Marinating paste seasoning as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food additives, and particularly relates to a marinating paste seasoning as well as a preparation method and application thereof. Wherein the marinating paste seasoning is prepared from the following components in parts by weight: 28 to 50 parts of thermal reaction liquid, 10 to 27 parts of salt, 6 to 15 parts of sugar, 7 to 17 parts of monosodium glutamate, 2 to 10 parts of spice oil, 5 to 20 parts of spice water, 5 to 12 parts of yeast extract and 1 to 3 parts of modified starch. Compared with a traditional pot-stewed food process, a spice extraction technology is adopted, the residue-free spice oil and spice water are obtained, and the defects that spices of traditional pot-stewed food need to be wrapped with gauze, the spices become bitter after being stewed for a long time, and spice residues exist on the surfaces of food materials after being stewed are overcome. Moreover, by adopting the formula provided by the invention, the strong taste of the marinating paste product can be enhanced, and the effects of removing fishy smell, improving taste, coloring and enhancing aroma are achieved; the tedious steps of traditional brine soup-stock boiling and caramel frying are omitted, and the method has a wide application prospect.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology, specifically relating to a braising paste seasoning, its preparation method, and its application. Background Technology

[0002] Currently, the market prospects for braised food remain promising. Traditional braised food preparation requires pre-cooking, a cumbersome process with high time costs for simmering spices and soaking the food for flavor. Furthermore, traditional braised food is prepared in advance and sold after cooling, which makes it prone to spoilage over time, resulting in less fresh ingredients. Additionally, residual spices often remain on the surface of traditional braised food, affecting its overall sensory evaluation. Therefore, developing a more efficient, convenient product that offers better overall sensory evaluation and food safety guarantees, replacing traditional braised food preparation methods, has a broader market prospect. Summary of the Invention

[0003] The technical problem solved by this invention is that the traditional preparation process of braised food is complicated, time-consuming, and the food deteriorates after being left for a long time, and the presence of spices on the surface of the braised food affects its sensory appeal.

[0004] To address the aforementioned technical problems, this invention provides a braising paste seasoning, its preparation method, and its application.

[0005] Specifically, the present invention provides the following technical solution: In a first aspect, the present invention provides a braising paste seasoning, which, by weight, comprises: 28-50 parts of a thermal reaction liquid, 10-27 parts of salt, 6-15 parts of sugar, 7-17 parts of monosodium glutamate, 2-10 parts of spice oil, 5-20 parts of spice water, 5-12 parts of yeast extract, and 1-3 parts of modified starch; the preparation method of the thermal reaction liquid comprises: adding protease to broth for enzymatic hydrolysis to obtain an enzymatic hydrolysate, and then adding thermal reaction adjuvants for thermal reaction to obtain the thermal reaction liquid.

[0006] Preferably, the braising paste seasoning comprises 30-48 parts by weight of the hot reaction liquid; more preferably, the braising paste seasoning comprises 31-36 parts by weight of the hot reaction liquid.

[0007] And / or, preferably, the braising paste seasoning includes 14 to 25 parts of salt by weight; more preferably, the braising paste seasoning includes 16 to 21 parts of salt.

[0008] And / or, preferably, the braising paste seasoning includes 8 to 13 parts sugar by weight; more preferably, the braising paste seasoning includes 9 to 11 parts sugar.

[0009] And / or, preferably, the braising paste seasoning includes 8 to 12 parts by weight of monosodium glutamate; more preferably, the braising paste seasoning includes 9 to 11 parts by weight of monosodium glutamate.

[0010] And / or, preferably, the braising paste seasoning includes 3 to 7 parts of spice oil by weight; more preferably, the braising paste seasoning includes 5 to 7 parts of spice oil.

[0011] And / or, preferably, the braising paste seasoning includes 6 to 12 parts of spice water by weight; more preferably, the braising paste seasoning includes 10 to 11 parts of spice water.

[0012] And / or, preferably, the broth seasoning comprises 8 to 10 parts by weight of yeast extract.

[0013] And / or, preferably, the brine seasoning comprises 2 to 2.5 parts of modified starch by weight.

[0014] And / or, preferably, the amount of protease added is 0.05% to 0.7% based on the total mass of meat raw materials used in the broth; more preferably, the amount of protease added is 0.15% to 0.65%; and even more preferably, the amount of protease added is 0.3% to 0.65%.

[0015] And / or, preferably, the protease includes trypsin and / or papain; more preferably, the protease includes trypsin and papain; even more preferably, based on the total mass of the meat raw material, the protease includes 0.05%~0.45% trypsin and 0.05%~0.3% papain; even more preferably, the trypsin content is 0.15%~0.45%; and / or, even more preferably, the papain content is 0.1%~0.3%.

[0016] And / or, preferably, the amount of the thermal reaction excipient added is 7% to 15% based on the total mass of the enzymatic hydrolysate; more preferably, the amount of the thermal reaction excipient added is 10% to 14%; and even more preferably, the amount of the thermal reaction excipient added is 10% to 13%.

[0017] And / or, preferably, the thermal reaction excipient includes one or more substances selected from the group consisting of D-xylose, glucose, lard, glycine, L-alanine, L-cysteine ​​hydrochloride, methionine, and vitamin C; more preferably, the thermal reaction excipient includes D-xylose, glucose, lard, glycine, L-alanine, L-cysteine ​​hydrochloride, methionine, and vitamin C. More preferably, by weight, the thermal reaction excipient comprises: 0.5-1.3 parts D-xylose, 1-3 parts glucose, 3-7 parts lard, 0.5-1.3 parts glycine, 0.5-1.3 parts L-alanine, 0.2-1 parts L-cysteine ​​hydrochloride, 0.2-1 parts methionine, and 0.2-1 parts vitamin C; even more preferably, by weight, the thermal reaction excipient comprises: 0.9-1 parts D-xylose; and / or 3-6 parts lard; and / or 0.6-0.9 parts glycine; and / or 0.3-0.8 parts L-cysteine ​​hydrochloride; and / or 0.2-0.5 parts methionine.

[0018] And / or, preferably, the method for preparing the spice oil includes: adding compound spices to edible oil, refining, and separating the solid and liquid components to obtain the spice oil; and / or, the method for preparing the spice water includes: adding water to the compound spices or to the residue after filtration of the edible oil and boiling, separating the solid and liquid components to obtain the spice water. More preferably, the compound spices include one or more of the following: cinnamon, star anise, galangal, gardenia, angelica, cloves, nutmeg, fennel, long pepper, bay leaf, Sichuan pepper, turmeric, licorice, and amomum villosum; even more preferably, the compound spices include cinnamon, star anise, galangal, gardenia, angelica, cloves, nutmeg, fennel, long pepper, bay leaf, Sichuan pepper, turmeric, licorice, and amomum villosum; and even more preferably, the compound spices include cinnamon, star anise, galangal, gardenia, angelica, cloves, nutmeg, fennel, long pepper, bay leaf, Sichuan pepper, turmeric, licorice, and amomum villosum; Preferably, by weight, the compound spices include 19-26 parts cinnamon, 10-16 parts star anise, 5-11 parts galangal, 4-10 parts gardenia, 4-10 parts angelica dahurica, 2-8 parts cloves, 2-8 parts nutmeg, 2-8 parts fennel, 2-8 parts long pepper, 2-8 parts bay leaves, 2-9 parts Sichuan pepper, 2-8 parts turmeric, 1-6 parts licorice root, and 1-5 parts amomum villosum; even more preferably, by weight... The compound spice blend includes 24-26 parts cinnamon; and / or, the compound spice blend includes 14-16 parts star anise; and / or, the compound spice blend includes 7-9 parts galangal; and / or, the compound spice blend includes 7-9 parts gardenia; and / or, the compound spice blend includes 7-9 parts angelica; and / or, the compound spice blend includes 4-6 parts cloves; and / or, the compound spice blend includes 4-6 parts nutmeg; and / or, the compound spice blend includes 4-6 parts fennel; and / or, the compound spice blend includes 3-5 parts long pepper; and / or, the compound spice blend includes 3-5 parts bay leaves; and / or, the compound spice blend includes 3-5 parts Sichuan pepper; and / or, the compound spice blend includes 2-4 parts turmeric; and / or, the compound spice blend includes 2-4 parts licorice root; and / or, the compound spice blend includes 2-4 parts amomum villosum.

[0019] Secondly, the present invention provides a method for preparing the aforementioned braising paste seasoning, comprising the following steps: Step 1: Prepare the broth; Step 2: Enzymatic hydrolysis: Add protease to the broth for enzymatic hydrolysis to obtain hydrolysate; Step 3: Thermal reaction: Add thermal reaction excipients to the enzymatic hydrolysate to carry out a thermal reaction, and obtain a thermal reaction solution; Step 4: Prepare spice oil and spice water (preferably, add compound spices to edible oil and refine; the liquid obtained after solid-liquid separation is the spice oil; add water to the filter residue after refining and boiling; the liquid obtained after solid-liquid separation is the spice water). Step 5: Mix the hot reaction liquid, salt, monosodium glutamate, sugar, yeast extract, spice oil, spice water and modified starch, heat and cool to obtain the braising paste seasoning.

