Seasoning, pre-prepared dish using the seasoning and preparation method thereof

Abstract

The present invention discloses a seasoning, a pre-prepared dish made using the seasoning, and a preparation method thereof. The seasoning is prepared by adding hyaluronic acid to the seasoning, and the seasoning is used to process food materials or seasoning. Compared with the seasoning without adding hyaluronic acid or hyaluronic acid salt, the seasoning of the present invention can be taken to obtain an enhanced and lasting sense of taste, and more importantly, the amount of the seasoning can be reduced without affecting the sense of taste. The pre-prepared pickled fish and pre-prepared steak made using the seasoning of the present invention and the method of the present invention can obtain an enhanced and lasting sense of taste, and on this basis, even if the amount of the seasoning in the seasoning is reduced, the taste of the pickled fish or steak will not be significantly changed.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and in particular to a seasoning, a pre-prepared dish made using the seasoning, and a preparation method thereof. Background Art

[0002] Pre-prepared dishes are convenient dishes that can be eaten directly after being hygienically and scientifically packaged, and then heated or steamed and fried, etc., in response to the complicated cooking procedures for family banquets. Pre-prepared dishes are basically ready-made dishes, which can be made into delicious ingredients with different shapes and characteristics by using different methods and a little processing at the last stage. As the pace of life accelerates, pre-prepared dishes are becoming more and more popular. At present, the pre-prepared dishes with wide audience and high sales volume on the market are mostly heavy-flavored meat dishes such as pickled fish, grilled fish, braised pork, spicy crayfish, etc. The production process of these dishes is complicated. In the process of making these dishes, pre-prepared seasonings are usually used. These seasonings are usually mixed and prepared by mixing any of various seasonings such as salty seasonings, sweet seasonings, bitter seasonings, spicy seasonings, sour seasonings, umami seasonings, fragrant seasonings, and compound seasonings. In order to cater to people's preferences, too much salty seasonings and spicy seasonings, such as salt or chili, are generally added to the pre-prepared seasonings when they are made. It is well known that although the addition of too many seasonings can improve the taste of pre-prepared dishes, excessive intake of some seasonings will have a harmful effect on human health. For example, after the human body consumes more salty seasonings such as salt, the probability of suffering from cardiovascular and cerebrovascular diseases such as hypertension, kidney disease, atherosclerosis and stroke will gradually increase. Based on this, the World Health Organization recommends that each person consume 5g of salt per day, and the Chinese Nutrition Society recommends that healthy adults consume 6g of salt per day (sodium content is about 2500mg).

[0003] Nowadays, consumers no longer only focus on filling their stomachs and experiencing the taste buds, but also pay more attention to the quality of food and their own health needs. Therefore, for health reasons, it has become a general trend to develop seasonings and pre-prepared dishes with low seasoning content but without affecting the taste.

[0004] Hyaluronic acid is a natural high-molecular-weight linear polysaccharide composed of repeatedly connected disaccharide units of D-glucuronic acid and N-acetylglucosamine. Due to its unique molecular structure and physical and chemical properties, it has many important physiological functions, such as moisturizing, lubricating, promoting wound healing, and anti-inflammation. Summary of the invention

[0005] The technical problem to be solved by the present invention is that the seasonings used in pre-prepared dishes contain a high content of seasonings, which results in a high content of seasonings in the prepared pre-prepared dishes, thereby posing a threat to human health.

[0006] In order to solve the above problems, the present invention provides a seasoning, a pre-prepared dish made using the seasoning, and a preparation method thereof, wherein hyaluronic acid or a salt of hyaluronic acid is added to the seasoning to prepare the seasoning, and the seasoning is used to prepare pre-prepared dishes such as pre-prepared pickled fish and pre-prepared steak. Since hyaluronic acid can interact with mucin on the oral cavity or tongue, when the seasoning or the dish containing the seasoning enters the oral cavity, the hyaluronic acid will adhere to the surface of the mucin on the tongue, promoting the penetration and diffusion of the seasoning on the mucin layer, thereby enhancing the human body's taste perception ability of the seasoning and prolonging the taste perception time. Therefore, when making seasonings or pre-prepared dishes, after adding hyaluronic acid, the amount of seasoning used in the seasoning can be reduced. Compared with the seasoning without adding hyaluronic acid and not reducing the amount of seasoning or the pre-prepared dish made with the seasoning, the taste will not change significantly, nor will it affect the consumer's preference.

[0007] One of the purposes of the present invention is to provide a seasoning, the seasoning comprising a seasoning and hyaluronic acid or a salt of hyaluronic acid, the seasoning comprising at least one of a salty seasoning, a sweet seasoning, a bitter seasoning, a spicy seasoning, a sour seasoning, an umami seasoning, a fragrant seasoning, and a compound seasoning. Among them, the salty seasoning is a substance that can make the human body feel salty after ingestion, and the commonly used salty seasonings mainly include sodium salt (NaCl), sodium salt substitutes (compound low sodium salt), non-sodium salt substitutes (KCl, MgSO 4 MgCl 2 , CaCl 2 , and NH 4Cl and other inorganic salts), salty natural extracts (extracts from seaweed, kelp, cuttlefish bones, etc.), salty peptides, soy sauce, oyster sauce and sauce products, etc.; sweet condiments refer to substances that can make the human body perceive sweetness after ingestion. Commonly used sweet condiments mainly include sugar condiments (such as white sugar, brown sugar, honey, maltose, rock sugar, etc.), nutritional sweeteners (natural sugar alcohol sweeteners, such as mannitol, sorbitol, xylitol, erythritol, maltitol, etc.), natural sweeteners (such as stevioside, mogroside, glycyrrhizin, hesperidin, sweet tea and sweet proteins such as mabinin, curculin, betadine, miraculin, thaumatin and brazilian sweet protein, etc.), synthetic or semi-synthetic sweeteners (such as saccharin sodium, At least one of cyclamate, acesulfame potassium, sucralose, aspartame, alitame, neotame, etc., bitter condiments refer to substances that can make the human body feel bitter after ingestion, bitter condiments can give dishes a unique flavor, cook special dishes (such as chrysanthemum fish, tangerine peel stewed chicken, etc.), have the effects of relieving heat and eliminating odor, etc. Commonly used bitter condiments mainly include tangerine peel, tea juice, coffee, chrysanthemum, bitter almonds, etc.; spicy condiments refer to substances that can make the human body feel spicy after ingestion. Modern people's diet seems to be "no spicy, no fun". The popularity of spicy dishes and snacks such as spicy hot pot, hot and sour noodles, pickled pepper chicken feet, etc. has driven the chili industry with a value of 700 billion yuan. Spicy condiments can be perfectly matched with various ingredients. After frying, stir-frying, Frying, steaming, and pickling can produce a variety of spicy delicacies. Commonly used spicy condiments mainly include chili, pepper, Sichuan pepper, mustard, onion, ginger, garlic, etc., and also include some homemade spicy condiments such as pickled pepper, pickled ginger, pickled radish, pickled chili, etc.; sour condiments refer to substances that can make the human body perceive sourness after ingestion. Commonly used sour condiments mainly include vinegar (rice vinegar, white vinegar, black vinegar, balsamic vinegar, sweet and sour vinegar, fermented vinegar, etc.), tomato sauce, lactic acid, citric acid, lemon juice, etc.; umami condiments refer to substances that can make the human body perceive umami after ingestion. Commonly used umami condiments include amino acid umami agents (sodium glutamate and sodium aspartate for umami taste, or sodium glutamate and sodium aspartate for umami taste and glycine and alanine for sweet taste). Flavor enhancers include nucleotide flavor enhancers (combination of amino acid, serine, and proline), nucleotide flavor enhancers (guanylic acid, inosinic acid, disodium guanylate, disodium inosinate, xanthine, cytidylic acid, uridylic acid, etc.), organic acid flavor enhancers (succinic acid, disodium succinate), polypeptide or oligopeptide food flavor enhancers, compound flavor enhancers (plant hydrolyzed protein, animal hydrolyzed protein, yeast extract), etc.; flavor condiments refer to substances that can make the human body perceive fragrance after ingestion. Commonly used flavor condiments mainly include fennel, cinnamon, pepper, cooking wine, fragrant dregs, sesame oil, cinnamon sauce, soy sauce, cloves, jasmine, rose, etc.; compound condiments refer to substances that can make people perceive two or more tastes after ingestion, such as oil curry, sweet noodle sauce, fermented bean curd juice, pepper salt, etc.

