CN112841595A - Preparation method of spicy and hot fresh fragrant juice seasoning - Google Patents
Preparation method of spicy and hot fresh fragrant juice seasoning Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 44
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 100
- 239000002994 raw material Substances 0.000 claims abstract description 82
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- 230000004151 fermentation Effects 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
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- 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 12
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- 238000002791 soaking Methods 0.000 claims description 24
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- 238000000034 method Methods 0.000 claims description 21
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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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
Abstract
The invention discloses a preparation method of a spicy fresh fragrant juice seasoning, and relates to the field of seasonings, wherein the spicy fresh fragrant juice seasoning comprises the following raw materials in parts by weight: modified chicken, modified spicy extract, deionized water, edible alcohol, fennel powder, monosodium glutamate and salt; according to the preparation method of the spicy and hot fresh sauce seasoning, the seasoning main materials such as chicken, pepper and pepper are modified, so that the seasoning after being processed does not generate bitter taste, and the taste of the seasoning is greatly improved; the chicken is heated to remove bloodstain and primarily remove fishy smell, and then is decolorized and deodorized again to modify the quality of the chicken raw material, the taste of the final seasoning product is enhanced, the bitter taste of the product is removed by mixing and modifying the pepper and the chili, the taste of the product is improved, and the performance in the aspect of freshness and fragrance is improved by activated fermentation.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a preparation method of a spicy and hot fresh fragrant juice seasoning.
Background
People take food as a day, delicious food cannot be separated from the use of the seasoning, the variety of the seasoning is more and more along with the time passing, the requirement of people on the seasoning is higher and higher, the spicy fresh fragrant juice seasoning is one of the spicy fresh fragrant juice seasoning, the seasoning contains pepper, chili and other various components, the spicy, fresh and fragrant flavors are all good and are deeply loved by people, but the spicy fresh fragrant juice seasoning has certain bitter and astringent feeling due to the processing problem and influences the eating experience of people, so the preparation method of the fresh spicy fragrant juice seasoning is provided at present.
Disclosure of Invention
The invention aims to provide a preparation method of a spicy fresh fragrant juice seasoning, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a spicy and hot fresh sauce seasoning comprises the following steps: weighing raw materials, wherein the spicy fresh fragrant juice seasoning comprises the following raw materials in parts by weight: 50-100 parts of modified chicken, 20-70 parts of modified spicy extract, 10-100 parts of deionized water, 10-100 parts of edible alcohol, 10-30 parts of fennel powder, 10-30 parts of monosodium glutamate and 10-30 parts of salt; the modified spicy and hot extract is obtained by modifying a spicy and hot extract, and the spicy and hot extract is a mixed extract of hot pepper and Chinese prickly ash; the modified chicken is obtained by modifying chicken and removing fishy smell; heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 8-10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
As a still further scheme of the invention: the preparation method of the modified chicken comprises the following steps: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; and taking out the chicken components, and then performing falling film evaporation drying under the negative pressure condition to obtain the modified chicken.
As a still further scheme of the invention: the preparation method of the spicy hot extract comprises the following steps: selecting high-quality pepper and pepper, removing impurities, cleaning, drying, and then crushing into mixed powder; adding deionized water and edible alcohol into the mixed powder for soaking treatment, and performing ultrasonic treatment while soaking to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract.
As a still further scheme of the invention: in the soaking treatment process, the mixed powder, deionized water and edible alcohol are mixed according to the mass ratio of 1: 2: 1, mixing, and soaking for not less than 2 h.
As a still further scheme of the invention: the ultrasonic treatment is ultrasonic extraction at room temperature for 10min, the power of the ultrasonic extraction is 100-200W, and the frequency is 20-60 KHz.
As a still further scheme of the invention: the preparation method of the modified spicy hot extract comprises the following steps: performing two-stage ultrasonic steam treatment on the spicy and hot extract to activate; and cooling the activated spicy and hot extract to normal temperature, inoculating beneficial bacteria into the cooled spicy and hot extract, performing fermentation treatment, and drying the fermented spicy and hot extract to obtain the modified spicy and hot extract.
