Dai flavor red beancurd sour and hot cold pickled juice seasoning and preparation method thereof

Abstract

The invention provides a preparation method of a Dai flavor red beancurd sour and hot cold pickled juice seasoning, which comprises the following steps: A) stir-frying carbonated beverage, pepper, citronella, garlic, cyphomandra betony and mint in a pot, and turning off fire; b) mixing the concentrated green lemon juice, fish sauce and starch to obtain a mixed material; c) adding the tomato sauce, the Mexican chili sauce, the fermented bean curd juice, the white granulated sugar, the edible salt, the chicken essence seasoning, the yeast extract and the mixed materials into a pot, and stirring to obtain a semi-finished seasoning product; and D) carrying out hot filling and sterilization on the semi-finished product seasoning to obtain the Dai flavor red beancurd sour and hot cold soaking juice seasoning. A variety of fresh raw materials such as capsicum frutescens, garlic, fresh citronella, fresh mint and the like are utilized, special raw and auxiliary materials such as Mexican chili sauce, carbonated beverage and the like are supplemented, and a standardized manufacturing process is adopted, so that the Dai flavor red beancurd sour and hot cold soaking juice seasoning product which is unique in taste, sour and hot, tasty and refreshing, has smoky flavor and is stable in quality is manufactured.

Description

Technical Field

[0001] The present invention relates to the technical field of seasonings, and in particular to a Dai-style southern lactic acid spicy cold-soaked juice seasoning and a preparation method thereof. Background Art

[0002] Dai cuisine is a characteristic cooking flavor in Yunnan region. Based on traditional Dai dishes, it has formed a unique cooking style by integrating cooking techniques and flavors from Southeast Asian countries such as Thailand and Laos. In recent years, with people's enthusiasm for exotic flavors and pursuit of local characteristics, the development of Dai cuisine is moving towards a more diverse, innovative and international direction.

[0003] The diverse development trend of Dai cuisine is reflected in the types and preparation methods of dishes. Traditional Dai cuisine mainly features flavors such as light, sour and spicy, hot and spicy, such as sour and spicy fish, sour soup pig's feet, etc. However, with the passage of time, the influence of different regions, and the continuous pursuit of new flavors by young consumers, Dai cuisine needs to introduce more diverse elements and new seasonings and ingredients to make the taste of Dai cuisine more diverse, and then present more innovative and special Dai cuisine characteristics.

[0004] Currently, Dai cuisine restaurants are not fully popularized in small and medium-sized cities across the country. This is limited for consumers who dare and love to try new flavors. There are problems such as complex processing techniques for Dai cuisine dishes, special and difficult-to-obtain raw materials. In addition, traditional Dai cuisine dishes mainly rely on empirical operations, and the flavors of dishes made by different chefs vary slightly, the product flavors and qualities are unstable, and different types, addition amounts and addition methods of raw and auxiliary materials will all have a certain impact on the product flavor. Therefore, it is difficult for ordinary restaurants and families to make Dai cuisine dishes with strong flavor and standard pickled pepper flavor characteristics.

[0005] Therefore, it is very necessary to provide a Dai-style southern lactic acid spicy cold-soaked juice seasoning. Summary of the Invention

[0006] In view of this, the technical problem to be solved by the present invention is to provide a Dai-style southern lactic acid spicy cold-soaked juice seasoning. The Dai-style southern lactic acid spicy cold-soaked juice seasoning provided by the present invention has a unique flavor, stable product quality, long shelf life and good texture.

[0007] The present invention provides a preparation method for a Dai-style southern lactic acid spicy cold-soaked juice seasoning, comprising the following steps:

[0008] A) Put carbonated beverage, chili, lemongrass, garlic, tree tomato and mint into a pot and stir-fry, then turn off the heat;

[0009] B) Mix concentrated lime juice, fish sauce and starch to obtain a mixed material;

[0010] C) Add tomato ketchup, Mexican hot sauce, southern milk juice, granulated sugar, edible salt, chicken essence seasoning, yeast extract and the above-mentioned mixed materials into the pot, and stir to obtain semi-finished seasoning;

[0011] D) Hot-fill and sterilize the semi-finished seasoning to obtain Dai-flavored southern lactic acid spicy cold-soaked juice seasoning.

[0012] The preparation method of the Dai-flavored southern lactic acid spicy cold-soaked juice seasoning provided by the present invention first selects chili peppers, lemongrass, garlic, tree tomatoes and mint, and after cleaning, they are ground into fine particles by a chopper and set aside.

[0013] In the present invention, the particle size is < 3 mm.

[0014] Mix concentrated lime juice, fish sauce and starch to obtain a mixed material.

[0015] In a specific embodiment of the present invention, the mass ratio of the concentrated lime juice, fish sauce and starch is (0.1 - 100):(0.1 - 50):(0.1 - 50).

[0016] In a specific embodiment of the present invention, the mass ratio of the concentrated lime juice, fish sauce and starch is (1 - 80):(1 - 40):(1 - 40).

