New Orleans Grilled Chicken Marinade
Chicken wings
| The name of the ingredient | % | unit price | cost | remark |
| cane sugar | 40.00 | |||
| salt | 16.00 | |||
| monosodium glutamate | 5.00 | |||
| I+G | 0.10 | |||
| HVP | 7.00 | |||
| Chicken extract | 2.00 | |||
| Chicken flavor | 0.10 | |||
| Chicken fat | 2.00 | |||
| Tomato powder | 1.00 | |||
| Garlic powder | 6.00 | |||
| Ground white pepper | 0.40 | |||
| Ginger powder | 0.30 | |||
| Celery powder | 0.20 | |||
| Basil powder | 0.10 | |||
| Thyme powder | 0.10 | |||
| paprika | 7.50 | |||
| Capsicum red | 0.10 | |||
| Cayenne pepper essential oil | 0.10 | |||
| Tapioca starch | 2.00 | |||
| Maltodextrin | 5.00 | |||
| Sodium hexametaphosphate | 1.60 | |||
| Sodium tripolyphosphate | 2.30 | |||
| Sodium pyrophosphate | 1.10 | |||
| 100 |
Economy
| The name of the ingredient | % | unit price | cost | remark |
| cane sugar | 50.00 | |||
| salt | 16.00 | |||
| monosodium glutamate | 5.00 | |||
| I+G | 0.10 | |||
| Chicken flavor | 0.10 | |||
| Chicken fat | 2.00 | |||
| Tomato powder | 1.00 | |||
| Garlic powder | 6.00 | |||
| Ground white pepper | 0.30 | |||
| Ginger powder | 0.30 | |||
| paprika | 7.00 | |||
| Capsicum red | 0.10 | |||
| Cayenne pepper essential oil | 0.10 | |||
| cornstarch | 2.00 | |||
| Maltodextrin | 5.00 | |||
| Sodium hexametaphosphate | 1.60 | |||
| Sodium tripolyphosphate | 2.30 | |||
| Sodium pyrophosphate | 1.10 | |||
| 100 |
How should the recipe of Orleans flavor products be designed? Attached 5 kinds of product production process
The Orleans flavor is a fusion of sweet, sour, spicy, and fragrant, and the overall taste of chicken products is full, meaty, and has a long aftertaste. For this flavor of marinade, how to achieve a reasonable combination of various flavors is a science, today we will reveal its flavor design and provide innovative and upgraded formulas.
1.00
Design of various flavors in Orleans-style chicken products
Taking the traditional Orleans flavor marinade as an example, this paper analyzes the contribution of salty, sweet, sour, spicy, fragrant, fresh and strong flavors to the flavor of Orleans chicken products.
Traditional formula
How to design the salty, fresh, sweet, sour, spicy and strong flavors in the formula:
1. Salty - the foundation of all flavors, it can bring out the inherent taste of the food itself, without saltiness as the basis, it is difficult for other flavors to be vividly expressed. The salt content of Orleans flavor marinade is generally controlled at 11-15%, and the salt content of chicken products is generally controlled at 0.72-1%.
2. Xian - synonymous with deliciousness. Umami substances are mainly divided into amino acids (glutamic acid, aspartic acid) and nucleotides (inosinate, guanylate). As well as soy sauce powder and natural, safe and high-freshness yeast extract (YE) as formula representatives.
3. Sweet - complement each other with freshness. Sweetness is the first taste felt on the tip of the human tongue, and sucrose is a typical sweetening substance, with pure sweetness and appropriate sweetness. Due to the different composition and structure of the substances presenting sweetness, the taste differences will be obvious, which are mainly manifested in two aspects: sweetness intensity and sweetness characteristics. For example, bell pepper powder, which is commonly used in Orleans pickles, is a supplement and enrichment of the sweetness of white sugar. The white sugar content in Orleans marinades is generally controlled at 35-38%, and the white sugar content in chicken products is controlled at about 2.1-2.8%.
