CN115944067A - Yeast extract-rich brine seasoning and preparation method and application thereof - Google Patents
Yeast extract-rich brine seasoning and preparation method and application thereof Download PDFInfo
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- CN115944067A CN115944067A CN202211724475.6A CN202211724475A CN115944067A CN 115944067 A CN115944067 A CN 115944067A CN 202211724475 A CN202211724475 A CN 202211724475A CN 115944067 A CN115944067 A CN 115944067A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a yeast extract-rich brine seasoning and a preparation method and application thereof. The preparation raw materials of the yeast extract-rich brine seasoning provided by the invention comprise 20-40% of yeast extract, 4.1-11% of saccharide, 0.1-1% of amino acid, 0.1-1% of flavoring agent, 33.8-77% of auxiliary material and the balance of water. The brine seasoning provided by the invention has the characteristics of fishy smell removal and flavor enhancement, strong fragrance, convenience in use and standardized operation, can be used by directly adding water in proportion to boil when in use, and solves the problems of complex brine preparation and poor dish quality stability in the process of preparing brine dishes.
Description
Technical Field
The invention relates to the field of food seasonings, in particular to a yeast extract-rich brine seasoning and a preparation method and application thereof.
Background
The marinating flavor is a dish prepared by putting the raw materials subjected to primary processing or blanching treatment into prepared marinade for marinating. The marinated dish has the characteristics of abundant marinated food material varieties, capability of marinating all things, capability of being directly eaten, rich taste and the like, and is a dish well popular with the masses.
The traditional marinade preparation process needs soup boiling, sugar color frying, complex ingredients and complex procedures, the marinade is boiled at high temperature for a long time, the flavor is lost, the marinated product is poor in stability and high in energy consumption, and the marinated frozen food materials such as duck heads, duck gizzards, fat intestines and the like have heavier fishy smell.
Disclosure of Invention
In the prior art, dozens of spices and various seasoning and toning raw materials are required to be prepared for preparing brine for preparing the pot-stewed food, soup-stock and sugar color are required to be decocted and fried in the preparation process, the required raw materials are various in variety, the preparation process is complex, and the standardization is difficult. The brine in the prior art mainly has the following defects: (1) In order to improve the thick taste and the soup feeling, the soup stock is decocted for a long time, the preparation is complex, the time and the energy are consumed; (2) The sugar color frying process is complex and difficult to control, so that the color and the flavor of the marinated dish are unstable; (3) The addition of the preservative and the pigment cannot meet the requirements of people on natural, delicious and healthy taste; (4) The spice and the seasoning are simply mixed, yeast extract is not contained or the addition amount is small, the compound flavor of the spice and the seasoning cannot be excited through reaction, the flavor and the color are not harmonious, and the fishy smell removing effect is poor.
Aiming at the problems in the prior art, the invention provides a yeast extract-rich brine seasoning.
The yeast extract-rich brine seasoning provided by the invention is prepared by taking the yeast extract as a main raw material (the yeast extract accounts for more than 20 wt%), and carrying out Maillard thermal reaction on the yeast extract, water, saccharides, amino acids and auxiliary materials, and no pigment or preservative is added, so that the prepared brine seasoning is rich in taste, strong in aroma, fishy smell-removing, boiling-resistant, convenient to use and capable of being operated in a standardized manner, and the problems of complex brine preparation and poor dish quality stability in the process of preparing brine dishes can be solved.
The invention provides a yeast extract-rich brine seasoning, which comprises, by mass, 20-40% of yeast extract, 4.1-11% of sugar, 0.1-1% of amino acid, 0.1-1% of flavoring agent, 33.8-77% of auxiliary material, and the balance of water.
Preferably, the preparation raw materials of the seasoning comprise, by mass, 30-40% of yeast extract, 5.1-6.6% of saccharide, 0.3-0.5% of amino acid, 0.6-1.0% of flavoring agent, 36.1-47.3% of auxiliary material and the balance of water.
Preferably, the auxiliary materials are selected from one or a combination of more than two of edible salt, monosodium glutamate, hot pepper, grease, animal meat zymolyte, pepper and spices.
