CN117958390A - Black tea flavor marinade, preparation method thereof and meat marinating method - Google Patents
Black tea flavor marinade, preparation method thereof and meat marinating method Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- 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
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Abstract
The invention relates to the technical field of food and food manufacturing, in particular to a black tea flavor marinade, a preparation method thereof and a meat marinating method, which comprise the following raw materials: black tea extract, cinnamon, star anise and base flavoring. The black tea flavor marinade provided by the invention can effectively reduce the caffeine content in the marinade, so that the problem that the black tea in the marinade is bitter due to long-time marinade is solved, and the taste and mouthfeel of the marinade are improved.
Description
Technical Field
The invention relates to the technical field of food and food manufacturing, in particular to a black tea flavor marinade, a preparation method thereof and a meat marinating method.
Background
The sauced meat product is a large product in Chinese meat products, is also a type of Chinese meat product which is fast in growth at present, has palatable texture, rich taste and pleasant aroma, and is deeply favored by consumers. Currently, the braised pork products on the market mainly comprise braised chicken, braised beef, braised pork, braised duck, braised goose products and the like. Sauced meats are typically prepared by marinating meats in brine for a period of time, the flavor of which often depends on the taste of the brine used. Common marinating materials for common brine comprise spice such as star anise, fennel and myrcia, and seasoning such as soy sauce, salt and sugar, and the marinated meat has strong taste but is easy to get greasy.
The black tea can help gastrointestinal digestion, promote appetite, eliminate fat and relieve greasiness, and the addition of the black tea leaves for marinating meat can enable the marinated meat to have the flavor of black tea, and the black tea can well relieve the problem that the marinated meat is easy to get greasy after eating, so that the consumption of the marinated meat is promoted. However, black tea is a semi-baked tea, and caffeine contained in the semi-baked tea is largely precipitated after marinating for a long time, so that bitterness is bitter, and the taste of marinated meat is seriously affected. How to alleviate the bitter problem of black tea flavor marinades is still a problem to be solved in the field.
Disclosure of Invention
In order to alleviate the bitter problem of the black tea flavor marinade, the invention provides the black tea flavor marinade, the preparation method thereof and the meat marinating method, which have extremely low caffeine content and can better alleviate the bitter taste and mouthfeel of the black tea flavor marinade, thereby obtaining a fresh and greasiness-relieving marinated meat product.
In view of the above, the invention provides a black tea flavor marinade, which comprises the following raw materials: black tea extract, cinnamon, star anise and a basic seasoning, wherein the basic seasoning comprises at least one of soy sauce reactant, salt, sugar, monosodium glutamate and yeast extract.
The inventors have surprisingly invented that the combined reaction of black tea extract and cinnamon and star anise can significantly reduce the content level of caffeine in the brine, thereby effectively alleviating the bitter taste and mouthfeel of the brine.
Preferably, the chicken powder seasoning further comprises spice selected from one or more of capsicum, pepper, fennel, star anise, ginger, semen katsumadai, angelica dahurica, clove, tsaoko cardamom, liquorice, dried orange peel, pepper, galangal, shallot, fructus amomi, beef flavor seasoning and chicken powder essence.
The addition of the spice can assist in increasing tea aroma and improve the greasy-removing capability of the black tea, so that the flavor of the marinade is further improved.
Preferably, the adhesive comprises the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise and 17-34 parts of basic seasoning.
Further, the material comprises the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise, 10-20 parts of soy sauce reactant, 3-5 parts of salt, 1-2 parts of sugar, 2-4 parts of monosodium glutamate and 1-3 parts of yeast extract.
Further, the material comprises the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise, 3-5 parts of pepper, 10-20 parts of soy sauce reactant, 3-5 parts of salt, 1-2 parts of sugar, 2-4 parts of monosodium glutamate and 1-3 parts of yeast extract.
On the other hand, the invention provides a preparation method of the black tea flavor marinade, which comprises the following steps:
S1, primary reaction: mixing black tea extract, cortex Cinnamomi, fructus Anisi Stellati, fructus Zanthoxyli, water and soy sauce reactant, reacting at 90-99deg.C for 50min, filtering, and collecting filtrate;
S2, secondary reaction: adding water and vegetarian beef flavor seasoning paste into the filtrate obtained in the step S1, and reacting for 20min at 90-99 ℃;
s3, three reactions: after the reaction of the step S2 is finished, adding chicken powder essence, and reacting for 10min at 95-99 ℃;
s4, adding salt, sugar, monosodium glutamate and/or yeast extract, and preserving heat for 15min at 70-80 ℃ after dissolving completely.