4. Sour - play a role in enhancing flavor. Citric acid is a characteristic flavor of citrus, and the presence of sour substances can remove the smell and relieve greasyness and enhance the fragrance. When sour and sweet are combined, it also makes sweetness more lively. Citric acid not only provides a sour taste, but more importantly, it enhances the flavor and allows a wide and rich variety of flavors to converge and merge. The citric acid and tomato powder in the Orleans flavor provide a rich acidity. Citric acid is controlled within 1%, and the amount of tomato powder is adjusted.
5. Aroma and characteristic aroma - spices and head fragrance ingredients with characteristic flavor, commonly used spices are ginger powder, white pepper powder, onion powder, nutmeg powder, etc., which can enhance the flavor of meat while removing the smell.
6. Thick taste and aftertaste - yeast extract (YE) is used as a food raw material to increase freshness, enhance the thick taste and aftertaste, so that the flavor of Orleans marinade becomes complex and obtains a softer and richer taste. At the same time, the application in chicken products can mask the fishy smell of chicken and enhance the thick flavor of chicken.
2.00
Innovative formulations are recommended
Orleans flavor (honey sauce): According to the basis of Orleans flavor, the raw materials are blended, by adjusting the sweetness, adding glucose sugar raw materials and licorice extract, reducing the amount of chili pepper and increasing the amount of bell pepper, the Orleans flavor of honey can be well produced.
03
The production process of 5 Orleans-style foods
1. The production of Orleans-style roast chicken
(1) Orleans flavor roast chicken recipe (kg)
Salt 40, Sugar 100, Monosodium Glutamate 10, Glucose 10, Sodium Tripolyphosphate 30, Ethyl Maltol 5, Garlic Powder 8, Onion Powder 8, Guar Gum 2, Corn Starch 5, Black Pepper Powder 5, Glycine 2, Paprika 15, Bell Pepper Powder 5, Spicy Oil 2, Chicken Flavor 5, Orleans Roast Chicken Flavor 10.
(2) The process of Orleans roast chicken
Raw chicken → thawed→ cleaned→ ingredients → quantitatively → tumbled, marinated→ shaped→ roasted→ finished products.
(3) Key points of Orleans roast chicken
1. Raw chicken
Frozen meat or fresh chicken is selected, which has been tested by veterinarians to have no plague and no peculiar smell.
2. Defrost
The temperature of the running water should be lower than 15 °C, and the blood and impurities in the flesh should be leached out at the same time. The core temperature of the meat is 0 °C, the body temperature is 0~4 °C, and the phenomenon of no meat lumps is good for thawing, and the thawing time is not more than 6 hours.
3. Cleaning
Remove internal and external debris and impurities, and rinse with running water for 10~15min to drain the water.
4、. ingredient
Mix 50% ice + 50% water, add the same amount of Orleans marinade to make a paste, dissolve it all and set aside.
5. Quantitative
The cleaned product is quantified, and the purpose is to classify the suit chickens of roughly the same weight, and the time shall not exceed 3h, and the ambient temperature at the time of quantification is ≤12 °C.
6. Tumble and marinate
The products with good quantities are rolled separately according to different specifications. Mix the raw chicken: water: marinade = 100: 7: 7 (weight ratio), and the total marinating time is 16h. Add it to the tumbling machine, and the ambient temperature of tumbling is 0~4 °C. The total tumbling time is 4h, running for 15min and pausing for 45min.
7. Plastic surgery
If you don't roast it immediately, you need to vacuum pack it and freeze it.
8. Roasting
Insert the iron hook from the root of the neck of the chicken in the suit, so that the head of the whole chicken is facing up, the tail is facing down, and when the oven is heated to 200~220 °C, the chicken is rotated and roasted for about 30~50min.
9. Finished products
The roasted broiler is golden brown. The yield rate is 75%~85%.
