Marinated product and preparation method thereof

Abstract

The invention provides a preparation method of a marinated product, which comprises the following steps: (1) marinating a raw material to be marinated in brine containing a grease composition A1, and brushing a grease composition A2 after marinating, the grease composition A1 containing polyglycerol fatty acid ester; the grease composition A2 contains sucrose fatty acid ester. The method has a certain positive effect on improving the chewiness and taste of the marinated product and improving the color of the marinated product.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a marinated food and a preparation method thereof. Background Art

[0002] Stewed products are traditional Chinese food. They are made from meat and offal of poultry and livestock, game, some aquatic products, and vegetables. They are put into a prepared marinade, boiled over high heat, and then simmered over low heat, so that the flavor of the marinade slowly penetrates into the texture of the raw materials, and then become fragrant and delicious stewed products. Stewed products belong to general cooked meat products. They highlight the original taste and color of the raw materials. The seasoning mainly uses salt and a small amount of soy sauce, with its original color, fragrance, and taste as the main ingredients. Stewed products are "cooked hot and eaten cold", and they taste fresh and fragrant. The prepared marinade can be used for a long time, and the older it is, the more fragrant it is.

[0003] At present, the seasonings and cooking oils added by some stores on the market are of different grades, with poor taste and lack of nutritional value. Some stores add spices blindly to improve the taste, which makes consumers feel dry mouth and tongue and easily get angry after eating; some unscrupulous merchants even use unqualified seasonings, which are harmful to human health. With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue unique flavors of food. At present, the variety of marinated products on the market is not rich enough, the nutritional value has certain limitations, the flavor needs to be improved, and the production method is relatively complicated, which is difficult to meet the growing demand of the consumer market and people's increasingly updated modern health concepts.

[0004] At the same time, due to the influence of factory production conditions and public consumption habits, most marinated meat products are sold in bulk and eaten fresh in stores, which easily leads to problems such as the duck neck being soft, shapeless, chewy, and having a poor taste. Therefore, for cooked meat manufacturers, sales stores, and end consumers, if some of the water can be removed from the duck neck after marinating as soon as possible, it can have good plasticity, increase chewiness, and improve the taste.

[0005] CN107259391A discloses a method for preparing a chewy spicy duck neck: first, guar gum is added to water and stirred evenly, pre-treated edible calcium carbonate is added under stirring, ultrasonic dispersion is continued, and spray drying is performed to obtain pre-treated guar gum; the duck neck after stewing is taken out, drained, and then pre-treated guar gum is added to mix evenly, and sterilized to obtain a chewy spicy duck neck. This method requires special processes such as adding calcium carbonate, ultrasound, and spray drying to prepare pre-treated guar gum. The process is cumbersome and has a certain impact on the taste of stewed duck necks. In addition, calcium carbonate does not meet the GB2760 national food safety standard in cooked meat products, so it is difficult to implement in actual production. Summary of the invention

[0006] The inventors of the present invention found that when marinating duck necks with vegetable oil containing polyglycerol fatty acid esters in the marinating step, and then taking out the marinated duck necks and applying a brushing process with vegetable oil containing sucrose fatty acid esters, it can accelerate the loss of moisture in the marinated duck necks, effectively improve their soft texture, and enhance the chewiness and taste of the duck necks.

[0007] The first aspect of the present invention provides a method for preparing marinated products, which includes marinating raw materials to be marinated in a brine containing a grease composition A1, and applying a grease composition A2 after marinating.

[0008] In one or more specific embodiments, the grease composition A1 contains polyglycerol fatty acid esters.

[0009] In one or more specific embodiments, the grease composition A2 contains sucrose fatty acid esters.

[0010] In one or more specific embodiments, the HLB value of the polyglycerol fatty acid esters is 6 - 8, and the preferred HLB value is 7.

[0011] In one or more specific embodiments, the HLB value of the sucrose fatty acid esters is 9 - 11, and the preferred HLB value is 9.

