A sausage seasoning formula and processing method thereof

Abstract

The present invention relates to the technical field of condiment processing, in particular to a sausage condiment formula and a processing method thereof. The formula comprises the following raw materials: dried chili peppers from erjingtiao, liquor, dried pepper powder, flavor enhancer, salt, sugar, ginger powder, ethyl maltol, farnesol, furfurylthiol, and the balance is water. In the present invention, aromatic substances such as ethyl hexanoate in liquor are combined with numbness and spiciness to produce composite fermentation, and the pepper flavor of sausages is stimulated by dried chili peppers from erjingtiao and dried pepper powder, and liquor can increase the solubility of ethyl maltol, so that ethyl maltol can be fully dispersed, and farnesol and furfurylthiol are used as flavor enhancers. While enhancing flavor and adjusting fragrance, furfurylthiol can react with ethyl maltol to generate thioether compounds, further inhibiting the oxidation of lipids and vitamins in food, thereby extending the shelf life of sausages and maintaining the freshness and nutritional value of sausages.

Description

Technical Field

[0001] The invention relates to the technical field of seasoning processing, in particular to a sausage seasoning formula and a processing method thereof. Background Art

[0002] Sausages are made of thin, heavily seasoned pieces of meat stuffed in casings made from animal intestines or synthetic materials. Sausages can be cooked in a variety of ways, including steaming, boiling, and grilling. For example, sausages can be sliced ​​and used in stir-fries, stews, or as a side dish; they can also be grilled or steamed and eaten directly. In addition, sausages can be used as a filler in sandwiches to add texture and flavor.

[0003] In order to enhance the flavor, extend the shelf life and improve the taste of sausages during production, seasonings are generally used. For example, CN110169564A involves a formula for a new seasoning, in which yeast is fermented, autolyzed and separated to obtain a yeast extract, wherein fermentation: screening yeast strains, the yeast strains use sugar as nutrients to proliferate and grow, and after fermentation is completed, a product called "yeast paste" is obtained; autolysis: the yeast paste obtained by fermentation is placed in a reactor and heated, the cell wall is decomposed by the enzyme contained in the yeast itself, and the large molecules of the yeast cells are decomposed into small molecules; separation: the small molecules are separated from the cell wall by centrifugation, and the yeast paste becomes a yeast extract.

[0004] The yeast extract in the above-mentioned seasoning formula can provide a flavor base and create a rich taste. However, during the production of sausages, bacteria are easily bred due to long-term air-drying and storage, which leads to the deterioration of the sausages. The above-mentioned seasoning formula lacks ingredients that have a preservative and fresh-keeping effect. When used in sausage production, additional preservatives need to be added, which will affect the seasoning effect of the seasoning.

[0005] In order to improve the flavor of sausage and prolong the shelf life, a sausage seasoning formula and a processing method thereof are proposed. Summary of the invention

[0006] The object of the present invention is to provide a sausage seasoning formula and a processing method thereof to solve the problems raised in the above background technology.

[0007] To achieve the above object, one of the objects of the present invention is to provide a sausage seasoning formula, comprising the following raw materials in proportion by weight:

[0008] 5-7% of Erjingtiao dried chili peppers, 8-20% of white wine, 8-13% of dried pepper powder, 5-10% of flavor enhancer, 10-18% of salt, 5-8% of sugar, 1-3% of ginger powder, 3.2-4.8% of ethyl maltol, 0.9-2.2% of farnesol, 0.5-1.2% of furfurylthiol, and the balance is water.

[0009] As a further improvement of the technical solution, the liquor is one of 52-degree Luzhou-flavor liquor and 53-degree Maotai-flavor liquor.

[0010] As a further improvement of the technical solution, the dry pepper powder includes red pepper powder and green pepper powder, and the mass ratio of the red pepper powder to the green pepper powder is 4:1.

[0011] As a further improvement of the technical solution, the flavor enhancer includes tangerine peel, star anise, fennel and nutmeg, and the mass ratio of tangerine peel, star anise, fennel and nutmeg is 2:2:1:4.

[0012] As a further improvement of the technical solution, the ethyl maltol is caramel-flavor ethyl maltol, and the mass proportion of the ethyl maltol in the sausage seasoning formula is one of 3.5%, 3.7% or 4.1%.

