A composite brine seasoning and its preparation method and application

Abstract

The present application relates to a kind of composite brine seasoning and its preparation method and application.The present application is by the specific matching of fermentation type plant spice extract and brewing soy sauce as core flavor base, with umami synergistic component, color-protecting and flavor-protecting component and preservative stabilizing component, and the stable composite brine seasoning with high flavor, mellow and lasting flavor is prepared;Plant spice extract is extracted by low eutectic solvent to composite raw material and double-strain anaerobic fermentation process, significantly improves the utilization rate of spice effective component, improves the defects of spice bitterness and irritation, and enriches the flavor level;At the same time, the technical problems such as low utilization rate of traditional brine spice and single flavor are solved, and the application prospect is good with high safety and suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the technical field of seasonings, specifically to a compound brine seasoning, its preparation method, and its application. Background Technology

[0002] The savory flavor, as the most widely used flavor type in the current braised meat products industry, can give meat products a rich and mellow flavor with its unique charm, and is therefore favored and loved by a wide range of consumers.

[0003] In traditional methods of making braised meat products, the usual practice is to directly add the prepared spice packet to water and simmer it. However, this seemingly simple and direct method has many drawbacks: most of the flavor compounds in spices are fat-soluble, and relying solely on water for extraction is extremely inefficient, making it difficult to fully release the rich flavors of the spices. Moreover, spices like cardamom and angelica root easily develop bitterness and medicinal tastes during long-term simmering, resulting in a one-dimensional flavor profile and a lack of rich, varied, and distinct taste experiences.

[0004] Furthermore, conventional braising liquid has significant shortcomings in terms of seasoning: relying solely on soy sauce, MSG, and other seasonings to enhance umami results in a braising liquid with an abrupt umami flavor and a short aftertaste. In addition, traditional spices, when used directly, are highly pungent and have a rough texture, making them unsuitable for long-term braising and failing to meet the requirements of ready-to-eat products for a delicate and mellow taste. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a compound brine seasoning, its preparation method, and its application.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides a compound brine seasoning, comprising the following components in parts by weight: 40-60 servings of brine-flavored base; Flavor-enhancing and freshness-enhancing ingredients: 15-25 parts; 5-10 parts of color-protecting and flavor-preserving ingredients; 2-8 parts of preservative and stabilizing ingredients; 10-20 parts deionized water; The brine flavor base consists of plant spice extracts and brewed soy sauce in a mass ratio of 1:(2-4), and the flavor-enhancing and umami-enhancing components consist of yeast extract and disodium inosinate in a mass ratio of 1:(0.5-1.5). The plant spice extract includes the following steps: S1. Grind the compound fragrance into powder, add 4-5 times the weight of deionized water, soak, and obtain a slurry; S2. Add a eutectic solvent to the slurry and perform ultrasonic extraction, sterilize, and obtain an extract; wherein, the eutectic solvent is choline chloride and lactic acid in a molar ratio of 1:(1-2); S3. Add the compound fermentation liquid to the extract obtained in step S2 for anaerobic fermentation to obtain a fermentation liquid, sterilize it, freeze dry it, and obtain the plant fragrance extract; the compound fermentation liquid includes Lactobacillus flavus and Lactobacillus rhamnosus.

[0007] The seasoning of this invention uses plant spice extracts and brewed soy sauce as the core flavor base. After extraction and fermentation, the aromatic substances of the plant spices are released more fully, resulting in a mild and non-irritating flavor. The plant spice extract of this invention is first extracted using a eutectic solvent of choline chloride and lactic acid, taking into account both fat-soluble aroma components and water-soluble flavor substances. Then, a compound fermentation of Lactobacillus flavus and Lactobacillus rhamnosus is used to biotransform the plant extract: degrading the bitter, spicy and other undesirable flavor precursors in the spices, solving the technical problem of strong irritation and poor palatability of spices, and making the flavor more mellow and palatable. Moreover, fermentation can also produce flavor substances such as organic acids and esters, further improving the flavor.

