Sesame paste flavored poultry meat product and preparation method thereof

Abstract

The invention provides a sesame paste flavored poultry meat product and a preparation method thereof, and belongs to the technical field of food. The invention provides composite sesame paste for preparing sesame paste flavored poultry meat products. The composite sesame paste comprises the following components in parts by mass: 88-92 parts of sesame paste, 8-12 parts of peanut butter, 0.8-1.2 parts of zanthoxylum armatum oil and 4.8-5.2 parts of vegetable oil. The composite sesame paste has the sesame paste fragrance and the mellow fragrance and numb feeling of nuts, and the layering sense of the flavor is improved. The seasoning composition prepared on the basis of the composite sesame paste is matched with a step-by-step vacuum tumbling and pickling technology, so that permeation of sesame paste flavor substances into poultry meat products is accelerated, the pickling time is shortened, the tenderness and juice retention rate of the products can be improved, and the shelf life of the products is prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a sesame sauce flavored poultry product and a preparation method thereof. Background Art

[0002] Existing chicken products are mostly based on traditional flavors such as spicy and barbecue. Sesame paste is susceptible to oxidation and rapid flavor loss. When combined with meat products, it can cause taste separation and a short shelf life, leading to its widespread popularity. Due to its single taste, traditional marinating techniques make it difficult to achieve a deep fusion of sesame paste flavor and meat texture. Summary of the Invention

[0003] In view of this, the purpose of the present invention is to provide a compound sesame paste for marinating poultry products, which optimizes and enhances the flavor layering by compounding traditional sesame paste with peanut butter, Sichuan pepper oil and vegetable oil, and solves the greasy taste problem caused by marinating with a single sesame paste.

[0004] The invention provides a compound sesame paste, which comprises the following components in parts by weight: 88-92 parts of sesame paste, 8-12 parts of peanut butter, 0.8-1.2 parts of Sichuan pepper oil and 4.8-5.2 parts of vegetable oil.

[0005] Preferably, the following components are included in parts by mass: 90 parts of sesame paste, 10 parts of peanut butter, 1 part of Sichuan pepper oil and 5 parts of vegetable oil.

[0006] The present invention provides a flavoring composition comprising a first flavoring composition and a second flavoring composition;

[0007] The first seasoning composition comprises the following components in parts by mass: 200-300 parts of the compound sesame paste, 0.3-0.5 parts of roast beef flavor, 0.3-0.5 parts of fried garlic oil flavor, 20-30 parts of cooked sesame seeds, 2-4 parts of soybean oil, 0.6-1 parts of sesame flavor, 3-6 parts of beef powder, 4-8 parts of beef extract, 1-2 parts of chili red oil, 20-40 parts of white sugar, 20-40 parts of monosodium glutamate, 2-3 parts of disodium 5'-ribonucleotide, 0.5-1 parts of yeast extract, 0.2-0.4 parts of chili extract, 0.2-0.4 parts of nisin, 0.2-0.4 parts of cinnamon powder, and 0.4-0.5 parts of tangerine peel powder;

[0008] The second seasoning composition comprises the following components in parts by mass: 50-100 parts of the compound sesame paste, 0.1-0.2 parts of roast beef flavor, 0.1-0.2 parts of fried garlic oil flavor, 5-10 parts of cooked sesame seeds, 1-2 parts of soybean oil, 0.3-0.5 parts of sesame flavor, 2-4 parts of beef powder, 2-5 parts of beef extract, 0.5-1 part of chili red oil, 10-20 parts of white sugar, 10-20 parts of monosodium glutamate, 0.2-1 part of disodium 5'-ribonucleotide, 0.2-0.5 parts of yeast extract, 0.1-0.2 parts of chili extract, 5-10 parts of salt and 350-450 parts of konjac.

[0009] Preferably, it also includes a pickling composition;

[0010] The pickling composition comprises the following components in parts by mass: 10 to 30 parts of isolated soy protein, 10 to 30 parts of sodium lactate, 3 to 5 parts of composite phosphate and 200 parts of water;

[0011] The basis of the servings is the same as for the first flavoring composition.

[0012] Preferably, it further comprises at least one of a first halogen material composition and a second halogen material composition;

[0013] The first marinade composition comprises the following components in parts by mass: 4000 parts of water, 20-40 parts of chicken bone paste, 8-10 parts of fennel, 2-3 parts of cinnamon bark, 6 parts of angelica dahurica, 6 parts of dried ginger, 6 parts of dried tangerine peel, 6 parts of liquorice and 6 parts of nutmeg;

[0014] The second marinade composition comprises the following components in parts by mass: 20-25 parts of table salt, 160-170 parts of white sugar, 60-65 parts of MSG, 60-65 parts of chicken essence, 4-5 parts of 5'-flavor ribonucleotide disodium, 4-5 parts of 537 flavor enhancer, 120-130 parts of marinade paste, 40-45 parts of chicken paste, 40-45 parts of Qianhe braised soy sauce, 20-25 parts of dark soy sauce and 2-3 parts of white wine; the basis of the parts is the same as that of the first seasoning composition.

[0015] The present invention provides application of the compound sesame paste or the seasoning composition in preparing sesame paste flavored poultry products.

[0016] Preferably, the method for preparing sesame sauce flavored poultry products comprises vacuum tumbling and marinating the poultry product raw materials in steps;

[0017] The step-by-step vacuum tumbling and curing method comprises basic curing with composite phosphate for 18 to 22 minutes, flavor curing with sodium lactate for 55 to 65 minutes, and sealing with isolated soybean protein for 8 to 12 minutes.

[0018] Preferably, the raw materials of the poultry meat product include at least one of the following raw materials: poultry cartilage, poultry wing roots, poultry mid-wings, poultry gizzards, poultry feet and whole poultry.

[0019] The present invention provides a method for preparing a sesame sauce flavored poultry product, comprising the following steps:

[0020] The poultry product raw material is subjected to vacuum tumbling and marinating to obtain the marinated poultry product raw material;

[0021] blanching the pickled poultry product raw material and then braising it to obtain a braised poultry product;

[0022] After removing moisture from the braised poultry product, the product is coated with a layer of the first seasoning composition and a layer of the second seasoning composition in sequence to obtain a sesame sauce flavored poultry product.