[0020] Preferably, in step 1, the preparation of the broth includes the following steps: adding water to the minced meat, heating, and pulverizing (preferably pulverizing with a colloid mill) to obtain the broth; more preferably, the meat includes chicken, pork, and beef, wherein the weight ratio of chicken, pork, and beef is 4~7:2~5:1~4; and / or, more preferably, the weight of water added is 35%~75% of the total weight of the meat; and / or, more preferably, the heating temperature is 85~100℃, and even more preferably, the heating temperature is 88~92℃; and / or, the heating time is 15~45min; and / or, more preferably, the rotation speed of the colloid mill is 4000~5000rpm; and / or, more preferably, the average particle size of the broth particles is 20~40μm.

[0021] And / or, preferably, in step 2, a first protease is first added to the broth for enzymatic hydrolysis, and then a second protease is added for enzymatic hydrolysis.

[0022] More preferably, the first protease is trypsin; even more preferably, the enzyme activity of trypsin is 140,000~160,000 U / mL; and / or, more preferably, the second protease is papain; even more preferably, the enzyme activity of papain is 190,000~210,000 U / g.

[0023] And / or, more preferably, the conditions for the first protease hydrolysis are: a temperature of 48-57°C, and / or a time of 40-70 min, and / or a pH of 5-8; preferably, a pH of 6.5-7.5.

[0024] And / or, more preferably, the conditions for the second protease hydrolysis are: a temperature of 52-63°C, and / or a time of 100-150 min, and / or a pH of 5-8; even more preferably, a pH of 6.3-7.7.

[0025] And / or, more preferably, enzyme inactivation is performed after enzymatic hydrolysis; even more preferably, the enzyme inactivation temperature is 90~98℃, and / or the enzyme inactivation time is 15~40min.

[0026] And / or, preferably, in step 3, the conditions for the thermal reaction are: temperature of 95~105℃; pH of 5.8~6.2; and / or, reaction time of 90~150min.

[0027] And / or, preferably, in step 4, the weight ratio of compound spices to edible oil is 1:5~10; more preferably, the weight ratio of compound spices to edible oil is 1:7~10; more preferably, the edible oil includes one or more substances selected from the group consisting of soybean oil, rapeseed oil, peanut oil, olive oil, corn oil, palm oil, sesame oil, walnut oil, tea oil, sunflower seed oil, flaxseed oil, lard, cottonseed oil and rice bran oil; even more preferably, the refining conditions are: temperature of 80~120℃, and / or time of 20~60min.

[0028] And / or, preferably, in step 4, the dry weight ratio of the filter residue to the water is 1:7~15.

[0029] And / or, preferably, in step 4, the cooking conditions are: a temperature of 80~100℃, and / or a time of 30~120min.

[0030] And / or, preferably, in step 5, the heating conditions are: the heating temperature is 85~95℃, and / or the heating time is 30~60min.

[0031] Thirdly, the present invention provides a braising paste seasoning, which is prepared by the method described above.

[0032] Fourthly, the present invention provides a braising liquid seasoning containing the aforementioned braising paste seasoning; preferably, the braising liquid seasoning further includes water; more preferably, the weight ratio of the braising paste seasoning to water is 1:6~10.

[0033] Fifthly, the present invention provides a method for preparing the brine seasoning, which includes the following steps: adding water to brine paste seasoning and mixing to prepare it.

[0034] Sixthly, the present invention provides the application of the braising paste seasoning or the braising liquid seasoning in food; preferably, the food is a braised product.

[0035] In a seventh aspect, the present invention provides a braised product containing the aforementioned braising paste seasoning or the aforementioned braising liquid seasoning; preferably, the braised product is braised meat or braised vegetables.

[0036] Eighthly, the present invention provides a method for preparing the braised product, comprising the following steps: mixing meat or vegetables with braising paste or braising liquid seasoning, and braising to obtain the braised product; preferably, the weight ratio of meat or vegetables to braising liquid seasoning is 1:0.5~2; more preferably, the braising is pressure braising; even more preferably, the braising time is 5~15 min; and / or, the pressure is 60~90 kPa.

[0037] Beneficial effects of the present invention (1) Compared with traditional braised food processing techniques, this invention uses compound meat as raw material and adopts a technology of enzymatic hydrolysis followed by thermal reaction to further enhance the rich flavor of the braising paste product, as well as the effects of removing fishy smell, enhancing flavor, coloring and aroma. At the same time, it eliminates the tedious steps of traditional braising broth preparation and sugar caramelization.

[0038] (2) The present invention uses compound meat as raw material, firstly using a specific enzyme and an enzymatic hydrolysis process and conditions to obtain an enzymatic hydrolysate, then adding a thermal reaction auxiliary material (more preferably a thermal reaction auxiliary material with a specific ratio including D-xylose, glucose, lard, glycine, L-alanine, L-cysteine ​​hydrochloride, methionine and vitamin C) to conduct a thermal reaction to obtain a thermal reaction solution, which is combined with components such as spice oil, spice water and yeast extract to obtain a braising paste seasoning with superior sensory scores in terms of color, texture, aroma and taste.

[0039] (3) The present invention uses compound spices as raw materials to refine spice oil and spice water respectively (more preferably, it uses compound spices including cinnamon, star anise, galangal, gardenia, angelica, clove, nutmeg, fennel, long pepper, bay leaf, Sichuan pepper, turmeric, licorice and amomum villosum in a specific ratio), and then combines the above-mentioned hot reaction liquid and yeast extract and other components. The components work together to make the prepared braising paste seasoning have a better sensory evaluation effect.

[0040] (4) Compared with traditional braised food processing techniques, this invention uses spice extraction technology to obtain residue-free spice oil and spice water, which solves the shortcomings of traditional braised food spice processing, such as the need to wrap the spices in gauze, the bitterness of spices after long-term braising, and the presence of spice residue on the surface of the food after braising.

[0041] (5) The present invention adopts a high-pressure braising process, which makes the ingredients cook quickly and penetrates the flavor strongly. It does not require the traditional long soaking time for braising. It can be braised and sold on the spot, which is efficient and convenient. Attached Figure Description

[0042] Figure 1 This is a sensory comparison chart of the braised products prepared in the examples and comparative examples. Detailed Implementation

[0043] As described above, the purpose of this invention is to provide a braising paste seasoning, its preparation method, and its application.

[0044] the term Yeast extract is a product containing soluble components from yeast cells, such as amino acids, peptides, and nucleotides, obtained by enzymatic hydrolysis and extraction of yeast cells through the action of yeast enzymes or added food processing enzymes, with or without heat processing. It is a food ingredient.

[0045] Modified starch is starch treated with physical, chemical, or enzymatic methods to improve its properties and expand its applications. This involves introducing new functional groups onto the starch molecules or altering the size of the starch molecules and the properties of the starch granules. These modifications change the natural properties of starch (such as gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gelling power, film-forming properties, and transparency) to better suit specific applications. This type of starch, which undergoes secondary processing to modify its properties, is collectively referred to as modified starch.

[0046] Specifically, this application provides the following technical solution: Technical Solution 1: A braising paste seasoning, characterized in that, by weight, the braising paste seasoning comprises: 28-50 parts of hot reaction liquid, 10-27 parts of salt, 6-15 parts of sugar, 7-17 parts of monosodium glutamate, 2-10 parts of spice oil, 5-20 parts of spice water, 5-12 parts of yeast extract and 1-3 parts of modified starch. The method for preparing the thermal reaction solution includes: adding protease to broth for enzymatic hydrolysis to obtain a hydrolysate, and then adding thermal reaction excipients for thermal reaction to obtain the thermal reaction solution.

[0047] The combination of spice oil and spice water extracts both oil-soluble and water-soluble components from the spices before mixing, resulting in a more harmonious and full aroma. Yeast extract further amplifies the flavor components in the hot reaction liquid, making the flavor of the braising paste seasoning even better.

[0048] For example, in some embodiments, the braising liquid seasoning may include 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50 parts of hot reaction liquid, or contain hot reaction liquid within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the brine seasoning may include 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, or 27 parts of salt, or contain salt within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the brine seasoning may include 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15 parts sugar, or contain sugar within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the braising paste seasoning may include 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, or 17 parts of monosodium glutamate (MSG), or contain MSG within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the braising paste seasoning may include 2, 3, 4, 5, 6, 7, 8, 9, or 10 parts of spice oil, or contain spice oil within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the braising liquid seasoning may include 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts of spice water, or spice water containing a value within a range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the brine seasoning may include 5, 6, 7, 8, 9, 10, 11, or 12 parts of yeast extract, or yeast extract within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the braising paste seasoning may include 1, 2, or 3 parts of modified starch, or contain modified starch within a numerical range defined by any two of the above specific values ​​as endpoints.

