Marinade with high water locking property and preparation method thereof

Abstract

The invention relates to the field of deep processing of marinade, and particularly discloses marinade with high water locking property and a preparation method of the marinade. The pickling material comprises the following raw materials in parts by weight: 20-30 parts of salt, 8-12 parts of sugar, 8-15 parts of five spice powder, 3-6 parts of garlic powder, 3-5 parts of onion powder, 3-5 parts of monosodium glutamate, 10-15 parts of pepper powder, 4-6 parts of cumin powder, 2-5 parts of honey, 8-15 parts of starch, 3-8 parts of cooking wine, 2-6 parts of fruit juice, 2-5 parts of sodium caseinate, 2-8 parts of dietary fibers and 2-4 parts of vegetable oil. The preparation method comprises the following steps: uniformly mixing and stirring the raw materials to obtain a pickling material; the marinade has the advantage of good water locking property, and after the marinated meat is fried or cooked at high temperature, the marinated food can still have fresh and tender mouth feel and stable shape and texture.

Description

Technical Field

[0001] The present application relates to the field of deep processing of marinades, and more specifically, to a high water-locking marinade and a preparation method thereof. Background Art

[0002] Marinade is a powder of pickled food prepared by mixing high-quality natural spices and functional raw materials and then finely processing them. It is used to marinate meat, vegetables and seafood, giving the product surface the aroma of spices, making the meat tender and juicy, and removing the fishy smell of the meat itself.

[0003] However, salt and other seasonings are usually used in the marinade process. When the salt penetrates into the meat, in order to balance the osmotic pressure inside and outside, the moisture in the meat will seep out, causing the meat to lose water during the marinating process. The marinated meat will further lose water during frying or high-temperature cooking. Meat that loses too much water is prone to the problem of hardening its texture, affecting the taste, shape and texture of the meat.

[0004] Therefore, it is a problem to be solved to develop a high water-locking marinade for use in meat marination, so that the marinated meat can still have a fresh taste and a stable shape and texture after frying or high-temperature cooking. Summary of the invention

[0005] In order to prepare a marinade with a high water-locking effect for meat marinating, so that the marinated meat can still have a fresh taste and a stable shape and texture after frying or high-temperature cooking, the present application provides a high water-locking marinade and a preparation method thereof.

[0006] In a first aspect, the present application provides a high water-locking marinade, which adopts the following technical solution: A high water-locking marinade comprises the following raw materials in parts by weight: 20-30 parts of salt, 8-12 parts of sugar, 8-15 parts of five-spice powder, 3-6 parts of garlic powder, 3-5 parts of onion powder, 3-5 parts of monosodium glutamate, 10-15 parts of pepper powder, 4-6 parts of cumin powder, 2-5 parts of honey, 8-15 parts of starch, 3-8 parts of cooking wine, 2-6 parts of fruit juice, 2-5 parts of sodium caseinate, 2-8 parts of dietary fiber, and 2-4 parts of vegetable oil.

[0007] By adopting the above technical scheme, sodium caseinate, fruit juice, dietary fiber and honey are combined, and the acidic substances in the fruit juice can decompose meat fibers and improve the tenderness of the meat; the polar groups in the sodium caseinate are convenient for connecting with the hydroxyl groups in starch, and the lipophilic groups in the sodium caseinate can connect with vegetable oil and honey to promote the formation of a cross-linked network, and the dietary fiber contains hydroxyl groups, which can serve as the skeleton of the cross-linked network, further improving the cross-linking effect of sodium caseinate, dietary fiber and starch, forming a blocking network film layer on the surface of the food to be pickled, and further improving the water retention effect of the marinade. After frying or high-temperature cooking, the pickled meat food can still be guaranteed to have a fresh taste and a stable shape and texture.

[0008] Preferably, the dietary fiber is prepared from dietary fiber powder, guar gum solution and casein calcium phosphate in a mass ratio of 1:0.05-0.1:0.02-0.05.