[0008] In one embodiment of the present invention, the seasoning includes oil, salty seasoning, sweet seasoning, sour seasoning, spicy seasoning and hyaluronic acid or a salt of hyaluronic acid.

[0009] In one embodiment of the present invention, the oil comprises vegetable oil or animal oil, the vegetable oil comprises at least one of peanut oil, olive oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, rice oil, sunflower seed oil, linseed oil, safflower seed oil, soybean oil, palm oil, and tea seed oil, and the animal oil comprises at least one of lard, beef tallow, mutton fat, chicken fat, and duck fat.

[0010] In one embodiment of the present invention, a seasoning for preparing pre-made pickled fish is provided, wherein the components thereof, calculated by weight, include 15 to 20 parts of pickled cabbage, 5 to 7 parts of chili peppers, 10 to 20 parts of ginger, 3 to 5 parts of green onions, 5 to 8 parts of garlic, 1 to 4 parts of salt, 0.5 to 2 parts of white sugar, 1 to 3 parts of monosodium glutamate, 0.2 to 0.6 parts of hyaluronic acid, 0.1 to 0.4 parts of white pepper powder, and 0.01 to 0.03 parts of potassium sorbate.

[0011] In one embodiment of the present invention, a seasoning for pre-cooked steak is provided, which comprises, by weight, 3 to 5 parts of tea oil, 1 to 3 parts of lemon juice, 2 to 3 parts of edible salt, 1 to 2 parts of black pepper, 0.1 to 0.3 parts of composite protease, 0.8 to 1 parts of phosphate complex salt, and 0.2 to 0.6 parts of hyaluronic acid.

[0012] In one embodiment of the present invention, a seasoning for preparing a prefabricated steak sauce is provided, wherein the components thereof include 8 to 12 parts of black pepper powder, 2 to 3 parts of light soy sauce, 4 to 5 parts of dark soy sauce, 2 to 3 parts of salt, 2 to 5 parts of chicken essence, 1 to 2 parts of crystal sugar, and 0.2 to 0.6 parts of hyaluronic acid, calculated by weight. The prepared prefabricated steak sauce may also include ingredients such as tomatoes and onions.

[0013] In one embodiment of the present invention, the hyaluronic acid comprises a natural high molecular weight linear polysaccharide formed by repeated connection of disaccharide units consisting of D-glucuronic acid and N-acetylglucosamine, and the molecular weight of the hyaluronic acid is 100 to 400 kDa.

[0014] In one embodiment of the present invention, the salt of hyaluronic acid includes one or more of sodium salt, potassium salt, calcium salt, magnesium salt or zinc salt.

[0015] In one embodiment of the present invention, in the seasoning, the mass concentration of the hyaluronic acid is 0.1-0.5%. The amount of hyaluronic acid or hyaluronate can be determined according to the upper limit allowed by food-related laws and regulations and the characteristics (including taste, solubility and viscosity) that the food itself needs to present, for example, the amount of hyaluronic acid can be 0.2% of the quality of the prepared seasoning.

[0016] The second purpose of the present invention is to disclose the use of seasonings containing hyaluronic acid in pre-prepared dishes. Based on this application, the seasoning mixed with hyaluronic acid can be added to the pre-prepared dishes, or used to treat the pre-prepared dishes to improve the flavor of the pre-prepared dishes, such as using the seasoning containing hyaluronic acid to marinate ingredients; the amount of seasoning in the seasoning can also be reduced, and the content of the seasoning in the pre-prepared dishes can be reduced without affecting the taste of the pre-prepared dishes.

[0017] The third object of the present invention is to provide a method for preparing pre-made pickled fish using the seasoning of pre-made pickled fish, comprising the following steps:

[0018] (1) Raw material pretreatment: the fish is slaughtered and cleaned, impurities and inedible parts are removed, and then separated into fish fillets, fish heads, fish bones, and fish meat;

[0019] (2) Boiling the base soup: Crush the fish meat into minced fish meat, mix the minced fish meat, fish head, fish bones, seasonings, and auxiliary materials with water, boil, and filter to obtain the base soup;

[0020] (3) Steam cooking: Cook the fish fillet obtained in step (1) with steam, and at the same time, cook the side dishes with steam, and dehydrate the side dishes until there is no water stain on the surface, and set aside;

[0021] (4) Refrigerated packaging: The base soup in step (2), the cooked fish fillet in step (3) and the side dishes are mixed, transferred into a packaging box for rapid cooling, cooled to 4° C., and then sealed and packaged for refrigeration.

[0022] In one embodiment of the present invention, the auxiliary material includes at least one of oil, green onion segments, ginger slices, cooking wine, thickener, salty seasoning, umami seasoning, and sweet seasoning. The addition of auxiliary materials can further improve the taste of pickled fish and the viscosity of fish soup, and increase consumer preference.

