CN118077854A

CN118077854A - Seasoning for stewing meat products and preparation method thereof

Info

Publication number: CN118077854A
Application number: CN202410462025.7A
Authority: CN
Inventors: 李贤�; 刘水芳; 李珅
Original assignee: Shandong Zhongcui Enterprise Development Co ltd
Current assignee: Shandong Zhongcui Enterprise Development Co ltd
Priority date: 2024-04-17
Filing date: 2024-04-17
Publication date: 2024-05-28

Abstract

The invention discloses a seasoning for stewing meat products and a preparation method thereof, wherein the seasoning comprises the following raw materials in parts by weight: 5.5 to 12 parts of star anise, 4 to 6.6 parts of cassia bark, 2.3 to 3.5 parts of pepper, 3.5 to 8.5 parts of fennel, 3.5 to 4.9 parts of ginger, 2 to 4 parts of laurel leaf, 2.3 to 6 parts of aromatic sand, 1.8 to 3.6 parts of cardamom, 2 to 3.4 parts of galangal, 1.4 to 2.9 parts of clove, 2 to 4 parts of angelica dahurica, 3 to 5 parts of orange peel and 4 to 6.6 parts of pepper. The invention has the advantages of removing fishy smell and improving fragrance, and solves the problems that the fishy smell and improving fragrance of the meat product are poor, the taste of the finished product after stewing the meat product is affected and the food quality is reduced in the use process of the existing seasoning for stewing the meat product.

Description

Seasoning for stewing meat products and preparation method thereof

Technical Field

The invention relates to the technical field of condiments, in particular to a condiment for stewing meat products and a preparation method thereof.

Background

A seasoning for stewing meat products belongs to one kind of seasoning, is mainly used for processing meat products,

Chinese patent application publication No. CN 115969028A, a flavoring agent suitable for pork products, and its preparation method and application. The preparation method comprises the steps of sequentially carrying out crushing, microwave-ultrasonic synergistic auxiliary extraction, enzymolysis, filtering, blending, low-temperature short-time ultrasonic auxiliary thermal reaction and drying treatment on raw materials to obtain the flavor seasoning, wherein the raw materials comprise sauced pork head meat bones. The flavor seasoning prepared by the invention has the sauce marinated flavor, has strong and natural aroma, can be widely applied to meat products, especially pork products, while utilizing the sauce pig head meat bones in a high-valued manner, enriches the product flavor and reduces the use of essence. The seasoning is extracted from meat products and imitates meat taste, and can be used for stewing meat products, but does not have the effect of removing fishy smell, and affects the taste of final meat food products.

The existing seasoning for stewing meat products has poor fishy smell removal and fragrance extraction effects on the meat products in the use process, influences the taste of finished products after stewing the meat products, and reduces the quality of foods.

Disclosure of Invention

The invention aims to provide a seasoning for stewing meat products and a preparation method thereof, which have the advantages of removing fishy smell and improving fragrance, and solve the problems that the fishy smell and improving fragrance of the meat products are poor, the taste of finished products after stewing the meat products is affected and the food quality is reduced in the using process of the conventional seasoning for stewing the meat products.

In order to achieve the above purpose, the present invention provides the following technical solutions: a seasoning for stewing meat products comprises the following raw materials in parts by weight:

5.5 to 12 parts of star anise, 4 to 6.6 parts of cassia bark, 2.3 to 3.5 parts of pepper, 3.5 to 8.5 parts of common fennel fruit, 3.5 to 4.9 parts of ginger, 2 to 4 parts of laurel leaf,

2.3 To 6 parts of aromatic sand, 1.8 to 3.6 parts of cardamom, 2 to 3.4 parts of galangal, 1.4 to 2.9 parts of clove, 2 to 4 parts of angelica dahurica, 3 to 5 parts of orange peel and 4 to 6.6 parts of pepper,

2 To 6 parts of hawthorn extract, 2 to 4 parts of licorice extract, 1 to 1.7 parts of dangshen extract, 0.5 to 5 parts of lemon extract and 3 to 8 parts of honey.

A method for preparing a seasoning for stewing meat products, comprising the following steps:

S1, preprocessing, namely preparing star anise, cassia bark, pepper, fennel, ginger, laurel leaf, sand, cardamom, galangal, clove, dahurian angelica root, orange peel and pepper according to a certain proportion, cleaning and drying the spices, and removing impurities;

s2, mixing and grinding, namely uniformly mixing the spices according to the proportion, and grinding the spices into fine powder by using a low-temperature superfine grinder so as to increase the surface area and improve the extraction efficiency;

S3, soaking and stirring, namely placing the ground spice into a container according to a required proportion, adding a proper amount of 95% edible ethanol as a solvent, sealing and soaking, and stirring and mixing during the soaking period to promote the dissolution of aroma substances in the solvent;

S4, filtering and extracting, after the perfume is soaked, standing for a period of time, and filtering solid residues in the solvent to obtain an ethanol solution containing perfume volatile oil;

S5, distilling to recover the solvent, pouring the solution obtained by filtering into a distillation device, gradually evaporating ethanol in a multistage distillation mode, and simultaneously retaining volatile oil;

s6, vacuum concentration and purification, wherein vacuum concentration is carried out under a proper low-temperature condition, so that residual ethanol is completely removed, and pure perfume volatile oil is obtained;

s7, clarifying and filtering, namely standing and clarifying the spice volatile oil, and filtering and adsorbing the spice volatile oil through fine filtering equipment and adsorption equipment to remove tiny particles and pigment impurities in the spice volatile oil;

