CN111903921B - Preparation and use methods of frozen marinade for improving quality of home-made marinades - Google Patents
Preparation and use methods of frozen marinade for improving quality of home-made marinades Download PDFInfo
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- CN111903921B CN111903921B CN202010685820.4A CN202010685820A CN111903921B CN 111903921 B CN111903921 B CN 111903921B CN 202010685820 A CN202010685820 A CN 202010685820A CN 111903921 B CN111903921 B CN 111903921B
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L13/70—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of foods, and particularly relates to a preparation method and a use method of frozen marinade for improving the quality of home marinades. The method comprises the following steps of S1, frying spice in vegetable oil, and adding water for boiling to prepare flavored marinade; s2, taking part of the flavor marinade, adding auxiliary materials, uniformly mixing, heating, boiling and concentrating to prepare thick seasoning marinade paste; s3, preparing a mixed solution I from papain, sodium alginate and sodium carboxymethyl starch, preparing a mixed solution II from chitosan and calcium chloride, mixing the two solutions, stirring to form gel beads, washing with saline solution, and refrigerating; s4, coating papain microcapsule gel beads with seasoning marinade, and freezing to prepare the frozen marinade. The frozen marinade prepared by the method is buried in chicken tissue deep layers and marinated, so that the meat quality of the marinated chickens can be obviously improved, the flavor of the marinated chickens is increased, the color and taste of the marinated chickens are kept consistent, the frozen marinade is suitable for families and ordinary restaurant, and the popularization practicability is very strong.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method and a use method of frozen marinade for improving the quality of home-made marinades.
Background
The chicken has high protein content, is easy to be absorbed and utilized by human bodies, has the effects of enhancing physical strength and strengthening bodies, contains phospholipids which have important effects on the growth and development of the human bodies, and is one of important sources of fat and phospholipids in the dietary structures of Chinese people.
The marinated chicken is a favorite dish with the effects of stimulating appetite, strengthening Pi Jian, promoting digestion, resolving food stagnation and the like. However, in the marinating process, the contraction of the chicken fiber structure is easy to cause the liquid in the meat to be lost and the hardness to be increased, so that the tenderness of the meat is reduced, the meat is mainly hard in quality, the taste is tarnish, the elasticity is insufficient, the slicing performance is poor, the difference of the flavor, the taste and the color of the meat is large, and the eating experience of consumers is greatly reduced.
From the perspective of the marinating process, there are generally four more common ways:
(1) Washing fresh chicken or unfrozen chicken, draining, and directly putting into the chicken for marinating;
(2) Injecting the prepared pickling solution into chicken blocks by a special injection device, processing the chicken blocks by adopting processes such as cutting, pressing, puncturing, low-temperature vacuum rolling, and the like, and then putting the processed chicken blocks into marinade for boiling;
(3) Directly pickling chicken with a pickling agent prepared from papain, bromelain, spice and the like, and then putting the chicken into marinade for marinating;
(4) The chicken is injected with papain or bromelain 20-30 min before slaughtering, and the chicken is stewed in marinade after slaughtering and cleaning.
The preparation of the braised chicken by the existing marinating process requires the preparation of the processes such as brine injection, cutting, pressing, puncturing, vacuum rolling and kneading, special equipment or tools such as a brine injection machine, an angle steel knife, a vacuum rolling and kneading machine, or the injection processing treatment of the living chicken, and the processes are suitable for the production and the preparation of factories and are not easy to realize in the preparation of the domestic braised chicken. In addition, with the rapid rise of the temperature during marinating, enzymes such as papain, bromelain and the like in the marinating liquid are rapidly deactivated under the action of high temperature, and the problems of poor meat tenderization effect, nonuniform exterior and interior quality, light internal marinating taste and the like are not solved.
Disclosure of Invention
The invention aims to solve the problems of hard meat quality, difficult taste, inconsistent inner and outer colors and flavors and the like in the existing preparation process of the marinated chickens, and provides a preparation and use method of the frozen marinade for improving the quality of the home marinated chickens. The method adopts a mode of filling frozen marinating materials into the deep layers of chicken tissues and marinating, can obviously improve the meat quality of the marinated chickens, increase the flavor of the marinated chickens, keep the internal and external colors and the consistent taste of the marinated chickens, greatly increase the eating experience, is suitable for families and common restaurant, and has strong popularization practicability.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
a preparation method of frozen marinade for improving the quality of home-made marinades comprises the following steps:
s1, frying the spice in vegetable oil, adding clear water and auxiliary materials, and boiling to prepare the flavor marinade for later use.
The spice is any one of star anise, rhizoma alpiniae oxyphyllae, cassia bark, nutmeg, fennel, tsaoko cardamon, angelica dahurica, long pepper, myrcia, cardamon, clove and liquorice, and can be adjusted according to the taste.
