CN113632961A - Chicken paste essence with pickled peppers and preparation method thereof - Google Patents
Chicken paste essence with pickled peppers and preparation method thereof Download PDFInfo
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of food essence, and discloses pickled pepper chicken paste essence and a preparation method thereof. The chicken paste essence with pickled peppers comprises the following components: thermally reacting pickled pepper chicken paste, chicken essence and pickled pepper essence; the heat reaction chicken paste with pickled peppers is prepared from the following components: chicken hot reactant with pickled peppers, modified starch, corn starch and potassium sorbate; the hot reactant for the chicken with pickled peppers is prepared from the following components: pickled pepper pulp, amino acid, sugar, enzymatic chicken breast paste, salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract. According to the invention, the chicken essence base and the pickled pepper essence base are added on the basis of the thermal reaction pickled pepper chicken cream, so that the characteristic flavor of pickled pepper chicken is enhanced, and meanwhile, the covering and aroma modification effects on a small amount of miscellaneous gas generated in the Maillard reaction process are achieved.
Description
Technical Field
The invention belongs to the technical field of food essence, and particularly relates to pickled pepper chicken paste essence and a preparation method thereof.
Background
Pepper, fruit is usually conical or oblong, green when unripe, and bright red, green or purple when ripe, most commonly red. The fruit and the peel of the pepper contain capsaicin and have spicy taste, and can promote appetite. The content of vitamin C in the pepper is the first in vegetables. China is the largest pepper planting country and is also the largest pepper consumer country and the largest pepper producer country. The shadow of the hot pepper can be seen everywhere on a dining table where people live in China. Although the pepper yield in China is large, the pepper products still remain to be processed to a shallow degree.
The pickled pepper is one of the representatives of Sichuan vegetables, belongs to a processed product of pepper, is a food developed by traditional fermentation in China, is prepared by naturally fermenting microorganisms on the surface of the pepper in saline water prepared by spices and seasonings, has a simple preparation method and is low in price. The fermented pickled peppers are bright in color, spicy and have special sour and fresh taste, and secretion of gastric juice is promoted, so that appetite of people can be improved.
In recent years, animal pickles have been paid attention to due to the development of modernization of traditional foods. Researchers find that the fusion of kimchi with meat can obtain a rich flavor, so that animal kimchi is researched and developed to be widely developed. Although the animal pickles show the hair in the processing and preparation of food, the animal pickles are extremely rare as the essence of the food, and the products related to the flavor of the animal pickles on the market are also quite rare. At present, researches on the flavor of pickled pepper chicken are few, and patent documents (application number 201811540444.9, application number 201110266434.2, application number 201810806633.X, application number 201710535556.4) all disclose various preparation methods of pickled pepper chicken feet and pickled pepper seasonings, but documents on pickled pepper chicken paste essence are not reported.
Disclosure of Invention
The invention aims to provide a chicken paste essence with pickled peppers.
The second aspect of the invention aims to provide a preparation method of the chicken paste essence with pickled peppers in the first aspect.
The third aspect of the invention aims to provide the application of the chicken paste with pickled peppers essence in food.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the invention provides a chicken paste essence with pickled peppers, which comprises the following components: thermally reacting pickled pepper chicken paste, chicken essence and pickled pepper essence; the thermal reaction chicken paste with pickled peppers is prepared from the following components: chicken hot reactant with pickled peppers, modified starch, corn starch and potassium sorbate; the hot reactant for the chicken with pickled peppers is prepared from the following components: pickled pepper pulp, amino acid, sugar, enzymatic chicken breast paste, salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract.
Preferably, the chicken paste essence with pickled peppers comprises the following components in parts by weight: 80-110 parts of heat-reaction chicken cream with pickled peppers, 0.5-1.0 part of chicken essence base and 0.1-0.5 part of pickled pepper essence base.
Further preferably, the chicken paste essence with pickled peppers comprises the following components in parts by weight: 85-101.85 parts of heat-reaction chicken cream with pickled peppers, 0.55-0.85 part of chicken essence and 0.2-0.35 part of pickled pepper essence.
Still preferably, the chicken with pickled peppers cream essence comprises the following components in parts by weight: 94.15 to 101.85 parts of heat reaction chicken cream with pickled peppers, 0.75 to 0.85 part of chicken essence base and 0.25 to 0.35 part of pickled pepper essence base.
Preferably, the thermal reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 65-80 parts of chicken hot reactant with pickled peppers, 2-6 parts of modified starch, 1-4 parts of corn starch and 0.1-0.4 part of potassium sorbate.
