CN112137066A - Minced garlic crayfish seasoning and preparation method thereof - Google Patents
Minced garlic crayfish seasoning and preparation method thereof Download PDFInfo
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 51
- 241000238017 Astacoidea Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 126
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 32
- 241000287828 Gallus gallus Species 0.000 claims abstract description 26
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 19
- 239000003921 oil Substances 0.000 claims abstract description 18
- 235000019198 oils Nutrition 0.000 claims abstract description 18
- 235000015067 sauces Nutrition 0.000 claims abstract description 18
- 239000000341 volatile oil Substances 0.000 claims abstract description 18
- 235000013878 L-cysteine Nutrition 0.000 claims abstract description 16
- 239000004201 L-cysteine Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 239000006071 cream Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 235000019197 fats Nutrition 0.000 claims description 12
- 229920001661 Chitosan Polymers 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 238000000926 separation method Methods 0.000 claims description 11
- 229960004793 sucrose Drugs 0.000 claims description 11
- 238000009715 pressure infiltration Methods 0.000 claims description 7
- 235000005492 Artemisia desertorum Nutrition 0.000 claims description 6
- 241001661344 Artemisia desertorum Species 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 238000005470 impregnation Methods 0.000 claims description 6
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 6
- 239000004320 sodium erythorbate Substances 0.000 claims description 6
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 6
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000003826 Artemisia Nutrition 0.000 claims description 5
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 5
- 244000030166 artemisia Species 0.000 claims description 5
- 235000009052 artemisia Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 230000008595 infiltration Effects 0.000 claims description 2
- 238000001764 infiltration Methods 0.000 claims description 2
- 238000002803 maceration Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 14
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
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- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 11
- 230000008859 change Effects 0.000 description 7
- 206010033546 Pallor Diseases 0.000 description 5
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- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000238030 Procambarus clarkii Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000001056 green pigment Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
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- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses minced garlic crayfish seasoning and a preparation method thereof, wherein the minced garlic crayfish seasoning comprises the following components in parts by weight: 10-20 parts of rapeseed oil, 10-15 parts of chicken fat oil, 8-15 parts of cream, 80-100 parts of minced garlic sauce, 5-8 parts of edible salt, 3-6 parts of chicken essence, 3-6 parts of monosodium glutamate, 0.4-0.6 part of garlic essential oil, 1-2 parts of color protection solution and 0.06-0.08 part of potassium sorbate; also comprises the following components in percentage by weight: 4-6% of L-cysteine solution. The invention also comprises a preparation method of the seasoning. The minced garlic crayfish seasoning is delicious in taste, strong in garlic fragrance, bright in color and luster, simple and easy to operate in the preparation process, improves the product quality, and effectively solves the problems that the minced garlic is dark in color and does not have appetite, the minced garlic is poor in flavor, browning phenomenon is easy to occur, the quality guarantee period is short and the like in the conventional seasoning.
Description
Technical Field
The invention relates to the technical field of food seasonings, in particular to minced garlic crayfish seasoning and a preparation method thereof.
Background
The crayfish, the academic name of procambarus clarkia, has delicious meat, sufficient elasticity and unique flavor, has the nutritional characteristics of high protein, low fat and the like, and is widely popular with people. In recent years, the crayfish industry is rapidly increased, the consumption market is abnormally 'exploded', the crayfish becomes a stock dish on a dining table of people, but people with poor cooking skill often go to a restaurant to eat, and the consumption is high.
