Flavoring agent composition as well as preparation method and application thereof

Abstract

The invention relates to a flavoring agent composition for removing fishy smell of meat products. The flavoring agent composition comprises the following components in percentage by weight: 0.1-1% of a perilla frutescens extract, 0.1-1% of an anise extract, 0.1-1% of a ginger extract, 0.1-1.0% of a cinnamon extract, 0.05-0.5% of a liquorice extract, 1-10% of alcohol, 1-10% of lactic acid, 1-10% of Tween, 10-25% of edible salt and the balance of water. The invention also relates to a seasoned meat product. The seasoned meat product is obtained by seasoning 60-80 parts by weight of raw material meat by using 0.2-1.5 parts by weight of the flavoring agent composition. The invention also relates to a method for preparing the meat product. According to the meat product disclosed by the invention, on the premise that spices and acidic substances are not added, the fishy smell is obviously eliminated, and the flavor and the overall preference degree of the meat product are superior to those of a meat product obtained by using an existing fishy smell removing process.

Description

Technical Field

[0001] The present invention relates to the fields of food additive application technology and food processing technology, and specifically relates to a seasoning composition for meat processing, a preparation method thereof, a meat product containing the composition, and a method for preparing the meat product. Background Art

[0002] Meat is a popular food that is high in protein and rich in trace elements. However, meat often produces an unpleasant fishy smell, which can be pungent, sour, or foul. This odor is mainly derived from chemicals in the meat (such as ammonia, trimethylamine, hydrogen sulfide, mercaptans, and hormones), microbial activity (decomposition of proteins or amino acids), or residual blood or impurities during the animal slaughter process. Conventional industrial methods for removing fishy smells include the following:

[0003] (1) Masking method, using masking agents (such as spice compositions) to mask the original fishy smell of meat. Common spices include pepper, nutmeg, ginger, green onion, garlic, chili and cumin. These spices contain a variety of low-threshold characteristic organic volatile flavor compounds that can strongly stimulate the olfactory nerves, thereby reducing the stimulation of the nerves by fishy substances. However, its disadvantage is that spices must be added in large quantities, otherwise the masking effect is not obvious. Moreover, when spices are added to meat products in large quantities, they are easy to irritate the gastrointestinal mucosa, affect liver function, and sometimes induce allergic reactions.

[0004] (2) Neutralization method, which uses acidulants (such as acetic acid, citric acid, malic acid, etc.) to react with alkaline substances that produce fishy smell (such as trimethylamine and ammonia) to produce fishy smell-free salts. For example, acetic acid can react with trimethylamine to produce trimethylamine acetate, thereby removing the fishy smell; but its disadvantage is that the acidulant also needs to be added in large quantities to achieve the neutralization effect, and the large amount of acidulant used usually puts a burden on the gastrointestinal tract. Some acidulants will decompose under high temperature, light and other conditions to produce substances that are harmful to the human body, and the acidulant may interact with other ingredients in meat, affecting the taste, flavor or nutritional value of meat products. For example, some acidulants may react with proteins, carbohydrates, etc. in meat products, resulting in changes in the texture, color, etc. of the meat products. In addition, the acidulant treatment will produce a large amount of nutrient-rich wastewater, which will cause environmental pollution if discharged without effective treatment;

[0005] (3) Absorption method, using specific absorbents (such as activated carbon, diatomaceous earth, chitosan, etc.) to adsorb and remove fishy substances. For example, the porous structure of activated carbon can effectively adsorb odor molecules such as hydrogen sulfide and ammonia; but its disadvantage is that the adsorbent of non-food matrix is added to food, which can easily cause secondary contamination of food. The adsorption material is usually not specific, and while adsorbing fishy substances, it is also accompanied by the adsorption of a large amount of nutrients (such as protein, minerals and vitamins, etc.), resulting in a loss of nutritional value. In addition, the efficiency of adsorption to remove fishy substances is generally low;

[0006] (4) Biological method: using the fermentation of microorganisms (such as yeast) to metabolize the fishy substances in meat into odorless substances, or using enzymes produced by microorganisms to isomerize the molecules of fishy substances into compounds with no fishy smell or a higher fishy odor threshold, thereby reducing the fishy smell; however, its disadvantage is that the enzymatic characteristics, metabolic kinetics and substrate conversion biochemical pathways of microbial metabolism of aldehydes, ketones and other fishy substances have not been fully elucidated, which poses a high safety risk and will affect the flavor and taste of meat products.

[0007] Therefore, the removal of fishy smell from meat products is an industry challenge, and each method has obvious disadvantages and limitations. In addition, conventional deodorizing flavoring agents have high requirements for the aging process of meat products. If the process parameters in the industrial production process are less stable, the deodorizing effect will be greatly reduced. Therefore, there is an urgent need in the art for a flavoring composition for deodorizing meat products, which can not only effectively remove the fishy smell, but also avoid the shortcomings of adding a large amount of spices, acidulants, adsorbents or microorganisms, maintain the natural and fresh flavor and taste of meat products, and will not bring pollution or safety risks, thereby having greater health benefits. Summary of the Invention

[0008] To this end, the present invention provides a flavoring composition for removing the fishy smell from meat products. This composition not only effectively removes the fishy smell but also avoids the drawbacks of adding large amounts of spices, acidulants, adsorbents, or microorganisms, maintaining the natural, fresh, and fragrant flavor and taste of meat products without causing pollution or safety risks, thereby providing greater health benefits. Specifically, the present invention addresses the technical problems existing in the prior art through the following technical solutions:

[0009] 1. A flavoring composition for removing fishy smell from meat products, comprising or consisting of the following components:

[0010] 1-15 parts by weight of perilla extract;

[0011] 1-10 parts by weight of anise extract;

[0012] 1-10 parts by weight of ginger extract;

[0013] 1-10 parts by weight of cinnamon extract;

[0014] 0.5 - 5 parts by weight of licorice extract;

[0015] 30 - 100 parts by weight of alcohol;

[0016] 10 - 100 parts by weight of lactic acid;

[0017] 5 - 50 parts by weight of Tween;

[0018] 100 - 250 parts by weight of edible salt; and

[0019] 500 - 1000 parts by weight of water.

[0020] 2. The flavoring composition according to item 1, comprising the following components or consisting of the following components:

[0021] 3 - 10 parts by weight of perilla extract;

[0022] 1 - 5 parts by weight of star anise extract;

[0023] 1 - 5 parts by weight of ginger extract;

[0024] 1 - 5 parts by weight of cinnamon extract;

[0025] 0.5 - 3 parts by weight of licorice extract;

[0026] 30 - 80 parts by weight of alcohol;

[0027] 20 - 60 parts by weight of lactic acid;

[0028] 10 - 50 parts by weight of Tween 80;

[0029] 120 - 200 parts by weight of edible salt; and

[0030] 500 - 800 parts by weight of water.

