Multifunctional food seasoning for improving taste and flavor of meat

Abstract

The invention discloses a multifunctional food seasoning for improving taste and flavor of meat, which is prepared from the following raw materials in parts by weight: 11-18 parts of black pepper, 4-15 parts of cumin, 2-8 parts of sichuanese peppercorn, 11-18 parts of perillaseed powder, 2-8 parts of ginger powder, 2-8 parts of onion powder, 2-8 parts of old hen powder, 2-8 parts of salt, 11-18 parts of Dahui beef powder, 26-34 parts of fruit juice and 26-34 parts of onion juice, and a preparation method of the multifunctional food seasoning. The black pepper, the cumin and the sichuanese peppercorn bring rich spicy flavor levels, the perillaseed powder endows special fragrance, the onion powder and the onion juice endow rich onion fragrance, and the fruit juice ingeniously balances the taste to form unprecedented unique flavor; the combination of the old hen powder and the Dahi beef powder greatly improves the delicious degree of meat, and the meat flavor can be mellower no matter fried, roasted, stewed or fried. And the meat seasoning is delicious and healthy, is suitable for various meat food materials, such as beef, mutton, pork, chicken and the like, provides a convenient and efficient seasoning solution for family kitchens and catering enterprises, and improves the competitiveness of dishes.

Description

Technical Field

[0001] The invention relates to the technical field of seasonings, and in particular to a multifunctional food seasoning for improving the taste and flavor of meat. Background Art

[0002] As consumers' requirements for food quality continue to increase, meat seasoning plays a vital role in catering and home cooking. Traditional meat seasoning usually relies on basic seasonings such as salt, sugar, and monosodium glutamate. Although it can enhance the basic taste of meat, it has many shortcomings in terms of flavor level, taste richness, and health attributes:

[0003] 1. Single flavor, lack of layers:

[0004] Traditional seasonings are mostly salt, sugar, monosodium glutamate, etc., which are difficult to meet consumers' pursuit of diversified flavors. The lack of rich spicy layers brought by natural spices makes it difficult to give meat unique regional characteristics and personalized flavors.

[0005] 2. Limited improvement in taste:

[0006] Traditional condiments mainly rely on salt and MSG to improve the taste of meat, but it is difficult to effectively improve the tenderness, juiciness and other key taste indicators of meat. There is a lack of natural ingredients that can enhance the freshness of meat, making it difficult to meet consumers' expectations for "meaty aroma".

[0007] 3. Insufficient health attributes:

[0008] Many traditional condiments contain a lot of artificial additives, such as preservatives, pigments, flavor enhancers, etc., which cause consumers to worry about their health. The lack of full utilization of natural ingredients makes it difficult to meet consumers' growing demand for healthy food.

[0009] 4. Application scenario limitations:

[0010] Traditional seasonings are often targeted at specific meats or cooking methods, lack versatility, and are difficult to adapt to the needs of different meat ingredients and cooking methods. It is difficult to meet the needs of the catering industry and home cooking for convenient and efficient seasoning solutions.

[0011] Therefore, a multifunctional food seasoning for improving the taste and flavor of meat is proposed to solve the current shortcomings. Summary of the invention

[0012] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technologies and provide a multifunctional food seasoning for improving the taste and flavor of meat.

[0013] To solve the above technical problems, the technical solution provided by the present invention is a multifunctional food seasoning for improving the taste and flavor of meat, which is made from the following raw materials in weight ratio: 11-18 parts of black pepper, 4-15 parts of cumin, 2-8 parts of pepper, 11-18 parts of perilla powder, 2-8 parts of ginger powder, 2-8 parts of onion powder, 2-8 parts of old hen powder, 2-8 parts of salt, 11-18 parts of Daxida beef powder, 26-34 parts of fruit juice, and 26-34 parts of onion juice.

[0014] As an improvement, it is made from the following raw materials in the following weight ratio: 15 parts of black pepper, 10 parts of cumin, 5 parts of Sichuan pepper, 15 parts of perilla powder, 5 parts of ginger powder, 5 parts of onion powder, 5 parts of old hen powder, 5 parts of salt, 15 parts of Daxida beef powder, 30 parts of fruit juice, and 30 parts of onion juice.

[0015] A method for preparing a multifunctional food seasoning for improving the taste and flavor of meat comprises the following steps:

[0016] S1. Spice processing: black pepper, cumin and prickly ash are placed in a circulating hot air drying oven at 45-55°C for 40-50 minutes to make their moisture content ≤8%, and then crushed into 1-3 mm particles by a universal grinder, and then passed through a 50-70 mesh vibrating sieve to remove impurities at a vibration frequency of 100-140 times / min, and then ultra-finely crushed by a low-temperature airflow grinder to control the particle size to 80-100 μm;

[0017] S2. Fresh material preparation:

[0018] 1) Preparation of fresh juice: apples with a maturity of ≥85% are selected, washed with ozone water, and the original juice is extracted by a spiral juicer, and the residue is removed by a 80-120 mesh double filter to obtain juice;

[0019] 2) Preparation of onion juice: peel the purple onion and cut it into 3-5 mm square pieces, add water in a ratio of 1:2 and use a high-speed disperser to beat the onion slurry, the beating speed is controlled at 8000-10000rmp, the time is 3-5min, then add 0.1-0.3% of cellulase by weight of the onion slurry to the beaten onion slurry, stir evenly and put it into a constant temperature incubator for enzymolysis, the incubator temperature is set at 40-50°C, the enzymolysis time is 1-2h, after the enzymolysis is completed, transfer the onion slurry to a centrifuge, centrifuge at a speed of 3000-4000rmp for 5-8min, and take the supernatant to obtain onion juice;

[0020] 3) Both of the above juices need to be sterilized instantaneously, so that the juice reaches 80-90°C instantly and maintains for 12-18 seconds, and then refrigerate at 4°C for later use;

