CN105901547A - Leisure chicken wings and preparation method thereof - Google Patents

Leisure chicken wings and preparation method thereof Download PDF

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Publication number
CN105901547A
CN105901547A CN201610261120.6A CN201610261120A CN105901547A CN 105901547 A CN105901547 A CN 105901547A CN 201610261120 A CN201610261120 A CN 201610261120A CN 105901547 A CN105901547 A CN 105901547A
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China
Prior art keywords
chicken wing
raw
chicken
parts
adjuvant
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CN201610261120.6A
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Chinese (zh)
Inventor
梁正友
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湖北华醇食品有限公司
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Priority to CN201610261120.6A priority Critical patent/CN105901547A/en
Publication of CN105901547A publication Critical patent/CN105901547A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Leisure chicken wings include the following raw materials in parts by weight: 100 parts of chicken wings, 1.5-2 parts of edible salt, 0.2-0.3 part of zanthoxylum bungeanum maxim husks, 0.3-0.4 part of white granulated sugar, 0.3-0.5 part of a compound flavor enhancer, 2-2.5 parts of fresh raw ginger, 0.2-0.3 part of Baijiu, 0.2-0.4 part of honey, 0.05-0.07 part of a yeast extract, 0.1-0.2 part of ethyl vanillin maltol, 2.5-3 parts of purified water, and 4-6 parts of edible gelatin. A preparation method of the leisure chicken wings comprises the following steps: (1) raw material selection; (2) thawing; (3) disinfection; (4) rinsing; (5) auxiliary material preparation; (6) vacuum rolling and rubbing; (7) pickling and vat over-turning; (8) drying; (9) blanching and mixing; (10) bagging; (11) sterilization; (12) bag washing; and (13) packaging and warehousing. The selection of the raw materials is strict, and specification of the product manufacturing technology mainly is reflected in strict control of temperatures and environments in various processing stages and reasonable setting of time, so as to ensure excellent appearance, good taste and unique flavor of the product; the requirement that the edible salt content in poultry products in low salt food standards jointly set by Britain meat processing association (BMPA) and British food and diet federal organization is 1.1 g/100 g is met, and the requirements of modern diet are met.

Description

A kind of leisure chicken wing and preparation method thereof

Technical field

The present invention relates to chicken wing preparation field, be specifically related to a kind of leisure chicken wing and preparation method thereof.

Background technology

Carnis Gallus domesticus has features such as high protein, low fat, low cholesterol, and rich in phosphorus, ferrum, calcium and VB1 necessary to human body, The nutrient such as VB2 and nicotinic acid, chicken wing is one of the freshest and the tenderest good to eat position of whole chicken body, is the meat deeply liked by consumer Goods.

Having the manufacture method of multiple eating chicken wing in prior art, such as barbecue, fried, salt down cured, beans halogen etc., supplies on the market Prepared food chicken wing be family's workshop processing mostly, lack industrialized standard, the production of health controls, and existing prepared food chicken wing In order to increase holding time and local flavor, use more Sal to pickle, add the salinity in Carnis Gallus domesticus, do not meet the modern life low The demand of salt low fat.

Summary of the invention

For the deficiencies in the prior art, it is an object of the invention to provide a kind of leisure chicken wing and manufacture method.

Present invention solves the technical problem that and can realize by the following technical solutions: a kind of leisure chicken wing, including as follows Raw material, chicken wing 100, edible salt 1.5-2, pericarpium zanthoxyli bungeani shell 0.2-0.3, white sugar 0.3-0.4, compound tasty agents 0.3- 0.5, fresh ginger 2-2.5, Chinese liquor 0.2-0.3, Mel 0.2-0.4, yeast extract 0.05-0.07, chinese cymbidium ethylmaltol 0.1-0.2, pure water 2.5-3, edible Gelatinum oxhide 4-6;

The manufacture method of described leisure chicken wing, comprises the following steps:

(1) material choice: selecting the chicken wing that inspection is qualified and has split, the weight of every chicken wing is 52-62g;

(2) thawing: put into by raw material chicken wing in thawing vat and carry out bubbling defrosting 3-4h, inject water in thawing vat, water temperature is≤14 ℃;