S8, preparing a haw extract, namely selecting fresh haw fruits, removing impurities, kernels and other non-edible parts, cleaning the haw fruits, crushing the cleaned haw pulp into particles, increasing the surface area so as to more fully extract effective components, placing the crushed haw in purified water with a certain proportion, pouring the purified water and the haw into heating equipment for heating and stirring extraction, promoting organic acid to be released from haw tissues, separating solid residues in an extracting solution by using filtering equipment after the extraction is finished, evaporating and concentrating the filtered extracting solution to remove water to obtain a concentrated haw extract;

S9, preparing a licorice extract, namely crushing licorice, pouring crushed licorice particles and an extraction solvent into extraction equipment, heating and stirring the solution by the extraction equipment to separate out glycyrrhizic acid components in the licorice particles, performing auxiliary extraction by using ultrasonic waves when heating and stirring are performed, improving the extraction efficiency, filtering the solvent after extraction is completed to remove impurities, concentrating the solvent at low temperature and under reduced pressure to obtain a concentrated licorice extract, further purifying the concentrated licorice extract by using an ion resin adsorption technology, and increasing the glycyrrhizic acid concentration in the licorice extract;

S10, preparing a radix codonopsis extract, namely, preprocessing radix codonopsis, grinding the radix codonopsis into powder, putting the preprocessed radix codonopsis powder into a microwave reaction container, adding a proper amount of solvent, ensuring that the radix codonopsis powder is fully soaked in the solvent, setting working parameters of microwave equipment including power, time, temperature and interval stop times, starting the microwave equipment after setting, quickly and uniformly heating the mixture by utilizing microwave energy, promoting the active ingredients in the radix codonopsis powder to be quickly dissolved into the solvent, automatically stirring the radix codonopsis powder in the microwave extraction process, fully mixing the radix codonopsis powder with the solvent, arranging a liquid solvent circulation system in the microwave extractor, enabling the solvent to continuously flow in a microwave field, further improving the extraction efficiency, naturally cooling the mixture to room temperature after the microwave extraction is finished, and then filtering by using filtering equipment, and separating to obtain the radix codonopsis extract containing the active ingredients;

S11, preparing a lemon extract, namely cleaning the lemon, slicing and removing seeds, squeezing lemon slices by using a squeezing device to obtain lemon juice, adding the lemon juice and honey into a reaction device, heating and stirring, and adjusting the sweetness of the lemon juice to obtain the lemon extract suitable for stewing meat products;

S12, mixing raw materials, accurately weighing the spice volatile oil solution, the hawthorn extract concentrated solution, the licorice extract concentrated solution, the radix codonopsis extract solution and the lemon extract liquid, pouring the weighed raw materials into mixing equipment, stirring and mixing, and heating in the stirring process to improve the mixing efficiency, so that various components are fully fused, and a final composite seasoning is obtained;

S13, sterilizing, namely conveying the mixed seasonings into a pasteurization machine, heating the seasonings to 65-72 ℃ by the pasteurization machine, keeping the temperature for 15-35 min, sterilizing bacteria in the seasonings, and rapidly cooling the seasonings to 5-10 ℃ by using cooling equipment after sterilization;

S14, filling and packaging, wherein the sterilized seasonings are conveyed into an aseptic filling machine through conveying equipment, and the aseptic filling machine fills the liquid seasonings into packaging containers to store the seasonings.

In the preparation method of the seasoning for stewing meat products, the impurity in the spice is screened out by using a rotary screen before the spice is cleaned in the step S1, the spice is placed into a bubble cleaning machine with a screen plate during cleaning, the spice is continuously washed by the combined action of water flow and bubbles, the screen plate is screened for the second time, and the spice is dried by using a hot air circulation drying device during drying treatment, wherein the drying temperature is 40-60 ℃ and the drying time is 1-3 hours.

As a preferred method for preparing the flavoring agent for stewing meat products, in the S2, the temperature in the low-temperature superfine pulverizer is 0-5 ℃ when grinding is carried out, so that the low-temperature state is kept in the grinding process, and the loss of flavor substances caused by the high grinding temperature is prevented.

As a preferred preparation method of the seasoning for stewing meat products, the container in the step S3 is a sealed soaking tank with temperature control, the solvent is heated at constant temperature during stirring, a circulating pump system is arranged on the sealed soaking tank, and the ethanol solution is kept in a flowing state during soaking, so that the mass transfer efficiency between the spice and the solvent is enhanced.

In the method for producing a seasoning for stewing meat product of the present invention, it is preferable that the filtration in S4 is performed by a vacuum filtration device to separate solid from liquid, and the solvent evaporation loss is reduced while the liquid permeation rate is increased by decreasing the atmospheric pressure.

In the preparation method of the seasoning for stewing meat products, in the step S5, most of ethanol is distilled at the temperature of 60-78 ℃ at first, the distilled ethanol steam is recovered by a condenser, after primary distillation, the distillation temperature is increased to 70-88 ℃, and the residual ethanol is distilled, so that the purity of volatile oil is improved.

As a preferred method for preparing the flavoring for stewing meat products, in the step S6, when vacuum concentration is carried out at low temperature, a vacuum concentration device comprising a vacuum pump, a heating system, a condensing system and a collecting system is used, the vacuum system is started, the pressure in the concentration device is reduced to 20-50 kPa to reduce the boiling point of ethanol, meanwhile, the temperature of the heating system is set to 40-60 ℃, the destruction of heat unstable components in volatile oil is ensured to be reduced as much as possible while the ethanol is evaporated, the mixture of the primarily distilled spice volatile oil and the ethanol is introduced into a concentration tank, heating is started and kept in a vacuum state, the ethanol is evaporated in a low-temperature and low-pressure environment, the steam is rapidly cooled by the condensing system and converted into a liquid state and collected, the spice volatile oil is remained in the concentration tank, the temperature, the pressure and the material change condition are monitored in real time, when almost no ethanol steam is observed, the heating is stopped and the concentration process is finished, and the remainder in the concentration tank is taken out, namely the purified spice volatile oil.