[0021] S3, dry material pretreatment: put the ultrafinely crushed spices, perilla powder, ginger powder, and onion powder into a V-shaped three-dimensional mixer, then add old hen powder, Daxida beef powder and salt, set the speed to 10-14rpm, the mixing time to 25-35min, and the mixing uniformity RSD ≤ 5% to obtain a dry powder mixture;

[0022] S4. Wet granulation: premix the fruit juice and onion juice in a vacuum emulsification tank, maintain the temperature at 25±2°C, add the dry powder mixture into the liquid three times, stir at a speed of 750-850 rpm for 3-7 min each time, use two-stage homogenization to ensure that the particle size of the system is ≤50 μm, and obtain the seasoning;

[0023] S5. Drying and sterilization:

[0024] 1) Vacuum drying: using microwave vacuum drying, at a power of 4 to 8 kW, a vacuum degree of -0.05 to -0.1 MPa, and a temperature of 50 to 70°C, drying for 20 to 30 minutes until the moisture content of the seasoning is ≤5%;

[0025] 2) Instant sterilization: Place the dried seasoning into a fluidized bed, and make the seasoning reach 118-124°C instantly, and maintain it for 3-5 seconds;

[0026] S6, finished product processing:

[0027] 1) The dried and sterilized seasoning is crushed twice by a turbine grinder and then passed through a 70-90 mesh sieve to ensure that the particle size of the crushed seasoning is ≤30μm;

[0028] 2) Nitrogen filling packaging: The crushed seasoning is loaded into an aluminum foil composite film bag through an automatic metering device, and then nitrogen is filled into the aluminum foil composite film bag. The nitrogen purity is ≥99.5%. After the nitrogen filling is completed, heat sealing is immediately performed. The heat sealing temperature is 180-200°C and the time is 3-5 seconds.

[0029] As an improvement, in S1, during the drying process, ensure that the spices are evenly spread on the tray of the drying box with a thickness of 2 to 4 cm. During this period, the spices are turned over every 12 to 17 minutes to ensure that they are heated more evenly.

[0030] As an improvement, in S1, before using the low-temperature airflow pulverizer for ultrafine pulverization, the pulverizing chamber of the airflow pulverizer is pre-cooled to -18°C.

[0031] As an improvement, in S2, apples are immersed in ozone water with an ozone concentration of 3 to 5 mg / L for 5 to 10 min for disinfection and preliminary cleaning, and then rinsed with clean water.

[0032] As an improvement, in S4, the first-stage homogenization pressure is 20 MPa and the second-stage homogenization pressure is 40 MPa.

[0033] As an improvement, in S6, the speed of the pulverizing blade of the turbine pulverizer is 28000-32000 rpm, and the feed rate is 5-8 kg / h.

[0034] The advantages of the present invention compared with the prior art are:

[0035] Black pepper, cumin and Sichuan peppercorns bring rich spicy layers, perilla powder gives a special aroma, onion powder and onion juice add a rich onion flavor, and the fruit juice cleverly balances the taste to form an unprecedented unique flavor; the combination of old hen powder and Daxida beef powder greatly enhances the deliciousness of the meat, whether it is fried, roasted, stewed or stir-fried, it can make the meat taste more mellow.

[0036] The main raw materials are natural spices, fruit juices, etc., which reduce the use of artificial additives. It is delicious and healthy, in line with the current consumer's pursuit of healthy food. It is suitable for various meat ingredients, such as beef, lamb, pork, chicken, etc., and provides convenient and efficient seasoning solutions for home kitchens and catering companies to enhance the competitiveness of dishes. DETAILED DESCRIPTION

[0037] The content of the present invention can be more easily understood by selecting the following detailed description of the preferred implementation method of the present invention and the embodiments included. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs. When there is a conflict, the definition in this specification shall prevail.

[0038] As used herein, the term "prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0039] The conjunction "consisting of excludes any unspecified element, step, or component. If used in a claim, this phrase renders the claim closed-ended so that it does not include materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the body of a claim rather than immediately following the subject matter, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0040] When amount, concentration or other value or parameter is expressed as range, preferred range or a series of upper preferred value and lower preferred value limit range, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when disclosing range "1 to 5", described range should be interpreted as including range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When numerical range is described in this article, unless otherwise stated, the range is intended to include its end value and all integers and fractions within the range.

[0041] Singular forms include plural references unless the context clearly indicates otherwise. "Optional" or "either" means that the subsequently described event or incident may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

[0042] Approximate terms in the specification and claims are used to modify quantities, indicating that the present invention is not limited to the specific quantity, but also includes acceptable and modified parts close to the quantity without causing changes in the relevant basic functions. Accordingly, the use of "about", "approximately", etc. to modify a numerical value means that the present invention is not limited to the exact numerical value. In some examples, the approximate terms may correspond to the accuracy of the instrument for measuring the numerical value. In the specification and claims of this application, range limitations can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0043] In addition, the indefinite articles "a" and "an" before the elements or components of the present invention have no restrictions on the quantity requirements (i.e. the number of occurrences) of the elements or components. Therefore, "a" or "an" should be interpreted as including one or at least one, and the elements or components in the singular form also include the plural form, unless the number is obviously intended to be in the singular form.

[0044] "Polymer" means a polymeric compound prepared by polymerizing monomers of the same or different types. The general term "polymer" includes the terms "homopolymer", "copolymer", "terpolymer" and "interpolymer". "Interpolymer" means a polymer prepared by polymerizing at least two different monomers. The general term "interpolymer" includes the term "copolymer" (which is generally used to refer to a polymer prepared from two different monomers) and the term "terpolymer" (which is generally used to refer to a polymer prepared from three different monomers). It also includes polymers made by polymerizing more monomers. "Blend" means a polymer formed by mixing two or more polymers together by physical or chemical methods.

