Spicy marinade and preparing method thereof

A spicy marinade and marinade technology, applied in food ingredients containing natural extracts, preservation of meat/fish with chemicals, food science, etc., can solve the problem of unguaranteed shelf life, loss of taste and nutritional components of meat products issues such as prolonging the shelf life, reducing food safety risks, and softening the color

Inactive Publication Date: 2016-10-12
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 als

Method used

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  • Spicy marinade and preparing method thereof
  • Spicy marinade and preparing method thereof
  • Spicy marinade and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0047] Example 1 Preparation of spicy marinade

[0048] The preparation method of the spicy marinade of this embodiment is as follows:

[0049] (1) Prepare the basic marinade

[0050] Weigh the following parts by weight:

[0051]

[0052] Among them, the weight ratio of each component in the spice is as follows:

[0053] Onion powder: black pepper powder: ginger powder: garlic powder: star anise powder: pepper powder is 3:0.5:1:2:0.2:0.5.

[0054] Fully mix the above components to prepare the basic marinade;

[0055] (2) Prepare fresh-keeping marinade

[0056] Weigh the following parts by weight:

[0057] Citric acid 1g;

[0058] Nisin 2g;

[0059] Honeysuckle extract 10g;

[0060] The above-mentioned components are thoroughly mixed to prepare the fresh-keeping marinade components.

[0061] Wherein, the preparation method of the honeysuckle extract is as follows:

[0062] Put 5 kg of the dried honeysuckle into a soaking tank, add 30L of ethanol aqueous solution with a volume fraction of 4%, stir...

Example Embodiment

[0063] Example 2 Chicken marinating

[0064] Experimental group: the fresh-keeping marinade prepared in Example 1 was added to 300 ml of water, stirred evenly, 500 g of frozen chicken breast meat cut into strips were added, and marinated for 1 hour. Then, the basic marinade powder prepared in Example 1 was added, mixed evenly, and marinating was continued. During the marinating process, the temperature was maintained at 15°C, and samples were taken every 4 hours for sensory evaluation during the marinating process.

[0065] Control group: No fresh-keeping marinade was used, only the basic marinade prepared in Example 1 was used for marinating, and the others were the same as the experimental group, and samples were taken for sensory evaluation during the marinating process.

[0066] The sensory evaluation methods are as follows:

[0067] Sensory evaluation is carried out in the food sensory evaluation room. The sensory evaluation team is composed of 5 people, and conducts comprehensi...

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Abstract

The invention discloses a spicy marinade and a preparing method thereof, and particularly discloses the spicy marinade. The spicy marinade comprises a basis marinade component, wherein the basis marinade component comprises white granulated sugar, salt, aginomoto, spice, chilli powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, ethyl maltol, silica and paprika red pigment. By means of the spicy marinade, the shelf life of a pickled product can be remarkably prolonged, and the safety risk of a product is effectively reduced. Chicken pickled with the composite spicy marinade is mild in color and natural in fragrance, and after the chicken is processed into cooked food, the taste is unique, soft and tender, has the pleasant natural herbal-medicine fragrance, and is tasty, spicy, salty and fragrant in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy marinade and a preparation method thereof. Background technique [0002] With the development of the economy and the acceleration of people's life rhythm, fresh and conditioned muscle products are more and more popular because of their high protein and low fat. 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. 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 contamina...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L27/40A23L27/10A23L27/14A23L27/20A23L27/23A23L13/40A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23V2250/032A23V2250/21
Inventor 刘杰
Owner 山东龙盛食品股份有限公司
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