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Basic marinade and preparation method thereof

A basic and marinade technology, which is applied in the field of basic marinade and its preparation, can solve the problems of meat products such as the loss of taste and nutritional components, and the shelf life cannot be guaranteed, so as to reduce food safety risks, extend shelf life, and unique taste tender 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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  • Basic marinade and preparation method thereof
  • Basic marinade and preparation method thereof
  • Basic marinade and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The preparation of embodiment 1 basic type marinade

[0049] The preparation method of the base type marinade of the present embodiment is as follows:

[0050] (1) Prepare basic marinade

[0051] Weigh each component of following parts by weight respectively:

[0052]

[0053] Wherein, the parts by weight ratio of each component in the spices is as follows:

[0054] Ginger powder: onion powder: garlic powder: chili powder: pepper powder: pepper powder is 1:3:2:0.2:0.5:0.3.

[0055] fully mixing the above-mentioned components to obtain the basic marinade;

[0056] (2) Prepare fresh-keeping marinade

[0057] Weigh each component of following parts by weight respectively:

[0058] Citric acid 1g;

[0059] Nisin 2g;

[0060] Honeysuckle Extract 10g;

[0061] The above-mentioned components are thoroughly mixed to obtain the fresh-keeping marinade component.

[0062] Wherein, the preparation method of the honeysuckle extract is as follows:

[0063] Take 5 kg of h...

Embodiment 2

[0064] Embodiment 2 marinated chicken

[0065] 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.

[0066] 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.

[0067] The sensory evaluation method is as follows:

[0068] 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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Abstract

The invention discloses basic marinade and a preparation method thereof and particularly discloses the basic marinade. The basic marinade comprises a basic marinade component, wherein the basic marinade component comprises white granulated sugar, table salt, monosodium glutamate, sodium triphosphate, spices, disodium 5'-ribonucleotide and D-sodium isoascorbiate. The basic marinade disclosed by the invention can remarkably prolong the shelf life of pickled products and the food safety risks are effectively reduced. Chicken pickled by adopting the compound basic marinade disclosed by the invention has soft color and luster and natural aroma; after the chicken is processed into a cooked food, the taste is unique and soft and the food has a pleasant natural herbal aroma; and on the basis, products with a special flavor can be prepared and researched so as to meet the requirements of different consumer groups.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a basic 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): A23L27/00
Inventor 刘杰
Owner 山东龙盛食品股份有限公司
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