[0012] In one or more embodiments, the grease composition A1 in contact with the brine marinating includes vegetable oil and polyglycerol fatty acid esters.

[0013] In one or more specific embodiments, based on the total amount of the grease composition A1, the content of the polyglycerol fatty acid esters is ≤100 ppm, preferably 50 ppm - 100 ppm.

[0014] In one or more embodiments, the grease composition A2 in contact with the brushing process includes vegetable oil and sucrose fatty acid esters.

[0015] In one or more specific embodiments, based on the total amount of the grease composition A2, the content of the sucrose fatty acid esters is 200 ppm - 500 ppm, preferably 300 ppm - 400 ppm.

[0016] In one or more specific embodiments, the brine also contains spices.

[0017] In one or more specific embodiments, the spices in the brine are obtained by high - temperature frying.

[0018] In one or more specific embodiments of the present invention, the spices are selected from one or more combinations of natural spices and synthetic spices.

[0019] In one or more embodiments, when marinating, the raw materials to be marinated are put into the aforementioned brine for boiling.

[0020] In one or more embodiments, the raw materials for preparing the brine and the raw materials to be brined are prepared and used immediately.

[0021] In one or more embodiments, the brine is first prepared and then the raw materials to be brined are put into the brine for use.

[0022] In one or more embodiments, the contact method during oil brushing is to brush the grease composition A2 on the surface of the brined products.

[0023] In one or more embodiments, the contact order between the brined products and each additive during the brining process cannot be reversed.

[0024] In a specific embodiment of the present invention, seasonings can be added according to taste during the brining process.

[0025] In one or more embodiments, the above seasonings include but are not limited to salt, sugar, monosodium glutamate, sesame, etc.

[0026] The second aspect of the present invention also provides a brined product prepared by the foregoing method.

[0027] In one or more specific embodiments, the raw materials to be brined are selected from one or more of pork, pig ears, pig hearts, beef, chicken wings, chicken legs, chicken feet, chicken frames, pig's trotters, duck necks, duck wings, duck legs, duck heads, duck frames, pig's feet, pig head meat, duck feet, chicken livers, chicken skins, chicken gizzards, chicken wing tips, duck kidneys, duck hearts, duck intestines, chicken kidneys, chicken intestines, chicken hearts, chicken feet, chicken mid-joints, chicken necks, chicken heads, duck heads, pig tongues, chicken legs, duck legs, whole chickens, whole ducks, whole geese, beef, and mutton.

[0028] The third aspect of the present invention provides a brine for brined products. Based on the total mass of the brine, the percentage of the grease composition A1 contained in the brine is 7-10%, preferably 7.12%-8.62%, and more preferably the percentage is 7.12%.

[0029] The fourth aspect of the present invention also provides a method for improving the chewiness and taste of brined products. The method includes using the grease composition A1 in the brining stage of the brined products and using the grease composition A2 in the oil brushing stage. The grease composition A1 contains polyglycerol fatty acid ester; the grease composition A2 contains sucrose fatty acid ester.

[0030] In one or more embodiments, when the polyglycerol fatty acid ester is below 100 ppm in the brining step and the sucrose fatty acid ester is between 200 ppm and 500 ppm in the oil brushing step, the effect of accelerating water loss can be achieved. When the addition amount is increased, on the contrary, a water retention effect will appear, inhibiting water loss and decreasing the taste preference.

[0031] The fifth aspect of the present invention also provides a grease composition for preparing brine.

[0032] In one or more embodiments, the fat and oil composition A1 includes vegetable oil and polyglycerol fatty acid ester.

[0033] In one or more specific embodiments, based on the total amount of the fat and oil composition A1, the content of the polyglycerol fatty acid ester is ≤100 ppm, preferably 50 ppm - 100 ppm.

[0034] In one or more specific embodiments, the HLB value of the polyglycerol fatty acid ester is 6 - 8, and the HLB value is preferably 7.

