阅读说明：本技术 一种炸鸡腌料调配方法 (Fried chicken marinade blending method ) 是由 姚兴刚 于 2020-07-14 设计创作，主要内容包括：本发明涉及腌料调配技术领域,公开了一种炸鸡腌料调配方法,由如下质量百分比的组分组成：食用盐30％～38％、白砂糖5％～10％、五香粉6％～12％、蒜粉2％～5％、淀粉5％～10％、洋葱粉2％～6％、鸡精2％～6％、胡椒粉7％～13％、孜然粉3％～8％以及香油5％～10％,该方法具体包括以下步骤：将食用盐、白砂糖、五香粉、蒜粉、淀粉、洋葱粉、鸡精、胡椒粉以及孜然粉倒入透明容器中人工搅拌,在搅拌过程中不断加入香油予以混合,即可制得该炸鸡腌料。通过本发明制得的腌料,不仅具有略甜的口感,还具有良好的营养价值,而且加入了香油,可以使得该腌料的香味更加浓厚,极大地刺激了食客的味蕾,而且制得该腌料的原料均易得。(The invention relates to the technical field of marinade blending, and discloses a method for blending marinades of fried chicken, which comprises the following components in percentage by mass: 30-38% of edible salt, 5-10% of white granulated sugar, 6-12% of five spice powder, 2-5% of garlic powder, 5-10% of starch, 2-6% of onion powder, 2-6% of chicken essence, 7-13% of ground pepper, 3-8% of cumin powder and 5-10% of sesame oil, wherein the method specifically comprises the following steps: pouring edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder into a transparent container for manual stirring, and continuously adding sesame oil during stirring for mixing to obtain the fried chicken marinade. The marinade prepared by the method has slightly sweet taste and good nutritional value, and the sesame oil is added, so that the flavor of the marinade is stronger, taste buds of eaters are greatly stimulated, and raw materials for preparing the marinade are easy to obtain.)

1. The fried chicken marinade blending method is characterized by comprising the following components in percentage by mass: 30-38% of edible salt, 5-10% of white granulated sugar, 6-12% of five spice powder, 2-5% of garlic powder, 5-10% of starch, 2-6% of onion powder, 2-6% of chicken essence, 7-13% of ground pepper, 3-8% of cumin powder and 5-10% of sesame oil, wherein the method specifically comprises the following steps: pouring edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder into a transparent container for manual stirring, and continuously adding sesame oil during stirring for mixing to obtain the fried chicken marinade.

2. The method of claim 1, wherein the edible salt and white sugar are sieved through a 30-mesh sieve before being poured into the transparent container.

3. The fried chicken marinade blending method of claim 1, wherein the garlic powder is prepared by the following method:

a: selecting whole garlic without damaged skin, cleaning with clear water, and placing into a plastic bag filled with cooking wine;

b: carrying out ultrahigh static pressure treatment on the garlic packaged in the step A for 15-30 min;

c: putting the garlic in the step B into a dryer, drying the garlic at 40 ℃, taking out the garlic and removing the skin of the garlic;

d: and D, pouring the garlic with the skin removed in the step C into a pulverizer to be pulverized, and freeze-drying the pulverized garlic to obtain garlic powder.

4. The method of claim 1, wherein said garlic is placed in a plastic bag containing cooking wine and heat sealed to the mouth of the plastic bag.

5. The method for blending the marinade for fried chicken as claimed in claim 1, wherein the onion powder is prepared by the following steps:

a: taking onions without damaged skins, washing with clear water, putting into a pulping machine, crushing and pulping, pouring ethanol during pulping, and then carrying out filter pressing on the onions to remove 80% of water content;

b: b, adding 30g of polydextrose and 25g of ethyl maltol into the onion pulp subjected to pressure filtration in the step a at a concentration of 160-280 kg/cm²Homogenizing under pressure;

c: and c, drying the mixture in the step b at the temperature of between 90 and 120 ℃ to obtain the onion powder.

