Chicken bamboo shoot sauce and preparation process thereof

Abstract

The present application provides a kind of chicken bamboo shoot sauce and its preparation process, it is related to chicken bamboo shoot sauce technical field.The chicken bamboo shoot sauce provided by the present application includes, by mass percentage:25%-45% of bamboo shoot;10%-25% of chicken mince;2%-12% of chicken peptide-bamboo fiber complex;1%-8% of edible oil;1%-6% of white sugar;0.01%-0.5% of additive;the balance of water;Wherein, chicken peptide-bamboo fiber complex includes the mass ratio of (0.5-3.0):1 of chicken peptide and bamboo fiber.The chicken peptide-bamboo fiber complex is added in chicken bamboo shoot sauce in the present application, can greatly enhance the structural stability, water holding capacity and wrapping of chicken sauce body, so as to improve the chicken bamboo shoot sauce in the process of storage and delamination problem, while fully integrating the flavor of chicken and bamboo fiber, avoid the taste of split when eating.

Description

Technical Field

[0001] This invention relates to the field of chicken and bamboo shoot sauce technology, and in particular to a chicken and bamboo shoot sauce and its preparation process. Background Technology

[0002] With the prevalence of fast-paced lifestyles and the upgrading of consumption patterns, meat-and-vegetable composite sauces with rich flavors and balanced nutrition have become an important development direction in the condiment market. Chicken and bamboo shoot sauce, as a composite seasoning that blends chicken and bamboo shoots, combines the savory texture of chicken with the crispness of bamboo shoots, showcasing a unique flavor in diverse dining scenarios such as condiment and cooking seasoning. Nutritionally, chicken and bamboo shoot sauce combines high-protein meat and high-dietary fiber, not only improving the sticky texture of traditional pure meat sauces but also overcoming the weakness of single-vegetarian sauces in terms of limited flavor complexity.

[0003] Current technologies for preparing chicken and bamboo shoot sauce typically employ a traditional compound stir-frying process. First, diced chicken is deep-fried until cooked. Then, diced bamboo shoots are blanched to remove bitterness before being added to a jacketed kettle along with the chicken. Cooking oil, soy sauce, spices, and seasonings are added, and the mixture is stir-fried and simmered at high temperatures to promote the full flavor integration of the chicken, bamboo shoots, and sauce. Finally, the sauce is sterilized and packaged. Furthermore, to prevent sedimentation, separation, or oil separation of the chicken and bamboo shoots within the sauce, additional starch and xanthan gum are commonly added as thickeners to improve stability. Antioxidants and preservatives are also added to extend shelf life for synergistic preservation.

[0004] However, in the preparation of chicken and bamboo shoot sauce, the existing technology mentioned above is prone to dehydration and softening during high-temperature stir-frying due to the high water retention and enzyme activity of bamboo shoots. This not only causes them to lose their crisp and tender texture, but also makes them prone to enzymatic browning, resulting in a dull color in both the bamboo shoots and the sauce, which seriously affects the taste and appetite. In addition, it is difficult to fully integrate the flavors of chicken and bamboo shoots during the stir-frying process, resulting in a noticeable disconnect when eaten. Therefore, there is an urgent need to provide a solution to improve the above problems. Summary of the Invention

[0005] The purpose of this invention is to provide a chicken and bamboo shoot sauce and its preparation process. By adding a chicken peptide-bamboo shoot fiber complex to the chicken and bamboo shoot sauce, the structural stability, water retention and encapsulation of the chicken sauce can be greatly enhanced, thereby improving the problems of water separation and stratification during the storage of the chicken and bamboo shoot sauce. At the same time, the flavors of chicken and bamboo shoot fiber are fully integrated, and the taste is not broken when eating.

[0006] In a first aspect, the present invention provides a chicken and bamboo shoot sauce, comprising, by weight percentage: 25%-45% diced bamboo shoots; 10%-25% diced chicken; 2%-12% chicken peptide-bamboo shoot fiber complex; 1%-8% edible oil; 1%-6% white sugar; 0.01%-0.5% additives; and the balance being water; wherein the chicken peptide-bamboo shoot fiber complex comprises chicken peptides and bamboo shoot fiber in a weight ratio of (0.5-3.0):1.

[0007] Optionally, the preparation method of the chicken peptide includes: processing chicken meat into a paste and then treating it under ultrasonic conditions at 60℃-90℃ to obtain a chicken paste; enzymatically hydrolyzing the chicken paste under the action of a complex protease to obtain an enzymatically hydrolyzed paste; inactivating the enzyme by combining the enzymatically hydrolyzed paste with reducing sugar at 50℃-70℃ to obtain a complex paste; and homogenizing the complex peptide solution and then freeze-drying it to obtain chicken peptides.

[0008] Optionally, the chicken meat is derived from either chicken breast or chicken thigh meat.

[0009] Optionally, chicken and water in a mass ratio of 1:(3-5) can be mixed and chopped into a paste.

[0010] Optionally, the treatment can be performed under ultrasound for 15-30 minutes.

[0011] Alternatively, the complex protease may include one of papain and flavor protease.

[0012] Optionally, the mass ratio of the complex protease to the dry weight of the chicken slurry is 0.2%-0.5%.

[0013] Optionally, the chicken slurry can be enzymatically hydrolyzed at pH 6-7.

[0014] Optionally, the chicken slurry can be enzymatically hydrolyzed at 45℃-55℃.

[0015] Optionally, enzymatic hydrolysis for 1-5 hours yields enzymatically hydrolyzed slurry.

[0016] Optionally, the degree of hydrolysis is controlled to be 5%-15% during enzymatic hydrolysis.

[0017] Optionally, the reducing sugar includes one of xylose and arabinose.

[0018] Optionally, the reducing sugar may be derived from the enzymatic hydrolysis recovery solution of bamboo shoots.

