Special seasoning for instant livestock and poultry meat premade vegetables as well as preparation method and application of special seasoning

Abstract

The invention provides a special seasoning for instant livestock and poultry meat prefabricated vegetables as well as a preparation method and application of the special seasoning, and belongs to the technical field of seasoning processing. The instant heating type seasoning special for the livestock and poultry meat prefabricated vegetables comprises the following components in parts by weight: 15-50 parts of silkworm pupa protein peptide, 5-10 parts of aroma-producing products and 5-30 parts of embedding materials, the aroma-producing product is prepared by performing Maillard reaction on silkworm pupa protein peptide, cordyceps flower enzymatic hydrolysate and saccharides; the embedding material comprises ultramicro fermented edible seaweed powder, modified starch and cyclodextrin in a mass ratio of 2: (3.6-6): (6-9). The seasoning is prepared from silkworm chrysalis, cordyceps flowers and the like as raw materials by adopting a flavor step-by-step flavor generation, slow release and compensation technology, silkworm chrysalis protein peptide can secondarily form flavor and weaken flavor loss, the flavor generation product can enhance freshness and flavor and weaken flavor loss, and the embedding material can cover over-cooked flavor and reduce the flavor deterioration degree.

Description

Technical Field

[0001] The invention belongs to the technical field of condiment processing, and in particular relates to a special condiment for instant hot livestock and poultry meat pre-cooked dishes, and a preparation method and application thereof. Background Art

[0002] “Food is the first necessity of the people, and taste is the first priority of food.” For people who love gourmet food, color, aroma and taste are the basic demands. Whether it is a high-end hotel or street snacks, what matters is the fresh smell of fireworks. However, it is often difficult for pre-prepared dishes to present the “wok smell” through industrialized processes. The color, flavor and taste will lose or even deteriorate in flavor during each link such as fresh-keeping storage and reheating. Some dishes even add more condiments to ensure the taste in order to cover up their bad flavor or aroma loss, which runs counter to people’s pursuit of a healthy life. At the same time, high-temperature sterilization, storage, transportation and reheating will inevitably cause the overcooked taste of meat products, especially livestock and poultry meat products, which seriously affects consumers’ sensory experience of meat products. Therefore, it is imperative to develop special seasonings with long-lasting and stable flavor.

[0003] At present, all condiments on the market are terminal products that meet the seasoning needs of ready-to-eat foods or on-site processed dishes. It is difficult to solve the problem of flavor weakening or even deterioration during the industrial processing, storage, transportation, and reheating of pre-prepared dishes. Therefore, it is urgently needed to develop special condiments with step-by-step flavor generation, sustained release and compensation effects to solve or reduce the problem of flavor instability during the processing, storage, transportation, and reheating of pre-prepared livestock and poultry dishes. While enriching the terminal product categories of the condiment market, it is also necessary to meet the special needs of different foods for condiments. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a special seasoning for instant hot livestock and poultry meat pre-prepared dishes, and a preparation method and application thereof, so as to solve the problem of flavor weakening or even deterioration during the industrial processing, storage, transportation, and reheating of pre-prepared dishes.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a special seasoning for instant hot livestock and poultry meat pre-cooked dishes, comprising the following ingredients in parts by weight: 15 to 50 parts of silkworm pupa protein peptide, 5 to 10 parts of aroma product and 5 to 30 parts of embedding material;

[0007] The aroma-producing product is prepared by subjecting silkworm pupa protein peptide, cordyceps flower enzymatic hydrolysate and sugar to Maillard reaction;

[0008] The embedding material comprises ultrafine fermented seaweed powder, modified starch and cyclodextrin, and the mass ratio of the ultrafine fermented seaweed powder, modified starch and cyclodextrin is 2:3.6-6:6-9.

[0009] The present invention also provides a method for preparing the instant hot type pre-prepared livestock and poultry meat condiment, comprising the following steps:

[0010] 1) beating silkworm pupae, enzymolyzing them with lipase and protease, and then ultrafiltration, and concentrating them to obtain silkworm pupae protein peptides;

[0011] 2) subjecting silkworm pupa protein peptide, cordyceps flower enzymatic hydrolysate and reducing sugar to a Maillard reaction to obtain a fragrance product;

[0012] 3) mixing the ultrafine fermented seaweed powder, modified starch and cyclodextrin to obtain an embedding material;

[0013] 4) The silkworm pupa protein peptide, the aroma product and the embedding material are mixed and homogenized to obtain the instant hot special seasoning for livestock and poultry meat pre-prepared dishes.

[0014] Preferably, the amount of the lipase in step 1) is 2-3% of the mass of the silkworm pupa slurry, the amount of the protease is 3-8% of the mass of the silkworm pupa slurry, the protease is composed of alkaline protease and flavor protease, and the mass ratio of the alkaline protease to the flavor protease is 1-2:1-2;

[0015] The ultrafiltration obtains silkworm pupa protein peptides with a content less than 3KDa, and the concentration is performed until the silkworm pupa protein peptide content is 10-15%.

