CN104872710A - Method for making wing-in-meat food - Google Patents
Method for making wing-in-meat food Download PDFInfo
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- CN104872710A CN104872710A CN201510238677.3A CN201510238677A CN104872710A CN 104872710 A CN104872710 A CN 104872710A CN 201510238677 A CN201510238677 A CN 201510238677A CN 104872710 A CN104872710 A CN 104872710A
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Abstract
The invention discloses a method for making a wing-in-meat food, which belongs to the field of foods. A wing middle joint is a poultry wing middle joint, and the wing middle joint is wrapped with a layer of chopped meat; and after the wing middle joint is cut in halves, flavor leaching liquid with weight accounting for 20% of that of unpeeled drumstick ground meat is added, the wing middle joint is rolled and kneaded for flavoring, the periphery of the wing middle joint is uniformly coated with a special formulated stuffing, and then the wing middle joint is deep-fried or electrically roasted, and is finally cooled and packaged. The wing-in-meat food prepared according to the invention is delicious in taste, has a full-bodied delicate flavor of chicken soup, and is also rich in the spicy flavor of black pepper; and broken snow rice cakes are added in the meat wrapping the wing middle joint, so that the wing-in-meat food is relatively crisp in taste, is ready to eat after being unpacked, and is convenient to eat.
Description
Technical field
The present invention relates to a kind of preparation method of meat, particularly a kind of preparation method of pork pies wing food, belongs to field of food.
Background technology
Meat packing makes a great variety of food, taste is each has something to recommend him, but, at present, the food utilizing meat stuffing and wing root to make commercially is sold seldom, even if some meat product, but this making food cost is high, inefficiency, elapsed time is long, comparison bothers, and taste is not too outstanding, frequent customer is less, particularly for poultry wing China and foreign countries bread, to wrap up in the meat product of meat stuffing comparatively rare in the inside, more there is no the food that ectonexine meat product taste differs, all the time, delicious flavour, the poultry meat product that mouthfeel is first-class is popular with food, if this food can be developed more, satisfy social needs is enjoy popular confidence.
Summary of the invention
For market still not having the outside food that to be meat stuffing class inner face be in wing, the invention provides a kind of preparation method of pork pies wing food, its objective is provides that a kind of mouthfeel is good, the meat product of delicious flavour, enriches food variety.
Technical scheme of the present invention is: a kind of preparation method of pork pies wing food, comprises in wing, is in poultry wing in described wing, outer wrapping one deck meat stuffing in wing, and its making step is as follows:
A, raw material: be divided into two along bone junction in wing;
B, tumbling: the leaching taste liquid tumbling adding weight 20% in wing is absorbed to tumbling liquid for 25 ~ 35 minutes completely, and rotating speed is 5-15 rev/min;
C, filling processed: belt leather chicken leg meat mincing 13mm meat grinder is stranding into meat stuffing, and meat stuffing is stirred to evenly according to fillings formula mixer;
D, shaping: to smear thin layer salad oil on hand, meat stuffing is applied to periphery in wing uniformly;
E, fried: to utilize the temperature of 170 DEG C fried or electric roasting 40 seconds to 80 seconds by the wing being enclosed with meat stuffing;
F, boiling: utilize 100 DEG C of temperature steam or boil 8-15 minute by the bag meat stuffing wing after fried or electric baking, make product center temperature reach more than 80 DEG C;
G, quick-frozen: to quick-frozen in the meat stuffing wing of digester, make product center temperature below-18 DEG C;
H, packaging: the product obtained after quick-frozen, packaging warehouse-in after freezing, sterilization.Further, in the leaching taste liquid in described step B, the parts by weight of each material are as follows:
Rice meal: 0.569 part, salt: 0.56 part, granulated sugar: 0.006, white pepper powder: 0.002, onion mud: 0.0009, sauce powder: 0.0007, National Starch: 2.54, trimerization: 0.519, glycine: 0.061, xanthans: 0.023, monosodium glutamate: 0.231, I+G:0.012, chicken soup: 1, sodium bicarbonate: 0.3, water: 14.1754, further, in described step C, in fillings formula, the parts by weight of each material are as follows:
Belt leather leg meat mincing: 58.377 parts, water: 8.033 parts, trimerization: 0.43 part, salt: 0.221 part, monosodium glutamate: 0.922 part, rice cookies covered with snow-like sugar is broken: 4.072 parts, granulated sugar: 2.458 parts, dense mouth soy sauce: 4.609 parts, cooking wine: 1.168 parts, onion mud: 9.217 parts, egg-white powder: 0.461 part, HVP:1.106 part, 4mm extra dry white wine bread flour: 6.145 parts, modified tapioca starch: 2.072 parts, white pepper powder: 0.5 part, black pepper is broken: 0.209 part, further, be in chicken wings in described wing, when cutting the leaching taste liquid tumbling adding its weight 20% after half in step B in wing, rotating speed is at 8 revs/min, be enclosed with in step e in the wing of meat stuffing and utilize the temperature of 170 DEG C fried or electric roasting 60 seconds, the time utilizing 100 DEG C of temperature to steam in bag meat stuffing wing after fried in step F or to boil was at 15 minutes, be enclosed with in step e in the wing of meat stuffing and utilize the temperature of 170 DEG C fried or electric roasting 60 seconds, the time utilizing 100 DEG C of temperature to steam in bag meat stuffing wing after fried in step F or to boil was at 15 minutes.
