CN105211824A - The quantitative local flavor modulator approach of stewed meat products - Google Patents
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Abstract
The present invention relates to the quantitative local flavor modulator approach of stewed meat products, comprising: be for subsequent use after pretreatment is carried out to meat products raw material; Stew in soy sauce feed liquid is carried out water-oil separating, obtains quantitative stew in soy sauce liquid and flavored oils; Meat products raw material after quantitative stew in soy sauce liquid and process is mixed in proportion, carry out pickling the modulation of tumbling local flavor, predrainage local flavor curing successively, steam that slaking is raw fragrant, the gain of high temperature roasted characteristics and flavored oils's atomizing spraying flavour enhanced, obtain the stewed meat products of quantitative local flavor after packaging.Present invention achieves " five-step approach " quantitatively multidigit point local flavor modulation of stewed meat products, overcome the drawback of traditional soup halogen technology flavor quality instability, facilitate stewed meat products industrialization, standardized production.
Description
Technical field
The present invention relates to a kind of stewed meat products local flavor modulator approach.More particularly, the present invention relates to the quantitative local flavor modulator approach of a kind of stewed meat products.
Background technology
China is meat products producing country maximum in the world, and annual production is up to 1,000 ten thousand tons, and wherein stewed meat products annual production is more than 5,000,000 tons, ranks first place.Stewed meat products is that raw meat is added the flavorings such as salt, soy sauce, spice, sugar, take water as the Cooked meat products of heat medium boiling.Current stewed meat products processing adopts soup halogen technology, and traditional stewed meat products local flavor modulation mainly relies on the use to long-used soup.The method adopts raw meat that is fresh or that thaw, after finishing cleaning, boiling in halogen soup, due to the boiling repeatedly of halogen soup, repeatedly use, material absorbs the reasons such as consumption and thermal evaporation, tradition soup halogen seasoning technique needs constantly to supplement the material such as salt, spice in batches, but because meat raw material to cause the precipitation of bitter principle in plant-derived spice to the non-equal proportion absorption of spice, the boiling oxidation of halogen soup and high temperature high cooking, the flavor components of halogen soup constantly changes, and causes product special flavour unstable.Must be operated by the technician had wide experience during production, guarantee local flavor basically identical.Tradition stew in soy sauce is mainly produced with individual workship or " pannikin change cauldron " form, and the control subjectivity of the duration and degree of heating is strong, local flavor modulation parameter can not be quantized, and technique is unstable, and between product quality batch, difference greatly, is difficult to realize standardization, scale, suitability for industrialized production.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above, and the advantage will illustrated at least is below provided.
A further object of the invention is the quantitative multidigit point local flavor modulation realizing stewed meat products, one is provided to can be continuously produced, by programme-control automatic operation, without the need to inlet/outlet operation, time saving and energy saving, be convenient to the quantitative local flavor modulator approach of stewed meat products of industrialization and standardized production, reduce production cost, improve product quality.
In order to realize these objects of the present invention and other advantage, providing the quantitative local flavor modulator approach of a kind of stewed meat products, comprising the following steps:
Step one, pretreatment is carried out to meat products raw material after for subsequent use;
Step 2, stew in soy sauce feed liquid is carried out water-oil separating, obtain quantitative stew in soy sauce liquid and flavored oils;
Step 3, be 1 ~ 2:10 mixing by the meat products raw material after the process obtained in the quantitative stew in soy sauce liquid obtained in step 2 and step one according to mass ratio, and pickle tumbling under 0 ~ 4 DEG C of condition, carry out quantitative local flavor modulation;
Step 4, step 3 pickled the baking 40 minutes at 95 DEG C of the material after tumbling, carry out local flavor curing;
Step 5, the material after predrying in step 4 to be steamed at 96 ~ 98 DEG C, until internal batch temperature reaches 75 DEG C and keeps 80 minutes, carry out steaming slaking raw fragrant;
Step 6, by the material after slaking in step 5 again through 130 ~ 145 DEG C of bakings 40 ~ 50 minutes, carry out local flavor gain;
Step 7, by the flavored oils that obtains in step 2 through 0.7 ~ 1.0MPa high-pressure atomization, the material surface of even application after the gain of step 6 flavor, quantity for spray is 0.8 ~ 1.0% of the quality of material after local flavor gain, carries out flavour enhanced, obtains the stewed meat products of quantitative local flavor after packaging.
