Standardized preparation method of Chaoshan brine and brine maintenance process of Chaoshan brine

Abstract

The invention discloses a standardized preparation method of Chaoshan brine. The standardized preparation method comprises the following steps: pretreating spices; preparing soup-stock; preparing brine; marinating in sections; regulating and controlling flavor; fixing color and keeping fresh; the invention further discloses a curing process of the Chaoshan brine. The curing process comprises the following steps: daily maintenance; keeping activity; judging deterioration; and regulating and controlling the flavor. The invention relates to the technical field of brine preparation, in particular to a standardized preparation method of Chaoshan brine and a brine curing process thereof, which are used for solving the problems of lack of standardized process, unstable flavor, difficulty in brine curing and the like in Chaoshan brine preparation in the prior art.

Description

Technical Field

[0001] The invention relates to the technical field of brine preparation, in particular to a standardized preparation method of Chaoshan brine and a brine curing process thereof. Background Art

[0002] Chaoshan brine, a key component of the traditional culinary culture of the Chaoshan region, is renowned for its unique flavor and taste. However, its production currently relies heavily on the chef's personal experience, lacking a unified, standardized preparation process. This results in significant flavor variations between different shops and households, making it difficult to ensure consistent quality.

[0003] In the traditional production process, different producers have different understandings and combinations of spice ratios, making it difficult to maintain a stable flavor in the brine. For example, in some production processes, the types and amounts of spices used are very arbitrary, making it impossible to form a unique and stable flavor. During the brine preparation process, the control of heat and time is also imprecise. Some producers control it by feel, resulting in insufficient release of the brine's aroma and flavor or over-cooking, affecting the quality of the brine. In addition, there is no scientific and standardized method for brine maintenance, which makes it easy to deteriorate and has a short shelf life, resulting in a waste of resources. Summary of the Invention

[0004] In view of the above situation, in order to make up for the above-mentioned existing defects, the present invention provides a standardized preparation method of Chaoshan brine and its brine curing process, which are used to solve the problems in the existing technology of Chaoshan brine production, such as lack of standardized process, unstable flavor and difficulty in brine curing.

[0005] The present invention provides the following technical inventions:

[0006] On the one hand, the present invention provides a standardized preparation method of Chaoshan brine, comprising the following steps:

[0007] S1. Spice pretreatment: Prepare galangal, star anise, cinnamon bark, tsaoko, bay leaves, and amomum villosum in a mass ratio of (48-52):(4.8-5.2):(2.8-3.2):(1.8-2.2):(1.3-1.7):1, perform fragrance treatment, and wrap them in gauze to form a spice bag;

[0008] S2. Broth preparation: Use old hen, pig leg bones, and fresh pig skin as raw materials, mix them in a specific proportion, add sufficient water, blanch, boil, and filter to obtain the broth;

[0009] S3. Prepare the brine: Stir-fry rock sugar and water in a ratio of (2.3-2.7):1 until amber. Immediately add broth (about 25 times the volume of water). Add the spice bag, fish sauce, light soy sauce, and salt to the broth. Bring to a boil and simmer at a constant temperature of 95±2°C for 2 hours.

[0010] S4. Staged braising: Differentiated temperature control is implemented according to the type of food. Poultry ingredients are braising in the first temperature range until the center is cooked to the standard, and soy products are braising in the second temperature range until the moisture is locked in.

[0011] S5. Flavor control: Real-time monitoring of the 4-ethylguaiacol content in the brine and dynamic adjustment of the amount of spices added;

[0012] S6. Color fixation and freshness preservation: Brush the ingredients with marinade oil after they are out of the pot, hang them up to air dry and then package them.

[0013] Preferably, the aroma enhancement process in step S1 specifically includes:

[0014] Crack the galangal, roast the star anise until fragrant, scrape off the rough skin of the cinnamon bark, remove the seeds from the tsaoko and keep the shell, soak the bay leaves in warm water for 10 minutes;

[0015] The mass ratio of the spices is galangal: star anise: cinnamon bark: tsaoko: bay leaf: amomum villosum=50:5:3:2:1.5:1.