The good effect that the present invention has is: can will better absorb leaching taste liquid by tumbling being divided into two along bone junction in wing, make that there is in wing unique taste, by meat stuffing is applied to periphery in wing equably, in wing, periphery defines again a kind of new taste based on meat stuffing, this is in meat stuffing parcel wing, delicious flavour, there is the fresh fragrance of strong chicken soup, also be rich in the fragrant pungent of black pepper, with the addition of the broken mouthfeel of rice cookies covered with snow-like sugar in outsourcing meat can be more crisp, instantly namely to eat, more convenient.
Detailed description of the invention
The present invention is a kind of preparation method of pork pies wing food, comprises in wing, is in poultry wing in described wing, outer wrapping one deck meat stuffing in wing, and its making step is as follows:
A, raw material: be divided into two along bone junction in wing;
B, tumbling: the leaching taste liquid tumbling adding weight 20% in wing is absorbed to tumbling liquid for 25 ~ 35 minutes completely, and rotating speed is 5-15 rev/min;
C, filling processed: belt leather chicken leg meat mincing 13mm meat grinder is stranding into meat stuffing, and meat stuffing is stirred to evenly according to fillings formula mixer;
D, shaping: to smear thin layer salad oil on hand, meat stuffing is applied to periphery in wing uniformly;
E, fried: to utilize the temperature of 170 DEG C fried or electric roasting 40 seconds to 80 seconds by the wing being enclosed with meat stuffing;
F, boiling: utilize 100 DEG C of temperature steam or boil 8-15 minute by the bag meat stuffing wing after fried or electric baking, make product center temperature reach more than 80 DEG C;
G, quick-frozen: to quick-frozen in the meat stuffing wing of digester, make product center temperature below-18 DEG C;
H, packaging: the product obtained after quick-frozen, packaging warehouse-in after freezing, sterilization.Further, in the leaching taste liquid in described step B, the parts by weight of each material are as follows:
Rice meal: 0.569 part, salt: 0.56 part, granulated sugar: 0.006, white pepper powder: 0.002, onion mud: 0.0009, sauce powder: 0.0007, National Starch: 2.54, trimerization: 0.519, glycine: 0.061, xanthans: 0.023, monosodium glutamate: 0.231, I+G:0.012, chicken soup: 1, sodium bicarbonate: 0.3, water: 14.1754, further, in described step C, in fillings formula, the parts by weight of each material are as follows:
Belt leather leg meat mincing: 58.377 parts, water: 8.033 parts, trimerization: 0.43 part, salt: 0.221 part, monosodium glutamate: 0.922 part, rice cookies covered with snow-like sugar is broken: 4.072 parts, granulated sugar: 2.458 parts, dense mouth soy sauce: 4.609 parts, cooking wine: 1.168 parts, onion mud: 9.217 parts, egg-white powder: 0.461 part, HVP:1.106 part, 4mm extra dry white wine bread flour: 6.145 parts, modified tapioca starch: 2.072 parts, white pepper powder: 0.5 part, black pepper is broken: 0.209 part, further, be in chicken wings in described wing, when cutting the leaching taste liquid tumbling adding its weight 20% after half in step B in wing, rotating speed is at 8 revs/min, be enclosed with in step e in the wing of meat stuffing and utilize the temperature of 170 DEG C fried or electric roasting 60 seconds, the time utilizing 100 DEG C of temperature to steam in bag meat stuffing wing after fried in step F or to boil was at 15 minutes, be enclosed with in step e in the wing of meat stuffing and utilize the temperature of 170 DEG C fried or electric roasting 60 seconds, the time utilizing 100 DEG C of temperature to steam in bag meat stuffing wing after fried in step F or to boil was at 15 minutes.
