CN103445200B - 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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- CN103445200B CN103445200B CN201310368913.4A CN201310368913A CN103445200B CN 103445200 B CN103445200 B CN 103445200B CN 201310368913 A CN201310368913 A CN 201310368913A CN 103445200 B CN103445200 B CN 103445200B
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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, particularly relate to a kind of there is nutrition, health, local flavor collect the preparation method that honeydew all over the body burns multi-flavor wing.
Background technology
Chicken wings has another name called the chicken wing, turns greatly.Meat is few, the rich colloid of skin.Divide again " chicken wing " " wing point " two kinds.Chicken wing, connect first joint of chicken body to chicken wings, meat is more; Chicken wings has Wen Zhongyi gas, benefit essence adds the effect such as marrow, strong waist stomach invigorating, the relative apex of the wing of wing and wing root in chicken, and its collagen content enriches, and for keeping, skin gloss, enhancing skin elasticity are all beneficial.
Market common are roasting wing, fried wing, halogen wing etc., taste is comparatively single.
Existing local flavor wing is only confined to dining room, Chinese and Western and medium-to-high grade restaurant, makes troubles to mass consumption.
Summary of the invention
The present invention want technical solution problem to be to provide preparation method that a kind of honeydew burns multi-flavor wing, adopt anti-flower, injection process that tasty dark, Fresh & Tender in Texture, the local flavor of product is given prominence to.
In order to solve the problem by the following technical solutions: a kind of honeydew burns the preparation method of multi-flavor wing, first chicken wings is carried out pruning anti-flower, inject tasty, vacuum knead-salting, scorch shortening after add dip, quick-frozen packaging finished product.
The raw material comprising following weight portion is prepared from: wherein, major ingredient: chicken wings 100 parts;
Injection material: white sugar 2 ~ 5 parts, salt 0.5 ~ 2 part, monosodium glutamate 0.1 ~ 0.5 part, 5 ~ 10 parts, water;
Tumbling material: maltose 2 ~ 5 parts, 1 ~ 3 part, soy sauce, honey 0.1 ~ 0.5 part, soft white sugar 0.5 ~ 1 part, ginger powder 0.1 ~ 0.3 part, white pepper powder 0.1 ~ 0.3 part, phosphate 0.1 ~ 0.3 part, oily cassia lignea flour 0.01 ~ 0.05 part;
Dip: starch 1 ~ 5 part, 30 ~ 40 parts, water, sugar 20 ~ 30 parts, 20 ~ 30 parts, soy sauce, monosodium glutamate 0.1 ~ 1 part, honey 1 ~ 5 part, 0.5 ~ 2 part, soya-bean oil.
The raw material comprising following preferred weight part is prepared from: wherein, major ingredient: the full wing of chicken wings 100 parts; Injection material: white sugar 2.5 parts, salt 0.8 part, monosodium glutamate 0.3 part, 8 parts, water; Tumbling material: maltose 2 parts, 1 part, soy sauce, honey 0.2 part, soft white sugar 0.5 part, ginger powder 0.1 part, white pepper powder 0.1 part, phosphate 0.3 part, oily cassia lignea flour 0.02 part; Dip: starch 3 parts, 32 parts, water, sugar 29 parts, 26 parts, soy sauce, monosodium glutamate 0.5 part, honey 4 parts, 0.8 part, soya-bean oil;
Preparation method is as follows:
(1) cleaned by complete for chicken wings wing and spend pruning modes to wing root position is counter, configuration injection material, configuration tumbling material, configuration dip carries out being mixed and heated to 80 degree of gelatinization process;
(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 pickles 1 ~ 3 hour at 0-5 DEG C;
(4) the full wing of the chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, 5 ~ 10 minutes shortenings;
(5) the full wing of the chicken wings after shortening add sauce mixing put into packaging, quick-frozen immediately, finished product.
In described step (5), every 70 grams of chicken wings add 20 grams of sauces.
Prior restaurant technology and Food Engineering Development, based on food and drink local flavor wing, organically combine by the present invention, through special process operation, not containing any anticorrisive agent, and 1 year stored under refrigeration shelf-life.Both ensured that honeydew burnt the fragrant tender succulence of multi-flavor wing meat, the roasting taste of honeydew sauce perfume coexists, unique flavor, instant, convenient, healthy again.The feature of this product is instant, delicious food, simple heating and edible.
Detailed description of the invention
Embodiment 1: a kind of honeydew burns the preparation method of multi-flavor wing, first chicken wings is carried out pruning anti-flower, inject tasty, vacuum knead-salting, scorch shortening after add dip, quick-frozen packaging finished product.
The raw material comprising following weight portion is prepared from: wherein, major ingredient: chicken wings 100 parts.
Injection material: white sugar 2 ~ 5 parts, salt 0.5 ~ 2 part, monosodium glutamate 0.1 ~ 0.5 part, 5 ~ 10 parts, water.
Tumbling material: maltose 2 ~ 5 parts, 1 ~ 3 part, soy sauce, honey 0.1 ~ 0.5 part, soft white sugar 0.5 ~ 1 part, ginger powder 0.1 ~ 0.3 part, white pepper powder 0.1 ~ 0.3 part, phosphate 0.1 ~ 0.3 part, oily cassia lignea flour 0.01 ~ 0.05 part.
Dip: starch 1 ~ 5 part, 30 ~ 40 parts, water, sugar 20 ~ 30 parts, 20 ~ 30 parts, soy sauce, monosodium glutamate 0.1 ~ 1 part, honey 1 ~ 5 part, 0.5 ~ 2 part, soya-bean oil.