Preferably, the preparation raw materials of the seasoning comprise the following auxiliary materials in percentage by mass: 10-20% of edible salt, 6-12% of monosodium glutamate, 6-12% of pepper, 5-10% of grease, 5-10% of animal meat zymolyte, 1-5% of pepper and 0.8-8% of spice;
preferably, the preparation raw materials of the seasoning comprise the following auxiliary materials in percentage by mass: 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of pepper, 6-6.5% of grease, 5-6% of animal meat zymolyte, 1.3-1.5% of pepper and 1.8-4.1% of spice.
Preferably, the odorant is selected from methyl cyclopentenolone or ethyl maltol.
Preferably, the preparation raw materials of the seasoning comprise, by mass, 20-40% of yeast extract, 15-25% of water, 10-20% of edible salt, 6-12% of monosodium glutamate, 6-12% of pepper, 5-10% of grease, 4.1-11% of saccharides, 5-10% of animal meat zymolyte, 1-5% of pepper, 0.1-1% of amino acid, 0.1-1% of methyl cyclopentenolone and 0.8-8% of spice.
Preferably, the preparation raw materials of the seasoning comprise, by mass, 30-40% of yeast extract, 15-18% of water, 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of hot pepper, 6-6.5% of grease, 5.1-6.6% of saccharides, 5-6% of animal meat zymolyte, 1.3-1.5% of pepper, 0.3-0.5% of amino acid, 0.6-1.0% of methyl cyclopentenolone and 1.8-4.1% of spice.
Preferably, the grease is selected from one or a combination of more than two of vegetable oil or animal oil, and preferably, the grease is selected from one or a combination of more than two of lard oil, beef tallow oil, mutton tallow oil, chicken oil, duck oil, fish oil, corn oil, peanut oil, soybean oil, sesame oil, rapeseed oil and melon seed oil.
Preferably, the animal meat hydrolysate is selected from beef hydrolysate.
Preferably, the amino acid is selected from one or a combination of more than two of alanine, arginine, methionine, leucine, isoleucine, glutamic acid, cysteine or glycine.
Preferably, the spice comprises one or more of aniseed, cassia bark, gardenia, angelica dahurica, fennel, liquorice, long pepper, dried orange peel, myrcia, fructus amomi, rhizoma kaempferiae, amomum cardamomum, galangal, lemongrass, tsaoko amomum fruit, nutmeg, elecampane, coriander seed, murraya paniculata, thyme or momordica grosvenori;
preferably, the preparation raw materials of the seasoning comprise the following spices in percentage by mass: 0.1 to 1 percent of star anise, 0.1 to 1 percent of cassia bark, 0.1 to 1 percent of gardenia, 0.1 to 1 percent of angelica dahurica, 0.1 to 1 percent of fennel, 0.1 to 1 percent of liquorice, 0.1 to 1 percent of long pepper and 0.1 to 1 percent of dried orange peel;
preferably, the preparation raw materials of the seasoning comprise the following spices in percentage by mass: 0.5 to 0.6 percent of star anise, 0.1 to 0.4 percent of cassia bark, 0.35 to 0.4 percent of gardenia, 0.15 to 0.2 percent of angelica dahurica, 0.1 to 0.3 percent of fennel, 0.1 to 1 percent of liquorice, 0.2 to 0.5 percent of long pepper and 0.3 to 0.7 percent of dried orange peel.
Preferably, the preparation raw materials of the seasoning comprise the following saccharides in percentage by mass: 3-8% of sucrose, 1-2% of glucose and 0.1-1% of xylose;
preferably, the preparation raw materials of the flavoring comprise the following saccharides in percentage by mass: sucrose 3.5-4.4%, glucose 1.2-1.4% and xylose 0.4-0.8%.
Preferably, the preparation raw materials of the seasoning comprise, by mass, 30-40% of yeast extract, 15-18% of water, 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of pepper, 6-6.5% of lard, 3.5-4.4% of sucrose, 5-6% of beef zymolyte, 1.3-1.5% of pepper, 1.2-1.4% of glucose, 0.4-0.8% of xylose, 0.3-0.5% of alanine, 0.6-1.0% of methyl cyclopentenolone, 0.5-0.6% of star anise, 0.1-0.4% of cinnamon, 0.35-0.4% of gardenia, 0.15-0.2% of angelica root, 0.1-0.3% of fennel, 0.1-1% of liquorice, 0.2-0.5% of piper and 0.3-0.7% of dried orange peel.
