A method for integrated preparation of aroma enhancement, emulsification and flavoring of peanut-flavored chicken claws

Abstract

This invention belongs to the field of food processing technology, and specifically relates to an integrated preparation method for flavoring, emulsifying, and infusing sesame paste-flavored chicken feet. The method includes the following steps: Chicken feet pretreatment: After cleaning the chicken feet, boil them in 80-85℃ hot water for 25-30 minutes, then immediately immerse them in 0-4℃ cold water to cool for 10-15 minutes, removing the bones to obtain boneless chicken feet; Preparation of compound flavoring liquid: Mix natural spices with water, bring to a boil over high heat, then simmer over low heat for 30-40 minutes, filtering to obtain a basic braising liquid; Add seasoning ingredients to the basic braising liquid, stir to dissolve, and keep warm at 60-70℃ for later use. This invention integrates the compound flavoring liquid with emulsified sesame paste base, combined with a vacuum intermittent tumbling process, allowing the flavor substances to fully penetrate the chicken feet meat and fascia, improving the problem of traditional products having a strong flavor on the outside and a weak flavor inside, resulting in a uniform flavor throughout the entire chicken foot from the skin to the inside.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to an integrated preparation method for enhancing the aroma, emulsifying, and infusing flavor in sesame sauce-flavored chicken feet. Background Technology

[0002] With the rapid development of the snack food market, chicken feet products are loved by consumers for their unique taste and flavor. Among them, sesame sauce-flavored chicken feet, with their rich fat aroma, strong savory flavor, and complex taste, have become one of the fastest-growing categories in the market in recent years. Currently, the industry generally adopts a segmented process of "first braising to infuse flavor + then mixing with sauce for seasoning" to prepare sesame sauce-flavored chicken feet. That is, the chicken feet are first braised in a basic braising broth to obtain a basic braising aroma, then manually mixed with the prepared sesame sauce liquid, and finally sterilized and packaged.

[0003] However, existing segmented processes have many insurmountable technical drawbacks in industrial production: First, the flavor is uneven and insufficient. The traditional braising process only allows flavor substances to penetrate the skin and shallow meat of the chicken feet. The internal tendons and deep muscle tissue of the deboned chicken feet have extremely weak flavor. The subsequent sauce mixing process only allows the sesame sauce flavor to adhere to the surface of the chicken feet, resulting in a clear "strong outside and weak inside" taste gap when eating. At the same time, the manual stirring process easily causes the skin and meat of the chicken feet to break, and the yield rate is only about 85%.

[0004] Secondly, sesame paste has poor emulsification stability. Sesame paste itself is a water-in-oil coarse dispersion system made from ground sesame seeds. It is rich in unsaturated fatty acids and plant proteins. When directly mixed with chicken feet, it is very easy for oil and water to separate and separate into layers during storage, resulting in uneven product appearance, greasy taste, and accelerated flavor deterioration due to oil oxidation. The refrigerated shelf life of traditionally processed products is usually no more than 30 days.

[0005] Third, the aroma enhancement effect is singular and not lasting. Current processes mostly enhance aroma by adding food flavorings or simply stir-frying sesame paste, lacking a deep integration of the natural spice aroma and the caramelized and fatty aroma of sesame paste, resulting in a single aroma layer; moreover, the aroma substances are not effectively encapsulated, and the aroma loss rate exceeds 60% within 10 minutes after the product is opened, failing to form a lasting flavor characteristic.

[0006] Fourth, production efficiency is low and it is difficult to achieve continuity. The segmented process requires multiple pieces of equipment such as braising pots, cooling tanks, and sauce mixing machines, with multiple independent operating stations. The production cycle for a single batch can be as long as 8 hours or more, and labor costs account for more than 30%. Moreover, it is difficult to standardize the manual sauce mixing process, and the flavor difference rate between different batches of products is as high as 15%, which seriously restricts large-scale production.

[0007] Fifth, severe oil separation. Unemulsified sesame paste oil will separate in large quantities during product storage, not only making the product surface greasy and the inner wall of the packaging bag oily, reducing the consumer experience, but also increasing the oil resistance requirements of packaging materials and raising production costs.

