Preparation process of spicy salad dressing containing diced meat and product of spicy salad dressing

Abstract

The invention relates to the technical field of salad preparation and processing, in particular to a preparation process of spicy salad sauce containing meat granules and a product thereof, and the preparation process comprises the following preparation steps: pretreating the meat granules: cutting fresh meat into granules, adding pickling materials, uniformly stirring, adding rapeseed oil, uniformly stirring, baking the meat granules, jointly grinding the baked meat granules, spices and beewax, adding the spice into the meat granules, and uniformly stirring to obtain the spicy salad sauce containing the meat granules. Pre-treated meat granules are obtained; the preparation method comprises the following steps: heating mixed oil, egg yolk and polyglycerol fatty acid ester, and uniformly mixing the components to obtain the component A; component B: uniformly mixing sodium alginate, modified starch, an emulsifier, a thickener, a seasoning and water to obtain the component B; and mixing: fully and uniformly mixing the component A and the component B, emulsifying, homogenizing, adding the pretreated meat granules and protein powder, uniformly stirring, sterilizing and packaging to obtain a finished product. According to the technology, the meat granules and the spices can be uniformly dispersed in the meat granules, and the precipitation phenomenon can be effectively slowed down under the action of external force such as vibration in the transportation process.

Description

Technical Field

[0001] This application relates to the technical field of salad preparation and processing, and more specifically, to a preparation process and product of a spicy salad dressing containing meat granules. Background Art

[0002] In the field of condiments, the salad dressing industry has been booming. Among them, the spicy salad dressing containing meat granules skillfully combines the mellow texture of meat granules and the unique aroma of spices, showing unique advantages in satisfying people's taste enjoyment. However, the core challenge of such products has always focused on the stability issues of meat granules and spice components.

[0003] During the production process of salad dressing, the precipitation of meat granules and spices has become a key problem affecting product quality and sensory experience. Since the density of meat granules is relatively higher than the liquid medium of salad dressing, under the action of gravity during long-term storage or transportation, the meat granules tend to settle downward and gradually form an obvious sediment layer. And the spice components also have a natural precipitation tendency, further exacerbating this problem.

[0004] When the product is in a vibrating environment, such as the bumpy road conditions during transportation or the vibration during the handling of goods in the warehouse, the precipitation phenomenon becomes even more significant. The meat granules and spices accelerate aggregation under the action of the oscillating force, making the bottom sediment thicker. This precipitation not only destroys the uniformity of the product appearance, showing a layered state of clear upper layer and turbid lower layer, affecting consumers' willingness to buy; but also when eating, the bottom sediment may lead to too much content of meat granules and spices taken at one time, while too little in the upper layer, thus changing the consistency of the product taste and flavor. When consumers taste it, they may first taste the tasteless upper liquid, and then encounter the thick sediment part, greatly reducing their satisfaction with the product.

[0005] To address this problem, currently two main solutions are adopted in the industry. One is to increase the usage amount of suspending agents. Suspending agents can, to a certain extent, enhance the viscosity of the liquid medium, making it more difficult for meat granules and spices to settle. However, this method has obvious drawbacks: on the one hand, excessive use of suspending agents will make the taste of salad dressing too viscous, covering up the original fresh and refreshing flavor characteristics and affecting consumers' acceptance of the product texture; on the other hand, long-term intake of high-concentration suspending agents may pose potential risks to human health, triggering consumers' concerns about food safety.

[0006] Second, a high-frequency stirring or continuous circulation system is adopted. This method attempts to keep the meat particles and spices suspended by constantly stirring the salad dressing. However, its limitations cannot be ignored: First, frequent stirring and circulation operations mean that the production process becomes more complex, requiring additional investment in a large amount of equipment costs and energy consumption, increasing the production costs of enterprises; Second, under the action of strong mechanical force, the integrity of the meat particles and spices is easily damaged. The meat particles may be crushed, and the aroma of the spices may also escape, ultimately resulting in a change in the product flavor and being unable to perfectly present the quality that the meat particle and spiced salad dressing should have.

[0007] In summary, although the existing technologies can provide temporary countermeasures, none of them can effectively solve the problem of the stable suspension of meat particles and spices in the meat particle and spiced salad dressing fundamentally. Further research and innovation are still needed to meet the needs of consumers for high-quality salad dressing products. Summary of the Invention

[0008] In order to improve the long-term stability of meat particles in the meat particle and spiced salad dressing, the present application provides a preparation process and product of a meat particle and spiced salad dressing.

