CN103005364A - Salting liquid for salt-baked goods and toning method - Google Patents
Salting liquid for salt-baked goods and toning method Download PDFInfo
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Abstract
The invention relates to a salting liquid for salt-baked goods and a method for toning foods by using the salting liquid. The salting liquid comprises the following materials in parts by weight: 0.2-0.25 part of jasmine, 0.4-0.5 part of turmeric, 0.1-0.125 part of liquorice, 0.1-0.125 part of rhizoma kaempferiae, 0.06-0.1 part of star aniseed powder, 0.06-0.09 part of onion powder, 0.8-0.9 part of salt, 0.3-0.4 part of rock candy, 0.25-0.3 pars of chicken powder, 0.025-0.035 part of dark soy sauce, 0.25-0.3 part of cooking wine and 10-12 parts of water. The toning method comprises the following steps of: dipping the materials in the salting liquid to salt, and carrying out color protection by using a tea polyphenol solution and ginger essential oil; wrapping the materials, preparing the salt and five spice powder, and frying; completely covering the materials by using the hotly fried salt and the five spice powder, and baking; and after cooling, packaging, and sterilizing, so as to obtain a finished product. The salting liquid and the salt-baked product produced by using the method have the characteristics of being uniform, stable and enduring in product color.
Description
Technical field
The present invention relates to food processing field, particularly, relate to a kind of pickling liquid of salted food, and the method for using the toning of this pickling liquid Dui salted food.
Background technology
China's Poultry industry development is very fast, and the Prospects of Deep Processing of poultry is wide.Come from the history in existing more than 300 year of salted food (Salt roasted chicken) of Guangdong Dongjiang area.The traditional classical way of salted food be with tissue paper will inside and outside embrocate preserved materials and oil raw material wrap in the stir-fry salt of embedding high temperature baked ripely, the product that this method is made may cause finished product color and luster heterogeneity, unstable.At present the painting methods of ， salted food has use monascorubin or Yellow Fructus Gardeniae in pickling liquid and halogen soup, and lixiviate curcuma powder etc. is also arranged in oily medium, and these methods are all used single a kind of pigment composition, and the colouring of Dui salted food has certain limitation; In addition, the method that adopts Maillard reaction Dui salted food to protect look is arranged, this method need to heat and long action time, has increased energy consumption.
Patent application CN200510017509.8 discloses a kind of liquid spicy seasoning and production method thereof, this flavouring consist of Chinese prickly ash, ginger, fennel seeds, fructus amomi, the root of Dahurain angelica, pepper, cumin (having another name called dill perfume (or spice)), Carum carvi (having another name called cumin), cloves, fenugreek, thyme, spiceleaf (having another name called bay), peppermint, tsaoko, beans bandit, nutmeg, ceriander seed, dried orange peel, cape jasmine, galingal, turmeric.Through selected, pulverize lixiviate, dilution, solid, fluid separation applications, allotment, press filtration, the operation such as quality inspection and packing and making.Although this flavouring has used cape jasmine and turmeric simultaneously, can be used for pickling, little for the toning effect of salted food.
Therefore, explore and use more succinct and effective salted food pickling liquid, and the Dui salted food is painted or color protecting method is significant.
Summary of the invention
In order to solve the problems of the prior art, one of purpose of the present invention provides a kind of pickling liquid of salted food.
Another object of the present invention provides the shading process of the baked product of a kind of Yan, makes the weak points such as De salted food color and luster is inhomogeneous, quality is unstable to overcome the traditional classical method.
Another purpose of the present invention provides utilizes described shading process to prepare the baked product of De Yan.
In order to realize the object of the invention, the pickling liquid of salted food provided by the invention, the batching that comprises following weight portion: 0.2～0.25 part of cape jasmine, 0.4～0.5 part in turmeric, 0.1～0.125 part in Radix Glycyrrhizae, 0.1～0.125 part of kaempferia galamga, 0.06～0.1 part of star aniseed powder, 0.06～0.09 part of onion powder, 0.8～0.9 part of salt, 0.3～0.4 part in rock sugar, 0.25～0.3 part of chickens' extract, 0.025～0.035 part of dark soy sauce, 0.25～0.3 part of cooking wine.
The pickling liquid of salted food of the present invention also comprises water, and its consumption is 10～12 parts.