Further preferably, the heat-reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 67.95-79.75 parts of chicken hot reactant with pickled peppers, 4-5 parts of modified starch, 1-3 parts of corn starch and 0.1-0.3 part of potassium sorbate.
Still more preferably, the heat-reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 74.55-79.75 parts of chicken hot reactant with pickled peppers, 4.5-5 parts of modified starch, 1-2 parts of corn starch and 0.1-0.2 part of potassium sorbate.
Preferably, the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 40-60 parts of pickled pepper pulp, 0.2-0.6 part of amino acid, 2-6 parts of sugar, 2-4 parts of enzymatic hydrolysis chicken breast paste, 1-5 parts of salt, 0.3-0.7 part of molecular distillation monoglyceride, 8-12 parts of monosodium glutamate, 0.2-0.8 part of I + G, 0.1-0.7 part of Super I + G, 1.5-2.5 parts of HVP, 0.1-0.4 part of ethyl maltol, 0.4-0.8 part of yeast powder, 0.05-0.3 part of water-soluble curcumin and 0.05-0.3 part of chilli extract.
Further preferably, the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 43-55 parts of pickled pepper pulp, 0.25-0.55 part of amino acid, 2.5-5.5 parts of sugar, 2.5-3.5 parts of enzymolysis chicken breast paste, 2-4 parts of salt, 0.4-0.6 part of molecular distillation monoglyceride, 9-11 parts of monosodium glutamate, 0.4-0.6 part of I + G, 0.4-0.6 part of Super I + G, 1.8-2.3 parts of HVP, 0.1-0.2 part of ethyl maltol, 0.4-0.6 part of yeast powder, 0.05-0.2 part of water-soluble curcumin and 0.05-0.25 part of chilli extract.
Still further preferably, the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 49.5-55 parts of pickled pepper pulp, 0.45-0.55 part of amino acid, 4-5.5 parts of sugar, 3-3.5 parts of enzymatic hydrolysis chicken breast paste, 3-4 parts of salt, 0.5-0.6 part of molecular distillation monoglyceride, 10-11 parts of monosodium glutamate, 0.5-0.6 part of I + G, 0.5-0.6 part of Super I + G, 2-2.3 parts of HVP, 0.15-0.2 part of ethyl maltol, 0.5-0.6 part of yeast powder, 0.1-0.2 part of water-soluble curcumin and 0.1-0.25 part of capsicum extract.
Preferably, the amino acid is one or more of L-cysteine, L-alanine, L-glutamic acid and DL-methionine.
Preferably, the preparation method of the thermal reaction chicken paste with pickled peppers comprises the following steps: mixing the chicken hot reactant with pickled peppers, modified starch, water, corn starch and potassium sorbate, and gelatinizing to obtain the chicken paste with pickled peppers.
Further preferably, the gelatinization condition is gelatinization at 75-82 ℃ for 20-25 min.
Preferably, the preparation method of the hot reactant for the chicken with pickled peppers comprises the following steps: mixing pickled pepper pulp, amino acid, sugar, enzymatic chicken breast paste, salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract to obtain a pickled pepper chicken hot reactant.
Preferably, the mixing condition is that the stirring reaction is carried out for 20-30min at the temperature of 90-95 ℃.
Preferably, the pickled pepper slurry comprises the following components in parts by weight: 65-70 parts of pickled peppers and 70-78 parts of water.
Further preferably, the preparation method of the pickled pepper slurry comprises the following steps: mixing pickled peppers with water, and grinding into pulp to obtain pickled pepper pulp.
Preferably, the sugar is one or more of glucose, white granulated sugar, sucrose, fructose and maltose.
Preferably, the enzymatic chicken breast paste is prepared from the following components: chicken, water, papain and flavourzyme.
Further preferably, the enzymatic chicken breast paste is prepared from the following components in parts by weight: 80-100 parts of chicken, 35-60 parts of water, 0.3-0.8 part of papain and 0.1-0.55 part of flavor protease.
Still preferably, the enzymatic chicken breast paste is prepared from the following components in parts by weight: 85-90 parts of chicken, 40-50 parts of water, 0.5-0.7 part of papain and 0.3-0.5 part of flavor protease.
Preferably, the preparation method of the enzymatic hydrolysis chicken breast paste comprises the following steps: mixing chicken with water, heating for 25-30min, cooling to 30-40 deg.C, and mixing with papain and flavourzyme to obtain enzymolyzed chicken breast paste.
Preferably, the modified starch is one or more of modified starch CH-20, hydroxypropyl starch and cross-linked hydroxypropyl cassava starch.