Second, fried chicken breast products technology
Process:
Raw materials → trimming→ tumbling → powdering→ sizing→ flouring→ frying→ steaming→ single frozen→ packaging→ gold inspection→ packing → storage
(1) Take 150g of fried chicken breast steak as an example, the recipe (in g):
Main: 1000 breast steaks
Tumbling liquid
Soy sauce: 10
Mirin: 2
Ginger Puree: 2
Crushed garlic: 2
MSG: 4
Sterilized whole egg liquid: 20
Non-iodized salt: 2
Sodium tripolyphosphate: 10
Cornstarch: 8
Ice water: 160
(2) Processing technology
1. Raw meat, choose skinless breast meat, with a specification of more than 230g, and no bruising and foreign bodies are required;
2. Trimming, open the big breast from the middle, and slice it into a breast row of uniform thickness, with a size of 11-12cm*7-8cm and a specification of 90-95g/piece;
3. Tumbling, first stir the ice water and powdered seasonings in the formula until the particles are dissolved, then add the liquid auxiliary materials to mix evenly, and finally add starch to stir evenly, and then add the repaired raw materials and tumbling liquid to the tumbling machine, the vacuum degree is -0.08MPa low-speed tumbling for 45min, and the core temperature of the product is below 10 °C after tumbling;
4. Beat the powder, pre-flour 3% of the rolled meat, and mix evenly;
5. Sizing, batter: meat = 25% after rolling, and the raw meat pieces are mixed evenly with the slurry by hand;
6. Flouring, wrap the sizing breast row evenly, naturally flour, more than 150G/block after flouring;
7. Frying, the product is directly put into the fryer after sizing, and the product is shaped before being put into it, 170 degrees, 60S, and the weight is small, large, and the pulp is incomplete (the exposed meat area is more than 1c㎡) and so on;
8. Steaming, the temperature is 95 °C, the time is 9 minutes, and the core temperature is above 75 °C for 1min;
9. Single freezing, quick-freezing temperature: -35 °C, quick-freezing time: 45 minutes, more than 150G/block after freezing, size below 15cm*10cm, thickness of about 1-1.5cm, product center temperature≤-18°C;
10. Packaging, 5 pieces/bag, heat sealing and sealing, printing production date and taste expiration date;
11、金属检测,Fe1.5mm,Sus2.5mm不得检出;
12. Packing and storage, 10 bags/box, storage at -18 °C.
3. New Orleans roasted wings
Method:
(1) Put 550 grams of chicken wing pieces into the container, put in the marinade (8 grams of custard powder, Weilin, monosodium glutamate, 10 grams of salt, 10 grams of edible powder, 10 grams of five-spice powder, 5 grams of tender meat powder, 3 grams of pepper, 20 grams of cooking wine), mix evenly with your hands and put it in the refrigerator (the temperature is easy to control at 0 degrees - 4 degrees is appropriate) to keep fresh and refrigerate for 18 hours, during which it is stirred several times, mix and stir well.
(2) Put the spices (2 grams of thyme powder, basil powder, salt, oregano powder, 3 grams of black pepper powder, 3 grams of dried mustard, 5 grams of red pepper powder, 5 grams of sand ginger powder, 4 grams of garlic powder, 12 grams of monosodium glutamate, 10 grams of green onion and ginger) into a large bowl and mix well.
(3) Pick out the chicken pieces and wipe them dry, dip them in the beaten egg mixture, and then fully dip them in breadcrumbs (mix sesame peanuts and breadcrumbs in a ratio of 1:2:10), then put the chicken pieces into a large bowl and evenly coat them with a layer of spice powder.
注:
The above-mentioned thyme, basil, oregano, etc. are some of the spices or spices commonly used in Western cuisine. For example, oregano, rich in active substances, belongs to - herbs, oregano powder has a strong aroma and spicy taste, often used in soups, making Italy, stuffing, salads, etc., Pizz. It is even more indispensable.
Fourth, Orleans crispy sausage
Orleans crispy sausage is the use of chicken and chicken cartilage as the main raw materials, through raw material grinding, mixing, enema and hot processing of low-temperature meat products, Orleans flavor is prominent and distinct, the taste is sweet, fresh and tender meat is accompanied by crisp cartilage, and the unique taste has become a new highlight after the corn roast sausage.