Preferably, the spice is a mixture of star anise, galangal, cinnamon, nutmeg, fennel, tsaoko cardamon, angelica dahurica, long pepper, chinaroot greenbrier rhizome, cardamon, clove and liquorice, and the mass ratio of the mixture is 8-10:8-10:5-8:5-8:4-6:3-5:1-3:1-2:1-2.
The auxiliary materials are the mixture of the chilli, the pricklyash peel, the salt, the white granulated sugar and the chicken essence, and the mass ratio of the mixture is 10-15:3-5:15-25:8-10:4-5.
S2, taking a part of the flavor marinade prepared in the step S1, heating, boiling and concentrating to prepare thick seasoning marinade with a certain solid content for later use;
s3, preparing a mixed solution I from papain, sodium alginate and sodium carboxymethyl starch, preparing a mixed solution II from chitosan and calcium chloride, slowly dripping the mixed solution I into the mixed solution II, slowly stirring to form gel beads, washing with saline solution to obtain papain microcapsule gel beads, and refrigerating in a refrigerator for later use;
s4, wrapping the papain microcapsule gel beads prepared in the step S3 by the seasoning marinade prepared in the step S2, subpackaging and shaping by using a die, and putting the die into a freezing chamber for freezing to prepare the frozen marinade.
The refrigerating temperature is 0-4 ℃, and the freezing temperature is-12 to-18 ℃.
The specific preparation steps of the flavor marinade in the step S1 are as follows: adding vegetable oil into a pot, adding weighed spice when the oil temperature is increased to 120-150 ℃, frying for 10-15 min, reducing the oil temperature to 100-120 ℃, adding chilli, pricklyash peel, salt, white granulated sugar and chicken essence, frying for 2-5 min, adding clear water, and boiling with strong fire for 60-90 min to obtain marinade for later use.
The mass ratio of the spice to the vegetable oil is 23-34:200-300; the mass ratio of the vegetable oil to the clean water is 2-3:5-6.
The preparation method of the thick seasoning halogen paste in the step S2 comprises the following steps:
and (3) taking part of marinade in the step S1, and concentrating to 45-55wt% by decoction to prepare thick seasoning marinade paste.
S3, preparing papain microcapsule gel beads, which comprises the following steps:
a. preparing sodium alginate into a solution with 3-5wt%, and dissolving papain and carboxymethyl starch sodium into the sodium alginate solution to prepare a mixed solution I;
b. preparing calcium chloride into a solution with the weight percent of 1.5-2%, and dissolving chitosan into the calcium chloride solution to prepare a mixed solution II;
c. slowly dripping the mixed solution I into the mixed solution II, stirring at a rotating speed of 150-200 r/min to form microcapsule gel beads, washing with 1-2 wt% of saline solution to obtain papain microcapsule gel beads with a diameter of 3-5 mm, and refrigerating in a refrigerator for later use.
Preferably, the mass ratio of the papain to the sodium carboxymethyl starch to the sodium alginate is 2-4:0.5-1:3-5; the mass ratio of the chitosan to the calcium chloride is 1-3:1-3.
Preferably, the mass ratio of the seasoning halogen paste to the papain microcapsule gel beads is 1:1-3.
The specific steps of coating papain microcapsule gel beads with seasoning halogen paste in the step S4 are as follows:
when the seasoning marinade is frozen and is about to be frozen for forming, the papain microcapsule gel beads are wrapped in the seasoning marinade.
The application method of the frozen marinade for improving the quality of the home-stewed chicken comprises the following steps:
firstly, thawing frozen broiler chickens with normal-temperature clean water, cleaning until no blood water exists, draining surface water, and cutting a 1-2 cm long incision every 3-5 cm by a knife without cutting off chicken for later use;
secondly, rapidly filling the frozen marinade into the chicken incision, wrapping the incision by using cotton thread to ensure that the frozen marinade is embedded into the deep layer of the chicken and is not easy to slide out;
and thirdly, putting chicken into the marinade prepared in the step S1, and heating and marinating the chicken by using a temperature-control time-control container.
The temperature-control and time-control marinating conditions are as follows:
at the initial stage of marinating: the temperature of the marinade is less than 30 ℃ and the time is 5-15 min;
the marinating medium period: marinade temperature: 30-60 ℃ for the time of: 15-25 min;
and (3) marinating in the later stage: marinade temperature: 60-100 ℃ for the time of: reaching 100 ℃ from 60 ℃ within 5min, and keeping the boiling state for 10-15 min at 100 ℃.
Freezing marinating structure:
the structure is divided into two layers from inside to outside: the inner layer is papain microcapsule gel beads; the outer layer is flavoring marinade paste.