The invention also provides a preparation method of the seasoning, which comprises the following steps:
(1) Reacting the preparation raw materials at the temperature of 80-90 ℃;
(2) And (2) cooling the product obtained in the step (1) to 55-65 ℃, and adjusting the pH value to 6.0-6.5 to obtain the seasoning.
Preferably, the reaction time in step (1) is 20 to 60 minutes, preferably 40 minutes.
Preferably, the processing of the raw material for preparation in step (1) comprises,
a. mixing yeast extract, water and adjuvants;
b. adding sugar, amino acid and flavoring agent into the mixture obtained in the step a, and uniformly mixing.
The invention also provides application of the seasoning or the seasoning obtained by the preparation method in food, and preferably, the food is a marinated product.
The invention also provides a halogen product, which is prepared by using the seasoning or the seasoning obtained by the preparation method;
preferably, the marinated product is a marinated meat or marinated vegetable.
The standardized brine seasoning provided by the invention has the characteristics of deodorization and flavor enhancement, strong aroma, convenience in use and standardized operation, can be used by directly adding water in proportion and boiling, and solves the problems of complex brine preparation and poor dish quality stability in the process of preparing brine dishes.
The invention provides a bittern seasoning product which is prepared by taking yeast extract as a main ingredient, adding saccharides, amino acid and auxiliary materials, and carrying out Maillard reaction to obtain the bittern seasoning product which has rich and natural taste, strong and natural aroma, health, no preservative and pigment addition, better fishy smell removing effect and simple and convenient use (can be marinated after being mixed with water according to a proportion), so as to meet the requirements of consumers.
Compared with the prior art, the invention has the following advantages and beneficial effects that (1) the main raw material in the invention is yeast extract, which can well improve aftertaste and thick taste and has better fishy smell removing effect; (2) The invention takes saccharides, amino acid, yeast extract and the like as raw materials, and particularly adds a flavoring agent with functions of flavoring and fragrance fixing, and the flavoring agent is prepared by reasonably combining all components and utilizing the Maillard thermal reaction technology, so that the product has outstanding flavor and slowly and durably releases fragrance; (3) According to the invention, caramel pigment, monascus red pigment and the like are not added, and color mixing is performed by natural spices and a thermal reaction technology, so that the application effect is bright in color; (4) The marinade seasoning provided by the invention is convenient to use, can be used for marinating food materials after being mixed with water and boiled, does not need to boil bone soup, and does not need to fry sugar color.
The yeast extract-rich brine seasoning provided by the invention has the advantages of outstanding flavor, no addition of pigment and preservative, fishy smell removal function, brine addition and convenience in operation.
Drawings
Fig. 1 is a graph showing the results of sensory evaluation in the application examples.
Detailed Description
According to the invention, the raw materials comprising the yeast extract, the saccharides, the amino acids, the flavoring agents, the auxiliary materials and the water are subjected to Maillard reaction to prepare the brine seasoning, so that the brine seasoning is rich and natural in taste, strong and natural in fragrance, healthy, free of preservative and pigment addition, convenient and fast to use, yellow and bright in application effect and color, and can meet the requirements of family consumption and catering consumption on health, delicacy, convenience, rapidness, standardization and the like. The brine seasoning provided by the invention has the characteristics of deodorization, thickening, high temperature resistance, convenience in use (no need of boiling bone soup and stir-frying sugar color) and easiness in standardized operation.
Noun explanation of technical terms in the present invention
(1) Bittern
The brine is a seasoning commonly used in Chinese Guangdong dishes, sichuan dishes and a plurality of snacks, has wide application, and can be boiled by brine no matter in meat, eggs or bean curd. The brine is usually used in north and south, and is often distinguished by red and white brine in the catering industry, so that the brine is called as sauce cooked food, and the brine has unique flavor.
