A compound seasoning special for meat pre-prepared dishes and a preparation method thereof

Abstract

The application discloses a kind of meat prefabricated dish special composite condiment and preparation method thereof, belong to food processing technical field.The application first uses chitosan, trehalose, potassium alginate, sodium citrate, sodium bicarbonate and tea polyphenol to prepare the state uniform stable phosphorus-free water-retaining agent;With the pickling agent containing soy sauce, white granulated sugar, yellow rice wine, sodium glutamate, potassium sorbate, 5'-flavor nucleotide disodium mixture;After homogenization, colloid mill, ultrasonic dispersion, prepare into nanometer meat prefabricated dish special composite condiment.The method provided by the application raw material is safe, non-toxic, no peculiar smell, preparation process is simple, low in cost.The composite condiment prepared according to the method of the application can provide flavor for meat prefabricated dish while greatly shortening the pickling time, and effectively maintain the water-holding capacity of thawed meat products, reduce juice loss, delay fat oxidation, improve frozen denaturation, can be widely used in meat prefabricated quick-frozen food storage and transportation process.

Description

Technical Field

[0001] This invention discloses a method for preparing a compound seasoning specifically for pre-cooked meat dishes, belonging to the field of food processing technology. Background Technology

[0002] With rapid societal development and an increasingly fast-paced lifestyle, the demand for ready-to-eat meals is steadily increasing. Supported by supply chain technology and food science, pre-prepared meals have undoubtedly optimized the cooking process, becoming a crucial industry for improving efficiency and saving costs.

[0003] Besides their significant advantages in convenience and cost-effectiveness, the key to the ready-to-eat meal industry lies in the pursuit of quality in terms of taste and nutrition. However, ready-to-eat meals often experience quality deterioration during processing, storage, and transportation, leading to reduced consumer acceptance and decreased economic value. For meat-based ready-to-eat meals made primarily from livestock and poultry products, which are often stored and transported via cold chain, quality deterioration mainly includes changes in texture caused by ice crystal formation and fat oxidation during freezing, cold chain storage and transportation, thawing, thawing losses, protein denaturation, and poor flavor.

[0004] Compound seasonings, through functional ingredient screening, scientific formulation, and special processing, hold promise for improving the water retention, freeze resistance, and flavoring capabilities of prepared meat dishes, thereby effectively enhancing product quality. Adding compound water-retaining agents to compound seasonings can effectively protect the quality of prepared meat dishes through multiple mechanisms of action. Traditional phosphate water-retaining agents are considered harmful to health if consumed in excess, such as affecting the body's absorption of essential elements like calcium, iron, copper, and zinc. Therefore, phosphate-free water-retaining agents, after functional component screening and formulation, show promising application prospects. Chitosan possesses excellent film-forming and antibacterial properties. Its hydrogen bonds allow it to cross-link into a network structure, forming a porous film that slows down metabolism and reduces water loss. Trehalose's polyhydroxyl properties enable it to replace water molecules surrounding proteins, reducing ice crystal growth in meat products. Potassium alginate, a hydrophilic colloid, forms a gel upon binding with calcium ions, creating a dense, stable network structure in prepared meat dishes, thus improving water retention. Sodium citrate chelates metal ions in actomyosin complexes through its anionic groups, forming stable cyclic compounds that interact with meat proteins to form a three-dimensional network, further enhancing water retention. Sodium bicarbonate raises the pH of raw meat, causing it to deviate from the isoelectric point of myofibril proteins, increasing electrostatic repulsion between proteins, relaxing protein structures, and allowing water to enter the gaps between proteins, thus promoting water retention. Tea polyphenols have strong antioxidant properties and can inhibit lipid peroxidation. Furthermore, further processing of compound seasonings enhances their permeability and enhances their effectiveness.

