Spicy marinating material composition, marinating material bag, marinating liquid and marinated product

Abstract

The invention belongs to the technical field of preparation of marinated products, and particularly relates to a spicy marinating material, a marinating material bag, brine and a marinated product. The spicy marinating material composition comprises the following components in parts by weight: 10-15 parts of star anise, 5-8 parts of rhizoma kaempferiae, 10-15 parts of fennel, 12-20 parts of chili, 15-20 parts of amomum tsao-ko and 5-8 parts of bay leaves. The embodiment of the invention verifies that the marinated beef prepared by the marinating material containing the rhizoma kaempferiae and the bay leaves can still be eaten after being placed at 20 DEG C for 36 hours, and meets the GB / T 23586-2022, sauce marinated meat product quality general rule; when the beverage does not contain the rhizoma kaempferiae and the bay leaves or only contains the single rhizoma kaempferiae and the bay leaves, obvious qualitative change occurs after the beverage is placed for 36 hours at the temperature of 20 DEG C; therefore, the rhizoma kaempferiae and the bay leaves in the marinating material have synergistic anti-oxidation and sterilization effects, and the shelf life of marinated products can be prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of marinated product preparation, and particularly relates to spicy marinade, a marinade bag, brine and marinated products. Background Art

[0002] The current marinated products industry generally faces the problem of complex processing technology and a wide variety of spice combinations, resulting in high costs. Especially without the addition of chemical preservatives, traditional marinated foods have a short shelf life and are prone to spoilage at room temperature, which seriously restricts product circulation and market expansion. In addition, existing marinade formulas mostly rely on chemical preservatives or high-salt pickling to extend the shelf life, which not only poses a food safety hazard, but also makes it difficult to meet consumers' demand for natural and healthy foods. Some special groups (such as those on a low-sodium diet) cannot eat marinated products due to the high salt content or additive restrictions, further highlighting the limitations of existing technologies.

[0003] In the prior art, the means to extend the shelf life of marinated products mainly include optimizing the sterilization process, adding preservatives or using vacuum packaging, but these methods have significant defects. High-temperature sterilization can easily destroy the flavor and nutrition of marinated products, and the use of chemical preservatives runs counter to the trend of healthy consumption. Although vacuum packaging can inhibit the growth of microorganisms, it greatly increases production costs. In addition, the traditional marinade formula relies on the complex ratio of dozens of spices, which not only increases the difficulty of raw material procurement and processing, but also leads to serious flavor homogeneity of marinated products, making it difficult to strike a balance between flavor uniqueness and preservative effect.

[0004] Although the industry has tried to improve the health properties of marinated products by simplifying the process or reducing additives, the existing technology still has key contradictions such as insufficient natural preservative ability and difficulty in synergistic optimization of flavor and shelf life. For example, although natural spices have certain antibacterial potential, their compatibility and mechanism of action have not been fully explored; simplified processes can easily lead to a single flavor or loss of nutrients in marinated products. In addition, how to achieve room temperature storage stability without relying on chemical preservatives while meeting the low-salt and low-additive requirements of special groups is still a technical problem that needs to be overcome in the current marinated products field. Summary of the invention

[0005] The invention provides a spicy marinade composition, which can prolong the shelf life of marinated products through the synergistic antioxidant and bactericidal effects of galangal and bay leaves, and the salt content of the prepared brine is 0.71%, which does not meet the high salt standard.

[0006] In order to achieve the above object, the present invention can adopt the following technical solutions:

[0007] On one hand, the present invention provides a spicy marinade composition, which can include, by weight, 10-15 parts of star anise, 5-8 parts of galangal, 10-15 parts of cumin, 12-20 parts of chili, 15-20 parts of tsaoko, and 5-8 parts of bay leaves.

[0008] Preferably, the spicy marinade composition comprises, by weight: 15 parts of star anise, 5 parts of galangal, 15 parts of cumin, 15 parts of chili, 20 parts of tsaoko, and 8 parts of bay leaves.