[0031] 3. A method for preparing the flavoring composition according to item 1 or 2, comprising the following steps:

[0032] (1) Optionally, sieve each of the extracts in the flavoring composition separately; and

[0033] (2) Mix the components in the said contents to make the flavoring composition.

[0034] 4. A flavored meat product, wherein the meat product is obtained by flavoring 60 - 80 parts by weight of raw meat with 0.2 - 1.5 parts by weight of the flavoring composition according to item 1 or 2.

[0035] 5. The meat product according to item 4, wherein the meat product is obtained by flavoring 70 - 80 parts by weight of raw meat with 0.5 - 1.2 parts by weight of the flavoring composition according to item 1 or 2.

[0036] 6. The meat product according to item 4 or 5, wherein the raw meat is selected from the group consisting of: beef, pork, mutton, chicken, duck, goose, and rabbit meat, preferably bone-in meat, and preferably selected from the group consisting of: beef ribs, pork ribs, lamb ribs, chicken wings, duck racks, and pig trotters.

[0037] 7. The meat product according to any one of items 4 - 6, which does not add additional spices, and the spices are one or more selected from the group consisting of: white pepper powder, black pepper powder, nutmeg powder, green onion powder, garlic powder, chili powder, and cumin powder.

[0038] 8. The meat product according to any one of items 4 - 7, which does not add additional acidulants, and the acidulants are one or more selected from the group consisting of: acetic acid, citric acid, and malic acid.

[0039] 9. A method for preparing the meat product according to any one of items 4 - 8, which comprises the following steps:

[0040] (1) Providing the flavoring composition according to item 1 or 2 as a soaking solution;

[0041] (2) Soaking and stirring, which includes soaking the raw meat in the soaking solution and stirring; and

[0042] (3) Removing and draining the water on the surface of the meat product to obtain the meat product.

[0043] 10. The method according to item 9, wherein the raw meat is selected from the group consisting of: beef, pork, mutton, chicken, duck, goose, and rabbit meat, preferably bone-in meat, and preferably selected from the group consisting of: beef ribs, pork ribs, lamb ribs, chicken wings, duck racks, and pig trotters.

[0044] 11. The method according to item 9 or 10, wherein the step (2) is carried out under one or more of the following conditions:

[0045] (i) The step (2) is carried out at 0 - 8°C, preferably at 0 - 4°C;

[0046] (ii) The step (2) is carried out for 8 - 24 hours, preferably 12 - 18 hours; and / or

[0047] (iii) The stirring is carried out once every 20 - 40 minutes, preferably once every 30 minutes, during the soaking process, and each time for 2 - 6 minutes, preferably 3 - 5 minutes.

[0048] 12. The method according to any one of items 9 to 11, wherein before step (2), the step of thawing, trimming and / or cutting the raw meat into segments is further included, preferably, the thawing comprises placing the frozen raw meat at 0-8°C until thawing, preferably, the trimming comprises removing the parts of the raw meat that affect the taste, and preferably, the cutting comprises cutting the raw meat into segments of 2-10 cm.

[0049] 13. The method according to item 12, wherein the portion affecting mouthfeel is selected from the group consisting of lymph, miscellaneous oils, fascia and connective tissue.

[0050] 14. The method according to any one of items 9 to 13, further comprising washing the soaked meat product with water 1 to 3 times before step (3).

[0051] 15. The meat product according to any one of items 4 to 8 or the meat product prepared according to the method according to any one of items 9 to 14, wherein the meat product is compared to a meat product not comprising the flavoring composition according to item 1 or 2 or a meat product not prepared using the method according to any one of items 9 to 14 after cooking:

[0052] (1) The meaty smell removal score is increased by at least 11%, preferably at least 20%;

[0053] (2) an increase in color score of at least 10%, preferably at least 26%;

[0054] (3) an increase in the mouthfeel crispness score by at least 9%, preferably at least 17%; and / or

[0055] (4) The overall likeability score increases by at least 8%, preferably at least 16%.

[0056] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below in conjunction with specific implementation methods. DETAILED DESCRIPTION OF THE INVENTION

[0058] 1. Flavoring composition of the present invention

[0059] In a first aspect, the present invention provides a flavoring composition that can be used to remove fishy smells and / or flavor meat products. In one embodiment, the flavoring composition comprises or consists of the following components: 1-15 parts by weight of a perilla extract; 1-10 parts by weight of aniseed extract; 1-10 parts by weight of a ginger extract; 1-10 parts by weight of a cinnamon extract; 0.5-5 parts by weight of a liquorice extract; 30-100 parts by weight of alcohol; 10-100 parts by weight of lactic acid; 5-50 parts by weight of polysorbate; 100-250 parts by weight of edible salt; and 500-900 parts by weight of water.

[0060] In one embodiment, the flavoring composition of the present invention comprises 1-15 parts by weight, 1-14 parts by weight, 1-13 parts by weight, 1-12 parts by weight, 1-11 parts by weight, 1-10 parts by weight, 1-9 parts by weight, 1-8 parts by weight, 1-7 parts by weight, 1-6 parts by weight, 1-5 parts by weight, 1-4 parts by weight, 1-3 parts by weight, 1-2 parts by weight, 3-15 parts by weight, 3-14 parts by weight, 3-13 parts by weight, 3-12 parts by weight, 3-11 parts by weight, 3-10 parts by weight, 3-9 parts by weight, 3-8 parts by weight, 3-7 parts by weight, 3-6 parts by weight, 3-5 parts by weight, 3-4 parts by weight, 5-15 parts by weight, 5-14 parts by weight, 5-13 parts by weight, 5-12 parts by weight, 5-11 parts by weight, 5-10 parts by weight, 5-9 parts by weight, 5-8 parts by weight, 5-7 parts by weight or 5-6 parts by weight of perilla extract. In one embodiment, the flavoring composition of the present invention comprises 0.1-1.5%, 0.1-1.4%, 0.1-1.3%, 0.1-1.2%, 0.1-1.1%, 0.1-1%, 0.1-0.9%, 0.1-0.8%, 0.1-0.7%, 0.1-0.6%, 0.1-0.5%, 0.1-0.4%, 0.1-0.3%, 0.1-0.2%, 0.3-1.5%, 0.3-1.4%, 0.3-1.3%, 0.3-1.2%, 0.3-1.1%, 0.3-1%, 0.3-0.9%, 0.3-0.8%, 0.3-0.7%, 0.3-0.6%, 0.3-0.5%, 0.3-0.4%, 0.5-1.5%, 0.5-1.4%, 0.5-1.3%, 0.5-1.2%, 0.5-1.1%, 0.5-1%, 0.5-0.9%, 0.5-0.8%, 0.5-0.7% or 0.5-0.6% by weight of perilla extract. In one embodiment, the perilla extract of the present invention is rich in flavonoids, phenolic compounds and volatile substances, which can neutralize the unsaturated groups in meat, react with acid molecules and volatilize, thus eliminating the fishy smell in food. In one embodiment, the perilla extract of the present invention can also inhibit the growth of miscellaneous bacteria in meat and reduce the fishy smell generated by microbial fermentation. In one embodiment, the perilla extract of the present invention also contains abundant vitamin C and rosmarinic acid, which can help the liver metabolize the alcohol added in the composition and has the health benefit of protecting the liver.