[0023] In one embodiment of the present invention, the thickener includes at least one of starch, gum arabic, pectin, agar, gelatin, alginate, carrageenan, dextrin and gellan gum.

[0024] In one embodiment of the present invention, in step (2), first take 28-30 parts of sauerkraut fish seasoning and 10-20 parts of oil, add 100-300 parts of water and mix, boil for 30-60 minutes, then add 8-12 parts of edible gelatin and 5-6 parts of gellan gum, mix well, and continue to boil for 2-5 minutes to prepare sauerkraut fish seasoning soup, then put the fish paste, fish head and fish bones into the sauerkraut fish seasoning soup and continue to boil, and filter after boiling to obtain the base soup.

[0025] In one embodiment of the present invention, in step (2), after the base soup is boiled, the base soup is subjected to ultra-high pressure treatment, and the pressure during the ultra-high pressure treatment is 300-350 MPa. After the ultra-high pressure treatment, the disulfide bonds of some protein molecules in the base soup are broken, so that more polar groups and hydrophobic groups inside are exposed, the protein gel properties are improved, the gelation time is shortened, and the gel structure is more sealed and stable, thereby more effectively inhibiting the loss of flavor of the fish fillet and side dishes; on the other hand, it can also further avoid the defect of soft and rotten meat due to water absorption by the fish fillet and side dishes during storage and transportation.

[0026] In one embodiment of the present invention, in step (3), the side dish includes pickled sauerkraut, and the pickled sauerkraut includes sour greens or sour mustard greens.

[0027] In one embodiment of the present invention, the side dishes further include at least one of tofu skin, bean curd sticks, enoki mushrooms, tofu, bean sprouts, lotus root slices, cabbage, baby cabbage, water spinach, lettuce slices, lettuce, and wax gourd.

[0028] A fourth object of the present invention is to provide a method for preparing pre-made steak using pre-made steak seasoning, comprising the following steps:

[0029] (1) Defrosting and trimming steaks: After thawing the beef, cut the raw meat along the tendon lines and remove excess fascia, grease, blood stasis, dirt and other impurities to cut into steaks;

[0030] (2) Preparation of injection solution: Use ice water at 2-4°C to stir and dissolve the seasonings, and put them into a blender to make sure that the auxiliary materials are evenly blended;

[0031] (3) Injection of injection solution: Turn on the injection machine, set the injection parameters, arrange the cut beef fibers side by side along the conveyor belt, and inject twice;

[0032] (4) Tumbling: Place the injected beef in a vacuum tumbling machine and tumble for 30 to 50 minutes;

[0033] (5) Moulding and freezing: Put the rolled beef into the mould, sprinkle a small amount of meat sticking powder on it, press and lock it layer by layer, place it in a temporary storage at 2-4°C for 4 hours, and then put the packaged beef together with the mould into the quick freezing equipment for quick freezing;

[0034] (6) Slice packaging: Cut the steak into thin slices and put them into frozen plastic bags for vacuum packaging and refrigeration.

[0035] In one embodiment of the present invention, the composite protease comprises at least one of papain, actinidia protease and serine protease.

[0036] In one embodiment of the present invention, when preparing the injection, the mass ratio of seasoning to ice water is 1:3 to 1:10, preferably 1:5.

[0037] In one embodiment of the present invention, in the injection step of the injection solution, the mass ratio of beef to the injection solution is 50:3 to 50:6, preferably 10:1.

[0038] In one embodiment of the present invention, in the injection step of the injection solution, the injection speed of the injection solution is 50-60 r / min, preferably 55 r / min, the torque is 20-30 N·m, preferably 25 N·m, and the pressure is 0.2-1 MPa, preferably 0.5 MPa.

[0039] In one embodiment of the present invention, in the tumbling step, the vacuum degree during tumbling is 0.05-0.1 MPa (preferably 0.06 MPa), the temperature is 2-6°C (preferably 5°C), and the operating frequency is 10-18 r / min (preferably 15 r / min).

[0040] Beneficial effects of the present invention:

[0041] (1) By adding hyaluronic acid or a salt of hyaluronic acid to a seasoning to prepare a seasoning, compared with a seasoning without adding hyaluronic acid or a salt of hyaluronic acid, the seasoning of the present invention can be taken to obtain an enhanced and lasting taste sensation, and more importantly, the amount of the seasoning can be reduced without affecting the taste sensation.

[0042] (2) The pre-prepared sauerkraut fish and pre-prepared steak prepared using the seasoning of the present invention and the method of the present invention can obtain an enhanced and lasting sense of taste. On this basis, even if the amount of condiments in the seasoning is reduced, the taste of the sauerkraut fish or steak will not change significantly. Therefore, the sauerkraut fish and steak prepared using the seasoning or preparation method of the present invention not only have a better taste, but also help reduce the intake of condiments by the human body, thereby contributing to the health of consumers.

[0043] (3) When the pre-prepared pickled fish and pre-prepared steak prepared by the method of the present invention are eaten with sauces, the amount of sauce used can be reduced by 10 to 30% without affecting the taste, which helps to further reduce the intake of seasonings. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 The pickled fish fillet samples S1 to S4 in Example 3;

[0045] Figure 2 This is a schematic diagram of the fish fillet pickling process in Example 3;

[0046] Figure 3 The fish meat sample used in the sensory evaluation in Example 3;

[0047] Figure 4 Score the likeability of the marinated fish fillet in Example 3;

[0048] Figure 5 Score the liking of the pickled fish seasoning soup in Example 6;

[0049] Figure 6 The pickled fish seasoning soup was used in the sensory evaluation in Example 6;

[0050] Figure 7 The pickled fish pre-cooked dish was used in the sensory evaluation in Example 8;

[0051] Figure 8 Score the liking of the pickled fish pre-cooked dish in Example 8;

[0052] Fig. 9 The marinated steak samples S1 to S4 in Example 10;

[0053] Fig.10 This is a schematic diagram of the steak marinating process in Example 10;

[0054] Fig.11 This is the sample of the fried steak in Example 10;

[0055] Fig.12 This is the steak sample used in the sensory evaluation in Example 10;

[0056] Fig.13 Score the likeability of the marinated steak samples in Example 10;

[0057] Fig.14 Score the likeability of the pre-made steak sauce sample in Example 12;

[0058] Fig.15 The pre-made steak sauce sample used in the sensory evaluation in Example 12;

[0059] Fig.16 Score the likeability of the pre-cooked steak in Example 15;

[0060] Fig.17 This is the pre-cooked steak used in the sensory evaluation in Example 15. DETAILED DESCRIPTION

[0061] In order to make the content of the present invention more clearly understood, the present invention is further described in detail below according to specific embodiments of the present invention.

