities and the smell are observed, the taste is tasted according to an edible method), and the samples are scored for sense, wherein 12 persons in the major and non-major are respectively used, 4 persons in the young, middle-aged and old are respectively used, 3 persons in the male and female half are respectively used, 3 persons in the non-major are used, young, middle-aged and old are respectively used, and half are respectively used; the scoring comprises four aspects of external color (20 points), taste (25 points), smell (30 points) and state (25 points), and scoring personnel independently perform the scoring without mutual influence so as to ensure accurate quality assessment results. The evaluation results are counted, the average value is approximate, and integers are reserved, and the method is specifically shown in a table 3:
table 3: statistical results of sensory evaluation
Note: the capital letters marked on the same row have significant difference (P < 0.01), and the letters marked on the same row have insignificant difference (P > 0.05).
The results show that the semi-solid compound seasoning has pure and soft mouthfeel, strong fresh and fragrant flavor, prominent beef and chicken flavor, and comprehensive flavors of seasonings, fruits and vegetables, esters, alcohol, honey, fermented soya beans and the like; the semi-solid compound flavoring is obviously superior to the commercial semi-solid compound flavoring in taste, smell and state, and is suitable for consumers of different ages and different consumption levels.
It should be noted that: the semi-solid compound seasoning prepared in the embodiments 2 to 5 of the invention also has the experimental effect, and the effect of the semi-solid compound seasoning is not greatly different from the experimental effect of the semi-solid compound seasoning in the embodiments.
Example 9 market trials of semi-solid compound seasonings of the present invention
100 persons of muslim consumers were randomly investigated in 6 cities of wuzhou city, wurumuqi city, lanzhou city, xinhai city, xinnao city, yunnan city, and Guiyang city of Guizhou city, and the semi-solid compound seasoning prepared in example 1 was subjected to evaluation of flavor, umami, and mouthfeel: the preference is 5 points, the preference is 4 points, generally 3 points, the dislike is 2 points, and the preference is 1 point. The statistic result is that 97% of people like or very like the fragrance of the semi-solid compound seasoning; 94% of the people like or strongly like the tingling taste of the semi-solid compound seasoning; 95% of people like or very like the umami taste of the semi-solid compound seasoning; 92% of the people like or strongly like the mouthfeel of the semi-solid compound seasoning.
In addition, of 100 people in wu faith, 95% enjoy or strongly enjoy the overall flavor of the semi-solid compound seasoning; 92% of 100 people in the Wuluqiji city enjoy or strongly enjoy the overall flavor of the semi-solid compound seasoning; 93% of 100 in Lanzhou city liked or strongly liked the overall flavor of the semi-solid compound seasoning; among the people in the city of corning, 90% enjoy or strongly enjoy the overall flavor of the semi-solid compound seasoning; of 100 people in the city, 95% liked or strongly liked the overall flavor of the semi-solid compound seasoning; among 100 people in Guiyang City, 90% liked or strongly liked the overall flavor of the semi-solid compound seasoning. Therefore, the semi-solid compound seasoning prepared by the method provided by the invention is well evaluated in different regions and different nationalities of Muslim consumers in China.
It should be noted that: the semi-solid compound seasoning prepared in the embodiments 2 to 5 of the invention also has the experimental effect, and the effect of the semi-solid compound seasoning is not greatly different from the experimental effect of the semi-solid compound seasoning in the embodiments.
Claims (10)
1. The preparation method of the semi-solid compound seasoning is characterized by comprising the following steps: cleaning beef and chicken, draining, defatting with hot steam, taking out, centrifuging, mincing, mixing to obtain meat paste, pickling in 50-60% honey solution for 6-10min, taking out, adding tomato sauce 8-10% of the total mass of the meat paste, fermented soybean sauce 4-6%, salt 3-5%, white sugar 2-4%, fruit and vegetable powder 1-3%, yellow wine 0.1-0.3%, and sterile water 300-400%, stirring to obtain mixture, adding lactobacillus powder 0.8-1.2% of the mass into the mixture, stirring, fermenting at 36-42 deg.C for 12-18h, fermenting at 26-30 deg.C until pH of the fermentation broth is 4-5, concentrating until the solid content of the fermentation broth is 65-75%, adding seasoning liquid into the raw sauce, adjusting solid content to 50-60% to obtain semi-solid compound flavoring;
the superheated steam degreasing treatment process comprises the following steps: firstly, treating at 170-200 ℃ for 6-10min, then treating at 210-240 ℃ for 20-30min, and finally treating at 250-290 ℃ for 10-20 min;
the fruit and vegetable powder is prepared by soaking fruits and vegetables in a solution containing sericin peptide and sodium bicarbonate assisted by a high-voltage pulse electric field, freezing, drying by superheated steam, drying by low-pressure superheated steam, and crushing at low temperature;
the seasoning liquid is prepared by taking seasoning as a main raw material, drying by hot steam, extracting by a high-voltage pulse electric field, extracting by ultrasonic-assisted microwave, performing biological enzymolysis to obtain an enzymolysis liquid, and then performing hot steam distillation.