[0005] Zhang Qingqing (2023) disclosed a red wine steak compound marinade formula and its preparation method (application number: 202310352438.5). The compound marinade enhances the aroma and taste of steak and reduces the gamey smell of the meat through the formulation of flavoring agents and the addition of red wine. This method focuses on improving the flavor of meat products, but it does not consider issues such as moisture loss and changes in meat texture. The difference between this invention and that method lies in that, in addition to focusing on basic flavor harmony, it further utilizes a compound water-retaining agent to effectively improve the problems of juice loss and coarse texture in meat products.

[0006] Zhou Jiaode (2022) disclosed a food water-retaining agent and its preparation method (application number: 202210144420.1), and Yang Yang (2020) disclosed a beef freezing preservative and a beef freezing preservation method (application number: 202011439577.4). Both of these water-retaining agents mainly utilize phosphates such as sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, and disodium dihydrogen pyrophosphate, which can effectively improve the water retention of meat products and aquatic products. However, excessive use of compound phosphates as traditional water-retaining agents is considered to pose health risks, reducing the body's absorption of calcium and causing an unpleasant metallic taste and coarsening of muscle tissue. The difference in this invention lies in the complete abandonment of phosphates. Instead, chitosan, trehalose, potassium alginate, sodium citrate, and sodium bicarbonate are preferred and combined through a special process to maintain the water retention of meat products, ensuring product safety.

[0007] Zhang Min (2019) disclosed a method for preparing a nano-water-retaining agent and its application in frozen crustacean products (application number: 201911075891.6). This method focuses on the water-retaining properties of the polyhydroxyl groups of sugar alcohols and the film-forming properties of chitosan and alginate, and processes the water-retaining agent into nanoscale particles to enhance its effect. However, this method has a relatively simple water-retaining mechanism and still adds traditional phosphates. The difference in this invention lies in its more comprehensive consideration and selection of beneficial components with different water-retaining and freshness-preserving mechanisms, ensuring product quality from multiple perspectives, including film formation, gel network, chelation of metal ions, deviation from the isoelectric point of proteins, and inhibition of lipid oxidation.

[0008] Guo Zebin (2018) disclosed a compound water-retaining agent for Chinese meat dishes, its preparation method, and its application (application number: 201810604346.0). This water-retaining agent is prepared by adding soy protein isolate, sodium caseinate, and other excipients to carrageenan oligosaccharide liposomes, followed by dynamic high-pressure microfluidic treatment. It exhibits excellent water-retaining properties and can significantly improve the thawing drip loss and structural quality of meat dishes. The difference between this invention and that invention lies in utilizing the excellent film-forming properties of chitosan and the gelling system formed by alginate to provide a more durable water-retaining effect during cold chain storage and transportation.

[0009] Ding Yuqin (2016) disclosed a method for preparing a phosphate-free water-retaining agent for meat products (application number: 201610746875.5). This method involves compounding konjac enzymatic hydrolysis extract with sodium alginate gel, and finally modifying it with plant fermentation broth. This allows the resulting water-retaining agent to form a large-molecule hydrophilic network structure in the meat, thereby improving its water-retaining performance. However, this method suffers from a complex manufacturing process and a short shelf life. The difference between this invention and that method lies in its simple manufacturing process, low cost, and the fact that the seasoning is processed to the nanoscale, which is more conducive to the penetration and effectiveness of functional components, and also shortens the marinating time. Summary of the Invention

[0010] In order to overcome the shortcomings of the prior art, the present invention provides a method for preparing a compound seasoning for pre-cooked meat dishes. This method can significantly shorten the marinating time while providing flavor to pre-cooked meat dishes, effectively maintain the water retention of thawed meat products, reduce juice loss, delay fat oxidation, and improve freezing denaturation. It can be widely used in the storage and transportation of pre-cooked and quick-frozen meat ingredients.

