Chicken breast pickling material and pickling method thereof

Abstract

The invention discloses a chicken breast pickling material and a pickling method thereof. The pickling material is prepared from the following components: curry powder, white granulated sugar, starch, monosodium glutamate, chicken essence, fresh spice powder, edible essence, monascus color, five spice powder, onion powder, garlic powder, flour, edible salt, sodium bicarbonate, a compound leavening agent and composite phosphate. The pickling method comprises the following steps: step 1, pretreatment; step 2, activating the marinade; step 3, dry material mixing; step 4, vacuum tumbling; and 5, standing for water retention. The pickling material can make chicken breast fully absorb water and firmly lock the water, and the cooked chicken breast is fresh, tender and juicy.

Description

Technical Field

[0001] The invention belongs to the technical field of marinating formulas, and in particular relates to a chicken breast marinade and a marinating method thereof. Background Art

[0002] Chicken, due to its high protein and low fat content, is one of the most consumed meats worldwide. However, its texture (especially chicken breast) suffers from coarse fibers and poor water retention, resulting in a dry, tough, and unpleasant taste after cooking. Traditional marinating methods often rely on physical methods (such as patting and massaging) or simple salting, which makes it difficult to achieve uniform penetration of marinade ingredients and deep moisture retention. Specific drawbacks include:

[0003] Low penetration efficiency: Muscle fibers are dense and have a natural barrier on the surface. Ordinary marinades cannot quickly penetrate the cell membrane, resulting in the internal meat still lacking moisture.

[0004] Weak water retention: Lack of systematic water retention mechanism, water is easily lost as muscle fibers contract during cooking;

[0005] Imbalance between flavor and tenderness: Although over-reliance on salting-out can improve tenderness in the short term, it will destroy the cell structure, aggravate water loss, and make it difficult for flavor substances to combine stably.

[0006] In existing technologies, some solutions improve the taste by adding tenderizers (such as papain) or water-retaining agents (such as tripolyphosphates). However, there are risks such as excessive enzymatic hydrolysis leading to loose meat and excessive phosphate residues. In addition, traditional spices and seasonings are difficult to adhere evenly to the meat surface due to their large particle size and poor dispersibility, resulting in insufficient flavor release. Therefore, a new pickling technology with efficient penetration, stable moisture retention, and flavor synergy is urgently needed to solve industry pain points and enhance product competitiveness. Summary of the Invention

[0007] The purpose of the present invention is to provide a chicken breast marinade and a marinating method thereof, which can completely solve the shortcomings of the above-mentioned prior art.

[0008] The purpose of the present invention is achieved through the following technical solutions:

[0009] A chicken breast marinade is characterized by being composed of the following components: curry powder, white sugar, starch, monosodium glutamate, chicken essence, savory powder, edible flavoring, red yeast rice, five-spice powder, onion powder, garlic powder, flour, edible salt, sodium bicarbonate, a compound leavening agent, and a compound phosphate.

[0010] Preferably, the starch is sweet potato starch.

[0011] Preferably, the flour is wheat flour.

[0012] Preferably, the chicken breast marinade comprises, by weight, 2 parts of curry powder, 8 parts of white sugar, 12 parts of sweet potato starch, 0.5 parts of MSG, 1 part of chicken essence, 0.8 parts of savory powder, 0.02 parts of edible flavoring, 0.1 parts of red yeast rice, 0.5 parts of five-spice powder, 1 part of onion powder, 0.8 parts of garlic powder, 6 parts of wheat flour, 4 parts of edible salt, 0.3 parts of sodium bicarbonate, 0.2 parts of compound leavening agent, and 0.5 parts of compound phosphate.

[0013] The method for preparing the chicken breast marinade comprises the following steps:

[0014] Step 1: Preprocessing

[0015] Make a cross cut on the surface of the chicken breast, then rinse with clean water and drain the water;

[0016] Step 2: Activate the marinade

[0017] Dissolve the composite phosphate and sodium bicarbonate in 15°C ice water at a mass ratio of 1:0.6 and stir until completely dissolved. Then, add edible salt and white sugar in sequence and stir quickly to obtain a water material.