[0013] As a further improvement of the technical solution, the mass proportion of farnesol in the sausage seasoning formula is one of 1.2%, 1.6% or 1.8%, and the mass proportion of furfurylthiol in the sausage seasoning formula is one of 0.7%, 1.0% or 1.1%.

[0014] The second object of the present invention is to provide a method for processing the sausage seasoning formula described above, comprising the following steps:

[0015] S1. Pour liquor into a barrel, then put dried pepper powder into a mixing barrel and mix thoroughly with the liquor, then take out the contents of the barrel and set aside for later use;

[0016] S2, grinding the dried chili pepper and flavoring agent into powder, and adding the salt, sugar and ginger powder into a vertical mixer for forward and reverse stirring to obtain a mixed powder;

[0017] S3, adding water to the mixed powder and preliminarily mixing it with the contents of the barrel, placing it in a sealed container, and obtaining a seasoning liquid by vacuum stirring;

[0018] S4, freeze-drying the seasoning liquid to remove excess water to obtain solid sausage seasoning and storing it in a dry and sealed manner.

[0019] As a further improvement of the present technical solution, in S2, the dried chili peppers and the flavor enhancer are ground into powder with a particle size ranging from 8 to 20 microns.

[0020] As a further improvement of the technical solution, in S3, vacuum stirring is performed at room temperature, and the pressure range during stirring is 0.8-1.5 MPa.

[0021] As a further improvement of the present technical solution, in S3, the stirring speed is 260-340 rpm.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. In the sausage seasoning formula and the processing method thereof, liquor is used to remove the fishy smell in meat, and aromatic substances such as ethyl hexanoate in the liquor are combined with numbness and spiciness to produce composite fermentation, so that the product has a distinct spicy taste without being irritating, and the taste is more layered. Erjingtiao dried chili peppers and dried pepper powder are used to stimulate the pepper flavor of the sausage, and the liquor can increase the solubility of ethyl maltol, so that ethyl maltol can be fully dispersed to react with amino acids and myoglobin in meat raw materials to enhance the meat flavor of the sausage itself and prevent the degradation of myoglobin. Farnesol and furfurylthiol are used as flavor enhancers. While enhancing the flavor and adjusting the fragrance, furfurylthiol can react with ethyl maltol to generate thioether compounds, further inhibiting the oxidation of lipids and vitamins in food, thereby extending the shelf life of the sausage and maintaining the freshness and nutritional value of the sausage.

[0024] 2. The sausage seasoning formula and its processing method adopt a room temperature mixing and stirring process, which can retain the aroma and nutritional components in the seasoning to the greatest extent. The vertical forward and reverse stirring technology is adopted to improve the mixing efficiency of the raw materials, while reducing the volatilization of the aroma, ensuring the uniformity of the product to the greatest extent, mixing and retaining the aroma and nutritional components in the seasoning. The vacuum stirring technology is introduced in the mixing stage to ensure that the raw materials are fully mixed while reducing oxidation, which is beneficial to improving the shelf life of the sausage. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 is a preparation flow chart of the present invention;

[0026] Figure 2 Shelf life test of the present invention Figure 1 ;

[0027] Figure 3 Shelf life test of the present invention Figure 2 ;

[0028] Figure 4 Shelf life test of the present invention Figure 3 . DETAILED DESCRIPTION

[0029] The following will be combined with the accompanying drawings in the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] ‌During sausage production, due to the long processing cycle, more aromatic substances are volatilized, and the raw materials are easily contaminated for the second time, resulting in a decrease in product flavor. In order to enhance the flavor, extend the shelf life and improve the taste, seasonings are generally used. Various qualities of alcohol are usually used as auxiliary ingredients in the seasoning ingredients. Many people use liquor only to remove fishy smell and preserve it. There is no standard for the amount to be used, and there is no requirement for the quality of liquor, which causes the finished sausages to easily become sour and deteriorate.

[0031] Example 1

[0032] See also Figure 1 As shown, the purpose of this embodiment is to provide a sausage seasoning formula and a processing method thereof, wherein the sausage seasoning formula is as follows:

[0033] 5% dried chili peppers, 20% white wine, 8% dried pepper powder, 10% flavor enhancer, 10% salt, 8% sugar, 1% ginger powder, 4.8% ethyl maltol, 0.9% farnesol, 1.2% furfurylthiol, and the balance is water.