[0011] The technical solution of the present invention is as follows:

[0012] A compound seasoning specifically for pre-cooked meat dishes, comprising a phosphate-free water-retaining agent and a marinating agent, wherein, by weight, the phosphate-free water-retaining agent comprises: 30-42 parts chitosan, 42-54 parts trehalose, 10-14 parts potassium alginate, 14-22 parts sodium citrate, 14-22 parts sodium bicarbonate, 14-22 parts tea polyphenols, and 5800-5900 parts water; the marinating agent comprises: 130-150 parts soy sauce, 60-80 parts white sugar, 120-160 parts Shaoxing wine, 40-60 parts monosodium glutamate, 30-40 parts potassium sorbate, and 15-30 parts disodium 5'-inosinate.

[0013] A method for preparing a compound seasoning specifically for pre-cooked meat dishes includes the following steps:

[0014] (1) Weigh and prepare materials according to the proportion of phosphate-free water-retaining agent;

[0015] (2) Dissolve chitosan in water and then sonicate it to obtain a fully dissolved chitosan solution;

[0016] (3) Dissolve potassium alginate in water, then heat it and then sonicate it to obtain a fully dissolved potassium alginate solution.

[0017] (4) Add the potassium alginate solution obtained in step (3) to the chitosan solution obtained in step (2) and mix and stir evenly. Add other weighed raw materials of the phosphorus-free water-retaining agent and mix and stir evenly to obtain the phosphorus-free water-retaining agent.

[0018] (5) Weigh and prepare the ingredients according to the proportions of the pickling agent;

[0019] (6) Mix and stir the ingredients of the pickling preparation evenly to obtain the pickling preparation;

[0020] (7) Add the pickling agent obtained in step (6) to the phosphate-free water-retaining agent obtained in step (4), mix thoroughly and stir evenly to obtain a mixture;

[0021] (8) The mixture obtained in step (7) is homogenized by a homogenizer, processed by a colloid mill, and processed by an ultrasonic cell disruptor to obtain the finished product of the compound seasoning for meat pre-cooked dishes.

[0022] Further, in step (1), the ratio of the phosphorus-free water-retaining agent is 6:8:2:3:3:3:975, consisting of chitosan, trehalose, potassium alginate, sodium citrate, sodium bicarbonate, tea polyphenols, and water.

[0023] Furthermore, in step (2), the chitosan is water-soluble chitosan.

[0024] Furthermore, in step (2), the chitosan solution is ultrasonically treated at a frequency of 20-25 kHz, a power of 800-1100 W, and a time of 5-10 min.

[0025] Further, in step (3), the heat treatment temperature of the potassium alginate solution is 65-75℃, the heat treatment time is 5-10min, the ultrasonic treatment frequency is 20-25kHz, the power is 500-700W, and the time is 1-3min.

[0026] Further, in step (5), the marinade is prepared in the following proportions: soy sauce, white sugar, rice wine, monosodium glutamate, potassium sorbate, and disodium 5'-ribonucleotide in a mass ratio of 12:6:12:4:3:2.

[0027] Further, in step (8), the homogenizer has a homogenization speed of 5000-6000 r / min and a time of 10-15 min; the colloid mill has a processing time of 4-6 min; and the ultrasonic cell disruptor has a processing frequency of 20-25 kHz, a power of 800-1100 W, and a time of 25-35 min.

[0028] Furthermore, in step (8), the particle size range of the finished compound seasoning for pre-prepared meat dishes is 100-300nm.

[0029] The compound seasoning for pre-prepared meat dishes mentioned above can be used in the storage and transportation of pre-prepared frozen meat ingredients.

[0030] This invention utilizes a phosphate-free water-retaining agent in compound seasonings. This water-retaining agent completely eliminates traditional phosphates, avoiding the health risks and unpleasant flavors and textures associated with excessive phosphates.

