CN111557426A - Pickling material and application thereof - Google Patents
Pickling material and application thereof Download PDFInfo
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- CN111557426A CN111557426A CN202010306186.9A CN202010306186A CN111557426A CN 111557426 A CN111557426 A CN 111557426A CN 202010306186 A CN202010306186 A CN 202010306186A CN 111557426 A CN111557426 A CN 111557426A
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- Prior art keywords
- starch
- marinade
- water
- chicken
- locking agent
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- 239000000463 material Substances 0.000 title claims abstract description 25
- 238000005554 pickling Methods 0.000 title claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 40
- 235000019698 starch Nutrition 0.000 claims abstract description 40
- 239000008107 starch Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 241000287828 Gallus gallus Species 0.000 claims abstract description 31
- 235000013599 spices Nutrition 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 229920000881 Modified starch Polymers 0.000 claims abstract description 15
- 239000004368 Modified starch Substances 0.000 claims abstract description 15
- 235000019426 modified starch Nutrition 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- 235000013622 meat product Nutrition 0.000 claims abstract description 13
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 11
- 239000010452 phosphate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 235000018102 proteins Nutrition 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 235000015090 marinades Nutrition 0.000 claims description 28
- 235000002566 Capsicum Nutrition 0.000 claims description 18
- 239000006002 Pepper Substances 0.000 claims description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims description 18
- 235000017804 Piper guineense Nutrition 0.000 claims description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims description 18
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 17
- 235000017803 cinnamon Nutrition 0.000 claims description 17
- 240000002943 Elettaria cardamomum Species 0.000 claims description 11
- 235000005300 cardamomo Nutrition 0.000 claims description 11
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 9
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 9
- 235000011477 liquorice Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 229940001941 soy protein Drugs 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 4
- 241000756943 Codonopsis Species 0.000 claims description 2
- -1 radix aucklandiae Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000304337 Cuminum cyminum Species 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 238000004904 shortening Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 8
- 239000011780 sodium chloride Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 27
- 240000003889 Piper guineense Species 0.000 description 16
- 241000510672 Cuminum Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 108010064851 Plant Proteins Proteins 0.000 description 8
- 235000021118 plant-derived protein Nutrition 0.000 description 8
- 239000003531 protein hydrolysate Substances 0.000 description 8
- 239000001488 sodium phosphate Substances 0.000 description 8
- 229910000162 sodium phosphate Inorganic materials 0.000 description 8
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 8
- 241001127714 Amomum Species 0.000 description 7
- 241000007126 Codonopsis pilosula Species 0.000 description 7
- 244000116484 Inula helenium Species 0.000 description 7
- 235000002598 Inula helenium Nutrition 0.000 description 7
- 241000159443 Myrcia Species 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 238000007171 acid catalysis Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229910000398 iron phosphate Inorganic materials 0.000 description 1
- WBJZTOZJJYAKHQ-UHFFFAOYSA-K iron(3+) phosphate Chemical compound [Fe+3].[O-]P([O-])([O-])=O WBJZTOZJJYAKHQ-UHFFFAOYSA-K 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- LRXTYHSAJDENHV-UHFFFAOYSA-H zinc phosphate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O LRXTYHSAJDENHV-UHFFFAOYSA-H 0.000 description 1
- 229910000165 zinc phosphate Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of food, and particularly discloses a pickling material which comprises table salt, sugar, monosodium glutamate, starch, spices, plant hydrolyzed protein and a water locking agent, wherein the water locking agent mainly comprises modified starch, small shortbread, soybean protein and phosphate. The modified starch, the small crispy pieces, the soybean protein and the phosphate are prepared into the water locking agent, and the water locking agent is matched with the salt, the sugar, the monosodium glutamate, the starch, the spices and the plant hydrolyzed protein, so that the pickled meat product, particularly the chicken can effectively lock water when being baked at high temperature, the water in the product can be kept under the condition that the original flavor of the meat product is not lost, the baked meat is scorched and tender inside, the color is attractive, the nutrition is rich, and the quality is good; and because of the excellent water locking property, the meat product is not easy to shrink in the roasting process, and the roasted meat yield is high.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a marinade and application thereof.
Background
Pickled foods are increasingly popular with people in the market, and the products are prepared by conditioning and pickling by adopting pickling materials prepared on the basis of salt, sugar, monosodium glutamate, spices and starch, and then carrying out other treatments, such as high-temperature baking and cooking.
The curing material is pre-mixed powder, the traditional curing material takes salt, sugar, monosodium glutamate, spices and starch as main materials, and then additives such as thickening agents, seasonings, coloring agents and the like are added into the main materials for mixing, the main function is to increase the additional value of the product, and after the curing material is used for conditioning meat as the curing material, the product after baking and cooking has different flavors.
