Radix fici simplicissimae flavored marinade as well as preparation method and application thereof
The pickering emulsion method is used to prepare the five-fingered ginseng flavor marinade. It uses octenylsuccinic anhydride to modify starch to form a W/O emulsion, which solves the problem that the five-fingered ginseng flavor is difficult to penetrate high-fat chicken, improves the baking effect and product flavor, and meets the needs of a healthy diet.
Patent Information
- Application Number
- CN202510971324.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-15
- Publication Date
- 2025-09-05
AI Technical Summary
It is difficult to effectively permeate the flavor of the five-fingered ginseng into high-fat chicken products with existing technologies, and there are problems of insufficient flavor and high oil content during the roasting process.
The Pickering emulsion method was used to prepare the five-fingered ginseng flavor marinade. Octenylsuccinic anhydride-modified starch was used as a solid particle emulsifier to form a W/O emulsion with vegetable oil as the outer phase and five-fingered ginseng flavored aqueous phase as the inner phase. The marinade penetrated the fat outer layer of the chicken and infused the flavor into the inner layer, avoiding the need for additional application of vegetable oil.
The method significantly improves the flavor and aroma of roasted chicken products, maintains product integrity, saves the roasting process, reduces edible oil waste, and the pickling process is simple and easy to industrialize.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of specialty food processing, and particularly relates to a five-fingered ginseng flavored marinade, a preparation method thereof, and an application thereof. Background Art
[0002] Five-fingered ginseng (Zodon chinensis) is a medicinal and edible plant widely distributed in southern China, including Guangdong. It has the benefits of strengthening the spleen and lungs, promoting qi and removing dampness, and relaxing tendons and activating blood circulation. Its flavor, combined with the aroma of coconut, milk, and licorice, holds great promise for application in food processing.
[0003] At present, the methods for using five-fingered ginseng for meat product flavor processing mainly include braising, roasting or frying. The braising method can better integrate the flavor of five-fingered ginseng into meat products, but the braising product has a high water content and the meat elasticity is reduced, resulting in a relatively short shelf life of the product and a worse chewiness. The roasting method is to first marinate the meat product raw material with seasoning and then apply vegetable oil for high-temperature baking. The existing marinating seasoning generally utilizes the high osmotic pressure of high-salt sauces to promote the penetration of flavor substances into the meat raw material, but the chicken product raw material (such as chicken wings, chicken legs, chicken feet, etc.) generally has a cortical outer layer with a high fat content, which makes it difficult to marinate with conventional marinades. After being roasted, the five-fingered ginseng product has a lighter flavor and a weaker aroma. Frying is to first marinate the meat product raw material with seasoning and then fry it in high-temperature oil. It also has the problem that flavor substances are difficult to taste; and fried foods have too high fat content and high calories, which does not conform to the current habitual preference for healthy eating.
[0004] High internal phase emulsions (HIPEs) are emulsions with a dispersed phase volume fraction of 74% or greater. They are widely used in food, pharmaceuticals, and cosmetics. Their current applications in food are primarily as solid fat replacements and as carriers for multifunctional active ingredients. There are two main methods for preparing HIPEs: the surfactant method and the Pickering emulsion method. The surfactant method generally uses chemically synthesized small-molecule surfactants to stabilize the emulsion, requiring large amounts and limiting the range of surfactants available due to food safety concerns. The Pickering emulsion method uses ultrafine solid particles as emulsifiers, resulting in emulsions with excellent stability and environmental friendliness. A variety of food-grade solid particles have been developed, including polysaccharide particles (chitosan (CS), starch, cellulose, etc.), protein particles (zein, wheat alcohol-soluble protein, sorghum protein, etc.), and polysaccharide-protein composite particles (zein-chitosan particles, zein-corn fiber gum particles, etc.).
