CN104544239A - Orleans grilled chicken middle wings and processing method thereof - Google Patents
Orleans grilled chicken middle wings and processing method thereof Download PDFInfo
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- CN104544239A CN104544239A CN201410759685.8A CN201410759685A CN104544239A CN 104544239 A CN104544239 A CN 104544239A CN 201410759685 A CN201410759685 A CN 201410759685A CN 104544239 A CN104544239 A CN 104544239A
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Abstract
The invention discloses orleans grilled chicken middle wings. The orleans grilled chicken middle wings are prepared by adding a marinade into the chicken middle wings, tumbling and marinating. The orleans grilled chicken middle wings are characterized by being prepared from the following components: the chicken middle wings and the marinade, wherein the marinade is prepared from the following components: edible salt, sugar, monosodium glutamate, corn starch, sodium bicarbonate, chili powder, fresh ginger powder, onion powder, garlic powder, whiter pepper powder, dahurian angelica root powder, powdered fresh chicken essence, ethyl maltol, soybean oil and a colorant. The invention further discloses a processing method of the orleans grilled chicken middle wings. The orleans grilled chicken middle wings disclosed by the invention contain a high content of protein content, are rich in flavor due to reasonable matching and improvement in process and retain the nutritional value and the abundant calcium of chicken, and thus people can cast a new light on the eating of chicken middle wings.
Description
Technical field
The present invention relates to food and preparation method thereof in a kind of chicken wings, is in a kind of Orleans wing and processing method specifically.
Background technology
As a part for chicken health in chicken wings, nutritive value is very high, meat strength road, 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
The object of this invention is to provide that a kind of taste is better and nutritional labeling retains in better, edible more healthy Orleans wing and processing method.
For achieving the above object, technical scheme of the present invention is: in a kind of Orleans wing, form by adding preserved materials knead-salting in chicken wings, weight portion in described chicken wings is 60 ~ 70 parts, described preserved materials comprises following parts by weight of component: salt 1 ~ 2 part, sugar 1 ~ 2 part, monosodium glutamate 0.1 ~ 0.4 part, cornstarch 5 ~ 7 parts, 0.2 ~ 0.5 part, sodium bicarbonate, 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, 0.1 ~ 0.3 part, root of Dahurain angelica powder, 0.1 ~ 0.3 part, the fresh powder of chicken, ethyl maltol 0.02 ~ 0.04 part, soybean oil 1 ~ 2 part, pigment 0.02 ~ 0.06 part.
As preferred technical scheme, in described a kind of Orleans wing, form by adding preserved materials knead-salting in chicken wings, the weight portion in described chicken wings is 65 parts, and described preserved materials comprises following parts by weight of component: 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 processing method in above-mentioned Orleans wing, comprises the following steps:
(1) get the raw materials ready: select foreign, without extravasated blood, qualified chicken wings Raw without pathology;
(2) making of preserved materials: put into beater after the various auxiliary materials such as 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, pigment and frozen water proportionally being weighed, stir 5 minutes, until stir, dissolve completely;
(3) tumbling in chicken wings: put into tumbler by chicken wings, then proportionally adds preserved materials, vacuumizes rear tumbling 70 minutes, until preserved materials is absorbed completely by chicken wings, finally goes out tank and puts into 0-4 DEG C of freezer preservation;
(4) balance: disappeared in the dish of poison by being placed in uniformly in the Orleans wing after pickling, must not adhesion during balance;
(5) freezing, packaging, refrigeration.
As preferably, the temperature of described freezing process is less than-25 DEG C.
As preferably, the temperature of described refrigeration operation is less than-18 DEG C.
Owing to have employed technique scheme, the present invention has following beneficial effect: in the chicken wings that the present invention adopts, protein content is high, again by rational proportioning and technologic improvement, make in wing, there has been abundant taste, and make on its nutritive value at the meat of reservation itself and abundant calcareous basis, allow people have new understanding to edible in wing.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
In a kind of Orleans wing, form by adding preserved materials knead-salting in chicken wings, the weight portion in described chicken wings is 60 parts, described preserved materials comprises following parts by weight of component: 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.
A processing method in above-mentioned Orleans wing, comprises the following steps:
(1) get the raw materials ready: select foreign, without extravasated blood, qualified chicken wings Raw without pathology;
(2) making of preserved materials: put into beater after the various auxiliary materials such as 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, pigment and frozen water proportionally being weighed, stir 5 minutes, until stir, dissolve completely;
(3) tumbling in chicken wings: put into tumbler by chicken wings, then proportionally adds preserved materials, vacuumizes rear tumbling 70 minutes, until preserved materials is absorbed completely by chicken wings, finally goes out tank and puts into 0-4 DEG C of freezer preservation;
(4) balance: disappeared in the dish of poison by being placed in uniformly in the Orleans wing after pickling, must not adhesion during balance;
(5) freezing, packaging, refrigeration.
As preferably, the temperature of described freezing process is less than-25 DEG C.
As preferably, the temperature of described refrigeration operation is less than-18 DEG C.
Embodiment 2
In a kind of Orleans wing, form by adding preserved materials knead-salting in chicken wings, the weight portion in described chicken wings is 65 parts, described preserved materials comprises following parts by weight of component: 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 processing method in above-mentioned Orleans wing, comprises the following steps:
(1) get the raw materials ready: select foreign, without extravasated blood, qualified chicken wings Raw without pathology;
(2) making of preserved materials: put into beater after the various auxiliary materials such as 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, pigment and frozen water proportionally being weighed, stir 5 minutes, until stir, dissolve completely;
(3) tumbling in chicken wings: put into tumbler by chicken wings, then proportionally adds preserved materials, vacuumizes rear tumbling 70 minutes, until preserved materials is absorbed completely by chicken wings, finally goes out tank and puts into 0-4 DEG C of freezer preservation;
(4) balance: disappeared in the dish of poison by being placed in uniformly in the Orleans wing after pickling, must not adhesion during balance;
(5) freezing, packaging, refrigeration.