Specifically, the temperature of the primary reaction may be 90℃at 91℃at 92℃at 93℃at 94℃at 95℃at 96℃at 97℃at 98℃at 99℃and preferably at 98 ℃.
The temperature of the secondary reaction may be 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, 96 ℃, 97 ℃, 98 ℃, 99 ℃, preferably 93 ℃.
The temperature of the three reactions may be 90℃at 91℃at 92℃at 93℃at 94℃at 95℃at 96℃at 97℃at 98℃at 99℃and preferably at 99 ℃.
The vegetarian beef flavor seasoning paste can produce the effects of improving fragrance, enhancing freshness and improving aftertaste when being mixed with food, and can be purchased in the market. The chicken powder essence is an edible essence with rich flavor, which is produced by using protein, reducing sugar, fat and the like as raw materials and through Maillard reaction, and can be purchased in the market.
The successive reaction of chicken powder essence, spice, soy sauce reactant and black tea extract can promote the flavor of black tea and spice, and the tea aroma and spice aroma are better combined together, so that the flavor of marinated materials is improved.
In another aspect, the invention also provides a method for marinating meat, comprising the following steps: placing the treated food material into black tea flavor marinade according to any one of claims 1-5, or into black tea flavor marinade prepared by the method according to any one of claims 6-9, sealing, and preserving at 95 ℃ for 5min.
The black tea flavor marinade provided by the invention has high osmotic pressure, so that marinade molecules can quickly infiltrate into meat products, thereby realizing the effect of quick marinating.
The invention has the beneficial effects that:
1. the addition of cinnamon and star anise can reduce the content level of caffeine in the marinade, so that the problem of bitter taste of the black tea in the marinade for a long time is relieved.
2. The invention utilizes the gradual reaction to gradually enhance the combination of the black tea and the spice, thereby not only realizing the effect of improving the flavor of the black tea and the spice, but also leading the tea flavor and the spice flavor to be better combined together, and further integrally improving the flavor of the marinade.
3. The invention uses the raw materials of soy sauce reactant, vegetarian beef flavor seasoning paste, chicken powder essence and the like, the prepared brine has mellow taste, better taste and short marinating time.
Detailed Description
The invention will be further illustrated by the following examples, which are not intended to limit the scope of the invention, in order to facilitate the understanding of those skilled in the art. 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.
A black tea flavor marinade comprises the following raw materials: black tea extract, cinnamon, star anise and a basic seasoning, wherein the basic seasoning comprises at least one of soy sauce reactant, salt, sugar, monosodium glutamate and yeast extract.
In one preferred embodiment, the chicken powder further comprises spice selected from one or more of capsicum, pepper, fennel, star anise, ginger, katsumadai seed, dahurian angelica root, clove, tsaoko cardamon, licorice, dried orange peel, pepper, galangal, onion, fructus amomi, vegetarian beef flavor seasoning and chicken powder essence.
In one preferred embodiment, the black tea flavor marinade comprises the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise and 17-34 parts of basic seasoning.
In one preferred embodiment, the black tea flavor marinade comprises the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise, 10-20 parts of soy sauce reactant, 3-5 parts of salt, 1-2 parts of sugar, 2-4 parts of monosodium glutamate and 1-3 parts of yeast extract.
In one preferred embodiment, the black tea flavor marinade comprises the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise, 3-5 parts of pepper, 10-20 parts of soy sauce reactant, 3-5 parts of salt, 1-2 parts of sugar, 2-4 parts of monosodium glutamate and 1-3 parts of yeast extract.
The preparation method of the black tea flavor marinade comprises the following steps:
S1, primary reaction: mixing black tea extract, cortex Cinnamomi, fructus Anisi Stellati, fructus Zanthoxyli, water and soy sauce reactant, reacting at 90-99deg.C for 50min, filtering, and collecting filtrate;
s2, secondary reaction: adding water and vegetarian beef flavor seasoning paste into the filtrate obtained in the step S1, and reacting for 20min at 90-99 ℃;
s3, three reactions: after the reaction in the step S2 is finished, adding chicken powder essence, and reacting for 10min at 95-99 ℃;
s4, adding salt, sugar, monosodium glutamate and/or yeast extract, and preserving heat for 15min at 70-80 ℃ after dissolving completely.