[0008] In summary, existing technologies cannot simultaneously solve the three core technical problems of deep flavoring, emulsification stability, and complex aroma enhancement in sesame sauce-flavored chicken feet, resulting in unstable product quality, short shelf life, and high production costs, making it difficult to meet the demands of large-scale industrial production and market consumption. Summary of the Invention

[0009] The purpose of this invention is to address the aforementioned technical problems by providing an integrated preparation method for enhancing the aroma, emulsifying, and infusing flavor in sesame sauce-flavored chicken feet.

[0010] In view of this, the present invention provides an integrated preparation method for enhancing the aroma, emulsifying, and infusing flavor of sesame sauce-flavored chicken feet, comprising the following steps: Chicken feet pretreatment: After cleaning the chicken feet, boil them in hot water at 80-85℃ for 25-30 minutes. Immediately after boiling, put them into cold water at 0-4℃ to cool for 10-15 minutes. Remove the bones to get boneless chicken feet. Preparation of compound flavor enhancer liquid: Mix natural spices with water, bring to a boil over high heat, then simmer over low heat for 30-40 minutes, filter to obtain basic braising liquid; add seasoning ingredients to the basic braising liquid, stir to dissolve, and keep warm to 60-70℃ for later use. Preparation of emulsified sesame paste base: Mix sesame paste and peanut butter and heat to 55-65℃, stirring at low speed for 5-10 minutes to melt; add compound emulsifier and stir at high speed of 1500-2000r / min for 10-15 minutes to fully disperse; slowly add compound flavor enhancer while stirring at high speed of 2000-2500r / min for 15-20 minutes to form a stable oil-in-water emulsion system; finally, add seasoning oil and stir for 5-10 minutes, then keep warm to 60-65℃ for later use. Integrated flavoring process: Add the boneless chicken feet obtained in step S1 and the emulsified sesame paste base obtained in step S3 to a vacuum tumbler at a ratio of 1:(0.6-0.8). Perform intermittent vacuum tumbling at a vacuum degree of -0.08~-0.09MPa and a temperature of 10-15℃. After tumbling, keep the vacuum state and let it stand and marinate for 20-30 minutes. Sterilization and packaging: The marinated chicken feet are placed into food-grade oil-resistant vacuum packaging bags and vacuum sealed. After sterilization, the finished product is obtained.

[0011] Furthermore, the natural spices, in 100 parts by weight of water, include: 2-3 parts star anise, 1-2 parts cinnamon, 0.5-1 part bay leaves, 0.8-1.2 parts fennel seeds, 1-1.5 parts Sichuan peppercorns, 0.2-0.3 parts cloves, 1-1.5 parts dried tangerine peel, and 0.5-0.8 parts cardamom.

[0012] Furthermore, the seasoning ingredients, based on 100 parts by weight of water, include: 3-5 parts of edible salt, 2-3 parts of white sugar, 1-1.5 parts of monosodium glutamate, 0.1-0.2 parts of disodium inosinate, 4-6 parts of soy sauce, 2-3 parts of cooking wine, 2-3 parts of sesame paste compound seasoning, and 0.05-0.1 parts of food-grade sesame flavoring.

[0013] Furthermore, based on a total weight of 100 parts of the emulsified sesame paste base, it includes, by weight: 30-40 parts sesame paste, 10-15 parts peanut butter, 1.5-2.5 parts compound emulsifier, 40-50 parts compound flavor enhancer, and 4.5-8 parts seasoning oil.

[0014] Furthermore, the composite emulsifier is composed of 0.8-1.2 parts of glyceryl monostearate, 0.5-0.8 parts of sucrose fatty acid ester, and 0.2-0.5 parts of xanthan gum.

[0015] Furthermore, the seasoning oil is composed of 3-5 parts sesame oil, 0.5-1 part Sichuan pepper oil, and 1-2 parts chili oil.

[0016] Furthermore, the speed of the low-speed stirring is 300-500 r / min.

[0017] Furthermore, the parameters for the intermittent vacuum tumbling are: rotation speed 8-12 r / min, total tumbling time 40-60 minutes, and an intermittent operation mode of 8-12 minutes per tumbling cycle and 3-7 minutes per pause.