(3) sterilization: add food-grade stabilized chlorine dioxide by 20-25mg/L in the water of temperature≤14 DEG C and be made into disinfectant, Inserting in agitator tank by the raw material chicken wing in step 3 and disinfectant by 1:3 weight, agitation is soaked 8-12min sterilization and is disappeared Poison;

(4) rinsing: with clear water agitation leaching drift 13-17min/ time after being pulled out by the chicken wing after sterilization, total immersion is floated three times, and leaching drift completes Drain on rear placement dripper;

(5) prepared by adjuvant: edible salt heating fried dry moisture, adds pericarpium zanthoxyli bungeani shell and quickly stir-fries uniformly, and pepper salt is made in cooling, will Pepper salt, white sugar, compound tasty agents are mixed and made into adjuvant a, and fresh ginger cleans peeling section, and add in Chinese liquor and be mixed Adjuvant b;

(6) vacuum tumbling: by the raw material chicken wing in step 5 and the adjuvant a in step 6 and adjuvant b, be respectively charged into vacuum tumbler In carry out vacuum tumbling, tumbling number of times is 2 times, and each tumbling time is 18-22min, middle interval 20min;In tumbler very Reciprocal of duty cycle 0.08MPa, tumbler Raw material pail rotating speed is 10-12r/min, and omnidistance temperature control 2-4 DEG C, humidity is 65-75%;

(7) pickle and turn over cylinder: raw material chicken wing is laid on the comb frame pickled in cylinder, add a cover between heavy burden is placed on and pickles, stand 36- Go out cylinder after 72h and drain the salt brine on raw material chicken, placing with standby;Pickling an environmental condition is: 2-4 before and after summer or summer DEG C, RH 65%, 4-6 DEG C, RH 65% before and after winter or winter, in curing process, with summer real-time two times/day sooner or later, winter One times/day carries out turning over cylinder;

(8) it is dried: put into drying room be dried pickling the chicken wing drained away the water, in the way of low temperature, low humidity, force ventilation Being dried, drying time is 72h, undercarriage when raw material chicken wing weightlessness 36-38%, waits to make, and drying room environment is: wet in indoor Degree 60%, wind speed 4-6m/s, temperature 25 DEG C;

(9) blanching spice: by chicken wing with the boiling water blanching 1min of 100 DEG C, adjust with Gardenia Yellow, red yeast rice under conditions of pH value 6 Color, pulls dewatering in time out after blanching, rapidly cooling dries up, and inserts in blender by the goods of blanching, is initially charged edible salt, white Saccharum Sinensis Roxb., compound tasty agents, Mel, yeast extract, chinese cymbidium ethylmaltol, pure water etc. adjust adjuvant, revolve with 16-18r/min Turn and mix thoroughly, add edible Gelatinum oxhide and continue to mix thoroughly, discharging after adhesion uniformly;

(10) pack: loaded by chicken wing in aluminium foil bag, vacuum seals;

(11) sterilizing: temperature be 121 DEG C, pressure be 0.2MPa sterilization kettle in sterilizing 30min;

(12) wash bag: proceeded to by packing articles in rinse bath, wash away surface oil stain, then dry up;

(13) packaging warehouse-in.

Further, in described step (9) blanching spice, the weight portion that every 100 portions of chickens use Gardenia Yellow and red yeast rice is: 0.06 and 0.006.

The medicine have the advantages that 1, the present invention strict to material choice, specification to production technique, major embodiment Temperature and the strict control of environment, the reasonable set of time, the outward appearance optimal to ensure product, good mouth in each processing link Sense and peculiar flavour;

2, this product draws tradition poultry meat processing experience and elaborates, and has soft cured perfume (or spice), sweet fragrant sweet, salty fresh tough refreshing, no Oil is oiliness, more chews the flavor characteristics such as more fragrant, flavour is long;

3, this product is the raw material arrangement through≤14 DEG C of environment, and the edible salt of≤2%, the environment less than≤4 DEG C are pickled, by control Ambient temperature processed and Sal consumption so that the chicken salinity produced is low, meet CARCASS QUALITY association (BMPA) and the English of Britain The salt content in the salt-poor diet standard of formulation in birds product combined by state's food with diet federation tissue is 1.1g/100g's Requirement, meets modern diet requirement.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not so limited.

