Hot & spicy marinade CK-Yushengji Food

Hot & spicy marinade CK

Certified Halal | Advanced Water Binding | Clean, Layered HeatEngineered for chicken processors targeting the Indonesian and Malaysian markets. Specifically designed for Spicy Burger Steaks, Korean-Style Fried Chicken, and Spicy Drumsticks.

inquiry

Product introductionProduct introduction

Certified Halal | Advanced Water Binding | Clean, Layered Heat

Engineered for chicken processors targeting the Indonesian and Malaysian markets. Specifically designed for Spicy Burger Steaks, Korean-Style Fried Chicken, and Spicy Drumsticks.

YUShengJi Spicy Marinade Series (PB-1 / SHD) solves the core challenge of balancing intense heat with succulent texture. It eliminates gamey notes while delivering a clean, lingering spiciness that drives consumer repeat purchases.

Why Top Manufacturers Choose YUShengJi:

✅ Triple-Action De-Boning Technology

A synergistic blend of chili, ginger, garlic, white pepper, and rosemary extract neutralizes raw poultry odor at the molecular level. Guarantees zero gamey notes even after 30 days of frozen storage.

✅ Optimized pH & Water Holding Capacity

Formulated with Acidifier CX80 (available separately) to optimize muscle protein pH. Our system ensures high water-binding capacity, resulting in a springy, juicy texture that is never dry or fibrous.

✅ Clean Heat Profile

Built on premium capsicum and oleoresins. Delivers a clean heat that hits the front palate immediately, integrates with the meat umami in the mid-palate, and leaves a pleasant, spicy finish.

Blind Test Data: 85% of Southeast Asian consumers rated our heat as "cleaner and more complex" than local competitors.

✅ Halal Certified – Market Ready

Dual-certified by MUI (Indonesia) and JAKIM (Malaysia). Contains no animal-derived ingredients or alcohol. Full traceability documentation provided for seamless export clearance.

✅ Proven Yield Optimization (+8%–12%)

Validated industrial formula: 3.5% Marinade + 0.7% CX80 + 6% Starch + 25% Ice Water.

Result: Raw-to-cooked yield increases from 70% to 78%–80%, significantly reducing COGS.

✅ Plug-and-Play Industrial Protocol

Ready-to-implement SOP included:

Tumbling: Vacuum -0.08MPa, 7rpm, 50–60 mins.
Marination: 8+ hours at 0–4°C.
Freezing: Core temp below -18°C (blast freezer recommended).

Application Quick-Reference:

End Product	Model	Dosage	Processing Note
Spicy Burger Steak	PB-1	3.5%	Add CX80 (0.7%) + Corn Starch (6%)
Korean Fried Chicken	PB-1	3.5%–4%	Add paprika for enhanced red color
Beijing Chicken Roll	SHD	3.0%	Reduce external chili powder usage
Spicy Drumsticks	SHD	3%–3.5%	40-minute vacuum tumble sufficient

Validated Performance Metrics:

De-boning: Triangle testing confirmed zero off-notes after 30-day frozen storage.
Yield: 70% → 79.5% (Burger Steak).
Sensory Score (n=50): Spiciness 8.2/10 | Juiciness 8.5/10 | Overall Liking 8.7/10.