[0045] In addition, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and cannot limit the content of this application.

[0046] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0047] Embodiment 1

[0048] A multifunctional food seasoning for improving the taste and flavor of meat is prepared from the following raw materials in weight proportion: 11 parts of black pepper, 4 parts of cumin, 2 parts of Sichuan pepper, 11 parts of perilla powder, 2 parts of ginger powder, 2 parts of onion powder, 2 parts of old hen powder, 2 parts of salt, 11 parts of Daxida beef powder, 26 parts of fruit juice, and 26 parts of onion juice.

[0049] A method for preparing a multifunctional food seasoning for improving the taste and flavor of meat comprises the following steps:

[0050] S1. Spice treatment: Place black pepper, cumin and peppercorns in a 45℃ circulating hot air drying oven for 40 minutes to make their moisture content ≤8%. During the drying process, ensure that the spices are evenly spread on the tray of the drying oven with a thickness of 2 cm. Turn the spices every 12 minutes to ensure that they are heated more evenly.

[0051] Drying removes excess moisture from spices to prevent them from agglomerating due to excessive moisture in the subsequent crushing process, and it also helps to extend the shelf life of spices.

[0052] After being roughly crushed into 1mm particles by a universal grinder, impurities are removed by a 50-mesh vibrating screen with a vibration frequency of 100 times / min;

[0053] The coarse crushing of spices can make them into preliminary granules, which is convenient for the subsequent ultrafine grinding operation, while the use of vibrating screen can effectively remove impurities such as dust and plant fragments in spices to ensure the purity of raw materials.

[0054] Then use a low-temperature airflow pulverizer for ultrafine grinding, and control the particle size at 80μm. Before using the low-temperature airflow pulverizer for ultrafine grinding, the grinding chamber of the airflow pulverizer must be pre-cooled to -18°C.

[0055] The spices are crushed by low-temperature air flow, which not only further refines the spice particles and makes them easier to distribute evenly on the surface of meat, but also the low-temperature environment can retain the aroma and flavor substances of the spices to the greatest extent, avoiding the flavor loss caused by high temperature.

[0056] S2. Fresh material preparation:

[0057] 4) Preparation of fresh juice: Select apples with a maturity of ≥85%. Apples with high maturity have richer sugar content and aroma components, which can provide a better flavor base for seasonings;

[0058] Apples can be disinfected and preliminarily cleaned by soaking them in ozone water with an ozone concentration of 3 mg / L for 5 minutes, and then rinsed with clean water. This can effectively kill bacteria and microorganisms on the surface of the apples and remove some pesticide residues.

[0059] After cleaning with ozone water, the original juice is extracted with a spiral juicer, and the residue is removed through an 80-mesh double filter to obtain the juice. The original juice is extracted with a spiral juicer, which can fully squeeze the apples and increase the juice yield. The spiral propulsion method can reduce the damage to the pulp cells, so that the juice maintains a good taste and nutritional content. The residue is removed through a double filter, which can further remove the pulp residue and impurities in the juice, making the juice purer and more delicate, and avoiding affecting the texture and taste of the seasoning.

[0060] 5) Preparation of onion juice: Purple onions contain more sulfides and flavor substances. After peeling, cut into 3 mm square pieces, add water in a ratio of 1:2 and use a high-speed disperser for pulping. The pulping speed is controlled at 8000rmp for 3 minutes, so that the effective ingredients of the onion can be fully released into the juice;

[0061] Then, 0.1% of cellulase by weight of the onion slurry is added to the beaten onion slurry, and after being stirred evenly, the mixture is placed in a constant temperature incubator for enzymolysis. The incubator temperature is set at 40° C. and the enzymolysis time is 1 hour. The enzymolysis process can decompose the cellulose in the onion cell wall, making it easier for the juice in the cell to flow out, thereby increasing the extraction rate and flavor intensity of the onion juice.

[0062] After the enzymatic hydrolysis is completed, the onion slurry is transferred to a centrifuge and centrifuged at 3000 rpm for 5 to 8 minutes, and the supernatant is taken to obtain onion juice;

[0063] 6) Both of the above juices need to be sterilized instantaneously, so that the juice reaches 80℃ instantly and maintains for 12 seconds, and then refrigerate at 4℃ for later use;

[0064] Instant sterilization can quickly kill microorganisms and enzyme activity in the juice, preventing the juice from deteriorating and fermenting. Refrigerated storage can maintain the freshness and flavor stability of the juice, preparing for subsequent production.

[0065] S3. Dry material pretreatment: put the ultrafinely crushed spices, perilla powder, ginger powder and onion powder into a V-shaped three-dimensional mixer. The design of the V-shaped three-dimensional mixer can fully mix the materials in multiple directions to ensure that the various raw materials are evenly distributed to avoid the situation where the local concentration is too high or too low;

[0066] Then add old hen powder, Daxida beef powder and salt, set the speed to 10rpm, the mixing time to 25min, and the mixing uniformity RSD ≤ 5% to obtain a dry powder mixture;

[0067] Slow rotation speed and sufficient mixing time can make the dry powder raw materials fully interact with each other, further mix evenly, and improve the quality stability of the product.

[0068] S4, wet granulation: premix the fruit juice and onion juice in a vacuum emulsification tank, and keep the temperature at 25±2℃. The vacuum environment can prevent the juice from being oxidized and volatilized during the premixing process, and at the same time help to remove the air in the juice and make the mixing more uniform;

[0069] The dry powder mixture was added to the liquid in three times, stirring at 750 rpm for 3 minutes each time. This gradual addition method allows the dry powder mixture to fully absorb the liquid and avoids agglomeration or uneven mixing caused by adding all at once.