As a still further scheme of the invention: the two-stage ultrasonic steam treatment method is specifically as follows, the first-stage steam treatment temperature is controlled to be 130-160 ℃, and the treatment time is 5-10 s; the temperature of the second-stage steam treatment is controlled to be 180-200 ℃, the treatment time is 15-25s, and the second-stage steam treatment process is combined with ultrasonic action treatment.
As a still further scheme of the invention: the fermentation treatment is carried out in a fermentation tank, and the fermentation conditions are as follows: the pressure is 0.05kPa-0.1kPa, the stirring speed is 20r/min, the pH value is 6.0-7.0, the fermentation temperature is controlled at 25-35 ℃, and the fermentation time is controlled at 25-30 h.
As a still further scheme of the invention: the beneficial bacteria are bacillus subtilis and lactobacillus according to the ratio of 1: (1-2), the weight ratio of the spicy extract to the beneficial bacteria is (100- > 150): 1.
compared with the prior art, the invention has the beneficial effects that:
according to the preparation method of the spicy and hot fresh sauce seasoning, the seasoning main materials such as chicken, pepper and pepper are modified, so that the seasoning after being processed does not generate bitter taste, and the taste of the seasoning is greatly improved; the chicken is heated to remove bloodstain and primarily remove fishy smell, and then is decolorized and deodorized again to modify the quality of the chicken raw material, the taste of the final seasoning product is enhanced, the bitter taste of the product is removed by mixing and modifying the pepper and the chili, the taste of the product is improved, and the performance in the aspect of freshness and fragrance is improved by activated fermentation.
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 with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
People take food as a day, delicious food cannot leave the use of the seasoning, and along with the time lapse, the variety of the seasoning is more and more, the requirement of people on the seasoning is higher and higher, the spicy fresh fragrant juice seasoning is one of the spicy fresh fragrant juice seasoning, the seasoning contains pepper, chili and other various components, the spicy, fresh and fragrant flavors are all good and well loved by people, but the seasoning contains certain bitter because of the processing problem and influences the eating experience of people, therefore, the preparation method of the fresh spicy fragrant juice seasoning is provided at present, the seasoning main materials of chicken, pepper and the like are modified, the seasoning after processing cannot generate bitter, and the taste of the seasoning is greatly improved.
In the embodiment of the invention, the spicy fresh fragrant juice seasoning comprises the following raw materials in parts by weight: 50-100 parts of modified chicken, 20-70 parts of modified spicy extract, 10-100 parts of deionized water, 10-100 parts of edible alcohol, 10-30 parts of fennel powder, 10-30 parts of monosodium glutamate and 10-30 parts of salt; the modified spicy and hot extract is obtained by modifying a spicy and hot extract, and the spicy and hot extract is a mixed extract of hot pepper and Chinese prickly ash; the modified chicken is obtained by modifying chicken and removing fishy smell.
In the embodiment of the invention, the preparation method of the spicy and hot fresh sauce comprises the following steps: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 8-10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
In the embodiment of the invention, the preparation method of the modified chicken comprises the following steps: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; and taking out the chicken components, and then performing falling film evaporation drying under the negative pressure condition to obtain the modified chicken.
In the embodiment of the invention, the preparation method of the spicy and hot extract comprises the following steps: according to (1-10): (1-10) selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder; adding deionized water and edible alcohol into the mixed powder for soaking treatment, and performing ultrasonic treatment while soaking to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract.
In the embodiment of the invention, in the soaking treatment process, the mixed powder, the deionized water and the edible alcohol are mixed according to the mass ratio of 1: 2: 1, mixing, and soaking for not less than 2 h.
In the embodiment of the invention, the ultrasonic treatment is ultrasonic extraction at room temperature for 10min, the power of the ultrasonic extraction is 100-200W, and the frequency is 20-60 KHz.
In the embodiment of the invention, the preparation method of the modified spicy and hot extract comprises the following steps: performing two-stage ultrasonic steam treatment on the spicy and hot extract to activate; and cooling the activated spicy and hot extract to normal temperature, inoculating beneficial bacteria into the cooled spicy and hot extract, performing fermentation treatment, and drying the fermented spicy and hot extract to obtain the modified spicy and hot extract.