[0062] Example 1 Seasoning

[0063] A seasoning comprises 0.5 parts of table salt and 0.12 parts of 100 kDa hyaluronic acid.

[0064] Example 2 Use of seasoning in marinated fish fillets

[0065] Processing and marinating of fish fillets: Clean the prepared fish, remove the fishy lines on both sides, remove the scales, chop off the fish head, make a cut at the tail of the fish, tilt the kitchen knife at 40 degrees, with the blade close to the fish skin, draw a pattern, with the blade facing the tail, cut into fillets, add seasoning to the cut fish fillets and mix well for marinating.

[0066] Example 3 Sensory Evaluation of Marinated Fish Fillets

[0067] Preparation method of samples S1 to S4: Take the fish fillets cut according to the processing method in Example 2, add the seasonings of formulas A to D thereto, spread the seasonings evenly on the fish meat, marinate for 30 minutes, and then steam for 20 minutes.

[0068] The mass of fish fillets and the mass of added seasonings in samples S1 to S4 are shown in Table 1.

[0069] Table 1 The quality of fish fillets and the quality of added seasonings in samples S1 to S4

[0070]

[0071] Sensory evaluation:

[0072] Fifteen sensory assessors were selected to taste the above samples respectively, compare them with the S3 sample, and select the samples from the S1 and S2 samples that they thought were close in saltiness to the S3 sample. The evaluation results are recorded in Table 2.

[0073] Liking evaluation: 15 sensory assessors were selected to rate the liking of the four samples. The sample names were represented by three random codes and presented to each sensory assessor in a random order. The sensory assessors independently evaluated the four samples, testing the smell, taste and overall liking of the samples by sniffing and tasting. The test used a 9-point liking scale (1 means very dislike, 9 means very like). The liking evaluation results are shown in Figure 4 .

[0074] Table 2 Number of people who think that the saltiness of S1 or S2 samples is similar to that of S3 samples

[0075]

[0076] By comparison, it can be found that the amount of salt used per unit mass of fish in the S1 sample is 8.67 parts, which is 27.0% less than that of S3. The results show that the saltiness of the sample S1, which adds 0.115 parts of 100kDa molecular weight hyaluronic acid and reduces the amount of salt added by 27%, is close to that of the S3 sample, indicating that adding HA can increase the saltiness. When pickling food, hyaluronic acid can be added to the seasoning to reduce the amount of salt.

[0077] from Figure 4 It can be seen that sample 4 that was not pickled with salt had the lowest preference score, but there was no significant difference in the scores between the other three samples that were pickled with salt, indicating that the addition of HA would not affect consumers' preference for the product, and reducing the addition of salt by adding hyaluronic acid would not significantly affect people's preference for fish fillets.

[0078] Embodiment 4 pickled fish seasoning

[0079] The invention discloses a sauerkraut fish seasoning, which comprises, by weight, 20 parts of sauerkraut, 5 parts of chili pepper, 10 parts of ginger, 5 parts of green onion, 8 parts of garlic, 4 parts of salt, 2 parts of white sugar, 3 parts of monosodium glutamate, 0.2 parts of hyaluronic acid, 0.3 parts of white pepper powder and 0.03 parts of potassium sorbate.

[0080] Example 5 Pickled Fish Seasoning Soup

[0081] A method for preparing a sauerkraut fish seasoning soup is provided. The method comprises the following steps: taking 30 parts of the sauerkraut fish seasoning in Example 4 and 20 parts of oil, adding 300 parts of water and mixing, boiling for 60 minutes, adding 8 parts of edible gelatin and 5 parts of gellan gum, mixing evenly, continuing to boil for 5 minutes, and finally filtering to prepare the sauerkraut fish seasoning soup.

[0082] Example 6 Sensory Evaluation of Pickled Fish Seasoning Soup

[0083] According to the method of Example 5, sauerkraut fish seasoning soup samples A to C were prepared. The formula of sauerkraut fish seasoning in samples A to C was as follows:

[0084] Sample A: calculated by mass, includes 20 parts of sauerkraut, 5 parts of chili peppers, 10 parts of ginger, 5 parts of green onions, 8 parts of garlic, 4 parts of salt, 2 parts of sugar, 3 parts of MSG, 0.4 parts of white pepper powder, and 0.03 parts of potassium sorbate.

[0085] Sample B: calculated by mass, including 18 parts of sauerkraut, 4.5 parts of chili peppers, 9 parts of ginger, 4.5 parts of green onions, 7.2 parts of garlic, 3.6 parts of salt), 1.8 parts of sugar, 2.7 parts of MSG, 0.36 parts of white pepper powder, 0.6 parts of hyaluronic acid, and 0.03 parts of potassium sorbate.

[0086] Sample C: calculated by mass, includes 16 parts of sauerkraut, 4 parts of chili peppers, 8 parts of ginger, 4 parts of green onions, 6.4 parts of garlic, 3.2 parts of salt, 1.6 parts of sugar, 2.7 parts of MSG, 0.32 parts of white pepper powder, 0.6 parts of hyaluronic acid, and 0.03 parts of potassium sorbate.

[0087] Sensory evaluation: 15 sensory assessors were selected to taste the above samples respectively, compare them with sample A, and select the samples from samples B and C that they thought were similar to sample A in terms of saltiness, sourness, and pungency. The evaluation results are recorded in Table 3.

[0088] Liking evaluation: 15 sensory assessors were selected to rate the liking of the three samples. The sample names were represented by three random codes and presented to each sensory assessor in a random order. The sensory assessors independently evaluated the three samples, testing the smell, taste and overall liking of the samples by sniffing and tasting. The test used a 9-point liking scale (1 means very dislike, 9 means very like). The liking rating results are shown in Figure 5 .