[0018] Furthermore, the sterilization treatment is ionizing radiation sterilization, with specific parameters as follows: cold chain transportation throughout the process to the irradiation device, hypothermia exposure time ≤20 minutes, and irradiation dose 6kGy.

[0019] The beneficial effects of this invention are: This invention mixes a compound flavor enhancer with an emulsified sesame paste base and uses a vacuum intermittent tumbling process to allow the flavor substances to fully penetrate the chicken feet meat and tendons, improving the problem of traditional products having a strong flavor on the outside and a weak flavor on the inside. The whole chicken feet has a uniform flavor from the skin to the inside.

[0020] This invention employs a compound emulsifier combined with a gradient stirring process to form a stable emulsion system between sesame paste, peanut butter, and aqueous solution. During refrigerated storage, the finished product does not exhibit oil-water separation or oil floating, maintaining a stable sauce consistency, effectively extending shelf life, and avoiding the problem of oil separation and packaging contamination.

[0021] This invention utilizes natural spices to simmer the braising liquid, blending the aroma of the braising liquid with the rich, smoky flavors of sesame paste and peanut butter, resulting in a diverse range of aromas. The emulsification system encapsulates and protects the flavor compounds, slowing down aroma evaporation and ensuring a longer-lasting aroma after the finished product is opened.

[0022] This invention combines the traditional separate processes of braising, mixing with sauce, and marinating into an integrated processing step, significantly shortening the overall production time and reducing the investment in production equipment and manual labor. The entire process parameters are fixed and controllable, eliminating errors caused by manual operation, ensuring consistent product quality across different batches, and making it suitable for large-scale, continuous factory production.

[0023] Vacuum tumbling process helps maintain the tender texture of chicken feet; the emulsified sesame paste has a delicate and smooth texture, adheres evenly, and the finished product has no obvious greasiness and a clean appearance. This invention can use either irradiation sterilization or ultra-high pressure sterilization, both of which can effectively preserve the original flavor and taste of the product, further improving the overall quality of the product.

[0024] The simplified process and reduced manpower effectively control production labor costs; with the improved stability of the sauce, there is no need to use special high oil-resistant packaging materials, thus reducing packaging material costs and resulting in better overall production economic benefits. Attached Figure Description

[0025] Figure 1 This is a flowchart of a method for preparing sesame sauce-flavored chicken feet that integrates aroma enhancement, emulsification, and flavor infusion, as proposed in this invention. Detailed Implementation

[0026] The present invention will be further described in detail below with reference to specific embodiments, but the scope of protection of the present invention is not limited thereto. All raw materials used in the following embodiments are commercially available food-grade products: Sesame paste: Pure sesame paste conforming to GB / T34802.1 "Sesame Paste" standard; Peanut butter: Pure peanut butter that meets the GB / T34802.2 standard for peanut butter; Sesame paste compound seasoning: Commercially available sesame paste flavored compound seasoning that meets the SB / T10753 standard for hot pot base; Sesame flavoring for food: Water-soluble sesame flavoring that meets the standards of GB30616 "National Food Safety Standard for Food Flavorings"; The components of the compound emulsifier are: glyceryl monostearate (GB1986), sucrose fatty acid ester (GB8272), and xanthan gum (GB1886.41). In the following examples, the weight parts of the compound flavoring liquid are all based on 100 parts of water, and the weight parts of the emulsified sesame paste base are all based on 100 parts of its own total weight.

[0027] Example 1:

[0028] Raw material formula: Chicken feet: 10kg; Compound flavor enhancer formula (based on 1000g water): 25g star anise, 15g cinnamon, 8g bay leaves, 10g fennel seeds, 12g Sichuan peppercorns, 2g cloves, 12g dried tangerine peel, 6g cardamom, 40g edible salt, 25g white sugar, 12g monosodium glutamate, 1.5g disodium inosinate, 50g soy sauce, 25g cooking wine, 25g sesame paste compound seasoning, 0.08g food-grade sesame flavoring; Emulsified sesame paste base formula (total weight 1000g): 350g sesame paste, 120g peanut butter, 20g compound emulsifier (10g glyceryl monostearate, 7g sucrose fatty acid ester, 3g xanthan gum), 450g compound flavor enhancer, 63g seasoning oil (40g sesame oil, 8g Sichuan pepper oil, 15g chili oil). Preparation steps: Chicken feet pretreatment: Clean 10kg of fresh chicken feet and boil them in 85℃ hot water for 30 minutes, skimming off the surface foam during the boiling process; after boiling, immediately put them into 2℃ cold water to cool for 12 minutes to make the meat shrink and tighten; remove the bones from the chicken feet to obtain about 6kg of boneless chicken feet for later use.