The implementation process of marinating during temperature control of frozen marinating materials is described as follows:
at the initial stage of marinating: the temperature of the marinade is less than 30 ℃ and the time is 5-15 min
When the chicken is put into marinade to be heated, the shallow surface layer of the chicken gradually enters a marinating state along with the gradual rise of the external temperature, at the moment, the frozen marinade in the deep layer of the chicken still keeps a low-temperature state, and the marinade on the outer layer of the frozen marinade slowly enters a dissolving state along with the gradual rise of the temperature;
the marinating medium period: marinade temperature: 30-60 ℃ for the time of: 15-25 min
When chicken is put into marinade to be heated, the outer seasoning marinade of the frozen marinade is slowly melted along with the gradual rise of the external temperature, and carboxymethyl starch sodium in the inner layer rapidly absorbs water to expand to promote the disintegration of the inner layer structure of the frozen marinade, so that a capillary channel which is easy to wet is formed, at the moment, water enters the interior of papain microcapsule gel beads along with the capillary, so that papain wets and rapidly dissolves out, muscle protein and collagen in the chicken are accelerated to hydrolyze macromolecular protein in the chicken into micromolecular peptide or amino acid, thereby tenderizing the chicken, and the seasoning marinade in the outer layer of the frozen marinade provides a lower temperature environment for the microcapsule papain in the slow melting process, so that the smooth progress of the hydrolysis is ensured;
and (3) marinating in the later stage: marinade temperature: 60-100 ℃ for the time of: reaching 100 ℃ from 60 ℃ within 5min, and keeping boiling state for 10-15 min at 100 DEG C
The temperature of the marinade outside the chicken continuously rises, the seasoning marinade is gradually melted, and at the moment, the meat quality after the effect of papain is loosened and myofibrils are broken, so that the salt solution and the flavor components in the marinade are quickly and uniformly penetrated in the meat, and the flavor and taste in the chicken are consistent; the frozen marinade is completely melted, carbonyl compounds in the seasoning marinade on the outer layer and amino acid and protein dissolved in chicken undergo Maillard reaction, various tissue components in the meat undergo a series of complex changes, pleasant volatile fragrant substances such as lactone compounds, pyrazine compounds, furan compounds, sulfides and the like are generated, and special fragrance and color of the marinated chicken are endowed.
Preferably, the mass ratio of the frozen marinade to the chicken is 2-5:100-150.
The invention has the positive effects that:
firstly, the method can obtain the marinated chicken product with tender meat, fine and smooth taste, unique flavor and uniform surface and inner quality.
And secondly, by adopting a mode of filling frozen marinating materials into the deep layers of chicken tissues and marinating, the meat quality of the marinated chickens can be obviously improved, the flavor of the marinated chickens is increased, the internal and external colors and the taste of the marinated chickens are kept consistent, the eating experience is greatly improved, and the method is suitable for families and ordinary restaurant and has strong popularization practicability.
Description of the drawings:
FIG. 1 is a flow chart of a preparation process of a halogen paste
FIG. 2 is a diagram of a process for preparing frozen marinating material
Detailed Description
The present invention will be described in further detail with reference to the following specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above subject matter of the present invention is limited to only the following examples. Various substitutions and alterations are made by those skilled in the art without departing from the spirit and scope of the invention.
A preparation method of frozen marinade for improving the quality of home-made marinades comprises the following steps:
1. preparation of marinade (calculated as 5 kg chicken)
(1) The spice formula comprises the following steps: 8-10 g of star anise, 8-10 g of galangal, 8-10 g of cassia bark, 5-8 g of nutmeg, 5-8 g of fennel, 4-6 g of fructus tsaoko, 3-5 g of angelica dahurica, 1-3 g of long pepper, 1-2 g of myrcia, 1-2 g of cardamom, 1-2 g of clove and 1-2 g of liquorice;
(2) Auxiliary materials: 100-150 g of chilli, 30-50 g of pepper, 150-250 g of salt, 80-100 g of white granulated sugar and 40-50 g of chicken essence;
(3) Vegetable oil: 400-600 g, clear water: 10 kg-12 kg.
And (3) marinade preparation:
adding 400-600 g of vegetable oil into a pot, burning to the oil temperature of 120-150 ℃, adding weighed spice (hard clapping and no need of wrapping with a yarn bag), stir-frying and leaching for 10-15 min, cooling the oil temperature to 100-120 ℃, adding 100-150 g of pepper, 30-50 g of pepper, 150-250 g of salt, 80-100 g of white granulated sugar and 40-50 g of chicken essence, stir-frying for 2-5 min, adding 10-12 kg of clear water, and boiling with strong fire for 60-90 min to obtain marinade for later use.