[0061] In one embodiment, the flavoring composition of the present invention comprises 1 - 10 parts by weight, 1 - 9 parts by weight, 1 - 8 parts by weight, 1 - 7 parts by weight, 1 - 6 parts by weight, 1 - 5 parts by weight, 1 - 4 parts by weight, 1 - 3 parts by weight, 1 - 2 parts by weight, 3 - 10 parts by weight, 3 - 9 parts by weight, 3 - 8 parts by weight, 3 - 7 parts by weight, 3 - 6 parts by weight, 3 - 5 parts by weight, 3 - 4 parts by weight, 5 - 10 parts by weight, 5 - 9 parts by weight, 5 - 8 parts by weight, 5 - 7 parts by weight or 5 - 6 parts by weight of star anise extract, ginger extract or cinnamon extract. In one embodiment, the flavoring composition of the present invention comprises 0.1 - 1%, 0.1 - 0.9%, 0.1 - 0.8%, 0.1 - 0.7%, 0.1 - 0.6%, 0.1 - 0.5%, 0.1 - 0.4%, 0.1 - 0.3%, 0.1 - 0.2%, 0.2 - 1%, 0.2 - 0.9%, 0.2 - 0.8%, 0.2 - 0.7%, 0.2 - 0.6%, 0.2 - 0.5%, 0.2 - 0.4%, 0.2 - 0.3%, 0.3 - 1%, 0.3 - 0.9%, 0.3 - 0.8%, 0.3 - 0.7%, 0.3 - 0.6%, 0.3 - 0.5%, 0.3 - 0.4%, 0.5 - 1%, 0.5 - 0.9%, 0.5 - 0.8%, 0.5 - 0.7% or 0.5 - 0.6% by weight of star anise extract, ginger extract or cinnamon extract. In one embodiment, the star anise extract, ginger extract and cinnamon extract of the present invention are used to mask the fishy smell of meat. In one embodiment, the star anise extract of the present invention is rich in anethole and can effectively neutralize the fishy smell of meat. In one embodiment, the star anise extract of the present invention itself has a strong aroma and can increase the flavor of meat in addition to the effect of masking the fishy smell. In one embodiment, the ginger extract of the present invention contains paradol (the main component is 6 - gingerol), which can react with sulfides to form paradol thioester and inhibit the generation of fishy smell. In one embodiment, the ginger extract of the present invention contains zingerone (also known as gingerone), which combines with volatile fatty acids to form stable non - volatile lipid substances, thereby reducing the volatilization of fishy smell. In one embodiment, the ginger extract of the present invention can enrich the overall flavor of meat products in addition to the effect of masking the fishy smell. In one embodiment, the cinnamon extract of the present invention is rich in volatile oil, has a warm and sweet aroma, can significantly improve the taste and flavor of meat, not only can remove the fishy smell, but also can promote digestion. In one embodiment, the star anise extract, ginger extract and cinnamon extract of the present invention are each included in the flavoring composition in parts by weight of 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less or 4 or less.In one embodiment, the star anise extract, ginger extract, and cinnamon extract of the present invention are each included in the flavoring composition in an amount of 1% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, or 0.4% or less by weight.

[0062] In one embodiment, the flavoring composition of the present invention contains 0.5 - 5 parts by weight, 0.5 - 4.5 parts by weight, 0.5 - 4 parts by weight, 0.5 - 3.5 parts by weight, 0.5 - 3 parts by weight, 0.5 - 2.5 parts by weight, 0.5 - 2 parts by weight, 0.5 - 1.5 parts by weight, 0.5 - 1 part by weight, 1 - 5 parts by weight, 1 - 4.5 parts by weight, 1 - 4 parts by weight, 1 - 3.5 parts by weight, 1 - 3 parts by weight, 1 - 2.5 parts by weight, 1 - 2 parts by weight, 1 - 1.5 parts by weight, 1.5 - 5 parts by weight, 1.5 - 4.5 parts by weight, 1.5 - 4 parts by weight, 1.5 - 3.5 parts by weight, 1.5 - 3 parts by weight, 1.5 - 2.5 parts by weight, 1.5 - 2 parts by weight, 2 - 5 parts by weight, 2 - 4.5 parts by weight, 2 - 4 parts by weight, 2 - 3.5 parts by weight, 2 - 3 parts by weight, or 2 - 2.5 parts by weight of licorice extract. In one embodiment, the flavoring composition of the present invention contains 0.05 - 0.5%, 0.05 - 0.45%, 0.05 - 0.4%, 0.05 - 0.35%, 0.05 - 0.3%, 0.05 - 0.25%, 0.05 - 0.2%, 0.05 - 0.15%, 0.05 - 0.1%, 0.1 - 0.5%, 0.1 - 0.45%, 0.1 - 0.4%, 0.1 - 0.35%, 0.1 - 0.3%, 0.1 - 0.25%, 0.1 - 0.2%, 0.1 - 0.15%, 0.15 - 0.5%, 0.15 - 0.45%, 0.15 - 0.4%, 0.15 - 0.35%, 0.15 - 0.3%, 0.15 - 0.25%, 0.15 - 0.2%, 0.2 - 0.5%, 0.2 - 0.45%, 0.2 - 0.4%, 0.2 - 0.35%, 0.2 - 0.3%, or 0.2 - 0.25% of licorice extract by weight. In one embodiment, although the licorice extract of the present invention itself does not have the function of removing fishy smell, its sweet aftertaste can balance various flavors introduced by the star anise extract, ginger extract, and cinnamon extract, thereby helping to reduce the irritation of fishy smell. In one embodiment, the licorice extract of the present invention also contains glycyrrhizic acid, which has antioxidant and anti-inflammatory properties and has the health benefit of resisting free radical damage.

[0063] In one embodiment, the flavorant composition of the present invention comprises 30 - 100 parts by weight, 30 - 90 parts by weight, 30 - 80 parts by weight, 30 - 70 parts by weight, 30 - 60 parts by weight, 30 - 50 parts by weight, 30 - 40 parts by weight, 40 - 100 parts by weight, 40 - 90 parts by weight, 40 - 80 parts by weight, 40 - 70 parts by weight, 40 - 60 parts by weight, 40 - 50 parts by weight, 50 - 100 parts by weight, 50 - 90 parts by weight, 50 - 80 parts by weight, 50 - 70 parts by weight or 50 - 60 parts by weight of alcohol. In one embodiment, the flavorant composition of the present invention comprises 3 - 10%, 3 - 9%, 3 - 8%, 3 - 7%, 3 - 6%, 3 - 5%, 3 - 4%, 4 - 10%, 4 - 9%, 4 - 8%, 4 - 7%, 4 - 6%, 4 - 5%, 5 - 10%, 5 - 9%, 5 - 8%, 5 - 7% or 3 - 6% by weight of alcohol. In one embodiment, the alcohol of the present invention can effectively eliminate the peculiar smell such as trimethylamine in meat to achieve the effect of removing fishy smell, and during the process of dissolution and heating and volatilization, it can carry away the fishy smell substances.