Wherein, in the described pickling liquid, the consumption proportion of cape jasmine and turmeric is 1:2.
The preparation method of salted food pickling liquid of the present invention, comprise: with 10～12 parts in water, in 100 ℃ boil after, by 0.2～0.25 part of cape jasmine, 0.4～0.5 part in turmeric, 0.1～0.125 part in Radix Glycyrrhizae, 0.1～0.125 part of kaempferia galamga, 0.06～0.1 part of star aniseed powder and 0.06～0.09 part of preparation of onion powder, in 70～80 ℃ of boilings 25～30 minutes, press again 0.8～0.9 part of salt, 0.3～0.4 part in rock sugar, 0.25～0.3 part of chickens' extract, 0.025～0.035 part of preparation of dark soy sauce, in 60～70 ℃ of stirrings boil molten after again boiling 15～20 minutes, be cooled to after the room temperature by 0.25～0.3 part of preparation of cooking wine, add wherein and stir, then filter, and get final product.
Among the preparation method of salted food pickling liquid, the consumption proportion of cape jasmine and turmeric is 1:2.
The shading process of the baked product of Yan provided by the invention may further comprise the steps:
1) obtains described salted food pickling liquid An the preparation method of salted food pickling liquid, and is for subsequent use;
2) pickle: 5～6 parts of raw-food materials are dipped in obtain pickling in the De salted food pickling liquid;
3) protect look: the raw-food material that will pickle is soaked in Tea Polyphenols solution, and ginger essential oil is applied to the raw-food material surface;
4) parcel;
5) fry salt: preparation salt and five-spice powder carry out frying;
The baked system of 6): add five-spice powder and the salt made popular all covers raw-food material the Hang baked system of Jin with step 5);
7) packing, sterilization after the cooling obtains salted food.
Wherein, step 2) in, salting period 16～18 hours is pickled 0～4 ℃ of temperature; Pickle preferred 4 ℃ of temperature.
Wherein, in the step 3), obtain solution with stirring in 0.048～0.06 part water-soluble 10～12 parts of the Tea Polyphenols.
Wherein, in the step 3), be soaked in the Tea Polyphenols solution 8～10 minutes after the raw-food material of pickling drained under room temperature; After again draining raw-food material, 0.23 ~ 0.3 part of ginger essential oil evenly was applied to the raw-food material surface 3～5 minutes.
Wherein, in the step 4), with tinfoil individual layer encasing food raw material, for subsequent use;
Wherein, in the step 5), press 2～2.5 parts of salt and 0.001～0.015 part of preparation of five-spice powder, 130～140 ℃ of frying temperature, 10～15 minutes frying time.
Further, described salt is crude salt.
Wherein, in the step 6), with approximately 1/3 or be laid on marmite bottom greater than the salt (salt of described ratio and five-spice powder) that the step 5) of 3cm is fried, put into the raw-food material that has wrapped up, again with approximately 2/3 or the salt (salt of described ratio and five-spice powder) fried of remaining step 5) be laid on the top, be about to raw-food material and all cover baked baked 15～20 minutes time processed of temperature 110～120 ℃ ， processed of ，.
Wherein, in the step 7), the mode of cooling is: cool off under room temperature, and by the baked system of mode Ji Xu of step 6) 25～30 minutes, open parcel and take out raw-food material and cooled off under room temperature 5～10 minutes.
Wherein, in the step 7), be packaged as vacuum packaging, vacuum 0.10 ~ 0.12Mpa, evacuated time 40～50 seconds, 30～40 seconds heat-sealing time.
Wherein, in the step 7), sterilizing is low temperature sterilization, 82～85 ℃ of sterilising temps, sterilization time 25～30 minutes.
Wherein, raw-food material of the present invention can adopt: edible bird such as chicken, duck in whole or in part for raw material, preferred chicken wings, shank, chicken leg, duck leg, whole chicken, whole duck etc.
If used raw-food material is freezing meat, thaw first and clean, concrete grammar is: 0～4 ℃ of thaw point, thawing time 5～6 hours cleans the circulating water with 15～20m/s, 8～12 ℃ of temperature, 5～10 minutes time.