By having carried out corresponding proportioning to each material of leaching taste liquid used in above-mentioned steps B, raw material gross weight number is 20 parts, corresponding proportioning has been carried out to individual kind of material, and to various material, corresponding proportioning has been carried out according to gross weight 100 parts to fillings formula in step C, in formula test process, leaching taste liquid and fillings are respectively preferred eight formulas, 5 evaluation groups are combined into by the gourmet of all ages and classes, various formulation product is tasted, and evaluate to marking, obtain the average of multiple group, wherein table one is the leaching combination of the various raw material of taste liquid under Different Weight and the evaluation result of various formula, table two is the combination of the various raw material of fillings under Different Weight and the evaluation result of various formula.
Concrete test batching and result of the test are in table one and table two.
Table one:
Table two:
The evaluation score of NO2 of filling a prescription as can be seen from Table I is the highest, can find out that the evaluation score of formula NO5 is the highest in table two, using the formula of these two formulas as this invention.
In table, wheat flour, salt, starch, monosodium glutamate, granulated sugar and sodium bicarbonate etc. are all raw material conventional in daily life or flavouring, are described with regard to other several raw materials at this emphasis.Severally to be described main below.
Wherein, trimerization is sodium phosphate trimer, in the technical program, use food grade sodium tripolyphosphate, is extensively added on the normal additive in the food such as various meat products, it is harmless foodstuff additive, for in meat screen, be conducive to the raising of product quality under proper condition, as: product form is complete, color and luster good, meat is tender, easy section, tangent plane is glossy, skin of beancurd based food can be made to soften, many fruits and vegetables have tough and tensile crust, and along with the maturation of fruits and vegetables, crust is further tough and tensile.In garden stuff processing blanching or immersion water, add Quadrafos, can complexing calcium, thus reduce the toughness of crust.
HVP and hydrolyzed vegetable protein liquid (hydrolyzed vegetable protein), it refers to that vegetable protein is under acid catalysis, the product after hydrolysis.Its constituent mainly amino acid, therefore also known as aminoacids solution.Past attempts claims " taste liquid " at home.Particularly American-European in the world, again hydrolytic liquid of plant protein and products thereof is called " HVP ".In recent years, along with industrial expansion, particularly in the food processing industry such as instant noodles, HVP and products thereof demand increases day by day, becomes the seasoning good merchantable brand on people's dining table.
Black pepper or white pepper to treat constipation, diarrhoea, otalgia, gangrene, heart disease, hernia, trachyphonia, indigestion, insect bites, insomnia, arthralgia, hepatopathy, tuberculosis, abscess of mouth, sunburn, carious tooth and toothache.In traditional Chinese medicine, black pepper can be treated cold phlegm, dyspepsia, coldness and pain in the epigastrium, gastric disorder causing nausea, vomiting clear water, has loose bowels, cold dysentery, also can be used for food poisoning removing toxic substances.
Egg-white powder (also known as egg white powder) is the excellent product of being refined by pure freshly-slaughtered poultry egg white, there is desugar, take off raw meat, purity is high, dissolve the features such as rapid, simultaneously, this product also has good functional characteristic, as: the high gelation high property beaten, emulsibility, water-retaining property, food industry albumen powder is applied very extensive in food industry.Elasticity and section property is improved as being used for when processing the meat products such as ham sausage; Use during the ripe egg products such as processing dried eggs; Be used for during machined surface goods improving gluten degree; Processing ice cream, chocolate powder, cold drink, biscuit etc. all have use.