[0016] Preferably, the preparation method of the cordyceps flower hydrolysate in step 2) comprises the following steps: pulping the cordyceps flowers, enzymolyzing them with cellulase and papain, and concentrating them to obtain the cordyceps flower hydrolysate.

[0017] Preferably, the amount of the cellulase is 1-3% of the mass of the cordyceps flower slurry, the amount of the papain is 2-5% of the mass of the cordyceps flower slurry; and the cordyceps flower protein peptide content is concentrated to 10-15%.

[0018] Preferably, in step 2), the mass ratio of the silkworm pupa protein peptide and the cordyceps flower enzymatic hydrolysate is 1:2-4; the mass ratio of the silkworm pupa protein peptide and the total mass of the protein in the cordyceps flower enzymatic hydrolysate to the reducing sugar is 5-8:1;

[0019] The temperature of the Maillard reaction is 100-110° C., and the time of the Maillard reaction is 40-60 minutes.

[0020] Preferably, the preparation method of the ultrafine fermented seaweed powder in step 3) comprises the following steps: washing and steaming the seaweed, inoculating Aspergillus oryzae, Aspergillus niger and yeast in sequence for fermentation and drying, adding salt for ultrafine grinding and baking to obtain the ultrafine fermented seaweed powder.

[0021] Preferably, the mass ratio of the seaweed to Aspergillus oryzae, Aspergillus niger, and yeast is 1:0.01-0.02:0.03-0.05:0.05-0.1;

[0022] The fermentation temperature is 35-37°C and the fermentation time is 24-36h;

[0023] The drying temperature is 65-70° C., and the drying is performed until the moisture content is 6-8%.

[0024] Preferably, the amount of salt used is 1 to 3% of the mass of the dried seaweed;

[0025] The baking is carried out in two steps. The first step is carried out at a temperature of 140-160° C. and a baking time of 2-3 minutes. The second step is carried out at a temperature of 100-120° C. and a baking time of 2-3 minutes.

[0026] The present invention also provides the application of the instant hot type livestock and poultry meat pre-prepared dish special seasoning or the instant hot type livestock and poultry meat pre-prepared dish special seasoning prepared by the preparation method in the preparation of livestock and poultry meat pre-prepared dishes.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] The invention adopts the technology of flavor step-by-step generation, slow release and compensation, and prepares the special seasoning for instant livestock and poultry meat pre-prepared dishes with silkworm pupae, cordyceps flowers and the like as raw materials, wherein the silkworm pupa protein peptide can make the flavor re-formed and reduce the flavor loss, the flavor generation product can enhance the freshness and fragrance and reduce the flavor loss, and the embedding material can cover up the overcooked taste and reduce the degree of flavor deterioration.

[0029] The seasoning prepared by the present invention can reduce the loss and deterioration of the flavor of livestock and poultry meat pre-prepared dishes, and also simplifies the seasoning operation process and reduces production energy consumption to a certain extent. It also has a good effect of alleviating the loss and deterioration of the flavor of instant food, instant heat food and the like. DETAILED DESCRIPTION

[0030] The invention provides a special seasoning for instant livestock and poultry meat pre-prepared dishes, comprising the following ingredients in parts by weight: 15 to 50 parts of silkworm pupa protein peptide, 5 to 10 parts of aroma product and 5 to 30 parts of embedding material; the amount of the silkworm pupa protein peptide is preferably 20 to 45 parts; the amount of the aroma product is preferably 6 to 9 parts; the amount of the embedding material is preferably 10 to 25 parts; the aroma product is prepared by Maillard reaction of silkworm pupa protein peptide, cordyceps flower hydrolysate and sugar; the embedding material comprises ultrafine fermented seaweed powder, modified starch and cyclodextrin, and the mass ratio of the ultrafine fermented seaweed powder, modified starch and cyclodextrin is preferably 2:3.6 to 6:6 to 9, and more preferably 2:4 to 5:7 to 8.

[0031] The present invention also provides a method for preparing the instant hot type pre-prepared livestock and poultry meat condiment, comprising the following steps:

[0032] 1) beating silkworm pupae, enzymolyzing them with lipase and protease, and then ultrafiltration, and concentrating them to obtain silkworm pupae protein peptides;

[0033] 2) subjecting silkworm pupa protein peptide, cordyceps flower enzymatic hydrolysate and reducing sugar to a Maillard reaction to obtain a fragrance product;

[0034] 3) mixing the ultrafine fermented seaweed powder, modified starch and cyclodextrin to obtain an embedding material;

[0035] 4) The silkworm pupa protein peptide, the aroma product and the embedding material are mixed and homogenized to obtain the instant hot special seasoning for livestock and poultry meat pre-prepared dishes.