[0019] Optionally, the mass ratio of the reducing sugar to the dry weight of the enzymatically hydrolyzed slurry is 0.2%-0.5%.

[0020] Optionally, the enzymatically hydrolyzed slurry is combined with reducing sugar and kept at 50℃-70℃ for 15min-30min.

[0021] Optionally, enzymes can be inactivated at 90℃-100℃ to obtain a composite slurry.

[0022] Optionally, the complex peptide solution is centrifuged at pH 10-12 to separate the lower peptide layer, homogenized at 10 MPa-20 MPa, and then freeze-dried to obtain chicken peptides.

[0023] Optionally, the method for preparing the bamboo shoot fiber includes: collecting bamboo shoot material produced by cutting bamboo shoots into cubes; pulping the bamboo shoot material in a citric acid solution to obtain bamboo shoot slurry; keeping the bamboo shoot slurry at 80℃-100℃, then filtering and washing to obtain bamboo shoot blanks; ultrasonically dispersing the bamboo shoot blanks with water, then enzymatically hydrolyzing them under the action of a compound enzyme to inactivate the enzyme and separate them to obtain bamboo shoot fiber.

[0024] Optionally, the size of the bamboo shoot pieces is 2mm-6mm.

[0025] Optionally, the bamboo shoots include bamboo shoots from the Chinese tallow tree.

[0026] Optionally, bamboo shoot material and citric acid solution are mixed and pulped at a mass ratio of 1:(4-6).

[0027] Optionally, the bamboo shoot slurry can be kept at 80℃-100℃ for 5-15 minutes.

[0028] Optionally, the concentration of the citric acid solution is 0.1wt%-0.3wt%.

[0029] Optionally, the bamboo shoot blanks are ultrasonically dispersed with water at a volume ratio of 1:(3-5).

[0030] Optionally, the mixture of bamboo shoot blanks and water can be enzymatically hydrolyzed at pH 4-6.

[0031] Optionally, enzymatic hydrolysis can be carried out for 1-3 hours under the action of a complex enzyme.

[0032] Optionally, the complex enzyme includes one of pectinase, cellulase, and hemicellulase.

[0033] Optionally, the enzyme is inactivated after enzymatic hydrolysis, and the enzymatic hydrolysis recovery liquid of bamboo shoot fiber and bamboo shoot pieces is separated.

[0034] Optionally, the median particle size of the diced chicken and the chicken peptide-bamboo shoot fiber complex is independently between 3 mm and 6 mm.

[0035] Optionally, the edible oil includes one of soybean oil and corn oil.

[0036] Optionally, the additives include vitamin C and ascorbic acid.

[0037] Secondly, the present invention also provides a method for preparing any of the above-mentioned optional chicken and bamboo shoot sauce, comprising the following steps: mixing bamboo shoot cubes, chicken cubes, and chicken peptide-bamboo shoot fiber complex, stirring in edible oil at 85℃-120℃ for 5min-20min to obtain a compound material; mixing the compound material, white sugar, additives and water, cooking at 80℃-100℃ for 15min-30min, vacuum degassing and hot filling at 75℃-90℃, sterilizing at 115℃-121℃ and cooling to obtain chicken and bamboo shoot sauce.

[0038] The chicken and bamboo shoot sauce provided by this invention has at least one of the following beneficial technical effects compared with the prior art: 1. By adding chicken peptide-bamboo shoot fiber complex to chicken and bamboo shoot sauce, a stable gel system can be formed between the aqueous and oil phases, reducing the water separation rate and oil yield of the chicken and bamboo shoot sauce when stored at room temperature. Without adding modified starch and xanthan gum, the stability of the sauce is improved and the types and amounts of additives in the sauce are reduced. At the same time, the structural stability of the chicken and bamboo shoot sauce during transportation and storage is improved, which helps to extend the best-tasting period of the chicken and bamboo shoot sauce. 2. By performing targeted enzymatic hydrolysis on chicken and combining it with reducing sugar, the dense chicken fibrous protein can be hydrolyzed into umami oligopeptides. After combining with reducing sugar, the umami flavor is further enhanced and the bitter flavor is inhibited, which helps to improve the umami flavor of chicken peptides. At the same time, it can improve the compatibility of chicken peptides at the oil-water interface and improve the binding activity of chicken peptides with bamboo shoot fiber, promoting the formation of a stable complex between chicken peptides and bamboo shoot fiber. 3. By removing the polyphenols that cause bitterness in bamboo shoots while retaining abundant dietary fiber, the crisp texture of bamboo shoots can be preserved, preventing the complex from softening and discoloring during processing. At the same time, the interaction sites between bamboo shoot fiber and chicken peptides are improved, which helps chicken peptides and bamboo shoot fiber to self-assemble into a stable composite system. This effectively encapsulates the water and free oil in the sauce, while maintaining the stability of the oil-water interface, thereby improving the storage stability of the chicken sauce. Detailed Implementation

[0039] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Unless otherwise defined, the technical or scientific terms used herein should have the ordinary meaning understood by those skilled in the art to which this invention pertains.

[0040] This invention provides a chicken sauce comprising, by weight percentage: 25%-45% diced bamboo shoots; 10%-25% diced chicken; 2%-12% chicken peptide-bamboo shoot fiber complex; 1%-8% edible oil; 1%-6% white sugar; 0.01%-0.5% additives; and the balance being water. Specifically, the chicken peptide-bamboo shoot fiber complex comprises chicken peptides and bamboo shoot fiber in a weight ratio of (0.5-3.0):1.

[0041] In fact, the preparation method of the chicken peptide-bamboo shoot fiber complex includes: redispersing chicken peptides and bamboo shoot fiber in water to obtain a composite suspension; homogenizing the composite suspension at 20MPa-80MPa to obtain a homogeneous slurry; and holding at 65℃-85℃ for 10min-30min followed by cooling to obtain the chicken peptide-bamboo shoot fiber complex. In fact, when the complex is not freeze-dried, the amount of chicken peptide-bamboo shoot fiber complex in chicken sauce is calculated based on its dry weight.