2. Preparation of seasoning marinade paste
Taking 500-600 ml of marinade in the step 1, boiling and concentrating to 250-300 ml, and preparing thick seasoning marinade paste for later use;
3. preparation of papain microcapsule gel beads
(1) Preparing a solution:
respectively preparing sodium alginate and calcium chloride into solutions with mass fractions of 3% -5% and 1.5% -2% for later use; 2-4 g of papain (more than 6000U/g of enzyme activity) and 0.5-1 g of carboxymethyl starch sodium are weighed and dissolved in 100-150 ml of sodium alginate solution with mass fraction of 3% -5%, so as to prepare a mixed solution I;
1-3 g of chitosan is weighed and dissolved in 100-150 ml of calcium chloride solution with the mass fraction of 1.5% -2% to prepare a mixed solution II;
(2) Preparation of papain microcapsule gel beads
Slowly dripping the mixed solution I into the mixed solution II by using an injector, stirring at a rotating speed of 150-200 r/min to form microcapsule gel beads, washing with saline water with a mass fraction of 1% -2% to obtain papain microcapsule gel beads with a diameter of 3-5 mm, and refrigerating in a refrigerator for later use;
4. preparation of frozen marinade
Weighing seasoning marinade and papain microcapsule gel beads according to the mass ratio of 1:1-3, wrapping the papain microcapsule gel beads with the seasoning marinade, subpackaging and shaping with a mould, and freezing in a freezing chamber to obtain frozen marinade.
5. Preparation of pot-stewed chicken
(1) Thawing frozen broiler chicken with normal-temperature clean water, cleaning until no blood water exists, draining off surface water, and cutting a 1-2 cm long incision every 3-5 cm without cutting off chicken for later use;
(2) The frozen marinade prepared in the step 4 is quickly buried into chicken cuts, and the cuts are wrapped by cotton threads, so that the frozen marinade is buried into deep layers of chicken and is not easy to slide out;
(3) Putting chicken into the marinade prepared in the step 1, heating and marinating by using a temperature control time-controlling container, wherein the temperature control time-controlling requirements are as follows:
at the initial stage of marinating: the temperature of the marinade is less than 30 ℃ and the time is 5-15 min;
the marinating medium period: marinade temperature: 30-60 ℃ for the time of: 15-25 min;
and (3) marinating in the later stage: marinade temperature: 60-100 ℃ for the time of: reaching 100 ℃ from 60 ℃ within 5min, and keeping the boiling state for 10-15 min at 100 ℃.
Preferably, the mass ratio of the frozen marinade to the chicken is 2-5:100-150.
The marinated chicken meat product with tender meat quality, fine and smooth taste, unique flavor and uniform surface and inner quality can be obtained.
Example 1:
a preparation method of frozen marinade for improving the quality of home-made marinades comprises the following steps:
1. preparation of marinade (calculated as 5 kg chicken)
(1) The spice formula comprises the following steps: 8 g of star anise, 8 g of galangal, 8 g of cassia, 5 g of nutmeg, 5 g of fennel, 4 g of tsaoko cardamon, 3 g of dahurian angelica root, 1 g of long pepper, 1 g of myrcia, 1 g of cardamon, 1 g of clove and 1 g of liquorice.
(2) Auxiliary materials: 100 g of chilli, 30 g of pepper, 150 g of salt, 80 g of white granulated sugar and 40 g of chicken essence;
(3) Vegetable oil: 400 g, clear water: 10 kg.
And (3) marinade preparation:
adding vegetable oil into a pot, burning to about 120deg.C, adding weighed spice (hard clapping, no need of yarn bag), parching and leaching for 10min, cooling to about 100deg.C, adding Capsici fructus, fructus Zanthoxyli, sal, white sugar and chicken essence, parching for 2min, adding clear water, boiling with strong fire, and decocting with medium fire for 60min to obtain marinade.
2. Preparation of seasoning marinade paste
Taking 500ml of marinade in the step 1, boiling and concentrating to 250ml, and preparing thick seasoning marinade paste for later use;
3. preparation of papain microcapsule gel beads
(1) Preparing a solution:
preparing sodium alginate and calcium chloride into solutions with mass fractions of 3% and 1.5% respectively for later use;
2 g of papain (more than 6000U/g of enzyme activity) and 0.5 g of carboxymethyl starch sodium are weighed and dissolved in 100ml of sodium alginate solution to prepare a mixed solution I;
weighing 1 g of chitosan, and dissolving the chitosan in 100ml of calcium chloride solution to prepare a mixed solution II;
(2) Preparation of papain microcapsule gel beads
Slowly dripping the mixed solution I into the mixed solution II by using an injector, stirring at a rotating speed of 150r/min to form microcapsule gel beads, washing with saline with a mass fraction of 1% to obtain papain microcapsule gel beads with a diameter of 3mm, and refrigerating in a refrigerator for later use;
4. preparation of frozen marinade
Weighing seasoning marinade and papain microcapsule gel beads according to the mass ratio of 1:1, coating the papain microcapsule gel beads with the seasoning marinade, subpackaging and shaping with a mould, and freezing in a freezing chamber to obtain frozen marinade.