1. Formula (unit: kg)
Ingredient Name Dosage (kg) Dosage %
Chicken 30 28.49%, Chicken Cartilage 5 4.75%, Chicken Skin 16 15.19%, Emulsified Pulp 16 15.19%, Tapioca Modified Starch 10 9.50%, Orleans Marinade 5.8 5.51%, Syrup 1 0.95%, Cumin Powder 0.05 0.05%, Rich Phosphorus 12# 0.15 0.14%, Loose Meat Powder Flavor 2# 0.15 0.14%, Tomato Paste 1.1 1.04%, Carrageenan 0.3 0.28%, Sugar 1.35 1.28%, Fresh Chicken Paste 0.25 0.24%, Special Xiangling A 0.1 0.10%, Ice Water (Reference) 18 17.15%, Chili Red Appropriate amount
Total 105 100.00%
Second, the operation process
Raw materials are prepared→ stir with rich phosphorus and baking soda→ add additional seasonings, vacuum stirring → marinate overnight→ enema→ baking→ steamed→ frozen
3. Precautions
1. Defrosting: Put the frozen chicken and chicken cartilage at room temperature, unwrap the bag and put it on the thawing rack to thaw naturally, and the core temperature of thawing can be -2 degrees.
2. Ground meat: Put the thawed chicken and chicken cartilage in a meat grinder, and grind them with a grate of Φ3mm and Φ6mm respectively, taking care not to mix with foreign substances such as chicken feathers and bone residue.
3. Put the chicken and chicken cartilage into a blender, add Fuli phosphorus 12#, loose meat powder flavor 2# and stir for 10 minutes, add other accessories and ice water, and stir in vacuum for 50 minutes. The control discharge temperature should not be higher than 6 degrees.
4. Marinate in a 0-4 degree cooler for 16 hours.
5. Enema: Pour the marinated material into the enema machine, fill it with a protein casing Φ20mm, and hang the filled semi-finished product on the smoked net frame car.
6. Bake: Bake at 50 degrees for 20 minutes.
7. Steaming: Use steam, temperature 80 degrees, core temperature 78 degrees, time 50 minutes.
8. The product is moved to the pre-cooling storage, and the core temperature is lowered to below 15 degrees before packaging.
9. Store products in a constant temperature warehouse (0-4 degrees), test and sell.
Fourth, the application of additives
1. Orleans marinade: Carefully blended with a variety of spices, it has an authentic Orleans flavor, with sweet and spicy flavors interspersed to complement each other, making the product full of flavor and aftertaste.
Effect of product application:
(1) It has the sweet and spicy aroma of Orleans; The surface is golden and translucent, the taste is full, and the meat is tender.
(2) The sweetness is moderate, and the spicinessness is medium to low.
2. Fuli phosphorus 12#, :(1) increase the elasticity and crispness of the product, reduce the loss of gravy during processing, improve the yield rate, and resist freezing and dehydration. Meat improver, the meat of the product is elastic and brittle, and effectively increases the water holding capacity.
3. Loose meat powder flavor 2#: used in meat products, it can improve the water-holding capacity and crispy taste of meat after marinating, and improve chewing performance.
4. Fresh chicken paste: give the product a thick and delicious taste of polypeptides, and make up for the lack of taste, aroma and taste caused by reducing costs and adding fillers.
5. Special fragrance spirit A: Enhance the added flavor and have the effect of fixing the fragrance of the product to make the fragrance more durable, the aroma is not easy to volatilize, is an indispensable fixative and flavor enhancer in food processing.
5. New Orleans barbecue shrimp
Ingredient:
2 tablespoons butter, 3 garlic cloves, chopped, 1/4 cup hot sauce (or to taste), 1/4 cup Worcestershire sauce, 1/3 cup beer, wine, or stock, 2 tablespoons lemon juice, 2 teaspoons Creole seasoning, 1/2 teaspoon ground black pepper, 1 pound shrimp peeled, 2 tablespoons butter, cooled and cut into 1/2-inch pieces, salt to taste.
Method:
1. Melt the butter in a pan over medium heat, add the garlic and sauté until fragrant, about 30 seconds, add the hot sauce, Worcestershire sauce, beer, lemon juice, Creole seasoning and pepper, and simmer until the sauce is reduced by half, about 5-7 minutes.