[0049] Technical Solution 2: According to the braising paste seasoning of Technical Solution 1, wherein, by weight, the braising paste seasoning comprises 30-48 parts of hot reaction liquid; preferably, the braising paste seasoning comprises 31-36 parts of hot reaction liquid; And / or, by weight, the braising paste seasoning includes 14 to 25 parts of salt; preferably, the braising paste seasoning includes 16 to 21 parts of salt; And / or, by weight, the braising paste seasoning includes 8 to 13 parts sugar; preferably, the braising paste seasoning includes 9 to 11 parts sugar; And / or, by weight, the braising paste seasoning includes 8 to 12 parts of monosodium glutamate; preferably, the braising paste seasoning includes 9 to 11 parts of monosodium glutamate; And / or, by weight, the braising paste seasoning includes 3 to 7 parts of spice oil; preferably, the braising paste seasoning includes 5 to 7 parts of spice oil; And / or, by weight, the braising paste seasoning includes 6 to 12 parts of spice water; preferably, the braising paste seasoning includes 10 to 11 parts of spice water; And / or, by weight, the brine seasoning comprises 8 to 10 parts of yeast extract; In some specific embodiments, the present invention does not limit the source of the yeast extract in any way; any commercially available or prepared yeast extract can be used in the present invention. Preferably, the inventors have found that any commercially available or prepared yeast extract that meets the physicochemical requirements of yeast extract in GB / T 20886.2-2021 can be used in the present invention, wherein the total nitrogen content (excluding sodium chloride on a dry basis) is ≥4% (refer to Appendix B of GB / T 20886.2-2021); and / or, the percentage of amino acid nitrogen in the total nitrogen is 15%~55% (refer to Appendix C of GB / T 20886.2-2021). Preferably, in the yeast extract, the content of peptides with a molecular weight of less than 1000 Da is more than 95% (preferably 95%~99%); and / or, the content of peptides with a molecular weight of less than 400 Da is more than 70% (preferably 75%~80%); and / or, the content of peptides with a molecular weight of less than 180 Da is more than 36% (preferably 36%~42%); more preferably, in the yeast extract, the content of peptides with a molecular weight ≤180 Da is 39.47%, the content of peptides with a molecular weight of 180 Da~400 Da (excluding 180 Da) is 38.12%, the content of peptides with a molecular weight of 400 Da~1000 Da (excluding 400 Da) is 19.94%, the content of peptides with a molecular weight of 1000 Da~2000 Da (excluding 1000 Da and 2000 Da) is 2.28%, and the content of peptides with a molecular weight ≥2000 Da is 0.2%; And / or, preferably, the total amino acid content in the yeast extract is 18-22 g / 100 g (preferably 20-22 g / 100 g) based on the weight of the yeast extract. And / or, preferably, the yeast extract includes aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, and / or proline. And / or, preferably, based on the weight of the yeast extract, the yeast extract contains, in the following proportions: aspartic acid content of 0.5-1.5 g / 100 g; threonine content of 0.3-1.3 g / 100 g; serine content of 0.5-1.5 g / 100 g; glutamic acid content of 2-3 g / 100 g; glycine content of 0.2-0.8 g / 100 g; alanine content of 3.7-4.7 g / 100 g; cystine content of 0.15-0.4 g / 100 g; and valine content of 1-2 g / 100 g. 00g; and / or, methionine content of 0.2~0.8g / 100g; and / or, isoleucine content of 0.6~1.6g / 100g; and / or, leucine content of 1.7~2.7g / 100g; and / or, tyrosine content of 0.7~1.7g / 100g; and / or, phenylalanine content of 0.3~1.3g / 100g; and / or, lysine content of 0.5~1.5g / 100g; and / or, histidine content of 0.1~0.4g / 100g; and / or, arginine content of 0.7~1.7g / 100g; and / or, proline content of The amount is 0.1~0.8g / 100g; preferably, the yeast extract contains 1.01g / 100g of aspartic acid; and / or 0.84g / 100g of threonine; and / or 0.99g / 100g of serine; and / or 2.56g / 100g of glutamic acid; and / or 0.53g / 100g of glycine; and / or 4.25g / 100g of alanine; and / or 0.24g / 100g of cystine; and / or 1.52g / 100g of valine; and / or 0.53g / 100g of methionine. 51g / 100g; and / or, isoleucine content of 1.16g / 100g; and / or, leucine content of 2.26g / 100g; and / or, tyrosine content of 1.25g / 100g; and / or, phenylalanine content of 0.84g / 100g; and / or, lysine content of 1.01g / 100g; and / or, histidine content of 0.24g / 100g; and / or, arginine content of 1.23g / 100g; and / or, proline content of 0.49g / 100g (wherein, the determination method of amino acid content refers to the People's Republic of China National Standard GB 5009.124 ~ 2016 National Food Safety Standard Determination of Amino Acids in Food). And / or, by weight, the brine seasoning includes 2 to 2.5 parts of modified starch.

[0050] Technical Solution 3: According to the braising paste seasoning described in Technical Solution 1 or 2, the amount of protease added is 0.05%~0.7% based on the total mass of meat raw materials used in the broth; preferably, the amount of protease added is 0.15%~0.65%; more preferably, the amount of protease added is 0.3%~0.65%. For example, in some embodiments, the amount of protease added may be 0.05%, 0.10%, 0.15%, 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, 0.45%, 0.50%, 0.55%, 0.60%, 0.65%, or 0.70%, or may include the amount of protease added within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the protease includes trypsin and / or papain; more preferably, the protease includes trypsin and papain; even more preferably, based on the total mass of the meat raw material, the protease includes 0.05%~0.45% trypsin and 0.05%~0.3% papain; even more preferably, the trypsin content is 0.15%~0.45%; and / or, even more preferably, the papain content is 0.1%~0.3%; For example, in some embodiments, the amount of trypsin added may be 0.05%, 0.10%, 0.15%, 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, or 0.45%, or may include an amount of trypsin within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the amount of papain added may be 0.05%, 0.10%, 0.15%, 0.20%, 0.25% or 0.30%, or may include an amount of papain within the numerical range defined by any two of the above specific values ​​as endpoints.

[0051] Technical Solution 4: The braising paste seasoning according to any one of Technical Solutions 1-3, wherein, based on the total mass of the enzymatic hydrolysate, the amount of the thermal reaction excipient added is 7%~15%; preferably, the amount of the thermal reaction excipient added is 10%~14%; more preferably, the amount of the thermal reaction excipient added is 10%~13%. For example, in some embodiments, the amount of thermally reactive excipient added can be 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%, 10.5%, 11.0%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5% or 15.0%, or include the amount of thermally reactive excipient added within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the thermal reaction excipients include one or more substances selected from the group consisting of D-xylose, glucose, lard, glycine, L-alanine, L-cysteine ​​hydrochloride, methionine, and vitamin C; preferably, the thermal reaction excipients include D-xylose, glucose, lard, glycine, L-alanine, L-cysteine ​​hydrochloride, methionine, and vitamin C. Preferably, by weight, the thermal reaction excipient comprises: 0.5-1.3 parts D-xylose, 1-3 parts glucose, 3-7 parts lard, 0.5-1.3 parts glycine, 0.5-1.3 parts L-alanine, 0.2-1 parts L-cysteine ​​hydrochloride, 0.2-1 parts methionine, and 0.2-1 parts vitamin C; more preferably, by weight, the thermal reaction excipient comprises: 0.9-1 parts D-xylose; and / or 3-6 parts lard; and / or 0.6-0.9 parts glycine; and / or 0.3-0.8 parts L-cysteine ​​hydrochloride; and / or 0.2-0.5 parts methionine; For example, in some embodiments, the thermal reaction excipient may include 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, 1, 1.05, 1.1, 1.15, 1.2, 1.25, or 1.3 parts of D-xylose, or an amount of D-xylose within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction excipient may include 1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, 2.6, 2.8, or 3 parts of glucose, or an amount of glucose within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction excipient may include 3, 3.3, 3.6, 3.9, 4.2, 4.5, 4.8, 5.1, 5.4, 5.7, 6, 6.3, 6.6, 6.9, or 7 parts of lard, or an amount of lard within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction excipient may include 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, 1, 1.05, 1.1, 1.15, 1.2, 1.25, or 1.3 parts of glycine, or an amount of glycine within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction excipient may include 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, 1, 1.05, 1.1, 1.15, 1.2, 1.25, or 1.3 parts of L-alanine, or an amount of L-alanine within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction excipient may include 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, or 1 part of L-cysteine ​​hydrochloride, or an amount of L-cysteine ​​hydrochloride within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction excipient may include 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, or 1 part methionine, or an amount of methionine within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction excipient may include 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, or 1 part of vitamin C, or an amount of vitamin C within the numerical range defined by any two of the above specific values ​​as endpoints.

[0052] Technical Solution 5: The braising paste seasoning according to any one of Technical Solutions 1-4, wherein the preparation method of the spice oil includes: adding compound spices to edible oil, refining, and separating solid and liquid to obtain the spice oil; And / or, the method for preparing the spice water includes: adding water to compound spices or to the filter residue after edible oil refining and filtration, boiling, and separating the solid and liquid to obtain the spice water.