[0023] Preferably, the vacuum tumbling and curing steps are as follows: using the entire amount of the composite phosphate in the seasoning composition and the curing composition and 58% to 62% of the total mass of water to perform basic vacuum tumbling for 18 to 22 minutes, then adding the entire amount of sodium lactate and the remaining amount of water to perform flavor vacuum tumbling for 55 to 65 minutes, and finally using the entire amount of soy protein isolate to perform closed vacuum tumbling for 8 to 12 minutes;

[0024] The braising method is braising with brine; the preparation method of the brine is to boil the first brine composition in the seasoning composition for 1 to 1.5 hours, and mix and dissolve the obtained boiling liquid with the second brine composition.

[0025] The present invention provides a compound sesame paste, comprising the following components in parts by mass: 88 to 92 parts of sesame paste, 8 to 12 parts of peanut butter, 0.8 to 1.2 parts of Sichuan pepper oil and 4.8 to 5.2 parts of vegetable oil. The present invention optimizes the ratio of the four ingredients of sesame paste, peanut butter, Sichuan pepper oil and vegetable oil, and screens out a compound sesame paste that takes into account the aroma of sesame paste, the mellow aroma of nuts and the numbness. The appropriate addition of peanut butter can effectively enhance the nutty aroma and smoothness, and increase the thickness of the mellow nutty aroma by 22%. At the same time, the appropriate addition ratio of Sichuan pepper oil can make the numbness and sesame aroma relatively balanced, and the appropriate amount of vegetable oil can improve the adhesion of the sauce. It can be seen that the compound sesame paste provided by the present invention breaks the single taste level of sesame paste, has a stable sesame flavor, rich taste levels, and achieves deep fusion with meat.

[0026] The present invention also provides a method for preparing a sesame paste-flavored poultry product, comprising subjecting the poultry raw materials to a stepwise vacuum tumbling and curing process. In a first step, the poultry raw materials are vacuum tumbled for 18 to 22 minutes using the entire amount of the compound phosphate in the seasoning composition and 58% to 62% of the total weight of water. Subsequently, the entire amount of sodium lactate and the remaining amount of water are added for flavor vacuum tumbling for 55 to 65 minutes. Finally, the entire amount of soy protein isolate is added for a closed vacuum tumbling process for 8 to 12 minutes. The resulting cured poultry raw materials are then blanched, marinated, and dehydrated. The resulting braised poultry product is then coated with the seasoning composition prepared from the compound sesame paste to produce the sesame paste-flavored poultry product. Experiments have shown that, compared with the traditional method of curing all ingredients together for a long time, the stepwise vacuum tumbling and curing process significantly improves the tenderness and juice retention of the product, with tenderness increased by 25% and juice retention increased by 16%. Furthermore, compared with other stepwise vacuum tumbling and curing processes, tenderness increased by 14.3% and juice retention increased by 10%. Refrigerated shelf life testing also showed that the step-by-step vacuum tumbling and curing process can also reduce the growth of pathogenic microorganisms in the product, extending its shelf life. This indicates that the preparation method provided by the present invention not only improves the tenderness and juice retention of sesame paste-flavored poultry products, but also extends their shelf life, shortens production cycles, and ensures more stable product quality, enabling industrialized production. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Radar chart of the flavor profile of sesame sauce-flavored poultry products prepared with different compound sesame sauce recipes. DETAILED DESCRIPTION

[0028] The invention provides a compound sesame paste, which comprises the following components in parts by weight: 88-92 parts of sesame paste, 8-12 parts of peanut butter, 0.8-1.2 parts of Sichuan pepper oil and 4.8-5.2 parts of vegetable oil.

[0029] In the present invention, the compound sesame paste preferably comprises the following components by weight: 90 parts sesame paste, 10 parts peanut butter, 1 part Sichuan peppercorn oil, and 5 parts vegetable oil. The basis for parts in the compound sesame paste differs from the basis for parts in the seasoning composition. The sesame paste is preferably made from white sesame seeds. Sesame paste itself has a rich sesame aroma, but the flavor is monotonous, greasy, and has high adhesion. The peanut butter is preferably salty peanut butter. Peanut butter has a rich, nutty aroma that enhances the flavor of the sesame paste. The Sichuan peppercorn oil provides a numbing sensation and adds depth to the flavor. The vegetable oil includes at least one of the following: peanut oil, olive oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, rice oil, sunflower seed oil, linseed oil, safflower oil, soybean oil, palm oil, and tea seed oil. In this embodiment, the vegetable oil is a bulk vegetable oil. The vegetable oil improves the adhesion of the compound sesame paste. The compound sesame paste has good viscosity, which helps to encapsulate the meaty aroma and other volatile flavor compounds of poultry products while also slowing oil oxidation. The present invention has no special restrictions on the sources of sesame paste, peanut butter, Sichuan pepper oil and vegetable oil. Sesame paste, peanut butter, Sichuan pepper oil and vegetable oil can be obtained through commercial purchase channels well known in the art.

[0030] In an embodiment of the present invention, to produce a composite sesame paste with a rich sesame flavor, the ratios of sesame paste (80, 85, 90, 95, and 100 parts), peanut butter (0, 10, and 15 parts), Sichuan peppercorn oil (0, 1, 1.5, and 2 parts), and vegetable oil (0, 5, and 10 parts) were optimized. The results showed that adding 10 to 15 parts of peanut butter significantly enhanced the nutty aroma and smoothness, and increased the body by 22%, but adding more than 15 parts suppressed the sesame flavor. The optimal peanut butter ratio was 10 parts. When the Sichuan peppercorn oil content was ≥1.5 parts, the numbness was more pronounced, with a numbness score >7.5. However, when it was >2 parts, a spicy aftertaste was produced (see Group C1), and the greasiness increased by 72%. Therefore, 1 part Sichuan peppercorn oil not only enriched the taste but also balanced the numbness and sesame flavor. When the vegetable oil content was 5 parts, the adhesion of the sauce was improved, but when it was >10 parts, the greasiness increased significantly. Therefore, the best recipe for compound sesame paste is 90 parts sesame paste, 10 parts peanut butter, 1 part pepper oil and 5 parts vegetable oil.

[0031] The present invention provides a flavoring composition comprising a first flavoring composition and a second flavoring composition.

