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Method for making fire-cured chicken breast by using salicornia europaea

A technology for chicken breast and Salicornia, applied in application, food preparation, food science and other directions, can solve the problem of difficulty in reducing the fishy smell of Salicornia, and achieve the effects of improving speed, shortening curing time and reducing fishy smell.

Inactive Publication Date: 2012-01-11
SEJIN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is, it is expected to reduce the fishy smell of salicornia by adding alcohol-fermented barley to the sauce, but in fact, it is difficult to reduce the unique fishy smell of salicornia only by adding alcohol-fermented barley

Method used

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  • Method for making fire-cured chicken breast by using salicornia europaea
  • Method for making fire-cured chicken breast by using salicornia europaea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] making smoked grilled chicken breast

[0088] Bought 1 kg of wheat with skins from the supermarket, crushed it, and added water to reconcile it. Then, put it into a mold bought from the supermarket, press it hard, put it in a well-ventilated place, and leave it for 20 days to complete the production process of the koji.

[0089] After the koji is made, barley and salicornia are bought from the supermarket and processed into powder. Then, mix 300g of salicornia powder, 200g of barley powder, 100g of distiller's yeast, and 600g of water evenly, put them in a vat, and ferment for 45 days to brew salicornia wine.

[0090] At this time, in order to control the temperature in the cylinder at 16-18°C, put the cylinder in a cool place and adjust the temperature.

[0091]In addition, in order to make seasoning (seasoning), prepared a mixer, and mixed 282g of onion, 120g of garlic, 65g of pepper, 150g of ginger, 83g of maltodextrin (maltodextrin), 95g of crystalline glucose (g...

experiment example 1

[0099] Functional experiment

[0100] Purchase "Smoked Grilled Chicken Breast" from "Sejin Rayupan" sold in supermarkets, and prepare it as . Then, the "smoked and grilled chicken breast" produced by the method used in the past by our company was prepared as . Then, the "smoked and roasted chicken breast" of the present invention produced in and the "smoked and roasted chicken breast" in and were subjected to sensory testing.

[0101] The sensory test is divided into three parts: taste, aroma, and preference, and the total evaluation score is 9 points.

[0102] Taking age and gender into consideration, 10 males and 40 males were selected for each age group (from 10 to 49 years old) for the experiment.

[0103] project

taste

delicious

Preference

comprehensive

Example 1

8.5

8.9

8.9

8.8

Comparative example 1

6.2

5.5

4.5

5.4

Comparative example 2

7.3

4.3

5.7

...

experiment example 2

[0107] Functional experiment

[0108] The smoked and grilled chicken breasts of and were subjected to a sensory test related to fishy smell.

[0109] Taking age and gender into consideration, 10 males and 40 males were selected for each age group (from 10 to 49 years old) for the experiment.

[0110] project

fishy smell

Example 1

8.9

Comparative example 2

3.5

[0111] Odor sensory test results

[0112] *Functional detection value (9: no fishy smell, 0: severe fishy smell)

[0113] From the above results, it can be seen that the smoked and roasted chicken breast of the present invention has a much lighter fishy smell than the smoked and roasted chicken breast containing salicornia before, so the degree of preference is very high.

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PUM

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Abstract

The invention discloses a method for making fire-cured chicken breast by using salicornia europaea. The method comprises the following steps of: mixing onion, garlic, pepper, ginger, maltodextrin, crystalline dextrose, mixed phosphate and pure white sugar in the ratio 28.2:12:6.5:15:8.3:9.5:10.5:10; preparing salicornia europaea raw juice; mixing salicornia europaea powder, barley powder, distiller's yeast and water in the ratio 3:2:1:6 and fermenting at the temperature 16-18 DEG C for 40-45 days to brew salicornia europaea alcohol; mixing mixed seasonings, the salicornia europaea raw juice and the salicornia europaea alcohol in the ratio 1:1:1 to obtain sauce; preparing the sauce and chicken breast in the ratio (1.8-3):(97-98.2) and adding the sauce into the chicken breast for stirring; curing the stirred chicken breast at the temperature between 2 DEG C below zero and 0 DEG C for 25-30 hours; performing initial fire-curing at the temperature 51-53 DEG C in a smoke house for 30-45 minutes; and performing secondary fire-curing at the temperature 81-98 DEG C in the smoke house for 15-25 minutes.

Description

technical field [0001] The invention relates to a method for making smoked and roasted chicken breast by using salt hornwort. The feature of this production method is that, by minimizing the fishy smell caused by the use of salicornia, ordinary people can eat smoked and grilled chicken breasts containing salicornia without burden. Background technique [0002] The principle of smoked cooking is to remove moisture and make it in a dry state while allowing the antiseptic ingredients in the smoke to penetrate into the cooking, so as to maintain freshness. At the same time, use the aroma of smoke to eliminate the peculiar smell in fish and meat, so as to make the dishes more delicious. Therefore, smoking and grilling has been widely used as a cooking method for chicken. [0003] In general, in smoked chicken dishes, salt is essential to adjust the saltiness. [0004] However, if people take too much sodium contained in salt, it will cause diseases such as high blood pressure,...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/22A23L13/50A23L27/00
Inventor 李在树
Owner SEJIN IND