Modifier as well as preparation and application thereof

Abstract

The invention provides a modifier as well as preparation and application thereof. The modifier comprises an emulsifier, a thickening agent and monocalcium phosphate in a mass ratio of (1-3): (2-4): (1-3), wherein the emulsifying agent is one or more of lecithin, soybean phospholipid and sucrose fatty acid ester, and the thickening agent is one or more of sodium carboxymethyl cellulose and gellan gum. The modifier is used for modifying the crispy water, so that after the crispy water is smeared on the pre-made braised squab, seepage of the pre-made braised squab after long-term cryopreservation and unfreezing can be avoided, and the crispness stability of the skin of the pre-made braised squab and the taste stability of the pre-made braised squab can be remarkably improved; and the quality of the pre-prepared braised squab is improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology. More particularly, it relates to a modifier and its preparation and application. BACKGROUND

[0002] Red-braised pigeon, belonging to Cantonese cuisine, is one of the traditional famous dishes in Guangdong Province. The main material is pigeon, and the characteristics are crisp skin, smooth meat, tender bone, and juicy. The surface is golden yellow, the color is uniform, the shape is complete, the hardness is moderate, and there is no broken skin, which is deeply loved by people. The general production process of red-braised pigeon is: preparing pigeon → pickling → blanching → boiling → cooling → drying → applying crisp skin water → drying → applying crisp skin paste → drying → oil frying → obtaining finished product. Among them, crisp skin water and crisp skin paste are the key to form crisp skin of red-braised pigeon. After applying, the components will undergo chemical and physical reactions under the action of high temperature in subsequent oil frying, so that a layer of hard and crisp ice film is formed on the surface of red-braised pigeon, giving the outer skin of red-braised pigeon a crisp taste.

[0003] The general production process of pre-prepared red-braised pigeon is: preparing pigeon → pickling → blanching → boiling → cooling → drying → applying crisp skin water → drying → applying crisp skin paste → drying → packaging → vacuumizing → freezing preservation. However, because the existing crisp skin water and crisp skin paste contain components such as starch, flour, and starch, the pre-prepared red-braised pigeon will seep liquid after long-term freezing preservation and thawing, which will cause the juice to easily overflow during the opening of the package, affecting the experience of consumers. In addition, the existing crisp skin water and crisp skin paste cannot guarantee the crispness stability of the outer skin of pre-prepared red-braised pigeon and the taste stability of pre-prepared red-braised pigeon, which leads to the problem that the crispness of the outer skin and the taste of pre-prepared red-braised pigeon decrease significantly during long-term transportation and storage, thereby affecting the quality of pre-prepared red-braised pigeon. SUMMARY

[0004] In view of the deficiencies of the prior art, the present application aims to provide a modifier for modifying crisp skin water, so that after applying it to pre-prepared red-braised pigeon, not only can it avoid seepage of pre-prepared red-braised pigeon after long-term freezing preservation and thawing, but also can significantly improve the crispness stability of the outer skin of pre-prepared red-braised pigeon and the taste stability of pre-prepared red-braised pigeon, thereby improving the quality of pre-prepared red-braised pigeon, and also reducing the operation of applying crisp skin paste, simplifying the preparation process of pre-prepared red-braised pigeon.

[0005] The first object of the present application is to provide a modifier.

[0006] The second object of the present application is to provide the application of the above-mentioned modifier in the preparation of crisp skin water.

[0007] The third object of the present application is to provide a preparation method of the above-mentioned modifier.

[0008] The fourth object of the present application is to provide a crisp skin water.

[0009] The fifth object of the present application is to provide the application of the crispy skin water in the pre-prepared stewed white pigeon.

[0010] The sixth object of the present application is to provide the preparation method of the crispy skin water.

[0011] The seventh object of the present application is to provide a preparation method of the pre-prepared stewed white pigeon.

