CN115336733A - Seafood-flavored chicken-flavored seasoning and preparation method thereof - Google Patents
Seafood-flavored chicken-flavored seasoning and preparation method thereof Download PDFInfo
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- CN115336733A CN115336733A CN202210904428.3A CN202210904428A CN115336733A CN 115336733 A CN115336733 A CN 115336733A CN 202210904428 A CN202210904428 A CN 202210904428A CN 115336733 A CN115336733 A CN 115336733A
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- 238000006243 chemical reaction Methods 0.000 claims abstract description 18
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Classifications
-
- 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
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides a seafood-flavored chicken-flavored seasoning and a preparation method thereof, and the seafood-flavored chicken-flavored seasoning comprises a compound flavor base material, chicken paste, abalone juice, scallop juice, chicken soup seasoning, water, edible chicken oil, monosodium glutamate, white granulated sugar, edible salt, spices, yeast extract, soybean extract, compound lutein ester powder, edible essence, disodium 5' -ribonucleotide, acetylated distarch adipate, xanthan gum and potassium sorbate; in the preparation method, various seafood is crushed by ball milling, the meat paste is subjected to ultrasonic treatment and then is subjected to multi-stage composite enzymolysis to prepare the seafood extract, the combined technology can improve the enzymolysis efficiency, the utilization rate of raw materials and enzymes and the content of flavor substances, chicken paste is prepared by ball milling and is subjected to Maillard reaction with the seafood extract under mild conditions, and the prepared composite flavor base material has seafood and chicken flavors, and is rich and harmonious in overall aroma, delicious and full in taste.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a seafood-flavored chicken-flavor seasoning and a preparation method thereof.
Background
With the pace of life acceleration and income increase, consumers have higher and higher requirements on diet convenience and health, and family cooking gradually evolves towards rapidness and simplification. The seasoning is the most important factor for stimulating taste buds in delicious dishes and is widely applied to daily diet cooking. Among various flavors, chicken flavor is one of the flavors commonly used in home cooking. Seafood is a nutritious and healthy food which is well received by people. Therefore, the seafood flavor and the chicken flavor are integrated, and the seafood flavor chicken flavor seasoning which is convenient and quick to develop is also a new seasoning fashion.
At present, the seafood-flavor chicken-flavor seasoning products on the market are few, and most of the seafood-flavor chicken-flavor seasoning products are chicken-flavor seasoning products suitable for seafood seasoning. A preparation method of seafood chicken sauce flavoring (patent publication No. CN 103431352B) is characterized in that low-value fish, shrimp, shellfish, chicken or chicken skeleton are used, and the seafood chicken sauce is obtained by boiling, hydrolyzing, filtering, concentrating, blending and the like. Although the aroma can be improved by frying the spices, the process complexity is increased, other flavor substances are removed by filtering, and the utilization rate of seafood and chicken is limited. A seafood chicken essence flavoring and its preparation method (patent publication No. CN 107095265A) are characterized by extracting seafood concentrated solution by Aspergillus oryzae fermentation and Maillard reaction. The Aspergillus oryzae fermentation process needs 80-100h, increases production time, and the preparation of the chicken extract adopts hydrolysis process, removes other flavor substances, and limits the utilization rate of raw materials. A seafood chicken essence flavoring and its preparation method (patent publication No. CN 109329855A) are characterized by adding vegetable powder, seafood powder, chicken powder and pork powder, and can increase nutritional components to make the product have full seafood flavor and strong chicken flavor. In the method, the cooking, extracting and air drying processes of chicken and pork are not described in detail, and oxidation and rancidity are easy to occur in the meat powder making process, so that the quality is not easy to control. A seafood local chicken soup and a production process thereof (patent publication No. CN 109170754A) are characterized in that the production process is simple and mainly comprises a water boiling process. The seafood local chicken soup prepared by the method is canned food, has uneven particle size, can be only used for cooking soup at home, and is not suitable for seasoning other dishes.
Disclosure of Invention
The invention aims to provide a seafood-flavor chicken-flavor seasoning which is simple in process, high in raw material utilization rate and capable of perfectly blending seafood flavor and chicken flavor and a preparation method thereof.