[0035] The sixth aspect of the present invention also provides a fat and oil composition for oiling.

[0036] In one or more specific embodiments, based on the total amount of the fat and oil composition A2, the content of the sucrose fatty acid ester is 200 ppm - 500 ppm, preferably 300 ppm - 400 ppm.

[0037] In one or more specific embodiments, the HLB value of the sucrose fatty acid ester is 9 - 11, and the HLB value is preferably 9. Detailed Description of the Invention

[0038] To enable those skilled in the art to understand the features and effects of the present invention, the following provides a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning understood by those skilled in the art regarding the present invention. In case of conflict, the definition in this specification shall prevail.

[0039] The theories or mechanisms described and disclosed herein, whether correct or incorrect, shall not limit the scope of the present invention in any way, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.

[0040] In this article, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are only for the sake of brevity and convenience. Accordingly, the description of the numerical range or percentage range should be regarded as having covered and specifically disclosed all possible sub - ranges and individual numerical values (including integers and fractions) within the range.

[0041] In this article, unless otherwise specified, the percentage refers to the mass percentage, and the ratio refers to the mass ratio.

[0042] In this article, the sum of the percentage contents of the components of the composition is 100%.

[0043] In this text, when describing the embodiments or examples, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, improvements, and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.

[0044] In this text, for the sake of concise description, not all possible combinations of all technical features in each embodiment or example are described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered as the scope described in this specification.

[0045] The inventors of the present invention found that when marinating duck necks with vegetable oil containing polyglycerol fatty acid esters in the marinating step, after the marinated duck necks are fished out, and then brushing with vegetable oil containing sucrose fatty acid esters, it can accelerate the loss of moisture in the marinated duck necks, effectively improve their soft texture, and enhance the chewiness and taste of the duck necks.

[0046] The present invention provides a method for preparing marinated products, which includes marinating the raw materials to be marinated in a brine containing oil composition A1, and brushing with oil composition A2 after marinating.

[0047] In one or more specific embodiments, polyglycerol fatty acid esters are included in oil composition A1;

[0048] In one or more specific embodiments, sucrose fatty acid esters are contained in oil composition A2.

[0049] In one or more specific embodiments, the HLB value of polyglycerol fatty acid esters is 6 - 8, and the HLB value is preferably 7.

[0050] In one or more specific embodiments, the HLB value of sucrose fatty acid esters is 9 - 11, and the HLB value is preferably 9.

[0051] In one or more embodiments, the oil composition A1 in contact with the brine marinating includes vegetable oil and polyglycerol fatty acid esters.

[0052] In one or more specific embodiments, based on the total amount of the oil composition A1, the content of the polyglycerol fatty acid esters is ≤100 ppm, preferably 50 ppm - 100 ppm.

[0053] In one or more embodiments, the oil composition A2 in contact with the brushing process includes vegetable oil and sucrose fatty acid esters.

[0054] In one or more specific embodiments, based on the total amount of the fat composition A2, the content of the sucrose fatty acid ester is 200 ppm - 500 ppm, preferably 300 ppm - 400 ppm.

[0055] In one or more specific embodiments, the brine further contains spices, and / or

[0056] In one or more specific embodiments, the spices in the brine are obtained by high-temperature frying.

[0057] In one or more specific embodiments of the present invention, the spices are selected from one or more combinations of natural spices and synthetic spices.

[0058] In one or more embodiments, when marinating, the raw materials to be marinated are put into the aforementioned brine for boiling.

[0059] In one or more embodiments, the raw materials for preparing the brine and the raw materials to be marinated are used immediately after preparation.

[0060] In one or more embodiments, the brine is prepared first and then the raw materials to be marinated are put into the brine for use.

[0061] In one or more embodiments, the contact method during oil brushing is to brush the fat composition A2 on the surface of the marinated products.