[0008] Preferably, the compound spice comprises the following raw materials in parts by weight: 10-15 parts star anise, 10-15 parts cardamom, 18-25 parts orange peel, 5-10 parts fennel, 5-10 parts bay leaves, and 15-20 parts ginger.

[0009] Preferably, in step S1 of the plant spice extract, the soaking temperature is 20-30°C and the soaking time is 6-12 hours.

[0010] Preferably, in step S2 of the plant fragrance extract, the volume ratio of slurry to eutectic solvent is 1:(0.3-0.8), the ultrasonic temperature is 30-40℃, the power is 250-350W, and the time is 20-30min.

[0011] Preferably, the method for preparing the eutectic solvent includes the following steps: mixing choline chloride and lactic acid, reacting at a temperature of 80-90°C for 1-2 hours, and stirring at a speed of 500-600 rpm to form a viscous homogeneous liquid, thereby obtaining the eutectic solvent.

[0012] Preferably, in step S3 of the plant spice extract, the inoculum amount of the compound fermentation broth is 2-5% v / v, and the total viable count of the compound fermentation broth is (0.5-3) × 10⁻⁶. 9 The CFU / mL concentration of the Lactobacillus glutenosa and the viable count ratio of Lactobacillus rhamnosus is 1:(2-5), and the fermentation temperature is 35-37℃ for 24-72h.

[0013] Preferably, the color-protecting and flavor-preserving components include at least one of sodium ascorbate, tea polyphenols, and phytic acid.

[0014] Preferably, the preservative stabilizing component is at least one of natamycin, nisin, and a colloidal stabilizer, wherein the colloidal stabilizer is at least one of xanthan gum, gellan gum, or carrageenan.

[0015] In a second aspect, the present invention provides a method for preparing the compound brine seasoning described in the first aspect, comprising the following steps: (1) Base preparation: Preheat and mix the brine flavor base components at 60-70℃; (2) Functional system dissolution: The flavor-enhancing, color-protecting, and flavor-preserving components are dissolved in a portion of deionized water to form a premixed solution; (3) Homogenization: Add the premixed solution from step (2) to the substrate from step (1), add the remaining deionized water, and homogenize. (4) Sterilization and filling: The homogenized liquid is sterilized and then aseptically filled to obtain the compound brine seasoning.

[0016] Preferably, in step (3), the homogenization temperature is 80-90℃, the rotation speed is 6000-8000rpm, and the time is 20-30min.

[0017] Thirdly, the present invention provides the application of the compound brine seasoning described in the first aspect in the preparation of braised products.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention uses a specific ratio of fermented plant spice extracts and brewed soy sauce as the core flavor base, combined with umami-enhancing components, color-protecting and flavor-preserving components, and preservative-stabilizing components to produce a highly stable, rich, and long-lasting compound braising sauce. The plant spice extracts are extracted from the compound raw materials using ultrasonic extraction with a low-melting-point solvent and a dual-strain anaerobic fermentation process, which significantly improves the utilization rate of the effective components of the spices, mitigates the bitterness and irritation of the spices, and enriches the flavor profile. At the same time, it solves the technical problems of low utilization rate and monotonous flavor in traditional braising sauces, and is highly safe, suitable for industrial production, and has good application prospects. Detailed Implementation

[0019] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0020] The sources of the raw materials used in the following examples and comparative examples are as follows: Yeast extract: Manufacturer: Angel Yeast Co., Ltd., Model: KA-66; Brewed soy sauce: The manufacturer is Sichuan Qingxiangyuan Seasoning Co., Ltd., and the product name is "Rich and Dark Soy Sauce". Lactobacillus flavus: Manufacturer: Ningbo Mingzhou Biotechnology Co., Ltd., Product No.: BMZ140488; Lactobacillus rhamnosus: purchased from the China General Microbiological Culture Collection Center, accession number CGMCC 1.8882.

