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Salting liquid for salt-baked goods and toning method

A pickling liquid and food technology, applied in food preparation, food science, application, etc., can solve problems such as unstable quality and uneven color of salt-baked food, and achieve high economic value, stable and long-lasting color, and low energy consumption Effect

Active Publication Date: 2013-04-03
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Another object of the present invention is to provide a method for coloring salt-baked products, so as to overcome the disadvantages of uneven color and unstable quality of salt-baked foods produced by traditional classic methods

Method used

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  • Salting liquid for salt-baked goods and toning method
  • Salting liquid for salt-baked goods and toning method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1: Salt Baked Chicken Wings

[0041] 1) Preparation of pickling liquid: boil 2000g of water at 100°C, prepare with 40g of gardenia, 80g of turmeric, 19g of licorice, 17g of kaempferia, 10g of star anise powder and 10g of onion powder, cook at 80°C for 25 minutes, then press Prepare with 150g of salt, 60g of rock sugar, 50g of chicken bouillon, and 5g of dark soy sauce, stir and boil at 70°C to dissolve, then cook for 15 minutes, cool to room temperature and prepare with 50g of cooking wine, add it and stir evenly, then filter and set aside;

[0042] 2) Pickling: Soak 1000g of cleaned chicken wings in the pickling solution for 16 hours at a temperature of 4°C;

[0043]3) Color protection: Dissolve 8g of tea polyphenols in 2000g of water and stir evenly to obtain a solution. Drain the chicken wing raw materials at room temperature and soak them in the tea polyphenol solution for 10 minutes; after draining the chicken wing raw materials again, add 50g of ginger ess...

Embodiment 2

[0050] Example 2: Salt Baked Chicken Feet

[0051] 1) Preparation of pickling solution: boil 1200g of water at 100°C, prepare 25g of gardenia, 50g of turmeric, 12.5g of licorice, 12.5g of kaempferia, 9g of star anise powder and 9g of onion powder, and cook at 75°C for 30 minutes , and then prepared according to 85g of salt, 35g of rock sugar, 25g of chicken essence, and 3.5g of dark soy sauce, stirred and boiled at 60°C for 20 minutes, and then prepared according to 30g of cooking wine after cooling to room temperature, added to it and stirred evenly, then filtered and set aside;

[0052] 2) Pickling: Soak 600g of cleaned chicken feet in the pickling solution for 18 hours at a temperature of 4°C;

[0053] 3) Color protection: Dissolve 6g of tea polyphenols in 1200g of water and stir evenly to obtain a solution. Drain the raw chicken feet at room temperature and soak them in the tea polyphenol solution for 10 minutes; Apply 30g of essential oil evenly on the surface of chicken...

Embodiment 3

[0060] Example 3: Salt baked chicken legs

[0061] 1) Preparation of pickling solution: boil 2400g of water at 100°C, prepare with 50g of gardenia, 100g of turmeric, 22g of licorice, 24g of kaempferia, 20g of star anise powder and 16g of onion powder, cook at 75°C for 30 minutes, then press Prepare with 180g of salt, 80g of rock sugar, 60g of chicken bouillon, and 7g of dark soy sauce. Stir and boil at 65°C to dissolve, then cook for 20 minutes. After cooling to room temperature, prepare with 60g of cooking wine, add to it and stir evenly, then filter and set aside;

[0062] 2) Pickling: Soak 1200g of cleaned chicken drumsticks in the pickling solution for 18 hours at a temperature of 4°C;

[0063] 3) Color protection: Dissolve 9.6g of tea polyphenols in 2400g of water and stir evenly to obtain a solution. Drain the chicken leg raw material at room temperature and soak in the tea polyphenol solution for 10 minutes; after draining the chicken leg raw material again, add ginger ...

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Abstract

The invention relates to a salting liquid for salt-baked goods and a method for toning foods by using the salting liquid. The salting liquid comprises the following materials in parts by weight: 0.2-0.25 part of jasmine, 0.4-0.5 part of turmeric, 0.1-0.125 part of liquorice, 0.1-0.125 part of rhizoma kaempferiae, 0.06-0.1 part of star aniseed powder, 0.06-0.09 part of onion powder, 0.8-0.9 part of salt, 0.3-0.4 part of rock candy, 0.25-0.3 pars of chicken powder, 0.025-0.035 part of dark soy sauce, 0.25-0.3 part of cooking wine and 10-12 parts of water. The toning method comprises the following steps of: dipping the materials in the salting liquid to salt, and carrying out color protection by using a tea polyphenol solution and ginger essential oil; wrapping the materials, preparing the salt and five spice powder, and frying; completely covering the materials by using the hotly fried salt and the five spice powder, and baking; and after cooling, packaging, and sterilizing, so as to obtain a finished product. The salting liquid and the salt-baked product produced by using the method have the characteristics of being uniform, stable and enduring in product color.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a salt-baked food pickling solution and a method for using the pickling solution to color the salt-baked food. Background technique [0002] my country's poultry meat industry has developed rapidly, and the deep processing of poultry meat has broad prospects. The salt-baked food (salt-baked chicken) originated in the Dongjiang area of ​​Guangdong has a history of more than 300 years. The traditional classic method of salt-baked food is to wrap the raw materials coated with marinade and oil with gauze paper and embed them in high-temperature fried salt for baking. Products made by this method may cause uneven and unstable color of the finished product. At present, the coloring methods of salt-baked food include using red yeast rice or yellow gardenia in pickling liquid and brine soup, and extracting turmeric powder in oil medium, etc. These methods all use a single pigment componen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/272A23L27/20A23L5/41
Inventor 任琳赵冰陈文华乔晓玲赵燕
Owner CHINA MEAT RES CENT
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