In the embodiment of the invention, the two-stage ultrasonic steam treatment method is specifically as follows, the first-stage steam treatment temperature is controlled to be 130-160 ℃, and the treatment time is 5-10 s; the temperature of the second-stage steam treatment is controlled to be 180-200 ℃, the treatment time is 15-25s, and the second-stage steam treatment process is combined with ultrasonic action treatment.
In the examples of the present invention, the fermentation treatment is carried out in a fermenter under the following conditions: the pressure is 0.05kPa-0.1kPa, the stirring speed is 20r/min, the pH value is 6.0-7.0, the fermentation temperature is controlled at 25-35 ℃, and the fermentation time is controlled at 25-30 h.
In the embodiment of the invention, the beneficial bacteria are bacillus subtilis and lactobacillus according to the ratio of 1: (1-2), the weight ratio of the spicy extract to the beneficial bacteria is (100- > 150): 1.
the technical solution and the technical effect of the present invention will be further described by specific examples.
Example 1
In this embodiment, the spicy fresh sauce includes the following raw materials by weight: 50 parts of modified chicken, 20 parts of modified spicy extract, 100 parts of deionized water, 50 parts of edible alcohol, 10 parts of fennel powder, 10 parts of monosodium glutamate and 10 parts of salt;
preparing modified chicken: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; taking out chicken components, and then performing falling film evaporation drying under a negative pressure condition to obtain modified chicken for later use;
the preparation method of the spicy extract comprises the following steps: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder; according to the mixed powder: deionized water: the edible alcohol is 1: 2: 1, adding deionized water and edible alcohol into the mixed powder according to the mass ratio, soaking for 3 hours, and carrying out ultrasonic treatment for 10 minutes while soaking, wherein the ultrasonic treatment condition is that the power is 150W and the frequency is 40KHz, so as to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract for later use.
Preparation of the modified spicy extract: performing two-stage ultrasonic steam treatment on the spicy and hot extract for activation, wherein the two-stage ultrasonic steam treatment method is specifically as follows, the temperature of the first-stage steam treatment is controlled to be 130 ℃, and the treatment time is 5 s; the temperature of the second-stage steam treatment is controlled to be 180 ℃, the treatment time is 15s, and the second-stage steam treatment process is combined with ultrasonic action treatment; cooling the activated spicy and hot extract to normal temperature, and adding the spicy and hot extract into the spicy and hot extract according to the ratio of 100: 1, inoculating bacillus subtilis and lactobacillus according to the weight ratio of 1: 2, performing fermentation treatment in a fermentation tank, wherein the fermentation conditions are as follows: the pressure is 0.1kPa, the stirring speed is 20r/min, the pH value is 7.0, the fermentation temperature is controlled to be 35 ℃, the fermentation time is controlled to be 30h, and the fermented spicy extract is dried to obtain the modified spicy extract for later use;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
Example 2
In this embodiment, the spicy fresh sauce includes the following raw materials by weight: 60 parts of modified chicken, 30 parts of modified spicy extract, 100 parts of deionized water, 50 parts of edible alcohol, 15 parts of fennel powder, 15 parts of monosodium glutamate and 15 parts of salt;
preparing modified chicken: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; taking out chicken components, and then performing falling film evaporation drying under a negative pressure condition to obtain modified chicken for later use;
the preparation method of the spicy extract comprises the following steps: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder; according to the mixed powder: deionized water: the edible alcohol is 1: 2: 1, adding deionized water and edible alcohol into the mixed powder according to the mass ratio, soaking for 3 hours, and carrying out ultrasonic treatment for 10 minutes while soaking, wherein the ultrasonic treatment condition is that the power is 150W and the frequency is 40KHz, so as to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract for later use.