The second aspect of the invention provides a preparation method of the chicken paste essence with pickled peppers in the first aspect, which comprises the following steps:
and mixing the heat-reacted pickled pepper chicken paste, the chicken essence and the pickled pepper essence to obtain the pickled pepper chicken paste essence.
In a third aspect of the invention, the application of the chicken paste with pickled peppers essence in the first aspect in preparing food is provided.
Preferably, the food product is at least one of a meat product, a soy product and an expanded food product.
The invention has the beneficial effects that: 1. according to the invention, the chicken essence base and the pickled pepper essence base are added on the basis of the thermal reaction pickled pepper chicken cream, so that the characteristic flavor of pickled pepper chicken is enhanced, and meanwhile, the covering and aroma modification effects on a small amount of miscellaneous gas generated in the Maillard reaction process are achieved; 2. in the preparation process of the enzymatic hydrolysis chicken breast paste, chicken is stewed, and then is subjected to enzymatic hydrolysis by papain and flavourzyme to liquefy chicken protein, so that the protein is released in the form of amino acid and flavourzyme as far as possible, the concentration of small molecular flavor development substances in a substrate is increased, the taste is richer and mellower, the utilization rate of raw materials is improved, and the cost is saved; 3. according to the invention, the pickled pepper slurry is directly added into the hot reaction raw materials, so that the most original sour and hot taste in pickled peppers can be displayed, the pickled pepper base taste of the paste body is better and pure, meanwhile, a proper amount of reducing sugar and amino acid are also added, the meat taste and sweet aroma of the substrate are enhanced through the Maillard reaction, the obtained chicken aroma is mellow, and the best is achieved by combining with the pickled pepper flavor.
Detailed Description
The present invention will now be described in detail with reference to specific examples, but the scope of the present invention is not limited thereto.
The materials, reagents and the like used in the present examples are commercially available materials and reagents unless otherwise specified. Wherein the chicken essence base is purchased from Guangzhou Huabao food Co., Ltd, and has the sale number of Y3038; the pickled pepper essence base is purchased from Guangzhou Huabao food Co., Ltd, and has the sale number of Y6057; super I + G was purchased from Aomoto (China) Inc. and has the model number: gustatory hormone Super I + G; the water soluble curcumin is purchased from Shanghai Probiotics science and technology limited company, and is water soluble curcumin E80; the papain is purchased from Huaqi biotech Co., Ltd, Dongguan, with the model of PA1, and the enzyme activity is more than 10 ten thousand U/g; the Flavourzyme is purchased from Novoxin (China) biotechnology limited and has the model of Flavourzyme 500MG and the enzyme activity of 500 LAPU/g.
Example 1
The chicken paste essence with pickled peppers comprises the following components in parts by weight: 85 parts of hot reaction pickled pepper chicken paste, 0.55 part of chicken essence and 0.20 part of pickled pepper essence;
the heat reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 67.95 parts of chicken hot reactant with pickled peppers, CH-204 parts of modified starch, 12 parts of distilled water, 1 part of corn starch and 0.1 part of potassium sorbate;
the preparation method of the heat reaction chicken paste with pickled peppers comprises the following steps: uniformly mixing a chicken hot reactant with pickled peppers, modified starch CH-20, distilled water, corn starch and potassium sorbate, heating, stirring and pasting at the temperature of 82 ℃ for 20 minutes, and cooling to 60 ℃ to obtain a chicken paste with pickled peppers subjected to thermal reaction;
the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 43 parts of pickled pepper pulp, 0.1 part of L-cysteine, 0.25 part of L-alanine, 0.5 part of oral glucose, 2.5 parts of enzymolysis chicken breast paste, 2 parts of primary white granulated sugar, 2 parts of dried salt, 0.4 part of molecular distillation monoglyceride, 9 parts of monosodium glutamate and I + G (5' sodium inosinate-IMP)
(flavoring agents each bound at 50% of sodium 5 '-ornithine 5' -MONOPHOSPHATE) and 5 '-sodium ornithine-GMP (superoxide dismutase 5' -MONOPHOSPHATE) 0.4 parts, Super I + G0.4 parts, Hydrolyzed plant Protein solution (HVP) 1.8 parts, ethyl maltol 0.1 parts, yeast powder 0.4 parts, water-soluble curcumin 0.05 parts, and capsicum extract 0.05 parts;
the preparation method of the hot reactant of the chicken with pickled peppers comprises the following steps: putting pickled pepper pulp, L-cysteine, L-alanine, oral glucose, enzymatic chicken breast meat paste, primary white granulated sugar, dried salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract into a reaction kettle, stirring and heating, stirring and reacting for 20 minutes at 90 ℃, and then cooling to 60 ℃ to obtain a pickled pepper chicken hot reactant;
the pickled pepper pulp is prepared from the following components in parts by weight: 70 parts of pickled peppers and 78 parts of water;
the preparation method of the pickled pepper slurry comprises the following steps: mixing pickled peppers and water, and grinding into pulp to obtain pickled pepper pulp;
the enzymolysis chicken breast paste is prepared from the following components in parts by weight: 85 parts of chicken, 40 parts of distilled water, 0.5 part of papain and 0.3 part of flavourzyme;
the preparation method of the enzymolysis chicken breast paste comprises the following steps: adding distilled water into chicken, stewing for 25min in a jacketed pan, cooling to 30 ℃, putting into an enzymolysis tank, heating to 60 ℃ while stirring, adding papain and flavourzyme, keeping the temperature and stirring for 3 hours, and filtering by a 60-mesh filter screen to obtain the enzymolysis chicken breast paste.
