阅读说明：本技术 一种加速即食卤制草龟肉特征辛辣味入味的方法 (Method for accelerating characteristic spicy taste of instant marinated grass turtle meat ) 是由 何建军 罗志阳 范传会 陈学玲 何永国 王少华 梅新 施建斌 隋勇 蔡沙 朱定曜 于 2021-08-09 设计创作，主要内容包括：本发明公开了一种加速即食卤制草龟肉特征辛辣味入味的方法,包括浓缩、纯化、制备纳米乳液、卤制草龟肉、纳米乳液涂抹在草龟肉上、真空加热和后续处理等步骤。本发明的优点：本发明所采用的加速特征辛辣味入味的方法,不仅解决了草龟肉卤制过程中辛辣味浮于肉质表面、辛辣味分布不均匀等问题,还具有显著缩短草龟肉卤制时间和赋予草龟肉不同特征的辛辣味等优点,即节约卤制草龟肉成产成本,又丰富了卤制草龟肉的产品种类。(The invention discloses a method for accelerating the characteristic spicy taste of instant marinated grass turtle meat, which comprises the steps of concentration, purification, preparation of nano emulsion, marinating grass turtle meat, coating of nano emulsion on grass turtle meat, vacuum heating, subsequent treatment and the like. The invention has the advantages that: the method for accelerating the characteristic spicy taste is adopted, so that the problems that the spicy taste floats on the surface of the meat, the spicy taste is not uniformly distributed and the like in the marinating process of the grass turtles are solved, the marinating time of the grass turtles is obviously shortened, the spicy taste with different characteristics is endowed to the grass turtles, the production cost of the marinated grass turtles is saved, and the product types of the marinated grass turtles are enriched.)

1. A method for accelerating the characteristic spicy taste of instant marinated grass turtle meat is characterized in that: the method comprises the following steps:

the method comprises the following steps: dissolving the spicy substance in edible oil, concentrating, purifying, and preparing into spicy flavor oil;

step two: mixing the grease obtained in the step one with an aqueous solution containing emulsifier-sucrose fatty acid ester and pectin, and preparing into nano emulsion containing characteristic spicy substances by using a micro-fluidic homogenizer for later use;

step three: putting the grass turtle meat which is pretreated by cleaning, blanching and the like into a non-spicy marinating liquid of conventional spices and seasonings for marinating and curing;

step four: placing the marinated tortoise meat in a food-grade stainless steel container;

step five: uniformly coating the nano emulsion obtained in the step two on the surface of the turtle meat;

step six: flatly paving the grass turtle meat coated with the nano emulsion in a container made of food-grade stainless steel materials, and transferring the container into a vacuum drying oven for vacuum heating;

step seven: and taking out the grass turtle meat after vacuum heating and carrying out subsequent treatment to obtain the instant marinated grass turtle meat.

2. The method for accelerating the characteristic spicy taste of the instant marinated grass turtle meat according to claim 1, which is characterized in that: the particle size distribution range of the nano emulsion in the second step is 200nm-600 nm.

3. The method for accelerating the characteristic spicy taste of the instant marinated grass turtle meat according to claim 1, which is characterized in that: the conventional spice in the third step consists of salt, aniseed and cassia bark.

4. The method for accelerating the characteristic spicy taste of the instant marinated grass turtle meat according to claim 1, which is characterized in that: in the third step, the temperature for marinating in the spicy marinating liquid is 100 ℃, and the marinating time is 20-40 min.

5. The method for accelerating the characteristic spicy taste of the instant marinated grass turtle meat according to claim 1, which is characterized in that: the vacuum conditions in the vacuum drying oven in the sixth step are as follows: the temperature is 50-70 ℃, the vacuum degree is 10-50 pa, and the drying time is 20-40 min.

6. The method for accelerating the characteristic spicy taste of the instant marinated grass turtle meat according to claim 1, which is characterized in that: and in the preparation of the nano emulsion in the step two, the used emulsifier is a mixture of sucrose fatty acid ester and pectin, the content of the total emulsifier is 0.5-1%, wherein the content of the sucrose fatty acid ester accounts for 0.1-0.3% of the content of the total emulsifier.

7. A method for accelerating the characteristic spicy taste of instant marinated grass turtle meat is characterized in that: the formula of the spicy-free marinating liquid in the third step comprises 15g/kg of star anise, 8g/kg of white pepper, 5g/kg of fennel, 10g/kg of fennel, 12g/kg of cassia bark, 8g/kg of tsaoko amomum fruit, 10g/kg of clove, 10g/kg of soy sauce and 10g/kg of salt.

