CN103637235A - Making method of garlic-flavored chicken drumettes - Google Patents

Abstract

The invention discloses a making method of garlic-flavored chicken drumettes. The making method comprises the following steps: (1), preparing raw materials in parts by weight; (2), opening the chicken drumettes along the center line by a cutter to ensure that the chicken meat is distributed at two sides of the bones to be of a butterfly shape, then adding mashed garlic, salt, monosodium glutamate, a hydrolyzed vegetable protein solution, water and a water retention agent, tumbling for 30min-40min at the temperature of 0-4 DEG C, under the vacuum degree of not less than 0.08MPa and at the speed of 8-9 turns/min, and pickling for 4h-6h at a temperature of 0-4 DEG C; and (3), unfolding the pickled chicken drumettes, steaming and baking at a temperature of 120 DEG C for 13min with the temperature at the center of the chicken drumettes being not less than 85 DEG C, then rapidly cooling and freezing till the center temperature is not more than -18 DEG C in an environment of -35 DEG C, and then packaging. The flavor of the chicken meat is combined with the piquancy and faint scent of fresh garlic so as to form the chicken drumettes with a novel flavor.

Description

The preparation method of garlic taste chicken wings root

Technical field

The present invention relates to a kind of meat products, be specifically related to a kind of garlic taste chicken wings root and preparation method thereof.

Technical background

The edibility of chicken is more and more accepted by people.The fine and tender taste of chicken, flavour is delicious, is applicable to multiple cooking method, and being rich in nutrition, the effect that has nourishing to take care of health; And fat content is low.

In recent years, chicken meat product local flavor is outmoded; In order to develop a kind of chicken meat product of local flavor novelty, meet the ever-increasing taste demand of consumer, garlic taste chicken wings root arises at the historic moment.

Summary of the invention

The preparation method that the object of this invention is to provide a kind of garlic taste chicken wings root.

Technical scheme of the present invention is: the preparation method of garlic taste chicken wings root, and its step is as follows:

(1) by following parts by weight configuration raw material: chicken wings root 80-100, mashed garlic 4-6, salt 0.5-1, monosodium glutamate 0.5-1, hydrolyzed vegetable protein liquid 0.2-0.5, water 5-10, water retention agent 0.3-0.5;

(2) chicken wings root is opened with cutter along center line, make meat be distributed in the both sides of bone, be butterfly-like shape, then add mashed garlic, salt, monosodium glutamate, hydrolyzed vegetable protein liquid, water, water retention agent, at 0-4 ℃, vacuum >=0.08MPa, tumbling 30-40 minute under the condition of 8-9 rev/min pickles 4-6 hour under 0-4 ℃ of environment;

(3) the chicken wings root of pickling is launched, surface is upwards placed on guipure and enters spiral evaporating baker, scorches 13 minutes under the condition of 120 ℃, and product center temperature is not less than 85 ℃; Then under the environment of-35 ℃, snap frozen is frozen to central temperature≤-18 ℃, then packs.

The invention has the beneficial effects as follows: the present invention combines pungent, the delicate fragrance of the fragrance of chicken self and fresh garlic, is combined into a kind of product of local flavor novelty; And profile is butterfly-like shape, appearance looks elegant; This product is cooked, when edible without thawing, direct microwave 4-5 minute, or with domestic ovens, 170 ℃ of roasting 3-5 minute.

The specific embodiment

Embodiment 1

The preparation method of garlic taste chicken wings root, its step is as follows:

(1) by following weight configuration raw material: chicken wings root 100 kg, mashed garlic 6 kg, salt 1 kg, monosodium glutamate 1 kg, hydrolyzed vegetable protein liquid 0.5 kg, water 10 kg, water retention agent 0.5 kg;

(2) chicken wings root is opened with cutter along center line, make meat be distributed in the both sides of bone, be butterfly-like shape, then add mashed garlic, salt, monosodium glutamate, hydrolyzed vegetable protein liquid, water, water retention agent, at 0-4 ℃, vacuum >=0.08MPa, tumbling 30-40 minute under the condition of 9 revs/min pickles 6 hours under 0-4 ℃ of environment;

(3) the chicken wings root of pickling is launched, surface is upwards placed on guipure and enters spiral evaporating baker, scorches 13 minutes under the condition of 120 ℃, and product center temperature is not less than 85 ℃; Then under the environment of-35 ℃, snap frozen is frozen to central temperature≤-18 ℃, then packs.

Embodiment 2

The preparation method of garlic taste chicken wings root, its step is as follows:

(1) by following weight configuration raw material: chicken wings root 80 kg, mashed garlic 4 kg, salt 0.5 kg, monosodium glutamate 0.5 kg, hydrolyzed vegetable protein liquid 0.2 kg, water 5 kg, water retention agent 0.3 kg;

(2) chicken wings root is opened with cutter along center line, make meat be distributed in the both sides of bone, be butterfly-like shape, then add mashed garlic, salt, monosodium glutamate, hydrolyzed vegetable protein liquid, water, water retention agent, at 0-4 ℃, vacuum >=0.08MPa, under the condition of 9 revs/min, tumbling is 40 minutes, under 0-4 ℃ of environment, pickles 4-6 hour;

(3) the chicken wings root of pickling is launched, surface is upwards placed on guipure and enters spiral evaporating baker, scorches 13 minutes under the condition of 120 ℃, and product center temperature is not less than 85 ℃; Then under the environment of-35 ℃, snap frozen is frozen to central temperature≤-18 ℃, then packs.

Embodiment 3

The preparation method of garlic taste chicken wings root, its step is as follows:

(1) by following weight configuration raw material: chicken wings root 90 kg, mashed garlic 5 kg, salt 1 kg, monosodium glutamate 0.5 kg, hydrolyzed vegetable protein liquid 0.4 kg, water 8 kg, water retention agent 0.4 kg;

(2) chicken wings root is opened with cutter along center line, make meat be distributed in the both sides of bone, be butterfly-like shape, then add mashed garlic, salt, monosodium glutamate, hydrolyzed vegetable protein liquid, water, water retention agent, at 0-4 ℃, vacuum >=0.08MPa, under the condition of 8-9 rev/min, tumbling is 35 minutes, under 0-4 ℃ of environment, pickles 5 hours;

(3) the chicken wings root of pickling is launched, surface is upwards placed on guipure and enters spiral evaporating baker, scorches 13 minutes under the condition of 120 ℃, and product center temperature is not less than 85 ℃; Then under the environment of-35 ℃, snap frozen is frozen to central temperature≤-18 ℃, then packs.

Claims (1)

1. the preparation method of garlic taste chicken wings root, is characterized in that, its step is as follows:

(1) by following parts by weight configuration raw material: chicken wings root 80-100, mashed garlic 4-6, salt 0.5-1, monosodium glutamate 0.5-1, hydrolyzed vegetable protein liquid 0.2-0.5, water 5-10, water retention agent 0.3-0.5;

(2) chicken wings root is opened with cutter along center line, make meat be distributed in the both sides of bone, be butterfly-like shape, then add mashed garlic, salt, monosodium glutamate, hydrolyzed vegetable protein liquid, water, water retention agent, at 0-4 ℃, vacuum >=0.08MPa, tumbling 30-40 minute under the condition of 8-9 rev/min pickles 4-6 hour under 0-4 ℃ of environment;

(3) the chicken wings root of pickling is launched, surface is upwards placed on guipure and enters spiral evaporating baker, scorches 13 minutes under the condition of 120 ℃; Then under the environment of-35 ℃, snap frozen is frozen to central temperature≤-18 ℃, then packs.