A yeast extract-rich brine seasoning, its preparation method and application

Abstract

The present invention provides a yeast extract-rich brine seasoning, a preparation method thereof, and an application thereof. The preparation raw materials of the yeast extract-rich brine seasoning provided by the present invention include 20-40% of yeast extract, 4.1-11% of saccharides, 0.1-1% of amino acids, 0.1-1% of flavor enhancer, and 33.8-77% of auxiliary materials, with the balance being water. The brine seasoning provided by the present invention has the characteristics of removing fishy smell and enhancing flavor, rich aroma, convenient use, and standardized operation. When in use, it can be directly boiled with water according to the proportion and then used, solving the problems of complex brine production and poor stability of dish quality during the production of marinated dishes.

Description

Technical Field

[0001] The invention relates to the field of food seasonings, and in particular to a yeast extract-rich brine seasoning and a preparation method and application thereof. Background Art

[0002] Braised food refers to dishes made by stewing the raw materials that have been processed or blanched in a prepared marinade. Braised food has a rich variety of braised ingredients, can be eaten directly, and has a rich and rich taste. It is a dish that is deeply loved by the general public.

[0003] The traditional marinade production process requires boiling soup and frying sugar color. The ingredients are complex and the process is cumbersome. The marinade is cooked at high temperature for a long time, which causes the loss of flavor. The marinated products are unstable and energy consumption is high. Marinated frozen ingredients such as duck heads, duck gizzards, and pig intestines have a strong fishy smell. Summary of the invention

[0004] The production of brine for making braised food in the prior art requires the preparation of dozens of spices and a variety of seasoning and coloring materials. In the production process, it is also necessary to boil soup and stir-fry sugar color. The required raw materials are of various varieties, the production process is complicated, and standardization is difficult. The brine in the prior art has the following main disadvantages: (1) In order to enhance the thick taste and soup feeling, the soup is boiled for a long time, which is complicated, time-consuming and energy-consuming to produce; (2) The process of stir-frying sugar color is complicated and difficult to control, resulting in unstable color and flavor of braised dishes; (3) The addition of preservatives and pigments cannot meet people's demand for natural, delicious and healthy food; (4) Simply mixing spices and seasonings without yeast extract or adding very little yeast extract cannot stimulate the complex flavor of spices and seasonings without reaction, resulting in inconsistent flavor and color, and poor deodorizing effect.

[0005] In view of the problems existing in the prior art, the present invention provides a yeast extract-rich brine seasoning.

[0006] The yeast extract-rich brine seasoning provided by the present invention uses yeast extract as the main raw material (the yeast extract accounts for more than 20wt%), and is prepared by reacting the yeast extract with water, sugars, amino acids and auxiliary materials through Maillard heat reaction. No pigments or preservatives are added. The prepared brine seasoning has rich flavor, strong aroma, deodorization, cooking resistance, convenience in use, and standardized operation. The brine seasoning can solve the problems of complex brine preparation and poor dish quality stability in the process of making braised dishes.

[0007] The invention provides a yeast extract-rich brine seasoning. The raw materials for preparing the seasoning include 20-40% yeast extract, 4.1-11% sugar, 0.1-1% amino acid, 0.1-1% flavor enhancer and 33.8-77% auxiliary material by mass percentage, and the balance is water.

[0008] Preferably, by mass percentage, the raw materials for preparing the seasoning include 30-40% of yeast extract, 5.1-6.6% of sugars, 0.3-0.5% of amino acids, 0.6-1.0% of flavor enhancer, and 36.1-47.3% of auxiliary materials, with the balance being water.

[0009] Preferably, the auxiliary materials are selected from one or more combinations of edible salt, monosodium glutamate, chili peppers, oils and fats, enzymatically hydrolyzed animal meat, Chinese prickly ash, and spices.

[0010] Preferably, by mass percentage, the raw materials for preparing the seasoning include the following auxiliary materials: 10-20% of edible salt, 6-12% of monosodium glutamate, 6-12% of chili peppers, 5-10% of oils and fats, 5-10% of enzymatically hydrolyzed animal meat, 1-5% of Chinese prickly ash, and 0.8-8% of spices;

[0011] Preferably, by mass percentage, the raw materials for preparing the seasoning include the following auxiliary materials: 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of chili peppers, 6-6.5% of oils and fats, 5-6% of enzymatically hydrolyzed animal meat, 1.3-1.5% of Chinese prickly ash, and 1.8-4.1% of spices.

[0012] Preferably, the flavor enhancer is selected from methylcyclopentenolone or ethyl maltol.