2. Add the shrimp and cook until cooked, about 2-3 minutes on each side, depending on the size of the shrimp.
3. Reduce the heat to medium-low, stir in the frozen butter until melted, season with salt and enjoy with baguette to soak up all the delicious sauce!
Note: Different hot sauces have different calorie levels, and everyone has a different caloric tolerance, so add a little hot sauce at a time until you reach the desired calorie level.
Recommended for the delicious preparation of spicy chicken
Recommended for the delicious preparation of spicy chicken
Skinless chicken is low in calories compared to other meats. However, there are a lot of lipids in the skin, so chicken with skin should never be called a low-calorie food. What are some delicious ways to make spicy chicken? Today, I recommend the delicious recipe of spicy chicken.
Preparation of spicy chicken 1
material
A. 1/2 chicken breast, B. 1 cup sweet potato powder, 1/2 cup cake flour, 1 tbsp pesto powder, 2 tsp chili powder, A. 15 g green onion, 15 g ginger, 40 g garlic, 1 tbsp soy sauce paste, 1/8 tsp five-spice powder, 1 tbsp cooking wine, 1/4 tsp baking soda, 1 tsp sugar, 60cc water, 1 tsp salt and pepper powder
method
1. After washing and draining the chicken breast, peel it, cut it horizontally to the end without cutting it off, and cut it into a large piece for later use.
2. Mix the sweet potato powder, low-gluten flour, pesto powder, and chili powder of ingredient B as fried powder for later use.
3. Put all the seasoning A into the juicer, whip for about 30 seconds, and then filter out the residue to become a marinade for later use.
4. Put the chicken breast of method 1 into the marinade of method 3, marinate for 30 minutes, remove the chicken breast, evenly coat it with fried powder by pressing, and then dip it in the marinade. Curtain? Young side? Dangerous ǚ郏? (3) 崆嫫兜舳嘤嗟郾赣谩?/p>
5. Heat a pot, add an appropriate amount of oil, heat the oil to about 160 °C, put in the chicken breast of method 4, fry it for about 2 minutes over medium heat until the skin becomes golden brown and crispy, then remove and drain the fat, and sprinkle with salt and pepper.
Preparation of spicy chicken 2
material
300 grams of chicken breast, dried red pepper, Sichuan pepper, ginger, onion and garlic, cooking wine, salt, sugar, monosodium glutamate, vegetable oil
method
1. Wash and slice the chicken breast, marinate with cooking wine and salt for 30 minutes;
2. Slice ginger and garlic, and shred green onion; Cut a large handful of dried chili peppers into small pieces.
3. Heat vegetable oil in a pot, add chicken slices and slide until they change color and fry until cooked.
4. Leave a little oil in the pot, add dried chili peppers, a small handful of Sichuan peppercorns, ginger and garlic slices, and stir-fry until fragrant.
5. Add the fried chicken slices, stir-fry evenly, add sugar and monosodium glutamate;
6. Add shredded green onion and stir-fry a few times.
Preparation of spicy chicken 3
material
1 boy chicken, half a winter bamboo shoot, more than a dozen Hangzhou peppers, 1 red pepper, and half a lettuce
method
1. First clean up the chicken, cut it into pieces and drain the water, and marinate it with oyster sauce, pepper, cooking wine, and a little starch for half an hour.
2. The ingredients include winter bamboo shoots, lettuce, red pepper, Hangzhou pepper, green onions, ginger and garlic slices, Pixian bean paste, and Sichuan pepper.
3. The oil is slightly hot, add ginger and garlic slices to burst the fragrance, add bean paste and Sichuan peppercorns, and stir-fry the red oil.
4. Then add the chicken pieces and stir-fry, add cooking wine and winter bamboo shoot slices and fry them, then put water to immerse the chicken and boil over high heat, and then cook for a while over medium heat.