Preferably, in the quantitative local flavor modulator approach of described stewed meat products, in described step 2, the preparation method of stew in soy sauce feed liquid is: be heated to 210 ~ 220 DEG C add edible oil in pot after, then fry fragrant after adding the onion parts and ginger block that diameter is 0.4 ~ 0.8cm, add again and soak 5 ~ 10 minutes with boiling water, drain the capsicum section after rubbing, fry out chilli oil, add the Chinese prickly ash after with emerge in worm water 10 minutes drainings and numb green pepper again, fry out fragrance, add water and spice, be heated to seethe with excitement and be incubated 30 minutes, obtain stew in soy sauce feed liquid, stew in soy sauce feed liquid is carried out water-oil separating, obtain quantitative stew in soy sauce liquid and flavored oils.
Preferably, in the quantitative local flavor modulator approach of described stewed meat products, add 200 ~ 300 portions of edible oils, 30 ~ 50 portions of green onions, 50 ~ 100 parts of ginger, 100 ~ 200 portions of capsicums, 50 portions of Chinese prickly ashes and 30 parts of numb green pepper fryings successively according to mass fraction in described step 2, then add 1000 parts of water and 100 parts of spices.
Preferably, in the quantitative local flavor modulator approach of described stewed meat products, described spice comprises the composition of following mass fraction:
Anistree 9 parts, cool 2.2 parts in vain, the root of Dahurain angelica 10.8 parts, Bi dials 3.6 parts, tsaoko 4.2 parts, dried orange peel 10.8 parts, cloves 2.8 parts, 4.2 parts, Radix Glycyrrhizae, 10.8 parts, cassia bark, red cool 2.8 parts, galangal 7.0 parts, the banksia rose 5.4 parts, fructus amomi 1.8 parts, kaempferia galamga 4.2 parts, hawthorn 2.8 parts, little fennel 9.0 parts, nutmeg 5.0 parts and Fructus Aurantii 3.6 parts.
Preferably, in the quantitative local flavor modulator approach of described stewed meat products, in described step 2, the preparation method of quantitative stew in soy sauce liquid is: in described aqueous phase filtrate, add salt 60 parts, white granulated sugar 50 parts, monosodium glutamate 19 parts, I+G1.0 part, 80 parts, soy sauce and hydrolyzed vegetable protein liquid 40 parts by mass fraction, be heated to 90 DEG C, be incubated 30 minutes, add monascorubin 1.0 parts, natrium nitrosum 0.05 part, composite phosphate 15 parts, 5.0 parts, D-araboascorbic acid sodium and ethyl maltol 0.25 part by mass fraction again, after stirring, obtain quantitative stew in soy sauce liquid.
Preferably, in the quantitative local flavor modulator approach of described stewed meat products, in described step 2, also add dried scallop powder 1.0 parts and thick broad-bean sauce 95 parts by mass fraction.
Preferably, in the quantitative local flavor modulator approach of described stewed meat products, adopt type of respiration vacuum-normal pressure to replace transformation tumbling in described step 3, pressure is 0.04 ~ 0.08MPa, and transformation frequency is 15 minutes/time, and salting period is 4h.
Preferably, in the quantitative local flavor modulator approach of described stewed meat products, after being thawed by meat products raw material in described step one, remove lymph and the manadesma on meat products raw material surface, after finishing, clean water, drains for subsequent use.
