CN102302180B - Fowl wing meat product and processing method thereof - Google Patents
Fowl wing meat product and processing method thereof Download PDFInfo
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- CN102302180B CN102302180B CN2011101855056A CN201110185505A CN102302180B CN 102302180 B CN102302180 B CN 102302180B CN 2011101855056 A CN2011101855056 A CN 2011101855056A CN 201110185505 A CN201110185505 A CN 201110185505A CN 102302180 B CN102302180 B CN 102302180B
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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
(1), technical field
The invention belongs to the technical field of poultry processing method in food, particularly a kind of fowl wing class meat products and preparation method thereof,
(2), background technology
Unique mouthfeel and fiery market prospects because of roasting wing series products, attract countless cuisines fans and food and drink investor's concern and comment warmly, on network, emerge in an endless stream about the model of roasting wing way in each large cuisines forum the inside, but ubiquity taste standard disunity, make that flow process is fuzzy, product quality is unstable or the drawback such as cost of manufacture is higher.
(3), summary of the invention
The present invention is exactly mainly the deficiency that has overcome the preparation method of traditional fowl wing class meat products, and provide a kind of fowl wing class meat products, 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 again simultaneously the chicken wings smell fragrance that bakes, 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 is to provide the preparation method of above-mentioned fowl wing class meat products.
As above design, technical scheme of the present invention is: a kind of fowl wing class meat products is characterized in that: made 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 wing.
The preparation method of above-mentioned fowl wing class meat products is: complete according to the following step:
(1) get 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 cuttves 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 standby;
(5) pickle chicken wings: the fowl wing that processes is put into pickling liquid pickled 12-24 hour under 0-4 ℃ of condition;
(6) baking: the fowl wing that will pickle is placed in the infrared ray smokeless roaster baking 25-35 minute, comes baking with the temperature of 120-140 ℃.
Advantage of the present invention is:
(1) draw the number cuttves for solving the tasty problem spy of chicken wings in chicken wings both sides, 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 partially prosperous, the wet dietotherapy effect that lays particular stress on of phlegm, satisfy the modern consumer nutritious food and to the tight demand of healthy food.
(3) on market, fowl wing series products is in the shortcoming that adds effective nutrition and health care ingredients from lossing in man-hour in order to solve, and the present invention has added phosphate-free water-retaining agent especially to the wing product, satisfies the consumer to the requirement of product matter.
The present invention produces fowl wing series products and has nutrient health, characteristics delicious in taste in a word, can satisfy people to the multiple demand of the aspects such as healthy diet, delicious food.
(4) specific embodiment:
The processing method of fowl wing class meat products, the present invention will be further described below in conjunction with embodiment, and its concrete procedure of processing is as follows:
Embodiment:
(1) get 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: to select healthy, anosis adult poultry, get in its wing standby after the 300g cleaning after butchering, cutting apart;
(3) fowl wing processing: draw the number cuttves 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, the food dressings such as phosphate-free water-retaining agent 1Kg are mixed well standby;
(5) pickle chicken wings: the fowl wing 80Kg that processes is put into pickling liquid pickled 18 hours, guarantee the clean hygiene of curing condition under 0-4 ℃ of condition;
(6) baking: the fowl wing that will pickle was placed in the infrared ray smokeless roaster baking 30 minutes, came baking with the temperature of 140 ℃, in order to produce more aromatic substance;
(7) take advantage of wing heat and spill a little sesame, sabot.
Claims (3)
1. fowl wing class meat products, it is characterized in that: made 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.
2. a kind of fowl wing class meat products according to claim 1, is characterized in that: in above-mentioned fresh and tender chicken wings employing wing.
3. the preparation method of a fowl wing class meat products according to claim 1 is characterized in that: complete according to the following step:
(1) get 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 cuttves 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 standby;
(5) pickle chicken wings: the fowl wing that processes is put into pickling liquid pickled 12-24 hour under 0-4 ℃ of condition;
(6) baking: the fowl wing that will pickle is placed in the infrared ray smokeless roaster baking 25-35 minute, comes baking with the temperature of 120-140 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101855056A CN102302180B (en) | 2011-07-04 | 2011-07-04 | Fowl wing meat product and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101855056A CN102302180B (en) | 2011-07-04 | 2011-07-04 | Fowl wing meat product and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102302180A CN102302180A (en) | 2012-01-04 |
| CN102302180B true CN102302180B (en) | 2013-05-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101855056A Expired - Fee Related CN102302180B (en) | 2011-07-04 | 2011-07-04 | Fowl wing meat product and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102302180B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082326A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Processing method for a chicken wing |
| CN104012913A (en) * | 2014-05-29 | 2014-09-03 | 大连商业学校 | Seasoning and method for fried chicken wings |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254000A (en) * | 2007-09-05 | 2008-09-03 | 周燕飞 | Prescription of toasted chicken wings and preparing process thereof |
| CN102038204A (en) * | 2009-10-21 | 2011-05-04 | 段红霞 | Baked chicken wing |
-
2011
- 2011-07-04 CN CN2011101855056A patent/CN102302180B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254000A (en) * | 2007-09-05 | 2008-09-03 | 周燕飞 | Prescription of toasted chicken wings and preparing process thereof |
| CN102038204A (en) * | 2009-10-21 | 2011-05-04 | 段红霞 | Baked chicken wing |
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| Publication number | Publication date |
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| CN102302180A (en) | 2012-01-04 |
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