[0032] In the present invention, the first seasoning composition comprises the following components in parts by weight: 200-300 parts of the compound sesame paste, 0.3-0.5 parts of roast beef flavor, 0.3-0.5 parts of fried garlic oil flavor, 20-30 parts of cooked sesame seeds, 2-4 parts of soybean oil, 0.6-1 parts of sesame flavor, 3-6 parts of beef powder, 4-8 parts of beef extract, 1-2 parts of chili red oil, 20-40 parts of white sugar, 20-40 parts of monosodium glutamate, and disodium 5'-ribonucleotide. 2-3 parts, yeast extract 0.5-1 part, chili essence 0.2-0.4 parts, nisin 0.2-0.4 parts, cinnamon powder 0.2-0.4 parts, tangerine peel powder 0.4-0.5 parts; preferably including the following components in parts by weight: 220-280 parts of the compound sesame paste, 0.35-0.45 parts of roast beef flavor, 0.35-0.45 parts of fried garlic oil flavor, 22-28 parts of cooked sesame seeds, 2.5-3.5 parts of soybean oil, sesame seeds 0.7-0.9 parts of essence, 4-5 parts of beef powder, 5-7 parts of beef paste, 1.2-1.8 parts of chili oil, 25-35 parts of sugar, 25-35 parts of MSG, 2.3-2.8 parts of 5'-flavor ribonucleotide disodium, 0.6-0.8 parts of yeast extract, 0.25-0.35 parts of chili essence, 0.25-0.35 parts of nisin, 0.25-0.35 parts of cinnamon powder, 0.42-0.48 parts of tangerine peel powder, or The first seasoning composition comprises 250 parts of the compound sesame paste, 0.4 parts of roast beef essence, 0.4 parts of fried garlic oil essence, 25 parts of cooked sesame seeds, 3 parts of soybean oil, 0.8 parts of sesame essence, 4.5 parts of beef powder, 6 parts of beef extract, 1.5 parts of chili oil, 30 parts of white sugar, 30 parts of monosodium glutamate, 2.35 parts of disodium 5'-ribonucleotide, 0.7 parts of yeast extract, 0.3 parts of chili extract, 0.3 parts of nisin, 0.3 parts of cinnamon powder, and 0.45 parts of tangerine peel powder. The first seasoning composition is used as the first layer of coating for braised poultry products. Due to the viscosity of the compound sesame paste, the first seasoning composition is coated on the surface of the braised poultry products, encapsulating the meat aroma and other volatile flavor substances while delaying oil oxidation.

[0033] In the present invention, the second seasoning composition comprises the following components in parts by mass: 50-100 parts of the compound sesame paste, 0.1-0.2 parts of roast beef flavor, 0.1-0.2 parts of fried garlic oil flavor, 5-10 parts of cooked sesame seeds, 1-2 parts of soybean oil, 0.3-0.5 parts of sesame flavor, 2-4 parts of beef powder, 2-5 parts of beef extract, 0.5-1 part of chili red oil, 10-20 parts of white sugar, 10-20 parts of monosodium glutamate, 0.2-1 part of disodium 5'-flavor nucleotide, 0.2-0.5 parts of yeast extract, 0.1-0.2 parts of chili essence, 5-10 parts of salt and 350-450 parts of konjac, which can be 60-80 parts of the compound sesame paste, 0.12-0.18 parts of roast beef flavor, 0.12-0.18 parts of fried garlic oil flavor, 6-9 parts of cooked sesame seeds and 1.2-1.8 parts of soybean oil. , sesame essence 0.35-0.45 parts, beef powder 2.5-3.5 parts, beef paste 3-4 parts, chili red oil 0.6-0.8 parts, sugar 12-18 parts, monosodium glutamate 12-18 parts, 5'-flavor ribonucleotide disodium 0.3-0.8 parts, yeast extract 0.3-0.4 parts, chili essence 0.12-0.18 parts, salt 6-9 parts and konjac 380-420 parts, can also be The second seasoning composition comprises 70 parts of compound sesame paste, 0.15 parts of roast beef flavor, 0.15 parts of fried garlic oil flavor, 7 parts of cooked sesame seeds, 1.5 parts of soybean oil, 0.4 parts of sesame flavor, 3 parts of beef powder, 3.5 parts of beef extract, 0.7 parts of chili oil, 15 parts of white sugar, 15 parts of monosodium glutamate, 0.5 parts of disodium 5'-ribonucleotide, 0.35 parts of yeast extract, 0.15 parts of chili extract, 7 parts of salt, and 400 parts of konjac. The second seasoning composition is used to coat the surface of the braised poultry product with a second layer of seasoning ingredients. The konjac in the second seasoning composition exerts its strong viscosity, allowing the first seasoning ingredient to be stably coated on the surface of the braised poultry product.

[0034] In the present invention, the seasoning composition preferably also includes a curing composition. The curing composition comprises the following components in parts by weight: 10-30 parts soy protein isolate, 10-30 parts sodium lactate, 3-5 parts composite phosphate, and 200 parts water. Alternatively, the composition may be 15-25 parts soy protein isolate, 15-25 parts sodium lactate, 3.5-4.5 parts composite phosphate, and 200 parts water, or 20 parts soy protein isolate, 20 parts sodium lactate, 4 parts composite phosphate, and 200 parts water. The basis for these parts is the same as for the first seasoning composition. The curing composition is used for the stepwise curing of raw materials for poultry products.

[0035] In the present invention, the seasoning composition preferably also includes at least one of a first and a second marinade composition. The first marinade composition comprises the following components by weight: 4000 parts water, 20-40 parts chicken bone paste, 8-10 parts fennel, 2-3 parts cinnamon bark, 6 parts angelica root, 6 parts dried ginger, 6 parts tangerine peel, 6 parts licorice root, and 6 parts nutmeg. Alternatively, the first marinade composition may comprise 4000 parts water, 30 parts chicken bone paste, 9 parts fennel, 2.5 parts cinnamon bark, 6 parts angelica root, 6 parts dried ginger, 6 parts tangerine peel, 6 parts licorice root, and 6 parts nutmeg. The angelica root, tangerine peel, and licorice root have the traditional Chinese medicinal properties of relieving greasiness and aiding digestion.