With the development of the seasoning industry, the appearance of various dish seasonings brings convenience to the public, so that common people can make restaurant tastes at home. At present, the common crayfish seasoning tastes mainly spicy, braised and minced garlic, wherein the spicy crayfish and the braised crayfish have spicy tastes, the intestines and the stomach are uncomfortable after eating, the minced garlic crayfish is suitable for people of all ages because the taste is light, and the garlic contains rich nutrients such as vitamins, amino acids and mineral elements and contains special active substances such as antibacterial substances, anticancer substances and the like, so that the nutrition value is high, and the preference of people to the minced garlic crayfish is continuously improved in recent years. However, most of the existing garlic crayfish seasonings have dark yellow and dull garlic color and insufficient garlic flavor of the prepared garlic crayfish, because the garlic usually has a green change phenomenon in the product processing process, the garlic color in the product is dark and does not have appetite, the garlic green change pigment is the main reason for causing the green change, and the garlic green change pigment is unstable, so that the garlic prepared garlic has different degrees of green change under the conditions of different temperatures, pH values, salts, sulfides and other factors, especially the low-temperature condition. At present, in order to prevent the minced garlic from greening in the processing process of the minced garlic crayfish seasoning, the minced garlic is treated by methods such as blanching, color fixative, grease and the like. However, the temperature of the soup for bleaching is mostly 70-90 ℃, which can reduce the flavor of minced garlic. In addition, the minced garlic can also generate browning phenomenon in later-period storage, which affects the appearance quality of products and reduces the shelf life of the products.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the minced garlic crayfish seasoning and the preparation method thereof, the minced garlic crayfish seasoning is delicious in taste, strong in garlic fragrance and bright in color, the preparation process is simple and easy to operate, the product quality is improved, and the problems that the minced garlic is dark in color and does not have appetite, the minced garlic is poor in flavor, browning phenomenon is easy to occur, the quality guarantee period is short and the like in the conventional seasoning are effectively solved.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the minced garlic crayfish seasoning comprises the following components in parts by weight: 10-20 parts of rapeseed oil, 10-15 parts of chicken fat oil, 8-15 parts of cream, 80-100 parts of minced garlic sauce, 5-8 parts of edible salt, 3-6 parts of chicken essence, 3-6 parts of monosodium glutamate, 0.4-0.6 part of garlic essential oil, 1-2 parts of color protection solution and 0.06-0.08 part of potassium sorbate;
also comprises the following components in percentage by weight: 4-6% of L-cysteine solution.
Further, the minced garlic crayfish seasoning comprises the following components in parts by weight: 15 parts of rapeseed oil, 13 parts of chicken fat oil, 11 parts of cream, 90 parts of minced garlic sauce, 6 parts of edible salt, 5 parts of chicken essence, 5 parts of monosodium glutamate, 0.5 part of garlic essential oil, 2 parts of color protection solution and 0.07 part of potassium sorbate.
Further, the color protection solution comprises the following components in parts by weight: 6 to 8 percent of sucrose, 1 to 1.5 percent of chitosan and 0.6 to 0.8 percent of artemisia seed gum.
Further, the minced garlic crayfish seasoning also comprises the following components in percentage by weight: 5% of L-cysteine solution.
Further, the concentration of the L-cysteine solution is 5 to 10 wt%.
The preparation method of the minced garlic crayfish seasoning comprises the following steps:
(1) high-pressure infiltration: mixing peeled garlic and an impregnation liquid according to a material-liquid ratio of 1:1-2, carrying out infiltration treatment for 6-9min under the conditions of 340-355MPa and 35-45 ℃, and separating the material liquid to obtain treated garlic and a separation liquid;
(2) chopping and mixing the mixed oil: adding 10-15 wt% of rapeseed oil into the garlic treated in the step (1), chopping into 3-4mm granular minced garlic at the temperature of 32-38 ℃, adding an L-cysteine solution at the temperature of 32-38 ℃, and stirring uniformly to obtain minced garlic sauce;
(3) frying in sections: heating the rest rapeseed oil, the chicken fat oil and the butter to the temperature of 128-plus materials of 135 ℃, then adding the minced garlic sauce obtained in the step (2), frying for 15-20min, adding edible salt, chicken essence and monosodium glutamate when the temperature is reduced to 90-95 ℃, and frying for 2-4min to obtain an intermediate material:
(4) stirring and subpackaging: adding garlic essential oil into the intermediate material obtained in the step (3), stirring for 2-3min, then adding the color protection solution and potassium sorbate, stirring for 3-5min, and subpackaging to obtain the minced garlic crayfish seasoning.
Further, in the step (1), the impregnation liquid comprises the following raw materials in parts by weight: 10-15 parts of D-sodium erythorbate, 3-6 parts of citric acid, 2-4 parts of sodium metabisulfite and 75-85 parts of water.
Further, in the step (1), the ratio of the materials to the liquid is 1: 1.
Further, in the step (4), the color protection solution is prepared by the following method: and (2) mixing the separation liquid obtained in the step (1) with cane sugar, chitosan and artemisia desertorum seed gum to obtain a color protection solution.
In summary, the invention has the following advantages:
1. the minced garlic crayfish seasoning provided by the invention is delicious in taste, strong in garlic flavor, bright in color and luster, simple and easy to operate in the preparation process, overcomes the problem that the seasoning is easy to discolor, improves the product quality, prolongs the product quality guarantee period, effectively solves the problems that the minced garlic is dark and does not have appetite in color, is poor in minced garlic flavor, is easy to brown, is short in quality guarantee period and the like in the conventional seasoning, accords with the taste of consumers, is widely popular, and has a wide market prospect.
