Composite color enhancing gel for Cantonese soy sauce chicken as well as preparation method and application of composite color enhancing gel

Abstract

The invention discloses compound color enhancing gel for Cantonese soy sauce chicken as well as a preparation method and application of the compound color enhancing gel, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively preparing a sorghum red pigment aqueous solution and an oil solution of monascus red pigment and capsorubin, adding gelatin into the sorghum red pigment aqueous solution, heating, stirring and dissolving to obtain a sorghum red pigment-gelatin solution, mixing the compound pigment oil solution with the pigment gelatin solution according to a weight ratio of (0.1-0.2): (0.8-0.9), and uniformly stirring to obtain a mixed solution; performing high-speed stirring, cooling and high-pressure homogenization to obtain a composite hyperchromic emulsion, and further cooling to obtain the composite hyperchromic gel. The prepared hyperchromic gel has the advantages of both water-soluble and fat-soluble pigments, is uniform in coloring, natural and bright in color and high in stability, and can effectively adapt to the processing technology of the Cantonese soy sauce chicken; during application, the seasoning is added in a marinating soup afterheat soaking stage, so that the chicken skin can be quickly colored and has ruddy luster, and the color quality and the processing efficiency of a finished product of the Cantonese soy sauce chicken are greatly improved.

Description

Technical Field

[0001] This invention belongs to the field of chicken product processing, and specifically relates to a Cantonese soy sauce chicken composite color-enhancing gel, its preparation method, and its application. Background Technology

[0002] Soy sauce chicken, also known as braised chicken with soy sauce, is a well-known traditional Cantonese chicken dish. It is characterized by its bright red and crispy skin, tender meat, and rich soy sauce flavor. Color is one of the important sensory evaluation criteria for soy sauce chicken, with bright red skin being more popular with consumers. Soy sauce is often used to adjust the flavor and improve the color of soy sauce chicken. Studies have reported that marinating chicken breast with soy sauce can increase the a* and b* values ​​of the chicken, increase collagen solubility, and improve tenderness. High-pressure processing combined with soy sauce can also improve the storage properties of chicken and reduce the number of pathogens during storage. However, soy sauce contains various amino acids that can promote the formation of heterocyclic amines in braised meat products, even more so than rock sugar, posing a potential food safety hazard. Furthermore, soy sauce emphasizes a bright red skin color, while soy sauce is a dark brownish-red, which does not fully meet the product's requirements, necessitating the use of other pigments for coloring. In traditional production processes, red yeast rice is often used for coloring. However, this coloring method is greatly affected by how the red yeast rice is added. For example, adding it in granular or powdered form will have different coloring effects on the chicken skin. Furthermore, it has the disadvantages of uneven coloring, unstable coloring during short-term storage, and easy fading.

[0003] Currently, the main natural red pigments permitted for use in meat products include sorghum red, paprika red, carmine, red yeast rice red, and beet red. These are safe for consumption and possess certain antioxidant properties and health benefits, making them more popular with consumers compared to synthetic colorants. However, natural pigments also present challenges in use, such as difficulty in extraction, high usage costs, narrow color range, sensitivity to pH, light, and heat, and unstable coloring. For example, fat-soluble red yeast rice red pigment has strong coloring power for meat products, produces a pure red color at suitable concentrations, and exhibits certain heat and acid / alkali resistance. Its coloring stability is not affected by metal ions, but its light resistance and storage stability are slightly inferior. Sorghum red pigment is soluble in water or ethanol, possesses high temperature resistance and strong coloring power, and its application effect is superior to red yeast rice red pigment. However, this pigment tends to be yellowish-brown and requires a larger quantity. Paprika red pigment is a fat-soluble pigment with bright color, high color value, and strong coloring power, but its heat and light stability are relatively poor. In view of the above, these natural red pigments have their own solubility, stability and color value characteristics. These pigments can be used in combination to avoid the defects of use and achieve complementary advantages and stable coloring.