[0053] Technical Solution 6: The braising paste seasoning according to Technical Solution 5, wherein the compound spices include one or more of the following substances selected from the group consisting of cinnamon, star anise, galangal, gardenia, angelica, clove, nutmeg, fennel, long pepper, bay leaf, Sichuan pepper, turmeric, licorice and amomum. Preferably, the compound spices include cinnamon, star anise, galangal, gardenia, angelica, cloves, nutmeg, fennel, long pepper, bay leaves, Sichuan pepper, turmeric, licorice, and amomum villosum; And / or, preferably, by weight, the compound spices include 19-26 parts cinnamon, 10-16 parts star anise, 5-11 parts galangal, 4-10 parts gardenia, 4-10 parts angelica, 2-8 parts cloves, 2-8 parts nutmeg, 2-8 parts fennel, 2-8 parts long pepper, 2-8 parts bay leaves, 2-9 parts Sichuan pepper, 2-8 parts turmeric, 1-6 parts licorice and 1-5 parts amomum villosum; In some embodiments, the compound spice may include 19, 20, 21, 22, 23, 24, 25, or 26 parts of cinnamon, or an amount of cinnamon within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 10, 11, 12, 13, 14, 15, or 16 parts star anise, or an amount of star anise falling within the numerical range defined by any two of the aforementioned specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 5, 6, 7, 8, 9, 10, or 11 parts of galangal, or an amount of galangal within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 4, 5, 6, 7, 8, 9, or 10 parts of gardenia, or an amount of gardenia within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 4, 5, 6, 7, 8, 9, or 10 parts of Angelica dahurica, or an amount of Angelica dahurica within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 2, 3, 4, 5, 6, 7, or 8 parts cloves, or an amount of cloves within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 2, 3, 4, 5, 6, 7, or 8 parts nutmeg, or an amount of nutmeg within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 2, 3, 4, 5, 6, 7, or 8 parts fennel, or an amount of fennel within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 2, 3, 4, 5, 6, 7, or 8 parts long pepper, or an amount of long pepper within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 2, 3, 4, 5, 6, 7, or 8 parts of bay leaves, or the amount of bay leaves added falling within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 2, 3, 4, 5, 6, 7, 8, or 9 parts of Sichuan pepper, or the amount of Sichuan pepper added may fall within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 2, 3, 4, 5, 6, 7, or 8 parts of turmeric, or an amount of turmeric within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 1, 2, 3, 4, 5, or 6 parts of licorice, or an amount of licorice within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the compound spice may include 1, 2, 3, 4 or 5 parts of cardamom, or contain an amount of cardamom within the numerical range formed by any two of the above specific values ​​as endpoints; More preferably, by weight, the compound spice blend includes 24-26 parts cinnamon; and / or, the compound spice blend includes 14-16 parts star anise; and / or, the compound spice blend includes 7-9 parts galangal; and / or, the compound spice blend includes 7-9 parts gardenia; and / or, the compound spice blend includes 7-9 parts angelica dahurica; and / or, the compound spice blend includes 4-6 parts cloves; and / or, the compound spice blend includes nutmeg. 4-6 parts of cardamom; and / or, the compound spice includes 4-6 parts of fennel; and / or, the compound spice includes 3-5 parts of long pepper; and / or, the compound spice includes 3-5 parts of bay leaf; and / or, the compound spice includes 3-5 parts of Sichuan pepper; and / or, the compound spice includes 2-4 parts of turmeric; and / or, the compound spice includes 2-4 parts of licorice root; and / or, the compound spice includes 2-4 parts of amomum villosum.

[0054] Technical Solution 7: A method for preparing a braising paste seasoning according to any one of Technical Solutions 1-6, characterized in that it includes the following steps: Step 1: Prepare the broth; Step 2: Enzymatic hydrolysis: Add protease to the broth for enzymatic hydrolysis to obtain hydrolysate; Step 3: Thermal reaction: Add thermal reaction excipients to the enzymatic hydrolysate to carry out a thermal reaction, and obtain a thermal reaction solution; Step 4: Preparation of spice oil and spice water: Add compound spices to edible oil and refine. The liquid obtained after solid-liquid separation is the spice oil; add water to the filter residue after refining and boiling. The liquid obtained after solid-liquid separation is the spice water. Step 5: Mix the hot reaction liquid, salt, monosodium glutamate, sugar, yeast extract, spice oil, spice water and modified starch, heat and cool to obtain the braising paste seasoning.

[0055] Technical Solution 8: According to the preparation method of the braising paste seasoning described in Technical Solution 7, wherein, in step 1, the preparation of the broth includes the following steps: adding water to the minced meat, heating, and pulverizing (preferably pulverizing with a colloid mill) to obtain the broth; The meat includes, but is not limited to, chicken, pork, beef, mutton and fish; preferably, the meat includes chicken, pork and beef; more preferably, the weight ratio of chicken, pork and beef is 4~7:2~5:1~4. And / or, preferably, the weight of water added is 35% to 75% of the total weight of the meat; And / or, preferably, the heating temperature is 85~100℃, more preferably, the heating temperature is 88~92℃; and / or, the heating time is 15~45min; if the heating temperature is too low, the protein denaturation rate in the meat is slow and the time is long; if the temperature is too high, it will cause energy waste. And / or, preferably, the rotation speed of the colloid mill is 4000~5000 rpm; and / or, preferably, the average particle size of the broth particles is 20~40 μm; the colloid mill can also be replaced by an emulsifying pump or a high-pressure homogenizer, the main function of which is to grind the broth into finer particles so that it can react more fully with the enzymes; For example, in some embodiments, the average particle size of the broth particles can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40 μm, or include the average particle size of the broth particles within a numerical range formed by any two of the above specific values ​​as endpoints.

[0056] Technical Solution 9: The preparation method of the braising paste seasoning according to Technical Solution 7 or 8, wherein in step 2, a first protease is first added to the broth for enzymatic hydrolysis, and then a second protease is added for enzymatic hydrolysis; The first protease and the second protease each independently include, but are not limited to, papain, trypsin, bromelain, alkaline protease, acidic protease, and neutral protease; preferably, the first protease is trypsin; and / or, the second protease is papain. More preferably, the enzyme activity of trypsin is 140,000~160,000 U / mL; even more preferably, the enzyme activity of trypsin is 145,000~155,000 U / mL; and / or, the enzyme activity of papain is 190,000~210,000 U / g; even more preferably, the enzyme activity of papain is 195,000~205,000 U / g; More preferably, the conditions for the first protease hydrolysis are: a temperature of 48-57°C, and / or a time of 40-70 min, and / or a pH of 5-8; preferably, the pH is 6.5-7.5. For example, in some embodiments, the enzymatic hydrolysis temperature can be 48, 49, 50, 51, 52, 53, 54, 55, 56, or 57°C, or a temperature within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the enzymatic hydrolysis time can be 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, or 70 minutes, or a hydrolysis time within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the pH of the enzymatic hydrolysis can be 5, 5.2, 5.4, 5.6, 5.8, 6, 6.2, 6.4, 6.6, 6.8, 7, 7.2, 7.4, 7.6, 7.8 or 8, or the pH of the enzymatic hydrolysis can be within the range of any two of the above specific values ​​as endpoints. And / or, more preferably, the conditions for the second protease hydrolysis are: a temperature of 52-63°C, and / or a time of 100-150 min, and / or a pH of 5-8; preferably, a pH of 6.3-7.7. For example, in some embodiments, the enzymatic hydrolysis temperature can be 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, or 63°C, or a range of temperatures within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the enzymatic hydrolysis time can be 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, or 150 min, or a hydrolysis time within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the pH of the enzymatic hydrolysis can be 5, 5.2, 5.4, 5.6, 5.8, 6, 6.2, 6.4, 6.6, 6.8, 7, 7.2, 7.4, 7.6, 7.8 or 8, or the pH of the enzymatic hydrolysis can be within the range of any two of the above specific values ​​as endpoints. More preferably, enzyme inactivation treatment is performed after enzymatic hydrolysis; More preferably, the enzyme inactivation temperature is 90~98℃, and / or the enzyme inactivation time is 15~40min.

[0057] Technical Solution 10: A method for preparing a braising paste seasoning according to any one of Technical Solutions 7-9, wherein, in step 3, the conditions for the thermal reaction are: temperature of 95~105℃; pH of 5.8~6.2; and / or, reaction time of 90~150 min; For example, in some embodiments, the temperature of the thermal reaction can be 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, or 105°C, or the temperature of the thermal reaction falling within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the pH of the thermal reaction can be 5.8, 5.9, 6, 6.1, or 6.2, or the pH of the thermal reaction can be within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some embodiments, the thermal reaction time can be 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145 or 150 min, or the thermal reaction time can be within the range of any two of the above specific values ​​as endpoints.

[0058] Technical Solution 11: A method for preparing the braising paste seasoning according to any one of technical solutions 7-10, wherein, in step 4, the weight ratio of the compound spice to the edible oil is 1:5~10; preferably, the weight ratio of the compound spice to the edible oil is 1:7~10. Preferably, the edible oil comprises one or more substances selected from the group consisting of soybean oil, rapeseed oil, peanut oil, olive oil, corn oil, palm oil, sesame oil, walnut oil, tea oil, sunflower seed oil, flaxseed oil, lard, cottonseed oil, and rice bran oil. More preferably, the refining conditions are: a temperature of 80~120°C and / or a time of 20~60 min.

[0059] Technical Solution 12: The preparation method according to any one of technical solutions 7-11, wherein, in step 4, the dry weight ratio of the filter residue to water is 1:7~15; Preferably, the cooking conditions are: a temperature of 80~100℃ and / or a time of 30~120min.