In order to achieve the purpose, the invention provides a seafood flavor chicken flavor seasoning, which comprises 5-20% of composite flavor base material, 0-10% of chicken paste, 0-5% of abalone juice, 0-5% of scallop juice, 30-65% of chicken soup seasoning, 5-25% of water, 0.5-6% of edible chicken oil, 1-13% of monosodium glutamate, 2-6% of white granulated sugar, 0-10% of edible salt, 0-2% of spice, 0-2% of yeast extract, 0-3% of soybean extract, 0-0.5% of composite lutein ester powder, 0-2% of edible essence, 0.05-2% of 5' -flavor nucleotide disodium, 0.5-5% of acetylated distarch adipate, 0-0.5% of xanthan gum and 0-0.09% of potassium sorbate.
Further, the compound flavor base material is prepared from the following raw materials: chicken paste accounting for 5-25% of the total mass of the composite flavor base material, chicken soup seasoning accounting for 20-45%, seafood extract accounting for 10-25%, monosodium glutamate accounting for 5-15%, edible salt accounting for 0-15%, white granulated sugar accounting for 3-10%, edible chicken oil accounting for 0.5-8%, cysteine accounting for 0.5-5%, edible glucose accounting for 0.1-5%, disodium 5' -ribonucleotide accounting for 0.05-2%, spice accounting for 0-4% and edible tapioca starch accounting for 0-5%.
Further, the seafood extract is prepared from the following raw materials: the seafood extract is prepared by enzymolysis of seafood meat paste accounting for 5-35% of the total mass of the seafood extract, water accounting for 63-93%, neutral protease accounting for 0.01-0.5%, alkaline protease accounting for 0.01-0.5% and flavor protease accounting for 0.01-0.8%. The seafood meat paste is prepared from the following raw materials, namely 50-60% of seafood, 0-5% of yellow wine and 35-50% of water by mass of the total seafood meat paste.
Further, the chicken paste is prepared from the following raw materials: chilled/frozen chicken accounting for 50-70% of the total mass of the chicken paste, 12-35% of water, 0-2% of ginger and 15-22% of edible salt;
the invention provides a preparation method of a seafood-flavored chicken-flavored seasoning, which comprises the following steps:
step 1: preparing a seafood extract:
step 2: preparing chicken paste:
and step 3: preparing a composite flavor base material;
and 4, step 4: pre-dissolving the compound flavor base material, chicken paste, yeast extract, soybean extract, potassium sorbate, part of water or chicken soup seasoning;
and 5: putting the rest raw materials into a pre-dissolving tank, and uniformly dissolving;
step 6: heating and warming; pumping the uniformly mixed materials into a blending tank, and raising the temperature of the materials to be more than or equal to 75 ℃ under the condition of keeping stirring; closing the steam, and maintaining the temperature at 75-95 ℃ for 10-30min;
and 7: vacuum degassing; pumping the material into a vacuum degassing tank through a centrifugal pump for degassing;
and step 8: cooling and filling; opening condensed water, reducing the temperature of the materials to be below the heat resistance limit of the packing materials, filling, sealing and coding;
and step 9: and (4) boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
Further, the preparation method of the seafood extract comprises the following steps: removing shell of seafood, cleaning, mixing with yellow wine and water, grinding with a meat grinder, colloid mill, and ball milling to obtain seafood meat paste; uniformly mixing the seafood meat paste and water, carrying out ultrasonic treatment at 90-180W for 10-60 min, adding protease, carrying out enzymolysis at the pH of 6.0-10.0 and the temperature of 35-70 ℃ for 2-12 h, heating to 80-100 ℃, inactivating the enzyme for 10-30min, and cooling to obtain the seafood extract.
Further, the preparation method of the chicken paste comprises the following steps: weighing chicken, water, ginger and edible salt according to a formula proportion; cleaning chicken, removing impurities, and blanching; putting the raw materials into a boiling pot, heating to 85-100 ℃, and keeping for 1-4 h; and after the cooking is finished, removing big bones and hard bones, crushing by a meat grinder, adding edible salt, and sequentially grinding by a colloid mill and a ball mill for later use.
Further, the preparation method of the composite flavor base material comprises the following steps: weighing various raw materials according to a formula proportion; premixing edible cassava starch and part of chicken soup seasoning for later use; putting the seafood extract and other raw materials participating in the reaction into a reaction tank, and fully stirring to ensure that the seafood extract and the other raw materials are uniformly distributed; heating the material to 80-120 ℃, and keeping for 0.5-3 h; after the reaction is finished, adding the edible cassava starch mixed solution, stirring for 10min, and cooling for later use.