[0004] Patent document [CN201811501064.4] reports the invention of a soy sauce chicken marinade and its preparation method, as well as marinated products using the marinade and their preparation method. The marinade formula includes the proportions and composition of seasonings, spices, and stabilizers, but no pigments are found to be added for color enhancement. No other reports or products have been found related to coloring agents used to enhance the color of Cantonese soy sauce chicken. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings and deficiencies of the prior art and to provide a Cantonese soy sauce chicken composite color-enhancing gel, its preparation method, and its application.

[0006] The objective of this invention is achieved through the following technical solution:

[0007] A method for preparing a compound color-enhancing gel for Cantonese soy sauce chicken, characterized by comprising the following steps:

[0008] (1) Prepare aqueous solutions of sorghum red pigment and oil solutions of red yeast rice pigment and capsanthin, respectively;

[0009] (2) After adding gelatin to the sorghum red pigment aqueous solution, heat and stir to dissolve, and obtain sorghum red pigment-gelatin solution; then mix according to the weight ratio of red yeast rice pigment and capsanthin oil solution: sorghum red pigment-gelatin aqueous solution = (0.1~0.2): (0.8~0.9), stir, cool and then homogenize under high pressure to obtain composite color-enhancing emulsion;

[0010] (3) Cool the composite color-enhancing emulsion to obtain composite color-enhancing gel, cut it into pieces, and store it away from light.

[0011] Preferably, in step (1), the sorghum red pigment aqueous solution is prepared by taking 0.55~3 parts of sorghum red pigment and adding it to 100~200 parts of cooled boiled water, stirring and dissolving it at a speed of 1000~2000 rpm, then adding 0.7~13 parts of tea polyphenols and 0.7~2.5 parts of potassium sorbate, stirring and dissolving it before use.

[0012] Preferably, in step (1), the preparation of the red yeast rice pigment and capsanthin oil solution is as follows: take 100-200 parts of salad oil, add 2-4 parts of red yeast rice pigment, stir and dissolve at 1000-2000 rpm, then take 1-2 parts of capsanthin and add it to the red yeast rice pigment oil solution, continue stirring, add 0.22-3.5 parts of rosemary extract, stir and dissolve to obtain the red yeast rice pigment and capsanthin oil solution.

[0013] Preferably, in step (2), the gelatin is soaked, specifically: take 13 to 50 parts of gelatin, wash it, soak it in 50 to 160 parts of clean water for 20 to 50 minutes, take it out, drain it, and put it into the sorghum red pigment aqueous solution. Heat and stir it at 1000 to 2000 rpm to 50 to 65°C to completely dissolve the gelatin and obtain the sorghum red pigment-gelatin solution.

[0014] Preferably, in step (2), after the red yeast rice pigment and capsanthin oil solution and sorghum red pigment-gelatin aqueous solution are mixed, the mixture is stirred at 3000~5000 rpm for 5~8 min, cooled to 45~50℃, and then homogenized under high pressure at 35~50 MPa for 2~3 times to obtain a composite color-enhancing emulsion.

[0015] Preferably, in step (3), the cooling is reduced to 15~20℃.

[0016] The Cantonese soy sauce chicken composite color-enhancing gel prepared by any of the methods described in this invention.

[0017] The application of the Cantonese soy sauce chicken composite color-enhancing gel described in this invention in the preparation of Cantonese soy sauce chicken.

[0018] Preferably, during the residual heat soaking stage of the Cantonese soy sauce chicken preparation process, a color-enhancing gel is added according to the ratio of braising liquid: gel = (10~20): 1, and the mixture is stirred to dissolve the gel in the braising liquid, so that the chicken skin is colored to obtain the ideal color.

[0019] Preferably, 180-day-old Qingyuan chickens are scalded three times in boiling water at 98±2℃ for 5 seconds each time, then cooked in braising liquid at 95±2℃ for 10-20 minutes, then color-enhancing gel is added, and after soaking in the residual heat of the braising liquid for 20-30 minutes, they are drained and cooled to obtain the finished product.

[0020] The braising liquid recipe is as follows: by weight of chicken, 12% spices, 1.2% scallions, 1.2% ginger, 1.2% salt, 27% light soy sauce, 4.5% dark soy sauce, 9% rock sugar, 1.2% cooking wine, and 150% water.