[0070] Two-stage homogenization is used to ensure that the particle size of the system is ≤50μm, where the first-stage homogenization pressure is 20MPa and the second-stage homogenization pressure is 40MPa. High-pressure homogenization can make the particles of the seasoning smaller and more uniform, improve its stability and solubility, so that it can play a better role in meat cooking and obtain seasoning;

[0071] S5. Drying and sterilization:

[0072] 3) Vacuum drying: Use microwave vacuum drying at a power of 4 to 8 kW, a vacuum degree of -0.1 MPa, and a temperature of 50 to 70°C for 20 minutes until the moisture content of the seasoning is ≤5%. Microwave vacuum drying has the advantages of fast drying speed, low temperature, and the ability to maintain the nutritional components and flavor of the material.

[0073] 4) Instant sterilization: Place the dried seasoning into a fluidized bed, and make the seasoning reach 118°C instantly and maintain it for 3 seconds. Fluidized bed sterilization can heat the seasoning quickly at high temperature to achieve the purpose of sterilization, while at the same time reducing the damage to flavor and nutrients in a short time.

[0074] S6, finished product processing:

[0075] 3) The dried and sterilized seasoning is crushed twice by a turbine grinder and then passed through a 70-mesh sieve to ensure that the particle size of the crushed seasoning is ≤30 μm;

[0076] Among them, the speed of the turbine pulverizer's pulverizing blade is 28000 rpm, and the feed rate is 5 kg / h.

[0077] The turbo grinder can further refine the seasoning particles to make them more uniform in size, while screening can remove any large particles or agglomerates that may exist, ensuring the fineness and consistency of the product.

[0078] 4) Nitrogen filling packaging: The crushed seasoning is loaded into an aluminum foil composite film bag through an automatic metering device, and then nitrogen is filled into the aluminum foil composite film bag. The nitrogen purity is ≥99.5%. After the nitrogen filling is completed, heat sealing is immediately performed at a heat sealing temperature of 180°C and a time of 3s.

[0079] Nitrogen-filled packaging can prevent seasonings from being oxidized and damp during storage, thus extending their shelf life. At the same time, aluminum foil composite film bags have good barrier properties and can effectively protect product quality.

[0080] Embodiment 2

[0081] A multifunctional food seasoning for improving the taste and flavor of meat is prepared from the following raw materials in weight proportion: 15 parts of black pepper, 10 parts of cumin, 5 parts of peppercorns, 15 parts of perilla powder, 5 parts of ginger powder, 5 parts of onion powder, 5 parts of old hen powder, 5 parts of salt, 15 parts of Daxida beef powder, 30 parts of fruit juice, and 30 parts of onion juice.

[0082] A method for preparing a multifunctional food seasoning for improving the taste and flavor of meat comprises the following steps:

[0083] S1. Spice treatment: Place black pepper, cumin and peppercorns in a 50℃ circulating hot air drying oven for 45 minutes to make their moisture content ≤8%. During the drying process, ensure that the spices are evenly spread on the tray of the drying oven with a thickness of 3 cm. Turn the spices every 15 minutes to ensure that they are heated more evenly.

[0084] Drying removes excess moisture from spices to prevent them from agglomerating due to excessive moisture in the subsequent crushing process, and it also helps to extend the shelf life of spices.

[0085] After being roughly crushed into 2mm particles by a universal grinder, the impurities are removed by a 60-mesh vibrating screen with a vibration frequency of 120 times / min;

[0086] The coarse crushing of spices can make them into preliminary granules, which is convenient for the subsequent ultrafine grinding operation, while the use of vibrating screen can effectively remove impurities such as dust and plant fragments in spices to ensure the purity of raw materials.

[0087] Then use a low-temperature airflow pulverizer for ultrafine grinding, and control the particle size at 90μm. Before using the low-temperature airflow pulverizer for ultrafine grinding, the grinding chamber of the airflow pulverizer must be pre-cooled to -18°C.

[0088] The spices are crushed by low-temperature air flow, which not only further refines the spice particles and makes them easier to distribute evenly on the surface of meat, but also the low-temperature environment can retain the aroma and flavor substances of the spices to the greatest extent, avoiding the flavor loss caused by high temperature.

[0089] S2. Fresh material preparation:

[0090] 7) Preparation of fresh juice: Select apples with a maturity of ≥85%. Apples with high maturity have richer sugar content and aroma components, which can provide a better flavor base for seasonings;

[0091] Apples can be disinfected and preliminarily cleaned by soaking them in ozone water with an ozone concentration of 4 mg / L for 8 minutes, and then rinsed with clean water. This can effectively kill bacteria and microorganisms on the surface of the apples and remove some pesticide residues.

[0092] After washing with ozone water, the original juice is extracted with a spiral juicer, and the residue is removed through a 100-mesh double filter to obtain the juice. The original juice is extracted with a spiral juicer, which can fully squeeze the apples and increase the juice yield. The spiral propulsion method can reduce the damage to the pulp cells, so that the juice maintains a good taste and nutritional components. The residue is removed through a double filter, which can further remove the pulp residue and impurities in the juice, making the juice purer and more delicate, and avoiding affecting the texture and taste of the seasoning.

[0093] 8) Preparation of onion juice: Purple onions contain more sulfides and flavor substances. After peeling, cut into 4 mm square pieces, add water in a ratio of 1:2 and use a high-speed disperser for pulping. The pulping speed is controlled at 9000rmp for 4 minutes, so that the effective ingredients of the onion can be fully released into the juice;

[0094] Then, 0.2% of the weight of the onion slurry of cellulase is added to the beaten onion slurry, and after being stirred evenly, the mixture is placed in a constant temperature incubator for enzymolysis. The temperature of the incubator is set to 45° C., and the enzymolysis time is 1.5 hours. The enzymolysis process can decompose the cellulose in the onion cell wall, making it easier for the juice in the cell to flow out, thereby increasing the extraction rate and flavor intensity of the onion juice.

