A pickling material for improving the quality of lightly fried chicken cutlets and use thereof

Abstract

The application discloses a pickling material for improving the quality of light-fried chicken cutlets and application thereof. The pickling material comprises fermented protein powder 5-10 parts, salt 1-1.5 parts, sea fennel extract 0.5-1.0 parts, white granulated sugar 0.5-1.0 parts, five-spice powder 0.3-0.5 parts and pepper powder 0.1-0.3 parts. The fermented protein powder is obtained by fermenting rice and aspergillus oryzae to obtain aspergillus oryzae fermentation liquor, mixing the aspergillus oryzae fermentation liquor with soybeans, inoculating saccharomyces cerevisiae and lactobacillus casei for anaerobic fermentation and drying. Sea fennel liquid is obtained by squeezing fresh sea fennel, and then the sea fennel liquid is mixed with ethanol, concentrated by rotary evaporation and vacuum dried to obtain the sea fennel extract. The fermented protein powder and the sea fennel extract are used to realize chicken tenderization, flavor enhancement, oil absorption reduction, lipid oxidation level reduction and potential intestinal health function.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a marinade for improving the quality of lightly pan-fried chicken cutlets and its application. Background Technology

[0003] The existing lightly fried chicken cutlets have the following problems: (1) High salt content, which poses a health risk. Traditional curing processes often rely on high concentrations of salt (NaCl) to ensure water retention and flavor. For example, the salt content in ham is 6%-12%, and the salt content in some products such as cured meat and bacon reaches 3%-8%. However, a daily sodium intake of more than 2.3g will significantly increase the incidence of cardiovascular disease, gastric cancer and chronic kidney disease. Existing studies have shown that when the amount of added salt is reduced to below 2.0%, it will trigger a chain reaction such as reduced emulsification stability of meat, loose gel network, and decreased water retention, which will eventually lead to texture defects such as loose tissue, juice loss and fat precipitation in the product. (2) The amount of oil adsorbed during the frying process is high, which is not good for health, and the chicken is prone to dryness and hardness during the frying process, resulting in poor taste. To improve the dry and hard texture of fried chicken, traditional processes often rely on increasing the amount of oil or using high-temperature frying. This not only leads to a significant increase in the oil adsorption rate and calorie intake, but may also generate potentially harmful substances such as heterocyclic amines and acrylamide due to high-temperature processing, posing food safety risks. (3) Lack of functional improvement measures, such as meat tenderization, flavor enhancement, and gut health support. As consumers pay more attention to the functionality of food, how to add potential health benefits to products while ensuring deliciousness and safety has become a new direction for industry development. However, existing marinating techniques mainly focus on the sensory quality of products and rarely involve introducing bioactive components through marinating materials to meet consumers' higher expectations for healthy food. Summary of the Invention

[0004] In view of the above-mentioned prior art, the purpose of this invention is to provide a marinade for improving the quality of lightly pan-fried chicken cutlets and its application. This invention utilizes fermented protein powder and sea pelt extract to achieve tenderization of chicken, enhanced flavor, reduced oil absorption, and decreased lipid oxidation levels, while also imparting potential gut health benefits.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A first aspect of the present invention provides a marinade for improving the quality of lightly pan-fried chicken cutlets, comprising the following ingredients in parts by weight: 5-10 parts fermented protein powder, 1-1.5 parts salt, 0.5-1.0 parts sea pelt extract, 0.5-1.0 parts white sugar, 0.3-0.5 parts five-spice powder, and 0.1-0.3 parts pepper powder.

[0006] Preferably, the fermented protein powder is prepared by the following method: (1) Soak rice in water at room temperature, drain and sterilize to obtain rice fermentation base, inoculate with Aspergillus oryzae for fermentation to obtain rice koji fermentation product; (2) Soak soybeans in water at room temperature, drain and sterilize them, mix them evenly with the rice koji fermentation product obtained in step (1) to obtain a mixed fermentation base, inoculate with liquid yeast of brewing yeast and liquid lactobacillus casei and ferment, and obtain anaerobic fermentation product after fermentation. (3) The anaerobic fermentation product obtained in step (2) is dried, pulverized and sieved to obtain fermented protein powder.

