Roast chicken curing material and preparation method thereof

A technology for marinating and roasting chicken, which is applied in the field of roasting chicken marinating and its preparation, can solve the problems of single taste, high salt content, low fresh powder content, etc., and achieves stable product quality, crispy taste on the outside and crispy inside. Tender, golden effect

Active Publication Date: 2013-08-28
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are some grilled chicken marinades currently on the market, but they often have a single taste, such as only a single salty, sweet or spicy taste, and the aroma of grilled chicken is not prominent enough, which is mainly due to the The ratio of raw materials is not reasonable enough, such as too high salt content, low fresh food powder content, etc.

Method used

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  • Roast chicken curing material and preparation method thereof

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preparation example Construction

[0036] Grilled chicken marinade of the present invention can adopt following preparation method:

[0037] Step 1: Sterilize the raw materials of the grilled chicken marinade of the present invention. In the present invention, because the spices are easy to exceed the standard of microorganisms, the spices are sterilized before the raw materials are mixed, and hot air drying, far-infrared ray sterilization, etc. can be used.

[0038] Step 2: All raw materials are crushed and sieved into fine powder; all raw materials must meet national standards. Raw materials should be pulverized and passed through a 100-mesh sieve to form a fine powder, which can improve the fluidity of raw materials and facilitate uniform mixing. In the present invention, the raw material to be pulverized is determined according to the particle size of the raw material. In the present invention, the raw materials of spices are pulverized and passed through a 100-mesh sieve into fine powder.

[0039] Step ...

Embodiment 1

[0044] In the present embodiment, the mass fractions of raw materials for preparing the grilled chicken marinade of the present invention are respectively: 20% of salt, 20% of sugar, 7% of monosodium glutamate, 3% of chicken essence, 2% of chili powder, 1% of garlic powder, 1% of onion powder, Ginger powder 1%, fresh chicken powder 3%, yeast powder 2%, paprika 0.05%, turmeric 0.05%, silicon dioxide 0.5%, modified starch 1%, maltodextrin 38.4%.

[0045] The preparation method comprises the following steps:

[0046] (1) Sterilize spices such as chili powder, garlic powder, onion powder and ginger powder in a hot air dryer at a temperature of 100°C and a wind speed of 0.3m / s for 4 hours.

[0047] (2) Grind the dried and sterilized spices, and pass through a 100-mesh sieve into powder.

[0048] (3) Weigh each raw material separately according to the mass fraction of the above-mentioned raw materials, and the total amount is 10 kg. Mix the raw materials according to the equal dil...

Embodiment 2

[0053] In the present embodiment, the mass fractions of raw materials for preparing roasted chicken marinade of the present invention are respectively: 25% of salt, 35% of sugar, 7% of monosodium glutamate, 3% of chicken essence, 6% of chili powder, 2% of garlic powder, 2% of onion powder, Ginger powder 2%, fresh chicken powder 3%, yeast powder 2%, paprika 0.1%, turmeric 0.1%, silicon dioxide 0.5%, modified starch 1%, maltodextrin 11.3%.

[0054] The preparation method comprises the following steps:

[0055] (1) Sterilize spices such as chili powder, garlic powder, onion powder and ginger powder in a hot air dryer at a temperature of 100°C and a wind speed of 0.3m / s for 4 hours.

[0056] (2) Grind the dried and sterilized spices, and pass through a 100-mesh sieve into powder.

[0057] (3) Weighing and mixing Weigh each raw material separately according to the mass fraction of the above-mentioned raw materials, and the total amount is 10 kg. The raw materials are mixed accord...

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PUM

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Abstract

The invention relates to a food condiment and discloses a roast chicken curing material. The roast chicken curing material comprises the following raw materials in percentage by weight: 20-50% of salt, 20-50% of sugar, 1-10% of flavor enhancer, 5-20% of spice, 5-15% of fresh material, 0.1-0.5% of colorant and 10-49% of auxiliary material. The invention also discloses a preparation method for the roast chicken curing material. After the broiler chicken is cured by using the roast chicken curing material disclosed by the invention and roasted, the roast chicken has golden color and attractive flavor and also has crispy skin and tender inside.

Description

technical field [0001] The invention relates to a food condiment, in particular to a grilled chicken marinade and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, a single, traditional condiment is difficult to meet the needs of the current food industry and consumers. Compound seasoning is prepared with two or more than two kinds of seasonings, and then processed through certain processing methods. Compound condiments have the characteristics of rich taste, many flavor components and complex taste. They can not only be directly applied to cooking or accompaniment in household or catering industry, but also can be directly applied to food industry production such as convenience food and meat processing. [0003] China is the second largest broiler chicken producer after the United States, and chicken is also the largest meat consumption product besides pork. At present, roasted chicken has become a kind of food ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/315A23L1/314A23L1/275A23L13/40A23L13/50A23L27/20
Inventor 高红亮常忠义向汝发
Owner EAST CHINA NORMAL UNIV
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