CN107772404A - Chicken fillet cure - Google Patents
Chicken fillet cure Download PDFInfo
- Publication number
- CN107772404A CN107772404A CN201610775277.0A CN201610775277A CN107772404A CN 107772404 A CN107772404 A CN 107772404A CN 201610775277 A CN201610775277 A CN 201610775277A CN 107772404 A CN107772404 A CN 107772404A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken fillet
- cure
- raw material
- chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 239000002773 nucleotide Substances 0.000 claims abstract description 11
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000010452 phosphate Substances 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 239000003094 microcapsule Substances 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 229940099112 cornstarch Drugs 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 229940073490 sodium glutamate Drugs 0.000 claims description 10
- 229940024606 amino acid Drugs 0.000 claims description 8
- 150000001413 amino acids Chemical class 0.000 claims description 8
- 229940074404 sodium succinate Drugs 0.000 claims description 8
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000013681 dietary sucrose Nutrition 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 8
- 239000000686 essence Substances 0.000 description 8
- 235000011803 sesame oil Nutrition 0.000 description 4
- 239000008159 sesame oil Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention proposes a kind of chicken fillet cure, is made up of raw material and chilli oil, and the raw material is composed of the following components：In parts by weight, 58 parts of salt, 58 parts of compound tasty agents, 25 parts of meat extract, 1.1 3.0 parts of the sapidity nucleotide disodium, 5 10 parts of sodium acid carbonate, 12 parts of composite phosphate, 13 20 parts of cornstarch, 15 parts of yeast fine powder and 20 30 parts of 0.5 2.0 parts of microcapsule essence and spice.The problem of chicken fillet cure is eliminated mouth parched and tongue scorched and is burned by compound tasty agents, yeast fine powder and the sapidity nucleotide disodium and other raw materials synergy.
Description
Technical field
A kind of food dressing technical field of the present invention, and in particular to chicken fillet cure.
Background technology
The chafing dish that salts down at present in food and drink is often with the flavoring mode of chicken fillet：1st, cure is voluntarily allocated in shop, with salt, taste
The mixing preparations such as essence, chickens' extract, spice, tenderizer；2nd, using complex flavor cure, proportionally add, then voluntarily addition oil
The products such as fat chickens' extract, chicken powder, chicken extract, more or less some carriers can be all added in these flavorings, are caused in the process used
In easily there is the phenomenon being burned.Both modes operate all cumbersome above, and easily taste may be because that some are artificial
Subjective factor and cause the inconsistent of product taste, also easily occur additive excess addition etc. addition lack of standardization, the purchase of raw material
It is lack of standardization to enter channel, raw material（Such as spice）The problems such as microorganism is exceeded.In addition, delicate flavour is substantially in these traditional flavorings
Sodium glutamate is from, sodium glutamate grown freshness in the time of cooking and can significantly decline, and sodium glutamate contains
The chafing dish for having measured big, the phenomenon that mouth parched and tongue scorched is had after eating occur.
The content of the invention
For solve the problems, such as existing chicken fillet cure pickle after product there is mouth parched and tongue scorched, the present invention proposes that a kind of chicken fillet salts down
Material, the chicken fillet cure are eliminated by compound tasty agents, yeast fine powder and the sapidity nucleotide disodium and other raw materials synergy
Mouth parched and tongue scorched and the problem of being burned.
The technical proposal of the invention is realized in this way：
A kind of chicken fillet cure, is made up of raw material and chilli oil, and the raw material is composed of the following components：In parts by weight, salt
5-8 parts, compound tasty agents 5-8 parts, meat extract 2-5 parts, the sapidity nucleotide disodium 1.1-3.0 parts, sodium acid carbonate 5-10 parts,
Composite phosphate 1-2 parts, cornstarch 13-20 parts, yeast fine powder 1-5 parts and microcapsule essence 0.5-2.0 parts and spice 20-
30 parts.
Further, the compound tasty agents are composed of the following components：Sodium glutamate, table sugar, sodium succinate, amino acid with
Flavorant.
Further, the weight fraction of the component of the compound tasty agents is respectively sodium glutamate 28-32 parts, table sugar 20-
3-7 parts of 25 parts, sodium succinate 1-3 parts, amino acid 35-45 parts and flavorant.
Further, the meat extract is chicken meal.
Further, the mass ratio of the raw material and the chilli oil is 1.5-2.5：1.
Further, the chilli oil is made up of vegetable oil and spice, is calculated according to percetage by weight, the content of vegetable oil
For 80%, the spice content is 20%.
The preparation method of the chicken fillet cure of the present invention：
According to aforementioned proportion raw material and chilli oil, then mixed.Wherein raw material is composed of the following components：In parts by weight
Calculate, salt 5-8 parts, compound tasty agents 5-8 parts, meat extract 2-5 parts, the sapidity nucleotide disodium 1.1-3.0 parts, bicarbonate
Sodium 5-10 parts, composite phosphate 1-2 parts, cornstarch 13-20 parts, yeast fine powder 1-5 parts and the 5-2.0 parts of microcapsule essence 0.
With spice 20-30 parts.
The chicken fillet cure of the present invention is cooperateed with by compound tasty agents, yeast fine powder with the sapidity nucleotide disodium with other raw materials
The problem of effect eliminates mouth parched and tongue scorched and is burned.The chicken fillet pickled by the chicken fillet cure keeps the moisture in chicken fillet, chicken fillet
Mouthfeel, its appearance is fresh and tender, smooth full.