[0029] Preparation of compound flavor enhancer liquid: Add the above natural spices to 1000g of water, bring to a boil over high heat, then simmer over low heat for 35 minutes. Filter through a 200-mesh filter cloth to obtain the basic braising liquid. Add the remaining seasonings and auxiliary ingredients to the basic braising liquid in sequence, stir until completely dissolved, and keep warm at 65℃ for later use.

[0030] Preparation of emulsified sesame paste base: Place sesame paste and peanut butter in a jacketed kettle, heat to 60℃, and stir at a low speed of 400r / min for 8 minutes to melt evenly; add compound emulsifier and stir at a high speed of 1800r / min for 12 minutes to disperse fully; slowly add the heat-preserving compound flavor enhancer while stirring at a high speed of 2200r / min for 18 minutes to form a uniform water-in-oil emulsion system; finally, add seasoning oil, continue stirring for 8 minutes, and keep warm to 62℃ for later use.

[0031] Integrated flavoring process: Place 6kg of boneless chicken feet into a vacuum tumbler and add 4.2kg of the above-mentioned emulsified sesame paste base (material-liquid ratio 1:0.7); vacuum to -0.085MPa, set tumbling parameters: speed 10r / min, temperature 12℃, total tumbling time 50 minutes, using an intermittent operation mode of "tumbling for 10 minutes, pausing for 5 minutes"; after tumbling, keep under vacuum and marinate for 25 minutes.

[0032] Sterilization and packaging: The marinated chicken feet are divided into 100g bags, placed in food-grade oil-resistant vacuum packaging bags and vacuum sealed; transported to the irradiation device via a cold chain throughout the process, exposed to hypothermia for 15 minutes, and sterilized by ionizing radiation with a dose of 6kGy to obtain the finished product.

[0033] Effect detection: Uniformity of flavor absorption: Ten finished chicken feet were randomly selected, and samples were taken from the skin, middle layer of meat and fascia. The content of sesamin was determined by high performance liquid chromatography (HPLC), and the content difference rate of different parts was calculated to be 1.2%.

[0034] Emulsification stability: After refrigerating the finished product at 4℃ for 90 days, no oil-water separation or stratification was observed; the oil separation rate was 0.8% as determined by centrifugation (3000r / min, 10 minutes).

[0035] Emulsion particle size: The average droplet size of the emulsified sesame paste base was measured to be 0.72 μm using a laser particle size analyzer, and the particle size distribution was uniform.

[0036] Sensory evaluation: The evaluation was conducted by 10 qualified food sensory evaluators (out of 100 points), with a total score of 92 points, including 93 points for flavor, 91 points for taste, and 92 points for appearance.

[0037] Shelf life: Up to 90 days under refrigeration at 4℃.

[0038] Example 2:

[0039] The only difference between this embodiment and Example 1 is the formulation of the composite emulsifier: the composite emulsifier is composed of 12g of glyceryl monostearate, 5g of sucrose fatty acid ester, and 3g of xanthan gum. The formulation of other raw materials, preparation steps, and parameters are the same as in Example 1.

[0040] Effect detection: Emulsification stability: No oil-water separation was observed after 90 days of refrigerated storage at 4℃, with an oil separation rate of 0.6%. Average droplet size: 0.65 μm; Sensory evaluation: The overall score was 91 points, with a score of 93 points for smoothness of texture, which is better than Example 1; Shelf life: Up to 90 days under refrigeration at 4℃.

[0041] Example 3:

[0042] The only difference between this embodiment and Embodiment 1 is the vacuum tumbling parameters: the total tumbling time is 45 minutes, the tumbling temperature is 15°C, and the intermittent operation mode of "tumbling for 9 minutes and pausing for 6 minutes" is adopted. The other raw material formulas, preparation steps and parameters are the same as those in Embodiment 1.

