CN106690108A - Processing technology of dried milk cake chicken wing roots - Google Patents
Processing technology of dried milk cake chicken wing roots Download PDFInfo
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- CN106690108A CN106690108A CN201611180245.2A CN201611180245A CN106690108A CN 106690108 A CN106690108 A CN 106690108A CN 201611180245 A CN201611180245 A CN 201611180245A CN 106690108 A CN106690108 A CN 106690108A
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- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 239000004575 stone Substances 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
The invention discloses a processing technology of dried milk cake chicken wing roots. The processing technology comprises the following steps: (1) sorting raw meat; (2) preparing an auxiliary material; (3) preparing a sizing agent; (4) cutting chicken wing roots and performing cooking; (5) preparing an external coating material; (6) coating dried milk cake chicken wing roots with the coating material; (7) deep-frying the dried milk cake chicken wing roots; (8) performing cooling; and (9) performing refrigerating and packaging. A making method enabling the dried milk cake chicken wing roots to have different mouth feel in each layer from outside to inside is adopted, different raw materials are additionally added, and different mouth feel is generated.
Description
Technical field
The invention belongs to the field of food processing, more particularly to a kind of dried milk cake phoenix wing processing technology.
Background technology
China is poultry cultivation big country, and current poultry yield occupies first place in the world.And chicken occupies very important wherein
Effect.Analyzed from nutritive value, each hectogram peeling chicken contains moisture 74%, protein 22%, fat 0.7%, calcium
13mg, phosphorus 190mg, iron 1.5mg etc., and rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K etc..
Chicken position higher containing amino acid is chicken wings, and chicken wings has individual very friendly name, is phoenix wing.
At present, phoenix wing employs traditional fried technology processing, and fried advantage is delicious and crisp easily ripe, uniform color, delicious and crisp
Good to eat food many people all like, but scorching easy excessive internal heat, should not eat more.
In order to solve problem above, Chinese patent (Application No. CN200810198604.6) provide a kind of delicious chicken,
The processing method of duck, the method adds Chinese herb medicine that is clearing heat and detoxicating, going dry relieving sore-throat, Li Shui to dry in dispensing, in processing
Chicken, duck removal urine smell aspect, are released using beneficial microbe.
But, above-mentioned patent is to employ Chinese herb medicine to carry out fall fire, and Chinese herb medicine can influence the taste of chicken wings.
The content of the invention
The invention is intended to provide a kind of oil content low dried milk cake phoenix wing processing technology.
A kind of dried milk cake phoenix wing processing technology in this programme, comprises the following steps：
(1) raw meat is selected；
(2) preparation of material agent is helped：It is first 3 portions of salt, 2 parts of ginger mud, 3 parts of glucose, 2 parts of corns shallow lakes by parts by weight
After powder, 2 portions of soy sauce, 1 part of monosodium glutamate, 0.5 part of ethylmaltol and 1 part of balm are well mixed with mixer, add load weighted
Frozen water, is stirred, and to well mixed, obtains helping material agent I；
(3) preparation of slurry：Parts by weight will be first poured into mixer for 12 portions of frozen water, parts by weight are then slowly poured into
It is 1 portion of cheese, 1 portion of soybean protein isolate, 2 portions of sodium bicarbonate, 1 part of guar gum and 0.5 portion of salt, then is stirred, until stirs
Mix uniform, add 10 parts and help material agent I, slurry II is made by mixer；
(4) cutting, the boiling of chicken wings root raw material：Border is opened by the microcephaly part knife of chicken wings root, kindred is separated,
Then it is that 10 parts of slurries II are put into the chicken wings root handled well by prepared parts by weight, vacuumizes rear tumbling, makes slurry II complete
Absorb, then chicken wings is put into steam stove boiling；
(5) preparation of material is wrapped up in outside：First according to parts by weight for 1 part of evaporated filled milk, 1 portion of soybean protein and 1 part of ground rice are put into
Mixer is stirred, and while stirring, places into parts by weight for 0.2 portion of salt, 0.2 portion of monosodium glutamate and 0.1 portion of sugar, to arriving
Stir, obtain wrapping up in material III outward；
(6) dried milk cake chicken wings root wraps up in material：The chicken wings root that boiling is finished is put into roller machine, the perisporium of roller machine it is viscous it is glutinous by
Material III is wrapped up in outward, during roller machine is moved, chicken wings root follows rolling, and then chicken wings surface is wrapped up in and a thin layer of outer wraps up in material
III, wrap up in material uniform；
(7) dried milk cake chicken wings root is fried：The outer dried milk cake chicken wings root feeding Fryer for wrapping up in material III will be uniformly wrapped with to be carried out
It is fried；
(8) cool down；
(9) freeze, pack.