[0013] Preferably, by mass percentage, the raw materials for preparing the seasoning include 20-40% of yeast extract, 15-25% of water, 10-20% of edible salt, 6-12% of monosodium glutamate, 6-12% of chili peppers, 5-10% of oils and fats, 4.1-11% of sugars, 5-10% of enzymatically hydrolyzed animal meat, 1-5% of Chinese prickly ash, 0.1-1% of amino acids, 0.1-1% of methylcyclopentenolone, and 0.8-8% of spices.

[0014] Preferably, by mass percentage, the raw materials for preparing the seasoning include 30-40% of yeast extract, 15-18% of water, 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of chili peppers, 6-6.5% of oils and fats, 5.1-6.6% of sugars, 5-6% of enzymatically hydrolyzed animal meat, 1.3-1.5% of Chinese prickly ash, 0.3-0.5% of amino acids, 0.6-1.0% of methylcyclopentenolone, and 1.8-4.1% of spices.

[0015] Preferably, the oils and fats are selected from one or more combinations of vegetable oils or animal oils. Preferably, the oils and fats are selected from one or more combinations of lard, beef tallow, mutton fat, chicken fat, duck fat, fish oil, corn oil, peanut oil, soybean oil, sesame oil, rapeseed oil, and sunflower oil.

[0016] Preferably, the enzymatically hydrolyzed animal meat is selected from beef enzymatically hydrolyzed product.

[0017] Preferably, the amino acid is selected from one or a combination of two or more of alanine, arginine, methionine, leucine, isoleucine, glutamic acid, cysteine or glycine.

[0018] Preferably, the spice includes one or a combination of two or more of star anise, cinnamon, gardenia, angelica dahurica, fennel, liquorice, piper longum, dried tangerine peel, geranium leaves, amomum villosum, kaempferia galanga, cardamom, galangal, lemongrass, tsaoko fruit, nutmeg, costus root, coriander seeds, thymus quinquecostatus, thyme or momordica grosvenori.

[0019] Preferably, by mass percentage, the raw materials for preparing the seasoning include the following spices: star anise 0.1 - 1%, cinnamon 0.1 - 1%, gardenia 0.1 - 1%, angelica dahurica 0.1 - 1%, fennel 0.1 - 1%, liquorice 0.1 - 1%, piper longum 0.1 - 1% and dried tangerine peel 0.1 - 1%.

[0020] Preferably, by mass percentage, the raw materials for preparing the seasoning include the following spices: star anise 0.5 - 0.6%, cinnamon 0.1 - 0.4%, gardenia 0.35 - 0.4%, angelica dahurica 0.15 - 0.2%, fennel 0.1 - 0.3%, liquorice 0.1 - 1%, piper longum 0.2 - 0.5% and dried tangerine peel 0.3 - 0.7%.

[0021] Preferably, by mass percentage, the raw materials for preparing the seasoning include the following sugars: sucrose 3 - 8%, glucose 1 - 2% and xylose 0.1 - 1%.

[0022] Preferably, by mass percentage, the raw materials for preparing the seasoning include the following sugars: sucrose 3.5 - 4.4%, glucose 1.2 - 1.4% and xylose 0.4 - 0.8%.

[0023] Preferably, by mass percentage, the raw materials for preparing the seasoning include yeast extract 30 - 40%, water 15 - 18%, edible salt 10 - 16%, monosodium glutamate 6 - 7%, chili 6 - 6.2%, lard 6 - 6.5%, sucrose 3.5 - 4.4%, beef enzymolysate 5 - 6%, Chinese prickly ash 1.3 - 1.5%, glucose 1.2 - 1.4%, xylose 0.4 - 0.8%, alanine 0.3 - 0.5%, methyl cyclopentenolone 0.6 - 1.0%, star anise 0.5 - 0.6%, cinnamon 0.1 - 0.4%, gardenia 0.35 - 0.4%, angelica dahurica 0.15 - 0.2%, fennel 0.1 - 0.3%, liquorice 0.1 - 1%, piper longum 0.2 - 0.5% and dried tangerine peel 0.3 - 0.7%.

[0024] The present invention also provides a method for preparing the seasoning, and the preparation method includes the following steps:

[0025] (1) React the preparation raw materials at 80 - 90 °C;

[0026] (2) Cool the product obtained in step (1) to 55 - 65 °C and adjust the pH value to 6.0 - 6.5 to obtain the seasoning.

[0027] Preferably, the reaction time in step (1) is 20 - 60 minutes, preferably 40 minutes.