Preparation of the modified spicy extract: performing two-stage ultrasonic steam treatment on the spicy and hot extract for activation, wherein the two-stage ultrasonic steam treatment method is specifically as follows, the first-stage steam treatment temperature is controlled to be 140 ℃, and the treatment time is 6 s; controlling the temperature of the second-stage steam treatment to be 190 ℃, controlling the treatment time to be 16s, and combining ultrasonic action treatment in the second-stage steam treatment process; cooling the activated spicy and hot extract to normal temperature, and adding the spicy and hot extract into the spicy and hot extract according to the ratio of 100: 1, inoculating bacillus subtilis and lactobacillus according to the weight ratio of 1: 2, performing fermentation treatment in a fermentation tank, wherein the fermentation conditions are as follows: the pressure is 0.1kPa, the stirring speed is 20r/min, the pH value is 7.0, the fermentation temperature is controlled to be 35 ℃, the fermentation time is controlled to be 30h, and the fermented spicy extract is dried to obtain the modified spicy extract for later use;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
Example 3
In this embodiment, the spicy fresh sauce includes the following raw materials by weight: 70 parts of modified chicken, 40 parts of modified spicy extract, 100 parts of deionized water, 50 parts of edible alcohol, 20 parts of fennel powder, 20 parts of monosodium glutamate and 20 parts of salt;
preparing modified chicken: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; taking out chicken components, and then performing falling film evaporation drying under a negative pressure condition to obtain modified chicken for later use;
the preparation method of the spicy extract comprises the following steps: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder; according to the mixed powder: deionized water: the edible alcohol is 1: 2: 1, adding deionized water and edible alcohol into the mixed powder according to the mass ratio, soaking for 3 hours, and carrying out ultrasonic treatment for 10 minutes while soaking, wherein the ultrasonic treatment condition is that the power is 150W and the frequency is 40KHz, so as to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract for later use.
Preparation of the modified spicy extract: performing two-stage ultrasonic steam treatment on the spicy and hot extract for activation, wherein the two-stage ultrasonic steam treatment method is specifically as follows, the temperature of the first-stage steam treatment is controlled to be 150 ℃, and the treatment time is 7 s; controlling the temperature of the second-stage steam treatment to be 190 ℃, controlling the treatment time to be 17s, and combining ultrasonic action treatment in the second-stage steam treatment process; cooling the activated spicy and hot extract to normal temperature, and adding the spicy and hot extract into the spicy and hot extract according to the ratio of 100: 1, inoculating bacillus subtilis and lactobacillus according to the weight ratio of 1: 2, performing fermentation treatment in a fermentation tank, wherein the fermentation conditions are as follows: the pressure is 0.1kPa, the stirring speed is 20r/min, the pH value is 7.0, the fermentation temperature is controlled to be 35 ℃, the fermentation time is controlled to be 30h, and the fermented spicy extract is dried to obtain the modified spicy extract for later use;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
Example 4
In this embodiment, the spicy fresh sauce includes the following raw materials by weight: 90 parts of modified chicken, 60 parts of modified spicy extract, 100 parts of deionized water, 50 parts of edible alcohol, 25 parts of fennel powder, 25 parts of monosodium glutamate and 25 parts of salt;
preparing modified chicken: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; taking out chicken components, and then performing falling film evaporation drying under a negative pressure condition to obtain modified chicken for later use;
the preparation method of the spicy extract comprises the following steps: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder; according to the mixed powder: deionized water: the edible alcohol is 1: 2: 1, adding deionized water and edible alcohol into the mixed powder according to the mass ratio, soaking for 3 hours, and carrying out ultrasonic treatment for 10 minutes while soaking, wherein the ultrasonic treatment condition is that the power is 150W and the frequency is 40KHz, so as to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract for later use.