[0021] Compared with existing technologies, this invention establishes a composite color-enhancing gel for improving the color of Cantonese soy sauce chicken and its preparation method. Utilizing the characteristics of three natural red pigments—sorghum red pigment with strong light and heat stability, red yeast rice red pigment with relatively good stability and strong protein coloring power, and capsanthin with a high color value—and based on the solubility, color value, hue, and stability of these pigments, water and oil solvents are rationally used for dissolution, followed by proportional mixing, emulsification, and gel formation. This achieves complementary color matching and synergistic effect, and its proper use in the preparation of Cantonese soy sauce chicken can impart an ideal bright red color to the product. Furthermore, the excellent emulsifying properties of gelatin promote the emulsification and mixing of the above-mentioned pigment water and oil solutions, forming a uniform and dense thermally reversible emulsified gel after cooling, further maintaining pigment stability and reducing oxidation loss. Heating in the hot braising broth used in soy sauce chicken preparation melts the color-enhancing gel, releasing the composite pigments to exert their coloring effect, ensuring the chicken skin meets the visual requirements for color. Detailed Implementation

[0022] The present invention will be further described in detail below with reference to embodiments, but the implementation of the present invention is not limited thereto.

[0023] Example 1

[0024] The present invention discloses a Cantonese-style soy sauce chicken composite color-enhancing gel and its preparation method, the steps of which are as follows:

[0025] 1. Pigment dissolution

[0026] (1) Preparation of sorghum red pigment aqueous solution

[0027] Take 100 parts of tap water, heat to a gentle boil for 5 minutes, and then cool to room temperature. Take 0.55 parts of sorghum red pigment in cooled boiled water, stir at 1000 rpm to slowly disperse and dissolve the pigment, then add 0.7 parts of tea polyphenols and 0.7 parts of potassium sorbate, stir to dissolve, and set aside for later use.

[0028] (2) Preparation of red yeast rice pigment and capsanthin oil solution

[0029] Take 100 parts salad oil, add 2 parts red yeast rice pigment, and stir at 1000 rpm to slowly disperse and dissolve the pigment. Then add 1 part capsanthin to the red yeast rice pigment oil solution, and continue stirring to slowly disperse and dissolve the pigment. Then add 0.22 parts rosemary extract, stir to dissolve, and obtain red yeast rice pigment and capsanthin oil solution.

[0030] 2. Mixing and emulsification of complex pigment solutions

[0031] Take 13 parts of gelatin, wash it, soak it in 50 parts of water for 20 min to make it swell, then take out the gelatin, drain it and put it into the above sorghum red pigment solution. Heat and stir at 1000 rpm to 50℃ to completely dissolve the gelatin and obtain sorghum red pigment-gelatin solution. Keep it warm for later use. According to the ratio of red yeast rice pigment and capsanthin oil solution: sorghum red pigment-gelatin aqueous solution = 0.1: 0.9 (weight ratio), take the above red yeast rice pigment and capsanthin composite oil solution and slowly add it to the sorghum red pigment-gelatin solution in (1). Stir at 3000 rpm for 5 min, cool it down to 45℃ and then homogenize it twice under high pressure at 50 MPa to obtain composite color-enhancing emulsion.

[0032] 3. Formation of composite color-enhancing gel

[0033] The above-mentioned composite color-enhancing emulsion was gradually cooled to 15°C to obtain a composite color-enhancing gel.

[0034] 4. Cutting and Packaging

[0035] After the gel is divided into small pieces, it is packaged in plastic boxes and black plastic bags and vacuum sealed.

[0036] 5. Use

[0037] During the residual heat soaking stage in the preparation of Cantonese soy sauce chicken, a color-enhancing gel is added at a ratio of broth to gel of 10:1. The gel is stirred to dissolve in the broth, resulting in the ideal color of the chicken skin.