8. The method for accelerating the characteristic spicy taste of the instant marinated grass turtle meat according to claim 1, which is characterized in that: the edible oil in the first step is rapeseed oil, soybean oil or peanut oil.

Technical Field

The invention relates to the technical field of marinated meat product processing, in particular to a method for accelerating the characteristic spicy taste of instant marinated grass turtle meat.

Background

The grass tortoise, also known as Chinese grass tortoise, is a kind of tortoise belonging to the genus Tortoise. The grass tortoise has been considered by Chinese people as an excellent food for nourishing and preventing and treating diseases, and the book Xiaoya June mentioned 'drinking the friends' and tortoise turtle cut meat or fish into thin slices carp. "Ben Cao gang mu" calls that Tortoise and deer are both effective in prolonging life. Tortoise's head usually hides in the abdomen and can unblock meridians, so its first herb can nourish yin, tonify heart, tonify kidney and enrich blood. Modern researches find that the content of crude protein in dry substances of the cooked grass turtle meat is as high as 81.1 percent, and the types of amino acids are not lower than 17; the fat content is 9.50-10.01%, the fatty acid composition comprises 18 kinds of fatty acids, wherein the fatty acid with the carbon number less than or equal to 18 accounts for 93.44%, and the fatty acid composition contains a trace amount of odd-carbon fatty acids, ARA, DHA, nervonic acid and the like which can promote nerve development. Grass turtle meat is a source of high quality protein and low chain fatty acids. In addition, the content of mineral substance-calcium in the cooked grass turtle meat material reaches 829.5mg/kg, which is 5.925 times of the calcium content in cooked beef, 3.77 times of cooked pork and 16.59 times of the breast meat of cooked chicken. Grass turtle meat is also a high quality source of calcium in food.

Presently, grass turtles are consumed as meat mainly in asian countries. China is one of the main countries eating grass and tortoise meat. The traditional turtle eating method is used in various regions of China from ancient times, and grass turtles are often taken as guest-waiting products to attract visitors in places such as Guangzhou and Hubei. The gourmet food taking the grass turtle meat as the raw material often comprises the following components: turtle soup for prolonging life, pork chop stewed with grass turtle, chicken stewed with flower turtle, turtle and sheep soup, etc. At present, the grass turtle meat is prepared in a home cooking mode and belongs to traditional food; the turtle meat has the defects of long preparation time, short shelf life, inconvenience in carrying, easy taste and the like, has geographical limitation, cannot meet the demand of simple and convenient diet consumption in modern society, and is not beneficial to market popularization and popularization of the turtle meat.

The modern food processing technology has the advantages of safety, reliability, convenience for large-scale production and storage and the like, the grass turtle meat is used as the raw material, the modern food processing method is used as the technical carrier, the grass turtle meat is processed into the leisure food which has long storage period, unique taste and convenience for eating, and the popularization of the cognition degree and the acceptance degree of consumers on the grass turtle meat is facilitated. In addition, the modern food processing technology is combined with the traditional grass turtle meat with high nutritive value, the grass turtle meat is processed into simple and convenient instant food, the grass turtle meat product is upgraded and transformed, the commodity value of the grass turtle meat can be obviously improved, the development of the grass turtle breeding industry can be promoted, and the grass turtle meat instant food has important significance for perfecting the whole industry chain of the grass turtles.

Marinating is a common method for imparting flavor to instant meat products of turtles. The traditional marinating method is to pre-cook different kinds of spicy seasonings and then mix the cooked seasonings and meat for marinating or cook the spicy seasonings and the meat for seasoning. Researches show that when the traditional marinating method is used for processing and flavoring the turtle meat, the defects of more spices, overlong marinating time, various process steps, easy diffusion of fragrance, low utilization rate of spicy marinating materials, floating of spicy on the surface, uneven distribution of spicy and hot and excessive residual leftover materials exist. The traditional marinating technology is adopted to carry out flavoring operation on the grass turtle meat, so that the production period and the production cost of the marinated grass turtle meat are obviously limited.