[0017] In a specific embodiment of the present invention, the mass ratio of the concentrated lime juice, fish sauce and starch is (5 - 20):(10 - 30):(5 - 20).

[0018] In some specific embodiments, the mass ratio of the concentrated lime juice, fish sauce and starch is 10:20:10;

[0019] In some specific embodiments, the mass ratio of the concentrated lime juice, fish sauce and starch is 5:10:5;

[0020] In some specific embodiments, the mass ratio of the concentrated lime juice, fish sauce and starch is 20:30:10;

[0021] Put carbonated beverage, chili pepper, lemongrass, garlic, tree tomato and mint into the pot for frying, and turn off the fire.

[0022] In a specific embodiment of the present invention, the mass ratio of the carbonated beverage, chili pepper, lemongrass, garlic, tree tomato and mint is (1000 - 2000):(0.1 - 400):(0.1 - 500):(0.1 - 200):(0.1 - 1000):(0.1 - 200).

[0023] In a specific embodiment of the present invention, the mass ratio of the carbonated beverage, chili pepper, lemongrass, garlic, tree tomato and mint is (1200 - 2000):(200 - 400):(300 - 500):(100 - 200):(400 - 1000):(50 - 150).

[0024] In some specific embodiments, the mass ratio of the carbonated beverage, chili pepper, lemongrass, garlic, tree tomato and mint is 150:20:50:10:60:5;

[0025] In some specific embodiments, the mass ratio of the carbonated beverage, chili pepper, lemongrass, garlic, tree tomato and mint is 120:30:35:20:40:10;

[0026] In some specific embodiments, the mass ratio of the carbonated beverage, chili pepper, lemongrass, garlic, tree tomato and mint is 200:40:50:15:100:15.

[0027] The carbonated beverage described in the present invention includes but is not limited to Sprite, Coke or other brand carbonated beverages.

[0028] The addition of the carbonated beverage in the present invention can promote the mixing effect among various substances, improve the compounding efficiency of multiple flavor substances during the processing, and also be more conducive to the occurrence of the subsequent Maillard reaction.

[0029] In the present invention, the stir-frying is carried out over medium heat until the temperature in the pot reaches 60 - 100 °C, specifically it can be 60 °C, 65 °C, 70 °C, 75 °C, 80 °C, 85 °C, 90 °C, 95 °C, 100 °C; or the range value between any two of the above. The stir-frying time is 10 - 60 min; specifically it can be 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min; or the range value between any two of the above. The stir-frying time is 10 - 60 min.

[0030] Add tomato sauce, Mexican hot sauce, fermented red rice juice, granulated sugar, edible salt, chicken essence seasoning, yeast extract and the above-mentioned mixed materials into the pot, and stir to obtain the semi-finished seasoning;

[0031] According to the present invention, the mass ratio of the tomato sauce, Mexican hot sauce, fermented red rice juice, granulated sugar, edible salt, chicken essence seasoning, yeast extract is (0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100).

[0032] The mass ratio of the tomato ketchup, Mexican hot sauce, red fermented rice sauce, granulated sugar, edible salt, chicken essence seasoning, and yeast extract is (10 - 100):(5 - 50):(10 - 80):(50 - 100):(10 - 90):(10 - 50):(1 - 50).

[0033] According to the present invention, the mass ratio of the tomato ketchup, Mexican hot sauce, red fermented rice sauce, granulated sugar, edible salt, chicken essence seasoning, and yeast extract is (50 - 100):(10 - 15):(40 - 60):(90 - 100):(30 - 50):(15 - 25):(5 - 15);

[0034] In some embodiments, the mass ratio of the tomato ketchup, Mexican hot sauce, red fermented rice sauce, granulated sugar, edible salt, chicken essence seasoning, and yeast extract is 50:10:50:100:40:20:10;

[0035] In some embodiments, the mass ratio of the tomato ketchup, Mexican hot sauce, red fermented rice sauce, granulated sugar, edible salt, chicken essence seasoning, and yeast extract is 60:15:60:100:40:40:20:10;

[0036] In some embodiments, the mass ratio of the tomato ketchup, Mexican hot sauce, red fermented rice sauce, granulated sugar, edible salt, chicken essence seasoning, and yeast extract is 100:10:40:100:40:20:10.

[0037] According to the present invention, specifically, it includes: pouring the tomato ketchup into a pot and stirring for 1 - 10 min; specifically, it can be 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min; then adding the Mexican hot sauce and red fermented rice sauce and stirring for 1 - 10 min; specifically, it can be 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min; pouring the granulated sugar, edible salt, chicken essence seasoning, and yeast extract into the pot and stirring for 1 - 10 min; specifically, it can be 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min; then adding the mixed materials and stirring for 1 - 10 min; specifically, it can be 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min.

[0038] The present invention does not limit the sources of the above tomato ketchup, Mexican hot sauce, red fermented rice sauce, granulated sugar, edible salt, chicken essence seasoning, and yeast extract, and those skilled in the art are familiar with commercially available products.