[0038] Example 2

[0039] A compound color-enhancing gel for Cantonese soy sauce chicken and its preparation method, comprising the following steps:

[0040] 1. Pigment dissolution

[0041] (1) Preparation of sorghum red pigment aqueous solution

[0042] Take 200 parts of tap water, heat to a gentle boil for 10 minutes, and then cool to room temperature to remove any oxygen and chlorine that may be present in the water, preventing the pigment from oxidizing and losing its color. Take 3 parts of cooled boiled water containing sorghum red pigment, stir at 2000 rpm to slowly disperse and dissolve the pigment, then add 13 parts of tea polyphenols and 2.5 parts of potassium sorbate, stir to dissolve, and set aside for later use.

[0043] (2) Preparation of red yeast rice pigment and capsanthin oil solution

[0044] Take 200 parts salad oil, add 4 parts red yeast rice pigment, and stir at 2000 rpm to slowly disperse and dissolve the pigment. Then take 2 parts capsanthin and add it to the red yeast rice pigment oil solution, and continue stirring to slowly disperse and dissolve the pigment. Then add 3.5 parts rosemary extract, stir to dissolve, and obtain the red yeast rice pigment and capsanthin oil solution.

[0045] 2. Mixing and emulsification of complex pigment solutions

[0046] Take 50 parts of gelatin, wash it, and soak it in 160 parts of water for 50 min to make it swell. Then take out the gelatin, drain it, and put it into the above sorghum red pigment solution. Heat and stir at 2000 rpm to 65℃ to completely dissolve the gelatin and obtain sorghum red pigment-gelatin solution. Keep it warm for later use. According to the ratio of red yeast rice pigment and capsanthin oil solution: sorghum red pigment aqueous solution = 0.2: 0.8 (weight ratio), take the above red yeast rice pigment and capsanthin composite oil solution and slowly add it to the sorghum red pigment-gelatin solution in (1). Stir at 5000 rpm for 8 min, cool it down to 50℃, and then homogenize it three times under high pressure at 35 MPa to obtain a composite color-enhancing emulsion.

[0047] 3. Formation of composite color-enhancing gel

[0048] The above-mentioned composite color-enhancing emulsion was gradually cooled to 20°C to obtain a composite color-enhancing gel.

[0049] 4. Cutting and Packaging

[0050] After the gel is divided into small pieces, it is packaged in plastic boxes and black plastic bags and vacuum sealed.

[0051] 5. Use

[0052] During the residual heat soaking stage in the preparation of Cantonese soy sauce chicken, a color-enhancing gel is added at a ratio of broth:gel = 20:1. The gel is stirred to dissolve in the broth, resulting in the chicken skin being colored to achieve the desired color.

[0053] Example 3

[0054] A compound color-enhancing gel for Cantonese soy sauce chicken and its preparation method, comprising the following steps:

[0055] 1. Pigment dissolution

[0056] (1) Preparation of sorghum red pigment aqueous solution

[0057] Take 150 parts of tap water, heat to a gentle boil for 8 minutes, and then cool to room temperature to remove any oxygen and chlorine that may be present in the water, preventing the pigment from oxidizing and losing its color. Take 2 parts of sorghum red pigment in cooled boiled water, stir at 2000 rpm to slowly disperse and dissolve the pigment, then add 6 parts of tea polyphenols and 2 parts of potassium sorbate, stir to dissolve, and set aside for later use.

[0058] (2) Preparation of red yeast rice pigment and capsanthin oil solution

[0059] Take 150 parts salad oil, add 3 parts red yeast rice pigment, and stir at 2000 rpm to slowly disperse and dissolve the pigment. Then add 1.5 parts capsanthin to the red yeast rice pigment oil solution, and continue stirring to slowly disperse and dissolve the pigment. Then add 2.5 parts rosemary extract, stir to dissolve, and obtain the red yeast rice pigment and capsanthin oil solution.

[0060] 2. Mixing and emulsification of complex pigment solutions

[0061] Take 30 parts of gelatin, wash it, soak it in 120 parts of water for 35 minutes to swell it, then take out the gelatin, drain it and put it into the above sorghum red pigment solution. Heat and stir at 2000 rpm to 60℃ to completely dissolve the gelatin and obtain sorghum red pigment-gelatin solution. Keep it warm for later use. According to the ratio of red yeast rice pigment and capsanthin oil solution: sorghum red pigment-gelatin aqueous solution = 0.15: 0.85 (weight ratio), take the above red yeast rice pigment and capsanthin composite oil solution and slowly add it to the sorghum red pigment-gelatin solution in (1). Stir at 4000 rpm for 6 minutes, cool it down to 45℃ and then homogenize it three times under high pressure at 40 MPa to obtain composite color-enhancing emulsion.

