CN116114868A - A fructus Tsaoko flavored food and its preparation method - Google Patents
A fructus Tsaoko flavored food and its preparation method Download PDFInfo
- Publication number
- CN116114868A CN116114868A CN202211559388.XA CN202211559388A CN116114868A CN 116114868 A CN116114868 A CN 116114868A CN 202211559388 A CN202211559388 A CN 202211559388A CN 116114868 A CN116114868 A CN 116114868A
- Authority
- CN
- China
- Prior art keywords
- parts
- tsaoko
- fructus tsaoko
- boiling
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 40
- 238000009835 boiling Methods 0.000 claims abstract description 39
- 235000019634 flavors Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 235000002639 sodium chloride Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 238000013124 brewing process Methods 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract description 7
- 235000011888 snacks Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 9
- CWRKZMLUDFBPAO-SREVYHEPSA-N 4-Decenal Chemical compound CCCCC\C=C/CCC=O CWRKZMLUDFBPAO-SREVYHEPSA-N 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000003651 drinking water Substances 0.000 description 4
- 235000020188 drinking water Nutrition 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- WRYLYDPHFGVWKC-JTQLQIEISA-N (1r)-4-methyl-1-propan-2-ylcyclohex-3-en-1-ol Chemical compound CC(C)[C@@]1(O)CCC(C)=CC1 WRYLYDPHFGVWKC-JTQLQIEISA-N 0.000 description 3
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 3
- WTARULDDTDQWMU-UHFFFAOYSA-N Pseudopinene Natural products C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000000873 masking effect Effects 0.000 description 3
- 230000007721 medicinal effect Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- WTARULDDTDQWMU-RKDXNWHRSA-N (+)-β-pinene Chemical compound C1[C@H]2C(C)(C)[C@@H]1CCC2=C WTARULDDTDQWMU-RKDXNWHRSA-N 0.000 description 2
- WTARULDDTDQWMU-IUCAKERBSA-N (-)-Nopinene Natural products C1[C@@H]2C(C)(C)[C@H]1CCC2=C WTARULDDTDQWMU-IUCAKERBSA-N 0.000 description 2
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 2
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 2
- LVBXEMGDVWVTGY-SREVYHEPSA-N 2-octenal Chemical compound CCCCC\C=C/C=O LVBXEMGDVWVTGY-SREVYHEPSA-N 0.000 description 2
- 241001127714 Amomum Species 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 2
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 description 2
- 229940088601 alpha-terpineol Drugs 0.000 description 2
- 229930006722 beta-pinene Natural products 0.000 description 2
- 229960005233 cineole Drugs 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- LVBXEMGDVWVTGY-UHFFFAOYSA-N trans-2-octenal Natural products CCCCCC=CC=O LVBXEMGDVWVTGY-UHFFFAOYSA-N 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- LVBXEMGDVWVTGY-VOTSOKGWSA-N (E)-oct-2-enal Chemical compound CCCCC\C=C\C=O LVBXEMGDVWVTGY-VOTSOKGWSA-N 0.000 description 1
- XJBOZKOSICCONT-UHFFFAOYSA-N 4,6,6-trimethylbicyclo[3.1.1]hept-2-ene Chemical compound CC1C=CC2C(C)(C)C1C2 XJBOZKOSICCONT-UHFFFAOYSA-N 0.000 description 1
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a tsaoko flavor food and a preparation method thereof. The method specifically comprises the following steps: sequentially performing pretreatment, soaking treatment, ultrahigh pressure treatment and cooking treatment on fresh fructus Tsaoko; the pretreatment comprises the following steps: washing fructus Tsaoko with water, and boiling in boiling water; the formula of the infusing liquid comprises: 100 parts of water, 10-20 parts of salt, 2-5 parts of ginger, 1-3 parts of pepper and 0-3 parts of chilli; the pressure of the ultrahigh pressure treatment is 300-400 MPa, and the time is 10-20 min; the formula of the cooking liquid comprises: 100 parts of water, 8-15 parts of brown sugar, 5-10 parts of honey and 1-3 parts of salt; controlling the pH value of the boiling liquid to 3-4. The fresh fructus tsaoko is subjected to a series of treatment, so that the fructus tsaoko flavor food which has the special flavor of fructus tsaoko and can meet the requirements of snacks is realized, the sweet taste is slightly sour, the content of the medicinal active ingredients is kept high, and the medicinal and edible effects of the fructus tsaoko flavor food are exerted.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a tsaoko flavor food and a preparation method thereof.