[0021] Unless otherwise specified, all other materials and reagents used in the examples are commercially available.

[0022] Example 1 A compound braising seasoning comprises the following components in parts by weight: 40-60 parts of braising flavor base, 22 parts of aroma-enhancing and flavor-enhancing ingredients, 8 parts of color-protecting and flavor-preserving ingredients, 5 parts of preservative-stabilizing ingredients, and 13 parts of deionized water. The brine flavor base consists of plant spice extract and brewed soy sauce in a mass ratio of 1:3; the flavor-enhancing and umami-enhancing components consist of yeast extract and disodium inosinate in a mass ratio of 1:1; the color-protecting and flavor-preserving components consist of sodium ascorbate and tea polyphenols in a mass ratio of 1:0.5; and the preservative and stabilizing components consist of natamycin and a colloidal stabilizer in a mass ratio of 0.3:1, wherein the colloidal stabilizer is carrageenan. The plant spice extract includes the following steps: S1. Grind the compound spices into powder, add 4.5 times the mass of deionized water, soak to obtain a slurry; wherein, the soaking temperature is 25℃ and the time is 8h, the compound spices include the following raw materials in parts by mass: 12 parts star anise, 13 parts cardamom, 20 parts orange peel, 8 parts fennel, 63 parts bay leaves and 17 parts ginger. S2. Add a eutectic solvent to the slurry and perform ultrasonic extraction, then sterilize to obtain an extract; wherein the volume ratio of slurry to eutectic solvent is 1:0.6, the ultrasonic temperature is 35℃, the power is 300W, and the time is 25min, the eutectic solvent is choline chloride and lactic acid in a molar ratio of 1:1.5, and the preparation method of the eutectic solvent includes the following steps: mixing choline chloride and lactic acid, reacting at a temperature of 85℃ for 1.5h, and stirring at a speed of 550rpm to form a viscous homogeneous liquid to obtain the eutectic solvent; S3. The compound fermentation broth is added to the extract obtained in step S2 for anaerobic fermentation to obtain a fermentation broth, which is then sterilized and freeze-dried to obtain the plant fragrance extract. The compound fermentation broth includes *Lactobacillus flavus* and *Lactobacillus rhamnosus*. The inoculum size of the compound fermentation broth is 3% v / v, and the total viable count of the compound fermentation broth is 2.5 × 10⁻⁶. 9The CFU / mL concentration of the *Lactobacillus flavus* and the live count ratio of *Lactobacillus rhamnosus* were 1:3, and the fermentation temperature was 36°C for 36 hours.

[0023] The preparation method of the compound brine seasoning includes the following steps: (1) Base preparation: The brine flavor base components are preheated and mixed at 65°C; (2) Functional system dissolution: The flavor-enhancing, color-protecting, and flavor-preserving components are dissolved in a portion of deionized water to form a premixed solution; (3) Homogenization: Add the premixed solution from step (2) to the substrate from step (1), add the remaining deionized water, and homogenize; wherein the homogenization temperature is 85℃, the rotation speed is 7000rpm, and the time is 25min. (4) Sterilization and filling: The homogenized liquid is sterilized and then aseptically filled to obtain the compound brine seasoning; wherein the sterilization temperature is 121℃ and the time is 10min.

