Litsea pungens flavor poultry meat product and preparation method thereof

Abstract

The invention provides a pungent litse fruit flavored poultry meat product and a preparation method thereof, and belongs to the technical field of food processing. The poultry meat product with pungent litse fruit flavor provided by the invention is prepared from the following raw materials: poultry meat, a pickling material, a brine material and a mixing material. The pungent litse fruit essential oil and the tea polyphenol are added into the pickling material, the marinating oil is added into the marinating material, the pungent litse fruit flavor of the poultry meat product is doubly locked and retained, the compound enzymatic hydrolysate is added into the pickling material, the poultry meat is subjected to directional enzymolysis tenderization, complete fusion of the pungent litse fruit flavor and the poultry meat flavor is achieved, and the taste of the poultry meat product is improved. The finished product is juicy in meat quality, the flavor of the pungent litse fruits is released from inside to outside, and the tenderness score is high. The pungent litse fruit flavor poultry meat product provided by the invention is high in pungent litse fruit flavor intensity, soft in peppery taste, low in oil content and long in shelf life, and solves the problems of pungent litse fruit flavor high-temperature dissipation, peppery taste irritation and taste synergy.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a Litsea cubeba flavored poultry meat product and its preparation method. Background Technology

[0002] Litsea cubeba is beloved by consumers for its unique flavor and has great development potential. However, its flavor stability is poor, and the boiling point of Litsea cubeba oil is low (approximately 176℃), resulting in the loss of over 70% of its aromatic compounds during traditional frying and stir-frying processes. In meat processing, spicy seasonings (capsaicin) can also mask the fresh flavor of Litsea cubeba, leading to a significant flavor imbalance. There is also a certain contradiction between meat quality and flavor absorption. For example, chicken cartilage requires high-temperature processing for cooking, but this can cause the Litsea cubeba flavor to be lost. Low-temperature cold soaking for flavor absorption fails to achieve the characteristic "crispy on the outside, chewy on the inside" texture of the cartilage. Therefore, how to solve the problem of flavor synergy between Litsea cubeba and meat products during heat processing, and how to improve the purity of the natural flavor of Litsea cubeba and poultry products, has always been a pressing technical problem in this field. Summary of the Invention

[0003] In view of this, the purpose of this invention is to provide a poultry meat product with Litsea cubeba flavor, which solves the problems of Litsea cubeba flavor loss at high temperatures, spiciness and taste synergy, and achieves the goal of Litsea cubeba flavor preservation, mild spiciness, low oil content and long shelf life, thus overcoming the triangular balance problem of flavor, texture and health.

[0004] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0005] This invention provides a Litsea cubeba flavored poultry meat product, the raw materials of which include the following ingredients by weight: 1000 parts poultry meat, 142.6-303.2 parts marinade, 1779.4-1864.1 parts brine, and 52-79 parts mixing ingredients;

[0006] The pickling mixture is composed of the following ingredients by weight: 1.5-2 parts of compound enzymatic hydrolysate, 10-30 parts of soy protein isolate, 10-30 parts of sodium lactate, 3-5 parts of compound phosphate, 5-10 parts of salt, 1-2 parts of natural preservative, 1-2 parts of flavor enhancer, 10-20 parts of soy sauce, 100-200 parts of purified water, 1-2 parts of Litsea cubeba essential oil, and 0.1-0.2 parts of tea polyphenols. The compound enzymatic hydrolysate is composed of collagenase, flavor protease, and water.

[0007] The brine is composed of a simmering agent and a dissolving agent. The simmering agent consists of the following ingredients by weight: 1500 parts water, 0.3-0.5 parts angelica dahurica, 0.3-0.5 parts cardamom, 0.3-0.5 parts licorice root, 0.3-0.5 parts white cardamom, 0.3-0.5 parts cloves, 0.3-0.5 parts fragrant sage, 0.3-0.5 parts galangal, 0.3-0.5 parts black cardamom, 0.1-0.3 parts dried tangerine peel powder, 0.3-0.5 parts red cardamom, 0.3-0.5 parts bay leaves, 0.8-1 part fennel seeds, 0.2-0.3 parts cinnamon, and star anise. The following ingredients are used: 0.2-0.3 parts hawthorn, 0.3-0.5 parts gardenia, 0.2-0.3 parts lemongrass, 0.8-1 parts pepper, 0.5-0.6 parts galangal, 0.3-0.5 parts cardamom, 0.6-0.8 parts nutmeg; the solvent is composed of the following ingredients by weight: 50-60 parts salt, 80-90 parts sugar, 20-30 parts monosodium glutamate, 50-60 parts soy sauce, 30-40 parts halogenated flavoring, 10-20 parts herbal paste, 10-20 parts original flavor paste, 2-3 parts beef seasoning, and 20-30 parts braising oil;

[0008] The seasoning consists of the following ingredients by weight: 2-3 parts salt, 10-15 parts white sugar, 1-2 parts monosodium glutamate, 25-35 parts chili powder, 3-5 parts thermally reacted chicken powder, 2-4 parts meat alcohol powder 532, 3-5 parts yeast powder 581, 1-2 parts litsea cubeba essential oil, 1-2 parts umami seasoning, and 4-6 parts 537 flavor enhancer.