[0095] After the enzymatic hydrolysis is completed, the onion slurry is transferred to a centrifuge and centrifuged at 3500 rpm for 6 min. The supernatant is taken to obtain onion juice.

[0096] 9) Both of the above juices need to be sterilized instantaneously, so that the juice reaches 85℃ instantly and maintains for 15s, and then refrigerate at 4℃ for later use;

[0097] Instant sterilization can quickly kill microorganisms and enzyme activity in the juice, preventing the juice from deteriorating and fermenting. Refrigerated storage can maintain the freshness and flavor stability of the juice, preparing for subsequent production.

[0098] S3. Dry material pretreatment: put the ultrafinely crushed spices, perilla powder, ginger powder and onion powder into a V-shaped three-dimensional mixer. The design of the V-shaped three-dimensional mixer can fully mix the materials in multiple directions to ensure that the various raw materials are evenly distributed to avoid the situation where the local concentration is too high or too low;

[0099] Then add old hen powder, Daxida beef powder and salt, set the speed to 12rpm, the mixing time to 30min, and the mixing uniformity RSD ≤ 5% to obtain a dry powder mixture;

[0100] Slow rotation speed and sufficient mixing time can make the dry powder raw materials fully interact with each other, further mix evenly, and improve the quality stability of the product.

[0101] S4, wet granulation: premix the fruit juice and onion juice in a vacuum emulsification tank, and keep the temperature at 25±2℃. The vacuum environment can prevent the juice from being oxidized and volatilized during the premixing process, and at the same time help to remove the air in the juice and make the mixing more uniform;

[0102] Add the dry powder mixture to the liquid in three times, stirring at 800 rpm for 5 minutes each time. The gradual addition method allows the dry powder mixture to fully absorb the liquid and avoids agglomeration or uneven mixing caused by adding all at once.

[0103] Two-stage homogenization is used to ensure that the particle size of the system is ≤50μm, where the first-stage homogenization pressure is 20MPa and the second-stage homogenization pressure is 40MPa. High-pressure homogenization can make the particles of the seasoning smaller and more uniform, improve its stability and solubility, so that it can play a better role in meat cooking and obtain seasoning;

[0104] S5. Drying and sterilization:

[0105] 5) Vacuum drying: Use microwave vacuum drying at a power of 6kW, a vacuum degree of -0.07MPa, and a temperature of 60°C for 25 minutes until the moisture content of the seasoning is ≤5%. Microwave vacuum drying has the advantages of fast drying speed, low temperature, and the ability to maintain the nutritional components and flavor of the material.

[0106] 6) Instant sterilization: Place the dried seasoning into a fluidized bed, and make the seasoning reach 121°C instantly and maintain it for 4 seconds. Fluidized bed sterilization can heat the seasoning quickly at high temperature to achieve the purpose of sterilization, while at the same time reducing the damage to flavor and nutrients in a short time.

[0107] S6, finished product processing:

[0108] 5) The dried and sterilized seasoning is crushed twice by a turbine grinder and then passed through an 80-mesh sieve to ensure that the particle size of the crushed seasoning is ≤30μm;

[0109] Among them, the speed of the turbine pulverizer's pulverizing blade is 30,000 rpm and the feed rate is 6 kg / h.

[0110] The turbo grinder can further refine the seasoning particles to make them more uniform in size, while screening can remove any large particles or agglomerates that may exist, ensuring the fineness and consistency of the product.

[0111] 6) Nitrogen filling packaging: The crushed seasoning is loaded into an aluminum foil composite film bag through an automatic metering device, and then nitrogen is filled into the aluminum foil composite film bag. The nitrogen purity is ≥99.5%. After the nitrogen filling is completed, heat sealing is immediately performed. The heat sealing temperature is 200°C and the time is 4 seconds.

[0112] Nitrogen-filled packaging can prevent seasonings from being oxidized and damp during storage, thus extending their shelf life. At the same time, aluminum foil composite film bags have good barrier properties and can effectively protect product quality.

[0113] Embodiment 3

[0114] A multifunctional food seasoning for improving the taste and flavor of meat is prepared from the following raw materials in weight proportion: 18 parts of black pepper, 15 parts of cumin, 8 parts of peppercorns, 18 parts of perilla powder, 8 parts of ginger powder, 8 parts of onion powder, 8 parts of old hen powder, 8 parts of salt, 18 parts of Daxida beef powder, 34 parts of fruit juice, and 34 parts of onion juice.

[0115] A method for preparing a multifunctional food seasoning for improving the taste and flavor of meat comprises the following steps:

[0116] S1. Spice treatment: Place black pepper, cumin and peppercorns in a 55℃ circulating hot air drying oven for 50 minutes to make their moisture content ≤8%. During the drying process, ensure that the spices are evenly spread on the tray of the drying oven with a thickness of 4 cm. Turn the spices every 17 minutes to ensure that they are heated more evenly.

[0117] Drying removes excess moisture from spices to prevent them from agglomerating due to excessive moisture in the subsequent crushing process, and it also helps to extend the shelf life of spices.

[0118] After being roughly crushed into 3mm particles by a universal grinder, the impurities are removed by a 70-mesh vibrating screen with a vibration frequency of 140 times / min;

[0119] The coarse crushing of spices can make them into preliminary granules, which is convenient for the subsequent ultrafine grinding operation, while the use of vibrating screen can effectively remove impurities such as dust and plant fragments in spices to ensure the purity of raw materials.

[0120] Then use a low-temperature airflow pulverizer for ultrafine grinding, and control the particle size at 100 μm. Before using the low-temperature airflow pulverizer for ultrafine grinding, the grinding chamber of the airflow pulverizer must be pre-cooled to -18°C.

