CN103445200A - Preparation method for braised honeydew multi-flavor chicken wings - Google Patents
Preparation method for braised honeydew multi-flavor chicken wings Download PDFInfo
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- CN103445200A CN103445200A CN2013103689134A CN201310368913A CN103445200A CN 103445200 A CN103445200 A CN 103445200A CN 2013103689134 A CN2013103689134 A CN 2013103689134A CN 201310368913 A CN201310368913 A CN 201310368913A CN 103445200 A CN103445200 A CN 103445200A
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Abstract
The invention discloses a preparation method for braised honeydew multi-flavor chicken wings. The method comprises the steps of clipping the chicken wings to make patterns, injecting seasonings into the chicken wings, performing vacuum rolling, rubbing and pickling, adding sauce to the chicken wings while the chicken wings are steamed and baked, and quickly freezing and packaging the chicken wings to obtain finished products. According to the preparation method provided by the invention, on the basis of catering flavor chicken wings, a conventional catering technology and a food engineering technology are organically combined; due to operation of special technologies, the braised honeydew multi-flavor chicken wings do not contain any preservative and have a one-year refrigeration and storage guarantee period. The braised honeydew multi-flavor chicken wings taste delicious, soft and juicy; the honeydew, the sauce flavor and the roasting taste are integrated, so that the product is unique in flavor, is instant, convenient and sanitary. The braised honeydew multi-flavor chicken wings has the characteristics of being convenient to eat and delicious and being eatable just after simple heating.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to and a kind ofly there is nutrition, health, local flavor and collect the preparation method that honeydew all over the body burns the multi-flavor wing.
Background technology
Chicken wings has another name called the chicken wing, the large turning.Meat is few, the rich colloid of skin.Divide again two kinds of " chicken wing " " wing points ".The chicken wing, connect first joint of chicken body to chicken wings, and meat is more; Chicken wings has Wen Zhongyi gas, benefit essence to add the effects such as marrow, strong waist stomach invigorating, the relative apex of the wing of wing and wing root in chicken, and its collagen content is abundant, for keeping skin gloss, enhancing skin elasticity all to be beneficial to.
Common are roasting wing, fried wing, halogen wing etc. on market, taste is comparatively single.
Existing local flavor wing only is confined to dining room, Chinese and Western and medium-to-high grade restaurant, to mass consumption, makes troubles.
Summary of the invention
The present invention wants the technical solution problem to be to provide the preparation method that a kind of honeydew burns the multi-flavor wing, adopt anti-flower, injection process make product tasty dark, Fresh & Tender in Texture, local flavor outstanding.
In order to address the above problem by the following technical solutions: a kind of honeydew burns the preparation method of multi-flavor wing, first chicken wings is pruned to anti-flower, is injected tastyly, the vacuum knead-salting, adds dip after scorching shortening, the quick-frozen packing finished product.
The raw material that comprises following weight portion is prepared from: wherein, and major ingredient: 100 parts of chicken wings;
Injection material: 2 ~ 5 parts of white sugar, 0.5 ~ 2 part of salt, 0.1 ~ 0.5 part of monosodium glutamate, 5 ~ 10 parts, water;
Tumbling material: 2 ~ 5 parts of maltoses, 1 ~ 3 part, soy sauce, 0.1 ~ 0.5 part of honey, 0.5 ~ 1 part of soft white sugar, 0.1 ~ 0.3 part of ginger powder, 0.1 ~ 0.3 part of white pepper powder, 0.1 ~ 0.3 part of phosphate, 0.01 ~ 0.05 part of oily cassia lignea flour;
Dip: 1 ~ 5 part of starch, 30 ~ 40 parts, water, 20 ~ 30 parts of sugar, 20 ~ 30 parts, soy sauce, 0.1 ~ 1 part of monosodium glutamate, 1 ~ 5 part of honey, 0.5 ~ 2 part, soya-bean oil.
The raw material that comprises following preferred weight part is prepared from: wherein, and major ingredient: 100 parts of the full wings of chicken wings; Injection material: 2.5 parts of white sugar, 0.8 part of salt, 0.3 part of monosodium glutamate, 8 parts, water; Tumbling material: 2 parts of maltoses, 1 part, soy sauce, 0.2 part of honey, 0.5 part of soft white sugar, 0.1 part of ginger powder, 0.1 part of white pepper powder, 0.3 part of phosphate, 0.02 part of oily cassia lignea flour; Dip: 3 parts of starch, 32 parts, water, 29 parts of sugar, 26 parts, soy sauce, 0.5 part of monosodium glutamate, 4 parts of honey, 0.8 part, soya-bean oil;
Preparation method is as follows:
(1) the full wing of chicken wings cleaned and, to the anti-pruning modes of spending in wing root position, configure injection material, configuration tumbling material, the configuration dip is mixed and heated to 80 degree gelatinizations and is processed;
(2) will instead spend the full wing of chicken wings after pruning to carry out injection injection liquid, the full wing of the chicken wings after injection adds tumbling material vacuum tumbling 10 ~ 20 minutes;
(3) the full wing of the chicken wings after tumbling is pickled 1 ~ 3 hour at 0-5 ℃;
(4) the full wing of chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, and within 5 ~ 10 minutes, shortening gets final product;
(5) the full wing of the chicken wings after shortening adds sauce to mix to put into packing, quick-frozen immediately, finished product.