[0007] Preferably, in step (1), the soaking time at room temperature is 12-20 hours; the moisture content after draining is 45-50 wt%; and the sterilization treatment is sterilization at 121°C for 30 minutes. The inoculum amount of Aspergillus oryzae is 0.5-1.0 wt% of the rice fermentation substrate; the fermentation temperature is 28-30 ℃ and the fermentation time is 30-32 h. The Aspergillus oryzae is Aspergillus oryzae ( Aspergillus oryzae SLY-M-5, deposited at the Institute of Microbiology, Chinese Academy of Sciences, accession number CGMCC NO: 40471.

[0008] Preferably, in step (2), the soaking time at room temperature is 12-20 hours; the moisture content after draining is 45-50 wt%; the sterilization treatment is sterilization at 121℃ for 30 minutes; and the mass ratio of the drained soybeans to the fermented rice koji is 1:1. The inoculation amount of the Saccharomyces cerevisiae liquid strain is 3-5 wt% of the mixed fermentation substrate; the inoculation amount of the Lactobacillus casei liquid strain is 3-5 wt% of the mixed fermentation substrate; the fermentation temperature is 33℃ and the time is 48 h.

[0009] Preferably, the liquid culture of *Saccharomyces cerevisiae* is prepared by the following method: an activated slant culture is inoculated into a yeast liquid culture medium and cultured at 30°C and 180 rpm for 18 h; the culture number of the *Saccharomyces cerevisiae* is CICC1355, and it is deposited at the China Industrial Microbial Culture Collection Center. The Lactobacillus casei liquid culture was prepared by the following method: Lactobacillus casei was inoculated into MRS seed medium and cultured statically at 37°C for about 24 h; the Lactobacillus casei culture preservation number is CICC6117, and it is deposited at the China Industrial Microbial Culture Collection Center.

[0010] Preferably, in step (3), the anaerobic fermentation product is dried to a moisture content of 10-12 wt%; the sieving is performed through a 60-mesh sieve.

[0011] Preferably, the sea pelt extract is prepared by the following method: Fresh sea spirea seeds are juiced to obtain sea spirea seed liquid. Add 60-80% ethanol solution by volume, mix well and extract. After filtration, the filtrate is rotary evaporated to remove ethanol and concentrated. The concentrated product is then vacuum dried to obtain sea spirea seed extract.

[0012] Preferably, the volume ratio of the *Sargassum fusiforme* extract to the ethanol solution is 1:2; the extraction is carried out at 40°C and 150-250 r / min with stirring for 1.5-2.5 h; the filtration is performed by pre-filtration through 4 layers of gauze followed by filtration through a 0.45 μm filter membrane; the rotary evaporation is carried out at 60°C and 60-80 r / min until the solid content of the concentrate is 40-50 wt%; and the vacuum drying is carried out at 60°C until the moisture content is not higher than 8 wt%.

[0013] A second aspect of the present invention provides the application of the above-mentioned marinade in improving the quality of lightly pan-fried chicken cutlets, the lightly pan-fried chicken cutlets being prepared by the following method: Take chicken breast, clean and trim it. Use the back of a knife to chop against the grain on both sides of the chicken 20-30 times each, with the chopping depth not exceeding 1 / 3 of the chicken thickness, to facilitate marinating. Add 5% of the compound marinade by weight of chicken and mix well. Vacuum tumble and then refrigerate to marinate. Preheat a pan, spray with a mist of vegetable oil, and lightly fry the marinated chicken breast at 120-150℃, flipping every 30 seconds, frying each side for 2-3 minutes to get lightly fried chicken breast.

[0014] Preferably, the vacuum degree of the vacuum tumbling is -0.08MPa, the rotation speed is 6r / min, and the time is 30min; the marinating time is 12~16h.