5. Preparation of pot-stewed chicken
(1) Thawing frozen broiler chicken with normal-temperature clean water, cleaning until no blood water exists, draining off surface water, and cutting a 1-2 cm long incision every 3-5 cm without cutting off chicken for later use;
(2) The frozen marinade prepared in the step 4 is quickly buried into chicken cuts, and the cuts are wrapped by cotton threads, so that the frozen marinade is buried into deep layers of chicken and is not easy to slide out;
(3) Putting chicken into the marinade prepared in the step 1, heating and marinating by using a temperature control time-controlling container, wherein the temperature control time-controlling requirements are as follows:
at the initial stage of marinating: the marinade temperature is less than 30 ℃ and the time is 5min;
the marinating medium period: marinade temperature: 30 ℃ for 20min;
and (3) marinating in the later stage: marinade temperature: 60-100 ℃ for the time of: 100 ℃ is reached from 60 ℃ within 5min, and the boiling state is kept for 10min at 100 ℃.
The mass ratio of the frozen marinade to the chicken is 2:100.
The marinated chicken meat product with tender meat quality, fine and smooth taste, unique flavor and uniform surface and inner quality can be obtained.
Example 2:
a preparation method of frozen marinade for improving the quality of home-made marinades comprises the following steps:
1. preparation of marinade (calculated as 5 kg chicken)
(1) The spice formula comprises the following steps: 9 g of star anise, 9 g of galangal, 9 g of cinnamon, 7 g of nutmeg, 7 g of fennel, 5 g of tsaoko cardamon, 4 g of angelica dahurica, 2 g of long pepper, 1.5 g of myrcia, 1.5 g of cardamon, 1.5 g of clove and 1.5 g of liquorice.
(2) Auxiliary materials: 120 g of chilli, 40 g of Chinese prickly ash, 200 g of salt, 90 g of white granulated sugar and 45 g of chicken essence.
(3) Vegetable oil: 500 g, clear water: 11 kg.
And (3) marinade preparation:
adding vegetable oil into a pot, heating to 140 ℃, adding weighed spice (hard clapping, no need of wrapping with yarn bags), parching and leaching for 12min, cooling to 110 ℃, adding pepper, pricklyash peel, salt, white granulated sugar and chicken essence, parching for 3.5min, adding clear water, and boiling with strong fire for 80min to obtain marinade for later use.
2. Preparation of seasoning marinade paste
Taking 550ml of marinade in the step 1, boiling and concentrating to 275ml, and preparing into thick seasoning marinade paste for later use;
3. preparation of papain microcapsule gel beads
(1) Preparing a solution:
preparing sodium alginate and calcium chloride into solutions with mass fractions of 4% and 1.5% respectively for later use;
3 g of papain (more than 6000U/g of enzyme activity) and 0.75 g of carboxymethyl starch sodium are weighed and dissolved in 120ml of sodium alginate solution to prepare a mixed solution I;
weighing 2 g of chitosan, and dissolving the chitosan in 120ml of calcium chloride solution to prepare a mixed solution II;
(2) Preparation of papain microcapsule gel beads
Slowly dripping the mixed solution I into the mixed solution II by using an injector, stirring at a rotating speed of 175r/min to form microcapsule gel beads, washing with saline with a mass fraction of 1.5% to obtain papain microcapsule gel beads with a diameter of 3-5 mm, and refrigerating in a refrigerator for later use;
4. preparation of frozen marinade
Weighing seasoning marinade and papain microcapsule gel beads according to the mass ratio of 1:2, coating the papain microcapsule gel beads with the seasoning marinade, subpackaging and shaping with a mould, and freezing in a freezing chamber to obtain frozen marinade.
5. Preparation of pot-stewed chicken
(1) Thawing frozen broiler chicken with normal-temperature clean water, cleaning until no blood water exists, draining off surface water, and cutting a 1-2 cm long incision every 3-5 cm without cutting off chicken for later use;
(2) The frozen marinade prepared in the step 4 is quickly buried into chicken cuts, and the cuts are wrapped by cotton threads, so that the frozen marinade is buried into deep layers of chicken and is not easy to slide out;
(3) Putting chicken into the marinade prepared in the step 1, heating and marinating by using a temperature control time-controlling container, wherein the temperature control time-controlling requirements are as follows:
at the initial stage of marinating: the marinade temperature is less than 30 ℃ and the time is 8min;
the marinating medium period: marinade temperature: 40 ℃ and the time is as follows: 25min;
and (3) marinating in the later stage: marinade temperature: 80 ℃ for the following time: 15min.
