CN102090649B - Quick-frozen fried wing middle joint and preparation method thereof - Google Patents

Quick-frozen fried wing middle joint and preparation method thereof Download PDF

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Publication number
CN102090649B
CN102090649B CN2010106119001A CN201010611900A CN102090649B CN 102090649 B CN102090649 B CN 102090649B CN 2010106119001 A CN2010106119001 A CN 2010106119001A CN 201010611900 A CN201010611900 A CN 201010611900A CN 102090649 B CN102090649 B CN 102090649B
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China
Prior art keywords
wing
powder
quick
parts
joint
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CN2010106119001A
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Chinese (zh)
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CN102090649A (en
Inventor
陆银胜
满娟娟
卢进峰
王雅静
程榆茗
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安徽宝迪肉类食品有限公司
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Publication of CN102090649A publication Critical patent/CN102090649A/en
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Abstract

The invention discloses a quick-frozen fried wing middle joint, wherein a wing middle joint is used as a main raw material. The method comprises the following steps: firstly, seasoning, rolling and pickling the wing middle joint; carrying out pulp hanging and bran wrapping; and finally, quick-freezing, wherein a seasoning liquid comprises the following components: 100-120 parts of the wing middle joint, 1-2 parts of table salt, 1.5-2.5 parts of white sugar, 0.1-0.3 kg of glucose, 0.1-0.3 part of monosodium glutamate, 0.1-0.2 part of garlic powder, 0.1-0.2 part of ginger powder, 0.5-0.7 part of black pepper pieces, 0.2-0.4 part of phosphate, 0.2-0.5 part of meat balsam, 0.5-0.7 part of chili powder, 0.7-1 part of pimento powder, 0.1-0.2 part of ethyl maltol and 8-12 parts of ice water. After being fried and matured, the wing middle joint disclosed by the invention has the characteristics of golden yellow appearance, fresh and tender flesh, crisp mouthfeel and good flavor.

Description

In a kind of quick-freezing frying wing and preparation method thereof

(1) technical field

The present invention relates to a kind of food, particularly in a kind of quick-freezing frying wing and preparation method thereof.

(2) background technology

Now in the life, chicken wings more and more has been subjected to consumer's favor, in numerous fast food restaurants and and the supermarket in this kind product is arranged, especially in wing, meat is tender, features good taste.Mainly contain barbecue and fried dual mode in chicken wings and make at present.Adopt food that this mode produces under baking, fried high temperature, sex change easily occurs in the protein of meat, and generates the chemicals that carcinogenesis is arranged, and mouthfeel is harder.

(3) summary of the invention

The objective of the invention is in the chicken wings as primary raw material make out Fresh ﹠ Tender in Texture, mouthfeel is crisp, in the quick-freezing frying wing of edible safety, health.

Another object of the present invention is to provide the preparation method in above-mentioned quick-freezing frying wing.

As above design, the present invention adopts following technical measures, in a kind of quick-freezing frying wing, it is characterized in that: be comprised of 100~120 parts and auxiliary material in chicken wings; Auxiliary material is formed by 1~2 part of salt, 1.5~2.5 parts of white sugar, 0.1~0.3 part of glucose, 0.1~0.3 part of monosodium glutamate, 0.1~0.2 part, garlic powder, 0.1~0.2 part, ginger powder, broken 0.5~0.7 part of black pepper, 0.2~0.4 part of phosphate, 0.2~0.5 part of meat balm, 0.5~0.7 part of chilli powder, 0.7~1 part, pimento powder, 0.1~0.2 part of ethyl maltol and 8~12 parts of mixed preparing of frozen water.

Preparation method in above-mentioned quick-freezing frying wing is characterized in that: complete according to the following step:

(1) select in fresh chicken wings;

(2), phosphate broken by salt, white sugar, glucose, monosodium glutamate, garlic powder, ginger powder, black pepper with putting in wing, meat balm, chilli powder, pimento powder, ethyl maltol and frozen water mix the auxiliary material of making;

(3) knead-salting: will put into the tumbler tumbling after 30~60 minutes with auxiliary material in above-mentioned wing, then pickled under the condition of 0~4 ℃ 6~15 hours;

(4) hanging: put into the slurries that modulate in the wing after pickling and hang up one deck slurries;

(5) wrap up in chaff: put into breadcrumbs in the wing with first-class slurry and be stained with the thin layer breadcrumbs and get final product;

(6) quick-frozen: will wrap up in the finished product of chaff after complete and put into immediately quick freezing unit and carry out freezingly, and require central temperature to be down to below-18 ℃ and get final product.

