Margarya melanioides sauce for margarya melanioides rice noodles and preparation method thereof

Abstract

The invention discloses a snail rice noodle snail sauce and a preparation method thereof.The snail sauce is prepared from, by weight, 2-8 parts of snail meat, 3-5 parts of soup-stock enzymatic hydrolysate, 5-10 parts of spices, 3-5 parts of flavoring agents, 5-10 parts of soybean paste and 20-30 parts of purified water.The preparation method of the high-quality snail sauce is explored by combining the biological enzymolysis technology, the brewing technology and the spice bitterness removing technology; the prepared snail sauce is rich and full in snail characteristic flavor, free of charred bitter taste, harmonious in fragrance, fresh, sweet and mellow, and rich in taste level.

Description

Technical Field

[0001] The present invention relates to the technical field of food production, and particularly relates to a snail sauce for snail rice noodles and a preparation method thereof. Background Art

[0002] Snail rice noodles are a special kind of food. Traditional snail rice noodles are mainly sold in catering stores, but in recent years, they have gradually changed from in-store instant food to commercial bagged products. The main components of bagged snail rice noodles include a rice noodle packet, a snail boiled seasoning packet, and an ingredient packet, etc. Currently, there is little research on snail rice noodle products, mainly focusing on the safety evaluation of snail rice noodles and the optimization of traditional production processes. The snail sauce packet is the most characteristic part of snail rice noodles. In the prior art, the preparation of snail sauce uses a traditional boiling process, and the flavor is regulated by the combination of spices, food flavoring agents, and additives, resulting in unstable flavors and quality of snail rice noodle products. Many manufacturers, in order to save costs, mass-produce low-quality snail sauces and neglect the research on the flavor production process of snail sauces. With the continuous development and growth of the snail rice noodle industry in recent years, how to develop a high-quality snail sauce has become an issue that the industry needs to pay attention to and explore. Summary of the Invention

[0003] Aiming at the above deficiencies, the present invention provides a snail sauce for snail rice noodles and a preparation method thereof. By combining biological enzymolysis technology, brewing technology, and the technology for removing the bitterness of spices, the preparation of high-quality snail sauce is explored, and amino acid analysis and sensory evaluation are used to analyze the flavor effect of the snail sauce, aiming to provide technical support for the development of snail sauce. The specific technical solutions are as follows:

[0004] The present invention provides a snail sauce for snail rice noodles, which includes, by weight: 2 - 8 parts of snail meat, 3 - 5 parts of high broth enzymolysis solution, 5 - 10 parts of spices, 3 - 5 parts of flavoring agent, 5 - 10 parts of soybean paste, and 20 - 30 parts of purified water;

[0005] The preparation method of the snail sauce includes the following steps:

[0006] S1. Wash the spices, soak them in a solution containing 0.05 - 0.1% ascorbic acid, 1 - 2% xylitol, and 2 - 5% maltitol by mass concentration for 3 - 6 h. After soaking, take them out and drain the water, crush them to 80 - 120 meshes, and stir-fry them in oil at 60 - 80 °C for 3 - 5 min, then set aside;

[0007] S2. Stir-fry the snail meat until golden, and then stew it with the high broth enzymolysis solution, spices, flavoring agent, soybean paste, and purified water according to the above weight ratio for 2 - 3 h to obtain a stewed sauce;

[0008] S3. Grind the stewed sauce obtained in step S2 into a paste, filter it through a 40 - 50 mesh sieve, and then perform high-temperature sterilization to obtain the snail sauce for snail rice noodles.

[0009] Preferably, the preparation method of the high - soup enzymolysis solution comprises the following steps:

[0010] According to the ratio of the liquid ratio of pig leg bones to chicken frames of 1:4 - 5, put the washed pig leg bones and chicken frames into cold water in the pot, add ginger slices and scallions accounting for 2% of the total mass of the pig leg bones and chicken frames to remove fishy smell, boil until the blood foam floats up, filter out the blood foam, ginger slices and scallions with a strainer, simmer for 4 - 5 hours on low heat, then take out the pig leg bones and chicken frames, pick out and mash the remaining meat, bone marrow and colloid on the pig leg bones and chicken frames into meat paste, put the meat paste back into the original soup, add protease, then add baking soda to adjust the pH to 7.5 - 8.0, and carry out enzymolysis treatment. After the enzymolysis is completed, the high - soup enzymolysis solution is obtained.

