CN102302180A

CN102302180A - Fowl wing meat product and processing method thereof

Info

Publication number: CN102302180A
Application number: CN201110185505A
Authority: CN
Inventors: 干宇; 卢进峰; 王雅静; 程榆茗
Original assignee: Tianjin Baodi Agricultural Science & Technology Co Ltd
Current assignee: Tianjin Baodi Agricultural Science & Technology Co Ltd
Priority date: 2011-07-04
Filing date: 2011-07-04
Publication date: 2012-01-04
Anticipated expiration: 2031-07-04
Also published as: CN102302180B

Abstract

The invention discloses a fowl wing meat product which is made from the following ingredients in parts by weight: 80 to 100 parts of fresh young chicken wings, 4 to 7 parts of curry powder, 0.5 to 1 part of table salt, 0.2 to 0.5 part of black pepper, 0.2 to 0.5 part of red chili powder, 0.8 to 1.3 parts of cumin powder, 1 to 2 parts of prickly ash powder, 0.1 to 0.3 part of ginger powder, and 1 to 2 part of phosphorus-free water-retaining agent. The chicken wing product is not only god in color, favor and taste but also rich in moisture. The product has the effects of relieving common cold and fever and eliminating endogenous fire and phlegm-damp stagnation, and is suitable for people of all ages. Besides, the method can be applied to the processing of various fowl wing foods.

Description

Fowl wing class meat products and preparation method thereof

(1), technical field

The invention belongs to the technical field of poultry processing method in the food, particularly stud bird wing class meat products and preparation method thereof,

(2), background technology

Unique mouthfeel and fiery market prospects because of roasting wing series products; The concern that attracts countless cuisines fans and food and drink investor with comment warmly; On the network emerge in an endless stream about the model of roasting wing way in each big cuisines forum the inside, but ubiquity taste standard disunity, make that flow process is fuzzy, product quality is unstable or drawback such as cost of manufacture is higher.

(3), summary of the invention

The present invention mainly is exactly the deficiency that has overcome the preparation method of traditional fowl wing class meat products; And a stud bird wing class meat products is provided; Added phosphate-free water-retaining agent in this product; Can keep the effective nutrition and health care composition of chicken wings not run off; Can make simultaneously the chicken wings smell fragrance that bakes again, color and luster is attractive in appearance, and the crisp meat of skin is tender; The delicious food of natural health indulges in luxuriousness to one's heart's desire, and the consumer groups that are fit to all age group are edible.

Another object of the present invention provides the preparation method of above-mentioned fowl wing class meat products.

As above design, technical scheme of the present invention is: a stud bird wing class meat products is characterized in that: processed according to following weight proportion by following raw materials according: 80～100 parts of fresh and tender chicken wings; 4～7 parts of curry powders; 0.5～1 part of salt, 0.2～0.5 part of black pepper, 0.2～0.5 part of chilli powder; 0.8～1.3 part of cumin powder; 1～2 part of mashed garlic, 0.2～0.5 part of monosodium glutamate, 0.2～0.5 part of zanthoxylum powder; 0.1～0.3 part of ginger powder, 1～2 part of phosphate-free water-retaining agent.

Above-mentioned fresh and tender chicken wings adopts in the wing.

The preparation method of above-mentioned fowl wing class meat products is: accomplish according to the following step:

(1) gets the raw materials ready: curry powder, salt, black pepper, chilli powder, cumin powder, mashed garlic, monosodium glutamate, zanthoxylum powder, ginger powder, phosphate-free water-retaining agent;

(2) select wing to clean:

(3) fowl wing processing: draw the number cutter in fowl wing both sides;

(4) make cure: with curry powder, salt, black pepper, chilli powder, cumin powder, mashed garlic, monosodium glutamate, zanthoxylum powder, ginger powder, phosphate-free water-retaining agent are mixed with pickling liquid in proportion, mix well subsequent use;

(5) pickle chicken wings: the fowl wing that processes is put into pickling liquid under 0-4 ℃ of condition, pickled 12-24 hour;

(6) baking: the fowl wing that will pickle is placed in the infrared ray smokeless roaster baking 25-35 minute, comes baking with 120-140 ℃ temperature.

Advantage of the present invention is:

(1) draws the number cuttves in the chicken wings both sides for solving the tasty problem spy of chicken wings, and pickled 12-24 hour, reaching chicken wings tasty problem fully, thereby satisfy the right requirement of client.

(2) utilize the bird wing to have that treatment cold, fever, interior fire are prosperous partially, the wet dietotherapy effect that lays particular stress on of phlegm, satisfy the modern consumer nutritious food and the tight demand of healthy food.

(3) fowl wing series products is in the shortcoming that adds effective nutrition and health care ingredients from lossing in man-hour on the market in order to solve, and the present invention has added phosphate-free water-retaining agent especially to the wing product, satisfies the requirement of consumer to product matter.

The present invention produces fowl wing series products and has nutrient health, characteristics delicious in taste in a word, can satisfy the multiple demand of people to aspects such as diet health, delicious foods.

(4) specific embodiment:

The processing method of fowl wing class meat products further specifies the present invention below in conjunction with embodiment, and its concrete procedure of processing is following:

Embodiment:

(2) select wing to clean: to select healthy, anosis adult poultry, after butchering, cutting apart, get in its wing subsequent use after the 300g cleaning;

(3) fowl wing processing: draw the number cutter in fowl wing both sides, be convenient to when pickling tasty;

(4) make cure: with curry powder 4Kg, salt 0.5Kg, black pepper 0.2Kg, chilli powder 0.2Kg, cumin powder 0.8Kg, mashed garlic 1Kg, monosodium glutamate 0.2Kg, zanthoxylum powder 0.2Kg, ginger powder 0.1Kg, food dressings such as phosphate-free water-retaining agent 1Kg are mixed well subsequent use;

(5) pickle chicken wings: the fowl wing 80Kg that processes is put into pickling liquid under 0-4 ℃ of condition, pickled 18 hours, guarantee the clean hygiene of the condition of pickling;

(6) baking: the fowl wing that will pickle was placed in the infrared ray smokeless roaster baking 30 minutes, came baking with 140 ℃ temperature, so that produce more aromatic substance;

(7) take advantage of wing heat and spill a little sesame, sabot.

Claims

1. a stud bird wing class meat products; It is characterized in that: process according to following weight proportion: 80～100 parts of fresh and tender chicken wings, 4～7 parts of curry powders, 0.5～1 part of salt by following raw materials according; 0.2～0.5 part of black pepper; 0.2～0.5 part of chilli powder, 0.8～1.3 part of cumin powder, 1～2 part of mashed garlic; 0.2～0.5 part of monosodium glutamate; 0.2～0.5 part of zanthoxylum powder, 0.1～0.3 part of ginger powder, 1～2 part of phosphate-free water-retaining agent.

2. a stud bird wing class meat products according to claim 1 is characterized in that: above-mentioned fresh and tender chicken wings adopts in the wing.

3. the preparation method of a fowl wing class meat products according to claim 1 is characterized in that: accomplish according to the following step:

(2) select wing to clean:

(3) fowl wing processing: draw the number cutter in fowl wing both sides;