CN101125003A - Method for preparing gold medal garlic chicken wing - Google Patents
Method for preparing gold medal garlic chicken wing Download PDFInfo
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- CN101125003A CN101125003A CNA2007101137961A CN200710113796A CN101125003A CN 101125003 A CN101125003 A CN 101125003A CN A2007101137961 A CNA2007101137961 A CN A2007101137961A CN 200710113796 A CN200710113796 A CN 200710113796A CN 101125003 A CN101125003 A CN 101125003A
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- chicken
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- chicken wing
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Abstract
The invention relates to a making method of chicken wing with garlic. The present invention aims at providing the make method of chicken wing, enriching the food culture of nation and increasing the competition of the Chinese chicken wing product with the chicken wing product of western fast food. The material mixture ratio of the present invention is: choice chicken wing 1 to 5 shares, garlic 0.5 to 5 shares of garlic, 0.1 to 1 share of respectively salt, monosodium glutamate, honey and chicken powder.
Description
Technical field
The invention discloses a kind of preparation method of chicken wings.
Background technology
Chicken wings is a delicious food common on people's dining table as a course, the cooking methods of chicken wings is varied, but it is thorough inadequately to remove fishy smell mostly, meat inside is pickled tasty not ideal enough, cause with the chicken wings is that the Chinese meal vegetable eater of major ingredient is less, in the chicken wings food competition made from western fast food such as KFC, McDonald, Chinese style chicken wings food is in a disadvantageous position, and sales volume is well below western fast food chicken wings food.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of chicken wings is enriched national cooking culture to reach, and improves the competitiveness of Chinese style chicken wings food with western fast food chicken wings food.
Solution of the present invention: 1, to select first-class chicken wings for use be major ingredient to this vegetable, brews with clear water and removed its fishy smell in 12 hours, then chicken wings pulled out, with weight its excessive moisture pushed out, to reach the purpose that it absorbs flavoring; 2, will squeeze and add the batching mashed garlic in the chicken wings that anhydrates part, salt, monosodium glutamate, honey, multiple flavorings such as chicken powder pickle 24 hours can be tasty; 3, will pickle tasty chicken wings and put into boiling water and boil with moderate heat and pulled out in 15 minutes, it is standby to wash away the mashed garlic airing; 4, it is fried to outer tender in crisp the chicken wings behind the airing to be put into the cooking oil of eighty per cant heat (about 200 degrees centigrade), and color and luster is pale yellow, goes into dish and gets final product.The material mixture ratio that the present invention selects for use is: first-class chicken wings 1-5 part, mashed garlic 0.5-5 part, salt, monosodium glutamate, honey, each 0.1-1 part of chicken powder.
Beneficial effect of the present invention and advantage are: aromatic strongly fragrant, the delicious flavour of Chinese style chicken wings food garlic of the present invention, outer tender in crisp, enriched national cooking culture, and improved the competitiveness of Chinese style chicken wings food with western fast food chicken wings food.
The specific embodiment:
Take by weighing raw material by following proportioning: 10 of first-class chicken wings, mashed garlic 150 grams, salt, monosodium glutamate, honey, each 15-20 gram of chicken powder.
Method for making of the present invention is 1, gets 10 of first-class chicken wings, brews with clear water and removes its fishy smell in 12 hours, then chicken wings is pulled out, with weight its excessive moisture is pushed out, to reach the purpose that it absorbs flavoring; 2, will squeeze and add batching mashed garlic 150 grams in the chicken wings that anhydrates part, salt, monosodium glutamate, honey, each 15-20 gram of chicken powder and an amount of flavoring pickle 24 hours can be tasty; 3, will pickle tasty chicken wings and put into boiling water and boil with moderate heat and pulled out in 15 minutes, it is standby to wash away the mashed garlic airing; 4, it is fried to outer tender in crisp the chicken wings behind the airing to be put into the cooking oil of eighty per cant heat (about 200 degrees centigrade), and color and luster is pale yellow, goes into dish and gets final product.