[0011] Preferably, the formula of the miso includes, by weight: 10 - 15 parts of soybeans, 4 - 7 parts of wheat bran, 3 - 4 parts of garlic, 1 - 2 parts of onion, 1 - 2 parts of apple, 2 - 3 parts of lemon;

[0012] The preparation method of the miso comprises the following steps:

[0013] Soak soybeans until swollen and cooked through, filter out the water, cool, add wheat bran and soy sauce koji, the dosage of soy sauce koji is 2‰ - 5‰ of the total mass of soybeans and wheat bran, mix well, transfer to a clean container, ferment at 28℃ - 32℃ for 3 - 5 days to obtain soy sauce koji; add 1% peanut oil and minced garlic, onion, apple, lemon to the soy sauce koji, add brine, the mixing mass ratio of soy sauce koji to brine is 1:1 - 1.5, the proportion of salt in the brine is 10% - 12%, mix well and then inoculate Torulopsis globosa and Saccharomyces rouxii, after inoculation, transfer to a fermentation tank and seal for fermentation for 1 - 2 months to obtain the miso.

[0014] Preferably, the addition amount of the compound protease is 1 - 2‰ of the total mass of the meat paste and the original soup.

[0015] Preferably, the protease is papain, flavor protease and ficin with a mass ratio of 2:1:1, the activity of papain is 1×10 5 -2×10 5 U / g, the activity of flavor protease is 5×10 5 -10×10 5 U / g, the activity of ficin is 2×10 5 -3×10 5 U / g.

[0016] Preferably, the flavoring agent includes, by weight: 4 - 8 parts of salt, 0.5 - 0.8 parts of monosodium glutamate, 1 - 2 parts of sugar, 1 - 2 parts of fish meal.

[0017] Preferably, the spices by weight include: 15-30 parts of star anise, 15-25 parts of Chinese prickly ash, 10-20 parts of cinnamon, 8-12 parts of dried tangerine peel, 10-15 parts of cassia bark, 6-10 parts of cinnamon leaves, 6-10 parts of licorice, and 5-8 parts of fennel.

[0018] Preferably, in the method for preparing the miso, the inoculation amounts of Torulopsis globosa and Saccharomyces rouxii are both 1‰-3‰ of the total mass of soybeans, wheat bran, garlic, onions, apples, and lemons.

[0019] Preferably, the temperature of the enzymatic hydrolysis treatment is 60-70°C, and the enzymatic hydrolysis time is 8-10 h.

[0020] Preferably, the high-temperature sterilization is carried out at a temperature of 130-140°C, a pressure of 220-230 KPa, and a sterilization time of 5-10 s.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0022] 1. The present invention provides a snail sauce for snail rice noodles and a preparation method thereof. By combining biological enzymatic hydrolysis technology, brewing technology, and the technology for removing the bitterness of spices, the preparation of high-quality snail sauce is explored, and a snail sauce with a rich and full snail characteristic fragrance, no burnt, bitter, or astringent taste, harmonious aroma, fresh, sweet, and mellow taste, and rich taste layers is prepared.

[0023] 2. The miso prepared by the miso-making method of the present invention has a unique taste and a strong miso aroma. Among them, wheat bran adds a special strong miso aroma to soybeans, garlic and onions enhance the aroma, and lemon and apple are also added. It not only adds the fresh aroma of fruits, but also introduces a sour and sweet taste and the layering of pulp particles. The flavor is unique, reducing the use of vinegar in the snail seasoning packet, introducing the taste of fruit acid, and also helping to remove the fishy smell of snail meat and relieve the salty and fishy smell brought by seafood. It is highly compatible and complementary with the high broth enzymatic hydrolysate of the present invention. The addition of Torulopsis globosa and Saccharomyces rouxii can better help the fermentation of apples and lemons while fermenting soybeans and wheat bran, so that the fruit aroma can be better stimulated and not covered by the garlic aroma. Soaking the spices in a solution containing ascorbic acid, xylitol, and maltitol can remove the bitter taste and excessive spicy taste of the spices.

[0024] 3. The addition amount of snail meat in the snail sauce is limited. It is not that the more snail meat, the more flavorful the sauce. Too little snail meat cannot stimulate the umami taste. Through the enzymatic hydrolysis process of the high broth base, the present invention can enhance the flavoring effect of umami amino acids such as glutamic acid, improve the umami taste of the snail rice noodle soup base, make the overall flavor better, not be too sweet and greasy, and not affect the unique bitter and astringent flavor of the snail meat itself, making the taste layer of the sauce more abundant. Specific embodiments

[0025] The specific embodiments of the present invention will be described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments. Unless otherwise defined, all the professional terms used hereinafter have the same meaning as commonly understood by those skilled in the art. The professional terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the protection scope of the present invention. Unless otherwise specifically stated, all kinds of raw materials, reagents, instruments and equipment used in the present invention can be obtained through market purchase or can be prepared by existing methods.