[0009] Preferably, the poultry meat includes chicken wings or chicken feet.

[0010] Preferably, the volume ratio of enzyme activity of collagenase, flavor protease and water in the compound enzymatic hydrolysate is 1000U-1500U:240U-480U:200-300mL.

[0011] The present invention also provides a method for preparing the above-mentioned Litsea cubeba flavored poultry meat products, comprising the following steps: mixing the compound enzymatic hydrolysate in the marinade with water to obtain a mixture; soaking poultry meat in the mixture, and after soaking, removing the poultry meat and mixing it with the remaining ingredients in the marinade for marinating; cooking the simmering ingredients and then adding the dissolving ingredients to obtain a brine; blanching the marinated poultry meat, immediately rinsing it with cold water after blanching, and then braising it in the brine; after braising, removing the poultry meat, mixing it with the seasoning, packaging it, and sterilizing it to obtain Litsea cubeba flavored poultry meat products.

[0012] Preferably, when the compound enzymatic hydrolysate in the marinade is mixed with water, the amount of water used is 1400-1600 parts, the soaking temperature is 20-30°C, and the soaking time is 15-25 minutes.

[0013] Preferably, the marinating is a vacuum tumbling marinating, and the vacuum tumbling marinating time is 0.8 to 1.2 hours.

[0014] Preferably, the cooking time is 0.8 to 1.2 hours.

[0015] Preferably, add white wine when blanching, add poultry meat when the water boils, and simmer for 6-10 minutes.

[0016] Preferably, the braising temperature is 0–4°C and the braising time is 14–18 hours.

[0017] Preferably, the sterilization is irradiation sterilization, the irradiation sterilization is cobalt source irradiation sterilization, and the radiation dose of the cobalt source is 6-8 kGy.

[0018] The beneficial effects of this invention are:

[0019] The Litsea cubeba flavored poultry meat products provided by this invention have a strong Litsea cubeba flavor, a mild spiciness, low oil content, and a long shelf life. They also have a crisp, chewy texture, solving the problems of Litsea cubeba flavor loss at high temperatures and the synergy between spiciness and taste. Attached Figure Description

[0020] Figure 1 The radar charts show the detection results for different groups. G1 represents Comparative Example 1, G2 represents Comparative Example 2, G3 represents Comparative Example 3, and G4 represents Example 1. Detailed Implementation

[0021] This invention provides a Litsea cubeba flavored poultry meat product, the raw materials of which include the following ingredients by weight: 1000 parts poultry meat, 142.6-303.2 parts marinade, 1779.4-1864.1 parts brine, and 52-79 parts mixing ingredients;

[0022] The pickling mixture is composed of the following ingredients by weight: 1.5-2 parts of compound enzymatic hydrolysate, 10-30 parts of soy protein isolate, 10-30 parts of sodium lactate, 3-5 parts of compound phosphate, 5-10 parts of salt, 1-2 parts of natural preservative, 1-2 parts of flavor enhancer, 10-20 parts of soy sauce, 100-200 parts of purified water, 1-2 parts of Litsea cubeba essential oil, and 0.1-0.2 parts of tea polyphenols. The compound enzymatic hydrolysate is composed of collagenase, flavor protease, and water.

[0023] The brine is composed of a simmering agent and a dissolving agent. The simmering agent consists of the following ingredients by weight: 1500 parts water, 0.3-0.5 parts angelica dahurica, 0.3-0.5 parts cardamom, 0.3-0.5 parts licorice root, 0.3-0.5 parts white cardamom, 0.3-0.5 parts cloves, 0.3-0.5 parts fragrant sage, 0.3-0.5 parts galangal, 0.3-0.5 parts black cardamom, 0.1-0.3 parts dried tangerine peel powder, 0.3-0.5 parts red cardamom, 0.3-0.5 parts bay leaves, 0.8-1 part fennel seeds, 0.2-0.3 parts cinnamon, and star anise. The following ingredients are used: 0.2-0.3 parts hawthorn, 0.3-0.5 parts gardenia, 0.2-0.3 parts lemongrass, 0.8-1 parts pepper, 0.5-0.6 parts galangal, 0.3-0.5 parts cardamom, 0.6-0.8 parts nutmeg; the solvent is composed of the following ingredients by weight: 50-60 parts salt, 80-90 parts sugar, 20-30 parts monosodium glutamate, 50-60 parts soy sauce, 30-40 parts halogenated flavoring, 10-20 parts herbal paste, 10-20 parts original flavor paste, 2-3 parts beef seasoning, and 20-30 parts braising oil;