[0036] In the present invention, silkworm pupae are pulped, hydrolyzed with lipase and protease, and then ultrafiltered and concentrated to obtain silkworm pupae protein peptides. The amount of the lipase is preferably 2-3% of the mass of the silkworm pupae slurry, and more preferably 2.2-2.8% of the mass of the silkworm pupae slurry; the amount of the protease is preferably 3-8% of the mass of the silkworm pupae slurry, and more preferably 4-7% of the mass of the silkworm pupae slurry; the protease is composed of alkaline protease and flavor protease, and the mass ratio of the alkaline protease to the flavor protease is preferably 1-2:1-2, and more preferably 1.2-1.8:1.2-1.8; the ultrafiltration obtains silkworm pupae protein peptides <3KDa, and the concentration to the silkworm pupae protein peptide content is 10-15%, and further concentrated to 11-14%.

[0037] In the present invention, silkworm pupa protein peptide, cordyceps flower hydrolysate and reducing sugar are subjected to Maillard reaction to obtain a fragrance product; the preparation method of the cordyceps flower hydrolysate comprises the following steps: beating the cordyceps flower, hydrolyzing it with cellulase and papain, and concentrating it to obtain the cordyceps flower hydrolysate. The amount of the cellulase is preferably 1-3% of the cordyceps flower slurry, and more preferably 1.5-2.5% of the cordyceps flower slurry; the amount of the papain is preferably 2-5% of the cordyceps flower slurry, and more preferably 3-4% of the cordyceps flower slurry; the cordyceps flower protein peptide content is concentrated to 10-15%, and further concentrated to 11-14%. The mass ratio of the silkworm pupa protein peptide and the cordyceps flower enzymatic hydrolysate is preferably 1:2-4, and more preferably 1:2.5-3.5; the mass ratio of the total mass of the protein in the silkworm pupa protein peptide and the cordyceps flower enzymatic hydrolysate to the reducing sugar is preferably 5-8:1, and more preferably 6-7:1; the reducing sugar is preferably composed of xylose and lactose, and the mass ratio of xylose to lactose is preferably 2-4:1, and more preferably 2.5-3.5:1; the temperature of the Maillard reaction is preferably 100-110°C, and more preferably 102-108°C; the time of the Maillard reaction is preferably 40-60min, and more preferably 45-55min.

[0038] In the present invention, ultrafine fermented seaweed powder, modified starch and cyclodextrin are mixed to obtain an embedding material. The preparation method of the ultrafine fermented seaweed powder comprises the following steps: washing and steaming the seaweed, inoculating Aspergillus oryzae, Aspergillus niger and yeast in sequence for fermentation and drying, adding salt for ultrafine grinding and baking to obtain the ultrafine fermented seaweed powder. The seaweed includes one or more of kelp, agar, laver, and kelp; the mass ratio of the seaweed to Aspergillus oryzae, Aspergillus niger, and yeast is preferably 1:0.01-0.02:0.03-0.05:0.05-0.1, and more preferably 1:0.012-0.018:0.035-0.045:0.06-0.9; the fermentation temperature is preferably 35-37°C, and more preferably 36°C; the fermentation time is preferably 24-36h, and more preferably 28-32h; the drying temperature is preferably 65-70°C, and more preferably 66-69°C; the drying is to a moisture content of 6-8%, and further to 7%. The salt is ultrafinely ground, and the amount of the salt is preferably 1-3% of the mass of the dried seaweed, and more preferably 1.5-2.5%; the baking is carried out in two steps, and the temperature of the first step of baking is preferably 140-160°C, and more preferably 145-155°C; the time of the first step of baking is preferably 2-3min, and more preferably 2.5min; the temperature of the second step of baking is preferably 100-120°C, and more preferably 105-115°C; the time of the second step of baking is preferably 2-3min, and more preferably 2.5min; the baked ultrafine fermented seaweed powder is green-brown and has a slightly burnt aroma.

[0039] In the present invention, silkworm pupa protein peptide, aroma product and embedding material are mixed and homogenized to obtain the special seasoning for instant hot livestock and poultry meat pre-prepared dishes. The special seasoning for instant hot livestock and poultry meat pre-prepared dishes is seasoning sauce or seasoning powder.

[0040] The present invention also provides the use of the instant hot livestock and poultry meat pre-prepared dish special seasoning or the instant hot livestock and poultry meat pre-prepared dish special seasoning prepared by the preparation method in the preparation of livestock and poultry meat pre-prepared dishes. In the present invention, the addition amount of the instant hot livestock and poultry meat pre-prepared dish special seasoning is preferably 0.3-0.5% of the mass of the livestock and poultry meat, and more preferably 0.4%.

[0041] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0042] Example 1

[0043] The invention discloses a special seasoning for instant-heating livestock and poultry meat pre-cooked dishes, which is composed of the following ingredients in parts by weight: 30 parts of silkworm pupa protein peptide, 8 parts of aroma-generating products and 20 parts of embedding materials.

[0044] The preparation method is as follows:

[0045] (1) The silkworm pupae are pulped, and the silkworm pupae are hydrolyzed with 2.5% lipase and 6% protease (the mass ratio of alkaline protease to flavor protease is 1:1) of the silkworm pupae pulp, followed by ultrafiltration to obtain silkworm pupae protein peptides less than 3 KDa, and then concentrated to a silkworm pupae protein peptide content of 13% to obtain silkworm pupae protein peptides.