[0060] Technical Solution 13: The preparation method according to any one of Technical Solutions 7-12, wherein, in step 5, the heating conditions are: the heating temperature is 85~95℃, and / or the heating time is 30~60min; For example, in some embodiments, the heating temperature can be 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, or 95°C, or include heating temperatures within a numerical range defined by any two of the above specific values ​​as endpoints; and / or, In some implementations, the heating time can be 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58 or 60 minutes, or include heating time within a numerical range formed by any two of the above specific values ​​as endpoints.

[0061] Technical Solution 14: A braising paste seasoning, characterized in that the braising paste seasoning is prepared by the braising paste seasoning preparation method described in any one of Technical Solutions 7-13.

[0062] Technical Solution 15: A brine seasoning, characterized in that the brine seasoning contains any one of the brine paste seasonings in technical solutions 1-6 or the brine paste seasonings in technical solution 14; Preferably, the brine seasoning also includes water; More preferably, the weight ratio of the brine seasoning to water is 1:6~10.

[0063] Technical Solution 16: A method for preparing the brine seasoning described in Technical Solution 15, characterized in that it includes the following steps: adding water to the brine paste seasoning and mixing to prepare the brine seasoning.

[0064] Technical Solution 17: The application of the braising paste seasoning described in any one of Technical Solutions 1-6, the braising paste seasoning described in Technical Solution 14, or the braising liquid seasoning described in Technical Solution 15 in food; Preferably, the food is a braised product.

[0065] Technical Solution 18: A braised product, characterized in that the braised product contains any one of the braising paste seasonings described in technical solutions 1-6, the braising paste seasoning described in technical solution 14, or the braising liquid seasoning described in technical solution 15; Preferably, the braised product is braised meat or braised vegetables.

[0066] Technical Solution 19: A method for preparing the braised product as described in Technical Solution 18, characterized by comprising the following steps: Meat or vegetables are mixed with braising paste or braising liquid seasoning and then braised to infuse them with flavor to obtain braised products. Preferably, the weight ratio of meat or vegetables to braising seasoning is 1:0.5~2; More preferably, the braising is a pressurized braising; even more preferably, the braising time is 5 to 15 minutes; and / or, the pressure is 60 to 90 kPa.

[0067] The enzyme activity unit of papain is defined as the amount of protease required to hydrolyze casein to produce 1 μg of tyrosine per minute under certain temperature and pH conditions. This is called one enzyme activity unit, represented by "U".

[0068] The enzyme activity unit (U) of trypsin is defined as the amount of enzyme that hydrolyzes N-benzoyl-DL-arginyl-4-nitroaniline hydrochloride (BAPNA) to produce 1 μmol of p-nitroaniline (pNA) per minute at a temperature of 37°C and a pH of 8.0.

[0069] The method for determining the peptide content in yeast extract includes the following steps: 1. Principle The determination was performed using high performance liquid chromatography with size exclusion columns. The components were separated based on their relative molecular mass and detected under ultraviolet absorption wavelength of 220 nm.

[0070] 2. Instruments and Experimental Materials High-performance liquid chromatograph: equipped with a UV detector; Column: TSKgel G2000SXWL 7.8×300 mm 5 μm; Mobile phase: acetonitrile:water:trifluoroacetic acid = 45:55:0.1; Cytochrome C (MW12500); Manufacturer: Sigma, Catalog No.: C7752; Bacitracin (MW1450); Manufacturer: J&K, Catalog No.: 184862; Ethylaminoacetyl-Tyrosine-Arginine (MW451); Manufacturer: Sigma, Catalog No.: G5386; Ethylaminoacetyl-Ethylaminoacetyl (MW189); Manufacturer: Sigma, Catalog No.: G1377.

[0071] 3. Analysis Steps 3.1 Sample preparation Weigh 10 mg of sample into a 10 mL volumetric flask, add a small amount of mobile phase, and sonicate to fully dissolve and mix the sample. Dilute to the mark with mobile phase, pass through a 0.45 μm organic membrane, and prepare for injection analysis.

[0072] 3.2 Standard Product Series Weigh 5 mg each of the standards (cytochrome C, bacitracin, acetaminophen-acetaminophen-tyrosine-arginine, acetaminophen-acetaminophen-acetaminophen) into a 10 mL volumetric flask, dissolve and dilute to volume with the mobile phase, filter through a 0.45 μm organic phase membrane, and inject to obtain the chromatogram of the standards. Plot the logarithm of the relative molecular mass against the retention time to obtain the calibration curve and its equation.

[0073] 4. Result representation 4.1 Formula: ; In the formula: x The percentage of a peptide segment with a certain relative molecular mass in the sample, expressed as % . A The peak area of ​​a peptide segment with a certain relative molecular mass; A 总 This is the sum of the peak areas of peptides with different relative molecular masses.

[0074] Calculation instructions: Based on the curves obtained from the standard series, the peptide segment to be calculated for the sample is substituted into the curve to obtain the time of the peptide segment. The integration start time is taken as the starting time of the sample run and the integration end time is taken as the ending time of the run. Then, the peaks are split and integrated in the chromatogram according to the time of the required peptide segment. The peak area of ​​each relative molecular mass peptide segment and the sum of the peak areas are calculated using the area method.

[0075] Unless otherwise stated, all reagents / instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. Information on the experimental materials and instruments used in this invention is shown in the table below: Table 1 Experimental Materials / Instruments and Suppliers

[0076]

[0077] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0078] Example 1 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: Chicken, pork and beef are minced in a weight ratio of 5:3:2 and put into a jacketed kettle. Water is added at 50% of the total weight of the meat raw materials. The mixture is kept at 88~92℃ for 20 minutes. Then it is processed by a colloid mill to obtain broth at a speed of 5000 rpm. The average particle size of the broth particles is about 20μm.

[0079] Step 2: First, add 0.2% (by weight of the total meat weight) of trypsin to the broth. The enzymatic hydrolysis conditions are: temperature 57℃, pH 6.7, and time 60 min. Then, add 0.1% (by weight of the total meat weight) of papain. The enzymatic hydrolysis conditions are: temperature 53℃, pH 7.0, and time 120 min. After enzymatic hydrolysis, perform enzyme inactivation treatment at 95℃ for 20 min to obtain the hydrolysate.

[0080] Step 3: Based on the weight of the enzymatic hydrolysate, add 10.1% of the thermal reaction excipients to the enzymatic hydrolysate, which includes 1% D-xylose, 1% glucose, 5% lard, 0.7% glycine, 1% L-alanine, 0.5% L-cysteine ​​hydrochloride, 0.5% DL-methionine, and 0.4% vitamin C. Conduct a thermal reaction at a temperature of 98°C for 120 minutes and a pH of 6 to obtain the thermal reaction solution.

[0081] Step 4: By weight, the compound spices include 25 parts cinnamon, 15 parts star anise, 8 parts galangal, 8 parts gardenia, 8 parts angelica, 5 parts cloves, 5 parts nutmeg, 5 parts fennel, 4 parts long pepper, 4 parts bay leaves, 4 parts Sichuan pepper, 3 parts turmeric, 3 parts licorice root, and 3 parts cardamom. Mix them together and then grind them to 10-30 mesh. Mix the compound spice powder with soybean oil at a mass ratio of 1:7 and refine at 100℃ for 25 minutes. After filtering, obtain the spice oil. Mix the dry weight of the residue with water at a mass ratio of 1:9 and boil at 95℃ for 60 minutes. After filtering, obtain the spice water.

[0082] Step 5: By weight, mix 35 parts of the hot reaction liquid prepared in Step 3, 20 parts of salt, 10 parts of white sugar, 10 parts of monosodium glutamate, 8 parts of yeast extract, 5 parts of the spice oil prepared in Step 4, 10 parts of the spice water prepared in Step 4, and 2 parts of modified starch, heat at 90℃ for 45 minutes, and cool to obtain the braising paste seasoning.

[0083] Example 2 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: The preparation steps for the broth are the same as in Example 1.

[0084] Step 2: First, add 0.2% trypsin (based on the total weight of the meat) to the broth. The enzymatic hydrolysis conditions are: temperature 55℃, pH 7.0, and time 50 min. Then, add 0.1% papain (based on the total weight of the meat). The enzymatic hydrolysis conditions are: temperature 60℃, pH 6.5, and time 100 min. After enzymatic hydrolysis, perform enzyme inactivation treatment at 93℃ for 30 min to obtain the hydrolysate.

[0085] Step 3: Based on the weight of the enzymatic hydrolysate, add 13.6% of the thermal reaction excipients to the enzymatic hydrolysate, which include 1.2% D-xylose, 2.5% glucose, 6% lard, 1% glycine, 0.8% L-alanine, 0.9% L-cysteine ​​hydrochloride, 0.8% DL-methionine, and 0.4% vitamin C. Conduct a thermal reaction at a temperature of 99°C for 115 minutes, with a pH of 6.2, to obtain the thermal reaction solution.

[0086] Step 4: The preparation steps for the spice oil and spice water are the same as in Example 1.