[0028] Preferably, the process of treating the preparation raw materials in step (1) includes,

[0029] a. Take yeast extract, water and auxiliary materials and mix them;

[0030] b. Add sugars, amino acids, flavor enhancers to the mixture obtained in step a and mix well.

[0031] The present invention also provides the application of the seasoning or the seasoning obtained by the preparation method in food. Preferably, the food is marinated products.

[0032] The present invention also provides a marinated product, which is prepared by using the seasoning or the seasoning obtained by the preparation method;

[0033] Preferably, the marinated product is marinated meat or marinated vegetables.

[0034] The standardized brine seasoning provided by the present invention has the characteristics of removing fishy smell and enhancing flavor, rich aroma, convenient use and standardized operation. When using, it can be directly boiled with water according to the proportion and then used, solving the problems of complex brine production and poor stability of dish quality in the process of making marinated dishes.

[0035] The present invention provides a kind of ingredient mainly composed of yeast extract, adding sugars, amino acids and auxiliary materials, and through Maillard reaction, a brine seasoning product with rich taste, natural and rich aroma, healthy without adding preservatives and pigments, having a good effect of removing fishy smell and being simple and convenient to use (it can be used for marinating after boiling with water according to the proportion) is obtained to meet the needs of the majority of consumers.

[0036] Compared with the prior art, the present invention has the following advantages and beneficial effects: (1) The main raw material in the present invention is yeast extract, which can well improve the aftertaste and thickness and has a good effect of removing fishy smell; (2) The present invention uses sugars, amino acids, yeast extract, etc. as raw materials, and especially adds a flavor enhancer with the functions of enhancing and fixing flavor. Through the reasonable combination of each component, it is prepared by Maillard thermal reaction technology, and the product has prominent flavor and the aroma is slowly and durably released; (3) The present invention does not add caramel pigment, monascus pigment, etc., but uses natural spices and thermal reaction technology for color adjustment, and the application effect has bright color; (4) The brine seasoning provided by the present invention is convenient to use. It can be used for marinating ingredients after boiling with water, without boiling bone soup and without frying sugar color.

[0037] The rich yeast extract brine seasoning provided by the present invention has a prominent flavor, does not add pigments or preservatives, has the function of removing fishy smell, and can be used for brining immediately after diluting with water, with convenient operation. Description of the Drawings

[0038] Figure 1 The figure shows the sensory evaluation result diagram in the application example. Detailed Embodiments

[0039] In the present invention, a brine seasoning product with rich taste, natural and strong aroma, healthy without adding preservatives and pigments, convenient and fast to use, and bright yellow color in application effect is prepared from raw materials including yeast extract, sugars, amino acids, flavor enhancers, auxiliary materials and water through Maillard reaction, which can meet the needs of healthy, delicious, convenient, fast and standardized for household consumption and catering consumption. The brine seasoning provided by the present invention has the characteristics of removing fishy smell and thickening taste, high temperature resistance, convenient use (no need to boil bone broth or fry sugar color), and easy standardized operation.

[0040] Explanation of Technical Terms in the Present Invention

[0041] (1) Brine

[0042] Brine is a seasoning commonly used in Cantonese cuisine, Sichuan cuisine and many snacks in China. Brine has a wide range of uses. Whether it is various meats, eggs or tofu, they can all be cooked with brine. The commonly used brines include northern and southern brines, which are often distinguished as red and white brines in the catering industry and are called marinated cooked foods. The things marinated have their own unique flavors.

[0043] (2) Yeast extract

[0044] Yeast extract, also known as yeast flavor or yeast extract, has the English name Yeast extract. For the convenience of memory, according to the international general rules, it is abbreviated as YE. Yeast extract is mainly made from food-grade yeast. Under the combined action of the enzymes in the yeast itself or externally added food-grade enzymes, it is enzymatically hydrolyzed and autolyzed (and can be further separated and extracted) to obtain a product rich in soluble components such as amino acids, peptides, and polypeptides in yeast cells. Appropriate auxiliary materials can be added for blending according to needs, and the Maillard reaction process can also be added in the later stage of production. It belongs to food ingredients.

[0045] (3) Spices

[0046] Spices refer to a class of natural plant products with typical flavors such as aromatic and pungent, or certain essential oils extracted from plants (flowers, leaves, stems, roots, fruits or whole herbs, etc.). Spices are mainly used in food flavoring and fragrance, which can not only promote appetite, improve food flavor, but also have the function of sterilization and preservation.