Sex change cassava ative starch is widely used in food formula, such as baked goods, is also applied to the pot foods and manioc pellet pearl that make extrusion molding.Converted starch or starch derivatives are used as thickener, binding agent, swelling agent and stabilizing agent, are also best extender, sweetener, flavor carrier and fat substitute.The food of tapioca is used to comprise tinned food, frozen food, dry-mix food, bakery product, pot foods, seasoning matter, soup stock, sausage, dairy produce, meat and fish product and baby food.
Nutritional labeling in onion is very abundant, is not only rich in potassium, vitamin C, folic acid, zinc, selenium, and the nutrient such as cellulosic, more has the nutriment that two kinds are special---Quercetin and prostaglandin A.These two kinds of special dietary materials, make onion be provided with a lot of irreplaceable health efficacy of other foods, and the anti-cancer efficacy of onion comes from the selenium element and Quercetin that it is rich in.Selenium is a kind of antioxidant, can stimulate Human immune responses, thus the division of inhibition cancer cell and growth, also can reduce carcinogenic toxicity simultaneously.Quercetin then can suppress carcinogenic cells active, stops growth of cancer cells, and onion can gastric acid secretion, improves a poor appetite, has positive effect to the poor appetite that atrophic gastritis, gastric dynamic dysfunction, indigestion etc. cause.
I+G(is divided into high I+G and low I+G, and I+G alleged in industry is low I+G) be that two kinds of flavor enhancements combine the abbreviation taking away an English alphabet.I.e. 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and the 5 ' bird sodium nucleinate-GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) combination.
Disodium 5 '-ribonucleotide (I+G) is the ucleotides food freshener of a new generation.Can directly join in food, play and increase fresh effect.Be comparatively economic and that effect is best flavour enhancer, be instant noodle seasoning bag, flavouring is as one of chickens' extract, chicken powder and the main flavor composition increasing fresh soy sauce etc.; Used in combination with sodium glutamate (monosodium glutamate), its consumption is about the 2%-5% of monosodium glutamate, has the title of " powerful monosodium glutamate "; In addition, disodium 5 '-ribonucleotide also has certain auxiliary therapeutic action to animal migration hepatitis, chronic hepatitis, progressive muscular atrophy and various eye part disease.I+G has the function of absorption cause of disease, mannosan can disturb enteric pathogenic bacteria determine grow, thus reduce animal intestinal pathogenic microorganism quantity as salmonella and colibacillary quantity, research also finds, if carry out certain modification to mannosan, its ability in conjunction with mycotoxins such as aflatoxin, Gibberella zeae verticillium toxins will improve further; I+G has antineoplastic function, alleviates the function of radiation, antiviral functions, improves immunocompetence function.
Glycine is also known as amion acetic acid or aminoacetic acid, and skeleton symbol H2N-CH2-COOH, being the simplest amino acid of structure in all amino acid, is also the a-amino acid uniquely not having optical isomer.Glycine plays detoxication in human body, as after aromatic substance etc. enters human body, glycine and they be combined into non-poisonous material, then to excrete after liver oxidizes.Glycine is mainly used in food industry, and it has flavor, antibacterial, chelating, anti-oxidation effect, rise in food improve taste matter, prevent Oxidation of Fat and Oils, saline taste is in harmonious proportion, increase the function of sweet taste.Sugariness is 0.8 times of sucrose, has the soft sweet taste different from sugar, in beverage and wine, makes flavouring, also can remove bitter taste.
Xanthans is also known as yellow glue, xanthan gum, Xanthan Gum, it is a kind of monospore polysaccharide of generation of being fermented by false xanthomonas, be primary raw material by cabbage black rot xanthomonas campestris with carbohydrate, through aerobic fermentation biotechnology, cut off 1,6-glycosidic bond, after opening side chain, by the outer heteroglycan of the acid born of the same parents of the one of Isosorbide-5-Nitrae-be bonded to straight chain composition.Be used as the stabilizing agent of multiple object, thickening agent and processing paving auxiliary agent in the industry, comprise make canned and bottled food, bakery food, dairy produce, frozen food, salad flavouring, beverage, brewage, candy, cake pattern join product etc.When making food, be easy to flowing, be easy to pour out and pour into, be easy to channelization, reduce energy resource consumption.