[0009] Preferably, the spicy marinade composition may further include, by weight: 7-12 parts of cinnamon bark and / or 3-6 parts of amomum villosum.

[0010] More preferably, in the spicy marinade composition, cinnamon bark may be 10 parts and / or amomum villosum may be 3 parts.

[0011] Preferably, the spicy marinade composition may further include 10-20 parts of edible salt by weight.

[0012] Another aspect of the present invention provides a spicy marinade package, which comprises the spicy marinade composition of the present invention.

[0013] In another aspect, the present invention provides a spicy brine, which is prepared by adding water to a spicy brine composition and boiling it over high heat, and then boiling it over low heat.

[0014] Preferably, during the preparation of the spicy brine, the mass ratio of the spicy brine composition to water is 1:(20-25), and the cooking time on low heat is 35 minutes to 40 minutes.

[0015] On the other hand, the present invention provides a spicy marinated product, which is obtained by immersing raw food into the spicy marinade of the present invention, then boiling it over high heat, and then reducing the heat after boiling to cook until at least the raw food becomes cooked food; or immersing raw food and the spicy marinade composition of the present invention into water, then boiling it over high heat, and then reducing the heat after boiling to cook until at least the raw food becomes cooked food.

[0016] Preferably, the above-mentioned spicy braised products may include one or more of braised beef, braised pork, braised chicken feet, braised chicken wings, braised chicken gizzards, braised duck necks, braised duck feet, braised potato slices, braised lotus root slices or braised dried tofu.

[0017] The beneficial effects of the present invention include:

[0018] (1) The examples of the present invention verify that the braised beef prepared with the marinade containing both galangal and bay leaves is still edible after being placed at 20°C (ventilated, exposed) for 36 hours, and complies with "GB / T 23586-2022, General Rules for Quality of Braised Meat Products". However, when the marinade does not contain galangal and bay leaves or contains only galangal and bay leaves, obvious quality changes occur after being placed at 20°C (ventilated, exposed) for 36 hours. This indicates that the addition of galangal and bay leaves to the marinade of the present invention has synergistic antioxidant and bactericidal effects, and can extend the shelf life of the marinated products.

[0019] (2) The spicy marinade composition provided by the present invention comprises non-toxic spices. During the production process, the spices in the marinade formula undergo physical reactions to achieve the effects of appetizing and strengthening the spleen. The marinated products exhibit the characteristics of being marinated, fragrant and spicy.

[0020] (3) The ingredients of the spicy marinade composition provided by the present invention are all green edible spices, do not contain any chemical components, are pure natural plants, and are environmentally friendly and safe.

[0021] (4) The spicy marinade composition provided by the present invention has the health-care functions of stimulating appetite, strengthening the spleen and digesting food. The marinade composition can release an attractive spicy aroma during the process of cooking the marinade and food together, and has a very spicy marinade characteristic.

[0022] (5) The spicy brine provided by the present invention has a salt content of about 0.71%, which does not meet the high salt standard in the national standard (GB 28050-2011). DETAILED DESCRIPTION

[0023] The examples are provided to better illustrate the present invention, but the present invention is not limited to the examples. Therefore, those skilled in the art may make non-essential improvements and adjustments to the implementation scheme according to the above invention content, which still fall within the protection scope of the present invention.

[0024] The terms used herein are only used to describe specific embodiments and are not intended to limit the present disclosure. Unless the context has a significantly different meaning, expressions in the singular include expressions in the plural. As used herein, it should be understood that terms such as "include", "have", "include" are intended to indicate the presence of features, numbers, operations, components, parts, elements, materials or combinations. The terms of the present invention are disclosed in the specification, and are not intended to exclude the possibility that one or more other features, numbers, operations, components, parts, elements, materials or combinations thereof may exist or may be added. As used herein, " / " may be interpreted as "and" or "or", depending on the circumstances.

[0025] The embodiment of the present invention provides a spicy marinade composition, which can include, by weight, 10-15 parts of star anise, 5-8 parts of galangal, 10-15 parts of cumin, 12-20 parts of chili, 15-20 parts of tsaoko, and 5-8 parts of bay leaves.