[0005] Currently, there is little research on the use of high internal phase emulsions in the marinating process of flavored meat products. The semi-solid or gel form of existing high internal phase emulsions is not suitable for use as meat marinade. Summary of the Invention
[0006] In response to the shortcomings and deficiencies of the above-mentioned prior art, the primary objective of the present invention is to provide a method for preparing a ginseng-flavored marinade. This marinade, prepared using the Pickering emulsion method, offers the advantages of convenient marinating and controllable oil content. It significantly enhances the flavor and aroma of the ginseng after roasting, significantly improves the roasting effect, saves on roasting steps, and maintains product integrity.
[0007] Another object of the present invention is to provide a five-fingered ginseng flavored marinade prepared by the above method.
[0008] Another object of the present invention is to provide an application of the above-mentioned five-fingered ginseng flavor marinade in the preparation of grilled chicken food.
[0009] The purpose of the present invention is achieved through the following technical solutions:
[0010] A method for preparing a five-fingered ginseng flavored marinade comprises the following steps:
[0011] (1) chopping the root of the Chinese yam and adding it to water containing edible salt, monosodium glutamate and edible spices, boiling the mixture, concentrating the mixture, filtering and discarding insoluble matter to obtain a Chinese yam flavored aqueous solution;
[0012] (2) adding octenyl succinic anhydride modified starch (OSAS) into vegetable oil and mixing evenly, then adding the five-fingered ginseng flavor aqueous phase solution of step (1) and mixing and homogenizing to obtain the five-fingered ginseng flavor marinade emulsion.
[0013] Furthermore, the chopping in step (1) refers to chopping to a particle size of ≤5 mm.
[0014] Furthermore, the added mass ratio of the raw materials in step (1) is: 100 parts of five-fingered ginseng roots, 2-20 parts of edible salt, 0.2-5 parts of monosodium glutamate, 1-10 parts of edible spices, and 100-500 parts of water.
[0015] Furthermore, the simmering in step (1) refers to simmering for 2 to 6 hours on a low heat after boiling.
[0016] Furthermore, the concentration in step (1) refers to concentration until the mass of the material is 1 / 2 to 1 / 4 of the mass of the material before boiling.
[0017] Furthermore, the amount of OSAS added in step (2) is 1% to 5% of the mass of the vegetable oil.
[0018] Furthermore, the vegetable oil in step (2) is any one of corn oil, soybean oil, peanut oil, rapeseed oil, sesame oil, sunflower oil, and linseed oil, or a mixture of two or more thereof.
[0019] Furthermore, the amount of vegetable oil added in step (2) is 1 to 3 times the mass of the five-fingered ginseng flavored aqueous solution.
[0020] A five-fingered ginseng flavor marinade is prepared by the method; the five-fingered ginseng flavor marinade is in an emulsion state with a viscosity of 3000-6000 mPa·s at room temperature.
[0021] The application of the above-mentioned five-fingered ginseng flavor marinade in the preparation of grilled chicken food includes the following application steps:
[0022] The five-fingered ginseng flavor marinade is evenly mixed with the chicken food raw materials, marinated in a refrigerator at 0-4°C for 2-24 hours, taken out and restored to room temperature, and then directly put into an oven for baking to obtain the five-fingered ginseng flavor chicken food.
[0023] Furthermore, the chicken food raw material is chicken wings, chicken legs or chicken feet.
[0024] Furthermore, the dosage of the five-fingered ginseng flavor marinade is 5% to 20% of the mass of the chicken food raw material.