Disclosure of Invention

The invention aims to solve the various problems and provides a method for accelerating the characteristic spicy taste of the instant marinated grass turtle meat, which adopts a method of extracting fragrance and adding spicy taste to improve the traditional marinating technology, overcomes the defects of the traditional marinating technology, and can also pertinently endow the marinated grass turtle meat with different flavors and simplify the production flow of the instant marinated grass turtle meat.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: a method for accelerating the characteristic spicy taste of instant marinated grass turtle meat comprises the following steps:

the method comprises the following steps: dissolving different proportions of pungent substances in edible oil, concentrating, purifying, and making into pungent flavor oil with different flavors (such as garlic spicy flavor, mustard flavor, ginger spicy flavor, scallion spicy flavor, etc.);

step two: mixing the oil and water solution containing emulsifier-sucrose fatty acid ester and pectin, and preparing into nanometer emulsion containing characteristic pungent substances with a microfluidization homogenizer;

step three: cleaning, blanching, and adding into spicy-free marinating solution containing common spice and flavoring agent such as salt, fructus Anisi Stellati, cortex Cinnamomi Japonici, etc., and marinating and aging at 100 deg.C for 20-40 min;

step four: placing the marinated grass turtle meat in a food-grade stainless steel container;

step five: uniformly coating the nano emulsion on the surface of the grass turtle meat;

step six: flatly paving the grass turtle meat coated with the nano emulsion in a container made of food-grade stainless steel materials, transferring the container into a vacuum heating box, and carrying out vacuum heating, so that the characteristic spicy taste can be achieved;

step seven: and (3) carrying out subsequent treatment on the treated grass turtle meat to obtain the instant marinated grass turtle meat.

Preferably, the nanoemulsion containing spicy substances can be divided into garlic spicy flavor, mustard flavor, ginger spicy flavor, scallion spicy flavor and the like according to different spicy substances and proportions.

Preferably, the oil used in the nanoemulsion can be rapeseed oil, soybean oil, peanut oil, and the like.

Preferably, the emulsifier used for the nano-emulsion containing the pungent substances is a mixture of sucrose fatty acid ester and pectin; the total emulsifier content is 0.5-1%, wherein the sucrose fatty acid ester content is 0.1-0.3% of the total emulsifier content, and the particle size distribution range of the prepared nano emulsion is 200-600 nm.

Preferably, the prepared nanoemulsion containing the characteristic pungent substance needs to be stored at 4 ℃ for a storage time not more than 7 days.

Preferably, the preparation of the non-spicy marinating liquid can be prepared according to the conventional marinating technology, and the formula of the non-spicy marinating liquid comprises 15g/kg of star anise, 8g/kg of white pepper, 5g/kg of fennel, 10g/kg of fennel, 12g/kg of cassia bark, 8g/kg of tsaoko cardamon, 10g/kg of clove, 10g/kg of soy sauce and 10g/kg of salt.

Preferably, the vacuum heating parameter range is 50-70 ℃, the vacuum degree is 10pa-50pa, and the time is 20min-40min, and the specific parameters can be adjusted according to actual production.

Preferably, the coating and vacuum heating treatment of the nano emulsion need continuous operation, and the coating and vacuum heating operation can be repeated for 2-3 times according to the needs.

Compared with the prior art, the invention has the advantages that: the inventor adopts a vacuum infiltration method to improve the infiltration rate of spicy substances. Researches show that the spicy substance in the conventionally used spicy seasoning has high dissolution rate in oil, but the oil can not be uniformly adsorbed on the surface of the tortoise meat, if the oil preparation containing the spicy substance is directly coated on the surface of the tortoise meat, the oil can not be uniformly adsorbed on the surface of the tortoise meat, and the problems that the spicy taste of the tortoise meat is difficult to be tasty and the tasty is not uniform even if a vacuum permeation method is adopted are difficult to solve.

By combining the modern high-tech technology, the invention adopts a micro-fluidic nano-emulsification method to prepare the oil containing spicy substances into nano-emulsion with certain granularity. Compared with grease, the nano emulsion is easier to be uniformly adsorbed on the surface of the grass turtle meat because the surface of the nano emulsion contains a large amount of hydrophilic groups; and the granularity of the nano-emulsion is small, the grass turtle meat coated with the nano-emulsion containing the spicy substances is subjected to vacuum heating treatment, and the nano-emulsion can uniformly permeate the grass turtle meat through the intercellular spaces of the grass turtle meat, so that the spicy substances are uniformly distributed in the grass turtle meat. In addition, the type and content of pungent substances in the meat of the grass turtle can be controlled by controlling the type and content of pungent substances in the emulsion and the frequency of the operations of smearing the emulsion and vacuum heating. Therefore, the turtles meat can be endowed with different types and degrees of spicy taste by adjusting the types and content of spicy substances in the grease and the vacuum heating operation.