[0024] Example 2 A compound braising seasoning comprises the following components in parts by weight: 40 parts braising flavor base, 15 parts aroma-enhancing and flavor-enhancing ingredients, 5 parts color-protecting and flavor-preserving ingredients, 2 parts preservative-stabilizing ingredients, and 10 parts deionized water. The brine flavor base consists of plant spice extract and brewed soy sauce in a mass ratio of 1:2; the flavor-enhancing and umami-enhancing components consist of yeast extract and disodium inosinate in a mass ratio of 1:0.5; the color-protecting and flavor-preserving components consist of tea polyphenols and phytic acid in a mass ratio of 0.5:1; the preservative and stabilizing components consist of nisin and a colloidal stabilizer in a mass ratio of 1:2; and the colloidal stabilizer is xanthan gum. The plant spice extract includes the following steps: S1. Grind the compound spices into powder, add 4 times the mass of deionized water, soak to obtain a slurry; wherein, the soaking temperature is 20℃ and the time is 12h, the compound spices include the following raw materials in parts by mass: 10 parts star anise, 10 parts cardamom, 18 parts orange peel, 5 parts fennel, 5 parts bay leaves and 15 parts ginger. S2. Add a eutectic solvent to the slurry and perform ultrasonic extraction, then sterilize to obtain the extract; wherein, the volume ratio of slurry to eutectic solvent is 1:0.3, the ultrasonic temperature is 30℃, the power is 250W, and the time is 30min, the eutectic solvent is choline chloride and lactic acid in a molar ratio of 1:1, and the preparation method of the eutectic solvent includes the following steps: mixing choline chloride and lactic acid, reacting at a temperature of 80℃ for 2h, and stirring at a speed of 500rpm to form a viscous homogeneous liquid to obtain the eutectic solvent; S3. The compound fermentation broth is added to the extract obtained in step S2 for anaerobic fermentation to obtain a fermentation broth, which is then sterilized and freeze-dried to obtain the plant fragrance extract. The compound fermentation broth includes *Lactobacillus flavus* and *Lactobacillus rhamnosus*. The inoculum size of the compound fermentation broth is 5% v / v, and the total viable count of the compound fermentation broth is 0.5 × 10⁻⁶. 9 The CFU / mL concentration of the *Lactobacillus flavus* and the live count ratio of *Lactobacillus rhamnosus* were 1:2, and the fermentation temperature was 35°C for 24 hours.

[0025] The preparation method of the compound brine seasoning includes the following steps: (1) Base preparation: The brine flavor base components are preheated and mixed at 60°C; (2) Functional system dissolution: The flavor-enhancing, color-protecting, and flavor-preserving components are dissolved in a portion of deionized water to form a premixed solution; (3) Homogenization: Add the premixed solution from step (2) to the substrate from step (1), add the remaining deionized water, and homogenize; wherein the homogenization temperature is 80℃, the rotation speed is 6000rpm, and the time is 30min. (4) Sterilization and filling: The homogenized liquid is sterilized and then aseptically filled to obtain the compound brine seasoning; wherein the sterilization temperature is 121℃ and the time is 10min.

[0026] Example 3 A compound braising seasoning comprises the following components in parts by weight: 40-60 parts of braising flavor base, 25 parts of aroma-enhancing and flavor-enhancing ingredients, 10 parts of color-protecting and flavor-preserving ingredients, 8 parts of preservative-stabilizing ingredients, and 20 parts of deionized water. The brine flavor base consists of plant spice extracts and brewed soy sauce in a mass ratio of 1:4; the flavor-enhancing and umami-enhancing components consist of yeast extract and disodium inosinate in a mass ratio of 1:1.5; the color-protecting and flavor-preserving component is sodium ascorbate; the preservative and stabilizing components consist of natamycin, nisin, and a colloidal stabilizer in a mass ratio of 1:1:3; and the colloidal stabilizer consists of xanthan gum and carrageenan in a mass ratio of 1:0.5. The plant spice extract includes the following steps: S1. Grind the compound spices into powder, add 5 times the mass of deionized water, soak to obtain a slurry; wherein, the soaking temperature is 30℃ and the time is 6h, the compound spices include the following raw materials in parts by mass: 15 parts star anise, 15 parts cardamom, 25 parts orange peel, 10 parts fennel, 10 parts bay leaf and 20 parts ginger. S2. Add a eutectic solvent to the slurry and perform ultrasonic extraction, then sterilize to obtain the extract; wherein, the volume ratio of slurry to eutectic solvent is 1:0.8, the ultrasonic temperature is 40℃, the power is 350W, and the time is 20min, the eutectic solvent is choline chloride and lactic acid in a molar ratio of 1:2, and the preparation method of the eutectic solvent includes the following steps: mixing choline chloride and lactic acid, reacting at a temperature of 90℃ for 1h, and stirring at a speed of 600rpm to form a viscous homogeneous liquid to obtain the eutectic solvent; S3. Add the compound fermentation broth to the extract obtained in step S2 for anaerobic fermentation to obtain a fermentation broth, sterilize it, and freeze-dry it to obtain the plant fragrance extract; the compound fermentation broth includes Lactobacillus fragrans and Lactobacillus rhamnosus; wherein, the inoculum amount of the compound fermentation broth is 2% v / v, and the total viable count of the compound fermentation broth is 3 × 10⁻⁶. 9 The CFU / mL concentration of the *Lactobacillus flavus* and the live count ratio of *Lactobacillus rhamnosus* were 1:5, and the fermentation temperature was 37°C for 72 hours.