[0089] Table 3 Number of people who think that sample B or C is similar to sample A in terms of saltiness, acidity, and spiciness

[0090]

[0091] The results showed that 66.7% of the people thought that after reducing the addition of salt by 10% and adding 0.6 parts of hyaluronic acid with a molecular weight of 100kDa at a mass concentration of 0.2%, the taste of pickled fish seasoning soup sample B was similar to the salty taste of pickled fish seasoning soup sample A without adding hyaluronic acid and without reducing salt, indicating that adding 0.6 parts of hyaluronic acid with a mass concentration of 0.2% and a molecular weight of 100kDa can reduce the amount of salty condiments by 10% without affecting the taste of food. 60.0% of the people thought that after reducing the addition of pickled cabbage by 20% and adding 0.6 parts of hyaluronic acid with a molecular weight of 100kDa at a mass concentration of 0.2%, the taste of pickled fish seasoning soup sample C was similar to the acidity of sample A, indicating that adding 0.6 parts of hyaluronic acid with a mass concentration of 0.2% and a molecular weight of 100kDa can reduce the amount of sour condiments by 20%. 73.3% of the people believed that the sauerkraut fish seasoning soup sample C reduced the addition of spicy seasoning by 20%. After adding 0.6 parts of 100kDa molecular weight hyaluronic acid with a mass concentration of 0.2%, the taste was similar to the spiciness of sample A, indicating that adding 0.6 parts of hyaluronic acid can reduce the amount of spicy seasoning by 20%.

[0092] Figure 5 The data show that reducing the seasoning content while adding hyaluronic acid does not affect consumers' preference for the product, indicating that the addition of hyaluronic acid does not affect consumers' preference for the product and has no significant effect on the sensory quality of the product.

[0093] Example 7 Preparation of Pickled Fish Pre-Dish

[0094] A method for preparing a pickled fish pre-cooked dish comprises the following steps:

[0095] (1) Raw material pretreatment: the fish is slaughtered and cleaned, impurities and inedible parts are removed, and then separated into fish fillets, fish heads, fish bones, and fish meat;

[0096] (2) Boiling the base soup: Crush the fish meat into minced fish meat, add 20 parts of minced fish meat, 50 parts of fish head, 10 parts of fish bones, 30 parts of the pickled fish seasoning described in Example 4, and 20 parts of oil, and mix with 300 parts of water, boil for 60 minutes, then add 8 parts of edible gelatin and 5 parts of gellan gum, mix well, continue to boil for 5 minutes, and finally filter to obtain the base soup;

[0097] (3) soup base treatment: the soup base obtained in step (2) is subjected to ultra-high pressure treatment at a pressure of 330 MPa for 17 min, and the soup base temperature is maintained at 35° C. for later use;

[0098] (4) Steam cooking: Take 60 portions of the fish fillets prepared in step (1), place a steam device at the bottom of a container, connect the steam outlet of the steam device to the container, and steam the fish fillets for 3 minutes; steam cook the side dishes for 6 minutes, dehydrate until there is no water stain on the surface, and set aside;

[0099] (5) Refrigerated packaging: The base soup in step (3), the cooked fish fillet in step (4) and the side dishes are mixed in proportion, transferred into a packaging box for rapid cooling, cooled to 4° C., sealed and packaged for refrigeration, wherein the side dishes include 30 portions of pickled greens or pickled mustard greens and 10 portions of soybean sprouts, the mass ratio of the base soup to the fish fillet is 90:45, and the mass ratio of the cooked fish fillet to the side dishes is 35:25.

[0100] Example 8 Sensory Evaluation of Pre-prepared Pickled Fish Dishes

[0101] Samples A to D were prepared according to the method of Example 6. The ratios of fish meat and seasonings in the marinated fish fillets in samples A to D were A1, B1, C1 and D1, respectively. The seasonings of pickled fish used in the base soup were A2, B2, C2 and D2, respectively. The formulas of A1 to D1 and A2 to D2 were as follows:

[0102] Sample A1: 41.7 portions of fish fillet;

[0103] Sample B1: 60.8 parts of fish fillet and 0.6 parts of salt;

[0104] Sample C1: 61.7 parts of fish fillet, 0.5 parts of salt, 0.123 parts of 100 kDa hyaluronic acid;

[0105] D1 sample: 59.2 parts of fish fillet, 0.4 parts of salt, and 0.118 parts of 100kDa hyaluronic acid.

[0106] Sample A2: The sauerkraut fish seasoning includes 20 parts of sauerkraut, 5 parts of chili pepper, 10 parts of ginger, 5 parts of green onion, 8 parts of garlic, 4 parts of salt, 2 parts of sugar, 3 parts of monosodium glutamate, 0.4 parts of white pepper powder, and 0.03 parts of potassium sorbate;

[0107] Sample B2: Pickled fish seasoning includes 20 parts pickled cabbage, 5 parts chili pepper, 10 parts ginger, 5 parts green onion, 8 parts garlic, 4 parts salt, 2 parts sugar, 3 parts MSG, 0.4 parts white pepper powder, and 0.03 parts potassium sorbate;

[0108] Sample C2: Pickled fish seasoning includes 18 parts of pickled cabbage, 4.5 parts of chili pepper, 9 parts of ginger, 4.5 parts of green onion, 7.2 parts of garlic, 3.6 parts of salt, 1.8 parts of sugar, 2.7 parts of monosodium glutamate, 0.36 parts of white pepper powder, 0.6 parts of hyaluronic acid, and 0.03 parts of potassium sorbate;

[0109] D2 sample: Pickled fish seasoning: including 16 parts of pickled cabbage, 4 parts of chili peppers, 8 parts of ginger, 4 parts of green onions, 6.4 parts of garlic, 3.2 parts of salt, 1.6 parts of sugar, 2.7 parts of MSG, 0.32 parts of white pepper powder, 0.6 parts of hyaluronic acid, and 0.03 parts of potassium sorbate.

[0110] Sensory evaluation: 15 sensory assessors were selected to taste the above samples respectively, compare them with sample B, and select the samples from samples C and D that they thought had a saltiness close to that of sample B. The evaluation results are shown in Table 4.

[0111] Liking evaluation: 15 sensory assessors were selected to rate the liking of the four samples. The sample names were represented by three random codes and presented to each sensory assessor in a random order. The sensory assessors independently evaluated the four samples, testing the smell, taste and overall liking of the samples by sniffing and tasting. The test used a 9-point liking scale (1 means very dislike, 9 means very like). The liking evaluation results are shown in Figure 8 .