[0015] Preferably, the quality of the lightly pan-fried chicken cutlet includes water retention, tenderness, oil adsorption, and lipid oxidation level.

[0016] The beneficial effects of this invention are: This invention utilizes fermented protein powder and sea pelt extract to marinate chicken, thereby tenderizing the chicken, enhancing its flavor, reducing oil absorption, lowering lipid oxidation levels, reducing the generation of harmful substances during frying, and simultaneously imparting potential gut health benefits. Attached Figure Description

[0017] Figure 1 Sensory evaluation results of chicken cutlets in different treatment groups; Figure 2 Oil adsorption rate of chicken cutlets in different treatment groups; Figure 3 TBARS values ​​in chicken cutlets from different treatment groups. Detailed Implementation

[0018] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0019] As described in the background section, pan-fried chicken cutlets have problems such as high salt content, high oil absorption during the frying process, and lack of functional improvement measures.

[0020] Based on this, the purpose of this invention is to provide a marinade for improving the quality of lightly pan-fried chicken cutlets and its application. This invention utilizes *Aspergillus oryzae* to decompose the starch and protein in rice into reducing sugars and small peptides, producing a savory base. Then, after mixing the *Aspergillus oryzae*-fermented rice with soybeans, the residual enzymes of *Aspergillus oryzae* continue to decompose the protein in the soybeans. Simultaneously, *Saccharomyces cerevisiae* and *Lactobacillus casei* utilize the substrate and the reducing sugars and small peptides produced in the first stage to ferment, generating flavor substances such as alcohols, esters, and organic acids. *Salvia miltiorrhiza* extract contains natural mineral salts, plant polyphenols, polysaccharides, and dietary fiber, which can enhance the perception of saltiness and improve the surface moisture retention of the meat. The fermented protein powder and *Salvia miltiorrhiza* extract work together during vacuum tumbling and cold marinating to form a water-retaining and oil-blocking composite interface layer, thereby simultaneously improving water retention, tenderness, oil adsorption, and lipid oxidation levels under light pan-frying conditions.

[0021] To enable those skilled in the art to better understand the technical solution of this application, the technical solution of this application will be described in detail below with reference to specific embodiments.

[0022] The test materials used in the embodiments of this invention are all conventional test materials in the art and can be purchased through commercial channels.

[0023] Example 1: Preparation of pickling seasoning (1) Preparation of fermented protein powder: The liquid culture medium contained 2% glucose, 1% peptone, 0.5% yeast extract, and 0.2% potassium dihydrogen phosphate, with a natural pH. 50 mL of the liquid was placed in a 250 mL Erlenmeyer flask and sterilized at 121°C for 30 min. Saccharomyces cerevisiae was streaked onto YPD agar slants and cultured at 30°C for 24 h, followed by two generations of continuous inoculation and activation. One loop of vigorous activated slants was then inoculated and cultured at 30°C and 180 rpm for approximately 18 h to obtain a liquid culture of Saccharomyces cerevisiae.

[0024] Using MRS seed medium (150 mL in a 250 mL Erlenmeyer flask, sterilized at 121℃ for 30 min) as the substrate, Lactobacillus casei was inoculated into MRS liquid medium and cultured statically at 37℃ for 24 h. The culture was then continuously transferred and activated for two generations. Before use, 500 µL of the activated bacterial solution was inoculated into MRS seed medium and cultured statically at 37℃ for about 24 h to obtain Lactobacillus casei liquid culture.

[0025] Aspergillus oryzae SLY-M-5 was inoculated onto PDA slant agar and cultured at 30℃ for 6 days. After a large number of mature yellow-green spores formed on the slant, 5-10 mL of sterile physiological saline (containing 0.05 wt% Tween-80) was added to the slant. The spore layer was gently scraped off with a sterile inoculation loop, and the spore eluate was collected. The mycelia were removed by filtration through four layers of sterile gauze. The spores were counted using a hemocytometer and diluted with sterile physiological saline to a spore concentration of 1.0 × 10⁻⁶. 7 CFU / mL yields the Aspergillus oryzae SLY-M-5 spore suspension.