As a preferred preparation method of the seasoning for stewing meat products, in the S7, when standing, the spice volatile oil is placed in a clean and airtight container for 5-10 hours, and when filtering and adsorbing, a nylon filter membrane is arranged in the fine filtering equipment, and an activated carbon adsorption filter element is arranged in the adsorption equipment.

As a preparation method of the seasoning for stewing meat products, the preparation method is preferable, after the seasoning in the step S12 is mixed, the seasoning is placed in a sterile intelligent curing system, the intelligent curing system uses a temperature controller to accurately set and keep constant temperature in the curing process, the temperature inside a container is monitored in real time through a temperature sensor, the controller automatically adjusts according to a set value and an actual temperature difference to ensure that the seasoning is performed at the optimal curing temperature, an automatic stirring device is further arranged, the automatic stirring device starts gentle stirring within a specific time period to ensure that components in each seasoning are uniformly mixed, then the seasoning is automatically switched to a standing mode, flavor component loss caused by excessive stirring is avoided, the intelligent curing system is connected with a cloud server, various parameters in the curing process are remotely monitored, data of the curing process are automatically recorded to perform data analysis and quality tracing, and when the curing temperature exceeds a preset range, abnormal stirring or curing time reaches a preset value, the system automatically triggers an alarm to ensure curing quality.

Compared with the prior art, the invention has the following beneficial effects:

1. The hawthorn extract is rich in organic acid, so that meat protein decomposition is facilitated, meat is softer and rotten, the hawthorn extract is rich in organic acid such as citric acid, malic acid and tartaric acid, the organic acid can react with protein molecules in meat to promote loosening and denaturation of protein structures, under a heating condition, an acidic environment is favorable for accelerating the hydrolysis process of meat protein, so that originally compact muscle fibers are gradually loosened, the meat is more easily chewed and digested, meat cooking under the acidic condition can promote degradation of myofibrillar proteins in muscle tissues, binding force among the muscle fibers is reduced, tenderness and taste of the meat are further improved, and the organic acid in the hawthorn extract can activate or enhance activity of digestive enzymes added in the meat and in the cooking process to further promote protein decomposition.

2. The liquorice extract is sweet, so that the characteristic of overstimulation in the spice can be neutralized, the liquorice extract is mainly glycyrrhizic acid which is a natural sweetener, and the liquorice extract is added during stewing of meat, so that natural sweet taste can be provided, and the strong mouthfeel brought by other spicy or bitter spices is balanced.

3. According to the invention, the lemon extract is provided to bring fresh fruit sour taste, so that the greasy feeling of stewed meat can be neutralized, the citric acid in the lemon has a certain emulsification effect, and can help to decompose part of fat in meat, so that the original heavy grease becomes relatively light in taste, the unique fresh taste of the citric acid can be balanced with other heavy tastes in stewed meat, and the fragrance of the citric acid can cover part of greasy feeling.

4. According to the invention, different flavors are combined, including star anise, cinnamon, pepper, fennel, ginger, laurel leaf, amomum, cardamon, galangal, clove, angelica dahurica, orange peel and pepper, the components in the flavors can effectively neutralize the fishy smell in meat, so that the flavors are converted into more fragrant and depressed flavors, the whole flavor of meat products is improved, the flavors have volatile substances, can interact with peculiar smell components in meat, the fishy smell is covered and improved, the flavors respectively have unique aroma, the comprehensive use can generate more complex and rich aroma, the more attractive aroma characteristics are given to stewing meat, the interaction and coordination among different flavors can form unique aroma combinations, part of the components in the flavors have the effects of promoting gastric juice and saliva secretion, enhancing gastrointestinal peristalsis, facilitating the digestion and absorption of food, reducing oily sense for the oily meat dishes, enabling the oily sense to be easier to digest, part of the flavors to have spicy flavor, stimulating appetite, and promoting digestion, and improving the appetite.

Drawings

FIG. 1 is a schematic diagram of the preparation process of the present invention.

Detailed Description

Example 1

A seasoning for stewing meat products comprises the following raw materials in parts by weight:

6 parts of star anise, 5 parts of cinnamon, 2.8 parts of pepper, 5 parts of fennel, 4 parts of ginger, 3 parts of laurel leaf,

4 Parts of aromatic sand, 2.2 parts of cardamon, 2.7 parts of galangal, 2.1 parts of clove, 3 parts of angelica dahurica, 4 parts of orange peel, 5 parts of pepper,

4 Parts of hawthorn extract, 3 parts of licorice extract, 1.2 parts of radix codonopsis extract, 2 parts of lemon extract and 4 parts of honey.

The star anise has unique fragrance, can effectively remove the fishy smell of meat, increase the mellow fragrance of stewed meat, remove the fishy smell and increase the fragrance, has strong fragrance, contains volatile aromatic substances such as anethole and anisaldehyde, can effectively neutralize the fishy smell in meat, and can convert the fishy smell into the fragrance after being heated by the components and meat fat, thereby improving the integral flavor of meat products, and the effective components in the star anise can stimulate gastric juice and saliva secretion, enhance gastrointestinal peristalsis, facilitate digestion and absorption of food, lighten greasy feeling and make stewed meat easier to digest.

Cinnamon is one of common meat stewing seasonings, has strong aroma, can remove fishy smell and increase aroma, is helpful for promoting digestion, contains abundant volatile oil components such as cinnamaldehyde and eugenol, has stronger aromaticity, can effectively neutralize fishy smell in meat, and gives sweet fragrance to meat products, so that stewed meat is more attractive.

The pepper has spicy and fragrant taste, can improve the flavor of meat, can cover the fishy smell of meat, and volatile aromatic substances in pepper, such as limonene and linalool, can effectively neutralize the fishy smell of meat, and the components interact with the peculiar smell components of meat in the cooking process, thereby having the effect of removing fishy smell and endowing the meat with the spicy flavor.