[0042] Specifically, the preparation method of the chicken peptides used includes the following steps: Z1. Chicken paste is obtained by processing chicken meat into a paste under ultrasonic conditions at 60℃-90℃. Z2. Chicken slurry was enzymatically hydrolyzed under the action of a compound protease to obtain enzymatically hydrolyzed slurry; Z3. The enzyme-hydrolyzed slurry is combined with reducing sugar at 50℃-70℃ and then the enzyme is inactivated to obtain a composite slurry. Z4. After homogenizing the complex peptide solution, freeze-dry it to obtain chicken peptide.

[0043] In fact, by pulping the chicken in step Z1 to increase the contact area between the chicken and the water phase, and by promoting the thermal expansion of fibrin under ultrasonic cavitation, it helps to expose the hydrophobic groups and enzyme cleavage sites inside the fibrin. This facilitates the enzymatic hydrolysis of the complex protease in step Z2 to form umami oligopeptides. This not only reduces the viscosity of the system, but also regulates the flowability of the enzymatically hydrolyzed slurry.

[0044] Furthermore, by combining the enzymatic hydrolysate with reducing sugar in step Z3, some of the reducing sugar can undergo glycosylation grafting modification with the amino groups at the ends of the peptides in the enzymatic hydrolysate. At the same time, the reducing sugar can further improve the umami flavor of chicken peptides, thereby inhibiting the bitter taste of enzymatic hydrolysis in chicken peptides, while also improving the hydrophilicity and lipophilicity of chicken peptides, which helps them to remain stable at the oil-water interface.

[0045] The chicken meat used in step Z1 comes from either chicken breast or chicken thigh meat. Specifically, chicken breast and chicken thigh meat have higher protein content, more uniform structure, and less impurities such as oil film and fat, which helps improve the uniformity of chicken peptide composition and avoids the influence of impurities on the enzymatic hydrolysis reaction. Therefore, the chicken meat used to prepare chicken peptides can be the scraps generated during the chicken dicing process. By utilizing these scraps, production costs can be reduced and resource utilization can be improved.

[0046] In step Z1, chicken and water at a mass ratio of 1:(3-5) can be mixed and chopped into a paste. In fact, the high shear force generated during the mixing and chopping process can break down the chicken tissue and destroy the dense structure of the muscle fiber bundles, thereby increasing the contact area between the chicken fiber and the water phase, which helps the fibrin to be fully hydrated in the water phase. In addition, adjusting the mixing ratio of chicken and water can adjust the viscosity of the resulting chicken paste system.

[0047] In step Z1, the chicken is treated in an ultrasonic environment at 60℃-90℃ for 15-30 minutes. In fact, chicken protein undergoes thermal denaturation at 60℃-90℃, leading to peptide chain expansion. The ultrasonic cavitation effect further reduces the density of chicken fibrous protein, thereby improving the system's dispersibility and forming a chicken paste with a more uniform structure and composition. Specifically, the treatment can be carried out under ultrasonic power of 200W-400W.

[0048] The complex protease used in step Z2 includes one of papain and flavor protease. In fact, by using a complex protease to target the hydrolysis of fibrin in chicken slurry, the viscosity of the slurry system can be effectively reduced and the solubility of chicken protein in the system can be increased. Furthermore, flavor peptides can be generated during the enzymatic hydrolysis process to enhance the overall flavor of the chicken peptides. Specifically, the complex protease used can be a 1:1 mass ratio of papain and flavor protease.

[0049] In step Z2, the mass ratio of the complex protease used to the dry weight of the chicken slurry is 0.2%-0.5%. Furthermore, the chicken slurry can be enzymatically hydrolyzed for 1-5 hours at pH 6-7 and 45-55℃, with the degree of hydrolysis controlled at 5%-15% to obtain the hydrolyzed slurry. In fact, by adjusting the amount of complex protease and the hydrolysis environment, it is helpful for the complex protease to perform restricted enzymatic hydrolysis of chicken fibroin, avoiding the formation of bitter peptides and effectively severing the network structure of chicken muscle fibers, thus effectively reducing the viscosity of the slurry system.

[0050] The reducing sugar used in step Z3 includes either xylose or arabinose. In fact, when the reducing sugar is mixed with the enzymatically hydrolyzed slurry, xylose and arabinose, as pentose monosaccharides, can bind to the free amino groups at the ends of the polypeptide chains, thereby grafting hydrophilic sugar groups onto the ends of the polypeptide chains. This inhibits the hydrophobic bitter amino acid sites at the ends of the polypeptide chains, effectively eliminating the bitter flavor produced by enzymatic hydrolysis. Furthermore, during the heating and stir-frying process of the chicken and bamboo shoot sauce, the reducing sugar can also undergo a Maillard reaction with the sulfur-containing amino acids in the chicken polypeptides, thereby enhancing the flavor.

[0051] In step Z3, the mass ratio of reducing sugar to the dry weight of the enzymatically hydrolyzed slurry is 0.2%-0.5%. Furthermore, the reducing sugar can be sourced from the enzymatic hydrolysis liquid of bamboo shoot pieces generated during the preparation of bamboo shoot fibers. This allows the dry weight of the bamboo shoot enzymatic hydrolysis liquid to be used when calculating the amount of reducing sugar, thus facilitating the resource utilization of the bamboo shoot enzymatic hydrolysis liquid. In fact, incorporating a small amount of reducing sugar into the enzymatically hydrolyzed slurry enables restricted glycosylation reactions, preventing excessive reducing sugar from altering the flavor.