6. The blending method of the fried chicken marinade as claimed in claim 1, wherein the preparation method of the sesame oil comprises the following steps:

firstly, performing a first step; weighing 180g of sesame, cleaning, drying, grinding into powder, and sieving with a 45-55 mesh sieve;

secondly, performing secondary filtration; weighing 22-28 g of peanuts, 15-30 g of soybeans and 10-20 g of red dates, mixing, putting into water, soaking for 3.5-4.5 h, taking out, drying, and sieving with a 65-75-mesh sieve;

thirdly, performing a pretreatment; mixing the powders obtained in the first step and the second step, putting the mixture into a pot, stir-frying with medium fire, stir-frying with slow fire when the fragrance overflows, squeezing with an oil press after the stir-frying is done, and filtering to obtain primary blend sesame oil;

taking out half of the primary blend sesame oil prepared in the third step, pouring the half of the primary blend sesame oil into a container filled with 11g of the composite additive, treating the mixture in water vapor at the temperature of 80 ℃ for 2.5 hours, heating the mixture to 92 ℃, and pressurizing and stirring the mixture at the rotating speed of 450 to 480r/min to obtain secondary blend sesame oil;

fifthly, mixing the primary blend sesame oil and the secondary blend sesame oil obtained in the third step and the fourth step to obtain the finished product sesame oil.

7. The method for blending marinades for fried chicken as claimed in claim 5, wherein the amount of alcohol poured during the beating process is 30 ml.

8. The method of blending fried chicken marinades as claimed in claim 3, wherein the drying time of garlic in the dryer is 10 min.

Technical Field

The invention relates to the technical field of marinade blending, in particular to a method for blending marinades of fried chicken.

Background

The marinade is various powders for marinating food, which are prepared by mixing high-quality natural spices and functional raw materials and finely processing the raw materials, is suitable for marinating various meat products, vegetables and marine products, after the marinade is used for marinating, various flavors are given to the products, spice particles or powder are given to the surfaces of the products, the meat quality is fresh, tender and succulent, the fishy smell of the meat can be effectively removed, and the marinade needs to be coated on fried chicken before the fried chicken is fried, so that the subsequent taste is increased.

However, the marinade prepared by the existing method has poor mouthfeel on one hand and insufficient mellow flavor on the other hand, so that the taste of fried chicken is reduced. Accordingly, those skilled in the art have provided a method for preparing marinade for fried chicken to solve the above problems in the background art.

Disclosure of Invention

The invention aims to provide a fried chicken marinade blending method to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme:

a fried chicken marinade blending method comprises the following components in percentage by mass: 30-38% of edible salt, 5-10% of white granulated sugar, 6-12% of five spice powder, 2-5% of garlic powder, 5-10% of starch, 2-6% of onion powder, 2-6% of chicken essence, 7-13% of ground pepper, 3-8% of cumin powder and 5-10% of sesame oil, wherein the method specifically comprises the following steps: pouring edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder into a transparent container for manual stirring, and continuously adding sesame oil during stirring for mixing to obtain the fried chicken marinade.

As a still further scheme of the invention: the edible salt and the white granulated sugar are sieved by a 30-mesh sieve before being poured into the transparent container.

As a still further scheme of the invention: the preparation method of the garlic powder comprises the following steps:

a: selecting whole garlic without damaged skin, cleaning with clear water, and placing into a plastic bag filled with cooking wine;

b: carrying out ultrahigh static pressure treatment on the garlic packaged in the step A for 15-30 min;

c: putting the garlic in the step B into a dryer, drying the garlic at 40 ℃, taking out the garlic and removing the skin of the garlic;

d: and D, pouring the garlic with the skin removed in the step C into a pulverizer to be pulverized, and freeze-drying the pulverized garlic to obtain garlic powder.

As a still further scheme of the invention: after the garlic is put into the plastic bag filled with the cooking wine, the mouth of the plastic bag is also subjected to heat sealing.

As a still further scheme of the invention: the preparation method of the onion powder comprises the following steps:

a: taking onions without damaged skins, washing with clear water, putting into a pulping machine, crushing and pulping, pouring ethanol during pulping, and then carrying out filter pressing on the onions to remove 80% of water content;

b: b, adding 30g of polydextrose and 25g of ethyl maltol into the onion pulp subjected to pressure filtration in the step a at a concentration of 160-280 kg/cm²Homogenizing under pressure;

c: and c, drying the mixture in the step b at the temperature of between 90 and 120 ℃ to obtain the onion powder.