The present invention at least comprises following beneficial effect: based on stewed meat products local flavor formation, forming feature and stewed meat products local flavor profile analysis, production can be modulated by the accurate proportioning of raw meat and flavoring (stew in soy sauce liquid), in conjunction with technology such as the raw perfume of slaking, local flavor curing and strengthenings, realize stewed meat products without the quantitative local flavor modulation of long-used soup.The utilization rate that the method improves spice reaches more than 95%, unimpeded system loses, product yield ratio improves 5 ~ 8 percentage points, flavor quality is homogeneous, discharge without discarded halogen soup, on the basis promoting traditional properties, significantly reduce the content of Traditional Cooked Meat Products heterocyclic amine, nitrosamine, improve the security of product.The present invention quantitatively allocated by meat products raw material-stew in soy sauce liquid pickle, surface dewatering local flavor curing, steam that slaking is raw fragrant, local flavor gain and flavored oils's atomizing spraying flavour enhanced, realize stewed meat products " five-step approach " quantitatively multidigit point local flavor modulation.Stewed meat products quantitative local flavor modulator approach overcomes the drawback that traditional long-used soup halogen boils traditional handicraft, reduces production cost, improves product quality, is convenient to industrialization, standardized production application.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of the quantitative local flavor modulator approach of stewed meat products of the present invention;
Fig. 2 (a) is for meat products raw material muscle fibre before tumbling is swelling and the microstructure schematic diagram of capillary attraction effect, and Fig. 2 (b) is for meat products raw material muscle fibre after tumbling is swelling and the microstructure schematic diagram of capillary attraction effect;
Fig. 3 is local flavor principal component analysis figure in different process site in quantitative stew in soy sauce process;
Fig. 4 (a), 4 (b), 4 (c), 4 (d), 4 (e) and 4 (f) are respectively that meat products raw material, quantitatively allotment are pickled, local flavor curing, steam raw fragrant, the local flavor gain of slaking and traditional stew in soy sauce technique site local flavor modulation GC-MS TIC;
Fig. 5 is the sensory evaluation proving and comparisom figure of stewed meat products prepared by the stewed meat products prepared of stewed meat products of the present invention quantitative local flavor modulator approach and traditional halogen soup technique.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
The invention provides the quantitative local flavor modulator approach of a kind of stewed meat products, as shown in Figure 1, quantitatively allocated by meat products raw material-stew in soy sauce liquid pickle, the solidification of roasted characteristics, steam raw fragrant, the secondary roasted characteristics gain of slaking and flavored oils's atomizing spraying flavour enhanced, realize stewed meat products " five-step approach " quantitatively multidigit point local flavor modulation.Comprise the following steps:
Step one, pretreatment is carried out to meat products raw material after for subsequent use.Meat products raw material is livestock and poultry fresh (freezing) meat, such as the segmentation such as chicken, pig, beef or mutton raw material, and pre-treatment step comprises raw material and thaws, repairs and cleaning etc.
Step 2, cleaned up by the raw material such as green onion, ginger, the particle cutting into diameter 0.4 ~ 0.8cm size with cutmixer is stand-by.Capsicum segment, soaks 5 ~ 10 minutes with boiling water, rubs for subsequent use after draining away the water with 12mm meat grinder.Chinese prickly ash and numb green pepper emerge in worm water 10 minutes, draining is stand-by.Spice is soaked in water 10 minutes, pulls draining pack out for subsequent use.Edible oil is added successively in pot, green onion, ginger, capsicum, after Chinese prickly ash and numb green pepper frying, add water and spice, be heated to seethe with excitement and be incubated 30 minutes, feed liquid is carried out water-oil separating, obtain aqueous phase filtrate and oil phase, salt is added in proportion in described aqueous phase filtrate, white granulated sugar, monosodium glutamate, I+G, soy sauce and hydrolyzed vegetable protein liquid, be heated to 90 DEG C, be incubated 30 minutes, add monascorubin in proportion again, natrium nitrosum, composite phosphate, D-araboascorbic acid sodium and ethyl maltol, quantitative stew in soy sauce liquid is obtained after stirring, after described oil phase cooling, quantitative package obtains flavored oils.
Step 3, by the meat products raw material after the process obtained in the quantitative stew in soy sauce liquid obtained in step 2 and step one according to mass ratio be 1 ~ 2:10 mixing, and tumbling is pickled under 0 ~ 4 DEG C of condition, impel muscle fibre swelling, fascicula is loose, capillary attraction effect strengthens, until quantitatively stew in soy sauce liquid is absorbed completely by meat products raw material, realize first time quantitatively local flavor modulation.
Step 4, step 3 is pickled the material after tumbling be positioned on materials vehicle, baking 40 minutes at 95 DEG C, dewater predrying, make material surface protein dehydration sex change incrustation, form the shell water conservation layer of one deck drying, pin internal batch moisture, prevent stew in soy sauce liquid flavor components to run off, realize local flavor curing, complete the modulation of second time local flavor.