[0064] In one embodiment, the flavorant composition of the present invention comprises 10 - 100 parts by weight, 10 - 90 parts by weight, 10 - 80 parts by weight, 10 - 70 parts by weight, 10 - 60 parts by weight, 10 - 50 parts by weight, 10 - 40 parts by weight, 10 - 30 parts by weight, 10 - 20 parts by weight, 20 - 100 parts by weight, 20 - 90 parts by weight, 20 - 80 parts by weight, 20 - 70 parts by weight, 20 - 60 parts by weight, 20 - 50 parts by weight, 20 - 40 parts by weight, 20 - 30 parts by weight, 30 - 100 parts by weight, 30 - 90 parts by weight, 30 - 80 parts by weight, 30 - 70 parts by weight, 30 - 60 parts by weight, 30 - 50 parts by weight or 30 - 40 parts by weight of lactic acid. In one embodiment, the flavorant composition of the present invention comprises 1 - 10%, 1 - 9%, 1 - 8%, 1 - 7%, 1 - 6%, 1 - 5%, 1 - 4%, 1 - 3%, 1 - 2%, 2 - 10%, 2 - 9%, 2 - 8%, 2 - 7%, 2 - 6%, 2 - 5%, 2 - 4%, 2 - 3%, 3 - 10%, 3 - 9%, 3 - 8%, 3 - 7%, 3 - 6%, 3 - 5% or 3 - 4% by weight of lactic acid. In one embodiment, the lactic acid of the present invention plays a role in adjusting the pH value of the composition and can also effectively inhibit the growth of microorganisms. In one embodiment, the lactic acid of the present invention can increase the tenderness of meat while removing fishy smell.

[0065] In one embodiment, the flavoring composition of the present invention comprises 5 - 50 parts by weight, 5 - 45 parts by weight, 5 - 40 parts by weight, 5 - 35 parts by weight, 5 - 30 parts by weight, 5 - 25 parts by weight, 5 - 20 parts by weight, 5 - 15 parts by weight, 5 - 10 parts by weight, 10 - 50 parts by weight, 10 - 45 parts by weight, 10 - 40 parts by weight, 10 - 35 parts by weight, 10 - 30 parts by weight, 10 - 25 parts by weight, 10 - 20 parts by weight, 10 - 15 parts by weight, 15 - 50 parts by weight, 15 - 45 parts by weight, 15 - 40 parts by weight, 15 - 35 parts by weight, 15 - 30 parts by weight, 15 - 25 parts by weight or 15 - 20 parts by weight of Tween (such as Tween 80). In one embodiment, the flavoring composition of the present invention comprises 0.5 - 5%, 0.5 - 4.5%, 0.5 - 4%, 0.5 - 3.5%, 0.5 - 3%, 0.5 - 2.5%, 0.5 - 2%, 0.5 - 1.5%, 0.5 - 1%, 1 - 5%, 1 - 4.5%, 1 - 4%, 1 - 3.5%, 1 - 3%, 1 - 2.5%, 1 - 2%, 1 - 1.5%, 1.5 - 5%, 1.5 - 4.5%, 1.5 - 4%, 1.5 - 3.5%, 1.5 - 3%, 1.5 - 2.5% or 1.5 - 2% by weight of Tween (such as Tween 80). In one embodiment, in one embodiment, the Tween (polyoxyethylene sorbitan fatty acid ester) of the present invention is a non-toxic and non-irritating non-ionic surfactant, which synergistically cooperates with other components in the flavoring composition of the present invention and can enhance the effect of removing fishy smell. In one embodiment, the Tween of the present invention is selected from the group consisting of Tween 20, Tween 40, Tween 60, Tween 80 and Tween 85. In one embodiment, the Tween of the present invention is Tween 80.

[0066] In one embodiment, the flavorant composition of the present invention comprises 100 - 250 parts by weight, 100 - 225 parts by weight, 100 - 200 parts by weight, 100 - 175 parts by weight, 100 - 150 parts by weight, 100 - 125 parts by weight, 125 - 250 parts by weight, 125 - 225 parts by weight, 125 - 200 parts by weight, 125 - 175 parts by weight, 125 - 150 parts by weight, 150 - 250 parts by weight, 150 - 225 parts by weight, 150 - 200 parts by weight or 150 - 175 parts by weight of edible salt (NaCl). In one embodiment, the flavorant composition of the present invention comprises 10 - 25%, 10 - 22.5%, 10 - 20%, 10 - 17.5%, 10 - 15%, 10 - 12.5%, 12.5 - 25%, 12.5 - 22.5%, 12.5 - 20%, 12.5 - 17.5%, 12.5 - 15%, 15 - 25%, 15 - 22.5%, 15 - 20% or 15 - 17.5% by weight of edible salt (NaCl). In one embodiment, the edible salt of the present invention functions as a flavoring and preservative in the composition. In one embodiment, the edible salt of the present invention can increase the local osmotic pressure of the composition, reduce the local water activity and dissolved oxygen of the composition, thereby effectively inhibiting the growth of microorganisms.

[0067] In one embodiment, the flavorant composition of the present invention comprises 500 - 900 parts by weight, 500 - 800 parts by weight, 500 - 700 parts by weight, 500 - 600 parts by weight, 600 - 900 parts by weight, 600 - 800 parts by weight, 600 - 700 parts by weight, 700 - 900 parts by weight, 700 - 800 parts by weight or 800 - 900 parts by weight of water. In one embodiment, the flavorant composition of the present invention comprises 50 - 90%, 50 - 80%, 50 - 70%, 50 - 60%, 60 - 90%, 60 - 80%, 60 - 70%, 70 - 90%, 70 - 80% or 80 - 90% by weight of water. In one embodiment, the water of the present invention is mainly used to dissolve the components in the flavorant composition. In one embodiment, the water of the present invention is pure water.

[0068] 2. Method for preparing the flavorant composition of the present invention

[0069] In a second aspect, the present invention provides a method for preparing a flavoring composition of the present invention, comprising the steps of: mixing the components in the amounts described to prepare the flavoring composition. In one embodiment, the method further comprises the step of sieving the extracts in the flavoring composition separately before mixing the components. In one embodiment, the method comprises screening the extracts in the flavoring composition through a sieve having a mesh size of 40, 60 or 80 mesh. In one embodiment, the method comprises mixing the components in the flavoring composition in the following manner: mixing Tween (e.g., Tween 80) and Perilla extract, Star anise extract, Ginger extract and Cinnamon extract in the amounts described, adding the mixture to the water (e.g., purified water) of the amounts described and stirring, then sequentially adding the liquorice extract, edible salt, alcohol and lactic acid of the amounts described, and mixing. In one embodiment, the flavoring composition obtained by the method is in the state of a clear solution.

