CN113662159A - Compound seasoning and preparation method thereof - Google Patents
Compound seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN113662159A CN113662159A CN202110879298.8A CN202110879298A CN113662159A CN 113662159 A CN113662159 A CN 113662159A CN 202110879298 A CN202110879298 A CN 202110879298A CN 113662159 A CN113662159 A CN 113662159A
- Authority
- CN
- China
- Prior art keywords
- parts
- sodium
- mutton
- paste
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 89
- 241000251468 Actinopterygii Species 0.000 claims abstract description 72
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 26
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
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- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 13
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- 235000019820 disodium diphosphate Nutrition 0.000 claims abstract description 13
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 13
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a compound seasoning and a preparation method thereof, wherein the compound seasoning comprises the following raw materials in parts by weight: 80-100 parts of mutton, 60-90 parts of fish meat, 10-15 parts of sodium starch octenylsuccinate, 8-12 parts of isomaltulose, 7-10 parts of sodium tripolyphosphate, 2-4 parts of sodium pyrophosphate, 1-3 parts of sodium carbonate, 1-3 parts of sodium bicarbonate, 4-7 parts of sodium citrate, 2-3 parts of disodium dihydrogen pyrophosphate, 20-25 parts of white sugar, 8-10 parts of salt, 6-8 parts of monosodium glutamate and 0.3-0.5 part of transglutaminase; through modifying mutton, make protein-COO-end expose, strengthened the electrostatic repulsion of mutton, make the meat fibre relax, and then make that the mutton can be better combine with the flesh of fish, carry out enzymatic crosslinking to the flesh of fish simultaneously and modify, make the flesh of fish form the orderly network skeleton structure of albumen, the mutton is filled in flesh of fish albumen network skeleton structure, produces well-arranged difference sense and progressive sense for the eater in the taste.
Description
Technical Field
The invention relates to the technical field of processing of compound seasonings, and particularly relates to a compound seasoning and a preparation method thereof.
Background
The seasoning, also called seasoning, is a food ingredient which is added in small amount to other foods to improve the taste, and the food ingredient obtains various tastes according to different proportions of different spices and raw materials, thereby gaining the favor of the public.
Although complex seasoning products are seen everywhere, the final product flavor is different due to different product formulas and production processes, and patent document (CN 103181533A) discloses a complex seasoning and a preparation method thereof. The raw materials of the compound seasoning comprise the following components in parts by weight: 230 portions of yeast extract, 280 portions of pork, 50 to 70 portions of chicken, 20 to 30 portions of beef, 60 to 80 portions of salt, 20 to 30 portions of white sugar, 80 portions of monosodium glutamate, 0.7 to 0.9 portion of xanthan gum, 90 to 110 portions of maltodextrin, 8 to 12 portions of mushroom powder, 12 to 18 portions of ginger powder, 6 to 10 portions of onion, 1.4 to 1.8 portions of cinnamon powder and 0.6 to 1.0 portion of anise powder. The compound seasoning has the advantages of fresh, fragrant and delicious taste, mellow flavor, health care and nourishing, rich nutrition, and convenient and quick use.
Patent literature (CN 103610014A) discloses a compound seasoning with functions of invigorating stomach and promoting digestion and a preparation method thereof, relating to the technical field of compound seasonings, and the compound seasoning is prepared by crushing, mixing, granulating and drying raw materials of chicken, dried orange peel, magnolia obavata, red dates, peach kernels, bighead atractylodes rhizome, Chinese chives, ginger, radish roots, fennel, star anise, pepper, cardamom, pepper, cumin and hawthorn according to components. The ingredients for stimulating appetite and promoting digestion and relieving dyspepsia are added into the seasoning, the raw materials are simple and easy to obtain, the effects of invigorating stomach and promoting digestion can be achieved while people eat and season, the burden of stomach is reduced, and the stomach discomfort caused by excessive eating is avoided.