Marinade temperature: 60-100 ℃ for the time of: reaching 100 ℃ from 60 ℃ within 3-5 min, and keeping the boiling state for 15min at 100 ℃.
The mass ratio of the frozen marinade to the chicken is 3:140.
The marinated chicken meat product with tender meat quality, fine and smooth taste, unique flavor and uniform surface and inner quality can be obtained.
Example 3:
a preparation method of frozen marinade for improving the quality of home-made marinades comprises the following steps:
1. preparation of marinade (calculated as 5 kg chicken)
(1) The spice formula comprises the following steps: 10 g of star anise, 10 g of galangal, 10 g of cinnamon, 8 g of nutmeg, 8 g of fennel, 6 g of tsaoko cardamon, 5 g of angelica dahurica, 3 g of long pepper, 2 g of myrcia, 2 g of cardamon, 2 g of clove and 2 g of liquorice;
(2) Auxiliary materials: 150 g of chilli, 50 g of pepper, 250 g of salt, 100 g of white granulated sugar and 50 g of chicken essence;
(3) Vegetable oil: 600 g, clear water: 12 kg.
And (3) marinade preparation:
adding vegetable oil into a pot, heating to 150deg.C, adding weighed spice (hard clapping, no need of gauze bag), parching and leaching for 15min, cooling to 120deg.C, adding Capsici fructus, fructus Zanthoxyli, sal, white sugar and chicken essence, parching for 5min, adding clear water, and boiling with strong fire for 90min to obtain marinade.
2. Preparation of seasoning marinade paste
Taking 600ml of marinade obtained in the step 1, boiling and concentrating to 300ml, uniformly mixing, dissolving and preparing thick seasoning marinade paste for later use;
3. preparation of papain microcapsule gel beads
(1) Preparing a solution:
preparing sodium alginate and calcium chloride into solutions with mass fractions of 5% and 2% respectively for later use;
weighing 4 g of papain (more than 6000U/g of enzyme activity) and 1 g of carboxymethyl starch sodium, dissolving the papain in into 150ml of sodium alginate solution, and preparing a mixed solution I;
weighing 3 g of chitosan, and dissolving the chitosan in 150ml of calcium chloride solution to prepare a mixed solution II;
(2) Preparation of papain microcapsule gel beads
Slowly dripping the mixed solution I into the mixed solution II by using an injector, stirring at a rotating speed of 200r/min to form microcapsule gel beads, washing with 2% saline solution by mass fraction to obtain papain microcapsule gel beads with a diameter of 3-5 mm, and refrigerating in a refrigerator for later use;
4. preparation of frozen marinade
Weighing seasoning marinade and papain microcapsule gel beads according to the mass ratio of 1:1-3, wrapping the papain microcapsule gel beads with the seasoning marinade, subpackaging and shaping with a mould, and freezing in a freezing chamber to obtain frozen marinade.
5. Preparation of pot-stewed chicken
(1) Thawing frozen broiler chicken with normal-temperature clean water, cleaning until no blood water exists, draining off surface water, and cutting a 1-2 cm long incision every 3-5 cm without cutting off chicken for later use;
(2) The frozen marinade prepared in the step 4 is quickly buried into chicken cuts, and the cuts are wrapped by cotton threads, so that the frozen marinade is buried into deep layers of chicken and is not easy to slide out;
(3) Putting chicken into the marinade prepared in the step 1, heating and marinating by using a temperature control time-controlling container, wherein the temperature control time-controlling requirements are as follows:
at the initial stage of marinating: the marinade temperature is less than 30 ℃ and the time is 15min;
the marinating medium period: marinade temperature: 40 ℃ and the time is as follows: 25min;
and (3) marinating in the later stage: marinade temperature: 60-100 ℃ for the time of: 100 ℃ is reached from 60 ℃ within 5min, and the boiling state is kept for 10min at 100 ℃.
The mass ratio of the frozen marinade to the chicken is 5:150.
The marinated chicken meat product with tender meat quality, fine and smooth taste, unique flavor and uniform surface and inner quality can be obtained.
The frozen marinades prepared in examples 1 to 3 are marinated, the specifications of the marinades are consistent, and the quality of the finally obtained marinated chicken is compared with that of marinades prepared by the prior art (marinades prepared by boiling the prior marinades according to the same proportion and the same method and then directly marinating), and the results are shown in the following table:
(1) Sensory evaluation of contrast
As can be seen from the table, the pot-stewed chicken prepared by the scheme has better sensory evaluation.