[0012] The above objects of the present application are achieved by the following technical solutions. The present application provides a modifier, which comprises emulsifier, thickening agent and calcium dihydrogen phosphate in a mass ratio of 1-3:2-4:1-3; wherein the emulsifier is one or more of lecithin, soybean phospholipid and sucrose fatty acid ester, and the thickening agent is one or more of sodium carboxymethyl cellulose and gellan gum.

[0013] The above modifier is used to modify the crispy skin water, so that after being applied to the pre-prepared stewed white pigeon, the pre-prepared stewed white pigeon can avoid liquid leakage after long-term frozen storage and thawing, and the crispness stability of the skin of the pre-prepared stewed white pigeon and the taste stability of the pre-prepared stewed white pigeon can be significantly improved, thereby improving the quality of the pre-prepared stewed white pigeon. Therefore, the application of the above modifier in the preparation of the crispy skin water should also be within the protection scope of the present application.

[0014] Based on this, the present application provides a preparation method of the above modifier, specifically as follows: mixing the raw materials to obtain the modifier.

[0015] In addition, the present application also provides a crispy skin water, which comprises the following components in the following mass percentages: maltose 25%-35%, egg white 15%-25%, flour smoothing agent 1%-2.5%, baking powder 0.05%-0.15%, starch 7%-9%, the above modifier 0.6%-0.8%, and the balance being water.

[0016] Preferably, the starch is one or more of potato starch, mung bean starch, pea starch, corn starch and lotus root starch. For example, corn starch and potato starch in a mass ratio of 6-7:1-2, and most preferably 6.5:1.5.

[0017] The use of the above crispy skin water in the pre-prepared stewed white pigeon can not only avoid liquid leakage of the pre-prepared stewed white pigeon after long-term frozen storage and thawing, but also significantly improve the crispness stability of the skin of the pre-prepared stewed white pigeon and the taste stability of the pre-prepared stewed white pigeon, thereby improving the quality of the pre-prepared stewed white pigeon. Therefore, the application of the above crispy skin water in the pre-prepared stewed white pigeon should also be within the protection scope of the present application.

[0018] Meanwhile, the present application also provides a preparation method of the above crispy skin water, specifically as follows: mixing the raw materials to obtain the crispy skin water.

[0019] Based on this, the application further provides a preparation method of the pre-prepared stewed milk pigeon, namely: marinating, blanching, stewing, cooling, drying, smearing the above crispy skin water, drying, and vacuumizing the milk pigeon in sequence to obtain the pre-prepared stewed milk pigeon.

[0020] Preferably, the marinating time is 1-2 h.

[0021] Preferably, the marinating is: soaking the milk pigeon in a pretreatment liquid; wherein the pretreatment liquid contains white cardamom, ginger, dried tangerine or orange peel, hawthorn, lemon juice, and water in a mass ratio of 1-2:2-3:0.5-1:1-3:0.5-1:10. The amount of the pretreatment liquid is enough to completely soak the milk pigeon.

[0022] Further preferably, the preparation method of the pretreatment liquid is: adding white cardamom, ginger, dried tangerine or orange peel, and hawthorn into water, sequentially heating and cooling, then adding lemon juice and mixing to obtain the pretreatment liquid.

[0023] More preferably, the heating temperature is 95-100 ℃.

[0024] More preferably, the heating time is 30-50 min.

[0025] More preferably, the cooling end point is 10-15 ℃.

[0026] Preferably, the blanching time is 1-2 min.

[0027] Preferably, the blanching is further followed by cooling, such as soaking in ice water for 10-30 s.

[0028] Preferably, the stewing time is 18-25 min.

[0029] Preferably, the stewing temperature is 90-95 ℃.

[0030] Preferably, the stewing is: adding dried tangerine or orange peel, light soy sauce, dark soy sauce, rock sugar, oyster sauce, cassia bark, baizhi, Sichuan pepper, cardamom, fennel, clove, fat sea cucumber, citronella, and licorice into water, then adding the milk pigeon and stewing to obtain the stewed milk pigeon. The amount of water is enough to completely soak all the ingredients.