2. The high-pressure permeation treatment is carried out on the flavor, so that the generation of green pigment of the garlic can be inhibited, and the loss of the flavor of the minced garlic caused by blanching can be avoided; meanwhile, the garlic flavor lost after thermal processing is supplemented by adding the garlic essential oil and the cream, and the product has rich garlic flavor and mellow and rich mouthfeel, and is more popular with children.
3. In terms of color and luster, the rapeseed oil is mixed and chopped at constant temperature after high-pressure permeation treatment, and the L-cysteine is stirred at constant temperature, so that the green change in the garlic processing process can be effectively prevented, the problem of low-temperature accelerated green change is avoided, meanwhile, a layer of protective film is formed on the surface of minced garlic by adding a steeping fluid prepared from D-sodium erythorbate, citric acid and sodium metabisulfite and a color protection fluid prepared from cane sugar, chitosan and artemisia desertorum seed gum in the seasoning, the color protection effect is achieved, the browning of the seasoning in shelf life is prevented, and the shelf life is prolonged.
Detailed Description
Example 1
A minced garlic crayfish seasoning comprises the following components in parts by weight: 12 parts of rapeseed oil, 10 parts of chicken fat oil, 8 parts of cream, 80 parts of minced garlic sauce, 5 parts of edible salt, 3 parts of chicken essence, 4 parts of monosodium glutamate, 0.4 part of garlic essential oil, 1 part of color protection solution and 0.06 part of potassium sorbate; also comprises the following components in percentage by weight: 4% of an L-cysteine solution having a concentration of 5% by weight.
The color protection solution comprises the following components in parts by weight: 6 percent of sucrose, 1 percent of chitosan and 0.6 percent of artemisia seed gum.
The preparation method of the minced garlic crayfish seasoning comprises the following steps:
(1) high-pressure infiltration: mixing peeled Bulbus Allii with the soaking solution at a material-to-liquid ratio of 1:1, performing osmosis treatment at 350MPa and 40 deg.C for 9min, and separating the material and liquid to obtain treated Bulbus Allii and separation solution; the impregnation liquid comprises the following raw materials in parts by weight: 15 parts of D-sodium erythorbate, 6 parts of citric acid, 4 parts of sodium metabisulfite and 85 parts of water;
(2) chopping and mixing the mixed oil: adding 10 wt% of rapeseed oil into the garlic treated in the step (1), chopping into 4mm granular minced garlic at the temperature of 32 ℃, adding an L-cysteine solution at the temperature of 32 ℃, and stirring uniformly to obtain minced garlic sauce;
(3) frying in sections: heating the rest rapeseed oil, the chicken fat oil and the butter to 128 ℃, adding the minced garlic sauce obtained in the step (2), frying for 15min, adding edible salt, chicken essence and monosodium glutamate when the temperature is reduced to 90 ℃, and frying for 4min to obtain an intermediate material:
(4) stirring and subpackaging: and (4) adding garlic essential oil into the intermediate material obtained in the step (3), stirring for 3min, then adding the color protection solution and potassium sorbate, stirring for 3min, and subpackaging to obtain the minced garlic crayfish seasoning. The color protection solution is prepared by the following method: and (2) mixing the separation liquid obtained in the step (1) with cane sugar, chitosan and artemisia desertorum seed gum to obtain a color protection solution.
Example 2
A minced garlic crayfish seasoning comprises the following components in parts by weight: 15 parts of rapeseed oil, 13 parts of chicken fat oil, 11 parts of cream, 90 parts of minced garlic sauce, 6 parts of edible salt, 5 parts of chicken essence, 5 parts of monosodium glutamate, 0.5 part of garlic essential oil, 2 parts of color protection solution and 0.07 part of potassium sorbate; also comprises the following components in percentage by weight: 5% of an L-cysteine solution having a concentration of 6% by weight.
The color protection solution comprises the following components in parts by weight: 5 percent of sucrose, 1.2 percent of chitosan and 0.7 percent of artemisia seed gum.