[0024] The seasoning consists of the following ingredients by weight: 2-3 parts salt, 10-15 parts white sugar, 1-2 parts monosodium glutamate, 25-35 parts chili powder, 3-5 parts thermally reacted chicken powder, 2-4 parts meat alcohol powder 532, 3-5 parts yeast powder 581, 1-2 parts litsea cubeba essential oil, 1-2 parts umami seasoning, and 4-6 parts 537 flavor enhancer.

[0025] This invention does not specifically limit the source of the above-mentioned raw materials; commercially available products commonly used in the field are acceptable. In this invention, the poultry meat preferably includes chicken wings or chicken feet. In this invention, the enzyme activity volume ratio of collagenase, flavor protease, and water in the compound enzymatic hydrolysate is preferably 1000U-1500U:240U-480U:200-300mL, more preferably 1200U-1400U:300U-420U:220-280mL. In this invention, the soy sauce is preferably Haitian soy sauce. This invention adds Litsea cubeba essential oil and tea polyphenols to the marinating liquid for the first layer of Litsea cubeba flavor retention, and then adds braising oil to the brine for the second layer of Litsea cubeba flavor retention, thereby ensuring that the final product has a high Litsea cubeba flavor intensity. Furthermore, this invention adds a compound enzymatic hydrolysate to the marinade, which performs targeted enzymatic hydrolysis and tenderization of poultry meat, achieving a complete fusion of Litsea cubeba flavor and poultry meat flavor. This ensures that the final product is juicy, with the Litsea cubeba flavor released from the inside out, and has a high tenderness score.

[0026] The present invention also provides a method for preparing the above-mentioned Litsea cubeba flavored poultry meat products, comprising the following steps: mixing the compound enzymatic hydrolysate in the marinade with water to obtain a mixture; soaking poultry meat in the mixture, and after soaking, removing the poultry meat and mixing it with the remaining ingredients in the marinade for marinating; cooking the simmering ingredients and then adding the dissolving ingredients to obtain a brine; blanching the marinated poultry meat, immediately rinsing it with cold water after blanching, and then braising it in the brine; after braising, removing the poultry meat, mixing it with the seasoning, packaging it, and sterilizing it to obtain Litsea cubeba flavored poultry meat products.

[0027] In this invention, when the compound enzymatic hydrolysate in the pickling material is mixed with water, the amount of water is preferably 1400-1600 parts, more preferably 1500 parts; the soaking temperature is preferably 20-30℃, more preferably 23-27℃, and the soaking time is preferably 15-25 minutes, more preferably 18-22 minutes. After soaking, it is preferred to rinse and drain the water before proceeding with the pickling step. In this invention, the pickling is preferably vacuum tumbling pickling, and the vacuum tumbling pickling time is preferably 0.8-1.2 hours, more preferably 0.9-1.1 hours.

[0028] In this invention, the simmering time is preferably 0.8–1.2 h, more preferably 0.9–1.1 h. In this invention, it is preferred to add baijiu (Chinese white liquor) during blanching, with the amount of baijiu added preferably being 2–5 g. The poultry meat is added to boiling water and simmered for 6–10 minutes. After blanching, it is immediately rinsed with cold water, cooled, and drained for later use. In this invention, the braising temperature is preferably 0–4 °C, more preferably 1–3 °C, and the braising time is preferably 14–18 h, more preferably 15–17 h. During braising, it is preferable to ensure that the poultry meat is submerged in the braising liquid. After braising, the poultry meat is removed, preferably drained, and the surface moisture is air-dried before being mixed with the seasonings. In this invention, when mixing with the seasonings, it is preferable to use a stirring method. After stirring evenly, it is vacuum-packed. In this invention, the sterilization is preferably irradiation sterilization, preferably cobalt source irradiation sterilization, with the radiation dose of the cobalt source preferably being 6–8 kGy. The Litsea cubeba flavored poultry meat products prepared by the method of this invention are ready to eat straight from the bag. They have a strong Litsea cubeba flavor, a mild spiciness, and a crisp, chewy texture.