The existing pickling materials are all made of salt, sugar, monosodium glutamate, spices and starch which are used as main raw materials singly, and in the baking process, the water loss of meat is large, so that the baked meat is old, scorched and poor in taste; meanwhile, the yield of the meat product is low due to serious water loss.
Accordingly, it would be desirable to provide a marinade that reduces water loss in high-temperature roasting of meat products to produce high quality roasted meat.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides a curing material which can reduce the water loss of meat products in high-temperature roasting and prepare high-quality roasted meat.
A pickling material comprises salt, sugar, monosodium glutamate, starch, spice, plant hydrolyzed protein and water locking agent, wherein the water locking agent mainly comprises modified starch, small crispy cake, soybean protein and phosphate.
Preferably, the modified starch consists of esterified starch and cross-linked starch; preferably, the mass ratio of the esterified starch to the cross-linked starch in the modified starch is 1 (1-2). The modified starch is compounded by adopting the esterified starch and the cross-linked starch, has strong water-retaining property, has better bonding effect on other ingredients and meat, can form a film on the meat product uniformly, forms a protective layer and reduces the loss of water in the meat.
Preferably, the marinade comprises the following components in parts by weight:
further preferably, the marinade comprises the following components in parts by weight:
most preferably, the marinade comprises the following components in parts by weight:
preferably, the spices comprise radix codonopsitis, bay leaves, cinnamon, angelica dahurica, pepper, costustoot, pepper, cardamom, cassia bark, liquorice, fennel, clove, lemon slice, cumin, tsaoko cardamon, dried orange peel and aniseed.
The preparation method of the spice comprises the following steps: weighing radix Codonopsis, folium Neocinnamomi Delavayi, cortex Cinnamomi, radix Angelicae Dahuricae, fructus Piperis, radix aucklandiae, fructus Zanthoxyli, fructus Amomi rotundus, cortex Cinnamomi Japonici, Glycyrrhrizae radix, fructus Foeniculi, flos Caryophylli, lemon slice, Cuminum celery, fructus Tsaoko, pericarpium Citri Tangerinae and fructus Anisi Stellati, pulverizing, and sieving. The number of the sieved screens is 60-100 meshes.
Preferably, the water locking agent comprises modified starch, small shortcake, soy protein and phosphate in a mass ratio of (1-5): (1-3): (1-5): (1-3); further preferably, the water locking agent comprises modified starch, small shortcake, soy protein and phosphate in a mass ratio of (2-4): (1-2): (1-3): (1-2); more preferably, the water locking agent comprises modified starch, small shortcake, soy protein and phosphate in a mass ratio of 3: 1.5: 3: 2. modified starch, small shortbread, soybean protein and phosphate are used as water locking agents in the curing materials, and after the curing materials are compounded, the curing materials can be effectively fused with other ingredients, are adhered to the surface of a meat product, have strong water locking performance, and can effectively reduce the loss of water in meat in the baking process, so that the roasted meat is scorched outside and tender inside and has good quality.
Preferably, the phosphate is at least one of sodium phosphate, calcium phosphate, potassium phosphate, iron phosphate and zinc phosphate.
The hydrolyzed vegetable protein liquid is the product of vegetable protein hydrolyzed under the action of acid catalysis, and is mainly amino acid. The addition of hydrolyzed vegetable protein solution into the marinade can supplement amino acids and improve nutritional components; also has the functions of increasing freshness, improving taste and covering bad taste; and the hydrolyzed plant protein liquid is added into the pickling material, and can participate in Maillard reaction after meat is pickled, so that the reacted meat has pure flavor and full mouthfeel.
The preparation method of the marinade comprises the following steps:
weighing salt, sugar, monosodium glutamate, starch, spices, plant hydrolyzed protein and water locking agent according to the formula, and mixing to obtain the marinade.
The use of said marinade in meat products.
The application of the marinade in the preparation of roast chicken is provided.
A processing method of roast chicken comprises the following steps:
adding the marinade and water into chicken, stirring, refrigerating or freezing, taking out, and baking.
The mass ratio of the chicken, the marinade and the water is 10 (0.5-1.5) to 1-1.5. At this ratio, the pickled chicken has moderate taste and is suitable for baking.
The chicken comprises whole chicken and individual chicken wings, chicken legs, chicken blocks and the like.
The refrigeration temperature is 0-4 ℃, and the refrigeration time is 24-60 hours; the freezing temperature is-20 to-18 ℃, and the freezing time is 6 to 9 months.
The baking temperature is 150-220 ℃, and the baking time is 20-90 min.