Background
Fructus Tsaoko (Amomum tsao-ko Crevost et Lemaire) is perennial evergreen herb of Amomum genus of Zingiberaceae family, and is a spice crop with homology of medicine and food. The Chinese medicinal composition not only can remove fishy smell and mutton smell of meat, increase the aroma and flavor of food, but also can regulate gastrointestinal functions, reduce fat and lose weight, reduce blood sugar, resist oxidation, resist tumor, mildew, resist inflammation and relieve pain, and the like, is also a traditional Chinese medicinal material in China, has the functions of warming middle warmer, invigorating stomach, promoting digestion and guiding qi downward, and is mainly used for treating heart and abdomen pain, abdominal distention, nausea and vomiting, cough and excessive phlegm, malaria, cold and heat, and the like. Yunnan is the main production area of fructus Tsaoko, and the planting area and the yield are more than 90% of the whole country. At present, the tsaoko products at home and abroad mainly comprise whole tsaoko and tsaoko powder, and are commonly used in cooking.
The fructus tsaoko has strong aromatic flavor, but also has unique (which is difficult for most people to accept) flavor, so the fructus tsaoko has the application direction mainly of food seasoning products and is difficult to process into leisure food. Therefore, even though the medicinal effect is good, the prior art is still rarely capable of processing the medicinal effect into snack foods meeting the requirements of consumer snacks. If the fructus tsaoko processed by masking the taste is to be processed into leisure food, the flavor of the fructus tsaoko processed by masking the taste is required to be blended, the unpleasant taste of the fructus tsaoko is masked, the peculiar flavor of the fructus tsaoko is reserved, the content of the active ingredients is difficult to ensure, and the fructus tsaoko processed by masking the taste has low value as a leisure food.
Disclosure of Invention
The invention provides a tsaoko flavor food and a preparation method thereof, which are used for solving the defect that the tsaoko flavor and the content of active ingredients are difficult to be simultaneously obtained in the prior art, realizing the medicinal effects of warming the middle warmer and invigorating the stomach, enriching the blood and activating the blood, resisting inflammation, resisting bacteria and easing pain and the like, and meeting the requirements of serving as snacks.
The invention provides a preparation method of a side-flavor food, which comprises the following steps: sequentially performing pretreatment, soaking treatment, ultrahigh pressure treatment and cooking treatment on fresh fructus Tsaoko; wherein the preprocessing comprises: washing fructus Tsaoko with water, and boiling in boiling water; the formula of the infusing liquid comprises: 100 parts of water, 10-20 parts of salt, 2-5 parts of ginger, 1-3 parts of pepper and 0-3 parts of chilli; the pressure of the ultrahigh pressure treatment is 300-400 MPa, and the time is 10-20 min; the formula of the cooking liquid comprises: 100 parts of water, 8-15 parts of brown sugar, 5-10 parts of honey and 1-3 parts of salt; controlling the pH value of the boiling liquid to 3-4.
The fresh fructus Tsaoko has higher content of medicinal effective components than the dried fructus Tsaoko, but has a more unpleasant taste. The prior art is usually directly processed after washing before the tsaoko. The invention surprisingly discovers that the fructus tsaoko is boiled in boiling water before processing, can keep the unique flavor of fructus tsaoko, reduces the unpleasant taste of fructus tsaoko, and simultaneously can effectively avoid the loss of medicinal active ingredients.
In the prior art, fresh materials such as light soy sauce are often used for soaking in order to realize better deodorizing effect when processing tsaoko cardamon. The invention discovers that the fresh and smell removing effects are better when the light soy sauce is used, but the sauce fragrance and the sauce color of the light soy sauce affect the special faint scent and the appearance color of the fructus tsaoko, and the formula is used for soaking the fresh fructus tsaoko with water, so that the peculiar flavor of the fresh fructus tsaoko can be reserved while the unpleasant smell of the fresh fructus tsaoko is covered, and the content of medicinal active ingredients is higher.
In addition, various and large amounts of sweet substances are added in the prior art when the pungency of the fructus tsaoko is improved, but the sweet substances can neutralize partial pungency, but can not coordinate the whole taste, so that the taste is strange, and the requirement of the sweet substances as snacks is difficult to meet. In addition, the application finds that when the pH of the cooking liquid is controlled to be within the range after ultrahigh pressure treatment in combination with the infused formula, the spicy taste can be reduced, the sweet sour taste can be realized, the unique flavor of the fructus tsaoko can be reserved, and the unique and coordinated flavor of the fructus tsaoko food can be further realized.