[0052] In step Z3, the enzymatically hydrolyzed slurry can be combined with reducing sugars at 50℃-70℃ and incubated for 15-30 minutes, followed by enzyme inactivation at 90℃-100℃ to obtain a composite slurry. In fact, by combining reducing sugars under the action of a composite enzyme, it is beneficial to modify the reducing sugars at the ends of polypeptide chains during enzymatic hydrolysis, effectively improving the efficiency of glycosylation modification. Furthermore, during the high-temperature enzyme inactivation process, the protein and polypeptide chains will self-aggregate, thereby encapsulating the modified reducing sugars.

[0053] In step Z4, the composite peptide solution can be centrifuged at pH 10-12 to separate the lower peptide layer. After homogenization at 10 MPa-20 MPa, it is freeze-dried to obtain chicken peptides. In fact, by using an alkaline environment, the peptides in the composite peptide solution can avoid intermolecular aggregation through electrostatic repulsion, while simultaneously promoting the floating and stratification of lipids, thereby removing lipid substances from the composite peptide solution. Furthermore, homogenization improves the uniformity and dispersion stability of the chicken peptides, and finally, freeze-drying preserves the structural activity of the peptides.

[0054] Specifically, the method for preparing the bamboo shoot fiber includes the following steps: T1. Collect bamboo shoot material generated from cutting bamboo shoots into cubes; T2. Bamboo shoot material is pulped in citric acid solution to obtain bamboo shoot pulp. T3. After keeping the bamboo shoot slurry at 80℃-100℃, filter and wash it to obtain bamboo shoot blanks. T4. After ultrasonically dispersing the bamboo shoot material with water, the bamboo shoot fibers are obtained by enzymatic hydrolysis under the action of compound enzymes, enzyme inactivation, and separation.

[0055] In fact, by collecting and utilizing the scraps generated during bamboo shoot processing in step T1, production costs can be reduced, while the flavor stability of the resulting chicken and bamboo shoot sauce can be improved. This avoids introducing other flavor substances that would make the chicken and bamboo shoot sauce too complex in taste. In addition, beating the bamboo shoots in a citric acid solution in step T2 can inhibit the activity of polyphenol oxidase in the bamboo shoot material, thus preventing oxidation and browning of the bamboo shoot pulp during the beating process.

[0056] The high-temperature treatment in step T3 can cook the bamboo shoots and also blanch them. After filtration and washing, the citric acid is removed, which helps to obtain pure bamboo shoot material for enzymatic hydrolysis. Then, in step T4, the material is evenly dispersed by ultrasonic dispersion. Under the action of the complex enzyme, the pectin, cellulose and other components in the material are hydrolyzed to obtain bamboo shoot fiber. This helps to improve the water-holding and oil-holding capacity of the bamboo shoot fiber and helps it to self-assemble with chicken peptides to form a complex.

[0057] The diced bamboo shoots obtained in step T1 can be directly used as raw materials for the preparation of chicken and bamboo shoot sauce. Specifically, the diced bamboo shoots used have a particle size of 2mm-6mm, and the bamboo shoots used include *Phyllostachys edulis*. When dicing the bamboo shoots, the raw bamboo shoots are first washed, the outer shell is removed, and they are manually or mechanically diced into 2mm-6mm pieces. After blanching to deactivate the oxidases, they are cooled and then stored or transported as raw materials for the chicken sauce.

[0058] In step T2, bamboo shoot material can be mixed with a citric acid solution with a concentration of 0.1wt%-0.3wt% at a mass ratio of 1:(4-6) and pulped. In fact, by pulping in the citric acid solution, the citric acid can complex divalent metal ions such as calcium and magnesium ions in the cell wall pectin cross-linking network, thereby promoting the softening of the dense intercellular matrix by absorbing water, effectively reducing the mechanical resistance generated during pulping. Simultaneously, citric acid can also inactivate oxidase activity, preventing enzymatic browning during pulping and effectively maintaining the color of the bamboo shoot fibers.

[0059] In step T3, the bamboo shoot slurry is kept at 80℃-100℃ for 5-15 minutes to remove polyphenolic substances that easily produce a bitter flavor in the bamboo shoots. In fact, by keeping it at high temperature, the oxalic acid and polyphenols in the bamboo shoots can be fully dissolved, thus achieving a blanching effect and effectively improving the texture and flavor of the bamboo shoot fibers. In addition, the heat treatment process can further loosen the bamboo shoot fiber structure, which is conducive to the enzymatic hydrolysis of the complex enzymes in step T4.

[0060] In step T4, bamboo shoot blanks and water are ultrasonically dispersed at a volume ratio of 1:(3-5), and then the mixture is enzymatically hydrolyzed for 1-3 hours at pH=4-6 and 40℃-50℃. In fact, the ultrasonic cavitation effect promotes the formation of a uniform dispersion of bamboo shoot blanks in water, which then allows for uniform enzymatic hydrolysis under the action of the composite enzyme. Furthermore, the composite enzyme treatment further degrades the pectin and cellulose components in the blanks, helping to preserve the framework of the bamboo shoot fibers and avoiding structural damage caused by excessive enzymatic hydrolysis.

[0061] The complex enzyme used in step T4 includes one of pectinase, cellulase, and hemicellulase, with an enzyme activity ratio of 1:1:1 for pectinase, cellulase, and hemicellulase. In practice, pectinase can selectively degrade the pectin components in bamboo shoot blanks to fully expose deep structural sites, while cellulase and hemicellulase can expand the porosity and specific surface area of ​​cellulose, helping to increase the active sites during the self-assembly of bamboo shoot fibers and chicken peptides.

[0062] After enzymatic hydrolysis in step T4, the enzymes are inactivated by high temperature, and the resulting bamboo shoot fiber and bamboo shoot diced enzymatic hydrolysis recovery liquid are separated by centrifugation. In fact, the bamboo shoot diced enzymatic hydrolysis recovery liquid is rich in active ingredients such as xylooligosaccharides produced by enzymatic hydrolysis. By reusing it, we can further utilize resources and improve the nutritional value of chicken and bamboo shoot sauce.

