Preparation method for improving flavor of low-sodium salt roasted chicken

A production method and technology for salt-baked chicken are applied in the functions of food ingredients, food ingredients as substitutes, food ingredients as coating agents, etc. Improve the effect of tender meat and rich aroma

Pending Publication Date: 2020-04-17
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coating treatment with color protection solution to solve the problem of poor color of salt-baked chicken

Method used

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  • Preparation method for improving flavor of low-sodium salt roasted chicken
  • Preparation method for improving flavor of low-sodium salt roasted chicken
  • Preparation method for improving flavor of low-sodium salt roasted chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Raw material pretreatment: After removing the viscera of live chickens, clean them with cold water and drain the surface water.

[0030] 2. Preparation of pickling liquid: prepare 2.5% pickling liquid, the weight components of which are 11 parts of salt, 6 parts of potassium chloride, 3 parts of disodium guanylate, 1 part of k-carrageenan, and 0.2 of L-malic acid 2 parts, sand ginger powder 2 parts, ginger powder 1 part; the remainder is water, mix well to obtain the pickling liquid, the pickling liquid is pre-cooled to a temperature of 4°C and set aside.

[0031] 3. Marinating treatment: immerse the chicken in the prepared marinating liquid, marinate and knead in a vacuum tumbler with a vacuum of 0.1MPa for 30 minutes, let it stand for 15 minutes, and knead twice. Set the speed to 1r / min, and control the marinating temperature at 4°C. Let stand and marinate for 30 minutes.

[0032] 4. Air-drying treatment: Adopt gradient cold air drying. Place the marinated chicken in a...

Embodiment 2

[0035] 1. Raw material pretreatment: After removing the viscera of live chickens, clean them with cold water and drain the surface water.

[0036] 2. Preparation of pickling liquid: prepare 2.5% pickling liquid, the weight components of which are 15 parts of salt, 8 parts of potassium chloride, 4 parts of disodium guanylate, 1 part of k-carrageenan, and 0.2 of L-malic acid 2 parts, sand ginger powder 2 parts, ginger powder 1 part; the remainder is water, mix evenly to obtain the pickling liquid, the pickling liquid is pre-cooled to a temperature of 4°C and set aside.

[0037] 3. Marinating treatment: immerse the chicken in the prepared marinating liquid, place it in a vacuum tumbler with a vacuum of 0.1MPa, marinate and knead for 30 minutes, stand for 15 minutes, and knead for 3 times. Set the speed to 1r / min, and control the marinating temperature at 4°C. Let stand and marinate for 30 minutes.

[0038] 4. Air-drying treatment: Adopt gradient cold air drying. Place the marinated c...

Embodiment 3

[0041] 1. Raw material pretreatment: After removing the viscera of live chickens, clean them with cold water and drain the surface water.

[0042] 2. Preparation of pickling liquid: prepare 2.5% pickling liquid, the weight components of which are 9 parts of salt, 7 parts of potassium chloride, 4 parts of disodium guanylate, 2 parts of k-carrageenan, and 0.3 of L-malic acid 2 parts, sand ginger powder 2 parts, ginger powder 2 parts; the remainder is water, mix well to obtain the pickling liquid, the pickling liquid is pre-cooled to a temperature of 4°C and set aside.

[0043] 3. Marinating treatment: immerse the chicken in the prepared marinating liquid, marinate and knead in a vacuum tumbler with a vacuum of 0.1MPa for 30 minutes, let it stand for 15 minutes, and knead twice. Set the speed to 1r / min, and control the marinating temperature at 4°C. Let stand and marinate for 30 minutes.

[0044] 4. Air-drying treatment: Adopt gradient cold air drying. Place the marinated chicken in ...

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Abstract

The invention discloses a preparation method for improving the flavor of a low-sodium salt roasted chicken. According to the method, potassium chloride is compounded with disodium 5'-guanylate to serve as a partial sodium chloride substitute; an intermittent vacuum rolling and kneading mode is combined with a standing pickling process, gradient cold air-drying treatment is carried out after pickling is finished, color protection coating treatment is carried out after medium and low temperature drying is carried out and then salt baking is carried out to obtain the low-sodium salt roasted chicken product. According to the invention, the dosage of edible salt can be reduced by 40% to conform to the pursuit of consumers for low-sodium and low-salt foods; the air-drying process is optimized and thus the water activity of the salt roasted chicken reaches the optimal stage beneficial to formation of flavor substances, so that the fat oxidation in the salt roasting process is promoted and thequality and flavor of the product are remarkably improved. The prepared low-sodium salt roasted chicken is smooth in skin, strong in odor and golden in color. According to the preparation method, theproduction efficiency of the salt roasted chicken is greatly improved while the special flavor and taste of the traditional salt roasted chicken are maintained and inherited, and industrial production can be realized.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method for improving the flavor of low-sodium salt baked chicken. Background technique [0002] Salt-baked chicken is a traditional delicacy with Hakka characteristics in Guangdong. It is deeply loved by consumers because of its tender and smooth meat, crispy skin, and unique salty taste. The salt-baked method is a traditional method of salt-baked chicken. The whole chicken is used as raw materials, salt and sand ginger are evenly spread on the surface of the chicken, the chicken is wrapped in oil-absorbing paper, and it is cooked by roasting with coarse salt. The role of table salt is mainly in two aspects: one is to improve the quality of chicken, promote the dissolution of muscle protein, enhance hydration capacity, reduce juice loss, and improve water retention; second, as a flavor enhancer, it can effectively improve the flavor characteristics of chicken. How...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L27/00A23L27/40A23L5/43A23L5/10
CPCA23L13/50A23L13/72A23L13/428A23L27/40A23L27/00A23L5/10A23L5/43A23L13/70A23L13/76A23V2002/00A23V2200/044A23V2200/048A23V2200/14A23V2200/12A23V2200/16A23V2200/22A23V2200/24A23V2250/708A23V2300/24Y02A40/90
Inventor 李湘銮白卫东赵文红曾晓房刘晓艳杨娟刘旋斌
Owner ZHONGKAI UNIV OF AGRI & ENG
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