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Roast chicken curing material and preparation method thereof

A technology for marinating and roasting chicken, which is applied to 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 crispy outside taste and tender inside and high product quality. Stable, attractively scented effect

Active Publication Date: 2012-06-20
EAST CHINA NORMAL UNIVERSITY +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
  • Roast chicken curing material and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0036] The roast chicken marinade of the present invention can adopt the following preparation methods:

[0037] Step 1: Sterilize the raw materials of the roast chicken marinade of the present invention. In the present invention, since the spice material can easily exceed the microbial standards, the spice material is first sterilized before the raw materials are mixed. Hot air drying method, far-infrared sterilization method, etc. can be used.

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

Embodiment 1

[0044] In this example, the mass fractions of the raw materials for preparing the roast chicken marinade of the present invention are: salt 20%, sugar 20%, monosodium glutamate 7%, chicken essence 3%, chili powder 2%, garlic powder 1%, onion powder 1%, 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 includes 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, a wind speed of 0.3m / s, and a time of 4h.

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

[0048] (3) Weigh various raw materials separately according to the mass fraction of the above raw materials, the total amount is 10 kg. The raw materials are mixed according to the equal dilution method. First, the mass fraction of chicken esse...

Embodiment 2

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

[0054] The preparation method includes 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, a wind speed of 0.3m / s, and a time of 4h.

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

[0057] (3) Weighing and mixing According to the mass fraction of the above raw materials, each raw material is individually weighed, and the total amount is 10 kg. The raw materials are mixed according to the equal dilution method. First, the raw material...

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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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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 UNIVERSITY
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