[0063] In the raw materials of the chicken sauce, the median particle size of the diced chicken and the chicken peptide-bamboo shoot fiber complex is independently between 3mm and 6mm. In fact, using small-particle-size raw materials can increase the specific surface area and texture, thereby allowing the sauce flavor to fully penetrate the food during processing. Specifically, the edible oil used includes either soybean oil or corn oil, and the additives used include vitamin C and ascorbic acid.

[0064] In addition, the present invention also provides a method for preparing chicken and bamboo shoot sauce in any of the above embodiments, comprising: mixing bamboo shoot pieces, chicken pieces, and chicken peptide-bamboo shoot fiber complex, stirring in edible oil at 85℃-120℃ for 5min-20min to obtain a compound material; mixing the compound material, white sugar, additives and water, cooking at 80℃-100℃ for 15min-30min, vacuum degassing and hot filling at 75℃-90℃, sterilizing at 115℃-121℃ and cooling to obtain chicken and bamboo shoot sauce.

[0065] Specifically, in the actual production process, operators can go to the warehouse to collect all the raw materials required for production according to the production instructions, and remove the outer packaging of the raw materials in the designated unpacking room before entering the clean production area to avoid the transport packaging with possible contaminants on the surface from causing pollution to the production area. After the raw materials are transferred to the pre-treatment area, the waste packaging materials are centrally disposed of.

[0066] When the sauce is stirred and cooked in edible oil and then bottled, it can be bottled using filling equipment. During the transportation of the sauce in the pipeline, metal detection equipment can be used to check for any metal foreign objects mixed in with the sauce. If any metal foreign objects are detected, the product needs to be isolated.

[0067] Preparation Example 1: A method for preparing chicken peptide, comprising the following steps: Z1. Collect the scraps from the chicken dicing process, rinse with cold purified water until the surface is free of blood and connective tissue impurities, drain the water, mix with purified water at a mass ratio of 1:4, mince through a meat grinder with a 3mm aperture, and transfer to a high-shear homogenizer. Homogenize at 8000rpm for 3 minutes to obtain a uniform slurry. Transfer the slurry to an ultrasonic reaction device and treat it at 80℃, 500W ultrasonic power, and 40kHz ultrasonic frequency for 20 minutes to obtain chicken slurry. Z2. Papain and flavor protease were mixed evenly at a mass ratio of 1:1 to prepare a compound protease. The dry weight of the chicken slurry was determined and the pH of the chicken slurry was adjusted to 6.5. The compound protease was mixed with 0.3% of the dry weight of the chicken slurry by mass and then stirred at 200 rpm at 50°C for enzymatic hydrolysis. The degree of hydrolysis was monitored in real time during the enzymatic hydrolysis process. When the degree of hydrolysis reached 12% (enzymatic hydrolysis for 3 h 15 min), the enzymatic hydrolysate was obtained. Z3. Determine the dry weight of the enzymatic hydrolysate. Mix xylose with 0.3% of the dry weight of the enzymatic hydrolysate and dissolve it completely. Then, keep it at 60℃ and 200rpm for 20min to promote the full grafting of xylose with the free amino groups at the ends of the peptides. Then, heat it to 95℃ and sonicate it for 3min. After cooling to room temperature, the composite slurry is obtained. Z3. After adjusting the pH of the composite slurry to 12, transfer it to a centrifuge and centrifuge at 1500×g for 15 min. Collect the clear peptide liquid in the middle layer (the upper layer is the floating oil phase, the middle layer is the peptide liquid, and the bottom layer is the impurities). Transfer it to a high-pressure homogenizer and homogenize it twice under a pressure of 15MPa. After freezing in a freezing environment, dry it in a vacuum drying equipment to obtain chicken peptide powder.

[0068] Preparation Example 2: A method for preparing chicken peptides, comprising the following steps: Z1. Collect the scraps from the chicken dicing process, rinse with cold purified water until the surface is free of blood and connective tissue impurities, drain the water, mix with purified water at a mass ratio of 1:4, mince through a meat grinder with a 3mm aperture, and transfer to a high-shear homogenizer. Homogenize at 8000rpm for 3 minutes to obtain a uniform slurry. Transfer the slurry to an ultrasonic reaction device and treat it at 80℃, 500W ultrasonic power, and 40kHz ultrasonic frequency for 20 minutes to obtain chicken slurry. Z2. Papain and flavor protease were mixed evenly at a mass ratio of 1:1 to prepare a compound protease. The dry weight of the chicken slurry was determined and the pH of the chicken slurry was adjusted to 6.5. The compound protease was mixed with 0.3% of the dry weight of the chicken slurry and then stirred at 200 rpm at 50°C for enzymatic hydrolysis. The degree of hydrolysis was monitored in real time during the enzymatic hydrolysis process. When the degree of hydrolysis reached 12% (enzymatic hydrolysis for 3 hours and 15 minutes), the temperature was raised to 95°C and ultrasonically treated for 3 minutes. After cooling to room temperature, the compound slurry was obtained. Z3. After adjusting the pH of the composite slurry to 12, transfer it to a centrifuge and centrifuge at 1500×g for 15 min. Collect the clear peptide liquid in the middle layer (the upper layer is the floating oil phase, the middle layer is the peptide liquid, and the bottom layer is the impurities). Transfer it to a high-pressure homogenizer and homogenize it twice under a pressure of 15MPa. After freezing in a freezing environment, dry it in a vacuum drying equipment to obtain chicken peptide powder.