[0031] In the formulation of the water-retaining agent in this invention, chitosan, with its hydrogen bonds and free amino groups, possesses excellent film-forming and antibacterial properties, which can slow down the metabolic rate and reduce water loss. Trehalose's polyhydroxyl properties allow it to replace water molecules surrounding proteins, thereby reducing ice crystal growth in meat products. Potassium alginate, sodium citrate, and sodium bicarbonate can retain water through different mechanisms, such as forming a dense and stable gel, chelating metal ions, and adjusting the pH and isoelectric point of the raw meat protein. This invention also adds tea polyphenols, giving the product an inhibitory effect on lipid oxidation, resulting in a good compounding effect. The addition of the water-retaining agent enables pre-cooked meat dishes to have higher water retention and better quality.

[0032] The pickling agent of this invention uses safe raw materials, and the formula has been optimized through compounding. It has a harmonious flavor, a fresh and mellow taste, rich layers of flavor, clear texture, and good seasoning effect.

[0033] The preparation process of this invention is simple, the steps are reasonable and appropriate, the production cycle is short, and it is convenient and quick to use.

[0034] This invention employs homogenization, colloid milling, and ultrasonic treatment sequentially to process compound seasonings, achieving a particle size at the nanometer level. This improves the penetration rate of the compound seasonings, allowing flavor substances and functional components to quickly and effectively enter the food and better interact with it, thus ensuring the flavor and structural quality of the prepared dishes. Attached Figure Description

[0035] Figure 1 This is a comparison chart of thawing loss rates when using water-retaining agents with different compositions in Example 1 of the present invention;

[0036] Figure 2 This is a comparison chart of the water retention effects when different water-retaining agents are applied in Example 1 of the present invention;

[0037] Figure 3 This is a comparison diagram of the effects of Example 2 and Comparative Example 2 on inhibiting lipid oxidation. Detailed Implementation

[0038] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0039] Example 1

[0040] A method for preparing a pre-made compound seasoning for chicken wings, comprising, by weight, a phosphate-free water-retaining agent including: 36 parts water-soluble chitosan, 48 parts trehalose, 12 parts potassium alginate, 18 parts sodium citrate, 18 parts sodium bicarbonate, 18 parts tea polyphenols, and 5850 parts water. All of these raw materials were purchased from Henan Wanbang Industrial Co., Ltd. The marinating agent includes: 140 parts soy sauce, 70 parts white sugar, 140 parts Shaoxing wine, 47 parts monosodium glutamate, 35 parts potassium sorbate, and 23 parts disodium 5'-inosinate. The soy sauce, white sugar, and Shaoxing wine were purchased from Foshan Haitian Seasoning Food Co., Ltd., and the remaining raw materials were purchased from Henan Xiangyi Trading Co., Ltd. The steps are as follows:

[0041] (1) Weigh and prepare materials according to the proportion of phosphate-free water-retaining agent;

[0042] (2) Dissolve chitosan in water and then sonicate it at a frequency of 20 kHz, a power of 900 W and a time of 10 min to obtain a fully dissolved chitosan solution.

[0043] (3) Dissolve potassium alginate in water, then heat it first and then sonicate it. The heat treatment temperature is 70℃ and the heat treatment time is 5min. The sonication frequency is 20kHz, the power is 600W and the time is 2min, so as to obtain a fully dissolved potassium alginate solution.

[0044] (4) Add the potassium alginate solution obtained in step (3) to the chitosan solution obtained in step (2) and mix and stir evenly. Add other weighed water-retaining agent raw materials and mix and stir evenly to obtain a phosphorus-free water-retaining agent.

[0045] (5) Weigh and prepare the ingredients according to the proportions of the pickling agent;

[0046] (6) Mix and stir the ingredients of the pickling preparation evenly to obtain the pickling preparation;

[0047] (7) Add the pickling agent obtained in step (6) to the phosphate-free water-retaining agent obtained in step (4), mix thoroughly and stir evenly to obtain a mixture;

[0048] (8) The mixture obtained in step (7) is homogenized by a homogenizer, processed by a colloid mill, and processed by an ultrasonic cell disruptor in sequence. The homogenization speed of the homogenizer is 5500 r / min and the time is 12 min; the processing time of the colloid mill is 5 min; the ultrasonic processing frequency is 20 kHz, the power is 900 W and the time is 30 min, to obtain the finished product of pre-made chicken wing special compound seasoning.

