CN104872710B - A kind of production method of pork pies wing food - Google Patents
A kind of production method of pork pies wing food Download PDFInfo
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- CN104872710B CN104872710B CN201510238677.3A CN201510238677A CN104872710B CN 104872710 B CN104872710 B CN 104872710B CN 201510238677 A CN201510238677 A CN 201510238677A CN 104872710 B CN104872710 B CN 104872710B
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Abstract
A kind of production method of pork pies wing food, belong to field of food, for in poultry wing in the wing, one layer of meat stuffing of outer wrapping in wing, wherein, the leaching taste liquid tumbling that addition belt leather chicken leg meat mincing weight 20% after half is cut in wing is tasty, and proprietary formula fillings is equably smeared in periphery in wing, and it is roasting to carry out fried or electricity, it is packed after cooling, in the meat stuffing package wing of the present invention, delicious flavour, the fresh fragrance with strong chicken soup, also it is rich in black pepper fragrant spicy, the broken mouthfeel of rice cookies covered with snow-like sugar is added in outsourcing meat can be more crisp, instant to eat, instant edible.
Description
Technical field
The present invention relates to a kind of production method of meat, more particularly to a kind of production method of pork pies wing food belongs to food
Product field.
Background technology
Meat packing makes a great variety of food, and taste is each has something to recommend him, still, currently, being made using meat stuffing and fin root
Food sell on the market seldom, even if some meat products, but this food production is of high cost, inefficiency, consumption
Time is long, comparison trouble, and taste is less prominent, and frequent customer is less, and especially the inside is poultry wing China and foreign countries bread
The meat product for wrapping up in meat stuffing is more rare, and the food that more no ectonexine meat product taste differs, all the time, taste is fresh
Poultry meat product beautiful, that mouthfeel is first-class is popular with food, if this food can be developed more, is met
Social demand is to enjoy popular confidence.
Invention content
It is food in wing for without outside being still in the market meat stuffing class inner face, the present invention provides a kind of pork pies wing food
Production method, the purpose is to provide a kind of meat product in good taste, delicious flavour, enrich food variety.
The technical scheme is that：A kind of production method of pork pies wing food, including be poultry in wing, in the wing
In wing, one layer of meat stuffing of outer wrapping, making step are as follows in wing：
A, raw material：Being divided into two along bone junction in wing；
B, tumbling：The leaching taste liquid tumbling of weight 20% is absorbed for 25 ~ 35 minutes completely to tumbling liquid in addition wing, and rotating speed is
5-15 revs/min；
C, filling processed：Belt leather chicken leg meat mincing are stranding into meat stuffing with 13mm meat grinders, meat stuffing is according to fillings formula blender
It is stirred until homogeneous；
D, it is molded：Thin layer salad oil is smeared on hand, and meat stuffing is uniformly applied to periphery in wing；
E, frying：It will be enclosed with fried or electric 40 seconds to 80 seconds roasting using 170 DEG C of temperature in the wing of meat stuffing；
F, boiling：It will be steamed or boiled 8-15 minutes, made in product using 100 DEG C of temperature in packet meat stuffing wing of the fried or electricity after roasting
Heart temperature reaches 80 DEG C or more；
G, quick-frozen：To quick-frozen in the meat stuffing wing of digester, make product center temperature at -18 DEG C or less；
H, it packs：The product obtained after quick-frozen, the packaging and storage after freezing, sterilizing.Further, in the step B
Leaching taste liquid in each substance parts by weight it is 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, taste
Essence：0.231, I+G：0.012, chicken soup：1, sodium bicarbonate：0.3, water：14.1754, further, fillings is matched in the step C
The parts by weight of each substance are as follows in side：
Belt leather leg meat mincing：58.377 part, water：8.033 part, trimerization：0.43 part, salt：0.221 part, monosodium glutamate：0.922 part,
Rice cookies covered with snow-like sugar is broken：4.072 part, granulated sugar：2.458 parts, dense mouth soy sauce：4.609 part, cooking wine:1.168 parts, onion mud：9.217 part,
Egg-white powder：0.461 part, HVP:1.106 parts, 4mm extra dry white wine bread flours：6.145 part, modified tapioca starch：2.072 part, white pepper
Powder：0.5 part, black pepper is broken：0.209 part, be further, in the wing to add it after cutting half in wing in step B in chicken wings
Rotating speed is enclosed with fried using 170 DEG C of temperature in the wing of meat stuffing in 8 revs/min, step E when the leaching taste liquid tumbling of weight 20%
Or roasting 60 seconds of electricity, the time steamed or boiled using 100 DEG C of temperature in fried packet meat stuffing wing in step F at 15 minutes, step E
In be enclosed in the wing of meat stuffing it is fried or electricity is 60 seconds roasting, profit in fried packet meat stuffing wing in step F using 170 DEG C of temperature
The time steamed or boiled with 100 DEG C of temperature was at 15 minutes.