[0009] By adopting the above technical scheme, dietary fiber powder, guar gum solution and calcium caseinate are matched, and the good bonding effect of the guar gum solution is utilized to facilitate the adhesion of calcium caseinate to the surface of the dietary fiber powder. The guar gum solution has good acid resistance and is not easily affected by fruit juice, so that the dietary fiber has good adhesion stability on the surface of the food to be pickled; and the hydroxyl groups of the guar gum are combined with the hydroxyl groups in the dietary fiber powder to further connect with starch and sodium caseinate. During the pickling process, the calcium in the sodium caseinate and the calcium caseinate can be further cross-linked, thereby improving the cross-linking effect of the dietary fiber and the sodium caseinate. The good elasticity and toughness of the guar gum are combined to improve the flexibility and density of the blocking network film layer, so that the marinade has a good water-locking effect, and it is not easy to have excessive water loss during the high-temperature cooking process, which makes the finished product taste hard.

[0010] Preferably, the dietary fiber powder comprises oat dietary fiber powder and white kidney bean dietary fiber powder in a mass ratio of 1:0.1-0.3.

[0011] By adopting the above technical scheme, oat dietary fiber powder and white kidney bean dietary fiber powder are matched, oat dietary fiber is hydrophilic, and is easy to adhere to the hydrophilic position on the surface of the meat food to be pickled, while white kidney bean dietary fiber is lipophilic, and is easy to adhere to the position where oil exists on the surface of the food to be pickled, thereby improving the adhesion stability and dispersion uniformity of the dietary fiber powder on the surface of the pickled meat; combined with the cross-linking effect of starch, sodium caseinate and calcium caseinate, a uniformly distributed network film layer is further formed, and the hydrophilic group in the network film layer is used to lock water, thereby improving the water locking effect of the marinade, and avoiding the phenomenon of excessive water loss of pickled food during high-temperature processing as much as possible, ensuring that the pickled food has good tenderness and stable shape and texture after processing.

[0012] Preferably, the starch is prepared from corn starch, yam starch, carboxymethyl cellulose solution and oyster powder in a mass ratio of 1:0.5-1:0.4-0.6:0.1-0.25.

[0013] By adopting the above technical scheme, the viscosity of the carboxymethyl cellulose solution on the surface of corn starch and yam starch is utilized to facilitate the adhesion of oyster powder to the surface of yam starch and corn starch; when the moisture part in the food to be pickled migrates to the surface of the food to be pickled, the hydrophilic viscosity of the carboxymethyl cellulose on the surface of yam starch and corn starch is utilized to facilitate the stable adhesion of yam starch, corn starch and oyster powder to the surface of the food to be pickled, and the powder is not easily lost, thereby ensuring that the pickled food has good shape stability after preparation.

[0014] During high-temperature frying or cooking, carboxymethyl cellulose and oyster powder are used to seal the pores in yam starch and corn starch, and the hydrophilic group content on the surface of yam starch and corn starch is further increased, so that the starch in the marinade has the advantage of low oil absorption rate; the film layer formed by yam starch, corn starch, carboxymethyl cellulose, sodium caseinate and dietary fiber further prevents water loss during frying, thereby ensuring that the marinated food has good tenderness and shape stability after processing.

[0015] Oyster powder and juice are combined, and the acidic citric acid in the juice is used to react with the calcium in the oyster powder. Combined with sodium caseinate and calcium caseinate phosphate, the cross-linking of dietary fiber, starch and sodium caseinate is further promoted to form a film. The film layer not only has a good water-locking effect but also has good flexibility and stability, so that the pickled food is not prone to dryness and shape change after high-temperature frying. The pickled food after high-temperature processing still has a good fresh taste and stable shape and texture.

[0016] Preferably, the salt is a composite salt, which is prepared from edible salt, β-cyclodextrin solution and soybean peptide in a mass ratio of 10:1-1.5:0.5-1.

[0017] By adopting the above technical scheme, the ratio of edible salt, β-cyclodextrin solution and soybean peptide is limited, so that the β-cyclodextrin solution and soybean peptide are adhered to the surface of part of the edible salt, and the edible salt without β-cyclodextrin and soybean peptide is easy to penetrate into the interior of the food to be pickled, while the edible salt with β-cyclodextrin and soybean peptide attached to the surface is easy to be distributed near the surface of the food to be pickled, so as to avoid excessive penetration of edible salt into the food to be pickled as much as possible, ensure the pickled taste, and make it difficult for the moisture inside the food to be pickled to migrate excessively toward the surface of the food to be pickled, thereby ensuring that the interior of the food to be pickled is not prone to excessive water loss, affecting the fresh taste of the food.