[0046] (2) The cordyceps flowers are pulped, and the cordyceps flower pulp is hydrolyzed with 2% of the mass of cellulase and 4% of the mass of papain, and then concentrated to a cordyceps flower protein peptide content of 13%, thereby obtaining a cordyceps flower hydrolyzate. Silkworm pupa protein peptide, cordyceps flower hydrolyzate and reducing sugar (the mass ratio of xylose and lactose is 3:1) are subjected to Maillard reaction at 105°C for 50 minutes, and the aroma product is obtained after the reaction is rapidly cooled. The mass ratio of silkworm pupa protein peptide and cordyceps flower hydrolyzate is 1:3, and the mass ratio of the total mass of protein in silkworm pupa protein peptide and cordyceps flower hydrolyzate to reducing sugar is 6:1.

[0047] (3) Wash and steam the seaweed, inoculate Aspergillus oryzae, Aspergillus niger, and yeast in sequence, the mass ratio of seaweed to Aspergillus oryzae, Aspergillus niger, and yeast is 1:0.015:0.04:0.07, ferment at 36°C for 30h, then dry at 68°C until the moisture content is 7%, add 2% salt to ultrafinely grind, place in an oven, bake at 150°C for 2.5min, stir and bake again at 110°C for 2.5min, the obtained baked ultrafine fermented seaweed powder is green-brown and has a slightly burnt aroma. Ultrafine fermented seaweed powder, modified starch, and cyclodextrin are mixed at a mass ratio of 2:4.5:8 to obtain an embedding material.

[0048] (4) The silkworm pupa protein peptide, the aroma product and the embedding material are mixed and homogenized to obtain a special seasoning for instant hot livestock and poultry meat pre-prepared dishes.

[0049] Example 2

[0050] The invention discloses a special seasoning for instant-heating livestock and poultry meat pre-cooked dishes, which is composed of the following ingredients in parts by weight: 15 parts of silkworm pupa protein peptide, 5 parts of aroma-generating products and 5 parts of embedding materials.

[0051] The preparation method is as follows:

[0052] (1) Beat the silkworm pupae, enzymatically hydrolyze with 2% lipase and 3% protease (the mass ratio of alkaline protease to flavor protease is 2:1) based on the mass of the silkworm pupae slurry, and then ultrafilter to obtain silkworm pupae protein peptides <3 KDa, and concentrate to a silkworm pupae protein peptide content of 10% to obtain silkworm pupae protein peptides.

[0053] (2) The cordyceps flowers are pulped, and the cordyceps flower pulp is hydrolyzed with 1% of the mass of cellulase and 2% of the mass of papain, and then concentrated to a cordyceps flower protein peptide content of 10%, thereby obtaining a cordyceps flower hydrolyzate. Silkworm pupa protein peptide, cordyceps flower hydrolyzate and reducing sugar (the mass ratio of xylose and lactose is 2:1) are subjected to Maillard reaction at 100°C for 40 minutes, and after the reaction is completed, the fragrance product is obtained by rapid cooling. The mass ratio of silkworm pupa protein peptide and cordyceps flower hydrolyzate is 1:2, and the mass ratio of the total mass of protein in silkworm pupa protein peptide and cordyceps flower hydrolyzate to reducing sugar is 5:1.

[0054] (3) Wash and steam the seaweed, inoculate Aspergillus oryzae, Aspergillus niger, and yeast in sequence, the mass ratio of seaweed to Aspergillus oryzae, Aspergillus niger, and yeast is 1:0.01:0.03:0.05, ferment at 35°C for 24h, then dry at 65°C to a moisture content of 6%, add 1% salt to ultrafinely grind, place in an oven, bake at 140°C for 2min, stir and bake again at 100°C for 2min, the resulting baked ultrafine fermented seaweed powder is green-brown and has a slightly burnt aroma. Ultrafine fermented seaweed powder, modified starch, and cyclodextrin are mixed at a mass ratio of 2:3.6:6 to obtain an embedding material.

[0055] (4) The silkworm pupa protein peptide, the aroma product and the embedding material are mixed and homogenized to obtain a special seasoning for instant hot livestock and poultry meat pre-prepared dishes.

[0056] Example 3

[0057] The invention discloses a special seasoning for instant-heating livestock and poultry meat pre-cooked dishes, which is composed of the following ingredients in parts by weight: 50 parts of silkworm pupa protein peptide, 10 parts of aroma-generating products and 30 parts of embedding materials.

[0058] The preparation method is as follows:

[0059] (1) The silkworm pupae are pulped, and enzymatically hydrolyzed with 3% lipase and 8% protease (the mass ratio of alkaline protease to flavor protease is 1:2) of the silkworm pupae pulp, and then ultrafiltered to obtain silkworm pupae protein peptides <3 KDa, and concentrated to a silkworm pupae protein peptide content of 15% to obtain silkworm pupae protein peptides.