Step 5, the material after predrying in step 4 to be steamed at 96 ~ 98 DEG C, until internal batch temperature reaches 75 DEG C and keeps 80 minutes, promote that stew in soy sauce liquid and material fully merge, accelerate the formation of meat products feature of raw material Characterization of Odor-active Compounds, carry out steaming slaking raw fragrant, complete third time local flavor modulation.
Step 6, by the material after slaking in step 5 again through 130 ~ 145 DEG C of bakings 40 ~ 50 minutes, again dehydrate, high temperature baking accelerate occur between amino acid in material, sugar the condensation of carbonyl ammonia, cyclisation, molecular rearrangement reaction, improve the content of the key feature such as furans, furanone aroma compound in product, realize local flavor gain, complete the 4th local flavor modulation.
Step 7, according to product special flavour demand, by the flavored oils that obtains in step 2 through 0.7 ~ 1.0MPa high-pressure atomization, the material surface of even application after the gain of step 6 flavor, quantity for spray is 0.8 ~ 1.0% of the quality of material after local flavor gain, carry out flavour enhanced, complete the 5th local flavor modulation, after packaging, obtain the stewed meat products of quantitative local flavor.
In the quantitative local flavor modulator approach of described stewed meat products, 210 ~ 220 DEG C are heated to after adding edible oil in described step 2 in pot, then fry fragrant after adding the onion parts and ginger block that diameter is 0.4 ~ 0.8cm, add again and soak 5 ~ 10 minutes with boiling water, drain the capsicum section after rubbing, fry out chilli oil, then add the Chinese prickly ash after with emerge in worm water 10 minutes drainings and numb green pepper, fry out fragrance.
In the quantitative local flavor modulator approach of described stewed meat products, add 200 ~ 300 portions of edible oils, 30 ~ 50 portions of green onions, 50 ~ 100 parts of ginger, 100 ~ 200 portions of capsicums, 50 portions of Chinese prickly ashes and 30 parts of numb green pepper fryings successively according to mass fraction in described step 2, then add 1000 parts of water and 100 parts of spices.
In the quantitative local flavor modulator approach of described stewed meat products, described spice comprises the composition of following mass fraction:
Anistree 9 parts, cool 2.2 parts in vain, the root of Dahurain angelica 10.8 parts, Bi dials 3.6 parts, tsaoko 4.2 parts, dried orange peel 10.8 parts, cloves 2.8 parts, 4.2 parts, Radix Glycyrrhizae, 10.8 parts, cassia bark, red cool 2.8 parts, galangal 7.0 parts, the banksia rose 5.4 parts, fructus amomi 1.8 parts, kaempferia galamga 4.2 parts, hawthorn 2.8 parts, little fennel 9.0 parts, nutmeg 5.0 parts and Fructus Aurantii 3.6 parts.
In the quantitative local flavor modulator approach of described stewed meat products, in described step 2, in described aqueous phase filtrate, add salt 60 parts, white granulated sugar 50 parts, monosodium glutamate 19 parts, I+G1.0 part, 80 parts, soy sauce and hydrolyzed vegetable protein liquid 40 parts by mass fraction.
In the quantitative local flavor modulator approach of described stewed meat products, in described step 2, add monascorubin 1.0 parts, natrium nitrosum 0.05 part, composite phosphate 15 parts, 5.0 parts, D-araboascorbic acid sodium and ethyl maltol 0.25 part by mass fraction again.
In the quantitative local flavor modulator approach of described stewed meat products, in described step 2, also add dried scallop powder 1.0 parts and thick broad-bean sauce 95 parts by mass fraction.
In the quantitative local flavor modulator approach of described stewed meat products, adopt type of respiration vacuum-normal pressure to replace transformation tumbling in described step 3, pressure is 0.04 ~ 0.08MPa, and transformation frequency is 15 minutes/time, and salting period is 4h.Pickle the muscle fibre that tumbling causes swelling, capillary attraction effect strengthens, and muscle water absorbing force and water-retaining property strengthen, stew in soy sauce liquid is absorbed completely by meat products raw material, pickle the uniformity and reach 98%, by the accurate proportioning of meat products raw material and stew in soy sauce liquid, realize pickling the quantitative local flavor modulation of tumbling.