The present invention selects that cape jasmine, turmeric are composite to be Toner, with boiling water itself and Radix Glycyrrhizae, kaempferia galamga, star aniseed powder, onion powder, salt, rock sugar, chickens' extract, dark soy sauce and cooking wine is carried out boiling, forms pickling liquid after naturally cooling to room temperature; Raw material is pickled in pickling liquid at low temperatures, made it with pickling liquid fully in conjunction with colouring; Then carry out antioxidation and color-protecting twice after raw material being drained, raw material is dipped in the Tea Polyphenols solution first, after again draining ginger essential oil evenly is applied to the raw material surface; Wrap up raw material and adopt the baked technique processed of traditional Da Yan to make finished product with tinfoil at last.
Compare with the baked method of traditional classical De Yan, the present invention adopts the method for will be under pickling liquid shortening, the room temperature using after the cooling first, at first uses the cape jasmine in the pickling liquid and turmeric is composite that raw material is painted.Cape jasmine is madder wort (Gardenia jasminoides Ellis), is the medicine-food two-purpose resource, and its main pigment is present in the fruit of drying and ripening; Turmeric is the contained main pigment of underground root of turmeric section plant (Curcuma longa), has heat endurance, can ovenable roasting processing.Then select natural plant extracts Tea Polyphenols and ginger essential oil to carry out antioxidation and color-protecting as color stabilizer.Tea Polyphenols belongs to the very low reducing agent of a class oxidation-reduction potential, has very strong oxidation resistance; Its antioxidation activity is relevant with its chemical constitution, namely be to have polyhydroxy structure phenolic compound, its main phenols component is catechin, mainly is comprised of epicatechin (EG), table catechu gallate (ECG), epigallocatechin (EGC) and Epigallo-catechin gallate (EGCG) (EGCG) four class phenol type antioxidant composition; Wherein EGC and EGCG are the materials that plays main antioxidation activity in the Tea Polyphenols, and this is that oxidation resistance is stronger because the hydroxyl on β-ring is more.Therefore, Tea Polyphenols can prevent that food from fading, and its effect is 2,6-tert-butyl group cresols (BHT), the tert-butyl group to the 3-6 of carboxyl anisole (BHA) doubly.Contain the main components such as zingerone, zingerol, zingiberene in the ginger essential oil, have equally antioxidation, also have bacteriostasis.Therefore, use Tea Polyphenols and ginger essential oil all to play the good chromatic effect that protects.In addition, spice is the flavoring that adds in the traditional Chinese meat products manufacturing process, and the material that therefrom extracts is nontoxic, security is higher.These compositions play collaborative effect jointly for the effect of pickling and painting, protecting look of the present invention, namely by rational proportioning, so that technique, so that Interaction enhanced is common so that the present invention has obtained compared with prior art very large improvement effect.
Therefore, adopt pickling liquid of the present invention and method to produce the baked product of De Yan, have the product color homogeneous and stablize lasting characteristics, energy consumption is lower, enriches toning and the preparation technology of the baked product of Yan, has comparatively wide application prospect and higher economic worth.
The specific embodiment
Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Of the present invention part is weight portion, is this area unit of weight commonly used, such as gram, kilogram, jin, two, ton etc.
The present invention is raw materials used all can to buy from the market with flavoring, and the operation that is not related to also is the routine of this area and selects.
Wherein Tea Polyphenols and ginger essential oil are all available from Beijing Bo Aier Science and Technology Ltd..