[0034] The liquor is a 52-proof strong-flavor liquor. In this embodiment, 52-proof Wuliangye strong-flavor liquor is preferably used. When making spicy sausages, the rich aroma of Wuliangye strong-flavor liquor can blend with the spicy taste of the sausages, reducing the irritation of the spicy taste to the oral cavity and improving the taste of the dish. Moreover, the ethanol in the liquor is volatile and can absorb the fishy smell of the sausages. During the heating process, these odor molecules are taken away by evaporation, and the fragrance of the sausages is increased to improve the overall flavor. In addition, the liquor has strong corrosion resistance and bactericidal effects, which can effectively kill parasites and microorganisms in the sausages, and help prevent the sausages from deteriorating during the drying process, thereby extending the shelf life of the sausages.

[0035] The ethyl maltol in this embodiment preferably adopts caramel-flavor ethyl maltol.

[0036] Dried pepper powder includes red pepper powder and green pepper powder, and the mass ratio of red pepper powder to green pepper powder is 4:1. Dried pepper powder has the effect of removing fishy smell and can remove the peculiar smell of sausage. The dried pepper powder has a fragrant smell and can significantly enhance the aroma of the sausage and make the taste of the sausage richer.

[0037] The flavor enhancers include tangerine peel, star anise, cumin and nutmeg, and the mass ratio of tangerine peel, star anise, cumin and nutmeg is 2:2:1:4. The flavor enhancers can significantly increase the aroma of the sausage and enhance the overall flavor of the food.

[0038] The processing method of sausage seasoning formula comprises the following steps:

[0039] S1. Pour liquor into a barrel, then put dried pepper powder into a mixing barrel and mix thoroughly with the liquor, then take out the contents of the barrel and set aside for later use;

[0040] S2, grinding the dried chili pepper and flavoring agent into a powder with a particle size range of 8 microns, and then putting it into a vertical mixer with salt, sugar and ginger powder for forward and reverse stirring to obtain a mixed powder;

[0041] S3, adding water to the mixed powder and preliminarily mixing it with the contents of the barrel, and then putting it into a closed container, vacuum stirring at room temperature, and the pressure range during stirring is 1.5MPa, and the stirring speed is 260rpm, and the seasoning liquid is obtained after vacuum stirring;

[0042] S4, freeze-drying the seasoning liquid to remove excess water to obtain solid sausage seasoning and storing it in a dry and sealed manner.

[0043] Example 2

[0044] The purpose of this embodiment is to provide a sausage seasoning formula and a processing method thereof, wherein the sausage seasoning formula is as follows:

[0045] Erjingtiao dried chili pepper 6%, white wine 12%, dried pepper powder 10%, flavor enhancer 8%, salt 6%, sugar 7%, ginger powder 2%, ethyl maltol 4%, farnesol 1.5%, furfurylthiol 0.9%, and the balance is water.

[0046] The liquor is a 53-degree sauce-flavor liquor. In this embodiment, a 53-degree Feitian Moutai sauce-flavor liquor is preferably used. Feitian Moutai sauce-flavor liquor has unique advantages in the seasoning process when making Cantonese-style sausages. The liquor body is rich in organic acids, alcohols, esters and other substances. These ingredients can coordinate with other flavor substances during the seasoning process to form a complex and coordinated taste. Moreover, the ethanol in the liquor is volatile and can absorb the fishy smell of the sausage. During the heating process, these odor molecules are taken away by evaporation, and the fragrance of the sausage is increased to enhance the overall flavor. In addition, the liquor has strong corrosion resistance and bactericidal effects, which can effectively kill parasites and microorganisms in the sausage, help prevent the sausage from deteriorating during the drying process, and thus extend the shelf life of the sausage.

[0047] The ethyl maltol in this embodiment preferably adopts caramel-flavor ethyl maltol.

[0048] Dried pepper powder includes red pepper powder and green pepper powder, and the mass ratio of red pepper powder to green pepper powder is 4:1. Dried pepper powder has the effect of removing fishy smell and can remove the peculiar smell of sausage. The dried pepper powder has a fragrant smell and can significantly enhance the aroma of the sausage and make the taste of the sausage richer.