[0026] Snail meat was purchased from Dongguan Huaqi Biotechnology Co., Ltd.; spices, seasonings, pig leg bones, chicken frames, soybeans, wheat bran, garlic, onions, apples, and lemons were purchased from the market; protease was purchased from Novozymes; Torulopsis globosa and Saccharomyces rouxii were purchased from Union (Shanghai) Life Sciences Co., Ltd.

[0027] Example 1

[0028] The snail sauce of this example includes, by weight: 5 parts of snail meat, 4 parts of high - soup enzymatic hydrolysate, 8 parts of spices, 4 parts of seasonings, 8 parts of miso, and 25 parts of purified water;

[0029] The seasonings include, by weight: 6 parts of table salt, 0.7 part of monosodium glutamate, 2 parts of sugar, and 2 parts of fish meal.

[0030] The spices include, by weight: 22 parts of star anise, 20 parts of Chinese prickly ash, 15 parts of cinnamon, 10 parts of dried tangerine peel, 12 parts of cassia bark, 8 parts of cinnamon leaves, 8 parts of liquorice, and 6 parts of fennel.

[0031] The preparation method of the snail sauce includes the following steps:

[0032] S1. Wash the spices, soak them in a solution containing 0.08% ascorbic acid, 1.5% xylitol, and 3% maltitol by mass concentration for 5 h, then take them out and drain the water, crush them to 100 mesh, and stir - fry them in oil at 70 °C for 4 min, and set aside;

[0033] S2. Stir - fry the snail meat until golden, and then stew it with the high - soup enzymatic hydrolysate, spices, seasonings, miso, and purified water according to the above weight ratio for 2.5 h to obtain a stewed sauce;

[0034] S3. Grind the stewed sauce obtained in step S2 into a paste, filter it through a 50 - mesh sieve, and then perform high - temperature sterilization at a temperature of 135 °C, a pressure of 220 KPa, and a sterilization time of 6 s to obtain the snail sauce for the snail rice noodles.

[0035] The preparation method of the high - soup enzymatic hydrolysate includes the following steps: According to the ratio of 1:4 of the bone - liquid ratio of pig leg bones and chicken frames, wash the pig leg bones and chicken frames and put them into cold water in the pot. Add ginger slices and scallions accounting for 2% of the total mass of the pig leg bones and chicken frames to remove fishy smell. Boil until the blood foam floats up, then use a strainer to filter out the blood foam, ginger slices and scallions. After simmering for 5 hours on low heat, take out the pig leg bones and chicken frames, pick out the remaining meat, bone marrow and gelatin on them and mash them into minced meat. Put the minced meat back into the original soup, add protease accounting for 2‰ of the total mass of the minced meat and the original soup, then add baking soda to adjust the pH to 7.5, and carry out enzymatic hydrolysis treatment. The temperature of the enzymatic hydrolysis treatment is 65°C and the enzymatic hydrolysis time is 10 hours. After the enzymatic hydrolysis is completed, the high - soup enzymatic hydrolysate is obtained. The protease is papain, flavor protease and ficin with a mass ratio of 2:1:1. The activity of papain is 2×10 5 U / g, the activity of flavor protease is 8×10 5 U / g, and the activity of ficin is 3×10 5 U / g.

[0036] The formula of the miso includes, by weight: 12 parts of soybeans, 5 parts of wheat bran, 3 parts of garlic, 2 parts of onion, 2 parts of apple, 3 parts of lemon; The preparation method of the miso includes the following steps: Soak the soybeans until they swell and become cooked and mushy, filter out the water, cool, add wheat bran and soy sauce koji. The dosage of the soy sauce koji is 3‰ of the total mass of the soybeans and wheat bran. Mix well, transfer to a clean container, and ferment at 30°C for 4 days to obtain soy sauce koji; Add 1% peanut oil, mashed garlic, onion, apple and lemon by the mass of the soy sauce koji to the soy sauce koji, add brine. The mixing mass ratio of the soy sauce koji and the brine is 1:1.2, and the proportion of salt in the brine is 1% - 2%. After mixing well, inoculate Torulopsis globosa and Saccharomyces rouxii both accounting for 2‰ of the total mass of soybeans, wheat bran, garlic, onion, apple and lemon. After inoculation, transfer to a fermentation tank and seal for fermentation for 1 month.

[0037] Example 2

[0038] The snail sauce of this example includes, by weight: 5 parts of snail meat, 4 parts of high - soup, 8 parts of spices, 4 parts of seasonings, 8 parts of miso, 25 parts of purified water;

[0039] The seasonings include, by weight: 6 parts of table salt, 0.7 part of monosodium glutamate, 2 parts of sugar, 2 parts of fish meal.

