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
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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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