[0039] The product of the present invention is innovatively incorporated with lemongrass, southern mint, and Mexican hot sauce on the basis of the sour and spicy flavor of Dai cuisine, and diverse new flavor elements such as special southern milk juice are added to develop an innovative flavor of Dai cuisine southern lactic acid spicy cold soak sauce seasoning product.

[0040] Hot-fill the semi-finished seasoning.

[0041] Transfer the semi-finished seasoning after frying to a filling machine for hot filling and sealing to obtain the finished product. Preferably, it can be 260 g per bag.

[0042] Sterilize the finished product using the pasteurization method, that is: first preheat the water temperature of the pasteurization line to 92 - 95 °C; conduct pasteurization after filling, maintaining the temperature at 85 - 92 °C for 35 min - 40 min; the specific sterilization temperature can be 85 °C, 86 °C, 87 °C, 88 °C, 89 °C, 90 °C, 91 °C, 92 °C; the specific sterilization time can be 35 min, 36 min, 37 min, 38 min, 39 min, 40 min.

[0043] Cool, dehydrate, and air-dry the bagged product after sterilization. After the sterilization is completed, the finished product of Dai cuisine southern lactic acid spicy cold soak sauce is obtained.

[0044] The present invention provides a Dai cuisine southern lactic acid spicy cold soak sauce seasoning prepared by the preparation method described in any one of the above technical solutions.

[0045] The present invention does not limit the above preparation method. The above technical solutions have been clearly described and will not be further limited here.

[0046] The representative differential flavor components of the Dai cuisine southern lactic acid spicy cold soak sauce seasoning of the present invention are 5-hydroxymethylfurfural (with a caramel aroma) and guaiacol (with a smoky flavor).

[0047] The present invention provides a Dai cuisine dish prepared by adding ingredients to the Dai cuisine southern lactic acid spicy cold soak sauce seasoning described in the above technical solution.

[0048] Problems such as complex processing techniques and special and difficult-to-obtain raw materials exist in Dai cuisine dishes. The product of the present invention can achieve one ingredient making a dish, which not only simplifies the processing procedures but also solves the problem of raw material acquisition. It is simple and convenient in product application, that is, after cooking the ingredients, add seasonings and soak them in a certain proportion of water and then they can be eaten.

[0049] The product of the present invention utilizes a variety of fresh raw materials, such as chili peppers, garlic, fresh lemongrass, fresh mint, etc., supplemented with characteristic raw and auxiliary materials such as Mexican hot sauce and carbonated beverages, and adopts a standardized production process to produce a Dai-style sour and spicy cold-soaked sauce seasoning product with a unique taste, sour, spicy and refreshing, with a smoky flavor and stable quality. It not only stabilizes the flavor of the product, but also controls the quality of the product, making it more simple and convenient for consumers to eat. After physicochemical testing, all indicators of this product meet the requirements of national standards. The product of the present invention can achieve a shelf life of 9 months without any additives, thus meeting the market demand.

[0050] Through the standardized processing technology of the present invention, the product yield obtained is stable, the product body state is optimal, the viscosity is moderate, and it is more suitable for use in the cold-soaked juice series, and the product has a good juice-hanging effect.

[0051] The present invention has the following beneficial effects:

[0052] (1) The product of the present invention is convenient to eat, simple to operate and has a unique flavor. It can be used to soak a variety of ingredients such as seafood, meat and vegetarian dishes, and has a wide range of applications.

[0053] (2) The flavor of the seasoning of the present invention is unique, personalized and innovative by using characteristic raw materials in each region (such as Thai lemongrass, southern mint, Mexican hot sauce and characteristic southern milk juice). At the same time, it is prepared by a standardized processing technology, and the sensory characteristics such as flavor, aroma and taste of the obtained finished product are consistent, and the product quality is stable.

[0054] (3) By using carbonated beverages to replace the drinking water raw materials in the product of the present invention, the flavor mixing effect among the various raw materials and components in the product is improved, the compounding efficiency of flavor components is effectively increased, and all physicochemical indicators of the product meet the requirements of national standards.

[0055] (4) Through the standardized processing technology of the present invention, the product yield obtained is stable, the product body state is optimal by controlling the processing parameters, the viscosity is moderate, and it is more suitable for use in the cold-soaked juice series, and the product has a good juice-hanging effect.

[0056] (5) The product of the present invention undergoes a thermal processing technology combined with a pasteurization technology, and through the optimization of the product's own anti-corrosion system, the shelf life of the product obtained without adding any additives can reach 9 months. Detailed implementation manners

[0057] The present invention provides a Dai-flavored sour and spicy cold-brewed juice seasoning and a preparation method thereof. Those skilled in the art can draw on the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously make changes or appropriate changes and combinations to the methods and applications in this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0058] It should be understood that the expression "one or more of..." individually includes each object recited after the expression and various different combinations of two or more of the recited objects, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited objects should be understood to have the same meaning, unless otherwise understood from the context.

[0059] The terms "comprising", "having" or "containing", including the use of their grammatical synonyms, should generally be understood as open and non-restrictive, for example, not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0060] In this application, the term "and / or" describes the association relationship of associated objects and indicates that three relationships can exist. For example, A and / or B can represent: A exists alone, A and B exist simultaneously, and B exists alone. Wherein A and B can be singular or plural.