Embodiment 1: Salt roasted chicken wing
1) preparation pickling liquid: with water 2000g, in 100 ℃ boil after, by cape jasmine 40g, turmeric 80g, Radix Glycyrrhizae 19g, kaempferia galamga 17g, star aniseed powder 10g and onion powder 10g preparation, in 80 ℃ of boilings 25 minutes, press again salt 150g, rock sugar 60g, chickens' extract 50g, dark soy sauce 5g preparation, in 70 ℃ of stirrings boil molten after again boiling 15 minutes, prepare by cooking wine 50g after being cooled to room temperature, add wherein and stir, then filter, for subsequent use;
2) pickle: the chicken wings raw material 1000g that cleans up is dipped in the pickling liquid, and salting period 16 hours is pickled 4 ℃ of temperature;
3) protect look: obtain solution with stirring among the water-soluble 2000g of Tea Polyphenols 8g, be soaked in the Tea Polyphenols solution 10 minutes after the chicken wings raw material is drained under room temperature; After again draining the chicken wings raw material, ginger essential oil 50g evenly is applied to chicken wings raw material surface 5 minutes;
4) parcel: then with tinfoil individual layer parcel chicken wings raw material, for subsequent use;
5) fry salt: press crude salt 2500g and five-spice powder 10g and prepare, 140 ℃ of frying temperature, 15 minutes frying time, as Xia Bu baked system medium;
The baked system of 6): with consumption approximately the salt (crude salt of described consumption and five-spice powder) fried of 1/3 step 5) be laid on the marmite bottom, put into the chicken wings raw material that has wrapped up, again with consumption approximately the salt fried of 2/3 step 5) be laid on the top, the chicken wings raw material of parcel is all covered the baked baked 20 minutes time processed of temperature 120 ℃ ， processed of;
7) cooling: under room temperature, cool off, and the baked system of Ji Xu 30 minutes (other operating condition step 6)), open the tinfoil of parcel and take out Salt roasted chicken wing product and under room temperature, cooled off 8 minutes;
8) are vacuum-packed Jiang Salt roasted chicken wing product, vacuum 0.12Mpa, evacuated time 50 seconds, 30 seconds heat-sealing time;
9) the Salt roasted chicken wing product low temperature sterilization that vacuum packet is installed, 85 ℃ of sterilising temps, sterilization time 25 minutes.
Embodiment 2: Salt roasted chicken pawls
1) preparation pickling liquid: with water 1200g, in 100 ℃ boil after, by cape jasmine 25g, turmeric 50g, Radix Glycyrrhizae 12.5g, kaempferia galamga 12.5g part, star aniseed powder 9g and onion powder 9g preparation, in 75 ℃ of boilings 30 minutes, press again salt 85g, rock sugar 35g, chickens' extract 25g, dark soy sauce 3.5g preparation, in 60 ℃ of stirrings boil molten after again boiling 20 minutes, prepare by cooking wine 30g after being cooled to room temperature, add wherein and stir, then filter, for subsequent use;
2) pickle: the shank raw material 600g that cleans up is dipped in the pickling liquid, and salting period 18 hours is pickled 4 ℃ of temperature;
3) protect look: obtain solution with stirring among the water-soluble 1200g of Tea Polyphenols 6g, be soaked in the Tea Polyphenols solution 10 minutes after the shank raw material is drained under room temperature; After again draining the shank raw material, ginger essential oil 30g evenly is applied to shank raw material surface 5 minutes;
4) parcel: then with tinfoil individual layer parcel shank raw material, for subsequent use;
5) fry salt: press crude salt 2500g and five-spice powder 10g and prepare, 140 ℃ of frying temperature, 15 minutes frying time, as Xia Bu baked system medium;
6) baked system: thickness is about salt 3cm, that step 5) is fried (crude salt of described consumption and five-spice powder) evenly is laid on the marmite bottom, put into the shank raw material that has wrapped up, the salt remainder of again step 5) being fried is laid on the top, the shank raw material of parcel is all covered the baked baked 20 minutes time processed of temperature 110 ℃ ， processed of;
7) cooling: under room temperature, cool off, and the baked system of Ji Xu 25 minutes (other operating condition step 6)), open the tinfoil of parcel and take out Salt roasted chicken pawl product and under room temperature, cooled off 5 minutes;
8) are vacuum-packed Jiang Salt roasted chicken pawl product, vacuum 0.12Mpa, evacuated time 40 seconds, 40 seconds heat-sealing time;
9) the Salt roasted chicken pawl product low temperature sterilization that vacuum packet is installed, 82 ℃ of sterilising temps, sterilization time 30 minutes.