(2) Yeast extract
The Yeast extract is also called Yeast monosodium glutamate or Yeast extract, and is named Yeast extract in English. For the sake of memory, it is abbreviated as YE according to the international general rules. The yeast extract is a product obtained by taking food yeast as a main raw material and carrying out enzymolysis and autolysis (separation and extraction can be carried out again) under the combined action of enzyme of the yeast or added food-grade enzyme, and is rich in soluble components in yeast cells such as amino acid, peptide, polypeptide and the like. An appropriate amount of auxiliary materials can be added according to the requirement for blending, and a Maillard reaction process can be added at the later stage of production, belonging to food ingredients.
(3) Spice
The spice is a natural plant product with typical flavors such as aroma, spice and the like, or some essential oil extracted from plants (flowers, leaves, stems, roots, fruits, whole plants and the like), and is mainly used in food seasoning and flavoring, so that the spice not only can promote appetite and improve food flavor, but also has the functions of sterilization and antisepsis.
(4) Methyl cyclopentenolone
Methyl cyclopentenolone MCP for short is an organic compound with molecular formula of C 6 H 8 O 2 Is allowed by the regulations of the food additive use Standard (GB 2760-2014) in ChinaThe used edible spice, MCP, has good sensory property, is widely applied to the industries of cakes, beverages, candies, tobacco, toothpaste and medicines, and particularly has obvious functions of enhancing and fixing the aroma of coffee type foods and tobaccos.
(5) Maillard reaction
The maillard reaction, also known as the non-enzymatic browning reaction, is a non-enzymatic browning reaction widely found in the food industry. The reaction between carbonyl compound (reducing saccharide) and amino compound (amino acid and protein) can produce brown or even black macromolecular substance melanoidin or melanomimetic through a complicated process, so that it is also called carbonylamino reaction. The Maillard reaction is widely applied in the food industry, so that the food can generate very attractive golden yellow to dark brown, and the appetite of people is increased; the food raw materials are subjected to enzymatic reaction or thermal decomposition, oxidation, rearrangement, degradation and the like in the processing process to form flavor; the effects on food nutrition include reduction of the nutritional quality of the protein, modification of the protein, inhibition of trypsin activity, and the like.
Marinating in the embodiment of the invention means that the food materials are pretreated to be more than 6 ripened and then soaked in the marinade, so that the food materials are cooked while being flavored.
The animal meat zymolyte used in the invention is prepared by a preparation method comprising the following steps: mincing animal meat, adding papain with the mass percent of 3-6 per mill, heating to 55-60 ℃, stirring at constant temperature for enzymolysis for 2-4h, and obtaining the animal meat zymolyte.
TABLE 1 information on reagents and raw materials used in examples of the present invention and comparative examples
The present invention will be described in further detail with reference to the following embodiments.
Example 1
The YE-rich standardized brine seasoning is prepared from 1kg of raw materials in total (in weight percent):
20% of yeast extract, 25% of water, 20% of edible salt, 6% of monosodium glutamate, 12% of hot pepper, 5% of lard, 3% of sucrose, 5% of beef hydrolysate, 1% of pepper, 1% of glucose, 0.1% of xylose, 0.1% of alanine, 0.1% of methyl cyclopentenolone, 0.3% of star anise, 0.3% of cassia bark, 0.2% of gardenia, 0.1% of angelica dahurica, 0.3% of fennel, 0.3% of liquorice, 0.1% of long pepper and 0.1% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Example 2
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
