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Chicken meat pickling materials and preparation method thereof

A chicken and marinade technology, which is applied in the fields of chemical preservation of meat/fish, food science, etc., can solve the problems of meat product taste and nutrient loss, shelf life cannot be guaranteed, etc., to reduce food safety risks and prolong Shelf life, spicy effect

Inactive Publication Date: 2016-11-09
山东龙盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method will not only make the shelf life unguaranteed, but also lead to the loss of taste and nutritional content of meat products

Method used

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  • Chicken meat pickling materials and preparation method thereof
  • Chicken meat pickling materials and preparation method thereof
  • Chicken meat pickling materials and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The preparation of embodiment 1 chicken marinade

[0046] The preparation method of the chicken marinade of the present embodiment is as follows:

[0047] (1) Prepare basic marinade

[0048] Weigh each component of following parts by weight respectively:

[0049]

[0050] Wherein, in the spices, the weight ratio of chili powder: garlic powder: ginger powder: pepper powder: green pepper powder: star anise powder: cumin powder is 1:2:0.5:0.5:0.5:0.2:0.2.

[0051] fully mixing the above-mentioned components to obtain the basic marinade;

[0052] (2) Prepare fresh-keeping marinade

[0053] Weigh each component of following parts by weight respectively:

[0054] Citric acid 1g;

[0055] Nisin 2g;

[0056] Honeysuckle Extract 10g;

[0057] The above-mentioned components are thoroughly mixed to obtain the fresh-keeping marinade component.

[0058] Wherein, the preparation method of the honeysuckle extract is as follows:

[0059] Take 5 kg of honeysuckle dry product...

Embodiment 2

[0060] Embodiment 2 marinated chicken

[0061] Experimental group: add the fresh-keeping marinade prepared in Example 1 into 300ml of water, stir evenly, add 500g of frozen chicken breast cut into strips, and marinate for 1 hour. Then add the basic marinade powder prepared in Example 1, mix evenly, continue to pickle, maintain the temperature at 15°C during the pickle process, and take samples every 4h for sensory evaluation during the pickle process.

[0062] Control group: no fresh-keeping marinade, only the basic marinade prepared in Example 1 was used for marinating, the others were the same as the experimental group, and samples were also taken during the marinating process for sensory evaluation.

[0063] The sensory evaluation method is as follows:

[0064] Sensory evaluation was carried out in the food sensory evaluation room. The sensory evaluation team is composed of 5 people and conducts a comprehensive evaluation in terms of color, viscosity, odor, elasticity, et...

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PUM

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Abstract

The present invention discloses chicken meat pickling materials and a preparation method thereof, and particularly discloses the chicken meat pickling materials. The chicken meat pickling materials consist of basic pickling material ingredients. The basic pickling material ingredients consist of white granulated sugar, edible salt, monosodium glutamate, spices, tripolyphosphate, silica, tea polyphenols, and capsanthin. The chicken meat pickling materials can significantly prolong the shelf life of the chicken meat and effectively reduce the food safety risks. The chicken meat prepared by using the compound chicken meat pickling materials are soft in color and luster, natural in fragrance, unique, tender and juicy in mouthfeel after the chicken meat is processed into cooked food, has pleasant natural herbal medicinal fragrance, and is pungent and spicy in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chicken marinade and a preparation method thereof. Background technique [0002] As the main species of poultry meat, chicken is increasingly favored by consumers due to its high protein, low fat, low cholesterol, low calorie and other characteristics. Chicken is a highly perishable food, and the degree of spoilage is closely related to post-slaughter processing, packaging and storage. [0003] With the acceleration of people's life rhythm, fresh and conditioned muscle products are becoming more and more popular because of their advantages of high protein and low fat. In order to meet the needs of the public taste, it is generally necessary to slaughter and divide the chicken. The bone-meat connection is to marinate the divided chicken leg meat and chicken breast bone. A consumer product for the mainstream masses. Bone-meat connection is prone to microbial contaminat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23L27/22
CPCA23B4/18
Inventor 刘杰
Owner 山东龙盛食品股份有限公司
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