Preferably, white vinegar and/or lemon juice is used to control the pH of the cooking liquor.
More preferably, the formulation of the cooking liquor comprises: 100 parts of water, 8-15 parts of brown sugar, 5-10 parts of honey, 1-3 parts of salt, 2-5 parts of white vinegar and 1-5 parts of lemon juice.
Preferably, in the pretreatment, when the fresh fructus tsaoko is boiled in boiling water for 1-3 min, the effect of retaining the medicinal components is better.
Preferably, the fresh fructus Tsaoko is 5-6 mature fresh fructus Tsaoko.
In the soaking process, the soaking liquid is treated for 5-10 min at the temperature of 95-100 ℃, and then the fresh fructus tsaoko is soaked in the soaking liquid for 2-7 days.
Preferably, the fresh fructus tsaoko is soaked, taken out of the soaking liquid and then subjected to the ultrahigh pressure treatment;
or, after soaking the fresh fructus tsaoko, carrying out the ultrahigh pressure treatment on the fresh fructus tsaoko and the soaking liquid together.
The invention discovers that when the soaking and the ultrahigh pressure treatment are carried out simultaneously, the soaking time can be shortened, the formation of the special flavor of the tsaoko fruits can be accelerated, and the whole tsaoko fruits can be softened.
Preferably, in the cooking process, brown sugar is cooked into paste, and then mixed with tsaoko amomum fruit, white vinegar, lemon juice, honey and salt for cooking.
More preferably, the brown sugar is boiled for 10-20 min and the mixed boiling time is 5-10 min.
Preferably, during the mixing and boiling process, fructus Tsaoko is added first, and then white vinegar, lemon juice, honey and salt are added.
Preferably, the preparation method further comprises: drying after boiling; drying the boiled fructus tsaoko at 50-65 ℃ until the shrinkage moisture content of the epidermis is 18-22%, and then carrying out vacuum packaging. The present invention has found that when the moisture content is within the above range, the hardness is moderate and the deterioration is not easy.
Preferably, the preparation method further comprises: and (3) sterilizing after drying, and sterilizing the vacuum packaged tsaoko fruits by using steam for 10-15 min.
As a preferred scheme of the invention, the preparation method comprises the following steps:
1) Pretreatment of
Washing 5-6 ripe fresh fructus tsaoko with water, boiling in boiling water for 1-3 min, and taking out for later use;
2) Brewing
Treating 100 parts of water, 10-20 parts of salt, 2-5 parts of ginger and 1-3 parts of pepper at 95-100 ℃ for 5-10 min to obtain a soaking solution, and soaking 50-80 parts of fructus tsaoko after pretreatment in the soaking solution for 2-7 days to obtain a fructus tsaoko soaking solution;
3) Ultrahigh pressure treatment
Treating the tsaoko infusion at 300-400 MPa for 10-20 min;
4) Boiling
Boiling 8-15 parts of brown sugar in 100 parts of boiling water for 10-20 min, and then mixing and boiling with 50-80 parts of fructus tsaoko, 2-5 parts of white vinegar, 1-5 parts of lemon juice and 1-3 parts of salt;
5) Drying
Drying the boiled fructus tsaoko at 50-65 ℃ until the shrinkage moisture content of the epidermis is 18-22%, and then carrying out vacuum packaging;
6) Sterilization
Sterilizing the vacuum packed fructus Tsaoko with steam for 10-15 min.
The invention further provides a side-flavor food prepared by the preparation method.
In the present invention, the person skilled in the art can slice or dice the tsaoko flavor food according to the actual situation, so as to chew.
Preferably, slicing is performed using a knife or a microtome.
More preferably, when slicing, the fruit is cut into strips with a width of 2-8 mm according to the lines on the fruit.