[0049] The flavor enhancers include tangerine peel, star anise, cumin and nutmeg, and the mass ratio of tangerine peel, star anise, cumin and nutmeg is 2:2:1:4. The flavor enhancers can significantly increase the aroma of the sausage and enhance the overall flavor of the food.

[0050] The processing method of sausage seasoning formula comprises the following steps:

[0051] S1. Pour liquor into a barrel, then put dried pepper powder into a mixing barrel and mix thoroughly with the liquor, then take out the contents of the barrel and set aside for later use;

[0052] S2, grinding the dried chili pepper and flavoring agent into a powder with a particle size range of 15 microns, and then putting it into a vertical mixer with salt, sugar and ginger powder for forward and reverse stirring to obtain a mixed powder;

[0053] S3, adding water to the mixed powder and preliminarily mixing it with the contents of the barrel, and then putting it into a closed container, vacuum stirring it at room temperature, and the pressure range during stirring is 1.1MPa, and the stirring speed is 300rpm, and the seasoning liquid is obtained after vacuum stirring;

[0054] S4, freeze-drying the seasoning liquid to remove excess water to obtain solid sausage seasoning and storing it in a dry and sealed manner.

[0055] Example 3

[0056] The purpose of this embodiment is to provide a sausage seasoning formula and a processing method thereof, wherein the sausage seasoning formula is as follows:

[0057] 7% of Erjingtiao dried chili peppers, 8% of white wine, 13% of dried pepper powder, 5% of flavor enhancer, 18% of salt, 5% of sugar, 3% of ginger powder, 3.2% of ethyl maltol, 2.2% of farnesol, 0.5% of furfurylthiol, and the balance is water.

[0058] The liquor is a 52-degree strong-flavor liquor. In this embodiment, a 53-degree Feitian Moutai sauce-flavor liquor is preferably used. Feitian Moutai sauce-flavor liquor has unique advantages in the seasoning process when making five-flavor sausages. The liquor body is rich in organic acids, alcohols, esters and other substances. These ingredients can coordinate with other flavor substances in the seasoning process to form a complex and coordinated taste. Moreover, the ethanol in the liquor is volatile and can absorb the fishy smell of the sausage. During the heating process, these odor molecules are taken away by evaporation, and the fragrance of the sausage is increased to enhance the overall flavor. In addition, the liquor has strong corrosion resistance and bactericidal effects, which can effectively kill parasites and microorganisms in the sausage, help prevent the sausage from deteriorating during the drying process, thereby extending the shelf life of the sausage.

[0059] The ethyl maltol in this embodiment preferably adopts caramel-flavor ethyl maltol.

[0060] Dried pepper powder includes red pepper powder and green pepper powder, and the mass ratio of red pepper powder to green pepper powder is 4:1. Dried pepper powder has the effect of removing fishy smell and can remove the peculiar smell of sausage. The dried pepper powder has a fragrant smell and can significantly enhance the aroma of the sausage and make the taste of the sausage richer.

[0061] The flavor enhancers include tangerine peel, star anise, cumin and nutmeg, and the mass ratio of tangerine peel, star anise, cumin and nutmeg is 2:2:1:4. The flavor enhancers can significantly increase the aroma of the sausage and enhance the overall flavor of the food.

[0062] The processing method of sausage seasoning formula comprises the following steps:

[0063] S1. Pour liquor into a barrel, then put dried pepper powder into a mixing barrel and mix thoroughly with the liquor, then take out the contents of the barrel and set aside for later use;

[0064] S2, grinding the dried chili pepper and flavoring agent into a powder with a particle size range of 20 microns, and then putting it into a vertical mixer with salt, sugar and ginger powder for forward and reverse stirring to obtain a mixed powder;

[0065] S3, adding water to the mixed powder and preliminarily mixing it with the contents of the barrel, and then putting it into a closed container, vacuum stirring at room temperature, and the pressure range during stirring is 0.8MPa, and the stirring speed is 340rpm, and the seasoning liquid is obtained after vacuum stirring;

[0066] S4, freeze-drying the seasoning liquid to remove excess water to obtain solid sausage seasoning and storing it in a dry and sealed manner.