[0062] In one or more embodiments, during the marinating process, the contact order between the marinated products and each additive cannot be reversed.

[0063] In a specific embodiment of the present invention, seasonings can be added according to taste during the marinating process.

[0064] In one or more embodiments, the above seasonings include but are not limited to salt, sugar, monosodium glutamate, sesame, etc.

[0065] The present invention also provides a marinated product prepared by the aforementioned method.

[0066] In one or more specific embodiments, the raw materials to be marinated are selected from one or more of pork, pig ear, pig heart, beef, chicken wing, chicken leg, chicken claw, chicken frame, pig's trotters, duck neck, duck wing, duck leg, duck head, duck frame, pig's feet, pig head meat, duck web, chicken liver, chicken skin, chicken gizzard, chicken wing tips, duck kidney, duck heart, duck intestine, chicken kidney, chicken intestine, chicken heart, chicken feet, chicken middle joints, chicken neck, chicken head, duck head, pig tongue, chicken leg, duck leg, whole chicken, whole duck, whole goose, beef, mutton.

[0067] In one or more embodiments, the marinated food obtained by the aforementioned method is stored refrigerated at 5°C.

[0068] The present invention provides a brine for marinated products. Based on the total mass of the brine, the percentage of the grease composition A1 contained in the brine is 7-10%, preferably 7.12%-8.62%, and more preferably 7.12%.

[0069] In one or more specific embodiments, the grease composition A1 contains polyglycerol fatty acid ester.

[0070] In one or more specific embodiments, based on the total amount of the grease composition A1, the content of the polyglycerol fatty acid ester is ≤100 ppm, preferably 50 ppm-100 ppm.

[0071] In one or more specific embodiments, the HLB value of the polyglycerol fatty acid ester is 6-8, and the HLB value is preferably 7.

[0072] In one or more specific embodiments, the brine further contains spices, and / or

[0073] In one or more specific embodiments, the spices in the brine are obtained by high-temperature frying.

[0074] In one or more specific embodiments, the spices are selected from one or more combinations of natural spices and synthetic spices.

[0075] The present invention also provides a method for improving the chewiness and taste of marinated products. The method includes using the grease composition A1 in the marinating stage of marinated products and using the grease composition A2 in the oil-brushing stage. The grease composition A1 contains polyglycerol fatty acid ester; the grease composition A2 contains sucrose fatty acid ester.

[0076] In one or more specific embodiments, based on the total amount of the grease composition A1, the content of the polyglycerol fatty acid ester is ≤100 ppm, preferably 50 ppm-100 ppm.

[0077] In one or more specific embodiments, based on the total amount of the grease composition A2, the content of the sucrose fatty acid ester is 200 ppm-500 ppm, preferably 300 ppm-400 ppm.

[0078] In one or more specific embodiments, the HLB value of the polyglycerol fatty acid ester is 6-8, and the HLB value is preferably 7.

[0079] In one or more specific embodiments, the HLB value of the sucrose fatty acid ester is 9-11, and the HLB value is preferably 9.

[0080] In one or more embodiments, when the content of polyglycerol fatty acid ester in the marinating step is below 100 ppm and the content of sucrose fatty acid ester in the oil-brushing step is between 200 ppm and 500 ppm, it can accelerate water loss. When the addition amount increases, a water retention effect will occur instead, inhibiting water loss and decreasing the taste preference.

[0081] The present invention also provides an oil composition for preparing brine.

[0082] In one or more embodiments, the oil composition A1 includes vegetable oil and polyglycerol fatty acid ester.

[0083] In one or more specific embodiments, based on the total amount of the oil composition A1, the content of the polyglycerol fatty acid ester is ≤100 ppm, preferably 50 ppm - 100 ppm.

[0084] In one or more specific embodiments, the HLB value of the polyglycerol fatty acid ester is 6 - 8, and the HLB value is preferably 7.

[0085] The present invention also provides an oil composition for oil-brushing.