[0070] 3. Meat products of the present invention

[0071] In a third aspect, the present invention provides a seasoned meat product obtained by removing fishy smell and / or seasoning raw meat using the seasoning composition of the present invention. In one embodiment, the seasoned meat product is obtained by using 0.2-1.5 parts by weight, 0.2-1.4 parts by weight, 0.2-1.3 parts by weight, 0.2-1.2 parts by weight, 0.2-1.1 parts by weight, 0.2-1 parts by weight, 0.2-0.9 parts by weight, 0.2-0.8 parts by weight, 0.2-0.7 parts by weight, 0.2-0.6 parts by weight, 0.2-0.5 parts by weight, 0.2-0.4 parts by weight, 0.2-0.3 parts by weight, 0.3-1.5 parts by weight, 0.3-1.4 parts by weight, 0.3-1.3 parts by weight, 0.3-1.2 parts by weight, 0.3-1.1 parts by weight, 0.3-1 parts by weight, 0.3-0. 9 parts by weight, 0.3-0.8 parts by weight, 0.3-0.7 parts by weight, 0.3-0.6 parts by weight, 0.3-0.5 parts by weight, 0.3-0.4 parts by weight, 0.4-1.5 parts by weight, 0.4-1.4 parts by weight, 0.4-1.3 parts by weight, 0.4-1.2 parts by weight, 0.4-1.1 parts by weight, 0.4-1 parts by weight, 0.4-0.9 parts by weight, 0.4-0.8 parts by weight, 0.4-0.7 parts by weight, 0.4-0.6 parts by weight, 0.4-0.5 parts by weight, 0.5-1.5 parts by weight, 0.5-1.4 parts by weight, 0.5-1.3 parts by weight, 0.5-1.2 parts by weight, 0.5-1.1 parts by weight, 0 0.5-1 parts by weight, 0.5-0.9 parts by weight, 0.5-0.8 parts by weight, 0.5-0.7 parts by weight, 0.5-0.6 parts by weight, 0.6-1.5 parts by weight, 0.6-1.4 parts by weight, 0.6-1.3 parts by weight, 0.6-1.2 parts by weight, 0.6-1.1 parts by weight, 0.6-1 parts by weight, 0.6-0.9 parts by weight, 0.6-0.8 parts by weight, 0.6-0.7 parts by weight, 0.7-1.5 parts by weight, 0.7-1.4 parts by weight, 0.7-1.3 parts by weight, 0.7-1.2 parts by weight, 0.7-1.1 parts by weight, 0.7-1 parts by weight, 0.7-0.9 parts by weight, 0.7-0.8 parts by weight , 0.8-1.5 parts by weight, 0.8-1.4 parts by weight, 0.8-1.3 parts by weight, 0.8-1.2 parts by weight, 0.8-1.1 parts by weight, 0.8-1 parts by weight, 0.8-0.9 parts by weight, 0.9-1.5 parts by weight, 0.9-1.4 parts by weight, 0.9-1.3 parts by weight, 0.9-1.2 parts by weight, 0.9-1.1 parts by weight, 0.9-1 parts by weight, 1-1.5 parts by weight, 1-1.4 parts by weight, 1-1.3 parts by weight, 1-1.2 parts by weight, 1-1.1 parts by weight, 1.1-1.5 parts by weight, 1.1-1.4 parts by weight, 1.1-1.3 parts by weight, 1.1-1.2 parts by weight, 1.2-1.The flavored meat product of the present invention is obtained by flavoring 60 - 80 parts by weight, 60 - 75 parts by weight, 60 - 70 parts by weight, 60 - 65 parts by weight, 65 - 80 parts by weight, 65 - 75 parts by weight, 65 - 70 parts by weight, 70 - 80 parts by weight, 70 - 75 parts by weight or 75 - 80 parts by weight of raw meat with 5 parts by weight, 1.2 - 1.4 parts by weight, 1.2 - 1.3 parts by weight, 1.3 - 1.5 parts by weight, 1.3 - 1.4 parts by weight or 1.4 - 1.5 parts by weight of the flavoring composition of the present invention. In one embodiment, the flavored meat product is obtained by flavoring 70 - 80 parts by weight of raw meat with 0.5 - 1.2 parts by weight of the flavoring composition of the present invention.

[0072] In one embodiment, the raw meat is selected from the group consisting of beef, pork, mutton, chicken, duck, goose and rabbit meat. In one embodiment, the raw meat is bone-in meat. In one embodiment, the raw meat is ribs. In one embodiment, the raw meat is selected from the group consisting of beef ribs, pork ribs, lamb ribs, chicken wings, duck frames and pig's trotters. In one embodiment, the beef ribs are selected from the group consisting of beef short ribs, beef sirloin bones, beef backbone and beef tail bones. In one embodiment, the pork ribs are selected from the group consisting of pork backbone, pork neck bones, pork fore ribs and pork hind ribs. In one embodiment, the lamb ribs are selected from the group consisting of lamb short ribs and lamb backbone.

[0073] In one embodiment, no additional spices are added to the meat product of the present invention. In one embodiment, the spices are one or more selected from the group consisting of pepper, nutmeg, scallions, garlic, chili and cumin. In one embodiment, the spices are one or more selected from the group consisting of white pepper powder, black pepper powder, nutmeg powder, scallion powder, garlic powder, chili powder and cumin powder. In one embodiment, no additional acidulants are added to the meat product of the present invention, and the acidulants are one or more selected from the group consisting of acetic acid, citric acid and malic acid.

[0074] 4. Method for preparing the meat product of the present invention

[0075] In a fourth aspect, the present invention provides a method for preparing the meat product of the present invention, which comprises the following steps: (1) providing the flavoring composition of the present invention as a soaking solution; (2) soaking and stirring, which comprises soaking the raw meat in the soaking solution and stirring; and (3) taking out and draining the water on the surface of the meat product to obtain the meat product. In one embodiment, the raw meat is selected from the group consisting of: beef, pork, mutton, chicken, duck, goose and rabbit meat. In one embodiment, the raw meat is bone-in meat. In one embodiment, the raw meat is ribs. In one embodiment, the raw meat is selected from the group consisting of: beef ribs, pork ribs, lamb ribs, chicken wings, duck racks and pig's trotters. In one embodiment, the beef ribs are selected from the group consisting of: beef short ribs, beef sirloin bones, beef backbone and beef tail bones. In one embodiment, the pork ribs are selected from the group consisting of: pork backbone, pork neck bones, pork fore ribs and pork hind ribs. In one embodiment, the lamb ribs are selected from the group consisting of: lamb short ribs and lamb backbone.