[0067] The sausage condiments prepared in Examples 1-3 were applied to the production of sausages, and the produced sausages were subjected to taste evaluation and shelf life test. The taste evaluation was conducted by inviting thirty volunteers to taste and score the sausages. The scoring criteria are shown in Table 1, and the average score of the sausages is shown in Table 2.

[0068] Table 1: Scoring criteria

[0069] Taste experience Score / points The taste is delicate and soft, and the aftertaste is thick, sweet but not greasy 5 Moderate taste with meaty aroma 4 Hard taste with strange smell 3

[0070] Table 2: Average score values

[0071] Example 1 Example 2 Example 3 Average score / points 4.3 4.6 4.5

[0072] The shelf life test is to store the sausages in three constant temperature boxes at 5 degrees, 25 degrees, and 37 degrees respectively. Every 5 days, the sausages stored at 37 degrees are evaluated and compared with the sausages stored at 5 degrees.

[0073] When the sausages stored at 37 degrees show significant differences from those stored at 5 degrees, such as a significant difference in taste, the experiment is stopped. The storage time of the sausages at 37 degrees is multiplied by 3 to obtain the approximate shelf life of the product. The shelf life test results are shown in Table 3.

[0074] Table 3: Shelf life of sausages of Examples 1-3

[0075] Example 1 Example 2 Example 3 Shelf life / day 198 222 204

[0076] According to Table 2 and Table 3, the sausages produced using the condiments prepared in Examples 1-3 all have a good taste experience and a long shelf life, indicating that the sausages have a good taste and the condiments have a good shelf life.

[0077] In the invention, liquor is used to remove the fishy smell in meat, and aromatic substances such as ethyl hexanoate in the liquor are combined with numbing and spicy tastes to generate composite fermentation, so that the spicy taste of the product is distinct but not irritating, and the taste is more rich in layers. Erjingtiao dried chili peppers and dried pepper powder are used to stimulate the chili flavor of the sausage, and the liquor can increase the solubility of ethyl maltol, so that the ethyl maltol can be fully dispersed to react with amino acids and myoglobin in meat raw materials to enhance the meaty flavor of the sausage itself and prevent the degradation of myoglobin. Farnesol and furfuryl mercaptan are used as flavor enhancers. While enhancing the flavor and adjusting the fragrance, furfuryl mercaptan can react with ethyl maltol to generate thioether compounds, further inhibiting the oxidation of lipids and vitamins in food, thereby extending the shelf life of the sausage and maintaining the freshness and nutritional value of the sausage.

[0078] In addition, the present invention adopts a room temperature mixing and stirring process, which can retain the aroma and nutritional components in the seasoning to the greatest extent. The vertical forward and reverse stirring technology is adopted to improve the mixing efficiency of the raw materials, while reducing the volatilization of the aroma, ensuring the uniformity of the product to the greatest extent, mixing and retaining the aroma and nutritional components in the seasoning. The vacuum stirring technology is introduced in the mixing stage to ensure that the raw materials are fully mixed while reducing oxidation, which is beneficial to improving the shelf life of the sausage.

[0079] Example 4

[0080] Ethyl maltol is a white crystalline powder with a fragrant aroma. Caramel-flavored ethyl maltol can have a strong synergistic effect on the original umami taste of sausages. In the present invention, ethyl maltol can react with amino acids and myoglobin in meat raw materials during sausage processing to maximize the meaty aroma and comprehensive taste of the sausages themselves, remove the fishy smell, and improve the taste and flavor of the sausages. In addition, ethyl maltol can be combined with white wine to increase solubility and remove odor. This solubility allows ethyl maltol to be fully dispersed in white wine (ethanol C2H5OH) to bring out its aroma and taste characteristics. At the same time, the volatility of ethanol also allows the aroma of ethyl maltol to evaporate more easily.

[0081] The reaction of ethyl maltol with amino acids in the meat raw materials of sausages can enhance the meaty flavor of the sausages themselves, and react with the iron ions of myoglobin to prevent the degradation of myoglobin. The principle of ethyl maltol preventing the degradation of myoglobin is as follows:

[0082]

[0083] In the formula, Fe³⁺ represents iron ion, R-COOH represents carboxyl group, H + Represents hydrogen ions, and the carbonyl oxygen (C=O) in the carboxyl group forms a coordination bond with the iron ion (Fe³⁺). After the carboxyl group is ionized, the lone electron pairs on the two carbonyl oxygens combine with the empty orbitals of the iron ion to form a coordination bond. The complex formed usually has a higher stability because the coordination bond between the carboxyl group and the iron ion is stronger.