[0061] In this application, "at least one" means one or more, and "a plurality" means two or more. "At least one of the following" or similar expressions refer to any combination of these items, including any combination of single items or plural items.

[0062] It should be understood that as long as the present invention is still operable, the order of steps or the order of performing certain actions is not important. In addition, two or more steps or actions can be performed simultaneously.

[0063] The use of any and all examples or exemplary language in this article, such as "for example" or "including", is only intended to better illustrate the present invention and does not limit the scope of the present invention unless a claim is made. No language in this specification should be construed as indicating that any unclaimed element is essential for the practice of the present invention.

[0064] In addition, the numerical ranges and parameters used to define the present invention are approximate values. The relevant values in the specific embodiments have been presented as precisely as possible herein. However, any value inherently and inevitably contains standard deviations caused by individual testing methods. Therefore, unless otherwise clearly stated, it should be understood that all ranges, quantities, values, and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specific value or range.

[0065] It should be understood that in various embodiments of the present application, the magnitudes of the serial numbers of the above processes do not imply the order of execution. Some or all of the steps may be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation to the implementation process of the embodiments of the present application.

[0066] Some cases are described in the embodiments and comparative examples of the present invention, where the embodiments demonstrate certain implementation manners of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0067] To further illustrate the present invention, the following describes in detail a Dai-flavored South lactic acid spicy cold-brewed juice seasoning and its preparation method provided by the present invention in combination with embodiments.

[0068] Example 1

[0069] 1. Raw material pretreatment

[0070] 1.1 Fresh raw materials (including chili peppers, lemongrass, garlic, tree tomatoes, and mint)

[0071] Select and wash them clean, then crush them into fine particles through a chopper and set aside.

[0072] 1.2 Concentrated lime juice, fish sauce, and starch

[0073] Weigh the three materials according to the formula and mix them evenly (the main purpose is to disperse the starch), and set aside

[0074] 2. Stir-frying

[0075] 2.1 Put 150 g of carbonated beverage, 20 g of chili peppers, 50 g of lemongrass, 10 g of garlic, 60 g of tree tomatoes, and 5 g of mint into the pot, and stir-fry over medium heat until the temperature in the pot reaches 90°C for 30 minutes, then turn off the heat.

[0076] 2.2 Weigh 50 g of tomato paste and pour it into the pot, and stir evenly, which takes about 3 minutes.

[0077] 2.3 Weigh 10 g of Mexican hot sauce and 50 g of fermented red rice juice and pour them into the pot, and stir evenly, which takes about 3 minutes.

[0078] 2.4 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning, and 10 g of yeast extract, pour them into a pot, and stir well, which takes about 5 minutes.

[0079] 2.5 Pour in the weighed mixed liquid of 10 g of concentrated lime juice, 20 g of fish sauce, and 10 g of starch, and stir well, which takes about 3 minutes.

[0080] 3 Hot filling

[0081] Transfer the semi-finished seasoning after frying to a filling machine for hot filling and sealing at 260 g per bag to obtain the finished product.

[0082] 4 Sterilization

[0083] Sterilize the finished product using the pasteurization method, that is, (1) first preheat the water temperature of the pasteurization line to 92 - 95 °C; (2) perform pasteurization after filling, maintain at 85 - 92 °C for 35 - 40 minutes; (3) cool, dehydrate, and air-dry after bagged sterilization.

[0084] After the sterilization is completed, the finished product of Dai-style South La hot and sour cold soak juice is obtained.

[0085] Example 2

[0086] 1. Raw material pretreatment

[0087] 1.1 Fresh raw materials (including chili peppers, lemongrass, garlic, tree tomatoes, and mint)

[0088] Select and wash them clean, then crush them into fine particles through a chopper and set aside.

[0089] 1.2 Concentrated lime juice, fish sauce, and starch

[0090] Weigh the three materials according to the formula and mix them evenly (the main purpose is to disperse the starch), and set aside

[0091] 3. Frying

[0092] 2.1 Put 120 g of carbonated beverage, 30 g of chili peppers, 35 g of lemongrass, 20 g of garlic, 40 g of tree tomatoes, and 10 g of mint into the pot, and cook over medium heat until the temperature in the pot reaches 90 °C. The frying time is 30 minutes, and then turn off the heat.

[0093] 2.2 Weigh 60 g of tomato sauce, pour it into the pot, and stir well, which takes about 3 minutes.

[0094] 2.3 Weigh 15 g of Mexican hot sauce and 60 g of fermented red rice juice, pour them into the pot, and stir well, which takes about 3 minutes.

[0095] 2.4 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning, and 10 g of yeast extract, pour them into the pot, and stir well, which takes about 5 minutes.

[0096] Pour 5 g of concentrated lime juice, 10 g of fish sauce and 5 g of starch into the weighed mixture, and stir well, which takes about 3 min.

[0097] 3 Hot filling

[0098] Transfer the semi-finished seasoning after frying to a filling machine for hot filling and sealing at 260 g per bag to obtain the finished product.