[0029] The technical solutions provided by the present invention will be 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.

[0030] Unless otherwise specified, the following embodiments are all conventional methods.

[0031] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0032] The natural preservatives in the following examples were purchased from Sichuan Donghe Hengsheng Food Co., Ltd. (supplier), flavor enhancer 517 was purchased from Qingdao Xinliankang Food Ingredients Co., Ltd., Litsea cubeba essential oil was purchased from Sichuan Donghe Hengsheng Food Co., Ltd. (supplier), halogenated flavoring was purchased from Henan Daowei Food Technology Co., Ltd., herbal balm was purchased from Tianjin Xinxiang Xingyuan Food Technology Co., Ltd., original flavor balm was purchased from Chongqing Yubei District Zhenye Food Factory, beef seasoning was purchased from Qingdao Xiangzhiyuan Flavoring Co., Ltd., braising oil was purchased from Sichuan Donghe Hengsheng Food Co., Ltd. (supplier), botox powder 532 was purchased from Tianjin Xinxiang Xingyuan Food Technology Co., Ltd., yeast powder 581 was purchased from Guangxi Puleyi Biotechnology Co., Ltd., and flavor enhancer 537 was purchased from Qingdao Xinliankang Food Ingredients Co., Ltd.

[0033] Example 1

[0034] A Litsea cubeba flavored tomato-based tomato, prepared with the following ingredients:

[0035] 1000g of chicken feet, 142.6g of marinade, 1779.4g of braising liquid, and 52g of seasoning;

[0036] The marinade is composed of the following ingredients: 1.5g of compound enzymatic hydrolysate, 10g of soy protein isolate, 10g of sodium lactate, 3g of compound phosphate, 5g of salt, 1g of natural preservative, 1g of flavor enhancer, 10g of Haitian soy sauce, 100g of purified water, 1g of Litsea cubeba essential oil and 0.1g of tea polyphenols. The compound enzymatic hydrolysate is composed of collagenase, flavor protease and water, wherein the enzyme activity volume ratio of collagenase, flavor protease and water is 1000U:240U:200mL.

[0037] The brine is composed of a simmering agent and a dissolving agent. The simmering agent consists of the following ingredients: 1500g water, 0.3g angelica dahurica, 0.3g cardamom, 0.3g licorice root, 0.3g white cardamom, 0.3g cloves, 0.3g fragrant sage, 0.3g galangal, 0.3g amomum tsao-ko, 0.1g dried tangerine peel powder, 0.3g red cardamom, 0.3g bay leaves, 0.8g fennel seeds, 0.2g cinnamon, 0.2g star anise, 0.3g hawthorn, 0.2g gardenia, 0.8g lemongrass, 0.5g pepper, 0.3g galangal, 0.6g amomum villosum, and 0.4g nutmeg. The dissolving agent consists of the following ingredients: 50g salt, 80g sugar, 20g monosodium glutamate, 50g Haitian soy sauce, 30g brine seasoning, 10g herbal extract, 10g original flavor extract, 2g beef seasoning, and 20g brine oil.

[0038] The seasoning consists of the following ingredients: 2g salt, 10g white sugar, 1g monosodium glutamate, 25g chili powder, 3g thermally reacted chicken powder, 2g meat alcohol powder 532, 3g yeast powder 581, 1g Litsea cubeba essential oil, 1g umami seasoning, and 4g flavor enhancer 537.

[0039] The preparation method is as follows:

[0040] Mix the compound enzymatic hydrolysate in the marinade with 1500g of water to obtain a mixture; place the trimmed paw pads in the mixture and soak at 25℃ for 20 minutes. After soaking, remove the paw pads, rinse and drain the water. Mix with the remaining ingredients in the marinade and vacuum tumble marinate for 1 hour.

[0041] Simmer the ingredients for 1 hour, then add the dissolving ingredients and mix to obtain the brine.

[0042] Blanch the vacuum-tumbled and marinated chicken feet in boiling water with 3g of white wine. Add the chicken feet to boiling water and simmer for 8 minutes. Immediately after blanching, rinse with cold water and drain. Then, place the chicken feet in a braising liquid at 0℃ and braise for 16 hours. After braising, remove the chicken feet, drain, and air dry the surface moisture. Mix the chicken feet with the seasonings and stir in a mixing device until evenly mixed. Vacuum pack and sterilize with 6kGy cobalt irradiation to obtain chicken feet with Litsea cubeba flavor.