[0036] In the present invention, the second seasoning composition comprises the following components in parts by weight: 20-25 parts salt, 160-170 parts sugar, 60-65 parts MSG, 60-65 parts chicken stock, 4-5 parts disodium 5'-ribonucleotide, 4-5 parts 537 flavor enhancer, 120-130 parts broth paste, 40-45 parts chicken stock, 40-45 parts braised light soy sauce, 20-25 parts dark soy sauce, and 2-3 parts liquor. Alternatively, the composition may comprise 22 parts salt, 165 parts sugar, 63 parts MSG, 62 parts chicken stock, 4.5 parts disodium 5'-ribonucleotide, 4.5 parts 537 flavor enhancer, 125 parts broth paste, 42 parts chicken stock, 42 parts braised light soy sauce, 22 parts dark soy sauce, and 2.5 parts liquor. The reference to parts is the same as for the first seasoning composition. The liquor is preferably a Luzhou-flavor liquor with an alcohol content of 52% or higher. 537 flavor enhancer was purchased from Qingdao Xinliankang Food Ingredients Co., Ltd. The first marinade composition and the second marinade composition are used together to prepare brine for marinating poultry products.

[0037] The present invention provides application of the compound sesame paste or the seasoning composition in preparing sesame paste flavored poultry products.

[0038] In the present invention, the method for preparing sesame paste flavored poultry products preferably includes vacuum tumbling and marinating the poultry product raw materials in steps. The step-by-step vacuum tumbling and marinating method includes a basic marinating of composite phosphate for 18 to 22 minutes, a flavor marinating of sodium lactate for 55 to 65 minutes, and a sealing with soy protein isolate for 8 to 12 minutes. It can be a basic marinating of composite phosphate for 20 minutes, a flavor marinating of sodium lactate for 60 minutes, and a sealing with soy protein isolate for 10 minutes. The step-by-step vacuum tumbling and marinating utilizes the cavitation effect of vacuum marinating to accelerate the penetration of sesame paste flavor substances into the chicken gristle, shorten the marinating time, and increase production capacity. At the same time, the step-by-step vacuum tumbling and marinating first pre-treats the palm-sized treasure with salt and phosphate to improve water retention, and then marinates twice with two seasoning compositions containing composite sesame paste to avoid high-temperature denaturation of sesame paste.

[0039] In the present invention, the poultry product ingredients preferably include at least one of the following: poultry cartilage (Zhang Zhong Bao), poultry wing roots, poultry mid-wings, poultry gizzards, poultry feet, and whole poultry. The present invention does not particularly limit the type of poultry; any poultry species known in the art, such as chicken, duck, goose, pigeon, quail, etc., can be used. In the examples of the present invention, to illustrate the advantages of the compound sesame paste and step-by-step marinating process provided by the present invention, the effects of preparing a sesame paste-flavored poultry product using Zhang Zhong Bao as an example are described.

[0040] The present invention provides a method for preparing a sesame sauce flavored poultry product, comprising the following steps:

[0041] The poultry product raw material is subjected to vacuum tumbling and marinating to obtain the marinated poultry product raw material;

[0042] blanching the pickled poultry product raw material and then braising it in brine to obtain the pickled poultry product;

[0043] After removing moisture from the braised poultry product, the product is coated with a layer of the first seasoning composition and a layer of the second seasoning composition in sequence to obtain a sesame sauce flavored poultry product.

[0044] In the present invention, the vacuum tumbling and curing method comprises performing a basic vacuum tumbling for 18 to 22 minutes using the entire amount of the compound phosphate in the seasoning composition and 58% to 62% of the total weight of water, then adding the entire amount of sodium lactate and the remaining amount of water for a flavor vacuum tumbling for 55 to 65 minutes, and finally performing a closed vacuum tumbling for 8 to 12 minutes using the entire amount of soy protein isolate. Alternatively, the method may comprise performing a basic vacuum tumbling for 20 minutes using the entire amount of the compound phosphate in the seasoning composition and 60% of the total weight of water, then adding the entire amount of sodium lactate and the remaining amount of water for a flavor vacuum tumbling for 60 minutes, and finally performing a closed vacuum tumbling for 10 minutes using the entire amount of soy protein isolate. The water is preferably ice water, which helps maintain the meat's elasticity and fresh taste. During the step-by-step vacuum tumbling and curing process, the vacuum pressure is preferably -0.02 to -0.03 MPa, and may be -0.025 MPa. The tumbling speed is preferably 1.2 to 2.0 r / s, and may be 1.6 r / s. The blanching step is preferably performed by adding cold water to the pickled poultry product raw materials, and the blanching time is preferably 4 to 5 minutes. During the blanching step, ginger slices are preferably added to remove the fishy smell.

[0045] In the present invention, the brine is preferably prepared by boiling the first brine composition in the seasoning composition for 1 to 1.5 hours, and then mixing and dissolving the resulting boiling liquid with the second brine composition. The brine is preferably braising for 1.5 to 2 hours, and the brine temperature is preferably 65 to 75°C, and may be 70°C. During the braising process, the blanched poultry product is preferably completely immersed in the brine.

[0046] In the present invention, after the braising, the meat is preferably baked. The baking temperature is preferably 65-75°C, and may be 70°C. The baking time is preferably 1.5-2 hours, and may be 1.8 hours. The purpose of the baking is to remove moisture.

[0047] The present invention has no special restriction on the amount of the first seasoning composition and the second seasoning composition in the seasoning composition. A layer of the first seasoning composition and the second seasoning composition can be naturally coated on the surface of the marinated poultry product.

[0048] In the present invention, after obtaining the sesame paste-flavored poultry product, sterilization is preferably further performed. The sterilization method is preferably high-temperature sterilization technology. The sterilization temperature of the high-temperature sterilization technology is preferably 105°C. The sterilization time of the high-temperature sterilization technology is preferably 18 to 22 minutes, and can be 20 minutes. Using this sterilization technology can achieve a total bacterial count control rate of over 98% in the product, while also stabilizing the product's shelf life.

