Preserved plum flavored lobster marinade and preparation method thereof

Abstract

The invention relates to the technical field of marinade seasonings, and particularly discloses preserved plum flavored lobster marinade and a preparation method thereof. The preserved plum flavored lobster marinade is prepared from the following raw materials in parts by weight: 10-15 parts of fragrant vinasse juice, 10-15 parts of yellow wine, 0.6-1.2 parts of a seasoning composition, 0.1-0.2 part of a spice extracting solution, 0.4-0.5 part of a preserved plum extracting solution and 0.1-0.3 part of a stable mixed additive, the stable mixed additive is composed of citric acid monohydrate and sodium carboxymethyl cellulose, and the weight part ratio of the citric acid monohydrate to the sodium carboxymethyl cellulose is 1: (1.6-2.4); the preserved plum extracting solution is prepared by the following steps: mixing preserved plums and yellow wine according to a weight ratio of 1: (15-25), and standing for 3-5 days to obtain the preserved plum extracting solution. The stability of the preserved plum component in the preserved plum flavored lobster marinade is remarkably improved, and the actual use effect is remarkably improved.

Description

Technical Field

[0001] The present application relates to the technical field of marinade seasonings, and more specifically, to a plum-flavored lobster marinade and a preparation method thereof. Background Art

[0002] Marinade is a seasoning liquid used for cooking, mainly used for marinating various ingredients, such as meat, poultry, soy products, etc. The main ingredients of marinade include spices such as amomum, cardamom, grass fruit, tangerine peel, cinnamon, cloves, ginger, fennel, etc. These spices not only increase the flavor of the marinade, but also have the functions of strengthening the stomach, relieving gas, and promoting appetite. In addition, marinade also uses condiments such as light soy sauce, dark soy sauce, rock sugar, as well as common seasonings such as pepper and star anise.

[0003] Lobster, with its tender meat and rich nutritional value, has become a beautiful scenery on the dining table; and lobster marinade can not only effectively remove the fishy smell of lobster, but also add a rich aroma to the lobster, making the taste of lobster richer and more layered, and gradually become one of the essential seasonings in lobster cooking. With the continuous enrichment of the taste of lobster cooking, plums have also become one of the raw materials for making lobster marinade, which is very suitable for summer consumption; and by using plum ingredients in lobster marinade, the natural sour and sweet taste of plums can balance the salty and fresh taste of the marinade, forming a complex flavor layer, and plum ingredients can effectively remove the fishy smell in lobster meat, while dissolving the heaviness of marinated ingredients, and can slightly decompose protein fibers, making the lobster meat soft and the marinade more fully penetrated.

[0004] With respect to the above-mentioned related technologies, the inventors believe that in actual application, lobster marinade inevitably needs to be used in high-temperature cooking, and excessively high temperatures will cause serious thermal degradation of the plum ingredients. Although it can have a unique plum flavor after cooking, the corresponding effect brought by the actual plum ingredients will be greatly discounted, making the taste of the lobster after cooking far less than expected, which in turn makes it difficult to fully exert the effect of the lobster marinade.

[0005] Therefore, it is urgent to propose a solution to solve the above technical problems. Summary of the invention

[0006] In order to improve the stability of the plum component in the lobster marinade, and thus improve the use effect of the lobster marinade in high-temperature cooking, the present application provides a plum-flavored lobster marinade and a preparation method thereof.

[0007] In a first aspect, the present application provides a plum-flavored lobster marinade, which adopts the following technical solution: A plum-flavored lobster marinade is prepared from the following raw materials in parts by weight: 10-15 portions of fragrant glutinous rice juice; 10-15 parts of rice wine; 0.6 - 1.2 parts of flavoring composition; 0.1 - 0.2 parts of spice extract; 0.4 - 0.5 parts of prune extract; 0.1 - 0.3 parts of stable mixing aid; The stable mixing aid is composed of citric acid monohydrate and sodium carboxymethylcellulose, and the weight ratio of citric acid monohydrate to sodium carboxymethylcellulose is 1:(1.6 - 2.4); The prune extract is obtained through the following steps: Mix prunes and yellow rice wine at a weight ratio of 1:(15 - 25), and after standing for 3 - 5 days, the prune extract can be obtained.