[0009] In the first aspect, the present application provides a preparation process of a meat particle and spiced salad dressing, adopting the following technical solutions: A preparation process of a meat particle and spiced salad dressing includes the following preparation steps: Pre-treat the meat particles: After cutting fresh meat into particles, add pickling ingredients and stir evenly, then add rapeseed oil and stir evenly, let it stand, dry the meat particles by roasting, and then grind the roasted meat particles, spices and beeswax together to obtain pre-treated meat particles; The weight ratio of the fresh meat particles, the pickling ingredients and the rapeseed oil is 10:(4 - 6):1; The weight ratio of the roasted meat particles, the spices and the beeswax is 10:(3 - 5):4; Component A: Heat the mixed oil, egg yolk and polyglycerol fatty acid ester to 70 - 80 °C and stir until all components are evenly mixed to obtain Component A; The weight ratio of the mixed oil, the egg yolk and the polyglycerol fatty acid ester is (10 - 12):(5 - 7):3; Component B: Mix sodium alginate, modified starch, emulsifier, thickener, seasoning and water evenly to obtain Component B; The weight ratio of the sodium alginate, the modified starch, the emulsifier, the thickener, the seasoning and the water is (3 - 5):(4 - 6):(1 - 2):(1 - 3):(3 - 4):20; Mixing: Thoroughly mix Component A and Component B evenly, emulsify, homogenize, then add the pretreated meat granules and protein powder, stir well, sterilize, and package to obtain the finished product; The weight ratio of Component A, Component B, the pretreated meat granules, and the protein powder is (18 - 22):(22 - 36):25:4.

[0010] By adopting the above technical solution, through a specific step of pretreating meat granules, fresh meat is cut into granules, marinated, stirred with rapeseed oil, then dried and ground with spices and beeswax to form unique pretreated meat granules. The drying operation removes the excess moisture in the meat granules, reduces their density, making it closer to the density of the salad dressing liquid medium, thus slowing down the sinking speed of the meat granules due to gravity. At the same time, the grinding process with spices and beeswax enables the spices to evenly adhere to the surface of the meat granules, forming a structure similar to a "protective layer". This not only increases the interaction force between the meat granules and the liquid medium but also effectively prevents the separate aggregation and precipitation of spices in the salad dressing, fundamentally solving the problem that the precipitation of spices exacerbates the precipitation of meat granules.

[0011] Meanwhile, the selection of the mixed oil in Component A and its reasonable proportion with egg yolk and polyglycerol fatty acid ester enable this system to strongly support the overall stability of the subsequent salad dressing. The presence of the mixed oil can adjust the viscosity of the salad dressing to a certain extent, preventing the salad dressing from becoming overly viscous while ensuring sufficient load-bearing capacity, which helps the meat granules and spices to remain suspended in it. The organic combination of components such as sodium alginate, modified starch, emulsifier, thickener, and seasonings in Component B jointly constructs a stable system. Sodium alginate and modified starch can form a gel-like network in the aqueous solution, enhancing the structural stability of the salad dressing, providing more adsorption sites and support points for the meat granules and spices, making it more difficult for them to settle under the action of gravity. At the same time, the synergistic effect of the emulsifier and thickener further optimizes the rheological properties of the salad dressing, improves its suspension ability for solid particles, and avoids the problems of poor taste and potential health risks caused by excessive use of suspending agents.

[0012] The reasonable combination and mixing of Component A and Component B construct a stable emulsifying and suspending system, further enhancing the viscosity and stability of the liquid medium. The addition of protein powder further enhances the colloidal properties and stability of the system, enabling the meat granules and spices to be more evenly dispersed in it, effectively slowing down their sedimentation speed. Even under long-term storage, transportation, and vibration environments, the occurrence of precipitation can be significantly reduced, maintaining the uniformity and stability of the product appearance, avoiding the stratified state of clear upper layer and turbid lower layer, and improving the overall quality of the product.

[0013] In terms of taste, the process has achieved an excellent balance. The addition of pre-treated meat particles not only enriches the taste layers of the product, making it have the chewiness of meat particles and the unique flavor of spices when eaten, but also avoids the problem of inconsistent taste caused by excessive sedimentation of meat particles and spices. At the same time, the synergistic effect of component A and component B makes the texture of the salad dressing more delicate and smooth. It not only retains the original fresh and refreshing characteristics of the salad dressing, but also will not become too viscous due to the excessive use of suspending agents, ensuring the acceptance of the product texture by consumers and greatly enhancing the consumption experience of consumers.

[0014] Preferably, the particle size of the pre-treated meat particles is 10 - 140 mesh.