[0049] (9) Add the pre-made chicken wing special compound seasoning obtained in step (8) to fresh chicken wings. The amount is 1kg of pre-made chicken wing special compound seasoning / kg of chicken wings. Marinate for 2 hours to obtain pre-made chicken wings.

[0050] Pre-prepared chicken wings were frozen at -20°C for 7 days. After thawing, their water-holding capacity was evaluated. Specifically, a sample of approximately 2g of chicken wing was cut and weighed. The sample was wrapped in filter paper and centrifuged at 5000xg for 10 minutes at 4°C. After centrifugation, the sample was removed from the filter paper and weighed again. Figure 1 The comparison charts shown show the thawing losses when using water-retaining agents with different compositions, and Figure 2 The diagram shows a comparison of the water-holding effects when different water-retaining agents are applied. Under the same conditions, the chicken wings prepared with the compound seasoning prepared by this method significantly reduced the thawing loss of the chicken wings and maintained their water-holding capacity compared with Comparative Example 1 (which does not contain a water-retaining agent and whose other steps are the same as in Example 1). The water-holding capacity was not significantly different from that of the fresh sample.

[0051] In addition, the thawing loss and water-holding capacity of the following treatments were measured: chitosan-free (the water-retaining agent in the compound seasoning did not contain chitosan, and the remaining steps were the same as in Example 1), trehalose-free (the water-retaining agent in the compound seasoning did not contain trehalose, and the remaining steps were the same as in Example 1), potassium alginate-free (the water-retaining agent in the compound seasoning did not contain potassium alginate, and the remaining steps were the same as in Example 1), potassium citrate-free (the water-retaining agent in the compound seasoning did not contain potassium citrate, and the remaining steps were the same as in Example 1), sodium bicarbonate-free (the water-retaining agent in the compound seasoning did not contain sodium bicarbonate, and the remaining steps were the same as in Example 1), and phosphate-free (the water-retaining agent in the compound seasoning contained only 30 parts of compound phosphate, and the remaining steps were the same as in Example 1). The results are as follows: Figure 1 As shown, functional components utilizing different water-retention mechanisms exhibit a strong synergistic effect, enabling pre-prepared chicken wings to better suppress thawing loss and maintain their water-holding capacity after thawing. Phosphates effectively reduce thawing loss and maintain the meat's water-holding capacity. However, the composite phosphate-free water-retention agent demonstrates significantly better water-retention performance than the phosphate water-retention agent.

[0052] Example 2

[0053] A method for preparing a pre-made compound seasoning for steak, comprising, by weight, a phosphate-free water-retaining agent including: 39 parts water-soluble chitosan, 52 parts trehalose, 13 parts potassium alginate, 20 parts sodium citrate, 19.5 parts sodium bicarbonate, 19.5 parts tea polyphenols, and 5837 parts water. These raw materials were purchased from Henan Wanbang Industrial Co., Ltd. The marinade includes: 140 parts soy sauce, 70 parts white sugar, 140 parts Shaoxing wine, 47 parts monosodium glutamate, 35 parts potassium sorbate, and 23 parts disodium 5'-inosinate. The soy sauce, white sugar, and Shaoxing wine were purchased from Foshan Haitian Seasoning Food Co., Ltd., and the remaining raw materials were purchased from Henan Xiangyi Trading Co., Ltd. The steps are as follows:

[0054] (1) Weigh and prepare materials according to the proportion of phosphate-free water-retaining agent;

[0055] (2) Dissolve chitosan in water and then sonicate it at a frequency of 25 kHz, a power of 800 W and a time of 5 min to obtain a fully dissolved chitosan solution.