5. Add lettuce, Hangzhou pepper and red pepper and stir-fry and cover the pot and simmer for a while.
6. It's almost flavorful, put MSG and a little sugar to collect it, and sprinkle chopped green onions is OK!
Preparation of spicy chicken 4
material
An Organic Chicken
2 potatoes (or turnips)
An onion
Three green onions
1 lemon/lime
Marinade:
1 tbsp garlic salt
1 tbsp Coriander powder
1 tsp paprika
1 tsp cumin powder
1/2 tsp 姜黄粉
1/4 tsp 花椒粉
1 1/2 tsp 盐
Other than that:
1 tsp cumin
1 tsp paprika
method
First, mix the marinade, spread evenly on the inside and outside of the chicken, then put it in a zip lock bag, and put it in the refrigerator to marinate for 2-3 days, turning it over from time to time.
Peel and cut the potatoes, dice the onions, and spread the shallots in pieces on a baking sheet. The lime is rolled vigorously on the countertop, and then a fork or knife is used to stick a dozen times on the lemon to let the lemon flavor come out. Then stuff the lemon into the belly of the chicken.
Tie the chicken thighs with a cotton rope so that the wings are reversed to the back so that they don't burn. Then place the chicken on top of the freshly chopped potato chunks. Preheat oven to 350F (180C).
Sprinkle cumin and paprika evenly on the surface of the chicken before putting it in the oven. Start with your chest facing up and bake in the oven at 350F for 40 minutes, then turn over and bake at 350F for 30 minutes.
Then raise the temperature to 400F, brush the chicken fat and juice on the surface of the chicken, and bake in the oven for 20 minutes.
At this time, the house is filled with the smell of roast chicken, so it smells good!
Once baked, turn off the oven and wait 5 minutes before serving.
Spicy Chicken Recipe Related Articles:
1. 11 ways to make chickens
2. The preparation of spicy chicken wings
3. Preparation of spicy chicken
4. Delicious spicy dry pot chicken recipe
5. 10 recipes for classic spicy dishes
How to make the whole chicken delicious
Whole chicken is a mouth-watering delicacy that always stands as the star of the table, whether it's a festive feast or a family dinner. It doesn't have to be complicated to make a whole chicken delicious, with a few tricks, you can easily make a whole chicken that is crispy on the outside and tender on the inside. Below, the editor will share some practical tips for you.
First and foremost, choosing a quality whole chicken is key. Fresh chicken is firm and natural in color, so that the chicken can achieve the best taste. When purchasing, you can choose a well-marked brand that ensures the freshness and quality of the chicken.
Before preparing the chicken, the chicken is processed. Wash the chicken and remove the offal and excess fat, especially the chicken butt part, so that the chicken does not become greasy during cooking. Next, wipe the chicken dry with a kitchen paper towel, which is more conducive to subsequent seasoning and cooking.
Seasoning is at the heart of the whole chicken's deliciousness. Different marinades can be prepared according to personal preference. Classic marinades include salt, black pepper, garlic powder, onion powder, and some dried spices such as thyme, rosemary, etc. If you like Chinese flavors, you can marinate chicken with soy sauce, cooking wine, five-spice powder, ginger slices, green onions, etc. Spread the marinade evenly on the surface of the chicken and stuff the seasoning into the chicken cavity for at least 2 hours, preferably overnight, to allow the chicken to fully absorb the flavor of the seasoning.
Once the marinade is complete, it's time to start cooking. Grilling chicken is one of the most common practices. Place the marinated chicken on the grill with a baking sheet underneath to catch the dripping grease. Bake in an oven preheated to 180°C, generally between 1 hour and 1 hour and 30 minutes. Every 30 minutes, you can use a brush to coat the surface of the chicken with a layer of oil or marinade, so that the chicken will be more golden and crispy.
In addition to grilling, boiled chicken is also a good option. You can put the whole chicken in a large pot, add enough water, ginger slices, green onions and other spices, and cook over medium-low heat for 1 hour. During cooking, the chicken becomes very tender and the soup is rich, making it perfect for making chicken broth.
Finally, no matter which cooking method you choose, the chicken needs to be cooled slightly after it comes out of the pan to allow the juices of the chicken to be more evenly distributed and maintain the best taste. When cutting chicken, you can separate the drumsticks, breasts, wings, etc., so that each part can be heated evenly and taste better.