Embodiment 3: Salt roasted chicken legs
1) preparation pickling liquid: with water 2400g, in 100 ℃ boil after, by cape jasmine 50g, turmeric 100g, Radix Glycyrrhizae 22g, kaempferia galamga 24g, star aniseed powder 20g and onion powder 16g preparation, in 75 ℃ of boilings 30 minutes, press again salt 180g, rock sugar 80g, chickens' extract 60g, dark soy sauce 7g preparation, in 65 ℃ of stirrings boil molten after again boiling 20 minutes, prepare by cooking wine 60g after being cooled to room temperature, add wherein and stir, then filter, for subsequent use;
2) pickle: the chicken leg raw material 1200g that cleans up is dipped in the pickling liquid, and salting period 18 hours is pickled 4 ℃ of temperature;
3) protect look: obtain solution with stirring among the water-soluble 2400g of Tea Polyphenols 9.6g, be soaked in the Tea Polyphenols solution 10 minutes after the chicken leg raw material is drained under room temperature; After again draining the chicken leg raw material, ginger essential oil 60g evenly is applied to chicken leg raw material surface 5 minutes;
4) parcel: then with tinfoil individual layer parcel chicken leg raw material, for subsequent use;
5) fry salt: press the preparations of crude salt 2500g and five-spice powder 15g part, 130 ℃ of frying temperature, 15 minutes frying time, as Xia Bu baked system medium;
The baked system of 6): with consumption approximately the salt (crude salt of described consumption and five-spice powder) fried of 1/3 step 5) be laid on the marmite bottom, put into the chicken leg raw material that has wrapped up, again with consumption approximately the salt fried of 2/3 step 5) be laid on the top, the chicken leg raw material that has wrapped up is all covered the baked baked 20 minutes time processed of temperature 115 ℃ ， processed of;
7) cooling: under room temperature, cool off, and the baked system of Ji Xu 30 minutes (other operating condition step 6)), open the tinfoil of parcel and take out the Salt roasted chicken leg and under room temperature, cooled off 10 minutes;
8) are vacuum-packed Jiang Salt roasted chicken leg product, vacuum 0.10Mpa, evacuated time 50 seconds, 30 seconds heat-sealing time;
9) the Salt roasted chicken leg product low temperature sterilization that vacuum packet is installed, 85 ℃ of sterilising temps, sterilization time 25 minutes.
The baked duck leg of embodiment 4: Yan
1) preparation pickling liquid: with water 2000g, in 100 ℃ boil after, by cape jasmine 35g, turmeric 70g, Radix Glycyrrhizae 17g, kaempferia galamga 17g, star aniseed powder 15g and onion powder 12g preparation, in 80 ℃ of boilings 25 minutes, press again salt 140g, rock sugar 50g, chickens' extract 45g, dark soy sauce 5.5g preparation, in 70 ℃ of stirrings boil molten after again boiling 15 minutes, prepare by cooking wine 42g after being cooled to room temperature, add wherein and stir, then filter, for subsequent use;
2) pickle: the duck leg raw material 1000g of wash clean is dipped in the pickling liquid, and salting period 16 hours is pickled 4 ℃ of temperature;
3) protect look: obtain solution with stirring among the water-soluble 2000g of Tea Polyphenols 10g, be soaked in the Tea Polyphenols solution 10 minutes after duck leg raw material is drained under room temperature; After again draining duck leg raw material, ginger essential oil 52g evenly is applied to duck leg raw material surface 5 minutes;
4) parcel: then with tinfoil individual layer parcel duck leg raw material, for subsequent use;
5) fry salt: press crude salt 2500g and five-spice powder 12g and prepare, 130 ℃ of frying temperature, 15 minutes frying time, as Xia Bu baked system medium;
The baked system of 6): with consumption approximately the salt (crude salt of described consumption and five-spice powder) fried of 1/3 step 5) be laid on the marmite bottom, put into the duck leg raw material that has wrapped up, again with consumption approximately the salt fried of 2/3 step 5) be laid on the top, the duck leg raw material that has wrapped up is all covered the baked baked 20 minutes time processed of temperature 110 ℃ ， processed of;
7) cooling: under room temperature, cool off, and the baked system of Ji Xu 25 minutes (other operating condition step 6)), open the tinfoil of parcel and take out the baked duck leg of Yan product and under room temperature, cooled off 10 minutes;
8) are vacuum-packed Jiang the baked duck leg of Yan product, vacuum 0.12Mpa, evacuated time 40 seconds, 30 seconds heat-sealing time;
9) the baked duck leg of the salt that vacuum packet is installed product low temperature sterilization, 85 ℃ of sterilising temps, sterilization time 25 minutes.