[0025] The present invention utilizes OSAS as a solid particle emulsifier, making the surface of starch solid particles modified with octenylsuccinic anhydride more easily wetted by the oil phase. A mixture of vegetable oil and OSAS and a five-fingered ginseng flavor aqueous phase solution are homogenized to obtain a W / O (water-in-oil) Pickering emulsion having a vegetable oil outer phase and a five-fingered ginseng flavor aqueous phase inner phase. The emulsion has a viscosity of 3,000 to 6,000 MPa·s at room temperature and can be conveniently mixed with chicken food ingredients for pickling. During the pickling process, the high oil content of the outer phase can better penetrate the fatty outer layer of the chicken food ingredient and, under the osmotic pressure of the salt in the inner phase, promote the penetration of the five-fingered ginseng flavor aqueous phase solution into the inner chicken tissue, thereby significantly improving the pickling effect of the five-fingered ginseng flavor. No scoring or piercing is required to improve the juice penetration efficiency, enhancing the five-fingered ginseng flavor and aroma of the roasted product while maintaining product integrity. Furthermore, because the marinade of the present invention contains a high content of vegetable oil, there is no need to apply additional vegetable oil before grilling, thus saving the grilling process. Furthermore, the mixed marinade in the form of an emulsion allows for a more uniform coating of the vegetable oil on the surface of the chicken food material compared to applying vegetable oil alone, allowing for more precise control of the amount used, significantly improving the grilling effect and reducing oil waste.
[0026] Compared with the prior art, the present invention has the following beneficial effects:
[0027] (1) Compared with conventional water-solvent marinades, the present invention adopts a high-oil phase W / O emulsion as a marinade. On the one hand, it can improve the penetration of the five-fingered ginseng flavor aqueous phase solution into the chicken tissue without the need for scoring or piercing, thereby improving the five-fingered ginseng flavor and aroma of the baked product and maintaining the integrity of the product; on the other hand, it does not require additional application of vegetable oil before baking, thus saving the baking process; on the other hand, it makes the vegetable oil coating on the surface of the chicken food raw material more uniform, the dosage control is more precise, significantly improving the baking effect and reducing the waste of edible oil.
[0028] (2) The preparation method of the five-fingered ginseng flavor marinade and grilled chicken food of the present invention is simple, does not require complicated devices and equipment, and is easy to industrialize and produce. DETAILED DESCRIPTION
[0029] The present invention will be further described in detail below with reference to examples, but the embodiments of the present invention are not limited thereto.
[0030] Example 1
[0031] A method for preparing a five-fingered ginseng flavored marinade comprises the following steps:
[0032] (1) Chop the roots of the Chinese ginseng to a particle size of ≤5 mm, then take 200 g of the chopped roots of the Chinese ginseng, 20 g of edible salt, 4 g of monosodium glutamate, and 10 g of edible spices, add them to 800 g of water, boil over high heat, and simmer over low heat for 4 h to evaporate the water and concentrate the material to a total mass of about 400 g. Filter with filter cloth and discard the insoluble matter to obtain a Chinese ginseng flavored aqueous solution.
[0033] (2) 8 g of octenyl succinic anhydride modified starch (OSAS) was added to 200 g of corn oil and mixed evenly, and then 100 g of the five-fingered ginseng flavor aqueous solution of step (1) was added and mixed, and then homogenized at 8000 rpm for 10 min to obtain an emulsion of five-fingered ginseng flavor marinade with a viscosity of 4600 mPa·s at room temperature.
[0034] The application of the quinoa flavored marinade obtained in this embodiment in the preparation of grilled chicken wings includes the following application steps:
[0035] Mix 120g of ginseng flavor marinade with the raw materials of 1000g of washed and drained chicken wings, marinate in a refrigerator at 0-4°C for 12 hours, take out and return to room temperature, then put directly into the oven at 200°C and bake for 15 minutes to obtain ginseng flavored roasted chicken wings.
[0036] The oral sensory evaluation results of the ginseng-flavored grilled chicken wings obtained in this example showed that the skin was crispy and fragrant without any stickiness, while the chicken inside had a strong ginseng-flavor and aroma.