[0026] Weigh 1000 g of rice, add 2000 mL of water, soak at room temperature for 16 h, drain, adjust the moisture content to 45 wt%, place in an Erlenmeyer flask, sterilize at 121℃ for 30 min, and cool to room temperature. Inoculate with 0.5 wt% Aspergillus oryzae SLY-M-5 spore suspension and incubate at 30℃ for 30 h to obtain rice koji fermentation product. Weigh 1000 g of soybeans, add 2000 mL of water, soak for 16 h, drain, adjust the moisture content to 45 wt%, sterilize at 121℃ for 30 min, cool, and mix evenly with rice koji fermentation product at a 1:1 mass ratio. Inoculate with 3 wt% Saccharomyces cerevisiae liquid inoculum and 3 wt% Lactobacillus casei liquid inoculum, and anaerobic ferment at 33℃ for 48 h. After fermentation, dry with hot air at 45℃ to a moisture content of approximately 10 wt%, pulverize and pass through a 60-mesh sieve to obtain fermented protein powder.

[0027] (2) Preparation of *Sargassum fusiforme* extract: 100 g of fresh *Sargassum fusiforme* was juiced to obtain *Sargassum fusiforme* extract. Ethanol solution (70 wt%) was added to the extract, with a volume ratio of 1:2. Extraction was carried out at 40℃ and 200 r / min for 2 h. After extraction, the extract was pre-filtered through four layers of gauze and then filtered through a 0.45 μm filter membrane. The filtrate was rotary evaporated at 60℃ with a rotation speed of 70 r / min until a concentrated product with a solid content of 45 wt% was obtained. The product was then thoroughly dried in a vacuum drying oven at 60℃ until the moisture content was no higher than 8 wt%, thus obtaining the *Sargassum fusiforme* extract.

[0028] (3) Mix 500g of fermented protein powder, 100g of salt, 50g of sea pelt extract, 50g of white sugar, 30g of five-spice powder and 10g of pepper powder to obtain a marinade to improve the quality of lightly fried chicken cutlets.

[0029] Example 2: Preparation of the pickling seasoning (1) Preparation of fermented protein powder: Weigh 1000 g of rice, add 2500 mL of water, soak at room temperature for 16 h, drain the water, adjust the moisture content to 45 wt%, put it into an Erlenmeyer flask, sterilize at 121℃ for 30 min, and cool to room temperature. Inoculate with 0.75 wt% Aspergillus oryzae SLY-M-5 spore suspension, with a spore concentration of 1.0 × 10⁻⁶. 7 CFU / mL (preparation method as in Example 1), cultured at 30℃ for 30 h to obtain rice koji fermentation product. Weigh 1000 g of soybeans, add 2500 mL of water, soak for 16 h, drain the water and adjust the moisture content to 50 wt%, sterilize at 121℃ for 30 min, cool and mix evenly with rice koji fermentation product at a 1:1 mass ratio, inoculate with 4 wt% liquid inoculum of Saccharomyces cerevisiae (preparation method as in Example 1) and 4 wt% liquid inoculum of Lactobacillus casei (preparation method as in Example 1), and anaerobic ferment at 33℃ for 48 h. After fermentation, dry with hot air at 45℃ to a moisture content of about 11 wt%, pulverize and pass through a 60-mesh sieve to obtain fermented protein powder.

[0030] (2) Preparation of *Sargassum fusiforme* extract: 100 g of fresh *Sargassum fusiforme* was juiced to obtain *Sargassum fusiforme* liquid. An ethanol solution (60 wt%) was added to the *Sargassum fusiforme* liquid, with a volume ratio of 1:2. Extraction was carried out at 40℃ and 200 r / min for 2 h. After extraction, the solution was pre-filtered through four layers of gauze and then filtered through a 0.45 μm filter membrane. The filtrate was rotary evaporated at 60℃ with a rotation speed of 80 r / min until the solid content was 50 wt%, yielding a concentrated product. This concentrated product was then dried in a vacuum drying oven at 60℃ until the moisture content was no higher than 8 wt%, thus obtaining the *Sargassum fusiforme* extract.