30% of yeast extract, 18% of water, 16% of edible salt, 7% of monosodium glutamate, 6.2% of hot pepper, 6% of lard, 3.5% of sucrose, 5% of beef zymolyte, 1.5% of pepper, 1.2% of glucose, 0.8% of xylose, 0.3% of alanine, 0.6% of methyl cyclopentenolone, 0.5% of star anise, 0.4% of cassia bark, 0.35% of gardenia, 0.15% of angelica dahurica, 0.3% of fennel, 1% of liquorice, 0.5% of long pepper and 0.7% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Example 3
The YE-rich standardized brine seasoning is prepared from 1kg of raw materials in total (in weight percent):
40% of yeast extract, 15% of water, 10% of edible salt, 6% of monosodium glutamate, 6% of pepper, 6% of lard, 4.4% of sucrose, 6% of beef zymolyte, 1.3% of pepper, 1.4% of glucose, 0.4% of xylose, 0.5% of alanine, 1% of methyl cyclopentenolone, 0.6% of star anise, 0.1% of cassia bark, 0.4% of gardenia, 0.2% of angelica dahurica, 0.1% of fennel, 0.1% of liquorice, 0.2% of long pepper and 0.3% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Example 4
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
24% of yeast extract, 16% of water, 12% of edible salt, 8% of monosodium glutamate, 7% of hot pepper, 7% of lard, 4.5% of sucrose, 10% of beef zymolyte, 5% of pepper, 2% of glucose, 0.7% of xylose, 0.7% of alanine, 0.7% of methyl cyclopentenolone, 0.1% of star anise, 0.7% of cassia bark, 0.1% of gardenia, 0.3% of angelica dahurica, 0.5% of fennel, 0.6% of liquorice, 0.2% of long pepper and 0.1% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Example 5
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
21% of yeast extract, 15% of water, 11% of edible salt, 12% of monosodium glutamate, 6.5% of hot pepper, 10% of lard, 8% of sucrose, 5% of beef zymolyte, 1% of pepper, 1% of glucose, 1% of xylose, 1% of alanine, 0.1% of methyl cyclopentenolone, 1% of anise, 1% of cinnamon, 1% of gardenia, 1% of angelica dahurica, 1% of fennel, 0.4% of liquorice, 1% of long pepper and 1% of dried orange peel.
A preparation method of YE-rich standardized brine seasoning comprises the following steps:
a. and (3) putting the yeast extract, water, lard and beef zymolyte into a reaction tank, mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 1
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
17% of yeast extract, 20% of water, 16% of edible salt, 8.35% of monosodium glutamate, 8% of hot pepper, 9% of lard, 6% of sucrose, 7% of beef zymolyte, 4% of pepper, 0% of glucose, 0% of xylose, 0% of alanine, 0.05% of methyl cyclopentenolone, 0.9% of star anise, 0.8% of cassia bark, 0.7% of gardenia, 0.3% of angelica dahurica, 0.7% of fennel, 0.7% of liquorice, 0.2% of long pepper and 0.3% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 2
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
45% of yeast extract, 15% of water, 10% of edible salt, 6% of monosodium glutamate, 5.5% of pepper, 3% of lard, 3% of sucrose, 5% of beef zymolyte, 1% of pepper, 0.2% of glucose, 0.2% of xylose, 0.2% of alanine, 1.2% of methyl cyclopentenolone, 1% of anise, 0.9% of cinnamon, 0.6% of gardenia, 0.3% of angelica dahurica, 0.7% of fennel, 0.7% of liquorice, 0.2% of long pepper and 0.3% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 3
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
10% of yeast extract, 20% of water, 18% of edible salt, 8% of monosodium glutamate, 10% of hot pepper, 9% of lard, 6.4% of sucrose, 8% of beef zymolyte, 5% of pepper, 0.3% of glucose, 0.2% of xylose, 0.4% of alanine, 0.2% of methyl cyclopentenolone, 0.8% of star anise, 0.7% of cassia bark, 0.6% of gardenia, 0.3% of angelica dahurica, 0.6% of fennel, 0.8% of liquorice, 0.4% of long pepper and 0.3% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 4
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
23% of yeast extract, 16% of water, 15% of edible salt, 9.04% of monosodium glutamate, 8% of hot pepper, 8% of lard, 6.5% of sucrose, 6% of beef hydrolysate, 3.5% of pepper, 0.2% of glucose, 0.3% of xylose, 0.3% of alanine, 0.06% of methyl cyclopentenolone, 0.6% of star anise, 0.6% of cassia bark, 0.5% of gardenia, 0.4% of angelica dahurica, 0.5% of fennel, 0.5% of liquorice, 0.5% of long pepper and 0.5% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 5
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