[0060] (2) The cordyceps flowers are pulped, and the cordyceps flower pulp is hydrolyzed with 3% of the mass of cellulase and 5% of the mass of papain, and then concentrated to a cordyceps flower protein peptide content of 15%, to obtain a cordyceps flower hydrolyzate. Silkworm pupa protein peptide, cordyceps flower hydrolyzate and reducing sugar (the mass ratio of xylose and lactose is 4:1) are subjected to Maillard reaction at 110°C for 60 minutes, and the aroma product is obtained by rapid cooling after the reaction. The mass ratio of silkworm pupa protein peptide and cordyceps flower hydrolyzate is 1:4, and the mass ratio of the total mass of protein in silkworm pupa protein peptide and cordyceps flower hydrolyzate to reducing sugar is 8:1.

[0061] (3) Wash and steam the seaweed, inoculate Aspergillus oryzae, Aspergillus niger, and yeast in sequence, the mass ratio of seaweed to Aspergillus oryzae, Aspergillus niger, and yeast is 1:0.02:0.05:0.1, ferment at 37°C for 36 hours, then dry at 70°C to a moisture content of 8%, add 3% salt to ultrafinely grind, place in an oven, bake at 160°C for 3 minutes, stir and bake again at 120°C for 3 minutes, the resulting baked ultrafine fermented seaweed powder is green-brown and has a slightly burnt aroma. Ultrafine fermented seaweed powder, modified starch, and cyclodextrin are mixed at a mass ratio of 2:6:9 to obtain an embedding material.

[0062] (4) The silkworm pupa protein peptide, the aroma product and the embedding material are mixed and homogenized to obtain a special seasoning for instant hot livestock and poultry meat pre-prepared dishes.

[0063] Comparative Example 1

[0064] The difference from Example 1 is that no silkworm pupa protein peptide is added.

[0065] Comparative Example 2

[0066] The difference from Example 1 is that no aroma product is added.

[0067] Comparative Example 3

[0068] The difference from Example 1 is that no embedding material is added.

[0069] Comparative Example 4

[0070] The difference from Example 1 is that silkworm pupa protein peptide, aroma-producing product and embedding material are not added.

[0071] Experimental Example 1

[0072] 1. Sensory evaluation:

[0073] The instant hot livestock and poultry meat pre-prepared dishes special seasoning prepared in Example 1 and Comparative Examples 1 to 4 were added to the fresh pork streaky meat at 0.4% of the mass of the fresh pork streaky meat. The specific operation was as follows: the pork streaky meat was cut into 2cm*2cm cubes, 4% salt, 1.5% soy sauce, 2% sugar, 1% liquor, 0.3-0.5% instant hot livestock and poultry meat pre-prepared dishes special seasoning was added, and the mixture was put into a cooking bag after rolling and marinating for 30 minutes, and boiled at 120°C for 30 minutes. Then, the mixture was stored at a constant temperature and humidity of 40°C and 75% for 21 days and then reheated. Then, the overall coordination, umami, meat flavor, overcooked taste and other indicators were comprehensively evaluated. Ten strictly trained assessors were selected to form a sensory evaluation panel. The total score was 100 points. The final score was calculated based on the proportion of each indicator (40%, 20%, 20%, and 20%, respectively) for overall coordination, freshness, meat flavor, and over-ripe taste. The scoring criteria are shown in Table 1.

[0074] Table 1 Scoring criteria

[0075]

[0076]

[0077] Experimental results: as shown in Table 2.

[0078] Table 2 Sensory evaluation results

[0079] Overall coordination Umami Meaty Overripe taste Total score Example 1 35.14 18.62 18.13 17.43 88.92 Comparative Example 1 30.12 12.89 16.56 13.54 73.11 Comparative Example 2 26.19 15.21 13.17 11.25 65.82 Comparative Example 3 28.37 11.46 15.32 9.54 64.69 Comparative Example 4 18.54 8.67 11.21 7.96 46.38

[0080] As shown in Table 2, after the pork belly was stored and reheated, the average sensory score of Example 1 was 88.92 points, and the average sensory scores of Comparative Examples 1 to 4 were 73.11, 65.82, 64.69, and 46.38, respectively. It can be seen that the seasoning prepared by the method described in Example 1 is superior to Comparative Examples 1 to 4 in terms of overall coordination, aroma, and aftertaste of pork belly. Compared with Comparative Example 4, the addition of <3KDa silkworm pupa protein peptide component, cordyceps flower enzymatic hydrolysate, and embedding material has a significant flavor enhancement effect on the taste of the applied product, and the synergistic effect between the three is the best. It is generally known that the pre-prepared dish seasoning obtained by the preparation method of the present invention has the best flavor and taste retention for the terminal product, and can better restore the flavor of the terminal product.