[0121] The spices are crushed by low-temperature air flow, which not only further refines the spice particles and makes them easier to distribute evenly on the surface of meat, but also the low-temperature environment can retain the aroma and flavor substances of the spices to the greatest extent, avoiding the flavor loss caused by high temperature.

[0122] S2. Fresh material preparation:

[0123] 10) Preparation of fresh juice: Select apples with a maturity of ≥85%. Apples with high maturity have richer sugar content and aroma components, which can provide a better flavor base for seasonings;

[0124] Apples can be disinfected and preliminarily cleaned by soaking them in ozone water with an ozone concentration of 5 mg / L for 10 minutes, and then rinsed with clean water. This can effectively kill bacteria and microorganisms on the surface of the apples and remove some pesticide residues.

[0125] After washing with ozone water, the original juice is extracted with a spiral juicer, and the residue is removed through a 120-mesh double filter to obtain the juice. The use of a spiral juicer to extract the original juice can fully squeeze the apples and increase the juice yield. The spiral propulsion method can reduce the damage to the pulp cells, so that the juice maintains a good taste and nutritional components. The removal of residue through a double filter can further remove the pulp residue and impurities in the juice, making the juice purer and more delicate, and avoiding affecting the texture and taste of the seasoning.

[0126] 11) Preparation of onion juice: Purple onions contain more sulfides and flavor substances. After peeling, cut into 5 mm square pieces, add water in a ratio of 1:2 and use a high-speed disperser to beat. The beating speed is controlled at 10000rmp for 5 minutes, so that the effective ingredients of the onion can be fully released into the juice;

[0127] Then, 0.3% of the weight of the onion slurry of cellulase is added to the beaten onion slurry, and after being stirred evenly, the mixture is placed in a constant temperature incubator for enzymolysis. The temperature of the incubator is set to 50° C. and the enzymolysis time is 2 hours. The enzymolysis process can decompose the cellulose in the onion cell wall, making it easier for the juice in the cell to flow out, thereby increasing the extraction rate and flavor intensity of the onion juice.

[0128] After the enzymatic hydrolysis is completed, the onion slurry is transferred to a centrifuge and centrifuged at 4000 rpm for 8 min. The supernatant is taken to obtain onion juice.

[0129] 12) Both of the above juices need to be sterilized instantaneously, so that the juice reaches 90°C instantly and maintains for 18 seconds, and then refrigerated at 4°C for later use;

[0130] Instant sterilization can quickly kill microorganisms and enzyme activity in the juice, preventing the juice from deteriorating and fermenting. Refrigerated storage can maintain the freshness and flavor stability of the juice, preparing for subsequent production.

[0131] S3. Dry material pretreatment: put the ultrafinely crushed spices, perilla powder, ginger powder and onion powder into a V-shaped three-dimensional mixer. The design of the V-shaped three-dimensional mixer can fully mix the materials in multiple directions to ensure that the various raw materials are evenly distributed to avoid the situation where the local concentration is too high or too low;

[0132] Then add old hen powder, Daxida beef powder and salt, set the speed to 14 rpm, the mixing time to 35 min, and the mixing uniformity RSD ≤ 5% to obtain a dry powder mixture;

[0133] Slow rotation speed and sufficient mixing time can make the dry powder raw materials fully interact with each other, further mix evenly, and improve the quality stability of the product.

[0134] S4, wet granulation: premix the fruit juice and onion juice in a vacuum emulsification tank, and keep the temperature at 25±2℃. The vacuum environment can prevent the juice from being oxidized and volatilized during the premixing process, and at the same time help to remove the air in the juice and make the mixing more uniform;

[0135] The dry powder mixture was added to the liquid in three times, stirring at 850 rpm for 7 minutes each time. This gradual addition method allows the dry powder mixture to fully absorb the liquid and avoids agglomeration or uneven mixing caused by adding all at once.

[0136] Two-stage homogenization is used to ensure that the particle size of the system is ≤50μm, where the first-stage homogenization pressure is 20MPa and the second-stage homogenization pressure is 40MPa. High-pressure homogenization can make the particles of the seasoning smaller and more uniform, improve its stability and solubility, so that it can play a better role in meat cooking and obtain seasoning;

[0137] S5. Drying and sterilization:

[0138] 7) Vacuum drying: Use microwave vacuum drying at a power of 8kW, a vacuum degree of -0.05MPa, and a temperature of 70°C for 30 minutes until the moisture content of the seasoning is ≤5%. Microwave vacuum drying has the advantages of fast drying speed, low temperature, and the ability to maintain the nutritional components and flavor of the material.

[0139] 8) Instant sterilization: Place the dried seasoning into a fluidized bed, and make the seasoning reach 124°C instantly and maintain it for 5 seconds. Fluidized bed sterilization can heat the seasoning quickly at high temperature to achieve the purpose of sterilization, while at the same time reducing the damage to flavor and nutrients in a short time.

[0140] S6, finished product processing:

[0141] 7) The dried and sterilized seasoning is crushed twice by a turbine grinder and then passed through a 90-mesh sieve to ensure that the particle size of the crushed seasoning is ≤30μm;

[0142] Among them, the speed of the turbine pulverizer's pulverizing blade is 32000rmp and the feeding speed is 8kg / h.

[0143] The turbo grinder can further refine the seasoning particles to make them more uniform in size, while screening can remove any large particles or agglomerates that may exist, ensuring the fineness and consistency of the product.

[0144] 8) Nitrogen filling packaging: The crushed seasoning is loaded into an aluminum foil composite film bag through an automatic metering device, and then nitrogen is filled into the aluminum foil composite film bag. The nitrogen purity is ≥99.5%. After the nitrogen filling is completed, heat sealing is immediately performed at a heat sealing temperature of 200°C and a time of 5s.