[0016] Preferably, in step S2, the mass ratio of the old hen, pork leg bones and fresh pig skin is about 4:6:1, and they are blanched in 100°C boiling water for 5 minutes, rinsed, added with clean water and boiled over high heat, then simmered over low heat for 6 hours, and filtered to obtain the broth.

[0017] Preferably, in step S3, 6-7 ml of fish sauce, 4-5 ml of light soy sauce, and 3-3.5 g of salt are added to each liter of soup to adjust the salinity of the brine to 11.5%-12.5%, which is a key value for achieving antibacterial and osmotic balance. When the salinity is less than 11%, the total colony count is 300%, and when the salinity is greater than 13%, the meat will harden.

[0018] Preferably, in step S4, the first temperature range is 80-95°C, and the second temperature range is 70-80°C;

[0019] The poultry ingredients are aerated to separate the skin and meat, scalded with boiling water, and shaped with ice water, and then marinated at 90°C; the soy products are fried and then marinated at 75°C.

[0020] On the other hand, the present invention also provides a brine curing process, comprising:

[0021] (a) Daily maintenance: After the brine is boiled and sterilized, add 20% of the lost broth and 1.2% of salt;

[0022] (b) Activity maintenance: adding sugarcane juice at 3-5% of the total brine volume every week;

[0023] (c) Deterioration determination: discard when pH > 6.5, salinity < 8%, titratable acid > 0.6 g / 100 mL, or TVB-N ≥ 15 mg / 100 g;

[0024] (d) Flavor control: 4-Ethylguaiacol content was detected by GC-MS. If the content was lower than 5 mg / kg, flavoring bags were added.

[0025] Preferably, the sugarcane juice is obtained by squeezing fresh sugarcane and filtering through a 100-mesh filter.

[0026] Preferably, the 4-ethylguaiacol content is detected by GC-MS, the chromatographic column is DB-5MS, and the temperature is programmed from 50°C to 280°C.

[0027] The beneficial effects achieved by the present invention using the above scheme are as follows:

[0028] 1. The spice ratio and heat control are standardized and unified. By controlling indicators such as salinity, pH, and flavor substances, a high degree of standardization is achieved, and there is no difference in flavor.

[0029] 2. Compared with the traditional boiling and braising process, the unique low-temperature braising process of 85-90℃ for poultry improves the taste and chewiness of braised meat.

[0030] 3. Add sugarcane juice to provide a carbon source for probiotics, and monitor 4-ethylguaiacol online through GC-MS to ensure the stability of flavor substances and form a technical closed loop. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 A flow chart of a standardized preparation method of Chaoshan brine provided in this application;

[0032] Figure 2 A method diagram of a Chaoshan brine curing process provided in this application. DETAILED DESCRIPTION

[0033] The following will clearly and completely describe the technology in the embodiments of the present invention in combination with the embodiments and drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0034] Example 1

[0035] refer to Figure 1 As shown, this embodiment provides a standardized preparation method of Chaoshan brine, which specifically includes:

[0036] S1 Spice Treatment:

[0037] Taking the preparation of 50L brine as an example, take 500g of galangal and crack it for later use to remove the fishy smell and enhance the aroma, which is the core flavor. 20g of tsaoko is deseeded, 15g of bay leaves are soaked in warm water for 10 minutes to prevent bitterness, 50g of star anise is dry-roasted and fragrant to form a sweet base, and 30g of cinnamon is peeled to provide woody aroma.

[0038] In addition, 20g each of licorice and tangerine peel, 5g of cloves, 10g of white pepper, 10g of fragrant sand, and 5g of tangerine peel can be added. The above materials can be wrapped in gauze to make a spice bag.

[0039] S2 broth preparation:

[0040] The raw materials include 2kg old hen, 3kg pork leg bones, and 500g fresh pig skin. After blanching the above raw materials and removing blood foam (100℃ / 5min), add 60L of clean water and boil over high heat, then turn to low heat and simmer for 6 hours. After filtering, 45L of broth is obtained.

[0041] S3 brine preparation:

[0042] Stir-fry sugar color: Stir-fry 500g rock sugar + 200ml water over medium heat until it turns amber (160℃) → immediately add 5L of broth to prevent it from burning.