[0015] By adopting the above technical solution and optimizing the particle size of the pre-treated meat particles, the contact area between the meat particles and the liquid medium of the salad dressing is greatly increased, enabling the meat particles to be more evenly dispersed in the system and greatly improving its suspension stability. At the same time, the tiny meat particle particles are more affected by the resistance of the liquid medium molecules, and the sedimentation speed is significantly slowed down, effectively avoiding the problem of the rapid sinking of meat particles to form a thick sediment layer. The meat particles with a particle size of 10 - 140 mesh are delicate and uniform, and are fully integrated with the salad dressing, without producing an abrupt feeling of separation between the meat particles and the juice when eaten, ensuring that every bite can taste the delicate taste and mellow flavor brought by the rich and uniform distribution of meat particles and spices, and greatly improving the overall quality of the product and the consumption satisfaction of consumers.

[0016] Preferably, the modified starch is obtained by the following method: 1) Squeeze fresh lemons to obtain juice, then mix the lemon juice with starch water, stir slowly at 60 - 70 °C until the whole becomes transparent, cool down to 40 - 50 °C, then add a composite enzyme, keep heating for 2 - 4 h, heat up to 80 - 90 °C to inactivate the composite enzyme, cool down to 40 - 50 °C, and then add a phosphate cross-linking agent and stir for 1 - 2 h to obtain a crude product; The starch water is obtained by mixing starch and water in a weight ratio of (5 - 7):12; The weight ratio of the lemon juice, the starch water, the composite enzyme and the phosphate cross-linking agent is (3 - 5):10:(0.5 - 1.5):1; 1. Add water to the crude product, then carry out centrifugation, washing and drying to obtain the modified starch.

[0017] By adopting the above technical solution, after lemon juice and starch water are stirred until transparent at a specific temperature, a composite enzyme is added and heated to cause an enzymatic hydrolysis reaction of the starch, changing its molecular structure. Then, a phosphate cross-linking agent is added to cause a cross-linking reaction, connecting multiple starch molecules or their fragments together, enhancing the intermolecular interaction force, and at the same time increasing the molecular volume and steric hindrance. As a result, the modified starch can more effectively hinder the sedimentation of meat particles and spices in the salad dressing system. Even under the bumpy road conditions during transportation or the vibration environment generated during warehouse handling, the solid components in the salad dressing can remain evenly dispersed for a long time, effectively solving the key problems of product layering and precipitation, and ensuring the appearance and quality consistency of the product from production to consumption.

[0018] The addition of the modified starch significantly improves the rheological properties of the salad dressing. It can form an appropriate viscosity in the salad dressing, but will not cause the salad dressing to be too sticky and lose its fresh and refreshing taste like excessive use of traditional suspending agents. This appropriate viscosity helps the uniform suspension of meat particles and spices. At the same time, when consumed, the salad dressing can form a smooth taste experience in the mouth, enabling consumers to feel the rich flavor brought by the uniform distribution of meat particles and spices in every bite during the tasting process, greatly enhancing the taste quality of the product and the consumer's satisfaction with consumption.

[0019] Preferably, the composite enzyme is composed of debranching enzyme, oxidoreductase and isoamylase in a weight ratio of (3 - 5):(1 - 2):1.

[0020] By adopting the above technical solution, during the preparation of the modified starch, the debranching enzyme decomposes amylopectin into amylose, increasing the amylose ratio of the starch, which helps to improve the transparency and stability of the modified starch. At the same time, it makes the modified starch more uniform and dense when forming a gel network, enhancing the structural stability of the salad dressing. The oxidoreductase can change the chemical structure of starch molecules. Through redox reactions, the structure of starch molecules is changed, enabling the modified starch to better interact with other components in the salad dressing system, enhancing the viscosity and stability of the salad dressing. At the same time, it also helps to improve the solubility and gelatinization properties of the starch, making it more easily dispersed and uniformly mixed during the preparation of the salad dressing. The isoamylase can specifically hydrolyze the α-1,6-glycosidic bonds in starch molecules, changing the branched structure of amylopectin molecules to generate more amylose and short-chain amylopectin fragments. It can change the molecular weight size and distribution of starch. During the preparation of the modified starch for salad dressing, the smaller sugar chains are more conducive to binding and interacting with other components, improving the solubility and fluidity of the starch, and helping to form a more uniform mixture in the salad dressing system, improving the suspension stability of meat particles and spices in the salad dressing.

[0021] The synergistic effect of these three enzymes can fully change and optimize the molecular structure of starch, generating intermediates with special properties. These intermediates can form a more stable and uniform three-dimensional network structure when cross-linked with phosphate cross-linking agents, thereby significantly improving the suspension ability of modified starch for meat particles and spices, making it less likely for salad dressing to precipitate and stratify during storage and transportation.