[0084] This complexation reaction prevents myoglobin from degrading into iron-free porphyrin-globulin complexes, thereby maintaining the color and flavor of meat products.

[0085] In order to determine that the ethyl maltol component and its mass proportion of 3.2-4.8% in the seasoning formula are one of the important factors affecting the taste and shelf life of sausages, on the basis of the above Example 2, ethyl maltol was replaced with sodium geranate, or the mass proportion of ethyl maltol was set to 2.5%, 3.5%, 3.7%, 4.1% or 5.0%, and the seasoning was prepared. The prepared seasoning was then used in the production of sausages. The produced sausages were evaluated for taste and tested for shelf life by the methods provided in the above examples. The taste evaluation scores are shown in Table 4, and the shelf life test results are shown in Table 4. Figure 2 shown.

[0086] Table 4: Average score values

[0087] Composition changes Average score / points Replaced with sodium geranate and the mass percentage is 4.0% 3.9 Ethyl maltol accounts for 2.5% by weight 4.1 Ethyl maltol accounts for 3.5% by weight 4.3 Ethyl maltol accounts for 3.7% by weight 4.4 Ethyl maltol accounts for 4.1% by weight 4.6 Ethyl maltol accounts for 5.0% by weight 4.0

[0088] According to Table 4, Figure 2 It can be seen that the average score of the sausage produced by using the seasoning in which ethyl maltol is replaced by sodium geranate is lower and the shelf life is shorter, indicating that the seasoning in which ethyl maltol is replaced by sodium geranate has a poor taste and poor shelf life.

[0089] When the mass proportion of ethyl maltol is 2.5% or 5.0%, that is, the mass proportion of ethyl maltol is not 3.2-4.8%, the average score and shelf life of sausages produced using the prepared seasoning are significantly lower than the average score and shelf life of sausages produced by the seasoning when the mass proportion of ethyl maltol is 3.5%, 3.7% or 4.1%.

[0090] In summary, it can be explained that ethyl maltol and its mass proportion of 3.2-4.8% in the seasoning formula is one of the important factors affecting the taste and shelf life of sausages.

[0091] Example 5

[0092] Farnesol has a pleasant floral aroma. In the present invention, as a flavor enhancer, its mild and delicate aroma has lily of the valley characteristics, which can enhance the overall flavor of the sausage, making it more attractive and delicious. In addition, as a natural antioxidant and preservative, farnesol also has a certain preservative effect when applied to sausages. Its antibacterial properties help to inhibit the growth of microorganisms in food, thereby extending the storage time of the food and the shelf life of the sausage.

[0093] In order to determine that the farnesol component and its mass proportion of 0.9-2.2% in the seasoning formula are one of the important factors affecting the shelf life of sausages, on the basis of the above Example 2, farnesol was removed, that is, the mass proportion of farnesol was 0, or the mass proportion of farnesol was set to 0.5%, 1.2%, 1.6%, 1.8% or 2.5%, and the seasoning was prepared. The prepared seasoning was then used in the production of sausages. The produced sausages were tested for shelf life by the method provided in the above example. The shelf life test results are as follows: Figure 3 shown.

[0094] according to Figure 3 It can be seen that when the mass proportion of farnesol is 0, 0.5% or 2.5%, that is, the mass proportion of farnesol is not 0.9-2.2%, the shelf life of sausages produced using the prepared seasoning is significantly lower than the shelf life of sausages produced by the seasoning when the mass proportion of farnesol is 1.2%, 1.6% or 1.8%.

[0095] In summary, it can be explained that farnesol and its mass proportion of 0.9-2.2% in the seasoning formula is one of the important factors affecting the shelf life of sausages.