[0040] The spices include, by weight: 22 parts of star anise, 20 parts of Chinese prickly ash, 15 parts of cinnamon, 10 parts of dried tangerine peel, 12 parts of cassia bark, 8 parts of bay leaves, 8 parts of licorice, 6 parts of fennel.

[0041] The preparation method of the snail sauce includes the following steps:

[0042] S1. Wash the spices, soak them in a solution containing 0.08% ascorbic acid, 1.5% xylitol, and 3% maltitol by mass concentration for 5 h. After soaking, take them out and drain the water, crush them to 100 mesh, and stir-fry them in oil at 70 °C for 4 min. Set aside.

[0043] S2. Stir-fry the snail meat until it turns golden, then stew it with the high broth enzymatic hydrolysate, spices, flavoring agent, miso, and purified water according to the above weight ratio for 2.5 h to obtain the stewed sauce.

[0044] S3. Grind the stewed sauce obtained in step S2 into a paste, filter it through a 50-mesh sieve, and then perform high-temperature sterilization at a temperature of 135 °C, a pressure of 220 KPa, and a sterilization time of 6 s to obtain the snail sauce for the snail rice noodles.

[0045] The preparation method of the high broth includes the following steps: According to the ratio of 1:4 of the liquid ratio of pig leg bones and chicken skeletons, put the washed pig leg bones and chicken skeletons into the pot with cold water, add ginger slices and scallions accounting for 2% of the total mass of the pig leg bones and chicken skeletons to remove fishy smell, cook until the blood foam floats up, filter out the blood foam, ginger slices, and scallions with a strainer, and then simmer for 5 h to obtain the high broth.

[0046] The formula of the miso includes, by weight: 12 parts of soybeans, 5 parts of wheat bran, 3 parts of garlic, 2 parts of onions, 2 parts of apples, and 3 parts of lemons; the preparation method of the miso includes the following steps: Soak the soybeans until they swell and become cooked and mushy, filter out the water, cool them, add wheat bran and soy sauce koji, and the amount of soy sauce koji used is 3‰ of the total mass of soybeans and wheat bran. Mix well, transfer to a clean container, and ferment at 30 °C for 4 d to obtain the soy sauce koji; add 1% peanut oil, chopped garlic, onions, apples, and lemons to the soy sauce koji, add brine, and the mixing mass ratio of the soy sauce koji and brine is 1:1.2, and the proportion of salt in the brine is 1% - 2%. After mixing well, inoculate Torulopsis globosa and Saccharomyces rouxii, both accounting for 2‰ of the total mass of soybeans, wheat bran, garlic, onions, apples, and lemons. After inoculation, transfer to a fermentation tank and seal it for fermentation for 1 month.

[0047] Example 3

[0048] The snail sauce of this example includes, by weight: 5 parts of snail meat, 4 parts of high broth enzymatic hydrolysate, 8 parts of spices, 4 parts of flavoring agent, 8 parts of broad bean paste, and 25 parts of purified water;

[0049] The flavoring agent includes, by weight: 6 parts of salt, 0.7 part of monosodium glutamate, 2 parts of sugar, and 2 parts of fish meal.

[0050] The spices include, by weight: 22 parts of star anise, 20 parts of Chinese prickly ash, 15 parts of cinnamon, 10 parts of dried tangerine peel, 12 parts of cassia bark, 8 parts of bay leaves, 8 parts of licorice, and 6 parts of fennel.

[0051] The preparation method of the snail sauce includes the following steps:

[0052] S1. Wash the spices, soak them in a solution containing 0.08% ascorbic acid, 1.5% xylitol, and 3% maltitol by mass concentration for 5 h. After soaking, take them out, drain the water, crush them to 100 meshes, stir-fry them in oil at 70 °C for 4 min, and set aside.

[0053] S2. Stir-fry the snail meat until golden, and then stew it with the high broth enzymatic hydrolysate, spices, flavoring agent, broad bean paste, and purified water according to the above weight ratio for 2.5 h to obtain the stewed sauce.

[0054] S3. Grind the stewed sauce obtained in step S2 into a paste, filter it through a 50-mesh sieve, and then perform high-temperature sterilization at a temperature of 135 °C, a pressure of 220 KPa, and a sterilization time of 6 s to obtain the snail sauce for the snail rice noodles.

