Now, easy-to-use meat seasoning to do away with mess of traditional marinadeMay 3rd, 2009 - 11:30 am ICT by ANI
Washington, May 2 (ANI): Students from Virginia Tech University have developed an easy-to-use seasoning which adds flavour to meat without the mess of traditional marinade.
Made from all natural ingredients, ‘Spice N Easy’ seasoning does not need to be refrigerated and has a long shelf life. It has been created in Cajun and Italian flavours.
Nuggets of flavour, which are easily inserted into the meat, dissolve during cooking, releasing their flavour. Spice n Easy can be used to roast, grill, and slow-cook chicken, beef, fish, and pork.
The research team had to go through a number of challenges with their idea of a meat seasoning that would dissolve during cooking.
“The first problem was how to make a marinade inflexible enough to be inserted into meat,” said team leader Denise Gardner of Reading, Pa., an FST master’s degree candidate.
During the study, sucrose and water were heated, spices were added, and the product was cooled and shaped.
In addition to binding the spices, the sucrose adds sweetness and preserves spice quality.
The researchers also experimented with raw materials, different shapes and sizes, cooling times, mould components, and packaging to create the gourmet seasoning.
“We’ve tested the product in chicken, beef, and pork and found that it worked well in numerous applications,” said Kevin Holland of Bradford., Pa., a co-leader and FST doctoral candidate.
The students also conducted a product safety study and prepared a plan for commercial scale production and a marketing plan. (ANI)
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