42% of yeast extract, 15% of water, 10% of edible salt, 8.08% of monosodium glutamate, 6% of hot pepper, 5% of lard, 3% of sucrose, 5% of beef zymolyte, 1% of pepper, 0.5% of glucose, 0.5% of xylose, 0.2% of alanine, 0.02% of methyl cyclopentenolone, 0.7% of star anise, 0.3% of cassia bark, 0.5% of gardenia, 0.4% of angelica dahurica, 0.7% of fennel, 0.6% of liquorice, 0.2% of long pepper and 0.3% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 6
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
18% of yeast extract, 16.9% of water, 17% of edible salt, 10% of monosodium glutamate, 7% of hot pepper, 8% of lard, 7% of sucrose, 6% of beef zymolyte, 3% of pepper, 0.4% of glucose, 0.2% of xylose, 0.2% of alanine, 1.3% of methyl cyclopentenolone, 0.6% of star anise, 0.9% of cassia bark, 0.4% of gardenia, 0.5% of angelica dahurica, 0.8% of fennel, 0.7% of liquorice, 0.5% of long pepper and 0.6% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 7
The YE-rich standardized bittern seasoning is prepared from 1kg of raw materials in total by weight percent:
0% of yeast extract, 25% of water, 20% of edible salt, 9.4% of monosodium glutamate, 8% of hot pepper, 7% of lard, 8% of sucrose, 10% of beef zymolyte, 5% of pepper, 2% of glucose, 1% of xylose, 1% of alanine, 0.2% of methyl cyclopentenolone, 0.4% of star anise, 0.3% of cassia bark, 0.2% of gardenia, 0.6% of angelica dahurica, 0.6% of fennel, 0.7% of liquorice, 0.3% of long pepper and 0.4% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Comparative example 8
The YE-rich standardized brine seasoning is prepared from 1kg of raw materials in total (in weight percent):
30% of yeast extract, 17% of water, 12% of edible salt, 7% of monosodium glutamate, 8% of hot pepper, 6% of lard, 5% of sucrose, 6% of beef hydrolysate, 3% of pepper, 1.2% of glucose, 0.6% of xylose, 0.6% of alanine, 0.4% of methyl cyclopentenolone, 0.4% of star anise, 0.4% of cassia bark, 0.2% of gardenia, 0.5% of angelica dahurica, 0.3% of fennel, 0.7% of liquorice, 0.5% of long pepper and 0.6% of dried orange peel.
A preparation method of YE-rich standardized bittern seasoning comprises the following steps:
a. and adding the yeast extract, water, lard oil and beef zymolyte into a reaction tank, and mixing and stirring for 5 minutes.
b. Pulverizing spices such as Capsici fructus and fructus Zanthoxyli, sieving with 20 mesh sieve, mixing, adding into a reaction tank, mixing salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone, adding into the reaction tank, and stirring for 10 min.
c. Heating to 85 deg.c and constant temperature reaction for 40 min.
d. The temperature is reduced to 60 ℃, naOH is added to adjust the pH value to 6.2.
e. Cooling to 50 deg.C and packaging.
Application example marinating chicken wing tip
Brine seasoning effect comparison experiments are carried out by taking marinated chicken wing tips as an application scheme, brine is respectively prepared according to the brine seasonings prepared in the examples 1-5 and the comparative examples 1-8 of the invention, then the chicken wing tips are marinated respectively, and after being marinated, the chicken wing tips are subjected to sensory comparison of color, aroma, peppery taste, fresh and thick taste, fishy smell and bitter taste. The preparation method of the marinated chicken wing tip comprises the following steps: taking 10 parts of 1.5kg of water, putting the water into a rice cooker, boiling, respectively adding 150g of brine seasoning prepared according to the examples and the comparative examples, respectively adding 100g of salad oil, stirring and dissolving, boiling again to obtain brine → blanching 5kg of chicken wing tips with 100 ℃ of water for 1 minute → equally dividing the blanched chicken wing tips into 10 parts, respectively putting the 10 parts of the blanched chicken wing tips into brine, boiling, soaking for 20 minutes and taking out.
And (3) sensory evaluation of the product:
20 persons were invited as sensory evaluators to perform comparative scoring of the aroma, the spicy taste, the salty and thick taste, the fishy smell, the bitter taste and the color of the marinated chicken wing tips, the scoring criteria are shown in the following table 4, the sensory evaluation scores are shown in the following table 5, and the sensory evaluation results are shown in the following table 1.