[0018] After some of the moisture that has migrated to the surface of the food to be pickled comes into contact with the composite salt, the soybean peptide, as a small molecule peptide, uses its penetrating effect to allow the soybean peptide carried on the surface of the edible salt to further penetrate into the meat fiber network. However, β-cyclodextrin and soybean peptide have a certain water-locking effect, which can ensure that the water on the surface of the food to be pickled is not easily lost excessively. The water-locking film layer formed by starch, dietary fiber, and sodium caseinate further improves the water-locking effect of the marinade. During the high-temperature processing process, the pickled food is not easy to lose water excessively, and has a better fresh taste and quality.

[0019] Preferably, the juice consists of apple juice and citrus juice in a mass ratio of 1:0.1-0.2.

[0020] By adopting the above technical scheme, both apple juice and citrus juice contain natural enzymes and citric acid, which can decompose the protein in the food to be pickled, thereby softening the meat, increasing the softness and tenderness of the meat to be pickled, and also removing the fishy smell in the meat to be pickled, enriching the taste of the pickled food; and the combination of apple juice and a small amount of citrus juice can further enhance the water-locking effect of the marinade.

[0021] Preferably, the sugar consists of white sugar and stachyose in a mass ratio of 1:0.2-0.5.

[0022] By adopting the above technical scheme, stachyose has good water retention and moisture retention properties, and can effectively lock the moisture in food; and stachyose can also improve the adhesion stability of the marinade on the surface of the food to be pickled, so that the marinade has a better water-locking effect on the surface of the food to be pickled, and when the pickled food is processed at high temperature, it still has a good tender and smooth taste and shape stability.

[0023] In a second aspect, the present application provides a method for preparing a high water-locking marinade, using the following technical solution: A method for preparing a high water-locking marinade comprises the following steps: S1. Mix salt, sugar, five-spice powder, garlic powder, onion powder, monosodium glutamate, pepper powder, cumin powder and starch to obtain a primary mixture; S2, adding dietary fiber and sodium caseinate to the initial mixture, mixing and stirring evenly, and then adding honey and mixing and stirring evenly to obtain a mixture; S3. Add cooking wine to the mixture and stir evenly, then add fruit juice and stir evenly, and finally add vegetable oil and stir evenly to obtain the marinade.

[0024] By adopting the above technical scheme, the prepared marinade can be evenly coated on the surface of the food to be pickled, has good water retention and can maintain the shape of the food to be pickled, ensuring that the pickled food still has good tenderness and shape stability after high-temperature processing.

[0025] Preferably, the dietary fiber is prepared by the following method: The guar gum solution is evenly sprayed on the surface of the dietary fiber powder, and then casein calcium phosphate is added, and the adding speed of casein calcium phosphate is 100-200g / min. During the adding process, the dietary fiber powder is continuously stirred at a speed of 150-200r / min, and after being mixed and stirred evenly, a finished product is obtained.

[0026] By adopting the above technical scheme, the viscosity of the guar gum solution is utilized to facilitate the adhesion of calcium caseinate on the surface of the dietary fiber powder, the adding speed of calcium caseinate and the stirring speed of the dietary fiber powder are limited, the finished calcium caseinate is ensured to be evenly dispersed, the surface of the dietary fiber is rich in a high content of hydrophilic groups, the oleophobic effect is improved, and during the frying process of the pickled food, the dietary fiber is not easy to absorb too much oil, and the taste of the pickled food after frying is ensured; and the guar gum solution and starch, calcium caseinate and sodium caseinate are cross-linked with each other, and the dietary fiber powder is used as a supporting skeleton to form a film layer with good stability and toughness that is stably attached to the surface of the food to be pickled, and the water-locking effect and the oil-barrier effect of the film layer are utilized to ensure that the pickled food still has a good taste and quality after frying.