[0031] (3) Mix 750g of fermented protein powder, 125g of salt, 75g of sea pelt extract, 75g of white sugar, 40g of five-spice powder and 20g of pepper powder to obtain a marinade to improve the quality of lightly fried chicken cutlets.

[0032] Example 3: Preparation of the pickling seasoning (1) Preparation of fermented protein powder: Weigh 1000 g of rice, add 3000 mL of water, soak at room temperature for 16 h, drain the water, adjust the moisture content to 45 wt%, put it into an Erlenmeyer flask, sterilize at 121℃ for 30 min, and cool to room temperature. Inoculate with 1.0 wt% Aspergillus oryzae SLY-M-5 spore suspension, with a spore concentration of 1.0 × 10⁻⁶. 7 CFU / mL (preparation method as in Example 1), cultured at 30℃ for 30 h to obtain rice koji fermentation product. Weigh 1000 g of soybeans, add 3000 mL of water, soak for 16 h, drain, and adjust the moisture content to 47 wt%. Sterilize at 121℃ for 30 min, cool, and mix evenly with rice koji fermentation product at a 1:1 mass ratio. Inoculate with 5 wt% liquid inoculum of Saccharomyces cerevisiae (preparation method as in Example 1) and 5 wt% liquid inoculum of Lactobacillus casei (preparation method as in Example 1), and anaerobic ferment at 33℃ for 48 h. After fermentation, dry with hot air at 45℃ to a moisture content of approximately 12 wt%, pulverize, and pass through a 60-mesh sieve to obtain fermented protein powder.

[0033] (2) Preparation of *Sargassum fusiforme* extract: 100 g of fresh *Sargassum fusiforme* was juiced to obtain *Sargassum fusiforme* extract. An ethanol solution (60 wt%) was added to the extract, with a volume ratio of 1:2. The mixture was extracted at 40℃ and 200 r / min for 2 h. After extraction, the extract was pre-filtered through four layers of gauze and then filtered through a 0.45 μm filter membrane. The filtrate was rotary evaporated at 60℃ with a rotation speed of 60 r / min until the solid content was 50 wt%, yielding a concentrated product. This concentrated product was then dried in a vacuum drying oven at 60℃ until the moisture content was no higher than 8 wt%, thus obtaining the *Sargassum fusiforme* extract.

[0034] (3) Mix 1000g of fermented protein powder, 150g of salt, 100g of sea pelt extract, 100g of white sugar, 50g of five-spice powder and 30g of pepper powder to obtain a marinade to improve the quality of lightly fried chicken cutlets.

[0035] Comparative Example 1 Mix 100g salt, 50g white sugar, 30g five-spice powder, and 10g pepper to make a marinade to improve the quality of lightly pan-fried chicken cutlets.

[0036] Comparative Example 2 The difference from Example 1 is that no sea pelt extract was added. The final product is a marinade that improves the quality of lightly pan-fried chicken cutlets.

[0037] Comparative Example 3 The difference from Example 1 is that no fermented protein powder is added. The final product is a marinade that improves the quality of lightly pan-fried chicken cutlets.

[0038] Comparative Example 4 The difference from Example 1 is that soybeans, brewer's yeast extract, and Lactobacillus casei liquid culture are not added for fermentation. The final product is a marinade that improves the quality of lightly pan-fried chicken cutlets.

[0039] Comparative Example 5 The difference from Example 1 is that no rice koji fermentation product is added. The final product is a marinade that improves the quality of lightly pan-fried chicken cutlets.