[0043] 45L of broth was used as the base. After boiling, sugar color and the spice bag prepared in S1 were added. After boiling for 10 minutes, 150g of salt was added in three batches during the cooking process. The salinity was measured to be ≥12%.

[0044] After boiling, turn the temperature to 95℃ and simmer for 2 hours. Then remove the spice bag, filter the residue and adjust the pH to 5.5-6.0 (use citric acid to adjust).

[0045] S4 segmented marinating:

[0046] The poultry used is lion-head goose, which is aerated to separate the skin and meat. The skin is scalded in boiling water for 3 seconds and then shaped in ice water and marinated at 90℃.

[0047] Different ingredients require different braising temperatures and times, as shown in Table 1 below:

[0048] Table 1: Marinated in stages

[0049] Ingredients temperature time Key Actions goose gizzards 90℃ 40min Puncture the center to check for doneness after braising goose 85℃ 2h Drain the soup every 30 minutes spiced corned egg 75℃ 1h After peeling the shell, marinate and turn off the heat to soak overnight

[0050] Deep-fry soy products until the surface is slightly hard to lock in moisture, and then marinate at 75°C.

[0051] Brush with braising oil after taking it out of the pot. Braising oil is the oil on the surface of the brine. Hang it to air dry for 15 minutes, vacuum pack it or refrigerate it at 4℃.

[0052] Example 2

[0053] refer to Figure 2As shown, this embodiment provides a curing process for Chaoshan brine, which specifically includes:

[0054] (a) Daily maintenance: After the brine is boiled and sterilized (100°C / 10 min), the surface oil is skimmed off and 20% of the lost broth is replenished, and salt is added at a ratio of 1.2%.

[0055] (b) Activity maintenance: adding a new spice pack at 30% of the original formula, removing the sediment, and adding sugarcane juice at 3-5% of the total brine volume weekly to provide a carbon source for the probiotics; wherein the sugarcane juice is obtained by squeezing fresh sugarcane and filtering through a 100-mesh filter.

[0056] (c) Deterioration determination: discard when pH > 6.5, salinity < 8%, titratable acid > 0.6 g / 100 mL, or TVB-N ≥ 15 mg / 100 g;

[0057] From the sensory standard: if there is sour taste / mucus → discard;

[0058] From the perspective of physical and chemical standards: pH>6.5 or salinity<8% → discard if adjustment is ineffective.

[0059] The deterioration of brine can also be judged by the following standards:

[0060] pH Determination: When the brine pH is less than 5.2 (measured at 25°C), it indicates obvious rancidity. Total acidity: Use acid-base titration. When the titratable acid content is greater than 0.6g / 100mL, it should be discarded. Volatile basic nitrogen (TVB-N): ≥15mg / 100g indicates deterioration.

[0061] (d) Flavor control: 4-Ethylguaiacol content was detected by GC-MS. If the content was lower than 5 mg / kg, flavoring bags were added.

[0062] The 4-ethylguaiacol detection method is described in detail as follows:

[0063] (1) GC-MS analysis conditions:

[0064] Instrument parameters:

[0065] Chromatographic column: DB-5MS (30m×0.25mm×0.25μm);

[0066] Temperature program: 50°C (2 min) → 10°C / min → 280°C (5 min);

[0067] Ion source: EI70eV, interface temperature 280°C.

[0068] (2) Sample pretreatment:

[0069] 5 mL of brine + 1 g of NaCl was taken and subjected to headspace extraction using SPME (65 μm PDMS / DVB fiber head) at 50°C for 30 min.

[0070] (3) Quantitative methods:

[0071] Characteristic ions: m / z 137 (quantitative ion), 122, 152;

[0072] Standard curve: R in the range of 0.1-50mg / L 2 >0.999;

[0073] Detection limit: 0.02 mg / kg (S / N=3).

[0074] (4) Key control values:

[0075] Optimal flavor threshold: 8-12 mg / kg;

[0076] When the content is less than 5mg / kg, the spice bag needs to be added; when it is greater than 15mg / kg, the brine needs to be diluted.

