CN103783550A - Breaded chicken wings - Google Patents
Breaded chicken wings Download PDFInfo
- Publication number
- CN103783550A CN103783550A CN201210427394.XA CN201210427394A CN103783550A CN 103783550 A CN103783550 A CN 103783550A CN 201210427394 A CN201210427394 A CN 201210427394A CN 103783550 A CN103783550 A CN 103783550A
- Authority
- CN
- China
- Prior art keywords
- powder
- grams
- chicken wings
- wrap
- wrapping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a production process and a formula for breaded chicken wings. According to a technical scheme in the invention, qualified chicken wings are cleaned and dipped in slurry; then the chicken wings having been dipped in the slurry are breaded; and then frying, quick-freezing, weighing, packaging, warehousing and storage are carried out. Thus, a novel product of edible chicken wings is provided in China, and demands of domestic market are met.
Description
Technical field
The invention belongs to food product manufacture field, be specifically related to a kind of production technology and formula technique of wrapping up in powder chicken wings.
Background technology
Along with the raising of people's living standard, the sales volume of chicken increased year by year in recent years.On poultry market, chicken belongs to best-selling product at home, is deeply subject to consumer's welcome.A large amount of chickens all will be consumed in the annual whole nation, but the eating method of chicken is single, except Braised chicken in brown sauce, plain chicken shreds, oily quick-fried chicken nugget, stewed chicken soup, there is no how good eating method, does not also have at present one to be convenient for carrying, and opens instant flavored chicken goods and processing method.
Summary of the invention
The object of the invention is to: invention one is wrapped up in powder chicken wings, allow chicken wings become the delicious food on people's dining table with another kind of local flavor, to meet consumer's needs.
Technical scheme of the present invention is: first qualified chicken wings is cleaned and invades slurry, then the chicken wings of invading slurry was wrapped up in to powder, fried last quick-frozen, the packing of weighing, enter storehouse storage.
Invade formula of size and the manufacture craft thereof of slurry:
First by 4000 grams of onions, 2000 grams, ginger, 1000 grams of chives, 500 grams of garlic cloves, 50 grams, Chinese prickly ash, 100 grams, pepper, 50 grams of chilli powders, 50 grams of clean mixing of fennel, in the baking oven of 100-120 ℃, dry, roll over powdered, sieve with 200 eye mesh screens, screened part does not continue to roll over powdered after sieve, until all by 200 eye mesh screens, be made into flavoring.
Gets again 10 grams of flour 50kg, white granulated sugar 3kg, edible salt 1kg, tomato powder 0.5kg, monosodium glutamate 0.2kg, 50 grams of citric acids, vitamin Cs (Vc) and evenly mix, then the flavoring that above-mentioned formula is made adds stirring,
Then with water and the powder ratio furnishing pasty state of 1.8: 1, wrap up in the slurry that powder is used.
Wrap up in formula and the manufacture craft thereof of powder:
Wrap up in powder formula: with 1000 grams of Strong flours, 25 grams of salt, 30 grams of dry ferments, 30 grams of white granulated sugars, 30 grams of olive oil, the ratio blanking of 800 grams of water.
Manufacture craft: the raw material that will mix in above ratio be put into dough mixing machine low rate mixing 3 minutes, then rapid stirring 9 minutes, fully beaten gluten.Then the dough of becoming reconciled is put into the dish of the face of having brushed lightly, 37 ℃ of temperature bottom fermentations 3 hours, then be divided into 200 grams of big or small doughs, continue 37 ℃ of temperature bottom fermentations 1 hour.Remove dry powder on its surface and decorate, by 200 ℃ of temperature, toast 40 minutes.Finally, by breading slices, in the baking oven of 100-120 ℃, dry, be kneaded into chip after cooling, become and wrap up in powder.
Wrap up in the powder craft of wrapping up in of powder chicken wings: the chicken wings of invading slurry is stirred to dip and wraps up in powder wrapping up in powder tow sides, make chicken wings fully be wrapped up in powder parcel.