[0099] 4 Sterilization

[0100] Sterilize the finished product by pasteurization, that is, (1) preheat the water temperature of the pasteurization line to 92 - 95 °C in advance; (2) conduct pasteurization after filling, maintain at 85 - 92 °C for 35 - 40 min for sterilization; (3) cool, dehydrate and dry after bag sterilization.

[0101] After sterilization, the finished product of Dai-style South La spicy cold-soaked juice is obtained.

[0102] Example 3

[0103] 1. Raw material pretreatment

[0104] 1.1 Fresh raw materials (including chili peppers, lemongrass, garlic, tree tomatoes and mint)

[0105] Select and wash them clean, then crush them into fine particles through a chopper and set aside.

[0106] 1.2 Concentrated lime juice, fish sauce and starch

[0107] Weigh the three materials according to the formula and mix them evenly (the main purpose is to disperse the starch), and set aside

[0108] 4. Frying

[0109] 2.1 Put 200 g of carbonated beverage, 40 g of chili peppers, 50 g of lemongrass, 15 g of garlic, 100 g of tree tomatoes and 15 g of mint into the pot, and heat it to 90 °C over medium heat for 30 min of frying, then turn off the heat.

[0110] 2.2 Weigh 100 g of tomato paste and pour it into the pot, and stir well, which takes about 3 min.

[0111] 2.3 Weigh 10 g of Mexican hot sauce and 40 g of fermented red rice milk and pour them into the pot, and stir well, which takes about 3 min.

[0112] 2.4 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning and 10 g of yeast extract and pour them into the pot, and stir well, which takes about 5 min.

[0113] 2.5 Pour in the mixed solution of 20 g of concentrated lime juice, 30 g of fish sauce and 10 g of starch, and stir well, which takes about 3 min.

[0114] 3 Hot filling

[0115] Transfer the semi-finished seasoning after frying to a filling machine and conduct hot filling and sealing at 260 g per bag to obtain the finished product.

[0116] 4 Sterilization

[0117] Sterilize the finished product by pasteurization, that is, (1) first preheat the water temperature of the pasteurization line to 92 - 95 °C; (2) conduct pasteurization after filling, maintain at 85 - 92 °C for 35 - 40 min for sterilization; (3) cool, dehydrate and blow dry after bagged sterilization.

[0118] After the sterilization is completed, the finished product of Dai-flavor South lactic acid spicy cold-soaked juice is obtained.

[0119] Comparative Example 1

[0120] 1 The raw material pretreatment steps are the same as those in Example 1

[0121] 2. Frying

[0122] 2.1 Put 150 g of water, 20 g of chili peppers, 50 g of lemongrass, 10 g of garlic, 60 g of tree tomatoes and 5 g of mint into the pot, and cook over medium heat until the temperature in the pot reaches 90 °C, with a frying time of 30 min, then turn off the heat.

[0123] 2.2 Weigh 50 g of tomato paste and pour it into the pot, and stir well, which takes about 3 min.

[0124] 2.3 Weigh 10 g of Mexican hot sauce and 50 g of fermented red rice milk and pour them into the pot, and stir well, which takes about 3 min.

[0125] 2.4 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning and 10 g of yeast extract and pour them into the pot, and stir well, which takes about 5 min.

[0126] 2.5 Pour in the mixed solution of 10 g of concentrated lime juice, 20 g of fish sauce and 10 g of starch, and stir well, which takes about 3 min.

[0127] 3 The hot filling and 4 sterilization steps are the same as those in Example 1

[0128] Comparative Example 2

[0129] 1 The raw material pretreatment steps are the same as those in Example 1

[0130] 2. Frying

[0131] 2.1 Put 150 g of water, 20 g of chili peppers, 10 g of garlic, and 60 g of tree tomatoes into the pot, and cook over medium heat until the temperature in the pot reaches 90 °C. Stir-fry for 30 minutes, then turn off the heat.

[0132] 2.2 Weigh 50 g of tomato paste and pour it into the pot, and stir well, which takes about 3 minutes.

[0133] 2.3 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning, and 10 g of yeast extract, pour them into the pot, and stir well, which takes about 5 minutes.

[0134] 2.4 Pour the weighed mixture of 10 g of concentrated lime juice, 20 g of fish sauce, and 10 g of starch into the pot, and stir well, which takes about 3 minutes.

[0135] 3 Hot filling 4 The sterilization steps are the same as those in Example 1

[0136] Comparative Example 3 (Adjust processing parameters)

[0137] 1 The raw material pretreatment steps are the same as those in Example 1

[0138] 2. Stir-frying

[0139] 2.1 Put 150 g of carbonated beverage, 20 g of chili peppers, 50 g of lemongrass, 10 g of garlic, 60 g of tree tomatoes, and 5 g of mint into the pot, and cook over medium-low heat until the temperature in the pot reaches 70 °C. Stir-fry for 40 minutes, then turn off the heat.

[0140] 2.2 Weigh 50 g of tomato paste and pour it into the pot, and stir well, which takes about 3 minutes.

