Method for preserving flavor of premade dish

Abstract

The invention belongs to the technical field of processing of prefabricated dishes, and discloses a method for preserving the flavor of the prefabricated dishes. The method comprises the following steps: cooling pre-cooked and seasoned meat materials, and adding compound probiotics for enrichment culture fermentation; performing vacuum packaging on the fermented meat product; adding a natural plant antioxidant material into the auxiliary materials, and stir-frying; performing vacuum packaging on the fried auxiliary materials; and packaging and preserving the meat product subjected to vacuum packaging and auxiliary materials in a combined manner. Wherein the compound probiotics are obtained by mixing micrococcus mutans, staphylococcus carnosus and leuconostoc carnosus according to the mass ratio of 1: 1: 1; the natural plant antioxidant material is a mixture of food-grade strigose hydrangea juvenile leaf polysaccharide, pungent litse fruit oil and zanthoxylum armatum oil. According to the invention, the raw material meat and the auxiliary materials are separately packaged by adopting a double-packaging method, and natural corrosion resistance, oxidation resistance and flavor fidelity of the prefabricated vegetable are realized through oxidation resistance of the natural plant extract and targeted bacteriostasis of the probiotics.

Description

Technical Field

[0001] The invention relates to the technical field of pre-prepared dish processing, and in particular to a method for preserving the flavor of pre-prepared dishes. Background Art

[0002] Pre-packaged dishes processed on a large scale by industrial machinery are called pre-prepared dishes. However, pre-prepared dishes are very likely to deteriorate in quality due to flavor decay, distortion, oxidation and rancidity during storage, transportation and circulation. Taking Sichuan-style Shaobai, which has the largest single item volume among pre-prepared dishes, as an example, the more effective way to preserve freshness and flavor is low-temperature freezing. However, even with low-temperature freezing storage, transportation and circulation, flavor decay begins to occur after 1 month, and the decay rate can reach more than 20% in 2 months, and slight oxidation and rancidity occur. By 3 months, flavor distortion and fat oxidation and rancidity are already serious, and product quality has declined, which is increasingly far from the fresh and delicious catering cooking products. Some manufacturers use high-temperature methods, that is, semi-finished dishes are canned and sterilized at high temperatures to prevent product rancidity and corruption. However, dishes treated at high temperatures always have a "lunch meat" flavor and cannot solve the problem of flavor authenticity. Adding chemical food additives can achieve better preservation effects, but it is not good for health.

[0003] In view of this, the present invention is proposed. Summary of the invention

[0004] In order to solve at least one of the above technical problems, the present invention provides a method for pre-prepared food flavor preservation. The present invention improves the traditional pre-prepared food cooking and product packaging methods to achieve flavor preservation and natural anti-corrosion and anti-oxidation of pre-prepared food.

[0005] To achieve the above object, the technical solution adopted by the present invention is:

[0006] Methods for pre-prepared dishes to maintain their flavor authenticity include:

[0007] After the pre-cooked and seasoned meat is cooled, composite probiotics are added to perform bacterial enrichment, culture and fermentation;

[0008] Vacuum packing the fermented meat products;

[0009] Adding natural plant antioxidants to the auxiliary materials and frying them;

[0010] Vacuum pack the fried auxiliary materials;

[0011] Combining and packaging the vacuum-packed meat products and auxiliary materials for storage;

[0012] Wherein, the composite probiotics are obtained by mixing Micrococcus variabilis, Staphylococcus carnosus and Leuconostoc carnosus in a mass ratio of 1:1:1;

[0013] The natural plant antioxidant is a mixture of food-grade sweet tea polysaccharide, litsea cubeba oil and cyperus rotundus oil.

[0014] Preferably, 40-45 g of natural plant antioxidants are added to each kg of auxiliary materials, including 1-2 g of sweet tea polysaccharide, 10-12 ml of litsea cubeba oil, and 12-14 ml of pepper oil.

[0015] Preferably, the pre-cooking and seasoning method comprises:

[0016] After cleaning the raw meat, add it into clean water containing mixed spices and pre-cook it until it is 70% done;

[0017] The cooked raw meat is fried and soaked.

[0018] Preferably, 1.2-1.5 kg of mixed spices are added to every 100 kg of raw meat.

[0019] Preferably, the pre-cooking temperature is 90-95° C. and the pre-cooking time is 30-35 minutes.

[0020] Preferably, the fish is soaked in 55-60°C dark soy sauce before frying.