In the quantitative local flavor modulator approach of described stewed meat products, after being thawed by meat products raw material in described step one, remove lymph and the manadesma on meat products raw material surface, after finishing, clean water, drains for subsequent use.
Embodiment 1
The quantitative local flavor modulator approach of a kind of chilli sauce pot-stewed chicken leg, comprises the following steps:
Step one, pretreatment is carried out to meat products raw material after for subsequent use.Frozen meat chicken leg is carried out low temperature and high relative humidity at 0 ~ 4 DEG C thaw (relative humidity is greater than 90%), until material thaw central temperature reach-2 ~ 0 DEG C time, carry out repairing and cleaning, remove lymph, the manadesma on material surface, after finishing, clean water, drains for subsequent use; Fresh chicken leg directly can be repaired, clean, and after draining, 0 ~ 4 DEG C stores for future use.
Step 2, cleaned up by the raw material such as green onion, ginger, the particle cutting into diameter 0.4 ~ 0.8cm size with cutmixer is stand-by.Capsicum segment, soaks 5 ~ 10 minutes with boiling water, rubs for subsequent use after draining away the water with 12mm meat grinder.Chinese prickly ash and numb green pepper emerge in worm water 10 minutes, draining is stand-by.Spice is soaked in water 10 minutes, pulls draining pack out for subsequent use.In jacketed pan, add 200 ~ 300 mass parts one-level soybean oils, be heated to 210 ~ 220 DEG C.By 30 ~ 50 mass parts green onions, 50 ~ 100 mass parts ginger add jacketed pan and fry fragrant, add 100 ~ 200 mass parts capsicums handled well again and fry out chilli oil, then add after the 50 mass parts Chinese prickly ashes handled well and 30 mass parts fiber crops green pepper fry out fragrance, add 1000 mass parts water and 100 mass parts spices, spice comprises the composition of following mass fraction: anistree 9 parts, cool 2.2 parts in vain, the root of Dahurain angelica 10.8 parts, Bi dials 3.6 parts, tsaoko 4.2 parts, dried orange peel 10.8 parts, cloves 2.8 parts, 4.2 parts, Radix Glycyrrhizae, 10.8 parts, cassia bark, red cool 2.8 parts, galangal 7.0 parts, the banksia rose 5.4 parts, fructus amomi 1.8 parts, kaempferia galamga 4.2 parts, hawthorn 2.8 parts, little fennel 9.0 parts, nutmeg 5.0 parts and Fructus Aurantii 3.6 parts.Be heated to seethe with excitement and be incubated 30 minutes, feed liquid is carried out water-oil separating, obtain aqueous phase filtrate and oil phase, 60 mass parts salt are added in proportion in described aqueous phase filtrate, 50 mass parts white granulated sugars, 19 mass parts monosodium glutamates, 1.0 mass parts I+G, 80 mass parts soy sauce and 40 mass parts hydrolyzed vegetable protein (HVP) liquid, be heated to 90 DEG C, be incubated 30 minutes, add 1.0 mass parts monascorubins (E=100) more in proportion, 0.05 mass parts natrium nitrosum, 15 mass parts composite phosphates, 5.0 mass parts D-araboascorbic acid sodium, 0.25 mass parts ethyl maltol, 1.0 mass parts dried scallop powders and 95 mass parts thick broad-bean sauce, quantitative stew in soy sauce liquid A is obtained after stirring, after described oil phase cooling, quantitative package obtains flavored oils B.
Step 3, by the meat products raw material after the process obtained in the quantitative stew in soy sauce liquid A obtained in step 2 and step one according to mass ratio be 1 ~ 2:10 mixing, and under 0 ~ 4 DEG C of condition, type of respiration vacuum-normal pressure is adopted to replace transformation tumbling, pressure is 0.04 ~ 0.08MPa, transformation frequency is 15 minutes/time, pickle tumbling 4h, carry out quantitative local flavor modulation.
Step 4, step 3 is pickled the material after tumbling be positioned on materials vehicle, at 95 DEG C, baking 40 minutes, carries out local flavor curing.
Step 5, the material after predrying in step 4 to be steamed at 98 DEG C, until internal batch temperature reaches 75 DEG C and keeps 80 minutes, carry out steaming slaking raw fragrant.
Step 6, by the material after slaking in step 5 again through 140 ~ 145 DEG C of bakings 45 minutes, carry out local flavor gain.
