MarinadeMarinating is the process of soaking meats in a seasoned liquid, called a marinade, before cooking. Marinated meat not only adds depth and flavor to the final product; it also helps tenderize tougher cuts of meat that might otherwise be too chewy. The marinading process typically involves an acid (such as vinegar or citrus juice) or an enzyme (such as mango, papaya, or kiwi fruit). Enzymes break down the chemicals that make the meat tough and chewy. The longer a piece of meat marinades, the stronger its effect will be. For example, chicken breast cutlets can be marinated for 30 minutes to overnight, beef for two hours or more, and a leg of lamb for 24 hours. If left too long, though, the acids can make the meat mushy.Otherwise, the meat will become mushy, tough, and dry.
For a marinade to make a noticeable difference in the flavor of the final dish, it must penetrate deep inside large pieces of meat or fish. For thinner pieces such as chicken breasts or sirloin steaks, simply coating them with the marinade is often enough.
What are the benefits of marinating?
Marinades enhance flavor and change surface texture. They can also tenderize tougher cuts of meat that might otherwise be too chewy.
1) For example, chicken breast cutlets can be marinated for 30 minutes to overnight, beef for two hours or more, and a leg of lamb for 24 hours.
2) If left too long, however, the acids can make the meat mushy. Note: this is an example of point 1!
What are some of the ingredients used in marinades?
The ingredients for marinades vary greatly depending on which kind you want to create (e.g., sweet, sour, zesty). Common ingredients include vinegar, salt, oil, spices, herbs, and sugar.
Sweet marinades typically use ingredients like honey or brown sugar to enhance flavors. Sour marinades are often made with lemon juice or fruit juices. Zesty marinades might feature lime juice or use hot peppers and spices such as cayenne pepper or chipotle.
To prevent undesirable bacteria from developing, any time you marinate meat in an acidic liquid (meat normally does not include acidic ingredients) you must do so in the refrigerator—not on your countertop. And if you marinate meat in a zesty sauce, you will need to cook it immediately afterward.
Global marinade production
The global production of marinade is forecast to reach 1.6 million tonnes in 2021, up from 1.4 million tonnes in 2020. This increase is driven by the growing popularity of marinated meat and fish dishes around the world.
The United States is the largest producer of marinade, accounting for around one-third of global production. Other major producers include China, Mexico, Brazil, and the Philippines.
The growing popularity of marinated meat and fish dishes is the main driver of the marinade market. The marinade helps to tenderize the meat and add flavor, making it more enjoyable to eat. It can also be used as a way to add extra nutrition to a dish. The global marinade market is forecast to continue growing in the coming years, driven by the increasing popularity of these dishes around the world.