The baked duck of embodiment 5: Yan
1) preparation pickling liquid: with water 2500g, in 100 ℃ boil after, by cape jasmine 50g, turmeric 100g, Radix Glycyrrhizae 23.75g, kaempferia galamga 21.25, star aniseed powder 12.5g and onion powder 12.5g preparation, in 80 ℃ of boilings 25 minutes, press again salt 187.5g, rock sugar 75g, chickens' extract 62.5g, dark soy sauce 6.25g preparation, in 70 ℃ of stirrings boil molten after again boiling 15 minutes, prepare by cooking wine 62.5g after being cooled to room temperature, add wherein and stir, then filter, for subsequent use;
2) pickle: the whole duck raw material 1250g that will gill, clean up is dipped in the pickling liquid, and salting period 18 hours is pickled 4 ℃ of temperature;
3) protect look: obtain solution with stirring among the water-soluble 2500g of Tea Polyphenols 12.5g, be soaked in the Tea Polyphenols solution 10 minutes after whole duck raw material is drained under room temperature; After again draining whole duck raw material, ginger essential oil 62.5g evenly is applied to whole duck raw material surface 5 minutes;
4) parcel: then wrap up whole duck raw material with the tinfoil individual layer, for subsequent use;
5) fry salt: press crude salt 2500g and five-spice powder 12g and prepare, 140 ℃ of frying temperature, 10 minutes frying time, as Xia Bu baked system medium;
The baked system of 6): with consumption approximately the salt (crude salt of described consumption and five-spice powder) fried of 1/3 step 5) be laid on the marmite bottom, put into the whole duck raw material that has wrapped up, again with consumption approximately the salt fried of 2/3 step 5) be laid on the top, the whole duck raw material that has wrapped up is all covered the baked baked 20 minutes time processed of temperature 120 ℃ ， processed of;
7) cooling: under room temperature, cool off, and the baked system of Ji Xu 30 minutes (other operating condition step 6)), open the tinfoil of parcel and take out the baked duck product of Yan and under room temperature, cooled off 10 minutes;
8) are vacuum-packed Jiang the baked duck product of Yan, vacuum 0.12Mpa, evacuated time 50 seconds, 40 seconds heat-sealing time;
9) the baked duck product of the salt that vacuum packet is installed low temperature sterilization, 85 ℃ of sterilising temps, sterilization time 30 minutes.
Experimental example 1: the contrast of yellow degree (b) value after different pigments and chicken wings, shank, chicken leg, duck leg and the colouring of whole duck raw material
Control group: yellow degree (b) value of chicken wings, shank, chicken leg, duck leg and whole duck raw material;
Experimental group 1: yellow degree (b) value after Monascus color is painted to chicken wings, shank, chicken leg, duck leg and whole duck raw material (monascorubin: each raw-food material=0.04:1); Do not use cape jasmine and turmeric;
Experimental group 2: yellow degree (b) value after cape jasmine is painted to chicken wings, shank, chicken leg, duck leg and whole duck raw material (cape jasmine: each raw-food material=0.04:1); Do not use turmeric;
Experimental group 3: yellow degree (b) value after turmeric is painted to chicken wings, shank, chicken leg, duck leg and whole duck raw material (turmeric: each raw-food material=0.04:1); Do not use cape jasmine;
Preparation method and other parameters are referring to embodiment 1 ~ 5, and result and contrast see Table 1.
Table 1
| Group | Chicken wings | Shank | Chicken leg | The duck leg | Whole duck |
| Control group | 8.97±1.51 | 9.91±2.03 | 9.24±0.62 | 8.23±1.42 | 9.75±0.87 |
| Experimental group 1 | 20.04±1.38 | 21.81±1.58 | 21.13±0.96 | 20.84±1.27 | 21.39±0.67 |
| Experimental group 2 | 25.42±1.52 | 26.39±0.82 | 25.95±1.45 | 25.17±1.30 | 25.45±1.64 |
| Experimental group 3 | 22.36±1.68 | 23.04±1.25 | 22.77±1.21 | 22.61±0.91 | 22.93±0.29 |
Experimental result by table 1 shows (carrying out the detection of yellow degree (b) value after namely using CR-400 type color difference meter to each raw-food material and different pigment and each raw-food material effect colouring), cape jasmine, turmeric are higher with rear yellow degree (b) value of chicken wings, shank, chicken leg, duck leg and whole duck raw material effect colouring respectively, upper chromatic effect is better, most effect far above monascorubin.
Experimental example 2: cape jasmine, the composite amount screening of turmeric
Experimental procedure: press table 2 preparation cape jasmine and turmeric, other technological parameters are referring to embodiment 1 ~ 5.