[0081] 2. Determination of thiobarbituric acid value (TBA):

[0082] Take 10g of the meat sample after reheating in the sensory evaluation of Experimental Example 1, grind it finely, add 50mL of 7.5g / 100mL trichloroacetic acid (containing 0.1% EDTA), and continuously homogenize it with a tissue high-speed homogenizer for 30s (15000r / min), and filter the mixture with Whatman No.1 filter paper. Take 5mL of the filtrate, add 5mL of 0.02mol / L TBA solution, keep it in a 100℃ boiling water bath for 40min, take it out and cool it to room temperature with running tap water, and use a UV-visible spectrophotometer to detect the absorbance of the reaction solution at a wavelength of 532nm. Calculate the TBA value by comparing it with the TEP standard curve, and the result is expressed in mg MDA / kg (based on the meat sample) (MDA is the abbreviation of malondialdehyde).

[0083] Experimental results: as shown in Table 3.

[0084] Table 3 TBA values ​​in meat of different treatment groups

[0085]

[0086]

[0087] It can be seen from Table 3 that, compared with Comparative Examples 1 to 4, the TBA of the pork belly treated with the special seasoning for instant livestock and poultry meat prepared dishes prepared in Example 1 changes less after storage and reheating, while the TBA of the pork belly treated with the special seasoning for instant livestock and poultry meat prepared dishes prepared in Comparative Examples 1 to 4 changes more after storage and reheating, indicating that the pork belly treated with the special seasoning for instant livestock and poultry meat prepared in Example 1 has the significant advantages of long storage time, stable product quality after reheating, and not easy to become rancid or oxidatively deteriorate.

[0088] 3. Determination of flavor compound content:

[0089] Extraction method: The reheated meat sample in the sensory evaluation of Experimental Example 1 was minced into minced meat by machine, 5 g was weighed and placed in a 20 mL headspace extraction bottle, 100 μL of 2,4,6-trimethylpyridine (0.05 mg / mL) was added as an internal standard, sealed, placed in an 85°C water bath, magnetic stirring speed 500 r / min, after balancing for 20 minutes, the extraction needle was inserted and extracted for 30 minutes. Before use, the extraction needle was activated in the gas injection port for 20 minutes (250°C).

[0090] GC-MS conditions GC conditions: injection port temperature 250℃, gas / gas interface temperature 280℃, carrier gas (He) flow rate 1.5mL / min, split ratio 4:1. Temperature program: initial 50℃, hold for 1min, increase to 100℃ at 5℃ / min and hold for 2min; increase to 180℃ at 4℃ / min and hold for 3min; increase to 250℃ at 5℃ / min and hold for 5min. MS conditions: ion source temperature 230℃, quadrupole temperature 150℃, EI ionization 70eV, full scan m / z 35~550.

[0091] Qualitative analysis: Use NIST 20 mass spectrum database retrieval and compare with standard spectra for qualitative analysis, and select volatile flavor components with a similarity greater than 80% for qualitative analysis.

[0092] Experimental results: as shown in Table 4.

[0093] Table 4 Content of flavor compounds in meat of different treatment groups (μg / kg)

[0094]

[0095]

[0096] As can be seen from Table 4, compared with Comparative Example 1, after the pork belly treated with the special seasoning for instant livestock and poultry meat pre-prepared dishes prepared in Example 1 was stored and reheated, the content of flavor compounds such as hexanal, heptanal, nonanal, 2,3-octanedione, which are easy to produce overcooked taste, increased significantly, and the intensity of the overcooked taste of the product increased; the content of total sulfur-containing heterocyclic compounds with meat aroma was significantly reduced, and the meat aroma was weakened, indicating that the pork belly treated with the special seasoning for instant livestock and poultry meat pre-prepared dishes prepared in Example 1 has a significant advantage of stable flavor quality after storage and reheating.

[0097] Experimental Example 2

[0098] 1. Sensory evaluation:

[0099] The instant hot type livestock and poultry meat pre-prepared dishes special seasoning prepared in Example 1 and Comparative Examples 1 to 4 were added to the chicken in an amount of 0.4% of the chicken mass. The specific operation was as follows: the chicken legs were boned, and a shallow cross-cut was made on the side of the meat, and an appropriate amount of salt, soy sauce, and sugar were added. After pouring in white wine, 0.3 to 0.5% of the instant hot type livestock and poultry meat pre-prepared dishes special seasoning was added, rolled and marinated for 30 minutes, and fried in an oil pan until both sides were golden brown. After the finished product was packaged, it was stored at a constant temperature and humidity for 21 days under the conditions of a storage temperature of 40°C and a humidity of 75%, and then reheated. Then, the overall coordination, umami, meat flavor, overcooked taste and other indicators were comprehensively evaluated. 10 strictly trained assessors were selected to form a sensory appraisal team, with a total score of 100 points. The overall coordination, umami, meat flavor, overcooked taste, etc. were calculated according to the proportion of each indicator (40%, 20%, 20%, 20%, respectively). The scoring criteria are shown in Table 5.

[0100] Table 5 Scoring criteria

[0101]

[0102]

[0103] Experimental results: as shown in Table 6.

