CN115211535A - Mutton chop seasoning and preparation method thereof - Google Patents
Mutton chop seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN115211535A CN115211535A CN202210385528.XA CN202210385528A CN115211535A CN 115211535 A CN115211535 A CN 115211535A CN 202210385528 A CN202210385528 A CN 202210385528A CN 115211535 A CN115211535 A CN 115211535A
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- China
- Prior art keywords
- parts
- seasoning
- mutton chop
- mutton
- preparing
- Prior art date
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- Pending
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Classifications
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- 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
- 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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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
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- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a mutton chop seasoning and a preparation method thereof, wherein the mutton chop seasoning comprises the following components: 10-20 parts of onion, 1-5 parts of cumin, 1-5 parts of pepper, 1-3 parts of pepper, 0.5-2 parts of fennel, 1-3 parts of anise, 1-2 parts of clove, 0.5-1.5 parts of cinnamon, 0.1-1 part of dried orange peel, 1-3 parts of ginger, 2-4 parts of beta-cyclodextrin, 0.1-1 part of phosphate, 0.1-1 part of citric acid and 0.1-1 part of propolis aqueous solution, and the method comprises the following steps: preparing an antioxidant seasoning: stirring onion into onion paste, mixing cumin and chilli powder and crushing into seasoning powder A; preparing the spicy seasoning: pulverizing the spice, adding distilled water and the emulsion, and homogenizing in a homogenizer to obtain spice seasoning; preparing a seasoning for invigorating stomach: pulverizing into flavoring agent for invigorating stomach; preparation of de-odoring seasoning: putting ginger into a beater to be stirred into ginger paste, adding beta-cyclodextrin to be mixed and stirred to obtain de-odoring seasoning; preparing mutton chop seasoning: and (4) fully mixing to prepare the mutton chop seasoning. The seasoning is used for optimizing the flavor of the mutton chop, improving the health care and prolonging the storage time.
Description
Technical Field
The invention relates to the technical field of seasonings, and particularly relates to a mutton chop seasoning and a preparation method thereof.
Background
Mutton has rich nutrient components, the components of the mutton are very close to those of a human body, and the mutton is easy to digest, absorb and utilize. The detection and analysis of the mutton has rich amino acid content and complete varieties, and is one of the complete protein sources necessary for human bodies. Mutton also contains various mineral elements and vitamins, and the nutrition and health care functions of the mutton are favored by a plurality of consumers. The compendium of materia medica says that mutton and ginseng are related together, and the name of the mutton is 'little ginseng'. In order to enable the mutton industry to develop better and faster, seasonings are added to enable the mutton flavor to be better, so that the development of the mutton industry is facilitated.
Flavorings, also known as seasonings, refer to food ingredients that are used to add small amounts to other foods to improve taste. Most of the traditional seasonings have single ingredients, such as salt, soy sauce, oyster sauce, monosodium glutamate and the like, and are added according to the experience and taste of cookers when being used, so that the operation is difficult to control. In order to solve the problem, particularly, with the continuous improvement of the living standard of people, various new varieties of seasonings emerge endlessly, and the convenience, high-grade, nutrition and compounding become a new trend for the development of the current seasonings. The most common spices in the market at present are five spice powder, thirteen spices, chicken essence and the like, and the seasonings are mainly used for adjusting the taste of food, removing fishy smell, peculiar smell, bitter taste and the like of the food and have good effect of improving the color, the aroma and the taste of the food.
The modern seasoning is combined with the color, fragrance, taste and type requirements of the traditional mutton product in China, the seasoning for mutton chops is developed and researched, the industrial production is realized, the flavor of the mutton chops is improved, and the development of the mutton industry is promoted.
However, the conventional mutton chop seasoning is mainly focused on the research and development of taste and mouthfeel, the flavor is improved to a certain extent, the flavor of the seasoning is exerted more, the flavor of the mutton chop is not reflected, the seasoning is too heavy, the nutritive value of the mutton chop is reduced, and in addition, the corrosion prevention and the health care are rarely considered, so the conventional mutton chop seasoning needs to be improved.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a mutton chop seasoning and a preparation method thereof.