[0112] Table 4 Number of people who think that sample C or D is similar to sample B in terms of saltiness, acidity, and spiciness

[0113]

[0114] The results showed that 66.7% of the people believed that sample D (the amount of salt used per unit of fish meat during pickling was 0.0067g, which was 32% less than that of sample B) reduced the amount of salt used when pickling fish fillets by 32%, and used sauerkraut fish seasoning with 20% less salt. At the same time, after adding 0.118 parts of 100kDa molecular weight hyaluronic acid and 0.6 parts of 100kDa molecular weight hyaluronic acid during pickling and seasoning respectively, the saltiness of the sauerkraut fish dish was similar to that of sample B without adding hyaluronic acid and reducing salt, indicating that adding hyaluronic acid can increase the saltiness of the dish and reduce the amount of salt used. 80% of the people thought that sample D used a sauerkraut fish seasoning with 20% less pickled cabbage, and after adding 0.118 parts of 100kDa molecular weight hyaluronic acid and 0.6 parts of 100kDa molecular weight hyaluronic acid respectively during pickling and seasoning, the acidity of the sauerkraut fish dish was similar to that of sample B without adding hyaluronic acid and without reducing pickled cabbage, indicating that adding hyaluronic acid can increase the sourness of the dish and reduce the amount of sauerkraut. 73.3% of the people thought that sample C used a sauerkraut fish seasoning with 10% less spicy condiments, and after adding 0.123 parts of 100kDa molecular weight hyaluronic acid and 0.6 parts of 100kDa molecular weight hyaluronic acid respectively during pickling and seasoning, the spiciness of the sauerkraut fish dish was similar to that of sample B without adding hyaluronic acid and without reducing spicy condiments, indicating that adding hyaluronic acid can increase the spiciness of the dish and reduce the amount of spicy condiments.

[0115] from Figure 8 The data in the table show that reducing the seasoning content while adding hyaluronic acid does not affect consumers' preference for the product, indicating that the addition of hyaluronic acid does not affect consumers' preference for the product and has no significant effect on the sensory quality of the product. However, not adding seasoning will affect consumers' preference.

[0116] Example 9 Use of seasoning in marinated beef

[0117] Processing and marinating of beef: Cut the beef perpendicular to the muscle fibers into slices with a thickness of about 1.5 cm, apply the seasoning described in Example 1 evenly on the prepared beef, and let it stand for 30 minutes to obtain marinated beef.

[0118] Example 10 Sensory Evaluation of Corned Beef

[0119] Preparation method of S1-S4 samples: marinate the beef according to the method described in Example 8. After 30 minutes, heat it to a central temperature of 75°C using an electric griddle at 200°C, and use butter as the frying oil.

[0120] The quality of beef and the quality of marinating seasonings in samples S1 to S4 are shown in Table 5.

[0121] Table 5 Quality of fish fillets and quality of added seasonings in samples S1 to S4

[0122]

[0123] Sensory evaluation: 15 sensory assessors were selected to taste the above samples respectively, compare them with the S3 sample, and select the samples from the S1 and S2 samples that they thought had a similar saltiness to the S3 sample. The evaluation results are shown in Table 6.

[0124] Table 6 Number of people who think that the saltiness of S1 or S2 samples is similar to that of S3 samples

[0125]

[0126] Liking evaluation: 15 sensory assessors were selected to rate the liking of the four samples. The sample names were represented by three random codes and presented to each sensory assessor in a random order. The sensory assessors independently evaluated the four samples, testing the smell, taste and overall liking of the samples by sniffing and tasting. The test used a 9-point liking scale (1 means very dislike, 9 means very like). The liking evaluation results are shown in Fig.13 .

[0127] The results showed that after adding 0.094 parts of 100kDa molecular weight hyaluronic acid, the saltiness of sample S1, which reduced the addition of salt by 9%, was close to that of sample S3, indicating that adding HA can significantly increase the saltiness and reduce the amount of salt used.

[0128] from Fig.13 From the data, we can see that sample 4 that was not pickled with salt had the lowest preference score, but there was no significant difference in the scores between the other three samples that were pickled with salt, indicating that the addition of HA will not affect consumers' preference for the product, and reducing the addition of salt by adding hyaluronic acid will not significantly affect people's preference for steak.

[0129] Example 11: Pre-made steak sauce

[0130] A prefabricated steak seasoning sauce comprises 400 parts of tomatoes, 80 parts of onions, 10 parts of black pepper powder, 2 parts of light soy sauce, 4 parts of dark soy sauce, 3 parts of salt, 5 parts of chicken essence, 2 parts of rock sugar and 0.8 parts of hyaluronic acid.

[0131] A method for preparing a prefabricated steak seasoning sauce comprises the following steps: putting 400 parts of tomatoes and 80 parts of onions, crushing them with a food processor and pouring them into a pot, adding 10 parts of black pepper powder, 2 parts of light soy sauce, 4 parts of dark soy sauce, 3 parts of salt, 5 parts of chicken essence, 2 parts of rock sugar, and 0.8 parts of hyaluronic acid, stirring evenly, and cooking until the sauce becomes viscous.

[0132] Example 12 Sensory Evaluation of Pre-made Steak Sauce:

[0133] Samples A to C were prepared according to the method described in Example 10. The formulas of samples A to C are as follows:

[0134] A: 400 parts of tomatoes, 80 parts of onions, 10 parts of black pepper, 2 parts of light soy sauce, 4 parts of dark soy sauce, 3 parts of salt, 5 parts of chicken essence, and 2 parts of rock sugar.

[0135] B: 400 parts of tomatoes, 80 parts of onions, 9 parts of black pepper, 1.8 parts of light soy sauce, 3.6 parts of dark soy sauce, 2.7 parts of salt, 4.5 parts of chicken essence, 1.8 parts of rock sugar, and 0.8 parts of hyaluronic acid.

[0136] C: 400 parts of tomatoes, 80 parts of onions, 8 parts of black pepper, 1.6 parts of light soy sauce, 3.2 parts of dark soy sauce, 2.4 parts of salt, 4 parts of chicken essence, 1.6 parts of rock sugar, and 0.8 parts of hyaluronic acid.

[0137] Sensory evaluation: 15 sensory assessors were selected to taste the above samples respectively, compare them with sample A, and select the samples from samples B and C that they thought were similar to sample A in saltiness and spiciness. The results are recorded in Table 7.

[0138] Liking evaluation: 15 sensory assessors were selected to rate the liking of the three samples. The sample names were represented by three random codes and presented to each sensory assessor in a random order. The sensory assessors independently evaluated the three samples, testing the smell, taste and overall liking of the samples by sniffing and tasting. The test used a 9-point liking scale (1 means very dislike, 9 means very like). The liking evaluation results are shown in Fig.14 .

[0139] Table 7 Number of people who think that sample B or C is similar to sample A in terms of saltiness, spiciness and viscosity

[0140]

[0141] The results showed that 66.7% of the people thought that the taste of the pre-made steak sauce sample B, which reduced the salty seasoning by 10% and added 0.8 parts of 100kDa molecular weight hyaluronic acid with a mass concentration of 0.2%, was similar to the salty taste of sample A without adding hyaluronic acid and without reducing the seasoning content, indicating that adding hyaluronic acid can increase the saltiness and reduce the amount of salty seasoning. 80% of the people thought that the taste of the black pepper sauce sample C, which reduced the spicy seasoning by 20% and added 0.8 parts of 100kDa molecular weight hyaluronic acid with a mass concentration of 0.2%, was similar to the spiciness of sample A, indicating that adding hyaluronic acid can enhance the spiciness and reduce the amount of spicy seasoning. 53.3% and 46.7% of the people thought that the viscosity of the products with hyaluronic acid B and C was similar to that of sample A without hyaluronic acid, indicating that the addition of hyaluronic acid would not affect the texture of the product.