In described step (5), every 70 gram chicken wings add 20 gram sauces.
The present invention be take food and drink local flavor wing as basis, prior restaurant technology and Food Engineering Development organically combined, and through the special process operation, not containing any anticorrisive agent, 1 year stored under refrigeration shelf-life.Both guaranteed that honeydew burnt the fragrant tender succulence of multi-flavor wing meat, the fragrant roasting flavor of honeydew sauce coexists, unique flavor, instant, convenient, healthy again.The characteristics of this product are instant, delicious food, and simple heating is edible.
The specific embodiment
Embodiment 1: a kind of honeydew burns the preparation method of multi-flavor wing, first chicken wings is pruned to anti-flower, is injected tastyly, the vacuum knead-salting, adds dip after scorching shortening, the quick-frozen packing finished product.
The raw material that comprises following weight portion is prepared from: wherein, and major ingredient: 100 parts of chicken wings.
Injection material: 2 ~ 5 parts of white sugar, 0.5 ~ 2 part of salt, 0.1 ~ 0.5 part of monosodium glutamate, 5 ~ 10 parts, water.
Tumbling material: 2 ~ 5 parts of maltoses, 1 ~ 3 part, soy sauce, 0.1 ~ 0.5 part of honey, 0.5 ~ 1 part of soft white sugar, 0.1 ~ 0.3 part of ginger powder, 0.1 ~ 0.3 part of white pepper powder, 0.1 ~ 0.3 part of phosphate, 0.01 ~ 0.05 part of oily cassia lignea flour.
Dip: 1 ~ 5 part of starch, 30 ~ 40 parts, water, 20 ~ 30 parts of sugar, 20 ~ 30 parts, soy sauce, 0.1 ~ 1 part of monosodium glutamate, 1 ~ 5 part of honey, 0.5 ~ 2 part, soya-bean oil.
Embodiment 2: a kind of honeydew burns the preparation method of multi-flavor wing, comprises that the raw material of following preferred weight part is prepared from: wherein, and major ingredient: 100 parts of the full wings of chicken wings; Injection material: 2.5 parts of white sugar, 0.8 part of salt, 0.3 part of monosodium glutamate, 8 parts, water; Tumbling material: 2 parts of maltoses, 1 part, soy sauce, 0.2 part of honey, 0.5 part of soft white sugar, 0.1 part of ginger powder, 0.1 part of white pepper powder, 0.3 part of phosphate, 0.02 part of oily cassia lignea flour; Dip: 3 parts of starch, 32 parts, water, 29 parts of sugar, 26 parts, soy sauce, 0.5 part of monosodium glutamate, 4 parts of honey, 0.8 part, soya-bean oil;
Preparation method is as follows:
(1) the full wing of chicken wings cleaned and, to the anti-pruning modes of spending in wing root position, configure injection material, configuration tumbling material, the configuration dip is mixed and heated to 80 degree gelatinizations and is processed.
(2) will instead spend the full wing of chicken wings after pruning to carry out injection injection liquid, the full wing of the chicken wings after injection adds tumbling material vacuum tumbling 10 ~ 20 minutes.
(3) the full wing of the chicken wings after tumbling is pickled 1 ~ 3 hour at 0-5 ℃.
(4) the full wing of chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, and within 5 ~ 10 minutes, shortening gets final product.
(5) the full wing of the chicken wings after shortening adds sauce to mix to put into packing, quick-frozen immediately, finished product.
Embodiment 3: a kind of honeydew burns the preparation method of multi-flavor wing, and (1) is by the full wing cleaning of 100g chicken wings and to the anti-pruning modes of spending in wing root position; The configuration injection material: white sugar 2.5g, salt 0.8g, monosodium glutamate 0.3g, water 8g, mixed; Configuration tumbling material: maltose 2g, soy sauce 1g, honey 0.2g, soft white sugar 0.5g, ginger powder 0.1g, white pepper powder 0.1g, phosphate 0.3g, oily cassia lignea flour 0.02g; The configuration dip: starch 3g, water 32g, sugared 29g, soy sauce 26g, monosodium glutamate 0.5g, honey 4g, soya-bean oil 0.8g are mixed and heated to 80 degree gelatinizations and are processed.
(2) will instead spend the full wing of chicken wings after pruning to carry out injection injection liquid, the full wing weight of the chicken wings after injection is 111g, then adds tumbling material vacuum tumbling 15 minutes; The tumbling material fully absorbs the full wing of rear taking-up chicken wings.
(3) the full wing of the chicken wings after tumbling is pickled 2 hours at 0-5 ℃.
(4) the full wing of chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, and within 7 minutes, shortening gets final product.