The preparation method of the chicken paste essence with pickled peppers comprises the following steps:
mixing the heat-reacted chicken paste with pickled peppers, the chicken essence and the pickled pepper essence uniformly, grinding by a colloid mill, sealing and packaging to obtain the chicken paste essence with pickled peppers.
Example 2
The chicken paste essence with pickled peppers comprises the following components in parts by weight: 101.85 parts of hot-reaction pickled pepper chicken paste, 0.85 part of chicken essence and 0.35 part of pickled pepper essence;
the heat reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 79.75 parts of chicken hot reactants with pickled peppers, CH-205 parts of modified starch, 15 parts of distilled water, 2 parts of corn starch and 0.1 part of potassium sorbate;
the preparation method of the heat reaction chicken paste with pickled peppers comprises the following steps: uniformly mixing a chicken hot reactant with pickled peppers, modified starch CH-20, distilled water, corn starch and potassium sorbate, heating, stirring and pasting at the temperature of 82 ℃ for 20 minutes, and cooling to 60 ℃ to obtain a chicken paste with pickled peppers subjected to thermal reaction;
the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 55 parts of pickled pepper pulp, 0.2 part of L-cysteine, 0.35 part of L-alanine, 1.5 parts of oral glucose, 3.5 parts of enzymatic hydrolysis chicken breast paste, 4 parts of primary white granulated sugar, 4 parts of dried salt, 0.6 part of molecular distillation monoglyceride, 11 parts of monosodium glutamate, 0.6 part of I + G, 0.6 part of Super I + G, 2.3 parts of HVP, 0.2 part of ethyl maltol, 0.6 part of yeast powder, 0.1 part of water-soluble curcumin and 0.25 part of chilli extract;
the preparation method of the hot reactant of the chicken with pickled peppers comprises the following steps: putting pickled pepper pulp, L-cysteine, L-alanine, oral glucose, enzymatic chicken breast meat paste, primary white granulated sugar, dried salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract into a reaction kettle, stirring and heating, stirring and reacting for 20 minutes at 90 ℃, and then cooling to 60 ℃ to obtain a pickled pepper chicken hot reactant;
the pickled pepper pulp is prepared from the following components in parts by weight: 70 parts of pickled peppers and 78 parts of water;
the preparation method of the pickled pepper slurry comprises the following steps: mixing pickled peppers and water, and grinding into pulp to obtain pickled pepper pulp;
the enzymolysis chicken breast paste is prepared from the following components in parts by weight: 85 parts of chicken, 40 parts of distilled water, 0.5 part of papain and 0.3 part of flavourzyme;
the preparation method of the enzymolysis chicken breast paste comprises the following steps: adding distilled water into chicken, stewing for 25min in a jacketed pan, cooling to 30 ℃, putting into an enzymolysis tank, heating to 60 ℃ while stirring, adding papain and flavourzyme, keeping the temperature and stirring for 3 hours, and filtering by a 60-mesh filter screen to obtain the enzymolysis chicken breast paste.
The preparation method of the chicken paste essence with pickled peppers comprises the following steps:
mixing the heat-reacted chicken paste with pickled peppers, the chicken essence and the pickled pepper essence uniformly, grinding by a colloid mill, sealing and packaging to obtain the chicken paste essence with pickled peppers.