Embodiment 1:

A kind of leisure chicken wing, including following raw material, chicken wing 100kg, edible salt 2 kg, pericarpium zanthoxyli bungeani shell 0.2 kg, white sugar 0.3 Kg, compound tasty agents (I+G) 0.3 kg, fresh ginger 2 kg, Chinese liquor 0.2 kg, Mel 0.2 kg, yeast extract 0.05 kg, Chinese cymbidium ethylmaltol 0.1 kg, pure water 2.5 kg, edible Gelatinum oxhide 4 kg, Gardenia Yellow 0.06 kg, red yeast rice 0.006 kg;

The manufacture method of a kind of chicken wing that lies fallow, comprises the following steps:

(1) material choice: selecting the chicken wing that inspection is qualified and has split, the weight of every chicken wing is 52-62g, is split by chicken wing For in wing root, wing and winglet, and chicken wing body is complete, epidermis and muscle incision is neat, free from admixture;

(2) thaw: raw material chicken is put into and is marked with bubbling defrosting 1.5-2h in the thawing vat of 10 DEG C of clear water of temperature, after flowing water cleans Pull dewatering out;

(3) sterilization: add food-grade stabilized chlorine dioxide by 20-25mg/L in the water of temperature 10 DEG C and be made into disinfectant, will Chicken wing after defrosting and disinfectant are inserted in groove by 1:3 weight ratio, and 10min sterilizing is soaked in agitation;Pass through stability in use Chlorine dioxide, can kill antibacterial and virus;Pesticide residues in raw meat, generate corresponding by the effect of chlorine dioxide Acid, alcohol, amine or its oxide, the micromolecular compound of these chemical degradations is soluble in water, can go during physical cleaning Remove;Chlorine dioxide can react with the ammonia on raw meat surface, sulfide, Organic substance, reaches to remove in time the effect of stink;

(4) rinsing: float 15min tri-times with clear water agitation leaching after being pulled out by the chicken wing after sterilization, drain away the water, prepare;

(5) prepared by adjuvant: edible salt 1.6kg heats, fried dry moisture, and addition pericarpium zanthoxyli bungeani shell 0.2kg quickly stir-fries and uniformly cools down system Become pepper salt, by pepper salt, white sugar 0.2kg, compound tasty agents 0.25kg mixing for standby use respectively;Fresh ginger 2kg cleans peeling Section, is subsequently adding in Chinese liquor 0.2kg standby;

(6) vacuum tumbling: chicken wing is loaded tumbler material barrel, the adjuvant being subsequently adding in step 6;Feed complete, fastening After charging basket lid evacuation, start runs, and tumbling time is 20min, tumbling number of times 2 times, every time interval 20min, tumbler Raw material pail Vacuum 0.08MPa, tumbler Raw material pail rotating speed 12r/min, omnidistance temperature control 2-4 DEG C, humidity 65-75%, shutdown exhaust after completing Uncapping, discharging prepares;Raw material chicken wing, when vacuum rotating, stirs in cylinder up and down, utilizes physical impact principle, phase Collision mutually, friction, thus produce massage, pickled effect.Raw material chicken wing absorbs pickled adjuvant fully, strengthens the adhesion of muscle And elastic, improve mouthfeel and the section effect of product, improve the physical property structure of product, it is achieved product special flavour is uniform;

(7) pickle and turn over cylinder: raw material chicken wing is laid on the comb frame pickled in cylinder, add a cover between heavy burden is placed on and pickles, stand 36- 72h goes out cylinder and drains salt brine, stands environmental condition and is: 2-4 DEG C, RH 65%, 4-6 before and after winter or winter before and after summer or summer DEG C, RH 65%, during standing, with summer real-time two times/day sooner or later, winter one times/day carries out turning over cylinder, turns over cylinder with surface chicken Wing is bottom overlapping tile successively, until the bottom is upper strata and is watered by the salt brine of cylinder bottom and be sprinkling upon surface;