[0086] In one or more specific embodiments, based on the total amount of the oil composition A2, the content of the sucrose fatty acid ester is 200 ppm - 500 ppm, preferably 300 ppm - 400 ppm.

[0087] In one or more specific embodiments, the HLB value of the sucrose fatty acid ester is 9 - 11, and the HLB value is preferably 9.

[0088] The present invention has the following beneficial effects

[0089] The present invention can successfully solve the problems of soft and shapeless, chewy-free, and poor-taste of marinated foods, improve the chewiness and taste of marinated foods. The method is simple and safe to operate and is suitable for industrial application.

[0090] The present invention will be further described below by way of specific examples. It should be understood that these examples are merely illustrative and not intended to limit the scope of the present invention. The methods and reagents used in the examples are conventional methods and reagents in the art unless otherwise specified.

[0091] Materials.

[0092] Duck necks: Laiwu New Hope Liuhe Food Co., Ltd.;

[0093] Soybean oil: Yihai Kerry Oils & Grains Co., Ltd., Shanghai;

[0094] Rice bran oil: Yihai Kerry Oils & Grains Co., Ltd., Shanghai;

[0095] Polyglycerol fatty acid ester poly Q175S: Sun Chemical, HLB value 6 - 8;

[0096] Sucrose fatty acid ester S970: Mitsubishi Chemical, HLB value 9 - 11.

[0097] Equipment

[0098] Texture analyzer test: TA.XT Plus, Stable Micro Systems, UK

[0099] Detection method

[0100] 1. Determination of water loss rate of duck necks: Refer to the literature (Duan Changsheng. Study on the storage characteristics and water retention of marinated duck necks [D]. Huazhong Agricultural University, 2012.

[0101] Weigh the freshly marinated duck neck samples and record as m1. Place the duck necks in a cold storage at 4 ± 0.5 °C, take them out and weigh after 10 h of refrigeration, and record as m2.

[0102] Water loss rate = (m1 - m2) / m1 * 100%

[0103] 30 parallel samples in each group

[0104] 2. Determination of softness and hardness of duck necks:

[0105] Analyze the tissue structure of the samples with a texture analyzer. Cut the samples to be measured into 1 cm' cubes, and when measuring, along the vertical direction of the fibers, use the HIDP / BSW probe of the texture analyzer (Stable Micro System) to measure the shear force value of the meat samples to be measured, with 6 parallel samples in each group.

[0106] The parameter settings are as follows:

[0107] Pre-test Speed: 1 mm / s

[0108] Test Speed: 1 mm / s

[0109] Post-test Speed: 10 mm / s

[0110] Distance: 10 mm

[0111] Trigger type: 5 g

[0112] Data Acquisition Rate (DAR): 250 PPS

[0113] 3. Degree of preference score: Evaluated by 45 professionally trained tasters. Evaluation indicators for degree of preference: softness and hardness of duck necks, chewiness. Evaluation method: Duck necks are mushy and lack chewiness: 1 - 3 points; Duck necks have moderate softness and hardness: 4 - 6 points; Duck necks are dry and chewy: 7 - 10 points.

[0114] Example 1

[0115] (1) Pretreatment of duck necks: Wash 1300 g of duck necks and set aside.

[0116] (2) Preparation of brine: Heat refined soybean oil containing 50 ppm of polyglycerol fatty acid esters to 180 °C, and add seasonings such as water, dried chili peppers, star anises, cinnamon, fennel, Chinese prickly ash, and bay leaves.

[0117] (3) Braising step: Put the meat products in step (1) into the boiling brine, add seasonings such as salt, sugar, and monosodium glutamate for braising, and keep it in a state of gentle boiling over low heat.

[0118] (4) Oil-brushing step: After the braising is completed, brush refined soybean oil containing sucrose fatty acid esters, and stir to evenly cover the surface of the meat with oil.