Patent document (CN 103766841A) discloses a solid seasoning complex and a method for producing the same, and particularly discloses a solid seasoning complex mainly having a sweet taste and a method for producing the same. The invention relates to a solid compound seasoning, which comprises the following components in parts by weight: 75-80 parts of maltodextrin, 0.84-0.88 part of wheat starch, 1.82-1.86 parts of salt, 1.45-1.49 parts of monosodium glutamate, 0.47-0.51 part of sour agent, 16.03-16.12 parts of compound sweetener, 0.02-0.03 part of sucralose, 0.24-0.50 part of siraitia grosvenorii syrup and 0.42-0.45 part of microcrystalline cellulose. The sweet sources of the solid compound seasoning are mainly natural sweet substances of trehalose, stevioside and momordica grosvenori syrup, the solid compound seasoning is low in heat, high in sweetness and rich in nutrition, and the momordica grosvenori syrup also has the effects of relieving cough and moistening lung.
The fish meat contains folic acid, vitamin B2, vitamin B12, vitamin A, iron, calcium, phosphorus and other nutrient substances, has the effects of nourishing the stomach, inducing diuresis, reducing swelling, clearing heat and removing toxicity, has the functions of tonifying the spleen and stomach, tonifying the liver and the kidney, nourishing the blood and enriching the blood, is compounded with the fish meat and the mutton to obtain the compound seasoning, and solves the problem of peculiar smell of the fish meat and the mutton.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a compound seasoning and a preparation method thereof, and solves the technical problems of poor taste and peculiar smell of the fish and mutton compound seasoning.
In order to achieve the purpose, the invention adopts the following technical scheme:
the compound seasoning comprises the following raw materials in parts by weight: 80-100 parts of mutton, 60-90 parts of fish meat, 10-15 parts of sodium starch octenylsuccinate, 8-12 parts of isomaltulose, 7-10 parts of sodium tripolyphosphate, 2-4 parts of sodium pyrophosphate, 1-3 parts of sodium carbonate, 1-3 parts of sodium bicarbonate, 4-7 parts of sodium citrate, 2-3 parts of disodium dihydrogen pyrophosphate, 20-25 parts of white sugar, 8-10 parts of salt, 6-8 parts of monosodium glutamate and 0.3-0.5 part of transglutaminase.
Preferably, the feed comprises the following raw materials in parts by weight: 90 parts of mutton, 80 parts of fish meat, 14 parts of sodium starch octenylsuccinate, 10 parts of isomaltulose, 8 parts of sodium tripolyphosphate, 3 parts of sodium pyrophosphate, 3 parts of sodium carbonate, 2 parts of sodium bicarbonate, 6 parts of sodium citrate, 3 parts of disodium dihydrogen pyrophosphate, 24 parts of white sugar, 9 parts of salt, 7 parts of monosodium glutamate and 0.4 part of transglutaminase.
Preferably, the fish meat is one or more of crucian, grass carp, silver carp, bighead carp, black carp and mandarin fish.
The invention also provides a preparation method of the compound seasoning, which comprises the following steps:
(1) preparing mutton into mutton paste, adding the mutton paste, sodium tripolyphosphate, sodium pyrophosphate, sodium carbonate, sodium bicarbonate, sodium citrate and disodium dihydrogen pyrophosphate into water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) preparing fish meat into minced fish meat, adding transglutaminase into the minced fish meat, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the modified mutton paste and the modified fish paste to obtain mixed meat paste, and adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding compound flavor protease, performing enzymolysis on the mixed meat paste in an enzymolysis tank at 57-60 ℃ for 2-3h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and uniformly mixing the mixed meat paste after enzymolysis with sodium starch octenylsuccinate, isomaltulose, white sugar, salt and monosodium glutamate, carrying out Maillard reaction, and obtaining the compound seasoning after the reaction is finished.
Preferably, the maillard reaction conditions are: the reaction temperature is 100-120 ℃, the reaction time is 40-60min, and the pH value is 5.0-7.0.
Preferably, the maillard reaction conditions are: the reaction temperature was 115 ℃, the reaction time was 50min, and the pH was 6.0.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a compound seasoning and a preparation method thereof, the compound seasoning is obtained by reasonably compounding fish meat and mutton for the first time, and the fish meat and the mutton are mixed to complement the nutrient components and have delicious taste; through modifying mutton, make protein-COO-end expose, strengthened the electrostatic repulsion of mutton, make the meat fibre relax, and then make that the mutton can be better combine with the flesh of fish, carry out enzymatic crosslinking to the flesh of fish simultaneously and modify, make the flesh of fish form the orderly network skeleton structure of albumen, the mutton is filled in flesh of fish albumen network skeleton structure, produces well-arranged difference sense and progressive sense for the eater in the taste.