The preparation method of the minced garlic crayfish seasoning comprises the following steps:
(1) high-pressure infiltration: mixing peeled Bulbus Allii with the soaking solution at a material-to-liquid ratio of 1:1, performing osmosis treatment at 340MPa and 40 deg.C for 8min, and separating the material and liquid to obtain treated Bulbus Allii and separation solution; the impregnation liquid comprises the following raw materials in parts by weight: 13 parts of D-sodium erythorbate, 4 parts of citric acid, 3 parts of sodium metabisulfite and 80 parts of water;
(2) chopping and mixing the mixed oil: adding 13 wt% of rapeseed oil into the garlic treated in the step (1), chopping into 4mm granular minced garlic at the temperature of 35 ℃, adding an L-cysteine solution at the temperature of 35 ℃, and stirring uniformly to obtain minced garlic sauce;
(3) frying in sections: heating the rest rapeseed oil, the chicken fat oil and the butter to 130 ℃, adding the minced garlic sauce obtained in the step (2), frying for 18min, adding edible salt, chicken essence and monosodium glutamate when the temperature is reduced to 93 ℃, and frying for 3min to obtain an intermediate material:
(4) stirring and subpackaging: and (4) adding garlic essential oil into the intermediate material obtained in the step (3), stirring for 3min, then adding the color protection solution and potassium sorbate, stirring for 4min, and subpackaging to obtain the minced garlic crayfish seasoning. The color protection solution is prepared by the following method: and (2) mixing the separation liquid obtained in the step (1) with cane sugar, chitosan and artemisia desertorum seed gum to obtain a color protection solution.
Example 3
A minced garlic crayfish seasoning comprises the following components in parts by weight: 20 parts of rapeseed oil, 15 parts of chicken fat oil, 15 parts of cream, 100 parts of minced garlic sauce, 8 parts of edible salt, 6 parts of chicken essence, 6 parts of monosodium glutamate, 0.6 part of garlic essential oil, 2 parts of color protection solution and 0.08 part of potassium sorbate; also comprises the following components in percentage by weight: 6% of an L-cysteine solution having a concentration of 10% by weight.
The color protection solution comprises the following components in parts by weight: 8 percent of sucrose, 1.5 percent of chitosan and 0.8 percent of artemisia seed gum.
The preparation method of the minced garlic crayfish seasoning comprises the following steps:
(1) high-pressure infiltration: mixing peeled Bulbus Allii with the soaking solution at a material-to-liquid ratio of 1:1, performing osmosis treatment at 355MPa and 45 deg.C for 9min, and separating the material and liquid to obtain treated Bulbus Allii and separation solution; the impregnation liquid comprises the following raw materials in parts by weight: 15 parts of D-sodium erythorbate, 6 parts of citric acid, 4 parts of sodium metabisulfite and 85 parts of water;
(2) chopping and mixing the mixed oil: adding 15 wt% of rapeseed oil into the garlic treated in the step (1), chopping into 4mm granular minced garlic at the temperature of 38 ℃, adding an L-cysteine solution at the temperature of 38 ℃, and stirring uniformly to obtain minced garlic sauce;
(3) frying in sections: heating the rest rapeseed oil, the chicken fat oil and the butter to 135 ℃, adding the minced garlic sauce obtained in the step (2), frying for 20min, adding edible salt, chicken essence and monosodium glutamate when the temperature is reduced to 95 ℃, and frying for 4min to obtain an intermediate material:
(4) stirring and subpackaging: and (4) adding garlic essential oil into the intermediate material obtained in the step (3), stirring for 3min, then adding the color protection solution and potassium sorbate, stirring for 5min, and subpackaging to obtain the minced garlic crayfish seasoning. The color protection solution is prepared by the following method: and (2) mixing the separation liquid obtained in the step (1) with cane sugar, chitosan and artemisia desertorum seed gum to obtain a color protection solution.
Comparative example 1
Comparative example 1 is different from example 1 in that garlic essential oil and cream are not added.
Comparative example 2
Comparative example 2 differs from example 1 in that no color-protecting solution was added.
Comparative example 3
Comparative example 3 is different from example 1 in that garlic essential oil, cream and a color-protecting solution are not added.
Comparative example 4
The difference between the comparative example 4 and the example 1 is that the high-pressure infiltration treatment is replaced by the blanching, and the specific steps are as follows: placing Bulbus Allii in 90 deg.C hot water, blanching for 10min, adding the blanched Bulbus Allii into the soaking solution at a material-to-liquid ratio of 1:1, soaking at room temperature for 9min, and separating the material liquid to obtain treated Bulbus Allii and separation liquid.
Examples of the experiments
After the seasoning packets prepared in the above examples 1-3 and comparative examples 1-4 were allowed to stand at normal temperature for 6 months, the cooked mashed garlic crayfish was prepared according to the eating method, 10 sensory evaluators were invited to evaluate the prepared mashed garlic crayfish, and the scores of the 10 sensory evaluators were averaged and evaluated by manual sensory evaluation from color, taste and aroma, wherein the color was 3, the taste was 3, the aroma was 4, the total score was 10, and the evaluation results are shown in table 1.
