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CN-122004409-A - Cantonese fermented soybean chicken compound hyperchromic gel and preparation method and application thereof

CN122004409ACN 122004409 ACN122004409 ACN 122004409ACN-122004409-A

Abstract

The invention discloses a compound hyperchromic gel for broad-spectrum fermented soybean chickens and a preparation method and application thereof, and belongs to the technical field of food processing. The invention prepares the sorghum red pigment aqueous solution and the oil solution of the monascus red pigment and the capsanthin respectively, then adds gelatin into the sorghum red pigment aqueous solution, heats, stirs and dissolves to prepare the sorghum red pigment-gelatin solution, mixes the compound pigment oil solution and the pigment gelatin solution according to the weight ratio of (0.1-0.2) (0.8-0.9), and prepares the compound hyperchromic emulsion by high-speed stirring, cooling and high-pressure homogenization, and further cooling to prepare the compound hyperchromic gel. The hyperchromic gel prepared by the invention has the advantages of water-soluble pigment and fat-soluble pigment, is uniform in coloring, natural and bright in color and luster, strong in stability, and capable of effectively adapting to the processing technology of guang-style black bean oil chicken, and can be added in a marinating Shang Yuwen soaking stage when in use, so that chicken skin can be quickly colored, ruddy and glossy, and the color quality and processing efficiency of finished products of the guang-style black bean oil chicken are greatly improved.

Inventors

  • ZHANG LIYAN

Assignees

  • 华南理工大学

Dates

Publication Date
20260512
Application Date
20260316

Claims (10)

  1. 1. The preparation method of the Guangdong style fermented soybean chicken compound hyperchromic gel is characterized by comprising the following steps of: (1) Respectively preparing a sorghum haematochrome aqueous solution, a monascus haematochrome and a capsanthin oil solution; (2) Adding gelatin into a sorghum red pigment aqueous solution, heating, stirring and dissolving to obtain a sorghum red pigment-gelatin solution, mixing the red yeast rice red pigment and a capsanthin oil solution which are in a weight ratio of (0.1-0.2) to (0.8-0.9), stirring, cooling and homogenizing under high pressure to obtain a composite hyperchromic emulsion; (3) And cooling the composite hyperchromic emulsion to obtain the composite hyperchromic gel, cutting into blocks and storing in a dark place.
  2. 2. The preparation method of the compound hyperchromic gel for broad-spectrum fermented soybean chickens, which is characterized in that in the step (1), the preparation of the aqueous solution of the sorghum red pigment is that 0.55-3 parts of the sorghum red pigment is added into 100-200 cool boiled water, stirred and dissolved at the rotating speed of 1000-2000 rpm, and then 0.7-13 parts of tea polyphenol and 0.7-2.5 parts of potassium sorbate are added, stirred and dissolved for later use.
  3. 3. The preparation method of the compound hyperchromic gel for broad-spectrum fermented soybean oil chicken of claim 2 is characterized in that in the step (1), the preparation of the monascus red pigment and capsanthin oil solution is carried out by taking 100-200 parts of salad oil, adding 2-4 parts of monascus red pigment, stirring and dissolving at the speed of 1000-2000 rpm, adding 1-2 parts of capsanthin into the monascus red pigment oil solution, continuously stirring, adding 0.22-3.5 parts of rosemary extract, stirring and dissolving to obtain the monascus red pigment and capsanthin oil solution.
  4. 4. The preparation method of the compound color-increasing gel for broad-spectrum black beans and chickens, which is disclosed in claim 1, is characterized in that in the step (2), the gelatin is soaked, specifically, 13-50 parts of gelatin is taken out, washed, soaked and swelled in 50-160 parts of clear water for 20-50 min, taken out, drained and placed into a sorghum red pigment aqueous solution, and heated and stirred to 50-65 ℃ at the rotating speed of 1000-2000 rpm, so that the gelatin is completely dissolved, and a sorghum red pigment-gelatin solution is obtained.
  5. 5. The method for preparing the compound hyperchromic gel for broad-spectrum fermented soybean oil chicken of claim 4, wherein in step (2), the monascus red pigment, the capsanthin oil solution and the sorghum red pigment-gelatin aqueous solution are mixed, stirred for 5-8 min at a rotating speed of 3000-5000 rpm, cooled to 45-50 ℃, and homogenized for 2-3 times at a high pressure of 35-50 MPa, thereby obtaining the compound hyperchromic emulsion.
  6. 6. The preparation method of the compound hyperchromic gel for broad-spectrum fermented soybean chickens, which is characterized in that in the step (3), the temperature is reduced to 15-20 ℃.
  7. 7. The broad-spectrum soy sauce chicken compound hyperchromic gel prepared by the method of any one of claims 1-6.
  8. 8. The use of the compound hyperchromic gel for guang style oil chicken of claim 7 in preparing guang style oil chicken.
  9. 9. The use according to claim 8, wherein in the residual heat soaking stage of the preparation process of the guang style black bean chicken, the color-increasing gel is added according to the proportion of marinating soup to gel= (10-20): 1, and the gel is dissolved on the marinating soup by stirring, so that the chicken skin is colored to obtain the ideal color.
  10. 10. The use according to claim 9, wherein 180-day old qing chicken is blanched 3 times in 98±2 ℃ boiling water for 5s each time, then boiled in 95±2 ℃ marinated soup for 10-20 min, then added with hyperchromic gel, soaked for 20-30 min by marinating Shang Yure, drained and cooled to obtain the finished product; The marinating soup comprises 12% of spice, 1.2% of shallot, 1.2% of ginger, 1.2% of salt, 27% of light soy sauce, 4.5% of dark soy sauce, 9% of rock candy, 1.2% of cooking wine and 150% of water by weight of chicken.