The beneficial effect of this programme is：
1st, from outside to inside be added to the dispensing of different tastes in the preparation method using multilayer difference mouthfeel by the present invention
In phoenix wing, during fried, the fat in phoenix wing turns to grease and mixes from different dispensings, is inhaled by different dispensings
Receive, grease is reduced to minimum, and produce different mouthfeels；
2nd, the present invention uses the dispensing of cheese in the internal layer of phoenix wing, and cheese is to absorb the grease in phoenix wing, and due to
The temperature of grease increases the mouthfeel of milk.
Further, the slurry II in the step (4) is put into the chicken wings root handled well, vacuumizes 30~50 points of rear tumbling
Clock, fully absorbs slurry II, then it is 110 DEG C~125 DEG C that chicken wings is put into steam stove temperature, and digestion time is 30~50 minutes.
Further, frying temperature is 110~140 DEG C in step (7) Fryer, and deep-fat frying time is 30~50 minutes.
Further, the dried milk cake chicken wings root after the step (8) will be fried is put into precooler and is cooled down, and prevents temperature mistake
Height produces adhesion.
Further, the dried milk cake chicken wings root after step (9) cooling is uniformly placed in sterilized disk.
Further, the temperature of step (9) freezing is less than -25 DEG C.
Specific embodiment
The present invention is described further with reference to specific embodiment.
Dried milk cake phoenix wing processing technology, comprises the following steps：
Explanation：It is 3g per portion parts by weight.
Step one, raw meat are selected：
Suitable chicken wings root is selected as raw material, it is desirable to without extravasated blood, without lesion, the qualified chicken wings root raw material such as free from extraneous odour；
Step 2, the preparation for helping material agent：
It is first 3 parts of salt, 2 parts of ginger mud, 3 parts of glucose, 2 parts of cornstarch, 2 parts of soy sauce, 1 part of taste by parts by weight
After essence, 0.5 part of ethylmaltol and 1 part of balm are well mixed with mixer, load weighted frozen water is added, be stirred, extremely
To well mixed, obtain helping material agent I；
The preparation of step 3, slurry：
Parts by weight will be first poured into mixer for 12 portions of frozen water, then slowly pour into parts by weight for 1 portion of cheese, 1 part
Soybean protein isolate, 2 portions of sodium bicarbonate, 1 part of guar gum and 0.5 portion of salt, then be stirred, until stirring, add
10 parts are helped material agent I, and slurry II is made by mixer；
Cutting, the boiling of step 4, chicken wings root raw material：
Border is opened by the microcephaly part knife of chicken wings root, kindred is separated, then translated into from bone link part big
Head, then prepared parts by weight are that 10 parts of slurries II are put into the chicken wings root handled well by flare shape, vacuumize rear tumbling
30 minutes, slurry II is fully absorbed, then chicken wings is put into 110 DEG C of steam stove, boiling 30 minutes；
Step 5, the preparation for wrapping up in material outward：
First according to parts by weight for 1 part of evaporated filled milk, 1 portion of soybean protein and 1 part of ground rice are put into mixer and are stirred,
While stirring, parts by weight are placed into for 0.2 portion of salt, 0.2 portion of monosodium glutamate and 0.1 portion of sugar, wrapped up in outside to stirring, obtaining
Material III；
Step 6, dried milk cake chicken wings root wrap up in material：
The chicken wings root that boiling is finished is put into roller machine, and the perisporium of roller machine is viscous glutinous by wrapping up in material III outward, in roller machine motion
During, chicken wings root follows rolling, and then chicken wings surface wrap up in it is a thin layer of it is outer wrap up in material III, it is uniform to wrap up in material, does not reveal meat；
Step 7, dried milk cake chicken wings root it is fried：
The outer dried milk cake chicken wings root feeding Fryer for wrapping up in material will be uniformly wrapped with carries out fried, 110-120 DEG C of frying temperature, oil
It is fried 30 minutes；
Step 8, cooling：
Dried milk cake chicken wings root after will be fried is put into precooler and is cooled down, and prevents the too high generation adhesion of temperature；
Step 9, freezing, packaging：
Dried milk cake chicken wings root after cooling is uniformly placed in sterilized disk, is then placed in less than -25 DEG C of freezing
Storehouse is freezed, and as requested packs dried milk cake chicken wings root after freezing, and less than -18 DEG C constant heat storage keepings are put into after packaging.
Experimental analysis
The dried milk cake phoenix wing 2g that above-mentioned technique is made is taken, using chloroform-methanol extraction method, to residual lipid stone
Oily ether is extracted, and is quantified after removing petroleum ether.
After degreasing in meat fat percentage and degreasing rate calculating
Meat weight after fat mass/degreasing in meat after fat percentage (%)=degreasing in meat after degreasing
Fat mass in meat before degreasing rate (%)=(before degreasing in meat after the degreasing of fat mass one in meat fat mass)/degreasing
Experimentation：It is 7.5, enzyme liquid concentration 50U/ml, degreasing time that the pH value in chloroform-formaldehyde extraction method will be controlled
60min, enzyme liquid presses 1 with phoenix wing：3 ratio (weight ratio), and phoenix wing is put into 37 DEG C, 27 DEG C, -10 DEG C and -20 DEG C not equalities of temperature
Degreasing effect under degree.