As preferably, the temperature of described freezing process is less than-25 DEG C.
As preferably, the temperature of described refrigeration operation is less than-18 DEG C.
Embodiment 3
In a kind of Orleans wing, form by adding preserved materials knead-salting in chicken wings, the weight portion in described chicken wings is 70 parts, described preserved materials comprises following parts by weight of component: 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.
A processing method in above-mentioned Orleans wing, comprises the following steps:
(1) get the raw materials ready: select foreign, without extravasated blood, qualified chicken wings Raw without pathology;
(2) making of preserved materials: put into beater after the various auxiliary materials such as 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, pigment and frozen water proportionally being weighed, stir 5 minutes, until stir, dissolve completely;
(3) tumbling in chicken wings: put into tumbler by chicken wings, then proportionally adds preserved materials, vacuumizes rear tumbling 70 minutes, until preserved materials is absorbed completely by chicken wings, finally goes out tank and puts into 0-4 DEG C of freezer preservation;
(4) balance: disappeared in the dish of poison by being placed in uniformly in the Orleans wing after pickling, must not adhesion during balance;
(5) freezing, packaging, refrigeration.
As preferably, the temperature of described freezing process is less than-25 DEG C.
As preferably, the temperature of described refrigeration operation is less than-18 DEG C.
The equipment such as the beater used in the inventive method, tumbler are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (5)
1. in an Orleans wing, form by adding preserved materials knead-salting in chicken wings, it is characterized in that, weight portion in described chicken wings is 60 ~ 70 parts, described preserved materials comprises following parts by weight of component: salt 1 ~ 2 part, sugar 1 ~ 2 part, monosodium glutamate 0.1 ~ 0.4 part, cornstarch 5 ~ 7 parts, 0.2 ~ 0.5 part, sodium bicarbonate, 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, 0.1 ~ 0.3 part, root of Dahurain angelica powder, 0.1 ~ 0.3 part, the fresh powder of chicken, ethyl maltol 0.02 ~ 0.04 part, soybean oil 1 ~ 2 part, pigment 0.02 ~ 0.06 part.
2. in a kind of Orleans wing as claimed in claim 1, form by adding preserved materials knead-salting in chicken wings, it is characterized in that, the weight portion in described chicken wings is 65 parts, and described preserved materials comprises following parts by weight of component: 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.
3. the processing method in a kind of Orleans wing as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
(1) get the raw materials ready: select foreign, without extravasated blood, without for subsequent use in the qualified chicken wings of pathology;
(2) making of preserved materials: put into beater after the various auxiliary materials such as 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, pigment and frozen water proportionally being weighed, stir 5 minutes, until stir, dissolve completely;
(3) tumbling in chicken wings: put into tumbler by chicken wings, then proportionally adds preserved materials, vacuumizes rear tumbling 70 minutes, until preserved materials is absorbed completely by chicken wings, finally goes out tank and puts into 0-4 DEG C of freezer preservation;
(4) balance: disappeared in the dish of poison by being placed in uniformly in the Orleans wing after pickling, must not adhesion during balance;
(5) freezing, packaging, refrigeration.
4. the processing method in a kind of Orleans wing as claimed in claim 3, it is characterized in that, the temperature of described freezing process is less than-25 DEG C.
5., as the processing method in a kind of Orleans wing as claimed in claim 3, it is characterized in that, the temperature of described refrigeration operation is less than-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410759685.8A CN104544239A (en) | 2014-12-12 | 2014-12-12 | Orleans grilled chicken middle wings and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410759685.8A CN104544239A (en) | 2014-12-12 | 2014-12-12 | Orleans grilled chicken middle wings and processing method thereof |
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| Publication Number | Publication Date |
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| CN104544239A true CN104544239A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410759685.8A Pending CN104544239A (en) | 2014-12-12 | 2014-12-12 | Orleans grilled chicken middle wings and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261846A (en) * | 2016-08-24 | 2017-01-04 | 徐州惠农鸭业有限公司 | A kind of production technology of Orleans duck wing |
| CN108902770A (en) * | 2018-07-17 | 2018-11-30 | 福建圣农食品有限公司 | One breeder is with wing and its modulator approach |
| CN109527419A (en) * | 2018-12-28 | 2019-03-29 | 江苏特味浓生物技术开发有限公司 | Orleans chicken meal and preparation method thereof |
-
2014
- 2014-12-12 CN CN201410759685.8A patent/CN104544239A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261846A (en) * | 2016-08-24 | 2017-01-04 | 徐州惠农鸭业有限公司 | A kind of production technology of Orleans duck wing |
| CN108902770A (en) * | 2018-07-17 | 2018-11-30 | 福建圣农食品有限公司 | One breeder is with wing and its modulator approach |
| CN109527419A (en) * | 2018-12-28 | 2019-03-29 | 江苏特味浓生物技术开发有限公司 | Orleans chicken meal and preparation method thereof |
| CN109527419B (en) * | 2018-12-28 | 2021-10-15 | 江苏特味浓食品股份有限公司 | Orleans chicken powder and preparation method thereof |
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Application publication date: 20150429 |