[0076] In one embodiment, step (2) is carried out under one or more of the following conditions: (i) step (2) is carried out at 0 - 8 °C, 0 - 7 °C, 0 - 6 °C, 0 - 5 °C, 0 - 4 °C, 0 - 3 °C, 0 - 2 °C, 0 - 1 °C, 1 - 8 °C, 1 - 7 °C, 1 - 6 °C, 1 - 5 °C, 1 - 4 °C, 1 - 3 °C, 1 - 2 °C, 2 - 8 °C, 2 - 7 °C, 2 - 6 °C, 2 - 5 °C, 2 - 4 °C, 2 - 3 °C, 3 - 8 °C, 3 - 7 °C, 3 - 6 °C, 3 - 5 °C, 3 - 4 °C, 4 - 8 °C, 4 - 7 °C, 4 - 6 °C, 4 - 5 °C, 5 - 8 °C, 5 - 7 °C, 5 - 6 °C, 6 - 8 °C, 6 - 7 °C, 7 - 8 °C; (ii) step (2) is carried out for 8 - 24 hours, 8 - 22 hours, 8 - 20 hours, 8 - 18 hours, 8 - 16 hours, 8 - 12 hours, 8 - 10 hours, 10 - 24 hours, 10 - 22 hours, 10 - 20 hours, 10 - 18 hours, 10 - 16 hours, 10 - 12 hours, 12 - 24 hours, 12 - 22 hours, 12 - 20 hours, 12 - 18 hours, 12 - 16 hours, 16 - 24 hours, 16 - 22 hours, 16 - 20 hours, 16 - 18 hours, 18 - 24 hours, 18 - 22 hours, 18 - 20 hours, 20 - 24 hours, 20 - 22 hours or 22 - 24 hours; and / or (iii) the stirring is carried out once every 20 - 40 minutes, once every 20 - 35 minutes, once every 20 - 30 minutes, once every 20 - 25 minutes, once every 25 - 40 minutes, once every 25 - 35 minutes, once every 25 - 30 minutes, once every 30 - 40 minutes, once every 30 - 35 minutes or once every 35 - 40 minutes during the soaking process, for 2 - 6 minutes each time, 2 - 5 minutes each time, 2 - 4 minutes each time, 2 - 3 minutes each time, 3 - 6 minutes each time, 3 - 5 minutes each time, 3 - 4 minutes each time, 4 - 6 minutes each time, 4 - 5 minutes each time or 5 - 6 minutes each time. In one embodiment, step (2) is carried out under one or more of the following conditions: (i) step (2) is carried out at 0 - 4 °C; (ii) step (2) is carried out for 12 - 18 hours; and / or (iii) the stirring is carried out once every 30 - 40 minutes during the soaking process, for 3 - 5 minutes each time.

[0077] In one embodiment, the method of the present invention further includes steps of thawing, trimming and / or cutting the raw meat before step (2). In one embodiment, the thawing includes placing the frozen raw meat at 0 - 8°C, preferably 0 - 4°C until completely thawed. In one embodiment, the trimming includes removing the parts that affect the taste from the raw meat. In one embodiment, the parts that affect the taste are selected from the group consisting of lymph, miscellaneous fat, fascia and connective tissue. In one embodiment, the cutting includes cutting the raw meat into meat segments or pieces with lengths of 2 - 10 cm, 2 - 9 cm, 2 - 8 cm, 2 - 7 cm, 2 - 6 cm, 2 - 5 cm, 2 - 4 cm, 2 - 3 cm, 3 - 10 cm, 3 - 9 cm, 3 - 8 cm, 3 - 7 cm, 3 - 6 cm, 3 - 5 cm, 3 - 4 cm, 4 - 10 cm, 4 - 9 cm, 4 - 8 cm, 4 - 7 cm, 4 - 6 cm, 4 - 5 cm, 5 - 10 cm, 5 - 9 cm, 5 - 8 cm, 5 - 7 cm, 5 - 6 cm, 6 - 10 cm, 6 - 9 cm, 6 - 8 cm, 6 - 7 cm, 7 - 10 cm, 7 - 9 cm, 7 - 8 cm, 8 - 10 cm, 8 - 9 cm or 9 - 10 cm.

[0078] In one embodiment, the method of the present invention further includes washing the soaked meat product with water once, twice or three times before step (3). In one embodiment, the method of the present invention further includes steps of cooling and / or packaging the meat product after step (3). In one embodiment, the cooling includes cooling at 0 - 8°C, preferably 0 - 4°C for 12 - 18 hours, preferably 12 - 16 hours. In one embodiment, the packaging includes vacuum packaging according to weight specifications and / or placing the packaged meat product in a 4°C cold storage.

[0079] In one embodiment, compared with the meat products not prepared by the method of the present invention or the meat products containing conventional flavoring compositions after being cooked, the meat products of the present invention (the meat products prepared by the method of the present invention or the meat products containing the flavoring composition of the present invention): (1) the score for removing meaty smell increases by at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19% or at least 20%; (2) the color score increases by at least 10%, at least 12%, at least 14%, at least 16%, at least 18%, at least 20%, at least 22%, at least 24% or at least 26%; (3) the score for crispy taste increases by at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16% or at least 17%; and / or (4) the overall preference score increases by at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15% or at least 16%.

[0080] 5. Advantages of the present invention

[0081] Compared with meat products containing flavoring compositions not of the present invention or meat products prepared by methods not of the present invention, the meat products of the present invention and the meat products prepared by the methods of the present invention have the following technical advantages:

[0082] (1) Combine the advantages of chemical deodorization of perilla extract / alcohol (which can dissolve odor substances faster), odor masking and deodorization of star anise extract / ginger extract / cinnamon extract, antibacterial deodorization of salt / lactic acid, synergistic deodorization of Tween, and flavor balancing of licorice extract. Utilize the synergistic effect generated among the components (for example, perilla extract can help metabolize the added alcohol without imposing too much burden on the liver), significantly improving the deodorization effect of meat products (especially bone-in meat with strong odor);

[0083] (2) Except for the flavoring agent composition of the present invention, no additional spices, acidulants, adsorbents or microorganisms are added to the meat products of the present invention, avoiding the disadvantages brought by adding the said substances and having the following advantages, including but not limited to: (a) maintaining the natural color, texture, fresh flavor and taste of the meat products; (b) not irritating the gastrointestinal tract due to the large addition of spices and acidulants, thus being particularly friendly to people with irritable gastrointestinal tract; (c) having no additional pollution or safety risks and providing more health benefits; (d) having no loss of nutrients and nutritional value; (e) the production process is simpler, which can reduce raw material costs, equipment costs and operation costs; and

[0084] (3) The flavoring agent composition of the present invention not only has a good deodorization effect, but also can further enhance the elasticity and chewiness of the meat products, resulting in higher scores for taste and overall preference. Detailed implementation manners

[0085] The present invention will be further described below in conjunction with specific embodiments, but these specific embodiments should not be construed as limiting the protection scope of the present invention. Those skilled in the art can make various changes or modifications to these specific embodiments without departing from the technical solution scope of the present invention, and the modified implementation manners still fall within the protection scope of the present invention.