The good effect that the present invention has is：It will be be divided into two along bone junction in wing can be more preferable by tumbling
Absorption soak taste liquid, make that there is unique taste in wing, by the way that meat stuffing to be equably applied to periphery in wing, periphery is again in wing
A kind of new taste based on meat stuffing is formd, this is in meat stuffing package wing, and delicious flavour is fresh with strong chicken soup
Fragrance is also rich in black pepper fragrant spicy, and being added to the broken mouthfeel of rice cookies covered with snow-like sugar in outsourcing meat can be more crisp, instant to eat, comparison side
Just.
Specific implementation mode
The present invention is a kind of production method of pork pies wing food, including in wing, is in poultry wing, in wing in the wing
One layer of meat stuffing of outer wrapping, making step are as follows：
A, raw material：Being divided into two along bone junction in wing；
B, tumbling：The leaching taste liquid tumbling of weight 20% is absorbed for 25 ~ 35 minutes completely to tumbling liquid in addition wing, and rotating speed is
5-15 revs/min；
C, filling processed：Belt leather chicken leg meat mincing are stranding into meat stuffing with 13mm meat grinders, meat stuffing is according to fillings formula blender
It is stirred until homogeneous；
D, it is molded：Thin layer salad oil is smeared on hand, and meat stuffing is uniformly applied to periphery in wing；
E, frying：It will be enclosed with fried or electric 40 seconds to 80 seconds roasting using 170 DEG C of temperature in the wing of meat stuffing；
F, boiling：It will be steamed or boiled 8-15 minutes, made in product using 100 DEG C of temperature in packet meat stuffing wing of the fried or electricity after roasting
Heart temperature reaches 80 DEG C or more；
G, quick-frozen：To quick-frozen in the meat stuffing wing of digester, make product center temperature at -18 DEG C or less；
H, it packs：The product obtained after quick-frozen, the packaging and storage after freezing, sterilizing.Further, in the step B
Leaching taste liquid in each substance parts by weight it is 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, taste
Essence：0.231, I+G：0.012, chicken soup：1, sodium bicarbonate：0.3, water：14.1754, further, fillings is matched in the step C
The parts by weight of each substance are as follows in side：
Belt leather leg meat mincing：58.377 part, water：8.033 part, trimerization：0.43 part, salt：0.221 part, monosodium glutamate：0.922 part,
Rice cookies covered with snow-like sugar is broken：4.072 part, granulated sugar：2.458 parts, dense mouth soy sauce：4.609 part, cooking wine:1.168 parts, onion mud：9.217 part,
Egg-white powder：0.461 part, HVP:1.106 parts, 4mm extra dry white wine bread flours：6.145 part, modified tapioca starch：2.072 part, white pepper
Powder：0.5 part, black pepper is broken：0.209 part, be further, in the wing to add it after cutting half in wing in step B in chicken wings
Rotating speed is enclosed with fried using 170 DEG C of temperature in the wing of meat stuffing in 8 revs/min, step E when the leaching taste liquid tumbling of weight 20%
Or roasting 60 seconds of electricity, the time steamed or boiled using 100 DEG C of temperature in fried packet meat stuffing wing in step F at 15 minutes, step E
In be enclosed in the wing of meat stuffing it is fried or electricity is 60 seconds roasting, profit in fried packet meat stuffing wing in step F using 170 DEG C of temperature
The time steamed or boiled with 100 DEG C of temperature was at 15 minutes.