[0022] Preferably, the spice is obtained by crushing fennel, prickly ash, cardamom and chili pepper into 500-600 mesh in a weight ratio of (2-3):(0.5-1):(0.1-0.5):1.

[0023] By adopting the above technical solution, the spice particles crushed to 500-600 mesh are more easily adsorbed and wrapped by modified starch and other systems, forming a uniform suspension and dispersion state in the salad dressing, further enhancing the stability of the salad dressing. This helps to reduce the sedimentation rate of spices during storage and transportation. Even after being placed for a long time or in a vibrating environment, the spices are not easy to separate from other ingredients to form a clear precipitation layer, thereby effectively extending the shelf life of the product and ensuring the consistency of product quality from production to consumption.

[0024] At the same time, the tiny spice particles are easier to disperse in the mouth, without producing a rough granular feeling, but perfectly blending with other ingredients such as salad dressing and meat, forming a smooth, delicate and layered taste. The slight sweetness of cumin, the slight numbness of pepper, the unique aroma of cardamom and the spiciness of chili can coordinate with each other, without any one flavor being too prominent and destroying the overall taste balance, so that consumers can enjoy a rich and harmonious taste during the tasting process.

[0025] Preferably, the thickener is composed of sodium carboxymethyl cellulose, guar gum and agar in a weight ratio of (3-5):(1-2):0.5.

[0026] By adopting the above technical solution, sodium carboxymethyl cellulose has good water solubility and viscosity, and can form a uniform colloidal solution in the salad dressing, increase the viscosity of the system, thereby improving the suspension stability of meat particles and spices and preventing them from settling quickly. Guar gum has excellent thickening and stabilizing effects, and its molecular chain can interact with other ingredients in the salad dressing to form a network structure, further enhancing the viscosity and stability of the system, while giving the salad dressing a good taste and texture. Agar can form a gel network with a steric hindrance effect in the system, effectively hindering the aggregation and sedimentation of meat particles and spices, so that the salad dressing maintains a uniform appearance and taste during storage and transportation. The synergistic effect of these three ingredients enables the thickener to significantly improve the stability of the salad dressing at a lower addition amount, while avoiding problems such as poor taste caused by excessive use of a single ingredient.

[0027] Preferably, the blended oil is composed of corn oil, peanut oil, sesame oil and butter in a weight ratio of (1 - 3):(4 - 6):(3 - 5):2.

[0028] By adopting the above technical solution, the relative fluidity of peanut oil and corn oil is better, which can make the salad dressing more easily disperse each component evenly during the stirring and mixing process. Sesame oil has a certain viscosity, which helps to enhance the thickness and adhesion of the salad dressing, enabling the spices and meat particles to better suspend therein. Butter can form a more stable emulsification system during processes such as heating, and together with other oils, it improves the overall stability of the salad dressing, reducing the probability of problems such as layering and precipitation.

[0029] Preferably, the pickling agent is prepared by the following method: 1) Mix kiwifruit, apple and ginger in a weight ratio of 3:(1 - 2):(0.5 - 1), and stir and crush to obtain a mixed fruit juice; 2) Add oyster sauce, edible salt, soy sauce and acetate starch to the mixed fruit juice and mix evenly to obtain the pickling agent; The weight ratio of the mixed fruit juice, the oyster sauce, the edible salt, the soy sauce and the etherified starch is (6 - 8):(1 - 2):(0.5 - 1):(3 - 5):4.

[0030] This pickling agent is composed of a mixed fruit juice obtained by mixing and stirring and crushing kiwifruit, apple and ginger, and is scientifically proportioned and mixed with oyster sauce, edible salt, soy sauce and etherified starch. The mixed fruit juice is rich in components such as vitamin C and organic acids, and has a natural sour and sweet flavor, which can effectively remove the fishy smell of meat and enhance the delicious taste of meat. At the same time, the enzyme substances in the fruit juice help to tenderize the meat quality, making the pickled meat particles more tender and juicy. The addition of oyster sauce gives the meat particles a strong umami flavor, while edible salt and soy sauce adjust the taste and increase the base flavor. Etherified starch can form a protective film on the surface of the meat particles during the pickling process, which helps to lock in the moisture and flavor substances in the meat and prevent the loss of nutrients and flavors during the subsequent drying process. In addition, etherified starch can also improve the stability and adhesion of the pickling agent, making the pickling agent more evenly adhere to the surface of the meat particles, improving the pickling efficiency and effect, and enabling the meat particles to better maintain their unique flavor and taste in the salad dressing.