[0043] Effect detection: Uniformity of flavor absorption: The difference in sesamin content between different parts of the plant is 1.5%; Production efficiency: The total production time for a single batch is reduced by 10 minutes compared to Example 1; Sensory evaluation: Overall score is 90 points; Shelf life: Up to 90 days under refrigeration at 4℃.

[0044] Example 4:

[0045] The only difference between this embodiment and Example 1 is the sterilization method: ultra-high pressure HPP sterilization is used instead of ionizing radiation sterilization. The specific parameters are: sterilization pressure 600 MPa, pressure holding time 5 minutes, and temperature loss exposure time 18 minutes. The other raw material formulas, preparation steps and parameters are the same as in Example 1.

[0046] Effect detection: Flavor retention: The retention rate of characteristic flavor substances such as sesamol was 95.2%, which was higher than 91.8% in Example 1, as determined by gas chromatography-mass spectrometry (GC-MS). Taste: The overall sensory evaluation score was 93 points, and the tenderness of the meat was better than that of Example 1; Shelf life: Up to 120 days under refrigeration at 4℃.

[0047] Comparative Example 1 (Traditional segmented process): Preparation steps: Chicken feet pretreatment: Same as in Example 1, to obtain 6 kg of boneless chicken feet for later use.

[0048] Braising: Heat the basic braising liquid from Example 1 to 90°C, add boneless chicken feet and braise for 30 minutes, then remove and cool to room temperature.

[0049] Sauce preparation: Mix 350g sesame paste, 120g peanut butter, 40g sesame oil, 8g Sichuan peppercorn oil, and 15g chili oil evenly, then mix with the braised chicken feet by hand.

[0050] Sterilization packaging: Same as in Example 1.

[0051] Effect detection: Evenness of flavor absorption: The difference in sesamin content between the outer skin and the inside was 28.5%; Emulsification stability: After 30 days of refrigeration at 4℃, significant oil-water separation occurred, with an oil separation rate of 12.3%. Sensory evaluation: Overall score is 78 points; Shelf life: 30 days under refrigeration at 4℃.

[0052] As can be seen from the comparison in the table below, this invention, through an integrated process of flavor enhancement, emulsification, and taste infusion, significantly solves the technical problems of uneven flavor infusion, poor emulsification stability, and low production efficiency in traditional sesame sauce-flavored chicken feet, achieving a dual improvement in product quality and production efficiency:

[0053] Compared to traditional processes, this invention: First, a special composite emulsifier was prepared by compounding glyceryl monostearate, sucrose fatty acid ester and xanthan gum. Based on this formula and combined with gradient stirring process, a stable water-in-oil emulsified sesame paste base was prepared to improve the problems of sauce layering and oil separation. Secondly, this invention deeply integrates the compound flavor enhancer with the emulsified sesame paste base, forming an integrated technology that simultaneously enhances flavor and emulsifies, allowing the natural savory aroma to fully blend with the flavor of the sesame paste itself, enriching the aroma layers of the product; Meanwhile, the present invention uses a unique vacuum tumbling process to complete the flavoring process. Intermittent tumbling is carried out under the conditions of -0.08~-0.09MPa vacuum, 8-12r / min rotation speed, and 10-15℃ temperature. This process enables the emulsified sesame paste base to penetrate deeply into the chicken feet meat. This invention establishes a complete preparation process integrating flavor enhancement, emulsification, and taste infusion, transforming traditional multi-stage independent processes into a continuous production process, significantly improving production adaptability. In addition, this invention incorporates an irradiation sterilization process, ensuring food hygiene and safety while preserving the original flavor and texture of the product to the greatest extent possible; furthermore, ultra-high pressure HPP sterilization can be used, further expanding the application scenarios of the process.

[0054] The embodiments of this application have been described above with reference to the accompanying drawings. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. This application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of this application.