Protein in chicken fillet is in acidity, and when its protein solution is in PI, solubility is minimum, and the infiltration of solution
Pressure, viscosity, dilatancy, conductive capability etc. are reduced to minimum.So chicken fillet soaks a moment with appropriate sodium acid carbonate, it is therefore an objective to adjusts
Whole PI values, away from isoelectric point, the thick tough chicken fillet of meat is set fully to expand water suction and become tender.Add the work of composite phosphate
With the moisture kept in chicken fillet, the mouthfeel of chicken fillet.Chilli oil flavouring deodorization, oil sealing keep the moisture inside chicken fillet, delicate flavour, nutrient
It is excessive etc. being not easy.So as to keep its fresh and tender, smooth full.
Embodiment
Embodiment l
The formula of chicken fillet cure：
The lkg of the raw material 59. and 55kg of sesame oil 29., wherein raw material are composed of the following components：In parts by weight, 5 parts of salt,
8 parts of compound tasty agents, 2 parts of meat extract, 1.1 parts of the sapidity nucleotide disodium, 6 parts of sodium acid carbonate, 1 part of composite phosphate are beautiful
13 parts of rice starch, 1 part of yeast fine powder and 20 parts of 2.0 parts of microcapsule essence and spice.Wherein, compound tasty agents are by sodium glutamate
3 parts of 28 parts, 25 parts of table sugar, 2 parts of sodium succinate, 42 parts of amino acid and flavorant form.
Embodiment 2
The formula of chicken fillet cure：
The 2kg of the raw material 64. and 8kg of sesame oil 42., wherein raw material are salty by following components group：In parts by weight, 6 parts of salt, it is multiple
Close 5 parts of tasty agents, 3 parts of meat extract, 1.5 parts of the sapidity nucleotide disodium, 5 parts of sodium acid carbonate, 1.2 parts of composite phosphate, jade
16 parts of rice starch, 2 parts of yeast fine powder and 24 parts of 0.5 part of microcapsule essence and spice.Wherein, compound tasty agents are by sodium glutamate
7 parts of 32 parts, 20 parts of table sugar, sodium succinate l parts, 40 parts of amino acid and flavorant form.
Embodiment 3
The formula of chicken fillet cure：
The 9kg of the raw material 80. and 36kg of sesame oil 32., wherein raw material are composed of the following components：In parts by weight, 7 parts of salt,
8 parts of compound tasty agents, 5 parts of meat extract, 2.4 parts of the sapidity nucleotide disodium, 8 parts of sodium acid carbonate, 2 parts of composite phosphate are beautiful
18 parts of rice starch, 4 parts of yeast fine powder and 28 parts of 1.5 parts of microcapsule essence and spice.Wherein, compound tasty agents are by sodium glutamate
5 parts of 32 parts, 25 parts of table sugar, 3 parts of sodium succinate, 35 parts of amino acid and flavorant form.
Embodiment 4
The formula of chicken fillet cure：
Raw material 90kg and sesame oil 45kg, wherein raw material are composed of the following components：In parts by weight, 8 parts of salt, compound delicate flavour
7 parts of agent, 4 parts of meat extract, 3.0 parts of the sapidity nucleotide disodium, 10 parts of sodium acid carbonate, 1 part of composite phosphate, cornstarch 20
Part, 5 parts of yeast fine powder and 30 parts of 2.0 parts of microcapsule essence and spice.Wherein, compound tasty agents are by 30 parts of sodium glutamate, food
Formed for 4 parts with flavorant with 24 parts of sugar, 2 parts of sodium succinate, 40 parts of amino acid.
It the foregoing is only presently preferred embodiments of the present invention and oneself, be not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (6)
1. a kind of chicken fillet cure, it is characterised in that be made up of raw material and chilli oil, the raw material is composed of the following components：By weight
Number calculates, salt 5-8 parts, compound tasty agents 5-8 parts, meat extract 2-5 parts, the sapidity nucleotide disodium 1.1-3.0 parts, carbon
Sour hydrogen sodium 5-10 parts, composite phosphate 1-2 parts, cornstarch 13-20 parts, yeast fine powder 1-5 parts and the 5- of microcapsule essence 0.
2.0 parts and spice 20-30 parts.
2. chicken fillet cure according to claim 1, it is characterised in that the compound tasty agents are composed of the following components：Paddy
Propylhomoserin sodium, table sugar, sodium succinate, amino acid and flavorant.
3. chicken fillet cure according to claim 2, it is characterised in that the weight fraction of the component of the compound tasty agents point
Wei not sodium glutamate 28-32 parts, table sugar 20-25 parts, sodium succinate 1-3 parts, amino acid 35-45 parts and flavorant 3-7
Part.
4. chicken fillet cure according to claim 1, it is characterised in that the meat extract is chicken meal.
5. chicken fillet cure according to claim 1 or 2, it is characterised in that the mass ratio of the raw material and the chilli oil is
1. 5-2.5：1.
6. chicken fillet cure according to claim 5, it is characterised in that the chilli oil is made up of vegetable oil and spice, is pressed
Calculated according to percetage by weight, the content of vegetable oil is 80%, and the spice content is 20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610775277.0A CN107772404A (en) | 2016-08-31 | 2016-08-31 | Chicken fillet cure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610775277.0A CN107772404A (en) | 2016-08-31 | 2016-08-31 | Chicken fillet cure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772404A true CN107772404A (en) | 2018-03-09 |
Family
ID=61450214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610775277.0A Pending CN107772404A (en) | 2016-08-31 | 2016-08-31 | Chicken fillet cure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772404A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902881A (en) * | 2018-06-25 | 2018-11-30 | 胡占国 | A kind of chicken fillet of flavouring material formula and its modulation for cooking chicken fillet |
-
2016
- 2016-08-31 CN CN201610775277.0A patent/CN107772404A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902881A (en) * | 2018-06-25 | 2018-11-30 | 胡占国 | A kind of chicken fillet of flavouring material formula and its modulation for cooking chicken fillet |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180309 |
|
| WD01 | Invention patent application deemed withdrawn after publication |