The condition of above-mentioned tumbling is: stop 30min after tumbling 30min, then tumbling 30min, maintenance vacuum≤-0.09MPa.

Above-mentioned slurries are formulated according to the ratio of 1: 2.2 by common starch and water.

Raw material of the present invention adopts in chicken wings, at first it is cleaned, batching, tumbling, pickles, and then carries out hanging and wraps up in chaff, carries out at last quick-frozen.The shortening mode is simple, directly carries out fried getting final product, and the fried time is short, and the protein in meat can sex change not generate the chemicals that carcinogenesis is arranged, edible safety health.Under freezing conditions have the long shelf-life in the wing of making, and after the fried shortening of process, outward appearance is golden yellow, Fresh ﹠ Tender in Texture, mouthfeel is crisp, delicious lasting, simultaneously instant.

(4) specific embodiment

The present invention will be further described below in conjunction with embodiment:

Embodiment 1:

In quick-freezing frying wing of the present invention, preparation method is as follows:

(1) the raw material cleaning of thawing will be frozen in wing and be thawed in-2~4 ℃ of environment, and clean the surface with the clear water of 0-8 ℃, choose extravasated blood is arranged, the chicken wings such as pathology, remove residual chicken feather etc.

(2) batching, with 100kg, white sugar 1.1kg, glucose 0.1kg, salt 1.3kg, monosodium glutamate 0.2kg, the broken 0.5kg of black pepper, chilli powder 0.6kg, pimento powder 0.75kg, garlic powder 0.1kg, ethyl maltol 0.1kg, phosphate 0.4kg in wing, meat essence cream 0.3kg, frozen water 8kg and ginger powder 0.1Kg.

(3) knead-salting was put into the tumbler tumbling 30-60 minute with above-mentioned raw materials meat and batching, and working method is to stop 30min after tumbling 30min, then tumbling 30min, maintenance vacuum≤-0.09MPa.And then pickled under the condition of 0~4 ℃ 8 hours, guarantee the clean hygiene of curing condition.

(4) hanging

1. in starch: the ratio preparation slurries of water=1: 2.2.

2. hanging will be put into slurries in the wing of pickling, and makes it hang up equably one deck slurries.

(5) wrap up in chaff, put into breadcrumbs in the wing with first-class slurry and be stained with the thin layer breadcrumbs and get final product.

(6) quick-frozen is put into immediately quick freezing unit and is carried out freezingly wrapping up in the semi-finished product of chaff after complete, requires central temperature to be down to below-18 ℃ and gets final product.

Embodiment 2:

Can make in the quick-freezing frying wing of sweet peppery taste with same process according to the difference of taste, preparation method is as follows:

In quick-freezing frying wing of the present invention, preparation method is as follows:

(1) the raw material cleaning of thawing will be frozen in wing and be thawed in 0-10 ℃ of environment, and clean the surface with the clear water of 0-10 ℃, and choosing has extravasated blood.

(2) batching is with 100kg, white sugar 2kg, glucose 0.2kg, salt 1.0kg, monosodium glutamate 0.2kg, the broken 0.6kg of black pepper, chilli powder 0.8kg, pimento powder 1kg, garlic powder 0.2kg, ethyl maltol 0.1kg, phosphate 0.5kg, meat essence cream 0.5kg, frozen water 10kg and ginger powder 0.2Kg in wing.

(3) knead-salting was put into the tumbler tumbling 30-60 minute with above-mentioned raw materials meat and batching, and working method is to stop 30min after tumbling 30min, then tumbling 30min, maintenance vacuum≤-0.09MPa.And then pickled under the condition of 0~4 ℃ 12 hours, guarantee the clean hygiene of curing condition.

(4) hanging.

1. press starch: water=1: 2.2 than slurrying liquid.

2. hanging will be put into slurries in the wing of pickling, and makes it hang up equably one deck slurries.

(5) wrap up in chaff, put into breadcrumbs in the wing with first-class slurry and be stained with the thin layer breadcrumbs and get final product.

(6) quick-frozen is put into immediately quick freezing unit and is carried out freezingly wrapping up in the semi-finished product of chaff after complete, requires central temperature to be down to below-18 ℃ and gets final product.