The invention provides a compound seasoning and a preparation method thereof, wherein the isomaltulose used in the invention is not only used as a sweetener with low sweetness, but also has good removal effect on the earthy taste of fish and the mutton smell; the starch sodium octenylsuccinate can protect the special flavor of mutton and fish, can remove the bad flavor of the mutton and the fish, has the synergistic odor removing effect of the starch sodium octenylsuccinate and the isomaltulose, has the characteristics of high nutritive value, unique flavor and good taste, is convenient and quick to use, and can be used for cooking dishes.
Detailed Description
The present invention will be described in more detail with reference to specific preferred embodiments, but the present invention is not limited to the following embodiments.
It should be noted that, unless otherwise specified, the chemical reagents involved in the present invention are commercially available.
The fish meat selected in the examples and comparative examples of the present invention was black carp.
Example 1
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 900g of mutton, preparing mutton paste by using a meat grinder, adding 900g of mutton paste, 8g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 2g of sodium bicarbonate, 6g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 800g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 4g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 14g of sodium starch octenylsuccinate, 10g of isomaltulose, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Example 2
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 800g of mutton, preparing mutton paste by using a meat grinder, adding 800g of mutton paste, 7g of sodium tripolyphosphate, 2g of sodium pyrophosphate, 2g of sodium carbonate, 2g of sodium bicarbonate, 4g of sodium citrate and 2g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 600g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 3g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 10g of sodium starch octenylsuccinate, 8g of isomaltulose, 20g of white sugar, 8g of salt and 6g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Example 3
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 850g of mutton, preparing mutton paste by using a meat grinder, adding 850g of mutton paste, 8g of sodium tripolyphosphate, 2g of sodium pyrophosphate, 1g of sodium carbonate, 1g of sodium bicarbonate, 5g of sodium citrate and 2g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 700g of fish, preparing fish paste by using a meat grinder, adding 3g of transglutaminase into the fish paste, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified fish paste;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 12g of sodium starch octenylsuccinate, 9g of isomaltulose, 22g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Example 4
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 950g of mutton, preparing mutton paste by using a meat grinder, adding 950g of mutton paste, 10g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 1g of sodium bicarbonate, 5g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 900g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 4g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 14g of sodium starch octenylsuccinate, 11g of isomaltulose, 24g of white sugar, 10g of salt and 8g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Comparative example 1
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 900g of mutton and 800g of fish, uniformly mixing, preparing mixed meat paste by using a meat grinder, and then adding into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(2) and (3) uniformly mixing the mixed meat paste after enzymolysis with 14g of sodium starch octenylsuccinate, 10g of isomaltulose, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Comparative example 2
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 900g of mutton, preparing mutton paste by using a meat grinder, adding 900g of mutton paste, 8g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 2g of sodium bicarbonate, 6g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 800g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 4g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 14g of sodium starch octenylsuccinate, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
Comparative example 3
A preparation method of a compound seasoning comprises the following steps:
(1) weighing 900g of mutton, preparing mutton paste by using a meat grinder, adding 900g of mutton paste, 8g of sodium tripolyphosphate, 3g of sodium pyrophosphate, 3g of sodium carbonate, 2g of sodium bicarbonate, 6g of sodium citrate and 3g of disodium dihydrogen pyrophosphate into 500g of water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) weighing 800g of fish meat, preparing the fish meat into minced fish meat by using a meat grinder, adding 4g of transglutaminase into the minced fish meat, uniformly mixing, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the obtained modified mutton paste and the modified fish paste to obtain mixed meat paste, and then adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding 20g of compound flavor protease, heating to 58 ℃, carrying out enzymolysis for 2h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and (3) uniformly mixing the mixed meat paste after enzymolysis with 10g of isomaltulose, 24g of white sugar, 9g of salt and 7g of monosodium glutamate, adjusting the pH to 6.0, reacting for 50min at 110 ℃, and obtaining the compound seasoning after the reaction is finished.