[0008] By adopting the above technical solution, in the preparation of the prune extract, yellow rice wine is selected as the extraction grafting agent. It can not only fully dissolve the prune flavor substances in the prunes, but also enable the prune extract and the fermented grains juice to form a tight organic fusion of prune flavor substances and fermented grains flavor substances with yellow rice wine as the medium, thereby obtaining a prune - flavored lobster marinade with better flavor and taste. At the same time, a stable mixing aid composed of citric acid monohydrate and sodium carboxymethylcellulose is also used in the preparation raw materials of the prune - flavored lobster marinade; among them, citric acid monohydrate will decompose at high temperature, and this characteristic enables it to release acidic substances during the high - temperature treatment process. These acidic substances can react with other components in the prunes to form more stable compounds, and this reaction can reduce the decomposition and deterioration of prune components at high temperature; the carboxymethyl groups on the molecular chain of sodium carboxymethylcellulose ionize to form negative charges in aqueous solution, and form a stable three - dimensional network structure through hydrogen bonding and electrostatic repulsion. This structure can buffer the damage of high temperature to prune components and reduce the thermal degradation reaction accelerated by high temperature; when citric acid monohydrate and sodium carboxymethylcellulose are used in a synergistic compounding manner, they can play an excellent compounding synergistic effect with each other, inhibit the component denaturation or phase separation caused by high temperature, and significantly improve the texture stability of prune components in a high - temperature environment, thereby greatly improving the stability of prune components in the prune - flavored lobster marinade, and further improving the use effect of the prune - flavored lobster marinade in high - temperature cooking.

[0009] Preferably, the weight ratio of citric acid monohydrate to sodium carboxymethylcellulose is 1:2.

[0010] By adopting the above technical solution, when citric acid monohydrate and sodium carboxymethylcellulose with the above weight ratio are used in combination, they can form a relatively excellent compounding mechanism, making the corresponding effects brought by the application of the stable mixing aid better, having a stronger promoting effect on the stability of prune components at high temperature, and finally obtaining a relatively excellent use effect of the prune - flavored lobster marinade in high - temperature cooking.

[0011] Preferably, 0.02 - 0.05 parts by weight of maltodextrin is further added to the raw materials of the prune - flavored lobster marinade.

[0012] By adopting the above - mentioned technical solution, maltodextrin is produced by enzymatic hydrolysis of starch. Its linear short - chain structure is not easily broken at high temperatures, and it can form a stable molecular network structure, reducing the degradation or denaturation of components caused by high temperatures. Moreover, maltodextrin can also form complexes with components such as sugars and organic acids in prunes through inclusion complexation, reducing the thermal sensitivity of these active components to high temperatures, delaying oxidation and flavor loss. Thus, by adding and using maltodextrin, the stability of the prune components in the prune - flavored lobster marinade at high temperatures can be further improved. At the same time, the mechanism of action of maltodextrin can also achieve excellent complementarity with the action system formed by the stable mixing aid, bringing an excellent synergistic effect, significantly improving the texture stability of the prune components in a high - temperature environment, and further significantly enhancing the use effect of the prune - flavored lobster marinade in high - temperature cooking.

[0013] Preferably, the weight - part ratio of the maltodextrin to the stable mixing aid is 0.3:2.

[0014] By adopting the above - mentioned technical solution, the maltodextrin and the stable mixing aid in the above - mentioned weight - part ratio can not only ensure the excellent exertion of the self - characteristics of maltodextrin, but also ensure that the corresponding effects brought by the compounding of maltodextrin and the stable mixing aid are better. Furthermore, in high - temperature cooking, the stability of the prune - flavored lobster marinade containing prune components is better, which is conducive to obtaining a prune - flavored lobster marinade with excellent application quality.

[0015] Preferably, the flavoring composition comprises raw materials such as monosodium glutamate, white sugar, oyster sauce, and flavor enhancer.

[0016] By adopting the above - mentioned technical solution, the flavoring composition of the above - mentioned type can not only enhance freshness, but also remove greasiness, enhance color, and adjust taste, making the taste of the prune - flavored lobster marinade richer and with a stronger sense of hierarchy, thereby improving the overall application quality of the prune - flavored lobster marinade.