[0021] Preferably, the frying temperature is 180-200° C., the frying time is 4-5 minutes, and the soaking is in cold water for 50-55 minutes.

[0022] Preferably, the enrichment culture and fermentation is carried out by culturing at 28-30°C for 20-24 hours and then at 38-40°C for 12-14 hours.

[0023] Preferably, the storage is refrigerated at 2-4°C, with a shelf life of 30 days; or frozen at no higher than -16°C, with a shelf life of more than 9 months.

[0024] The invention also discloses a pre-prepared dish obtained by adopting any of the above methods for preserving the flavor of the pre-prepared dish.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The present invention adopts a double-packaging method to separate and package the raw meat from the auxiliary materials, and realizes the natural antiseptic and antioxidative properties and flavor preservation of the pre-prepared dishes through the antioxidant effects of natural plant extracts and the targeted antibacterial effects of probiotics. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.Unspecified conditions in the embodiments are carried out according to the conditions of normal conditions or manufacturer recommendations.Reagents used or instruments that do not specify manufacturers are conventional products that can be purchased and obtained commercially.

[0028] Micrococcus variants have a strong ability to decompose carbohydrates and can decompose a variety of carbohydrates. Staphylococcus carnosus mainly decomposes meat protein into amino acids and peptides, and decomposes fat into secondary fatty acids. The combination of these two bacteria exerts a targeted effect, which can not only inhibit the flavor attenuation and loss of braised pork, but also enhance the unique meat flavor.

[0029] The applicant further discovered that in addition to its role in flavor preservation, Staphylococcus carnosus also inhibits the growth of pathogenic bacteria and spoilage bacteria through nutrition and space competition. It inhibits the growth of Listeria monocytogenes and other harmful bacteria that may exist in meat products. Leuconostoc carnosus has a unique effect in controlling the growth of pathogenic bacteria such as Listeria monocytogenes.

[0030] The combination of Micrococcus variabilis, Staphylococcus carnosus and Leuconostoc carnosus is not only a fermentation agent used in conventional ways to improve texture and increase flavor, but also has a synergistic targeted inhibitory function against flavor attenuation and loss of products and growth of adverse microorganisms discovered by the present invention.

[0031] In the present invention, the bacterial enrichment culture and fermentation is controlled to be first cultured at 28-30°C for 20-24 hours and then cultured at 38-40°C for 12-14 hours. This can not only increase the number of probiotics very quickly and inhibit the growth of pathogenic bacteria and spoilage bacteria through nutrition and space competition, but also decompose meat protein, fat, etc. through variant micrococci and meat Staphylococcus to produce more flavor components such as free amino acids and free fatty acids, thereby increasing and strengthening the flavor of the product while inhibiting the attenuation and loss of its flavor.

[0032] The natural plant antioxidant used in the present invention shows the ability to scavenge DPPH free radicals and the like, as well as the inhibitory effect on Shigella, Salmonella, Staphylococcus aureus, Escherichia coli, Clostridium difficile and the like, and exhibits significant antibacterial and antioxidant effects among the auxiliary materials.

[0033] The invention adopts the double-packaging mode of meat products and auxiliary materials, adopts different methods to suppress flavor attenuation and perform preservation and anti-oxidation treatment, and then combines them before eating, which can more effectively perform flavor preservation and preservation.

[0034] It should be noted that the method for preserving the flavor of pre-prepared dishes provided in the embodiment of the present invention is suitable for a variety of pre-prepared dishes containing meat products and auxiliary materials, and the meat products and auxiliary materials are separated and packaged by the double packaging method, and natural plant extracts are used for antioxidant and probiotics for targeted antibacterial. The following examples only take Sichuan-style Shaobai as an example.

[0035] The freeze-dried strains of Micrococcus variants, Staphylococcus carnosus, and Leuconostoc carnosus used in the examples of the present invention were all purchased from Novo Xinyuan.

[0036] Embodiment 1 Method for preserving flavor of prepared dishes

[0037] 1. Selection and processing of raw materials and auxiliary materials

[0038] Select fresh pork belly as the raw material, remove dirt and clean it, add water and spices and pre-cook it at medium temperature until it is 70% done. The length of the above pork belly is 25-30cm, the amount of water is 5-6 times the amount of meat, and the spices include green onions, ginger, star anise, pepper, etc. For every 100kg of meat, 1.2-1.5kg of spices are added. The type and proportion of spices can be adjusted according to the flavor. The medium temperature cooking temperature is 90-95℃, and the time is 30-35 minutes.