Wrap up in the frying technological process of powder chicken wings:
The refined edible oil of wrapping up in chicken wings after powder and put into approximately 180 ℃ of oil temperatures is stirred, explode to tea yellow.
Be cooled to method of freezing after normal temperature:
Be laid on quick-frozen dish quick-frozen 25-30 minute in the instant freezers below delivering to-35 ℃ by wrapping up in powder chicken wings, the central temperature of wrapping up in powder chicken wings is down to rapidly below-18 ℃.
Finally weigh packing, enter storehouse store.
The powder chicken wings unique flavor of wrapping up in of the present invention, tender in outer shortcake, lasting taste, opens instant.
Implementation method
Below in conjunction with technical scheme of the present invention, further introduce specific implementation method:
1, the technological process of production is as follows:
Qualified chicken wings cleans → invades starches → wraps up in powder → fried → cooling → quick-frozen → pack → sealing → check → vanning of weighing.
2, wrap up in the concrete operations technique of powder chicken wings:
(1) invade slurry
Select qualified chicken wings to clean and invade slurry.
Wrap up in formula of size and the manufacture craft thereof of powder chicken wings:
First by 4000 grams of onions, 2000 grams, ginger, 1000 grams of chives, 500 grams of garlic cloves, 50 grams, Chinese prickly ash, 100 grams, pepper, 50 grams of chilli powders, 50 grams of clean mixing of fennel, in the baking oven of 100-120 ℃, dry, roll over powdered, sieve with 200 eye mesh screens, screened part does not continue to roll over powdered after sieve, until all by 200 eye mesh screens, be made into flavoring.
Get again flour 50kg, white granulated sugar 3kg, edible salt 1kg, tomato powder 0.5kg, monosodium glutamate 0.2kg, 50 grams of citric acids, 10 grams of evenly mixing of vitamin C (Vc), the flavoring of more above-mentioned formula being made adds stirring, then with water and the powder ratio furnishing pasty state of 1.8: 1, wrap up in the slurry that powder chicken wings is used.
(2) wrap up in powder
Put into and wrap up in powder and stir invading chicken wings after slurry, make to wrap up in powder and be evenly bonded on chicken wings.
Wrap up in formula and the manufacture craft thereof of powder:
Wrap up in powder formula: with 1000 grams of Strong flours, 25 grams of salt, 30 grams of dry ferments, 30 grams of white granulated sugars, 30 grams of olive oil, the ratio blanking of 800 grams of water.
Manufacture craft: the raw material that will mix in above ratio be put into dough mixing machine low rate mixing 3 minutes, then rapid stirring 9 minutes, fully beaten gluten.Then the dough of becoming reconciled is put into the dish of the face of having brushed lightly, 37 ℃ of temperature bottom fermentations 3 hours, then be divided into 200 grams of big or small doughs, continue 37 ℃ of temperature bottom fermentations 1 hour.Remove dry powder on its surface and decorate, by 200 ℃ of temperature, toast 40 minutes.Finally, by breading slices, in the baking oven of 100-120 ℃, dry, be kneaded into chip after cooling, become and wrap up in powder.
(3) fried
By wrapping up in chicken wings after powder and put into the oil of approximately 180 ℃ of oil temperatures, explode to tea yellow.
(5) cooling
Chicken wings after fried is cooled to normal temperature.
(6) quick-frozen
Be laid on quick-frozen dish quick-frozen 25-30 minute in the instant freezers below delivering to-35 ℃ by wrapping up in powder chicken wings, the central temperature of wrapping up in powder chicken wings is down to rapidly below-18 ℃.
(7) pack of weighing
By the pack of weighing of the different sizes such as every bag of 500g or 1000g.
(8) sealing
Sack is secured with sealing machine.
(9) sampling inspection
By product standard regulation, check before dispatching from the factory.
(10) vanning
Adopt corrugated case, every 10 kilograms or the weight dress that needs by user are a case.
Claims (6)
1. wrap up in a powder chicken wings, its production technology is: first qualified chicken wings is cleaned and is invaded slurry, then by invaded the chicken wings of slurry, fried, quick-frozen, finally weigh packing, enter storehouse storage.