The invention is realized by the following technical scheme: the mutton chop seasoning comprises the following components in parts by weight: 10-20 parts of onion, 1-5 parts of cumin, 1-5 parts of pepper, 1-3 parts of pepper, 0.5-2 parts of fennel, 1-3 parts of star anise, 1-2 parts of clove, 0.5-1.5 parts of cinnamon, 0.1-1 part of dried orange peel, 1-3 parts of ginger, 2-4 parts of beta-cyclodextrin, 0.1-1 part of phosphate, 0.1-1 part of citric acid and 0.1-1 part of propolis aqueous solution.
Further, the paint comprises the following components in parts by weight: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution.
Further, the phosphate comprises sodium phosphate, sodium tripolyphosphate and sodium metaphosphate, and the mass ratio of the sodium phosphate to the sodium tripolyphosphate to the sodium metaphosphate is 1:0.5:0.8.
further, the propolis concentration of the propolis aqueous solution is 2%.
A preparation method of a mutton chop seasoning adopts the formula of the mutton chop seasoning, and comprises the following steps:
preparing an antioxidant seasoning: putting the onion into a beater to stir into onion paste, mixing the cumin and the chilli powder and crushing into seasoning powder A, and mixing the onion paste and the seasoning powder A to obtain the antioxidant seasoning;
preparing the spicy seasoning: crushing pepper, fennel, star anise, clove and cinnamon to obtain crushed materials, extracting the crushed materials to obtain oleoresin, adding distilled water and emulsion into the oleoresin, and homogenizing in a homogenizer to obtain the spicy seasoning, wherein the mass ratio of the crushed materials to the distilled water and the emulsion is 20:1:0.5;
preparing a seasoning for invigorating stomach: sun drying pericarpium Citri Tangerinae, and pulverizing into flavoring for invigorating stomach;
preparation of de-odoring seasoning: putting ginger into a beater to be stirred into ginger paste, adding beta-cyclodextrin to be mixed and stirred to obtain de-odoring seasoning;
preparing mutton chop seasoning: fully mixing the antioxidant seasoning, the spicy seasoning, the stomach-invigorating seasoning and the mutton smell removing seasoning with the aqueous solution of phosphate, citric acid and propolis to prepare the mutton chop seasoning.
Further, in the preparation step of the antioxidant seasoning, the onion is peeled fresh onion, and the seasoning powder A is sieved by a 30-mesh sieve.
Further, in the step of preparing the spicy seasoning, the emulsion comprises the following components in parts by weight: 0.5 part of methylcellulose, 0.5 part of xanthan gum and 0.5 part of water.
Further, in the spicy seasoning preparation step, the homogenizing pressure of the homogenizer is 45MPa.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the invention relates to a mutton chop seasoning and a preparation method thereof, wherein cumin, onion and hot pepper are seasonings of roasted mutton chops; cumin also called cumin and Cumin celery has the effects of restoring consciousness, dredging collaterals, reducing pathogenic fire, calming the liver and the like, and can dispel cold, remove dampness, regulate qi, stimulate appetite, dispel wind and relieve pain; the onion is rich in nutrient components, such as potassium, vitamin C, folic acid, zinc, selenium, cellulose and other nutrients; the capsicum contains abundant content of capsicum, vitamin B, vitamin C, folic acid and the like, and the capsaicin also have anti-inflammatory and anti-oxidation effects and have positive effects on reducing the morbidity risk of heart diseases, tumors and other diet-related chronic diseases; the three seasonings have the effect of inhibiting lipid peroxidation, realize antioxidation through synergistic effect, and reduce harmful substances such as carcinogens and the like generated in the roasting process of the mutton chops; in conclusion, the flavor, the health-care effect and the antioxidant effect of the mutton chop are improved by the addition and the system action of the cumin, the onion and the hot pepper;
2. according to the mutton chop seasoning and the preparation method, the spicy seasoning is necessary seasoning for the mutton chop seasoning, and the formula of the pepper, the fennel, the aniseed, the clove and the cinnamon is improved and optimized, so that better flavor is realized;
3. according to the mutton flavoring and the preparation method, the dried orange peel has the effects of tonifying spleen and stimulating appetite, and the appetite of eaters can be enhanced by adding a proper amount of dried orange peel;
4. according to the mutton chop seasoning and the preparation method, disclosed by the invention, mutton has certain mutton smell, the desire for eating can be reduced for eaters who are sensitive to the mutton smell, the mutton smell can be removed by adding the ginger and beta-cyclodextrin compound seasoning, the audience of the mutton chop can be expanded, and the eating experience is enhanced;