[0027] Preferably, the primary mixed material in S1 is sieved through a 40-60 mesh sieve.

[0028] By adopting the above technical solution, it is ensured that the food to be pickled has a better flavoring effect, and the pickling efficiency and quality of the food to be pickled are improved.

[0029] In summary, this application has the following beneficial effects: 1. Sodium caseinate, fruit juice, dietary fiber and honey are combined. The acidic substances in the fruit juice can decompose meat fibers and improve the tenderness of meat. The polar groups in sodium caseinate are convenient for connecting with hydroxyl groups in starch, and the lipophilic groups in sodium caseinate can connect with vegetable oil and honey to promote the formation of a cross-linked network. Dietary fiber contains hydroxyl groups, which can serve as the skeleton of the cross-linked network, further improving the cross-linking effect of sodium caseinate, dietary fiber and starch, forming a blocking network film layer on the surface of the food to be pickled, and further improving the water retention effect of the marinade. After frying or high-temperature cooking, the pickled meat can still have a fresh taste and a stable shape and texture.

[0030] 2. The viscosity of the carboxymethyl cellulose solution on the surface of corn starch and yam starch makes it easy to adhere oyster powder to the surface of yam starch and corn starch; when the moisture in the food to be pickled partially migrates to the surface of the food to be pickled, the hydrophilic viscosity of the carboxymethyl cellulose on the surface of yam starch and corn starch makes it easy for yam starch, corn starch and oyster powder to stably adhere to the surface of the food to be pickled, and it is not easy to fall off, thereby ensuring that the pickled food has good shape stability after preparation.

[0031] 3. Oyster powder, yam starch and corn starch are combined to utilize the unique flavor of oyster powder to further enhance the flavor of marinated meat. In addition, combined with corn starch and yam starch, it can also make fried marinated foods more crispy and improve the quality and taste of processed marinated foods.

[0032] 4. Stachyose can be fermented and decomposed by probiotics in the intestines to produce short-chain fatty acids that are beneficial to human health, reduce the impact of pickled meat on the intestines, and combine with dietary fiber to further promote the digestion and absorption rate of pickled foods by the human body. DETAILED DESCRIPTION

[0033] The present application is further described in detail below with reference to the embodiments.

[0034] The following raw materials are all common food grade commercially available raw materials.

[0035] Preparation example of dietary fiber Preparation Example 1: Dietary fiber is prepared by the following method: 1 kg of oat dietary fiber powder and 0.2 kg of white kidney bean dietary fiber powder were mixed and stirred evenly to obtain dietary fiber powder; the oat dietary fiber powder and the white kidney bean dietary fiber powder were both sieved through a 60-mesh sieve; The guar gum was placed in 50°C warm water and stirred until the guar gum was completely dissolved to obtain a 1% by mass guar gum solution; 0.08 kg of guar gum solution was evenly sprayed on the surface of 1 kg of dietary fiber powder, and then 0.04 kg of casein calcium phosphate was added, and the adding rate of casein calcium phosphate was 150 g / min. During the adding process, the dietary fiber powder was continuously stirred at a speed of 180 r / min. After the mixture was evenly stirred, it was dried and broken up to obtain dietary fiber; the dietary fiber was sieved through a 40-mesh sieve.

[0036] Preparation Example 2: This preparation example differs from Preparation Example 1 in that: 1 kg of oat dietary fiber powder and 0.1 kg of white kidney bean dietary fiber powder were mixed and stirred evenly to obtain dietary fiber powder; The guar gum was placed in 50°C warm water and stirred until the guar gum was completely dissolved to obtain a 1% by mass guar gum solution; 0.05 kg of guar gum solution was evenly sprayed on the surface of 1 kg of dietary fiber powder, and then 0.02 kg of casein calcium phosphate was added, and the adding rate of casein calcium phosphate was 100 g / min. During the adding process, the dietary fiber powder was continuously stirred at a speed of 150 r / min. After being mixed and stirred evenly, it was dried and broken up to obtain dietary fiber.