[0142] from Fig.14 It can be seen from the data that reducing the seasoning content while adding hyaluronic acid does not affect consumers' preference for the product, indicating that the addition of hyaluronic acid does not affect consumers' preference for the product and has no significant effect on the sensory quality of the product.

[0143] Example 13 Pre-made steak seasoning

[0144] A prefabricated steak seasoning comprises, by weight, 5 parts of tea oil, 3 parts of lemon juice, 3 parts of edible salt, 2 parts of black pepper, 0.3 parts of composite protease, 1 part of phosphate composite salt, and 0.01 parts of hyaluronic acid.

[0145] Example 14 Preparation of Pre-cooked Steak

[0146] A method for preparing pre-cooked steak comprises the following steps:

[0147] (1) Defrosting and trimming steaks: After thawing the beef, cut the raw meat along the tendon lines and remove excess fascia, grease, blood stasis, dirt and other impurities to cut into steaks;

[0148] (2) Preparing pre-made steak seasoning and preparing injection solution: preparing pre-made steak seasoning according to 5 parts of tea oil, 3 parts of lemon juice, 3 parts of edible salt, 2 parts of black pepper, 0.1 part of papain, 0.1 part of kiwi protease, 0.1 part of serine protease, 1 part of phosphate complex salt, and 0.01 part of hyaluronic acid, stirring and dissolving the pre-made steak seasoning with ice water at 2 to 4°C, and beating it in a beater for 10 minutes to ensure that the auxiliary materials are evenly blended, so as to prepare the injection solution, wherein the complex protease includes 0.1 part of papain, 0.1 part of kiwi protease and 0.1 part of serine protease, and the ratio between the pre-made steak seasoning and ice water in the injection solution is 1:5;

[0149] (3) Injection of injection liquid: Turn on the injection machine, set the injection parameters, arrange the cut beef fibers side by side along the conveyor belt, and inject twice. The injection speed of the injection liquid is 55 r / min, the torque is 25 N·m, the pressure is 0.5 MPa, and the mass ratio of the injection liquid to the beef is 6:50;

[0150] (4) Tumbling: The injected beef was placed in a tumbling machine and tumbled in a vacuum atmosphere of 0.08 MPa, 6°C, and 15 rpm for 40 minutes.

[0151] (5) Moulding and freezing: Place the rolled beef into the mould, sprinkle a small amount of meat sticking powder on it, press and lock each layer tightly, place it in a temporary storage at 2-4°C for 4 hours, and then place the packaged beef together with the mould into a -36°C quick freezing equipment for quick freezing;

[0152] (6) Slice packaging: Use infrared quantification and a steak chopper to cut the steak into thin slices with a thickness of about 15 mm and a weight of 150 to 200 g. Put the cut steak products into frozen plastic bags, vacuum pack them, and refrigerate them.

[0153] Example 15 Sensory Evaluation of Pre-cooked Steak

[0154] Take the pre-made steak prepared according to the method of Example 13, cut it into slices with a thickness of about 1.5 cm along the direction perpendicular to the muscle fiber, marinate the beef with marinating seasoning, and after 30 minutes, heat it to a central temperature of 75° C. in a 200° C. electric griddle, and fry it with butter. When eating, it is served with the pre-made steak seasoning sauce prepared according to the method of Example 10.

[0155] Take steak samples A to C prepared according to the above method. When preparing samples A to C, the formulas of the pre-made steak and marinade seasoning used are A1, B1, and C1 respectively. The formulas of the pre-made steak seasoning sauce used in combination are A2, B2, and C2 respectively. The formulas of A1 to C1 and A2 to C2 are as follows:

[0156] A1: 60.5 portions of steak, marinating seasoning including 0.6 portions of salt;

[0157] B1: 54.7 parts of steak, the marinade seasoning includes 0.5 parts of salt and 0.01 parts of hyaluronic acid with a mass concentration of 0.2% and a molecular weight of 100 kDa;

[0158] C1: 52.3 parts of steak, the marinade seasoning includes 0.4 parts of salt and 0.01 parts of hyaluronic acid with a mass concentration of 0.2% and a molecular weight of 100 kDa.

[0159] A2: 400 parts tomatoes, 80 parts onions, 10 parts black pepper, 2 parts light soy sauce, 4 parts dark soy sauce, 3 parts salt, 5 parts chicken powder, 2 parts rock sugar;

[0160] B2: 400 parts of tomatoes, 80 parts of onions, 8 parts of black pepper, 1.6 parts of light soy sauce, 3.2 parts of dark soy sauce, 2.4 parts of salt, 4 parts of chicken essence, 1.6 parts of crystal sugar, 0.8 parts of hyaluronic acid with a mass concentration of 0.2% and a molecular weight of 100kDa;

[0161] C2: 400 parts of tomatoes, 80 parts of onions, 7 parts of black pepper, 1.4 parts of light soy sauce, 2.8 parts of dark soy sauce, 2.1 parts of salt, 3.5 parts of chicken essence, 1.4 parts of crystal sugar, 0.8 parts of hyaluronic acid with a mass concentration of 0.2% and a molecular weight of 100 kDa;

[0162] Sensory evaluation: 15 sensory assessors were selected to taste the above samples respectively, compare them with sample A, and select the samples from samples B and C that they thought were similar to sample A in terms of saltiness and spiciness. The results are recorded in Table 8.

[0163] Liking evaluation: 15 sensory assessors were selected to rate the liking of the three samples. The sample names were represented by three random codes and presented to each sensory assessor in a random order. The sensory assessors independently evaluated the three samples, testing the smell, taste and overall liking of the samples by sniffing and tasting. The test used a 9-point liking scale (1 means very dislike, 9 means very like). The liking evaluation results are shown in Fig.16 .