By having carried out corresponding proportioning to each substance of leaching taste liquid used in above-mentioned steps B, raw material gross weight number is
20 parts, corresponding proportioning carried out to a kind of substance, and to fillings formula in step C according to 100 parts of total weight to various substances
Corresponding proportioning has been carried out, during formula test, taste liquid and preferred eight formulas of fillings difference have been soaked, by all ages and classes
Gourmet is combined into 5 evaluation groups, is tasted to various formulation products, and gives marking evaluation, finds out multiple groups
Average, wherein table one are to soak the evaluation result of combination and various formula of the various raw materials of taste liquid under different weight, table
Second is that the evaluation result of combination and various formula of the various raw materials of fillings under different weight.
Specific experiment dispensing and test result are shown in Table one and two, of table
Table one：
Table two：
It is formulated the evaluation highest scoring of NO2 as can be seen from Table I, the evaluation score of formula NO5 is can be seen that in table two
Highest, by the two formulas of the formula as this invention.
In table, wheat flour, salt, starch, monosodium glutamate, granulated sugar and sodium bicarbonate etc. are all common raw materials in daily life
Or flavouring, other several raw materials are illustrated in this emphasis.It several is illustrated to main below.
Wherein, trimerization is sodium tripolyphosphate, uses food grade sodium tripolyphosphate in the technical scheme, is added extensively
Normal additive in the food such as various meat products is harmless foodstuff additive, in meat screen, appropriate
Under the conditions of be conducive to the raising of product quality, such as：Product form is complete, color and luster is good, meat is tender, be easy slice, there is light in section
Pool can be such that skin of beancurd based food softens, and many fruits and vegetables have tough and tensile crust, and with the maturation of fruits and vegetables, crust is further tough and tensile.In fruits and vegetables
Process in blanching or immersions water, addition Quadrafos, can complexing calcium, to reduce the toughness of crust.
HVP, that is, hydrolyzed vegetable protein liquid (hydrolyzed vegetable protein), it refers to vegetable protein
Under acid catalysis, the product after hydrolysis.Its constituent is mainly amino acid, therefore also known as aminoacids solution.Pass by home
Once claimed " taste liquid ".It is especially American-European in the world, and hydrolytic liquid of plant protein and products thereof is known as " HVP ".In recent years, with
In the food processing industrys such as industrial expansion, especially instant noodles, HVP and products thereof demands increase day by day, become people's dining table
On seasoning good merchantable brand.
Black pepper or white pepper be can treat constipation, diarrhea, otalgia, gangrene, heart disease, hernia, trachyphonia, indigestion,
Insect bites, insomnia, arthralgia, hepatopathy, tuberculosis, abscess of mouth, sunburn, saprodontia and toothache.In traditional Chinese medicine, black pepper can be controlled
Phlegm of trembling with fear, dyspepsia, coldness and pain in the epigastrium, gastric disorder causing nausea, vomiting clear water, diarrhea, cold dysentery are treated, removing toxic substances of poisoning by food also is can be used for.
Egg-white powder（Also known as egg white powder）Be by pure freshly-slaughtered poultry egg white it is refined made of excellent product, there is desugar, deodorant, pure
The features such as degree is high, dissolving is rapid, meanwhile, which also has good functional characteristic, such as：The high gelation high property beaten, emulsification
Property, water-retaining property, food industry albumen powder in food industry using very extensively.It is used for carrying when such as processing ham sausage meat products
High resiliency and slice property；It is used when the soft-boiled eggs products such as processing dried eggs；It is used for improving gluten degree when processing Flour product；Processed ice river in Henan Province
Leaching, chocolate powder, cold drink, biscuit etc. have use.
Denaturation cassava ative starch is widely used in food formula, such as baked goods, is also applied to make extrusion molding
Pot foods and cassava bead.Converted starch or starch derivatives have been used as thickener, binder, swelling agent and stabilizer,
It is best incremental agent, sweetener, flavor carrier and fat substitute.Food using tapioca include tinned food,
Frozen food, dry-mix food, bakery product, pot foods, condiment, soup stock, sausage, dairy produce, meat and fish product and baby food.