[0040] Test case (1) Preparation of lightly pan-fried chicken cutlets: Fresh chicken breast was selected and cut into cutlets about 1.5 cm thick. After washing and draining, the cutlets were lightly scored with the back of a knife. To eliminate the influence of differences in salt addition on quality evaluation, this experiment was conducted with the principle that the final salt addition amount of each treatment group was consistent. Specifically, marinade was prepared according to the formulas of Examples 1-3 and Comparative Examples 1-5, respectively. The salt mass fraction of each group's marinade was calculated according to the proportion of salt mass in the formula to the total mass of the marinade. The amount of marinade added was determined according to the following formula: amount of marinade added (g) = chicken mass (g) × 0.50% ÷ salt mass fraction in the marinade. The amount of salt added in each treatment group was 0.50% of the chicken mass. Fermented protein powder, sea pelt extract and other auxiliary materials were converted simultaneously according to the corresponding formula proportions to evaluate the influence of different marinade systems on the quality of chicken cutlets at the same salt level. Mix the converted marinade ingredients evenly with the chicken cutlets, tumble them for 30 minutes under vacuum of -0.08 MPa and a rotation speed of 6 r / min, and then marinate them at 4℃ for 12 hours. Place the marinated chicken cutlets in a frying pan, spray 2.0 g of mist vegetable oil per 100 g of chicken cutlets, and fry them at 120℃, turning them over every 30 seconds, frying each side for 2.5 minutes to obtain the finished product.

[0041] (2) Select lightly fried chicken cutlet samples prepared in Examples 1-3 and Comparative Examples 1-5, and set up no less than 3 parallel samples in each group for quality evaluation. The results are expressed as average values.

[0042] Water retention: Water retention reflects the chicken cutlet's ability to retain moisture under external force. Accurately weigh the chicken cutlets from different treatment groups before frying. After frying, cool them to room temperature, wipe off any excess moisture and oil with absorbent paper, and weigh them again using a balance. Repeat the test three times for each sample. Water retention / % = (Fried chicken cutlet mass / Fried chicken cutlet mass) × 100%.

[0043] Shear force: Shear force is an objective standard for measuring the tenderness of meat, directly reflecting the force required to cut a meat sample. It was measured using a texture analyzer according to the Chinese agricultural industry standard NY / T 1180-2006.

[0044] Table 1. Results of water holding capacity and shear force in different treatment groups As shown in Table 1, the water-holding capacity of Examples 1-3 was higher than that of Comparative Examples 1-5, and the shear force was lower than that of Comparative Examples 1-5, with Example 2 showing the best overall performance. Compared with Comparative Examples 2 and 3, the addition of fermented protein powder and sea pelt extract to Example 1 resulted in improved water-holding capacity and reduced shear force, indicating that the two are not simply substitutes but have a synergistic effect in the low-oil, lightly fried system.

[0045] Texture determination: The sample was cut into cuboids of 4 cm × 4 cm × 1.5 cm, and the hardness, elasticity, cohesiveness and chewiness of the sample were measured by a texture analyzer.

[0046] Table 2. Texture properties results As shown in Table 2, the hardness of the Example Group was generally lower than that of the Comparative Group, while the elasticity and cohesion were generally better than those of the Comparative Group. This indicates that the marinade of the present invention can reduce the dry and hard texture of chicken cutlets after light frying, while maintaining good tissue integrity and chewing elasticity, and improving textural stability.

[0047] Sensory evaluation indicators: Referring to the national standard GB / T 16860-1997 and considering the actual situation of this experiment, the sensory evaluation standards for textural properties in Table 3 were formulated. Ten sensory evaluators were selected to evaluate the hardness, cohesion, and elasticity of the product, and the final sensory score of the product was obtained.