The compound seasonings prepared in the examples 1-4 and the comparative examples 1-3 are subjected to sensory evaluation, the evaluation method refers to GB/T21265-:
5g of each of the complex seasonings prepared in examples 1 to 4 and comparative examples 1 to 3 was weighed, added to 100mL of warm water, and stirred uniformly, and 50 sensory evaluators were invited to conduct sensory analysis and scoring of the sample solutions, and the results are shown in the following table:
as can be seen from the table, the compound seasoning prepared by the invention has good mouthfeel, smell and color, mutton and fish are not modified in comparative example 1, the mouthfeel of the compound seasoning is obviously inferior to that of the compound seasoning prepared by the invention, isomaltulose is not added in comparative example 2, octenyl succinic acid starch sodium is not added in comparative example 3, and the smell of the compound seasoning prepared in comparative example 2 and comparative example 3 is inferior to that of the embodiment, so that the octenyl succinic acid starch sodium and isomaltulose added in the embodiment have a synergistic deodorizing effect.
Finally, it is to be noted that: the above examples do not limit the invention in any way. It will be apparent to those skilled in the art that various modifications and improvements can be made to the present invention. Accordingly, any modification or improvement made without departing from the spirit of the present invention is within the scope of the claimed invention.
Claims (6)
1. The compound seasoning is characterized by comprising the following raw materials in parts by weight: 80-100 parts of mutton, 60-90 parts of fish meat, 10-15 parts of sodium starch octenylsuccinate, 8-12 parts of isomaltulose, 7-10 parts of sodium tripolyphosphate, 2-4 parts of sodium pyrophosphate, 1-3 parts of sodium carbonate, 1-3 parts of sodium bicarbonate, 4-7 parts of sodium citrate, 2-3 parts of disodium dihydrogen pyrophosphate, 20-25 parts of white sugar, 8-10 parts of salt, 6-8 parts of monosodium glutamate and 0.3-0.5 part of transglutaminase.
2. The compound seasoning according to claim 1 comprising the following raw materials in parts by weight: 90 parts of mutton, 80 parts of fish meat, 14 parts of sodium starch octenylsuccinate, 10 parts of isomaltulose, 8 parts of sodium tripolyphosphate, 3 parts of sodium pyrophosphate, 3 parts of sodium carbonate, 2 parts of sodium bicarbonate, 6 parts of sodium citrate, 3 parts of disodium dihydrogen pyrophosphate, 24 parts of white sugar, 9 parts of salt, 7 parts of monosodium glutamate and 0.4 part of transglutaminase.
3. The compound seasoning as claimed in any one of claims 1 to 2 wherein the fish meat is one or more of crucian carp, grass carp, silver carp, bighead carp, black carp and mandarin fish.
4. A method for preparing a compound seasoning according to claim 1, comprising the steps of:
(1) preparing mutton into mutton paste, adding the mutton paste, sodium tripolyphosphate, sodium pyrophosphate, sodium carbonate, sodium bicarbonate, sodium citrate and disodium dihydrogen pyrophosphate into water, and stirring and mixing uniformly to obtain modified mutton paste;
(2) preparing fish meat into minced fish meat, adding transglutaminase into the minced fish meat, and reacting at 40 ℃ for 1h to obtain modified minced fish meat;
(3) uniformly mixing the modified mutton paste and the modified fish paste to obtain mixed meat paste, and adding the mixed meat paste into an enzymolysis tank for enzymolysis, wherein the enzymolysis conditions are as follows: adding compound flavor protease, performing enzymolysis on the mixed meat paste in an enzymolysis tank at 57-60 ℃ for 2-3h, and cooling to room temperature for later use after the enzymolysis is finished;
(4) and uniformly mixing the mixed meat paste after enzymolysis with sodium starch octenylsuccinate, isomaltulose, white sugar, salt and monosodium glutamate, carrying out Maillard reaction, and obtaining the compound seasoning after the reaction is finished.
5. The method for preparing a complex seasoning according to claims 1 to 4, wherein in the step (3), Maillard reaction conditions are as follows: the reaction temperature is 100-120 ℃, the reaction time is 40-60min, and the pH value is 5.0-7.0.
6. The method for preparing a complex seasoning according to claims 1 to 5, wherein the Maillard reaction conditions are as follows: the reaction temperature was 115 ℃, the reaction time was 50min, and the pH was 6.0.
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