[0043] Example 2

[0044] The raw materials for preparing a type of Litsea cubeba flavored chicken wing are as follows:

[0045] 1000g chicken wings, 303.2g marinade, 1864.1g braising liquid, and 79g seasoning;

[0046] The marinade is composed of the following ingredients: 2g of compound enzymatic hydrolysate, 30g of soy protein isolate, 30g of sodium lactate, 5g of compound phosphate, 10g of salt, 2g of natural preservative, 2g of flavor enhancer, 20g of Haitian soy sauce, 200g of purified water, 2g of Litsea cubeba essential oil and 0.2g of tea polyphenols. The compound enzymatic hydrolysate is composed of collagenase, flavor protease and water, wherein the enzyme activity volume ratio of collagenase, flavor protease and water is 1500U:480U:300mL.

[0047] The brine is composed of a simmering agent and a dissolving agent. The simmering agent consists of the following ingredients: 1500g water, 0.5g angelica dahurica, 0.5g cardamom, 0.5g licorice root, 0.5g white cardamom, 0.5g cloves, 0.5g fragrant sage, 0.5g galangal, 0.5g amomum tsao-ko, 0.3g dried tangerine peel powder, 0.5g red cardamom, 0.5g bay leaves, 1g fennel seeds, 0.3g cinnamon, 0.3g star anise, 0.5g hawthorn, 0.3g gardenia, 1g lemongrass, 0.6g pepper, 0.5g galangal, 0.8g amomum villosum, and 0.5g nutmeg. The dissolving agent consists of the following ingredients: 60g salt, 90g sugar, 30g monosodium glutamate, 60g Haitian soy sauce, 40g brine seasoning, 20g herbal extract, 20g original flavor extract, 3g beef seasoning, and 30g brine oil.

[0048] The seasoning consists of the following ingredients: 3g salt, 15g white sugar, 2g monosodium glutamate, 35g chili powder, 5g thermally reacted chicken powder, 4g meat alcohol powder 532, 5g yeast powder 581, 2g Litsea cubeba essential oil, 2g umami seasoning, and 6g flavor enhancer 537.

[0049] The preparation method is as follows:

[0050] Mix the compound enzymatic hydrolysate in the marinade with 1600g of water to obtain a mixture; place the trimmed chicken wings in the mixture and soak at 20℃ for 25 minutes. After soaking, remove the chicken wings, rinse and drain the water. Mix with the remaining ingredients in the marinade and vacuum tumble marinate for 1.2 hours.

[0051] Simmer the ingredients for 1.2 hours, then add the dissolving ingredients and mix to obtain the brine.

[0052] Blanch the vacuum-marinated chicken wings by adding 3g of white wine. Once the water boils, add the chicken wings and simmer for 10 minutes. Immediately after blanching, rinse with cold water and drain. Then, place the chicken wings in a braising liquid at 4℃ and braise for 18 hours. After braising, remove the chicken wings, drain, and air dry the surface moisture. Mix the chicken wings with the seasoning and stir in a mixing device until evenly mixed. Vacuum pack the chicken wings and sterilize them using 8kGy cobalt irradiation to obtain Litsea cubeba flavored chicken wings.

[0053] Example 3

[0054] A Litsea cubeba flavored tomato-based tomato, prepared with the following ingredients:

[0055] 1000g of chicken feet, 223.45g of marinade, 1821.75g ​​of braising liquid, and 66g of seasoning;

[0056] The marinade is composed of the following ingredients: 1.8g of compound enzymatic hydrolysate, 20g of soy protein isolate, 20g of sodium lactate, 4g of compound phosphate, 8g of salt, 1.5g of natural preservative, 1.5g of flavor enhancer, 15g of Haitian soy sauce, 150g of purified water, 1.5g of Litsea cubeba essential oil, and 0.15g of tea polyphenols. The compound enzymatic hydrolysate is composed of collagenase, flavor protease, and water, wherein the enzyme activity volume ratio of collagenase, flavor protease, and water is 1300U:400U:250mL.

[0057] The brine is composed of a simmering agent and a dissolving agent. The simmering agent consists of the following ingredients: 1500g water, 0.4g angelica dahurica, 0.4g cardamom, 0.4g licorice root, 0.4g white cardamom, 0.4g cloves, 0.4g fragrant spice, 0.4g galangal, 0.4g amomum tsao-ko, 0.2g dried tangerine peel powder, 0.4g red cardamom, 0.4g bay leaves, 0.9g fennel seeds, 0.25g cinnamon, and 0.8g star anise. The ingredients are: 0.25g hawthorn, 0.4g gardenia, 0.25g lemongrass, 0.9g pepper, 0.55g galangal, 0.4g amomum villosum, and 0.45g nutmeg; the solvent is composed of the following ingredients: 55g salt, 85g sugar, 25g monosodium glutamate, 55g Haitian soy sauce, 35g halogenated seasoning, 15g herbal extract, 15g original flavor extract, 2.5g beef seasoning, and 25g braising oil;

[0058] The seasoning consists of the following ingredients: 2.5g salt, 13g white sugar, 1.5g monosodium glutamate, 30g chili powder, 4g thermally reacted chicken powder, 3g meat alcohol powder 532, 4g yeast powder 581, 1.5g litsea cubeba essential oil, 1.5g umami seasoning, and 5g 537 flavor enhancer.

[0059] The preparation method is as follows:

[0060] Mix the compound enzymatic hydrolysate in the marinade with 1400g of water to obtain a mixture; place the trimmed paw pads in the mixture and soak at 30℃ for 15 minutes. After soaking, remove the paw pads, rinse and drain the water. Mix with the remaining ingredients in the marinade and vacuum tumble marinate for 0.8 hours.

[0061] Simmer the ingredients for 0.8 hours, then add the dissolving ingredients and mix to obtain the brine.

[0062] Blanch the vacuum-tumbled and marinated chicken feet in boiling water with 3g of white wine. Add the chicken feet to boiling water and simmer for 6 minutes. Immediately after blanching, rinse with cold water and drain. Then, place the chicken feet in a braising liquid at 2℃ and braise for 14 hours. After braising, remove the chicken feet, drain, and air dry the surface moisture. Mix the chicken feet with the seasonings and stir in a mixing device until evenly mixed. Vacuum pack and sterilize with 7kGy cobalt irradiation to obtain chicken feet with Litsea cubeba flavor.

[0063] Comparative Example 1

[0064] The difference from Example 1 is that the marinade does not contain litsea cubeba essential oil and tea polyphenols, and the brine does not contain brine oil; otherwise, they are the same as in Example 1.

[0065] Comparative Example 2

[0066] The difference from Example 1 is that no braising oil was added to the braising liquid, but everything else is the same as in Example 1.

[0067] Comparative Example 3

[0068] The difference from Example 1 is that the marinade does not contain litsea cubeba oil and tea polyphenols, but otherwise it is the same as Example 1.

[0069] Test Example 1

[0070] Flavor intensity, citral content, and thiobarbituric acid (TBARS) values ​​of Litsea cubeba in Example 1 and Comparative Examples 1-3 were measured separately. The flavor intensity was determined using quantitative descriptive analysis (QDA), with a blind evaluation by 10 participants, scoring from 1 to 10 points (see Table 1 for the scoring criteria). Citral content was measured using GC-MS (reference: GB5009.262-2016), and TBARS values ​​were measured using the thiobarbituric acid method (GB5009.181-2016). Each group underwent three parallel experiments, and the final results are expressed as mean ± standard deviation.

[0071] Table 1. Scoring criteria for flavor intensity of Litsea cubeba.

[0072]

[0073] The results are shown in Table 2. A radar chart was created from the data in Table 2. The data in Table 2 was then subjected to global Min-Max standardization. The data standardization formula is: X norn = (X-Min) / (Max-Min), where the TBARs normalized extreme values ​​are minimal and the scale is reversed, i.e., 1-X norn The result is as follows Figure 1 As shown, adding Litsea cubeba essential oil and tea polyphenols to the marinade (tumbling and marinating to lock in flavor) and adding braising oil to the brine (cold brewing to lock in flavor) both significantly enhance the initial flavor (p<0.05) and lock in the Litsea cubeba flavor. The dual locking effect in Example 1 is the best. There is no significant difference in the oxidation index (TBARS) (except for a slightly lower value in Example 1), indicating that the locking technology of the present invention does not introduce the risk of oxidation.

[0074] Table 2 Detection results for different groups

[0075]

[0076]

[0077] Note: Different letters in the same column's shoulder labels indicate significant differences.

[0078] Test Example 2

[0079] The nutritional components of the Litsea cubeba flavored chicken gizzard obtained in Example 1 were tested as shown in Table 3 (commissioned by Sichuan Zhong'an Testing Co., Ltd.). The results are shown in Table 3, indicating that the values ​​of the tested indicators all meet GB23586.

[0080] Table 3. Results of Nutritional Component Analysis

[0081] Serial Number Test items Detection method Test results unit 1 energy GB28050-2011 1216 KJ / 100g 2 protein GB5009.5-2016 First Law 13.0 (Detection limit: 8 mg / 100g) g / 100g 3 Fat GB5009.6-2016 First Law 22.9 g / 100g 4 carbohydrate GB28050-2011 8.7 g / 100g 5 sodium GB5009.91-2017 First Law 1149 (Limit of Quantification: 3 mg / 100g) mg / 100g

[0082] Comparative Example 4

[0083] The difference from Example 1 is that the marinade does not contain the compound enzymatic hydrolysate. Before tumbling and marinating, water is used instead of the compound enzymatic hydrolysate for soaking. All other aspects are the same as in Example 1.

[0084] Comparative Example 5

[0085] The difference from Example 1 is that 1.5g of collagenase solution was used instead of 1.5g of compound enzyme hydrolysate; otherwise, they are the same as in Example 1.

[0086] Experimental Example 3

[0087] The textural properties and sensory evaluations of the Litsea cubeba flavored palm tonics obtained in Example 1, Comparative Examples 4 and 5 were conducted respectively, and the specific methods are as follows:

[0088] Texture property testing:

[0089] Sample preparation: Select samples that are as uniform in size, weight and color as possible, discard damaged, deformed or obviously abnormal samples, and record the initial state.

[0090] Place the prepared sample on the testing platform of the texture analyzer. Ensure the test area is facing upwards and flat. If the sample is small or irregularly shaped, it may be necessary to fix it or select a specific puncture point. If the sample thickness varies greatly, a slicer can be used to prepare a sample block of uniform thickness to avoid damaging the original structure.

[0091] Probe selection and parameter settings:

[0092] Probe: Cylindrical probe (5mm diameter P / 5 probe); Test mode: TPA (Texture Profile Analysis); 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.

[0093] Execute the test:

[0094] The probe descends and, after contacting the sample surface and reaching the trigger force, begins its first compression to the set deformation. It then returns to the starting position, pauses at the set interval, and performs a second compression to the same deformation before finally returning completely.

[0095] Data collection and analysis:

[0096] The texture analyzer software automatically records the force-time / displacement curves. Key TPA parameters are extracted from the curves: firmness and chewiness, which are core indicators of tenderness: higher firmness corresponds to lower tenderness. Elasticity and firmness have a certain linear relationship; for meat products, higher firmness corresponds to lower elasticity. Therefore, this experiment only selects firmness as an indicator of the textural properties of meat products.

[0097] The results are shown in Table 4. Compared with Comparative Example 4, which did not contain the added compound enzymatic hydrolysate, the compound enzymatic hydrolysate of this invention significantly reduced hardness (by 43%) and chewiness (by 42.6%), overcoming the limitations of single enzymes (Comparative Example 5 only reduced by 26.5%). In the compound enzymatic hydrolysate of this invention, collagenase targets and degrades connective tissue collagen, reducing meat hardness, while flavor protease hydrolyzes myofibril protein to release polypeptides, creating flavor binding sites.

[0098] Table 4. Results of Texture Properties Testing

[0099] Group Hardness (N) Chewing power (mJ) Comparative Example 4 <![CDATA[85.3±3.2 a ]]> <![CDATA[6.8±0.5 a ]]> Comparative Example 5 <![CDATA[62.7±2.8 b ]]> <![CDATA[5.1±0.4 b ]]> Example 1 <![CDATA[48.6±1.9 c ]]> <![CDATA[3.9±0.3 c ]]>

[0100] Note: Different letters in the same column's shoulder labels indicate significant differences.

[0101] Sensory evaluation:

[0102] Flavor integration (1-5 points), with scoring criteria shown in Table 5; tenderness scoring criteria, shown in Table 6; and results, shown in Table 7. This indicates that the compound enzymatic hydrolysate treatment of this invention enables the peptides / amino acids produced by enzymatic hydrolysis to enhance flavor binding. Flavor integration is strongly correlated with tenderness, indicating that improved texture directly promotes flavor penetration.

[0103] Table 5 Sensory Evaluation Criteria for Flavor Integration

[0104]

[0105]

[0106] Table 6. Tenderness Scoring Criteria and Sensory Description

[0107]

[0108] Table 7 Flavor Adsorption and Sensory Evaluation

[0109] Group Sensory tenderness rating Flavor blending Sensory description Comparative Example 4 <![CDATA[5.2±0.6 c ]]> <![CDATA[2.8±0.4 c ]]> The meat is firm and the flavor is on the surface. Comparative Example 5 <![CDATA[6.9±0.5 b ]]> <![CDATA[3.6±0.3 b ]]> Enhanced tenderness, flavor infused Example 1 <![CDATA[8.5±0.4 a ]]> <![CDATA[4.7±0.2 a ]]> The flesh is juicy, and the flavor of Litsea cubeba is released from the inside out.

[0110] Note: Different letters in the same column's shoulder labels indicate significant differences.

[0111] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A poultry meat product with Litsea cubeba flavor, characterized in that, The raw materials for preparation include the following ingredients by weight: 1000 parts poultry meat, 142.6 to 303.2 parts marinade, 1779.4 to 1864.1 parts brine, and 52 to 79 parts mixing ingredients; The pickling mixture is composed of the following ingredients by weight: 1.5-2 parts of compound enzymatic hydrolysate, 10-30 parts of soy protein isolate, 10-30 parts of sodium lactate, 3-5 parts of compound phosphate, 5-10 parts of salt, 1-2 parts of natural preservative, 1-2 parts of 517 flavor enhancer, 10-20 parts of soy sauce, 100-200 parts of purified water, 1-2 parts of Litsea cubeba essential oil, and 0.1-0.2 parts of tea polyphenols. The compound enzymatic hydrolysate is composed of collagenase, flavor protease, and water. The brine is composed of a simmering agent and a dissolving agent. The simmering agent consists of the following ingredients by weight: 1500 parts water, 0.3-0.5 parts angelica dahurica, 0.3-0.5 parts cardamom, 0.3-0.5 parts licorice root, 0.3-0.5 parts white cardamom, 0.3-0.5 parts cloves, 0.3-0.5 parts fragrant sage, 0.3-0.5 parts galangal, 0.3-0.5 parts black cardamom, 0.1-0.3 parts dried tangerine peel powder, 0.3-0.5 parts red cardamom, 0.3-0.5 parts bay leaves, 0.8-1 part fennel seeds, 0.2-0.3 parts cinnamon, and star anise. The following ingredients are used: 0.2-0.3 parts hawthorn, 0.3-0.5 parts gardenia, 0.2-0.3 parts lemongrass, 0.8-1 parts pepper, 0.5-0.6 parts galangal, 0.3-0.5 parts cardamom, 0.6-0.8 parts nutmeg; the solvent is composed of the following ingredients by weight: 50-60 parts salt, 80-90 parts sugar, 20-30 parts monosodium glutamate, 50-60 parts soy sauce, 30-40 parts halogenated flavoring, 10-20 parts herbal paste, 10-20 parts original flavor paste, 2-3 parts beef seasoning, and 20-30 parts braising oil; The seasoning consists of the following ingredients by weight: 2-3 parts salt, 10-15 parts white sugar, 1-2 parts monosodium glutamate, 25-35 parts chili powder, 3-5 parts thermally reacted chicken powder, 2-4 parts meat alcohol powder 532, 3-5 parts yeast powder 581, 1-2 parts litsea cubeba essential oil, 1-2 parts umami seasoning, and 4-6 parts 537 flavor enhancer.

2. The Litsea cubeba flavored poultry meat product according to claim 1, characterized in that, The poultry meat includes chicken wings or chicken feet.

3. The Litsea cubeba flavored poultry meat product according to claim 1, characterized in that, The volume ratio of the enzyme activity of collagenase, flavor protease and water in the compound enzymatic hydrolysate is 1000U-1500U:240U-480U:200-300mL.

4. The method for preparing the Litsea cubeba flavored poultry meat product according to any one of claims 1 to 3, characterized in that, The process includes the following steps: mixing the compound enzymatic hydrolysate in the marinade with water to obtain a mixture; soaking poultry meat in the mixture, and after soaking, removing the poultry meat and mixing it with the remaining ingredients in the marinade for marinating; simmering the cooking ingredients, then adding the dissolving ingredients and mixing to obtain brine; blanching the marinated poultry meat, immediately rinsing it with cold water after blanching, and then braising it in the brine; after braising, removing the poultry meat, mixing it with the seasoning, packaging, and sterilizing to obtain Litsea cubeba flavored poultry meat products.

5. The preparation method according to claim 4, characterized in that, When the compound enzymatic hydrolysate in the marinade is mixed with water, the amount of water used is 1400-1600 parts, the soaking temperature is 20-30℃, and the soaking time is 15-25 minutes.

6. The preparation method according to claim 4, characterized in that, The pickling process is a vacuum tumbling pickling process, and the vacuum tumbling pickling time is 0.8 to 1.2 hours.

7. The preparation method according to claim 4, characterized in that, The cooking time is 0.8 to 1.2 hours.

8. The method according to claim 4, characterized in that, Add white wine when blanching the poultry meat, and simmer for 6-10 minutes after the water boils.

9. The method according to claim 4, characterized in that, The braising temperature is 0–4°C, and the braising time is 14–18 hours.

10. The method according to claim 4, characterized in that, The sterilization is irradiation sterilization, which is cobalt source irradiation sterilization, and the radiation dose of the cobalt source is 6-8 kGy.

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