[0049] The sesame paste flavored poultry product and the preparation method thereof provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0050] Example 1

[0051] A method for preparing sesame paste palm treasure comprises the following steps:

[0052] 1. Ingredient preparation (equivalent to 2000g chicken knee cartilage)

[0053] The first component includes: 20g soy protein isolate, 20g sodium lactate, 4g complex phosphate, and 200g pure ice water;

[0054] The second component includes: 4000g water, 30g chicken bone paste, 9g fennel, 2.5g cinnamon bark, 6g angelica root, 6g dried ginger, 6g tangerine peel, 6g liquorice root and 6g nutmeg;

[0055] The third component includes: 20g salt, 160g sugar, 60g MSG, 60g chicken essence, 4g i+g (5'-ribonucleotide disodium), 4g 537 flavor enhancer, 120g braising paste, 40g chicken paste, 40g Qianhe braised soy sauce, 20g dark soy sauce, and 2g high-proof liquor;

[0056] The fourth component includes: 250g of compound sesame paste, 0.4g of roast beef flavor, 0.4g of fried garlic oil flavor, 25g of cooked sesame seeds, 3g of soybean oil, 0.8g of sesame flavor, 5g of beef powder, 6g of beef extract, 1.5g of chili red oil, 30g of white sugar, 30g of monosodium glutamate, 2.5g of I+G (disodium 5'-ribonucleotide), 0.58g of yeast extract, 0.3g of chili essence, 0.3g of nisin, 0.3g of cinnamon powder, and 0.45g of tangerine peel powder; wherein the compound sesame paste includes sesame paste, peanut butter, Sichuan pepper oil, and vegetable oil;

[0057] The fifth component includes: 100g of compound sesame paste, 0.15g of roast beef flavor, 0.15g of fried garlic oil flavor, 8g of cooked sesame seeds, 1.5g of soybean oil, 0.4g of sesame flavor, 3g of beef powder, 4g of beef paste, 0.8g of chili red oil, 15g of white sugar, 15g of MSG, 0.6g of I+G (disodium 5'-ribonucleotide), 0.4g of yeast extract, 0.15g of chili essence, and 8g of salt; wherein the compound sesame paste includes sesame paste, peanut butter, Sichuan pepper oil, and vegetable oil.

[0058] 2. Operation steps

[0059] 2.1 Thaw the chicken knee cartilage, take 2000g of chicken knee cartilage, add the first component and vacuum tumble marinate for 1.5 hours in three periods, including 20 minutes of basic marinating (adding all phosphates + 60% ice water), 40-60 minutes of flavor marinating (adding all sodium lactate + 40% ice water), and 10-30 minutes of sealing (adding all soy protein isolate) for later use; simultaneously boil the spice water, boil the second component spices with water for 1 hour, add the third component after boiling, and ensure that the third component is completely dissolved to obtain the spice water;

[0060] 2.2 Blanch the kneaded chicken knee cartilage in cold water, add 5-10g sliced ginger, boil the water for 4 minutes, and immediately rinse with cold water after blanching. Drain the water after cooling and set aside.

[0061] 2.3 Add the drained chicken knee cartilage into the spice water and soak for 1.5 hours, maintaining the temperature at 70°C while ensuring that the chicken knee cartilage is submerged in the brine to obtain braised chicken knee cartilage;

[0062] 2.4 Remove the braised chicken knee cartilage, drain it, spread it evenly, bake it in a 70℃ oven for 1.5 hours, and let it cool for later use;

[0063] 2.5 Put the drained chicken knee cartilage and the fourth component of raw materials into the mixer and stir them evenly for later use;

[0064] 2.6 Prepare 400g of konjac, boil in water for 5 minutes, remove and drain;

[0065] 2.7 The konjac and the fifth component of raw materials are put into a mixer and stirred evenly to obtain sesame paste konjac;

[0066] 2.8 Put the evenly mixed chicken knee cartilage and sesame paste konjac into the mixer and mix them. Stir evenly to get the sesame paste treasure.

[0067] Example 2

[0068] Experiment on taste optimization of a compound sesame paste

[0069] 1. Optimization of the compound sesame paste formula in the first component

[0070] Compound sesame paste was prepared using sesame paste, peanut butter, Sichuan pepper oil, and vegetable oil as components in different proportions. The specific compounding scheme is shown in Table 1 below:

[0071] Table 1 Proportions of different components in groups A0-C2 (parts by mass, unit: g)

[0072] Group sesame paste peanut butter Sichuan pepper oil vegetable oil A0 100 0 0 0 B1 90 10 1 5 B2 85 15 1.5 5 C1 95 0 2 10 C2 80 15 0.5 10

[0073] 2. Preparation Method

[0074] The compound sesame paste in the fourth component and the fifth component are set to A0-C2 groups, and the total weight of each group of compound sesame paste is 250g and 100g, respectively. 2000g chicken knee cartilage (palm treasure) is marinated, and the sesame paste flavor palm treasure is prepared by the method of Example 1, wherein 2.1 vacuum kneading and marinating method is basic marinating for 20 minutes + flavor marinating for 60 minutes + sealing for 10 minutes.

[0075] 3. Sensory evaluation

[0076] The sensory evaluation of the palm treasure prepared by pickling and brine was carried out according to the sensory evaluation standards, wherein the sesame aroma intensity was scored according to the scoring standards shown in Table 2, the nutty mellow aroma was scored according to the scoring standards shown in Table 3, the sesame feeling level was scored according to the scoring standards shown in Table 4, the greasy feeling was scored according to the scoring standards shown in Table 5, and the comprehensive palatability was scored according to the scoring standards shown in Table 5.

[0077] Table 2 Sesame aroma intensity scoring standard

[0078] Score Aroma characteristics 1-4 Smoky bitter taste 5-8 Light roasted seeds 9-10 Rich burnt nut aroma

[0079] Table 3 Scoring criteria for nut mellow aroma

[0080] grade Tongue and palate touch Aftertaste 1-4 Waxy adhesion, difficulty swallowing >30 seconds (requires rinsing mouth) 5-8 Thin watery texture, no lingering feeling ≤5 seconds 9-10 Creamy and evenly coated 15-20 seconds (high quality standard)

[0081] Table 4. Rating criteria for sesame texture

[0082]

[0083]

[0084] Table 5 Grading criteria for greasy sensation

[0085] grade Cotton ball adsorption experiment Oral residue score 1-4 Adsorption oil amount <0.1g No filmy feeling 5-8 0.1-0.3g Slight oil film is acceptable 9-10 ＞0.3g Obviously, life needs to be clean

[0086] Table 6 Comprehensive palatability scoring criteria

[0087]

[0088] 4. Sensory evaluation results

[0089] The sensory evaluation results are shown in Table 7.