[0056] (3) Dissolve potassium alginate in water, then heat it first and then sonicate it. The heat treatment temperature is 65℃ and the heat treatment time is 10min. The sonication frequency is 25kHz, the power is 500W and the time is 3min to obtain a fully dissolved potassium alginate solution.

[0057] (4) Add the potassium alginate solution obtained in step (3) to the chitosan solution obtained in step (2) and mix and stir evenly. Add other weighed water-retaining agent raw materials and mix and stir evenly to obtain a phosphorus-free water-retaining agent.

[0058] (5) Weigh and prepare the ingredients according to the proportions of the pickling agent;

[0059] (6) Mix and stir the ingredients of the pickling preparation evenly to obtain the pickling preparation;

[0060] (7) Add the pickling agent obtained in step (6) to the phosphate-free water-retaining agent obtained in step (4), mix thoroughly and stir evenly to obtain a mixture;

[0061] (8) The mixture obtained in step (7) is homogenized by a homogenizer, processed by a colloid mill, and processed by an ultrasonic cell disruptor in sequence. The homogenization speed of the homogenizer is 6000 r / min and the time is 15 min; the processing time of the colloid mill is 6 min; the ultrasonic processing frequency is 25 kHz, the power is 800 W and the time is 25 min to obtain the pre-made compound seasoning for steak.

[0062] (9) Add the pre-prepared steak special compound seasoning obtained in step (8) to the steak, the amount of which is 0.9 kg / kg steak of pre-prepared steak special compound seasoning, marinate for 3 hours to obtain pre-prepared steak.

[0063] The particle size of the pre-mixed compound seasoning for steak was determined to be 101±13 nm. Pre-mixed steaks were frozen at -20°C for 7 days, then thawed, and the degree of fat oxidation was evaluated. The degree of fat oxidation was assessed using the thiobarbituric acid method. Figure 3The TBARS values ​​shown clearly indicate that the TBARS value of Comparative Example 2 (which does not contain a water-retaining agent, and all other steps are the same as in Example 2) is significantly higher than that of the fresh sample group, indicating that the untreated steak undergoes significant fat oxidation. At the 7-day storage time point, the increase in TBARS value in Example 2 was suppressed, showing no significant difference from the fresh sample group. The phosphate-treated example (the compound seasoning contains only 30 parts of compound phosphate as a water-retaining agent, and all other steps are the same as in Example 1) showed a significantly lower TBARS value compared to Comparative Example 2, effectively inhibiting fat oxidation; however, significant fat oxidation still occurred compared to the fresh sample.

[0064] Example 3

[0065] A method for preparing a pre-made compound seasoning for braised pork, comprising, by weight, a phosphate-free water-retaining agent including: 30 parts water-soluble chitosan, 44 parts trehalose, 10 parts potassium alginate, 15 parts sodium citrate, 15 parts sodium bicarbonate, 15 parts tea polyphenols, and 5871 parts water. All of these raw materials were purchased from Henan Wanbang Industrial Co., Ltd. The marinating agent includes: 130 parts soy sauce, 65 parts white sugar, 130 parts Shaoxing wine, 43 parts monosodium glutamate, 32.5 parts potassium sorbate, and 22 parts disodium 5'-inosinate. The soy sauce, white sugar, and Shaoxing wine were purchased from Foshan Haitian Seasoning Food Co., Ltd., and the remaining raw materials were purchased from Henan Xiangyi Trading Co., Ltd. The steps are as follows:

[0066] (1) Weigh and prepare materials according to the proportion of phosphate-free water-retaining agent;

[0067] (2) Dissolve chitosan in water and then sonicate it at a frequency of 22kHz, a power of 1000W and a time of 7min to obtain a fully dissolved chitosan solution.