According to the fructus tsaoko flavor food and the preparation method thereof, provided by the invention, the fructus tsaoko flavor food which has the special flavor of fructus tsaoko and can meet the requirements of snacks is realized by carrying out a series of treatment on the fresh fructus tsaoko, the sweet taste is slightly sour, and meanwhile, the content of the effective components is kept relatively high, so that the medicine and food homology effect of the fructus tsaoko flavor food is exerted.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides a side-flavor food, which comprises the following steps:
(1) Pretreatment of fresh tsaoko fruits:
selecting five-six mature fresh fructus Tsaoko, removing sundries such as stalks, pedicel and branches, cleaning with flowing water, slightly draining, adding 80 parts of fructus Tsaoko after cleaning into 100 parts of boiled water, boiling for 2min, and taking out and placing in a clean container for standby.
(2) Brewing
Taking 100 parts of drinking water, boiling, adding 14 parts of table salt, 5 parts of ginger and 3 parts of pepper, continuously boiling for 6min, taking the boiled juice, putting the boiled juice into a clean brewing container, transferring the pretreated tsaoko fruits into the brewing container, and sealing and brewing for 7 days.
(3) Ultrahigh pressure treatment:
vacuum packaging the soaked fructus Tsaoko with vacuum packaging bag, and placing in ultrahigh pressure treatment equipment, and treating under 300MPa for 20min.
(4) Slicing
And taking out the fructus Tsaoko subjected to the ultrahigh pressure treatment, slicing by a knife or a slicing machine, and cutting into strips with the width of 5mm according to the lines on the fructus Tsaoko.
(5) Boiling
Adding 100 parts of drinking water into a boiling container, adding 15 parts of brown sugar, boiling for 8min, adding sliced fructus Tsaoko, and adding 10 parts of honey, 2 parts of white vinegar, 1 part of lemon juice and 1 part of salt for seasoning when the rest time is 1 min.
(6) Drying
And (3) placing the cooked tsaoko fruits in a tray of an oven, setting the temperature to 55 ℃, drying for 4 hours, and drying until the skin shrink moisture content is 18%, and packaging by using a vacuum packaging bag.
(7) Sterilization
Sterilizing vacuum-packed fructus Tsaoko with steam for 15min.
Example 2
The embodiment provides a side-flavor food, which comprises the following steps:
(1) Pretreatment of fresh tsaoko fruits:
selecting five-six mature fresh fructus Tsaoko, removing sundries such as stalks, pedicel and branches, cleaning with flowing water, slightly draining, adding 80 parts of fructus Tsaoko after cleaning into 100 parts of boiled water, boiling for 2min, and taking out and placing in a clean container for standby.
(2) Infusing and ultra-high pressure treatment
Taking 100 parts of drinking water, boiling, adding 10 parts of salt, 2 parts of ginger, 1 part of pepper and 1 part of chilli, continuously boiling for 8min, taking the boiling juice, putting the boiled juice into a clean brewing container, transferring the pretreated tsaoko fruits into the brewing container, sealing and brewing for 1 day, heat-sealing the brewed fruits and the brewing liquid by using a polyethylene packaging bag, and placing the soaked fruits and the brewing liquid into ultrahigh pressure treatment equipment for 20min under 300 MPa.
(3) Slicing
And taking out the fructus Tsaoko subjected to the ultrahigh pressure treatment, slicing by a knife or a slicing machine, and cutting into strips with the width of 5mm according to the lines on the fructus Tsaoko.
(4) Boiling
Adding 100 parts of drinking water into a boiling container, adding 15 parts of brown sugar, boiling for 8min, adding sliced fructus Tsaoko, and adding 10 parts of honey, 2 parts of white vinegar, 1 part of lemon juice and 1 part of salt for seasoning when the rest time is 1 min.
(5) Drying
And (3) placing the cooked tsaoko fruits in a tray of an oven, setting the temperature to 55 ℃, drying for 4 hours, and drying until the shrinkage moisture content of the skin is 15%, thus the tsaoko fruits can be packaged by a vacuum packaging bag.
(6) Sterilization
Sterilizing vacuum-packed fructus Tsaoko with steam for 15min.
Comparative example 1
This comparative example was identical to the preparation of example 1, except that: in the step (2), the light soy sauce is used for infusing instead of water, and salt is not used.
Comparative example 2
This comparative example was identical to the preparation of example 1, except that: step (3) is omitted.
Comparative example 3
This comparative example was identical to the preparation of example 1, except that: in the pretreatment, the water washing and draining are not carried out before boiling in boiling water.
Test examples
The tsaoko flavor foods prepared in the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in table 1:
table 1 organoleptic evaluation of tsaoko flavor foods
From the preference of table 1, examples were liked by the comparative examples, and examples 1 and 2 were not significantly different in sensory evaluation, but were significantly superior in color, taste and smell to the comparative examples.