[0141] 2.3 Weigh 10 g of Mexican hot sauce and 50 g of fermented red rice juice, pour them into the pot, and stir well, which takes about 3 minutes.

[0142] 2.4 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning, and 10 g of yeast extract, pour them into the pot, and stir well, which takes about 5 minutes.

[0143] 2.5 Pour the weighed mixture of 10 g of concentrated lime juice, 20 g of fish sauce, and 10 g of starch into the pot, and stir well, which takes about 3 minutes.

[0144] 3 Hot filling

[0145] Transfer the semi-finished seasoning after stir-frying to the filling machine and perform hot filling and sealing at 260 g per bag to obtain the finished product.

[0146] 4 Sterilization

[0147] The finished product is sterilized by pasteurization, that is, (1) first preheat the water temperature of the pasteurization line to 92 - 95 °C; (2) conduct pasteurization after filling, maintain at 85 - 92 °C for 15 - 20 minutes; (3) cool, dehydrate, and air-dry after bagged sterilization.

[0148] After the sterilization is completed, the finished product of Dai-style South lactic acid spicy cold-soaked juice is obtained.

[0149] Comparative Example 4 (replace Mexican hot sauce with ordinary hot sauce)

[0150] 1 The raw material pretreatment steps are the same as those in Example 1

[0151] 2. Stir-fry

[0152] 2.1 Put 150 g of carbonated beverage, 20 g of chili peppers, 50 g of lemongrass, 10 g of garlic, 60 g of tree tomatoes, and 5 g of mint into the pot, and stir-fry over medium heat until the temperature in the pot reaches 90 °C for 30 minutes, then turn off the heat.

[0153] 2.2 Weigh 50 g of tomato paste and pour it into the pot, stir evenly, which takes about 3 minutes.

[0154] 2.3 Weigh 10 g of domestic ordinary hot sauce and 50 g of fermented glutinous rice juice and pour them into the pot, stir evenly, which takes about 3 minutes.

[0155] 2.4 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning, and 10 g of yeast extract and pour them into the pot, stir evenly, which takes about 5 minutes.

[0156] 2.5 Pour the weighed mixed solution of 10 g of concentrated lime juice, 20 g of fish sauce, and 10 g of starch into the pot, stir evenly, which takes about 3 minutes.

[0157] 3 Hot filling 4 The sterilization steps are the same as those in Example 1

[0158] Comparative Example 5 (replace tree tomatoes with ordinary tomatoes)

[0159] 1 The raw material pretreatment steps are the same as those in Example 1

[0160] 2. Stir-fry

[0161] 2.1 Put 150 g of carbonated beverage, 20 g of chili peppers, 50 g of lemongrass, 10 g of garlic, 60 g of ordinary red tomatoes, and 5 g of mint into the pot, and stir-fry over medium heat until the temperature in the pot reaches 90 °C for 30 minutes, then turn off the heat.

[0162] 2.2 Weigh 50 g of tomato paste and pour it into the pot, stir evenly, which takes about 3 minutes.

[0163] 2.3 Weigh 10 g of Mexican hot sauce and 50 g of fermented glutinous rice juice and pour them into the pot, stir evenly, which takes about 3 minutes.

[0164] 2.4 Weigh 100 g of granulated sugar, 40 g of edible salt, 20 g of chicken essence seasoning, and 10 g of yeast extract and pour them into a pot. Stir well, which takes about 5 minutes.

[0165] 2.5 Pour in the weighed mixed solution of 10 g of concentrated lime juice, 20 g of fish sauce, and 10 g of starch, and stir well, which takes about 3 minutes.

[0166] 3 The steps of hot filling and sterilization are the same as those in Example 1.

[0167] Test indicators

[0168] I. Sensory evaluation

[0169] Select 20 people (10 males and 10 females) to form a sensory evaluation panel for sensory evaluation.

[0170] Evaluation method: Apply the cold-brewed juice seasoning to dishes according to the usage steps. Pour the applied dishes into white porcelain plates, observe the appearance color of the dishes, whether they are red, with bright color and vivid luster, whether the shape is evenly dispersed, with moderate viscosity, etc., smell the odor and taste to evaluate the aroma and taste, etc., and score according to the scoring items such as color, shape, aroma, and taste. The evaluation items, tasting steps, and evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0171] Table 1 Sensory evaluation standard table of Dai-style southern lactic acid spicy cold-brewed juice seasoning

[0172]

[0173] Table 2 Sensory evaluation results of examples and comparative examples

[0174]

[0175]

