CN104544232A - Chicken wing and processing method thereof - Google Patents

Abstract

The invention discloses a chicken wing and a processing method thereof. The chicken wing is prepared by rolling a chicken wing tip, pickling and stringing, and is characterized by comprising the following raw materials: the chicken wing tip, salt, sugar, aginomoto, corn starch, sodium bicarbonate, chilli powder, ginger powder, onion powder, garlic powder, white pepper powder, radix angelicae powder, fresh chicken powder, ethyl maltol, soybean oil and a pigment. Due the adoption of the technical scheme, the adopted chicken wing tip is high in protein content; through reasonable proportion and improvement in process, the chicken wing tip is abundant in taste; new knowledge is provided for people for eating the chicken wing tip on the basis of reserving the nutrient value of chicken and abundant calcium; more importantly a beautiful chicken shape is formed on a stick by the chicken wing tip by adopting the processing method; the chicken wing is relatively convenient and healthful to eat, relatively low in cholesterol content and relatively beneficial to health; and a roasting process is adopted when the chicken wing is eaten.

Description

A kind of chicken wings and processing method thereof

Technical field

The present invention relates to a kind of chicken meat food and preparation method thereof, is a kind of chicken wings and preparation method thereof specifically.

Background technology

In wing, point is as a part for chicken health, and nutritive value is very high, its meat strength road, position, taste giving off a strong fragrance, but people do not recognize this nutritious food fully, and the crowd at this position edible is little separately, can not extensively be eaten.

Summary of the invention

Technical problem to be solved by this invention is to provide that a kind of taste is better and nutritional labeling retains better edible more healthy chicken wings and preparation method thereof.

For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of chicken wings, form by piercing after knead-salting sharp in chicken wings, it is characterized in that, comprise following raw material component: sharp 60-70 part in chicken wings, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium bicarbonate 0.2-0.5 part, chilli powder 0.2-0.6 part, ginger powder 0.1-0.4 part, onion powder 0.2-0.5 part, garlic powder 0.2-0.6 part, white pepper powder 0.1-0.3 part, root of Dahurain angelica powder 0.1-0.3 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.06 part.

As optimal technical scheme, a kind of chicken wings comprises following raw material component: point 65 parts in chicken wings, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, 0.35 part, sodium bicarbonate, chilli powder 0.4 part, ginger powder 0.25 part, onion powder 0.35 part, garlic powder 0.4 part, white pepper powder 0.2 part, 0.2 part, root of Dahurain angelica powder, 0.2 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, pigment 0.04 part.

A kind of processing method of chicken wings comprises following procedure of processing:

Step one, select foreign, without extravasated blood, without sharp raw material in the qualified wing of pathology;

Step 2, by salt, sugar, monosodium glutamate, cornstarch, sodium bicarbonate, chilli powder, ginger powder, onion powder, garlic powder, white pepper powder, root of Dahurain angelica powder, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve make pickling liquid completely;

Step 3, point in wing is put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 70 minutes, absorb completely to pickling liquid, finally go out tank and put into 0-4 degree freezer and preserve;

Step 4, to pierce a string for cone drums label two long for point 20cm in the wing after pickling, require when piercing that first is first worn the apex of the wing, then wear in wing, first wear in wing for second and wear the apex of the wing again, form chicken shape signing;

Step 5, point in the wing after piercing is placed in uniformly disappears in the dish of poison, must not adhesion during balance, handle is clean;

Step 6, that point in the wing after balance is put into the freezer of less than-25 DEG C is freezing, and packed by chicken wings according to order requirements after product is freezing, during packaging, handle is consistent, puts into less than-18 DEG C constant heat storages certainly after packaging.

Owing to have employed technique scheme, point in the wing that the present invention adopts, protein content is high, again by rational proportioning, with technologic improvement, point in wing has been made to have had the taste enriched, and make on its nutritive value at the meat of reservation itself and abundant calcareous basis, allow people have new understanding to the edible of point in wing, the more important thing is by the present invention, make point in wing on bamboo let, define beautiful chicken shape, eat convenient, health, and adopt baking process time edible, make cholesterol level lower, be more conducive to health.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described further.

embodiment 1

A kind of chicken wings, forming by piercing after knead-salting sharp in chicken wings, it is characterized in that, comprise following raw material component: point 60 parts in chicken wings, salt 1 part, sugar 1 part, monosodium glutamate 0.1 part, cornstarch 5 parts, 0.2 part, sodium bicarbonate, chilli powder 0.2 part, ginger powder 0.1 part, onion powder 0.2 part, garlic powder 0.2 part, white pepper powder 0.1 part, 0.1 part, root of Dahurain angelica powder, 0.1 part, the fresh powder of chicken, ethyl maltol 0.02 part, soybean oil 1 part, pigment 0.02 part.