Compared with the prior art, the invention has the advantages that:
1. the invention uses ball milling to crush various seafood, the meat paste is treated by ultrasonic wave, and then the seafood extract is prepared by multi-stage compound enzymolysis.
2. According to the invention, the chicken paste is prepared by ball milling, and Maillard reaction is carried out on the chicken paste and the seafood extract under mild conditions, so that the prepared composite flavor base material has seafood and chicken flavors, and is rich and harmonious in overall aroma, and delicious and full in mouthfeel.
3. The seafood-flavor chicken-flavor seasoning prepared by the invention is suitable for being packaged in 12 g composite aluminum foil bags, is light and convenient to package, belongs to instant composite seasoning, and is very suitable for being carried and used at home or outdoors.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be further described below.
Example 1:
a seafood-flavored chicken-flavor seasoning is prepared from the following raw materials in percentage by mass:
10% of compound flavor base material, 5% of chicken paste, 0.5% of abalone juice, 0.5% of scallop juice, 40% of chicken soup seasoning, 23.49% of water, 3% of edible chicken oil, 8% of monosodium glutamate, 4% of white granulated sugar, 2.5% of edible salt, 0.1% of spice, 0.5% of yeast extract, 0.04% of compound lutein ester powder, 0.3% of edible essence, 0.3% of 5' -flavor nucleotide disodium, 1.4% of acetylated distarch adipate, 0.3% of xanthan gum and 0.07% of potassium sorbate.
The composite flavor base material is prepared from the following raw materials in percentage by mass:
15% of chicken paste, 32.5% of chicken soup seasoning, 15% of seafood extract, 10% of monosodium glutamate, 9% of edible salt, 7% of white granulated sugar, 5% of edible chicken oil, 0.5% of cysteine, 1% of edible glucose, 1% of 5' -flavour development nucleotide disodium, 1% of spice and 3% of edible cassava starch.
The chicken paste comprises the following components in percentage by mass: 60% of cold fresh/frozen chicken, 19.5% of water, 0.5% of ginger and 20% of edible salt, and the chicken is prepared by boiling, blending, ball-milling and crushing.
The chicken soup seasoning is prepared by taking chicken soup steamed by cold fresh/frozen chicken as a raw material, and processing the raw material into juice-like seasoning through the processes of deoiling, filtering, adding salt, blending and the like.
The spice comprises one or more of common spices such as white pepper, black pepper, ginger, onion, dried orange peel, angelica dahurica and the like.
The seafood extract comprises the following components in percentage by mass: 10% of seafood meat paste, 89.5% of water, 0.05% of neutral protease, 0.05% of alkaline protease and 0.4% of flavor protease, and the seafood meat paste is prepared by enzymolysis. The seafood meat paste comprises the following components in percentage by mass: oyster 25%, scallop 25%, yellow wine 2% and water 48% through multistage crushing.
A preparation method of a seafood-flavored chicken-flavored seasoning specifically comprises the following steps:
step 1: preparing the seafood extract.
Removing shell of Concha Ostreae and scallop, cleaning, mixing with yellow wine and water, respectively grinding with meat grinder, colloid mill, and ball milling to obtain seafood meat paste; mixing seafood meat paste and water uniformly, performing 100W ultrasonic treatment for 30min, adding neutral protease and flavourzyme, performing enzymolysis at pH6.5 and 50 ℃ for 2h, adding alkaline protease, performing enzymolysis at pH8.0 and 50 ℃ for 2h, heating to 90 ℃, inactivating enzyme for 15min, and cooling to obtain the seafood extract.
Step 2: and (3) preparing chicken paste.
Weighing chicken, water, ginger and edible salt according to a formula ratio; cleaning chicken, removing impurities, and blanching; putting the raw materials into a boiling pot, heating to 95 ℃, and keeping for 2 hours; and after the cooking is finished, removing the big bones and the hard bones, grinding by a meat grinder, adding edible salt, and then sequentially grinding by a colloid mill and a ball mill for later use.
And step 3: and (3) preparing the composite flavor base material.