Step 7, according to product special flavour demand, by the flavored oils that obtains in step 2 through 0.7 ~ 1.0MPa high-pressure atomization, the material surface of even application after the gain of step 6 flavor, quantity for spray is 0.8 ~ 1.0% of the quality of material after local flavor gain, carry out flavour enhanced, after packaging, obtain the stewed meat products of quantitative local flavor.
The following experimental technique mentioned, if no special instructions, is conventional method; Tradition stew in soy sauce refers to the soup halogen technology adopting same batching; Reagent and material all can obtain from commercial channels.
The checking of stewed meat products quantitative multidigit point local flavor modulation effect:
1. the impact of tumbling and capillary attraction effect swelling on muscle fibre
Pickle tumbling and promote that meat products raw material muscle fibre is swelling, fascicula is loose, and before and after tumbling, meat products raw material muscle fibre microstructure change that is swelling and capillary attraction effect is shown in Fig. 2 (a) and Fig. 2 (b).After tumbling, the capillary attraction effect of meat products raw material increases, and water absorbing force and retentiveness strengthen, and stew in soy sauce liquid is absorbed completely by meat products raw material, by the accurate proportioning of meat products raw material and stew in soy sauce liquid, realizes the quantitative local flavor of knead-salting and modulates.
2. different process site local flavor is analyzed
As shown in Figure 3, a is meat products feed stage, and b is the knead-salting stage, and c once toasts the local flavor curing stage, and d is for steaming maturation stage, and e is secondary baking local flavor gain stage, and f is traditional stew in soy sauce technique.The local flavor principal component analysis of different process site is obtained in quantitative stew in soy sauce process as shown in Figure 3 by PEN3 type Electronic Nose and WinMuster software.As shown in Figure 3, different process site flavor characteristic is widely different, needs multidigit point local flavor to modulate and could give product distinctive organoleptic quality.First principal component, the contribution rate of multidigit point modulation local flavor is 91.96%, and Second principal component, the contribution rate of raw meat is 7.32%, and total contribution rate is 99.28%.On first principal component, there is a great difference in several stage to meat products raw material (a) with other, main because volatile flavor substance is little in raw meat, generally only has saline taste, metallic taste and the smell of blood.Knead-salting stage (b) is substantially identical on first principal component with first time baking local flavor curing stage (c), present primarily of the spice in thick gravy at these two stage volatile flavor substances, first time baking main purpose makes surface dry rapidly, prevent moisture loss, the flavor substance therefore presented by cold cuts is little.Steam maturation stage (d), secondary baking local flavor gain stage (e) and traditional stew in soy sauce technique (f) has part identical on first principal component, and the volatile flavor substance of this three phases mainly comes from the degraded etc. of the oxidation Decomposition of fat in volatile ingredient and chicken shortening process in spice, the raw fragrant reaction of heat and thiamine.
3. " five-step approach " local flavor modulation effect checking
As shown in Figure 4, quantitatively allocated by meat products raw material-stew in soy sauce liquid pickle, roasted characteristics solidification, steam that slaking is raw fragrant, local flavor gain and flavored oils's atomizing spraying flavour enhanced, realize the modulation of stewed meat products quantitative multidigit point local flavor.Adopt gas chromatography-mass spectrum (GC-MS) to pickling in quantitative stew in soy sauce process, a roasted characteristics solidification, steam the flavor substance in slaking and 4 stages of secondary roasted characteristics gain and analyze, identify 55,60,60 and 60 kind of volatile flavor substance respectively, be mainly aldehyde, alcohol, ketone, ester and hydrocarbons, and all higher than 44 kinds in 9 in meat products raw material kind and traditional stew in soy sauce technique.Quantitative stew in soy sauce the 1st stage volatile flavor substance mainly comes from spice liquid, as: citronellal, geranyl acetone, carypohyllene etc.; 2nd stage through baking, the character flavor compound of chicken leg meat, trans-2,4-decadienals, 1-OCOL etc. start produce; The content of the 3rd stage volatile flavor substance is the highest, and this stage chicken leg meat, through steaming maturation, is the flavor formation main stage; In 4th stage finished chicken das Beinfleisch, the content of volatile flavor substance is also far above traditional stew in soy sauce technique, and illustrate that quantitative stew in soy sauce is denseer than traditional stew in soy sauce on local flavor, local flavor typicalness is stronger.