Embodiment 2: a kind of honeydew burns the preparation method of multi-flavor wing, and the raw material comprising following preferred weight part is prepared from: wherein, major ingredient: the full wing of chicken wings 100 parts; Injection material: white sugar 2.5 parts, salt 0.8 part, monosodium glutamate 0.3 part, 8 parts, water; Tumbling material: maltose 2 parts, 1 part, soy sauce, honey 0.2 part, soft white sugar 0.5 part, ginger powder 0.1 part, white pepper powder 0.1 part, phosphate 0.3 part, oily cassia lignea flour 0.02 part; Dip: starch 3 parts, 32 parts, water, sugar 29 parts, 26 parts, soy sauce, monosodium glutamate 0.5 part, honey 4 parts, 0.8 part, soya-bean oil;
Preparation method is as follows:
(1) cleaned by complete for chicken wings wing and spend pruning modes to wing root position is counter, configuration injection material, configuration tumbling material, configuration dip carries out being mixed and heated to 80 degree of gelatinization process.
(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 pickles 1 ~ 3 hour at 0-5 DEG C.
(4) the full wing of the chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, 5 ~ 10 minutes shortenings.
(5) the full wing of the chicken wings after shortening add sauce mixing put into packaging, quick-frozen immediately, finished product.
Embodiment 3: a kind of honeydew burns the preparation method of multi-flavor wing, complete for 100g chicken wings wing cleans and spends pruning modes to wing root position is counter by (1); Configuration injection material: white sugar 2.5g, salt 0.8g, monosodium glutamate 0.3g, water 8g, mix; 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; Configuration dip: starch 3g, water 32g, sugared 29g, soy sauce 26g, monosodium glutamate 0.5g, honey 4g, soya-bean oil 0.8g, carries out being mixed and heated to 80 degree of gelatinization process.
(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 be 111g, then adds tumbling material vacuum tumbling 15 minutes; Tumbling material fully absorbs the full wing of rear taking-up chicken wings.
(3) the full wing of the chicken wings after tumbling pickles 2 hours at 0-5 DEG C.
(4) the full wing of the chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, 7 minutes shortenings.
(5) the full wing of the chicken wings after shortening adds sauce according to adding the ratio that every 70 grams of chicken wings add 20 grams of sauces, puts into packaging, immediately quick-frozen after mixing, finished product.
Claims (3)
1. honeydew burns a preparation method for multi-flavor wing, it is characterized in that the raw material comprising following weight portion is prepared from: wherein, major ingredient: chicken wings 100 parts;
Injection material: white sugar 2 ~ 5 parts, salt 0.5 ~ 2 part, monosodium glutamate 0.1 ~ 0.5 part, 5 ~ 10 parts, water;
Tumbling material: maltose 2 ~ 5 parts, 1 ~ 3 part, soy sauce, honey 0.1 ~ 0.5 part, soft white sugar 0.5 ~ 1 part, ginger powder 0.1 ~ 0.3 part, white pepper powder 0.1 ~ 0.3 part, phosphate 0.1 ~ 0.3 part, oily cassia lignea flour 0.01 ~ 0.05 part;
Dip: starch 1 ~ 5 part, 30 ~ 40 parts, water, sugar 20 ~ 30 parts, 20 ~ 30 parts, soy sauce, monosodium glutamate 0.1 ~ 1 part, honey 1 ~ 5 part, 0.5 ~ 2 part, soya-bean oil;
Preparation method is as follows:
(1) cleaned by complete for chicken wings wing and spend pruning modes to wing root position is counter, configuration injection material, configuration tumbling material, configuration dip carries out being mixed and heated to 80 degree of gelatinization process;
(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 pickles 1 ~ 3 hour at 0-5 DEG C;
(4) the full wing of the chicken wings after pickling proceeds to steaming and baking box, steaming and baking box 170 degree, 20% steam, 5 ~ 10 minutes shortenings;
(5) the full wing of the chicken wings after shortening add dip mixing put into packaging, quick-frozen immediately, finished product.
2. burn the preparation method of multi-flavor wing according to claim 1 honeydew, it is characterized in that the raw material comprising following weight portion is prepared from: wherein, major ingredient: the full wing of chicken wings 100 parts; Injection material: white sugar 2.5 parts, salt 0.8 part, monosodium glutamate 0.3 part, 8 parts, water; Tumbling material: maltose 2 parts, 1 part, soy sauce, honey 0.2 part, soft white sugar 0.5 part, ginger powder 0.1 part, white pepper powder 0.1 part, phosphate 0.3 part, oily cassia lignea flour 0.02 part; Dip: starch 3 parts, 32 parts, water, sugar 29 parts, 26 parts, soy sauce, monosodium glutamate 0.5 part, honey 4 parts, 0.8 part, soya-bean oil.
3. burn the preparation method of multi-flavor wing according to claim 2 honeydew, it is characterized in that: in described step (5), every 70 grams of chicken wings add 20 grams of dips.
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| CN201310368913.4A CN103445200B (en) | 2013-08-22 | 2013-08-22 | Preparation method for braised honeydew multi-flavor chicken wings |
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| CN201310368913.4A CN103445200B (en) | 2013-08-22 | 2013-08-22 | Preparation method for braised honeydew multi-flavor chicken wings |
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| CN103445200B true CN103445200B (en) | 2015-05-27 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
| CN103054059A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of roasted chicken wings |
| CN103082326A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Processing method for a chicken wing |
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2013
- 2013-08-22 CN CN201310368913.4A patent/CN103445200B/en active Active
Patent Citations (5)
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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 |
| CN103054059A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of roasted chicken wings |
| 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 |
| CN103082326A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Processing method for a chicken wing |
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| 滚揉工艺对蜜汁鸡翅品质影响的研究;张国治 等;《河南工业大学学报(自然科学版)》;20100220;第31卷(第1期);第33-36页 * |
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