TABLE 1 sensory evaluation results
As can be seen from Table 1, the garlic crayfish seasoning prepared by the invention has better performance in color, aroma and taste than the comparative examples, the average score is over 9.0, and the garlic crayfish seasoning has natural, bright and glossy color and luster; the garlic has the advantages of aromatic flavor, delicious taste, palatable salty and sweet taste, obvious garlic flavor and mellow base taste. It can be seen from comparative examples 1-4 that the flavor of garlic is lost by the blanching treatment, and the high-pressure infiltration treatment at a temperature of 35-45 ℃ can effectively inhibit the generation of green-changing pigment of garlic without losing the flavor of garlic. Meanwhile, the seasonings without adding the garlic essential oil and the cream have weak garlic flavor and base flavor in aroma and taste; the seasoning without the color protection solution is dark brown after being placed at normal temperature for 6 months; the obtained flavoring agent has no addition of garlic essential oil, butter and color protecting solution, and has poor color, fragrance and taste.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (9)
1. The minced garlic crayfish seasoning is characterized by comprising the following components in parts by weight: 10-20 parts of rapeseed oil, 10-15 parts of chicken fat oil, 8-15 parts of cream, 80-100 parts of minced garlic sauce, 5-8 parts of edible salt, 3-6 parts of chicken essence, 3-6 parts of monosodium glutamate, 0.4-0.6 part of garlic essential oil, 1-2 parts of color protection solution and 0.06-0.08 part of potassium sorbate;
also comprises the following components in percentage by weight: 4-6% of L-cysteine solution.
2. The minced garlic crayfish seasoning as claimed in claim 1, comprising the following components in parts by weight: 15 parts of rapeseed oil, 13 parts of chicken fat oil, 11 parts of cream, 90 parts of minced garlic sauce, 6 parts of edible salt, 5 parts of chicken essence, 5 parts of monosodium glutamate, 0.5 part of garlic essential oil, 2 parts of color protection solution and 0.07 part of potassium sorbate.
3. The garlic crayfish seasoning as claimed in claim 1 or 2, wherein the color protecting solution comprises the following components in parts by weight: 6 to 8 percent of sucrose, 1 to 1.5 percent of chitosan and 0.6 to 0.8 percent of artemisia seed gum.
4. The minced garlic crayfish seasoning of claim 1 further comprising the following components in percentage by weight: 5% of L-cysteine solution.
5. The garlic crawfish seasoning of claim 1 or 4, wherein the L-cysteine solution has a concentration of 5 to 10 wt%.
6. The method for preparing a garlic crayfish seasoning as claimed in any one of claims 1 to 5, comprising the steps of:
(1) high-pressure infiltration: mixing peeled garlic and an impregnation liquid according to a material-liquid ratio of 1:1-2, carrying out infiltration treatment for 6-9min under the conditions of 340-355MPa and 35-45 ℃, and separating the material liquid to obtain treated garlic and a separation liquid;
(2) chopping and mixing the mixed oil: adding 10-15 wt% of rapeseed oil into the garlic treated in the step (1), chopping into 3-4mm granular minced garlic at the temperature of 32-38 ℃, adding an L-cysteine solution at the temperature of 32-38 ℃, and stirring uniformly to obtain minced garlic sauce;
(3) frying in sections: heating the rest rapeseed oil, the chicken fat oil and the butter to the temperature of 128-plus materials of 135 ℃, then adding the minced garlic sauce obtained in the step (2), frying for 15-20min, adding edible salt, chicken essence and monosodium glutamate when the temperature is reduced to 90-95 ℃, and frying for 2-4min to obtain an intermediate material:
(4) stirring and subpackaging: adding garlic essential oil into the intermediate material obtained in the step (3), stirring for 2-3min, then adding the color protection solution and potassium sorbate, stirring for 3-5min, and subpackaging to obtain the minced garlic crayfish seasoning.
7. The method for preparing garlic crayfish seasoning as claimed in claim 6, wherein in the step (1), the maceration extract comprises the following raw materials in parts by weight: 10-15 parts of D-sodium erythorbate, 3-6 parts of citric acid, 2-4 parts of sodium metabisulfite and 75-85 parts of water.
8. The method for preparing minced garlic crayfish seasoning as claimed in claim 6, wherein in the step (1), the ratio of the material to the liquid is 1: 1.
9. The method for preparing a garlic crawfish seasoning, according to claim 6, wherein in the step (4), the color protecting solution is prepared by the following method: and (2) mixing the separation liquid obtained in the step (1) with cane sugar, chitosan and artemisia desertorum seed gum to obtain a color protection solution.
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