[0086] All chemical substances, products or instruments used in the present invention are commercially available. All food additives used in the present invention comply with the requirements of GB 2760-2014 "National Food Safety Standard - Standard for the Use of Food Additives".

[0087] Example 1. Flavoring agent composition I of the present invention

[0088] The flavoring composition I of the present invention comprises the following components by weight percentage: perilla extract 0.5%, star anise extract 0.3%, ginger extract 0.3%, cinnamon extract 0.3%, licorice extract 0.1%, purified water 71%, edible salt 18%, alcohol 5%, lactic acid 3%, Tween 80 1.5%.

[0089] The preparation process of the flavoring composition I of the present invention is as follows: After mixing the content of Tween 80 with perilla extract, star anise extract, ginger extract, and cinnamon extract evenly, add them to purified water and stir evenly, then successively add licorice extract, edible salt, alcohol, and lactic acid and mix evenly to obtain a solution in a clear state, that is, the flavoring composition I of the present invention is obtained.

[0090] Example 2. The flavoring composition II of the present invention

[0091] The flavoring composition II of the present invention comprises the following components by weight percentage: perilla extract 0.8%, star anise extract 0.4%, ginger extract 0.2%, cinnamon extract 0.2%, licorice extract 0.2%, purified water 73%, edible salt 14%, alcohol 6%, lactic acid 3.6%, Tween 80 1.6%.

[0092] The preparation process of the flavoring composition II of the present invention is the same as that of the flavoring composition I.

[0093] Example 3. The flavoring composition III of the present invention

[0094] The flavoring composition II of the present invention comprises the following components by weight percentage: perilla extract 0.7%, star anise extract 0.3%, ginger extract 0.4%, cinnamon extract 0.3%, licorice extract 0.3%, purified water 63%, edible salt 20%, alcohol 8%, lactic acid 5%, Tween 80 2%.

[0095] The preparation process of the flavoring composition III of the present invention is the same as that of the flavoring composition I.

[0096] Comparative example 1. Comparative flavoring composition I

[0097] The comparative flavoring composition I comprises the following components by weight percentage: white pepper powder 5%, black pepper powder 4%, nutmeg powder 2%, scallion powder 2%, garlic powder 1%, cumin powder 0.2%, chili powder 0.5%, purified water 60%, edible salt 15.7%, alcohol 6%, citric acid 3.6%.

[0098] The preparation process of Comparative Flavoring Composition I is as follows: After uniformly mixing the specified amounts of white pepper powder, black pepper powder, nutmeg powder, scallion powder, garlic powder, cumin powder, and chili powder, add them to pure water and stir evenly. Then, sequentially add edible salt, alcohol, and citric acid and mix well to obtain Comparative Flavoring Composition I.

[0099] Comparative Example 2. Comparative Flavoring Composition II

[0100] Comparative Flavoring Composition II contains the following components by weight percentage: white pepper powder 0.8%, black pepper powder 0.4%, nutmeg powder 0.3%, scallion powder 0.3%, garlic powder 0.2%, cumin powder 0.2%, chili powder 0.2%, pure water 63%, edible salt 15.6%, alcohol 6%, acetic acid 5%, citric acid 4%, malic acid 4%.

[0101] The preparation process of Comparative Flavoring Composition I is as follows: After uniformly mixing the specified amounts of white pepper powder, black pepper powder, nutmeg powder, scallion powder, garlic powder, cumin powder, and chili powder, add them to pure water and stir evenly. Then, sequentially add edible salt, alcohol, acetic acid, citric acid, and malic acid and mix well to obtain Comparative Flavoring Composition II.

[0102] Example 4. Meat Product I of the Present Invention and Comparative Meat Product I

[0103] Meat Product I of the present invention and Comparative Meat Product I are meat products flavored with the Flavoring Composition I of the present invention in Example 1 or Comparative Flavoring Composition I in Comparative Example 1 respectively. Specifically, they are obtained by flavoring 75 parts by weight of raw pork loin with 0.8 part by weight of the Flavoring Composition I of the present invention or Comparative Flavoring Composition I respectively. The flavoring method includes the steps of providing raw materials - cutting into sections - preparing the soaking solution - soaking - stirring - discharging - rinsing - draining, etc. Specifically:

[0104] (1) Provide raw meat: After slightly thawing the pork loin at 0 - 4°C, perform simple trimming to remove the fascia on the surface;

[0105] (2) Cut into sections: Cut into sections of 2 - 8 cm according to requirements;

[0106] (3) Prepare the soaking solution: Use ice water to prepare the Flavoring Composition I of the present invention and Comparative Flavoring Composition I respectively as the soaking solution, and control the preparation temperature at 0 - 4°C;

[0107] (4) Soak and stir: Soak the pork loin in the prepared soaking solution for 14 hours. During the soaking process, stir once every 40 minutes for 5 minutes each time to accelerate the contact between the soaking solution and the pork loin and promote the removal of fishy substances;

[0108] (5) Discharge: Take out the pork loin from the soaking solution;

[0109] (6)Rinsing: Rinse the back ribs of the pig once with clean water to remove the residual soaking liquid on the surface;

[0110] (7)Draining: Drain the water on the surface of the back ribs of the pig for vacuum packaging.

[0111] Example 5. Meat product II of the present invention and comparative meat product II

[0112] The meat product II of the present invention and the comparative meat product II are meat products respectively flavored with the flavoring agent composition II of the present invention in Example 2 or the comparative flavoring agent composition II in Comparative Example 2. Specifically, they are obtained by flavoring 70 parts by weight of raw material lamb backbone with 1 part by weight of the flavoring agent composition II of the present invention or the comparative flavoring agent composition II. The flavoring method includes steps such as providing raw materials - cutting into sections - preparing soaking liquid - soaking - stirring - discharging - rinsing - draining, specifically:

[0113] (1)Providing raw meat: After slightly thawing the lamb backbone at 0 - 4°C, conduct simple trimming to remove the fascia on the surface;

[0114] (2)Cutting into sections: Cut according to natural joints as required;

[0115] (3)Preparing soaking liquid: Use ice water to respectively prepare the flavoring agent composition II of the present invention and the comparative flavoring agent composition II as soaking liquids, and control the preparation temperature at 0 - 4°C;

[0116] (4)Soaking and stirring: Soak the lamb backbone in the prepared soaking liquid for 18 hours. During the soaking process, stir once every 30 minutes for 5 minutes each time to accelerate the contact between the soaking liquid and the lamb backbone and promote the removal of fishy substances;

[0117] (5)Discharging: Take out the lamb backbone from the soaking liquid;

[0118] (6)Rinsing: Rinse the backbone once with clean water to remove the residual soaking liquid on the surface;

[0119] (7)Draining: Drain the water on the surface of the lamb backbone for vacuum packaging.

