Marinating is to soak food in a marinade. It often employed in the preparation of meat and poultry product for cooking. Industrial marination processing systems consist of brine injection and tumbling.
The marinade’s acid is a seasoned liquid in which meat, poultry, fish, shellfish or vegetables are soaked to flavor and sometimes tenderized them. Most marinades contain an acid, such as wine or vinegar.
Marination by injection is a quick process, achieved by forcing marinade solution into meat by means of one or a number of needle devices.
While tumbling or massaging marination is to increased the extraction of the salt-soluble protein, can be enhanced by using a marinating solution in the tumbling process.
Marinades are best at delivering flavor. Marinades ingredients have a tenderizing effect that can be beneficial for tough cuts of meat.
During marinating, the proteins are partially hydrolyzed by tissue enzymes with liberation of peptides and amino acids.
Most of the time, a marinade does not penetrate food much beyond the surface. Marinades penetrate about one quarter of an inch into the food, they don’t infuse the meat to its center.
To be effective, sufficient marinating time is necessary. Marinating at room temperature is considerably faster than doing it in the refrigerator.
The marinating of fish and shellfish involves its treatment with acid and salt. Not only does this process preserve the product by retarding the action of spoilage and enzymes, it also gives it a characteristics texture and flavor.
Marinades that contain sugar can give a nice caramelized coating to drilled, but they can also burn very quickly. Indirect cooking is better in these cases.
Marinating process of food