[0145] Nitrogen-filled packaging can prevent seasonings from being oxidized and damp during storage, thus extending their shelf life. At the same time, aluminum foil composite film bags have good barrier properties and can effectively protect product quality.

[0146] In order to better illustrate the technical effect of the present invention, the following experiment was conducted.

[0147] Experimental example: sensory evaluation test.

[0148] 1. Experimental materials:

[0149] The samples prepared in Example 2, commercially available Wang Shouyi Thirteen Spices, and McCormick Black Pepper Juice.

[0150] 2. Evaluation Panel:

[0151] A sensory evaluation panel of 20 people (10 men and 10 women) was selected to conduct sensory evaluation.

[0152] 3. Evaluation dimensions and scoring criteria

[0153] 1) Aroma intensity

[0154] (A) Evaluation indicators:

[0155] Black pepper spicy

[0156] Cumin woody aroma

[0157] Fruity aroma complexity

[0158] (B) Scoring criteria:

[0159] 0 points: no fragrance

[0160] 1-3 points: Weak aroma

[0161] 4-6 points: moderate aroma

[0162] 7-8 points: rich aroma

[0163] 9-10 points: Very strong aroma

[0164] 2) Taste balance

[0165] (A) Evaluation indicators:

[0166] Salty-sweet ratio

[0167] Numbness duration

[0168] Fresh and sweet aftertaste

[0169] (B) Scoring criteria:

[0170] Salty-sweet ratio: 1-5 points (1 point: too salty or too sweet, 5 points: moderate saltiness and sweetness)

[0171] Numbness duration: 1-5 points (1 point: duration is too short or too long, 5 points: duration is moderate) Umami aftertaste: 1-5 points (1 point: no aftertaste, 5 points: obvious aftertaste)

[0172] 3)Solubility characteristics

[0173] (A) Evaluation indicators:

[0174] Meat surface adhesion

[0175] Volatility curve at high temperature

[0176] (B) Scoring criteria:

[0177] Meat surface adhesion: 1-5 points (1 point: poor adhesion, 5 points: strong adhesion)

[0178] Volatility curve at high temperature: 1-5 points (1 point: poor volatility, 5 points: moderate volatility)

[0179] 4. Experimental grouping and operation:

[0180] 1) Pickled group test

[0181] (A) Formula: 2% of the seasoning prepared in Example 2 + 5% vegetable oil

[0182] (B) Treatment methods:

[0183] 1. Mix seasoning and vegetable oil evenly.

[0184] 2. Apply the mixture evenly on the surface of the meat and massage.

[0185] 3. Marinate the processed meat in a 4°C refrigerator for 12 hours.

[0186] (C) Cooking and Evaluation:

[0187] 1. Take out the marinated meat and rinse it with clean water.

[0188] 2. Cook the meat until done.

[0189] 2) Test of the current sowing group

[0190] (A) Recipe: Add the seasoning prepared in Example 2 30 seconds before the end of cooking.

[0191] (B) Treatment methods:

[0192] 1. Cook the meat until almost done.

[0193] 2. 30 seconds before the end of cooking, sprinkle the seasoning evenly on the surface of the meat.

[0194] (C) Cooking and Evaluation:

[0195] Continue cooking the seasoned meat until cooked through.

[0196] 3) Comparative product testing

[0197] Comparison products: Wang Shouyi Thirteen Spices, McCormick Black Pepper Juice

[0198] Treatment method:

[0199] Follow the dosage and method recommended in the product instructions.

[0200] (C) Cooking and Evaluation:

[0201] Cook the processed meat until done.

[0202] 5. Test results

[0203]

[0204] The pickled group scored the highest in black pepper spiciness and cumin woody aroma, 8.2 and 7.8 respectively, indicating that it performed well in spiciness and woody aroma. The sprinkled group scored the highest in fruity aroma complexity, 8.0, indicating that it performed better in fruity aroma. Wang Shouyi Thirteen Spices and McCormick Black Pepper Juice were lower than this seasoning in all aroma indicators, indicating that this seasoning has a clear advantage in aroma intensity.

[0205] The pickled group scored the highest in terms of salty-sweet ratio and umami aftertaste, 8.0 and 8.5 respectively, indicating that it performed well in taste balance. The freshly sprinkled group scored the highest in terms of duration of numbing sensation, 8.2, indicating that it had an advantage in duration of numbing sensation. Wang Shouyi Thirteen Spice and McCormick Black Pepper Juice were lower than the homemade seasoning in all taste balance indicators, indicating that this seasoning has a clear advantage in taste balance.

[0206] The pickled group scored the highest in terms of meat surface adhesion, 8.0, indicating that it performed well in terms of meat surface adhesion. The freshly sprinkled group scored the highest in terms of volatility curve at high temperature, 8.0, indicating that it has an advantage in volatility at high temperature. Wang Shouyi Thirteen Spices and McCormick Black Pepper Juice were lower than this seasoning in all solubility characteristics, indicating that this seasoning has a clear advantage in solubility characteristics.

[0207] In summary:

[0208] 1. Aroma intensity:

[0209] The seasoning is superior to commercial products in terms of black pepper spiciness, cumin woody aroma and fruity aroma complexity, especially the pickled group is outstanding in spiciness and woody aroma, while the freshly sprinkled group is better in fruity aroma.

[0210] 2. Taste balance:

[0211] This seasoning performed well in terms of salty-sweet ratio, duration of numbing sensation and aftertaste of umami. The pickled group was superior in salty-sweet ratio and aftertaste of umami, while the freshly sprinkled group was superior in duration of numbing sensation.

[0212] 3. Dissolution characteristics:

[0213] The seasoning was superior to commercial products in terms of adhesion to the meat surface and volatility curve at high temperature. The pickled group was better in adhesion, while the freshly sprinkled group was better in volatility.