Rice cookies covered with snow-like sugar belongs to non-fried and to splash helping digestion product, also containing certain monose, salt, heat far away the end in fried snacks such as potato chips, sea sedge, French fries.The primary raw material of rice cookies covered with snow-like sugar is exquisite ground rice, in processing ground rice process, leave the carbohydrate easily changing into energy.Sea sedge is a kind of well food, containing abundant mineral matter, dietary fiber, a small amount of carbohydrate and fat.
Leaching taste liquid can will be better absorbed by tumbling being divided into two along bone junction in wing, make that there is in wing unique taste, by meat stuffing is applied to periphery in wing equably, the periphery in wing defines again a kind of new taste based on meat stuffing, and this is in meat stuffing parcel wing, delicious flavour, have the fresh fragrance of strong chicken soup, be also rich in the fragrant pungent of black pepper, with the addition of the broken mouthfeel of rice cookies covered with snow-like sugar in outsourcing meat can be more crisp, instantly namely to eat, more convenient.
Claims (4)
1. a preparation method for pork pies wing food, comprises in wing, it is characterized in that: in poultry wing in described wing, outer wrapping one deck meat stuffing in wing, and its making step is as follows:
A, raw material: be divided into two along bone junction in wing;
B, tumbling: the leaching taste liquid tumbling adding weight 20% in wing is absorbed to tumbling liquid for 25 ~ 35 minutes completely, and rotating speed is 5-15 rev/min;
C, filling processed: belt leather chicken leg meat mincing 13mm meat grinder is stranding into meat stuffing, and meat stuffing is stirred to evenly according to fillings formula mixer;
D, shaping: to smear thin layer salad oil on hand, meat stuffing is applied to periphery in wing uniformly;
E, fried: to utilize the temperature of 170 DEG C fried or electric roasting 40 seconds to 80 seconds by the wing being enclosed with meat stuffing;
F, boiling: utilize 100 DEG C of temperature steam or boil 8-15 minute by the bag meat stuffing wing after fried or electric baking, make product center temperature reach more than 80 DEG C;
G, quick-frozen: to quick-frozen in the meat stuffing wing of digester, make product center temperature below-18 DEG C;
H, packaging: the product obtained after quick-frozen, packaging warehouse-in after freezing, sterilization.
2. the preparation method of a kind of pork pies wing food according to claim 1, is characterized in that: in the leaching taste liquid in described step B, the parts by weight of each material are as follows:
Rice meal: 0.569 part, salt: 0.56 part, granulated sugar: 0.006, white pepper powder: 0.002, onion mud: 0.0009, sauce powder: 0.0007, National Starch: 2.54, trimerization: 0.519, glycine: 0.061, xanthans: 0.023, monosodium glutamate: 0.231, I+G:0.012, chicken soup: 1, sodium bicarbonate: 0.3, water: 14.1754.
3. the preparation method of a kind of pork pies wing food according to claim 1, is characterized in that: in described step C, in fillings formula, the parts by weight of each material are as follows:
Belt leather leg meat mincing: 58.377 parts, water: 8.033 parts, trimerization: 0.43 part, salt: 0.221 part, monosodium glutamate: 0.922 part, rice cookies covered with snow-like sugar is broken: 4.072 parts, granulated sugar: 2.458 parts, dense mouth soy sauce: 4.609 parts, cooking wine: 1.168 parts, onion mud: 9.217 parts, egg-white powder: 0.461 part, HVP:1.106 part, 4mm extra dry white wine bread flour: 6.145 parts, modified tapioca starch: 2.072 parts, white pepper powder: 0.5 part, black pepper is broken: 0.209 part.
4. the preparation method of a kind of pork pies wing food according to claim 1, it is characterized in that: in chicken wings in described wing, when cutting the leaching taste liquid tumbling adding its weight 20% after half in step B in wing, rotating speed is at 8 revs/min, be enclosed with in step e in the wing of meat stuffing and utilize the temperature of 170 DEG C fried or electric roasting 60 seconds, utilize 100 DEG C of temperature to steam in the bag meat stuffing wing after fried in step F or time of boiling at 15 minutes.
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Cited By (1)
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| CN106962813A (en) * | 2017-05-16 | 2017-07-21 | 河南永达清真食品有限公司 | A kind of chocolate center griskin and preparation method thereof |
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