[0069] Preparation Example 3: A method for preparing bamboo shoot fiber, comprising the following steps: T1. Collect the scraps and scraps generated during the dicing and processing of bamboo shoots, rinse them with purified water and drain them, then cut them into bamboo shoot pieces with a size of 0.1mm-2mm. T2. Mix bamboo shoot material with 0.2wt% citric acid solution at a mass ratio of 1:5, transfer to a high shear homogenizer, homogenize at 8000 rpm for 5 minutes, and use citric acid to chelate calcium and magnesium ions to soften the intercellular layer and inactivate polyphenol oxidase to obtain a uniform bamboo shoot slurry with original color. T3. Transfer the bamboo shoot slurry to a jacketed reactor with a stirring device, and treat it at a constant temperature of 90°C for 10 minutes. Then, transfer it to a plate and frame filter press for plate pressing and filtration while it is still hot. Use hot water at 60°C to circulate and wash the filter cake until the pH of the washing liquid is neutral. Drain the water to obtain bamboo shoot blanks. T4. A compound enzyme was prepared by thoroughly mixing pectinase, cellulase, and hemicellulase, each with an activity of 100,000, in a 1:1:1 ratio. Bamboo shoot material in a volume ratio of 1:4 was ultrasonically mixed with purified water and then transferred to an ultrasonic reactor. The mixture was treated for 20 minutes at an ultrasonic power of 500W and an ultrasonic frequency of 28kHz. After adjusting the pH of the system to 5.0, 0.5wt% of the compound enzyme was added to the bamboo shoot material. The mixture was then enzymatically hydrolyzed at 45℃ and 200rpm for 2 hours. The temperature was then raised to 95℃ and held for 10 minutes to fully inactivate the enzyme. After cooling to room temperature, the mixture was centrifuged at 2600×g for 15 minutes. The lower precipitate was collected and spray-dried to obtain bamboo shoot fiber powder.

[0070] Preparation Example 4: A method for preparing bamboo shoot fiber, comprising the following steps: T1. Collect the scraps and scraps generated during the dicing and processing of bamboo shoots, rinse them with purified water and drain them, then cut them into bamboo shoot pieces with a size of 0.1mm-2mm. T2. Mix bamboo shoot material with pure water at a mass ratio of 1:5, transfer to a high shear homogenizer, homogenize at 8000 rpm for 5 minutes to obtain bamboo shoot slurry, transfer the bamboo shoot slurry to a jacketed reactor with a stirring device, treat at 90℃ for 10 minutes, and then transfer it to a plate and frame filter press for plate pressing filtration to obtain bamboo shoot blanks. T3. A compound enzyme was prepared by thoroughly mixing pectinase, cellulase, and hemicellulase, each with an activity of 100,000, in a 1:1:1 ratio. Bamboo shoot material in a volume ratio of 1:4 was ultrasonically mixed with purified water and then transferred to an ultrasonic reactor. The mixture was treated for 20 minutes at an ultrasonic power of 500W and an ultrasonic frequency of 28kHz. After adjusting the pH of the system to 5.0, 0.5wt% of the compound enzyme was added to the bamboo shoot material. The mixture was then enzymatically hydrolyzed at 45℃ and 200rpm for 2 hours. The temperature was then raised to 95℃ and held for 10 minutes to fully inactivate the enzyme. After cooling to room temperature, the mixture was centrifuged at 2600×g for 15 minutes. The lower precipitate was collected and spray-dried to obtain bamboo shoot fiber powder.

[0071] Preparation Example 5: A method for preparing a chicken peptide-bamboo shoot fiber complex, comprising the following steps: S1. The chicken peptide powder obtained in Preparation Example 1 and the bamboo shoot fiber obtained in Preparation Example 3 were put into a mixer at a mass ratio of 1:2 and dry-mixed for 10 min. Then, they were mixed with pure water at a solid content of 5 wt%, stirred and pre-dispersed at 500 rpm for 10 min, and then transferred to an ultrasonic reactor. The mixture was treated at 30°C, 400 W ultrasonic power and 28 kHz ultrasonic frequency for 15 min to obtain a composite suspension. S2. Transfer the composite suspension to a high-pressure device and homogenize it three times at 50 MPa, keeping the temperature of the composite suspension below 45°C during the homogenization process; after homogenization, a homogenized slurry is obtained. S3. The homogeneous slurry is transferred to a reactor with a heating jacket, stirred at 70°C and 200 rpm for 20 min, cooled to room temperature and pre-frozen at -40°C for 6 h, then transferred to a vacuum drying device, dried under vacuum, and then pulverized by airflow and sieved to obtain chicken peptide-bamboo shoot fiber complex powder.

[0072] Preparation Example 6: A method for preparing a chicken peptide-bamboo shoot fiber complex, comprising the following steps: S1. The chicken peptide powder obtained in Preparation Example 1 and the bamboo shoot fiber obtained in Preparation Example 4 were put into a mixer at a mass ratio of 1:2 and dry-mixed for 10 min. Then, they were mixed with pure water at a solid content of 5 wt%, stirred and pre-dispersed at 500 rpm for 10 min, and then transferred to an ultrasonic reactor. The mixture was treated at 30°C, 400 W ultrasonic power and 28 kHz ultrasonic frequency for 15 min to obtain a composite suspension. S2. Transfer the composite suspension to a high-pressure device and homogenize it three times at 50 MPa, keeping the temperature of the composite suspension below 45°C during the homogenization process; after homogenization, a homogenized slurry is obtained. S3. The homogeneous slurry is transferred to a reactor with a heating jacket, stirred at 70°C and 200 rpm for 20 min, cooled to room temperature and pre-frozen at -40°C for 6 h, then transferred to a vacuum drying device, dried under vacuum, and then pulverized by airflow and sieved to obtain chicken peptide-bamboo shoot fiber complex powder.