[0164] Table 8 Number of people who think that sample B or C is similar to sample A in terms of saltiness and spiciness

[0165] sample salinity Spiciness B 5 12 C 10 3

[0166] The results showed that 66.7% of the people believed that sample C reduced the amount of salt by 23% when marinating beef, and was eaten with a pre-made steak sauce with 30% less salt. At the same time, after adding 0.01 parts and 0.8 parts of 100kDa molecular weight hyaluronic acid with a mass concentration of 0.2% when marinating beef and preparing the sauce, the steak dish had a similar saltiness to sample A without adding hyaluronic acid and without reducing salt, indicating that adding hyaluronic acid can increase the saltiness of pre-made steak and reduce the amount of salty condiments. 80% of the people believed that sample B reduced the amount of salt by 8% when marinating beef, and was eaten with a pre-made steak sauce with 20% less spicy condiments. At the same time, after adding 0.01 parts and 0.8 parts of 100kDa molecular weight hyaluronic acid with a mass concentration of 0.2% when marinating beef and preparing the sauce, the steak dish had a similar spiciness to sample A, indicating that adding hyaluronic acid can increase the spiciness of steak dishes and reduce the amount of spicy condiments.

[0167] from Fig.16 From the data, it can be seen that there is no significant difference between the three samples, indicating that the addition of HA will not affect consumers' preference for the product.

Claims

1. A seasoning for preparing pre-made pickled fish, characterized in that: Calculated by weight, its components include 15-20 parts of pickled cabbage, 5-7 parts of chili pepper, 10-20 parts of ginger, 3-5 parts of green onion, 5-8 parts of garlic, 1-4 parts of salt, 0.5-2 parts of sugar, 1-3 parts of monosodium glutamate, 0.2-0.6 parts of hyaluronic acid, 0.1-0.4 parts of white pepper powder, and 0.01-0.03 parts of potassium sorbate; The hyaluronic acid comprises a natural high molecular weight linear polysaccharide formed by repeated connection of disaccharide units consisting of D-glucuronic acid and N-acetylglucosamine, and the molecular weight of the hyaluronic acid is 100-400 kDa; in the seasoning, the mass concentration of the hyaluronic acid is 0.1-0.5%.

2. A seasoning for making pre-cooked steak, characterized in that: Calculated by weight, its components include 3-5 parts of tea oil, 1-3 parts of lemon juice, 2-3 parts of edible salt, 1-2 parts of black pepper, 0.1-0.3 parts of composite protease, 0.8-1 parts of phosphate composite salt, and 0.2-0.6 parts of hyaluronic acid; The hyaluronic acid comprises a natural high molecular weight linear polysaccharide formed by repeated connection of disaccharide units consisting of D-glucuronic acid and N-acetylglucosamine, and the molecular weight of the hyaluronic acid is 100-400 kDa; in the seasoning, the mass concentration of the hyaluronic acid is 0.1-0.5%.

3. A seasoning for making a pre-made steak sauce, characterized in that: Calculated by weight, its components include 8-12 parts of black pepper powder, 2-3 parts of light soy sauce, 4-5 parts of dark soy sauce, 2-3 parts of salt, 2-5 parts of chicken essence, 1-2 parts of crystal sugar, and 0.2-0.6 parts of hyaluronic acid; The hyaluronic acid comprises a natural high molecular weight linear polysaccharide formed by repeated connection of disaccharide units consisting of D-glucuronic acid and N-acetylglucosamine, and the molecular weight of the hyaluronic acid is 100-400 kDa; in the seasoning, the mass concentration of the hyaluronic acid is 0.1-0.5%.

4. Use of the seasoning according to any one of claims 1 to 3 in pre-prepared dishes.

5. The use according to claim 4, characterized in that This includes marinating ingredients using seasonings.

6. A method for preparing pre-cooked pickled fish using the seasoning according to claim 1, characterized in that: The following steps are involved: (1) Raw material pretreatment: The fish is slaughtered and cleaned, impurities and inedible parts are removed, and then separated into fish fillets, fish heads, fish bones, and fish meat; (2) Boiling the base soup: Crush the fish meat into minced fish meat, mix the minced fish meat, fish head, fish bones, seasonings, and auxiliary materials with water, boil, and filter to obtain the base soup; (3) Steam cooking: Cook the fish fillet obtained in step (1) with steam, and at the same time, cook the side dishes with steam, and dehydrate the side dishes until there is no water stain on the surface, and set aside; (4) Refrigerated packaging: Mix the base soup in step (2), the cooked fish fillets in step (3) and the side dishes, transfer them into a packaging box for rapid cooling, and after cooling to 4° C., seal and package for refrigeration.

7. The preparation method according to claim 6, characterized in that: In step (2), the auxiliary materials include at least one of oil, green onion segments, ginger slices, cooking wine, a thickener, a salty seasoning, an umami seasoning, and a sweet seasoning.

8. The preparation method according to claim 6, characterized in that In step (2), after the base soup is boiled, the base soup is subjected to ultra-high pressure treatment, and the pressure during the ultra-high pressure treatment is 300-350 MPa.

9. A method for preparing pre-cooked steak using the seasoning according to claim 2, characterized in that: The following steps are involved: (1) Defrosting and trimming of steaks: After thawing the beef, cut the raw beef along the tendon lines and remove excess fascia, grease, blood stasis, dirt and other impurities, and cut it into steaks; (2) Preparation of injection solution: Use ice water at 2-4°C to stir and dissolve the seasonings, and put them into a blender to ensure uniform blending; (3) Injection of injection liquid: Turn on the injection machine, set the injection parameters, arrange the cut steaks side by side along the conveyor belt, and inject twice; (4) Tumbling: Place the injected steak in a vacuum tumbling machine and tumble for 30 to 50 minutes; (5) Moulding and freezing: Place the rolled steak into the mould, sprinkle a small amount of meat sticking powder on it, press and lock each layer tightly, place it in a temporary storage at 2-4°C for 4 hours, and then place the packaged steak together with the mould into the quick freezing equipment for quick freezing; (6) Slice packaging: Cut the steak into thin slices and put them into frozen plastic bags for vacuum packaging and refrigeration.

10. The preparation method according to claim 9, characterized in that: The composite protease comprises at least one of papain, actinidia protease and serine protease.

11. The preparation method according to claim 9, characterized in that: When preparing the injection solution, the mass ratio of seasoning to ice water is 1: (3~10).

12. The preparation method according to claim 9, characterized in that: In the injection step of the injection solution, the mass ratio of steak to injection solution is 50:(3~6).

13. The preparation method according to claim 9, characterized in that In the injection step of the injection liquid, the injection speed of the injection liquid is 50~60 r / min, the torque is 20~30 N·m, and the pressure is 0.2~1 MPa.

14. The preparation method according to claim 9, characterized in that In the tumbling step, the vacuum degree during tumbling is 0.05~0.1 MPa, the temperature is 2~6°C, and the operating frequency is 10~18 r / min.

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