The invention has mature process technology, green generation technology, safety and strong operability, solves the problems that the spicy taste of the instant marinated grass turtle meat endows the surface, the spicy taste is not uniformly distributed and the like, improves the taste of the instant marinated grass turtle meat, simultaneously reduces the using amount of spicy substances, improves the using efficiency of spicy seasoning substances, reduces the production cost and has wide market application prospect.

Detailed Description

The present invention will be described in further detail with reference to examples.

In the following examples, the sucrose fatty acid ester and pectin are both food grade additives; the subsequent treatment refers to weighing, subpackaging, sterilizing, packaging and other treatment measures, and steps and conditions for performing the subsequent treatment can be selected by a person skilled in the art according to specific needs, which are the prior art and are not described in detail.

Example 1-slightly spicy garlic-spicy flavored instant marinated turtle meat:

1) adding flavoring agent rich in pungent substances such as Bulbus Allii, Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, etc. into edible oil, and heating at 140 deg.C for 10 min. In order to highlight the flavor of garlic, the addition amount of garlic is moderately increased.

2) Cooling the heated oil to room temperature, and filtering to remove spicy flavoring residues.

3) Preparing an emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 2:8, and dissolving the mixture in pure water to obtain a solution containing 0.6% emulsifier.

4) Mixing the oil containing spicy substances and an aqueous solution containing an emulsifier according to a certain proportion, adding the mixture into a micro-fluidic homogenizer to prepare a nano emulsion with the particle size distribution range of 200nm-600nm for later use.

5) Soaking cleaned and water-blanched raw grass turtle meat in marinating solution containing edible salt, fructus Anisi Stellati, cortex Cinnamomi Japonici, soy sauce, etc. without pungent taste at 100 deg.C for 20-40 min.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 30pa for 30 min.

7) The grass turtle meat after vacuum heating operation treatment is subjected to subsequent treatment to obtain the instant marinated grass turtle meat with slight spicy garlic flavor.

The content of allicin in the slightly spicy garlic flavor instant grass turtle meat is 10mg/100g, the content of capsaicin is 1.6mg/100g, the content of sanshool is 1.8mg/100g, the content of gingerol is 1.5mg/100g, and the content of organic sulfide is 2.1mg/100 g.

Example 2-spicy garlic flavor instant marinated turtle meat:

the same as example 1, except that:

3) preparing an emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 1:9, and dissolving the mixture in pure water to obtain a solution containing 0.5% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 10Pa for 20 min; the emulsion application and vacuum heating operation was repeated 1 time.

The content of allicin in the spicy garlic flavor instant grass turtle meat is 15mg/100g, the content of capsaicin is 3.4mg/100g, the content of sanshool is 2.0mg/100g, the content of gingerol is 1.9mg/100g, and the content of organic sulfide is 3.4mg/100 g.

Example 3-heavy spicy garlic flavor instant marinated turtle meat:

the same as example 1, except that:

3) the sucrose fatty acid ester and pectin were mixed at a ratio of 3:7 to prepare an emulsifier mixture, and the mixture was dissolved in pure water to prepare a 0.8% emulsifier-containing solution.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 50pa for 30 min; and the emulsion application and vacuum heating operations were repeated 3 times.

The content of allicin, 5.7mg/100g of capsaicin, 3.1mg/100g of sanshool, 2.3mg/100g of gingerol and 4.1mg/100g of organic sulfide in the spicy garlic flavor instant grass turtle meat is determined.

Example 4-slightly spicy instant marinated turtle meat with spicy flavor:

the same as example 1, except that:

1) adding flavoring agent rich in pungent substances such as Bulbus Allii, Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, etc. into edible oil, and heating at 140 deg.C for 10 min. In order to highlight the spicy flavor, the adding amount of the pepper is moderately increased, and the adding amount of the garlic is moderately reduced.

3) The sucrose fatty acid ester and pectin were mixed at a ratio of 1:9 to prepare an emulsifier mixture, and the mixture was dissolved in pure water to prepare a solution containing 1.0% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 70 deg.C and 30pa for 10 min; the emulsion application and vacuum heating operation was repeated 1 time.

The content of allicin in the slightly spicy and hot flavor instant grass turtle meat is 5mg/100g, the content of capsaicin is 2.6mg/100g, the content of sanshool is 2.8mg/100g, the content of gingerol is 1.1mg/100g, and the content of organic sulfide is 1.4mg/100 g.

