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Honey-stewed pickling material and preparation method thereof

A marinade and honey juice technology, which is applied in the field of honey juice 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 extend shelf life, reduce food safety risks, and reduce color and luster. soft effect

Inactive Publication Date: 2016-11-09
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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  • Honey-stewed pickling material and preparation method thereof
  • Honey-stewed pickling material and preparation method thereof
  • Honey-stewed pickling material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The preparation of embodiment 1 honey marinade

[0048] The preparation method of the honey sauce 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] Ginger powder: onion powder: garlic powder: chili powder: pepper powder: pepper powder is 1:3:2:0.2:0.5:0.3.

[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 5 kg of hone...

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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Abstract

The invention discloses a honey-stewed pickling material and a preparation method thereof, in particular the honey-stewed pickling material. The honey-stewed pickling material comprises basic pickling material components, wherein the basic pickling material components comprise white granulated sugar, table salt, gourmet powder, tripolyphosphate, spice, disodium 5'-ribonucleotide, D-sodium erythorbate, silicon dioxide and capsanthin pigment. The honey-stewed pickling material disclosed by the invention can significantly prolong the shelf life of pickled products, and effectively reduce the safety risk of foods. The chicken met pickled by the composite honey-stewed pickling material disclosed by the invention is gentle in color and natural in fragrance, after the chicken meat is processed into cooked foods, the mouth feel is unique and delicate, and the cooked food has pleasant fragrance of natural herbs and delicate fruity fragrance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a honey 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23L27/22
CPCA23B4/18
Inventor 刘杰
Owner 山东龙盛食品股份有限公司
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