[0018] Step 3: Mix dry ingredients

[0019] Starch and flour were pre-mixed in a mass ratio of 2:1, and baked at 180°C for 5 minutes for gelatinization pretreatment. After cooling, curry powder, five-spice powder, onion powder, garlic powder, compound leavening agent, monosodium glutamate, chicken essence and umami powder were added, and the mixture was sieved through an 80-mesh sieve to remove lumps to obtain a dry material;

[0020] Step 4: Vacuum rolling

[0021] The dry ingredients and water were evenly mixed to obtain a marinade. The chicken and marinade were mixed in a mass ratio of 100:15, vacuumed to -0.09 MPa, and then intermittently rolled and kneaded for 3 times for a total of 45 minutes;

[0022] Step 5: Let it stand to retain water

[0023] Spray the surface with a mixture of edible flavoring and red yeast rice in a refrigerated environment at 4°C, and finally cover with polyethylene film and let it stand for 12 hours.

[0024] Preferably, in step 1, the depth of the cross cut is 2-3 mm, and the surface of the chicken breast is wiped with kitchen paper so that the surface moisture content is ≤15%.

[0025] Preferably, in step 2, edible salt and white sugar are added and stirred rapidly to a concentration of 30°Brix.

[0026] Preferably, in step 4, a vacuum tumbling machine is used for tumbling, and each time the tumbling is performed, the tumbling is performed with a forward rotation of 15 minutes followed by a pause of 5 minutes.

[0027] Preferably, in the step five, the edible flavoring and red yeast rice are mixed in a mass ratio of 1:0.01.

[0028] Preferably, in step five, the humidity of the static environment is greater than 85%.

[0029] Compared with the prior art, the beneficial effect of the present invention is that the marinade can allow the chicken breast to fully absorb moisture and firmly lock it, so that the chicken breast is tender and juicy after cooking. DETAILED DESCRIPTION

[0030] Exemplary embodiments of the present disclosure will be described in more detail below.

[0031] A chicken breast marinade consists of the following components: curry powder, white sugar, starch, monosodium glutamate, chicken essence, savory powder, edible flavoring, red yeast rice, five-spice powder, onion powder, garlic powder, flour, edible salt, sodium bicarbonate, a compound leavening agent, and a compound phosphate.

[0032] Preferably, the starch is sweet potato starch and the flour is wheat flour.

[0033] Based on 1000g chicken breast, the dosage of each component is as follows:

[0034]

[0035]

[0036] The method for preparing the chicken breast marinade comprises the following steps:

[0037] Step 1: Preprocessing

[0038] Score the chicken breast meat crosswise with a depth of 2-3mm to break the fiber continuity. Rinse with clean water and drain the water. Wipe the chicken breast meat with kitchen paper until the surface moisture content is ≤15%.

[0039] Step 2: Activate the marinade

[0040] Dissolve the composite phosphate and sodium bicarbonate in 15°C ice water at a mass ratio of 1:0.6 and stir until completely dissolved. Then, add edible salt and white sugar in sequence and stir quickly to a concentration of 30°Brix to obtain a water material.

[0041] Step 3: Mix dry ingredients

[0042] Starch and flour were pre-mixed in a mass ratio of 2:1, and baked at 180°C for 5 minutes for gelatinization pretreatment. After cooling, curry powder, five-spice powder, onion powder, garlic powder, compound leavening agent, monosodium glutamate, chicken essence and umami powder were added, and the mixture was sieved through an 80-mesh sieve to remove lumps to obtain a dry material;

[0043] Step 4: Vacuum rolling

[0044] The dry ingredients and water were evenly mixed to obtain a marinade. The chicken and marinade were mixed in a mass ratio of 100:15, and the mixture was evacuated to -0.09 MPa. The mixture was then intermittently tumbled three times using a vacuum tumbler (each time rotating forward for 15 minutes and then paused for 5 minutes), for a total of 45 minutes.

[0045] Step 5: Let it stand to retain water

[0046] The surface was sprayed with a mixture of edible flavoring and red yeast rice in a refrigerated environment at 4°C, and finally covered with a polyethylene film. The mixture was left to stand for 12 hours in an environment with a humidity greater than 85%. The edible flavoring and red yeast rice were mixed in a mass ratio of 1:0.01.

[0047] Control experiment 1: Verification of the effectiveness of the water-locking film

[0048]

[0049] Conclusion: The combination of pregelatinized starch and flour increased the water retention rate by 34% (p<0.05).