[0026] It should be noted that the spicy marinade composition of the present invention has the following effects: star anise: it has a strong aromatic smell, has the effects of dispelling cold and regulating qi, inhibiting bacteria, promoting gastrointestinal motility, and helping digestion and absorption; galangal: it has a pungent and aromatic smell, has the effects of nourishing the liver and promoting digestion; fennel: it has a strong aroma, has the effects of warming the kidney and liver, promoting qi and relieving pain; pepper: it has the effects of pungent heat to dispel cold, promote digestion, kill insects and detoxify, stimulate the appetite and remove dampness, help digestion, and have anti-inflammatory effects; grass fruit: it has a pungent and hot smell, and the fragrance can reach the spleen, dispel heat, and strengthen the spleen and promote digestion; bay leaf: it has a fragrant and spicy smell, can invigorate the stomach and regulate qi, and has the effect of killing bacteria.

[0027] It should also be noted that the food braised with the spicy marinade composition of the present invention has excellent color, aroma, taste, shape and texture, and the galangal (also known as sand ginger) and bay leaves therein can synergistically resist oxidation and sterilize, and the braised food has a long shelf life. For example, braised beef will not deteriorate after being placed at 20°C (ventilated, exposed) for 36 hours.

[0028] It should also be noted that the amount of each marinade in the spicy marinade composition of the present invention should be appropriate. If the amount of the marinade is too much, the marinated product will have a strong medicinal taste and a poor taste. If the amount is too little, the taste will be insufficient and the marinated product will not achieve the desired effect. If the marinade is properly proportioned, the marinated marinade will have a good color, aroma and taste, and can increase appetite. For example, the spicy marinade composition can include, by weight: 10 parts of star anise, 5 parts of galangal, 10 parts of fennel. For example, the spicy marinade composition can include, by weight: 13 parts of star anise, 7 parts of galangal, 12 parts of fennel, 16 parts of pepper, 17 parts of tsaoko, and 7 parts of bay leaf; For example, the spicy marinade composition can include, by weight: 15 parts of star anise, 5 parts of galangal, 15 parts of fennel, 15 parts of pepper, 20 parts of tsaoko, and 8 parts of bay leaf. In addition, in the present invention, "15 parts of star anise, 5 parts of galangal, 15 parts of fennel, 15 parts of pepper, 20 parts of tsaoko, and 8 parts of bay leaf" is also preferred. The food marinated with the spicy marinade composition of this ratio has better color, aroma, taste, shape and texture evaluation, and a longer shelf life.

[0029] In some specific examples, the spicy marinade composition may further include, by weight: 7-12 parts of cinnamon bark and / or 3-6 parts of amomum villosum.

[0030] It should be noted that cinnamon and / or amomum can also be added to the above-mentioned spicy marinade composition, wherein the addition of cinnamon makes the marinated food have a unique caramel-wood composite aroma; the addition of amomum makes the marinated food have a light and refreshing feeling and a better taste. In addition, the effects of cinnamon and amomum in this application are as follows: cinnamon; has the effects of warming the middle and dispersing cold, activating blood circulation, removing wind and dampness, and strengthening the stomach and removing wind; amomum; has the effects of removing dampness, promoting qi, warming the spleen, nourishing the stomach, and benefiting the kidney.

[0031] In some specific examples, in the spicy marinade composition, cinnamon can be 10 parts and / or amomum can be 3 parts.

[0032] It should be noted that the amount of cinnamon can be 7-12 parts, such as 8 parts, 9 parts, 10 parts or 11 parts; the amount of amomum can be 3-6 parts, such as 4 parts or 5 parts; preferably 10 parts of cinnamon and 3 parts of amomum, the effect is better under this addition amount.

[0033] In some specific examples, the spicy marinade composition may further include 10-20 parts of edible salt by weight.