As a still further scheme of the invention: the preparation method of the sesame oil comprises the following steps:

firstly, performing a first step; weighing 180g of sesame, cleaning, drying, grinding into powder, and sieving with a 45-55 mesh sieve;

secondly, performing secondary filtration; weighing 22-28 g of peanuts, 15-30 g of soybeans and 10-20 g of red dates, mixing, putting into water, soaking for 3.5-4.5 h, taking out, drying, and sieving with a 65-75-mesh sieve;

thirdly, performing a pretreatment; mixing the powders obtained in the first step and the second step, putting the mixture into a pot, stir-frying with medium fire, stir-frying with slow fire when the fragrance overflows, squeezing with an oil press after the stir-frying is done, and filtering to obtain primary blend sesame oil;

taking out half of the primary blend sesame oil prepared in the third step, pouring the half of the primary blend sesame oil into a container filled with 11g of the composite additive, treating the mixture in water vapor at the temperature of 80 ℃ for 2.5 hours, heating the mixture to 92 ℃, and pressurizing and stirring the mixture at the rotating speed of 450 to 480r/min to obtain secondary blend sesame oil;

fifthly, mixing the primary blend sesame oil and the secondary blend sesame oil obtained in the third step and the fourth step to obtain the finished product sesame oil.

As a still further scheme of the invention: the amount of ethanol poured in the pulping process is 30 ml.

As a still further scheme of the invention: the drying time of the garlic in the dryer is 10 min.

Compared with the prior art, the invention has the beneficial effects that: the marinade prepared by the method has slightly sweet taste and good nutritional value, and the sesame oil is added, so that the flavor of the marinade is stronger, taste buds of eaters are greatly stimulated, the raw materials for preparing the marinade are easy to obtain, the cost is lower, the mouth feeling is fresh, fragrant, spicy and hot, the seasoning mouth feeling is better, and the aftertaste of customers is endless.

Detailed Description

In the embodiment of the invention, the fried chicken marinade blending method comprises the following components in percentage by mass: 38% of edible salt, 10% of white granulated sugar, 12% of five spice powder, 5% of garlic powder, 10% of starch, 6% of onion powder, 6% of chicken essence, 13% of pepper powder, 5% of cumin powder and 8% of sesame oil, wherein the method specifically comprises the following steps: pouring edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder into a transparent container for manual stirring, and continuously adding sesame oil during stirring for mixing to obtain the fried chicken marinade.

Preferably: the edible salt and the white granulated sugar are sieved by a 30-mesh sieve before being poured into the transparent container.

Preferably: the preparation method of the garlic powder comprises the following steps:

a: selecting whole garlic without damaged skin, cleaning with clear water, and placing into a plastic bag filled with cooking wine;

b: carrying out ultrahigh static pressure treatment on the garlic packaged in the step A for 30 min;

c: putting the garlic in the step B into a dryer, drying the garlic at 40 ℃, taking out the garlic and removing the skin of the garlic;

d: and D, pouring the garlic with the skin removed in the step C into a pulverizer to be pulverized, and freeze-drying the pulverized garlic to obtain garlic powder.

Preferably: after the garlic is put into the plastic bag filled with the cooking wine, the mouth of the plastic bag is also subjected to heat sealing.

Preferably: the preparation method of the onion powder comprises the following steps:

a: taking onions without damaged skins, washing with clear water, putting into a pulping machine, crushing and pulping, pouring ethanol during pulping, and then carrying out filter pressing on the onions to remove 80% of water content;

b: b, adding 30g of polydextrose and 25g of ethyl maltol into the onion pulp subjected to pressure filtration in the step a at a concentration of 160-280 kg/cm²Homogenizing under pressure;

c: and c, drying the mixture in the step b at the temperature of 120 ℃ to obtain the onion powder.

Preferably: the preparation method of the sesame oil comprises the following steps:

firstly, performing a first step; weighing 180g of sesame, cleaning, drying, grinding into powder, and sieving with a 45-55 mesh sieve;

secondly, performing secondary filtration; weighing 25g of peanuts, 27g of soybeans and 15g of red dates, mixing, putting into water, soaking for 4.5 hours, taking out, drying, and sieving with a 65-75-mesh sieve;

thirdly, performing a pretreatment; mixing the powders obtained in the first step and the second step, putting the mixture into a pot, stir-frying with medium fire, stir-frying with slow fire when the fragrance overflows, squeezing with an oil press after the stir-frying is done, and filtering to obtain primary blend sesame oil;

taking out half of the primary blend sesame oil prepared in the third step, pouring the half of the primary blend sesame oil into a container filled with 11g of the composite additive, treating the mixture in water vapor at the temperature of 80 ℃ for 2.5 hours, heating the mixture to 92 ℃, and pressurizing and stirring the mixture at the rotating speed of 450 to 480r/min to obtain secondary blend sesame oil;

fifthly, mixing the primary blend sesame oil and the secondary blend sesame oil obtained in the third step and the fourth step to obtain the finished product sesame oil.

Preferably: the amount of ethanol poured during pulping is 30 ml.

Preferably: the drying time of garlic in the dryer is 10 min.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.