Keep The Juiciness of Meat Texture with NIKUPLUS
There are several techniques that can be used to maintain the juiciness of meat texture, one of which is by doing the brine technique (soaking the meat in a salt solution). Using this technique can be a way to improve the juiciness and tenderness of the meat before grilling or frying process. Chicken often becomes dry after being baked & fried. The function of salt in this technique can keep the water in the meat effectively (meat becomes moister and not dry).
For example, the process of soaking a whole chicken is done in a minimum period of 12 to 24 hours. The longer it is marinated, the stronger the resulting flavor will be, and the resulting meat will potentially be more tender. For more details, here is the length of time needed for each piece of chicken:
- Wings Cut: ± 2 - 6 hours
- Chicken thigh and breast pieces: Maximum 4 - 6 hours (If more than that, the taste will tend to be saltier)
After the soaking process, the chicken is ready to be cooked.
If the technique is inefficient because it takes a long time, you can use an easier alternative, namely by using NIKUPLUS.
NIKUPLUS is a meat texture stabilizer from AJINOMOTO which functions to maintain the juiciness of the meat. Basically, NIKUPLUS can keep the juiciness of chicken up to 4 hours of storage in the warmer. This can be a solution for fried chicken entrepreneurs who are often worried about dry fried chicken when it’s stored in a warmer.
Check out how easy it is to use below:
- Use NIKUPLUS with a dosage of 0.5% - 1% of the amount of meat, Example: for the use of 1 kg of chicken, the dosage of NIKUPLUS used is 5 – 10 gr of NIKUPLUS
- Dissolve NIKUPLUS with 15% water, Example: for the use of 1Kg of Chicken, the water content used is 15ml
- Marinate Chicken with NIKUPLUS for 30 minutes.
- The meat is ready to be cooked
*NIKUPLUS can be used with or without water
Easy, isn't it? Try NIKUPLUS to maintain the stability of the texture of the meat in cooking.
Good luck!