Table 2
| Ratio (cape jasmine: turmeric) | 1：1 | 2：1 | 1：2 | 1：3 |
| Chicken wings | 28.37±1.84 | 29.75±1.45 | 32.44±1.37 | 31.47±2.19 |
| Shank | 29.51±2.14 | 28.57±1.81 | 33.07±1.68 | 33.01±1.91 |
| Chicken leg | 28.41±0.97 | 29.06±1.29 | 32.87±0.68 | 32.19±1.57 |
| The duck leg | 27.94±1.79 | 29.88±0.29 | 33.25±1.04 | 32.37±0.73 |
| Whole duck | 27.39±2.23 | 28.08±1.94 | 32.32±2.55 | 32.29±1.36 |
By the experimental result of table 2 show (use CR-400 type color difference meter to cape jasmine, turmeric is composite with each raw material effect colouring after carry out the detection of yellow degree (b) value), yellow degree (b) value that obtains after the composite amount of employing cape jasmine: turmeric=1:2 and chicken wings, shank, chicken leg, duck leg and the whole duck raw material effect colouring is higher, has best upper chromatic effect.
Experimental example 3: different color protecting methods are on the Salt roasted chicken wing, Salt roasted chicken pawl, Salt roasted chicken leg baked duck leg of, Yan with the impact of the baked duck product of Yan Huang degree (b) value
Control group: protect the look De Salt roasted chicken wing, Salt roasted chicken pawl, Salt roasted chicken leg baked duck leg of, Yan with yellow degree (b) value of the baked duck product of Yan;
Experimental group 1: Tea Polyphenols, ginger essential oil protect the look De Salt roasted chicken wing, Salt roasted chicken pawl, Salt roasted chicken leg baked duck leg of, Yan with yellow degree (b) value of the baked duck product of Yan;
Experimental group 2: Maillard reaction protects the look De Salt roasted chicken wing, Salt roasted chicken pawl, Salt roasted chicken leg baked duck leg of, Yan with yellow degree (b) value of the baked duck product of Yan;
Control group preparation method and other parameters are wherein removed step 3) referring to embodiment 1 ~ 5.
Experimental group 1 preparation method and other parameters are the embodiment of the invention 1 ~ 5 referring to embodiment 1 ~ 5().
Experimental group 2 preparation methods and other parameters are referring to embodiment 1 ~ 5, wherein step 3) is changed into: with 10 ~ 12 parts in water, 1.36 ~ 1.56 parts of Cys and 0.4 ~ 0.6 part of mixing of glucose, be stirred to fully dissolving, be heated to 90～105 ℃, reacted 80～110 minutes, be cooled to 40～50 ℃, raw material was drained rear immersion wherein 8～10 minutes under room temperature; Result and contrast see Table 3.
Table 3
Show (use CR-400 type color difference meter to the different color protecting method Xia Salt roasted chicken wing, Salt roasted chicken pawl, Salt roasted chicken leg baked duck leg of, Yan with the baked duck product of Yan carries out the detection of yellow degree (b) value) by table 2 experimental result, adopt Tea Polyphenols, ginger essential oil to protect the look De Salt roasted chicken wing, Salt roasted chicken pawl, Salt roasted chicken leg baked duck leg of, Yan with yellow degree (b) value of the baked duck product of Yan all has high value at each time point, protect chromatic effect better; And compare with Maillard reaction, need not heat when protecting look, greatly shorten action time, and energy consumption also greatly reduces.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. salted food pickling liquid, the batching that comprises following weight portion: 0.2～0.25 part of cape jasmine, 0.4～0.5 part in turmeric, 0.1～0.125 part in Radix Glycyrrhizae, 0.1～0.125 part of kaempferia galamga, 0.06～0.1 part of star aniseed powder, 0.06～0.09 part of onion powder, 0.8～0.9 part of salt, 0.3～0.4 part in rock sugar, 0.25～0.3 part of chickens' extract, 0.025～0.035 part of dark soy sauce, 0.25～0.3 part of cooking wine, 10～12 parts in water.
2. described salted food pickling liquid according to claim 1 is characterized in that, wherein the consumption proportion of cape jasmine and turmeric is 1:2.
3. the preparation method of claim 1 or 2 described salted food pickling liquids, comprise: with the water of described ratio in 100 ℃ boil after, cape jasmine, turmeric, Radix Glycyrrhizae, kaempferia galamga, star aniseed powder and onion powder preparation in described ratio, in 70～80 ℃ of boilings 25～30 minutes, prepare in salt, rock sugar, chickens' extract, the dark soy sauce of described ratio again, in 60～70 ℃ of stirrings boil molten after again boiling 15～20 minutes, prepare in the cooking wine of described ratio after being cooled to room temperature, add wherein and stir, then filter, and get final product.