5. according to the mutton chop seasoning and the preparation method, phosphate is added to improve the water retention of the mutton chop and improve the taste of the mutton chop; the citric acid is added to improve the color development effect of the mutton chops and the color degree; adding propolis aqueous solution to improve the storage property of mutton chop and prolong the storage time;
6. the invention relates to a mutton chop seasoning and a preparation method thereof, which adopts a quantitative formula and a preparation process to research the principle effect of raw materials, realizes the production index of the mutton chop seasoning, forms a standardized production process, is beneficial to large-scale production, analyzes the effect of the raw material formula, obtains corresponding sensory or physicochemical indexes, and obtains the mutton chop seasoning with better flavor, good health care effect and excellent storage performance.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Examples
In one embodiment, the mutton chop seasoning comprises the following components in parts by weight: 10-20 parts of onion, 1-5 parts of cumin, 1-5 parts of pepper, 1-3 parts of pepper, 0.5-2 parts of fennel, 1-3 parts of anise, 1-2 parts of clove, 0.5-1.5 parts of cinnamon, 0.1-1 part of dried orange peel, 1-3 parts of ginger, 2-4 parts of beta-cyclodextrin, 0.1-1 part of phosphate, 0.1-1 part of citric acid and 0.1-1 part of propolis aqueous solution.
In one embodiment, the composition comprises the following components in parts by weight: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution.
In one embodiment, the phosphate comprises sodium phosphate, sodium tripolyphosphate and sodium metaphosphate, and the mass ratio of the sodium phosphate to the sodium tripolyphosphate to the sodium metaphosphate is 1:0.5:0.8.
in one embodiment, the propolis aqueous solution has a propolis concentration of 2%.
A preparation method of a mutton chop seasoning adopts the formula of the mutton chop seasoning, and comprises the following steps:
preparing an antioxidant seasoning: putting the onion into a beater to stir into onion paste, mixing the cumin and the chilli powder and crushing into seasoning powder A, and mixing the onion paste and the seasoning powder A to obtain the antioxidant seasoning;
preparing the spicy seasoning: crushing pepper, fennel, star anise, clove and cinnamon to obtain crushed materials, extracting the crushed materials to obtain oleoresin, adding distilled water and emulsion into the oleoresin, and homogenizing in a homogenizer to obtain the spicy seasoning, wherein the mass ratio of the crushed materials to the distilled water and the emulsion is 20:1:0.5;
preparing a seasoning for invigorating stomach: sun drying pericarpium Citri Tangerinae, and pulverizing into flavoring for invigorating stomach;
preparation of de-odoring seasoning: putting ginger into a beater to be stirred into ginger paste, adding beta-cyclodextrin to be mixed and stirred to obtain de-odoring seasoning;
preparing mutton chop seasoning: fully mixing the antioxidant seasoning, the spicy seasoning, the stomach-invigorating seasoning and the mutton smell removing seasoning with the aqueous solution of phosphate, citric acid and propolis to prepare the mutton chop seasoning.
In one embodiment, in the step of preparing the antioxidant seasoning, the onion is peeled fresh onion, and the seasoning powder A is sieved by a 30-mesh sieve.
In one embodiment, in the preparation step of the spicy seasoning, the emulsion comprises the following components in parts by weight: 0.5 part of methylcellulose, 0.5 part of xanthan gum and 0.5 part of water.
In one embodiment, in the spicy seasoning preparation step, the homogenizing pressure of the homogenizer is 45MPa.
The raw materials are added at one time without special description, and the adding parts are referred to the mutton chop seasoning.
Examples of the experiments
The optimal scheme of the mutton chop seasoning formula in the experimental example is that the mutton chop seasoning formula comprises the following components in parts by weight: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution, wherein the content of each part is 1g.
Validation testing was performed based on the selection of the preferred protocol.
1. Oxidation resistance test
The experiment mainly analyzes the oxidation resistance of the mutton chop seasoning, the components playing the main role in the oxidation resistance of the mutton chop seasoning comprise onion, cumin and hot pepper, and the oxidation resistance activity is evaluated by measuring the contents of total flavone, total polyphenol and total anthocyanin of the mutton chop seasoning.