[0119] (5) After the braising is completed, put the duck necks into a cold storage at 4 ± 0.5 °C. After refrigerating for 10 h, test the moisture loss rate and taste preference of the duck necks, and test the softness and hardness of the duck necks with a texture analyzer.

[0120] Blank Example 1

[0121] According to the duck neck braising method in Example 1, the difference is that refined soybean oil is used in the braising step and refined soybean oil is used in the oil-brushing step.

[0122] Comparative Example 1

[0123] According to the duck neck braising method in Example 1, the difference is that refined soybean oil containing 50 ppm of polyglycerol fatty acid esters is used in the braising step and refined soybean oil containing 300 ppm of polyglycerol fatty acid esters is used in the oil-brushing step.

[0124] Comparative Example 2

[0125] According to the duck neck braising method in Example 1, the difference is that refined soybean oil containing 50 ppm of sucrose fatty acid esters is used in the braising step and refined soybean oil containing 300 ppm of sucrose fatty acid esters is used in the oil-brushing step.

[0126] Table 1: Ratio of oil to water in the brine

[0127] Formula Weight / g Water 4000 Oil 400

[0128] Table 2: Moisture loss rate, softness and hardness, and degree of preference of duck necks with different braising and oil-brushing processes (vegetable oil is soybean oil).

[0129]

[0130]

[0131] As can be seen from the data in Table 2, for the oil composition A1 with polyglycerol fatty acid ester added to soybean oil during the marinating process and the oil composition A2 with sucrose fatty acid ester added to soybean oil during the oil-brushing process, the moisture loss rate, hardness, and preference score of the duck necks are higher than those of the blank example and the comparative examples. This shows that using the oil composition A1 during marinating and the oil composition A2 during oil-brushing has the characteristics of accelerating moisture loss, increasing chewiness, and improving the taste.

[0132] Example 2

[0133] According to the duck neck marinating method of Example 1, the oil compositions used in the marinating step and the oil-brushing step and the corresponding indexes of the duck necks are shown in Table 3 below.

[0134] Blank Example 2

[0135] According to the duck neck marinating method of Example 1, the oil compositions used in the marinating step and the oil-brushing step and the corresponding indexes of the duck necks are shown in Table 3 below.

[0136] Comparative Examples 3 - 4

[0137] According to the duck neck marinating method of Example 1, the oil compositions used in the marinating step and the oil-brushing step and the corresponding indexes of the duck necks are shown in Table 3 below.

[0138] Table 3: Test Results of Duck Necks with Different Marinating and Oil-Brushing Processes

[0139]

[0140]

[0141] As can be seen from the data in Table 3, when polyglycerol fatty acid ester is added to rice bran oil during the marinating step and sucrose fatty acid ester is added to rice bran oil during the oil-brushing step, the moisture loss rate, hardness, and preference score of the duck necks are higher than those of Blank Example 2. This shows that soybean oil and polyglycerol fatty acid ester during the marinating step and soybean oil and sucrose fatty acid ester during the oil-brushing step have the characteristics of accelerating moisture loss, increasing chewiness, and improving the taste.

[0142] Example 3

[0143] According to the duck neck marinating method of Example 1, the oil compositions used in the marinating step and the oil-brushing step and the corresponding indexes of the duck necks are shown in Table 4 below.

[0144] Blank Example 3

[0145] According to the duck neck marinating method of Example 1, the oil compositions used in the marinating step and the oil-brushing step and the corresponding indexes of the duck necks are shown in Table 4 below.

[0146] Comparative Examples 5-6

[0147] According to the duck neck braising method of Example 1, the oil compositions used in the braising step and the oil brushing step and the corresponding indexes of the duck necks are shown in Table 4 below.

