Preparation method of salt roasted chicken compound marinade

A salt-baked chicken and marinade technology is applied in the directions of climate change adaptation, food ingredients as taste improvers, food ingredients as taste improvers, etc. achieve the effect of maintaining active function

Pending Publication Date: 2019-03-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Preparation method of salt roasted chicken compound marinade
  • Preparation method of salt roasted chicken compound marinade
  • Preparation method of salt roasted chicken compound marinade

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The preparation of embodiment 1 salt-baked chicken compound marinade

[0052] 1. A method for preparing salt-baked chicken compound marinade, comprising the following steps:

[0053] S1. Collect the salt-baked chicken marinade after marinating for 6 times, and vacuum filter it with three layers of filter paper to obtain the filtrate;

[0054] S2. Take by weighing 25g of filtrate in conical flask, add 1.0mol / L sodium hydroxide or hydrochloric acid solution to adjust pH to 5~7;

[0055] S3. Take 300mL of the filtrate after adjusting the pH and place it in a 500mL distillation bottle, connect it to a vacuum pump to concentrate under reduced pressure, set the concentration temperature to 65°C, and the vacuum degree of concentration to 0.088Mpa, and the rotation should be started after the vacuum degree is greater than 0.6Mpa device to prevent the distillation bottle from falling due to insufficient adsorption;

[0056] S4. When the concentration ratio of the concentrated ...

Embodiment 2

[0066] Example 2 The preparation of salt-baked chicken compound marinade

[0067] 1. A method for preparing salt-baked chicken compound marinade, comprising the following steps:

[0068] S1. Collect the salt-baked chicken marinade after marinating for 5 times, and vacuum filter it with three layers of filter paper to obtain the filtrate;

[0069] S2. Take by weighing 25g of filtrate in conical flask, add 1.0mol / L sodium hydroxide or hydrochloric acid solution to adjust pH to 5~7;

[0070] S3. Take 300mL of the filtrate after adjusting the pH and put it in a 500mL distillation bottle, connect it to a vacuum pump to concentrate under reduced pressure, set the concentration temperature to 70°C, and the concentration vacuum to 0.080Mpa, and the vacuum should be greater than 0.6Mpa before starting the rotation device to prevent the distillation bottle from falling due to insufficient adsorption;

[0071] S4. When the concentration ratio of the concentrated marinade reaches 75%, t...

Embodiment 3

[0078] Example 3 Preparation of salt-baked chicken compound marinade

[0079] 1. A method for preparing salt-baked chicken compound marinade, comprising the following steps:

[0080] S1. Collect the salt-baked chicken marinade after marinating for 5 times, and vacuum filter it with three layers of filter paper;

[0081] S2. Take by weighing 25g of filtrate in conical flask, add 1.0mol / L sodium hydroxide or hydrochloric acid solution to adjust pH to 5~7;

[0082] S3. Take 300mL of the filtrate after adjusting the pH and place it in a 500mL distillation bottle, connect it to a vacuum pump for concentration under reduced pressure, and set the concentration temperature to 60°C, and the concentration vacuum degree to 0.082Mpa, and the vacuum degree should be greater than 0.6Mpa before turning on the rotation device to prevent the distillation bottle from falling due to insufficient adsorption;

[0083] S4. When the concentration ratio of the concentrated marinade reaches 80%, tak...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23V2002/00A23L13/428A23L13/50A23L13/72A23V2200/14A23V2200/16Y02A40/90
Inventor 宋贤良李婷成亚斌黄苇叶盛英
Owner SOUTH CHINA AGRI UNIV
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