Preparation of the modified spicy extract: performing two-stage ultrasonic steam treatment on the spicy and hot extract for activation, wherein the two-stage ultrasonic steam treatment method is specifically as follows, the temperature of the first-stage steam treatment is controlled to be 150 ℃, and the treatment time is 9 s; controlling the temperature of the second-stage steam treatment to be 200 ℃, controlling the treatment time to be 24s, and combining ultrasonic action treatment in the second-stage steam treatment process; cooling the activated spicy and hot extract to normal temperature, and adding the spicy and hot extract into the spicy and hot extract according to the ratio of 100: 1, inoculating bacillus subtilis and lactobacillus according to the weight ratio of 1: 2, performing fermentation treatment in a fermentation tank, wherein the fermentation conditions are as follows: the pressure is 0.1kPa, the stirring speed is 20r/min, the pH value is 7.0, the fermentation temperature is controlled to be 35 ℃, the fermentation time is controlled to be 30h, and the fermented spicy extract is dried to obtain the modified spicy extract for later use;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
Example 5
In this embodiment, the spicy fresh sauce includes the following raw materials by weight: 100 parts of modified chicken, 70 parts of modified spicy extract, 100 parts of deionized water, 50 parts of edible alcohol, 30 parts of fennel powder, 30 parts of monosodium glutamate and 30 parts of salt;
preparing modified chicken: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; taking out chicken components, and then performing falling film evaporation drying under a negative pressure condition to obtain modified chicken for later use;
the preparation method of the spicy extract comprises the following steps: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder; according to the mixed powder: deionized water: the edible alcohol is 1: 2: 1, adding deionized water and edible alcohol into the mixed powder according to the mass ratio, soaking for 3 hours, and carrying out ultrasonic treatment for 10 minutes while soaking, wherein the ultrasonic treatment condition is that the power is 150W and the frequency is 40KHz, so as to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract for later use.
Preparation of the modified spicy extract: performing two-stage ultrasonic steam treatment on the spicy and hot extract for activation, wherein the two-stage ultrasonic steam treatment method is specifically as follows, the temperature of the first-stage steam treatment is controlled to be 160 ℃, and the treatment time is 10 s; controlling the temperature of the second-stage steam treatment to be 200 ℃, controlling the treatment time to be 25s, and combining ultrasonic action treatment in the second-stage steam treatment process; cooling the activated spicy and hot extract to normal temperature, and adding the spicy and hot extract into the spicy and hot extract according to the ratio of 100: 1, inoculating bacillus subtilis and lactobacillus according to the weight ratio of 1: 2, performing fermentation treatment in a fermentation tank, wherein the fermentation conditions are as follows: the pressure is 0.1kPa, the stirring speed is 20r/min, the pH value is 7.0, the fermentation temperature is controlled to be 35 ℃, the fermentation time is controlled to be 30h, and the fermented spicy extract is dried to obtain the modified spicy extract for later use;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
Toxicological safety detection
| Detecting items | The result of the detection | QB-T2872-2007 |
| Total number of colonies (CFU/g) | Not detected out | ≤1000 |
| Total number of fungi and yeasts (CFU/g) | Not detected out | ≤100 |
| Fecal coliform bacteria/g | Not detected out | Should not detect |
| Staphylococcus aureus/g | Not detected out | Should not detect |
| Lead/(mg/kg) | Not detected out | ≤40 |
| Mercury/(mg/kg) | Not detected out | ≤1 |
| Arsenic (mg/kg) | Not detected out | ≤10 |
The raw materials used in the invention are all nontoxic, so the invention is safe and nontoxic, and has no harm to the side effect of users.
Design of experiments
The product provided by the above example was used for performance testing, while a control group was set, which was based on the product of example 5;
control group 1: the spicy and hot fresh fragrant juice seasoning comprises the following raw materials in parts by weight: 100 parts of chicken, 70 parts of direct mixture of pepper and pepper, 100 parts of deionized water, 50 parts of edible alcohol, 30 parts of fennel powder, 30 parts of monosodium glutamate and 30 parts of salt;
preparation of direct mixture of pepper and zanthoxylum: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
Control group 2: the spicy and hot fresh fragrant juice seasoning comprises the following raw materials in parts by weight: 100 parts of chicken, 70 parts of modified spicy extract, 100 parts of deionized water, 50 parts of edible alcohol, 30 parts of fennel powder, 30 parts of monosodium glutamate and 30 parts of salt;
preparation of spicy extract: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder; according to the mixed powder: deionized water: the edible alcohol is 1: 2: 1, adding deionized water and edible alcohol into the mixed powder according to the mass ratio, soaking for 3 hours, and carrying out ultrasonic treatment for 10 minutes while soaking, wherein the ultrasonic treatment condition is that the power is 150W and the frequency is 40KHz, so as to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract for later use.