Weighing various raw materials according to a formula proportion; premixing edible cassava starch and part of chicken soup seasoning for later use; putting the seafood extract and other raw materials participating in the reaction into a reaction tank, and fully stirring to ensure that the seafood extract and the other raw materials are uniformly distributed; heating the material to 95 ℃, and keeping for 1.5h; after the reaction is finished, adding the edible cassava starch mixed solution, stirring for 10min, and cooling for later use.
And 4, step 4: pre-dissolving the composite flavor base material, chicken paste, yeast extract, potassium sorbate, part of water or chicken soup seasoning.
And 5: adding the rest chicken soup flavoring, the rest water, white sugar, monosodium glutamate, edible chicken oil, etc. into the pre-dissolving tank, and dissolving uniformly.
Step 6: heating and raising the temperature. Pumping the uniformly mixed materials into a blending tank, and raising the temperature of the materials to be more than or equal to 75 ℃ under the condition of keeping stirring. The steam was turned off and the temperature was maintained at 80 ℃ for 20min.
And 7: vacuum degassing. Pumping the materials into a vacuum degassing tank through a centrifugal pump for degassing.
And 8: and (5) cooling and filling. And opening the condensed water, reducing the temperature of the materials to be below the heat-resistant limit of the packing materials, filling, sealing and coding.
And step 9: and (4) boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
Example 2:
a seafood-flavor chicken-flavor seasoning is prepared from the following raw materials in percentage by mass:
12% of compound flavor base material, 1% of scallop juice, 50% of chicken soup seasoning, 15.92% of water, 1.5% of edible chicken oil, 10% of monosodium glutamate, 6% of white granulated sugar, 1% of spice, 0.5% of soybean extract, 0.03% of compound lutein ester powder, 0.5% of disodium 5' -flavor nucleotide, 1.4% of acetylated distarch adipate and 0.15% of xanthan gum.
The composite flavor base material is prepared from the following raw materials in percentage by mass:
10% of chicken paste, 26.8% of chicken soup seasoning, 20% of seafood extract, 11% of monosodium glutamate, 12% of edible salt, 8% of white granulated sugar, 3% of edible chicken oil, 1% of cysteine, 2.5% of edible glucose, 1.2% of 5' -flavour nucleotide disodium, 0.5% of spice and 4% of edible cassava starch.
The chicken paste comprises the following components in percentage by mass: 65% of cold fresh/frozen chicken, 18.2% of water, 0.8% of ginger and 16% of edible salt, and the chicken is prepared by decocting, blending, ball-milling and crushing.
The chicken soup seasoning is prepared by taking chicken soup steamed by cold fresh/frozen chicken as a raw material, and processing the raw material into juice-like seasoning through the processes of deoiling, filtering, adding salt, blending and the like.
The spice comprises one or more of common spices such as white pepper, black pepper, ginger, onion, dried orange peel and angelica dahurica.
The seafood extract comprises the following components in percentage by mass: 18 percent of seafood meat paste, 81.5 percent of water, 0.1 percent of neutral protease, 0.2 percent of alkaline protease and 0.2 percent of flavor protease through enzymolysis. The seafood meat paste comprises the following components in percentage by mass: 20% of scallop, 5% of shrimp, 35% of scallop, 3% of yellow wine and 37% of water through multi-stage crushing.
A preparation method of a seafood-flavor chicken-flavor seasoning specifically comprises the following steps:
step 1: preparing the seafood extract.
Removing shells of scallop and shrimp, cleaning, and grinding with yellow wine and water by meat grinder, colloid mill and ball mill to obtain seafood paste; mixing seafood meat paste and water uniformly, performing ultrasonic treatment at 120W for 20min, adding neutral protease and flavourzyme, performing enzymolysis at pH7.0 and 55 deg.C for 3h, adding alkaline protease, performing enzymolysis at pH9.0 and 55 deg.C for 3h, heating to 95 deg.C, inactivating enzyme for 10min, and cooling to obtain the seafood extract.
Step 2: and (3) preparing chicken paste.
Weighing chicken, water, ginger and edible salt according to a formula ratio; cleaning chicken, removing impurities, and blanching; putting the raw materials into a boiling pot, heating to 100 ℃, and keeping for 1.5h; and after the cooking is finished, removing big bones and hard bones, crushing by a meat grinder, adding edible salt, and sequentially grinding by a colloid mill and a ball mill for later use.