The deliciousness of the whole chicken lies not only in the richness of the seasoning, but also in the meticulousness of the cooking. With careful preparation, you'll be able to make an amazing whole chicken meal. I hope the above sharing can help you easily grasp the delicious recipe of whole chicken and enjoy the fun of cooking!
Why is Orleans marinade popular all over the world?
Hello everyone, I'm Xiao Fang, in our world of food, there is a seasoning that almost everyone knows, and that is Orleans marinade. It is not just a simple seasoning, but also a symbol of culture, a carnival of taste buds. Today, let's talk about this Orleans marinade and see why it has become a favorite of countless food lovers all over the world.
1. The origin of the Orleans marinade
Orleans marinade, originated in the city of Orleans in southern France, which has a rich history and rich cultural background. Centuries ago, local residents began to use a variety of herbs and spices to marinate meat to preserve it longer and add flavor. Over time, these unique flavoring methods evolved into the Orleans marinade we know today.
Second, the composition of the Orleans marinade
The main ingredients of Orleans marinade include paprika, garlic powder, onion powder, thyme, rosemary, lemon zest, etc., which are mixed together to create a unique flavor that is both spicy and lightly sweet. Each spice plays an important role in creating the charm of the Orleans marinade.
1. Paprika: Paprika provides the marinade with a basic spicy flavor that stimulates the taste buds while also increasing the appetite.
2. Garlic powder and onion powder: These two spices add a rich aroma to the marinade and make the meat more delicious.
3. Thyme and rosemary: These two herbs not only add flavor to the smell but also add a touch of freshness to food.
4. Lemon zest: The addition of lemon zest gives the marinade a hint of acidity and balances the overall taste.
3. Application of Orleans marinade
1. Roast Chicken Speaking of Orleans marinade, I have to mention Orleans Roast Chicken. The chicken is marinated in Orleans marinade for a few hours and then baked in the oven, resulting in a crispy skin and juicy inside, and every bite is full of happiness.
Case 1: Mr. Wang is a rotisserie chicken lover who has tried various marinades, but since using the Orleans marinade, he says, "This is the best roast chicken I've ever had!" ”
2. Barbecue Orleans marinade is also great for grilling. Whether it's beef, lamb or pork, marinated in Orleans marinade and grilled, it's simply delicious! The meat is delicious and rich, and every bite is the ultimate temptation for the taste buds.
Case 2: Mr. Zhang, a barbecue expert, said: "Since I used Orleans marinade, my barbecue stall business has improved a lot, and everyone praises the good taste. ”
3. StewIn addition to grilling and roasting, Orleans marinade can also be used for stew. The meat is marinated in a marinade in advance and then slowly simmered, resulting in an unusually delicious meat and a rich and delicious soup.
Case 3: Ms. Li, a housewife, said: "Since using the Orleans marinade stew, the children have eaten clean every time, and there is no soup left. ”
Fourth, the charm of Orleans marinade
1. Unique flavor Orleans marinade is unique in its spice combination, which can satisfy both friends who like spicy taste and take care of the less spicy crowd. This balanced taste is accessible to almost everyone.
2. Wide range of applicationsWhether grilled, grilled or stewed, Orleans marinade can bring out its unique charm. This versatility makes it a staple in the kitchen.
3. Convenient and fastAnother advantage of Orleans marinade is that it is convenient and quick for the busy modern person. You only need to marinate the meat for a while and you can easily enjoy the delicious meal.
4. Heritage and innovationOrleans marinade not only preserves the traditional flavor, but also continues to innovate and develop. Many chefs and food lovers are experimenting with adding different spices to create a more diverse flavour.
V. Conclusion
Dear foodie friends, the reason why Orleans marinade can be popular all over the world is not only because of its unique taste, but also because of the cultural heritage behind it and people's continuous pursuit of food. Whether it's a family dinner or a gathering of friends, a meal made with Orleans marinades is always a highlight on the table.
I hope today's sharing can give you a deeper understanding of Orleans marinade, and I hope it can inspire you to have more culinary inspiration. Don't forget to try Orleans marinade and make it your new favorite in your kitchen!
Finally, don't forget to share these delicacies with your friends and family, so that more people can enjoy the joy of Orleans marinade! I wish you all a happy life and good food!