[0073] Preparation Example 7: A method for preparing a chicken peptide-bamboo shoot fiber complex, comprising the following steps: S1. The chicken peptide powder obtained in Preparation Example 2 and the bamboo shoot fiber obtained in Preparation Example 3 were put into a mixer at a mass ratio of 1:2 and dry-mixed for 10 min. Then, they were mixed with pure water at a solid content of 5 wt%, stirred and pre-dispersed at 500 rpm for 10 min, and then transferred to an ultrasonic reactor. The mixture was treated at 30°C, 400 W ultrasonic power and 28 kHz ultrasonic frequency for 15 min to obtain a composite suspension. S2. Transfer the composite suspension to a high-pressure device and homogenize it three times at 50 MPa, keeping the temperature of the composite suspension below 45°C during the homogenization process; after homogenization, a homogenized slurry is obtained. S3. The homogeneous slurry is transferred to a reactor with a heating jacket, stirred at 70°C and 200 rpm for 20 min, cooled to room temperature and pre-frozen at -40°C for 6 h, then transferred to a vacuum drying device, dried under vacuum, and then pulverized by airflow and sieved to obtain chicken peptide-bamboo shoot fiber complex powder.

[0074] Preparation Example 8: A method for preparing a chicken peptide-bamboo shoot fiber complex, comprising the following steps: S1. The chicken peptide powder obtained in Preparation Example 2 and the bamboo shoot fiber obtained in Preparation Example 4 were put into a mixer at a mass ratio of 1:2 and dry-mixed for 10 min. Then, they were mixed with pure water at a solid content of 5 wt%, stirred and pre-dispersed at 500 rpm for 10 min, and then transferred to an ultrasonic reactor. The mixture was treated at 30°C, 400 W ultrasonic power and 28 kHz ultrasonic frequency for 15 min to obtain a composite suspension. S2. Transfer the composite suspension to a high-pressure device and homogenize it three times at 50 MPa, keeping the temperature of the composite suspension below 45°C during the homogenization process; after homogenization, a homogenized slurry is obtained. S3. The homogeneous slurry is transferred to a reactor with a heating jacket, stirred at 70°C and 200 rpm for 20 min, cooled to room temperature and pre-frozen at -40°C for 6 h, then transferred to a vacuum drying device, dried under vacuum, and then pulverized by airflow and sieved to obtain chicken peptide-bamboo shoot fiber complex powder.

[0075] Examples 1 to 3: Each provides a chicken and bamboo shoot sauce, wherein the mass fraction of each ingredient is shown in Table 1 below.

[0076] Table 1. Mass fraction of each ingredient in chicken and bamboo shoot sauce in Examples 1 to 3 The bamboo shoot pieces (pre-blanched) used in Examples 1 to 3 were all derived from bamboo shoots with an average particle size of 3 mm. The chicken pieces used were derived from chicken breast with an average particle size of 5 mm. The chicken peptide-bamboo shoot fiber complex used was the complex obtained in Preparation Example 5. The edible oil used was soybean oil. The additives used were vitamin C and ascorbic acid in a mass ratio of 1:0.1.

[0077] Examples 4 to 6: Each provides a chicken and bamboo shoot sauce. The difference from Example 3 is that the source of the chicken peptide-bamboo shoot fiber complex used is different, as shown in Table 2 below.

[0078] Table 2. Sources of chicken peptide-bamboo shoot fiber complexes in Examples 3 to 6 In addition, the preparation methods of chicken and bamboo shoot sauce in Examples 1 to 6 all include the following steps: mixing bamboo shoot cubes, chicken cubes and chicken peptide-bamboo shoot fiber complex according to the mass ratio, putting them into a wok containing edible oil, heating to 100°C at 120 rpm and stir-frying for 10 minutes to form a compound; adding white sugar, additives and water to the compound and mixing, stirring and seasoning at 90°C and simmering for 20 minutes; transferring the simmered chicken and bamboo shoot sauce base to a vacuum degassing tank for degassing, filling at 80°C and sterilizing at 121°C and cooling to obtain chicken and bamboo shoot sauce.

[0079] Comparative Example 1: A chicken and bamboo shoot sauce, which differs from Example 3 in that it does not contain chicken peptide-bamboo shoot fiber complex, but instead directly contains equal proportions of diced chicken and diced bamboo shoot.

[0080] The chicken and bamboo shoot sauce prepared in Examples 1 to 6 and Comparative Example 1 were tested for the following items, and the results are shown in Table 3.

[0081] 1. Centrifugation water / oil separation rate: Transfer 20.00g of chicken and bamboo shoot sauce to centrifuge tubes, centrifuge at 2600×g for 20min, and then collect the oil and water phases separated from the centrifuge tubes. Calculate the water and oil separation rates during centrifugation using the following formulas: in: The water separation rate of the chicken and bamboo shoot sauce after centrifugation. The mass of the aqueous phase precipitated from the chicken and bamboo shoot sauce after centrifugation. Oil separation rate of chicken and bamboo shoot sauce after centrifugation. The quality of the oil phase precipitated from the chicken and bamboo shoot sauce after centrifugation.

[0082] 2. Freeze-thaw stability: Transfer 30.00g of chicken and bamboo shoot sauce to a clean glass bottle, freeze at -20℃ for 24 hours, then thaw at 25℃ for 6 hours. One process constitutes one freeze-thaw cycle. After three freeze-thaw cycles, centrifuge the thawed chicken and bamboo shoot sauce at 2000rpm for 5 minutes. Use filter paper to remove the oil and water phases precipitated from the chicken and bamboo shoot sauce. Calculate the freeze-thaw precipitation rate of the chicken and bamboo shoot sauce using the following formula: in, This is the original weight of the chicken and bamboo shoot sauce (30.00g). The total mass after removing the oil and water phases separated from the chicken and bamboo shoot sauce.

[0083] 3. Accelerate thermal stability: Fill a 100mL graduated glass cylinder with chicken and bamboo shoot sauce and record the height. (mm), after sealing the opening of the straight cylinder to prevent moisture evaporation, it was transferred to a constant temperature chamber at 60℃ and kept at that temperature for 14 days; after the temperature was maintained, it was taken out and the total height of the oil phase and water phase precipitated in the glass straight cylinder was observed. (mm), and calculate the thermal stability index according to the following formula: in, Original height The total height of the oil and water phases precipitated after heat treatment at 60℃ for 14 days.