And 3, step 3: and (3) preparing the composite flavor base material.
Weighing various raw materials according to a formula proportion; premixing edible cassava starch and part of chicken soup seasoning for later use; putting the seafood extract and other raw materials participating in the reaction into a reaction tank, and fully stirring to ensure that the seafood extract and other raw materials are uniformly distributed; heating the material to 90 ℃, and keeping for 2 hours; after the reaction is finished, adding edible cassava and starch mixed solution, stirring for 10min, and cooling for later use.
And 4, step 4: pre-dissolving the composite flavor base material, the soybean extract, the potassium sorbate, part of water or the chicken soup seasoning.
And 5: adding the rest chicken soup flavoring, the rest water, white sugar, monosodium glutamate, edible chicken oil, etc. into the pre-dissolving tank, and dissolving uniformly.
Step 6: heating and raising the temperature. Pumping the uniformly mixed materials into a blending tank, and raising the temperature of the materials to be more than or equal to 75 ℃ under the condition of keeping stirring. The steam was turned off and the temperature was maintained at 85 ℃ for 15min.
And 7: vacuum degassing. Pumping the materials into a vacuum degassing tank through a centrifugal pump for degassing.
And 8: and (6) cooling and filling. And opening the condensed water, reducing the temperature of the materials to be below the heat-resistant limit of the packing materials, filling, sealing and coding.
And step 9: and (4) boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
Example 3:
a seafood-flavor chicken-flavor seasoning is prepared from the following raw materials in percentage by mass:
7% of compound flavor base material, 3% of chicken paste, 1.5% of abalone juice, 55% of chicken soup seasoning, 11.49% of water, 2% of edible chicken oil, 10% of monosodium glutamate, 4% of white granulated sugar, 3% of edible salt, 0.2% of spice, 0.04% of compound lutein ester powder, 0.5% of edible essence, 0.5% of disodium 5' -flavour development nucleotide, 1.5% of acetylated distarch adipate, 0.2% of xanthan gum and 0.07% of potassium sorbate.
The composite flavor base material is prepared from the following raw materials in percentage by mass:
20% of chicken paste, 27.5% of chicken soup seasoning, 16% of seafood extract, 6% of monosodium glutamate, 12% of edible salt, 5% of white granulated sugar, 6% of edible chicken oil, 2% of cysteine, 2% of edible glucose, 0.5% of 5' -flavour development nucleotide disodium, 1% of spice and 2% of edible cassava starch.
The chicken paste comprises the following components in percentage by mass: 55% of chilled/frozen chicken, 26.6% of water, 0.4% of ginger and 18% of edible salt, and the fresh/frozen chicken is prepared by boiling, blending, ball-milling and crushing.
The chicken soup seasoning is prepared by taking chicken soup steamed by cold fresh/frozen chicken as a raw material, and processing the raw material into juice-like seasoning through the processes of deoiling, filtering, adding salt, blending and the like.
The spice comprises one or more of common spices such as white pepper, black pepper, ginger, onion, dried orange peel, angelica dahurica and the like.
The seafood extract comprises the following components in percentage by mass: 35% of seafood meat paste, 64.4% of water, 0.3% of neutral protease, 0.1% of alkaline protease and 0.2% of flavor protease. The seafood meat paste comprises the following components in percentage by mass: 15% of abalone, 5% of crab, 5% of squid, 30% of scallop, 2% of yellow wine and 43% of water by multistage grinding.
A preparation method of a seafood-flavor chicken-flavor seasoning specifically comprises the following steps:
step 1: preparing the seafood extract.
Removing shell of abalone and crab, cleaning, grinding with yellow wine and water by meat grinder, colloid mill, and ball milling to obtain seafood meat paste; mixing seafood meat paste and water uniformly, performing ultrasonic treatment at 150W for 10min, adding neutral protease and flavourzyme, performing enzymolysis at pH6.0 and 45 deg.C for 4h, adding alkaline protease, performing enzymolysis at pH10.0 and 45 deg.C for 4h, heating to 85 deg.C, inactivating enzyme for 30min, and cooling to obtain seafood extract.
Step 2: and (3) preparing chicken paste.
