Composition applicable to protecting color of salt roasted chicken and production method for salt roasted chicken with stable color and luster

A technology with stable color and production method, which is applied in the field of food processing to achieve the effects of maintaining color and natural flavor, stabilizing anti-corrosion and keeping fresh, and uniform color

Active Publication Date: 2014-05-14
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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  • Composition applicable to protecting color of salt roasted chicken and production method for salt roasted chicken with stable color and luster
  • Composition applicable to protecting color of salt roasted chicken and production method for salt roasted chicken with stable color and luster
  • Composition applicable to protecting color of salt roasted chicken and production method for salt roasted chicken with stable color and luster

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] S1. Prepare raw materials: buy fresh chicken breast meat that has passed the health inspection, and remove the congestion and excessive tendons and fascia in the chicken;

[0039] S1. Divide and marinate: cut the chicken breast into a size of 4cm×4cm×2cm, add salt according to 2.5% of the weight of the chicken and marinate at room temperature for 2 hours;

[0040] S3. Precooking: Precook the chicken pieces in a boiling water bath for 5 minutes, remove and dry the water for later use;

[0041] S4. Prepare brine and stew: prepare salt-baked brine, boil salt-baked brine, add the color-protecting composition of the present invention to obtain salt-baked brine;

[0042] Put the chicken nuggets precooked in S3 into the brine obtained in S4 and marinate for 1 hour to remove;

[0043]The amount of brine is determined according to the mass volume ratio of precooked chicken and brine being 30-70g chicken: 100mL brine.

[0044] According to the mass ratio of chicken, water, spic...

Embodiment 2

[0053] S1. Prepare raw materials: buy fresh chicken breast meat that has passed the health inspection, and remove the congestion and excessive tendons and fascia in the chicken;

[0054] S1. Divide and marinate: cut the chicken breast into a size of 4cm×4cm×2cm, add salt according to 2.5% of the weight of the chicken and marinate at room temperature for 2 hours;

[0055] S3. Precooking: Precook the chicken pieces in a boiling water bath for 5 minutes, remove and dry the water for later use;

[0056] S4. Prepare brine and stew: prepare salt-baked brine, boil salt-baked brine, add the color-protecting composition of the present invention to obtain salt-baked brine;

[0057] Put the chicken nuggets precooked in S3 into the brine obtained in S4 and marinate for 1 hour to remove;

[0058] The amount of brine is determined according to the mass volume ratio of precooked chicken and brine being 30-70g:100mL.

[0059] According to the mass ratio of chicken, water, spices, salt, and ...

Embodiment 3

[0068] S1. Prepare raw materials: buy fresh chicken breast meat that has passed the health inspection, and remove the congestion and excessive tendons and fascia in the chicken;

[0069] S1. Divide and marinate: cut the chicken breast into a size of 4cm×4cm×2cm, add salt according to 2.5% of the weight of the chicken and marinate at room temperature for 2 hours;

[0070] S3. Precooking: Precook the chicken pieces in a boiling water bath for 5 minutes, remove and dry the water for later use;

[0071] S4. Prepare brine and stew: prepare salt-baked brine, boil salt-baked brine, add the color-protecting composition of the present invention to obtain salt-baked brine;

[0072] Put the chicken nuggets precooked in S3 into the brine obtained in S4 and marinate for 1 hour to remove;

[0073] The amount of brine is determined according to the mass volume ratio of precooked chicken and brine being 30-70g: 100mL.

[0074] According to the mass ratio of chicken, water, spices, salt, and...

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Abstract

The invention discloses a composition applicable to protecting the color of salt roasted chicken and a production method for the salt roasted chicken with stable color and luster. The composition is composed of following components in parts by mass: 1-25 parts of monascus color, 1-20 parts of tea polyphenol, 100-500 parts of sodium erythorbate, 1-20 parts of phytic acid and 1-200 parts of sodium citrate. The composition for protecting the color is added into marinating liquid for marinating the salt roasted chicken; the produced salt roasted chicken can still keep previous gloss, color and luster after being illuminated for 45 days and the technical difficulty of keeping stable color and luster of a salt roasted chicken product of a salt roasted chicken production technology, particularly a salt roasted chicken production technology using a water roasting method, is overcome; the shelf life of the product is effectively prolonged and the loss of product encounter poor sales, caused by decreasing of the color and the luster, is avoided, so as to lay a good technical foundation for spreading the salt roasted chicken of Guangdong to all parts of the country, even all parts of the world.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, to a composition suitable for protecting the color of salt-baked chicken and a preparation method for color-stabilizing salt-baked chicken. Background technique [0002] Salt-baked chicken is a traditional Guangdong food with strong local characteristics. Typical methods include salt-baked, air-baked, and water-baked. At first, chicken was smeared with salt, sand ginger and other ingredients, then wrapped in paper and buried in coarse salt, and cooked slowly by heating coarse salt, because of its unique flavor, attractive color, good taste and rich nutrition However, the traditional salt-baked method is only suitable for home cooking, and it is difficult to carry out industrial production; the finished meat of the air-baked method is smooth and delicious, but the production cycle is too long; the water-baked method is simple to operate and maintains the traditional Sal...

Claims

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Application Information

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IPC IPC(8): A23L1/27A23L1/314A23L5/40A23L13/40
CPCA23L5/41A23L5/43A23L13/40A23V2002/00A23V2250/30A23V2250/2134A23V2250/2132
Inventor 宋贤良秦利娟陈庆叶盛英罗树灿
Owner SOUTH CHINA AGRI UNIV
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