The experiment comprises five groups of mutton chop seasonings, wherein the group A comprises the following components in parts by weight: 10 parts of onion, 1 part of cumin, 1 part of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the component B comprises the following components: 12 parts of onion, 2 parts of cumin, 2 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the component C comprises the following components: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the component of group D is: 17 parts of onion, 4 parts of cumin, 4 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the group E comprises the following components: 20 parts of onion, 5 parts of cumin, 5 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the mass of each part of the components is 1g. Each group of mutton chop seasoning is prepared by the preparation method.
Determining the content of total flavone, total polyphenol and total anthocyanin in the above 5 groups, wherein the determination method adopts the prior art; the flavonoid compound is complexed with aluminum salt under the alkaline condition to present a red complex, and the content of the flavonoid can be determined by measuring the absorbance value of the reaction system at 510 nm based on the principle; the total polyphenol content is measured by a ferrous tartrate method, and other methods can be adopted; determining anthocyanin by direct ultraviolet spectrophotometry; the specific process of the existing experimental method is complex, and details are not repeated here.
Fe 2+ Can induce the peroxidation of lipoprotein to oxidize polyunsaturated fatty acid (PUFA) into harmful Malondialdehyde (MDA). When ferrous sulfate exists, yolk lipid in the system undergoes rapid non-enzymatic peroxidation, a complex TBA-MDA of a color developing agent thiobarbituric acid (TBA) and a peroxidation product malondialdehyde MDA presents obvious pink, and has a maximum absorption peak at 532 rim, so that the method can be used for evaluating the lipid peroxidation inhibition capability of the seasoning, and the lipid peroxidation inhibition rate of a sample is determined by measuring the change of a light absorption value at 532 nm, and the method is also the prior experimental technology. Simulating the roasting process, applying the seasoning of each group of mutton chops on the same 1kg of mutton chops, roasting the mutton chops on a grill at the temperature of 140 ℃ for 20min, and then carrying out the detection.
Through the above experiments, experimental results were obtained as shown in table 1 below:
TABLE 1
In summary, the usage amounts of the lamb chop seasoning and the lamb chop are set according to the general usage amount of the seasoning in the prior art, the contents of flavone, polyphenol and anthocyanin gradually increase with the increase of the usage amounts of onion, cumin and hot pepper, but the inhibition rate of lipid peroxidation is obviously improved firstly, and then is not obviously improved, and the experiment C group is the preferred group.
2. Evaluation experiment of spice taste
The experiment mainly analyzes the spicy seasoning taste of the mutton chop seasoning, selects the ingredients of pepper, fennel, star anise, clove and cinnamon in the mutton chop seasoning, and obtains a preferred scheme through taste evaluation.
The experiment is divided into five groups of mutton chop seasonings, the dosage of onion, cumin and hot pepper is determined by an antioxidant experiment, and the A group of ingredients comprise the following components in parts by weight: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1 part of pepper, 0.5 part of fennel, 1 part of anise, 1 part of clove, 0.5 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the component B comprises the following components: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.5 parts of pepper, 0.8 part of fennel, 1.5 parts of star anise, 1.2 parts of clove, 0.6 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the component C comprises the following components: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the component of group D is: comprises the following components: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 2.5 parts of pepper, 1.5 parts of fennel, 2.5 parts of star anise, 1.8 parts of clove, 1 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution; the group E comprises the following components: comprises the following components: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 3 parts of pepper, 2 parts of fennel, 3 parts of star anise, 2 parts of clove, 1.5 parts of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution.
For the above 5 groups, the same 1kg of steak was applied, and both were baked on a grill at 140 ℃ for 20min, and taste evaluation was performed.
The taste evaluation method comprises the steps of selecting 20 gourmet evaluators, conducting trial eating on each group of baked mutton chops, evaluating the taste, obtaining corresponding scores according to the evaluation criteria shown in table 2, and calculating the final total score of each group, wherein the score condition of each group is shown in table 3.
TABLE 2
TABLE 3
In summary, the usage amount of the mutton chop seasoning and the mutton chop is set according to the general usage amount of the seasoning in the prior art, the spice is used too much or too little, the taste is improved, and the experiment group C is the preferable group.