[0068] (3) Dissolve potassium alginate in water, then heat it first and then sonicate it. The heat treatment temperature is 75℃ and the heat treatment time is 5min. The sonication frequency is 22kHz, the power is 700W and the time is 1min to obtain a fully dissolved potassium alginate solution.

[0069] (4) Add the potassium alginate solution obtained in step (3) to the chitosan solution obtained in step (2) and mix and stir evenly. Add other weighed water-retaining agent raw materials and mix and stir evenly to obtain a phosphorus-free water-retaining agent.

[0070] (5) Weigh and prepare the ingredients according to the proportions of the pickling agent;

[0071] (6) Mix and stir the ingredients of the pickling preparation evenly to obtain the pickling preparation;

[0072] (7) Add the pickling agent obtained in step (6) to the phosphate-free water-retaining agent obtained in step (4), mix thoroughly and stir evenly to obtain a mixture;

[0073] (8) The mixture obtained in step (7) is homogenized by a homogenizer, processed by a colloid mill, and processed by an ultrasonic cell disruptor in sequence. The homogenization speed of the homogenizer is 5000 r / min and the time is 15 min; the processing time of the colloid mill is 5 min; the ultrasonic processing frequency is 22 kHz, the power is 1000 W and the time is 25 min to obtain the finished product of pre-made braised pork special compound seasoning.

[0074] (9) Add the pre-made braised pork special compound seasoning product obtained in step (8) to the braised pork, the amount of which is 0.9 kg / kg of braised pork. Marinate for 3 hours to obtain pre-made braised pork.

[0075] Pre-cooked braised pork was frozen at -20°C and thawed after 7 days. Its texture was evaluated. The results were compared with Comparative Example 3 (which contained no water-retaining agent in its compound seasoning, and all other steps were the same as in Example 3) and fresh samples. Table 1 shows the results. After freezing and thawing, the hardness, elasticity, and chewiness of the pre-cooked braised pork were significantly reduced. However, compared to Comparative Example 3, Example 3 showed a significant improvement, helping to inhibit the deterioration of meat hardness, elasticity, and chewiness, thereby maintaining the texture of the meat product.

[0076] In addition, the textural parameters of the following cases were determined: chitosan-free treatment (the water-retaining agent in the compound seasoning does not contain chitosan, and the remaining steps are the same as in Example 3); trehalose-free treatment (the water-retaining agent in the compound seasoning does not contain trehalose, and the remaining steps are the same as in Example 3); potassium alginate-free treatment (the water-retaining agent in the compound seasoning does not contain potassium alginate, and the remaining steps are the same as in Example 3); potassium citrate-free treatment (the water-retaining agent in the compound seasoning does not contain potassium citrate, and the remaining steps are the same as in Example 3); sodium bicarbonate-free treatment (the water-retaining agent in the compound seasoning does not contain sodium bicarbonate, and the remaining steps are the same as in Example 3); and phosphate-free treatment (the water-retaining agent in the compound seasoning contains only 30 parts of compound phosphate, and the remaining steps are the same as in Example 3). The results are shown in Table 1. It can be seen that the absence of any component significantly reduces the effectiveness of the water-retaining agent, indicating that functional components with different water-retaining mechanisms can play a synergistic role and better inhibit the textural changes of pre-cooked braised pork after thawing. After phosphate treatment, the various textural properties of braised pork were improved, but the effect was not as good as that of Example 3, and there was a significant difference in the effect.