[0037] Preparation Example 3: This preparation example differs from Preparation Example 1 in that: 1 kg of oat dietary fiber powder and 0.3 kg of white kidney bean dietary fiber powder were mixed and stirred to obtain dietary fiber powder; The guar gum was placed in 50°C warm water and stirred until the guar gum was completely dissolved to obtain a 1% by mass guar gum solution; 0.1 kg of guar gum solution was evenly sprayed on the surface of 1 kg of dietary fiber powder, and then 0.05 kg of casein calcium phosphate was added, and the adding rate of casein calcium phosphate was 200 g / min. During the adding process, the dietary fiber powder was continuously stirred at a speed of 200 r / min. After being mixed and stirred evenly, it was dried and broken up to obtain dietary fiber.

[0038] Preparation example of starch Preparation Example 4: Starch is prepared by the following method: 1 kg of corn starch and 0.7 kg of yam starch were mixed and stirred to obtain a starch mixture; the corn starch and yam starch were sieved through a 100-mesh sieve; Mix carboxymethyl cellulose and water, and stir until the carboxymethyl cellulose is completely dissolved to obtain a carboxymethyl cellulose solution with a mass fraction of 1%; 0.5 kg of carboxymethyl cellulose solution was evenly sprayed onto the surface of the starch mixture. During the spraying process, the starch mixture was continuously stirred at a speed of 80 r / min. Then, 0.2 kg of oyster powder was added, and the oyster powder was sieved through a 120-mesh sieve. The addition rate of the oyster powder was 100 g / min. During the addition process, the starch mixture was continuously stirred. After being evenly mixed, it was dried and dispersed to obtain a finished starch, and the finished starch was sieved through a 60-mesh sieve.

[0039] Preparation Example 5: This preparation example differs from Preparation Example 4 in that: 1 kg of corn starch and 0.5 kg of yam starch were mixed and stirred to obtain a starch mixture; Mix carboxymethyl cellulose and water, and stir until the carboxymethyl cellulose is completely dissolved to obtain a carboxymethyl cellulose solution with a mass fraction of 1%; 0.4 kg of carboxymethyl cellulose solution was evenly sprayed onto the surface of the starch mixture. During the spraying process, the starch mixture was continuously stirred at a speed of 80 r / min, and then 0.1 kg of oyster powder was added. The addition rate of oyster powder was 100 g / min. During the addition process, the starch mixture was continuously stirred. After being evenly mixed, it was dried and dispersed to obtain the finished starch.

[0040] Preparation Example 6: This preparation example differs from Preparation Example 4 in that: 1 kg of corn starch and 1 kg of yam starch were mixed and stirred evenly to obtain a starch mixture; Mix carboxymethyl cellulose and water, and stir until the carboxymethyl cellulose is completely dissolved to obtain a carboxymethyl cellulose solution with a mass fraction of 1%; 0.6 kg of carboxymethyl cellulose solution was evenly sprayed onto the surface of the starch mixture. During the spraying process, the starch mixture was continuously stirred at a speed of 80 r / min, and then 0.25 kg of oyster powder was added. The addition rate of oyster powder was 100 g / min. During the adding process, the starch mixture was continuously stirred. After being evenly mixed, it was dried and dispersed to obtain the finished starch.

[0041] Preparation example of composite salt Preparation Example 7: The composite salt was prepared by the following method: 1.2 kg of β-cyclodextrin solution is evenly sprayed on the surface of 10 kg of edible salt, the edible salt is sieved through a 120-mesh sieve, and then 0.8 kg of soybean peptide is added, the β-cyclodextrin solution is a β-cyclodextrin aqueous solution with a mass fraction of 1%, and the soybean peptide is sieved through a 150-mesh sieve; after mixing evenly, a composite salt is obtained, and the composite salt is sieved through a 60-mesh sieve; Preparation Example 8: This preparation example differs from Preparation Example 7 in that: 1 kg of β-cyclodextrin solution was uniformly sprayed on the surface of 10 kg of edible salt, and then 0.5 kg of soybean peptide was added, the β-cyclodextrin solution was a β-cyclodextrin aqueous solution with a mass fraction of 1%, and after uniform mixing, a composite salt was obtained.