3. Water retention test
According to the experiment, the mutton chop seasoning in the preferable scheme comprises the following components in parts by weight: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution. Here we studied the phosphate composition and determined the ratio of sodium phosphate, sodium tripolyphosphate, sodium metaphosphate to ensure the best water retention.
The water retention of meat is also called water retention or water retention, and refers to the ability of keeping the original water content and adding water content under the processing or storage conditions of pressure cutting, heating, freezing, thawing, curing and the like when muscle is acted by external force, and the ability has great influence on the quality of meat, and is one of important indexes when meat is evaluated.
The experiment is divided into five groups of mutton chop seasonings, the using amount of phosphate is certain, the proportion of sodium phosphate, sodium tripolyphosphate and sodium metaphosphate is adjusted, and the mass ratio of the sodium phosphate, the sodium tripolyphosphate and the sodium metaphosphate in the group A is 1:0.5:0.8, the mass ratio of the sodium phosphate, the sodium tripolyphosphate and the sodium metaphosphate in the group B is 0.5:1:0.8, the mass ratio of the sodium phosphate, the sodium tripolyphosphate and the sodium metaphosphate in the group C is 0.5:0.8:1, the mass ratio of the sodium phosphate, the sodium tripolyphosphate and the sodium metaphosphate in the group D is 1:0.4:0.8, the mass ratio of the sodium phosphate, the sodium tripolyphosphate and the sodium metaphosphate in the group E is 1:0.6:0.8.
each group of seasonings is applied to the same 1kg of mutton chops, the water retention evaluation standard is comprehensively subjected to the processing or storage conditions of pressurization chopping, heating, freezing, unfreezing, pickling and the like to keep the original water content and the water content adding capacity, 20 chefs are selected for evaluation of each group, the evaluation standard is shown in a table 4, corresponding scores are obtained according to the standard, the final adding total score of each group is calculated, and the score condition of each group is shown in a table 5.
TABLE 4
TABLE 5
In conclusion, when the amount of the sodium phosphate, the sodium tripolyphosphate and the sodium metaphosphate is more than the sodium metaphosphate and the sodium tripolyphosphate, better water retention can be obtained, and the mass ratio of the sodium phosphate to the sodium tripolyphosphate to the sodium metaphosphate is 1:0.5:0.8 can obtain better effect, and the water retention is affected when the amount of the sodium tripolyphosphate is too much.
4. Storage experiment
According to the experiment, the mutton chop seasoning in the preferable scheme comprises the following components in parts by weight: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution. Here we studied the propolis concentration of the propolis aqueous solution to ensure the best storage performance.
Propolis contains a large amount of flavonoids, aromatic acids, fatty acids and their esters and terpenes, and has antiviral, antibacterial, antifungal, antitumor, antiinflammatory, and anesthetic effects. In the food industry, it is a major natural antibacterial substance, natural preservative, natural antioxidant and natural health food; in agricultural production, the grafting wax used for grafting the gramineous plants has high grafting survival rate; in addition, the plant pathogenic bacteria, fungi and viruses are strongly inhibited. Propolis is known as the most prominent natural substance in this century as a rare natural antibacterial substance and immunostimulant. Propolis is natural, non-toxic and harmless, so that the research of using the propolis as a food preservative has very important significance.
The experiment is divided into five groups of mutton chop seasonings, wherein the concentration of propolis in the group A is 1%, the concentration of propolis in the group B is 1.2%, the concentration of propolis in the group C is 2%, the concentration of propolis in the group D is 2.5%, and the concentration of propolis in the group E is 3%.