The processing method of described a kind of chicken wings comprises following procedure of processing:

Step one, select foreign, without extravasated blood, without sharp raw material in the qualified wing of pathology;

Step 2, by salt, sugar, monosodium glutamate, cornstarch, sodium bicarbonate, chilli powder, ginger powder, onion powder, garlic powder, white pepper powder, root of Dahurain angelica powder, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve make pickling liquid completely;

Step 3, point in wing is put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 70 minutes, absorb completely to pickling liquid, finally go out tank and put into 0-4 degree freezer and preserve;

Step 4, to pierce a string for cone drums label two long for point 20cm in the wing after pickling, require when piercing that first is first worn the apex of the wing, then wear in wing, first wear in wing for second and wear the apex of the wing again, form chicken shape signing;

Step 5, point in the wing after piercing is placed in uniformly disappears in the dish of poison, must not adhesion during balance, handle is clean;

Step 6, that point in the wing after balance is put into the freezer of less than-25 DEG C is freezing, and packed by chicken wings according to order requirements after product is freezing, during packaging, handle is consistent, puts into less than-18 DEG C constant heat storages certainly after packaging.

embodiment 2

A kind of chicken wings, forming by piercing after knead-salting sharp in chicken wings, it is characterized in that, comprise following raw material component: point 65 parts in chicken wings, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, 0.35 part, sodium bicarbonate, chilli powder 0.4 part, ginger powder 0.25 part, onion powder 0.35 part, garlic powder 0.4 part, white pepper powder 0.2 part, 0.2 part, root of Dahurain angelica powder, 0.2 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, pigment 0.04 part.

A kind of processing method of chicken wings comprises following procedure of processing:

Step one, select foreign, without extravasated blood, without sharp raw material in the qualified wing of pathology;

Step 2, by salt, sugar, monosodium glutamate, cornstarch, sodium bicarbonate, chilli powder, ginger powder, onion powder, garlic powder, white pepper powder, root of Dahurain angelica powder, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve make pickling liquid completely;

Step 3, point in wing is put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 70 minutes, absorb completely to pickling liquid, finally go out tank and put into 0-4 degree freezer and preserve;

Step 4, to pierce a string for cone drums label two long for point 20cm in the wing after pickling, require when piercing that first is first worn the apex of the wing, then wear in wing, first wear in wing for second and wear the apex of the wing again, form chicken shape signing;

Step 5, point in the wing after piercing is placed in uniformly disappears in the dish of poison, must not adhesion during balance, handle is clean;

Step 6, that point in the wing after balance is put into the freezer of less than-25 DEG C is freezing, and packed by chicken wings according to order requirements after product is freezing, during packaging, handle is consistent, puts into less than-18 DEG C constant heat storages certainly after packaging.

Embodiment 3:

A kind of chicken wings, forming by piercing after knead-salting sharp in chicken wings, it is characterized in that, comprise following raw material component: point 70 parts in chicken wings, salt 2 parts, sugar 2 parts, monosodium glutamate 0.4 part, cornstarch 7 parts, 0.5 part, sodium bicarbonate, chilli powder 0.6 part, ginger powder 0.4 part, onion powder 0.5 part, garlic powder 0.6 part, white pepper powder 0.3 part, 0.3 part, root of Dahurain angelica powder, 0.3 part, the fresh powder of chicken, ethyl maltol 0.04 part, soybean oil 2 parts, pigment 0.06 part.

The processing method of described a kind of chicken wings comprises following procedure of processing:

Step one, select foreign, without extravasated blood, without sharp raw material in the qualified wing of pathology;

Step 2, by salt, sugar, monosodium glutamate, cornstarch, sodium bicarbonate, chilli powder, ginger powder, onion powder, garlic powder, white pepper powder, root of Dahurain angelica powder, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve make pickling liquid completely;

Step 3, point in wing is put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 70 minutes, absorb completely to pickling liquid, finally go out tank and put into 0-4 degree freezer and preserve;

Step 4, to pierce a string for cone drums label two long for point 20cm in the wing after pickling, require when piercing that first is first worn the apex of the wing, then wear in wing, first wear in wing for second and wear the apex of the wing again, form chicken shape signing;

Step 5, point in the wing after piercing is placed in uniformly disappears in the dish of poison, must not adhesion during balance, handle is clean;

Step 6, that point in the wing after balance is put into the freezer of less than-25 DEG C is freezing, and packed by chicken wings according to order requirements after product is freezing, during packaging, handle is consistent, puts into less than-18 DEG C constant heat storages certainly after packaging.

Claims (2)

1. a chicken wings, form by piercing after knead-salting sharp in chicken wings, it is characterized in that, comprise following raw material component: sharp 60-70 part in chicken wings, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium bicarbonate 0.2-0.5 part, chilli powder 0.2-0.6 part, ginger powder 0.1-0.4 part, onion powder 0.2-0.5 part, garlic powder 0.2-0.6 part, white pepper powder 0.1-0.3 part, root of Dahurain angelica powder 0.1-0.3 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.06 part.

2. the processing method of a kind of chicken wings according to claim 1 comprises following procedure of processing:

Step one, select foreign, without extravasated blood, without sharp raw material in the qualified wing of pathology;

Step 2, by salt, sugar, monosodium glutamate, cornstarch, sodium bicarbonate, chilli powder, ginger powder, onion powder, garlic powder, white pepper powder, root of Dahurain angelica powder, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve make pickling liquid completely;

Step 3, point in wing is put into tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 70 minutes, absorb completely to pickling liquid, finally go out tank and put into 0-4 degree freezer and preserve;

Step 4, to pierce a string for cone drums label two long for point 20cm in the wing after pickling, require when piercing that first is first worn the apex of the wing, then wear in wing, first wear in wing for second and wear the apex of the wing again, form chicken shape signing;

Step 5, point in the wing after piercing is placed in uniformly disappears in the dish of poison, must not adhesion during balance, handle is clean;

Step 6, that point in the wing after balance is put into the freezer of less than-25 DEG C is freezing, and packed by chicken wings according to order requirements after product is freezing, during packaging, handle is consistent, puts into less than-18 DEG C constant heat storages certainly after packaging.