[0062] 3. Formation of composite color-enhancing gel

[0063] The above-mentioned composite color-enhancing emulsion was gradually cooled to 20°C to obtain a composite color-enhancing gel.

[0064] 4. Cutting and Packaging

[0065] After the gel is divided into small pieces, it is packaged in plastic boxes and black plastic bags and vacuum sealed.

[0066] 5. Use

[0067] During the residual heat soaking stage in the preparation of Cantonese soy sauce chicken, a color-enhancing gel is added at a ratio of broth: gel = 15:1. The gel is stirred to dissolve in the broth, resulting in the chicken skin being colored to achieve the desired color.

[0068] Comparative Example 1

[0069] Comparative Example 1 prepared a composite color-enhancing emulsion. Steps 1 and 2 were the same as in Example 1, except that the gelatin in step 2 was replaced with 1.2% sodium caseinate, and no cooling was required to form a gel.

[0070] Comparative Example 2

[0071] The difference between Comparative Example 2 and Comparative Example 1 is that the amount of sodium caseinate used is 3.5%.

[0072] Comparative Example 3

[0073] The difference between Comparative Example 3 and Comparative Example 1 is that the amount of sodium caseinate used is 2.5%.

[0074] Example 4: Application of Composite Color-Enhancing Gel

[0075] Preparation process and conditions for Cantonese-style soy sauce chicken:

[0076] 180-day-old Qingyuan chicken → Blanched in boiling water at 98±2℃ (3 times × 5 seconds / time) → Simmered in braising liquid at 95±2℃ for 15 minutes → Soaked in residual heat of braising liquid for 25 minutes → Drained → Cooled → Finished product

[0077] The braising liquid recipe is as follows: 12% spices (w / w, based on the weight of chicken, the same below), 1.2% scallions, 1.2% ginger, coloring (traditional - red yeast rice 0.01%; or color gel, added according to the dilution ratio), 1.2% salt, 27% light soy sauce, 4.5% dark soy sauce, 9% rock sugar, 1.2% cooking wine, and 150% water.

[0078] Soy sauce chicken skin color rating:

[0079] The skin color of the soy sauce chicken was scored according to the standards in Table 1.

[0080] Table 1 Chicken Skin Color Scoring Criteria

[0081]

[0082] Storage experiments of individual pigment solutions, compound color-enhancing emulsions, and gels:

[0083] Referring to the method described in the invention above, 100 mL solutions of sorghum red pigment, red yeast rice red pigment, and paprika red pigment with concentrations of 1.58% (g / g, the same below), 0.56%, and 0.31% (the maximum addition amounts of each pigment in Examples 1-3, respectively) were prepared. The composite color-enhancing emulsions prepared in Comparative Examples 1-3 were placed into transparent plastic reagent bottles, capped, packaged in black plastic bags, and vacuum-sealed. 100 g of the composite color-enhancing gel prepared in Examples 1-3 was packaged in a plastic box and a black plastic bag, and vacuum-sealed. The samples were stored at room temperature (20±2℃) for 0, 5, 10, 15, 20, 25, and 30 days, and the pigment retention rates were measured and compared.

[0084] Determination and calculation of pigment retention rate:

[0085] The composite color-enhancing gels stored for different periods were heated and melted into a solution at 40°C. Other samples were directly sampled, and the absorbance values ​​of the nine samples were measured at their maximum absorption wavelengths. The pigment retention rate was then calculated. The formula for calculating the pigment retention rate (%) is as follows:

[0086] Retention rate (%) = A S / A0 ×100%

[0087] In the formula: A0 is the absorbance value of the sample on day 0 of storage;

[0088] A S The absorbance values ​​are for samples stored for 5, 10, 15, 20, 25, and 30 days.

[0089] Each sample was measured in triplicate, and the average value was taken.