[0087] Step 5: By weight, mix 30 parts of the hot reaction liquid prepared in Step 3, 25 parts of salt, 13 parts of white sugar, 12 parts of monosodium glutamate, 4 parts of the spice oil prepared in Step 4, 6 parts of the spice water prepared in Step 4, 8 parts of yeast extract and 2 parts of modified starch, heat at 90℃ for 45 minutes, and cool to obtain the braising paste seasoning.

[0088] Example 3 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: The preparation steps for the broth are the same as in Example 1.

[0089] Step 2: First, add 0.2% (by weight of the meat raw material) of trypsin to the broth. The enzymatic hydrolysis conditions are: temperature 54℃, pH 6.8, and time 70 min. Then, add 0.1% (by weight of the meat raw material) of papain. The enzymatic hydrolysis conditions are: temperature 60℃, pH 7.5, and time 150 min. After enzymatic hydrolysis, perform enzyme inactivation treatment at 91℃ for 35 min to obtain the hydrolysate.

[0090] Step 3: Based on the weight of the enzymatic hydrolysate, add 11.9% of the thermal reaction excipients to the enzymatic hydrolysate, which include 0.5% D-xylose, 3% glucose, 4.5% lard, 1% glycine, 0.8% L-alanine, 0.9% L-cysteine ​​hydrochloride, 0.8% DL-methionine, and 0.4% vitamin C. Conduct a thermal reaction at a temperature of 101℃ for 95 minutes, with a pH of 5.9, to obtain the thermal reaction solution.

[0091] Step 4: The preparation steps for the spice oil and spice water are the same as in Example 1.

[0092] Step 5: By weight, mix 45 parts of the hot reaction liquid prepared in Step 3, 14 parts of salt, 8 parts of white sugar, 8 parts of monosodium glutamate, 8 parts of yeast extract, 3 parts of the spice oil prepared in Step 4, 12 parts of the spice water prepared in Step 4, and 2 parts of modified starch, and heat at 90°C for 45 minutes, then cool to obtain the braising paste seasoning.

[0093] Example 4 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: Chicken, pork and beef are minced in a weight ratio of 7:5:4 and put into a jacketed kettle. Water is added at 35% of the total weight of the meat raw materials. The mixture is kept at 85~90℃ for 25 minutes. Then it is processed by a colloid mill to obtain broth at a speed of 4000 rpm. The average particle size of the broth particles is about 40μm.

[0094] Step 2: First, add 0.1% trypsin (based on the total weight of the meat) to the broth. The enzymatic hydrolysis conditions are: temperature 55℃, pH 6.8, and time 60 min. Then, add 0.05% papain (based on the total weight of the meat). The enzymatic hydrolysis conditions are: temperature 58℃, pH 6.8, and time 110 min. After enzymatic hydrolysis, perform enzyme inactivation treatment at 95℃ for 20 min to obtain the hydrolysate.

[0095] Step 3: Based on the weight of the enzymatic hydrolysate, add 11.4% of the thermal reaction excipients to the enzymatic hydrolysate, which include 0.8% D-xylose, 2% glucose, 5% lard, 1% glycine, 1% L-alanine, 0.7% L-cysteine ​​hydrochloride, 0.6% DL-methionine, and 0.3% vitamin C. Conduct a thermal reaction at a temperature of 105℃ for 90 minutes, with a pH of 5.8, to obtain the thermal reaction solution.

[0096] Step 4: By weight, the compound spices include 23 parts cinnamon, 11 parts star anise, 10 parts galangal, 8 parts gardenia, 5 parts angelica, 3 parts cloves, 3 parts nutmeg, 6 parts fennel, 3 parts long pepper, 3 parts bay leaves, 8 parts Sichuan pepper, 2 parts turmeric, 5 parts licorice root, and 4 parts cardamom. Mix them together and then grind them to 10-30 mesh. Mix the compound spice powder with soybean oil at a mass ratio of 1:5 and refine at 80℃ for 30 minutes. After filtering, obtain the spice oil. Mix the dry weight of the residue with water at a mass ratio of 1:7 and boil at 80℃ for 60 minutes. After filtering, obtain the spice water.

[0097] Step 5: By weight, mix 38 parts of the hot reaction liquid prepared in Step 3, 23 parts of salt, 11 parts of white sugar, 9 parts of monosodium glutamate, 5 parts of yeast extract, 4 parts of the spice oil prepared in Step 4, 8 parts of the spice water prepared in Step 4, and 1.5 parts of modified starch, heat at 85℃ for 45 minutes, and cool to obtain the braising paste seasoning.

[0098] Example 5 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: Chicken, pork and beef are minced in a weight ratio of 4:2:1 and put into a jacketed kettle. Water is added at 75% of the total weight of the meat raw materials. The mixture is kept at 95~100℃ for 15 minutes. Then it is processed by a colloid mill to obtain broth at a speed of 4800rpm. The average particle size of the broth particles is about 25μm.

[0099] Step 2: First, add 0.4% (by weight of the total meat weight) of trypsin to the broth. The enzymatic hydrolysis conditions are: temperature 56℃, pH 6.9, and time 50 min. Then, add 0.25% (by weight of the total meat weight) of papain. The enzymatic hydrolysis conditions are: temperature 62℃, pH 7.3, and time 120 min. After enzymatic hydrolysis, perform enzyme inactivation treatment at 95℃ for 20 min to obtain the hydrolysate.

[0100] Step 3: Based on the weight of the enzymatic hydrolysate, add 12.7% of the thermal reaction excipients, which include 1.1% D-xylose, 2.7% glucose, 6% lard, 0.8% glycine, 0.6% L-alanine, 0.8% L-cysteine ​​hydrochloride, 0.4% DL-methionine, and 0.3% vitamin C. Conduct a thermal reaction at a temperature of 95°C for 150 min at a pH of 6 to obtain the thermal reaction solution.

[0101] Step 4: By weight, the compound spices include 20 parts cinnamon, 13 parts star anise, 6 parts galangal, 5 parts gardenia, 8 parts angelica, 5 parts cloves, 7 parts nutmeg, 2 parts fennel, 5 parts long pepper, 7 parts bay leaves, 3 parts Sichuan pepper, 7 parts turmeric, 2.5 parts licorice root, and 1 part cardamom. Mix them together and then grind them to 10-30 mesh. Mix the compound spice powder with soybean oil at a mass ratio of 1:10 and simmer at 120℃ for 60 minutes. After filtration, obtain the spice oil. Mix the dry weight of the residue with water at a mass ratio of 1:15 and boil at 100℃ for 120 minutes. After filtration, obtain the spice water.

[0102] Step 5: By weight, mix 32 parts of the hot reaction liquid prepared in Step 3, 17 parts of salt, 9 parts of white sugar, 11 parts of monosodium glutamate, 10 parts of yeast extract, 7 parts of the spice oil prepared in Step 4, 11 parts of the spice water prepared in Step 4, and 2.5 parts of modified starch, heat at 85℃ for 45 minutes, and cool to obtain the braising paste seasoning.

[0103] Comparative Example 1 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: By weight, the compound spices include 25 parts cinnamon, 15 parts star anise, 8 parts galangal, 8 parts gardenia, 8 parts angelica, 5 parts cloves, 5 parts nutmeg, 5 parts fennel, 4 parts long pepper, 4 parts bay leaves, 4 parts Sichuan pepper, 3 parts turmeric, 3 parts licorice, and 3 parts cardamom. The mixture is then ground to 10-30 mesh. The compound spice powder is mixed with soybean oil at a mass ratio of 1:7 and simmered at 100℃ for 25 minutes. After filtration, the spice oil is obtained. The dry weight of the residue is mixed with water at a mass ratio of 1:9 and boiled at 95℃ for 60 minutes. After filtration, the spice water is obtained.

[0104] Step 2: By weight, mix 40 parts water, 20 parts salt, 10 parts white sugar, 10 parts monosodium glutamate, 8 parts yeast extract, 3 parts spice oil prepared in Step 1, 7 parts spice water prepared in Step 1, and 2 parts modified starch, heat at 90℃ for 45 minutes, and cool to obtain the braising paste seasoning.

[0105] Comparative Example 2 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: The preparation steps for the broth are the same as in Example 1.

[0106] Step 2: First, add 0.2% trypsin (based on the total weight of the meat) to the broth. The enzymatic hydrolysis conditions are: temperature 53℃, pH 6.5, and time 55 min. Then, add 0.1% papain (based on the total weight of the meat). The enzymatic hydrolysis conditions are: temperature 59℃, pH 7.0, and time 120 min. After enzymatic hydrolysis, perform enzyme inactivation treatment at 95℃ for 25 min to obtain the hydrolysate.

[0107] Step 3: Based on the weight of the enzymatic hydrolysate, add 13% of the thermal reaction excipients to the enzymatic hydrolysate, which include 0.6% D-xylose, 2.5% glucose, 6% lard, 1% glycine, 0.8% L-alanine, 0.9% L-cysteine ​​hydrochloride, 0.8% DL-methionine, and 0.4% vitamin C. Conduct a thermal reaction at 100℃ for 118 min at a pH of 6.1 to obtain the thermal reaction solution.

[0108] Step 4: The preparation steps for the spice oil and spice water are the same as in Example 1.

