CN106579017A - Quick-frozen chicken wing and preparation method thereof - Google Patents
Quick-frozen chicken wing and preparation method thereof Download PDFInfo
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- CN106579017A CN106579017A CN201611167092.8A CN201611167092A CN106579017A CN 106579017 A CN106579017 A CN 106579017A CN 201611167092 A CN201611167092 A CN 201611167092A CN 106579017 A CN106579017 A CN 106579017A
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Abstract
The invention relates to the technical field of processing of quick-frozen foods, in particular to a quick-frozen chicken wing and a preparation method thereof. The quick-frozen chicken wing comprises a chicken wing bag, wherein the chicken wing bag is prepared from the following raw materials in parts by weight: 60 to 70 parts of chicken middle wing, 1 to 5 parts of seasoning, 0.1 to 1 part of carrot juice, 0.1 to 1 part of celery juice, 0.05 to 1 part of Chinese parsley juice, 0.1 to 0.5 part of phosphate, and 1.2 to 1.4 parts of mashed garlic. The quick-frozen chicken wing has the advantages that by adding the carrot juice, the celery juice and the Chinese parsley juice, the nutritive value is enriched, the vegetable fragrance is increased, the fragrance of the chicken wing is increased because of components of volatile mannitol and the like, the mouth feel and flavor of the chicken wing are improved, and the appetite of consumers is stimulated; the fishy smell of the chicken wing is removed, and the oily feel of the chicken wing is removed; the luster of the chicken wing in the quick-frozen storage process is well maintained by the antioxidant ingredients of the carrot juice, the celery juice and the Chinese parsley juice, and the oxidizing rancidity flavor is avoided; the preparation method is simple and convenient in operation, and the standardized and industrial production of the quick-frozen chicken wing is realized.
Description
Technical field
The present invention relates to quick-frozen food processing technique field, and in particular to a kind of quick-frozen chicken wings and preparation method thereof.
Background technology
China's quick-frozen food exploitation starts from the initial stage in the 70's, and because at that time consumer's income level was low, quick-frozen food is at it
Big development is not obtained in more than 10 years afterwards.Since striding into for the 90's, with people take in growth, rhythm of life plus
Hurry up, cold chain is gradually formed and perfect, and the raising of device fabrication level, quick-frozen food presents the powerful gesture of fast development
Head.Nowadays, quick-frozen food becomes the part of indispensable food in many family lives with its features such as convenient, fast.
But, because Chinese meal dispensing is various, complex process, therefore the quick-frozen dish or food for listing is few, at present traditional quick-frozen dish
Meat and fish dishes product taste is more single, and pattern is less, still in test, development phase.
Chicken wings is always the conventional raw material of Chinese's dish-cooking, and such as deep fried chicken wings with garlic flavour are extremely joyous on Chinese's dining table
One Guangdong dishes met, each procedure all directly affects the final taste of deep fried chicken wings with garlic flavour and color and luster in manufacturing process.Traditional garlic
The cooking process of fragrant chicken wings is complicated, and mouthfeel depends entirely on the cooking level of individual, and quality is unstable, cause deep fried chicken wings with garlic flavour without
Method repeats to implement and can not apply in industrialization, and shortening chicken wings technique traditional at present is mostly roasting, fried etc. using electricity,
High energy consumption, efficiency are low, it is impossible to meet the daily demand for quickly enjoying cuisines of consumer.Although traditional restaurant is in operation
In order to shorten the time of each making, cook can make or pickle quick-frozen after chicken wings, but the mouthfeel after quick-frozen rear defrosting use
The aspects such as local flavor, color and luster cannot ensure, generally also need to after thawing carry out the roasting or fried shortening operation of electricity, final finished again
It is poor on color and luster and appearance and modeling, it is impossible to for high-end hotel and feast.
Therefore standardization, the industrialized production of the dish with chicken wings as primary raw material such as deep fried chicken wings with garlic flavour how are realized, and
With reference to the storage of Technique of Speed Freezing convenient dish, quick-frozen dish system is enriched, meeting consumer need not be by personal cooking level system
Making attractive color, fresh fragrant delicious chicken wings becomes current problem demanding prompt solution.
The content of the invention
In order to overcome the defect of prior art, an object of the present invention to be to provide a kind of quick-frozen chicken wings, nutritious, wind
Taste is strong, lovely luster is tempting, mouthfeel is fresh and tender.
Meanwhile, the present invention is also resided in and provides a kind of preparation method of quick-frozen chicken wings, and without the need for fried, the dish flavor of preparation is equal
Even tasty, the fresh and tender succulence of mouthfeel, instant edible, it is easy to operate is suitable to standardization, industrialized production.