[0017] Preferably, the spice extract is made from the following raw materials in parts by weight: Scallions 0.8 - 1.2 parts; Ginger 0.8 - 1.2 parts; Clove 0.2 - 0.5 parts; Licorice 0.1 - 0.3 parts; Fennel 0.8 - 1.2 parts; Chinese prickly ash 0.4 - 0.6 parts; Dried tangerine peel 0.2 - 0.3 parts; Cardamom 0.4 - 0.5 parts; Bay leaf 0.2 - 0.5 parts.

[0018] By adopting the above technical solution, when the above raw materials are made into spice extract, the umami taste of the plum-flavored lobster marinade can be improved, and some odors can be effectively removed, and the antibacterial and antiseptic properties of the spices themselves significantly improve the storage stability of the plum-flavored lobster marinade. At the same time, the obtained spice extract can also promote the stabilizing effect of the stabilizing mixing auxiliary agent, thereby ensuring that the plum component in the plum-flavored lobster marinade has excellent stability under high temperature environment.

[0019] Preferably, the spice extract is prepared by the following steps: S1. Weigh and crush the raw materials according to the proportion to obtain raw material powder; S2. Add the raw material powder obtained in step S1 to an ethanol solution, extract by heating in a water bath, and repeat the extraction, filter, combine the filtrate and concentrate to obtain a spice extract.

[0020] By adopting the above technical scheme, the spice raw materials are extracted by using the ethanol heating reflux method, so that the effective components in each raw material can be effectively extracted, so that the spice extract can better retain the unique flavor of each raw material, and the mixed spice extract has the advantages of typical and coordinated fragrance, so that the prepared plum-flavored lobster marinade also has better quality.

[0021] In a second aspect, the present application provides a method for preparing a plum-flavored lobster marinade, using the following technical solution: A method for preparing plum-flavored lobster marinade comprises the following steps: (1) preparing raw materials including fragrant glutinous rice juice, rice wine, seasoning composition, spice extract, plum extract and stabilizing mixing aid according to the proportion; (2) mixing the fragrant glutinous rice juice and polygonatum odoratum in step (1), adding the seasoning composition and mixing, and heating and sterilizing to obtain a semi-finished product; (3) Adding spice extract, plum extract and a stabilizing mixing aid to the semi-finished product obtained in step (2) and mixing them, and heating and sterilizing to obtain plum flavored lobster marinade.

[0022] By adopting the above technical solution, the preparation steps of the peppercorn marinade of the present application are relatively few, the process is simple, and it is convenient for large-scale production. At the same time, the addition of each raw material is not all at once, but is added and mixed in steps, which is conducive to quality control in the process and enables each raw material to fully cooperate with each other, which is conducive to obtaining high-quality plum-flavored lobster marinade.

[0023] In summary, this application has the following beneficial effects: 1. In this application, a stable mixed auxiliary agent composed of citric acid monohydrate and sodium carboxymethylcellulose is used in the prune-flavored lobster marinade. Through the compound synergistic effect between citric acid monohydrate and sodium carboxymethylcellulose, it can inhibit the component denaturation or phase separation caused by high temperature, and significantly improve the texture stability of the prune components in a high-temperature environment. Furthermore, it greatly improves the stability of the prune components in the prune-flavored lobster marinade, and thus enhances the usage effect of the prune-flavored lobster marinade in high-temperature cooking; 2. By using maltodextrin in this application, the stability of the prune components in the prune-flavored lobster marinade at high temperature can be further improved, and it can play a complementary synergistic role in coordination with the stable mixed auxiliary agent composed of citric acid monohydrate and sodium carboxymethylcellulose. As a result, in high-temperature cooking, the stability of the prune-flavored lobster marinade containing prune components is further improved, and the overall usage effect is significantly enhanced. Detailed implementation mode

[0024] The present application will be further described in detail below with reference to preparation examples, examples and comparative examples.

[0025] Except as otherwise specified, the raw materials used in the preparation examples, examples and comparative examples of this application are all commercially available: The yellow rice wine is Ta Pai glutinous rice yellow rice wine purchased from Shanghai Shengjie Industrial Co., Ltd.; The flavor enhancer is disodium 5'-ribonucleotide.