[0037] Example 2
[0038] A method for preparing a five-fingered ginseng flavored marinade comprises the following steps:
[0039] (1) Chop the roots of the Chinese ginseng to a particle size of ≤5 mm, then take 200 g of the chopped roots of the Chinese ginseng, 10 g of edible salt, 2 g of monosodium glutamate, and 5 g of edible spices, add them to 600 g of water, boil over high heat, and simmer over low heat for 3 h to evaporate the water and concentrate the material to a total mass of about 300 g. Filter with filter cloth and discard the insoluble matter to obtain a Chinese ginseng flavored aqueous solution.
[0040] (2) 5 g of octenylsuccinic anhydride modified starch (OSAS) was added to 100 g of soybean oil and mixed evenly, and then 100 g of the five-fingered ginseng flavor aqueous solution of step (1) was added and mixed, and then homogenized at 8000 rpm for 10 min to obtain an emulsion of five-fingered ginseng flavor marinade with a viscosity of 3800 mPa·s at room temperature.
[0041] The application of the quinoa flavored marinade obtained in this embodiment in the preparation of grilled chicken wings includes the following application steps:
[0042] Mix 200g of ginseng flavor marinade with the raw materials of 1000g of washed and drained chicken wings, marinate in a refrigerator at 0-4℃ for 12h, take out and return to room temperature, then put directly into the oven at 200℃ and bake for 15min to obtain ginseng flavor roasted chicken wings.
[0043] The oral sensory evaluation results of the ginseng-flavored grilled chicken wings obtained in this example showed that the skin was crispy and fragrant without any stickiness, while the chicken inside had a strong ginseng-flavor and aroma.
[0044] Example 3
[0045] A method for preparing a five-fingered ginseng flavored marinade comprises the following steps:
[0046] (1) Chop the roots of the Chinese ginseng to a particle size of ≤5 mm, then take 200 g of the chopped roots of the Chinese ginseng, 40 g of edible salt, 10 g of monosodium glutamate, and 20 g of edible spices, add them to 1000 g of water, boil over high heat, and simmer over low heat for 6 h to evaporate the water and concentrate the material to a total mass of about 500 g. Filter with filter cloth and discard the insoluble matter to obtain a Chinese ginseng flavored aqueous solution.
[0047] (2) 6 g of octenyl succinic anhydride modified starch (OSAS) was added to 300 g of sunflower oil and mixed evenly, and then 100 g of the five-fingered ginseng flavor aqueous solution of step (1) was added and mixed, and then homogenized at 8000 rpm for 10 min to obtain an emulsion of five-fingered ginseng flavor marinade with a viscosity of 4900 mPa·s at room temperature.
[0048] The application of the quinoa flavored marinade obtained in this embodiment in the preparation of grilled chicken wings includes the following application steps:
[0049] Mix 80g of ginseng flavor marinade with the raw materials of 1000g of washed and drained chicken wings, marinate in a refrigerator at 0-4°C for 12 hours, take out and return to room temperature, then put directly into an oven at 200°C and bake for 15 minutes to obtain ginseng flavored roasted chicken wings.
[0050] The oral sensory evaluation results of the ginseng-flavored grilled chicken wings obtained in this example showed that the skin was crispy and fragrant without any stickiness, while the chicken inside had a strong ginseng-flavor and aroma.
[0051] Comparative Example 1
[0052] A method for preparing a five-fingered ginseng flavored marinade comprises the following steps:
[0053] (1) The preparation method of the five-fingered ginseng flavored aqueous solution is the same as that in Example 1.
[0054] (2) 8 g of octenylsuccinic anhydride modified starch (OSAS) was mixed evenly with 100 g of the quinoa flavored aqueous solution of step (1) to obtain a conventional water-soluble quinoa flavored marinade.
[0055] The application of the five-fingered ginseng flavor marinade obtained in this comparative example in the preparation of grilled chicken wings includes the following application steps:
[0056] Mix 48g of ginseng flavor marinade with the raw materials of 1000g washed and drained chicken wings, marinate in a refrigerator at 0-4℃ for 12h, take out and return to room temperature, brush the surface of the marinated chicken wings with corn oil and put them in an oven at 200℃ for 15min. During the baking process, they need to be turned over and brushed with corn oil again. The total amount of corn oil used is 80g, and ginseng flavored grilled chicken wings are obtained.