[0050] Control experiment 2: Verification of penetration efficiency

[0051]

[0052]

[0053] Conclusion: Vacuum tumbling increased ion permeation efficiency by 200% (p<0.01).

[0054] Control experiment 3: Comparison of texture characteristics

[0055] Group Cooking method Shear force value (N) Sensory score (1-5) Experimental group G Deep-fry at 180°C for 3 minutes 18.6 4.8 Control group H Unpickled under the same conditions 32.4 2.1 Control group I Commercially available meat tenderizer 26.8 3.5

[0056] Conclusion: The shear force of the sample treated with the present invention is reduced by 42% and the elastic modulus is increased by 1.8 times.

[0057] The present invention has a dual water-locking mechanism: a physical barrier is formed by the pregelatinized starch-flour eutectic network, and the composite phosphate regulates the muscle fiber Z potential to achieve chemical water locking;

[0058] Gradient Osmosis System: Utilizes the CO2 cavitation effect generated by sodium bicarbonate to open the intercellular spaces, and combines it with vacuum rolling to create a pressure difference to accelerate penetration.

[0059] Flavor slow-release technology: Spices are activated by baking and then wrapped in a starch matrix, gradually releasing flavor substances during cooking.

[0060] The present invention significantly improves the chicken marinating efficiency and finished product quality by constructing a "physical water lock-chemical water retention-flavor penetration" synergistic system. The specific technical effects are as follows:

[0061] 1. Efficient penetration and deep water retention

[0062] By adjusting the pH value of muscle fibers to 5.8-6.2 through complex phosphates (such as sodium pyrophosphate and sodium tripolyphosphate), the myofibril structure is relaxed. Combined with the CO2 cavitation effect produced by sodium bicarbonate, the cell membrane barrier is broken down, allowing the marinade ingredients to penetrate rapidly (penetration depth reaches 1.8mm), which is more than 300% higher than traditional methods.

[0063] The gel network formed by pregelatinized starch and wheat flour covers the surface of the meat, forming a dense water-locking layer during cooking (especially frying and baking). The cooking loss rate is reduced to 25.3% (38.7% in the control group) and the water holding rate is increased by 42%.

[0064] 2. Tenderization of meat and stability of structure

[0065] The tumbling and kneading process combined with the gas cavitation effect produced by the compound leavening agent evenly destroys the continuity of muscle fibers, reducing the shear force value to 18.6N (32.4N in the untreated group), increasing tenderness by 42%, and avoiding loose meat caused by excessive softening.

[0066] The complex phosphates work synergistically with salt to enhance the dissolution of myosin, increase the elastic modulus of meat by 1.8 times, and significantly improve the chewing feel.

[0067] 3. Flavor synergy and stability

[0068] After baking pretreatment, the spices (curry powder, five-spice powder) have a uniform particle size (passing through an 80-mesh sieve). Combined with the adsorption effect of sweet potato starch, the flavor substances are slowly released, and the flavor retention rate after steaming is increased by 60%.

[0069] The sulfides in onion powder and garlic powder react with amino acids during the pickling process to produce characteristic aroma substances (such as thiopropionaldehyde), which makes the flavor more layered after cooking.

[0070] 4. Process simplification and cost optimization

[0071] By replacing multiple massage steps with vacuum rolling, processing time can be shortened by 40% and labor costs can be reduced;

[0072] The raw materials in the formula are all conventional food additives (such as red yeast rice instead of artificial synthetic pigments), which comply with GB 2760 standards and have no residue risk.

[0073] Experimental verification: After three rounds of repeated tests (n=5), the treatment group of the present invention was significantly superior to the traditional method in key indicators such as cooking loss rate, shear force value, and sensory score (p<0.01), and the relative standard deviation (RSD) between batches was ≤3%, indicating good process stability.

[0074] Similarly, it should be understood that in order to streamline the disclosure and aid understanding of one or more of the various inventive aspects, in the above description of exemplary embodiments of the invention, various features of the invention are sometimes grouped together into a single embodiment or description thereof. However, this method of disclosure should not be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as reflected in the claims below, inventive aspects lie in less than all features of the individual embodiments disclosed above. Accordingly, the claims following the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of the invention.