The extraction mode of the black tea extract is as follows: drying black tea leaves, grinding into powder, adding the powder into water, stirring uniformly, filtering out solid particles by using filter paper to obtain black tea extract, heating and concentrating the extract to 1/100, and finally cooling and storing the concentrated extract to obtain the black tea extract.
In one preferred embodiment, the temperature of the primary reaction is 98 ℃, the temperature of the secondary reaction is 93 ℃, and the temperature of the tertiary reaction is 99 ℃.
A method of marinating meat, comprising the steps of: putting the processed food material into the black tea flavor marinade of any one of claims 1-5, sealing, and preserving the temperature at 95 ℃ for 5min to obtain the marinade product.
For clarity, the following examples are provided in detail.
The formulations of the examples and comparative examples are shown in the following table:
| Raw material (kg) | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Black tea extract | 10 | 12 | 15 | 12 | 12 | 12 | / |
| Cinnamon bark | 8 | 10 | 12 | / | 10 | / | 10 |
| Octagonal | 5 | 8 | 10 | / | / | 8 | 8 |
| Pricklyash peel | 3 | 4 | 5 | 4 | 4 | 4 | 4 |
| Soy sauce reactant | 10 | 15 | 20 | 15 | 15 | 15 | 15 |
| Salt | 3 | 4 | 5 | 4 | 4 | 4 | 4 |
| Sugar | 1 | 1.5 | 2 | 1.5 | 1.5 | 1.5 | 1.5 |
| Monosodium glutamate | 2 | 3 | 4 | 3 | 3 | 3 | 3 |
| Yeast extract | 1 | 2 | 3 | 2 | 2 | 2 | 2 |
| Vegetarian beef flavor seasoning paste | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Chicken powder essence | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 |
| Water and its preparation method | 10 | 10 | 10 | 10 | 10 | 10 | 10 |
The black tea flavor marinades of examples 1-3 were each prepared as follows:
S1, primary reaction: adding small amount of water into black tea extract, cortex Cinnamomi, fructus Anisi Stellati, fructus Zanthoxyli and soy sauce reactant according to the formula, mixing, reacting at 98deg.C for 50min, filtering, and collecting filtrate;
S2, secondary reaction: adding the residual water and the formula amount of the beef flavor seasoning paste into the filtrate obtained in the step S1, and reacting for 20min at 93 ℃;
S3, three reactions: after the reaction of the step S2 is finished, adding chicken powder essence, and reacting for 10min at 99 ℃;
s4, adding salt, sugar, monosodium glutamate and yeast extract, and preserving heat for 15min at 75 ℃ after the dissolution is completed.
The marinade of comparative example 1 was identical to the preparation method of example 2, except that: in the step S1, cinnamon and star anise are not added.
The marinade of comparative example 2 is identical to the preparation method of example 2, except that: no octagon is added in step S1.
The marinade of comparative example 3 is identical to the preparation method of example 2, except that: in the step S1, cinnamon is not added.
The marinade of comparative example 4 is identical to the preparation method of example 2, except that: no black tea extract was added in step S1.
Application example 1 subjective test of bitterness of marinades
10 Healthy volunteers were randomly selected to taste the marinade provided by the present invention, and the degree of bitterness contained in the marinade was scored. No bitter taste was noted-slightly bitter was noted +, and a clear bitter was noted ++. The test results are shown in Table 1.
Table 1 subjective test results of bitter taste
Volunteers had some subjectivity in assessing the degree of bitter taste perception, but were substantially consistent in terms of whether they had bitter taste. As can be seen from the subjective test results of bitterness, the bitterness of comparative example 4, which was not added with black tea extract, was not considered to be bitter by the volunteers, as was the bitterness of examples 1,2 and 3, and the bitterness of comparative examples 1,2 and 3 was clearly perceived, demonstrating that the bitterness of the black tea extract was better alleviated by the bitterness provided by the present invention, and the mouthfeel and taste of the bitterness and related marinades were improved.