(2) Comparison of volatile flavor species
| Ketones (I) | Aldehydes | Acids | Ethers and ethers | Phenols and process for preparing the same | Olefines | Alcohols | Esters of | Others | Small counter | |
| Existing technology (seed) | 4 | 15 | 1 | 1 | 1 | 9 | 16 | 12 | 12 | 71 |
| Example 1 (seed) | 5 | 18 | 3 | 2 | 4 | 15 | 33 | 20 | 18 | 118 |
The method comprises the following steps:
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as can be seen from the table, the halogen chicken prepared by the method has various volatile flavor substances.
(3) Texture contrast
Experiment 1: testing the influence of different treatment methods on the quality of the product
Experiments were performed in the specific method and procedure of example 1, and the other conditions were the same as in example 1, except that steps S3 and S4 were removed, namely, the thick seasoning marinade prepared in step S2 and marinating in step S1 were used to marinate the chicken, and the marinating step was the corresponding step of eliminating the frozen marinade from embedding into the chicken. The specific test results are shown in the following table:
(1) Sensory evaluation of contrast
As can be seen from the above table, the removal of steps S3 and S4 resulted in a poor evaluation of the meat sense of the finally prepared pot-stewed chicken, it can be seen that: the frozen marinade prepared from the combination of the seasoning marinade and the papain microcapsule gel beads plays a key role in improving the meat quality and flavor of the marinated chicken, and has better sensory evaluation.
(2) Comparison of volatile flavor species
As can be seen from the above table, the marinated chicken meat prepared by removing steps S3 and S4 has less volatile flavor substances, and it can be seen that: the frozen marinade prepared by combining the seasoning marinade and the papain microcapsule gel beads plays a key role in improving the flavor of the marinated chicken.
(3) Texture contrast
As can be seen from the above table, the preparation without steps S3 and S4 is greatly different from the marinated chicken meat prepared in example 1, and it can be seen that: the frozen marinade prepared by combining the seasoning marinade paste and the papain microcapsule gel beads and marinating during temperature control have great influence on indexes such as hardness, water holding capacity, chewiness and the like of the marinated chicken.
Experiment 2: and testing the influence of the addition amount of papain, sodium alginate and carboxymethyl starch sodium on the quality of the pot-stewed chicken products.
Experiments were performed by the specific method and steps in example 1, and the rest conditions were the same as in example 1, and the effects of the addition amounts of papain, sodium alginate and sodium carboxymethyl starch on the quality of the pot-stewed chicken products were tested by changing only the addition amounts of papain, sodium alginate and sodium carboxymethyl starch in step S3. The specific results are shown in the following table:
the shear force is one of important characterization indexes of the tenderness value of the meat product, and as can be seen from the table, the addition of the papain has a larger influence on the shear force of the marinated chicken, the addition of the sodium alginate and the sodium carboxymethyl starch has a smaller influence on the shear force of the marinated chicken, and the reasonable addition of the papain, the sodium carboxymethyl starch and the sodium alginate properly degrades the connective tissues in the chicken and the collagen and the elastin with complex structures in the muscle fibers, so that the shear force of the chicken is greatly reduced. The sodium alginate is used as a papain carrier, and the prepared microcapsule immobilized papain has obviously improved storage property and stability.
Experiment 3: and testing the influence of the addition amount of chitosan and calcium chloride on the quality of the pot-stewed chicken products.
Experiments were performed in the specific method and procedure of example 1, and the rest of the conditions were the same as in example 1, and the influence of the addition amounts of chitosan and calcium chloride on the quality of the pot-stewed chicken products was tested by changing only the addition amounts of chitosan and calcium chloride in step S3. The specific results are shown in the following table:
from the table, the reasonable addition of chitosan and calcium chloride has a great influence on the shearing force of the marinated chicken, and the combination of the chitosan and the calcium chloride mainly forms gel with protective effect on papain microcapsules, so that the stability of the gel beads of the microcapsules is improved, and the meat quality of the marinated chicken is improved in the marinating process.
Experiment 4: and testing the influence of marinating on the quality of the marinated chicken products during temperature control.
Experiments were performed by the specific method and procedure in example 1, and the other conditions were the same as in example 1, except that the marinating was changed only in the temperature control in step S5, and the influence on the quality of the marinated chicken product in the temperature control was evaluated by comparing with the conventional marinating. The specific results are shown in the following table:
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as can be seen from the table, compared with the traditional marinating, the marinating has a remarkable influence on the shearing force of marinated chicken, and the marinating has a great improvement effect on the marinating effect of frozen marinating materials during temperature control.
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As can be seen from the above table, the marinating adopted in the application is obviously increased compared with the traditional marinating flavor substances during temperature control.
While the invention has been described in detail with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various changes in form and details can be made therein without departing from the scope of the invention encompassed by the appended claims.