Claims

1. A method for preparing sesame sauce-flavored chicken feet that integrates aroma enhancement, emulsification, and flavor infusion, characterized in that, Includes the following steps: Chicken feet pretreatment: After cleaning the chicken feet, boil them in hot water at 80-85℃ for 25-30 minutes. Immediately after boiling, put them into cold water at 0-4℃ to cool for 10-15 minutes. Remove the bones to get boneless chicken feet. Preparation of compound flavor enhancer liquid: Mix natural spices with water, bring to a boil over high heat, then simmer over low heat for 30-40 minutes, filter to obtain basic braising liquid; add seasoning ingredients to the basic braising liquid, stir to dissolve, and keep warm to 60-70℃ for later use. Preparation of emulsified sesame paste base: Mix sesame paste and peanut butter and heat to 55-65℃, stirring at low speed for 5-10 minutes to melt; add compound emulsifier and stir at high speed of 1500-2000r / min for 10-15 minutes to fully disperse; slowly add compound flavor enhancer while stirring at high speed of 2000-2500r / min for 15-20 minutes to form a stable oil-in-water emulsion system; finally, add seasoning oil and stir for 5-10 minutes, then keep warm to 60-65℃ for later use. Integrated flavoring process: Add the boneless chicken feet obtained in step S1 and the emulsified sesame paste base obtained in step S3 to a vacuum tumbler at a ratio of 1:(0.6-0.8). Perform intermittent vacuum tumbling at a vacuum degree of -0.08~-0.09MPa and a temperature of 10-15℃. After tumbling, keep the vacuum state and let it stand and marinate for 20-30 minutes. Sterilization and packaging: The marinated chicken feet are placed into food-grade oil-resistant vacuum packaging bags and vacuum sealed. After sterilization, the finished product is obtained.

2. The preparation method according to claim 1, characterized in that, The natural spices, in 100 parts by weight of water, include: 2-3 parts star anise, 1-2 parts cinnamon, 0.5-1 part bay leaves, 0.8-1.2 parts fennel seeds, 1-1.5 parts Sichuan peppercorns, 0.2-0.3 parts cloves, 1-1.5 parts dried tangerine peel, and 0.5-0.8 parts cardamom.

3. The preparation method according to claim 2, characterized in that, The seasoning ingredients, calculated based on 100 parts by weight of water, include: 3-5 parts edible salt, 2-3 parts white sugar, 1-1.5 parts monosodium glutamate, 0.1-0.2 parts disodium inosinate, 4-6 parts soy sauce, 2-3 parts cooking wine, 2-3 parts sesame paste compound seasoning, and 0.05-0.1 parts food-grade sesame flavoring.

4. The preparation method according to claim 1, characterized in that, Based on a total weight of 100 parts of the emulsified sesame paste base, the ingredients include, by weight: 30-40 parts sesame paste, 10-15 parts peanut butter, 1.5-2.5 parts compound emulsifier, 40-50 parts compound flavor enhancer, and 4.5-8 parts seasoning oil.

5. The preparation method according to claim 4, characterized in that, The composite emulsifier is composed of 0.8-1.2 parts of glyceryl monostearate, 0.5-0.8 parts of sucrose fatty acid ester, and 0.2-0.5 parts of xanthan gum.

6. The preparation method according to claim 4, characterized in that, The seasoning oil consists of 3-5 parts sesame oil, 0.5-1 part Sichuan pepper oil, and 1-2 parts chili oil.

7. The preparation method according to claim 1, characterized in that, The speed of the low-speed stirring is 300-500 r / min.

8. The preparation method according to claim 1, characterized in that, The parameters for the intermittent vacuum tumbling are: rotation speed 8-12 r / min, total tumbling time 40-60 minutes, and an intermittent operation mode of 8-12 minutes per tumbling cycle and 3-7 minutes per pause.

9. The preparation method according to claim 1, characterized in that, The sterilization process is ionizing radiation sterilization, with the following specific parameters: cold chain transportation to the irradiation device throughout the process, hypothermia exposure time ≤20 minutes, and irradiation dose 6 kGy.

10. The preparation method according to claim 1, characterized in that, The sterilization process is ultra-high pressure HPP sterilization, with the following parameters: sterilization pressure 600 MPa, pressure holding time 5 minutes, and temperature loss exposure time ≤20 minutes.

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