Specifically, the processing method of the roast chicken comprises the following steps:
cleaning fresh chicken, weighing, adding pickling materials and ice water in proportion, stirring uniformly, fully mixing and stirring the chicken and the pickling materials, rolling and kneading for 15 minutes by using a rolling and kneading machine, filling into a freshness protection package, putting into a refrigerator with the temperature of about 4 ℃ for refrigeration for 4-8 hours, and directly baking; or freezing at-18 deg.C, storing for 6-9 months, thawing, and baking.
Compared with the prior art, the invention has the following beneficial effects:
the modified starch, the small crispy pieces, the soybean protein and the phosphate are prepared into the water locking agent, and the water locking agent is matched with the salt, the sugar, the monosodium glutamate, the starch, the spices and the plant hydrolyzed protein, so that the pickled meat product, particularly the chicken can effectively lock water when being baked at high temperature, the water in the product can be kept under the condition that the original flavor of the meat product is not lost, the baked meat is tender outside the scorched meat, the color is attractive, the nutrition is rich, and the quality is good; and because of the excellent water locking property, the meat product is not easy to shrink in the roasting process, and the roasted meat yield is high.
Detailed Description
In order to make the technical solutions of the present invention more apparent to those skilled in the art, the following examples are given for illustration. It should be noted that the following examples are not intended to limit the scope of the claimed invention.
The starting materials and reagents used in the following examples are conventionally commercially available or may be obtained by conventionally known methods, unless otherwise specified.
Example 1
A marinade comprises the following components: 25g of table salt, 20g of sugar, 12g of monosodium glutamate, 8g of starch, 25g of spice, 12g of water locking agent (1.9g of esterified starch, 1.9g of cross-linked starch, 1.89g of small shortbread, 3.79g of soybean protein and 2.52g of sodium phosphate) and 5g of plant protein hydrolysate. The spice consists of codonopsis pilosula, myrcia, cinnamon, radix angelicae, pepper, elecampane, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko amomum fruit, dried orange peel and aniseed, and is crushed according to equal parts by mass and sieved by a sieve of 80 meshes.
Example 2
A marinade comprises the following components: 25g of table salt, 20g of sugar, 12g of monosodium glutamate, 8g of starch, 25g of spice, 12g of water locking agent (3.8g of cross-linked starch, 1.89g of small shortbread, 3.79g of soybean protein, 2.52g of sodium phosphate) and 5g of plant protein hydrolysate. The spice consists of codonopsis pilosula, myrcia, cinnamon, radix angelicae, pepper, elecampane, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko amomum fruit, dried orange peel and aniseed, and is crushed according to equal parts by mass and sieved by a sieve of 80 meshes.
Example 3
A marinade comprises the following components: 25g of table salt, 20g of sugar, 12g of monosodium glutamate, 8g of starch, 25g of spice, 12g of water locking agent (3g of esterified starch, 3g of cross-linked starch, 2g of small shortbread, 2g of soybean protein and 2g of sodium phosphate) and 5g of plant protein hydrolysate. The spice consists of codonopsis pilosula, myrcia, cinnamon, radix angelicae, pepper, elecampane, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko amomum fruit, dried orange peel and aniseed, and is crushed according to equal parts by mass and sieved by a sieve of 80 meshes.
Example 4
A marinade comprises the following components: 20g of table salt, 25g of sugar, 15g of monosodium glutamate, 5g of starch, 20g of spice, 15g of water locking agent (3g of esterified starch, 3g of cross-linked starch, 3g of small shortbread, 3g of soybean protein and 3g of sodium phosphate) and 5g of plant protein hydrolysate. The spice consists of codonopsis pilosula, myrcia, cinnamon, radix angelicae, pepper, elecampane, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko amomum fruit, dried orange peel and aniseed, and is crushed according to equal parts by mass and sieved by a sieve of 80 meshes.
Example 5
A marinade comprises the following components: 30g of table salt, 15g of sugar, 10g of monosodium glutamate, 10g of starch, 20g of spice, 9.5g of water locking agent (1.5g of esterified starch, 1.5g of cross-linked starch, 1.5g of small shortbread, 3g of soybean protein and 2g of sodium phosphate) and 5g of plant protein hydrolysate. The spice consists of codonopsis pilosula, myrcia, cinnamon, radix angelicae, pepper, elecampane, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko amomum fruit, dried orange peel and aniseed, and is crushed according to equal parts by mass and sieved by a sieve of 80 meshes.
Example 6
A marinade comprises the following components: 40g of table salt, 20g of sugar, 10g of monosodium glutamate, 20g of starch, 25g of spice, 25g of water locking agent (3.75g of esterified starch, 3.75g of cross-linked starch, 5g of small shortbread, 7.5g of soybean protein and 5g of sodium phosphate) and 5g of plant protein hydrolysate. The spice consists of codonopsis pilosula, myrcia, cinnamon, radix angelicae, pepper, elecampane, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko amomum fruit, dried orange peel and aniseed, and is crushed according to equal parts by mass and sieved by a sieve of 80 meshes.