(8) it is dried: uniformly spread out pickling the chicken wing drained away the water in Dropbox, on the Dropbox frame that Dropbox echelon is held on, Dropbox frame being advanced drying room, is dried in the way of low temperature, low humidity, force ventilation, drying time is 72h, dry run Middle need carry out patrolling and examining weighing, and the position in good time adjusting Dropbox and Dropbox frame is beneficial to material dewatering uniformly, treats that raw material chicken wing loses Undercarriage during weight 36-38%, weighs subpackage and waits to make, and dry environment is: in indoor humidity 60%, wind speed 30-45HZ, temperature 25 DEG C, weightless after thawing on the basis of weight;

(9) blanching spice: choose individual weight, chicken wing that form is complete, rejects irregular part, by chicken wing with 100 DEG C Boiling water blanching 1min, with Gardenia Yellow, red yeast rice toning under conditions of pH value 6, pulls dewatering out in time after blanching, cooling is blown rapidly Dry, the goods of blanching are inserted in blender, be initially charged edible salt 0.4kg, white sugar 0.1kg, compound tasty agents 0.05kg, Mel 0.2kg, yeast extract 0.05kg, chinese cymbidium ethylmaltol 0.1 kg, pure water 2.5kg etc. adjust adjuvant, with 16-18r/ Min rotates and mixes thoroughly, adds edible Gelatinum oxhide 4kg and continues to mix thoroughly, discharging after adhesion uniformly;By short time high temperature, albumen can be stoped The activity of enzyme, defat, removes foreign body abnormal flavour and promotes the flexibility of cell;

(10) pack: by raw material chicken wing goods in units of only, be respectively charged in aluminium foil bag, be vacuum-packed;

(11) sterilizing: temperature be 121 DEG C, pressure be 0.2MPa sterilization kettle in sterilizing 30min;Raw material chicken wing prefabrication passes through Sterilization treatment, can make food produce many new small-molecule substances, add fragrance matter and delicate flavour material makes food become Tasty, improve digestibility;Meanwhile, heat treated has killed most of microorganism and pathogenic bacteria, reduces biological Cause of disease threatens, so that it is guaranteed that food value, food safety maximizes, extends the food preservation time limit;

(12) wash bag: proceeded to by packing articles in rinse bath, wash away surface oil stain, then dry up;

(13) packaging warehouse-in.

Following table is the detection data of leisure chicken wing:

The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention.It should be pointed out that, for this For the those of ordinary skill of technical field, under the premise without departing from the principles of the invention, it is also possible to the present invention is carried out some Improving and modify, these improve and modify in the protection domain also falling into the claims in the present invention.

Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention. Multiple amendment to these embodiments will be apparent from for those skilled in the art, as defined herein General Principle can realize without departing from the spirit or scope of the present invention in other embodiments.Therefore, the present invention It is not intended to be limited to the embodiments shown herein, and is to fit to and principles disclosed herein and features of novelty phase one The widest scope caused.

Claims (2)