[0042] Preparation Example 9: This preparation example differs from Preparation Example 7 in that: 1.5 kg of β-cyclodextrin solution was uniformly sprayed on the surface of 10 kg of edible salt, and then 1 kg of soybean peptide was added, wherein the β-cyclodextrin solution was a 1% by mass β-cyclodextrin aqueous solution, and after uniform mixing, a composite salt was obtained. Example

[0043] Example 1: A high water-locking marinade: 25kg salt, 10kg sugar, 12kg five-spice powder, 5kg garlic powder, 4kg onion powder, 4kg monosodium glutamate, 12kg pepper, 5kg cumin powder, 4kg honey, 12kg starch, 5kg cooking wine, 4kg fruit juice, 3.5kg sodium caseinate, 5kg dietary fiber, and 2.5kg vegetable oil; the salt is the composite salt prepared in Preparation Example 7; the garlic powder is garlic powder; the sugar is composed of white sugar and stachyose in a mass ratio of 1:0.4; the starch is the starch prepared in Preparation Example 4; the dietary fiber is the dietary fiber prepared in Preparation Example 1; the vegetable oil is peanut oil; the fruit juice is composed of apple juice and citrus juice in a mass ratio of 1:0.15, the apple juice is the liquid filtered after apple juice is squeezed, and the citrus juice is the liquid filtered after orange juice is squeezed; The preparation method is as follows: S1. Mix salt, sugar, five-spice powder, garlic powder, onion powder, monosodium glutamate, pepper powder, cumin powder and starch to obtain a primary mixture; pass the primary mixture through a 40-mesh sieve; S2, adding dietary fiber and sodium caseinate to the initial mixture, mixing and stirring evenly, and then adding honey and mixing and stirring evenly to obtain a mixture; S3. Add cooking wine to the mixture and stir evenly, then add fruit juice and stir evenly, and finally add vegetable oil and stir evenly to obtain the marinade.

[0044] Embodiment 2: This embodiment differs from Embodiment 1 in that: 20kg salt, 8kg sugar, 8kg five-spice powder, 3kg garlic powder, 3kg onion powder, 3kg monosodium glutamate, 10kg pepper, 4kg cumin powder, 2kg honey, 8kg starch, 3kg cooking wine, 2kg fruit juice, 2kg sodium caseinate, 2kg dietary fiber, and 2kg vegetable oil; the salt is the composite salt prepared in Preparation Example 8; the sugar is composed of white sugar and stachyose in a mass ratio of 1:0.2; the starch is the starch prepared in Preparation Example 5; the dietary fiber is the dietary fiber prepared in Preparation Example 2; the vegetable oil is peanut oil; the fruit juice is composed of apple juice and citrus juice in a mass ratio of 1:0.1; During the preparation process: the initial mixture is passed through a 40 mesh sieve.

[0045] Embodiment 3: This embodiment differs from Embodiment 1 in that: 30kg salt, 12kg sugar, 15kg five-spice powder, 6kg garlic powder, 5kg onion powder, 5kg monosodium glutamate, 15kg pepper, 6kg cumin powder, 5kg honey, 15kg starch, 8kg cooking wine, 6kg fruit juice, 5kg sodium caseinate, 8kg dietary fiber, 4kg vegetable oil; the salt is the composite salt prepared in Preparation Example 9; the sugar is composed of white sugar and stachyose in a mass ratio of 1:0.5; the starch is the starch prepared in Preparation Example 6; the dietary fiber is the dietary fiber prepared in Preparation Example 3; the vegetable oil is peanut oil; the fruit juice is composed of apple juice and citrus juice in a mass ratio of 1:0.2; During the preparation process: the initial mixture is passed through a 60 mesh sieve.

[0046] Embodiment 4: This embodiment differs from Embodiment 1 in that: No calcium caseinate phosphate and guar gum solution were added during the preparation of dietary fiber.

[0047] Embodiment 5: This embodiment differs from Embodiment 1 in that: The dietary fiber powder in the dietary fiber preparation process is oat dietary fiber powder.

[0048] Embodiment 6: This embodiment differs from Embodiment 1 in that: No carboxymethyl cellulose solution and oyster powder were added during the starch preparation process.

[0049] Embodiment 7: This embodiment differs from Embodiment 1 in that: No β-cyclodextrin solution and soybean peptide were added during the preparation of the composite salt.