The fennel has unique spicy taste, can promote appetite, has good deodorization effect on meat, can add fragrance, contains abundant volatile essential oil, and contains anethole and anisaldehyde as main components, and the compounds can react with bad smell molecules in the meat or mask the tastes of the bad smell molecules, so that the deodorization effect is achieved.

The ginger is spicy and warm, can remove fishy smell and greasiness, enhances the delicious degree of meat, contains volatile oil and spicy components, can effectively neutralize the fishy smell of the meat, one of the main active components in the ginger is gingerol, has stronger volatility and spicy smell, and can react or interact with amine substances causing fishy smell in the meat in the cooking process, so that the fishy smell is reduced, the ginger contains rich volatile oil, comprises limonene, linalool and eucalyptol, has strong fragrance, can effectively mask the peculiar smell of the meat, and is combined with the meat fragrance to generate new fragrance.

The laurel leaf contains abundant volatile oil, gives the fragrance of stewed meat, has certain antibacterial and digestion-aiding functions, has a relatively strong taste, is favorable for inhibiting bad gas of meat, contains monoterpene alcohol and monoterpene ketone, and also contains myrcene, linalool and eucalyptol, has relatively strong antibacterial and antioxidant properties, can neutralize bad smell of meat, and interacts with meat fat and other spices to generate fragrance, contains eugenol in the laurel leaf, has a certain antibacterial function, and is favorable for removing or covering fishy smell in meat.

The aromatic sand is used for stewing and boiling, can add unique aroma, is beneficial to stimulating appetite and helping digestion, and relieving stomach discomfort, contains abundant volatile oil which is a main source of aroma, and the volatile oil comprises alpha-pinene, beta-pinene, camphene, linalool and limonene, and can perform chemical reaction or physical adsorption with fishy substances in meat, so that the fishy smell removing effect is achieved.

Fructus Amomi rotundus has fragrance, and can harmonize the taste of various spices, and is one of semen Myristicae and fructus Amomi rotundus, which contains compounds with deodorizing effect, such as myristicin, myristicin and eugenol.

The galangal can provide spicy flavor when stewed with meat, and contains abundant volatile oil, and compounds such as sesquiterpenes, ketones and phenols in the oil have strong volatility and fragrance, and during heating, the components can be rapidly dissolved and released into soup to endow food with spicy flavor.

The clove has strong fragrance and a certain anesthetic effect, can inhibit the growth of various bacteria, fungi and microorganisms, thereby playing a role in corrosion prevention, and the eugenol and other volatile compounds can be combined with bad smell molecules in meat in the heating process to neutralize and cover the fishy smell of the meat, and simultaneously release fragrance, so that the stewed meat product is more delicious.

The radix angelicae has fragrant smell, can obviously improve the fragrance of stewed meat, contains abundant volatile oil at the root of radix angelicae, wherein the volatile oil comprises ligustilide, limonene, camphene, beta-pinene and alpha-pinene, and the aromatic substances are released by heating in the cooking process, so that the fragrance of food is endowed, and the fishy smell in meat is effectively neutralized.

The orange Pi Ganxiang is provided with acid, so that the greasy taste of meat can be removed, the fishy smell of the meat can be neutralized, the compound aroma of dishes is increased, the orange peel contains rich volatile aromatic oil, the limonene and linalool components in the oil have strong aroma, and the oil can be released in the cooking process, so that the fishy smell of the meat can be covered.

The pepper has strong spicy taste, can improve the taste of food, can bring slight spicy taste to meat, and has special fragrance which is helpful for removing fishy smell and improving freshness.

The hawthorn extract contains organic acid which is favorable for decomposing meat protein, so that meat is softer, the hawthorn extract contains organic acid such as citric acid, malic acid and tartaric acid, the organic acid can react with protein molecules in meat to promote the relaxation and denaturation of protein structures, under a heating condition, the acidic environment is favorable for accelerating the hydrolysis process of meat protein, so that originally compact muscle fibers are gradually loosened, the meat is easier to chew and digest, the meat is softer and softer, the meat under the acidic condition can promote the degradation of myofibrillar proteins in the muscle tissue, the binding force among the muscle fibers is reduced, the tenderness and the taste of the meat are further improved, and the organic acid in the hawthorn extract can activate or enhance the activity of digestive enzymes added in the meat and in the cooking process, so that the protein decomposition is further promoted.

The licorice extract is sweet and sweet, can neutralize the characteristic of overstimulation in the spice, mainly comprises glycyrrhizic acid which is a natural sweetener, and can provide natural sweet taste by adding the licorice extract when stewing meat, and balance the strong taste brought by other spicy or bitter spices.

The radix codonopsis extract has strong nourishing effect, can improve the nutritive value of stewed meat, contains various amino acids, trace elements, polysaccharide, saponin, volatile oil and other effective components, can provide necessary nutrients for human body, and can improve the absorption and utilization rate of other nutrient substances in food.

The lemon extract brings fresh fruit sour taste, can neutralize the greasy feeling of stewed meat, and the citric acid in the lemon has a certain emulsification effect, so that the lemon extract can help to decompose part of fat in meat, so that the original thick fat becomes relatively light in taste, the unique fresh taste of the citric acid can be balanced with other heavy tastes in stewed meat, and the fragrance of the citric acid can cover part of greasy feeling.

The honey can add natural sweet taste to the stewed meat, so that the stewed meat has a richer taste, and contains glucose and fructose which are dissolved in the soup during stewing, so as to provide sweet taste for the meat.