[0090] Color value determination of soy sauce chicken skin:

[0091] Soy sauce chicken skin and meat were selected as the measurement objects. A portable colorimeter was used to measure the L* value (brightness), b* value (yellowness), and a* value (redness) of the chicken breast, chicken leg, and chicken back, respectively. Each sample was measured in parallel 3 times, and the average value was taken to reflect the appearance color of the soy sauce chicken sample.

[0092] Test results:

[0093] Table 2. Changes in the retention rates of pigment solutions, compound color-enhancing emulsions, and gel pigments at different storage times.

[0094]

[0095] Note: Different lowercase letters in each row indicate significant differences, and different uppercase letters in each column indicate significant differences (p<0.05).

[0096] To demonstrate the enhanced stability of the composite pigments after emulsion-gel embedding, three individual pigment solutions, the composite color-enhancing emulsion, and the gel were stored at room temperature for different times, and the differences in pigment retention rates were compared. The results are shown in Table 2. The data in the table show that the pigment retention rates of each sample gradually decreased with prolonged storage time, but the degree of decrease varied considerably. Among them, the pigment retention rates of individual sorghum red pigment, red yeast rice red pigment, and paprika red pigment solutions decreased significantly (p<0.05), and were the lowest at different storage periods compared to other samples, reaching 74.89%, 65.22%, and 55.23% respectively after 30 days of storage. It can be seen that sorghum red pigment is relatively stable, while paprika red pigment showed the most severe color loss. The retention rates of the composite pigments after emulsion embedding as described in Comparative Examples 1-3 of this invention were improved. After 30 days of storage, the pigment retention rates reached 82.11% (Comparative Example 1), 84.19% (Comparative Example 2), and 80.11% (Comparative Example 3), respectively. Among them, the pigment retention rate of the emulsion in Comparative Example 2 was relatively high, but the difference among the three was not significant, and all were significantly higher than the pigment retention rates in the pigment solutions alone (p<0.05). The retention rates of the composite pigments after double-layer embedding with emulsion and gel as described in Examples 1-3 of this invention were relatively stable during storage, with a small decrease with storage time, and the values ​​were significantly higher than those of other samples (p<0.05). After 30 days of storage, the pigment retention rates reached 88.7% (Example 1), 91.65% (Example 2), and 89.41% (Example 3), respectively. Among them, the pigment retention rate of the emulsion gel in Example 2 was relatively high, but the difference among the three was not significant (p>0.05), indicating that the stability of the composite pigments was significantly improved after emulsion and gel embedding. Analysis suggests that the encapsulation of the composite pigments in the gelatin emulsion and gel effectively blocks oxygen intrusion and light exposure, reducing the degree of oxidative discoloration or degradation. Furthermore, each pigment in this invention possesses antioxidant properties, and the composite structure protects against oxidative damage to other pigments. The addition of antioxidants—tea polyphenols and rosemary extract—further enhances the overall stability of the composite pigments.

[0097] Table 3. Commercially available Cantonese-style soy sauce chicken and soy sauce chicken prepared using the color-enhancing gels from Examples 1-3.

[0098] and blank control sample epidermal color score and color value

[0099]

[0100] Note: *The blank control sample is the soy sauce chicken sample obtained without the use of red yeast rice and color-enhancing gel; different letters in each column indicate significant differences (p<0.05).

[0101] Table 3 shows that, from a sensory evaluation perspective, the skin of the blank control sample was brownish-yellow, but its gloss was good. Overall, it did not meet the color requirements of Cantonese soy sauce chicken, and its color score was the lowest. The Cantonese soy sauce chicken skin obtained by coloring with the color-enhancing gel of this invention had a bright and uniform red color and a higher score. In particular, the color-enhancing gels of Examples 2 and 3 were significantly better than those of the traditionally dyed samples (p<0.05). The color-enhancing gel of Example 1 was also better than the traditionally dyed samples, but the difference was not significant (p>0.05). The colorimetric values ​​of each sample were basically consistent with the sensory scoring results. The sample using the color-enhancing gel of Example 2 had higher a* and b* values, but its color tone was harmonious and natural, and its effect was the best.