[0090] Table 7 Sensory evaluation scores of pickled palm treasures in groups A0-C2

[0091] Group Sesame aroma intensity Nutty body Sesame texture greasy feeling Comprehensive palatability A0 <![CDATA[8.9±0.3 b ]]> <![CDATA[7.2±0.4 b ]]> <![CDATA[2.1±0.5 e ]]> <![CDATA[1.8±0.2 b ]]> <![CDATA[7.5±0.6 b ]]> B1 <![CDATA[8.1±0.4 c ]]> <![CDATA[8.7±0.3 a ]]> <![CDATA[6.5±0.7 c ]]> <![CDATA[2.0±0.3 b ]]> <![CDATA[8.8±0.4 a ]]> B2 <![CDATA[7.5±0.5 d ]]> <![CDATA[9.3±0.2 a ]]> <![CDATA[7.8±0.4 b ]]> <![CDATA[2.5±0.4 b ]]> <![CDATA[8.2±0.5 ab ]]> C1 <![CDATA[9.6±0.2 a ]]> <![CDATA[6.8±0.5 b ]]> <![CDATA[8.9±0.3 a ]]> <![CDATA[3.1±0.5 a ]]> <![CDATA[7.9±0.7 b ]]> C2 <![CDATA[7.8±0.3 cd ]]> <![CDATA[8.5±0.4 a ]]> <![CDATA[5.2±0.6 d ]]> <![CDATA[2.2±0.3 b ]]> <![CDATA[8.1±0.5 ab ]]>

[0092] Note: Ten people participated in the blind sensory test, with a maximum score of 10. Different letters in the same column indicate significant differences.

[0093] ①. Enhanced Body of Peanut Butter: Adding 10-15 parts of peanut butter (see B1 / B2) significantly enhances nutty aroma and smoothness, increasing body by 22%. However, adding more than 15 parts of peanut butter suppresses the sesame flavor. The optimal ratio is 10 parts of peanut butter, with B1 scoring 8.7 for body and 8.8 for overall palatability, the highest.

[0094] ②. Numbness threshold of Sichuan peppercorn oil: Numbness is pronounced at 1.5 parts or more of Sichuan peppercorn oil (see Group B2 / C1), with a numbness score > 7.5. However, > 2 parts produces a spicy aftertaste (see Group C1), and the greasiness increases by 72%. The optimal ratio is 1 part Sichuan peppercorn oil, which provides a relatively balanced numbness and sesame aroma.

[0095] ③. Functionality of vegetable oil: Adding 5 parts of vegetable oil (see Group B1) can improve the adhesion of the sauce, but adding more than 10 parts will lead to a significant increase in greasiness, with Group C1 scoring 3.1 points for greasiness.

[0096] ④. Flavor profile radar chart analysis results: see Figure 1 The addition of peanut butter is key to enhancing the richness, while adding more than 1.5 parts of Sichuan peppercorn oil can easily disrupt the flavor balance. Among the different compound sesame pastes, group B1 achieved the best balance between numbing aroma, richness, and numbness. Therefore, the selected compound sesame paste ratio is 90 parts sesame paste + 10 parts peanut butter + 1 part Sichuan peppercorn oil + 5 parts vegetable oil.

[0097] Example 3

[0098] Application of segmented pickling technology in the preparation of sesame sauce flavored palm treasure

[0099] 1. The core process of the segmented pickling technology of Zhangzhongbao based on the first component is: pretreatment → basic pickling (osmotic adjustment) → flavor pickling (flavoring stage) → surface sealing (water retention and oxygen barrier). Control groups with different segmented pickling times are set up. See Table 8 for details:

[0100] Table 8 Control groups of different pickling time

[0101] Group Process Description Total duration Traditional Group Combine all marinade ingredients and marinate for 2 hours 2h Segment A Basic marinating 20 minutes + flavor marinating 60 minutes + sealing 10 minutes 1.5h Segment B Basic marinating 20 minutes + flavor marinating 50 minutes + sealing 20 minutes 1.5h Segment C Basic marinating 20 minutes + flavor marinating 40 minutes + sealing 30 minutes 1.5h

[0102] In sections A-C, the 20-minute basic marinade stage involves adding all of the phosphates in the first component and 60% of the water (icy water). The 40-60-minute flavor marinade stage involves adding all of the sodium lactate in the first component and 40% of the water (icy water). The 10-30-minute sealing stage involves adding all of the soy protein isolate in the first component. In the traditional marinade, the 2-hour marinade stage involves mixing the phosphates, sodium lactate, soy protein isolate, and water in the first component and marinating for 2 hours.

[0103] The sesame paste flavor palm treasure was prepared according to the method of Example 1, wherein the compound sesame paste in the fourth component and the fifth component was 90 parts of sesame paste + 10 parts of peanut butter + 1 part of Sichuan pepper oil + 5 parts of vegetable oil.

[0104] 2. The effect of segmented pickling on the taste quality of Zhangzhongbao

[0105] 2.1 Tenderness measurement

[0106] 2.1.1 Sample Preparation: Prepare marinated chicken knee cartilage (traditional group, segment A, segment B, segment C). Select samples that are as uniform in size, weight, and color as possible. Discard damaged, deformed, or obviously abnormal samples and record their initial state.

[0107] Place the prepared sample on the test platform of the texture analyzer. Ensure the test area is facing upward and flat. If the sample is small or irregularly shaped, it may be necessary to fix or select a specific puncture point. If the sample thickness varies greatly, use a microtome to create a uniform thickness specimen to avoid damaging the original structure.

[0108] 2.1.2. Probe selection and parameter setting:

[0109] Probe: Use a cylindrical probe (such as a P / 5 probe with a diameter of 5 mm); Test mode: TPA (Texture Profile Analysis).

[0110] Pre-test speed: 1.0-2.0mm / s; test speed: 1.0-2.0mm / s; return speed: 1.0-2.0mm / s; interval between two compressions: 5 seconds; trigger force: 5g.

[0111] 2.1.3. Execute the test: The probe descends, contacts the sample surface, and reaches the trigger force. It then begins its first compression to the set deformation, returns to its starting position, remains there for the set interval, and then undergoes a second compression to the same deformation before returning completely.

[0112] 2.1.4. Data Collection and Analysis:

[0113] The texture analyzer software automatically records the force-time / displacement curve. Key TPA parameters are extracted from this curve: The hardness value, a core indicator of tenderness, is extracted: the higher the hardness, the lower the tenderness.