Meanwhile, SPME-GC-MS is adopted to analyze and detect the tsaoko products in the examples and the comparative examples, and the main effective components and the contents of flavor substances are shown in Table 2:
TABLE 2 composition and content (%)
| Names of Compounds | Cas number | Example 1 | Example 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Pinene (Pinene) | 7785-70-8 | 3.34 | 2.25 | 1.71 | 2.77 | 1.15 |
| Beta-pinene | 127-91-3 | 9.67 | 13.02 | 0 | 8.65 | 0 |
| Eucalyptol | 470-82-6 | 28.49 | 29.10 | 17.69 | 13.48 | 16.05 |
| (-) -4-terpineol | 20126-76-5 | 1.46 | 1.20 | 0.68 | 0.79 | 0.90 |
| Alpha-terpineol | 98-55-5 | 2.14 | 1.13 | 0.75 | 2.06 | 1.72 |
| 2-octenal | 2548-87-0 | 6.84 | 3.50 | 8.03 | 7.01 | 9.39 |
| Cis-4-decenal | 21662-09-9 | 0.22 | 0.17 | 0.33 | 0.29 | 0.17 |
As can be seen from table 2, the contents of main active ingredients such as eucalyptol, beta-pinene, alpha-terpineol and (-) -4-terpineol in the fructus Tsaoko treated by the method are relatively high in examples, while the contents of aldehydes such as 2-octenal and cis-4-decenal which show unpleasant fat oxidation or some flavors of animal houses are relatively low in examples, and obvious differences exist between the examples and comparative examples, so that the method can mask the unpleasant smell of fructus Tsaoko while retaining the unique flavor thereof, and effectively avoid the loss of active ingredients.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (9)
1. A method of preparing a side-flavor food product comprising: sequentially performing pretreatment, soaking treatment, ultrahigh pressure treatment and cooking treatment on fresh fructus Tsaoko;
wherein the preprocessing comprises: washing fructus Tsaoko with water, and boiling in boiling water;
the formula of the infusing liquid comprises: 100 parts of water, 10-20 parts of salt, 2-5 parts of ginger, 1-3 parts of pepper and 0-3 parts of chilli;
the pressure of the ultrahigh pressure treatment is 300-400 MPa, and the time is 10-20 min;
the formula of the cooking liquid comprises: 100 parts of water, 8-15 parts of brown sugar, 5-10 parts of honey and 1-3 parts of salt;
controlling the pH value of the boiling liquid to 3-4.
2. The method of preparing a tsaoko flavor food according to claim 1, wherein the pH of the cooking liquor is controlled using white vinegar and/or lemon juice;
preferably, the formulation of the cooking liquor comprises: 100 parts of water, 8-15 parts of brown sugar, 5-10 parts of honey, 1-3 parts of salt, 2-5 parts of white vinegar and 1-5 parts of lemon juice.
3. The method for preparing a tsaoko flavor food according to claim 1 or 2, wherein the pretreatment is carried out for a cooking time of 1 to 3 minutes in boiling water.
4. A method of preparing a tsaoko flavor food according to any one of claims 1 to 3, wherein during the brewing process, the brewing liquid is treated at 95 to 100 ℃ for 5 to 10 minutes, and then fresh tsaoko fruits are brewed in the brewing liquid for 2 to 7 days.
5. The method of preparing a tsaoko flavor food according to any one of claims 1 to 4, wherein after the fresh tsaoko fruits are soaked, they are taken out from the soak solution and then subjected to the ultra-high pressure treatment;
or, after soaking the fresh fructus tsaoko, carrying out the ultrahigh pressure treatment on the fresh fructus tsaoko and the soaking liquid together.
6. The method for preparing a tsaoko flavor food according to any one of claims 1 to 5, wherein in the cooking process, brown sugar is first cooked into paste form and then mixed with tsaoko, white vinegar, lemon juice, honey and salt for cooking;
preferably, the boiling time of the brown sugar is 10-20 min, and the mixing boiling time is 5-10 min.
7. The method of preparing a tsaoko flavor food according to any one of claims 1 to 6, characterized in that the method of preparing further comprises: drying after boiling; drying the boiled fructus tsaoko at 50-65 ℃ until the shrinkage moisture content of the epidermis is 18-22%, and then carrying out vacuum packaging.