Description

Cantonese fermented soybean chicken compound hyperchromic gel and preparation method and application thereof Technical Field The invention belongs to the field of chicken product processing, and particularly relates to a Guangdong style fermented soybean oil chicken compound hyperchromic gel and a preparation method and application thereof. Background The black bean oil chicken is also called soy sauce chicken, is a well-known traditional Guangdong type chicken dish, and is characterized by red and bright chicken skin, smoothness and crisp chicken skin, tender chicken meat and rich soy sauce flavor. The color is one of important sensory evaluation criteria of the black bean oil chicken, and the black bean oil chicken with red and bright chicken skin is favored by consumers. Soy sauce is often used for regulating the flavor and improving the color of soy sauce chicken, and researches and reports show that the soy sauce is used for pickling chicken breast meat to improve the a and b values of chicken, increase the solubility of collagen and improve the tenderness of chicken. When the chicken breast is treated by high pressure combined with soy sauce, the storage characteristic of chicken can be improved, and the number of pathogenic bacteria in the storage process can be reduced. But the soy sauce contains various amino acids, has promotion effect on the formation of heterocyclic amine in the sauced meat product, has an effect which is even stronger than that of rock candy, and is a potential food safety hazard. In addition, the black bean oil chicken is bright red in skin, and the soy sauce is dark brown red, so that the requirements of products cannot be completely met, and other pigments are required to be matched for coloring. Red rice is often used for coloring in the traditional manufacturing process, but the coloring mode is greatly influenced by the adding mode of the red rice, for example, the coloring effect of granular and powdery adding on chicken skin is different, and the defects of uneven coloring, unstable color and easy fading in short-term storage exist. Currently, the natural red pigments allowed to be used for meat products mainly comprise sorghum red, capsanthin, cochineal carmine, monascus purpureus, beet red and the like, are safe to eat, have certain oxidation resistance and health care functions, and are favored by consumers compared with synthetic colorants. However, natural pigments have problems such as difficult extraction, high use cost, narrow color tone region, sensitivity to pH, light and heat, unstable coloration, and the like, which cause difficulty in use. For example, the fat-soluble monascus red pigment has strong coloring power on meat, is purer in red under proper concentration, has certain heat resistance and acid and alkali resistance, has the coloring stability not influenced by metal ions, but has slightly poor light resistance and storage stability, the sorghum red pigment is soluble in water or ethanol, has the characteristics of high temperature resistance, strong coloring power and the like, has the application effect superior to the monascus red pigment, but has yellowish brown color and larger using amount, and the capsanthin pigment is fat-soluble pigment, has bright color, high color value and strong coloring power, but has poor heat and illumination stability. In view of the above, the natural red pigments have respective solubility, stability and color value characteristics, and the pigments can be used in a combined manner to avoid use defects and achieve the purposes of complementary advantages, stable coloring and the like. Patent document [ CN201811501064.4] reports that a soy sauce chicken curing seasoning, a manufacturing method thereof and a curing product using the curing seasoning and a preparation method thereof are invented, wherein the seasoning formula comprises the proportion and the composition of seasonings, spices and stabilizers, but pigment is not added to achieve the aim of increasing color. Other related reports and products of the coloring agent for the color enhancement of the guang type fermented soybean chicken are not found. Disclosure of Invention The invention aims to overcome the defects and shortcomings of the prior art and provides a Guangdong type fermented soybean oil chicken compound hyperchromic gel and a preparation method and application thereof. The aim of the invention is achieved by the following technical scheme: The preparation method of the Guangdong style fermented soybean chicken compound hyperchromic gel is characterized by comprising the following steps of: (1) Respectively preparing a sorghum haematochrome aqueous solution, a monascus haematochrome and a capsanthin oil solution; (2) Adding gelatin into a sorghum red pigment aqueous solution, heating, stirring and dissolving to obtain a sorghum red pigment-gelatin solution, mixing the red yeast rice red pigment and a capsanthin oil solution which are in a weig