[0104] Table 6 Sensory evaluation results

[0105] Overall coordination Umami Meaty Overripe taste Total score Example 1 36.21 18.51 19.51 17.12 91.35 Comparative Example 1 33.11 13.89 17.01 13.97 77.98 Comparative Example 2 25.19 16.13 14.42 11.08 66.82 Comparative Example 3 29.33 11.46 16.33 10.11 67.23 Comparative Example 4 19.21 9.12 10.87 8.96 49.16

[0106] It can be seen from Table 6 that after the fried chicken chops were stored and reheated, the average sensory score of Example 1 was 88.92 points, and the average sensory scores of Comparative Examples 1 to 4 were 73.11, 65.82, 64.69, and 46.38, respectively. It can be seen that the addition of the instant hot livestock and poultry meat pre-prepared dish special seasoning prepared by Example 1 is better than Comparative Examples 1 to 4 in terms of overall coordination, aroma, and aftertaste of the fried chicken chops. Compared with Comparative Example 4, the addition of <3KDa silkworm pupa protein peptide components, cordyceps flower enzymatic hydrolysate, and embedding materials has a significant flavor enhancement effect on the taste of the applied product, and the synergistic effect between the three is the best. It is generally known that the pre-prepared dish seasoning obtained by the preparation method of the present invention has the best flavor and taste retention for the terminal product, and can better restore the flavor of the terminal product.

[0107] 2. Determination of thiobarbituric acid value (TBA):

[0108] Take 10g of the meat sample after reheating in the sensory evaluation of Experimental Example 2, grind it finely, add 50mL of 7.5g / 100mL trichloroacetic acid (containing 0.1% EDTA), and continuously homogenize it with a tissue high-speed homogenizer for 30s (15000r / min), and filter the mixture with Whatman No.1 filter paper. Take 5mL of the filtrate, add 5mL of 0.02mol / L TBA solution, keep it in a 100℃ boiling water bath for 40min, take it out and cool it to room temperature with running tap water, and use a UV-visible spectrophotometer to detect the absorbance of the reaction solution at a wavelength of 532nm. Calculate the TBA value by comparing it with the TEP standard curve, and the result is expressed in mg MDA / kg (based on meat sample) (MDA is the abbreviation of malondialdehyde).

[0109] Experimental results: as shown in Table 7.

[0110] Table 7 TBA values ​​in meat of different treatment groups

[0111] Indicators / Samples Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 TBA value 0.63±0.12 2.11±0.26 1.47±0.17 1.01±0.14 3.58±0.64

[0112] It can be seen from Table 7 that the TBA of the fried chicken chops treated with the special condiments for instant livestock and poultry meat pre-prepared dishes prepared in Comparative Examples 1 to 4 changes greatly after storage and reheating. Compared with Comparative Examples 1 to 4, the TBA value of the fried chicken chops treated with the special condiments for instant livestock and poultry meat pre-prepared dishes prepared in Example 1 is smaller after storage and reheating, indicating that the fried chicken chops treated with the special condiments for instant livestock and poultry meat pre-prepared dishes prepared in Example 1 have the significant advantages of long storage time, stable product quality after reheating, and not easy to become rancid or oxidatively deteriorate.

[0113] 3. Determination of flavor compound content:

[0114] Extraction method: The reheated meat sample in the sensory evaluation of Experimental Example 2 was minced into minced meat by machine, 5 g was weighed and placed in a 20 mL headspace extraction bottle, 100 μL of 2,4,6-trimethylpyridine (0.05 mg / mL) was added as an internal standard, sealed, placed in an 85 ° C water bath, magnetic stirring speed 500 r / min, after balancing for 20 minutes, the extraction needle was inserted and extracted for 30 minutes. Before use, the extraction needle was activated in the gas injection port for 20 minutes (250 ° C).

[0115] GC-MS conditions GC conditions: injection port temperature 250℃, gas / gas interface temperature 280℃, carrier gas (He) flow rate 1.5mL / min, split ratio 4:1. Temperature program: initial 50℃, hold for 1min, increase to 100℃ at 5℃ / min and hold for 2min; increase to 180℃ at 4℃ / min and hold for 3min; increase to 250℃ at 5℃ / min and hold for 5min. MS conditions: ion source temperature 230℃, quadrupole temperature 150℃, EI ionization 70eV, full scan m / z 35~550.

[0116] Qualitative analysis: Use NIST 20 mass spectrum database retrieval and compare with standard spectra for qualitative analysis, and select volatile flavor components with a similarity greater than 80% for qualitative analysis.

[0117] Experimental results: as shown in Table 8.