2. The preparation method of the semi-solid compound seasoning of claim 1, wherein the mass ratio of the beef to the chicken is 1-2: 3-7.
3. The method for preparing a semi-solid compound seasoning according to claim 1, wherein the centrifugation is vacuum centrifugation: the temperature is 6-10 ℃, the vacuum degree is-0.01-0.03 MPa, and the rotating speed is 5000-.
4. The preparation method of the semi-solid compound seasoning of claim 1, wherein the fruit and vegetable powder comprises the following components by mass percent: the formula comprises, by weight, 14% of papaya powder, 12% of lemon powder, 12% of pineapple powder, 10% of kiwi fruit powder, 9% of acerola cherry powder, 8% of blueberry powder, 6% of pumpkin bud powder, 6% of celery powder, 5% of pea bud powder, 5% of mung bean bud powder, 4% of carrot powder, 4% of white radish powder, 3% of leek pollen and 2% of inulin.
5. A preparation method of the semi-solid compound seasoning as claimed in claim 1 or 4, wherein the preparation method of the fruit and vegetable powder comprises the following steps: cleaning, draining and cutting fruits and vegetables into fruit and vegetable pieces with the thickness of 1-3mm, and then soaking the fruit and vegetable pieces in a solution containing 1-3% m/m of sericin peptide and 0.3-0.5% m/m of sodium bicarbonate for 10-20min, and simultaneously carrying out high-voltage pulse electric field treatment under the conditions of the electric field intensity of 6-8kV/cm, the pulse time of 100 plus ions of 300 mu s and the pulse frequency of 60-80 Hz; taking out, freezing at-18- -22 deg.C for 0.5-1.5h, immediately placing into superheated steam drying chamber, treating at 160-240 deg.C for 5-9min, then placing into low-pressure superheated steam drying chamber, treating at vacuum degree of-0.06- -0.09MPa and temperature of 60-70 deg.C until water content of fruit and vegetable slice is 4-7%, pulverizing at 15-20 deg.C to particle size of 0.1-0.3mm, sealing and packaging to obtain fruit and vegetable powder.
6. The method for preparing a semi-solid compound seasoning of claim 1, wherein the lactic acid bacteria is lactobacillus plantarum CGMCC No. 6575.
7. The method of preparing a semi-solid compound seasoning of claim 1 wherein the concentration is single-effect or multi-effect falling film evaporation concentration.
8. The method of preparing a semi-solid compound seasoning of claim 7 wherein the concentration is triple effect falling film evaporative concentration.
9. The method for preparing a semi-solid compound seasoning according to claim 1, wherein the method for preparing the seasoning liquid comprises the following steps: cleaning and draining the seasoning, placing the seasoning in a superheated steam drying chamber for treatment at 240 ℃ for 10-30min at 200-; then, performing microwave irradiation extraction for 15-20min at room temperature under the conditions of power of 150-300W, and performing ultrasonic-assisted extraction at the same time under the conditions of power of 200-300W and frequency of 30-40 KHz; adding mixed enzyme with the mass of 1.5-2.5% of the extract, carrying out enzymolysis at 40-50 ℃ for 30-50min, adding the enzymolysis liquid into a superheated steam distillation bottle, respectively collecting the distillate A, the distillate B and the distillate C at the temperature of 190 ℃, 200 ℃, 250 ℃ and 260 ℃ and 300 ℃, and uniformly mixing according to the mass ratio of 1-3:4-7:1-2 to obtain the seasoning liquid;
the seasoning is prepared from the following raw materials in percentage by mass: 12% of red onion, 12% of garlic, 11% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 6% of dried orange peel, 6% of tsaoko amomum fruit, 6% of star anise, 5% of fennel, 4% of clove, 3% of myrcia, 2% of pepper, 2% of cinnamon, 2% of cardamom and 2% of murraya paniculata;
the mixed enzyme is prepared by uniformly mixing cellulase, pectinase and tannase according to the mass ratio of 2-4:1-3: 1-2.
10. A semi-solid compound seasoning prepared by the method of any one of claims 1 to 9.
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| CN105901472A (en) * | 2016-04-07 | 2016-08-31 | 崔新民 | Making method of defatted stewed pork with brown sauce |
| CN105962119A (en) * | 2016-05-05 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Convenient preserved meat dish and superheated steam processing method thereof |
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| CN105901472A (en) * | 2016-04-07 | 2016-08-31 | 崔新民 | Making method of defatted stewed pork with brown sauce |
| CN105962119A (en) * | 2016-05-05 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Convenient preserved meat dish and superheated steam processing method thereof |
| CN106174358A (en) * | 2016-06-28 | 2016-12-07 | 义乌市忻昱生物科技有限公司 | A kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and preparation method thereof |
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