[0034] It should be noted that those skilled in the art should know that edible salt needs to be added to the marinade, and the weight proportion of edible salt in the present invention can be 10-20 parts, for example 12 parts, 15 parts, 17 parts or 19 parts, etc.

[0035] The embodiment of the present invention further provides a spicy marinade package, which includes the spicy marinade composition of the present invention.

[0036] It should be noted that, for ease of use, the spicy marinade composition of the present invention can be prepared into a marinade bag, and the form of the marinade bag is well known in the art, such as using gauze to pack it into a small bag of marinade bag.

[0037] The embodiment of the present invention further provides a spicy brine, which is prepared by adding water to the spicy brine composition and boiling it over high heat, and then boiling it over low heat.

[0038] It should be noted that the spicy marinade composition of the present invention can be boiled into brine, which is more convenient for marinating different foods; of course, the marinated food can also be directly cooked using the spicy marinade composition and the food.

[0039] In some specific examples, during the preparation of the spicy brine, the mass ratio of the spicy brine composition to water is 1:(20-25), and the braising time on low heat is 35-40 minutes.

[0040] It should be noted that in the process of boiling the spicy marinade composition into brine, the mass ratio of the spicy marinade composition to water is preferably 1:(20-25) (for example, 1:21, 1:22, 1:23 or 1:24, etc.), and the boiling time on low heat is 35-40 minutes (for example, 37 minutes, 38 minutes or 39 minutes). At this time, the brine boiled has a better spicy taste.

[0041] The embodiment of the present invention further provides a spicy marinated product, which is obtained by immersing raw food in spicy marinade, then boiling it over high heat, and then switching to low heat after boiling until the raw food is at least cooked.

[0042] It should be noted that, in the present invention, "cook until at least raw food becomes cooked food" means that the food must be at least cooked, and after being cooked, it can be further cooked according to the different tastes and eating habits of consumers.

[0043] In some specific examples, the above-mentioned spicy braised products may include one or more of braised beef, braised pork, braised chicken feet, braised chicken wings, braised chicken gizzards, braised duck necks, braised duck feet, braised potato slices, braised lotus root slices or braised dried tofu, etc.

[0044] In order to better understand the present invention, the content of the present invention is further explained below in conjunction with specific examples, but the content of the present invention is not limited to the following examples.

[0045] 1. Preparation of marinated products

[0046] Example 1

[0047] Weigh a spicy marinade composition, including 15g of star anise, 5g of galangal, 15g of cumin, 15g of chili, 20g of tsaoko, 8g of bay leaf and 15g of salt; wash the other spicy marinade compositions except the salt with water; then put all the spicy marinade compositions into a marinade pot filled with 2.5kg of water, turn the switch of the natural gas stove to the maximum (high fire) and boil it, then turn to low heat (turn the switch of the natural gas stove to the minimum) after boiling and boil for 40 minutes to obtain a brine, and test the salt content of the brine according to the standard "GB 5009.3" to find that it is 0.71%.

[0048] Wash 0.5 kg of fresh beef tendon with edible soda water and tap water, put it into a braising pot, add braising liquid until the beef is submerged, turn the gas stove to the maximum (high heat) and cook until boiling, then turn to low heat (turn the gas stove to the minimum) after boiling and cook for 1 hour and 30 minutes (during the braising process, make sure the braising liquid submerges the beef); take out and get the braised beef.

[0049] Example 2

[0050] The difference between Example 2 and Example 1 is that 10 g of cinnamon bark is added to the spicy marinade composition, and the other steps are the same as Example 1 to prepare braised beef.

[0051] Example 3

[0052] The difference between Example 2 and Example 1 is that 3 g of Amomum villosum is added to the spicy marinade composition, and the other steps are the same as Example 1 to prepare braised beef.

[0053] Example 4

[0054] The difference between Example 4 and Example 1 is that 10 g of cinnamon bark and 3 g of amomum villosum are added to the spicy marinade composition, and the other steps are the same as those of Example 1 to prepare braised beef.