[0047] (4) Methylcyclopentenolone

[0048] Methylcyclopentenolone, abbreviated as MCP, is an organic compound with the molecular formula C6H8O2. It is an edible flavoring permitted to be used according to the "National Food Safety Standard - Standards for the Use of Food Additives" (GB 2760-2014) in China. MCP has good sensory properties and is widely used in the industries of pastries, beverages, candies, tobacco, toothpaste and pharmaceuticals. Its flavor enhancing and fixing effects on coffee-type foods and tobacco are particularly significant.

[0049] (5) Maillard reaction

[0050] The Maillard reaction, also known as non-enzymatic browning reaction, is a non-enzymatic browning reaction widely existing in the food industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins), and finally generates large molecular substances such as melanoidins or melanoid pigments which are brown or even black through a complex process, so it is also called the carbonyl-amine reaction. The Maillard reaction is widely used in the food industry. It can make food produce a very attractive golden to dark brown color, increasing people's appetite; flavor is formed during the processing of food raw materials through enzymatic reactions, thermal decomposition, oxidation, rearrangement, degradation, etc.; its influence on food nutrition includes reducing the nutritional quality of proteins, protein modification and inhibiting trypsin activity, etc.

[0051] In the embodiments of the present invention, the immersion in brine means that the food materials are pretreated to more than 60% cooked and then soaked in the brine to make the food materials flavored and cooked at the same time.

[0052] The animal meat hydrolysate used in the present invention is prepared by a preparation method including the following steps: after the animal meat is minced, papain with a mass percentage of 3-6‰ is added, and the mixture is heated to 55°C - 60°C and stirred at a constant temperature for enzymatic hydrolysis for 2-4 hours to obtain the animal meat hydrolysate.

[0053] Table 1 Information on reagents and raw materials used in the examples and comparative examples of the present invention

[0054]

[0055]

[0056] The present invention will be further described in detail below in conjunction with specific embodiments.

[0057] Example 1

[0058] A YE-rich standardized brine seasoning is prepared from the following components (by weight%) with a total of 1 kg of raw materials:

[0059] Yeast extract 20%, water 25%, edible salt 20%, monosodium glutamate 6%, chili pepper 12%, lard 5%, sucrose 3%, beef enzymolysate 5%, Chinese prickly ash 1%, glucose 1%, xylose 0.1%, alanine 0.1%, methylcyclopentenolone 0.1%, star anise 0.3%, cinnamon 0.3%, gardenia 0.2%, angelica dahurica 0.1%, fennel 0.3%, liquorice 0.3%, piper longum 0.1%, dried tangerine peel 0.1%.

[0060] A preparation method of a YE-rich standardized brine seasoning, comprising the following steps:

[0061] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0062] b. Crush spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0063] c. Heat up to 85 °C and carry out a constant-temperature reaction for 40 minutes.

[0064] d. Cool the temperature to 60 °C and add NaOH to adjust the pH value to 6.2.

[0065] e. Cool to 50 °C and package.

[0066] Example 2

[0067] A YE-rich standardized brine seasoning is prepared from the following components (by weight%) with a total of 1 kg of raw materials:

[0068] Yeast extract 30%, water 18%, edible salt 16%, monosodium glutamate 7%, chili pepper 6.2%, lard 6%, sucrose 3.5%, beef enzymolysate 5%, Chinese prickly ash 1.5%, glucose 1.2%, xylose 0.8%, alanine 0.3%, methylcyclopentenolone 0.6%, star anise 0.5%, cinnamon 0.4%, gardenia 0.35%, angelica dahurica 0.15%, fennel 0.3%, liquorice 1%, piper longum 0.5%, dried tangerine peel 0.7%.

[0069] A preparation method of a YE-rich standardized brine seasoning, comprising the following steps:

[0070] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0071] b. Crush spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0072] c. Heat up to 85°C and maintain the temperature for 40 minutes for the reaction.

[0073] d. Cool down the temperature to 60°C and adjust the pH value to 6.2 by adding NaOH.

[0074] e. Cool down to 50°C for packaging.

[0075] Example 3

[0076] A YE-rich standardized brine seasoning is prepared from 1 kg of raw materials with the following components (by weight):

[0077] Yeast extract 40%, water 15%, edible salt 10%, monosodium glutamate 6%, chili pepper 6%, lard 6%, sucrose 4.4%, beef enzymolysate 6%, Chinese prickly ash 1.3%, glucose 1.4%, xylose 0.4%, alanine 0.5%, methylcyclopentenolone 1%, star anise 0.6%, cinnamon 0.1%, gardenia 0.4%, angelica dahurica 0.2%, fennel 0.1%, licorice 0.1%, piper longum 0.2%, dried tangerine peel 0.3%.