2. wrap up in powder chicken wings according to the one of claim 1, invade slurry formula of size and the manufacture craft thereof of described chicken wings are:
First by 4000 grams of onions, 2000 grams, ginger, 1000 grams of chives, 500 grams of garlic cloves, 50 grams, Chinese prickly ash, 100 grams, pepper, 50 grams of chilli powders, 50 grams of clean mixing of fennel, in the baking oven of 100-120 ℃, dry, roll over powdered, sieve with 200 eye mesh screens, screened part does not continue to roll over powdered after sieve, until all by 200 eye mesh screens, be made into flavoring;
Get again flour 50kg, white granulated sugar 3kg, edible salt 1kg, tomato powder 0.5kg, monosodium glutamate 0.2kg, 50 grams of citric acids, 10 grams of evenly mixing of vitamin C (Vc), the flavoring that above-mentioned formula is made adds stirring, then with water and the powder ratio furnishing pasty state of 1.8: 1, wrap up in the slurry that powder is used.
3. wrap up in powder chicken wings according to the one of claim 1, described wrap up in powder formula and manufacture craft is:
Wrap up in powder formula: with 1000 grams of Strong flours, 25 grams of salt, 30 grams of dry ferments, 30 grams of white granulated sugars, 30 grams of olive oil, the ratio blanking of 800 grams of water.
Manufacture craft: the raw material mixing in above ratio is put into dough mixing machine low rate mixing 3 minutes, rapid stirring 9 minutes again, fully beat gluten, then the dough of becoming reconciled is put into the dish of the face of having brushed lightly, 37 ℃ of temperature bottom fermentations 3 hours, be divided into again 200 grams of big or small doughs, continue 37 ℃ of temperature bottom fermentations 1 hour, remove dry powder on its surface and decorate, by 200 ℃ of temperature, toast 40 minutes, finally by breading slices, in the baking oven of 100-120 ℃, dry, be kneaded into chip after cooling, become and wrap up in powder.
4. wrap up in powder chicken wings according to the one of claim 1, the described powder craft of wrapping up in of wrapping up in powder chicken wings is: the chicken wings of invading slurry is stirred to dip and wraps up in powder wrapping up in powder tow sides, make chicken wings fully be wrapped up in powder parcel.
5. wrap up in powder chicken wings according to the one of claim 1, described in wrap up in powder chicken wings frying technological process be: the refined edible oil of wrapping up in chicken wings after powder and put into approximately 180 ℃ of oil temperatures is stirred, explodes to tea yellow.
6. wrap up in powder chicken wings according to the one of claim 1, described in wrap up in powder chicken wings method of freezing be: be laid on quick-frozen dish and deliver to quick-frozen 25-30 minute in-35 ℃ of following instant freezers wrapping up in powder chicken wings, the central temperature of wrapping up in powder chicken wings is down to rapidly below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210427394.XA CN103783550A (en) | 2012-10-30 | 2012-10-30 | Breaded chicken wings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210427394.XA CN103783550A (en) | 2012-10-30 | 2012-10-30 | Breaded chicken wings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783550A true CN103783550A (en) | 2014-05-14 |
Family
ID=50659936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210427394.XA Pending CN103783550A (en) | 2012-10-30 | 2012-10-30 | Breaded chicken wings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783550A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107588A (en) * | 2016-07-28 | 2016-11-16 | 阜阳市阜濛食品有限公司 | A kind of laughable chicken wing of Fructus Cumini Cymini Pericarpium Citri Reticulatae appetizing |
| CN108272022A (en) * | 2017-12-31 | 2018-07-13 | 蒋红梅 | A kind of production method of lemon coke chicken wing |
-
2012
- 2012-10-30 CN CN201210427394.XA patent/CN103783550A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107588A (en) * | 2016-07-28 | 2016-11-16 | 阜阳市阜濛食品有限公司 | A kind of laughable chicken wing of Fructus Cumini Cymini Pericarpium Citri Reticulatae appetizing |
| CN108272022A (en) * | 2017-12-31 | 2018-07-13 | 蒋红梅 | A kind of production method of lemon coke chicken wing |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |