Preparation method of low-fat rattan pepper flavored chicken juice

Abstract

The invention relates to the technical field of chicken juice, in particular to a preparation method of low-fat zanthoxylum armatum flavored chicken juice, which comprises the following steps: S1, smashing chicken, and performing ultrasonic pretreatment; s2, performing supercritical CO2 extraction on the chicken subjected to ultrasonic pretreatment to obtain flavor oil, performing freeze drying, performing enzymolysis, and performing stewing to obtain chicken juice; s3, performing supercritical CO2 extraction on the fresh zanthoxylum armatum to prepare zanthoxylum armatum flavor oil; and S4, mixing and blending the treated chicken juice and the zanthoxylum armatum flavor oil, homogenizing, blending, flavoring, thickening and sterilizing to obtain the zanthoxylum armatum flavor oil.

Description

Technical Field

[0001] This invention relates to the field of chicken broth technology, specifically to a method for preparing low-fat Sichuan peppercorn flavored chicken broth. Background Technology

[0002] Sichuan pepper, a distinctive spice, is highly favored in the condiment industry for its refreshing numbing aroma and volatile essential oil components (such as linalool and limonene). While traditional chicken broth seasonings possess a rich umami flavor from animal protein, their flavor profile is limited and fails to meet the market's demand for complex flavors. In recent years, the development of Sichuan pepper-flavored chicken broth has become a hot topic. The refreshing numbing sensation of Sichuan pepper can enhance the umami layers of chicken broth. The core challenges lie in the stability of flavor fusion, bitterness control, and compatibility with processing techniques. Summary of the Invention

[0003] The purpose of this invention is to provide a method for preparing low-fat Sichuan pepper flavored chicken broth, thereby solving technical problems in the prior art such as flavor fusion stability, bitterness control, and processing technology adaptability of Sichuan pepper flavored chicken broth.

[0004] This invention discloses a method for preparing low-fat Sichuan peppercorn flavored chicken broth, comprising the following steps: S1. The chicken meat is minced and then pre-treated with ultrasound; S2. The chicken meat pretreated by ultrasound is subjected to supercritical CO2 extraction of flavor oil, freeze-dried, enzymatically hydrolyzed, and stewed to obtain chicken broth. S3. Fresh Sichuan peppercorns are extracted using supercritical CO2 extraction to obtain Sichuan peppercorn flavored oil; S4. Mix, homogenize, flavor, thicken, and sterilize the processed chicken broth with Sichuan peppercorn flavored oil.

[0005] Furthermore, the method for ultrasonic pretreatment of the minced chicken is as follows: the chicken is skinned, washed, sliced, minced, and added to a stainless steel bucket at a meat-to-water ratio of 1:1-1:10 (m / m). The ultrasonic crusher probe is immersed in the liquid at a depth of 20mm below the surface for ultrasonic treatment. The ultrasonic power is 360W-540W and the ultrasonic treatment time is 3-12min.

[0006] Furthermore, the method for processing chicken meat flavor oil by supercritical CO2 extraction is as follows: the ultrasonically treated chicken meat paste is subjected to supercritical CO2 extraction for 0.5-8 hours under the conditions of extraction pressure of 20-40 MPa, extraction temperature of 20-60℃, and CO2 flow rate of 15-30 kg / h.

[0007] Furthermore, the freeze-drying is carried out using a freeze dryer. The method is as follows: the chicken mince obtained after supercritical CO2 extraction is freeze-dried in the following manner: during the pre-freezing stage, the temperature of the chicken mince is kept at -80℃ to -18℃, and the operation is carried out under normal pressure for 2-4 hours. During the sublimation drying stage, the vacuum degree of the drying chamber is maintained at about 20-45 Pa, and the temperature is gradually increased from -80℃ to 18℃ to 4℃-40℃. The temperature of the chicken mince is ≤-5℃, and the sublimation time is 6-15 hours. The desorption drying stage lasts about 1-5 hours, with the partition temperature at 30-65℃, the temperature of the chicken mince at 30-60℃, and the vacuum degree at 10-30 Pa. The process ends when the moisture content of the material is ≤5% and close to the ultimate vacuum.

[0008] Furthermore, the enzymatic hydrolysis method is as follows: add a compound enzyme at a dosage of 0.5%-2% to the chicken powder obtained after freeze-drying and pulverizing, and hydrolyze at 20℃-50℃ for 20-100 minutes to obtain enzymatically hydrolyzed chicken.

[0009] Furthermore, the complex enzyme is a flavor protease and a trypsin, with a mass ratio of trypsin:flavor protease = (1-5):1.

[0010] Furthermore, the stewing process involves placing the enzymatically hydrolyzed chicken and seasonings in a high-pressure reactor and stewing them at 100-130℃ and 101-270kPa for 15-60 minutes. The residue is then filtered through a 200-mesh sieve to obtain chicken broth.

[0011] Furthermore, the seasonings include ginger and scallions.

[0012] Furthermore, the processing conditions for obtaining Sichuan pepper flavor oil by supercritical CO2 extraction of fresh Sichuan pepper are: extraction pressure of 20-40 MPa, extraction temperature of 20-60℃, and CO2 flow rate of 15-30 kg / h.

[0013] Furthermore, the mixing and blending process involves mixing and blending chicken broth, Maillard reaction base, flavored oil, and Sichuan pepper flavored oil.

[0014] Furthermore, by mass ratio, chicken broth: Maillard reaction base: flavor oil: Sichuan pepper oil = (100-1000):(0.05-10):(0.05-3):(1-100).

[0015] Furthermore, the sterilization temperature is 85-100℃.

[0016] Furthermore, the preparation step also includes adding edible salt, white sugar, and spices.

[0017] A chicken broth with a Sichuan pepper flavor was prepared using the method described above.

[0018] Compared with the prior art, the beneficial effects of the present invention are: 1. In the preparation method of Sichuan pepper-flavored chicken broth, this invention utilizes ultrasonic treatment technology as an auxiliary technique for breaking down chicken protein. This can significantly shorten the supercritical extraction time of chicken, improve extraction speed and efficiency, and simultaneously extract chicken flavor oils without damaging the internal structure of chicken protein, thereby reducing the oil content in chicken protein. Ultrasonic waves are widely used in the food processing field due to their pollution-free, safe, and easy-to-operate characteristics, and they can improve food quality without affecting the nutritional and sensory properties of food.

[0019] 2. Supercritical CO2 extraction technology boasts three core advantages: low-temperature high-efficiency extraction, zero solvent residue, and high flavor reproduction. The supercritical state of CO2 offers high permeability and solubility, enabling efficient extraction of fat-soluble flavor compounds from Sichuan pepper, such as the numbing agent sanshinone and volatile aroma components like dextrorotatory terpenes and linalool. Furthermore, the supercritical CO2 extraction technology, combined with the addition of flavor oils to the chicken broth system, preserves the freshness of raw chicken, avoids the oxidized taste of high temperatures, and allows for precise adjustment of the oil addition amount. It also features high protein and low fat content, high standardization, and a more refined and stable product profile. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0021] The unique flavor of Sichuan peppercorns lies in the precise combination of its "fragrant aroma" and "numbing sensation," both composed of different types of chemical substances. The fragrant aroma mainly comes from volatile monoterpenes, such as linalool and limonene—fragile small molecules; while the numbing sensation originates from alkaloids like sanshinone, which are relatively stable but easily oxidized. Volatile aroma molecules are heat- and oxygen-sensitive, requiring low temperatures and isolation from air; while the numbing substances are heat-resistant, they are susceptible to oxidation. Therefore, the focus should be on preserving the raw materials, emphasizing the importance of pretreatment.

[0022] The core purpose of supercritical CO2 extraction of chicken mince is to utilize a green, gentle, and adjustable technology to achieve the efficient and selective separation or extraction of fat-soluble target components, such as fat, cholesterol, flavor compounds, and contaminants. Its significance lies in: First, producing healthier chicken products, such as low-fat and low-cholesterol chicken products. Second, obtaining high-value chicken-derived flavor compounds, functional oils, and protein powder. Third, improving the sensory quality and safety of chicken products, including removing off-odors and contaminants. Fourth, eliminating the risk of solvent residue and flexibly adapting to different raw material and product requirements.

[0023] Freeze-drying technology is beneficial for the preservation of the nutrients in chicken protein. The degree of protein denaturation is low during the freeze-drying process. In terms of product form, freeze-drying can maintain a porous sponge structure and almost restore the texture of fresh minced meat after rehydration, which is very important for ready-to-eat soups.

[0024] The following will disclose specific embodiments for implementing this application, as well as corresponding comparison processes and results to demonstrate the relevant technical effects of this application.

[0025] Example 1 This embodiment discloses a method for preparing low-fat Sichuan peppercorn flavored chicken broth, including the following steps: 1. Preparation of Sichuan pepper flavored oil: 100 kg of fresh Sichuan pepper was extracted in a separation vessel at an extraction pressure of 20 MPa, an extraction temperature of 20℃, and a CO2 flow rate of 15 kg / h to obtain Sichuan pepper flavored oil.

[0026] 2. The method for ultrasonic pretreatment of minced chicken is as follows: 100kg of chicken is skinned, washed, sliced, minced, and 100kg of water is added to a stainless steel bucket. The ultrasonic crusher probe is immersed 20mm below the liquid surface for ultrasonic treatment. The ultrasonic power is 360W and the ultrasonic treatment time is 3min.

[0027] 3. The method for processing chicken mince into flavor oil by supercritical CO2 extraction is as follows: the ultrasonically treated chicken mince is subjected to supercritical CO2 extraction for 0.5 hours under the conditions of extraction pressure of 20 MPa, extraction temperature of 20℃, and CO2 flow rate of 15 kg / h. 4. The freeze-drying method for chicken mince is as follows: After supercritical CO2 extraction, the chicken mince is freeze-dried as follows: During the pre-freezing stage, the temperature of the chicken mince is kept at -20℃ and operated under normal pressure for 2 hours; During the sublimation drying stage, the vacuum degree of the drying chamber is maintained at about 20 Pa, and the temperature is gradually increased from -30℃ to 40℃, while the temperature of the chicken mince is ≤-5℃, and the sublimation time is 6 hours; During the desorption drying stage, the time is about 1 hour, the temperature of the partition is 30℃, the temperature of the chicken mince is 30℃, and the vacuum degree is 10 Pa. The process ends when the moisture content of the material is ≤5% and close to the ultimate vacuum. The material is then pulverized and ready for use.

[0028] 5. The preparation method of enzymatically hydrolyzed chicken broth is as follows: 0.25 kg of compound enzyme (containing 0.1 kg trypsin and 0.15 kg flavor protease) is added to 50 kg of freeze-dried and pulverized chicken powder at an addition rate of 0.5%. The mixture is enzymatically hydrolyzed for 20 min at 20℃ and then for 4 h. After the enzymatic hydrolysis is completed, the mixture is placed in a high-pressure reactor with 1 kg of old ginger, 1 kg of scallions and 2 kg of white sugar. The mixture is then simmered at 100-130℃ and 101-270 kPa for 2 h. The residue is filtered through a 200-mesh sieve to obtain chicken broth.

[0029] 6. The preparation method of Maillard reaction base is as follows: add 10 kg of xylose, 10 kg of cysteine ​​and 8.1 kg of water to 10 kg of freeze-dried and pulverized chicken protein powder, place it in a magnetic stirrer and stir at 140℃ for 10 min.

[0030] 7. Preparation: Mix 100kg chicken broth, 1kg Maillard reaction base, 2kg flavor oil, 2kg Sichuan pepper flavor oil, and 0.07 xanthan gum until a thick consistency is reached. Then, use a homogenizer to mix and homogenize the mixture to obtain Sichuan pepper flavored chicken broth.

[0031] 8. Sterilization: Bottle the Sichuan pepper-flavored chicken broth and sterilize at 100℃ for 15 minutes.

[0032] In this embodiment, the purpose of selecting fresh Sichuan pepper is to maximize the preservation of its unique flavor, numbing sensation, color, and bioactive components. Fresh Sichuan pepper is extracted immediately after harvesting, which greatly shortens the time the raw material is exposed to air and significantly reduces the risk of oxidation and rancidity of oils and flavor substances. Fresh Sichuan pepper contains a high amount of water, which helps maintain the expansion structure of plant cells, making it easier for CO2 to penetrate into the cells and contact the target substances. This maximizes the preservation of the most essential, easily lost volatile aroma, the strongest numbing sensation, the brightest green color, and the most natural state of Sichuan pepper.

[0033] In this embodiment, the role of ultrasonic extraction of chicken meat is that ultrasound generates tiny bubbles in the liquid, which then collapse violently, instantly producing high temperature, high pressure, and strong shear force. This disrupts the cell membranes and muscle fiber structures of the chicken meat, causing the intracellular contents to be rapidly released into the solution. This allows for the efficient and gentle extraction of soluble components from the chicken meat, especially proteins, flavor compounds, and flavor nucleotides. It also significantly shortens the extraction time and improves meat quality or creates conditions for subsequent processing, such as aiding enzymatic hydrolysis. Its core advantage lies in utilizing the physical effects of ultrasound to accelerate the mass transfer process and promote component release. The unfolded proteins can more effectively encapsulate fat droplets or form a denser gel network, improving product texture and water retention.

[0034] In this embodiment, the role of supercritical CO2 extraction of chicken meat is to efficiently dissolve and remove triglycerides, free fatty acids, and cholesterol from the chicken meat, while avoiding protein denaturation caused by high temperature. The defatting rate can reach more than 95%, the cholesterol removal rate is >80%, and the most recognizable volatile aroma substances in chicken meat, such as 2,4-decadienal (fried chicken aroma) and 1-octen-3-ol (mushroom metallic aroma), are extracted at a concentration that can reach 5-10 times that of traditionally rendered chicken oil. At the same time, the protein structure and functionality, including solubility and gelling properties, are preserved, thereby making the prepared chicken broth low in fat.

[0035] In this embodiment, the Maillard reaction base is prepared using a low-fat design, which uses supercritical defatted chicken powder to replace fatty meat, adds xylose and cysteine, and carries out the Maillard reaction in an aqueous solution, optimizing the flavor by controlling the temperature.

[0036] In some specific implementations, the flavor oil obtained from supercritical CO2 extraction of chicken is added back to the chicken broth to achieve a precise reconstruction of chicken flavor and a balance between low fat and health. Defatted chicken broth lacks the fat-soluble aromas imparted by aldehydes, ketones, and sulfur-containing compounds, resulting in a less rounded, thin, and slightly astringent taste with insufficient flavor persistence and rapid dissipation of volatile aromas. However, adding the flavor oil obtained from supercritical CO2 extraction of chicken to the chicken broth directly replenishes key roasted meat, fat, and nutty aromas. Even a small amount of oil can coat the tongue, restoring a smooth and mellow taste. Simultaneously, the oil acts as a slow-release carrier, extending the flavor release time and removing undesirable components such as oxidized fatty acids and cholesterol, preventing rancidity from contaminating the chicken broth's flavor. Furthermore, only a very small amount of supercritical CO2 flavor oil is needed to restore over 80% of the original flavor richness.

[0037] In some specific embodiments, the mass ratio of chicken broth, Maillard reaction base, flavor oil, and Sichuan pepper flavor oil is (100-1000):(0.05-10):(0.05-10):(1-10).

[0038] In some specific implementations, the preparation also includes adding seasonings such as salt, xanthan gum, and potassium sorbate.

[0039] In some specific implementations, the seasonings include ginger, scallions, onions, cooking wine, etc.

[0040] In some specific embodiments, the homogenization process is one of ambient temperature and pressure homogenization, high pressure homogenization, etc.

[0041] In some specific embodiments, the sterilization method is one of pasteurization, high temperature short-time sterilization, ultra-high temperature instantaneous sterilization, ultra-high pressure sterilization, etc.

[0042] Example 2: Preparation of Sichuan Pepper Flavored Chicken Broth 1. Preparation of Sichuan pepper flavored oil: 100 kg of fresh Sichuan pepper was extracted in a separation vessel at an extraction pressure of 30 MPa, an extraction temperature of 40℃, and a CO2 flow rate of 16 kg / h to obtain Sichuan pepper flavored oil.

[0043] 2. The method for ultrasonic pretreatment of minced chicken is as follows: 100kg of chicken is skinned, washed, sliced, minced, and 400kg of water is added to a stainless steel bucket. The ultrasonic crusher probe is immersed 20mm below the liquid surface for ultrasonic treatment. The ultrasonic power is 400W and the ultrasonic treatment time is 15min.

[0044] 3. The method for processing chicken mince into flavor oil by supercritical CO2 extraction is as follows: the ultrasonically treated chicken mince is subjected to supercritical CO2 extraction for 2 hours under the conditions of extraction pressure of 30 MPa, extraction temperature of 30℃ and CO2 flow rate of 20 kg / h. 4. The freeze-drying method for chicken mince is as follows: After supercritical CO2 extraction, the chicken mince is freeze-dried as follows: During the pre-freezing stage, the temperature of the chicken mince is kept at -30℃ and the operation is carried out under normal pressure for 2 hours; During the sublimation drying stage, the vacuum degree of the drying chamber is maintained at about 20 Pa, and the temperature is gradually increased from -20℃ to 40℃, while the temperature of the chicken mince is ≤-5℃, and the sublimation time is 6 hours; During the desorption drying stage, the time is about 1 hour, the temperature of the partition is 30℃, the temperature of the chicken mince is 30℃, and the vacuum degree is 10 Pa. The process ends when the moisture content of the material is ≤5% and close to the ultimate vacuum. The material is then pulverized and ready for use.

[0045] 5. The preparation method of enzymatically hydrolyzed chicken broth is as follows: Add 0.5 kg of compound enzyme (containing 0.4 kg of trypsin and 0.1 kg of flavor protease) at an addition rate of 1% to 50 kg of freeze-dried and pulverized chicken powder, then add 200 kg of water, and enzymatically hydrolyze at 40℃ for 4 hours. After enzymatic hydrolysis, place it in a high-pressure reactor with 1 kg of old ginger, 1 kg of scallions and 2 kg of white sugar, and simmer at 130℃ and 270 kPa for 15 minutes. Filter the residue through a 200-mesh sieve to obtain chicken broth.

[0046] 6. The preparation method of Maillard reaction base is as follows: Add 20 kg of xylose, 10 kg of cysteine ​​and 10.7 kg of water to 10 kg of freeze-dried and pulverized chicken protein powder, place it in a magnetic stirrer and stir at 100℃ for 60 min.

[0047] 7. Preparation: Mix 100kg chicken broth, 2kg Maillard reaction base, 2kg flavor oil, 2kg Sichuan pepper flavor oil, and 0.07 xanthan gum until a thick consistency is reached. Then, use a homogenizer to mix and homogenize the mixture to obtain Sichuan pepper flavored chicken broth.

[0048] 8. Sterilization: Bottle the Sichuan pepper-flavored chicken broth and sterilize at 100℃ for 15 minutes.

[0049] Example 3: Preparation of Sichuan Pepper Flavored Chicken Broth 1. Preparation of Sichuan pepper flavored oil: 100 kg of fresh Sichuan pepper was extracted in a separation vessel at an extraction pressure of 40 MPa, an extraction temperature of 40℃, and a CO2 flow rate of 16 kg / h to obtain Sichuan pepper flavored oil.

[0050] 2. The method for ultrasonic pretreatment of minced chicken is as follows: 100kg of chicken is skinned, washed, sliced, minced, and 400kg of water is added to a stainless steel bucket. The ultrasonic crusher probe is immersed 20mm below the liquid surface for ultrasonic treatment. The ultrasonic power is 400W and the ultrasonic treatment time is 5min.

[0051] 3. The method for processing chicken mince into flavor oil by supercritical CO2 extraction is as follows: the ultrasonically treated chicken mince is subjected to supercritical CO2 extraction for 2 hours under the conditions of extraction pressure of 30 MPa, extraction temperature of 30℃ and CO2 flow rate of 20 kg / h. 4. The freeze-drying method for chicken mince is as follows: After supercritical CO2 extraction, the chicken mince is freeze-dried as follows: During the pre-freezing stage, the temperature of the chicken mince is kept at -30℃ and the operation is carried out under normal pressure for 2 hours; During the sublimation drying stage, the vacuum degree of the drying chamber is maintained at about 20 Pa, and the temperature is gradually increased from -20℃ to 40℃, while the temperature of the chicken mince is ≤-5℃, and the sublimation time is 6 hours; During the desorption drying stage, the time is about 1 hour, the temperature of the partition is 30℃, the temperature of the chicken mince is 30℃, and the vacuum degree is 10 Pa. The process ends when the moisture content of the material is ≤5% and close to the ultimate vacuum. The material is then pulverized and ready for use.

[0052] 5. The preparation method of enzymatically hydrolyzed chicken broth is as follows: Add 1 kg of compound enzyme (containing 0.625 kg of trypsin and 0.375 kg of flavor protease) at a dosage of 2% to 50 kg of freeze-dried and pulverized chicken powder, and then add 200 kg of water. Enzymatically hydrolyze at 40℃ for 4 hours. After the enzymatic hydrolysis is completed, place it in a high-pressure reactor with 1 kg of old ginger, 1 kg of scallions and 2 kg of white sugar, and simmer at 130℃ and 101 kPa for 30 minutes. Filter the residue through a 200-mesh sieve to obtain chicken broth.

[0053] 6. The preparation method of Maillard reaction base is as follows: Add 20 kg of xylose, 10 kg of cysteine ​​and 10.7 kg of water to 10 kg of freeze-dried and pulverized chicken protein powder, place it in a magnetic stirrer and stir at 100℃ for 60 min.

[0054] 7. Preparation: Mix 100kg chicken broth, 2kg Maillard reaction base, 3kg flavor oil, 2kg Sichuan pepper flavor oil, and 0.07 xanthan gum until a thick consistency is reached. Then, use a homogenizer to mix and homogenize the mixture to obtain Sichuan pepper flavored chicken broth.

[0055] 8. Sterilization: Bottle the Sichuan pepper-flavored chicken broth and sterilize at 100℃ for 15 minutes.

[0056] Comparative Example 1: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the supercritical CO2 extraction of chicken fat was omitted in Comparative Example 1.

[0057] Comparative Example 2: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that Maillard reaction base is not added in Comparative Example 2.

[0058] Comparative Example 3: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that no flavor oil is added in Comparative Example 3.

[0059] Comparative Example 4: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the amount of flavor oil added in Comparative Example 4 is 4 kg.

[0060] Comparative Example 5: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the amount of flavor oil added in Comparative Example 5 is 5 kg.

[0061] Comparative Example 6: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the amount of flavor oil added in Comparative Example 6 is 6 kg.

[0062] Comparative Example 7: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the amount of flavor oil added in Comparative Example 7 is 7 kg.

[0063] Comparative Example 8: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the amount of flavor oil added in Comparative Example 8 is 8 kg.

[0064] Comparative Example 9: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the amount of flavor oil added in Comparative Example 9 is 9 kg.

[0065] Comparative Example 10: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the amount of flavor oil added in Comparative Example 10 is 10 kg.

[0066] Comparative Example 11: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the preparation method of the flavor oil in Comparative Example 11 is changed to dry cooking. 100 kg of chicken is poured into a wok and cooked at 120℃-130℃ for 2 hours. The upper layer of chicken oil is taken as the flavor oil for making Sichuan pepper chicken sauce.

[0067] Comparative Example 12: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the preparation method of the flavor oil in Comparative Example 12 is changed to microwave extraction. 100 kg of chicken is extracted in a microwave at a power of 800 W for 15 min, and the upper layer of chicken oil is taken as the flavor oil for making Sichuan pepper chicken sauce.

[0068] Comparative Example 13: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the preparation method of the flavor oil in Comparative Example 13 is changed to solvent extraction. 100 kg of chicken is extracted in n-hexane at an extraction temperature of 45°C, an extraction time of 45 min, and a material-to-liquid ratio of 1:20. The chicken oil is used as the flavor oil to make Sichuan pepper chicken sauce.

[0069] Comparative Example 14: Preparation of Sichuan Pepper Flavored Chicken Broth The preparation method is the same as in Example 1, except that the preparation method of the flavor oil in Comparative Example 14 is changed to water-enzymatic extraction. 100 kg of chicken is extracted with alkaline protease under the conditions of enzymatic hydrolysis time of 2 h, pH 8.0, material-liquid ratio of 1:1 (g / mL), enzymatic hydrolysis temperature of 55℃, and enzyme dosage of 1.0%. After enzyme inactivation, the chicken oil is obtained by centrifugation, oil collection, and drying to make Sichuan pepper chicken sauce.

[0070] Experiment Example 1: Sensory Experiment Experimental method: Forty food professionals with sensitive and normal taste were selected to taste the Sichuan pepper-flavored chicken broth of Examples 1-3 and Comparative Examples 1-10 to evaluate its flavor and record the results: "-" indicates a light or no oily taste and good overall flavor; "+" indicates a noticeable oily taste and poor integration; "++" indicates a strong or unacceptable oily taste.

[0071] Experimental results: see Table 1.

[0072] Results Analysis: Table 1 shows that the Sichuan pepper-flavored chicken broth prepared by adding the flavor oil obtained from supercritical CO2 extraction of chicken meat to the chicken broth in proportion in Examples 1-3 had a light or no oil flavor and a good overall flavor. However, Comparative Example 1 showed a strong oil flavor, which is because the fat and oily substances in the chicken meat were not separated and were released into the chicken broth system during stewing, resulting in a high oil content in the chicken broth and poor flavor integration. Comparative Examples 2-4 all showed a light oil flavor and good overall integration, while Comparative Examples 6-10 showed obvious or strong oil flavor and poor flavor integration. Comparative Example 5 showed a good flavor integration effect, indicating that when the amount of flavor oil added is within a certain range, it can exhibit good flavor characteristics and a light oil flavor, which is beneficial for the development of low-fat chicken broth.

[0073] Table 1 Sensory evaluation results of oily flavor

[0074] Experiment Example 2: Sensory Experiment Experimental Method: Forty food professionals with sensitive and normal taste were selected to evaluate the flavor of the Sichuan pepper-flavored chicken broth from Examples 1-3 and Comparative Examples 11-14 by tasting and recording the results: "-" indicates a light or absent oily taste and good overall flavor; "+" indicates a noticeable oily taste, poor integration, and a weak key flavor; "++" indicates a strong or unacceptable oily taste and a lack of key flavor.

[0075] Experimental results: see Table 2.

[0076] Table 2 Sensory evaluation results of key flavor integration .

[0077] Results Analysis: As shown in Table 2, the Sichuan pepper-flavored chicken broth prepared by adding the flavor oil obtained from supercritical CO2 extraction of chicken to the chicken broth in proportion in Examples 1-3 had a light or absent oil flavor, but the key flavor was more prominent and the overall flavor was better. In contrast, Comparative Examples 11-12 showed a strong oil flavor and a greasy feeling. The key flavor was better, but the flavor integration effect was poor. Comparative Examples 13-14 all showed a light oil flavor, but the key flavor was missing and the overall integration was poor. This indicates that the flavor oil obtained from supercritical CO2 extraction of chicken can exhibit good flavor characteristics when added to chicken broth, and the oil flavor is light, which is beneficial to the development of low-fat chicken broth.

[0078] The above are the embodiments listed in this example. However, this example is not limited to the optional embodiments described above. Those skilled in the art can arbitrarily combine the above methods to obtain other various embodiments. Anyone can derive other various forms of embodiments based on the inspiration of this example. The above specific embodiments should not be construed as limiting the scope of protection of this example. The scope of protection of this example should be determined by the claims, and the specification can be used to interpret the claims.

Claims

1. A method for preparing low-fat Sichuan peppercorn flavored chicken broth, characterized in that: Includes the following steps: S1. The chicken meat is minced and then pre-treated with ultrasound; S2. The chicken meat pretreated by ultrasound is subjected to supercritical CO2 extraction of flavor oil, freeze-dried, enzymatically hydrolyzed, and stewed to obtain chicken broth. S3. Fresh Sichuan peppercorns are extracted using supercritical CO2 extraction to obtain Sichuan peppercorn flavored oil; S4. Mix, homogenize, flavor, thicken, and sterilize the processed chicken broth with Sichuan peppercorn flavored oil.

2. The method for preparing a low-fat Sichuan peppercorn flavored chicken broth according to claim 1, characterized in that: The ultrasonic pretreatment conditions are: material-liquid ratio 1:1-1:10, power 360W-540W, and ultrasonic treatment time 3-12min.

3. The method for preparing low-fat Sichuan peppercorn flavored chicken broth according to claim 1, characterized in that: The method for processing chicken meat flavor oil by supercritical CO2 extraction is as follows: the ultrasonically treated chicken meat is subjected to supercritical CO2 extraction for 0.5-8 hours under the conditions of extraction pressure of 20-40 MPa, extraction temperature of 20-60℃, and CO2 flow rate of 15-30 kg / h.

4. The method for preparing low-fat Sichuan peppercorn flavored chicken broth according to claim 1, characterized in that: The enzymatic hydrolysis conditions are as follows: The freeze-drying is carried out using a freeze dryer. The method is as follows: the chicken mince obtained after supercritical CO2 extraction is freeze-dried in the following manner: during the pre-freezing stage, the temperature of the chicken mince is made to be -80℃ to 18℃, and the operation is carried out under normal pressure for 2-4 hours. During the sublimation drying stage, the vacuum degree of the drying chamber is maintained at 20-45 Pa, and the temperature is gradually increased from -30℃ to 4℃-40℃. The temperature of the chicken mince is ≤-5℃, and the sublimation time is 6-15 hours. The desorption drying stage lasts for about 1-5 hours, with the partition temperature at 30-65℃, the temperature of the chicken mince at 30-60℃, and the vacuum degree at 10-30 Pa. The process ends when the moisture content of the material is ≤5% and the ultimate vacuum is reached.

5. The method for preparing low-fat Sichuan peppercorn flavored chicken broth according to claim 1, characterized in that: The enzymatic hydrolysis method is as follows: add a compound enzyme at a dosage of 0.5%-2% to the chicken powder obtained after freeze-drying and pulverizing, and hydrolyze at 20℃-50℃ for 20-100 minutes to obtain enzymatically hydrolyzed chicken.

6. The method for preparing a low-fat Sichuan peppercorn flavored chicken broth according to claim 5, characterized in that: The complex enzyme is a flavor protease and a trypsin, with a mass ratio of trypsin:flavor protease = 1-5:

1.

7. The method for preparing a low-fat Sichuan peppercorn flavored chicken broth according to claim 1, characterized in that: The stewing process involves placing the enzymatically hydrolyzed chicken and seasonings in a high-pressure reactor and stewing them for 15-60 minutes at 100-130℃ and 101-270kPa. The residue is then filtered through a 200-mesh sieve to obtain chicken broth.

8. The method for preparing low-fat Sichuan peppercorn flavored chicken broth according to claim 1, characterized in that: The processing conditions for producing Sichuan pepper flavored oil by supercritical CO2 extraction of fresh Sichuan pepper are: extraction pressure of 20-40 MPa, extraction temperature of 20-60℃, and CO2 flow rate of 15-30 kg / h.

9. The method for preparing a low-fat Sichuan pepper-flavored chicken broth according to claim 1, characterized in that: The mixing and blending process involves mixing chicken broth, Maillard reaction base, flavored oil, and Sichuan pepper flavored oil.

10. A chicken broth with a Sichuan pepper flavor, characterized in that: It is prepared using the method for preparing a low-fat Sichuan pepper-flavored chicken broth according to any one of claims 1-9.

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