[0039] 2. Meat pre-processing

[0040] Quickly immerse the cooked meat in dark soy sauce at 55-60℃, fry until the skin is golden brown, and then soak in cold water until the skin bubbles. The frying temperature is 180-200℃, the frying time is 4-5 minutes, and the soaking time in cold water is 50-55 minutes.

[0041] 3. Add probiotics and culture and ferment

[0042] Take out the meat blocks soaked in cold water, cut them into slices of appropriate thickness, add soy sauce and probiotics, evenly spread the soy sauce and probiotics on the surface of the meat blocks, and carry out bacterial culture and fermentation.

[0043] The amount of soy sauce added is 2-3kg / 100kg of meat slices. The added probiotics are direct-injection freeze-dried bacteria Micrococcus varians, Staphylococcus carnosus and Leuconostoc Carnosum, the three bacteria are combined in a mass ratio of 1:1:1, and the amount of bacteria containing the carrier is 10g / 100kg of meat slices. The bacterial enrichment culture and fermentation conditions are: culture at 28℃ for 22 hours and then culture at 38℃ for 12 hours.

[0044] After enrichment and fermentation, the meat slices are portioned and vacuum packed.

[0045] 3. Prefabrication and processing of auxiliary materials

[0046] Stir-fry the auxiliary materials quickly and then cool them. The auxiliary materials include Sichuan sprouts that have been washed, drained, and pre-treated, salad oil, minced ginger and garlic, dried chili segments, star anise, and peppercorns. Add natural plant antioxidants to the auxiliary materials and mix them evenly, then vacuum pack them in portions. The natural plant antioxidants are a mixture of food-grade sweet tea polysaccharides, litsea cubeba oil, and 12-14 ml of 10-12 ml of 10 ...

[0047] After frying, the auxiliary materials are bagged in portions and vacuum packed.

[0048] 4.Combination packaging and storage

[0049] A pre-prepared dish is packaged in combination of 1 package of meat slices and 1 package of auxiliary materials. The packaging bag can be soft plastic, hard plastic, etc. according to sales demand.

[0050] The storage method of the pre-prepared meal prepared in the embodiment of the present invention is refrigeration or freezing without interrupting the cold chain, the refrigeration temperature is 2-4° C., and the freezing temperature is not higher than -16° C. The shelf life of the product is within 30 days of refrigeration and more than 9 months of freezing, which is sufficient to meet marketing needs.

[0051] Comparative Example 1

[0052] This comparative example is a traditional process method. Compared with Example 1, the steps of adding probiotics and increasing bacteria, culturing and fermenting are omitted, the steps of adding natural plant antioxidants are omitted, and the meat product is mixed with auxiliary materials and packaged. The remaining steps are the same as those in Example 1.

[0053] Comparative Example 2

[0054] Compared with Example 1, the steps of adding probiotics and increasing bacteria, culturing and fermenting are omitted, and the steps of adding natural plant antioxidants are omitted. The remaining steps are the same as those in Example 1.

[0055] Comparative Example 3

[0056] Compared with Example 1, the addition of natural plant antioxidants is omitted, and the remaining steps are the same as those of Example 1.

[0057] Comparative Example 4

[0058] Compared with Example 1, the steps of adding probiotics and increasing bacteria, culturing and fermenting were omitted, and the remaining steps were the same as those in Example 1.

[0059] Test Example 1

[0060] The pre-prepared dishes of Example 1 and Comparative Examples 1-4 were thawed after being frozen for different periods of time and then cooked for 25 minutes by steaming, and the product sensory, physical and chemical, flavor, peroxide value, pathogenic bacteria and other indicators were measured. The specific performance test and specific method are as follows:

[0061] Determination of total colony count: GB 4789.2-2022 "National Food Safety Standard - Determination of total colony count for food microbiological examination";

[0062] Listeria monocytogenes test: GB 4789.30-2016 "National Food Safety Standard Food Microbiology Test Listeria monocytogenes Test";

[0063] Enterobacteria determination: GB 4789.3-2016 "National Food Safety Standard Food Microbiology Examination Coliform Count";

[0064] Salmonella test: GB 4789.4-2024 "National Food Safety Standard Food Microbiology Test Salmonella Test";

[0065] Shigella test: GB 4789.5-2012 "National Food Safety Standard Food Microbiology Test Shigella Test";

[0066] Staphylococcus aureus test: GB 4789.10-2016 "National Food Safety Standard Food Microbiology Test Staphylococcus aureus Test"

[0067] Micrococcal assay: plate culture method using micrococcal special culture medium;

