New Orleans pickling material

A marinade and raw material technology, applied in the field of marinade in New Orleans, can solve the problems of no health preservation effect, inability to eat too much, low nutritional content, etc., and achieve the effect of increasing the aroma of meat, full aftertaste, and high nutritional value

Inactive Publication Date: 2017-05-31
滁州润泰清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current Orleans marinade taste buds are relatively simple, the taste is single, the nutritional content is low, and it does not have the effect of health preservation, so it cannot be eaten too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A New Orleans marinade made from the following ingredients by weight: 8 parts corn starch, 18 parts refined salt, 36 parts white sugar, 8 parts monosodium glutamate, 0.5 parts soybean oil, 5 parts garlic oil, and 0.05 parts red pepper , Onion powder 3 parts, garlic powder 3 parts, black pepper powder 0.05 parts, chili powder 10 parts, chicken powder 0.3 parts, annatto 0.05 parts, sodium pyrophosphate 6.0 parts, tea seed oil 2 parts, mulberry powder 8 parts, 6.5 parts of grapefruit powder, 15 parts of morel powder, 3 parts of honey, 0.5 part of jasmine freeze-dried powder;

[0019] The jasmine freeze-dried powder is prepared by the following method: wash the jasmine and soak it for 10 minutes, then add it to the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze until the material temperature is below -15°C, and maintain Dry for 5 hours, then turn on the vacuum, heat to 95°C, continue to dry for 2 hours, and then crush to obtain freeze-dried...

Embodiment 2

[0023] A New Orleans marinade, made from the following raw materials: 10 parts by weight of corn starch, 20 parts of refined salt, 35 parts of white sugar, 9 parts of monosodium glutamate, 1 part of soybean oil, 1 part of garlic oil, 0.1 part of chili red, 4 parts onion powder, 2 parts garlic powder, 0.1 part black pepper powder, 11 parts chili powder, 0.5 parts chicken powder, 0.1 part annatto, 6.2 parts sodium pyrophosphate, 3 parts tea seed oil, 9 parts mulberry powder, grapefruit 4.5 parts of powder, 17 parts of morel powder, 4 parts of honey, 3 parts of jasmine freeze-dried powder.

[0024] The jasmine freeze-dried powder is prepared by the following method: wash the jasmine and soak for 12 minutes, then add it to the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze until the material temperature is below -15°C, and maintain Dry for 6 hours, then turn on the vacuum, heat to 100°C, continue to dry for 2 hours, and then crush to obtain freeze...

Embodiment 3

[0028] A New Orleans marinade made of the following raw materials: 12 parts by weight of corn starch, 22 parts of refined salt, 33 parts of white sugar, 10 parts of monosodium glutamate, 1.5 parts of soybean oil, 0.5 parts of garlic oil, 0.15 parts of chili red, 5 parts of onion powder, 3 parts of garlic powder, 0.15 parts of black pepper powder, 12 parts of chili powder, 0.6 parts of chicken powder, 0.05 parts of annatto, 6.5 parts of sodium pyrophosphate, 6 parts of tea seed oil, 10 parts of mulberry powder, grapefruit 3.5 parts powder, 20 parts morel powder, 5 parts honey, 4 parts jasmine freeze-dried powder;

[0029] The jasmine freeze-dried powder is prepared by the following method: wash the jasmine and soak it for 15 minutes, then add it to the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze until the material temperature is below -15°C, and maintain Dry for 6 hours, then turn on the vacuum, heat to 100°C, continue to dry for 1 hour, and...

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PUM

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Abstract

The invention discloses a New Orleans pickling material, which is prepared from the following raw materials in parts by weight: 8 to 12 parts of corn starch, 18 to 22 parts of refined salt, 33 to 36 parts of white granulated sugar, 8 to 10 parts of monosodium glutamate, 0.5 to 1.5 parts of soybean oil, 0.5 to 1.5 parts of garlic oil, 0.05 to 0.15 part of capsanthin, 3 to 5 parts of onion powder, 1 to 3 parts of garlic powder, 0.05 to 0.15 part of black pepper powder, 10 to 12 parts of chilli powder, 0.3 to 0.6 part of chicken powder, 0.05 to 0.15 part of annatto, 6.0 to 6.5 parts of sodium pyrophosphate, 2 to 6 parts of tea seed oil, 8 to 10 parts of mulberry powder, 3.5 to 6.5 parts of shaddock powder, 15 to 20 parts of common morel powder, 3 to 5 parts of honey, and 0.5 to 4 parts of freeze-dried powder of jasmine flower. The provided New Orleans pickling material has the advantages of various tastes, unique flavor, and high nutritional value, has the functions of boosting intestines and stomach, promoting digestion, and preventing cancer, and also has a natural fragrance at the same time.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a New Orleans marinade. Background technique [0002] New Orleans marinade is a recipe craze that has risen with the popularity of "foreign fast food" and "KFC", and Orleans grilled wings has also become KFC's signature dish. Of course, the strategy of its local suppliers has made Orleans recipes popular everywhere, and the current market research and development The Orleans formula with the same taste has been produced, and it has been widely used in roast chicken shops in the streets and alleys. Franchised catering institutions that use this formula as a training technique have also appeared on the market. However, the current Orleans marinade has simple taste buds, simple taste, low nutritional content, does not have the effect of health preservation, and cannot be consumed too much. Summary of the invention [0003] The purpose of the present invention is to overcome the shortcoming...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L33/00
Inventor 王俊增杜菊
Owner 滁州润泰清真食品有限公司
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