[0048] Table 3 Sensory Evaluation Criteria for Texture Properties Based on sensory evaluation results ( Figure 1 As can be seen, the scores of Examples 1-3 were all higher than those of the comparative examples, with Example 2 scoring the highest in terms of palatability, cohesion, and elasticity. This indicates that the marinade of the present invention can maintain the tenderness, integrity, and chewiness of lightly fried chicken cutlets. After removing the sea spirulina extract or fermented protein powder from Comparative Examples 2 and 3, respectively, the sensory scores of all examples were lower than those of the Example groups, indicating that the combination of fermented protein powder and sea spirulina extract has a synergistic effect on improving the sensory quality of lightly fried chicken cutlets.

[0049] Determination of oil adsorption rate: Samples of marinated chicken cutlets before and after frying were taken separately. Visible oil was removed from the surface, and the samples were gently wiped with absorbent paper. The samples were then minced and mixed thoroughly. 5.00 g of the minced sample was accurately weighed, and an appropriate amount of anhydrous sodium sulfate was added. After dehydration, the mixture was placed in a filter paper tube, and the fat was extracted using Soxhlet extraction for 6 hours with petroleum ether as the extraction solvent. After extraction, the solvent was recovered, and the fat extraction bottle was dried at 105℃ to constant weight. After cooling, the sample was weighed, and the fat content was calculated. Oil adsorption rate (%) = Fat content of fried chicken cutlets (%) - Fat content of marinated chicken cutlets before frying (%).

[0050] Depend on Figure 2 It can be seen that Comparative Example 1 had the highest oil adsorption rate, indicating that chicken cutlets treated with conventional marinade are more likely to adsorb exogenous oil during light frying. The oil adsorption rates of Examples 1-3 were all significantly lower than those of the comparative example group, with Example 2 having the lowest rate, indicating that the combination of fermented protein powder and sea pelt extract has a synergistic effect in reducing oil adsorption.

[0051] Determination of thiobarbituric acid (TBARS) value: Weigh 5g of uniformly minced prepared chicken cutlets into an 80mL centrifuge tube, mix with 25mL of 7.5% (w / v) trichloroacetic acid solution, and homogenize twice at 9000rpm under ice bath conditions, each homogenization for 20s, with a 10s interval between homogenizations. The resulting mixture is then centrifuged at 12000g and 4°C for 10min. Accurately pipette 2mL of the supernatant and add an equal proportion of 0.02M thiobarbituric acid. Replace the supernatant with 2mL of distilled water and mix with 2mL of TBA solution to create a blank control. After vortexing, immediately place the mixture in a 100°C boiling water bath for 40min. After heating, cool the mixtures from different treatment groups to room temperature using running water, and measure their absorbance at 532nm. The results are expressed as mg of MDA per kg of prepared chicken cutlets. TBARS value = mg MDA / kg sample.

[0052] The TBARS value reflects the degree of lipid oxidation in the sample. The TBARS values ​​of Examples 1-3 were all lower than those of the comparative group, with Example 2 having the lowest value and Comparative Example 1 having the highest value, indicating that the combination of fermented protein powder and sea pelt extract has a synergistic effect in inhibiting lipid oxidation.

[0053] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A marinade for improving the quality of lightly pan-fried chicken cutlets, characterized in that, Including the following parts by weight of raw materials: 5-10 parts fermented protein powder, 1-1.5 parts salt, 0.5-1.0 parts sea pelt extract, 0.5-1.0 parts white sugar, 0.3-0.5 parts five-spice powder, and 0.1-0.3 parts pepper powder.

2. The marinade according to claim 1, characterized in that, The fermented protein powder is prepared by the following method: (1) Soak rice in water at room temperature, drain and sterilize to obtain rice fermentation base, inoculate with Aspergillus oryzae for fermentation to obtain rice koji fermentation product; (2) Soak soybeans in water at room temperature, drain and sterilize them, mix them evenly with the rice koji fermentation product obtained in step (1) to obtain a mixed fermentation base, inoculate with liquid yeast of brewing yeast and liquid lactobacillus casei and ferment, and obtain anaerobic fermentation product after fermentation. (3) Dry, pulverize and sieve the anaerobic fermentation product obtained in step (2) to obtain fermented protein powder.