[0055] Comparative Example 1

[0056] The difference between Comparative Example 1 and Example 4 is that no chili pepper is added to the spicy marinade composition, and the other steps are the same as those of Example 4 to prepare braised beef.

[0057] Comparative Example 2

[0058] The difference between Comparative Example 2 and Example 1 is that no galangal and bay leaves are added to the spicy marinade composition, and the other steps are the same as those of Example 1 to prepare braised beef.

[0059] Comparative Example 3

[0060] The difference between Comparative Example 3 and Example 1 is that 13 g of kaempferia galanga is included in the spicy marinade composition, and no bay leaves are added. The other steps are the same as those in Example 1 to prepare braised beef.

[0061] Comparative Example 4

[0062] The difference between Comparative Example 4 and Example 1 is that 13 g of bay leaves are added to the spicy marinade composition, and no galangal is added. The other steps are the same as those in Example 1 to prepare braised beef.

[0063] 2. Evaluation of marinated products

[0064] (I) Color, aroma and taste rating

[0065] The marinated products prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated for color, aroma, taste, shape and texture using a sensory inspection method in accordance with the standard GB / T 23586-2022 (evaluation was performed within 30 minutes after cooling). The number of evaluators was 10 trained evaluators, 5 males and 5 females, aged 18-40 years old; the scoring results are shown in Table 1 below.

[0066] Table 1 Evaluation of color, aroma and taste of braised beef

[0067]

[0068] From Table 1 above, we can know that:

[0069] First, the color, aroma, taste, shape and texture of the braised beef prepared in Example 1 all meet the standards;

[0070] Secondly, in Example 2, cinnamon is added to the formula of Example 1, and the prepared braised beef has a unique caramel-wood composite aroma in addition to the color, aroma, taste, shape and texture of the braised beef prepared in Example 1;

[0071] Thirdly, Example 3 adds Amomum villosum on the basis of the formula of Example 1, and the prepared braised beef has a light and refreshing feeling when eaten in addition to the color, aroma, taste, shape and texture of the braised beef prepared in Example 1;

[0072] Fourthly, Example 4 adds cinnamon and amomum villosum to the formula of Example 1, and the prepared braised beef has a unique caramel-wood composite aroma based on the color, aroma, taste, shape and texture of the braised beef prepared in Example 1, and tastes light and refreshing, and has a higher comprehensive evaluation;

[0073] Fifth, the comparative example 1 reduces the pepper on the basis of the formula of the embodiment 4, and the prepared braised beef has a different color from that of the embodiment 4, the comparative example 1 is light yellow, and the embodiment 4 is sauce red; and the comparative example 1 has less spiciness than the embodiment 4, and the comparative example 1 has only the aroma of the braised beef;

[0074] Sixth, among Comparative Examples 2 to 4, Comparative Example 2 reduces kaempferia galanga and laurel leaves, Comparative Example 3 reduces laurel leaves, and Comparative Example 4 reduces kaempferia galanga. Except that the fragrance of Comparative Examples 2 to 4 is lighter than that of Example 1, there are no other significant differences.

[0075] In addition, the marinated products prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were tested for protein content (verified by the Kjeldahl nitrogen method), moisture (direct drying method) and microbial conditions with reference to the standard "GB / T 23586-2022, General Rules for Quality of Marinated Meat Products". The results showed that they all met the standards of "GB / T 23586-2022, General Rules for Quality of Marinated Meat Products".

[0076] (II) Shelf life evaluation

[0077] The marinated products prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were placed exposed in a ventilated cupboard at 20°C for 12 hours, 24 hours and 36 hours respectively. The same group of sensory evaluators evaluated the color, aroma, taste, shape and texture, and then compared them with the results in Table 1 to see if there were any significant changes. The results are shown in Tables 2, 3 and 4 below.

[0078] Table 2 Changes in color, aroma, taste, shape and texture after 12 hours of storage

[0079]

[0080] It can be seen from Table 2 above that the braised beef prepared in the embodiments of the present invention and the comparative examples had no quality change after being placed at 20° C. (ventilated, exposed) for 12 hours, and only the color of the comparative example 2 became slightly lighter.