[0078] A preparation method of a YE-rich standardized brine seasoning includes the following steps:

[0079] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0080] b. Crush the spice ingredients such as chili pepper and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0081] c. Heat up to 85°C and maintain the temperature for 40 minutes for the reaction.

[0082] d. Cool down the temperature to 60°C and adjust the pH value to 6.2 by adding NaOH.

[0083] e. Cool down to 50°C for packaging.

[0084] Example 4

[0085] A YE-rich standardized brine seasoning is prepared from 1 kg of raw materials with the following components (by weight):

[0086] Yeast extract 24%, water 16%, edible salt 12%, monosodium glutamate 8%, chili pepper 7%, lard 7%, sucrose 4.5%, beef enzymolysate 10%, Chinese prickly ash 5%, glucose 2%, xylose 0.7%, alanine 0.7%, methylcyclopentenolone 0.7%, star anise 0.1%, cinnamon 0.7%, gardenia 0.1%, angelica dahurica 0.3%, fennel 0.5%, licorice 0.6%, piper longum 0.2%, dried tangerine peel 0.1%.

[0087] A preparation method of YE-rich standardized brine seasoning, comprising the following steps:

[0088] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0089] b. Crush spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve, then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0090] c. Heat up to 85°C and carry out a constant-temperature reaction for 40 minutes.

[0091] d. Cool the temperature to 60°C and add NaOH to adjust the pH value to 6.2.

[0092] e. Cool to 50°C and package.

[0093] Example 5

[0094] A YE-rich standardized brine seasoning is prepared from 1 kg of raw materials of the following components (by weight):

[0095] Yeast extract 21%, water 15%, edible salt 11%, monosodium glutamate 12%, chili peppers 6.5%, lard 10%, sucrose 8%, beef enzymolysate 5%, Chinese prickly ash 1%, glucose 1%, xylose 1%, alanine 1%, methylcyclopentenolone 0.1%, star anise 1%, cinnamon 1%, gardenia 1%, angelica dahurica 1%, fennel 1%, licorice 0.4%, piper longum 1%, dried tangerine peel 1%.

[0096] A preparation method of YE-rich standardized brine seasoning, comprising the following steps:

[0097] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0098] b. Crush spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve, then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0099] c. Heat up to 85°C and carry out a constant-temperature reaction for 40 minutes.

[0100] d. Cool the temperature to 60°C and add NaOH to adjust the pH value to 6.2.

[0101] e. Cool to 50°C and package.

[0102] Comparative Example 1

[0103] A YE-rich standardized brine seasoning is prepared from 1 kg of raw materials of the following components (by weight%):

[0104] Yeast extract 17%, water 20%, edible salt 16%, monosodium glutamate 8.35%, chili 8%, lard 9%, sucrose 6%, beef enzymolysate 7%, Chinese prickly ash 4%, glucose 0%, xylose 0%, alanine 0%, methylcyclopentenolone 0.05%, star anise 0.9%, cinnamon 0.8%, gardenia 0.7%, angelica dahurica 0.3%, fennel 0.7%, licorice 0.7%, piper longum 0.2%, dried tangerine peel 0.3%.

[0105] A preparation method of the YE-rich standardized brine seasoning comprises the following steps:

[0106] a. Put yeast extract, water, lard and beef enzymolysate into a reaction tank, mix and stir for 5 minutes.

[0107] b. Crush the spice such as chili and Chinese prickly ash, pass through a 20-mesh sieve, then mix and put into the reaction tank. Mix and put edible salt, monosodium glutamate, xylose, glucose, alanine and methylcyclopentenolone into the reaction tank, and stir for 10 minutes.

[0108] c. Heat up to 85 °C and keep the temperature constant for reaction for 40 minutes.

[0109] d. Cool down the temperature to 60 °C, add NaOH to adjust the pH value to 6.2.

[0110] e. Cool down to 50 °C for packaging.

[0111] Comparative Example 2

[0112] A YE-rich standardized brine seasoning is prepared from 1 kg of raw materials of the following components (by weight%):

[0113] Yeast extract 45%, water 15%, edible salt 10%, monosodium glutamate 6%, chili 5.5%, lard 3%, sucrose 3%, beef enzymolysate 5%, Chinese prickly ash 1%, glucose 0.2%, xylose 0.2%, alanine 0.2%, methylcyclopentenolone 1.2%, star anise 1%, cinnamon 0.9%, gardenia 0.6%, angelica dahurica 0.3%, fennel 0.7%, licorice 0.7%, piper longum 0.2%, dried tangerine peel 0.3%.