[0077] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, material, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, material, or apparatus.

[0078] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A standardized preparation method for Chaoshan brine, characterized in that: The following steps are involved: S1. Spice pretreatment: Prepare galangal, star anise, cinnamon bark, tsaoko, bay leaves, and amomum villosum in a mass ratio of (48-52):(4.8-5.2):(2.8-3.2):(1.8-2.2):(1.3-1.7):1, perform fragrance treatment, and wrap them in gauze to form a spice bag; S2. Broth preparation: Use old hen, pig leg bones, and fresh pig skin as raw materials, mix them in a specific proportion, add sufficient water, blanch, boil, and filter to obtain the broth; S3. Prepare the brine: Stir-fry rock sugar and water in a ratio of (2.3-2.7):1 until amber. Immediately add broth (25 times the volume of water). Add the spice bag, fish sauce, light soy sauce, and salt to the broth. Bring to a boil and simmer at a constant temperature of 95±2°C for 2 hours. S4. Staged braising: Differentiated temperature control is implemented according to the type of food. Poultry ingredients are braising in the first temperature range until the center is cooked to the standard, and soy products are braising in the second temperature range until the moisture is locked in. S5. Flavor control: Real-time monitoring of the 4-ethylguaiacol content in the brine and dynamic adjustment of the amount of spices added; S6. Color fixation and freshness preservation: Brush the ingredients with marinade oil after they are out of the pot, hang them up to air dry and then package them.

2. A standardized preparation method for Chaoshan brine according to claim 1, characterized in that: The aroma enhancement process in step S1 specifically includes: cracking galangal, roasting star anise to extract fragrance, scraping off the rough skin of cinnamon bark, removing seeds from tsaoko and leaving the shell, and soaking bay leaves in warm water for 10 minutes.

3. A standardized preparation method for Chaoshan brine according to claim 2, characterized in that: The mass ratio of the spices is galangal: star anise: cinnamon bark: tsaoko: bay leaf: amomum villosum = 50:5:3:2:1.5:

1.

4. The standardized preparation method of Chaoshan brine according to claim 1, wherein: In step S2, the mass ratio of the old hen, the pork leg bone, and the fresh pig skin is about 4:6:

1. The hen is blanched in 100° C. boiling water for 5 minutes, rinsed, added with clean water, boiled over high heat, then simmered over low heat for 6 hours, and filtered to obtain the broth.

5. A standardized preparation method for Chaoshan brine according to claim 1, characterized in that: In step S3, 6-7 ml of fish sauce, 4-5 ml of soy sauce, and 3-3.5 g of salt are added to each liter of soup to adjust the salinity of the brine to 11.5%-12.5%.

6. A standardized preparation method for Chaoshan brine according to claim 1, characterized in that: In step S4, the first temperature range is 80-95°C, and the second temperature range is 70-80°C.

7. A standardized preparation method for Chaoshan brine according to claim 6, characterized in that: The poultry ingredients are aerated to separate the skin and meat, scalded with boiling water, and shaped with ice water, and then marinated at 90° C.; the soy products are fried and then marinated at 75° C.

8. A curing process for Chaoshan brine prepared by a standardized preparation method for Chaoshan brine according to any one of claims 1 to 7, characterized in that: include: (a) Daily maintenance: After the brine is boiled and sterilized, add 20% of the lost broth and 1.2% of salt; (b) Activity maintenance: adding sugarcane juice at 3-5% of the total brine volume every week; (c) Deterioration determination: discard when pH > 6.5, salinity < 8%, titratable acid > 0.6 g / 100 mL, or TVB-N ≥ 15 mg / 100 g; (d) Flavor control: 4-Ethylguaiacol content was detected by GC-MS. If the content was lower than 5 mg / kg, flavoring bags were added.

9. The Chaoshan brine curing process according to claim 8, characterized in that: The sugarcane juice is obtained by squeezing fresh sugarcane and filtering through a 100-mesh filter.

10. The Chaoshan brine curing process according to claim 8, characterized in that: The 4-ethylguaiacol content was detected by GC-MS using a DB-5MS chromatographic column and a temperature program of 50°C to 280°C.

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