[0075] Those skilled in the art will appreciate that the modules in the devices in the embodiments may be adaptively changed and arranged in one or more devices different from the embodiments. The modules or units or components in the embodiments may be combined into one module or unit or component, and in addition may be divided into a plurality of submodules or subunits or subcomponents. All features disclosed in this specification (including accompanying claims, abstracts) and all processes or units of any method or device disclosed herein may be combined in any combination, except that at least some of such features and / or processes or units are mutually exclusive. Unless expressly stated otherwise, each feature disclosed in this specification (including accompanying claims, abstracts) may be replaced by an alternative feature providing the same, equivalent or similar purpose.

[0076] Furthermore, those skilled in the art will appreciate that although some embodiments herein include certain features and not other features included in other embodiments, the combination of features from different embodiments is intended to be within the scope of the present invention and to form different embodiments.

[0077] It should be noted that the above embodiments illustrate rather than limit the invention, and that those skilled in the art may devise alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between brackets should not be construed as limiting the claims. The word "comprising" does not exclude the presence of elements or steps not listed in the claims. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The present invention may be implemented by means of hardware comprising several different elements and by means of appropriately programmed computers. In a unit claim enumerating several means, several of these means may be embodied by the same item of hardware. The use of the words first, second, and third etc. does not indicate any order. These words may be interpreted as names.

[0078] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A chicken breast marinade, characterized in that: It is composed of the following components: curry powder, white sugar, starch, MSG, chicken essence, savory powder, edible flavoring, red yeast rice, five-spice powder, onion powder, garlic powder, flour, edible salt, sodium bicarbonate, compound leavening agent, and compound phosphate.

2. The chicken breast marinade according to claim 1, wherein: The starch is sweet potato starch.

3. The chicken breast marinade according to claim 2, wherein: The flour is wheat flour.

4. The chicken breast marinade according to claim 3, characterized in that: By weight, 2 parts of curry powder, 8 parts of white sugar, 12 parts of sweet potato starch, 0.5 parts of MSG, 1 part of chicken essence, 0.8 parts of savory powder, 0.02 parts of edible flavoring, 0.1 parts of red yeast rice, 0.5 parts of five-spice powder, 1 part of onion powder, 0.8 parts of garlic powder, 6 parts of wheat flour, 4 parts of edible salt, 0.3 parts of sodium bicarbonate, 0.2 parts of compound leavening agent, and 0.5 parts of compound phosphate.

5. The method for preparing the chicken breast marinade according to any one of claims 1 to 4, characterized in that: The following steps are involved: Step 1: Preprocessing Make a cross cut on the surface of the chicken breast, then rinse with clean water and drain. Step 2: Activate the marinade Dissolve the composite phosphate and sodium bicarbonate in 15°C ice water at a mass ratio of 1:0.6 and stir until completely dissolved. Then, add edible salt and white sugar in sequence and stir quickly to obtain a water material. Step 3: Mix dry ingredients Starch and flour were pre-mixed in a mass ratio of 2:1, and baked at 180°C for 5 minutes for gelatinization pretreatment. After cooling, curry powder, five-spice powder, onion powder, garlic powder, compound leavening agent, monosodium glutamate, chicken essence and umami powder were added, and the mixture was sieved through an 80-mesh sieve to remove lumps to obtain a dry material; Step 4: Vacuum rolling The dry ingredients and water were evenly mixed to obtain a marinade. The chicken and marinade were mixed in a mass ratio of 100:15, vacuumed to -0.09 MPa, and then intermittently rolled and kneaded for 3 times for a total of 45 minutes; Step 5: Let it stand to retain water Spray the surface with a mixture of edible flavoring and red yeast rice in a refrigerated environment at 4°C, and finally cover with polyethylene film and let it stand for 12 hours.

6. The pickling method according to claim 5, characterized in that: In the step 1, the depth of the cross cut is 2-3 mm, and the surface of the chicken breast is wiped with kitchen paper to make the surface moisture content ≤15%.

7. The pickling method according to claim 5, characterized in that: In the step 2, edible salt and white sugar are added and stirred rapidly to a concentration of 30° Brix.

8. The pickling method according to claim 5, characterized in that: In the step 4, a vacuum tumbling machine is used for tumbling, and each time the tumbling machine rotates forward for 15 minutes and then pauses for 5 minutes.

9. The pickling method according to claim 5, characterized in that: In the step 5, the edible flavor and red yeast rice are mixed in a mass ratio of 1:0.

01.

10. The pickling method according to claim 5, characterized in that: In the step 5, the humidity of the static environment is greater than 85%.

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