[0148] Table 4. Test Results of Duck Necks with Different Braising and Oil Brushing Processes

[0149]

[0150]

[0151] As can be seen from the data in Table 4, in the braising step, a rice oil (50%) and soybean oil (50%) oil composition added with polyglycerol fatty acid ester is used, and in the oil brushing step, a rice oil (50%) and soybean oil (50%) oil composition added with sucrose fatty acid ester is used. The water loss rate, hardness and preference score of the duck necks are higher than those of Blank Example 3. This shows that using soybean oil and polyglycerol fatty acid ester in the braising step and soybean oil and sucrose fatty acid ester in the oil brushing step have the characteristics of accelerating water loss, increasing chewiness and taste.

[0152] Example 4

[0153] According to the duck neck braising method of Example 1, the oil compositions used in the braising step and the oil brushing step and the corresponding indexes of the duck necks are shown in Table 5 below.

[0154] Comparative Examples 7-8

[0155] According to the duck neck braising method of Example 1, the oil compositions used in the braising step and the oil brushing step and the corresponding indexes of the duck necks are shown in Table 5 below.

[0156] Table 5. Test Results of Duck Necks with Different Braising and Oil Brushing Processes

[0157]

[0158]

[0159] As can be seen from the data in Table 5, in the braising step, a soybean oil composition added with more than 100 ppm of polyglycerol fatty acid ester is used, and in the oil brushing step, a soybean oil composition with less than 200 ppm of sucrose fatty acid ester is used. The water loss rate, hardness and preference score of the duck necks are lower than those of the examples. This shows that using soybean oil and polyglycerol fatty acid ester ≤100 ppm in the braising step and soybean oil and sucrose fatty acid ester (200-500 ppm) in the oil brushing step have the characteristics of accelerating water loss, increasing chewiness and taste.

[0160] To illustrate the importance of the connection sequence in the present invention, Example 5, Comparative Example 9, Comparative Example 10, Comparative Example 11, and Comparative Example 12 are added as follows.

[0161] Example 5

[0162] To verify that the contact order in the present invention cannot be reversed, in Example 5, refined soybean oil was used as the base oil, and 50 ppm of polyglycerol fatty acid ester was added to prepare oil sample A1. Refined soybean oil was used as the base oil, and 300 ppm of sucrose fatty acid ester was added to prepare oil sample A2. Oil sample A1 was used in the marinating step, and oil sample A2 was used in the oil-brushing step. After completion, the moisture loss rate, softness and hardness of the duck necks were measured, and 26 people were selected for sensory evaluation according to the duck neck marinating method of Example 1.

[0163] Comparative Example 9

[0164] The difference from Example 5 is that the order of adding the oil samples in the marinating step and the oil-brushing step is reversed, that is, oil sample A2 is added in the marinating step, and oil sample A1 is added in the oil-brushing step. The rest is marinated according to the duck neck marinating method of Example 1. After completion, the moisture loss rate, softness and hardness of the duck necks were measured, and 26 people were selected for sensory evaluation.

[0165] Comparative Example 10

[0166] The difference from Example 5 is that oil samples A1 and A2 are mixed, that is, polyglycerol fatty acid ester / sucrose fatty acid ester exists in the same system, and this grease composition system is used in both the marinating step and the oil-brushing step. The rest is marinated according to the duck neck marinating method of Example 1. After completion, the moisture loss rate, softness and hardness of the duck necks were measured, and 26 people were selected for sensory evaluation.

[0167] Comparative Example 11

[0168] The difference from Example 5 is that the oil samples added in the marinating step and the oil-brushing step are the same, that is, oil sample A1 is added in the marinating step, and oil sample A1 is added in the oil-brushing step. The rest is marinated according to the duck neck marinating method of Example 1. After completion, the moisture loss rate, softness and hardness of the duck necks were measured, and 26 people were selected for sensory evaluation.

[0169] Comparative Example 12

[0170] The difference from Example 5 is that the oil samples added in the marinating step and the oil-brushing step are the same, that is, oil sample A2 is added in the marinating step, and oil sample A2 is added in the oil-brushing step. The rest is marinated according to the duck neck marinating method of Example 1. After completion, the moisture loss rate, softness and hardness of the duck necks were measured, and 26 people were selected for sensory evaluation.

