Preparation method of hot pepper and Chinese prickly ash oleoresin-containing brine for marinating crayfish

Abstract

The invention relates to a preparation method of brine for marinating crayfish, which comprises the following steps: adding ingredients except pepper and pepper into water, uniformly mixing, and boiling to obtain a brine solution; adding an emulsifier into the brine solution, uniformly mixing, and dissolving the emulsifier to obtain a brine solution containing the emulsifier; the method comprises the following steps: adding capsicum oleoresin and zanthoxylum oil resin into a brine solution containing an emulsifier, and fully mixing oil and water to obtain the brine. The high-foaming egg white protein powder is selected as the emulsifier, the bioavailability of active substances is facilitated, the quality stability of the brine is kept, compared with other emulsifiers, the quality of marinated crayfish can be effectively kept, the production cost can be reduced, the production efficiency can be improved, timed adding and quantitative marinating of materials are achieved, and the quality of the marinated crayfish is improved. The marinated crayfish is stable in taste and consistent in flavor, the food quality is improved, the production cost and the food safety risk are reduced, and industrial standardization and automation of the marinated crayfish are facilitated.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and more particularly, relates to a method for preparing brine containing chili pepper and prickly ash oleoresin for braising crayfish, and a method for braising crayfish. Background Art

[0002] Stewed products are traditional Chinese food, among which stewed crayfish is a new product that is popular among consumers. It has the characteristics of tender meat, chewy texture and rich flavor. Stewed crayfish is made through cleaning, shaping, oiling and stewing. The stewing process is accompanied by the use of a large amount of chili and pepper, which not only corrects the bad flavor, but also brings a unique flavor to the stewed crayfish.

[0003] At present, in the processing technology of braised crayfish, peppers and peppercorns are mostly added directly as a whole. The dissolution rate of the effective ingredients in peppers and peppercorns is low. After braising, the peppers and peppercorns adhering to the braised crayfish need to be manually sorted, which not only increases the process cost, but also increases the risk of secondary pollution. At the same time, a large amount of pepper and peppercorn waste residue will be produced after braising, and the processing cost is high. Pepper and peppercorn oleoresin is an oily liquid obtained by extraction and concentration from peppers and peppercorns, respectively. It is a natural plant food extract that contains almost all flavor components. Using pepper and peppercorn oleoresin to replace whole peppers and peppercorns and add them to the brine can effectively increase the dissolution rate of capsaicin, dihydrocapsaicin and peppercorn in the brine, improve the quality of braised crayfish, and reduce production costs and food safety risks. At present, there are no reports on domestic research on the replacement of spices in brine with spice oleoresin.

[0004] Pepper and Sichuan pepper oleoresin is in oily form and has poor water solubility. When pepper and Sichuan pepper oleoresin is added to brine, stratification will occur due to the incompatibility of oil and water, and the effective ingredients in pepper and Sichuan pepper oleoresin cannot fully enter the brine system. Adding an emulsifier can disperse the immiscible pepper and Sichuan pepper oleoresin with the brine to form a stable and uniform system, which helps to improve the stability of the brine and the bioavailability of pepper and Sichuan pepper oleoresin, and maintain the stability of the quality of the brine.

[0005] Food-grade nanoemulsion is a simple and effective encapsulation and transportation system for food functional ingredients. It solves the problems of poor water solubility, easy oxidation, easy volatility and poor absorption of oil-soluble functional ingredients. The proteins in egg white protein emulsifier (EWP) mainly include ovalbumin, ovotransferrin, ovomucoid and lysozyme, etc. It has good water solubility and amphiphilicity and is one of the best biopolymer emulsifiers. At present, egg white protein emulsifier has been widely studied in the fields of baked products, dairy products, beverages, etc., but there are few reports on the study of spice oleoresin emulsification. Summary of the invention

[0006] In order to solve the above problems, the present invention provides a method for preparing brine for brine-cooking crayfish, comprising the following steps:

[0007] S1: adding ingredients except chili pepper and Sichuan pepper into water, mixing well, and boiling to obtain brine solution;

[0008] S2: adding an emulsifier to the brine solution, mixing, dissolving the emulsifier, and obtaining a brine solution containing the emulsifier;

[0009] S3: adding capsicum oleoresin and Zanthoxylum oleoresin into the brine solution containing an emulsifier, and fully mixing the oil and water to obtain the brine.

[0010] In a specific embodiment, in S2, the emulsifier is high-foaming egg white protein, and the emulsifier content in every 1000g of brine solution containing the emulsifier is 3-6g.

[0011] In a specific embodiment, in S2, the emulsifier is added to the brine solution and stirred for 10 minutes to dissolve the emulsifier.