Nutritional ingredient very abundant in onion is not only rich in the nutrition such as potassium, vitamin C, folic acid, zinc, selenium and cellulosic
Element, more there are two types of special nutriment --- Quercetin and prostaglandin As.Both special dietary substances, enable onion have
The irreplaceable health efficacies of a lot of other foods, the anti-cancer efficacy of onion come from selenium element and Quercetin that it is rich in.
Selenium is a kind of antioxidant, can stimulate Human immune responses, to inhibit the division and growth of cancer cell, while can also reduce cause
The toxicity of cancer object.And Quercetin can then inhibit carcinogenic cells active, prevent growth of cancer cells, onion can gastric acid secretion, increase
Into appetite, there is positive effect to loss of appetite caused by atrophic gastritis, gastric dynamic dysfunction, indigestion etc..
I+G（It is divided into high I+G and low I+G, so-called I+G is low I+G in industry）It is that two kinds of flavoring agents combinations take away head
The abbreviation of English alphabet.That is 5 ' Sodium Inosinates-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird nucleic acid
Sodium-GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) combines.
Disodium 5 '-ribonucleotide (I+G) is the ucleotides food freshener of a new generation.It can be added directly into food, play fresh adding
Effect.It is relatively inexpensive and flavour enhancer that effect is best, is instant noodle seasoning packet, flavouring such as chickens' extract, chicken powder and increasing
One of main flavor composition of fresh soy sauce etc.；It is used in mixed way with sodium glutamate (monosodium glutamate), dosage is about the 2%-5% of monosodium glutamate, is had
The title of " strength monosodium glutamate "；In addition, disodium 5 '-ribonucleotide is also to migration hepatitis, chronic hepatitis, progressive muscular atrophy and various eyes
Portion's illness has certain auxiliary therapeutic action.I+G has the function of that absorption cause of disease, mannosan can interfere determining for enteric pathogenic bacteria
It grows, to reduce the quantity of animal intestinal tract pathogenic microorganism quantity such as salmonella and Escherichia coli, research also found, if right
Mannosan carries out certain modification, will be into conjunction with the ability of the mycotoxins such as aflatoxin, Gibberella zeae verticillium toxin
One step improves；I+G has the function of antitumor, mitigates the function of radiation, antiviral functions improve immunocompetence function.
Glycine is also known as amion acetic acid or aminoacetic acid, and skeleton symbol H2N-CH2-COOH is tied in all amino acid
Structure amino acid the simplest, and unique not optical isomer a-amino acid.Glycine plays detoxication in human body,
Such as after aromatic substance enters human body, glycine is combined into non-poisonous material with them, then is excreted after liver aoxidizes.It is sweet
Propylhomoserin is mainly used for food industry, it has flavor, antibacterial, chelating, anti-oxidation effect, and being risen in food improves taste matter, prevents
Oxidation of Fat and Oils, saline taste reconciliation, the function of increasing sweet taste.Sugariness is 0.8 times of sucrose, has the soft sweet taste different from sugar,
Make corrigent in beverage and wine, can also remove bitter taste.
Xanthans is also known as yellow glue, xanthan gum, and Xanthan Gum is that a kind of monospore generated by the fermentation of false xanthomonas is more
Sugar, through aerobic fermentation biotechnology, is cut by cabbage black rot xanthomonas campestris using carbohydrate as primary raw material
Disconnected 1,6- glycosidic bonds, after opening branch, in a kind of extracellular heteroglycan of acidity for being bonded to straight chain composition by Isosorbide-5-Nitrae-.It uses in the industry
Make the stabilizer, thickening agent and processing paving auxiliary agent of a variety of purposes, including makes canned and bottled food, bakery food, dairy
Product, frozen food, salad flavouring, beverage, brewing, candy, cake pattern are with product etc..It is readily flowed when making food, it is easy to
It pours out and pours into, be easy to pipeline, reduce energy consumption.
Rice cookies covered with snow-like sugar belongs to non-fried helping digestion product of splashing, and also contains certain monosaccharide, salt, heat much bottoms are in potato chips, sea sedge, French fries
Equal fried snacks.The primary raw material of rice cookies covered with snow-like sugar is exquisite rice flour, and the carbon for being easily converted to energy is left during processing rice flour
Hydrate.Sea sedge is a kind of good food, contains abundant minerals, dietary fiber, a small amount of carbohydrate and fat.