[0055] The preparation method of the high broth enzymatic hydrolysate includes the following steps: According to the ratio of the liquid ratio of pig leg bones and chicken frames of 1:4, put the washed pig leg bones and chicken frames into cold water in the pot, add ginger slices and scallions accounting for 2% of the total mass of the pig leg bones and chicken frames to remove fishy smell, cook until the blood foam floats up, filter out the blood foam, ginger slices, and scallions with a ladle, simmer for 5 h on a low heat, then take out the pig leg bones and chicken frames, pick out the remaining meat, bone marrow, and colloid on the pig leg bones and chicken frames and mash them into minced meat. Put the minced meat back into the original soup, add protease accounting for 2‰ of the total mass of the minced meat and the original soup, then add baking soda to adjust the pH to 7.5, and perform enzymatic hydrolysis treatment. The temperature of the enzymatic hydrolysis treatment is 65 °C, and the enzymatic hydrolysis time is 10 h. After the enzymatic hydrolysis ends, the high broth enzymatic hydrolysate is obtained. The protease is papain, flavor protease, and ficin with a mass ratio of 2:1:1. The activity of papain is 2×10 5 U / g, the activity of flavor protease is 8×10 5 U / g, and the activity of ficin is 3×10 5 U / g.

[0056] Example 4

[0057] The snail sauce of this example includes, by weight: 5 parts of snail meat, 4 parts of high broth enzymatic hydrolysate, 8 parts of spices, 4 parts of flavoring agent, 8 parts of broad bean paste, and 25 parts of purified water;

[0058] The flavoring agent includes, by weight: 6 parts of table salt, 0.7 part of monosodium glutamate, 2 parts of sugar, and 2 parts of fish meal.

[0059] The spices include, by weight: 22 parts of star anise, 20 parts of Chinese prickly ash, 15 parts of Chinese cinnamon, 10 parts of dried tangerine peel, 12 parts of cassia bark, 8 parts of cinnamon leaves, 8 parts of liquorice, and 6 parts of fennel.

[0060] The preparation method of the snail sauce includes the following steps:

[0061] S1. Wash the spices, drain the water, crush them to 100 mesh, stir-fry them in 70-degree oil for 4 minutes, and set aside.

[0062] S2. After stir-frying the snail meat until golden, stew it with the high broth enzymatic hydrolysate, spices, flavoring agents, miso, and purified water according to the above weight ratio for 2.5 hours to obtain the stewed sauce.

[0063] S3. Grind the stewed sauce obtained in step S2 into a paste, filter it through a 50-mesh sieve, and perform high-temperature sterilization at a temperature of 135 °C, a pressure of 220 KPa, and a sterilization time of 6 s to obtain the snail sauce for the snail rice noodles.

[0064] The preparation method of the high broth enzymatic hydrolysate includes the following steps: According to the ratio of 1:4 of the liquid ratio of pig leg bones and chicken skeletons, put the washed pig leg bones and chicken skeletons into cold water, add ginger slices and scallions accounting for 2% of the total mass of the pig leg bones and chicken skeletons to remove fishy smell, cook until the blood foam floats up, filter out the blood foam, ginger slices and scallions with a strainer, simmer for 5 hours on low heat, then take out the pig leg bones and chicken skeletons, pick out the remaining meat, bone marrow, and colloid on the pig leg bones and chicken skeletons and mash them into minced meat, put the minced meat back into the original soup, add protease accounting for 2‰ of the total mass of the minced meat and the original soup, then add baking soda to adjust the pH to 7.5, and perform enzymatic hydrolysis treatment. The temperature of the enzymatic hydrolysis treatment is 65 °C, and the enzymatic hydrolysis time is 10 hours. After the enzymatic hydrolysis is completed, the high broth enzymatic hydrolysate is obtained. The protease is papain, flavor protease, and ficin with a mass ratio of 2:1:1. The activity of papain is 2×10 5 U / g, the activity of flavor protease is 8×10 5 U / g, and the activity of ficin is 3×10 5 U / g.

[0065] The formula of the miso includes, by weight: 12 parts of soybeans, 5 parts of wheat bran, 3 parts of garlic, 2 parts of onion, 2 parts of apple, and 3 parts of lemon; the preparation method of the miso includes the following steps: Soak the soybeans until swollen and cooked through, filter out the water, cool, add wheat bran and soy sauce koji. The dosage of the soy sauce koji is 3‰ of the total mass of the soybeans and wheat bran, mix well, transfer to a clean container, and ferment at 30 °C for 4 days to obtain the soy sauce koji; add 1% peanut oil, crushed garlic, onion, apple, and lemon to the soy sauce koji, add brine. The mixing mass ratio of the soy sauce koji and the brine is 1:1.2, and the proportion of salt in the brine is 1% - 2%. After mixing well, inoculate Torulopsis globosa and Saccharomyces rouxii, both accounting for 2‰ of the total mass of soybeans, wheat bran, garlic, onion, apple, and lemon, and transfer to a fermentation tank for sealed fermentation for 1 month after inoculation.