[0012] In a specific embodiment, in S3, the amount of capsicum oleoresin added is 1-5 g per 1000 g of brine solution containing an emulsifier;

[0013] The added amount of the Zanthoxylum bungeanum oleoresin is 0.5-2.5 g per 1000 g of the brine solution containing the emulsifier.

[0014] In a specific embodiment, S3 comprises the following steps:

[0015] S31: adding the capsicum oleoresin and the prickly ash oleoresin to the brine solution containing the emulsifier, and then homogenizing and dispersing at 10000 r / min for 2 min to obtain a crude emulsion;

[0016] S32: Ultrasonicate the crude emulsion at 25° C. for 7 minutes to obtain the brine.

[0017] In a specific embodiment, in S1, 1.5 g tangerine peel, 0.25 g cloves, 1 g cassia twig, 1 g dried ginger, 1 g cinnamon, 1.5 g star anise, 5 g chicken essence, 4.5 g monosodium glutamate, and 10 g salt are mixed thoroughly, 1000 g water is added, and the mixture is boiled to obtain the brine solution.

[0018] The invention also provides a method for braising crayfish, comprising the step of braising the crayfish using the brine prepared by the method.

[0019] In a specific embodiment, the method comprises the following steps:

[0020] 1) Wash the crayfish, remove the head and shrimp thread, and keep the shrimp tail;

[0021] 2) The brine is boiled until slightly boiling, and then the shrimp tails are added and kept slightly boiling for 50-60 minutes to obtain the braised crayfish.

[0022] In a specific embodiment, the amount of shrimp tails added to the brine is 500 g of the shrimp tails per 1000 g of brine.

[0023] The present invention uses capsicum oleoresin and prickly ash oleoresin to replace whole peppers and prickly ash to prepare brine. Compared with traditional braising, the dissolution rate of capsaicin, dihydrocapsaicin and prickly ash in pepper is effectively improved, and the utilization rate of effective substances in pepper and prickly ash is improved; and the amount of pepper and prickly ash used and the pepper and prickly ash sorting process after braising are effectively reduced, so as to avoid direct contact between people and brine crayfish, cause secondary pollution, and reduce food safety risks. In addition, the present invention uses high-foaming egg white protein powder as an emulsifier, which helps to improve the bioavailability of pepper and prickly ash oleoresin and maintain the quality stability of brine. Experiments have shown that compared with whey protein isolate-lactose emulsifier, brine prepared by high-foaming egg white protein can not only effectively maintain the quality of brine crayfish, but also reduce production costs and improve production efficiency. The present invention realizes the timed addition of materials and quantitative braising, so that the taste of brine crayfish is stable and the flavor is consistent. The method of the present invention can not only improve the quality of brine crayfish, reduce production costs and food safety risks, but also help to achieve industrial standardization and automation of brine crayfish. DETAILED DESCRIPTION

[0024] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0025] The invention improves the emulsion stability by adding pepper and prickly ash oleoresin to brine to replace pepper and prickly ash particles and adding high-foaming egg white protein powder.

[0026] 1. Example

[0027] Example 1

[0028] 1) Pretreatment of crayfish: Select fresh crayfish with a single body weight of 20 to 25 g, wash the crayfish, remove the head and shrimp thread, rinse again, drain the shrimp tail and set aside.

[0029] 2) Preparation of brine: 1.5g tangerine peel, 0.25g clove, 1g cassia twig, 1g dried ginger, 1g cinnamon, 1.5g star anise, 5g chicken essence, 4.5g monosodium glutamate, and 10g salt were fully mixed, and 1000g water was added and boiled. 4.5g high foaming egg white protein emulsifier was weighed and added to a conical flask, and then brine was added thereto to make the total mass of the substance in the flask (emulsifier + brine) 1000g, and stirred for 10min to fully dissolve the emulsifier, 3g capsicum oleoresin and 1.5g Zanthoxylum oleoresin were weighed and added to the conical flask, and homogenized and dispersed at 10000r / min for 2min to obtain a crude emulsion. The crude emulsion was ultrasonicated at 25°C for 7min to obtain brine.

[0030] 3) Braising: Put 500g shrimp tails into the prepared slightly boiling brine and brine for 50-60 minutes.

[0031] 4) Vacuum packaging: Take out the marinated shrimp tails, cool them, and vacuum pack them.

[0032] 5) Sterilization: Place the packaged marinated shrimp tails in a high pressure sterilizer and sterilize at 115°C for 5 minutes. After natural cooling, wipe off the surface water and set aside.

[0033] Example 2

[0034] The other steps are the same as those in Example 1, except that the mass of the emulsifier weighed in step 2) is changed to 3 g.

[0035] Example 3

[0036] The other steps are the same as those in Example 1, except that the mass of the emulsifier weighed in step 2) is changed to 6 g.