[0031] Preferably, the seasoning is composed of edible salt, monosodium glutamate, black pepper powder, cinnamon powder and white pepper powder in a weight ratio of (1 - 2):(0.5 - 1):(2 - 3):(4 - 5):3.

[0032] By adopting the above technical solution, the taste and flavor levels of the salad dressing can be significantly improved. Table salt, as a basic seasoning, can enhance the overall saltiness of the salad dressing and highlight other flavors; monosodium glutamate further enhances the umami flavor on this basis, making the taste of the salad dressing more delicious and intense. The pungent flavors of black pepper and white pepper complement each other, adding a certain degree of pungency and aroma to the salad dressing and making the taste more rich and diverse. The addition of cinnamon powder gives the salad dressing a faint sweet fragrance and a unique spicy flavor, which coordinates with other ingredients, making the flavor of the whole salad dressing more complex and harmonious, and effectively improving the eating experience and satisfaction of consumers.

[0033] In a second aspect, the present application provides a spiced salad dressing containing meat particles, adopting the following technical solution: A spiced salad dressing containing meat particles, wherein the spiced salad dressing containing meat particles is prepared by the preparation process of the spiced salad dressing containing meat particles described in the first aspect.

[0034] By adopting the above technical solution, the meat particles and spices in the spiced salad dressing containing meat particles are evenly dispersed, effectively slowing down the sedimentation speed. Even under long-term storage, transportation, and vibration environments, the precipitation phenomenon can be significantly reduced, maintaining the uniformity and stability of the product appearance and avoiding the layered state of clear upper layer and turbid lower layer.

[0035] In summary, the present application has the following beneficial effects: 1. The pretreated meat particles pickled, dried by roasting, and ground in the present application have a density similar to that of the salad dressing liquid medium, which can slow down the sinking speed, and the spices are evenly attached to form a protective layer to prevent them from aggregating and precipitating alone. The combination of mixed oil, egg yolk, and polyglycerol fatty acid ester in component A provides stable support for the salad dressing, adjusts the viscosity, and bears the meat particles and spices. The components such as sodium alginate and modified starch in component B enhance the structural stability of the salad system, provide adsorption sites, and the emulsifier and thickener optimize the rheological properties and improve the suspension ability. Component A and component B are reasonably mixed, and protein powder is added to further enhance the colloidal properties and stability, making the meat particles and spices evenly dispersed and reducing sedimentation. In terms of taste, the pretreated meat particles enrich the levels, and component A and component B cooperate to make the salad dressing delicate and smooth, improving the eating experience. Detailed implementation mode

[0036] Preparation example Preparation example 1 A modified starch is obtained by the following method: 1) Squeeze fresh lemons for juice, then mix 30 g of lemon juice with 100 g of starch water, stir slowly at 60 °C until the whole becomes transparent, cool down to 40 °C, then add 5 g of composite enzyme, keep heating for 2 h, heat up to 80 °C to inactivate the composite enzyme, cool down to 40 °C, and then add 10 g of phosphate cross-linking agent (sodium hexametaphosphate) and stir for 1 h to obtain the crude product; The starch solution is obtained by mixing starch and water at a weight ratio of 5:12; The weight ratio of lemon juice, starch solution, complex enzyme and phosphate cross-linking agent is 3:10:0.5:1; The complex enzyme is composed of debranching enzyme, oxidoreductase and isoamylase at a weight ratio of 3:1:1; 2. Add water to the crude product, then centrifuge, wash and dry to obtain modified starch.

[0037] The differences between Preparation Example 2-3 and Preparation Example 1 lie in the types, dosages and parameters of the raw materials for preparing modified starch. The specific differences are shown in Table 1: Table 1 Types, dosages and parameters of raw materials for preparing modified starch in Preparation Examples 1-3 Preparation Example 4 A pickling agent is prepared by the following method: 1) Mix 300 g of kiwifruit, 100 g of apple and 50 g of ginger at a weight ratio of 3:1:0.5, and stir and crush to obtain a mixed fruit juice; 2) Add 50 g of oyster sauce, 25 g of edible salt, 150 g of soy sauce and 200 g of acetate starch to 300 g of the mixed fruit juice and mix evenly to obtain the pickling agent; The weight ratio of the mixed fruit juice, oyster sauce, edible salt, soy sauce and etherified starch is 6:1:0.5:3:4.