Claims (1)

1. the preparation method in a quick-freezing frying wing is characterized in that: complete according to the following step:
(1) select in fresh chicken wings 100~120 parts;
(2), phosphate broken by salt, white sugar, glucose, monosodium glutamate, garlic powder, ginger powder, black pepper with putting in wing, meat balm, chilli powder, pimento powder, ethyl maltol and frozen water mix the auxiliary material of making; Auxiliary material is formed by 1~2 part of salt, 1.5~2.5 parts of white sugar, 0.1~0.3 part of glucose, 0.1~0.3 part of monosodium glutamate, 0.1~0.2 part, garlic powder, 0.1~0.2 part, ginger powder, broken 0.5~0.7 part of black pepper, 0.2~0.4 part of phosphate, 0.2~0.5 part of meat balm, 0.5~0.7 part of chilli powder, 0.7~1 part, pimento powder, 0.1~0.2 part of ethyl maltol and 8~12 parts of mixed preparing of frozen water;
(3) knead-salting: will put into the tumbler tumbling after 30~60 minutes with auxiliary material in above-mentioned wing, then pickled under the condition of 0~4 ℃ 6~15 hours; The condition of above-mentioned tumbling is: stop 30min after tumbling 30min, then tumbling 30min, maintenance vacuum≤-0.09Mpa;
(4) hanging: put into the slurries that modulate in the wing after pickling and hang up one deck slurries; Slurries are formulated according to the ratio of 1:2.2 by common starch and water;
(5) wrap up in chaff: put into breadcrumbs in the wing with first-class slurry and be stained with the thin layer breadcrumbs and get final product;
(6) quick-frozen: will wrap up in the finished product of chaff after complete and put into immediately quick freezing unit and carry out freezingly, and require central temperature to be down to below-18 ℃ and get final product.
CN2010106119001A 2010-12-29 2010-12-29 Quick-frozen fried wing middle joint and preparation method thereof CN102090649B (en)

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CN102090649B true CN102090649B (en) 2013-06-26

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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
CN102366115A (en) * 2011-10-12 2012-03-07 天津宝迪农业科技股份有限公司 Manufacturing method of soysauce-flavor wing tip
CN102919878A (en) * 2012-11-03 2013-02-13 福建圣农食品有限公司 Continuous production method for popcorn chicken
CN103082326A (en) * 2013-02-22 2013-05-08 山东凤祥股份有限公司 Processing method for a chicken wing
CN104041840A (en) * 2014-06-27 2014-09-17 山东佳士博食品有限公司 Spicy chicken wing roots and production method thereof
CN104106813A (en) * 2014-06-30 2014-10-22 安徽靖童科技农业发展有限公司 Mini chicken skewer and making method thereof
CN104872710B (en) * 2015-05-12 2018-09-14 河南永达清真食品有限公司 A kind of production method of pork pies wing food
CN106107583A (en) * 2016-06-24 2016-11-16 青岛源之林农业科技开发有限公司 A kind of preparation method in Tang Yang wing
CN106071956A (en) * 2016-07-07 2016-11-09 安徽靖童科技农业发展有限公司 A kind of spicy multi-flavor chicken nugget

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CN101352246A (en) * 2008-07-30 2009-01-28 荣成波德隆食品有限公司 Fried quick-freezing chicken meat cartilage and vegetable balls and method for producing the same
CN101595997B (en) * 2009-07-02 2011-08-31 福州大学 Novel chicken block taking hydrophilic compound gel and soybean protein as functional auxiliary materials and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106136101A (en) * 2016-07-07 2016-11-23 安徽靖童科技农业发展有限公司 A kind of delicious and crisp chicken wing root and preparation method thereof

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Inventor after: Lu Yinsheng

Inventor after: Man Juanjuan

Inventor after: Lu Jinfeng

Inventor after: Wang Yajing

Inventor after: Cheng Yuming

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Inventor before: Lu Jinfeng

Inventor before: Wang Yajing

Inventor before: Cheng Yuming

COR Change of bibliographic data

Free format text: CORRECT: INVENTOR; FROM: MAN JUANJUAN LU JINFENG WANG YAJING CHENG YUMING TO: LU YINSHENG MAN JUANJUAN LU JINFENG WANG YAJING CHENG YUMING

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Granted publication date: 20130626

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