[0037] Example 4

[0038] The other steps are the same as those in Example 1, except that the mass of the capsicum oleoresin added in step 2) is changed to 1 g, and the mass of the prickly ash oleoresin is changed to 0.5 g.

[0039] Example 5

[0040] The other steps are the same as those in Example 1, except that the mass of the capsicum oleoresin added in step 2) is changed to 5 g, and the mass of the zanthoxylum oleoresin is changed to 2.5 g.

[0041] Comparative Example 1

[0042] The other steps are the same as those in Example 1, except that, in step 2), 3 g of capsicum oleoresin without adding an emulsifier and 1.5 g of Zanthoxylum oleoresin without adding an emulsifier are added respectively.

[0043] Comparative Example 2

[0044] The other steps are the same as those in Example 1, except that the emulsifier weighed in step 2) is changed to a high-colloid egg white protein emulsifier, and the weighed mass is changed to 3 g.

[0045] Comparative Example 3

[0046] The other steps are the same as those in Example 1, except that the emulsifier weighed in step 2) is changed to egg yolk powder emulsifier, and the weighed mass remains unchanged.

[0047] Comparative Example 4

[0048] The other steps are the same as those in Example 1, except that the emulsifier weighed in step 2) is changed to a whey protein isolate-lactose complex, and the weighed mass is changed to 2.5 g.

[0049] If obvious stratification occurs after step (2) in the above embodiments and comparative examples, consider not performing the subsequent steps (3), (4), and (5).

[0050] 2. Example Effect Evaluation Method

[0051] 1) Evaluation of brine

[0052] Brine emulsion stability index: Take 0.1 mL of pepper and prickly ash oleoresin emulsion with a storage time of 0 h and 24 h respectively and put it into a 7 mL centrifuge tube, then add 4.9 mL of sodium dodecyl sulfate solution (1.0 g / L) and vortex for 30 seconds to mix the solution evenly. Use a spectrophotometer to measure the absorbance at a wavelength of 500 nm and calculate the emulsion stability index.

[0053] Brine emulsification yield: Take 10 mL of pepper and pepper oleoresin emulsion and place it in a separatory funnel, add 30 mL of extracting solution (ethanol:n-hexane=1:1) into it, extract the pepper and pepper oleoresin and calculate the emulsification yield of the pepper and pepper oleoresin emulsion.

[0054] Chroma of brine: The colorimeter was used to measure the L * 、a * value.

[0055] Sensory evaluation of brine: The color, smell, taste and morphology of brine were evaluated by sensory scoring. Ten (five males and five females) trained sensory scorers were selected, and the scoring table is shown in Table 1.

[0056] Table 1 Sensory scoring standards for brine

[0057]

[0058] 2) Evaluation of marinated crayfish

[0059] Chroma of braised crayfish: The colorimeter was used to measure the color of braised crayfish. * 、a * value.

[0060] Shear force of marinated crayfish: remove the shrimp shell from the shrimp tail, use a blade to take a sample along the inner side of the shrimp shell, and take a whole piece of shrimp meat with a length × width × height of 1.2 cm × 0.5 cm × 0.5 cm. Place the shrimp meat on the blade of the digital muscle tenderizer, so that the tangent direction is perpendicular to the direction of the muscle fibers, and measure the shear force (tenderness).

[0061] Spiciness and numbing degree of braised crayfish: HPLC analysis was performed on the braised crayfish after pre-treatment. The chromatographic peaks in the braised crayfish were determined according to the elution time of capsaicin and dihydrocapsaicin standards and hydroxy-α-sanshool standard curve, and the contents of capsaicin and dihydrocapsaicin and hydroxy-α-sanshool in the braised crayfish were calculated.

[0062] Sensory evaluation of braised crayfish: The appearance, smell, texture and tissue state of braised crayfish were evaluated by sensory scoring. Ten (five males and five females) trained sensory scorers were selected, and the scoring table is shown in Table 2.

[0063] Table 2 Sensory scoring standards for stewed crayfish

[0064]

[0065] 3. Evaluation results of the examples

[0066] 1) Evaluation and results of brine

[0067] The evaluation results of brine are shown in Table 3.

[0068] In terms of the emulsion stability index, the emulsion stability index of Example 1 is better than that of Comparative Example 4.

[0069] In terms of emulsification yield, the emulsification yields of Example 1, Example 4, Comparative Example 2 and Comparative Example 3 are relatively high, and Example 1 is better overall.

[0070] In terms of chromaticity, the L * The values ​​are obviously better than those of other groups. The values ​​of a in Example 1, Comparative Example 1 and Comparative Example 4 are * The value is relatively high and there is no significant difference. Taking all factors into consideration, the surface chromaticity of Example 1 is better.