4. the shading process of the baked product of salt may further comprise the steps:
1) according to the preparation method of the described salted food pickling liquid of claim 3, obtain the salted food pickling liquid, for subsequent use;
2) pickle: 5～6 parts of raw-food materials are dipped in step 1) obtain pickling in the De salted food pickling liquid;
3) protect look: the raw-food material that will pickle is soaked in Tea Polyphenols solution, and ginger essential oil is applied to the raw-food material surface;
4) parcel;
5) fry salt: preparation salt and five-spice powder carry out frying;
The baked system of 6): add five-spice powder and the salt made popular all covers raw-food material the Hang baked system of Jin with step 5);
7) packing, sterilization after the cooling obtains salted food.
5. shading process according to claim 4 is characterized in that step 2) in, salting period 16～18 hours is pickled 0～4 ℃ of temperature; In the step 3), obtain solution with stirring in 0.048～0.06 part water-soluble 10～12 parts of the Tea Polyphenols; And the raw-food material that will pickle is soaked in the Tea Polyphenols solution 8～10 minutes after draining; After again draining raw-food material, 0.23 ~ 0.3 part of ginger essential oil evenly was applied to the raw-food material surface 3～5 minutes.
6. according to claim 4 or 5 described shading process, it is characterized in that, in the step 5), press 2～2.5 parts of salt and 0.001～0.015 part of preparation of five-spice powder, 130～140 ℃ of frying temperature, 10～15 minutes frying time; In the step 6), raw-food material is all covered baked baked 15～20 minutes time processed of temperature 110～120 ℃ ， processed of ，.
7. the described shading process of any one is characterized in that according to claim 4 ~ 6, and in the step 7), the mode of cooling is: cool off under room temperature, and the baked system of Ji Xu 25～30 minutes, open parcel and take out raw-food material and cooled off under room temperature 5～10 minutes; Be packaged as vacuum packaging, vacuum 0.10 ~ 0.12Mpa, evacuated time 40～50 seconds, 30～40 seconds heat-sealing time; Sterilization is low temperature sterilization, 82～85 ℃ of sterilising temps, sterilization time 25～30 minutes.
8. the described shading process of any one is characterized in that according to claim 4 ~ 7, and raw-food material adopts the edible bird in whole or in part.
9. shading process according to claim 8 is characterized in that, used raw-food material is freezing meat, thaw first and clean, concrete grammar is: 0～4 ℃ of thaw point, thawing time 5～6 hours, cleaning is with the circulating water of 15～20m/s, 8～12 ℃ of temperature, 5～10 minutes time.
10. the salted food that utilizes the described shading process of claim 4 ~ 9 any one to prepare.
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| CN106036516A (en) * | 2016-06-24 | 2016-10-26 | 佛山科学技术学院 | Instant salt roasted pork tripe and preparation method thereof |
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| CN103798847A (en) * | 2013-05-05 | 2014-05-21 | 黄伟基 | Instant shrimp product and processing method thereof |
| CN103798847B (en) * | 2013-05-05 | 2015-06-03 | 黄伟基 | Instant shrimp product and processing method thereof |
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| CN106036517A (en) * | 2016-06-24 | 2016-10-26 | 佛山科学技术学院 | Instant salt roasted pig trotter and preparation method thereof |
| CN106071925A (en) * | 2016-06-24 | 2016-11-09 | 佛山科学技术学院 | One i.e. Sal Cor Sus domestica and preparation method thereof |
| CN107410448A (en) * | 2017-08-26 | 2017-12-01 | 广西仙珠食品有限公司 | A kind of vegetables furnace drying method |
| CN108497432A (en) * | 2018-03-09 | 2018-09-07 | 南京旅游职业学院 | A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof |
| CN110292154A (en) * | 2019-08-02 | 2019-10-01 | 潮州市庵埠食品工业卫生检验所 | A kind of preparation method of flavor Salt roasted chicken wing |
| CN110292154B (en) * | 2019-08-02 | 2023-08-15 | 潮州市庵埠食品工业卫生检验所 | Preparation method of flavored salt roasted chicken wings |
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