[0031] Further preferably, the mass ratio of the dried tangerine or orange peel, light soy sauce, dark soy sauce, rock sugar, oyster sauce, cassia bark, baizhi, Sichuan pepper, cardamom, fennel, clove, fat sea cucumber, citronella, and licorice to water is 1-2:4-5:2-3:1-2:0.2-0.5:0.5-1:1-2:1-2:2-4:0.4-0.8:2-3:2-4:4-5:3-5:20.

[0032] Preferably, the cooling end point is 10-15 ℃.

[0033] Preferably, the drying is achieved by air drying, such as air drying at 70-130 °C.

[0034] Preferably, the steps of applying the above glaze water and drying are repeated 1-2 times.

[0035] The present application has the following beneficial effects: The present application uses a modifier to modify the glaze water, so that after the modified glaze water is applied to the pre-prepared red-braised pigeon, not only can the pre-prepared red-braised pigeon avoid liquid seepage after long-term frozen storage and thawing, but also can significantly improve the stability of the crispness of the outer skin of the pre-prepared red-braised pigeon and the taste stability of the pre-prepared red-braised pigeon, thereby improving the quality of the pre-prepared red-braised pigeon. BRIEF DESCRIPTION OF DRAWINGS

[0036] Figure 1 A photo of the pre-prepared red-braised pigeon obtained in Application Example 1.

[0037] Figure 2 A photo of the pre-prepared red-braised pigeon obtained in Application Example 4.

[0038] Figure 3 A photo of the pre-prepared red-braised pigeon obtained in Application Example 7.

[0039] Figure 4 A photo of the pre-prepared red-braised pigeon obtained in Application Example 8.

[0040] Figure 5 A photo of the pre-prepared red-braised pigeon obtained in Application Example 9. DETAILED DESCRIPTION

[0041] The present application is further illustrated below in conjunction with the description of the accompanying drawings and specific examples, but the examples do not limit the present application in any form. Unless otherwise specified, the reagents, methods and equipment used in the present application are conventional reagents, methods and equipment in the technical field.

[0042] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0043] Egg white: commercially available eggs, and pure egg white is taken.

[0044] Example 1 Preparation of the modifier Mix lecithin, sodium carboxymethyl cellulose and calcium dihydrogen phosphate in a mass ratio of 2:3:2.

[0045] Example 2 Preparation of the modifier Mix lecithin, sodium carboxymethyl cellulose and calcium dihydrogen phosphate in a mass ratio of 1:4:3.

[0046] Example 3 Preparation of the modifier Mix lecithin, sodium carboxymethyl cellulose and calcium dihydrogen phosphate in a mass ratio of 3:2:1.

[0047] Example 4 Preparation of a modifying agent The same as Example 1, except that the sodium carboxymethyl cellulose is replaced with an equal mass of gellan gum.

[0048] Example 5 Preparation of a modifying agent The same as Example 1, except that the lecithin is replaced with an equal mass of soybean phospholipid.

[0049] Example 6 Preparation of a modifying agent The same as Example 1, except that the lecithin is replaced with an equal mass of sucrose fatty acid ester.

[0050] Example 7 Preparation of a batter The following components in the mass percentages are mixed: maltose 30%, egg white 20%, starch 2%, baking powder 0.1%, corn starch 6.5%, potato starch 1.5%, the modifying agent obtained in Example 1 0.7%, and the balance water.

[0051] Example 8 Preparation of a batter The following components in the mass percentages are mixed: maltose 25%, egg white 25%, starch 1%, baking powder 0.15%, corn starch 7%, potato starch 2%, the modifying agent obtained in Example 2 0.8%, and the balance water.

