Honey-roasted fowl marinade and usage method thereof

A marinade and honey juice technology, applied in the field of marinade formulations, can solve problems such as time-consuming, time-consuming and labor-intensive, and achieve the effects of reducing water loss, good rehydration performance, and rich sauce flavor.

Inactive Publication Date: 2018-04-20
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Their disadvantage is that operators spend a lot of time proces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] The honey roasted poultry marinade used to make honey roasted wings consists of: 500 parts white sugar, 150 parts salt, 70 parts monosodium glutamate, 30 parts garlic powder, 30 parts onion powder, 60 parts glucose, 30 parts soy sauce powder, ginger 20 parts of powder, 2 parts of cinnamon powder, 30 parts of vinegar powder, 9 parts of citric acid, 10 parts of mono- and diglycerin fatty acid esters, and 6 parts of xanthan gum.

[0018] Taking chicken wings as an example, the steps for marinating chicken wings are as follows:

[0019] Clean the chicken wings, drain the water, weigh the chicken wings: honey roasted poultry marinade: water = 100:7:7, mix the honey roasted poultry marinade and water to make a marinating liquid. Put the chicken wings in the marinating liquid, stir well, marinate at 0~4℃, marinate for 4 hours, so that the flavor can fully penetrate into the chicken wings. Take out the marinated chicken wings and bake them directly.

Example Embodiment

[0020] Example 2

[0021] The honey-glazed roasted poultry marinade used to make honey-glazed chicken legs consists of 600 parts white sugar, 200 parts salt, 40 parts monosodium glutamate, 50 parts garlic powder, 10 parts onion powder, 100 parts glucose, 10 parts soy sauce powder, and ginger powder. 30 parts, 1 part cinnamon powder, 10 parts vinegar powder, 15 parts lactic acid powder, 2 parts sucrose fatty acid ester, 2 parts guar gum.

[0022] Taking chicken legs as an example, the steps for marinating chicken legs are as follows:

[0023] Clean the chicken legs, drain the water, weigh the chicken legs: honey roasted poultry marinade: water = 100:6:7, mix the honey roasted poultry marinade and water to make a marinade. Put the chicken legs in the marinating liquid, stir well, and marinate at 0~4℃ for 6 hours to make the taste fully penetrate into the chicken legs. Take out the marinated chicken legs and bake them directly.

Example Embodiment

[0024] Example 3

[0025] The honey roasted poultry marinade used to make honey roasted wings consists of 700 parts white sugar, 100 parts salt, 150 parts monosodium glutamate, 10 parts garlic powder, 50 parts onion powder, 20 parts glucose, 50 parts soy sauce powder, and ginger. 10 parts of powder, 3 parts of cinnamon powder, 50 parts of vinegar powder, 3 parts of malic acid, 10 parts of modified soybean lecithin, and 10 parts of sodium carboxymethyl cellulose.

[0026] Taking duck wings as an example, the steps for pickling duck wings are as follows:

[0027] Clean the duck wings, drain the water, weigh the duck wings: honey roasted poultry marinade: water = 100:8:7, mix the honey roasted poultry marinade and water to make a marinade. Put the duck wings into the marinating liquid, stir well, marinate at 0~4℃, marinate for 4 hours, so that the taste can fully penetrate into the duck wings. Take out the marinated duck wings and bake them directly.

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PUM

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Abstract

The invention discloses a honey-roasted fowl marinade and a usage method thereof. The honey-roasted fowl marinade comprises main materials and additives; the main materials comprise the following ingredients in parts by mass: 300-700 parts of white granulated sugar, 100-200 parts of edible salt, 20-150 parts of monosodium glutamate, 10-50 parts of garlic powder, 10-50 parts of onion powder, 20-100parts of glucose, 10-50 parts of soy sauce powder, 10-30 parts of ginger powder, 1-3 parts of cinnamon powder, and 10-50 parts of vinegar powder; and the additives comprise the following ingredientsin parts by mass: 3-15 parts of a pH regulator, 2-10 parts of an emulsifier, and 2-10 parts of a thickening stabilizer. The honey-roasted fowl marinade has characteristic flavor, and is capable of greatly shortening marinating time, reducing water loss and greatly improving work efficiency; and thus, honey-roasted fowl products prepared by using the marinade have good color, aroma and flavor, as well as long and memorable aftertaste.

Description

technical field [0001] The patent of the present invention relates to a marinade formula, in particular to a marinade for roasted poultry with honey sauce and its application method. Background technique [0002] At present, there are many honey-flavored roast poultry products on the market, such as honey-flavored chicken and honey-flavored duck, but these products must be marinated at least 12 hours in advance to get the flavor, and they must be brushed with honey during the roasting process. Trouble. Their disadvantage is that operators spend a lot of time processing raw materials, which is time-consuming and labor-intensive. And with the acceleration of the pace of life, people's living standards are getting higher and higher, and people's requirements for diet quality are also constantly improving. It must be delicious, distinctive, nutritious, and healthy. Contents of the invention [0003] In order to solve the deficiencies of the prior art, after many years of res...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L29/10
CPCA23L27/00A23L29/10A23V2002/00A23V2200/14A23V2200/16
Inventor 张文
Owner 苏州闻达食品配料有限公司
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