[0038] The differences between Preparation Examples 5-6 and Preparation Example 4 lie in the types, dosages and parameters of the raw materials for preparing modified starch. The specific differences are shown in Table 2: Table 2 Types, dosages and parameters of raw materials for preparing modified starch in Preparation Examples 4-6 Examples

[0039] Example 1 A preparation process of a spiced salad dressing containing meat particles includes the following preparation steps: Pretreat the meat particles: After cutting 1000 g of fresh pork into pieces, add 400 g of pickling agent and stir evenly, then add rapeseed oil and stir evenly, let stand, dry the meat particles by roasting, and then grind 400 g of the roasted meat particles, 120 g of spice and 160 g of beeswax together to obtain pretreated meat particles; The weight ratio of fresh meat particles, pickling agent and rapeseed oil is 10:4:1; The weight ratio of the roasted meat particles, spice and beeswax is 10:3:4; The spice is obtained by grinding fennel, Chinese prickly ash, cardamom and chili in a weight ratio of 2:0.5:0.1:1 to 10 mesh; Component A: Heat 100 g of mixed oil, 50 g of egg yolk and 30 g of polyglycerol fatty acid ester (polyglycerol monooleate) to 70 °C and stir until all components are evenly mixed to obtain Component A; The weight ratio of the mixed oil, the egg yolk and the polyglycerol fatty acid ester is 10:5:3; The mixed oil is composed of corn oil, peanut oil, sesame oil and butter in a weight ratio of 1:4:3:2; Component B: Mix 30 g of sodium alginate, 40 g of modified starch (hydroxypropyl distarch phosphate modified starch), 10 g of emulsifier (polysorbate), 10 g of thickener, 30 g of seasoning and 200 g of water evenly to obtain Component B; The weight ratio of sodium alginate, modified starch, emulsifier, thickener, seasoning and water is 3:4:1:1:3:20; The thickener is composed of sodium carboxymethyl cellulose, guar gum and agar in a weight ratio of 3:1:0.5; The seasoning is composed of edible salt, monosodium glutamate, black pepper powder, cinnamon powder and white pepper powder in a weight ratio of 1:0.5:2:4:3.

[0040] Mixing: Thoroughly mix 180 g of Component A and 220 g of Component B evenly, emulsify, homogenize, then add 250 g of pretreated meat particles and 40 g of protein powder, stir evenly, sterilize, and package to obtain the finished product; The weight ratio of Component A, Component B, pretreated meat particles and protein powder is 18:22:25:4.

[0041] The differences between Example 2-3 and Example 1 are that the types, dosages and parameters of the raw materials for preparing the spiced salad dressing containing meat particles are different, and the specific differences are shown in Table 3: Table 3 Types, dosages and parameters of the raw materials for preparing the spiced salad dressing containing meat particles in Examples 1-3 Example 4 A preparation process of a spiced salad dressing containing meat particles. The difference between this example and Example 1 is that the particle size of the pretreated meat particles is 7 mesh.

[0042] Example 5 A preparation process of a spiced salad dressing containing meat particles. The difference between this example and Example 1 is that the thickener is composed of sodium carboxymethyl cellulose and guar gum in a weight ratio of 3:1.

[0043] Example 6 A preparation process of a spicy salad dressing containing meat granules. The difference between this example and Example 1 is that the mixed oil is composed of corn oil and butter in a weight ratio of 1:2.

[0044] Example 7 A preparation process of a spicy salad dressing containing meat granules. The difference between this example and Example 1 is that the modified starch comes from Preparation Example 1.

[0045] Example 8 A preparation process of a spicy salad dressing containing meat granules. The difference between this example and Example 1 is that the modified starch comes from Preparation Example 2.

[0046] Example 9 A preparation process of a spicy salad dressing containing meat granules. The difference between this example and Example 1 is that the modified starch comes from Preparation Example 3.

[0047] Example 10 A preparation process of a spicy salad dressing containing meat granules. The difference between this example and Example 1 is that in Preparation Example 1, the complex enzyme is composed of pullulanase and oxidoreductase in a weight ratio of 3:1.

[0048] Comparative Example Comparative Example 1 A preparation process of a spicy salad dressing containing meat granules. The difference between this comparative example and Example 1 is that beeswax is not added in the step of pretreating the meat granules.

[0049] Comparative Example 2 A preparation process of a spicy salad dressing containing meat granules. The difference between this comparative example and Example 1 is that the mixed oil, egg yolk, polyglycerol fatty acid ester sodium alginate, modified starch, emulsifier, thickener, seasoning and water are stirred until all components are evenly mixed.

[0050] Comparative Example 3 A preparation process of a spicy salad dressing containing meat granules. The difference between this comparative example and Example 1 is that during the preparation of Component A, it is not heated and the temperature is maintained at 30 °C.

[0051] Comparative Example 4 A preparation process of a spicy salad dressing containing meat granules. The difference between this comparative example and Example 1 is that modified starch is not added in the preparation of Component B.