[0027] The preparation method of the compound brine seasoning includes the following steps: (1) Base preparation: The brine flavor base components are preheated and mixed at 70°C; (2) Functional system dissolution: The flavor-enhancing, color-protecting, and flavor-preserving components are dissolved in a portion of deionized water to form a premixed solution; (3) Homogenization: Add the premixed solution from step (2) to the substrate from step (1), add the remaining deionized water, and homogenize; wherein the homogenization temperature is 90℃, the rotation speed is 8000rpm, and the time is 20min. (4) Sterilization and filling: The homogenized liquid is sterilized and then aseptically filled to obtain the compound brine seasoning; wherein the sterilization temperature is 121℃ and the time is 10min.

[0028] Example 4 The only difference between Example 4 and Example 1 is that the inoculation amount and viable number of the compound fermentation liquid remain unchanged, and the viable number ratio of Lactobacillus fragrans to Lactobacillus rhamnosus is 3:1.

[0029] Comparative Example 1 The only difference between Comparative Example 1 and Example 1 is that the plant fragrance extract does not undergo eutectic extraction and fermentation. The specific steps are as follows: The compound spice is ground into powder, added to 4.5 times its weight of deionized water, soaked, filtered, and freeze-dried to obtain the plant spice extract; wherein the soaking temperature is 25°C and the time is 8 hours, the compound spice includes the following raw materials in parts by weight: 12 parts star anise, 13 parts cardamom, 20 parts orange peel, 8 parts fennel, 63 parts bay leaf and 17 parts ginger.

[0030] Comparative Example 2 The only difference between Comparative Example 2 and Example 1 is that the plant fragrance extract was only fermented and not subjected to eutectic extraction. The specific steps are as follows: S1. Grind the compound spices into powder, add 4.5 times the mass of deionized water, soak to obtain a slurry; wherein, the soaking temperature is 25℃ and the time is 8h, the compound spices include the following raw materials in parts by mass: 12 parts star anise, 13 parts cardamom, 20 parts orange peel, 8 parts fennel, 63 parts bay leaves and 17 parts ginger. S2. The compound fermentation broth is added to the slurry obtained in step S1 for anaerobic fermentation to obtain a fermentation liquid, which is then sterilized and freeze-dried to obtain the plant fragrance extract. The compound fermentation broth includes *Lactobacillus flavus* and *Lactobacillus rhamnosus*. The inoculum size of the compound fermentation broth is 3% v / v, and the total viable count of the compound fermentation broth is 2.5 × 10⁻⁶. 9 The CFU / mL concentration of the *Lactobacillus flavus* and the live count ratio of *Lactobacillus rhamnosus* were 1:3, and the fermentation temperature was 36°C for 36 hours.