[0114] A preparation method of the YE-rich standardized brine seasoning comprises the following steps:

[0115] a. Put yeast extract, water, lard and beef enzymolysate into a reaction tank, mix and stir for 5 minutes.

[0116] b. Crush the spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix the table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0117] c. Heat up to 85 °C and keep the temperature constant for reaction for 40 minutes.

[0118] d. Cool down the temperature to 60 °C and add NaOH to adjust the pH value to 6.2.

[0119] e. Cool down to 50 °C for packaging.

[0120] Comparative Example 3

[0121] A YE-rich standardized brine seasoning is prepared from the following components (by weight%) with a total of 1 kg of raw materials:

[0122] Yeast extract 10%, water 20%, edible salt 18%, monosodium glutamate 8%, chili peppers 10%, lard 9%, sucrose 6.4%, beef enzymolysate 8%, Chinese prickly ash 5%, glucose 0.3%, xylose 0.2%, alanine 0.4%, methylcyclopentenolone 0.2%, star anise 0.8%, cinnamon 0.7%, gardenia 0.6%, angelica dahurica 0.3%, fennel 0.6%, licorice 0.8%, piper longum 0.4%, dried tangerine peel 0.3%.

[0123] A preparation method of a YE-rich standardized brine seasoning includes the following steps:

[0124] a. Put the yeast extract, water, lard, and beef enzymolysate into the reaction tank and mix and stir for 5 minutes.

[0125] b. Crush the spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix the table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0126] c. Heat up to 85 °C and keep the temperature constant for reaction for 40 minutes.

[0127] d. Cool down the temperature to 60 °C and add NaOH to adjust the pH value to 6.2.

[0128] e. Cool down to 50 °C for packaging.

[0129] Comparative Example 4

[0130] A YE-rich standardized brine seasoning is prepared from the following components (by weight%) with a total of 1 kg of raw materials:

[0131] Yeast extract 23%, water 16%, edible salt 15%, monosodium glutamate 9.04%, chili pepper 8%, lard 8%, sucrose 6.5%, beef enzymolysate 6%, Chinese prickly ash 3.5%, glucose 0.2%, xylose 0.3%, alanine 0.3%, methyl cyclopentenolone 0.06%, star anise 0.6%, cinnamon 0.6%, gardenia 0.5%, angelica dahurica 0.4%, fennel 0.5%, liquorice 0.5%, piper longum 0.5%, dried tangerine peel 0.5%.

[0132] A preparation method of YE-rich standardized brine seasoning, comprising the following steps:

[0133] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0134] b. Crush the spice ingredients such as chili pepper and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0135] c. Heat up to 85°C and carry out a constant-temperature reaction for 40 minutes.

[0136] d. Cool down the temperature to 60°C and add NaOH to adjust the pH value to 6.2.

[0137] e. Cool down to 50°C for packaging.

[0138] Comparative Example 5

[0139] A YE-rich standardized brine seasoning is prepared from the following components (by weight%) with a total of 1 kg of raw materials:

[0140] Yeast extract 42%, water 15%, edible salt 10%, monosodium glutamate 8.08%, chili pepper 6%, lard 5%, sucrose 3%, beef enzymolysate 5%, Chinese prickly ash 1%, glucose 0.5%, xylose 0.5%, alanine 0.2%, methyl cyclopentenolone 0.02%, star anise 0.7%, cinnamon 0.3%, gardenia 0.5%, angelica dahurica 0.4%, fennel 0.7%, liquorice 0.6%, piper longum 0.2%, dried tangerine peel 0.3%.

[0141] A preparation method of YE-rich standardized brine seasoning, comprising the following steps:

[0142] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0143] b. Crush the spice ingredients such as chili pepper and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methyl cyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0144] c. Heat up to 85 °C and keep the temperature constant for 40 minutes for the reaction.

[0145] d. Cool down the temperature to 60 °C and adjust the pH value to 6.2 by adding NaOH.

[0146] e. Cool down to 50 °C for packaging.

[0147] Comparative Example 6

[0148] A YE-rich standardized brine seasoning is prepared from 1 kg of raw materials with the following components (by weight):

[0149] Yeast extract 18%, water 16.9%, edible salt 17%, monosodium glutamate 10%, chili pepper 7%, lard 8%, sucrose 7%, beef enzymolysate 6%, Chinese prickly ash 3%, glucose 0.4%, xylose 0.2%, alanine 0.2%, methylcyclopentenolone 1.3%, star anise 0.6%, cinnamon 0.9%, gardenia 0.4%, angelica dahurica 0.5%, fennel 0.8%, licorice 0.7%, piper longum 0.5%, dried tangerine peel 0.6%.