[0050] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: No sodium caseinate and dietary fiber were added during the preparation of the marinade.

[0051] Performance testing 1. Taste detection The marinade was prepared by the methods of Examples 1-7 and Comparative Example 1, and the chicken legs were marinated with the marinade. The ratio of the mass of the chicken legs to the mass of the marinade was 5:2, and the marinating time was 30 minutes. After marinating, the chicken legs were fried at 180° C. for 6 minutes. The taste of the chicken legs was tested, and 10 sensory evaluation personnel were selected to evaluate the taste. The scoring standard was as follows: 10 points for tender and smooth meat texture → 1 point for dry and hard meat texture, and the average value was taken to record the data; Test the moisture content of the chicken legs before frying, and test the moisture content again after frying, record the percentage of moisture lost, and record the data. The higher the percentage of moisture loss, the worse the moisture locking effect of the marinade.

[0052] 2. Texture detection The marinade was prepared by the methods of Examples 1-7 and Comparative Example 1, and the "heart-shaped" chicken fillet was marinated with the marinade. The mass ratio of the chicken fillet to the marinade was 5:2, and the marinating time was 30 minutes. After marinating, the chicken fillet was fried at 180° C. for 4 minutes. The surface shape of the chicken fillet was compared before and after, and 10 sensory assessors were selected to evaluate the taste and then score them. The scoring criteria were as follows: no deformation 10 points → severe deformation 1 point, and the average value was taken to record the data.

[0053] Table 1 Performance test table project Taste score / points Loss of moisture content / % Texture score / point Example 1 9.7 15.8 9.8 Example 2 9.5 16.2 9.6 Example 3 9.8 15.5 9.9 Example 4 8.9 18.4 9.1 Example 5 9.4 16.8 9.5 Example 6 8.6 19.5 8.9 Example 7 8.0 21.0 8.4 Comparative Example 1 7.0 23.8 7.2 It can be seen from Examples 1-3 and Table 1 that the marinade prepared in the present application has good water-locking properties. After the food is marinated, it can still ensure that the food to be marinated contains a certain amount of moisture during the high-temperature frying process, so that the marinated food still has a tender and smooth taste and stable texture after processing, and is not prone to deformation problems.

[0054] Combining Example 1 and Examples 4-7 and Table 1, it can be seen that no casein calcium phosphate and guar gum solution were added during the preparation of dietary fiber in Example 4. Compared with Example 1, the taste score of Example 4 was lower than that of Example 1, the percentage of water loss was higher than that of Example 1, and the texture score was lower than that of Example 1; this indicates that the combination of casein calcium phosphate and guar gum solution can promote the formation of a cross-linked network film layer between dietary fiber and starch to block the surface of the food to be pickled, so that the food to be pickled is not prone to excessive water loss after high-temperature processing, which affects the taste and texture.

[0055] In the dietary fiber preparation process of Example 5, the dietary fiber powder is oat dietary fiber powder. Compared with Example 1, the taste score of Example 5 is lower than that of Example 1, the percentage of water loss is higher than that of Example 1, and the texture score is lower than that of Example 1; this shows that kidney bean dietary fiber can adhere to the surface of the oil position on the surface of the chicken leg food, further improving the stability of the water-locking film layer on the surface of the food to be pickled, thereby ensuring the water-locking effect while ensuring the quality of the pickled food after high-temperature processing.

[0056] In the starch preparation process of Example 6, no carboxymethyl cellulose solution and oyster powder were added. Compared with Example 1, the taste score of Example 6 was lower than that of Example 1, the percentage of water loss was higher than that of Example 1, and the texture score was lower than that of Example 1. This indicates that the combination of carboxymethyl cellulose solution and oyster powder can further improve the adhesion stability of the film layer formed by cross-linking starch and dietary fiber on the surface of the pickled food, and carboxymethyl cellulose can improve the water-locking effect, so that the pickled food still has a tender and smooth taste and good quality after high-temperature processing.

