Slow-release composite material and method for salting dried chickens by using same

Abstract

The invention discloses a slow-release composite material and a method for salting dried chickens by using the same. The slow-release composite material is prepared from the following raw materials in parts by weight: 40 to 50 parts of modified food-grade bentonite, 20 to 30 parts of food-grade diatomite, 12 to 14 parts of food-grade silica gel, 8 to 10 parts of food-grade polyethylene glycol, 7 to 9 parts of food-grade polyvinylpyrrolidone and 3 to 5 parts of food-grade gypsum powder; a preparation method of the modified food-grade bentonite comprises: crushing food-grade bentonite until the size is 200 meshes to 300 meshes; drying at 250 to 350 DEG C for 2 hours to 3 hours and activating; spraying a tartaric acid water solution while stirring, wherein the mass percent content of tartaric acid in the tartaric acid water solution is 50 percent to 60 percent and 70mg to 90mg of the tartaric acid is sprayed on 1g of the food-grade bentonite; after spraying, drying at 90 DEG C to 100 DEG C for 1 hour to 2 hours. The slow-release composite material provided by the invention can slowly release table salt and can be used for softening meat quality; inner-layer meat can be salted completely and outer-layer meat does not have excessive salinity; the dried chickens salted by utilizing the slow-release composite material have tender meat quality and moderate and uniform salinity.

Description

technical field [0001] The invention belongs to the field of food pickling and processing, and in particular relates to a slow-release composite material and a method for pickling air-dried chicken with it. Background technique [0002] Chinese people have a dietary preference for eating stewed poultry, and air-dried chicken is one of the most popular stewed products. [0003] The traditional marinating method is to prepare a high-salt brine, and then place the broiler in it to marinate. This marinating method is simple and efficient, and can marinate multiple broilers in batches at the same time. However, this method often leads to the outer layer of meat being cured more thoroughly and salty, while the inner layer of meat is relatively light, resulting in uneven meat curing effects. In order to solve this problem, some manufacturers first use a leavening agent to treat the broiler, so that the meat will not be too tight, so that the inner meat is also marinated thoroughl...

AI Technical Summary

Problems solved by technology

However, this method often results in the outer layer of meat being marinated more thoroughly and saltier, while the inner layer of meat is relatively light, resulting in uneven cured meat quality