[0084] Table 3 Performance tests of chicken and bamboo shoot sauce in Examples 1 to 6 and Comparative Example 1 As can be seen from Table 3, the chicken and bamboo shoot sauce provided in Examples 1 to 3 of the present invention has good stability.

[0085] While embodiments of the present invention have been described in detail above, it will be apparent to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations fall within the scope and spirit of the invention as set forth in the claims. Furthermore, the invention described herein may have other embodiments and can be implemented or carried out in various ways.

Claims

1. A chicken and bamboo shoot sauce, characterized in that, It comprises, by weight percentage: 25%-45% diced bamboo shoots; 10%-25% diced chicken; 2%-12% chicken peptide-bamboo shoot fiber complex; 1%-8% edible oil; 1%-6% white sugar; 0.01%-0.5% additives; and the balance being water; wherein the chicken peptide-bamboo shoot fiber complex comprises chicken peptides and bamboo shoot fiber in a weight ratio of (0.5-3.0):

1.

2. The chicken and bamboo shoot sauce according to claim 1, characterized in that, The method for preparing the chicken peptide includes: processing chicken meat into a paste and then treating it under ultrasonic conditions at 60℃-90℃ to obtain a chicken paste; enzymatically hydrolyzing the chicken paste under the action of a complex protease to obtain an enzymatically hydrolyzed paste; combining the enzymatically hydrolyzed paste with reducing sugar at 50℃-70℃ to inactivate the enzyme and obtain a complex paste; homogenizing the complex peptide solution and then freeze-drying it to obtain chicken peptides.

3. The chicken and bamboo shoot sauce according to claim 2, characterized in that: The chicken meat is derived from either chicken breast or chicken thigh meat; and / or, chicken meat in a mass ratio of 1:(3-5) is mixed with water and chopped into a paste; and / or, it is treated with ultrasound for 15-30 minutes; and / or, the complex protease includes either papain or flavor protease; and / or, the mass ratio of the complex protease to the dry weight of the chicken paste is 0.2%-0.5%.

4. The chicken and bamboo shoot sauce according to claim 2, characterized in that: The chicken slurry is enzymatically hydrolyzed at pH 6-7; and / or, the chicken slurry is enzymatically hydrolyzed at 45℃-55℃; and / or, the enzymatic hydrolysis is carried out for 1-5 hours to obtain the enzymatically hydrolyzed slurry; and / or, the degree of hydrolysis is controlled to be 5%-15% during enzymatic hydrolysis; and / or, the reducing sugar includes xylose and arabinose; and / or, the source of the reducing sugar includes bamboo shoot enzymatic hydrolysis recovery liquid.

5. The chicken and bamboo shoot sauce according to claim 2, characterized in that: The mass ratio of reducing sugar to the dry weight of the enzymatic hydrolysate is 0.2%-0.5%; and / or, the enzymatic hydrolysate and reducing sugar are combined at 50℃-70℃ and then kept at the temperature for 15min-30min; and / or, the enzyme is inactivated at 90℃-100℃ to obtain a composite slurry; and / or, the composite peptide solution is centrifuged at pH=10-12 to separate the lower peptide solution, homogenized at 10MPa-20MPa, and then freeze-dried to obtain chicken peptides.

6. The chicken and bamboo shoot sauce according to claim 1, characterized in that, The method for preparing bamboo shoot fiber includes: collecting bamboo shoot material produced by cutting bamboo shoots into cubes; pulping the bamboo shoot material in citric acid solution to obtain bamboo shoot slurry; keeping the bamboo shoot slurry at 80℃-100℃, filtering and washing to obtain bamboo shoot blanks; ultrasonically dispersing the bamboo shoot blanks with water, enzymatically hydrolyzing them under the action of a compound enzyme, inactivating the enzyme, and separating to obtain bamboo shoot fiber.

7. The chicken and bamboo shoot sauce according to claim 6, characterized in that: The size of the bamboo shoot pieces is 2mm-6mm; and / or, the bamboo shoots include bamboo shoots; and / or, the bamboo shoot material is mixed with a citric acid solution at a mass ratio of 1:(4-6) and pulped; and / or, the bamboo shoot pulp is kept at 80℃-100℃ for 5min-15min; and / or, the concentration of the citric acid solution is 0.1wt%-0.3wt%.

8. The chicken and bamboo shoot sauce according to claim 6, characterized in that: The bamboo shoot material is ultrasonically dispersed with water at a volume ratio of 1:(3-5); and / or, the mixture of bamboo shoot material and water is enzymatically hydrolyzed at pH=4-6; and / or, enzymatically hydrolyzed for 1-3 hours under the action of a compound enzyme; and / or, the compound enzyme includes one of pectinase, cellulase, and hemicellulase; and / or, the enzyme is inactivated after enzymatic hydrolysis, and bamboo shoot fiber and bamboo shoot granules are separated into enzymatic hydrolysis recovery liquid.

9. The chicken and bamboo shoot sauce according to claim 1, characterized in that: The median particle size of the diced chicken and the chicken peptide-bamboo shoot fiber complex is independently 3mm-6mm; and / or the edible oil includes soybean oil and corn oil; and / or the additives include vitamin C and ascorbic acid.

10. A method for preparing chicken and bamboo shoot sauce as described in any one of claims 1 to 9, characterized in that, include: Mix diced bamboo shoots, diced chicken, and chicken peptide-bamboo shoot fiber complex, and stir in edible oil at 85℃-120℃ for 5-20 minutes to obtain a compound material. Mix the compound material, white sugar, additives, and water, and cook at 80℃-100℃ for 15-30 minutes. After vacuum degassing and hot filling at 75℃-90℃, sterilize and cool at 115℃-121℃ to obtain chicken and bamboo shoot sauce.

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