Weighing chicken, water, ginger and edible salt according to a formula ratio; cleaning chicken, removing impurities, and blanching; putting the raw materials into a boiling pot, heating to 85 ℃, and keeping for 3 hours; and after the cooking is finished, removing the big bones and the hard bones, grinding by a meat grinder, adding edible salt, and then sequentially grinding by a colloid mill and a ball mill for later use.
And 3, step 3: and (3) preparing the composite flavor base material.
Weighing various raw materials according to a formula proportion; premixing edible cassava starch and part of chicken soup seasoning for later use; putting the residual seafood extract and other raw materials participating in the reaction into a reaction tank, and fully stirring to ensure that the seafood extract and other raw materials are uniformly distributed; heating the material to 100 ℃, and keeping for 1h; after the reaction is finished, adding the edible cassava starch mixed solution, stirring for 10min, and cooling for later use.
And 4, step 4: pre-dissolving the composite flavor base material, the chicken paste, potassium sorbate, part of water or the chicken soup seasoning.
And 5: adding the rest chicken soup flavoring, the rest water, white sugar, monosodium glutamate, edible chicken oil, etc. into the pre-dissolving tank, and dissolving uniformly.
Step 6: heating and raising the temperature. Pumping the uniformly mixed materials into a blending tank, and raising the temperature of the materials to be more than or equal to 75 ℃ under the condition of keeping stirring. The steam was turned off and the temperature was maintained at 90 ℃ for 10min.
And 7: vacuum degassing. Pumping the materials into a vacuum degassing tank through a centrifugal pump for degassing.
And 8: and (5) cooling and filling. And opening the condensed water, reducing the temperature of the materials to be below the heat-resistant limit of the packing materials, filling, sealing and coding.
And step 9: and (4) boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
The seafood-flavor chicken-flavor seasoning provided by the embodiment of the invention has the following quality indexes:
sensory requirements
Color: golden yellow to light yellow brown, lustrous.
Fragrance: the chicken fragrance is obvious, the seafood fragrance is moderate, and no bad smell exists.
And (3) taste: the chicken has obvious taste, moderate seafood taste, proper salty and sweet taste and no peculiar smell.
The state is as follows: thick liquid without foreign matter.
Physical and chemical indexes
Total solids/(g/100 g): not less than 30.0
Chloride (in NaCl)/(g/100 g): less than or equal to 20.0
Total nitrogen (as N)/(g/100 g): not less than 1.0
Amino acid nitrogen (in terms of N)/(g/100 g): not less than 0.5
Other nitrogens (as N)/(g/100 g): not less than 0.25
Total arsenic (As)/(mg/kg): less than or equal to 0.5
Lead (as Pb)/(mg/kg): less than or equal to 1.0
Microbiological indicator
Total colony count (CFU/g): less than or equal to 10000
Coliform (MPN/100 g): less than or equal to 30
Mold and yeast (CFU/g): less than or equal to 100
Index of pathogenic bacteria
Salmonella (CFU/g): cannot be detected
Staphylococcus aureus (CFU/g): is less than or equal to 100.
The above description is only a preferred embodiment of the present invention, and does not limit the present invention in any way. Any person skilled in the art can make any equivalent substitutions or modifications on the technical solutions and technical contents disclosed in the present invention without departing from the scope of the technical solutions of the present invention, and still fall within the protection scope of the present invention without departing from the technical solutions of the present invention.
Claims (8)
1. A seafood flavor chicken flavor seasoning is characterized by comprising, by weight, 5-20% of a composite flavor base material, 0-10% of chicken paste, 0-5% of abalone juice, 0-5% of scallop juice, 30-65% of chicken soup seasoning, 5-25% of water, 0.5-6% of edible chicken oil, 1-13% of monosodium glutamate, 2-6% of white granulated sugar, 0-10% of edible salt, 0-2% of spice, 0-2% of yeast extract, 0-3% of soybean extract, 0-0.5% of composite lutein ester powder, 0-2% of edible essence, 0.05-2% of disodium 5' -ribonucleotide, 0.5-5% of acetylated distarch adipate, 0-0.5% of xanthan gum and 0-0.09% of potassium sorbate.