(5) the full wing of the chicken wings after shortening, according to adding every 70 gram chicken wings to add the ratio of 20 gram sauces to add sauce, is put into packing after mixing, quick-frozen immediately, finished product.
Claims (4)
1. a honeydew burns the preparation method of multi-flavor wing, it is characterized in that: first chicken wings pruned to anti-flower, injected tastyly, the vacuum knead-salting, added dip after scorching shortening, the quick-frozen packing finished product.
2. burn the preparation method of multi-flavor wing according to claim 1 honeydew, it is characterized in that the raw material that comprises following weight portion is prepared from: wherein, major ingredient: 100 parts of chicken wings;
Injection material: 2 ~ 5 parts of white sugar, 0.5 ~ 2 part of salt, 0.1 ~ 0.5 part of monosodium glutamate, 5 ~ 10 parts, water;
Tumbling material: 2 ~ 5 parts of maltoses, 1 ~ 3 part, soy sauce, 0.1 ~ 0.5 part of honey, 0.5 ~ 1 part of soft white sugar, 0.1 ~ 0.3 part of ginger powder, 0.1 ~ 0.3 part of white pepper powder, 0.1 ~ 0.3 part of phosphate, 0.01 ~ 0.05 part of oily cassia lignea flour;
Dip: 1 ~ 5 part of starch, 30 ~ 40 parts, water, 20 ~ 30 parts of sugar, 20 ~ 30 parts, soy sauce, 0.1 ~ 1 part of monosodium glutamate, 1 ~ 5 part of honey, 0.5 ~ 2 part, soya-bean oil.
3. burn the preparation method of multi-flavor wing according to claim 1 honeydew, it is characterized in that the raw material that comprises following weight portion is prepared from: wherein, major ingredient: 100 parts of the full wings of chicken wings; Injection material: 2.5 parts of white sugar, 0.8 part of salt, 0.3 part of monosodium glutamate, 8 parts, water; Tumbling material: 2 parts of maltoses, 1 part, soy sauce, 0.2 part of honey, 0.5 part of soft white sugar, 0.1 part of ginger powder, 0.1 part of white pepper powder, 0.3 part of phosphate, 0.02 part of oily cassia lignea flour; Dip: 3 parts of starch, 32 parts, water, 29 parts of sugar, 26 parts, soy sauce, 0.5 part of monosodium glutamate, 4 parts of honey, 0.8 part, soya-bean oil;
Preparation method is as follows:
The full wing of chicken wings is cleaned and, to the anti-pruning modes of spending in wing root position, configure injection material, configuration tumbling material, the configuration dip is mixed and heated to 80 degree gelatinizations and is processed;
To instead spend the full wing of chicken wings after pruning to carry out injection injection liquid, the full wing of the chicken wings after injection adds tumbling material vacuum tumbling 10 ~ 20 minutes;
The full wing of chicken wings after tumbling is pickled 1 ~ 3 hour at 0-5 ℃;
(4) the full wing of chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, and within 5 ~ 10 minutes, shortening gets final product;
(5) the full wing of the chicken wings after shortening adds sauce to mix to put into packing, quick-frozen immediately, finished product.
4. burn the preparation method of multi-flavor wing according to claim 3 honeydew, it is characterized in that: in described step (5), every 70 gram chicken wings add 20 gram sauces.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095183A (en) * | 2017-04-05 | 2017-08-29 | 陈昕懿 | A kind of preparation method of honeydew chicken leg |
| CN108477514A (en) * | 2018-04-11 | 2018-09-04 | 六安市胜缘食品有限公司 | A kind of the making formula and manufacture craft of Southern Anhui |
| CN108925873A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | A kind of grilled chicken wing and preparation method thereof |
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| CN101185516A (en) * | 2007-11-27 | 2008-05-28 | 山东新昌集团有限公司 | Method for processing recuperating chicken |
| CN102326785A (en) * | 2011-06-30 | 2012-01-25 | 李宁 | Manufacture method of roasted chicken wings |
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2013
- 2013-08-22 CN CN201310368913.4A patent/CN103445200B/en active Active
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| CN101185516A (en) * | 2007-11-27 | 2008-05-28 | 山东新昌集团有限公司 | Method for processing recuperating chicken |
| CN102326785A (en) * | 2011-06-30 | 2012-01-25 | 李宁 | Manufacture method of roasted chicken wings |
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| CN102987430A (en) * | 2012-12-06 | 2013-03-27 | 江南大学 | Quick preparation method for conditioning smoked chicken wings based on low-temperature combined drying and medium-short wave infrared roasting |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095183A (en) * | 2017-04-05 | 2017-08-29 | 陈昕懿 | A kind of preparation method of honeydew chicken leg |
| CN108477514A (en) * | 2018-04-11 | 2018-09-04 | 六安市胜缘食品有限公司 | A kind of the making formula and manufacture craft of Southern Anhui |
| CN108925873A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | A kind of grilled chicken wing and preparation method thereof |
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| CN103445200B (en) | 2015-05-27 |
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