Claims (5)
1. A method for improving the quality of home-stewed chickens by utilizing frozen marinating materials is characterized by comprising the following steps:
firstly, thawing frozen broiler chickens with normal-temperature clean water, cleaning until no blood water exists, draining surface water, and cutting a 1-2 cm long incision every 3-5 cm by a knife without cutting off chicken for later use;
secondly, rapidly filling the frozen marinade into the chicken incision, wrapping the incision by using cotton thread to ensure that the frozen marinade is embedded into the deep layer of the chicken and is not easy to slide out;
thirdly, putting chicken into the marinade prepared in the step S1, and heating and marinating the chicken by using a temperature-control time-control container to obtain the chicken; the temperature-control and time-control marinating conditions are as follows:
in the initial stage of marinating, the temperature of marinade is less than 30 ℃ and the time is 5-15 min;
in the middle marinating period, the temperature of marinade is 30-60 ℃ and the time is 15-25 min;
in the later stage of marinating, the temperature of marinade is 60-100 ℃, the time is required to reach 100 ℃ from 60 ℃ within 5min, and the boiling state is kept for 10-15 min at 100 ℃;
the preparation method of the frozen marinade comprises the following steps:
s1, adding vegetable oil into a pot, adding weighed spice when the oil temperature is increased to 120-150 ℃, frying for 10-15 min, cooling the oil temperature to 100-120 ℃, adding chilli, pricklyash peel, salt, white granulated sugar and chicken essence, frying for 2-5 min, adding clear water, and boiling with strong fire for 60-90 min to obtain marinade for later use; the mass ratio of the spice to the vegetable oil is 23-34:200-300; the mass ratio of the vegetable oil to the clean water is 2-3:5-6;
s2, taking a part of the flavor marinade prepared in the step S1, heating, boiling and concentrating to prepare thick seasoning marinade with a certain solid content for later use;
s3, preparing papain microcapsule gel beads:
a. preparing sodium alginate into a solution with 3-5wt%, and dissolving papain and carboxymethyl starch sodium into the sodium alginate solution to prepare a mixed solution I; the mass ratio of papain, sodium carboxymethyl starch and sodium alginate is 2-4:0.5-1:3-5;
b. preparing calcium chloride into a solution with the weight percent of 1.5-2%, and dissolving chitosan into the calcium chloride solution to prepare a mixed solution II; the mass ratio of the chitosan to the calcium chloride is 1-3:1-3;
c. slowly dripping the mixed solution I into the mixed solution II, stirring at a rotating speed of 150-200 r/min to form microcapsule gel beads, washing with 1-2 wt% of saline solution to obtain papain microcapsule gel beads with a diameter of 3-5 mm, and refrigerating in a refrigerator for later use;
s4, wrapping the papain microcapsule gel beads prepared in the step S3 by the seasoning marinade prepared in the step S2, subpackaging and shaping by using a die, and putting the die into a freezing chamber for freezing to prepare the frozen marinade.
2. The method for improving the quality of domestic marinated chickens by utilizing frozen marinades according to claim 1, wherein the method comprises the following steps: the spice is any one of star anise, rhizoma alpiniae oxyphyllae, cassia bark, nutmeg, fennel, tsaoko amomum fruit, angelica dahurica, long pepper, myrcia, cardamom, clove and liquorice.
3. The method for improving the quality of domestic marinated chickens by utilizing frozen marinades according to claim 1, wherein the method comprises the following steps: the auxiliary materials are the mixture of the capsicum, the pepper, the salt, the white granulated sugar and the chicken essence, and the mass ratio of the mixture is 10-15:3-5:15-25:8-10:4-5.
4. The method for improving the quality of domestic marinated chickens by using frozen marinades according to claim 1, wherein the step S2 of preparing the thick seasoning marinade comprises the following steps:
and (3) taking part of marinade in the step S1, and concentrating to 45-55wt% by decoction to prepare thick seasoning marinade paste.
5. The method for improving the quality of domestic marinated chickens by utilizing frozen marinades according to claim 1, wherein the method comprises the following steps: the mass ratio of the seasoning halogen paste to the papain microcapsule gel beads is 1:1-3.
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| CN104000156A (en) * | 2014-05-05 | 2014-08-27 | 武汉轻工大学 | Low-salt marinade for duck necks, and preparation method and application thereof |
| CN106307416A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck and making method of seasoner |
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| CN104000156A (en) * | 2014-05-05 | 2014-08-27 | 武汉轻工大学 | Low-salt marinade for duck necks, and preparation method and application thereof |
| CN106307416A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck and making method of seasoner |
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| 木瓜蛋白酶嫩化处理对淘汰蛋鸡风鸡肌肉蛋白质水解和嫩度等品质的影响;刘海霞等;《食品工业科技》;20090125(第01期);摘要 * |
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