[0052] Comparative Example 5 A preparation process of a spicy salad dressing containing meat granules. The difference between this comparative example and Example 1 is that protein powder is not added during the mixing process.

[0053] Detection method / Test method Stability test: The spiced salad dressings containing meat granules prepared in Examples 1-10 and Comparative Examples 1-5 were each placed in a test bottle with a volume of 200 ml. A vibration table with a frequency range of 30 Hz and an adjustable amplitude within 5 mm was selected. The test was carried out in a constant temperature and humidity laboratory at room temperature of 25°C and relative humidity of 50%. The salad dressing sample bottles were placed on the vibration table respectively to ensure that the position and force of each bottle of salad dressing were uniform. The vibration table was turned on and vibrated continuously for 30 minutes. During the vibration process, the appearance changes of the salad dressing samples were observed, such as whether there was an obvious phenomenon of meat granule sedimentation at the bottom, etc. After standing for 30 min, the thickness of the sediment at the bottom of each bottle of salad dressing was measured again with a vernier caliper, accurate to 0.01 mm.

[0054] Taste test: Formulate the evaluation criteria Texture: 1-5 points. 1-2 points indicate very refreshing but too thin, with a thin taste; 3-4 points indicate refreshing and moderate texture; 5 points indicate thick but not overly sticky, with a rich taste layer. Flavor richness: 1-5 points. 1-2 points indicate a single and bland taste, and it is difficult to distinguish the flavors of the raw materials; 3-4 points indicate obvious meat granule fragrance, spice flavor, etc. in the taste, but the layering is average; 5 points indicate a rich and harmonious taste, and it can be clearly felt that the flavors of various raw materials are fused, and the layers are distinct.

[0055] Granularity: 1-5 points. 1-2 points indicate that the particles are too hard, too soft or unevenly distributed, affecting the taste; 3-4 points indicate that the particles are of moderate hardness and blend well with the overall taste; 5 points indicate that the particles are of moderate hardness and evenly distributed, adding points to the taste.

[0056] Duration of taste: 1-5 points. 1-2 points indicate that the taste disappears quickly without aftertaste; 3-4 points indicate that the taste can remain for a certain time after swallowing, but it is not persistent enough; 5 points indicate that the taste has a long aftertaste in the mouth, lasting and pleasant.

[0057] Invite 30 persons (aged 8-20, half male and half female); 30 persons (aged 21-40, half male and half female); 30 persons (aged 40-60, half male and half female) to conduct taste tests on the samples respectively. The tasters first observed the appearance of the salad dressing, then took an appropriate amount with a small spoon to taste. The tasting amount of each sample was controlled at 5 mL. After chewing carefully and swallowing, they felt the texture, taste, granularity, etc. of the salad dressing, scored on the scoring form according to the evaluation criteria, and recorded the specific taste description. After tasting one sample, clean the mouth with mouthwash, take a short rest and then taste the next sample. Record the scores of each taster for each sample and make a table. The rows of the table represent the taster numbers, and the columns represent the sample numbers and various taste indexes. Calculate the average score of each sample for each taste index. The test data are shown in Table 3: Table 3 Experimental data of Examples 1-10 and Comparative Examples 1-5 From the experimental data of Example 1 and Comparative Examples 1-5, it can be seen that the spiced salad dressing containing meat granules prepared by the specific preparation process and raw materials in this application has good stability, enabling the meat granules and spices to be more evenly dispersed therein, effectively slowing down their sedimentation rate. Even under long-term storage, transportation, and vibration environments, the occurrence of precipitation can be significantly reduced. At the same time, while ensuring good stability of the spiced salad dressing containing meat granules, it also has a better taste, ensuring consumers' acceptance of the product texture and greatly enhancing consumers' eating experience.

[0058] From the experimental data of Example 1 and Example 4, it can be seen that by optimizing the particle size of the pretreated meat granules, it helps to maintain the stability and good taste of the spiced salad dressing containing meat granules.

[0059] From the experimental data of Example 1 and Examples 5-6, it can be seen that by optimizing the type and dosage of the composite oil and the type and dosage of the thickener, it is beneficial to improve the stability and taste of the spiced salad dressing containing meat granules.

[0060] From the experimental data of Example 1 and Examples 7-10, it can be seen that by preparing the modified starch in this application, it can effectively improve the stability of the spiced salad dressing containing meat granules, while making the texture of the salad dressing better, the taste richer, the granular feeling better, and the flavor more lasting.

[0061] This specific embodiment is only an explanation of this application and is not a limitation thereof. 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 this application, it is protected by the patent law.