Example 3
The chicken paste essence with pickled peppers comprises the following components in parts by weight: 94.15 parts of heat-reaction chicken cream with pickled peppers, 0.75 part of chicken essence and 0.25 part of pickled pepper essence;
the heat reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 74.55 parts of chicken hot reactants with pickled peppers, 204.5 parts of modified starch CH-204.5 parts of distilled water, 2 parts of corn starch and 0.1 part of potassium sorbate;
the preparation method of the heat reaction chicken paste with pickled peppers comprises the following steps: uniformly mixing a chicken hot reactant with pickled peppers, modified starch CH-20, distilled water, corn starch and potassium sorbate, heating, stirring and pasting at the temperature of 82 ℃ for 20 minutes, and cooling to 60 ℃ to obtain a chicken paste with pickled peppers subjected to thermal reaction;
the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 49.5 parts of pickled pepper pulp, 0.15 part of L-cysteine, 0.3 part of L-alanine, 1 part of oral glucose, 3 parts of enzymatic hydrolysis chicken breast paste, 3 parts of primary white granulated sugar, 3 parts of dried salt, 0.5 part of molecular distillation monoglyceride, 10 parts of monosodium glutamate, 0.5 part of I + G, 0.5 part of Super I + G, 2 parts of HVP, 0.15 part of ethyl maltol, 0.5 part of yeast powder, 0.1 part of water-soluble curcumin and 0.1 part of chilli extract;
the preparation method of the hot reactant of the chicken with pickled peppers comprises the following steps: putting pickled pepper pulp, L-cysteine, L-alanine, oral glucose, enzymatic chicken breast meat paste, primary white granulated sugar, dried salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract into a reaction kettle, stirring and heating, stirring and reacting for 20 minutes at 90 ℃, and then cooling to 60 ℃ to obtain a pickled pepper chicken hot reactant;
the pickled pepper pulp is prepared from the following components in parts by weight: 70 parts of pickled peppers and 78 parts of water;
the preparation method of the pickled pepper slurry comprises the following steps: mixing pickled peppers and water, and grinding into pulp to obtain pickled pepper pulp;
the enzymolysis chicken breast paste is prepared from the following components in parts by weight: 85 parts of chicken, 40 parts of distilled water, 0.5 part of papain and 0.3 part of flavourzyme;
the preparation method of the enzymolysis chicken breast paste comprises the following steps: adding distilled water into chicken, stewing for 25min in a jacketed pan, cooling to 30 ℃, putting into an enzymolysis tank, heating to 60 ℃ while stirring, adding papain and flavourzyme, keeping the temperature and stirring for 3 hours, and filtering by a 60-mesh filter screen to obtain the enzymolysis chicken breast paste.
The preparation method of the chicken paste essence with pickled peppers comprises the following steps:
mixing the heat-reacted chicken paste with pickled peppers, the chicken essence and the pickled pepper essence uniformly, grinding by a colloid mill, sealing and packaging to obtain the chicken paste essence with pickled peppers.
Comparative example 1
The chicken paste essence with pickled peppers comprises the following components in parts by weight: 85.0 parts of heat-reaction pickled pepper chicken paste, 0.55 part of chicken essence and 0.20 part of pickled pepper essence;
the heat reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 67.95 parts of chicken hot reactants with pickled peppers, CH-204 parts of modified starch, 12 parts of distilled water, 1 part of corn starch and 0.1 part of potassium sorbate;
the preparation method of the heat reaction chicken paste with pickled peppers comprises the following steps: uniformly mixing a chicken hot reactant with pickled peppers, modified starch CH-20, distilled water, corn starch and potassium sorbate, heating, stirring and pasting at the temperature of 82 ℃ for 18 minutes, and cooling to 60 ℃ to obtain a chicken paste with pickled peppers subjected to thermal reaction;
the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 43 parts of pickled pepper pulp, 0.5 part of oral glucose, 2.5 parts of enzymatic hydrolysis chicken breast meat paste, 2 parts of primary white granulated sugar, 2 parts of dried salt, 0.4 part of molecular distillation monoglyceride, 9 parts of monosodium glutamate, 0.4 part of I + G, 0.4 part of Super I + G, 1.8 parts of HVP, 0.1 part of ethyl maltol, 0.4 part of yeast powder, 0.05 part of water-soluble curcumin and 0.05 part of chilli extract;
the preparation method of the hot reactant of the chicken with pickled peppers comprises the following steps: uniformly mixing pickled pepper pulp, oral glucose, enzymatic hydrolysis chicken breast paste, primary white granulated sugar, dry salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl malt, yeast powder, water-soluble curcumin and chilli extract, putting into a reaction kettle, stirring and heating, stirring and reacting at the temperature of 95 ℃ for 30 minutes, and cooling to 60 ℃ after the reaction is finished to obtain a hot reactant of pickled pepper chicken;
the pickled pepper pulp is prepared from the following components in parts by weight: 70 parts of pickled peppers and 78 parts of water;
the preparation method of the pickled pepper slurry comprises the following steps: mixing pickled peppers and water, and grinding into pulp to obtain pickled pepper pulp;
the enzymolysis chicken breast paste is prepared from the following components in parts by weight: 85 parts of chicken, 40 parts of distilled water, 0.5 part of papain and 0.3 part of flavourzyme;
the preparation method of the enzymolysis chicken breast paste comprises the following steps: adding distilled water into chicken, stewing for 25min in a jacketed pan, cooling to 30 ℃, putting into an enzymolysis tank, heating to 60 ℃ while stirring, adding papain and flavourzyme, keeping the temperature and stirring for 3 hours, and filtering by a 60-mesh filter screen to obtain the enzymolysis chicken breast paste.