[0052] Example 9 Preparation of a batter The following components in the mass percentages are mixed: maltose 35%, egg white 15%, starch 2.5%, baking powder 0.05%, corn starch 6%, potato starch 1%, the modifying agent obtained in Example 3 0.6%, and the balance water.

[0053] Example 10 Preparation of a batter The same as Example 7, except that the modifying agent obtained in Example 1 is replaced with an equal mass of the modifying agent obtained in Example 4.

[0054] Example 11 Preparation of a batter The same as Example 7, except that the modifying agent obtained in Example 1 is replaced with an equal mass of the modifying agent obtained in Example 5.

[0055] Example 12 Preparation of a batter The same as Example 7, except that the modifying agent obtained in Example 1 is replaced with an equal mass of the modifying agent obtained in Example 6.

[0056] Comparative Example 1 Preparation of a batter The same as Example 7, except that the lecithin in the modifying agent obtained in Example 1 is replaced with an equal mass of monoglyceride.

[0057] Preparation of the crisp skin water of Comparative Example 2 The same as Example 7, except that the sodium carboxymethyl cellulose in the modifier obtained in Example 1 was replaced with an equal amount of xanthan gum.

[0058] Preparation of the crisp skin water of Comparative Example 3 The same as Example 7, except that the calcium dihydrogen phosphate in the modifier obtained in Example 1 was replaced with an equal amount of sodium chloride.

[0059] Preparation of the pre-prepared red stewed squab 1-9 of Application Examples 1-9 S1. Preparation of the pretreatment liquid White cardamom, ginger, dried tangerine or orange peel, hawthorn were added to water, heated at 100 ℃ for 40 min, then cooled to 12 ℃, and lemon juice was added and mixed to obtain the pretreatment liquid; wherein the mass ratio of white cardamom, ginger, dried tangerine or orange peel, hawthorn, lemon juice, water was 1.5:2.5:0.8:2:0.8:10.

[0060] S2. Preparation of the marinating liquid Dried tangerine or orange peel, light soy sauce, dark soy sauce, rock sugar, oyster sauce, cassia bark, radix angelicae dahuricae, Sichuan pepper, cardamom, fennel, clove, fat sea-urchin, lemongrass and licorice were added to water to obtain the marinating liquid; wherein the mass ratio of dried tangerine or orange peel, light soy sauce, dark soy sauce, rock sugar, oyster sauce, cassia bark, radix angelicae dahuricae, Sichuan pepper, cardamom, fennel, clove, fat sea-urchin, lemongrass, licorice, water was 1.5:4.5:2.3:1.5:0.4:0.8:1.5:1.5:3:0.6:2.5:3:4.5:4:20.

[0061] S3. Preparation of the pre-prepared red stewed squab After the squab was soaked in the pretreatment liquid for marinating for 1.5 h, it was blanched in boiling water for 1.5 min, then soaked in ice water for 20 s, and then soaked in the marinating liquid, marinated at 95 ℃ for 20 min, cooled to 12 ℃, and then coated with the crisp skin water obtained in Examples 7-12 and Comparative Examples 1-3 after air-drying at 100 ℃, and then packaged and vacuumized.

[0062] Among them, the crisp skin water obtained in Examples 7-12 was used in Application Examples 1-6, and the crisp skin water obtained in Comparative Examples 1-3 was used in Application Examples 7-9.

[0063] Preparation of the pre-prepared red stewed squab 10 of Application Example 10 S1. Preparation of the pretreatment liquid White cardamom, ginger, dried tangerine or orange peel, hawthorn were added to water, heated at 100 ℃ for 30 min, then cooled to 10 ℃, and lemon juice was added and mixed to obtain the pretreatment liquid; wherein the mass ratio of white cardamom, ginger, dried tangerine or orange peel, hawthorn, lemon juice, water was 1:2:0.5:1:0.5:10.