[0031] Comparative Example 3 The only difference between Comparative Example 3 and Example 1 is that the plant fragrance extract was extracted only through eutectic extraction and did not undergo fermentation. The specific steps are as follows: S1. Grind the compound spices into powder, add 4.5 times the mass of deionized water, soak to obtain a slurry; wherein, the soaking temperature is 25℃ and the time is 8h, the compound spices include the following raw materials in parts by mass: 12 parts star anise, 13 parts cardamom, 20 parts orange peel, 8 parts fennel, 63 parts bay leaves and 17 parts ginger. S2. Add a eutectic solvent to the slurry for ultrasonic extraction, sterilize, and freeze-dry to obtain the plant fragrance extract; wherein the volume ratio of slurry to eutectic solvent is 1:0.6, the ultrasonic temperature is 35℃, the power is 300W, and the time is 25min, and the eutectic solvent is choline chloride and lactic acid in a molar ratio of 1:1.5. The preparation method of the eutectic solvent includes the following steps: mixing choline chloride and lactic acid, reacting at a temperature of 85℃ for 1.5h, and stirring at a speed of 550rpm to form a viscous homogeneous liquid to obtain the eutectic solvent.

[0032] Comparative Example 4 The only difference between Comparative Example 4 and Example 1 is that in the preparation S3 of the plant fragrance extract, the inoculation amount and viable number of the compound fermentation liquid remain unchanged, Lactobacillus glutenosa is not added, and Lactobacillus rhamnosus is used to supplement the viable number.

[0033] Comparative Example 5 The only difference between Comparative Example 5 and Example 1 is that in the preparation S3 of the plant fragrance extract, the inoculation amount and viable number of the compound fermentation liquid remain unchanged, Lactobacillus rhamnosus is not added, and Lactobacillus branii is used to supplement the viable number.

[0034] Application Example 1-4 and Comparative Application Example 1-5 The preparation methods of braised chicken in Application Examples 1-4 and Comparative Application Examples 1-5 include the following steps: T1. Making stock: Use 1kg of old hen, 0.6kg of pork bones and 0.04kg of ginger, add 6kg of water, cook at 95℃ for 1.5 hours, then simmer over low heat for 8 hours to obtain 5kg of stock; T2. Making braising stock: Place 0.2 kg of compound braising seasoning (Examples 1-4 and Comparative Examples 1-5) in 5 kg of stock, cook for 35 minutes, add 50 g of salt, spread out and cool to room temperature to obtain 7 groups of braising stock. T3. Making braised chicken: Boil 7 sets of braising broth separately, put 1-1.5kg of fresh white-feathered free-range chicken into each set of braising broth, cook for 60 minutes, stirring once every 10 minutes during the cooking process, then turn off the heat and let it simmer for 3 hours. After draining the broth, you will get 9 sets of braised chicken.

[0035] Test Example 1: Test of Free Amino Acid Content in Each Group of Braised Chicken The content of free amino acids in the braised chicken from Application Examples 1-4 and Comparative Application Examples 1-5 was determined according to GB 5009.124-2016, as shown in Table 1. Higher free amino acid content generally indicates a stronger umami, richness, and overall flavor complexity in the braised chicken.

[0036] Table 1. Free amino acid content of braised chicken in each group Amino acid content (mg / 100g) Application Example 1 Application Example 2 Application Example 3 Application Example 4 Comparative Application Example 1 Comparative Application Example 2 Comparative Application Example 3 Comparative Application Example 4 Comparative Application Example 5 Aspartic acid 88 81 93 70 50 59 54 62 65 glutamic acid 229 205 249 192 137 154 138 165 178 glycine 70 62 74 58 40 46 44 49 52 alanine 244 227 252 202 134 160 153 171 179 Tyrosine 195 186 203 163 112 135 128 144 147 Serine 10 9 11 7 3 5 4 6 6 proline 123 112 130 98 67 81 76 84 91 Histidine 239 211 258 203 139 164 150 172 181 Arginine 103 89 107 82 59 69 63 70 75 Valine 46 43 49 41 26 32 29 32 35 Phenylalanine 36 34 39 29 21 24 22 26 27 Isoleucine 35 32 40 28 14 22 17 24 26 Leucine 71 64 77 61 43 49 46 52 54 Lysine 84 78 89 76 38 46 42 58 60 Threonine 52 48 56 43 26 33 31 36 39 As can be seen from the data of Application Example 1 and Application Example 4 in Table 1, the free amino acid content of the braised chicken in Application Example 4 is slightly lower than that in Application Example 1. This indicates that when the ratio of viable bacteria of Lactobacillus fragrans and Lactobacillus rhamnosus in the compound fermentation liquid used in the preparation of plant spice extract is in the range of 1: (2-5), the free amino acid content of the braised chicken can be increased.