Preparation of the modified spicy extract: performing two-stage ultrasonic steam treatment on the spicy and hot extract for activation, wherein the two-stage ultrasonic steam treatment method is specifically as follows, the temperature of the first-stage steam treatment is controlled to be 160 ℃, and the treatment time is 10 s; controlling the temperature of the second-stage steam treatment to be 200 ℃, controlling the treatment time to be 25s, and combining ultrasonic action treatment in the second-stage steam treatment process; cooling the activated spicy and hot extract to normal temperature, and adding the spicy and hot extract into the spicy and hot extract according to the ratio of 100: 1, inoculating bacillus subtilis and lactobacillus according to the weight ratio of 1: 2, performing fermentation treatment in a fermentation tank, wherein the fermentation conditions are as follows: the pressure is 0.1kPa, the stirring speed is 20r/min, the pH value is 7.0, the fermentation temperature is controlled to be 35 ℃, the fermentation time is controlled to be 30h, and the fermented spicy extract is dried to obtain the modified spicy extract for later use;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
Control group 3: the spicy and hot fresh fragrant juice seasoning comprises the following raw materials in parts by weight: 100 parts of modified chicken, 70 parts of direct mixture of pepper and pepper, 100 parts of deionized water, 50 parts of edible alcohol, 30 parts of fennel powder, 30 parts of monosodium glutamate and 30 parts of salt;
preparing modified chicken: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; taking out chicken components, and then performing falling film evaporation drying under a negative pressure condition to obtain modified chicken for later use;
preparation of direct mixture of pepper and zanthoxylum: according to the following steps of 1: 1, selecting high-quality hot pepper and pepper according to the weight ratio, removing impurities, cleaning, drying, and then crushing into mixed powder;
preparing a spicy and hot fresh fragrant juice seasoning: heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
The experimental method comprises the following steps: a sensory evaluation group consisting of 30 persons evaluates and scores the taste of the multi-flavor spicy peanuts, wherein 0 is the lowest score and 100 is the highest score.
According to the data, the preparation method of the spicy fresh fragrant juice seasoning provided by the invention has the advantages that the seasoning main materials such as chicken, pepper and pepper are modified, so that the seasoning after being processed does not generate bitter taste, and the taste of the seasoning is greatly improved; the chicken is heated to remove bloodstain and primarily remove fishy smell, and then is decolorized and deodorized again to modify the quality of the chicken raw material, the taste of the final seasoning product is enhanced, the bitter taste of the product is removed by mixing and modifying the pepper and the chili, the taste of the product is improved, and the performance in the aspect of freshness and fragrance is improved by activated fermentation.
It should be particularly noted that, although the present specification describes embodiments, each embodiment does not include only an independent technical solution, and such description of the specification is only for clarity, and those skilled in the art should take the specification as a whole, and technical solutions in various embodiments may be appropriately combined to form other embodiments that can be understood by those skilled in the art, and the above-mentioned embodiments only express the preferred embodiments of the technical solutions, and the description thereof is more specific and detailed, but should not be construed as limiting the scope of the claims of the technical solutions. It should be noted that, for those skilled in the art, various modifications, improvements and substitutions can be made without departing from the spirit of the invention, and all of them belong to the protection scope of the technical solution.
Claims (9)
1. A preparation method of a spicy and hot fresh sauce seasoning is characterized by comprising the following steps: weighing raw materials, wherein the spicy fresh fragrant juice seasoning comprises the following raw materials in parts by weight: 50-100 parts of modified chicken, 20-70 parts of modified spicy extract, 10-100 parts of deionized water, 10-100 parts of edible alcohol, 10-30 parts of fennel powder, 10-30 parts of monosodium glutamate and 10-30 parts of salt; the modified spicy and hot extract is obtained by modifying a spicy and hot extract, and the spicy and hot extract is a mixed extract of hot pepper and Chinese prickly ash; the modified chicken is obtained by modifying chicken and removing fishy smell; heating the raw material tank to 50 ℃, adding the semi-solid raw material and the liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid material, and continuously stirring for 10 min; heating the obtained materials while stirring, and decocting at 100 deg.C for 8-10 min; and cooling, filling and packaging the decocted material to obtain the finished product.