[0064] S2. Preparation of marinating liquid Add dried tangerine or orange peel, light soy sauce, dark soy sauce, granulated sugar, oyster sauce, cassia bark, radix angelicae dahuricae, Sichuan pepper, cardamom, fennel, clove, fat sea-urchin, lemongrass and licorice into water to obtain the marinating liquid; wherein the mass ratio of dried tangerine or orange peel, light soy sauce, dark soy sauce, granulated sugar, oyster sauce, cassia bark, radix angelicae dahuricae, Sichuan pepper, cardamom, fennel, clove, fat sea-urchin, lemongrass, licorice and water is 1:4:2:1:0.2:0.5:1:1:2:0.4:2:2:4:3:20.

[0065] S3. Preparation of pre-prepared stewed pigeon After marinating the pigeon in the pretreatment liquid for 1 h, blanching in boiling water for 1 min, soaking in ice water for 30 s, then soaking in the marinating liquid, marinating at 95 ℃ for 18 min, cooling to 10 ℃, applying the crisp skin water obtained in Example 7 after air-drying at 70 ℃, and then air-drying at 70 ℃ again, packaging and vacuumizing to obtain the pre-prepared stewed pigeon.

[0066] Application Example 11. Preparation of pre-prepared stewed pigeon 11 S1. Preparation of pretreatment liquid Add white cardamom, ginger, dried tangerine or orange peel and hawthorn into water, heat at 95 ℃ for 50 min, cool to 15 ℃, then add lemon juice and mix to obtain the pretreatment liquid; wherein the mass ratio of white cardamom, ginger, dried tangerine or orange peel, hawthorn, lemon juice and water is 2:3:1:3:1:10.

[0067] S2. Preparation of marinating liquid Add dried tangerine or orange peel, light soy sauce, dark soy sauce, granulated sugar, oyster sauce, cassia bark, radix angelicae dahuricae, Sichuan pepper, cardamom, fennel, clove, fat sea-urchin, lemongrass and licorice into water to obtain the marinating liquid; wherein the mass ratio of dried tangerine or orange peel, light soy sauce, dark soy sauce, granulated sugar, oyster sauce, cassia bark, radix angelicae dahuricae, Sichuan pepper, cardamom, fennel, clove, fat sea-urchin, lemongrass, licorice and water is 2:5:3:2:0.5:1:2:2:4:0.8:3:4:5:5:20.

[0068] S3. Preparation of pre-prepared stewed pigeon After marinating the pigeon in the pretreatment liquid for 2 h, blanching in boiling water for 2 min, soaking in ice water for 10 s, then soaking in the marinating liquid, marinating at 90 ℃ for 25 min, cooling to 15 ℃, applying the crisp skin water obtained in Example 7 after air-drying at 130 ℃, and then air-drying at 130 ℃ again, packaging and vacuumizing to obtain the pre-prepared stewed pigeon.

[0069] Test Example 1. Taste evaluation The pre-prepared stewed pigeon obtained in application examples 1-11 was randomly divided into A and B groups. Among them, group A was immediately placed in an air fryer at 180°C and baked for 10 min after preparation, and then sensory evaluation and crust crispness detection were performed, as data before standing for 20 days; group B was placed in an air fryer at 180°C and baked for 10 min after standing for 20 days at a temperature of-20 to-10°C, and then sensory evaluation and crust crispness detection were performed, as data after standing for 20 days. Finally, the taste stability of the pre-prepared stewed pigeon and the crust crispness stability of the pre-prepared stewed pigeon were evaluated according to the calculation results of "change rate / %=(before standing for 20 days-after standing for 20 days) / before standing for 20 days x 100%".

[0070] Among them, the sensory evaluation method: 20 food professional students (half male and half female, 18-25 years old) who do not smoke and have experience in food sensory evaluation were selected to form a sensory evaluation team, and the sensory evaluation of the pre-prepared stewed pigeon was carried out according to the evaluation standard as shown in Table 1, and the results were averaged.