[0109] Step 5: By weight, mix 15 parts of the hot reaction liquid prepared in Step 2, 20 parts of water, 30 parts of salt, 9 parts of white sugar, 10 parts of monosodium glutamate, 3 parts of the spice oil prepared in Step 3, 7 parts of the spice water prepared in Step 3, 4 parts of yeast extract and 2 parts of modified starch, heat at 90℃ for 45 minutes, and cool to obtain the braising paste seasoning.

[0110] Comparative Example 3 A method for preparing a braising paste seasoning, comprising the following steps: Step 1: The preparation steps for the broth are the same as in Example 1.

[0111] Step 2: First, add 0.2% (by weight of the total meat weight) of trypsin to the broth. The enzymatic hydrolysis conditions are: temperature 54℃, pH 6.8, and time 65 min. Then, add 0.1% (by weight of the total meat weight) of papain. The enzymatic hydrolysis conditions are: temperature 60℃, pH 7.5, and time 120 min. After enzymatic hydrolysis, perform enzyme inactivation treatment at 96℃ for 22 min to obtain the hydrolysate.

[0112] Step 3: Based on the weight of the enzymatic hydrolysate, add 11.9% of the thermal reaction excipients to the enzymatic hydrolysate, which include: 0.5% D-xylose, 3% glucose, 4.5% lard, 1% glycine, 0.8% L-alanine, 0.9% L-cysteine ​​hydrochloride, 0.8% DL-methionine, and 0.4% vitamin C. Conduct a thermal reaction at 100℃ for 6.1 minutes at pH 125 minutes to obtain the thermal reaction solution.

[0113] Step 4: The preparation steps for the spice oil and spice water are the same as in Example 1.

[0114] Step 5: By weight, mix 35 parts of the hot reaction liquid prepared in Step 3, 30 parts of salt, 9 parts of white sugar, 10 parts of monosodium glutamate, 3 parts of the spice oil prepared in Step 4, 10 parts of the spice water prepared in Step 4, 0 parts of yeast extract and 2 parts of modified starch, heat at 90°C for 45 minutes, and cool to obtain the braising paste seasoning.

[0115] Comparative Example 4: Preparation using traditional methods Broth preparation: Take 2kg of pork bones, 2kg of three-yellow chicken and 50kg of water, bring to a boil and then simmer for 4 hours. After cooling, you will get the broth.

[0116] Caramelizing: Take 300g of rock sugar and 20g of soybean oil, cook over medium heat until the rock sugar is completely melted, the water vapor has evaporated, and small brown bubbles appear. Add 500g of boiling water, and after cooling, you will get caramelized sugar.

[0117] Take 1.5kg of stock, 50g of caramel coloring, 50g of chili oil, 30g of salt, 15g of MSG, 8g of white sugar, 10g of soy sauce, 5g of chicken essence, 5g of star anise, 5g of cinnamon, 2g of Sichuan peppercorns, 3g of fennel seeds, 1g of bay leaves, 2g of angelica root, 1g of cardamom, and 2g of nutmeg, mix them together, and bring to a boil to obtain the brine.

[0118] Mix the thawed chicken feet with the seasoned braising liquid at a weight ratio of 1:1.5, put them into a pressure cooker, and after the pressure cooker starts releasing steam, braise for 5 minutes depending on the type of ingredients to infuse the flavor. After releasing the pressure, take them out to obtain the braised product.

[0119] Comparative Example 5 A method for preparing a braising paste seasoning, comprising the following steps: The preparation steps in steps 1-4 are the same as in Example 1.

[0120] Step 5: By weight, mix 35 parts of hot reaction liquid, 20 parts of salt, 10 parts of white sugar, 10 parts of monosodium glutamate, 5 parts of spice oil, 10 parts of spice water, 15 parts of yeast extract and 2 parts of modified starch, heat at 90℃ for 45 minutes, and cool to obtain braising paste seasoning.

[0121] Comparative Example 6 A method for preparing a braising paste seasoning, comprising the following steps: The preparation steps in steps 1-2 are the same as in Example 1.

[0122] Step 3: Based on the weight of the enzymatic hydrolysate, add 11.1% of the thermal reaction excipients to the enzymatic hydrolysate, which include: 0.3% D-xylose, 5% glucose, 4% lard, 0.8% glycine, 0.6% L-alanine and 0.4% vitamin C, and carry out a thermal reaction at a temperature of 100℃ for 110 min and a pH of 6.1 to obtain the thermal reaction solution.

[0123] The preparation steps in steps 4-5 are the same as in Example 1.

[0124] Comparative Example 7 A method for preparing a braising paste seasoning, comprising the following steps: The preparation steps in steps 1-3 are the same as in Example 1.

[0125] Step 4: By weight, the compound spices include 24 parts cinnamon, 5 parts star anise, 8 parts galangal, 10 parts angelica root, 6 parts cloves, 5 parts nutmeg, 5 parts fennel seeds, 4 parts long pepper, 4 parts bay leaves, 4 parts Sichuan pepper, 3 parts turmeric, 3 parts licorice root, and 3 parts cardamom. Mix them together and then grind them to 10-30 mesh. Mix the compound spice powder with soybean oil at a mass ratio of 1:7 and refine at 100℃ for 25 minutes. After filtering, obtain the spice oil. Mix the dry weight of the residue with water at a mass ratio of 1:9 and boil at 95℃ for 60 minutes. After filtering, obtain the spice water.

[0126] The preparation steps in step 5 are the same as in Example 1.

[0127] Application Example 1 The braising paste seasonings prepared in the above embodiments, comparative examples 1-3, and comparative examples 5-7 were used for braising. Taking chicken feet, a common braised ingredient, as an example, the specific steps included: Step 1: Mix the braising paste seasoning with water at a weight ratio of 1:8 to dissolve and obtain the seasoned braising liquid; Step 2: Mix the thawed chicken feet with the seasoned braising liquid at a weight ratio of 1:1.5, put them into a pressure cooker, and after the pressure cooker starts releasing steam, braise for 5 minutes depending on the type of ingredients to infuse the flavor. After releasing the pressure, take them out to obtain the braised product.

[0128] Ten evaluators were selected to score the braised chicken feet samples prepared in the examples and comparative examples in four aspects: color, texture, aroma, and taste. The average scores were recorded. The specific scoring criteria are shown in Table 2 below. The obtained sensory evaluation scores are shown in Table 3 below.

[0129] Table 2 Sensory Evaluation Standards for Braised Products

[0130] Table 3 Sensory ratings for examples and comparative examples

[0131] Figure 1 This is a comparative analysis chart based on the sensory data of the braised chicken feet prepared according to the examples and comparative examples in Table 3. (From Table 3 and...) Figure 1 It can be seen that in terms of color, texture, aroma, and taste, Examples 1-5 showed little overall difference and all scored highly, outperforming the sensory evaluation of the product prepared using the traditional braising process in Comparative Example 4. Furthermore, Comparative Example 4 failed to standardize its seasoning and coloring ingredients, and its braising process was time-consuming. Compared to Examples 1-5, Comparative Examples 1-7 were significantly inferior in color, texture, aroma, and taste.

[0132] While the specific embodiments of the present invention have been described above, they are not intended to limit the scope of protection of the present invention. Based on the technical solutions of the present invention, various modifications or variations that can be made by those skilled in the art without creative effort are still within the scope of protection of the present invention.

Claims

1. A halogen paste condiment, characterized in that, By weight, the braising paste seasoning comprises: 28-50 parts of hot reaction liquid, 10-27 parts of salt, 6-15 parts of sugar, 7-17 parts of monosodium glutamate, 2-10 parts of spice oil, 5-20 parts of spice water, 5-12 parts of yeast extract and 1-3 parts of modified starch. The method for preparing the thermal reaction solution includes: adding protease to broth for enzymatic hydrolysis to obtain a hydrolysate, and then adding thermal reaction excipients for thermal reaction to obtain the thermal reaction solution.

2. The halogen paste seasoning of claim 1, wherein, By weight, the braising paste seasoning comprises 30-48 parts of hot reaction liquid; preferably, the braising paste seasoning comprises 31-36 parts of hot reaction liquid. And / or, by weight, the braising paste seasoning includes 14 to 25 parts of salt; preferably, the braising paste seasoning includes 16 to 21 parts of salt; And / or, by weight, the braising paste seasoning includes 8 to 13 parts sugar; preferably, the braising paste seasoning includes 9 to 11 parts sugar; And / or, by weight, the braising paste seasoning includes 8 to 12 parts of monosodium glutamate; preferably, the braising paste seasoning includes 9 to 11 parts of monosodium glutamate; And / or, by weight, the braising paste seasoning includes 3 to 7 parts of spice oil; preferably, the braising paste seasoning includes 5 to 7 parts of spice oil; And / or, by weight, the braising paste seasoning includes 6 to 12 parts of spice water; preferably, the braising paste seasoning includes 10 to 11 parts of spice water; And / or, by weight, the brine seasoning comprises 8 to 10 parts of yeast extract; And / or, by weight, the brine seasoning includes 2 to 2.5 parts of modified starch.