[0096] In addition, furfurylthiol is also used as a flavor enhancer in the present invention. Furfurylthiol has a significant flavoring and flavoring effect. Furfurylthiol can also destroy choline on the bacterial cell wall, causing the bacteria to lose the ability to grow and reproduce, thereby achieving the effect of inhibiting the proliferation of food microorganisms. Furfurylthiol can react with ethyl maltol to generate thioether compounds. The specific reaction principle is as follows:

[0097]

[0098] In the formula, is a thiol group, is hydroxyl group, It is a thioether compound. The specific process is as follows: the hydroxyl group in the thiol group is deprotonated to form a sulfur anion (RS-), and the hydroxyl group is deprotonated to form water ( ). The sulfur anion undergoes a nucleophilic substitution reaction with the hydroxyl group in another thiol molecule to form a thioether and another hydroxyl anion. The hydroxyl anion combines with the hydrogen ion to reform a water molecule. That is, the thiol group of furfurylthiol and the hydroxyl group of ethyl maltol react through dehydration to form a thioether compound. The thioether compound can effectively inhibit the oxidation of lipids and vitamins in food, thereby extending the shelf life of sausages and maintaining the freshness and nutritional value of sausages.

[0099] In order to determine that the furfurylthiol component and its mass proportion of 0.5-1.2% in the seasoning formula are one of the important factors affecting the taste and shelf life of sausages, on the basis of the above Example 2, the mass proportion of furfurylthiol in the seasoning formula was changed, and the mass proportion of furfurylthiol was set to 0, 0.7%, 1.0%, 1.1% or 1.5%, and the seasoning was prepared. The prepared seasoning was then used in the production of sausages. The produced sausages were tested for shelf life by the method provided in the above embodiment. The shelf life test results are as follows: Figure 4 shown.

[0100] according to Figure 4 It can be seen that when the mass proportion of furfurylthiol is 0 or 1.5%, that is, the mass proportion of furfurylthiol is not 0.5-1.2%, the shelf life of sausages produced using the prepared seasoning is significantly lower than the shelf life of sausages produced by the seasoning when the mass proportion of furfurylthiol is 0.7%, 1.0% or 1.1%.

[0101] In summary, it can be explained that furfurylthiol and its mass proportion of 0.5-1.2% in the seasoning formula is one of the important factors affecting the shelf life of sausages.

[0102] Example 6

[0103] The condiments are prepared according to the method provided in the above embodiment and the determined optimal preparation parameters, and then the prepared condiments are used in the production of sausages, and the produced sausages are evaluated for taste and tested for shelf life;

[0104] Experiments have shown that, under the working conditions of this embodiment, the sausages produced using the seasonings have a rich taste, a distinct flavor without being irritating, and the sausages have a longer shelf life. Therefore, it can be explained that the seasoning formula provided by the present invention has a good taste and a good shelf life, which is conducive to the promotion of sausage delicacies.

[0105] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A sausage seasoning formula, characterized in that: Including the following raw materials by mass: 5-7% of Erjingtiao dried chili pepper, 8-20% of liquor, 8-13% of dried pepper powder, 5-10% of flavor enhancer, 10-18% of salt, 5-8% of sugar, 1-3% of ginger powder, 3.2-4.8% of ethyl maltol, 0.9-2.2% of farnesol, 0.5-1.2% of furfurylthiol, and the balance is water; The flavor enhancers are dried tangerine peel, star anise, cumin and nutmeg.

2. The sausage seasoning formula according to claim 1, characterized in that: The liquor is one of 52% Luzhou-flavor liquor and 53% Maotai-flavor liquor.

3. The sausage seasoning formula according to claim 1, characterized in that: The dry pepper powder comprises red pepper powder and green pepper powder, and the mass ratio of the red pepper powder to the green pepper powder is 4:

1.

4. The sausage seasoning formula according to claim 1, characterized in that: The mass ratio of tangerine peel, star anise, cumin and nutmeg is 2:2:1:

4.

5. The sausage seasoning formula according to claim 1, characterized in that: The ethyl maltol is caramel-flavor ethyl maltol, and the mass proportion of the ethyl maltol in the sausage seasoning formula is one of 3.5%, 3.7% or 4.1%.

6. The sausage seasoning formula according to claim 1, characterized in that: The mass proportion of farnesol in the sausage seasoning formula is one of 1.2%, 1.6% or 1.8%, and the mass proportion of furfurylthiol in the sausage seasoning formula is one of 0.7%, 1.0% or 1.1%.

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