[0026] The fragrant fermented glutinous rice juice is obtained through the following processing method: Take 500 grams of fragrant fermented glutinous rice, 2000 grams of cooking wine, 25 grams of white sugar, 15 grams of refined salt and 10 g of osmanthus flowers, mix them evenly, soak for half a day, and then filter with a gauze to remove the dregs to obtain the fragrant and clear fragrant fermented glutinous rice juice.

[0027] Preparation examples of raw materials and / or intermediates Preparation example 1 A prune extract is prepared through the following steps: Mix prunes and yellow rice wine at a weight ratio of 1:20, and after standing for 4 days, the prune extract can be obtained.

[0028] Preparation example 2 A prune extract is prepared through the following steps: Mix prunes and yellow rice wine at a weight ratio of 1:15, and after standing for 3 days, the prune extract can be obtained.

[0029] Preparation example 3 A prune extract is prepared through the following steps: Mix prunes and yellow rice wine at a weight ratio of 1:25, and after standing for 5 days, the prune extract can be obtained.

[0030] Preparation example 4 A spice extract, the raw materials used in its preparation and their corresponding weights are shown in Table 1, and it is obtained through the following steps: S1. Weigh and crush each raw material according to the ratio to obtain raw material powder; S2. Add the raw material powder obtained in step S1 to a 70% ethanol solution at a weight ratio of 1:10, heat it in a water bath at 75°C for extraction for 2 hours, repeat the extraction 3 times, filter, combine the filtrates and concentrate, and heat to 80°C for concentration for 10 minutes to obtain the spice extract.

[0031] Preparation Examples 5-6 A spice extract, different from Preparation Example 4 in that the raw materials used in its preparation and their corresponding weights are shown in Table 1.

[0032] Table 1 Raw materials used in Preparation Examples 4-6 and their weight portions (kg / portion) Examples

[0033] Example 1 A prune-flavored lobster marinade, the raw materials used in its preparation and their corresponding weights are shown in Table 2, and it is obtained through the following steps: (1) Prepare the raw materials including fragrant fermented grains juice, yellow rice wine, flavoring composition, spice extract, prune extract and stable mixing aid according to the ratio; (2) After mixing the fragrant fermented grains juice and polygonatum sibiricum in step (1), add the flavoring composition for mixing, and heat to 75°C for sterilization for 10 minutes to obtain a semi-finished product; (3) Add the spice extract, prune extract and stable mixing aid to the semi-finished product obtained in step (2) for mixing, and heat to 75°C for sterilization for 10 minutes to obtain the prune-flavored lobster marinade.

[0034] Note: In the above operations, the flavoring composition is composed of monosodium glutamate, white sugar, oyster sauce and flavor enhancer in a weight ratio of 3:2:5:1. The prune extract is obtained from Preparation Example 1. The spice extract is obtained from Preparation Example 4. The stable mixing aid is composed of citric acid monohydrate and sodium carboxymethylcellulose, and the weight portion ratio of citric acid monohydrate and sodium carboxymethylcellulose is 1:2.

[0035] Examples 2-3 A prune-flavored lobster marinade, different from Example 1 in that the raw materials used in its preparation and their corresponding weights are shown in Table 2.

[0036] Table 2 Raw materials used in Examples 1-3 and their weight portions (kg / portion) Raw materials Example 1 Example 2 Example 3 Fermented rice wine juice 12.5 10 15 Yellow rice wine 12.5 10 15 Flavoring composition 0.9 0.6 1.2 Spice extract 0.15 0.1 0.2 Plum extract 0.45 0.4 0.5 Stable mixing aid 0.2 0.1 0.3 Example 4 A plum-flavored lobster marinade, which is different from that of Example 1 in that the stable mixing aid consists of citric acid monohydrate and sodium carboxymethylcellulose, and the weight ratio of citric acid monohydrate to sodium carboxymethylcellulose is 1:1.6.

[0037] Example 5 A plum-flavored lobster marinade, which is different from that of Example 1 in that the stable mixing aid consists of citric acid monohydrate and sodium carboxymethylcellulose, and the weight ratio of citric acid monohydrate to sodium carboxymethylcellulose is 1:2.4.

[0038] Example 6 A plum-flavored lobster marinade, which is different from that of Example 1 in that the plum extract is obtained from Preparation Example 2.