3. The braising paste seasoning according to claim 1 or 2, wherein, The amount of protease added is 0.05% to 0.7% based on the total mass of meat used in the broth; preferably, the amount of protease added is 0.15% to 0.65%; more preferably, the amount of protease added is 0.3% to 0.65%. And / or, the protease includes trypsin and / or papain; more preferably, the protease includes trypsin and papain; even more preferably, based on the total mass of the meat raw material, the protease includes 0.05%~0.45% trypsin and 0.05%~0.3% papain; even more preferably, the trypsin content is 0.15%~0.45%; and / or, even more preferably, the papain content is 0.1%~0.3%.

4. The braising paste seasoning according to any one of claims 1-3, wherein, The amount of the thermal reaction excipient added is 7% to 15% based on the total mass of the enzymatic hydrolysate; preferably, the amount of the thermal reaction excipient added is 10% to 14%; more preferably, the amount of the thermal reaction excipient added is 10% to 13%. And / or, the thermal reaction excipients include one or more substances selected from the group consisting of D-xylose, glucose, lard, glycine, L-alanine, L-cysteine ​​hydrochloride, methionine and vitamin C; preferably, the thermal reaction excipients include D-xylose, glucose, lard, glycine, L-alanine, L-cysteine ​​hydrochloride, methionine and vitamin C. Preferably, by weight, the thermal reaction excipient comprises: 0.5-1.3 parts D-xylose, 1-3 parts glucose, 3-7 parts lard, 0.5-1.3 parts glycine, 0.5-1.3 parts L-alanine, 0.2-1 parts L-cysteine ​​hydrochloride, 0.2-1 parts methionine, and 0.2-1 parts vitamin C; more preferably, by weight, the thermal reaction excipient comprises: 0.9-1 parts D-xylose; and / or 3-6 parts lard; and / or 0.6-0.9 parts glycine; and / or 0.3-0.8 parts L-cysteine ​​hydrochloride; and / or 0.2-0.5 parts methionine.

5. The braising paste seasoning according to any one of claims 1-4, wherein, The preparation method of the spice oil includes: adding compound spices to edible oil, refining, and separating solids and liquids to obtain the spice oil; And / or, the method for preparing the spice water includes: adding water to compound spices or to the filter residue after edible oil refining and filtration, boiling, and separating the solid and liquid to obtain the spice water.

6. The braising paste seasoning according to claim 5, wherein, The compound spice blend comprises one or more substances selected from the group consisting of cinnamon, star anise, galangal, gardenia, angelica, clove, nutmeg, fennel, long pepper, bay leaf, Sichuan pepper, turmeric, licorice, and amomum villosum; preferably, the compound spice blend comprises cinnamon, star anise, galangal, gardenia, angelica, clove, nutmeg, fennel, long pepper, bay leaf, Sichuan pepper, turmeric, licorice, and amomum villosum. And / or, preferably, by weight, the compound spices include 19-26 parts cinnamon, 10-16 parts star anise, 5-11 parts galangal, 4-10 parts gardenia, 4-10 parts angelica, 2-8 parts cloves, 2-8 parts nutmeg, 2-8 parts fennel, 2-8 parts long pepper, 2-8 parts bay leaves, 2-9 parts Sichuan pepper, 2-8 parts turmeric, 1-6 parts licorice and 1-5 parts amomum villosum; More preferably, by weight, the compound spice blend includes 24-26 parts cinnamon; and / or, the compound spice blend includes 14-16 parts star anise; and / or, the compound spice blend includes 7-9 parts galangal; and / or, the compound spice blend includes 7-9 parts gardenia; and / or, the compound spice blend includes 7-9 parts angelica dahurica; and / or, the compound spice blend includes 4-6 parts cloves; and / or, the compound spice blend includes nutmeg. 4-6 parts of cardamom; and / or, the compound spice includes 4-6 parts of fennel; and / or, the compound spice includes 3-5 parts of long pepper; and / or, the compound spice includes 3-5 parts of bay leaf; and / or, the compound spice includes 3-5 parts of Sichuan pepper; and / or, the compound spice includes 2-4 parts of turmeric; and / or, the compound spice includes 2-4 parts of licorice root; and / or, the compound spice includes 2-4 parts of amomum villosum.

7. A method for preparing a braising paste seasoning according to any one of claims 1-6, characterized in that, Includes the following steps: Step 1: Prepare the broth; Step 2: Enzymatic hydrolysis: Add protease to the broth for enzymatic hydrolysis to obtain hydrolysate; Step 3: Thermal reaction: Add thermal reaction excipients to the enzymatic hydrolysate to carry out a thermal reaction, and obtain a thermal reaction solution; Step 4: Preparation of spice oil and spice water: Add compound spices to edible oil and refine. The liquid obtained after solid-liquid separation is the spice oil; add water to the filter residue after refining and boiling. The liquid obtained after solid-liquid separation is the spice water. Step 5: Mix the hot reaction liquid, salt, monosodium glutamate, sugar, yeast extract, spice oil, spice water and modified starch, heat and cool to obtain the braising paste seasoning.

8. The method for preparing the braising paste seasoning according to claim 7, wherein, In step 1, the preparation of the broth includes the following steps: adding water to the minced meat, heating, and pulverizing (preferably pulverizing with a colloid mill) to obtain the broth; Preferably, the meat includes chicken, pork and beef, wherein the weight ratio of chicken, pork and beef is 4~7:2~5:1~4; And / or, preferably, the weight of water added is 35% to 75% of the total weight of the meat; And / or, preferably, the heating temperature is 85~100°C, more preferably, the heating temperature is 88~92°C; and / or, the heating time is 15~45 min; And / or, preferably, the colloid mill speed is 4000~5000 rpm; and / or, preferably, the average particle size of the broth particles is 20~40 μm.

9. The method for preparing the braising paste seasoning according to claim 7 or 8, wherein, In step 2, the first protease is added to the broth for enzymatic hydrolysis, and then the second protease is added for enzymatic hydrolysis. Preferably, the first protease is trypsin; more preferably, the enzyme activity of trypsin is 140,000~160,000 U / mL; and / or, the second protease is papain; more preferably, the enzyme activity of papain is 190,000~210,000 U / g. And / or, preferably, the conditions for enzymatic hydrolysis by the first protease are: a temperature of 48~57°C, and / or a time of 40~70 min, and / or a pH of 5~8; preferably, a pH of 6.5~7.5; And / or, preferably, the conditions for enzymatic hydrolysis by the second protease are: a temperature of 52-63°C, and / or a time of 100-150 min, and / or a pH of 5-8; preferably, a pH of 6.3-7.7; More preferably, enzyme inactivation treatment is performed after enzymatic hydrolysis; More preferably, the enzyme inactivation temperature is 90~98℃, and / or the enzyme inactivation time is 15~40min.

10. The method for preparing the braising paste seasoning according to any one of claims 7-9, wherein, In step 3, the thermal reaction conditions are: temperature 95~105℃; pH 5.8~6.2; and / or, reaction time 90~150min.

11. The method for preparing the braising paste seasoning according to any one of claims 7-10, wherein, In step 4, the weight ratio of compound spices to edible oil is 1:5~10; preferably, the weight ratio of compound spices to edible oil is 1:7~10. Preferably, the edible oil comprises one or more substances selected from the group consisting of soybean oil, rapeseed oil, peanut oil, olive oil, corn oil, palm oil, sesame oil, walnut oil, tea oil, sunflower seed oil, flaxseed oil, lard, cottonseed oil, and rice bran oil. More preferably, the refining conditions are: a temperature of 80~120°C and / or a time of 20~60 min.

12. The preparation method according to any one of claims 7-11, wherein, In step 4, the dry weight ratio of the filter residue to the water is 1:7~15; Preferably, the cooking conditions are: a temperature of 80~100℃ and / or a time of 30~120min.

13. The preparation method according to any one of claims 7-12, wherein, In step 5, the heating conditions are: the heating temperature is 85~95℃, and / or the heating time is 30~60min.

14. A braising paste seasoning, characterized in that, The braising paste seasoning is prepared by the braising paste seasoning preparation method according to any one of claims 7-13.

15. A brine seasoning, characterized in that, The brine seasoning contains the brine paste seasoning as described in any one of claims 1-6 or the brine paste seasoning as described in claim 14; Preferably, the brine seasoning also includes water; More preferably, the weight ratio of the brine seasoning to water is 1:6~10.

16. A method for preparing the brine seasoning according to claim 15, characterized in that, The process includes the following steps: adding water to the braising paste seasoning and mixing to prepare the paste.

17. The use of the braising paste seasoning according to any one of claims 1-6, the braising paste seasoning according to claim 14, or the braising liquid seasoning according to claim 15 in food; Preferably, the food is a braised product.

18. A type of braised food product, characterized in that, The braised product contains the braising paste seasoning as described in any one of claims 1-6, the braising paste seasoning as described in claim 14, or the braising liquid seasoning as described in claim 15; Preferably, the braised product is braised meat or braised vegetables.

19. A method for preparing the braised product according to claim 18, characterized in that, Includes the following steps: Meat or vegetables are mixed with braising paste or braising liquid seasoning and then braised to infuse them with flavor to obtain braised products. Preferably, the weight ratio of meat or vegetables to braising seasoning is 1:0.5~2; More preferably, the braising is a pressurized braising; even more preferably, the braising time is 5 to 15 minutes; and / or, the pressure is 60 to 90 kPa.

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