Example 2

5.5 parts of star anise, 4 parts of cassia bark, 2.3-parts of pepper, 3.5 parts of common fennel, 3.5 parts of ginger, 2 parts of laurel leaf,

2.3 Parts of aromatic sand, 1.8 parts of cardamon, 2 parts of galangal, 1.4 parts of clove, 2 parts of angelica dahurica, 3 parts of orange peel and 4 parts of pepper,

2 Parts of hawthorn extract, 2 parts of licorice extract, 1 part of radix codonopsis extract, 0.5 part of lemon extract and 3 parts of honey.

Example 3

12 parts of star anise, 6.6 parts of cinnamon, 3.5 parts of pepper, 8.5 parts of fennel, 4.9 parts of ginger, 4 parts of laurel leaf, and,

6 Parts of aromatic sand, 3.6 parts of cardamon, 3.4 parts of galangal, 2.9 parts of clove, 4 parts of angelica dahurica, 5 parts of orange peel, 6.6 parts of pepper,

6 Parts of hawthorn extract, 4 parts of licorice extract, 1.7 parts of radix codonopsis extract, 05 parts of lemon extract and 8 parts of honey.

Example 4

Referring to fig. 1, a method for preparing a seasoning for stewing meat products comprises the following steps:

Before the spice is cleaned, a drum screen is used for screening out impurities in the spice, the spice is placed into a bubble cleaning machine with a screen plate during cleaning, the spice is continuously washed by the combined action of water flow and bubbles, meanwhile, the screen plate is subjected to secondary screening, and during drying treatment, a hot air circulation drying device is used for drying, wherein the drying temperature is 40-60 ℃, and the drying time is 1-3 hours.

The drum screen is used for screening the spice in advance, impurities with larger particles such as soil, broken stone, foreign matters and the like can be effectively removed, purity of the spice is guaranteed, the bubble cleaning machine is combined with the screen plate design, water flow and bubbles are utilized for cleaning the spice in an all-around and deep manner, dust and attachments on the surface of the spice can be removed, tiny impurities can be screened out again through the screen plate, cleanliness of the spice is improved, a mild bubble cleaning mode is better than that of traditional manual cleaning or powerful mechanical cleaning, integrality of the spice can be protected, loss of active ingredients is reduced, hot air circulation drying at 40-60 ℃ is adopted during drying, moisture in the spice can be effectively removed, deterioration caused by excessive moisture is avoided, meanwhile, damage to volatile ingredients of the spice due to high temperature is reduced, original aroma of the spice is reserved, mechanized assembly line operation is adopted, efficiency of spice spoiling treatment is greatly improved, labor and time cost are saved, and large-scale production and quality control are facilitated.

when grinding is carried out, the temperature in the low-temperature superfine grinder is 0-5 ℃, so that the low-temperature state is kept in the grinding process, and the loss of the fragrant substances caused by the high grinding temperature is prevented.

Many volatile components in the spice are sensitive to temperature, the loss of the fragrant substances is easy to occur at high temperature, the original fragrance of the spice can be kept to the greatest extent by low-temperature grinding, the meat product finally stewed and boiled has rich spice flavor, the spice is ground into fine powder after low-temperature superfine grinding, the surface area is obviously increased, and the effective components can be more fully and quickly dissolved and released into soup or meat when the spice contacts meat, so that the extraction efficiency and the final seasoning effect are improved, the nutritional components in the spice such as bioactive substances and vitamins are easy to damage at high temperature, the components easy to be deactivated by heat can be protected by low-temperature grinding, and the nutritional value of the spice is kept.

the container is a sealed soaking tank with temperature control, the solvent is heated at constant temperature during stirring, and a circulating pump system is arranged on the sealed soaking tank, so that the ethanol solution is kept in a flowing state during soaking, and the mass transfer efficiency between the spice and the solvent is enhanced.

The temperature control can ensure that the soaking process is carried out at a proper temperature, is favorable for accelerating the dissolution of aroma substances in the spice into the solvent, simultaneously prevents the heat sensitivity loss of spice components caused by the excessive temperature, can prevent the volatile components in the spice from escaping in the soaking process, ensures the maximum retention and extraction of the aroma substances, promotes the contact and mixing between the spice and the solvent in the stirring process, improves the dissolution speed and the solubility of the active components in the spice, enhances the extraction efficiency, enables the ethanol solution to continuously flow in the soaking tank to form a dynamic stirring effect, remarkably improves the mass transfer efficiency between the spice and the solvent, ensures the active components in the spice to be more uniformly and fully dissolved into the solvent, continuously and circularly flows in the container, avoids the problem of excessive or too low local concentration, is favorable for forming uniform leaching solution, and is favorable for improving the stability and the controllability of the whole soaking process.

When the filtration is carried out, the vacuum filtration device is utilized to carry out solid-liquid separation, the liquid permeation speed is imposed by reducing the atmospheric pressure, and meanwhile, the solvent evaporation loss is reduced.

The vacuum filtration device can obviously accelerate the speed of liquid passing through the filter membrane by reducing the atmospheric pressure in the container, shortens the time required by solid-liquid separation, improves the efficiency of the whole filtration process, filters under the vacuum condition, reduces the possibility of solvent evaporation caused by exposure to the atmosphere, particularly for volatile ethanol solvent, can effectively reduce the loss of the volatile ethanol solvent in the filtration process, saves the cost and improves the yield, and the vacuum filtration can help to overcome the capillary phenomenon, so that the air pressure at a solid-liquid interface is reduced, the solid-liquid separation is facilitated, the ethanol solution containing the perfume volatile oil obtained by filtration is clearer, and the solid residues are removed more thoroughly.

when multi-stage distillation is carried out, most ethanol is distilled off by using the temperature of 60-78 ℃, distilled ethanol steam is recovered by using a condenser, after primary distillation, the distillation temperature is increased to 70-88 ℃, the rest ethanol is distilled off, and the purity of volatile oil is improved.