[0066] Comparative Example 1

[0067] The difference from Example 1 is that in the preparation of the high broth enzymatic hydrolysate, the temperature of the enzymatic hydrolysis treatment is 50 °C and the enzymatic hydrolysis time is 15 hours.

[0068] Comparative Example 2

[0069] The difference from Example 1 is that in the preparation of the high - soup enzyme hydrolysate, the protease is trypsin and flavor protease with a mass ratio of 2:1. The activity of trypsin is 2×10 5 U / g, and the activity of flavor protease is 8×10 5 U / g.

[0070] Comparative Example 3

[0071] The difference from Example 1 is that the spices are soaked in a solution containing 0.08% (mass concentration) ascorbic acid, 2% sugar, and 4% salt.

[0072] 1. Sensory evaluation

[0073] Select ten test members (five males and five females, aged between 18 and 30 years old). The test members are healthy, have no taste disorders, do not smoke, and conduct the test on an empty stomach for three hours. The members have undergone sensory training and can accurately identify the five basic tastes of sour, sweet, bitter, salty, and umami. The members are required to be able to evaluate the following standard taste solutions through sensory experiment training: sucrose solution (1%, m / V) for sweetness, monosodium glutamate solution (0.35%, m / V) for umami, sodium chloride solution (0.35%, m / V) for saltiness, L - isoleucine solution (0.25%, m / V) for bitterness, and citric acid solution (0.08%, m / V) for sourness. The sensory evaluation score range of the sample is 0 - 10 points, where 0 points means tasteless and 10 points means a prominent taste. The reference solution is scored 5 points.

[0074] Take 10 ml of the finished product of Example 1 and the commercially available traditional snail sauce of "Good Huanluo" for comparison. Add 80 ml of hot water and boil for 5 minutes respectively, then transfer to a beaker. After rinsing the mouth with warm water, taste. The temperature of the finished product is maintained at 50 °C for sensory evaluation. The test members place 1 ml of the finished product in the central area of the tongue, taste the second time after an interval of five minutes, and taste the third time after another interval of five minutes. The test members are not allowed to communicate during the tasting process. Record the scores given by the ten members in three tastings (the single - time score is an integer). The evaluation score range is 0 - 10 points, where 0 points means tasteless and 10 points means a prominent taste as the full score. After the evaluation, average the values given by the test members (retain 1 decimal place), as shown in Table 1 below.

[0075] Table 1

[0076] acid sweet bitter salty umami Example 1 2.6 3.2 2.4 6.8 7.4 Example 2 2.6 2.0 2.4 6.6 5.3 Example 3 1.6 2.6 2.4 7.0 7.4 Example 4 3.0 3.0 3.8 6.8 7.1 Comparative Example 1 2.6 2.0 2.4 6.6 5.8 Comparative Example 2 2.6 2.3 2.4 6.8 6.1 Comparative Example 3 2.8 3.2 3.0 6.8 7.4 Traditional sauce 2.2 2.0 3.2 7.1 5.8

[0077] As can be seen from the above table, the sauce of the present invention has a sweeter and fresher taste. The bitter substances in the spices are removed to a certain extent, and the slightly astringent flavor of the snail meat itself is retained. The present invention adds the sour taste and aroma of fruits to the sauce, thereby reducing the use of another ingredient, vinegar, in the snail rice noodles. The taste is fresh and not pungent. All the test members evaluated that the sauce of the present invention has a strong and full fragrance, no burnt, bitter or astringent taste, harmonious aroma, sweet, fresh and mellow taste, and rich taste layers.

[0078] 2. Determination of degree of hydrolysis of protein

[0079] Using L-leucine as the standard substance, a standard curve was drawn. Pipette 0.125 mL of the enzyme hydrolysate to be tested, add 1 mL of PbS with a pH of 7.4 and 0.2 mol / L, and 1 mL of 0.1% (volume fraction) tNbS. Under light-proof conditions, place it in a water bath at 50 °C for 1 h. After quickly cooling to room temperature, immediately add 2 mL of 0.1 mol / L HCl and shake to terminate the reaction. Measure the absorbance at 340 nm, and use the standard curve method to determine the concentration of the sample solution. The protein content was determined by the Kjeldahl method in GB 5009.5-2016. The formula for the degree of hydrolysis is shown below.

[0080] D = [y(X 样 -X 空 )×0.16] / (m×P×H tot )

[0081] In the formula:

[0082] D——Degree of hydrolysis (DH), %;

[0083] y——Concentration of leucine, mmol / L;

[0084] X 样 ——Absorbance of the sample at 340 nm;

[0085] X 空 ——Absorbance of deionized water at 340 nm;

[0086] m——Mass of the enzyme-hydrolyzed sample, g;

[0087] P——Protein content in the enzyme-hydrolyzed sample, g / g;

[0088] H tot ——Total number of peptide bonds in protein, 7.85 mmol / g protein.