[0114] 2.2 Juice retention rate measurement (centrifugation method)

[0115] 2.2.1. Sample preparation: Use the pickled samples as above.

[0116] 2.2.2. Pre-weighing: Use a centrifuge tube with filter paper. First weigh the dry centrifuge tube + filter paper and place it at the bottom of the tube.

[0117] 2.2.3. Sample Loading: Carefully place a single PalmBao sample into the centrifuge tube. Ensure the sample rests firmly on the bottom of the tube and does not get stuck on the tube walls. Weigh the sample.

[0118] 2.2.4. Centrifugation: Place the centrifuge tubes containing the samples symmetrically in the centrifuge rotor and balance them. Centrifugation conditions: Temperature: 4°C; Centrifugal force: 3000-5000 rpm; Time: 15 minutes.

[0119] 2.2.5. Post-Centrifugation Processing: After centrifugation, remove the centrifuge tube. Juice should have accumulated at the bottom of the tube, separated by centrifugal force. Remove the remaining juice from the tube with a pipette. At the same time, carefully blot any visible juice remaining on the sample surface and the tube walls with absorbent paper. This process must be quick and consistent.

[0120] 2.2.6. Weighing: Weigh the total weight of the centrifuge tube + filter paper + sample after centrifugation.

[0121] Centrifugal juice loss rate = centrifugal juice loss weight / (centrifuge tube + filter paper + sample) (%) Formula 1;

[0122] Among them, the weight of centrifuged juice loss = centrifuge tube + filter paper + sample - the juice sucked away;

[0123] Juice retention rate = 100% - centrifugal juice loss rate (%) Formula II

[0124] 3. The results of the effects of segmented pickling on juice loss rate and tenderness are shown in Table 9:

[0125] Table 9 Quality of Zhangzhongbao under different pickling stages

[0126] index Traditional Group Segment A Segment B Segment C <![CDATA[Tender degree (N / cm 2 )]]> 38.2 28.7 30.1 33.5 Juice retention rate 62％ 78％ 75％ 68％

[0127] Conclusion: The tenderness and juice retention rate of segment A group were the best. Compared with the traditional group, the tenderness increased by nearly 25% and the juice retention rate increased by 16%.

[0128] 4. Effect of segmented pickling on the shelf life of sesame sauce flavored palm treasure

[0129] The sesame paste-flavored palm treasures prepared in each group were refrigerated at 4°C, and the bacterial counts of the sesame paste-flavored palm treasures prepared in each group were measured on day 0, day 3, and day 7 of refrigeration. The shelf life was determined by counting coliform bacteria and measuring colony counts according to GB4789.3 and GB4989.2.

[0130] Table 10 Shelf life of Zhangzhongbao under different pickling stages

[0131]

[0132] The results are shown in Table 10. The segmented pickling group was more effective in inhibiting the growth of E. coli than the traditional pickling group. At the same time, under the same storage time, the pickling method of segmented group A had obvious advantages over the other two segmented pickling groups in terms of inhibiting microbial growth and shelf life.

[0133] 5. Product Nutrition Analysis

[0134] The prepared sesame paste-flavored palm treasure was sent to Sichuan Zhongan Testing Co., Ltd. for nutritional testing. Specific testing indicators included energy, protein, fat, carbohydrates and sodium content.

[0135] The results are shown in Table 11.

[0136] Table 11 Nutritional composition

[0137]

[0138] 6. High temperature denaturation control

[0139] The sesame paste-flavored palm treasures prepared using the four different pickling methods were subjected to high-temperature deformation treatment. Specifically, the sesame paste-flavored palm treasures were deep-fried at 180°C for 20 minutes. Protein content was determined according to the national standard GB5009.5-2016, free amino acids were measured according to the national standard GB5009.235-2016, fatty acid oxidation values were measured using the method GB5009.227-2023, and firmness was measured according to the tenderness method described above. The protein denaturation rate, free amino acid loss rate, and firmness degradation rate were calculated using Formulas I to III, respectively.

[0140] Protein denaturation rate (%) = (1-(soluble protein content in the sample after processing / soluble protein content before processing)) × 100% Formula 1;

[0141] Free amino acid loss rate (%) = (1-(free amino acid content in the sample after processing / free amino acid content before processing)) × 100% Formula II;

[0142] Hardness degradation rate (%) = (1-(hardness of sample after processing / hardness of sample before processing)) × 100% Formula III.

[0143] Table 11 Denaturation of protein in Zhangzhongbao under different pickling stages

[0144] parameter Traditional Group Segment A Segment B Segment C Protein denaturation rate 73％ 60％ 66％ 77％ Free amino acid loss 41％ 38％ 39％ 44％ Fatty acid oxidation value 0.82 0.82 0.78 0.86 Hardness degradation rate 35％ 32％ 37％ 40％

[0145] The results are shown in Table 11. The protein denaturation of the sesame paste-flavored palm treasures under high temperature was best observed in the segmented curing process A, with the lowest protein denaturation rate, free amino acid damage rate, and texture degradation rate. This indicates that high-temperature denaturation effectively preserves the nutrients of the sesame paste-flavored palm treasures prepared using the segmented curing process A. Therefore, the high-temperature sterilization technology employed in this invention does not significantly affect the nutritional content of the product.

[0146] From the above experimental results, it can be seen that the segmented pickling process, especially the segmented A pickling process, has significant advantages over the traditional pickling process in terms of production efficiency, cost control, stable quality of the palm-sized treasure and industrial adaptability (see Table 12).