In order to realize object above, the technical solution adopted in the present invention is：
A kind of quick-frozen chicken wings, including chicken wings bag, the chicken wings bag is prepared from by the raw material of following weight percent consumption：In chicken wings
60 ~ 70 parts, 1 ~ 5 part of flavoring, 0.1 ~ 1 part of carrot juice, 0.1 ~ 1 part of Celery Juice, 0.05 ~ 1 part of coriander juice, phosphate 0.1 ~ 0.5
Part, 1.2 ~ 1.4 parts of mashed garlic.
Optionally, the flavoring is made up of the raw material of following parts by weight：It is 22 ~ 34 parts of white sugar, 11 ~ 17 parts of salt, big
0.8 ~ 1.2 part of soya-bean oil, 3.2 ~ 4.8 parts of maltodextrin, 11 ~ 17 parts of glutamic acid, 0.3 ~ 0.6 part of food coloring, flavoring essence spices 5
~ 8 parts, 35 ~ 30 parts of spice.
Optionally, the food coloring is capsicum red pigment.
Optionally, the spice constitutes white pepper powder 3 ~ 5, onion powder 10 ~ 15, garlic powder by the raw material of following parts by weight
10~15。
Optionally, above-mentioned quick-frozen chicken wings also includes garlic solvent bag.
Optionally, the garlic solvent bag is prepared from by garlic bulblet and vegetable oil, wherein right in the chicken wings per 60 ~ 70 weight portions
The parts by weight consumption of the garlic bulblet answered is 3 ~ 4 parts.
Optionally, above-mentioned quick-frozen chicken wings also includes vegetables bag.
Optionally, the vegetables bag is prepared from by broccoli, wherein corresponding west is blue in the chicken wings per 60 ~ 70 weight portions
Colored parts by weight consumption is 20 ~ 30 parts.
Phosphatic quality percentage amount is less than 0.5% in above-mentioned quick-frozen chicken wings.
The preparation method of above-mentioned quick-frozen chicken wings, including preparing chicken wings bag：Take and add in chicken wings flavoring, carrot juice, celery
Juice, coriander juice, phosphate and mashed garlic, after vacuum tumbling, standing is pickled, and carries out scorching after shortening after the completion of pickling, and is cooled down quick-frozen
Complete.
Optionally, the time of the vacuum tumbling is 1 ~ 2 hour, and the time that standing is pickled is 4 ~ 8 hours.
Optionally, the concrete grammar scorched is：To be placed in chicken wings after pickling in Digesting stove in 70 ~ 80 DEG C of temperature
Degree is lower to be dried after 10 ~ 20min, 10 ~ 20min of boiling at a temperature of 80 ~ 90 DEG C, it is dried 10 again at a temperature of 75 ~ 90 DEG C afterwards ~
20min, is finally vented 1 ~ 2min, that is, complete.
Optionally, above-mentioned preparation method also includes preparing garlic solvent bag：Carry out after garlic bulblet is shredded it is fried, after fried
The edible oil with garlic weight equivalent is added in garlic, cooling is quick-frozen, that is, complete.
Optionally, it is described that garlic bulblet chopping is specially the graininess that garlic bulblet is cut into 3 ~ 4mm；It is described it is fried be to cut
Garlic bulblet after broken at a temperature of 150 DEG C fried 2 ~ 3min to golden yellow crisp.
Optionally, above-mentioned preparation method also includes preparing vegetables bag：Broccoli is added in boiling water and is put into cold water after blanching
In be cooled to room temperature, dry after it is quick-frozen, that is, complete.
Optionally, it is described to add blanching in boiling water to be specially 1 ~ 3min of blanching in broccoli addition boiling water broccoli.
The quick-frozen chicken wings of the present invention, addition uses carrot juice, Celery Juice, coriander juice, on the one hand enriches the nutrition of quick-frozen chicken wings
Value, increases the compositions such as vegetable perfume, the volatility mannitol for especially containing, and increases the fragrance of chicken wings, lifts the mouthfeel wind of chicken wings
Taste, the appetite for stimulating consumer；On the other hand, carrot juice, Celery Juice and coriander juice can remove the fishy smell of chicken wings, release chicken
The greasy feeling of wing；Meanwhile, the antioxidant content such as carrotene, vitamin C of content in carrot juice, Celery Juice and coriander juice, association
Same-action, can make chicken wings that good color and luster is kept during quick-frozen storage, it is to avoid oxidation rancidity occur.