[0071] Crispness detection method: a texture analyzer TA.XT Plus was used to test the crispness of the crust of the pre-prepared stewed pigeon.

[0072] Table 1 Sensory evaluation standard

[0073] The results are shown in Tables 2-5.

[0074] Table 2 Sensory evaluation results before standing for 20 days

[0075] Table 3 Sensory evaluation results after standing for 20 days

[0076] Table 4 Change rate of sensory evaluation results before and after standing for 20 days

[0077] Table 5 Crust crispness detection results of pre-prepared stewed pigeon before and after standing for 20 days

[0078] It can be seen that the pre-braised white pigeon prepared by using the modified agent of application examples 1-6 and 10-11 has better quality than that of application examples 7-9, that is, compared with the modified agent of comparative examples 1-3, the modified agent of application examples 1-6 has better quality. It is shown that the specific component of the modified agent is used for modifying the crisp skin water, which can significantly improve the crispness stability of the pre-braised white pigeon and the taste stability of the pre-braised white pigeon, and further improve the quality of the pre-braised white pigeon.

[0079] Test example 2: observation of liquid leakage The pre-braised white pigeons prepared by using the modified agents of application examples 1, 4, 7-9 were stored at-20℃ for 20 days, and then taken out and thawed, and whether there was liquid leakage in the package was observed. The results are shown in Table 2. Figures 1 to 5 Figure 1 Table 2: observation of liquid leakage Figure 2 Figure 3 Figure 4 Figure 5

[0080] It can be seen that the pre-braised white pigeons prepared by using the modified agents of application examples 1 and 4 have no obvious liquid leakage in the package after being stored at-20℃ for 20 days and thawed, while the pre-braised white pigeons prepared by using the modified agents of application examples 7-9 have obvious liquid leakage. It is shown that the specific component of the modified agent is used for modifying the crisp skin water, which can avoid the liquid leakage of the pre-braised white pigeon after long-term frozen storage and thawing, and prevent the situation of juice overflow during the opening of the package by the consumer.

[0081] The above examples are the preferred embodiments of the present application, but the embodiments of the present application are not limited by the above examples, and any changes, modifications, substitutions, combinations and simplifications made without departing from the spirit and principles of the present application shall be equivalent replacement methods, and all shall be included in the protection scope of the present application.​​​​​

Claims

1. A modifier, characterized in that The invention comprises an emulsifier, a thickener and calcium dihydrogen phosphate in a mass ratio of 1 to 3: 2 to 4: 1 to 3; wherein the emulsifier is one or more of lecithin, soybean lecithin and sucrose fatty acid ester, and the thickener is one or more of sodium carboxymethyl cellulose and gellan gum.

2. Use of the modifier according to claim 1 in preparing crispy water.

3. The method for preparing the modifying agent according to claim 1, wherein Mix all the raw materials thoroughly.

4. A crispy water, characterized in that: The invention comprises the following components in the following mass percentages: 25% to 35% maltose, 15% to 25% egg white, 1% to 2.5% wheat starch, 0.05% to 0.15% baking powder, 7% to 9% starch, 0.6% to 0.8% of the modifier according to claim 1, and the balance being water.

5. The crispy water according to claim 4, characterized in that: The starch is one or more of potato starch, mung bean starch, pea starch, corn starch and lotus root starch.

6. Use of the crispy skin water according to any one of claims 4 to 5 in pre-prepared braised pigeon.

7. The method for preparing the crispy water according to any one of claims 4 to 5, characterized in that: Mix all the raw materials thoroughly.

8. A method for preparing pre-braised pigeon, characterized in that: The squab is sequentially marinated, blanched, stewed, cooled, dried, smeared with the crispy skin water according to any one of claims 4 to 5, dried, and vacuumed to obtain the product.

9. The preparation method according to claim 8, characterized in that The pickling time is 1 to 2 hours.

10. The preparation method according to claim 8, characterized in that The braising time is 18 to 25 minutes.

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