1. a leisure chicken wing, it is characterised in that include following raw material, chicken wing 100, edible salt 1.5-2, pericarpium zanthoxyli bungeani shell 0.2-0.3, white sugar 0.3-0.4, compound tasty agents 0.3-0.5, fresh ginger 2-2.5, Chinese liquor 0.2-0.3, Mel 0.2-0.4, Yeast extract 0.05-0.07, chinese cymbidium ethylmaltol 0.1-0.2, pure water 2.5-3, edible Gelatinum oxhide 4-6;
The manufacture method of described leisure chicken wing, comprises the following steps:
(1) material choice: selecting the chicken wing that inspection is qualified and has split, the weight of every chicken wing is 52-62g;
(2) thawing: put into by raw material chicken wing in thawing vat and carry out bubbling defrosting 3-4h, inject water in thawing vat, water temperature is≤14 ℃;
(3) sterilization: add food-grade stabilized chlorine dioxide by 20-25mg/L in the water of temperature≤14 DEG C and be made into disinfectant, Inserting in agitator tank by the raw material chicken wing in step 3 and disinfectant by 1:3 weight, agitation is soaked 8-12min sterilization and is disappeared Poison;
(4) rinsing: with clear water agitation leaching drift 13-17min/ time after being pulled out by the chicken wing after sterilization, total immersion is floated three times, and leaching drift completes Drain on rear placement dripper;
(5) prepared by adjuvant: edible salt heating fried dry moisture, adds pericarpium zanthoxyli bungeani shell and quickly stir-fries uniformly, and pepper salt is made in cooling, will Pepper salt, white sugar, compound tasty agents are mixed and made into adjuvant a, and fresh ginger cleans peeling section, and add in Chinese liquor and be mixed Adjuvant b;
(6) vacuum tumbling: by the raw material chicken wing in step 5 and the adjuvant a in step 6 and adjuvant b, be respectively charged into vacuum tumbler In carry out vacuum tumbling, tumbling number of times is 2 times, and each tumbling time is 18-22min, middle interval 20min;In tumbler very Reciprocal of duty cycle 0.08MPa, tumbler Raw material pail rotating speed is 10-12r/min, and omnidistance temperature control 2-4 DEG C, humidity is 65-75%;
(7) pickle and turn over cylinder: raw material chicken wing is laid on the comb frame pickled in cylinder, add a cover between heavy burden is placed on and pickles, stand 36- Go out cylinder after 72h and drain the salt brine on raw material chicken, placing with standby;Pickling an environmental condition is: 2-4 before and after summer or summer DEG C, RH 65%, 4-6 DEG C, RH 65% before and after winter or winter, in curing process, with summer real-time two times/day sooner or later, winter One times/day carries out turning over cylinder;
(8) it is dried: put into drying room be dried pickling the chicken wing drained away the water, in the way of low temperature, low humidity, force ventilation Being dried, drying time is 72h, undercarriage when raw material chicken wing weightlessness 36-38%, waits to make, and drying room environment is: wet in indoor Degree 60%, wind speed 4-6m/s, temperature 25 DEG C;
(9) blanching spice: by chicken wing with the boiling water blanching 1min of 100 DEG C, adjust with Gardenia Yellow, red yeast rice under conditions of pH value 6 Color, pulls dewatering in time out after blanching, rapidly cooling dries up, and inserts in blender by the goods of blanching, is initially charged edible salt, white Saccharum Sinensis Roxb., compound tasty agents, Mel, yeast extract, chinese cymbidium ethylmaltol, pure water etc. adjust adjuvant, revolve with 16-18r/min Turn and mix thoroughly, add edible Gelatinum oxhide and continue to mix thoroughly, discharging after adhesion uniformly;
(10) pack: loaded by chicken wing in aluminium foil bag, vacuum seals;
(11) sterilizing: temperature be 121 DEG C, pressure be 0.2MPa sterilization kettle in sterilizing 30min;
(12) wash bag: proceeded to by packing articles in rinse bath, wash away surface oil stain, then dry up;
(13) packaging warehouse-in.
The manufacture method of a kind of chicken wing that lies fallow the most as claimed in claim 1, it is characterised in that described step (9) blanching spice In, the weight portion that every 100 portions of chickens use Gardenia Yellow and red yeast rice is: 0.06 and 0.006.
CN201610261120.6A 2016-04-26 2016-04-26 Leisure chicken wings and preparation method thereof CN105901547A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319360A (en) * 2017-07-15 2017-11-07 诸城市东方食品有限公司 The raw chicken fork processed of one kind and its manufacture craft

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1653958A (en) * 2005-03-08 2005-08-17 魏跃 Method for preparing air-drying chicken by using wed out-layer as raw material
CN102132894A (en) * 2011-04-12 2011-07-27 唐人神集团股份有限公司 Flavored chicken and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1653958A (en) * 2005-03-08 2005-08-17 魏跃 Method for preparing air-drying chicken by using wed out-layer as raw material
CN102132894A (en) * 2011-04-12 2011-07-27 唐人神集团股份有限公司 Flavored chicken and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319360A (en) * 2017-07-15 2017-11-07 诸城市东方食品有限公司 The raw chicken fork processed of one kind and its manufacture craft

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Application publication date: 20160831