[0089] Take 10 mL of the high soup enzyme hydrolysates of Example 1, Comparative Example 1, and Comparative Example 2, transfer them to boiling water for 10 min for enzyme inactivation treatment. After cooling to room temperature, centrifuge at 4000 r / min for 15 min, take the supernatant to measure the degree of hydrolysis, as shown in Table 2 below.

[0090] Table 2

[0091] Group Degree of hydrolysis (%) Example 1 20.63 Comparative Example 1 15.47 Comparative Example 2 16.85

[0092] As can be seen from the above table, the combination of papain, flavor protease and ficin in the present invention, and the regulation of the enzymatic hydrolysis temperature at 60 - 70 °C and the enzymatic hydrolysis time at 8 - 10 h can make the degree of hydrolysis better, further stimulate the flavor of the high - soup, and enhance the freshness of the snail sauce.

[0093] 3. Determination of total amino acids and free amino acids

[0094] Take 200 mg of the finished product of Example 1 and refer to Gb 5009.124 - 2016 "Determination of Amino Acids in Foods" to determine the composition and content of total amino acids. Take 1 ml of the finished product of Example 1, degrease it with n - hexane, add 2 mL of 5% sulfosalicylic acid by volume fraction, mix well and ultrasonicate for 30 min, centrifuge at 12,000 r / min for 10 min to obtain the sample to be tested. Take 200 mg of the sample to be tested, filter it through a 0.22 - μm filter membrane and then detect it on the machine. The test results are shown in Table 3 below.

[0095] Table 3

[0096]

[0097]

[0098] (Note: "#" represents fresh - sweet amino acids, and "*" represents essential amino acids. Amino acid taste characteristics: Glutamic acid and aspartic acid are umami; serine, glycine, alanine, and threonine are sweet; histidine, arginine, valine, tyrosine, methionine, leucine, isoleucine, phenylalanine, proline, and lysine are bitter.)

[0099] The snail has a delicious taste and a unique flavor. Among them, essential amino acids account for 26.32% of the total amino acids, fresh - sweet amino acids account for 53.86% of the total amino acids, and the total amount of free amino acids is 8.29 g / 100 g. Fresh - sweet amino acids can endow food with a fresh taste, and the content of fresh - sweet amino acids is positively correlated with the fresh taste of food. A high content of fresh - sweet amino acids makes the food more delicious.

[0100] In summary, the present invention provides a snail sauce for snail rice noodles and a preparation method thereof. By combining biological enzymolysis technology, brewing technology, and the technology for removing the bitterness of spices, the preparation of high-quality snail sauce is explored. A snail sauce is prepared with a strong and full-bodied characteristic snail fragrance, no burnt, bitter, or astringent taste, harmonious aroma, fresh, sweet, and mellow taste, and rich taste layers. The fragrant sauce prepared by the method for making the thick sauce of the present invention has a unique taste and a strong sauce aroma. The wheat bran adds a special strong sauce aroma to the soybeans, and garlic and onions enhance the aroma. Lemons and apples are also added, which not only add the fresh aroma of fruits but also introduce a sour and sweet taste and the layering of pulp particles, with a unique flavor. The use of acetic acid in the snail seasoning packet is reduced, the taste of fruit acid is introduced, and it can also help remove the fishy smell of the snail meat and relieve the salty fishy smell brought by seafood. It is highly compatible with and complements the high broth enzymolysis solution of the present invention. The addition of Torulopsis globosa and Saccharomyces rouxii can better help the apples and lemons ferment while fermenting the soybeans and wheat bran, so that the fruit aroma can be better stimulated and not covered by the garlic aroma. When processing the spices, soaking the spices in a solution containing ascorbic acid, xylitol, and maltitol can remove the bitter taste and the overly strong spice taste of the spices. The addition amount of snail meat in the snail sauce is limited. It is not that the more snail meat, the more flavorful the sauce. Too little snail meat cannot stimulate the umami taste. Through the enzymolysis process of the high broth base, the present invention can enhance the flavoring effect of umami amino acids such as glutamic acid, improve the umami taste of the snail rice noodle soup base, make the overall flavor better, not be overly sweet and greasy, not affect the bitter taste inherent in the snail meat, and make the taste layer of the sauce richer.

[0101] The foregoing description of the specific exemplary embodiments of the present invention is for purposes of illustration and exemplification. These descriptions are not intended to limit the invention to the precise forms disclosed, and obviously, many changes and variations are possible in light of the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical applications, so that those skilled in the art can implement and utilize various different exemplary embodiments of the present invention, as well as various different selections and changes. The scope of the present invention is intended to be defined by the claims and their equivalents.