[0057] In the preparation process of the composite salt of Example 7, no β-cyclodextrin solution and soybean peptide were added. Compared with Example 1, the taste score of Example 7 was lower than that of Example 1, the percentage of water loss was higher than that of Example 1, and the texture score was lower than that of Example 1; this indicates that the β-cyclodextrin solution and soybean peptide can control the amount of edible salt entering the meat, thereby controlling the water loss in the meat, and the water-retaining effect of the β-cyclodextrin solution and soybean peptide can further improve the water-locking property of the marinade, so that the marinated food still has a tender and smooth taste and stable shape quality after high-temperature processing.

[0058] Combining Example 1 and Comparative Example 1 and Table 1, it can be seen that sodium caseinate and dietary fiber are not added during the preparation of the marinade in Comparative Example 1. Compared with Example 1, the taste score of Comparative Example 1 is lower than that of Example 1, the percentage of water loss is higher than that of Example 1, and the texture score is lower than that of Example 1; this indicates that sodium caseinate and dietary fiber cooperate to form a blocking network film layer on the surface of the food to be pickled, which can improve the water retention while maintaining the shape stability of the food to be pickled during high-temperature processing, thereby ensuring that the pickled food still has a tender and smooth taste and stable shape quality after high-temperature frying.

[0059] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A high water-locking marinade, characterized in that: The marinade comprises the following raw materials in parts by weight: 20-30 parts of salt, 8-12 parts of sugar, 8-15 parts of five-spice powder, 3-6 parts of garlic powder, 3-5 parts of onion powder, 3-5 parts of monosodium glutamate, 10-15 parts of pepper powder, 4-6 parts of cumin powder, 2-5 parts of honey, 8-15 parts of starch, 3-8 parts of cooking wine, 2-6 parts of fruit juice, 2-5 parts of sodium caseinate, 2-8 parts of dietary fiber, and 2-4 parts of vegetable oil.

2. A high water-locking marinade according to claim 1, characterized in that: The dietary fiber is prepared from dietary fiber powder, guar gum solution and casein calcium phosphate in a mass ratio of 1:0.05-0.1:0.02-0.

05.

3. A high water-locking marinade according to claim 2, characterized in that: The dietary fiber powder comprises oat dietary fiber powder and white kidney bean dietary fiber powder in a mass ratio of 1:0.1-0.

3.

4. A high water-locking marinade according to claim 1, characterized in that: The starch is prepared from corn starch, yam starch, carboxymethyl cellulose solution and oyster powder in a mass ratio of 1:0.5-1:0.4-0.6:0.1-0.

25.

5. A high water-locking marinade according to claim 1, characterized in that: The salt is a composite salt, which is prepared from edible salt, beta-cyclodextrin solution and soybean peptide in a mass ratio of 10:1-1.5:0.5-1.

6. A high water-locking marinade according to claim 1, characterized in that: The fruit juice consists of apple juice and citrus juice in a mass ratio of 1:0.1-0.

2.

7. A high water-locking marinade according to claim 1, characterized in that: The sugar consists of white sugar and stachyose in a mass ratio of 1:0.2-0.

5.

8. The method for preparing a high water-locking marinade according to any one of claims 1 to 7, characterized in that: The following steps are involved: S1. Mix salt, sugar, five-spice powder, garlic powder, onion powder, monosodium glutamate, pepper powder, cumin powder and starch to obtain a primary mixture; S2, adding dietary fiber and sodium caseinate to the initial mixture, mixing and stirring evenly, and then adding honey and mixing and stirring evenly to obtain a mixture; S3. Add cooking wine to the mixture and stir evenly, then add fruit juice and stir evenly, and finally add vegetable oil and stir evenly to obtain the marinade.

9. The method for preparing a high water-locking marinade according to claim 8, characterized in that: The dietary fiber is prepared by the following method: The guar gum solution is evenly sprayed on the surface of the dietary fiber powder, and then casein calcium phosphate is added, and the adding speed of casein calcium phosphate is 100-200g / min. During the adding process, the dietary fiber powder is continuously stirred at a speed of 150-200r / min, and after being mixed and stirred evenly, a finished product is obtained.

10. The method for preparing a high water-locking marinade according to claim 8, characterized in that: The initial mixed material in S1 is passed through a 40-60 mesh sieve.