2. The seafood flavored chicken flavor seasoning of claim 1 wherein the composite flavor base is made from the following raw materials: chicken paste accounting for 5-25% of the total mass of the composite flavor base material, chicken soup seasoning accounting for 20-45%, seafood extract accounting for 10-25%, monosodium glutamate accounting for 5-15%, edible salt accounting for 0-15%, white granulated sugar accounting for 3-10%, edible chicken oil accounting for 0.5-8%, cysteine accounting for 0.5-5%, edible glucose accounting for 0.1-5%, disodium 5' -ribonucleotide accounting for 0.05-2%, spice accounting for 0-4% and edible tapioca starch accounting for 0-5%.
3. The seafood flavored chicken flavor seasoning of claim 2 wherein the seafood extract is made from the following raw materials: the seafood extract is prepared by carrying out enzymolysis on seafood meat paste accounting for 5-35% of the total mass of the seafood extract, 63-93% of water, 0.01-0.5% of neutral protease, 0.01-0.5% of alkaline protease and 0.01-0.8% of flavor protease.
The seafood meat paste is prepared from the following raw materials, namely 50-60% of seafood, 0-5% of yellow wine and 35-50% of water by mass of the total mass of the seafood meat paste.
4. The seafood flavored chicken flavoring according to claim 2, wherein the chicken paste is made from the following raw materials: the chicken paste comprises, by mass, 50-70% of chilled/frozen chicken, 12-35% of water, 0-2% of ginger and 15-22% of edible salt.
5. A method of preparing a seafood-flavoured chicken-flavoured seasoning, preparing a seafood-flavoured chicken-flavoured seasoning as claimed in any of claims 1 to 4, comprising the steps of:
step 1: preparing a seafood extract:
and 2, step: preparing chicken paste:
and step 3: preparing a composite flavor base material;
and 4, step 4: pre-dissolving the compound flavor base material, chicken paste, yeast extract, soybean extract, potassium sorbate, part of water or chicken soup seasoning;
and 5: putting the rest raw materials into a pre-dissolving tank, and uniformly dissolving;
step 6: heating and warming; pumping the uniformly mixed materials into a blending tank, and raising the temperature of the materials to be more than or equal to 75 ℃ under the condition of keeping stirring; closing the steam, and keeping the temperature at 75-95 ℃ for 10-30min;
and 7: vacuum degassing; pumping the materials into a vacuum degassing tank through a centrifugal pump for degassing;
and 8: cooling and filling; opening the condensed water, reducing the temperature of the materials to be below the heat resistance limit of the packing materials, and filling, sealing and coding;
and step 9: and (4) boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
6. The preparation method of the seafood-flavored chicken-flavored seasoning, as claimed in claim 5, wherein the preparation method of the seafood extract is as follows: removing shell of seafood, cleaning, mixing with yellow wine and water, grinding with a meat grinder, colloid mill, and ball milling to obtain seafood meat paste; uniformly mixing the seafood meat paste and water, carrying out ultrasonic treatment at 90-180W for 10-60 min, adding protease, carrying out enzymolysis at the pH of 6.0-10.0 and the temperature of 35-70 ℃ for 2-12 h, heating to 80-100 ℃, inactivating the enzyme for 10-30min, and cooling to obtain the seafood extract.
7. The preparation method of the seafood flavored chicken flavor seasoning, as claimed in claim 5, wherein the preparation method of the chicken paste is as follows: weighing chicken, water, ginger and edible salt according to a formula proportion; cleaning chicken, removing impurities, and blanching; putting the raw materials into a boiling pot, heating to 85-100 ℃, and keeping for 1-4 h; and after the cooking is finished, removing the big bones and the hard bones, grinding by a meat grinder, adding edible salt, and then sequentially grinding by a colloid mill and a ball mill for later use.
8. The preparation method of the seafood flavor chicken flavor seasoning of claim 5, wherein the preparation method of the composite flavor base stock comprises the following steps: weighing various raw materials according to a formula proportion; premixing edible cassava starch and part of chicken soup seasoning for later use; putting the seafood extract and other raw materials participating in the reaction into a reaction tank, and fully stirring to ensure that the seafood extract and other raw materials are uniformly distributed; heating the material to 80-120 ℃, and keeping the temperature for 0.5-3 h; after the reaction is finished, adding the edible cassava starch mixed solution, stirring for 10min, and cooling for later use.
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