[0077] Table 1 Comparison of textural indices when using water-retaining agents with different compositions in Example 3

[0078]

[0079] Note: Different lowercase letters in the same column indicate significant differences. p <0.05)

Claims

1. A method for preparing a compound seasoning specifically for pre-cooked meat dishes, characterized in that, The aforementioned compound seasoning for pre-cooked meat dishes includes a phosphate-free water-retaining agent and a marinating agent. By weight, the phosphate-free water-retaining agent includes: 30-42 parts chitosan, 42-54 parts trehalose, 10-14 parts potassium alginate, 14-22 parts sodium citrate, 14-22 parts sodium bicarbonate, 14-22 parts tea polyphenols, and 5800-5900 parts water; the marinating agent includes: 130-150 parts soy sauce, 60-80 parts white sugar, 120-160 parts Shaoxing wine, 40-60 parts monosodium glutamate, 30-40 parts potassium sorbate, and 15-30 parts disodium 5'-inosinate. The preparation method of the compound seasoning specifically for pre-cooked meat dishes includes the following steps: (1) Weigh and prepare materials according to the proportion of phosphate-free water-retaining agent; (2) Dissolve chitosan in water and then sonicate it to obtain a fully dissolved chitosan solution; (3) Dissolve potassium alginate in water, then heat it and then sonicate it to obtain a fully dissolved potassium alginate solution. (4) Add the potassium alginate solution obtained in step (3) to the chitosan solution obtained in step (2) and mix and stir evenly. Add other weighed raw materials of the phosphorus-free water-retaining agent and mix and stir evenly to obtain the phosphorus-free water-retaining agent. (5) Weigh and prepare the ingredients according to the proportions of the pickling agent; (6) Mix and stir the ingredients of the pickling preparation evenly to obtain the pickling preparation; (7) Add the pickling agent obtained in step (6) to the phosphate-free water-retaining agent obtained in step (4), mix thoroughly and stir evenly to obtain a mixture; (8) The mixture obtained in step (7) is homogenized by a homogenizer, processed by a colloid mill, and processed by an ultrasonic cell disruptor to obtain the finished product of the compound seasoning for meat pre-cooked dishes.

2. The preparation method of a compound seasoning for pre-cooked meat dishes according to claim 1, characterized in that, In step (1), the ratio of the phosphorus-free water-retaining agent is 6:8:2:3:3:3:975, consisting of chitosan, trehalose, potassium alginate, sodium citrate, sodium bicarbonate, tea polyphenols, and water.

3. The preparation method of a compound seasoning for pre-cooked meat dishes according to claim 1, characterized in that, In step (2), the chitosan is water-soluble chitosan.

4. The preparation method of a compound seasoning for pre-cooked meat dishes according to claim 1, characterized in that, In step (2), the chitosan solution is ultrasonically treated at a frequency of 20-25 kHz, a power of 800-1100 W, and a time of 5-10 min.

5. The preparation method of a compound seasoning for pre-cooked meat dishes according to claim 1, characterized in that, In step (3), the heat treatment temperature of the potassium alginate solution is 65-75℃, the heat treatment time is 5-10min, the ultrasonic treatment frequency is 20-25kHz, the power is 500-700W, and the time is 1-3min.

6. The method for preparing a compound seasoning specifically for pre-cooked meat dishes according to claim 1, characterized in that, In step (5), the marinating agent is prepared in the following proportions: soy sauce, white sugar, rice wine, monosodium glutamate, potassium sorbate, and disodium 5'-ribonucleotide in a mass ratio of 12:6:12:4:3:

2.

7. The preparation method of a compound seasoning for pre-cooked meat dishes according to claim 1, characterized in that, In step (8), the homogenizer has a homogenization speed of 5000-6000 r / min and a homogenization time of 10-15 min; the colloid mill has a processing time of 4-6 min; and the ultrasonic cell disruptor has a processing frequency of 20-25 kHz, a power of 800-1100 W, and a processing time of 25-35 min.

8. The method for preparing a compound seasoning specifically for pre-cooked meat dishes according to claim 1, characterized in that, In step (8), the particle size range of the finished compound seasoning for pre-cooked meat dishes is 100-300nm.

9. The application of a compound seasoning for pre-prepared meat dishes prepared by the method according to any one of claims 1-8 in the storage and transportation of pre-prepared frozen meat ingredients.

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