The preparation method of the chicken paste essence with pickled peppers comprises the following steps:
mixing the thermal reaction chicken paste with pickled peppers, the chicken essence and the pickled pepper essence uniformly, grinding by a colloid mill, sealing and packaging to obtain the chicken paste essence with pickled peppers.
Comparative example 2
The chicken paste essence with pickled peppers comprises the following components in parts by weight: 101.65 parts of hot-reaction pickled pepper chicken paste, 0.85 part of chicken essence and 0.35 part of pickled pepper essence;
the heat reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 79.55 parts of chicken hot reactants with pickled peppers, CH-205 parts of modified starch, 15 parts of distilled water, 2 parts of corn starch and 0.1 part of potassium sorbate;
the preparation method of the heat reaction chicken paste with pickled peppers comprises the following steps: uniformly mixing a chicken hot reactant with pickled peppers, modified starch CH-20, distilled water, corn starch and potassium sorbate, heating, stirring and pasting at the temperature of 82 ℃ for 18 minutes, and cooling to 60 ℃ to obtain a chicken paste with pickled peppers subjected to thermal reaction;
the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 50 parts of pickled pepper pulp, 0.2 part of L-cysteine, 0.35 part of L-alanine, 1.5 parts of oral glucose, 3.5 parts of enzymatic hydrolysis chicken breast paste, 4 parts of primary white granulated sugar, 4 parts of dried salt, 0.6 part of molecular distillation monoglyceride, 11 parts of monosodium glutamate, 0.6 part of I + G, 0.6 part of Super I + G, 2.3 parts of HVP, 0.2 part of ethyl maltol, 0.6 part of yeast powder and 0.1 part of water-soluble curcumin;
the preparation method of the hot reactant of the chicken with pickled peppers comprises the following steps: uniformly mixing pickled pepper pulp, L-cysteine, L-alanine, oral glucose, enzymatic hydrolysis chicken breast paste, primary white granulated sugar, dry salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder and water-soluble curcumin, putting into a reaction kettle, stirring and heating, stirring and reacting for 30 minutes at the temperature of 95 ℃, and cooling to 60 ℃ after the reaction is finished to obtain a hot reactant of pickled pepper chicken;
the pickled pepper pulp is prepared from the following components in parts by weight: 70 parts of pickled peppers and 78 parts of water;
the preparation method of the pickled pepper slurry comprises the following steps: mixing pickled peppers and water, and grinding into pulp to obtain pickled pepper pulp;
the enzymolysis chicken breast paste is prepared from the following components in parts by weight: 85 parts of chicken, 40 parts of distilled water, 0.5 part of papain and 0.3 part of flavourzyme;
the preparation method of the enzymolysis chicken breast paste comprises the following steps: adding distilled water into chicken, stewing for 25min in a jacketed pan, cooling to 30 ℃, putting into an enzymolysis tank, heating to 60 ℃ while stirring, adding papain and flavourzyme, keeping the temperature and stirring for 3 hours, and filtering by a 60-mesh filter screen to obtain the enzymolysis chicken breast paste.
The preparation method of the chicken paste essence with pickled peppers comprises the following steps:
mixing the heat-reacted chicken paste with pickled peppers, the chicken essence and the pickled pepper essence uniformly, grinding by a colloid mill, sealing and packaging to obtain the chicken paste essence with pickled peppers.