Claims

1. A snail noodle and snail sauce, characterized in that: The snail sauce comprises, by weight: 2-8 parts of snail meat, 3-5 parts of broth enzymatic hydrolyzate, 5-10 parts of spices, 3-5 parts of seasoning, 5-10 parts of soybean paste, and 20-30 parts of purified water.

2. The snail noodle and snail sauce according to claim 1, characterized in that: The preparation method of the snail sauce comprises the following steps: S1. Wash the spices, soak them in a solution containing 0.05-0.1% ascorbic acid, 1-2% xylitol and 2-5% maltitol for 3-6 hours, remove them and drain the water after soaking, crush them into 80-120 mesh, stir-fry them in oil at 60-80 degrees for 3-5 minutes, and set aside; S2. After frying the snail meat until golden brown, stew it with the broth enzymatic solution, spices, seasonings, soybean paste, and purified water in the above weight proportions for 2-3 hours to obtain a stewing sauce; S3. Grind the stewed sauce obtained in step S2 into a sauce, filter it through a 40-50 mesh screen, and sterilize it at high temperature to obtain the snail noodle and snail sauce.

3. The snail noodle and snail sauce according to claim 1, characterized in that: The preparation method of the broth enzymatic hydrolysate comprises the following steps: Put the pork shanks and chicken racks into the pot in a liquid ratio of 1:4-5, simmer on low heat for 4-5 hours, remove the pork shanks and chicken racks, remove the remaining meat, bone marrow and gelatin from the pork shanks and chicken racks, and mash them into minced meat. Put the minced meat back into the original soup, add protease, and then add baking soda to adjust the pH to 7.5-8.0 for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the broth enzymatic hydrolysate is obtained.

4. The snail noodle and snail sauce according to claim 1, characterized in that: The formula of the paste includes, by weight: 10-15 parts of soybeans, 4-7 parts of wheat bran, 3-4 parts of garlic, 1-2 parts of onions, 1-2 parts of apples, and 2-3 parts of lemons; The method for preparing the paste comprises the following steps: The soybeans are soaked in water until they swell and become mushy, the water is filtered out, the soybeans are cooled, wheat bran and soy sauce koji are added, the amount of soy sauce koji is 2‰-5‰ of the total mass of the soybeans and wheat bran, the mixture is mixed evenly, the mixture is transferred to a clean container, and the mixture is fermented at 28℃-32℃ for 3-5 days to obtain soy sauce koji; peanut oil of 1% by mass of the soy sauce koji and crushed garlic, onion, apple and lemon are added to the soy sauce koji, salt water is added, the mass ratio of the soy sauce koji to the salt water is 1:1-1.5, the proportion of salt in the salt water is 10%-12%, the mixture is mixed evenly, and Torulopsis saccharomyces and Saccharomyces rouxii are inoculated, and after the inoculation is completed, the mixture is transferred to a fermentation tank and sealed for fermentation for 1-2 months to obtain the soybean paste.

5. The snail noodle and snail sauce according to claim 3, characterized in that: The added amount of the protease is 1‰-2‰ of the total mass of the minced meat and the original soup.

6. The snail noodle and snail sauce according to claim 3, characterized in that: The protease is papain, flavor protease and fig protease in a mass ratio of 2:1:1, and the activity of papain is 1×10 5 -2×10 5 U / g, the activity of flavor protease is 5×10 5 -10×10 5 U / g, the activity of ficin is 2×10 5 -3×10 5 U / g.

7. The snail noodle and snail sauce according to claim 1, characterized in that: The seasoning agent comprises, by weight: 4-8 parts of salt, 0.5-0.8 parts of monosodium glutamate, 1-2 parts of sugar, and 1-2 parts of fish meal.

8. The snail noodle and snail sauce according to claim 1, characterized in that: The spices include, by weight: 15-30 parts of star anise, 15-25 parts of pepper, 10-20 parts of cinnamon bark, 8-12 parts of dried tangerine peel, 10-15 parts of cinnamon bark, 6-10 parts of bay leaf, 6-10 parts of liquorice, and 5-8 parts of fennel.

9. The snail noodle and snail sauce according to claim 4, characterized in that: In the method for preparing the soybean paste, the inoculation amount of Torulopsis saccharomyces and Saccharomyces rouxii is 1‰-3‰ of the total mass of soybean, wheat bran, garlic, onion, apple and lemon.

10. The snail noodle and snail sauce according to claim 3, characterized in that: The temperature of the enzymatic hydrolysis treatment is 60-70° C., and the enzymatic hydrolysis time is 8-10 hours.

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