[0150] A preparation method of a YE-rich standardized brine seasoning includes the following steps:

[0151] a. Put yeast extract, water, lard, and beef enzymolysate into a reaction tank and mix and stir for 5 minutes.

[0152] b. Crush the spice ingredients such as chili pepper and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0153] c. Heat up to 85 °C and keep the temperature constant for 40 minutes for the reaction.

[0154] d. Cool down the temperature to 60 °C and adjust the pH value to 6.2 by adding NaOH.

[0155] e. Cool down to 50 °C for packaging.

[0156] Comparative Example 7

[0157] A YE-rich standardized brine seasoning is prepared from 1 kg of raw materials with the following components (by weight):

[0158] Yeast extract 0%, water 25%, edible salt 20%, monosodium glutamate 9.4%, chili pepper 8%, lard 7%, sucrose 8%, beef enzymolysate 10%, Chinese prickly ash 5%, glucose 2%, xylose 1%, alanine 1%, methylcyclopentenolone 0.2%, star anise 0.4%, cinnamon 0.3%, gardenia 0.2%, angelica dahurica 0.6%, fennel 0.6%, licorice 0.7%, piper longum 0.3%, dried tangerine peel 0.4%.

[0159] A preparation method of YE-rich standardized brine seasoning, comprising the following steps:

[0160] a. Put yeast extract, water, lard, and beef hydrolysate into a reaction tank and mix and stir for 5 minutes.

[0161] b. Crush spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0162] c. Heat up to 85 °C and carry out a constant-temperature reaction for 40 minutes.

[0163] d. Cool the temperature to 60 °C and add NaOH to adjust the pH value to 6.2.

[0164] e. Cool to 50 °C for packaging.

[0165] Comparative Example 8

[0166] A YE-rich standardized brine seasoning is prepared from the following components (by weight%) with a total of 1 kg of raw materials:

[0167] Yeast extract 30%, water 17%, edible salt 12%, monosodium glutamate 7%, chili peppers 8%, lard 6%, sucrose 5%, beef hydrolysate 6%, Chinese prickly ash 3%, glucose 1.2%, xylose 0.6%, alanine 0.6%, methylcyclopentenolone 0%, star anise 0.4%, cinnamon 0.4%, gardenia 0.2%, angelica dahurica 0.5%, fennel 0.3%, licorice 0.7%, piper longum 0.5%, dried tangerine peel 0.6%.

[0168] A preparation method of YE-rich standardized brine seasoning, comprising the following steps:

[0169] a. Put yeast extract, water, lard, and beef hydrolysate into a reaction tank and mix and stir for 5 minutes.

[0170] b. Crush spices such as chili peppers and Chinese prickly ash through a 20-mesh sieve and then mix and put them into the reaction tank. Mix table salt, monosodium glutamate, xylose, glucose, alanine, and methylcyclopentenolone and then put them into the reaction tank, and stir for 10 minutes.

[0171] c. Heat up to 85 °C and carry out a constant-temperature reaction for 40 minutes.

[0172] d. Cool the temperature to 60 °C and add NaOH to adjust the pH value to 6.2.

[0173] e. Cool to 50 °C for packaging.

[0174] Application Example: Braising Chicken Wing Tips

[0175] Taking the marinated chicken wing tips as the application solution, a comparative experiment on the effects of brine seasonings was carried out. The brine seasonings prepared according to Examples 1-5 and Comparative Examples 1-8 of the present invention were used to prepare brines respectively, and then the chicken wing tips were marinated respectively. After the chicken wing tips were marinated until cooked, sensory comparisons of color, aroma, spiciness, umami, fishy smell, and bitterness were carried out. The method for making marinated chicken wing tips is as follows: Put 10 portions of 1.5 kg of water into an electric rice cooker and bring it to a boil, then add 150 g of the brine seasonings prepared according to the examples and comparative examples respectively, add 100 g of salad oil to each, stir and dissolve, and then bring it to a boil again to obtain the brine → Blanch 5 kg of chicken wing tips in 100 °C water for 1 minute → Divide the blanched chicken wing tips into 10 equal portions and put them into the brine respectively, bring it to a boil, soak for 20 minutes, and then take them out.