[0120] Example 6. Meat product III of the present invention and comparative meat product III

[0121] The meat product III of the present invention and the comparative meat product III are meat products respectively flavored with the flavoring agent composition III of the present invention in Example 3 or the comparative flavoring agent composition I in Comparative Example 1. Specifically, they are obtained by flavoring 80 parts by weight of raw beef short ribs with 0.6 parts by weight of the flavoring agent composition III of the present invention or the comparative flavoring agent composition I. The flavoring method includes the steps of providing raw materials - cutting into sections - preparing the soaking solution - soaking - stirring - discharging - rinsing - draining, etc. Specifically:

[0122] (1) Providing raw meat: After slightly thawing the beef short ribs at 0 - 4°C, perform simple trimming to remove the fascia on the surface;

[0123] (2) Cutting into sections: Cut into sections of 5 - 10 cm according to requirements;

[0124] (3) Preparing the soaking solution: Use ice water to respectively prepare the flavoring agent composition III of the present invention and the comparative flavoring agent composition I as the soaking solution, and control the preparation temperature at 0 - 4°C;

[0125] (4) Soaking and stirring: Soak the beef short ribs in the prepared soaking solution for 12 hours. During the soaking process, stir once every 40 minutes for 3 minutes each time to accelerate the contact between the soaking solution and the beef short ribs and promote the removal of fishy smell substances;

[0126] (5) Discharging: Take out the beef short ribs from the soaking solution;

[0127] (6) Rinsing: Wash the beef short ribs once with clean water to remove the remaining soaking solution on the surface;

[0128] (7) Draining: Drain the water on the surface of the beef short ribs for vacuum packaging.

[0129] Example 7. Comparison between the meat product of the present invention and the comparative meat product

[0130] In this example, the properties of the meat products of the present invention and the comparative meat products obtained in Examples 4 - 6 were respectively measured and sensory evaluations were carried out.

[0131] Randomly select 30 people to form a double - blind (neither the testers nor the tested know whether the meat products being evaluated are those of the present invention or the comparative ones) evaluation group, and score the removal of meaty smell, color, crispness of taste, and overall preference degree of different meat products after being cooked (for example, steamed at 100°C for 40 minutes) respectively (with a full score of 10 points), and the scoring criteria are strictly in accordance with Table 1.

[0132] Table 1. Sensory evaluation criteria

[0133]

[0134] The results of the sensory evaluation are shown in Table 2, in which an unflavored meat product was further introduced as a blank control for the meat product I of the present invention and the comparative meat product I in Example 4.

[0135] Table 2. Sensory evaluation (average score) of the meat products of the present invention and the comparative meat products

[0136]

[0137] As can be seen from Table 2, if the meat product is evaluated directly after cooking without seasoning (the unflavored blank control), its strong meaty smell will seriously affect its market value. Since the meat product of the present invention combines the advantages of chemical deodorization, masking deodorization, and antibacterial deodorization, and utilizes the mutual synergy of each component to deodorize and balance the flavor, compared with the comparative meat product, it is significantly more excellent in terms of removing meaty smell, color, crispness of taste, and overall preference. The overall flavor of the meat product obtained by the present invention is natural and harmonious, without fishy smell, and makes people more appetizing. Specifically, compared with the comparative meat product, the score for removing meaty smell of the meat product of the present invention after cooking increases by 11-20%; the color score increases by 10-26%, and the score for crispness of taste increases by 9-17%; the overall preference increases by 8-16%. In addition, since the meat product of the present invention does not add additional spices, acidulants, adsorbents or microorganisms, it will not introduce additional pollution or safety risks, and there is no loss of nutrients, so it provides more health benefits.

[0138] The above are only the preferred embodiments of the present invention, and do not impose any form of limitation on the present invention. Although the specific implementation manners of the present invention have been described above, those skilled in the art should understand that this is only for illustration, and the protection scope of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to the above-disclosed technical content without departing from the technical solution of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A flavoring composition for removing fishy smell from meat products, which comprises the following components or consists of the following components: 1 - 15 parts by weight of perilla extract; 1 - 10 parts by weight of star anise extract; 1 - 10 parts by weight of ginger extract; 1 - 10 parts by weight of cinnamon extract; 0.5 - 5 parts by weight of licorice extract; 30 - 100 parts by weight of alcohol; 10 - 100 parts by weight of lactic acid; 5 - 50 parts by weight of Tween; 100 - 250 parts by weight of edible salt; and 500 - 1000 parts by weight of water.

2. The flavoring composition according to claim 1, which comprises the following components or consists of the following components: 3 - 10 parts by weight of perilla extract; 1 - 5 parts by weight of star anise extract; 1 - 5 parts by weight of ginger extract; 1 - 5 parts by weight of cinnamon extract; 0.5 - 3 parts by weight of licorice extract; 30 - 80 parts by weight of alcohol; 20 - 60 parts by weight of lactic acid; 10 - 50 parts by weight of Tween 80; 120 - 200 parts by weight of edible salt; and 500 - 800 parts by weight of water.

3. A method for preparing the flavoring composition according to claim 1 or 2, which comprises the following steps: (1) Optionally, sieve each of the extracts in the flavoring composition separately; and (2) Mix the components in the said contents to make the flavoring composition.

4. A flavored meat product, wherein the meat product is obtained by flavoring 60 - 80 parts by weight of raw meat with 0.2 - 1.5 parts by weight of the flavoring composition according to claim 1 or 2.

5. The meat product according to claim 4, wherein the meat product is obtained by flavoring 70 - 80 parts by weight of raw meat with 0.5 - 1.2 parts by weight of the flavoring composition according to claim 1 or 2.

6. The meat product according to claim 4 or 5, wherein the raw meat is selected from the group consisting of: beef, pork, mutton, chicken, duck, goose and rabbit meat, preferably bone-in meat, preferably selected from the group consisting of: beef ribs, pork ribs, lamb ribs, chicken wings, duck racks and pig's trotters.

7. The meat product according to any one of claims 4 - 6, which does not add additional spices, and the spices are one or more selected from the group consisting of: white pepper powder, black pepper powder, nutmeg powder, onion powder, garlic powder, chili powder and cumin powder.

8. The meat product according to any one of claims 4 - 7, which does not add additional sour agents, and the sour agents are one or more selected from the group consisting of: acetic acid, citric acid and malic acid.

9. A method for preparing the meat product according to any one of claims 4 - 8, which comprises the following steps: (1) Provide the flavoring composition according to claim 1 or 2 as a soaking solution; (2) Soak and stir, which includes soaking the raw meat in the soaking solution and stirring; and (3) Take out and drain the water on the surface of the meat product to obtain the meat product.

10. The method according to claim 9, wherein the raw meat is selected from the group consisting of: beef, pork, mutton, chicken, duck, goose and rabbit meat, preferably bone-in meat, and preferably selected from the group consisting of: beef ribs, pork ribs, lamb ribs, chicken wings, duck frames and pig's trotters.

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