A pickling agent, a composition containing the pickling agent and a using method of the pickling agent
A pickling and mixture technology, which is applied in application, food science, meat/fish preservation through freezing/cooling, etc., can solve the problems of high irritation and unfitness for patients to eat, and achieve the effect of simple operation, mild conditions, and easy industrialization
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Embodiment 1
[0058] I. The preparation of pickling agent 1:
[0059]According to the ratio in Table 1 below, mix the various components evenly.
[0060] Component and consumption thereof of table 1 pickling agent 1
[0061] component name
Dosage (g)
Salt
300
white sugar
100
brown sugar
150
complex phosphate
40.9
powdered soy sauce
40.9
hydrated crystalline glucose
40.9
Licorice Seasoning Powder
40.9
maltodextrin
40.9
garlic powder
40.9
[0062] black pepper powder
40.9
cinnamon powder
40.9
chili essential oil
40.9
Red Pepper Extract
40.9
Monosodium glutamate
40.9
[0063] II. Treat chicken with marinade 1:
[0064] Use 25g of pickling agent 1 to rub 1kg of prepared and washed chicken by hand for 15-20 minutes, pack the marinated chicken with a sealing film, refrigerate at a temperature of 0°C to 4°C for 1 h...
Embodiment 2
[0070] I. The preparation of pickling agent 2:
[0071] According to the ratio in Table 3 below, mix the various components evenly.
[0072] Components and consumption thereof of table 3 pickling agent 2
[0073] component name
Dosage (g)
Salt
500
white sugar
50
brown sugar
150
complex phosphate
300
[0074] II. Treat chicken with marinade 2:
[0075] Use 35g of pickling agent 2 to rub 1kg of prepared and washed chicken by hand for 15-20 minutes, use a sealing film to pack the pickled chicken, refrigerate at a temperature of 0°C to 4°C for 2 hours and 30 minutes, and then ripen for 2 hour and 30 minutes.
[0076] III. Evaluation of deodorizing effect:
[0077] The evaluation method is the same as in Example 1. The evaluation results are shown in Table 4 below.
[0078] Table 4 embodiment 2 deodorization evaluation result
[0079] Example 2
Embodiment 3
[0081] I. The preparation of pickling agent 3:
[0082] Mix the various components uniformly according to the ratio in Table 5 below.
[0083] Components and consumption thereof of table 5 pickling agent 3
[0084] component name
Dosage (g)
Salt
100
white sugar
100
brown sugar
200
powdered soy sauce
600
[0085] II. Treat chicken with marinade 3:
[0086] Use 30g of pickling agent 3 to rub 1kg of prepared and washed chicken by hand for 15-20 minutes, use a sealing film to pack the pickled chicken, refrigerate at a temperature of 0°C to 4°C for 1 hour and 30 minutes, and then ripen for 2 hour and 30 minutes.
[0087] III. Evaluation of deodorizing effect:
[0088] The evaluation method is the same as in Example 1. The evaluation results are shown in Table 6 below.
[0089] Table 6 embodiment 3 deodorization evaluation result
[0090] Example 3
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