Comparative example 3
The chicken paste essence with pickled peppers comprises the following components in parts by weight: 94.05 parts of chicken cream with pickled peppers through thermal reaction;
the heat reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 74.45 parts of chicken hot reactant with pickled peppers, 204.5 parts of modified starch CH-5 parts, 13 parts of distilled water, 2 parts of corn starch and 0.1 part of potassium sorbate;
the preparation method of the heat reaction chicken paste with pickled peppers comprises the following steps: uniformly mixing a chicken hot reactant with pickled peppers, modified starch, distilled water, corn starch and potassium sorbate, heating, stirring and pasting at the temperature of 82 ℃ for 18 minutes, and cooling to 60 ℃ to obtain a hot-reaction chicken paste with pickled peppers;
the hot reactant for the chicken with pickled peppers is prepared from the following components in parts by weight: 49.5 parts of pickled pepper pulp, 0.15 part of L-cysteine, 0.3 part of L-alanine, 1 part of oral glucose, 3 parts of enzymatic hydrolysis chicken breast paste, 3 parts of primary white granulated sugar, 3 parts of dried salt, 0.5 part of molecular distillation monoglyceride, 10 parts of monosodium glutamate, 0.5 part of I + G, 0.5 part of Super I + G, 2 parts of HVP, 0.15 part of ethyl maltol, 0.5 part of yeast powder, 0.1 part of water-soluble curcumin and 0.1 part of chilli extract;
the preparation method of the hot reactant of the chicken with pickled peppers comprises the following steps: uniformly mixing pickled pepper pulp, L-cysteine, L-alanine, oral glucose, enzymatic hydrolysis chicken breast paste, primary white granulated sugar, dry salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract, putting into a reaction kettle, stirring and heating, stirring and reacting for 30 minutes at the temperature of 95 ℃, and cooling to 60 ℃ after the reaction is finished to obtain a pickled pepper chicken thermal reactant;
the pickled pepper pulp is prepared from the following components in parts by weight: 70 parts of pickled peppers and 78 parts of water;
the preparation method of the pickled pepper slurry comprises the following steps: mixing the bagged pickled peppers and water, and grinding into pulp to obtain pickled pepper pulp;
the enzymolysis chicken breast paste is prepared from the following components in parts by weight: 85 parts of chicken, 40 parts of distilled water, 0.5 part of papain and 0.3 part of flavourzyme;
the preparation method of the enzymolysis chicken breast paste comprises the following steps: adding distilled water into chicken, stewing for 25min in a jacketed pan, cooling to 30 ℃, putting into an enzymolysis tank, heating to 60 ℃ while stirring, adding papain and flavourzyme, keeping the temperature and stirring for 3 hours, and filtering by a 60-mesh filter screen to obtain the enzymolysis chicken breast paste.
The preparation method of the chicken paste essence with pickled peppers comprises the following steps:
and (3) grinding the heat-reacted chicken paste with pickled peppers by a colloid mill, sealing and packaging to obtain the chicken paste essence with pickled peppers.
Evaluation test of Effect
Sensory evaluation of chicken paste essence with pickled peppers
15 sensory evaluators (8 women and 7 men aged 20 to 35 years) were invited to score the sensory evaluation of the pickled pepper chicken cream flavors of the examples and comparative examples.
Sensory evaluation according to the following criteria:
the score of 1 represents the weakest, the score of 9 represents the strongest, and the indexes of sensory evaluation comprise the aroma concentration of the paste, the chicken flavor, the pickled pepper flavor, the pungency, the harmony and the overall preference. After 1 highest score and 1 lowest score were removed, the scores of sensory evaluators were averaged and the scoring results are shown in table 1 below.
TABLE 1 sensory evaluation results of savory base of chicken with pickled peppers of examples and comparative examples
| Concentration of fragrance | Chicken flavor | Pickled pepper flavor | Degree of piquancy | Coordination of | Overall preference | |
| Example 1 | 7.7 | 7.5 | 7.3 | 7.6 | 7.5 | 7.6 |
| Example 2 | 8.0 | 7.8 | 7.5 | 8.8 | 7.4 | 7.7 |
| Example 3 | 7.8 | 7.7 | 7.4 | 8.2 | 8.1 | 8.0 |
| Comparative example 1 | 6.9 | 4.3 | 6.8 | 7.4 | 6.3 | 6.0 |
| Comparative example 2 | 7.8 | 7.4 | 6.9 | 3.6 | 6.2 | 6.4 |
| Comparative example 3 | 5.6 | 7.0 | 7.0 | 7.1 | 6.2 | 6.2 |
As can be seen from Table 1, the scores of the chicken flavor, harmony and overall preference of the chicken essence of pickled peppers prepared in the comparative example 1 are lower than those of the chicken essence of pickled peppers prepared in the example 1, which indicates that meat-flavor substances generated by the Maillard reaction are reduced when L-cysteine and L-alanine are not added, the chicken flavor presented by the essence of pickled peppers and the aroma of the overall paste are influenced, and the overall preference is greatly reduced. The spicy degree of the chicken paste essence with pickled peppers prepared in the comparative example 2 is far from that of the example 2, and the spicy degree, the pickled pepper flavor, the coordination and the overall taste are all lower than those of the chicken paste essence with pickled peppers prepared in the example 2, so that the spicy degree of the paste can be effectively improved by adding the chilli extract, the chicken flavor, the pickled pepper flavor and the coordination of the chicken paste essence with pickled peppers can be improved, and the overall taste of a group is further improved. The aroma concentration value of the chicken paste with pickled peppers prepared in the comparative example 3 is far smaller than that of the chicken paste with pickled peppers prepared in the example 3, which shows that the chicken essence and the pickled pepper essence are added to the chicken paste with pickled peppers to effectively enhance and modify the aroma of the chicken paste with pickled peppers subjected to thermal reaction. Overall, the chicken paste with pickled peppers prepared in examples 1 to 3 were found to have high scores and small differences in all indexes (aroma concentration, chicken flavor, pickled pepper flavor, pungency, harmony, and overall preference), and thus it was found that the chicken paste with pickled peppers prepared in examples 1 to 3 had strong meat flavor and sufficient sour and hot flavor, and they complemented each other in combination with the pickled pepper flavor.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments, and various changes can be made without departing from the gist of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.