[0102] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing a compound color-enhancing gel for Cantonese soy sauce chicken, characterized in that, Includes the following steps: (1) Prepare aqueous solutions of sorghum red pigment and oil solutions of red yeast rice pigment and capsanthin, respectively; (2) After adding gelatin to the sorghum red pigment aqueous solution, heat and stir to dissolve, and obtain sorghum red pigment-gelatin solution; then mix according to the weight ratio of red yeast rice pigment and capsanthin oil solution: sorghum red pigment-gelatin aqueous solution = (0.1~0.2): (0.8~0.9), stir, cool and then homogenize under high pressure to obtain composite color-enhancing emulsion; (3) Cool the composite color-enhancing emulsion to obtain composite color-enhancing gel, cut it into pieces, and store it away from light.

2. The preparation method of the Cantonese soy sauce chicken composite color-enhancing gel according to claim 1, characterized in that, In step (1), the sorghum red pigment aqueous solution is prepared by taking 0.55~3 parts of sorghum red pigment and adding it to 100~200 parts of cooled boiled water, stirring and dissolving it at 1000~2000 rpm, then adding 0.7~13 parts of tea polyphenols and 0.7~2.5 parts of potassium sorbate, stirring and dissolving it before use.

3. The preparation method of the Cantonese soy sauce chicken composite color-enhancing gel according to claim 2, characterized in that, In step (1), the preparation of the red yeast rice pigment and capsanthin oil solution is as follows: take 100-200 parts of salad oil, add 2-4 parts of red yeast rice pigment, stir and dissolve at 1000-2000 rpm, then take 1-2 parts of capsanthin and add it to the red yeast rice pigment oil solution, continue stirring, add 0.22-3.5 parts of rosemary extract, stir and dissolve to obtain the red yeast rice pigment and capsanthin oil solution.

4. The preparation method of the Cantonese soy sauce chicken composite color-enhancing gel according to claim 1, characterized in that, In step (2), the gelatin is soaked, specifically: take 13 to 50 parts of gelatin, wash it, soak it in 50 to 160 parts of clean water for 20 to 50 minutes, take it out, drain it, and put it into the sorghum red pigment aqueous solution. Heat and stir it at 1000 to 2000 rpm to 50 to 65°C to completely dissolve the gelatin and obtain the sorghum red pigment-gelatin solution.

5. The preparation method of the Cantonese soy sauce chicken composite color-enhancing gel according to claim 4, characterized in that, In step (2), the red yeast rice pigment and capsanthin oil solution and sorghum red pigment-gelatin aqueous solution are mixed and stirred at 3000~5000 rpm for 5~8 min. After cooling to 45~50℃, they are homogenized under high pressure at 35~50 MPa for 2~3 times to obtain a composite color-enhancing emulsion.

6. The preparation method of the Cantonese soy sauce chicken composite color-enhancing gel according to claim 1, characterized in that, In step (3), the cooling is reduced to 15~20℃.

7. The Cantonese soy sauce chicken composite color-enhancing gel prepared by the method according to any one of claims 1 to 6.

8. The application of the Cantonese soy sauce chicken composite color-enhancing gel according to claim 7 in the preparation of Cantonese soy sauce chicken.

9. The application according to claim 8, characterized in that, During the residual heat soaking stage in the preparation of Cantonese soy sauce chicken, add color-enhancing gel at a ratio of braising liquid: gel = (10~20): 1, stir to dissolve the gel in the braising liquid, and color the chicken skin to achieve the desired color.

10. The application according to claim 9, characterized in that, 180-day-old Qingyuan chickens are scalded three times in boiling water at 98±2℃ for 5 seconds each time, then cooked in braising liquid at 95±2℃ for 10-20 minutes. Color-enhancing gel is then added, and the chickens are soaked in the residual heat of the braising liquid for 20-30 minutes before being drained and cooled to obtain the finished product. The braising liquid recipe is as follows: by weight of chicken, 12% spices, 1.2% scallions, 1.2% ginger, 1.2% salt, 27% light soy sauce, 4.5% dark soy sauce, 9% rock sugar, 1.2% cooking wine, and 150% water.

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