The method comprises the steps of distilling at a lower temperature, wherein most of ethanol with a lower boiling point can be effectively distilled out at the stage, the essential oil of the spice is reserved in a distilling kettle at the initial stage due to the higher boiling point, the damage of heat sensitive components possibly caused during high-temperature distillation is avoided, the ethanol vapor is recovered by a condenser and is converted into liquid ethanol, so that the solvent can be recycled, the production cost is reduced, the distillation temperature is increased after primary distillation, and the residual ethanol remained in the solution can be further distilled out by performing secondary or repeated distillation, thereby improving the purity and quality of the obtained essential oil.

When the low-temperature vacuum concentration is carried out, vacuum concentration equipment comprising a vacuum pump, a heating system, a condensing system and a collecting system is used, the vacuum system is started, the pressure in the concentration equipment is reduced to 20-50 kPa so as to reduce the boiling point of ethanol, meanwhile, the temperature of the heating system is set to 40-60 ℃, the damage of heat unstable components in volatile oil is ensured to be reduced as much as possible while the ethanol is evaporated, the mixture of the volatile oil of the perfume after preliminary distillation and the ethanol is introduced into a concentration tank, heating is started and kept in a vacuum state, the ethanol is evaporated in a low-temperature and low-pressure environment, steam is rapidly cooled through the condensing system and is converted into a liquid state and is collected, the volatile oil of the perfume is remained in the concentration tank, the temperature, the pressure and the change condition of materials are monitored in real time in the concentration process, when almost no ethanol steam is observed, the majority of solvents are removed, and the heating is stopped and the concentration process is finished. And then closing the vacuum system, and taking out residues in the concentration tank to obtain purified perfume volatile oil.

The vacuum concentration equipment reduces the internal pressure, so that the boiling point of ethanol is obviously reduced, the evaporation can be carried out at a lower temperature, the damage to heat sensitive components in the spice volatile oil is reduced, the heating is carried out at a low temperature of 40-60 ℃, compared with the high-temperature distillation, the method is more beneficial to protecting aroma components and bioactive substances in the volatile oil from being influenced by thermal denaturation, the original quality and nutritive value of the volatile oil are maintained, the ethanol vapor is rapidly evaporated in a vacuum environment and is converted into a liquid state through a condensing system, the production cost is reduced, the residual ethanol can be effectively and almost completely removed through the low-temperature vacuum concentration, the purity and the concentration of the spice volatile oil are improved, and the spice volatile oil shows stronger seasoning effect when stewing meat products.

when standing still, the perfume volatile oil is placed in a clean and airtight container for 5-10 hours, and when filtering and adsorbing, a nylon filter membrane is arranged in the fine filtering equipment, and an activated carbon adsorption filter element is arranged in the adsorption equipment.

The fine filter equipment is used, especially the nylon filter membrane arranged inside can effectively intercept and remove particle impurities with smaller size, the purity of the perfume volatile oil is further improved, the perfume volatile oil is ensured not to bring cloudiness or influence the taste when stewing meat products, the active carbon adsorption filter element in the adsorption equipment has strong adsorption capacity, and the pigment in the perfume volatile oil and peculiar smell impurities possibly existing in the perfume volatile oil can be adsorbed and removed, so that the quality of the perfume volatile oil is improved.

S8, preparing a haw extract, namely selecting fresh haw fruits, removing impurities, kernels and other non-edible parts, cleaning the haw fruits, crushing the cleaned haw pulp into particles, increasing the surface area so as to extract active ingredients more fully, placing the crushed haw in purified water with a certain proportion, pouring the purified water and the haw into heating equipment for heating and stirring extraction, promoting organic acid to be released from haw tissues, separating solid residues in an extracting solution by using filtering equipment after the extraction is finished, evaporating and concentrating the filtered extracting solution to remove water, and obtaining the concentrated haw extract.

The fresh haw fruits are selected, the extracted organic acid and other effective components can be ensured to have higher activity, the nutrition value and flavor of the final product are favorably maintained, the impurities, kernels and other non-edible parts are cleaned and removed, the purity of the extract is improved, the mixing of harmful substances or components affecting the taste is avoided, the haw pulp is crushed into particles, the contact area with a solvent is increased, the extraction efficiency is favorably improved, the organic acid and other effective components in the haw can be extracted more quickly and fully, the rupture of the haw cell wall can be accelerated by heating, the organic acid in the haw cell wall is released, the stirring is favorable for the solvent to be fully contacted with pulp particles, the extraction efficiency and the concentration of the extract are further improved, the clarity and purity of the extract are ensured by removing solid residues through a filtering device, the influence of the solid residues on the subsequent concentration and application process is avoided, the excessive moisture can be removed in the evaporation concentration process, the concentration of the haw extract is improved, and the effective components can be more concentrated, and the seasoning effect of the haw pulp during stewing of meat products is improved.

S9, preparing a licorice extract, namely crushing licorice, pouring crushed licorice particles and an extraction solvent into extraction equipment, heating and stirring the solution by the extraction equipment to separate out glycyrrhizic acid components in the licorice particles, performing auxiliary extraction by using ultrasonic waves when heating and stirring, improving the extraction efficiency, filtering the solvent after extraction, removing impurities, concentrating at low temperature and under reduced pressure to obtain a concentrated licorice extract, further purifying the concentrated licorice extract by using an ion resin adsorption technology, and increasing the glycyrrhizic acid concentration in the licorice extract.