2. The preparation method of the spicy fresh sauce as claimed in claim 1, wherein the preparation method of the modified chicken comprises the following steps: selecting high-quality chicken, cleaning the chicken as a raw material, cutting the cleaned chicken into pieces, adding water, and heating to remove bloodstains; immersing the chicken without bloodstain into vinegar to primarily remove fishy smell under the condition of negative pressure; washing, drying and sterilizing the chicken meat after preliminary fishy smell removal, and sequentially adding water and enzyme for enzymolysis under the condition of negative pressure; adding activated carbon into the chicken subjected to enzymolysis, decoloring and deodorizing under negative pressure, and then removing impurities; and taking out the chicken components, and then performing falling film evaporation drying under the negative pressure condition to obtain the modified chicken.
3. The preparation method of the spicy fresh sauce as claimed in claim 1, wherein the preparation method of the spicy extract comprises the following steps: selecting high-quality pepper and pepper, removing impurities, cleaning, drying, and then crushing into mixed powder; adding deionized water and edible alcohol into the mixed powder for soaking treatment, and performing ultrasonic treatment while soaking to obtain an ultrasonic extraction mixture; precipitating the ultrasonic extraction mixture to obtain a supernatant and a precipitate; performing primary filtration treatment on the supernatant to obtain a first filtrate and filter residue, wherein the first filtrate is used as part or all of the spicy extract solution; mixing the precipitate and the filter residue, and decocting and extracting to obtain an extract; performing secondary filtration treatment on the extracting solution to obtain a second filtrate, wherein the second filtrate is used as a part of the spicy and hot extract solution; concentrating the spicy and hot extract solution to obtain an extract with the relative density of 2 at 50 ℃; and carrying out spray drying treatment on the extract to obtain the spicy and hot extract.
4. The preparation method of the spicy fresh sauce according to claim 3, wherein in the soaking treatment process, the mixed powder, deionized water and edible alcohol are mixed according to a mass ratio of 1: 2: 1, mixing, and soaking for not less than 2 h.
5. The preparation method of the spicy fresh sauce as claimed in claim 4, wherein the ultrasonic treatment is ultrasonic extraction at room temperature for 10min, the power of the ultrasonic extraction is 100-200W, and the frequency is 20-60 KHz.
6. The preparation method of the spicy fresh sauce as claimed in claim 5, wherein the preparation method of the modified spicy extract comprises the following steps: performing two-stage ultrasonic steam treatment on the spicy and hot extract to activate; and cooling the activated spicy and hot extract to normal temperature, inoculating beneficial bacteria into the cooled spicy and hot extract, performing fermentation treatment, and drying the fermented spicy and hot extract to obtain the modified spicy and hot extract.
7. The preparation method of the spicy and hot fresh sauce as claimed in claim 6, wherein the two-stage ultrasonic steam treatment method is specifically as follows, the first stage steam treatment temperature is controlled at 160 ℃ and the treatment time is 5-10 s; the temperature of the second-stage steam treatment is controlled to be 180-200 ℃, the treatment time is 15-25s, and the second-stage steam treatment process is combined with ultrasonic action treatment.
8. The preparation method of the spicy fresh sauce according to claim 7, wherein the fermentation treatment is performed in a fermentation tank under the following conditions: the pressure is 0.05kPa-0.1kPa, the stirring speed is 20r/min, the pH value is 6.0-7.0, the fermentation temperature is controlled at 25-35 ℃, and the fermentation time is controlled at 25-30 h.
9. The preparation method of the spicy fresh sauce according to claim 8, wherein the beneficial bacteria are bacillus subtilis and lactobacillus according to a ratio of 1: (1-2), the weight ratio of the spicy extract to the beneficial bacteria is (100- > 150): 1.
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Application publication date: 20210528 |
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| RJ01 | Rejection of invention patent application after publication |