[0176] Product sensory evaluation:

[0177] Invite 20 people as sensory evaluators to conduct comparative scoring on the aroma, spiciness, salty umami, fishy smell, bitterness, and color of the marinated cooked chicken wing tips. The scoring criteria are shown in Table 4 below, and the sensory evaluation scores are shown in Table 5. The sensory evaluation results are as Figure 1 shown.

[0178] Table 3 Sensory evaluation criteria

[0179]

[0180] Table 4 Sensory scoring results

[0181]

[0182]

[0183] Experimental conclusion: The YE-rich brine seasonings prepared according to Examples 1-5 of the present invention are superior to Comparative Examples 1-8 in terms of application effects, can bring better color, aroma, and salty umami, and at the same time have a good deodorizing effect.

[0184] In summary, the present invention provides a YE-rich brine seasoning, its preparation method and application method, which have the characteristics of rich taste, strong aroma, deodorizing and boiling resistance, convenient use, and standardized operation, and can solve the problems of complex brine production and poor quality stability of dishes during the production of marinated dishes.

[0185] The specific implementation manners of the present invention have been described above through examples. Those skilled in the art should understand that the above examples are only for the purpose of illustration and should not be considered as limiting the protection scope of the present invention. Those skilled in the art can modify, change or replace it without departing from the spirit of the present invention. However, all equivalent changes made in accordance with the present invention still fall within the scope covered by the present invention.

Claims

1. A deodorized and yeast-rich extract brine seasoning, characterized in that, By mass percentage, the raw materials for preparing the seasoning include 30-40% of yeast extract, 15-18% of water, 10-16% of edible salt, 6-7% of monosodium glutamate, 6-6.2% of chili peppers, 6-6.5% of lard, 3.5-4.4% of sucrose, 5-6% of beef hydrolysate, 1.3-1.5% of Chinese prickly ash, 1.2-1.4% of glucose, 0.4-0.8% of xylose, 0.3-0.5% of alanine, 0.6-1.0% of methylcyclopentenolone, 0.5-0.6% of star anise, 0.1-0.4% of cinnamon, 0.35-0.4% of gardenia, 0.15-0.2% of dahurian angelica root, 0.1-0.3% of fennel, 0.1-1% of liquorice, 0.2-0.5% of piper longum, and 0.3-0.7% of dried tangerine peel; The beef hydrolysate is prepared by a preparation method including the following steps: After the beef is minced, papain with a mass percentage of 0.3-0.6% is added, and it is heated to 55°C - 60°C and stirred at a constant temperature for enzyme hydrolysis for 2-4 hours to obtain the beef hydrolysate; The preparation method of the deodorized yeast extract-rich brine seasoning includes the following steps: (1) React the raw materials for preparation at 80-90°C; the reaction time is 20-60 minutes; The process of treating the raw materials for preparation in step (1) includes: a. Take yeast extract, water, edible salt, monosodium glutamate, chili peppers, lard, beef hydrolysate, Chinese prickly ash, star anise, cinnamon, gardenia, dahurian angelica root, fennel, liquorice, piper longum, and dried tangerine peel and mix them; b. Add sucrose, glucose, xylose, alanine, and methylcyclopentenolone to the mixture obtained in step a and mix well; (2) Cool the product obtained in step (1) to 55-65°C and adjust the pH value to 6.0-6.5 to obtain the seasoning.

2. The preparation method of the seasoning according to claim 1, characterized in that, The preparation method includes the following steps: (1) React the raw materials for preparation at 80-90°C; the reaction time is 20-60 minutes; The process of treating the raw materials for preparation in step (1) includes: a. Take yeast extract, water, edible salt, monosodium glutamate, chili peppers, lard, beef hydrolysate, Chinese prickly ash, star anise, cinnamon, gardenia, dahurian angelica root, fennel, liquorice, piper longum, and dried tangerine peel and mix them; b. Add sucrose, glucose, xylose, alanine, and methylcyclopentenolone to the mixture obtained in step a and mix well; (2) Cool the product obtained in step (1) to 55-65°C and adjust the pH value to 6.0-6.5 to obtain the seasoning.

3. The preparation method according to claim 2, characterized in that, The reaction time in step (1) is 40 minutes.

4. Application of the seasoning according to claim 1 in food.

5. The use of the seasoning according to claim 4 in food, characterized in that, The food is a marinated product.

6. A halogenated food product, characterized in that, The marinated product is prepared by using the seasoning according to claim 1.

7. The marinated product according to claim 6, wherein The marinated product is marinated meat or marinated vegetables.

Images