The preparation method of the quick-frozen chicken wings of the present invention, on the one hand using modernization knead-salting technology, makes dish flavor more
It is tasty, uniform, the fresh and tender succulence of mouthfeel；On the other hand, further, after in digestion process using being dried first, then cook, so
Afterwards the mode of re-dry, can farthest pin juice, lift the tenderness of meat；Meanwhile, traditional frying technological process is compared,
Using digesting technoloy shortening chicken wings so that the chicken wings profile of preparation is complete attractive in appearance dry and comfortable, can storage-stable, overcome tradition fried
After chicken wings is quick-frozen again re-heat when the defect of outward appearance, color and luster and taste bad that occurs.
Specific embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
The quick-frozen chicken wings of the present embodiment, is made up of chicken wings bag, garlic solvent bag and vegetables bag, wherein chicken wings bag by following parts by weight original
Material is made：65 parts in chicken wings, 3 parts of flavoring, 0.5 part of carrot juice, 0.6 part of Celery Juice, 0.55 part of coriander juice, phosphate 0.2
Part, 1.3 parts of mashed garlic；Wherein flavoring is made up of the raw material of following parts by weight：28 parts of white sugar, 14 parts of salt, 1 part of soybean oil,
4 parts of maltodextrin, 14 parts of sodium glutamate, 0.4 part of capsicum red pigment, 6.6 parts of flavoring essence, 27 parts of spice；Wherein spice
It is made up of the raw material of following parts by weight：11 parts of 4 parts of white pepper powder, 12 parts of onion powder and garlic powder；
Garlic solvent bag is prepared from by the garlic bulblet of 3.5 weight portions with peanut oil；Vegetables bag is by the broccoli preparation of 25 weight portions
Into.
The preparation method of the quick-frozen chicken wings of the present embodiment, concrete operation step is：
1）Prepare chicken wings bag：Flavoring, carrot juice, Celery Juice, coriander juice, phosphate and mashed garlic are added in chicken wings, vacuum is used
Tumbler vacuum tumbling 1 hour, after standing pickles 6 hours, will uniformly be put in disk, with Digesting stove 70 in the chicken wings pickled
It is dried under the conditions of DEG C after 15min, the boiling 15min under the conditions of 85 DEG C, then under the conditions of 80 DEG C is dried 15min again, is vented
1.5min, after cooling, packs quick-frozen, obtains final product described chicken wings bag；
2）Prepare garlic solvent bag：The graininess that garlic bulblet is cut into 3 ~ 4mm is taken, fried 2.5min is to golden yellow crisp under the conditions of 150 DEG C
After pull cool system out, then by with the peanut oil of the weight such as garlic bulblet add it is fried after garlic in, pack quick-frozen after cooling, obtain final product
Described garlic solvent bag；
3）Prepare vegetables bag：After broccoli is picked, cleaning, blanching 2min in boiling water is added, be put into after pulling out in cold water and cool down
To room temperature, draining packs quick-frozen after drying, and obtains final product described vegetables bag.
The quick-frozen chicken wings of the present invention is that chicken wings bag, garlic solvent bag and vegetables bag are packaged in box to constitute a during selling
Quick-frozen dish is sold.Consumer is in use, it is only necessary to which chicken wings bag, garlic solvent bag and vegetables bag are put together,
Re-heat in microwave rate or steamer.
Embodiment 2
The quick-frozen chicken wings of the present embodiment, is made up of chicken wings bag, garlic solvent bag and vegetables bag, wherein chicken wings bag by following parts by weight original
Material is made：60 parts in chicken wings, 1 part of flavoring, 0.1 part of carrot juice, 0.1 part of Celery Juice, 0.05 part of coriander juice, phosphate 0.1
Part, 1.2 parts of mashed garlic；Wherein flavoring is made up of the raw material of following parts by weight：22 parts of white sugar, 11 parts of salt, soybean oil 0.8
Part, 3.2 parts of maltodextrin, 11 parts of sodium glutamate, 0.3 part of capsicum red pigment, 5 parts of flavoring essence, 25 parts of spice；It is wherein fragrant pungent
Material is made up of the raw material of following parts by weight：10 parts of 3 parts of white pepper powder, 10 parts of onion powder and garlic powder；；
Garlic solvent bag is prepared from by the garlic bulblet of 3 weight portions with peanut oil；Vegetables bag is prepared from by the broccoli of 20 weight portions.