[0039] Example 7 A plum-flavored lobster marinade, which is different from that of Example 1 in that the plum extract is obtained from Preparation Example 3.

[0040] Example 8 A plum-flavored lobster marinade, which is different from that of Example 1 in that the spice extract is obtained from Preparation Example 5.

[0041] Example 9 A plum-flavored lobster marinade, which is different from that of Example 1 in that the spice extract is obtained from Preparation Example 6.

[0042] Example 10 A plum-flavored lobster marinade, which is different from that of Example 1 in that 0.035 parts by weight of maltodextrin is further added to the raw materials of the plum-flavored lobster marinade, and the maltodextrin is added and used together with the stable mixing aid.

[0043] Example 11 A plum-flavored lobster marinade, which is different from that of Example 10 in that the added weight of maltodextrin is 0.02 parts.

[0044] Example 12 A plum-flavored lobster marinade, which is different from that of Example 10 in that the added weight of maltodextrin is 0.05 parts.

[0045] Example 13 A plum-flavored lobster marinade, which is different from that of Example 10 in that the total weight of maltodextrin and the stable mixing aid remains unchanged, and the weight ratio of the two is adjusted to 0.35:0.2.

[0046] Comparative Example Comparative Example 1 A prune-flavored lobster marinade, which is different from that of Example 1 in that citric acid monohydrate is not used in the raw materials.

[0047] Comparative Example 2 A prune-flavored lobster marinade, which is different from that of Example 1 in that sodium carboxymethyl cellulose is not used in the raw materials.

[0048] Comparative Example 3 A prune-flavored lobster marinade, which is different from that of Example 1 in that neither citric acid monohydrate nor sodium carboxymethyl cellulose is used in the raw materials.

[0049] Comparative Example 4 A prune-flavored lobster marinade, which is different from that of Example 10 in that neither citric acid monohydrate nor sodium carboxymethyl cellulose is used in the raw materials.

[0050] Performance detection test Test samples: The prune-flavored lobster marinades obtained in Examples 1-13 were selected as Test Samples 1-13, and the prune-flavored lobster marinades obtained in Comparative Examples 1-4 were selected as Control Samples 1-4.

[0051] Test method: Take the prune-flavored lobster marinade and measure the refractive index using a YP-ZG1 full-automatic refractometer, and record the obtained value as A; Then place the same prune-flavored lobster marinade in a high and low temperature alternating test chamber with an initial temperature of 25°C. First, heat it to 90°C at a rate of 2°C / min, maintain it for 10 minutes, then cool it to 80°C at a rate of 1.5°C / min, maintain it for 15 minutes, and finally cool it to 25°C at a rate of 1°C / min to complete the high-temperature test. Measure the refractive index in the same way using a YP-ZG1 full-automatic refractometer, and record the obtained value as B; Finally, calculate the refractive index change rate value of the prune-flavored lobster marinade. The refractive index change rate value = (B - A) / A, and take the absolute value; The larger the refractive index change rate value, the worse the stability of the prune component in the lobster marinade.

[0052] After performing the above tests on Test Samples 1-13 and Control Samples 1-4, record the test results in Table 3 correspondingly.

[0053] Table 3 Test results of Test Samples 1-13 and Control Samples 1-4 Combined with Example 1 and Comparative Examples 1-3 and Table 3, it can be seen that using a stable mixed auxiliary composed of citric acid monohydrate and sodium carboxymethylcellulose in the prune-flavored lobster marinade can greatly improve the stability of the prune components in the prune-flavored lobster marinade, and further improve the use effect of the prune-flavored lobster marinade in high-temperature cooking; if only any one of citric acid monohydrate and sodium carboxymethylcellulose is added and used, it is found that although the stability of the prune components in the prune-flavored lobster marinade at high temperature can be improved, the improvement range is limited, and the sum of the improvement effects brought by their respective single additions is also far less excellent than the compounding of the two; thus, it can be seen that the combined use of citric acid monohydrate and sodium carboxymethylcellulose can play a significant improvement effect of 1+1>2 in the prune-flavored lobster marinade, and a prune-flavored lobster marinade with excellent application quality can be obtained.