[0057] The oral sensory evaluation results of the ginseng-flavored grilled chicken wings obtained in this comparative example showed that the skin had a noticeable sticky and greasy feeling, while the ginseng-flavor and aroma of the chicken inside were relatively light.
[0058] The following conclusions can be drawn from the comparison between this comparative example and Example 1:
[0059] The invention adopts a high-oil-phase five-fingered ginseng flavor W / O emulsion as a marinade. Compared with conventional water solvent marinades, the five-fingered ginseng flavor and aroma of the baked product can be significantly improved, and the baking effect can be significantly improved; the baking process can be saved and the integrity of the product can be maintained.
[0060] The above embodiments are preferred implementations of the present invention, but the implementations of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.
Claims
1. A method for preparing a five-fingered peach flavored marinade, characterized in that: The method comprises the following preparation steps: (1) chopping the root of the Chinese yam and adding it to water containing edible salt, monosodium glutamate and edible spices, boiling the mixture, concentrating the mixture, filtering and discarding insoluble matter, and obtaining a Chinese yam flavored aqueous solution; (2) adding OSAS to vegetable oil and mixing evenly, then adding the five-fingered ginseng flavor aqueous phase solution of step (1) and mixing and homogenizing to obtain the five-fingered ginseng flavor marinade emulsion.
2. The method for preparing a ginseng flavored marinade according to claim 1, wherein: The chopping in step (1) refers to chopping to a particle size of ≤5 mm.
3. The method for preparing a ginseng flavored marinade according to claim 1, wherein: The added mass ratio of the raw materials in step (1) is: 100 parts of five-fingered ginseng roots, 2-20 parts of edible salt, 0.2-5 parts of monosodium glutamate, 1-10 parts of edible spices, and 100-500 parts of water.
4. The method for preparing a ginseng flavored marinade according to claim 1, wherein: The boiling in step (1) refers to boiling the material over low heat for 2 to 6 hours; the concentration refers to concentrating the material until the mass of the material is 1 / 2 to 1 / 4 of the mass of the material before boiling.
5. The method for preparing a five-fingered peach flavored marinade according to claim 1, characterized in that: The amount of OSAS added in step (2) is 1% to 5% of the mass of the vegetable oil.
6. The method for preparing a ginseng flavored marinade according to claim 1, wherein: The vegetable oil in step (2) is any one of corn oil, soybean oil, peanut oil, rapeseed oil, sesame oil, sunflower oil, and linseed oil, or a mixture of two or more thereof.
7. The method for preparing a ginseng flavored marinade according to claim 1, characterized in that: The amount of vegetable oil added in step (2) is 1 to 3 times the mass of the five-fingered ginseng flavored aqueous solution.
8. A five-fingered ginseng flavored marinade, characterized in that: The marinade is prepared by the method according to any one of claims 1 to 7; the marinade is in the form of an emulsion with a viscosity of 3000 to 6000 mPa·s at room temperature.
9. The use of the five-fingered ginseng flavor marinade according to claim 8 in the preparation of grilled chicken food, characterized in that: The application steps include the following: The five-fingered ginseng flavor marinade is evenly mixed with the chicken food raw materials, marinated in a refrigerator at 0-4°C for 2-24 hours, taken out and restored to room temperature, and then directly put into an oven for baking to obtain the five-fingered ginseng flavor chicken food.
10. The use of the five-fingered ginseng flavor marinade in the preparation of grilled chicken food according to claim 9, characterized in that: The chicken food raw material is chicken wings, chicken legs or chicken feet; the usage of the five-fingered ginseng flavor marinade is 5% to 20% of the mass of the chicken food raw material.