Preparation method of salt roasted chicken compound marinade

Abstract

The invention discloses a preparation method of salt roasted chicken compound marinade. The preparation method comprises the steps that marinated salt roasted chicken marinade is filtered, subjected to pH value conditioning and concentration, so that concentrated marinade is obtained; and the concentrated marinade and newly prepared salt roasted chicken marinade are compounded, and the salt roasted chicken compound marinade can be obtained. According to the preparation method, concentration and compounding are conducted on the salt roasted chicken marinade which is marinated for many times, the problem that the marinade is hard to recycle and reuse in a production process is solved, the nutrient value and volume loss of the marinade is reduced at the same time, and the nutrient value and the functional activity of the marinade are increased; in addition, the problem of environmental pollution caused by waste marinade can be effectively relieved. The compound marinade has a variety types of free amino acid, is rich in taste and high in nutrient value, a standardized marinade formula is provided, stable quality of products in different batches is ensured, experimental evidences and technical support are provided for achieving standarized and industrialized production of the products, and the preparation method can be popularized and applied widely.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a method for preparing salt-baked chicken compound marinade. Background technique [0002] Marinating is an important process in the processing of salt-baked poultry products, and it is also a key link in determining the flavor of the product. The marinade is mainly carried out in a sandwich pot. A certain amount of water is poured into the pot, and then food additives such as spices, peppers, umami, and pigments are added in proportion to the water to make a marinade, and then the marinated and pre-cooked The meat products are put into the sandwich pot and steamed at high temperature until they are 8 mature, then picked up, and the marinating process is completed. In actual operation, the manufacturers of salt-baked meat products still "follow the ancient legal system" and repeatedly use the marinade after marinating. After the marinade is repeatedly bo...

AI Technical Summary

Problems solved by technology

[0004] The newly prepared salt-baked chicken marinade has low amino acid and protein content, and few types and low content of flavor substances, so the nutritional value of the marinated product is low, and the flavor is not round and full.

In the prior art, the patent application with the application number CN201310518965.5 discloses a preparation method of a salt-baked chicken-flavored nutritional seasoning powder. Minced meat and marinade are used together as raw materials, and nutritious condiments are obtained by means of high-pressure cooking and finely pulverized. The newly prepared salt-baked chicken marinade has low nutritional value and insufficient flavor, and the marinade after marinating many times The concentration of flavor substances in the juice varies greatly, resulting in poor product quality stability and large flavor differences in different batches.

[0005] The existing concentrated marinade always has the contradictory problem of loss of active ingredients and difficulty in reducing the volume at the same time, which greatly limits its application

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