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Salt roasted chicken accessory and production process thereof

A technology for salt-baked chicken and accessories, applied in the field of salt-baked chicken accessories and its production process, can solve problems such as affecting the eating experience of consumers, aggravating the fishy smell, and weakening the flavor of the brine, so as to improve the masking effect, remove blood, reduce The effect of moisture components

Pending Publication Date: 2021-11-12
湖北周黑鸭食品工业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that although salt-baking can improve the meat quality of chicken accessories, during the salt-baking process, the salt around the chicken accessories easily absorbs the brine in the chicken accessories, resulting in the brine flavor of the chicken accessories becoming weaker. The fishy smell is aggravated, which affects the eating experience of the eater

Method used

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  • Salt roasted chicken accessory and production process thereof
  • Salt roasted chicken accessory and production process thereof
  • Salt roasted chicken accessory and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0041] The raw materials used in this preparation example can all be obtained from the market. Among them, domestic water is directly used for water, Zhouhei duck brine produced by Wuhan Mingwei Seasoning Co., Ltd. is used as the marinade, and palm oil produced by Jinan Mingfa Chemical Co., Ltd. is used as the edible oil. Oil and pomelo peel particles are prepared and pulverized from honey pomelo peel provided by Zhangzhou Kailifeng Agricultural Technology Co., Ltd. The brine is prepared as follows:

[0042] (1) Add the marinade and edible oil into water in a container, heat to boiling, then boil for 30 minutes, and obtain brine after cooling;

[0043] (2) Filtrate the brine, dry and pulverize the brine slag obtained through the filtration, and pass through a 200-mesh sieve for subsequent use.

[0044] As shown in Table 1, the difference between Preparation Examples 1-5 mainly lies in the different ratios of raw materials.

[0045] Table 1

[0046] sample Prepara...

preparation example 6

[0048] The difference between Preparation Example 6 and Preparation Example 3 is that 6kg of pomelo peel particles are also included in the components of the brine, and the pomelo peel particles are added to water together with the marinade and boiled in step (1), and the average diameter of the pomelo peel particles is 1.5 mm.

[0049]As shown in Table 2, the difference between Preparation Examples 6-9 is that the consumption of pomelo peel particles is different.

[0050] Table 2

[0051]

[0052] As shown in Table 3, the difference between Preparation Example 8 and Preparation Examples 10-13 mainly lies in the average diameter of grapefruit peel particles.

[0053] table 3

[0054]

Embodiment 1-5

[0058] Embodiment 1 is taken as an example below for description.

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Abstract

The invention relates to the technical field of marinated product processing, and particularly discloses a salt roasted chicken accessory and a production process thereof. The salt roasted chicken accessory is prepared by the steps of marinating a chicken accessory in marinade, coating the surface of the chicken accessory with a coating material and burying the chicken accessory in sized salt for salt roasting, wherein the coating material comprises the following components in parts by weight: 16-32 parts of salt koji, 10-14 parts of flour, 5-9 parts of honey and 5-9 parts of water. In the salt roasting process for preparing the salt roasted chicken accessory, the chicken accessory and the sized salt are isolated through the coating layer, so that the absorption amount of marinade in the chicken accessory by the sized salt is reduced, the fishy smell of the chicken accessory can be covered, and the eating experience of eaters is improved.

Description

technical field [0001] This application relates to the technical field of meat product processing, more specifically, it relates to a salt-baked chicken accessory and its production process. Background technique [0002] Salt baking refers to the cooking technique of burying processed and pickled ingredients in salt, and using salt as a heat transfer medium to heat the raw materials. When the ingredients are salt-baked, the salt fully wraps the ingredients, which can not only make the ingredients heated evenly, but also penetrate into the ingredients, so that the ingredients have a unique taste, especially suitable for cooking meat. [0003] In the related art, there is a kind of salt-baked chicken accessories, which are made by marinating and salt-baking the chicken accessories in sequence. The preparation steps of the salt-baked chicken accessories are as follows: first, add marinade to boiling water to obtain brine, and then put the chicken accessories into the brine to m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/20A23L5/20
CPCA23L13/50A23L13/428A23L13/42A23L13/422A23L13/20A23L5/20Y02A40/90
Inventor 唐勇柳丽梅李胥宏
Owner 湖北周黑鸭食品工业园有限公司
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