[0037] Combining the data from Application Example 1 and Comparative Application Examples 1-3, it can be seen that the plant flavor extract in Comparative Application Example 1 was obtained solely through traditional water extraction, resulting in low extraction efficiency of flavor substances, no biotransformation, and the lowest release of free amino acids. Comparative Application Example 2 involved fermentation without eutectic extraction, leading to insufficient release of effective substances from flavor cells, insufficient fermentable substrate, and a lower content of free amino acids. Comparative Application Example 3 used only eutectic extraction without microbial fermentation, resulting in the inability to effectively degrade macromolecules into free amino acids, and a significantly lower content than in Application Example 1. This indicates that the preparation steps of the plant flavor extract are important parameters affecting the flavor of braised chicken.

[0038] Combining the data from Application Example 1 and Comparative Application Examples 4-5, it can be seen that the free amino acid content in Comparative Application Examples 4-5 is lower than that in Application Example 1. This indicates that Lactobacillus fragrans and Lactobacillus rhamnosus work synergistically to more effectively decompose the substrate and produce flavor compounds and free amino acids.

[0039] Therefore, this invention employs a low-eutectic solvent extraction process and a combined fermentation process using Lactobacillus fumigatus and Lactobacillus rhamnosus with a specific number of viable bacteria. The low-eutectic solvent can efficiently disrupt the cell wall structure of plant spices, promoting the full dissolution of precursor substances such as proteins and peptides. The complementary enzyme systems of the combined fermentation strains can degrade macromolecules into small free amino acids, significantly increasing the free amino acid content in braised chicken and enhancing its flavor.

[0040] Test Example 2: Sensory Test of Seasonings Test samples: braised chicken from Application Examples 1, 4, and Comparative Application Examples 1-5 Thirty-five sensory evaluators with sensitive senses were selected, trained, and given clear evaluation criteria. The aroma criteria included chicken aroma, spiciness, umami, braised aroma, fatty aroma, and overall aroma. The taste criteria included chicken flavor, spiciness, saltiness, umami, aftertaste, chicken fat flavor, fishy flavor, sweetness, bitterness, broth flavor, and overall flavor.

[0041] Sensory evaluators were randomly divided into 7 groups. Each group scored the braised chicken prepared with the braising spice packets from Example 1 and Comparative Examples 1-3. Each sensory evaluator was given 30 mL of chicken broth in a sensory evaluation cup with a random three-digit number, and was asked to rate the aroma and flavor of the broth on a scale of 1-10 (0-2 indicates barely perceptible, 3-4 weak, 5-6 medium, 7-8 strong, 9-10 rich). Sensory evaluators rested for 30 seconds before evaluating the next sample and were provided with purified water and plain soda crackers to remove any residual flavor from their mouths. The average scores were taken, and the results are shown in Table 2.

[0042] Table 2 Sensory evaluation results of each group of braised chicken Group / Performance aroma taste Application Example 1 8.8 9.0 Application Example 4 8.5 8.2 Comparative Application Example 1 6.7 6.0 Comparative Application Example 2 7.8 6.6 Comparative Application Example 3 7.3 6.5 Comparative Application Example 4 8.1 7.7 Comparative Application Example 5 8.6 7.8 Table 2 shows that the sensory evaluation results are similar to the trend of free amino acid content in braised chicken. This indicates that the combined process of eutectic solvent extraction and Lactobacillus flavus-Lactobacillus rhamnosus co-fermentation in this invention can significantly improve the aroma intensity, harmony, richness, and umami intensity of braised chicken, resulting in optimal sensory quality.