[0147] Table 12 Comparison of advantages between traditional process and segmented pickling technology

[0148] Dimensions Traditional crafts Advantages of segmented pickling Production efficiency Marinate for 2 hours Marinate for 1.5 hours, reducing the total time by 25%, and enabling assembly line operation Cost Control Sesame paste utilization rate 60% The penetration rate of sesame paste increased, and the usage decreased by 15%. Quality stability Batch variation > 15% Coefficient of variation <8% (n=10) Industrial adaptation Difficult to automate Can be divided into three modular pickling tanks

[0149] 7. Flavor Synergy

[0150] An in-depth analysis of the flavor synergy between the sesame paste formula (90 parts sesame paste + 10 parts peanut butter + 1 part Sichuan pepper oil + 5 parts vegetable oil) and the pickling process in Section A:

[0151] 1. Timing regulation of flavor release

[0152] Table 13 Flavor release of sesame paste at different process stages

[0153] Process stage Release flavor substances Synergistic effect performance Basic Penetration Phosphates open muscle fiber channels Create a permeation path for fat-soluble substances such as sesamin and arachidene in sesame paste Flavor pickling Sesame paste compound penetrates into the texture The sanshool in the pepper oil and the furanone in the sesame paste bind in the muscle gap Surface protection Starch film encapsulates volatile substances Locks in sesamol and terpenes in pepper oil

[0154] Conclusion: The ion exchange effect of phosphate in the staged process (Na + / K + ) enhances the sensitivity of the salty taste receptor (ENaC), significantly improving the umami taste of glutamate in sesame paste while masking the slightly bitter taste of peanut butter.

[0155] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A compound sesame paste, characterized in that: The invention comprises the following components in parts by weight: 88-92 parts of sesame paste, 8-12 parts of peanut butter, 0.8-1.2 parts of Sichuan pepper oil and 4.8-5.2 parts of vegetable oil.

2. The compound sesame paste according to claim 1, characterized in that The invention comprises the following components in parts by weight: 90 parts of sesame paste, 10 parts of peanut butter, 1 part of Sichuan pepper oil and 5 parts of vegetable oil.

3. A seasoning composition, characterized in that including a first flavoring composition and a second flavoring composition; The first seasoning composition comprises the following components in parts by mass: 200-300 parts of the compound sesame paste according to claim 1 or 2, 0.3-0.5 parts of roast beef flavor, 0.3-0.5 parts of fried garlic oil flavor, 20-30 parts of cooked sesame seeds, 2-4 parts of soybean oil, 0.6-1 parts of sesame flavor, 3-6 parts of beef powder, 4-8 parts of beef extract, 1-2 parts of chili red oil, 20-40 parts of white sugar, 20-40 parts of monosodium glutamate, 2-3 parts of 5'-flavor ribonucleotide disodium, 0.5-1 parts of yeast extract, 0.2-0.4 parts of chili extract, 0.2-0.4 parts of nisin, 0.2-0.4 parts of cinnamon powder, and 0.4-0.5 parts of tangerine peel powder; The second seasoning composition comprises the following components in parts by mass: 50-100 parts of the compound sesame paste according to claim 1 or 2, 0.1-0.2 parts of roast beef flavor, 0.1-0.2 parts of fried garlic oil flavor, 5-10 parts of cooked sesame seeds, 1-2 parts of soybean oil, 0.3-0.5 parts of sesame flavor, 2-4 parts of beef powder, 2-5 parts of beef extract, 0.5-1 part of chili red oil, 10-20 parts of white sugar, 10-20 parts of monosodium glutamate, 0.2-1 part of disodium 5'-flavor ribonucleotide, 0.2-0.5 parts of yeast extract, 0.1-0.2 parts of chili extract, 5-10 parts of salt and 350-450 parts of konjac.

4. The flavoring composition according to claim 3, characterized in that Also included are pickling compositions; The pickling composition comprises the following components in parts by mass: 10 to 30 parts of isolated soy protein, 10 to 30 parts of sodium lactate, 3 to 5 parts of composite phosphate and 200 parts of water; The basis of the servings is the same as for the first flavoring composition.

5. The seasoning composition according to claim 3 or 4, characterized in that Also includes at least one of a first halide material composition and a second halide material composition; The first marinade composition comprises the following components in parts by mass: 4000 parts of water, 20-40 parts of chicken bone paste, 8-10 parts of fennel, 2-3 parts of cinnamon bark, 6 parts of angelica dahurica, 6 parts of dried ginger, 6 parts of dried tangerine peel, 6 parts of liquorice and 6 parts of nutmeg; The second marinade composition comprises the following components in parts by mass: 20-25 parts of table salt, 160-170 parts of white sugar, 60-65 parts of MSG, 60-65 parts of chicken essence, 4-5 parts of 5'-flavor ribonucleotide disodium, 4-5 parts of 537 flavor enhancer, 120-130 parts of marinade paste, 40-45 parts of chicken paste, 40-45 parts of Qianhe braised soy sauce, 20-25 parts of dark soy sauce and 2-3 parts of white wine; the basis of the parts is the same as that of the first seasoning composition.

6. Use of the compound sesame paste according to claim 1 or 2 or the seasoning composition according to any one of claims 3 to 5 in the preparation of sesame-flavored poultry products.

7. The application according to claim 6, characterized in that The method for preparing sesame sauce flavored poultry products comprises vacuum tumbling and marinating the poultry product raw materials in steps; The step-by-step vacuum tumbling and curing method comprises basic curing with composite phosphate for 18 to 22 minutes, flavor curing with sodium lactate for 55 to 65 minutes, and sealing with isolated soybean protein for 8 to 12 minutes.

8. The application according to claim 7, characterized in that: The raw materials of the poultry meat products include at least one of the following raw materials: poultry cartilage, poultry wing roots, poultry mid-wings, poultry gizzards, poultry feet and whole poultry.

9. A method for preparing a sesame sauce flavored poultry product, characterized in that: The method comprises vacuum rolling and kneading the poultry product raw material to obtain the pickled poultry product raw material; blanching the pickled poultry product raw material and then braising it to obtain a braised poultry product; After removing moisture from the braised poultry product, the product is coated with a layer of the first seasoning composition and a layer of the second seasoning composition in the seasoning composition according to claim 3 in sequence to obtain a sesame sauce flavored poultry product.

10. The preparation method according to claim 9, characterized in that: The vacuum tumbling and curing process comprises the following steps: performing basic vacuum tumbling for 18 to 22 minutes using the entire amount of the composite phosphate in the curing composition of the seasoning composition according to claim 4 and 58% to 62% of the total weight of water, then adding the entire amount of sodium lactate and the remaining amount of water to perform flavor vacuum tumbling for 55 to 65 minutes, and then performing closed vacuum tumbling for 8 to 12 minutes using the entire amount of soy protein isolate; The brine-based method is brine-based; The method for preparing the brine comprises: boiling the first brine composition in the seasoning composition according to claim 5 for 1 to 1.5 hours, and mixing and dissolving the obtained boiling liquid with the second brine composition.

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