The preparation method of the quick-frozen chicken wings of the present embodiment, concrete operation step is：
1）Prepare chicken wings bag：Flavoring, carrot juice, Celery Juice, coriander juice, phosphate and mashed garlic are added in chicken wings, vacuum is used
Tumbler vacuum tumbling 1.5 hours, after standing pickles 8 hours, will uniformly be put in disk in the chicken wings pickled, and be existed with Digesting stove
It is dried under the conditions of 75 DEG C after 20min, the boiling 20min under the conditions of 80 DEG C, then under the conditions of 75 DEG C is dried 20min again, is vented
1min, after cooling, packs quick-frozen, obtains final product described chicken wings bag；
2）Prepare garlic solvent bag：The graininess that garlic bulblet is cut into 3 ~ 4mm is taken, fried 2.5min is to golden yellow crisp under the conditions of 150 DEG C
After pull cool system out, then by with the peanut oil of the weight such as garlic bulblet add it is fried after garlic in, pack quick-frozen after cooling, obtain final product
Described garlic solvent bag；
3）Prepare vegetables bag：After broccoli is picked, cleaning, blanching 1min in boiling water is added, be put into after pulling out in cold water and cool down
To room temperature, draining packs quick-frozen after drying, and obtains final product described vegetables bag.
Embodiment 3
The quick-frozen chicken wings of the present embodiment, is made up of chicken wings bag, garlic solvent bag and vegetables bag, wherein chicken wings bag by following parts by weight original
Material is made：70 parts in chicken wings, 5 parts of flavoring, 1 part of carrot juice, 1 part of Celery Juice, 1 part of coriander juice, 0.5 part of phosphate, mashed garlic
1.4 part；Wherein flavoring is made up of the raw material of following parts by weight：34 parts of white sugar, 17 parts of salt, 1.2 parts of soybean oil, malt paste
4.8 parts of essence, 17 parts of sodium glutamate, 0.6 part of capsicum red pigment, 8 parts of flavoring essence, 30 parts of spice；Wherein spice is by following
The raw material composition of parts by weight：15 parts of 5 parts of white pepper powder, 15 parts of onion powder and garlic powder；
Garlic solvent bag is prepared from by the garlic bulblet of 4 weight portions with peanut oil；Vegetables bag is prepared from by the broccoli of 30 weight portions.
The preparation method of the quick-frozen chicken wings of the present embodiment, concrete operation step is：
1）Prepare chicken wings bag：Flavoring, carrot juice, Celery Juice, coriander juice, phosphate and mashed garlic are added in chicken wings, vacuum is used
Tumbler vacuum tumbling 2 hours, after standing pickles 4 hours, will uniformly be put in disk, with Digesting stove 80 in the chicken wings pickled
It is dried under the conditions of DEG C after 10min, the boiling 10min under the conditions of 90 DEG C, then under the conditions of 90 DEG C is dried 10min again, is vented
2min, after cooling, packs quick-frozen, obtains final product described chicken wings bag；
2）Prepare garlic solvent bag：The graininess that garlic bulblet is cut into 3 ~ 4mm is taken, fried 2.5min is to golden yellow crisp under the conditions of 150 DEG C
After pull cool system out, then by with the peanut oil of the weight such as garlic bulblet add it is fried after garlic in, pack quick-frozen after cooling, obtain final product
Described garlic solvent bag；
3）Prepare vegetables bag：After broccoli is picked, cleaning, blanching 3min in boiling water is added, be put into after pulling out in cold water and cool down
To room temperature, draining packs quick-frozen after drying, and obtains final product described vegetables bag.
Comparative example
The quick-frozen chicken wings of this comparative example, its formula as different from Example 1, prepares in the raw material of chicken wings bag only addition and uses celery
1.65 parts of juice, saves carrot juice and coriander juice, and other are with embodiment 1.
The preparation method of the quick-frozen chicken wings of this comparative example, as different from Example 1, in Digesting stove digestion process, first
It is not dried, directly after boiling 15min shortenings under the conditions of 85 DEG C, takes out nature and dry, carries out packing quick-frozen afterwards, other
Operation is with embodiment 1.
The taste flavor of quick-frozen chicken wings prepared by comparing embodiment 1 and comparative example and protect under the storage condition of quick-frozen food
The change of 11 months aspects such as mode of appearance, local flavor afterwards is deposited, it is as a result as follows：
Quick-frozen chicken wings aromatic flavour, attractive color prepared by embodiment 1, and with abundant and moderate vegetables fragrance, meat
Fresh and tender succulence, and there is as before, not any oxidation rancidity in color and luster after preserving 11 months；
And quick-frozen chicken wings prepared by comparative example, vegetables fragrance is single and covers the natural fragrance of chicken wings, and meat compared with bavin, agreeable to the taste
Property it is poor, slightly occur oxidation rancidity after preserving 11 months.