[0068] Staphylococcus assay: plate culture method using special culture medium for Staphylococcus;

[0069] Sensory index determination: Sensory analysis-Guidelines for food sensory quality control GB / T29605-2013;

[0070] Determination of free amino acids: GB5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Food";

[0071] Determination of volatile fatty acids: GB5009.168-2016 "National Food Safety Standard Determination of Fatty Acids in Foods" 》 (Gas chromatography);

[0072] Peroxide value determination: GB5009.179-2016 "National Food Safety Standard Determination of Peroxide Value in Food";

[0073] Shelf life: Determined based on sensory evaluation, peroxide value determination, pathogenic bacteria determination, etc. in accordance with the National Food Safety Standard for Cured Meat Products (GB 2730-2015).

[0074] The experimental results are shown in Tables 1-3.

[0075] Table 1: Results of characteristic index determination of products of Example 1 and Comparative Example 1 at different storage times

[0076]

[0077] Since the product of Comparative Example 1 no longer has edible value after storage for 3 months, the index determination after 3 months was not carried out.

[0078] The results in Table 1 show that the sensory quality retention rate of the product of Example 1 is still above 95% after storage for 9 months, while the product of Comparative Example 1 prepared by the traditional method has dropped by 20% in 1 month and nearly 40% in 3 months, basically losing its sensory edible value.

[0079] In terms of free fatty acids, the product of Example 1 maintained a retention rate of more than 98% after storage for 9 months, while the product of Comparative Example 1 decreased by 20% in 1 month and more than 40% in 3 months.

[0080] In terms of free amino acids, the product of Example 1 maintained 100% after storage for 9 months, and even some amino acids increased, while the product of Comparative Example 1 decreased by 20-25% in 1 month and 36-40% in 3 months.

[0081] The degree of oxidative rancidity of the product was determined by measuring the peroxide value. The product of Example 1 was still only 0.15-0.19 mg / 100g after 9 months of storage, while the product of Comparative Example 1 was close to the national standard limit of 0.5 mg / 100g after 1 month and close to 1.0 mg / 100g after 3 months, which showed that it had been severely oxidatively rancid.

[0082] No pathogenic bacteria were detected in the products of Example 1 and Comparative Example 1 during storage, and the high temperature after the products were cooked also sterilized all microorganisms. 2 -10 3 cuf / g), which could no longer be detected after storage for one month.

[0083] A comprehensive quality evaluation of the stored products showed that the flavor and quality retention rate of the product in Example 1 was 96% after 9 months, showing good edible quality, while the flavor and quality retention rate of the product in Comparative Example 1 had dropped by 30% after 1 month and 42% after 3 months, showing that the product no longer had the fresh and fragrant characteristics of the dish.

[0084] From the comprehensive quality evaluation, the product of Example 1 exhibits excellent characteristics of improving sensory quality, inhibiting adverse microorganisms, enhancing and maintaining product flavor, and delaying oxidative rancidity.

[0085] Table 2 Table of characteristic index determination results of comparative example 2 products at different storage times

[0086]

[0087]

[0088] Table 3 Table of characteristic index test results of comparative example 3-4 products at different storage times

[0089]

[0090] As can be seen from Table 2-3, in Comparative Example 2, no sprout antioxidants and targeted antibacterial microorganisms are added, and no bacterial culture is performed. Compared with the product of Example 1, during the same storage and circulation period, the decline rates of various indicators are: sensory 55-60%, flavor 60-65% (free fatty acids decreased by 65-70%, free amino acids decreased by 50-55%).

[0091] The peroxide value measurement results showed that the product of Example 1 was still only 0.15-0.19 mg / 100g after 9 months of storage, while the product without the addition of sprout antioxidants and targeted antibacterial microorganisms exceeded the national standard limit of 0.5 mg / 100g in 1 month and was close to 1.0 mg / 100g in 3 months, which was obviously severely oxidized and rancid.

[0092] No pathogenic bacteria were detected in each group during the storage period, and the high temperature after the product was cooked also sterilized all microorganisms. For semi-finished products, the products without the addition of targeted antibacterial microorganisms basically did not contain probiotics, while the product of Example 1 could contain up to 10 8 -10 9 cuf / g.