Example 5-spicy instant marinated turtle meat:

the same as example 4, except that:

3) preparing an emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 2:8, and dissolving the mixture in pure water to obtain a solution containing 0.8% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 70 deg.C and 30pa for 20 min; the emulsion application and vacuum heating operation was repeated 2 times.

The content of allicin, 4.6mg/100g of capsaicin, 3.7mg/100g of sanshool, 1.9mg/100g of gingerol and 2.3mg/100g of organic sulfide in the spicy and hot flavor instant grass turtle meat is determined.

Example 6-heavy spicy instant marinated turtle meat:

the same as example 5, except that:

3) preparing emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 3:7, and dissolving the mixture in pure water to obtain 0.5% emulsifier solution.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 70 deg.C and 30pa for 30 min; the emulsion application and vacuum heating operations were repeated 3 times.

The content of allicin in the heavy spicy hot flavor instant grass turtle meat is 12mg/100g, the content of capsaicin is 6.8mg/100g, the content of sanshool is 6.1mg/100g, the content of gingerol is 3.0mg/100g, and the content of organic sulfide is 3.3mg/100 g.

Example 7-slightly spicy ginger and hot flavored instant marinated turtle meat:

the same as example 1, except that:

1) adding flavoring agent rich in pungent substances such as Bulbus Allii, Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, etc. into edible oil, and heating at 140 deg.C for 10 min. In order to highlight the spicy flavor of ginger, the addition amount of ginger is moderately increased, and the addition amount of garlic is moderately reduced.

3) The sucrose fatty acid ester and pectin were mixed at a ratio of 3:7 to prepare an emulsifier mixture, and the mixture was dissolved in pure water to prepare a solution containing 1.0% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 50Pa for 40 min.

The content of allicin in the spicy ginger flavor instant grass turtle meat is 4mg/100g, the content of capsaicin is 1.5mg/100g, the content of sanshool is 1.3mg/100g, the content of gingerol is 3.5mg/100g, and the content of organic sulfide is 1.9mg/100 g.

Example 8-spicy ginger-spicy flavored instant marinated turtle meat:

the same as example 7, except that:

3) preparing an emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 1:9, and dissolving the mixture in pure water to obtain a solution containing 0.5% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 60 deg.C and 10pa for 40 min; the emulsion application and vacuum heating were repeated 1 time.

The content of allicin in the spicy ginger-hot flavor instant grass turtle meat is 6mg/100g, the content of capsaicin is 3.1mg/100g, the content of sanshool is 2.4mg/100g, the content of gingerol is 5.6mg/100g, and the content of organic sulfide is 3.7mg/100 g.

Example 9-heavy spicy ginger-hot flavored instant marinated turtle meat:

the same as in examples 7 and 8, except that:

3) preparing an emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 2:8, and dissolving the mixture in pure water to obtain a solution containing 0.8% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 20pa for 30 min; the emulsion application and vacuum heating were repeated 3 times.

The content of allicin in the heavy spicy hot ginger flavor instant grass turtle meat is measured to be 8mg/100g, the content of capsaicin is 6.1mg/100g, the content of sanshool is 5.4mg/100g, the content of gingerol is 12.7mg/100g, and the content of organic sulfide is 4.6mg/100 g.

Example 10-slightly spicy shallot spicy flavor instant marinated turtle meat:

the same as example 1, except that:

1) adding flavoring agent rich in pungent substances such as Bulbus Allii, Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, etc. into edible oil, and heating at 140 deg.C for 10 min. In order to highlight the spicy flavor of the scallion, the adding amount of the scallion is moderately increased, and the adding amount of the garlic is moderately reduced.

3) The sucrose fatty acid ester and pectin were mixed at a ratio of 3:7 to prepare an emulsifier mixture, and the mixture was dissolved in pure water to prepare a 0.8% emulsifier-containing solution.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 70 deg.C and 50pa for 40 min.

The content of allicin in the spicy shallot flavor instant grass turtle meat is 5mg/100g, the content of capsaicin is 1.9mg/100g, the content of sanshool is 1.5mg/100g, the content of gingerol is 1.5mg/100g, and the content of organic sulfide is 3.9mg/100 g.

Example 11-spicy shallot flavor instant marinated turtle meat:

the same as example 10, except that:

3) preparing an emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 2:8, and dissolving the mixture in pure water to obtain a solution containing 0.5% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 70 deg.C and 10Pa for 30 min; the emulsion application and vacuum heating were repeated 2 times.