8. The method of preparing a tsaoko flavor food according to claim 7, characterized in that the method of preparing further comprises: and (3) sterilizing after drying, and sterilizing the vacuum packaged tsaoko fruits by using steam for 10-15 min.
9. A side-flavor food product, characterized in that it is produced by the production method according to claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211559388.XA CN116114868A (en) | 2022-12-06 | 2022-12-06 | A fructus Tsaoko flavored food and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211559388.XA CN116114868A (en) | 2022-12-06 | 2022-12-06 | A fructus Tsaoko flavored food and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116114868A true CN116114868A (en) | 2023-05-16 |
Family
ID=86294700
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211559388.XA Pending CN116114868A (en) | 2022-12-06 | 2022-12-06 | A fructus Tsaoko flavored food and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116114868A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849601A (en) * | 2010-05-17 | 2010-10-06 | 中国医学科学院药用植物研究所海南分所 | Method for preparing netmeg preserved fruit |
| CN109170703A (en) * | 2018-08-20 | 2019-01-11 | 梁文洪 | A kind of preparation method of tsaoko snack food |
| CN111671067A (en) * | 2020-07-23 | 2020-09-18 | 云南合佳宏商贸有限公司 | Fresh-grass-fruit pickled vegetable and preparation method thereof |
| CN112914058A (en) * | 2021-03-16 | 2021-06-08 | 中国农业大学 | Method for making crisp and tasty pot-stewed lotus roots |
-
2022
- 2022-12-06 CN CN202211559388.XA patent/CN116114868A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849601A (en) * | 2010-05-17 | 2010-10-06 | 中国医学科学院药用植物研究所海南分所 | Method for preparing netmeg preserved fruit |
| CN109170703A (en) * | 2018-08-20 | 2019-01-11 | 梁文洪 | A kind of preparation method of tsaoko snack food |
| CN111671067A (en) * | 2020-07-23 | 2020-09-18 | 云南合佳宏商贸有限公司 | Fresh-grass-fruit pickled vegetable and preparation method thereof |
| CN112914058A (en) * | 2021-03-16 | 2021-06-08 | 中国农业大学 | Method for making crisp and tasty pot-stewed lotus roots |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2001064052A1 (en) | Method of impregnation of food and vitamin c-containing egg and pidan-like egg obtained by this method | |
| KR102121000B1 (en) | Low temperature fermentation aging method for pork | |
| CN105495476A (en) | Pickling method of delicious dried white radishes | |
| CN105995917B (en) | Pickled pepper sauce and preparation method thereof | |
| KR101016319B1 (en) | Manufacturing method of fried seasoning ribs using pine-needle | |
| KR100830693B1 (en) | Manufacturing method for deoduk-kochujang pickle using red pepper sauce & codonopsis lanceolata | |
| KR101603750B1 (en) | Manufacturing method of meat broth for korean cold noodles | |
| KR20170136710A (en) | The method of sesame soy sauce pickled pickles | |
| KR101750216B1 (en) | A seasoning meat for a soy sauce bulgogi and the making method thereof | |
| KR20160109627A (en) | Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method | |
| KR102260957B1 (en) | Manufacturing method of pork curtlet | |
| KR101730795B1 (en) | Method for producing sweet and sour chickens using lvy tree and the sweet and sour chickens | |
| KR102372344B1 (en) | Meat Aging Aomposition Using Aronia and green tea extract And Meat Aging Method Using The Same | |
| CN116114868A (en) | A fructus Tsaoko flavored food and its preparation method | |
| KR100867151B1 (en) | Method of processing nolboo yaksun kimchi | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| KR20150043660A (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| KR20220168327A (en) | Chicken breast jerky for enhancing nutrition and improving flavor and texture and manufacturing methods thereof | |
| KR20130101659A (en) | The method for making functional pickles and jangaggi | |
| CN105495561A (en) | Vegetarian drumstick and preparation method thereof | |
| KR20150060465A (en) | Fried chicken and manufacturing method thereof | |
| CN107751829A (en) | A kind of preparation method for storing microwave pork product | |
| KR102395362B1 (en) | Method for manufacturing smoked chicken breast | |
| KR101672974B1 (en) | Manufacturing method of Youngia sonchifolia kimchi and Kimchi manufacture thereby | |
| KR101593173B1 (en) | Method of Slice of Dried Chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |