Composite sauce of meat prefabricated dish and preparation method of composite sauce
By adding a specific proportion of plantain extract, perilla extract and cereal mushroom extract to the compound sauce of pre-made meat dishes, the problem of rancid meat dishes during refrigeration and storage is solved, and the effect of slowing rancidity and improving flavor is achieved.
Patent Information
- Application Number
- CN202510107340.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-23
- Publication Date
- 2025-04-15
AI Technical Summary
Pre-made meat dishes are prone to rancidity when stored in refrigerated, resulting in oxidation of meat protein.
A compound sauce is prepared by using a specific proportion of plantain extract, perilla extract and cerule extract as additives, combined with a spice aqueous solution and conventional seasonings. This sauce can effectively slow down the rancidity of pre-made meat dishes when added with chili oil and scallion oil.
Through synergistic action, it can effectively slow down the rancidity caused by meat pre-made dishes during refrigeration, while removing fishy smell and increasing the aroma, enhancing the overall flavor of meat pre-made dishes.
Smart Images
Figure BDA0005255806840000041
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a composite sauce for prepared meat dishes and a preparation method thereof. Background Art
[0002] In the preparation of pre-prepared meat dishes, in order to meet the special taste needs of some people, chili oil and scallion oil are added to the sauce of the pre-prepared meat dishes. Although the addition of chili oil and scallion oil can improve the taste of the pre-prepared meat dishes, chili oil and scallion oil are easily turned rancid during the process of marinating and storing pre-prepared meat dishes, and the free radicals produced may indirectly cause the oxidation of meat proteins. Summary of the invention
[0003] The technical problem to be solved by the present invention is to provide a method for preparing a composite sauce for prepared meat dishes, so that when chili oil and scallion oil are added to the prepared meat dishes, the prepared meat dishes can be prevented from becoming rancid during refrigerated storage.
[0004] In order to solve the above technical problems, the technical solution adopted by the present invention is:
[0005] A method for preparing a composite sauce for prepared meat dishes, characterized by comprising:
[0006] Mixing spices and water in a mass ratio of 1:20-30, boiling at 80°C-90°C for 9-15 minutes, taking out spices to obtain a spice aqueous solution, wherein the spices include one or more combinations of onions, ginger, star anise, cinnamon, and bay leaves;
[0007] After the spice aqueous solution is cooled to below 30° C., seasonings are added to the spice aqueous solution and mixed evenly to obtain a composite sauce for pre-prepared meat dishes; the seasonings include chili oil, scallion oil, conventional seasonings, and additives, the conventional seasonings include one or more combinations of salt, monosodium glutamate, vinegar, light soy sauce, oyster sauce, and white sugar, and the additives include plantain extract, perilla extract, and hericium erinaceus extract.
[0008] Furthermore, in the method for preparing the composite sauce for the above-mentioned pre-prepared meat dish, the mass ratio of the plantain extract, the perilla extract, and the hericium erinaceus extract is 20:2-3:3-4.
[0009] Furthermore, in the method for preparing the composite sauce for the prepared meat dish, the mass ratio of the additive to the spice aqueous solution is 2:20-30.
[0010] Furthermore, in the method for preparing the composite sauce for the prepared meat dish, the mass ratio of the seasoning to the spice aqueous solution is 1:8-15.
[0011] Furthermore, in the preparation method of the above-mentioned composite sauce for pre-prepared meat dishes, the preparation method of the plantain extract is: mix water and plantain leaf powder in a mass ratio of 10-20:1, soak and extract at 40-60°C for 12-24 hours, and filter and concentrate the filtrate to one-fourth to one-fifth of the original volume, which is the plantain extract.
[0012] Furthermore, in the preparation method of the above-mentioned composite sauce for pre-prepared meat dishes, the preparation method of the perilla extract is: mix water and perilla leaf powder in a mass ratio of 10-20:1, soak and extract at 40-60°C for 12-24 hours, and concentrate the filtrate obtained by filtering to one-fourth to one-fifth of the original volume, which is the perilla extract.
[0013] Furthermore, in the preparation method of the above-mentioned composite sauce for pre-prepared meat dishes, the preparation method of the Hericium erinaceus extract is: mix the Hericium erinaceus dry powder and cooking wine in a mass ratio of 1:8-12, reflux extraction at 70-80°C for 1-3h, repeat the extraction 2-3 times, and the obtained extract is the Hericium erinaceus extract.
[0014] Furthermore, in the method for preparing the composite sauce for the above-mentioned pre-prepared meat dish, the mass ratio of the total mass of the chili oil and the scallion oil to the total mass of the additives to the additives is 10-15:1.
[0015] The present invention also protects the composite sauce for prepared meat dishes prepared by the method for preparing the composite sauce for prepared meat dishes.
[0016] The beneficial effect of the present invention is that: by adding a specific proportion of plantain extract, perilla extract and hericium erinaceus extract as additives into the composite sauce of the pre-prepared meat dish, when the sauce of the pre-prepared meat dish contains chili oil and scallion oil ingredients, a certain synergistic effect can be produced, effectively slowing down the rancidity of the pre-prepared meat dish during the refrigeration process. DETAILED DESCRIPTION
[0017] In order to explain the technical content, achieved objectives and effects of the present invention in detail, the following is an explanation in conjunction with the implementation modes.
[0018] Example 1
[0019] The method for preparing a composite sauce for prepared meat dishes comprises the following steps:
[0020] Mix 1kg of onion, 3kg of star anise, 2kg of cinnamon, 2kg of bay leaves and 200kg of water, boil at 85°C for 10 minutes, remove the onion, star anise, cinnamon and bay leaves, and obtain a spice aqueous solution;
[0021] The spice aqueous solution was allowed to stand and cool to 25° C., and 2 kg of salt, 2 kg of monosodium glutamate, 1.5 kg of soy sauce, 10 kg of plantain extract, 2.5 kg of perilla extract and 3.5 kg of Hericium erinaceus extract were added; the mixture was mixed evenly to obtain a composite seasoning for meat pre-cooked dishes;
[0022] The preparation method of the plantain extract is as follows: water and plantain leaf powder are mixed in a mass ratio of 15:1, and the mixture is soaked and extracted at 50°C for 18 hours, and the filtrate obtained by filtering is concentrated to one-fourth of the original volume, which is the plantain extract;
[0023] The preparation method of the perilla extract is as follows: water and perilla leaf powder are mixed in a mass ratio of 15:1, and the mixture is soaked and extracted at 50°C for 18 hours, and the filtrate obtained by filtering is concentrated to one fifth of the original volume, which is the perilla extract;
[0024] The preparation method of Hericium erinaceus extract is as follows: Hericium erinaceus dry powder is mixed with cooking wine in a mass ratio of 1:10, reflux extraction is performed at 75°C for 2 hours, and the extraction is repeated 3 times to obtain the Hericium erinaceus extract.
[0025] Comparative Example 1
[0026] The method for preparing the composite sauce for pre-prepared meat dishes described in Example 1 is different in that the addition of the plantain extract is omitted.
[0027] Comparative Example 2
[0028] The method for preparing the composite sauce for pre-prepared meat dishes described in Example 1 is different in that the addition of the plantain extract is omitted, the addition amount of the perilla extract is changed to 7.5 kg, and the addition amount of the Hericium erinaceus extract is changed to 8.5 kg.
[0029] Comparative Example 3
[0030] The method for preparing the composite sauce for pre-prepared meat dishes described in Example 1 is different in that the addition of the perilla extract is omitted.
[0031] Comparative Example 4
[0032] The method for preparing the composite sauce for pre-prepared meat dishes described in Example 1 is different in that the addition of the perilla extract is omitted and the amount of the Hericium erinaceus extract added is changed to 6 kg.
[0033] Comparative Example 5
[0034] The method for preparing the composite sauce for pre-prepared meat dishes described in Example 1 is different in that the addition of Hericium erinaceus extract is omitted and the amount of Perilla frutescens extract added is changed to 6 kg.
[0035] Comparative Example 6
[0036] The method for preparing the composite sauce for pre-prepared meat dishes described in Example 1 is different in that the amount of plantain extract added is changed to 2 kg, and other conditions remain unchanged.
[0037] Comparative Example 7
[0038] The method for preparing the composite sauce for pre-prepared meat dishes described in Example 1 is different in that the amount of plantain extract added is changed to 25 kg, and other conditions remain unchanged.
[0039] Experimental example
[0040] The composite sauces of the prepared meat dishes prepared in Example 1 and Comparative Examples 1-7 were respectively used to marinate the diced mutton of the same batch for 30 minutes, stewed for 30 minutes, drained the mutton, quickly pre-cooled, vacuum-packed and refrigerated at 4°C, and each treatment was divided into 10 bags in equal amounts.
[0041] Every 2 days, one bag was taken out from each experimental group for peroxide value determination;
[0042] In the determination of peroxide value, sample processing shall be carried out in accordance with the method specified in GB / T5009.44 and the determination shall be carried out in accordance with the provisions of GB / T5009.37.
[0043] The test results are shown in Table 1: In Table 1, the peroxide value is converted into (g / 100g).
[0044] Table 1
[0045]
[0046] From the results in Table 1, it can be seen that when plantain extract, perilla extract and hericium erinaceus extract are used as additives in a specific ratio, when chili oil and scallion oil are included in the sauce of the meat pre-cooked dish, a certain synergistic effect can be produced, which effectively slows down the rancidity of the meat pre-cooked dish during the refrigeration process. On the other hand, the most critical ingredient is plantain, but the addition of plantain will make the mutton have a certain bitter taste. By adding perilla and hericium erinaceus, the fishy smell can be effectively removed and the flavor can be enhanced, covering up part of the bitterness of plantain, thereby improving the overall flavor of the mutton pre-cooked dish.
[0047] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention specification, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.
Claims
1. A method for preparing a composite sauce for prepared meat dishes, characterized in that: include: Mixing spices and water in a mass ratio of 1:20-30, boiling at 80°C-90°C for 9-15 minutes, taking out spices to obtain a spice aqueous solution, wherein the spices include one or more combinations of onions, ginger, star anise, cinnamon, and bay leaves; After the spice aqueous solution is cooled to below 30° C., seasonings are added to the spice aqueous solution and mixed evenly to obtain a composite seasoning for pre-prepared meat dishes; the seasonings include chili oil, scallion oil, conventional seasonings, and additives, the conventional seasonings include one or more combinations of salt, monosodium glutamate, vinegar, light soy sauce, oyster sauce, and white sugar, and the additives include plantain extract, perilla extract, and hericium erinaceus extract.
2. The method for preparing the composite sauce for pre-prepared meat dishes according to claim 1, characterized in that: The mass ratio of the plantain extract, the perilla extract and the hericium erinaceus extract is 20:2-3:3-4.
3. The method for preparing the composite sauce for pre-prepared meat dishes according to claim 1, characterized in that: The mass ratio of the additive to the flavor aqueous solution is 2:20-30.
4. The method for preparing the composite sauce for pre-prepared meat dishes according to claim 1, characterized in that: The mass ratio of seasoning to spice aqueous solution is 1:8-15.
5. The method for preparing the composite sauce for pre-prepared meat dishes according to claim 1, characterized in that: The preparation method of the plantain extract is as follows: water and plantain leaf powder are mixed in a mass ratio of 10-20:1, and the mixture is soaked and extracted at 40-60°C for 12-24 hours, and the filtrate obtained by filtration is concentrated to one-fourth to one-fifth of the original volume, which is the plantain extract.
6. The method for preparing the composite sauce for pre-prepared meat dishes according to claim 1, characterized in that: The preparation method of the perilla extract is as follows: water and perilla leaf powder are mixed in a mass ratio of 10-20:1, and the mixture is soaked and extracted at 40-60°C for 12-24 hours, and the filtrate obtained by filtration is concentrated to one-fourth to one-fifth of the original volume, which is the perilla extract.
7. The method for preparing the composite sauce for pre-prepared meat dishes according to claim 1, characterized in that: The preparation method of the Hericium erinaceus extract is as follows: Hericium erinaceus dry powder is mixed with cooking wine in a mass ratio of 1:8-12, reflux extraction is performed at 70-80°C for 1-3h, and the extraction is repeated 2-3 times to obtain the Hericium erinaceus extract.
8. The method for preparing the composite sauce for pre-prepared meat dishes according to claim 1, characterized in that: The mass ratio of the total mass of the chili oil and the scallion oil to the total mass of the additives to the additives is 10-15:
1.
9. The compound sauce for prepared meat dishes prepared by the method for preparing the compound sauce for prepared meat dishes according to any one of claims 1 to 8.