[0214] The present invention and its implementation methods are described above, but such description is not restrictive, and what is shown is only one of the implementation methods of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A multifunctional food seasoning for improving the taste and flavor of meat, characterized in that: The invention is prepared from the following raw materials in weight proportion: 11-18 parts of black pepper, 4-15 parts of cumin, 2-8 parts of prickly ash, 11-18 parts of perilla powder, 2-8 parts of ginger powder, 2-8 parts of onion powder, 2-8 parts of old hen powder, 2-8 parts of salt, 11-18 parts of beef powder, 26-34 parts of fruit juice and 26-34 parts of onion juice.

2. The multifunctional food seasoning for improving the taste and flavor of meat according to claim 1, characterized in that: The invention is made from the following raw materials in the following weight proportions: 15 parts of black pepper, 10 parts of cumin, 5 parts of peppercorns, 15 parts of perilla powder, 5 parts of ginger powder, 5 parts of onion powder, 5 parts of old hen powder, 5 parts of salt, 15 parts of Daxida beef powder, 30 parts of fruit juice and 30 parts of onion juice.

3. A method for preparing a multifunctional food seasoning for improving the taste and flavor of meat, characterized in that: The following steps are involved: S1. Spice processing: black pepper, cumin and prickly ash are placed in a circulating hot air drying oven at 45-55°C for 40-50 minutes to make their moisture content ≤8%, and then crushed into 1-3 mm particles by a universal grinder, and then passed through a 50-70 mesh vibrating sieve to remove impurities at a vibration frequency of 100-140 times / min, and then ultra-finely crushed by a low-temperature airflow grinder to control the particle size to 80-100 μm; S2. Fresh material preparation: 1) Preparation of fresh juice: apples with a maturity of ≥85% are selected, washed with ozone water, and the original juice is extracted by a spiral juicer, and the residue is removed by a 80-120 mesh double filter to obtain juice; 2) Preparation of onion juice: peel the purple onion and cut it into 3-5 mm square pieces, add water in a ratio of 1:2 and use a high-speed disperser to beat the onion slurry, the beating speed is controlled at 8000-10000rmp, the time is 3-5min, then add 0.1-0.3% of cellulase by weight of the onion slurry to the beaten onion slurry, stir evenly and put it into a constant temperature incubator for enzymolysis, the incubator temperature is set at 40-50°C, the enzymolysis time is 1-2h, after the enzymolysis is completed, transfer the onion slurry to a centrifuge, centrifuge at a speed of 3000-4000rmp for 5-8min, and take the supernatant to obtain onion juice; 3) Both of the above juices need to be sterilized instantaneously, so that the juice reaches 80-90°C instantly and maintains for 12-18 seconds, and then refrigerate at 4°C for later use; S3, dry material pretreatment: put the ultrafinely crushed spices, perilla powder, ginger powder, and onion powder into a V-shaped three-dimensional mixer, then add old hen powder, Daxida beef powder and salt, set the speed to 10-14rpm, the mixing time to 25-35min, and the mixing uniformity RSD ≤ 5% to obtain a dry powder mixture; S4. Wet granulation: premix the fruit juice and onion juice in a vacuum emulsification tank, maintain the temperature at 25±2°C, add the dry powder mixture into the liquid three times, stir at a speed of 750-850 rpm for 3-7 min each time, use two-stage homogenization to ensure that the particle size of the system is ≤50 μm, and obtain the seasoning; S5. Drying and sterilization: 1) Vacuum drying: using microwave vacuum drying, at a power of 4 to 8 kW, a vacuum degree of -0.05 to -0.1 MPa, and a temperature of 50 to 70°C, drying for 20 to 30 minutes until the moisture content of the seasoning is ≤5%; 2) Instant sterilization: Place the dried seasoning into a fluidized bed, and make the seasoning reach 118-124°C instantly, and maintain it for 3-5 seconds; S6, finished product processing: 1) The dried and sterilized seasoning is crushed twice by a turbine grinder and then passed through a 70-90 mesh sieve to ensure that the particle size of the crushed seasoning is ≤30μm; 2) Nitrogen filling packaging: The crushed seasoning is loaded into an aluminum foil composite film bag through an automatic metering device, and then nitrogen is filled into the aluminum foil composite film bag. The nitrogen purity is ≥99.5%. After the nitrogen filling is completed, heat sealing is immediately performed. The heat sealing temperature is 180-200°C and the time is 3-5s.

4. The method for preparing a multifunctional food seasoning for improving the taste and flavor of meat according to claim 3, characterized in that: In S1, during the drying process, ensure that the spices are evenly spread on the tray of the drying box with a thickness of 2 to 4 cm. During this period, the spices are turned over every 12 to 17 minutes to ensure that they are heated more evenly.

5. The method for preparing a multifunctional food seasoning for improving the taste and flavor of meat according to claim 3, characterized in that: In S1, before using the low-temperature airflow pulverizer for ultrafine pulverization, the pulverizing chamber of the airflow pulverizer is pre-cooled to -18°C.

6. The method for preparing a multifunctional food seasoning for improving the taste and flavor of meat according to claim 3, characterized in that: In S2, apples were immersed in ozone water with an ozone concentration of 3 to 5 mg / L for 5 to 10 min for disinfection and preliminary cleaning, and then rinsed with clean water.

7. The multifunctional food seasoning for improving the taste and flavor of meat according to claim 1, characterized in that: In S4, the primary homogenization pressure is 20 MPa and the secondary homogenization pressure is 40 MPa.

8. The multifunctional food seasoning for improving the taste and flavor of meat according to claim 1, characterized in that: In S6, the rotation speed of the pulverizing blade of the turbine pulverizer is 28000-32000 rpm, and the feed rate is 5-8 kg / h.

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