3. The marinade according to claim 2, characterized in that, In step (1), the soaking time at room temperature is 12-20 hours; the moisture content after draining is 45-50 wt%; and the sterilization treatment is sterilization at 121°C for 30 minutes. The inoculum amount of Aspergillus oryzae is 0.5-1.0 wt% of the rice fermentation substrate; the fermentation temperature is 28-30℃ and the fermentation time is 30-32 h. The Aspergillus oryzae is Aspergillus oryzae ( Aspergillus oryzae SLY-M-5, deposited at the Institute of Microbiology, Chinese Academy of Sciences, accession number CGMCC NO: 40471.

4. The marinade according to claim 2, characterized in that, In step (2), the soaking time at room temperature is 12-20 hours; the moisture content after draining is 45-50 wt%; the sterilization treatment is sterilization at 121℃ for 30 minutes; and the mass ratio of the drained soybeans to the fermented rice koji is 1:

1. The inoculation amount of the Saccharomyces cerevisiae liquid strain is 3-5 wt% of the mixed fermentation substrate; the inoculation amount of the Lactobacillus casei liquid strain is 3-5 wt% of the mixed fermentation substrate; the fermentation temperature is 33℃ and the time is 48 h.

5. The marinade according to claim 4, characterized in that, The liquid culture of *Saccharomyces cerevisiae* was prepared by the following method: activated slant culture was inoculated into a yeast liquid culture medium and cultured at 30°C and 180 rpm for 18 h; the culture number of the *Saccharomyces cerevisiae* is CICC 1355, and it is deposited at the China Industrial Microbial Culture Collection Center. The Lactobacillus casei liquid culture was prepared by the following method: Lactobacillus casei was inoculated into MRS seed medium and cultured statically at 37°C for about 24 h; the Lactobacillus casei culture preservation number is CICC6117, and it is deposited at the China Industrial Microbial Culture Collection Center.

6. The marinade according to claim 2, characterized in that, In step (3), the anaerobic fermentation product is dried to a moisture content of 10-12 wt%; the sieving is done through a 60-mesh sieve.

7. The marinade according to claim 1, characterized in that, The sea pelt extract was prepared by the following method: Fresh sea spirea seeds are juiced to obtain sea spirea seed liquid. Add 60-80% ethanol solution by volume, mix well and extract. After filtration, the filtrate is rotary evaporated to remove ethanol and concentrated. The concentrated product is then vacuum dried to obtain sea spirea seed extract.

8. The marinade according to claim 7, characterized in that, The volume ratio of the *Sargassum fusiforme* extract to the ethanol solution is 1:2; the extraction is carried out at 40℃ and 150-250 r / min with stirring for 1.5-2.5 h; the filtration is performed by pre-filtration through 4 layers of gauze followed by filtration through a 0.45 μm filter membrane; the rotary evaporation is carried out at 60℃ and 60-80 r / min until the solid content of the concentrate is 40-50 wt%; the vacuum drying is carried out at 60℃ until the moisture content is no higher than 8 wt%.

9. The application of the marinade according to any one of claims 1 to 8 in improving the quality of lightly pan-fried chicken cutlets, characterized in that, The lightly pan-fried chicken cutlet is prepared by the following method: Take chicken breast, clean and trim it. Use the back of a knife to chop against the grain on both sides of the chicken 20-30 times each, with the chopping depth not exceeding 1 / 3 of the chicken thickness, to facilitate marinating. Add 5% of the compound marinade by weight of chicken and mix well. Vacuum tumble and then refrigerate to marinate. Preheat a pan, spray with a mist of vegetable oil, and lightly fry the marinated chicken breast at 120-150℃, flipping every 30 seconds, frying each side for 2-3 minutes to get lightly fried chicken breast.

10. The application according to claim 9, characterized in that, The quality of the lightly pan-fried chicken cutlet includes water retention, tenderness, oil adsorption, and lipid oxidation levels.

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