TABLE 3 sensory evaluation criteria
TABLE 4 sensory Scoring results
And (4) experimental conclusion: the YE-rich brine seasoning prepared according to the examples 1-5 is superior to the comparative examples 1-8 in application effect, can bring better color, aroma and salty, fresh and thick taste, and has better fishy smell removing effect.
In conclusion, the YE-rich brine seasoning, the preparation method and the application method thereof provided by the invention have the characteristics of rich taste, strong aroma, fishy smell removal, boiling resistance, convenience in use and standardized operation, and can solve the problems of complex brine preparation, poor dish quality stability and the like in the process of preparing the brine dish.
While specific embodiments of the invention have been described with reference to the above examples, it will be understood by those skilled in the art that the foregoing examples are for purposes of illustration only and are not intended to limit the scope of the invention, which is to be construed as limiting the present invention.
Claims (17)
1. The yeast extract-rich brine seasoning is characterized in that the seasoning is prepared from 20-40% of yeast extract, 4.1-11% of sugar, 0.1-1% of amino acid, 0.1-1% of flavoring agent, 33.8-77% of auxiliary material and the balance of water by mass percent.
2. The seasoning of claim 1, wherein the raw materials for preparing the seasoning comprise, by mass, 30-40% of yeast extract, 5.1-6.6% of sugar, 0.3-0.5% of amino acid, 0.6-1.0% of flavoring agent, 36.1-47.3% of auxiliary material, and the balance of water.
3. Seasoning according to claim 1 or 2 wherein the auxiliary material is selected from one or a combination of two or more of edible salt, monosodium glutamate, capsicum, oil, animal meat hydrolysate, zanthoxylum and spices.
4. The seasoning according to any one of claims 1 to 3, wherein the seasoning is prepared from the following auxiliary materials in percentage by mass: 10-20% of edible salt, 6-12% of monosodium glutamate, 6-12% of hot pepper, 5-10% of oil, 5-10% of animal meat zymolyte, 1-5% of pepper and 0.8-8% of spice;
preferably, the preparation raw materials of the seasoning comprise the following auxiliary materials in percentage by mass: 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of hot pepper, 6-6.5% of grease, 5-6% of animal meat zymolyte, 1.3-1.5% of pepper and 1.8-4.1% of spices.
5. Seasoning according to any one of claims 1 to 4 wherein the odorant is selected from methylcyclopentenolone or ethyl maltol.
6. The seasoning according to any one of claims 1 to 5, wherein the seasoning is prepared from 20 to 40 mass percent of yeast extract, 15 to 25 mass percent of water, 10 to 20 mass percent of edible salt, 6 to 12 mass percent of monosodium glutamate, 6 to 12 mass percent of hot pepper, 5 to 10 mass percent of grease, 4.1 to 11 mass percent of saccharide, 5 to 10 mass percent of animal meat zymolyte, 1 to 5 mass percent of pepper, 0.1 to 1 mass percent of amino acid, 0.1 to 1 mass percent of methyl cyclopentenolone and 0.8 to 8 mass percent of spice;
preferably, the preparation raw materials of the seasoning comprise, by mass, 30-40% of yeast extract, 15-18% of water, 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of hot pepper, 6-6.5% of grease, 5.1-6.6% of saccharides, 5-6% of animal meat zymolyte, 1.3-1.5% of pepper, 0.3-0.5% of amino acid, 0.6-1.0% of methyl cyclopentenolone and 1.8-4.1% of spice.
7. Seasoning according to any one of claims 1 to 6 wherein the oil or fat is selected from one or a combination of two or more of vegetable or animal oils, preferably lard, tallow, mutton tallow, chicken oil, duck oil, fish oil, corn oil, peanut oil, soya oil, sesame oil, rapeseed oil and melon oil.
8. Seasoning according to any one of claims 1 to 7 wherein the animal meat substrate is selected from beef substrate.
9. Seasoning according to any one of claims 1 to 8, wherein the amino acid is selected from one or a combination of two or more of alanine, arginine, methionine, leucine, isoleucine, glutamic acid, cysteine or glycine.