It is of the invention by the way of carrot juice, Celery Juice and coriander juice compounding from above-mentioned comparative result, on the one hand
Vegetables fragrance abundant and that the natural fragrance generation to chicken wings is not covered, the appetite for stimulating consumer are provided；On the other hand, mutually
Synergy strengthens antioxygenic property of the chicken wings during storage so that chicken wings remains in that original after storing 11 months
Color and luster and local flavor.In addition, the present invention adopts heat drying first, then boiling, then reheating dry mode carries out shortening behaviour
Make, can be good at pinning juice, lift the tenderness of meat, make the fresh and tender succulence of chicken wings of preparation.
Claims (10)
1. a kind of quick-frozen chicken wings, it is characterised in that including chicken wings bag, the chicken wings bag prepared by the raw material of following parts by weight and
Into：60 ~ 70 parts in chicken wings, 1 ~ 5 part of flavoring, 0.1 ~ 1 part of carrot juice, 0.1 ~ 1 part of Celery Juice, 0.05 ~ 1 part of coriander juice, phosphoric acid
0.1 ~ 0.5 part of salt, 1.2 ~ 1.4 parts of mashed garlic.
2. the quick-frozen chicken wings as described in any one of claim 1, it is characterised in that also including garlic solvent bag.
3. quick-frozen chicken wings as claimed in claim 2, it is characterised in that the garlic solvent bag prepared by garlic bulblet and vegetable oil and
Into wherein the parts by weight consumption of corresponding garlic bulblet is 3 ~ 4 parts in the chicken wings per 60 ~ 70 weight portions.
4. the quick-frozen chicken wings as described in any one of claim 1 ~ 3, it is characterised in that also including vegetables bag.
5. quick-frozen chicken wings as claimed in claim 4, it is characterised in that the vegetables bag is prepared from by broccoli, wherein often
The parts by weight consumption of corresponding broccoli is 20 ~ 30 parts in the chicken wings of 60 ~ 70 weight portions.
6. a kind of preparation method of quick-frozen chicken wings as claimed in claim 5, it is characterised in that including preparing chicken wings bag：Take chicken
Flavoring, carrot juice, Celery Juice, coriander juice, phosphate and mashed garlic are added in wing, after vacuum tumbling, standing is pickled, and has been pickled
Carry out scorching after shortening into after, cooling is quick-frozen to be completed.
7. the preparation method of quick-frozen chicken wings as claimed in claim 6, it is characterised in that the time of the vacuum tumbling is 1 ~ 2
Hour, the time that standing is pickled is 4 ~ 8 hours.
8. the preparation method of quick-frozen chicken wings as claimed in claim 6, it is characterised in that the concrete grammar scorched is：Will
It is placed in chicken wings after pickling in Digesting stove at a temperature of 70 ~ 80 DEG C and is dried after 10 ~ 20min, the boiling at a temperature of 80 ~ 90 DEG C
10 ~ 20min, is dried again afterwards 10 ~ 20min at a temperature of 75 ~ 90 DEG C, is finally vented 1 ~ 2min, that is, complete.
9. the preparation method of quick-frozen chicken wings as claimed in claim 6, it is characterised in that also including preparing garlic solvent bag：By garlic
Carry out fried after lobe chopping, the edible oil with garlic weight equivalent is added in the garlic after fried, cool down quick-frozen, that is, complete.
10. the preparation method of quick-frozen chicken wings as claimed in claim 6, it is characterised in that also including preparing vegetables bag：Will be western blue
Flower is added to be put in cold water after blanching in boiling water and is cooled to room temperature, quick-frozen after drying, that is, complete.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611167092.8A CN106579017A (en) | 2016-12-16 | 2016-12-16 | Quick-frozen chicken wing and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611167092.8A CN106579017A (en) | 2016-12-16 | 2016-12-16 | Quick-frozen chicken wing and preparation method thereof |
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ID=58599660
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611167092.8A Pending CN106579017A (en) | 2016-12-16 | 2016-12-16 | Quick-frozen chicken wing and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925873A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | A kind of grilled chicken wing and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785042A (en) * | 2005-12-08 | 2006-06-14 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| CN103637235A (en) * | 2013-12-05 | 2014-03-19 | 河南省淇县永达食业有限公司 | Making method of garlic-flavored chicken drumettes |
-
2016
- 2016-12-16 CN CN201611167092.8A patent/CN106579017A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785042A (en) * | 2005-12-08 | 2006-06-14 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| CN103637235A (en) * | 2013-12-05 | 2014-03-19 | 河南省淇县永达食业有限公司 | Making method of garlic-flavored chicken drumettes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925873A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | A kind of grilled chicken wing and preparation method thereof |
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