Each group of seasoning is applied to the same 1kg of mutton chop, the mutton chops are preserved at the temperature of 4 ℃ under the same condition, the storage condition is recorded every week, volatile basic nitrogen is an important index for reflecting the quality of the livestock and poultry after being firmed, the freshness of meat products can be identified, the quality of the salt-based nitrogen volatilized from every 100g of mutton chops is recorded every week, the test method of the volatile basic nitrogen is the test method of the prior art, and the recording result is shown in the table 6:
TABLE 6
In conclusion, the storage performance of the mutton chops is greatly improved by increasing the concentration of the propolis, but the improvement effect is not obvious after the concentration of the propolis is more than 2%, and the group C is the optimal group from the viewpoint of the storage effect and the use amount of raw materials.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (8)
1. The mutton chop seasoning is characterized by comprising the following components in parts by weight: 10-20 parts of onion, 1-5 parts of cumin, 1-5 parts of pepper, 1-3 parts of pepper, 0.5-2 parts of fennel, 1-3 parts of star anise, 1-2 parts of clove, 0.5-1.5 parts of cinnamon, 0.1-1 part of dried orange peel, 1-3 parts of ginger, 2-4 parts of beta-cyclodextrin, 0.1-1 part of phosphate, 0.1-1 part of citric acid and 0.1-1 part of propolis aqueous solution.
2. The mutton chop seasoning as claimed in claim 1, which comprises the following components in parts by weight: 15 parts of onion, 3 parts of cumin, 3 parts of hot pepper, 1.8 parts of pepper, 1 part of fennel, 2 parts of star anise, 1.4 parts of clove, 0.8 part of cinnamon, 0.5 part of dried orange peel, 2 parts of ginger, 3 parts of beta-cyclodextrin, 0.5 part of phosphate, 0.5 part of citric acid and 0.5 part of propolis aqueous solution.
3. The mutton chop seasoning as claimed in claim 2, wherein the phosphate comprises sodium phosphate, sodium tripolyphosphate and sodium metaphosphate, and the mass ratio of the sodium phosphate to the sodium tripolyphosphate to the sodium metaphosphate is 1:0.5:0.8.
4. the mutton chop seasoning according to claim 3, wherein the propolis concentration of the propolis aqueous solution is 2%.
5. The preparation method of the mutton chop seasoning according to any one of claims 1 to 4, which is characterized by comprising the following steps:
preparing an antioxidant seasoning: putting the onions into a beater to stir into onion paste, mixing the cumin and the chili powder and crushing into seasoning powder A, and mixing the onion paste and the seasoning powder A to obtain antioxidant seasoning;
preparing the spicy seasoning: crushing pepper, fennel, star anise, clove and cinnamon to obtain crushed materials, extracting the crushed materials to obtain oleoresin, adding the oleoresin into distilled water and emulsion, and homogenizing in a homogenizer to obtain the spicy seasoning, wherein the mass ratio of the crushed materials to the distilled water and the emulsion is 20:1:0.5;
preparing a seasoning for invigorating stomach: sun drying pericarpium Citri Tangerinae, and pulverizing into flavoring for invigorating stomach;
preparation of the de-odoring seasoning: putting ginger into a beater to be stirred into ginger paste, adding beta-cyclodextrin to be mixed and stirred to obtain de-odoring seasoning;
preparing mutton chop seasoning: mixing the antioxidant flavoring, spice flavoring, stomach invigorating flavoring, and deodorizing flavoring with phosphate, citric acid, and propolis water solution to obtain mutton chop flavoring.
6. The method for preparing a lamb chop seasoning according to claim 5, wherein in the step of preparing the antioxidant seasoning, the onions are peeled fresh onions, and the seasoning powder A is sieved by a 30-mesh sieve.
7. The preparation method of the mutton chop seasoning as claimed in claim 5, wherein in the preparation step of the spicy seasoning, the emulsion comprises the following components in parts by weight: 0.5 part of methylcellulose, 0.5 part of xanthan gum and 0.5 part of water.
8. The method as claimed in claim 5, wherein the homogenizing pressure of the homogenizer is 45MPa.
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| CN107890071A (en) * | 2017-11-17 | 2018-04-10 | 杜星火 | Mutton chop flavoring and preparation method thereof |
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| CN1138960A (en) * | 1996-06-18 | 1997-01-01 | 赵海振 | Composite seasoning |
| CN101103821A (en) * | 2007-07-27 | 2008-01-16 | 许群显 | Gelatin protein frozen wrapping mutton granules and preparation method thereof |
| CN107890071A (en) * | 2017-11-17 | 2018-04-10 | 杜星火 | Mutton chop flavoring and preparation method thereof |
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| 郭剑霞: "多不饱和脂肪酸的分离纯化及功能研究", 中国轻工业出版社, pages: 160 * |
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