The liquorice is crushed into particles, the contact area of the liquorice and an extraction solvent is increased, the effective components of the liquorice are more quickly and fully dissolved and extracted, the liquorice is heated to promote the rupture of the liquorice cell wall and accelerate the release of the liquorice, the liquorice particles and the solvent are fully mixed by stirring, the extraction efficiency is improved, the liquorice cell wall structure can be more effectively destroyed by utilizing the cavitation effect and mechanical vibration of ultrasonic waves, the active components such as the liquorice are promoted to be quickly dissolved out, the extraction efficiency and the yield of the extract are obviously improved, the solvent can be evaporated at a lower temperature by low-temperature reduced-pressure concentration, the damage to the thermosensitive components such as the liquorice is reduced, the extract can be efficiently concentrated, the concentration of the liquorice extract is improved, solid impurities generated in the extraction process can be removed by filtering, the purity and the quality of the extract are improved, the liquorice extract can be further purified by an ion resin adsorption technology, the glycyrrhizic acid is selectively adsorbed, other unwanted impurities are removed, and the concentration of the liquorice is obviously improved.

S10, preparing a radix codonopsis extract, namely, preprocessing radix codonopsis, grinding the radix codonopsis into powder, putting the preprocessed radix codonopsis powder into a microwave reaction container, adding a proper amount of solvent, ensuring that the radix codonopsis powder is fully soaked in the solvent, setting working parameters of microwave equipment including power, time, temperature and interval stop times, starting the microwave equipment after setting, quickly and uniformly heating the mixture by utilizing microwave energy, promoting active ingredients in the radix codonopsis powder to be quickly dissolved into the solvent, automatically stirring the radix codonopsis powder in the microwave extraction process, fully mixing the radix codonopsis powder with the solvent, arranging a liquid solvent circulation system in the microwave extractor, enabling the solvent to continuously flow in a microwave field, further improving the extraction efficiency, naturally cooling the mixture to room temperature after microwave extraction, and then filtering by using filtering equipment, and separating to obtain the radix codonopsis extract containing the active ingredients.

The microwave energy can rapidly penetrate and uniformly heat the dangshen powder, so that the effective components are rapidly dissolved into the solvent in a short time, the extraction time is greatly shortened, the extraction efficiency is improved, the microwave extraction can be carried out at a lower temperature, the damage of heat-sensitive components possibly caused by the traditional heating mode is effectively avoided, the bioactive substances in the dangshen can be kept, the liquid solvent circulation system is arranged in the microwave extractor, the solvent and the dangshen powder are ensured to be in a good mixing state all the time, the contact opportunity of the solvent and solid materials is increased, the extraction efficiency and the uniformity of the extract are improved, and the working parameters of microwave equipment such as power, time, temperature and interval pause times are accurately set, so that the accurate control is carried out according to the optimal extraction conditions of different effective components in the dangshen.

S11, preparing a lemon extract, namely cleaning the lemon, slicing and removing seeds, squeezing lemon slices by using a squeezing device to obtain lemon juice, adding the lemon juice and honey into a reaction device, heating and stirring, and adjusting the sweetness of the lemon juice to obtain the lemon extract suitable for stewing meat products.

The lemon is cleaned to remove surface dirt and possible pesticide residues, the sanitation and safety of the extract are ensured, lemon seeds contain bitter components, the removal of the seeds can avoid the bitter taste affecting the taste of the final extract, lemon slices are squeezed into lemon juice by a juicing device, beneficial substances such as fruit juice, aromatic components, organic acid and the like in the lemon are rapidly and efficiently extracted, the lemon juice itself has stronger acidity, honey is added to neutralize part of acidity, so that the lemon juice is more suitable for stewing meat products, heating and stirring are favorable for fully mixing the lemon juice and the honey, and meanwhile, the aromatic components in the lemon juice can be activated and released through proper temperature adjustment, so that the lemon juice can better permeate into the meat products during stewing.

After the seasoning is mixed, the seasoning is placed in a sterile intelligent curing system, the intelligent curing system accurately sets and maintains constant temperature in the curing process by using a temperature controller, the temperature inside a container is monitored in real time by a temperature sensor, the controller is automatically adjusted according to a set value and an actual temperature difference, the seasoning is ensured to be processed at the optimal curing temperature, an automatic stirring device is further arranged, the automatic stirring device starts gentle stirring within a specific time period, uniform mixing of components in each seasoning is ensured, then the automatic stirring device is automatically switched to a standing mode, flavor component loss caused by excessive stirring is avoided, the intelligent curing system is connected with a cloud server, various parameters in the curing process are remotely monitored, data of the curing process are automatically recorded, data analysis and quality tracing are carried out, and when the curing temperature exceeds a preset range, abnormal stirring or curing time reaches a preset value, the system automatically triggers an alarm, and curing quality is ensured.

The method has the advantages that various extracts are accurately weighed and mixed, the proportion of each component in the composite seasoning is ensured to be moderate, the flavor of the final product is harmonious, the heating is carried out in the stirring and mixing process, the mutual diffusion and dissolution among different liquids can be accelerated, the mixing efficiency is improved, uniform distribution of each component is ensured, uniform taste is formed, an intelligent curing system precisely controls curing temperature by using a temperature controller, loss or deterioration of flavor components caused by overhigh or overlow temperature is avoided, the accuracy and stability of the curing process are ensured, an automatic stirring device carries out gentle stirring according to preset time and strength, uniform mixing of the seasoning is ensured, then the seasoning is automatically switched to a standing mode, the time for fully fusing the seasoning is ensured, meanwhile, flavor loss caused by excessive stirring is avoided, the system is connected with a cloud server, various parameters of the curing process can be monitored remotely, a real-time temperature sensor monitors to ensure constant curing temperature, once the conditions such as temperature exceeds a standard, abnormal stirring or curing time reaches a preset value are automatically sent out, errors in the curing process are effectively prevented and corrected, various data in the curing process are automatically recorded, the quality control and quality is convenient, the quality control is carried out, the quality is convenient to be controlled and the quality is improved, the quality is convenient to carry out and the quality is convenient to trace and the quality is ensured.

S13, sterilizing, namely conveying the mixed seasonings into a pasteurization machine, heating the seasonings to 65-72 ℃ by the pasteurization machine, maintaining the temperature for 15-35 min, sterilizing bacteria in the seasonings, and rapidly cooling to 5-10 ℃ by using cooling equipment after sterilization.

