Compound curing seasoning and preparation method thereof

A technology of marinade and spices, which is applied in the field of compound marinade and its preparation, can solve the problems of unguaranteed shelf life, loss of taste and nutritional components of meat products, etc., so as to prolong the shelf life, reduce food safety risks, and have soft color Effect

Inactive Publication Date: 2016-10-26
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 also lead to the loss of taste and nutritional content of meat products

Method used

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  • Compound curing seasoning and preparation method thereof
  • Compound curing seasoning and preparation method thereof
  • Compound curing seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The preparation of embodiment 1 composite marinade

[0048] The preparation method of the composite marinade of the present embodiment is as follows:

[0049] (1) Prepare basic marinade

[0050] Weigh each component of following parts by weight respectively:

[0051]

[0052] Wherein, the parts by weight ratio of each component in the spices is as follows:

[0053] Onion powder: black pepper powder: pepper powder: garlic powder: ginger powder: star anise powder is 3:0.5:0.3:2:1:0.1.

[0054] fully mixing the above-mentioned components to obtain the basic marinade;

[0055] (2) Prepare fresh-keeping marinade

[0056] Weigh each component of following parts by weight respectively:

[0057] Citric acid 1g;

[0058] Nisin 2g;

[0059] Honeysuckle Extract 10g;

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

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

[0062] Take...

Embodiment 2

[0063] Embodiment 2 marinated chicken

[0064] Experimental group: add the fresh-keeping marinade prepared in Example 1 into 300ml of water, stir evenly, add 500g of frozen chicken breast cut into strips, and marinate for 1 hour. Then add the basic marinade powder prepared in Example 1, mix evenly, continue to pickle, maintain the temperature at 15°C during the pickle process, and take samples every 4h for sensory evaluation during the pickle process.

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

[0066] The sensory evaluation method is as follows:

[0067] Sensory evaluation was carried out in the food sensory evaluation room. The sensory evaluation team is composed of 5 people and conducts a comprehensive evaluation in terms of color, viscosity, odor, elasticity, et...

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PUM

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Abstract

The invention discloses a compound curing seasoning and a preparation method thereof and specifically discloses the compound curing seasoning. The compound curing seasoning comprises a basic curing seasoning component which is composed of white granulated sugar, salt, monosodium glutamate, spice, chilli powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, silicon dioxide and capsanthin. The compound curing seasoning provided by the invention can obviously prolong the shelf life of curing products and can effectively reduce the food safety risk. The chicken cured with the compound curing seasoning disclosed by the invention has soft color and natural flavor, has unique and tender taste after being cooked, has pleasant natural herb flavor and tastes salty and fragrant.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a composite 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 conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L27/10A23L27/14A23L27/20A23L27/23A23B4/20A23B4/24
CPCA23B4/20A23B4/24
Inventor 刘杰
Owner 山东龙盛食品股份有限公司
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