[0176] It can be seen from Examples 1-3 and Comparative Examples 1-4 that the sensory evaluation scores of the Dai-flavored cold-brewed juice prepared by the formula and process of the present invention are higher. (1) By comparing Example 1 with Comparative Example 1, it can be seen that the color, aroma, taste, etc. of the Dai-flavored cold-brewed juice product after replacing the carbonated beverage with water are slightly worse, indicating that the carbonated beverage has a certain impact on the flavor of the product. (2) By comparing Example 1 with Comparative Example 2, it can be seen that the aroma, taste, etc. of the Dai-flavored fermented bean curd cold-brewed juice product without adding characteristic raw materials such as lemongrass, mint, Mexican hot sauce and fermented bean curd juice are significantly worse, indicating that the addition of characteristic raw materials has a significant impact on the flavor of the finished product. (3) By comparing Example 1 with Comparative Example 3, it can be seen that the color and morphology of the Dai-flavored fermented bean curd cold-brewed juice product after adjusting the process parameters are significantly worse, and the aroma and taste are slightly worse, indicating that the processing process parameters will affect the product quality. (4) By comparing Example 1 with Comparative Example 4, it can be seen that the sensory properties of the product using ordinary hot sauce are slightly worse than those of Mexican hot sauce, indicating that Mexican hot sauce makes an obvious contribution to the overall flavor of the product; (5) By comparing Example 1 with Comparative Example 5, it can be seen that the sensory properties of the product made with ordinary tomatoes are slightly worse than those of tree tomatoes, indicating that tree tomatoes have unique flavor characteristics and can have a certain impact on the product flavor and cannot be replaced.

[0177] II. Determination of Total Number of Colonies

[0178] Reference for the determination method: GB 4789.2-2016 National Food Safety Standard Food Microbiology Examination - Determination of Total Number of Colonies

[0179] Storage method: Place the samples in an incubator at 37 °C and measure the total number of colonies after storing for 30 days, 60 days and 90 days respectively.

[0180] Table 3 Results of Determination of Total Number of Colonies in Examples

[0181]

[0182] It can be seen from the detection results of the total number of colonies in Examples 1-3 that the total number of colonies of the Dai-flavored fermented bean curd cold-brewed juice prepared by the formula and process of the present invention is lower, the quality preservation effect is better, and the shelf life can reach 12 months.

[0183] III. Texture Determination

[0184] TA-XT2i texture analyzer is used

[0185] Determination conditions: probe ABE 40 mm, pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, test distance 10 mm, sensing force 5 g.

[0186] Table 4 Results of Texture Analysis of Dai-flavored Fermented Bean Curd Cold-brewed Juice in Each Group

[0187]

[0188] As can be seen from Examples 1-3 and Comparative Examples 1-4, the viscosity and cohesiveness of the Dai-flavored cold-brewed juice products prepared by the formula and process of the present invention are more stable. Combining with the sensory analysis, the viscosity of the products of the present invention is moderate and the effect is better. (1) By comparing Example 1 with Comparative Example 3, it can be seen that the consistency and cohesiveness of the Dai-flavored fermented bean curd cold-brewed juice products become worse after adjusting the process parameters, indicating that the processing process parameters will affect the texture characteristics of the products. (2) By comparing Example 1 with Comparative Example 5, it can be seen that the consistency and cohesiveness of the Dai-flavored fermented bean curd cold-brewed juice products become worse after replacing the tree tomato with the ordinary tomato, indicating that the tree tomato raw material will affect the texture characteristics of the products and change the product body shape.

[0189] IV. Detection of characteristic flavor substances

[0190] (1) Sample pretreatment

[0191] Weigh 5 g of the sample and place it in a headspace vial; tighten the headspace vial cap. Prepare a methanol solution of 2-methyl-3-heptanone with a concentration of 0.6 mg / mL as the internal standard stock solution, and take 5 μL and add it to all samples. The final concentration of the internal standard is 0.6 μg / mL. After the sample is equilibrated in a water bath at 60 °C for 20 min, extract it with an adsorption head coated with 75 μm DVB / CAR / PDMS for 30 min. After the extraction is completed, insert the extraction head into the GCMS injection port for analysis.

[0192] (2) Instrument parameter settings Chromatographic conditions:

[0193] One-dimensional chromatographic column DB-Wax (36.4 m × 0.25 mm × 0.25 μm), two-dimensional chromatographic column DB-17ms (1.2 m × 0.18 mm × 0.18 μm); temperature programming: the initial temperature is 40 °C, hold for 2 min, increase the temperature to 240 °C at a rate of 6 °C / min, and hold for 5 min; the flow rate of the carrier gas (He) is 1.2 mL / min; the injection port temperature is 240 °C, desorb for 3 min; no split. Comprehensive two-dimensional gas modulator conditions: use a solid-state thermal modulator, the carrier gas is nitrogen, select the HV series modulation column (C720), the modulation period is 4 s, the inlet and outlet of the modulator are synchronized with the GC temperature programming, the inlet temperature is 30 °C, the outlet temperature is 120 °C, and the cold trap is maintained at -50 °C. Mass spectrometry conditions: electron energy 70 eV; ion source temperature 230 °C, transfer line temperature 250 °C, mass scan range m / z 41-330.