Application example 2 caffeine content test
1.1 Reagents and materials
Phosphoric acid, acetonitrile, HPLC chromatography (with C18 column).
1.2 Test samples
Examples 1 to 3 and comparative examples 1 to 4.
1.3 Test methods
Evaporating the sample, dissolving the residue with appropriate amount of methanol, centrifuging at 12000r/min for 15min, collecting supernatant, filtering with 0.45 μm filter membrane, and performing sample injection test under the following chromatographic conditions: mobile phase 0.1 phosphoric acid aqueous solution-acetonitrile solution, gradient elution procedure: 0-9 min, 10-35% B; 10-12 min, 35-95% B; 12-13 min, 95-10% B; 13-20 min,10% B. The detection wavelength is 270nm, the flow rate is 1.0mL/min, the sample injection volume is 5 mu L, and the column temperature is 25 ℃.
Each sample was sampled 3 times, the peak area was recorded, and the caffeine content was calculated. The results are shown in Table 2.
TABLE 2 caffeine content
1.4 Test results
As can be seen from table 2, the black tea extract still contains a large amount of caffeine, which is a major cause of bitterness. The addition of star anise or cinnamon alone does not effectively reduce the caffeine content in the brine, and therefore does not improve the bitter problems of the brine and related marinated products. The marinade is prepared by the joint reaction of the black tea extract, the star anise and the cinnamon, and the caffeine content in the marinade is obviously reduced, so that the bittern can be proved to be capable of practically improving the bitter problem of brine and related marinades, and simultaneously, the greasy-removing effect of the black tea is maintained.
The foregoing is merely exemplary of the present invention, and those skilled in the art should not be considered as limiting the invention, since modifications may be made in the specific embodiments and application scope of the invention in light of the teachings of the present invention.
Claims (8)
1. The black tea flavor marinade is characterized by comprising the following raw materials: black tea extract, cinnamon, star anise and a basic seasoning, wherein the basic seasoning comprises at least one of soy sauce reactant, salt, sugar, monosodium glutamate and yeast extract.
2. A black tea flavor marinade according to claim 1, further comprising a spice selected from one or more of capsicum, pepper, fennel, star anise, ginger, katsumadai seed, dahurian angelica root, clove, tsaoko cardamon, licorice root, dried orange peel, pepper, galangal, onion, amomum villosum, vegetarian beef flavor seasoning, chicken powder flavor.
3. A black tea flavor marinade according to claim 1, comprising the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise and 17-34 parts of basic seasoning.
4. A black tea flavor marinade according to claim 3, comprising the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise, 10-20 parts of soy sauce reactant, 3-5 parts of salt, 1-2 parts of sugar, 2-4 parts of monosodium glutamate and 1-3 parts of yeast extract.
5. A black tea flavor marinade according to claim 2, comprising the following raw materials in parts by weight: 10-15 parts of black tea extract, 8-12 parts of cinnamon, 5-10 parts of star anise, 3-5 parts of pepper, 10-20 parts of soy sauce reactant, 3-5 parts of salt, 1-2 parts of sugar, 2-4 parts of monosodium glutamate and 1-3 parts of yeast extract.
6. A process for preparing a black tea flavored marinade as claimed in any one of claims 1 to 5, comprising the steps of:
S1, primary reaction: mixing black tea extract, cortex Cinnamomi, fructus Anisi Stellati, fructus Zanthoxyli, water and soy sauce reactant, reacting at 90-99deg.C for 50min, filtering, and collecting filtrate;
S2, secondary reaction: adding water and vegetarian beef flavor seasoning paste into the filtrate obtained in the step S1, and reacting for 20min at 90-99 ℃;
s3, three reactions: after the reaction of the step S2 is finished, adding chicken powder essence, and reacting for 10min at 95-99 ℃;
s4, adding salt, sugar, monosodium glutamate and/or yeast extract, and preserving heat for 15min at 70-80 ℃ after dissolving completely.
7. A process for preparing a black tea flavor marinade according to claim 6 wherein the temperature of the primary reaction is 98 ℃, the temperature of the secondary reaction is 93 ℃ and the temperature of the tertiary reaction is 99 ℃.
8. A method for marinating meat, comprising the steps of: putting the processed food material into the black tea flavor marinade of any one of claims 1-5, sealing, and preserving the temperature at 95 ℃ for 5min to obtain the marinade product.
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