[0093] Comparison of the sensory quality of the sprouts without adding antioxidants in Comparative Example 3 and the meat slices without adding targeted antibacterial microbial groups in Comparative Example 4 is not significantly different, but it is obviously worse than Example 1. Comparative Example 3 without adding antioxidants has exceeded the national standard limit of 0.5mg / 100g after 1 month of storage, and is close to 1.0mg / 100g after 3 months. Comparative Example 4 without adding probiotics is mainly manifested in the reduction of flavor. Compared with the products of Example 1 and Comparative Example 3, the difference in the amount of free fatty acids and free amino acids reaches 40-50%, showing a very significant flavor attenuation and loss.

[0094] The comprehensive quality evaluation results show that the flavor and quality retention rate of the product in Example 1 after 9 months is more than 96%, while the product without the addition of sprout antioxidants and targeted antibacterial microbial groups has dropped by 25% in 1 month and 60% in 9 months. Compared with the product in Example 1, the product without the addition of sprout antioxidants or probiotics has a quality reduction of about 20%, while the difference between the product without the addition of sprout antioxidants and the product without the addition of targeted antibacterial microbial groups is about 5%.

[0095] The results showed that adding antioxidants, targeted antibacterial microorganisms and their enrichment culture to sprouts was critical to maintaining product flavor authenticity and quality. Antioxidants played a leading role in inhibiting oxidative rancidity of sprout ingredients, and adding targeted antibacterial microorganisms and enrichment culture played a leading role in improving the quality and flavor of meat slices.

[0096] Test Example 2

[0097] This test example is used to illustrate the effects of compound probiotics on targeted antibacterial and flavor enhancement.

[0098] Set up the following different experimental groups:

[0099] Group A: Example 1

[0100] Group B: Compared with Example 1, the composite probiotics were replaced with equal amounts of Staphylococcus vitulinus and Lactococcus lactis subsp. lactis. The rest of the process was the same as that of Example 1.

[0101] Group C: Compared with Example 1, the use of variant Micrococcus was eliminated in the composite probiotics, and the rest of the processes were the same as those in Example 1.

[0102] Group D: Staphylococcus carnosus was omitted from the composite probiotics, and the rest of the process was the same as that in Example 1.

[0103] Group E: Leuconostoc carnosus was omitted from the composite probiotics, and the rest of the process was the same as that in Example 1.

[0104] Group F: Micrococcus variabilis and Staphylococcus carnosus were not used in the compound probiotics, and Listeria monocytogenes was inoculated before the semi-finished product was bagged, with an inoculation volume of 10 4 cfu / g, and the rest of the processes were the same as in Example 1.

[0105] The performance of the products obtained from the above experimental group was measured using the detection method in Test Example 1. The results are shown in Tables 4-6.

[0106] Table 4 Results of characteristic index determination of group B products at different storage times

[0107]

[0108] The results of Group A products refer to Example 1 in Table 1.

[0109] Table 5 Test results of characteristic indexes of products in groups C and D at different storage times

[0110]

[0111]

[0112] Table 6 Test results of characteristic indexes of products in groups E and F at different storage times

[0113]

[0114]

[0115] As can be seen from Tables 4 to 6, there is no significant difference in the number of probiotics in the composite probiotics used in Example 1 compared with other currently used probiotic groups (Staphylococcus vitulinus and Lactococcus lactis subsp. lactis) (Group B), and the sensory score of the product in Example 1 is about 5% higher. The main difference is the impact on flavor and pH.

[0116] The free fatty acids and free amino acids that determine the flavor of the two groups are compared. The free fatty acids of the final edible product of Example 1 (Group A) are 29-31%, and the free amino acids are 505-508 mg / 100g, while the other probiotic products (Group B) are 18-19% and 385-390 mg / 100g, showing a significant difference, which will have a very different impact on the flavor of the product. In addition, in terms of the pH value, which is an important indicator of the product, the final edible product of Example 1 (Group A) is pH 6.1, and the product of Group B is pH 5.1. According to the consumption habits of Chinese meat products, the pH value of the product should be preferably 5.8-6.2, and below 5.6 will present a sour taste that consumers do not accept.

[0117] The microorganisms in Example 1 were adjusted to remove the process of variant Micrococcus (Group C) or the process of removing Staphylococcus carnosus (Group D). As a result, Group D had a slightly higher sensory score, while Group C had a slightly better antioxidant activity. No significant differences were found in other indicators.

[0118] Compared with Group A of Example 1, the sensory quality, antioxidant properties, flavor and overall quality characteristics of Group C and Group D were significantly reduced, with an overall reduction rate of about 20%. At the same time, compared with the traditional process product (Group B), the overall improvement rate was about 15%. Comparing the results of Group A, Group B, Group C and Group D, the contribution rate (improvement rate) of Group C and Group D was 4-5% respectively, while Group A reached more than 15%, which fully demonstrated that the two microorganisms did not play an antagonistic role, nor was it just an additive role, but a synergistic effect of "one plus one is greater than two".