Claims

1. A preparation process of a spicy salad dressing containing meat particles, characterized in that, It includes the following preparation steps: Preprocessing meat granules: After cutting fresh meat into granules, add pickling ingredients and stir evenly, then add rapeseed oil and stir evenly. Let it stand, dry the meat granules by roasting, and then grind the roasted meat granules, spices and beeswax together to obtain preprocessed meat granules; The weight ratio of the fresh meat granules, the pickling ingredients and the rapeseed oil is 10:(4 - 6):1; The weight ratio of the roasted meat granules, the spices and the beeswax is 10:(3 - 5):4; Component A: Heat the mixed oil, egg yolk and polyglycerol fatty acid ester to 70 - 80 °C and stir until all components are evenly mixed to obtain Component A; The weight ratio of the mixed oil, the egg yolk and the polyglycerol fatty acid ester is (10 - 12):(5 - 7):3; Component B: Mix sodium alginate, modified starch, emulsifier, thickener, seasoning and water evenly to obtain Component B; The weight ratio of the sodium alginate, the modified starch, the emulsifier, the thickener, the seasoning, the water is (3 - 5):(4 - 6):(1 - 2):(1 - 3):(3 - 4):20; Mixing: Thoroughly mix Component A and Component B evenly, emulsify, homogenize, then add preprocessed meat granules and protein powder, stir evenly, sterilize, package to obtain the finished product; The weight ratio of Component A and Component B, the preprocessed meat granules, the protein powder is (18 - 22):(22 - 36):25:

4.

2. The preparation process of a spiced salad dressing containing meat granules according to claim 1, characterized in that: The particle size of the preprocessed meat granules is 10 - 140 mesh.

3. The preparation process of a spiced salad dressing containing meat granules according to claim 1, characterized in that, The modified starch is obtained by the following method: 1) Squeeze fresh lemons to get juice, then mix the lemon juice with starch water and stir slowly at 60 - 70 °C until the whole becomes transparent. Cool down to 40 - 50 °C, then add complex enzyme, keep heating for 2 - 4 h, heat up to 80 - 90 °C to inactivate the complex enzyme, cool down to 40 - 50 °C, then add phosphate crosslinking agent and stir for 1 - 2 h to obtain the crude product; The starch water is obtained by mixing starch and water according to the weight ratio of (5 - 7):12; The weight ratio of the lemon juice, the starch water, the complex enzyme and the phosphate crosslinking agent is (3 - 5):10:(0.5 - 1.5):1; 2) Add water to the crude product, then centrifuge, wash and dry to obtain the modified starch.

4. The preparation process of a spiced salad dressing containing meat granules according to claim 3, characterized in that: The complex enzyme is composed of debranching enzyme, oxidoreductase and isoamylase according to the weight ratio of (3 - 5):(1 - 2):

1.

5. The preparation process of a spiced salad dressing containing meat granules according to claim 1, characterized in that: The spices are obtained by crushing fennel, Chinese prickly ash, cardamom and chili according to the weight ratio of (2 - 3):(0.5 - 1):(0.1 - 0.5):1 to 500 - 600 mesh.

6. The preparation process of a spiced salad dressing containing meat granules according to claim 1, characterized in that: The thickener is composed of sodium carboxymethyl cellulose, guar gum and agar according to the weight ratio of (3 - 5):(1 - 2):0.

5.

7. The preparation process of a spiced salad dressing containing meat granules according to claim 1, characterized in that: The mixed oil is composed of corn oil, peanut oil, sesame oil and butter according to the weight ratio of (1 - 3):(4 - 6):(3 - 5):

2.

8. The preparation process of a spicy salad dressing containing meat granules according to claim 1, characterized in that: The pickling ingredients are prepared by the following method: 1) Mix kiwifruit, apple and ginger according to the weight ratio of 3:(1 - 2):(0.5 - 1), and stir and crush to obtain the mixed fruit juice; 2) Add oyster sauce, edible salt, soy sauce and acetate starch to the mixed fruit juice and mix evenly to obtain the pickling agent; The weight ratio of the mixed fruit juice, the oyster sauce, the edible salt, the soy sauce and the etherified starch is (6-8):(1-2):(0.5-1):(3-5):

4.

9. The preparation process of a spiced salad dressing containing meat granules according to claim 1, characterized in that: The seasoning is composed of edible salt, monosodium glutamate, black pepper powder, cinnamon powder and white pepper powder according to the weight ratio of (1-2):(0.5-1):(2-3):(4-5):

3.

10. A spiced salad dressing containing meat granules, characterized in that, The spiced salad dressing containing meat particles is prepared by the preparation process of the spiced salad dressing containing meat particles according to any one of claims 1-9.

Images