Claims (5)
1. the preparation method of gold medal garlic chicken wing is characterized in that its raw-material weight proportioning is: first-class chicken wings 1-5 part, mashed garlic 0.5-5 part, salt, monosodium glutamate, honey, each 0.1-1 part of chicken powder.
2. the preparation method of gold medal garlic chicken wing according to claim 1 is characterized in that chicken wings brewed 12 hours with clear water, pulls the back out and with weight its excessive moisture is pushed out.
3. the preparation method of gold medal garlic chicken wing according to claim 1 is characterized in that adding the batching mashed garlic in the chicken wings with the crowded part of anhydrating, and salt, monosodium glutamate, honey, chicken powder and an amount of flavoring were pickled 24 hours.
4. the preparation method of gold medal garlic chicken wing according to claim 1 is characterized in that putting into boiling water and boiling 15 minutes with moderate heat pickling tasty chicken wings.
5. the preparation method of gold medal garlic chicken wing according to claim 1, it is fried to outer tender in crisp to it is characterized in that the chicken wings that boils the back airing is put into the cooking oil of eighty per cant heat (about 200 degrees centigrade), and color and luster is pale yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101137961A CN101125003A (en) | 2007-09-12 | 2007-09-12 | Method for preparing gold medal garlic chicken wing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101137961A CN101125003A (en) | 2007-09-12 | 2007-09-12 | Method for preparing gold medal garlic chicken wing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101125003A true CN101125003A (en) | 2008-02-20 |
Family
ID=39093207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101137961A Pending CN101125003A (en) | 2007-09-12 | 2007-09-12 | Method for preparing gold medal garlic chicken wing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101125003A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366114A (en) * | 2011-10-12 | 2012-03-07 | 天津宝迪农业科技股份有限公司 | Burnt chicken wing middle joint and making method thereof |
| CN102499358A (en) * | 2011-11-23 | 2012-06-20 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN103181574A (en) * | 2011-12-29 | 2013-07-03 | 衡山湘旗农牧有限责任公司 | Processing method of pot-stewed free range chicken wings |
| CN103535759A (en) * | 2013-11-13 | 2014-01-29 | 上海小南国海之源餐饮管理有限公司 | Production method of pickled garlic-taste sesame chicken |
| CN103948057A (en) * | 2014-05-19 | 2014-07-30 | 济南圣泉唐和唐生物科技有限公司 | Honey chicken wings and making method |
| CN104161267A (en) * | 2014-06-25 | 2014-11-26 | 成都大学 | Mashed garlic dried meat and production method thereof |
| CN105249275A (en) * | 2015-10-10 | 2016-01-20 | 桂林市味美园餐饮管理有限公司 | Making method for spicy chicken middle wings |
-
2007
- 2007-09-12 CN CNA2007101137961A patent/CN101125003A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366114A (en) * | 2011-10-12 | 2012-03-07 | 天津宝迪农业科技股份有限公司 | Burnt chicken wing middle joint and making method thereof |
| CN102499358A (en) * | 2011-11-23 | 2012-06-20 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN102499358B (en) * | 2011-11-23 | 2013-08-28 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN103181574A (en) * | 2011-12-29 | 2013-07-03 | 衡山湘旗农牧有限责任公司 | Processing method of pot-stewed free range chicken wings |
| CN103535759A (en) * | 2013-11-13 | 2014-01-29 | 上海小南国海之源餐饮管理有限公司 | Production method of pickled garlic-taste sesame chicken |
| CN103948057A (en) * | 2014-05-19 | 2014-07-30 | 济南圣泉唐和唐生物科技有限公司 | Honey chicken wings and making method |
| CN103948057B (en) * | 2014-05-19 | 2016-04-27 | 济南圣泉唐和唐生物科技有限公司 | A kind of honeydew chicken wings and preparation method |
| CN104161267A (en) * | 2014-06-25 | 2014-11-26 | 成都大学 | Mashed garlic dried meat and production method thereof |
| CN105249275A (en) * | 2015-10-10 | 2016-01-20 | 桂林市味美园餐饮管理有限公司 | Making method for spicy chicken middle wings |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080220 |