Agriculture Reference
In-Depth Information
Table 13.11
Injection marinade lemon and black pepper chicken - typical formulation
build
Block
Ingredient
Rationale
% in fi nished
injected meat
% in dry
marinade
F
Rosemary extract
Natural antioxidant to
protect chicken fat
0.05
1.25
F
Pepper oil
Pepper fl avour
0.01
0.25
F
Lemon oil
Lemon fl avour
0.07
1.75
F
Pepper oleoresin
Pepper fl avour
0.05
1.25
D
Natural chicken fl avour
Chicken fl avour
0.20
5.00
C
Chicken powder/ stock
Flavour, background body
0.10
2.50
C
Yeast extracts (50/50
enhancing/ savoury)
Savoury background and
MSG replacement
0.10
2.50
B
Salt
Flavour and increases yield
1.00
25.00
B
Sugar
Flavour
0.52
13.00
A
Clean declaration
functional cook up starch
Holds on to water on
cooking
1.70
42.50
A
Cold thickening starch
Adds viscosity to the
injection marinade
0.20
5.00
granulation and fl ow characteristics of the seasoning, thus ensuring that the product
has a uniform appearance. Because there are different methods of applying the
seasoning the formulator has to adapt the seasoning to be used with the chosen
method. A free-fl owing, non-caking formulation is achieved by the inclusion of
ingredients such as rice fl our, fi ne rusk or breadcrumb. These act as carriers which
determine the fl ow of the seasoning in conjunction with processing aids such as
silica that prevent caking. Seasonings for snacks are generally formulated as a 100%
blend rather than from fi nished product levels, although salt levels in the blends are
determined by calculation from the desired level of salt in the fi nished snack.
13.4.1 Crisp and snack seasoning application
The most common seasoning application is the application of the dry powder
through an auger and vibratory plate on to the snacks via a tumbling drum, usually
fl ighted, set at an angle. If there is suffi cient oil on the surface of the snack
following frying then the adhesion of seasoning to a snack can be very good on
this one-phase application. For snacks where there is less oil on the surface (for
example baked snacks, nuts, and popcorn), oil is sometimes sprayed on to the
surface of the snacks on entry to the tumbler in order to assist the adhesion. The
rate of application using this method is generally 8-10% and the dry powder is
sometimes electrostatically charged to enhance adhesion. Snacks with very dry
surfaces are often seasoned by an oil slurry method where the seasoning is fi rst
slurried in vegetable oil, then drizzled or sprayed on to the snack through the
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