Leaching taste liquid can will be preferably absorbed by tumbling being divided into two along bone junction in wing, make to have in wing
Unique taste, by the way that meat stuffing to be equably applied to periphery in wing, the periphery in wing forms one kind based on meat stuffing again
New taste, this is in meat stuffing package wing, and it is fragrant to be also rich in black pepper for delicious flavour, the fresh fragrance with strong chicken soup
Pungent, being added to the broken mouthfeel of rice cookies covered with snow-like sugar in outsourcing meat can be more crisp, instant to eat, more convenient.
Claims (4)
1. a kind of production method of pork pies wing food, including in wing, it is characterised in that：It is in poultry wing, in wing in the wing
One layer of meat stuffing of outer wrapping, making step are as follows：
A, raw material：Being divided into two along bone junction in wing；
B, tumbling：The leaching taste liquid tumbling of weight 20% is absorbed for 25 ~ 35 minutes completely to tumbling liquid in addition wing, rotating speed 5-15
Rev/min；
C, filling processed：Belt leather chicken leg meat mincing are stranding into meat stuffing with 13mm meat grinders, meat stuffing is stirred according to fillings formula with blender
To uniform；
D, it is molded：Thin layer salad oil is smeared on hand, and meat stuffing is uniformly applied to periphery in wing；
E, frying：It will be enclosed with fried or electric 40 seconds to 80 seconds roasting using 170 DEG C of temperature in the wing of meat stuffing；
F, boiling：It will be steamed or boiled 8-15 minutes using 100 DEG C of temperature in packet meat stuffing wing of the fried or electricity after roasting, make product center temperature
Degree reaches 80 DEG C or more；
G, quick-frozen：To quick-frozen in the meat stuffing wing of digester, make product center temperature at -18 DEG C or less；
H, it packs：The product obtained after quick-frozen, the packaging and storage after freezing, sterilizing.
2. a kind of production method of pork pies wing food according to claim 1, it is characterised in that：Leaching in the step B
The parts by weight of each substance are as follows in taste liquid:
Rice meal：0.569 part, salt：0.56 part, granulated sugar：0.006, white pepper powder：0.002, onion mud：0.0009, powder
Soy sauce：0.0007, starch：2.54 sodium tripolyphosphate：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. a kind of production method of pork pies wing food according to claim 1, it is characterised in that：Fillings in the step C
The parts by weight of each substance are as follows in formula：
Belt leather leg meat mincing：58.377 part, water：8.033 part, sodium tripolyphosphate：0.43 part, salt：0.221 part, monosodium glutamate：0.922
Part, rice cookies covered with snow-like sugar is broken：4.072 part, granulated sugar：2.458 parts, dense mouth soy sauce：4.609 part, cooking wine:1.168 parts, onion mud： 9.217
Part, egg-white powder：0.461 part, HVP:1.106 parts, 4mm extra dry white wine bread flours：6.145 part, modified tapioca starch：2.072 part, in vain
Pepper powder：0.5 part, black pepper is broken：0.209 part.
4. a kind of production method of pork pies wing food according to claim 1, it is characterised in that：It is chicken wings in the wing
In, rotating speed is enclosed with meat stuffing in 8 revs/min, step E when adding the leaching taste liquid tumbling of its weight 20% after cutting half in wing in step B
Wing in it is fried or electricity is 60 seconds roasting using 170 DEG C of temperature, 100 DEG C of temperature are utilized in step F in fried packet meat stuffing wing
The time steamed or boiled was at 15 minutes.
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| CN102090649B (en) * | 2010-12-29 | 2013-06-26 | 安徽宝迪肉类食品有限公司 | Quick-frozen fried wing middle joint and preparation method thereof |
| CN102038201B (en) * | 2010-12-29 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | Method for preparing spiced wing |
| CN102366114A (en) * | 2011-10-12 | 2012-03-07 | 天津宝迪农业科技股份有限公司 | Burnt chicken wing middle joint and making method thereof |
| KR101406372B1 (en) * | 2012-08-13 | 2014-06-12 | 조용환 | method for making chitterlings using steam |
| CN104432186A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Method for preparing sea sedge chicken cutlets |
| CN104544164A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Middle wing with double sticks and processing method of middle wing with double sticks |
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