[0119] The ingredients of the product of Example 1 were adjusted, and the process of removing Leuconostoc carnosus was inoculated with Listeria monocytogenes (Group E), which is the most likely to contaminate, survive and grow in such products and is extremely dangerous, or Micrococcus variants and Staphylococcus carnosus were removed and Listeria monocytogenes (Group F) was inoculated, with an inoculation amount of 10 4 cfu / g. Group E, Group F, and Group A of Example 1 were compared.

[0120] Compared with Group F, which removed Micrococcus variants and Staphylococcus carnosus, Group E, which removed Leuconostoc carnosus, had a slightly higher sensory score (+5%) and a better overall quality retention rate (+4%). However, the most significant difference was in the flavor split and the inhibition of Listeria monocytogenes. The flavor index of Group E was significantly higher than that of Group F (free fatty acids +10%, free amino acids +200mg / 100g), and slightly lower than the product of Example 1. This result shows the dominant role of Micrococcus variants and Staphylococcus carnosus in improving the flavor of the product. The effect of Leuconostoc carnosus (Group E) was the effective inhibition of pathogenic bacteria. No residues of Listeria monocytogenes inoculated in the raw materials were detected in the product, while the residues of Listeria monocytogenes in Group F, which only added Micrococcus variants and Staphylococcus carnosus, were still above 10. 2 -10 3 cfu / g, 10 4 The cfu / g is slightly lower, and it also shows a certain inhibitory effect, but its antibacterial and oxidative rancidity inhibition effects are much weaker than those of Leuconostoc carnosus.

[0121] The above results confirm that the composite probiotics of the present invention exert the best targeted synergistic effect.

[0122] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. Methods for pre-prepared dishes to preserve their flavor. It is characterized in that Include: After the pre-cooked and seasoned meat is cooled, composite probiotics are added to perform bacterial enrichment, culture and fermentation; Vacuum packing the fermented meat products; Adding natural plant antioxidants to the auxiliary materials and frying them; Vacuum pack the fried auxiliary materials; Combining and packaging the vacuum-packed meat products and auxiliary materials for storage; Wherein, the composite probiotics are obtained by mixing Micrococcus variabilis, Staphylococcus carnosus and Leuconostoc carnosus in a mass ratio of 1:1:1; The natural plant antioxidant is a mixture of food-grade sweet tea polysaccharide, litsea cubeba oil and cyperus rotundus oil.

2. The method for preserving the flavor of a prepared dish as claimed in claim 1, It is characterized in that Add 40-45g of natural plant antioxidants to every kg of auxiliary materials, including 1-2g of sweet tea polysaccharide, 10-12ml of Litsea cubeba oil, and 12-14ml of Sichuan pepper oil.

3. The method for preserving the flavor of a prepared dish as claimed in claim 1, It is characterized in that The pre-cooking and seasoning method comprises: After cleaning the raw meat, add it into clean water containing mixed spices and pre-cook it until it is 70% done; The cooked raw meat is fried and soaked.

4. The method for preserving the flavor of a prepared dish as claimed in claim 3, It is characterized in that Add 1.2-1.5kg of mixed spices to every 100kg of raw meat.

5. The method for preserving the flavor of a prepared dish as claimed in claim 3, It is characterized in that The pre-cooking temperature is 90-95° C. and the pre-cooking time is 30-35 minutes.

6. The method for preserving the flavor of a prepared dish as claimed in claim 3, It is characterized in that Use 55-60℃ dark soy sauce to soak before frying.

7. The method for preserving the flavor of a prepared dish as claimed in claim 3, It is characterized in that The frying temperature is 180-200° C., the frying time is 4-5 minutes, and the soaking is soaking in cold water for 50-55 minutes.

8. The method for preserving the flavor of a prepared dish as claimed in claim 1, It is characterized in that The enrichment culture and fermentation is carried out by culturing at 28-30° C. for 20-24 hours and then culturing at 38-40° C. for 12-14 hours.

9. The method for preserving the flavor of a prepared dish as claimed in claim 1, It is characterized in that The storage is refrigerated storage at 2-4°C, with a shelf life of 30 days; or frozen storage at no higher than -16°C, with a shelf life of more than 9 months.

10. A pre-prepared dish obtained by the method for preserving the flavor of a pre-prepared dish as claimed in any one of claims 1 to 9.

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