[0194] (3) Qualitative and quantitative analysis of compounds Qualitative:

[0195] The qualitative method for volatile components is to compare the MS fragmentation patterns of each component with the standard spectral library NIST20 Library, and preliminarily identify the components according to the matching degree (the matching degree of positive and reverse phases ≥ 750); secondly, calculate the retention index (Retention Index, RI) of each component according to the retention time of the n-alkane standard (C7-C30) under the same comprehensive two-dimensional gas chromatography conditions, and judge the accuracy of the identified compounds according to the deviation between the actual RI value and the theoretical RI value. Quantification: According to the ratio of the peak area to the concentration of the internal standard 2-methyl-3-heptanone, convert the peak area of the volatile substance into the concentration of the compound for semi-quantitative analysis, and the calculation is shown in formula (1).

[0196] Cx = Ax / As * Cs (1)

[0197] In the formula: Cx is the concentration of substance X, mg / kg; Ax and As are the peak areas of substance X and internal standard S respectively; Cs is the final concentration of the internal standard, mg / kg.

[0198] (4) Flavor analysis method

[0199] In this experiment, headspace solid-phase microextraction-two-dimensional gas chromatography-mass spectrometry was used for detection to identify the differential volatile substances between different samples. After screening, the representative differential flavor components were 5-hydroxymethylfurfural (with a caramel aroma) and guaiacol (with a smoky flavor). The comparison data between samples (unit concentration (mg / kg)) are as follows:

[0200]

[0201]

[0202] It can be seen from Examples 1-3 and Comparative Examples 1-4 that the content of characteristic aroma substances in the Dai-flavored special cold-brewed juice prepared by the formula and process of the present invention is the highest. (1) By comparing Example 1 with Comparative Example 2, it can be seen that the characteristic flavor substances of the Dai-flavored fermented bean curd cold-brewed juice product without adding characteristic raw materials such as lemongrass, mint, Mexican hot sauce and fermented bean curd juice are significantly worse, indicating that the addition of characteristic raw materials has a greater impact on the flavor of the finished product. (3) By comparing Example 1 with Comparative Example 3, it can be seen that the characteristic flavor of the Dai-flavored fermented bean curd cold-brewed juice product after adjusting the process parameters is slightly worse, indicating that the processing process parameters will affect the product flavor. (4) By comparing Example 1 with Comparative Example 4, it can be seen that the content of sensory characteristic aroma substances in the product using ordinary hot sauce is low, indicating that Mexican hot sauce makes an obvious contribution to the overall caramel and smoky characteristic flavor of the product and is irreplaceable in the product of the present invention;

[0203] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A preparation method of a Dai-flavor southern lactic acid spicy cold-soaked juice seasoning, characterized in that, It includes the following steps: A) Put carbonated beverage, chili peppers, lemongrass, garlic, tree tomatoes and mint into a pot and stir-fry, then turn off the heat; B) Mix concentrated lime juice, fish sauce and starch to obtain a mixed material; C) Add tomato ketchup, Mexican hot sauce, fermented red rice juice, granulated sugar, edible salt, chicken essence seasoning, yeast extract and the above-mentioned mixed material into the pot and stir to obtain a semi-finished seasoning; D) Hot-fill and sterilize the semi-finished seasoning to obtain Dai-style sour and spicy cold-soaked juice seasoning.

2. The preparation method according to claim 1, wherein The pretreatment of the chili peppers, lemongrass, garlic, tree tomatoes and mint includes: after cleaning, chop and mix them to obtain fine particles with a particle size of <3 mm.

3. The preparation method according to claim 1, characterized in that, The mass ratio of the carbonated beverage, chili peppers, lemongrass, garlic, tree tomatoes and mint is (1000 - 2000):(0.1 - 400):(0.1 - 500):(0.1 - 200):(0.1 - 1000):(0.1 - 200).

4. The preparation method according to claim 1, characterized in that, The stir-frying in step A) is to stir-fry over medium heat until the temperature in the pot reaches 60 - 100 °C, and the stir-frying time is 10 - 60 min.

5. The preparation method according to claim 1, characterized in that, The mass ratio of the concentrated lime juice, fish sauce and starch in step B) is (0.1 - 100):(0.1 - 50):(0.1 - 50).

6. The preparation method according to claim 1, wherein, Step C) specifically includes: pour tomato ketchup into the pot and stir for 1 - 10 min; add Mexican hot sauce and fermented red rice juice and stir for 1 - 10 min; pour granulated sugar, edible salt, chicken essence seasoning and yeast extract into the pot and stir for 1 - 10 min; then add the mixed material and stir for 1 - 10 min.

7. The preparation method according to claim 6, characterized in that, The mass ratio of the tomato ketchup, Mexican hot sauce, fermented red rice juice, granulated sugar, edible salt, chicken essence seasoning and yeast extract in step C) is (0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100):(0.1 - 100).

8. The preparation method according to claim 1, characterized in that, The sterilization is: first preheat the temperature of the pasteurization line water to 92 - 95 °C, and then sterilize at 85 - 92 °C for 35 min - 40 min.

9. A Dai-flavor southern lactic acid spicy cold-brewed sauce seasoning, characterized in that, Prepared by the preparation method described in any one of claims 1 - 8.

10. A Dai-style dish made by adding ingredients to the Dai-style sour and spicy cold-soaked juice seasoning described in claim 9.

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