Example 7
A marinade comprises the following components: 10g of table salt, 30g of sugar, 25g of monosodium glutamate, 5g of starch, 25g of spice, 20g of water locking agent (4g of esterified starch, 4g of cross-linked starch, 4g of small shortbread, 4g of soybean protein and 4g of sodium phosphate) and 10g of plant protein hydrolysate. The spice consists of codonopsis pilosula, myrcia, cinnamon, radix angelicae, pepper, elecampane, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko amomum fruit, dried orange peel and aniseed, and is crushed according to equal parts by mass and sieved by a sieve of 80 meshes.
Comparative example 1
Comparative example 1 differs from example 1 in that "1.9 g of esterified starch and 1.9g of crosslinked starch" in the water-locking agent of example 1 were replaced with "3.8 g of soybean protein", and the remaining components were the same as in example 1.
Comparative example 2
Comparative example 1 differs from example 1 in that "vegetable protein hydrolysate" in example 1 was replaced with an equal amount of "soy protein", and the remaining components were the same as in example 1.
Product effectiveness testing
1. Cleaning fresh chicken wings, weighing 1000 g, adding one part of the curing materials of examples 1-7 and comparative examples 1-2 (wherein one part is prepared according to the formula of examples 1-6 or comparative examples 1-2), adding 120 g of ice water, stirring uniformly, fully mixing and stirring the chicken and the curing materials, rolling and kneading for 15 minutes by using a rolling and kneading machine, filling into a freshness protection package, placing into a refrigerator with the temperature of 4 ℃ for cold storage for 4-8 hours, and directly baking at the baking temperature of 200 ℃ for 60 minutes.
2. Cleaning fresh chicken wings, weighing 1000 g, adding one part of the curing materials of examples 1-7 and comparative examples 1-2 (wherein one part is prepared according to the formula of examples 1-6 or comparative examples 1-2), adding 120 g of ice water, stirring uniformly, fully mixing and stirring the chicken and the curing materials, tumbling for 15 minutes by a tumbling machine, filling into a freshness protection package, freezing at-18 ℃, preserving for 8 months, taking out, thawing, and baking at the baking temperature of 200 ℃ for 60 minutes.
And (3) selecting evaluators to evaluate and score the roasted chicken wings according to the standards in the table 1, and selecting people with different occupations and different ages by the evaluators.
Calculating the yield of the roasted chicken wings, wherein the yield is equal to the mass before roasting/the mass after roasting multiplied by 100 percent
TABLE 1 roast chicken sensory Scoring standards
The total number of the ginseng is 40, and the evaluation results are shown in the table 2.
TABLE 2 measurement results of directly roasted roast chicken after refrigeration
As is clear from Table 2, the roast chickens obtained in examples 1 to 7 had sensory scores significantly higher than those of comparative examples 1 to 2, and the yield was also higher. Meanwhile, by adopting the curing material, chicken is cured and then is frozen at the temperature of 18 ℃ below zero, the chicken is stored for 6 to 9 months, and then the chicken is taken out and unfrozen and baked, so that the chicken has better quality, high sensory score and high yield.
Claims (10)
1. The pickling material is characterized by comprising salt, sugar, monosodium glutamate, starch, spices, plant hydrolyzed protein and a water locking agent, wherein the water locking agent mainly comprises modified starch, small shortbread, soybean protein and phosphate.
2. The marinade of claim 1, in which the modified starch consists of esterified and cross-linked starch.
3. The marinade of claim 2, wherein the modified starch has a mass ratio of esterified starch to cross-linked starch of 1 (1-2).
4. The marinade of any of claims 1 to 3, comprising the following components in parts by weight:
5. the marinade of claim 4, which comprises the following components in parts by weight:
6. the marinade of any one of claims 1 to 3 in which the spices include radix codonopsis pilosulae, bay leaves, cinnamon, radix angelicae, pepper, radix aucklandiae, pepper, cardamom, cinnamon, liquorice, fennel, clove, lemon slice, cumin, tsaoko cardamon, dried orange peel, anise.
7. The marinade of any one of claims 1 to 3, wherein the water-locking agent comprises modified starch, shortening, soy protein and phosphate in a mass ratio of (1-5): (1-3): (1-5): (1-3).
8. Use of the marinade of any one of claims 1 to 7 in meat products.
9. A processing method of roast chicken is characterized by comprising the following steps:
adding the marinade and water of any one of claims 1-7 to chicken, stirring, refrigerating or freezing, and baking.
10. The processing method of claim 9, wherein the mass ratio of the chicken, the marinade and the water is 10 (0.5-1.5) to (1-1.5).
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Cited By (1)
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