CN105901547A - Leisure chicken wings and preparation method thereof - Google Patents
Leisure chicken wings and preparation method thereof Download PDFInfo
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- 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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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000012138 yeast extract Substances 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 65
- 239000002671 adjuvant Substances 0.000 claims description 16
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000004155 Chlorine dioxide Substances 0.000 claims description 6
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 6
- 241000732800 Cymbidium Species 0.000 claims description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 6
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 6
- 239000000645 desinfectant Substances 0.000 claims description 6
- 229940093503 ethyl maltol Drugs 0.000 claims description 6
- 239000009627 gardenia yellow Substances 0.000 claims description 6
- 229940026314 red yeast rice Drugs 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 241000209051 Saccharum Species 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000002574 poison Substances 0.000 claims description 2
- 231100000614 poison Toxicity 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
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- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 abstract 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 abstract 2
- 108010010803 Gelatin Proteins 0.000 abstract 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 229940073505 ethyl vanillin Drugs 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 239000010903 husk Substances 0.000 abstract 1
- 229940043353 maltol Drugs 0.000 abstract 1
- 230000008520 organization Effects 0.000 abstract 1
- 235000013613 poultry product Nutrition 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- DKIDEFUBRARXTE-UHFFFAOYSA-N 3-mercaptopropanoic acid Chemical compound OC(=O)CCS DKIDEFUBRARXTE-UHFFFAOYSA-N 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000002144 chemical decomposition reaction Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000009417 prefabrication Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
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
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.
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Cited By (1)
| 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)
| 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 |
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2016
- 2016-04-26 CN CN201610261120.6A patent/CN105901547A/en active Pending
Patent Citations (2)
| 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)
| 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 |