The pasteurization temperature is between 65 and 72 ℃, so that most bacteria, particularly common pathogenic bacteria, can be effectively killed, the food safety of the flavoring in the storage and use processes is ensured, compared with the high-temperature high-pressure sterilization, the pasteurization temperature is relatively low, the original aroma components and nutrient substances in the flavoring can be reserved to the maximum extent while the sterilization is performed, the excessive damage of the high temperature to the flavor and the nutritional value is avoided, the flavoring is rapidly cooled to 5 to 10 ℃ after the sterilization, the re-reproduction of microorganisms can be effectively inhibited, the activity of the microorganisms is delayed, and the risk of product deterioration is reduced.

The aseptic filling machine can maintain a high aseptic environment in the filling process, and ensure that new microbial contamination is not introduced in the filling process, so that the aseptic state of the seasonings is maintained, secondary pollution possibly occurring in the traditional filling process can be avoided by the aseptic filling technology, the quality stability of the filled product is ensured, the product deterioration caused by the microorganism breeding in the filling process is avoided, the aseptic filling machine is provided with a sealing technology and a packaging material, the tightness of the packaging container is ensured, and the entry of external oxygen, moisture or microorganisms is prevented.

The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.

Claims

1. The seasoning for stewing meat products is characterized by comprising the following raw materials in parts by weight:

2. The method for preparing a seasoning for stewing meat products according to claim 1, wherein: the method comprises the following steps:

3. A method of preparing a sauce for stewing meat products according to claim 2, wherein: before the spice is cleaned in the step S1, a drum screen is used for screening out impurities in the spice, the spice is placed into a bubble cleaning machine with a screen plate during cleaning, the spice is continuously washed by the combined action of water flow and bubbles, meanwhile, the screen plate is subjected to secondary screening, and during drying treatment, a hot air circulation drying device is used for drying, wherein the drying temperature is 40-60 ℃, and the drying time is 1-3 hours.

4. A method of preparing a sauce for stewing meat products according to claim 2, wherein: when grinding is carried out in the step S2, the temperature in the low-temperature ultrafine grinder is 0-5 ℃, so that the low-temperature state is kept in the grinding process, and the loss of fragrant substances caused by high grinding temperature is prevented.

5. A method of preparing a sauce for stewing meat products according to claim 2, wherein: the container in the step S3 is a sealed soaking tank with temperature control, the solvent is heated at constant temperature during stirring, a circulating pump system is arranged on the sealed soaking tank, and the ethanol solution is kept in a flowing state during soaking, so that the mass transfer efficiency between the perfume and the solvent is enhanced.

6. A method of preparing a sauce for stewing meat products according to claim 2, wherein: and when the filtration is carried out in the step S4, the vacuum filtration device is utilized for solid-liquid separation, the liquid permeation speed is imposed by reducing the atmospheric pressure, and the solvent evaporation loss is reduced.

7. A method of preparing a sauce for stewing meat products according to claim 2, wherein: when the multistage distillation is carried out in the step S5, most of ethanol is distilled at the temperature of 60-78 ℃, the distilled ethanol steam is recovered by using a condenser, the distillation temperature is increased to 70-88 ℃ after the primary distillation, the residual ethanol is distilled, and the purity of the volatile oil is improved.

8. A method of preparing a sauce for stewing meat products according to claim 2, wherein: when the low-temperature vacuum concentration is carried out in the S6, vacuum concentration equipment comprising a vacuum pump, a heating system, a condensing system and a collecting system is used, the vacuum system is started, the pressure in the concentration equipment is reduced to 20-50 kPa to reduce the boiling point of ethanol, meanwhile, the temperature of the heating system is set to 40-60 ℃, the damage of heat unstable components in volatile oil is ensured to be reduced as much as possible while the ethanol is evaporated, the mixture of the volatile oil of the perfume after preliminary distillation and the ethanol is introduced into a concentration tank, the heating is started and kept in a vacuum state, the ethanol is evaporated in a low-temperature and low-pressure environment, the steam is rapidly cooled through the condensing system and is converted into a liquid state and is collected, the volatile oil of the perfume is remained in the concentration tank, the change condition of the temperature, the pressure and the material is monitored in real time in the concentration process, when almost no steam of the ethanol is observed, the fact that most of the solvent is removed is stopped, the heating is stopped, the concentration process is finished, then the vacuum system is closed, and the remainder in the concentration tank is taken out, namely the purified volatile oil.

9. A method of preparing a sauce for stewing meat products according to claim 2, wherein: and when the filter is used for filtering and adsorbing, a nylon filter membrane is arranged in the fine filter equipment, and an activated carbon adsorption filter core is arranged in the adsorption equipment.

10. A method of preparing a sauce for stewing meat products according to claim 2, wherein: after the seasoning in the step S12 is mixed, the seasoning is placed in a sterile intelligent curing system, the intelligent curing system uses a temperature controller to accurately set and maintain constant temperature in the curing process, the temperature inside a container is monitored in real time through a temperature sensor, the controller is automatically adjusted according to a set value and an actual temperature difference to ensure that the seasoning is performed at the optimal curing temperature, an automatic stirring device is further arranged, the automatic stirring device starts gentle stirring in a specific time period to ensure uniform mixing of components in each seasoning, then the automatic stirring device is automatically switched to a standing mode, flavor component loss caused by excessive stirring is avoided, the intelligent curing system is connected with a cloud server, various parameters in the curing process are remotely monitored, data of the curing process are automatically recorded to perform data analysis and quality tracing, and when the curing temperature exceeds a preset range, stirring abnormality or curing time reaches a preset value, an alarm is automatically triggered by the system to ensure curing quality.