[0043] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A compound brine seasoning, characterized in that, The components include the following parts by weight: 40-60 servings of brine-flavored base; Flavor-enhancing and freshness-enhancing ingredients: 15-25 parts; 5-10 parts of color-protecting and flavor-preserving ingredients; 2-8 parts of preservative and stabilizing ingredients; 10-20 parts deionized water; The brine flavor base consists of plant spice extracts and brewed soy sauce in a mass ratio of 1:(2-4), and the flavor-enhancing and umami-enhancing components consist of yeast extract and disodium inosinate in a mass ratio of 1:(0.5-1.5). The plant spice extract includes the following steps: S1. Grind the compound fragrance into powder, add 4-5 times the weight of deionized water, soak, and obtain a slurry; S2. Add a eutectic solvent to the slurry and perform ultrasonic extraction, sterilize, and obtain an extract; wherein, the eutectic solvent is choline chloride and lactic acid in a molar ratio of 1:(1-2); S3. Add the compound fermentation liquid to the extract obtained in step S2 for anaerobic fermentation to obtain a fermentation liquid, sterilize it, freeze dry it, and obtain the plant fragrance extract; the compound fermentation liquid includes Lactobacillus flavus and Lactobacillus rhamnosus.

2. The compound brine seasoning as described in claim 1, characterized in that, The compound spice comprises the following raw materials in parts by weight: 10-15 parts star anise, 10-15 parts cardamom, 18-25 parts orange peel, 5-10 parts fennel, 5-10 parts bay leaves, and 15-20 parts ginger.

3. The compound brine seasoning as described in claim 1, characterized in that, In step S1 of the plant spice extract, the soaking temperature is 20-30℃ and the soaking time is 6-12h.

4. The compound brine seasoning as described in claim 1, characterized in that, In step S2 of the plant fragrance extract, the volume ratio of slurry to eutectic solvent is 1:(0.3-0.5), the ultrasonic temperature is 30-40℃, the power is 250-350W, and the time is 20-30min.

5. The compound brine seasoning as described in claim 1, characterized in that, In step S3 of the plant spice extract, the inoculation amount of the compound fermentation broth is 2-5% v / v, and the total viable count of the compound fermentation broth is (0.5-3) × 10⁻⁶. 9 The CFU / mL concentration of the Lactobacillus glutenosa and the viable count ratio of Lactobacillus rhamnosus is 1:(2-5), and the fermentation temperature is 35-37℃ for 24-72h.

6. The compound brine seasoning as described in claim 1, characterized in that, The color-protecting and flavor-preserving ingredients include at least one of sodium ascorbate, tea polyphenols, and phytic acid.

7. The compound brine seasoning as described in claim 1, characterized in that, The preservative and stabilizing component is at least one of natamycin, nisin, and a colloidal stabilizer, wherein the colloidal stabilizer is at least one of xanthan gum, gellan gum, or carrageenan.

8. The method for preparing the compound brine seasoning according to any one of claims 1-7, characterized in that, Includes the following steps: (1) Base preparation: Preheat and mix the brine flavor base components at 60-70℃; (2) Functional system dissolution: The flavor-enhancing, color-protecting, and flavor-preserving components are dissolved in a portion of deionized water to form a premixed solution; (3) Homogenization: Add the premixed solution from step (2) to the substrate from step (1), add the remaining deionized water, and homogenize. (4) Sterilization and filling: The homogenized liquid is sterilized and then aseptically filled to obtain the compound brine seasoning.

9. The preparation method of the compound brine seasoning as described in claim 8, characterized in that, In step (3), the homogenization temperature is 80-90℃, the rotation speed is 6000-8000rpm, and the time is 20-30min.

10. The use of the compound brine seasoning according to any one of claims 1-7 in the preparation of braised products.