4. sensory evaluation checking
As shown in Figure 5, the sensory evaluation score comparison diagram for adopting multidigit to select local flavor modulation stew in soy sauce chicken leg and traditional soup pot-stewed chicken leg product.Sensory evaluation index is divided into color, smell, flavour, succulence, pleasant impression and overall acceptable degree, and wherein the left side figure of each index is technique score of the present invention, and right figure is traditional halogen soup technique score.As seen from the figure, sensory evaluation score is mainly distributed between 6-8 divides, and eliminates the different and error that causes of individual taste due to sensory evaluation personnel.Product colour is the topmost index of stew in soy sauce meat products, which determine the first impression of product and the desire to purchase of consumer, from sensory evaluation score, quantitative stew in soy sauce is much better than traditional stew in soy sauce in color, main because traditional stew in soy sauce uses old halogen, in stew in soy sauce process repeatedly, product colour is constantly deepened, and quantitatively local flavor modulation process mainly uses baking and steams, in process, surface is made to present golden yellow gradually.Smell and flavour aspect, quantitative local flavor modulation process is better than traditional stew in soy sauce equally, and this result is consistent with the measurement result of volatile flavor substance and taste substance.Represented the purchase intention of consumer by this index of overall acceptable degree, as shown in Figure 5, quantitative local flavor modulation process score, higher than traditional stew in soy sauce technique, shows that consumer is more prone to buy quantitative local flavor brewed product.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (8)
1. the quantitative local flavor modulator approach of stewed meat products, is characterized in that, comprise the following steps:
Step one, pretreatment is carried out to meat products raw material after for subsequent use;
Step 2, stew in soy sauce feed liquid is carried out water-oil separating, obtain quantitative stew in soy sauce liquid and flavored oils;
Step 3, be 1 ~ 2:10 mixing by the meat products raw material after the process obtained in the quantitative stew in soy sauce liquid obtained in step 2 and step one according to mass ratio, and pickle tumbling under 0 ~ 4 DEG C of condition, carry out quantitative local flavor modulation;
Step 4, step 3 pickled the baking 40 minutes at 95 DEG C of the material after tumbling, carry out local flavor curing;
Step 5, the material after predrying in step 4 to be steamed at 96 ~ 98 DEG C, until internal batch temperature reaches 75 DEG C and keeps 80 minutes, carry out steaming slaking raw fragrant;
Step 6, by the material after slaking in step 5 again through 130 ~ 145 DEG C of bakings 40 ~ 50 minutes, carry out local flavor gain;
Step 7, by the flavored oils that obtains in step 2 through 0.7 ~ 1.0MPa high-pressure atomization, the material surface of even application after the gain of step 6 flavor, quantity for spray is 0.8 ~ 1.0% of the quality of material after local flavor gain, carries out flavour enhanced, obtains the stewed meat products of quantitative local flavor after packaging.
2. the quantitative local flavor modulator approach of stewed meat products as claimed in claim 1, it is characterized in that, in described step 2, the preparation method of stew in soy sauce feed liquid is: be heated to 210 ~ 220 DEG C add edible oil in pot after, then fry fragrant after adding the onion parts and ginger block that diameter is 0.4 ~ 0.8cm, add again and soak 5 ~ 10 minutes with boiling water, drain the capsicum section after rubbing, fry out chilli oil, add the Chinese prickly ash after with emerge in worm water 10 minutes drainings and numb green pepper again, fry out fragrance, add water and spice, be heated to seethe with excitement and be incubated 30 minutes, obtain stew in soy sauce feed liquid, stew in soy sauce feed liquid is carried out water-oil separating, obtain quantitative stew in soy sauce liquid and flavored oils.
3. the quantitative local flavor modulator approach of stewed meat products as claimed in claim 2, it is characterized in that, add 200 ~ 300 portions of edible oils, 30 ~ 50 portions of green onions, 50 ~ 100 parts of ginger, 100 ~ 200 portions of capsicums, 50 portions of Chinese prickly ashes and 30 parts of numb green pepper fryings successively according to mass fraction in described step 2, then add 1000 parts of water and 100 parts of spices.