[0118] Table 8 Flavor compound content in meat of different treatment groups (μg / kg)

[0119]

[0120]

[0121] It can be seen from Table 8 that compared with Comparative Examples 1 to 4, the fried chicken chops treated with the special seasoning for instant livestock and poultry meat pre-prepared dishes prepared in Example 1 have significantly increased contents of flavor compounds such as valeraldehyde, hexanal, heptanal, nonanal, 2,3-octanedione, etc. that are prone to produce overcooked taste in the flavor compounds after storage and reheating, and the intensity of the overcooked taste of the product is increased, indicating that the fried chicken chops treated with the special seasoning for instant livestock and poultry meat pre-prepared dishes prepared in Example 1 have the significant advantage of stable flavor quality after storage and reheating.

[0122] It can be seen from the above embodiments and experimental examples that the instant hot livestock and poultry meat pre-prepared dish seasoning prepared by the present invention can reduce the flavor loss of livestock and poultry meat after storage and reheating, mask the overcooked taste, and reduce the degree of flavor deterioration of livestock and poultry meat.

[0123] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A special seasoning for instant hot livestock and poultry meat pre-cooked dishes, characterized in that: The invention comprises the following ingredients in parts by weight: 15 to 50 parts of silkworm pupa protein peptide, 5 to 10 parts of aroma-producing product and 5 to 30 parts of embedding material; The aroma-producing product is prepared by subjecting silkworm pupa protein peptide, cordyceps flower enzymatic hydrolysate and sugar to Maillard reaction; The embedding material comprises ultrafine fermented seaweed powder, modified starch and cyclodextrin, and the mass ratio of the ultrafine fermented seaweed powder, modified starch and cyclodextrin is 2:3.6-6:6-9.

2. The method for preparing the instant hot type pre-prepared livestock and poultry meat seasoning according to claim 1, characterized in that: The following steps are involved: 1) beating silkworm pupae, enzymolyzing with lipase and protease, and then ultrafiltration, and concentrating to obtain silkworm pupae protein peptides; 2) subjecting silkworm pupa protein peptide, cordyceps flower enzymatic hydrolysate and reducing sugar to a Maillard reaction to obtain a fragrance product; 3) mixing the ultrafine fermented seaweed powder, modified starch and cyclodextrin to obtain an embedding material; 4) The silkworm pupa protein peptide, the aroma product and the embedding material are mixed and homogenized to obtain the instant hot type livestock and poultry meat pre-prepared dish special seasoning.

3. The preparation method according to claim 2, characterized in that: Step 1) the amount of the lipase is 2-3% of the mass of the silkworm pupa slurry, the amount of the protease is 3-8% of the mass of the silkworm pupa slurry, the protease is composed of alkaline protease and flavor protease, and the mass ratio of the alkaline protease to the flavor protease is 1-2:1-2; The ultrafiltration obtains silkworm pupa protein peptides with a content less than 3KDa, and the concentration is performed until the silkworm pupa protein peptide content is 10-15%.

4. The preparation method according to claim 2, characterized in that: Step 2) The method for preparing the cordyceps flower hydrolysate comprises the following steps: beating the cordyceps flowers, enzymolyzing them with cellulase and papain, and concentrating them to obtain the cordyceps flower hydrolysate.

5. The preparation method according to claim 4, characterized in that: The amount of the cellulase used is 1-3% of the mass of the cordyceps flower slurry, and the amount of the papain used is 2-5% of the mass of the cordyceps flower slurry; the cordyceps flower protein peptide content is concentrated to 10-15%.

6. The preparation method according to claim 2, characterized in that: Step 2) the mass ratio of the silkworm pupa protein peptide to the cordyceps flower enzymatic hydrolysate is 1:2-4; the mass ratio of the silkworm pupa protein peptide and the total mass of protein in the cordyceps flower enzymatic hydrolysate to the reducing sugar is 5-8:1; The temperature of the Maillard reaction is 100-110° C., and the time of the Maillard reaction is 40-60 minutes.

7. The preparation method according to claim 2, characterized in that: Step 3) The preparation method of the ultrafine fermented seaweed powder comprises the following steps: washing and steaming the seaweed, inoculating Aspergillus oryzae, Aspergillus niger and yeast in sequence for fermentation and drying, adding salt for ultrafine grinding and baking to obtain the ultrafine fermented seaweed powder.

8. The preparation method according to claim 7, characterized in that: The mass ratio of the seaweed to Aspergillus oryzae, Aspergillus niger and yeast is 1:0.01-0.02:0.03-0.05:0.05-0.1; The fermentation temperature is 35-37°C and the fermentation time is 24-36h; The drying temperature is 65-70° C., and the drying is performed until the moisture content is 6-8%.

9. The preparation method according to claim 7, characterized in that: The amount of salt used is 1-3% of the mass of the dried seaweed; The baking is carried out in two steps. The first step is carried out at a temperature of 140-160° C. and a baking time of 2-3 minutes. The second step is carried out at a temperature of 100-120° C. and a baking time of 2-3 minutes.

10. Use of the special seasoning for instant hot livestock and poultry meat pre-prepared dishes according to claim 1 or the special seasoning for instant hot livestock and poultry meat pre-prepared dishes prepared by the preparation method according to any one of claims 2 to 9 in the preparation of livestock and poultry meat pre-prepared dishes.

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