[0054] Combined with Example 1 and Examples 10-12 and Table 3, it can be seen that by adding maltodextrin, the stability of the prune components in the prune-flavored lobster marinade at high temperature can be further improved, and the refractive index change rate value obtained by the above test is also significantly further reduced; combined with Comparative Examples 3-4 and Table 3, it can be seen that if the stable mixed auxiliary composed of citric acid monohydrate and sodium carboxymethylcellulose is lacking in the prune-flavored lobster marinade, it is found that the improvement effect brought by only using maltodextrin will be greatly discounted, indicating that maltodextrin can cooperate with the stable mixed auxiliary composed of citric acid monohydrate and sodium carboxymethylcellulose to play a complementary and synergistic effect, and further significantly improve the stability of the prune components in the prune-flavored lobster marinade at high temperature; combined with Example 13 and Table 3, it can be seen that when the weight ratio of maltodextrin to the stable mixed auxiliary is 0.3:2, the corresponding effects of their combination are better, and a prune-flavored lobster marinade with better application quality can be obtained.

[0055] This specific embodiment is only an explanation of the present application, and it is not a limitation of the present application. Those skilled in the art can make modifications without creative contributions to this embodiment according to needs after reading this specification, but as long as it is within the scope of the claims of the present application, it is protected by the patent law.

Claims

1. A plum-flavored lobster marinade, characterized in that: Made from the following raw materials in parts by weight: 10-15 portions of fragrant glutinous rice juice; 10-15 parts of rice wine; 0.6-1.2 parts of flavoring composition; 0.1-0.2 parts of spice extract; 0.4-0.5 parts of preserved plum extract; 0.1-0.3 parts of stable mixing aid; The stabilizing mixing aid is composed of citric acid monohydrate and sodium carboxymethyl cellulose, and the weight ratio of the citric acid monohydrate to the sodium carboxymethyl cellulose is 1:(1.6-2.4); The plum extract is prepared by the following steps: Mix the preserved plums and rice wine in a weight ratio of 1:(15-25), and leave them for 3-5 days to obtain the preserved plum extract.

2. The plum-flavored lobster marinade according to claim 1, characterized in that: The weight ratio of the citric acid monohydrate to sodium carboxymethyl cellulose is 1:

2.

3. The plum-flavored lobster marinade according to claim 1, characterized in that: The raw materials of the plum-flavored lobster marinade are further added with 0.02-0.05 parts by weight of maltodextrin.

4. The plum-flavored lobster marinade according to claim 3, characterized in that: The weight ratio of the maltodextrin to the stabilizing mixing aid is 0.3:

2.

5. The plum-flavored lobster marinade according to claim 1, characterized in that: The seasoning composition comprises the raw materials of monosodium glutamate, white sugar, oyster sauce and a flavor enhancer.

6. The plum-flavored lobster marinade according to claim 1, characterized in that: The spice extract is made from the following raw materials in parts by weight: 0.8-1.2 parts of green onion; 0.8-1.2 parts ginger; Cloves 0.2-0.5 parts; Licorice 0.1-0.3 parts; 0.8-1.2 parts of fennel; 0.4-0.6 parts of Sichuan pepper; 0.2-0.3 parts of dried tangerine peel; 0.4-0.5 part cardamom; 0.2-0.5 parts of bay leaves.

7. The plum-flavored lobster marinade according to claim 6, characterized in that: The spice extract is prepared by the following steps: S1. Weigh and crush the raw materials according to the proportion to obtain raw material powder; S2. Add the raw material powder obtained in step S1 to an ethanol solution, extract by heating in a water bath, repeat the extraction, filter, combine the filtrate and concentrate to obtain a spice extract.

8. The method for preparing the plum-flavored lobster marinade according to claim 1, characterized in that: The following steps are involved: (1) preparing raw materials including fragrant glutinous rice juice, rice wine, seasoning composition, spice extract, plum extract and stabilizing mixing aid according to the proportions; (2) mixing the fragrant glutinous rice juice and polygonatum odoratum in step (1), adding the seasoning composition and mixing, and heating and sterilizing to obtain a semi-finished product; (3) Add spice extract, plum extract and a stabilizing mixing aid to the semi-finished product obtained in step (2), mix them, and heat and sterilize to obtain plum-flavored lobster marinade.

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