4. the quantitative local flavor modulator approach of stewed meat products as claimed in claim 2, it is characterized in that, described spice comprises the composition of following mass fraction:
Anistree 9 parts, cool 2.2 parts in vain, the root of Dahurain angelica 10.8 parts, Bi dials 3.6 parts, tsaoko 4.2 parts, dried orange peel 10.8 parts, cloves 2.8 parts, 4.2 parts, Radix Glycyrrhizae, 10.8 parts, cassia bark, red cool 2.8 parts, galangal 7.0 parts, the banksia rose 5.4 parts, fructus amomi 1.8 parts, kaempferia galamga 4.2 parts, hawthorn 2.8 parts, little fennel 9.0 parts, nutmeg 5.0 parts and Fructus Aurantii 3.6 parts.
5. the quantitative local flavor modulator approach of stewed meat products as claimed in claim 2, it is characterized in that, in described step 2, the preparation method of quantitative stew in soy sauce liquid is: in described aqueous phase filtrate, add salt 60 parts by mass fraction, white granulated sugar 50 parts, monosodium glutamate 19 parts, I+G1.0 part, 80 parts, soy sauce and hydrolyzed vegetable protein liquid 40 parts, be heated to 90 DEG C, be incubated 30 minutes, monascorubin 1.0 parts is added again by mass fraction, natrium nitrosum 0.05 part, composite phosphate 15 parts, 5.0 parts, D-araboascorbic acid sodium and ethyl maltol 0.25 part, quantitative stew in soy sauce liquid is obtained after stirring.
6. the quantitative local flavor modulator approach of stewed meat products as claimed in claim 5, is characterized in that, also adds dried scallop powder 1.0 parts and thick broad-bean sauce 95 parts in described step 2 by mass fraction.
7. the quantitative local flavor modulator approach of stewed meat products as claimed in claim 1, it is characterized in that, adopt type of respiration vacuum-normal pressure to replace transformation tumbling in described step 3, pressure is 0.04 ~ 0.08MPa, and transformation frequency is 15 minutes/time, and salting period is 4h.
8. the quantitative local flavor modulator approach of stewed meat products as claimed in claim 1, is characterized in that, after being thawed by meat products raw material in described step one, remove lymph and the manadesma on meat products raw material surface, after finishing, clean water, drains for subsequent use.
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| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN107467523A (en) * | 2017-08-24 | 2017-12-15 | 合肥市福来多食品有限公司 | A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance |
| CN107568608A (en) * | 2017-09-11 | 2018-01-12 | 盘锦宋大房食品有限公司 | The preparation method of one species ferment local-flavor low fat prepared food |
| CN108835592A (en) * | 2018-07-11 | 2018-11-20 | 中盐工程技术研究院有限公司 | A kind of halogen meat seasoning and preparation method thereof |
| CN110710647A (en) * | 2019-11-21 | 2020-01-21 | 怀化市明友食品有限责任公司 | Marinating method of seasoned duck meat product |
| CN111543595A (en) * | 2020-06-03 | 2020-08-18 | 吉林大学 | Method for making quantitative marinated sauced pig elbow |
| CN114847443A (en) * | 2022-05-05 | 2022-08-05 | 江南大学 | Method for improving flavor characteristics and storage stability of pre-steamed and conditioned mutton patties |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN107467523A (en) * | 2017-08-24 | 2017-12-15 | 合肥市福来多食品有限公司 | A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance |
| CN107568608A (en) * | 2017-09-11 | 2018-01-12 | 盘锦宋大房食品有限公司 | The preparation method of one species ferment local-flavor low fat prepared food |
| CN108835592A (en) * | 2018-07-11 | 2018-11-20 | 中盐工程技术研究院有限公司 | A kind of halogen meat seasoning and preparation method thereof |
| CN110710647A (en) * | 2019-11-21 | 2020-01-21 | 怀化市明友食品有限责任公司 | Marinating method of seasoned duck meat product |
| CN111543595A (en) * | 2020-06-03 | 2020-08-18 | 吉林大学 | Method for making quantitative marinated sauced pig elbow |
| CN114847443A (en) * | 2022-05-05 | 2022-08-05 | 江南大学 | Method for improving flavor characteristics and storage stability of pre-steamed and conditioned mutton patties |
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