[0081] Table 3 Changes in color, aroma, taste, shape and texture after 24 hours of storage

[0082]

[0083] It can be seen from Table 3 above that after the braised beef prepared in the embodiments and comparative examples were placed at 20°C (ventilated, exposed) for 24 hours, only the comparative example 2 showed obvious quality change, and dark oxidation spots and a sour and rancid smell began to appear, making it inedible; in addition, the braised beef prepared in Examples 1 to 4 did not undergo any quality change.

[0084] Table 4 Changes in color, aroma, taste, shape and texture after 36 hours of storage

[0085]

[0086]

[0087] It can be seen from Table 4 above that after the braised beef prepared in the embodiments and comparative examples were placed at 20°C (ventilated, exposed) for 36 hours, the braised beef prepared in Examples 1 to 4 did not undergo obvious quality changes, while the braised beef prepared in Comparative Examples 2 to 4 underwent obvious quality changes and were inedible. The reason is that due to the lack of galangal and / or bay leaves, the antioxidant and bactericidal effects are poor.

[0088] In addition, after the braised beef prepared in Examples 1 to 4 was placed at 20°C (ventilated, exposed) for 36 hours, the protein content (verified by the Kjeldahl nitrogen determination method), moisture (direct drying method) and microbial conditions were tested with reference to the standard "GB / T 23586-2022, General Rules for Quality of Braised Meat Products". The results showed that they all met the standards of "GB / T 23586-2022, General Rules for Quality of Braised Meat Products".

[0089] From the above, it can be known that the bay leaves and kaempferia galanga in the present invention have synergistic antioxidant and bactericidal effects.

[0090] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be covered by the scope of the claims of the present invention.

Claims

1. A spicy marinade composition, characterized in that: Calculated by weight, the invention comprises: 10-15 parts of star anise, 5-8 parts of galangal, 10-15 parts of cumin, 12-20 parts of chili pepper, 15-20 parts of tsaoko and 5-8 parts of bay leaf.

2. The spicy marinade composition according to claim 1, characterized in that: Calculated by weight, the invention comprises: 15 parts of star anise, 5 parts of galangal, 15 parts of cumin, 15 parts of chili, 20 parts of tsaoko and 8 parts of bay leaves.

3. The spicy marinade composition according to claim 1 or 2, characterized in that: The spicy marinade composition further comprises, by weight: 7-12 parts of cinnamon bark and / or 3-6 parts of amomum villosum.

4. The spicy marinade composition according to claim 3, characterized in that: 10 parts of cinnamon bark and / or 3 parts of amomum villosum.

5. The spicy marinade composition according to claim 1, 2 or 4, characterized in that: The spicy marinade composition also includes 10-20 parts of edible salt by weight.

6. Spicy marinade package, characterized in that: The invention comprises the spicy marinade composition as described in any one of claims 1 to 5.

7. Spicy brine, characterized in that: The spicy marinade composition is prepared by adding water to the spicy marinade composition according to any one of claims 1 to 5, boiling over high heat, and then boiling over low heat.

8. The spicy brine according to claim 7, characterized in that: The mass ratio of the spicy marinade composition to water is 1:(20-25), and the cooking time on low heat is 35 minutes to 40 minutes.

9. Spicy marinated product, characterized in that: The method comprises immersing raw food into the spicy marinade described in claim 7 or 8, then boiling over high heat, then switching to low heat after boiling and cooking until at least the raw food becomes cooked food; or immersing raw food and the spicy marinade composition described in any one of claims 1 to 5 into water, then boiling over high heat, then switching to low heat after boiling and cooking until at least the raw food becomes cooked food.

10. The spicy braised product according to claim 9, comprising one or more of braised beef, braised pork, braised chicken feet, braised chicken wings, braised chicken gizzards, braised duck necks, braised duck feet, braised potato slices, braised lotus root slices or braised dried tofu.

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