The content of allicin in the spicy taste instant grass turtle meat of the spicy green Chinese onions is 7mg/100g, the content of capsaicin is 3.1mg/100g, the content of sanshool is 2.4mg/100g, the content of gingerol is 2.2mg/100g, and the content of organic sulfide is 5.4mg/100 g.

Example 12-heavy spicy scallion flavor instant marinated turtle meat:

the same as in examples 10 and 11, except that:

3) the sucrose fatty acid ester and pectin were mixed at a ratio of 1:9 to prepare an emulsifier mixture, and the mixture was dissolved in pure water to prepare a 0.7% emulsifier-containing solution.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 60 deg.C and 10pa for 40 min; the emulsion application and vacuum heating were repeated 3 times.

The content of allicin, 5.2mg/100g of capsaicin, 3.4mg/100g of sanshool, 2.8mg/100g of gingerol and 7.7mg/100g of organic sulfide in the spicy shallot flavor instant grass turtle meat is determined.

Example 13-slightly spicy mustard flavored instant marinated turtle meat:

the same as example 1, except that:

1) adding flavoring agent rich in pungent substances such as Bulbus Allii, Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, etc. into edible oil, and heating at 140 deg.C for 10 min. To highlight the mustard flavor, the amount of shallot and garlic added is moderately reduced

2) Cooling the heated oil to room temperature, and filtering to remove spicy flavoring residues. Adding 2% mustard liposoluble extract into the filtered oil.

3) The sucrose fatty acid ester and pectin were mixed at a ratio of 3:7 to prepare an emulsifier mixture, and the mixture was dissolved in pure water to prepare a 0.8% emulsifier-containing solution.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 10Pa for 20 min; the emulsion application and vacuum heating were repeated 1 time.

The content of allicin in the spicy mustard type instant grass turtle meat is 4mg/100g, the content of capsaicin is 1.8mg/100g, the content of sanshool is 1.4mg/100g, the content of gingerol is 1.3mg/100g, the content of organic sulfide is 0.9mg/100g, and the content of isothiocyanate is 25mg/100 g.

Example 14-spicy mustard-flavored instant marinated turtle meat:

the same as example 13, except that:

2) cooling the heated oil to room temperature, and filtering to remove spicy flavoring residues. Adding mustard liposoluble extract 4% into the filtered oil.

3) Preparing an emulsifier mixture from sucrose fatty acid ester and pectin at a ratio of 2:8, and dissolving the mixture in pure water to obtain a solution containing 1.0% emulsifier.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 20pa for 20 min; the emulsion application and vacuum heating were repeated 2 times.

The content of allicin in the spicy mustard flavor instant grass turtle meat is 8mg/100g, the content of capsaicin is 3.7mg/100g, the content of sanshool is 1.9mg/100g, the content of gingerol is 1.6mg/100g, the content of organic sulfide is 1.3mg/100g, and the content of isothiocyanate is 55mg/100 g.

Example 15-heavy spicy mustard flavor instant marinated turtle meat:

example 14, except that:

3) the sucrose fatty acid ester and pectin were mixed at a ratio of 3:7 to prepare an emulsifier mixture, and the mixture was dissolved in pure water to prepare a 0.6% emulsifier-containing solution.

6) Taking out the marinated grass turtle meat, putting the marinated grass turtle meat into a stainless steel container, adding the prepared nano emulsion containing spicy substances, and uniformly coating the nano emulsion on the surface of the marinated grass turtle meat. Spreading the grass tortoise meat coated with the nano emulsion in a stainless steel container, placing in a vacuum heating box, and vacuum treating at 50 deg.C and 30pa for 35 min; the emulsion application and vacuum heating were repeated 3 times.

The content of allicin in the heavy spicy mustard flavor instant grass turtle meat is 14mg/100g, the content of capsaicin is 5.4mg/100g, the content of sanshool is 3.2mg/100g, the content of gingerol is 2.4mg/100g, the content of organic sulfide is 2.2mg/100g, and the content of isothiocyanate is 86mg/100 g.

The above examples are only examples and do not illustrate that the instant marinated tortoise meat of the present invention can only be obtained with the above different flavors. From the practical point of view, those skilled in the art should, according to the principle of the present invention, adjust the type and content of the spicy materials under the control conditions and ranges of the present invention to obtain instant marinated tortoise meat with different spicy tastes, which all fall within the protection scope of the present invention.