[0171] Table 6. Process parameters and corresponding result indicators of Example 5 and Comparative Examples 9-12. As can be seen from the data in Table 6, only when 50 ppm of polyglycerol fatty acid ester is added to the refined soybean oil in the marinating step and the

[0172]

[0173] In the refined soybean oil step, adding 300 ppm of sucrose fatty acid ester, the moisture loss rate, hardness, and preference score of duck necks are higher than those of the control group. When the contact smoothly changes, this technical effect cannot be achieved.

[0174] According to the marinating method of Example 1, replace the marinated food material with pig's feet. The marinating steps and the oil-brushing steps using the oil composition and the corresponding indicators of marinated pig's feet are shown in Table 7 below.

[0175] Table 7: Test results of pig's feet with different marinating and oil-brushing processes

[0176]

[0177] From the data in Table 7, it can be seen that in the marinating step, adding 50 ppm - 100 ppm of polyglycerol fatty acid ester (HLB value between 6 - 8) to refined soybean oil, and adding 300 ppm - 500 ppm of sucrose fatty acid ester (HLB value between 9 - 11) to rice bran oil in the oil-brushing step, the moisture loss rate, hardness, and preference score of marinated pig's feet are higher than those of the comparative example.

Claims

1. A method for preparing marinated products, characterized in that, The method comprises the following steps: (1) Placing the raw materials to be marinated into the brine containing the grease composition A1 for marinating; (2) Brushing the grease composition A2 after marinating. The grease composition A1 contains polyglycerol fatty acid ester; the grease composition A2 contains sucrose fatty acid ester.

2. The method according to claim 1, wherein The HLB value of the polyglycerol fatty acid ester is 6 - 8; The HLB value of the sucrose fatty acid ester is 9 - 11.

3. The method according to claim 1 or 2, characterized in that, The brine in the step (1) satisfies one or more of the following conditions: (1) The brine further contains spices; and / or (2) The spices in the brine are obtained by high-temperature frying.

4. The method according to claim 1, wherein Based on the total amount of the grease composition A1, the content of the polyglycerol fatty acid ester is ≤100 ppm, preferably 50 - 100 ppm.

5. The method according to claim 1, wherein Based on the total amount of the grease composition A2, the content of the sucrose fatty acid ester is 200 ppm - 500 ppm, preferably 300 ppm - 400 ppm.

6. The method according to claim 3, characterized in that The spices are selected from one or more combinations of natural spices and synthetic spices.

7. A marinated product, characterized in that, It is prepared by the method according to any one of claims 1 - 6.

8. The halogenated food product according to claim 7, wherein, The raw materials to be marinated are selected from one or more of pork, pig ear, pig heart, beef, chicken wing, chicken leg, chicken claw, chicken frame, pig's trotter, duck neck, duck wing, duck leg, duck head, duck frame, pig's foot, pig head meat, duck web, chicken liver, chicken skin, chicken gizzard, chicken wing tip, duck kidney, duck heart, duck intestine, chicken kidney, chicken intestine, chicken heart, chicken foot, chicken middle joint, chicken neck, chicken head, duck head, pig tongue, chicken leg, duck leg, whole chicken, whole duck, whole goose, beef, and mutton.

9. A brine for marinated products, characterized in that, Based on the total mass of the brine, the percentage of the grease composition A1 contained in the brine is 7 - 10%, preferably 7.12% - 8.62%, and more preferably the percentage is 7.12%.

10. A method for improving the chewiness and taste of marinated products. The method comprises using the grease composition A1 in the marinating stage of the marinated products and using the grease composition A2 in the oil-brushing stage. The grease composition A1 contains polyglycerol fatty acid ester; the grease composition A2 contains sucrose fatty acid ester.

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