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Preserving seasoning for soy-poached chicken, making method of preserving seasoning, preserved products using preserving seasoning, and preparation method of preserved products

A technology for marinating seasonings and soy sauce chicken, which is applied in the direction of food science, etc., can solve the problems of undiscovered patent publications, etc., and achieves the effects of improving tissue penetration effect, full flavor of sauce, and soft taste.

Inactive Publication Date: 2019-02-22
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Preserving seasoning for soy-poached chicken, making method of preserving seasoning, preserved products using preserving seasoning, and preparation method of preserved products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A seasoning for marinating chicken in soy sauce, the main components and parts by weight are as follows:

[0034] 10 parts of table salt, 5 parts of monosodium glutamate, 20 parts of white sugar, 5 parts of rock sugar, 30 parts of spices, 5 parts of soy sauce powder, 2 parts of sesame oil, 5 parts of acetylated distarch phosphate.

[0035] Wherein, the soy sauce powder is obtained through spray drying, and its specific preparation steps are as follows:

[0036] The raw materials used are mixed evenly, fully dissolved, and then spray-dried to obtain soy sauce powder;

[0037] Wherein, the raw materials are dark soy sauce, light soy sauce, acid hydrolyzed vegetable protein liquid, oyster sauce, yeast extract, white sugar, sweet noodle sauce, and the parts by weight are: 25 parts of dark soy sauce, 25 parts of light soy sauce, 3 parts of acid hydrolyzed vegetable protein liquid, 7 parts of oyster sauce, 3 parts of yeast extract, 7 parts of white sugar, 5 parts of sweet no...

Embodiment 2

[0049] A soy sauce chicken marinade seasoning, its composition and parts by weight are as follows:

[0050] 5-10 parts of table salt, 5-10 parts of monosodium glutamate, 20-30 parts of white sugar, 5-10 parts of rock sugar, 20-50 parts of spices, 2-5 parts of soy sauce powder, 1-3 parts of sesame oil, acetylated distarch phosphoric acid 5-10 parts of ester.

[0051] Preferably, the soy sauce powder is prepared by spray drying, and its specific preparation steps are as follows:

[0052] The raw materials used are mixed evenly, fully dissolved, and then spray-dried to obtain soy sauce powder;

[0053] Wherein, the raw materials are dark soy sauce, light soy sauce, acid hydrolyzed vegetable protein liquid, oyster sauce, yeast extract, white sugar, sweet noodle sauce, and the parts by weight are: dark soy sauce 15-25 parts, light soy sauce 15 parts -25 parts, 1-3 parts of acid hydrolyzed vegetable protein liquid, 5-10 parts of oyster sauce, 1-3 parts of yeast extract, 5-10 parts...

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Abstract

The invention relates to a preserving seasoning for a soy-poached chicken. The preserving seasoning comprises the following components in parts by weight of 5-10 parts of table salt, 5-10 parts of monosodium glutamate, 20-30 parts of white granulated sugar, 5-10 parts of crystal sugar, 20-50 parts of spice, 2-5 parts of soy sauce powder, 1-3 parts of sesame oil and 5-10 parts of acetylated distarch phosphate. The preserving seasoning for a soy-poached chicken is prepared from various spices and other ingredients, has rich composite spice flavor, is rich in sauce fragrance, and has good effectsof removing fishy smell and increasing aroma. Products using the preserving seasoning can be richer in taste, fresher and tender in meat quality, full of juice and smooth and tender in mouth feel, and fishy smell of meat products can be effectively removed. Besides, the preserving seasoning for a soy-poached chicken also fills in the blank of markets, the making time for the soy-poached chicken is greatly shortened, the operation steps are simplified, driving force is provided for promotion of conventional dainty, and new kinds are provided for trade of quick-frozen conditioning products.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a soy sauce chicken marinade seasoning and a preparation method thereof, a pickled product using the marinade and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people are more and more fond of healthy and high-quality food, and among meat, chicken has the highest protein content, which is a healthy food with high protein and low fat, so it is consumed more and more accepted by those. Its meat is tender and delicious, and contains more unsaturated fatty acids, such as oleic acid and linoleic acid, as well as phospholipids that play an important role in human growth and development. [0003] Soy Sauce Chicken, also known as Soy Sauce Chicken, is a well-known traditional dish in Guangdong. The soy sauce chicken made by the traditional method has a slightly bland flavor, the chicken legs are smooth and tender, and the...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L27/00
CPCA23L13/428A23L13/50A23L13/72A23L27/00
Inventor 史福贵李秉业李洪久张思
Owner SHANDONG TIANBO FOOD INGREDIENTS
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