10. The seasoning according to any one of claims 1 to 9, wherein the spice comprises one or a combination of two or more of anise, cinnamon, gardenia, angelica dahurica, fennel, licorice, piper longum, dried orange peel, geranium, amomum villosum, galangal, lemongrass, tsaoko cardamon, nutmeg, aucklandia root, coriander seed, murraya paniculata, thyme or luo han;
preferably, the preparation raw materials of the seasoning comprise the following spices in percentage by mass: 0.1 to 1 percent of star anise, 0.1 to 1 percent of cassia bark, 0.1 to 1 percent of gardenia, 0.1 to 1 percent of angelica dahurica, 0.1 to 1 percent of fennel, 0.1 to 1 percent of liquorice, 0.1 to 1 percent of long pepper and 0.1 to 1 percent of dried orange peel;
preferably, the preparation raw materials of the seasoning comprise the following spices in percentage by mass: 0.5 to 0.6 percent of star anise, 0.1 to 0.4 percent of cassia bark, 0.35 to 0.4 percent of gardenia, 0.15 to 0.2 percent of angelica dahurica, 0.1 to 0.3 percent of fennel, 0.1 to 1 percent of liquorice, 0.2 to 0.5 percent of long pepper and 0.3 to 0.7 percent of dried orange peel.
11. The seasoning according to any one of claims 1 to 10, wherein the raw materials for preparing the seasoning comprise the following saccharides in percentage by mass: 3-8% of sucrose, 1-2% of glucose and 0.1-1% of xylose;
preferably, the preparation raw materials of the seasoning comprise the following saccharides in percentage by mass: 3.5 to 4.4 percent of cane sugar, 1.2 to 1.4 percent of glucose and 0.4 to 0.8 percent of xylose.
12. The seasoning according to any one of claims 1 to 11, wherein the seasoning is prepared from 30 to 40 mass percent of yeast extract, 15 to 18 mass percent of water, 10 to 16 mass percent of edible salt, 6 to 7 mass percent of monosodium glutamate, 6 to 6.2 mass percent of hot pepper, 6 to 6.5 mass percent of lard, 3.5 to 4.4 mass percent of sucrose, 5 to 6 mass percent of beef zymolyte, 1.3 to 1.5 mass percent of pepper, 1.2 to 1.4 mass percent of glucose, 0.4 to 0.8 mass percent of xylose, 0.3 to 0.5 mass percent of alanine, 0.6 to 1.0 mass percent of methyl cyclopentenolone, 0.5 to 0.6 mass percent of star anise, 0.1 to 0.4 mass percent of cassia bark, 0.35 to 0.4 mass percent of gardenia, 0.15 to 0.2 mass percent of angelica dahurica, 0.1 to 0.3 mass percent of fennel, 0.1 to 1 mass percent of liquorice, 0.2 to 0.5 mass percent of long pepper and 0.3 to 0.7 mass percent of dried orange peel.
13. A process for the preparation of a seasoning according to any one of claims 1 to 12 wherein the process comprises the steps of:
(1) Reacting the preparation raw materials at the temperature of 80-90 ℃;
(2) And (2) cooling the product obtained in the step (1) to 55-65 ℃, and adjusting the pH value to 6.0-6.5 to obtain the seasoning.
14. The process according to claim 13, wherein the reaction time in step (1) is 20 to 60 minutes, preferably 40 minutes.
15. The production method according to claim 13 or 14, wherein the production raw material treatment process in the step (1) comprises,
a. mixing yeast extract, water and adjuvants;
b. adding sugar, amino acid and flavoring agent into the mixture obtained in the step a, and uniformly mixing.
16. Use of the seasoning according to any one of claims 1 to 12 or the seasoning obtained by the preparation method according to any one of claims 13 to 15 in a food product, preferably a marinated product.
17. A halogen product prepared by using a seasoning comprising the seasoning of any one of claims 1 to 12 or the seasoning obtained by the preparation method of any one of claims 13 to 15;
preferably, the marinated product is marinated meat or marinated vegetables.
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