Claims (10)
1. The paste essence is characterized by comprising the following components: thermally reacting pickled pepper chicken paste, chicken essence and pickled pepper essence; the thermal reaction chicken paste with pickled peppers is prepared from the following components: chicken hot reactant with pickled peppers, modified starch, corn starch and potassium sorbate; the hot reactant for the chicken with pickled peppers is prepared from the following components: pickled pepper pulp, amino acid, sugar, enzymatic chicken breast paste, salt, molecular distillation monoglyceride, monosodium glutamate, I + G, Super I + G, HVP, ethyl maltol, yeast powder, water-soluble curcumin and chilli extract.
2. The paste essence according to claim 1, wherein the amino acid is one or more of L-cysteine, L-alanine, L-glutamic acid and DL-methionine.
3. The paste essence of claim 1, wherein the enzymatic chicken breast paste is prepared from the following components: chicken, water, papain and flavourzyme.
4. The paste essence according to claim 1, wherein the sugar is one or more of glucose, white granulated sugar, sucrose, fructose and maltose.
5. The paste essence according to any one of claims 1 to 4, wherein the paste essence comprises the following components in parts by weight: 80-110 parts of heat-reaction chicken cream with pickled peppers, 0.5-1.0 part of chicken essence base and 0.1-0.5 part of pickled pepper essence base.
6. The paste essence according to any one of claims 1 to 4, wherein the thermal reaction chicken paste with pickled peppers is prepared from the following components in parts by weight: 65-80 parts of chicken hot reactant with pickled peppers, 2-6 parts of modified starch, 1-4 parts of corn starch and 0.1-0.4 part of potassium sorbate.
7. The paste essence according to any one of claims 1 to 4, wherein the chicken with pickled peppers hot reactant is prepared from the following components in parts by weight: 40-60 parts of pickled pepper pulp, 0.2-0.6 part of amino acid, 2-6 parts of sugar, 2-4 parts of enzymatic hydrolysis chicken breast paste, 1-5 parts of salt, 0.3-0.7 part of molecular distillation monoglyceride, 8-12 parts of monosodium glutamate, 0.2-0.8 part of I + G, 0.1-0.7 part of Super I + G, 1.5-2.5 parts of HVP, 0.1-0.4 part of ethyl maltol, 0.4-0.8 part of yeast powder, 0.05-0.3 part of water-soluble curcumin and 0.05-0.3 part of chilli extract.
8. The paste essence of claim 3, wherein the enzymatic hydrolysis chicken breast paste is prepared from the following components in parts by weight: 80-100 parts of chicken, 35-60 parts of water, 0.3-0.8 part of papain and 0.1-0.55 part of flavor protease.
9. The method for preparing paste essence according to any one of claims 1 to 8, characterized by comprising the steps of:
mixing the heat-reacted pickled pepper chicken paste, the chicken essence base and the pickled pepper essence base to obtain the paste essence.
10. Use of the paste flavor of any one of claims 1 to 8 in the preparation of a food product;
preferably, the food product is at least one of a meat product, a soy product and an expanded food product.
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| CN115843992A (en) * | 2022-11-02 | 2023-03-28 | 江西省华宝孔雀食品科技发展有限公司 | Pickled pepper essence and preparation method thereof |
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| CN115843992A (en) * | 2022-11-02 | 2023-03-28 | 江西省华宝孔雀食品科技发展有限公司 | Pickled pepper essence and preparation method thereof |
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