[0071] In terms of sensory evaluation, the sensory quality of Comparative Example 3 deteriorated due to the flavor and color of the emulsifier itself. In general, the brines of the embodiments were better than those of the comparative examples, and Example 1 had the best comprehensive sensory quality.

[0072] Table 3 Emulsion stability index, emulsification yield, chromaticity and sensory score of brine

[0073]

[0074] 2) Evaluation results of marinated crayfish

[0075] The evaluation results of marinated crayfish are shown in Table 4.

[0076] In terms of shear force, Example 1 is significantly better than other groups, and the shrimp meat is firmer and has a better taste.

[0077] In terms of spiciness and numbness, the spiciness and numbness of both Example 1 and Example 5 are higher. Because the amount of pepper and prickly ash oleoresin added in Example 5 is relatively high, the spiciness and numbness are slightly higher than those in Example 1, which leads to a decrease in overall quality. Comprehensively considered, Example 1 is a better addition amount.

[0078] In terms of chromaticity, L * Value and a * The value is better than that of Example 1.

[0079] In terms of sensory scores, Example 1 has the best comprehensive sensory quality, which is higher than Comparative Example 4. Due to the flavor and color of the emulsifier itself, the sensory quality of Comparative Example 3 is poor, which is lower than Comparative Example 1.

[0080] Comprehensive analysis shows that when the amount of emulsifier added remains unchanged, the emulsion stability is different when different types of emulsifiers are added. When a high-foaming egg white protein emulsifier is added, the emulsification effect is better; when the same type of high-foaming egg white protein emulsifier is added, as the amount of emulsifier added increases, the emulsion stability first increases and then decreases, and the emulsification effect is better when the high-foaming egg white protein emulsifier is added in an amount of 4.5g; when pepper and prickly ash oleoresin are added, as the amount of addition increases, the emulsion stability first increases and then decreases, and the emulsification effect is best when the pepper oleoresin is added in an amount of 3g and the prickly ash oleoresin is added in an amount of 1.5g. In summary, Example 1 has a better effect.

[0081] Table 4 Color, tenderness, spiciness, numbness and sensory scores of marinated crayfish

[0082]

[0083] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing brine for marinating crayfish, characterized in that: The following steps are involved: S1: adding ingredients except chili pepper and prickly ash into water, mixing well, and boiling to obtain brine solution; S2: adding an emulsifier to the brine solution, mixing, dissolving the emulsifier, and obtaining a brine solution containing the emulsifier; S3: adding capsicum oleoresin and Zanthoxylum oleoresin into the brine solution containing an emulsifier, and fully mixing the oil and water to obtain the brine.

2. The method according to claim 1, characterized in that In S2, the emulsifier is high-foaming egg white protein, and the emulsifier content in every 1000g of brine solution containing the emulsifier is 3-6g.

3. The method according to claim 2, characterized in that In S2, the emulsifier is added into the brine solution and stirred for 10 minutes to dissolve the emulsifier.

4. The method according to claim 2, characterized in that: In S3, the amount of capsicum oleoresin added is 1-5 g per 1000 g of brine solution containing an emulsifier; The added amount of the Zanthoxylum bungeanum oleoresin is 0.5-2.5 g per 1000 g of the brine solution containing the emulsifier.

5. The method according to claim 4, characterized in that S3 includes the following steps: S31: adding the capsicum oleoresin and the prickly ash oleoresin to the brine solution containing the emulsifier, and then homogenizing and dispersing at 10000 r / min for 2 min to obtain a crude emulsion; S32: Ultrasonicate the crude emulsion at 25° C. for 7 minutes to obtain the brine.

6. The method according to any one of claims 1 to 5, characterized in that In S1, 1.5 g of tangerine peel, 0.25 g of cloves, 1 g of cassia twig, 1 g of dried ginger, 1 g of cinnamon, 1.5 g of star anise, 5 g of chicken essence, 4.5 g of monosodium glutamate, and 10 g of salt are fully mixed, 1000 g of water is added, and the mixture is boiled to obtain the brine solution.

7. A method for marinating crayfish, characterized in that: The method comprises the steps of brine-cooking crayfish using the brine prepared by the method according to any one of claims 1 to 6.

8. The method according to claim 7, characterized in that The following steps are involved: 1) Wash the crayfish, remove the head and shrimp thread, and keep the shrimp tail; 2) The brine is boiled until slightly boiling, and then the shrimp tails are added and kept slightly boiling for 50-60 minutes to obtain the braised crayfish.

9. The method according to claim 8, characterized in that The amount of shrimp tails added to the brine is 500 g of the shrimp tails per 1000 g of brine.

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