Table 1 is the degreasing effect under phoenix wing different temperatures
It can be seen from table 1, in the case where temperature is lower, the dried milk cake phoenix made by dried milk cake phoenix wing processing technology
Wing degreasing rate is 65%, and its degreasing rate is gradually reduced from temperature, and the effect of its degreasing is better, ensure that what phoenix wing was contained within
Grease is little.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. a kind of dried milk cake phoenix wing processing technology, it is characterised in that comprise the following steps：
（1）Raw meat is selected；
（2）Help the preparation of material agent：First by parts by weight be 3 portions of salt, 2 parts of ginger mud, 3 parts of glucose, 2 parts of cornstarch, 2 parts
After soy sauce, 1 part of monosodium glutamate, 0.5 part of ethylmaltol and 1 part of balm are well mixed with mixer, load weighted frozen water is added, entered
Row stirring, to well mixed, obtains helping material agent I；
（3）The preparation of slurry：Parts by weight will be first poured into mixer for 12 portions of frozen water, it is 1 then slowly to pour into parts by weight
Part cheese, 1 portion of soybean protein isolate, 2 portions of sodium bicarbonate, 1 part of guar gum and 0.5 portion of salt, then be stirred, until stirring is equal
It is even, add 10 parts and help material agent I, slurry II is made by mixer；
（4）Cutting, the boiling of chicken wings root raw material：Border is opened by the microcephaly part knife of chicken wings root, separates kindred, then
It is that 10 parts of slurries II are put into the chicken wings root handled well by prepared parts by weight, vacuumizes rear tumbling, fully absorbs slurry II,
Chicken wings is put into steam stove boiling again；
（5）The outer preparation for wrapping up in material：First according to parts by weight for 1 part of evaporated filled milk, 1 portion of soybean protein and 1 part of ground rice are put into stirring
Machine is stirred, and while stirring, places into parts by weight for 0.2 portion of salt, 0.2 portion of monosodium glutamate and 0.1 portion of sugar, is stirred to arriving
Uniformly, material III is wrapped up in outside obtaining；
（6）Dried milk cake chicken wings root wraps up in material：The chicken wings root that boiling is finished is put into roller machine, and the perisporium of roller machine is viscous glutinous by wrapping up in outward
Material III, during roller machine is moved, chicken wings root follows rolling, and then chicken wings surface wrap up in it is a thin layer of it is outer wrap up in material III,
Wrap up in material uniform；
（7）Dried milk cake chicken wings root it is fried：To uniformly be wrapped with the outer dried milk cake chicken wings root feeding Fryer for wrapping up in material III carry out it is fried；
（8）Cooling；
（9）Freezing, packaging.
2. dried milk cake phoenix wing processing technology according to claim 1, it is characterised in that：The step（4）Slurry II put
Enter in the chicken wings root handled well, vacuumize rear tumbling 30 ~ 50 minutes, fully absorb slurry II, then chicken wings is put into steam stove temperature
It is 110 DEG C ~ 125 DEG C to spend, and digestion time is 30 ~ 50 minutes.
3. dried milk cake phoenix wing processing technology according to claim 1, it is characterised in that：The step（7）Oil in Fryer
Fried temperature is 110 ~ 140 DEG C, and deep-fat frying time is 30 ~ 50 minutes.
4. dried milk cake phoenix wing processing technology according to claim 1, it is characterised in that：The step（8）After fried
Dried milk cake chicken wings root is put into precooler and is cooled down.
5. dried milk cake phoenix wing processing technology according to claim 1, it is characterised in that：The step（9）Milk after cooling
Bean curd chicken wings root is uniformly placed in sterilized disk.
6. dried milk cake phoenix wing processing technology according to claim 1, it is characterised in that：The step（9）The temperature of freezing
Less than -25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611180245.2A CN106690108A (en) | 2016-12-19 | 2016-12-19 | Processing technology of dried milk cake chicken wing roots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611180245.2A CN106690108A (en) | 2016-12-19 | 2016-12-19 | Processing technology of dried milk cake chicken wing roots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690108A true CN106690108A (en) | 2017-05-24 |
Family
ID=58938413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611180245.2A Pending CN106690108A (en) | 2016-12-19 | 2016-12-19 | Processing technology of dried milk cake chicken wing roots |
Country Status (1)
| Country | Link |
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| CN (1) | CN106690108A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950913A (en) * | 2017-12-22 | 2018-04-24 | 新希望六和股份有限公司 | A kind of full wing of crisp-fried and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN104544245A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried spicy chicken wing roots and processing method thereof |
| CN104544244A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried tulip-like chicken wing roots and processing method thereof |
-
2016
- 2016-12-19 CN CN201611180245.2A patent/CN106690108A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN104544245A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried spicy chicken wing roots and processing method thereof |
| CN104544244A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried tulip-like chicken wing roots and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950913A (en) * | 2017-12-22 | 2018-04-24 | 新希望六和股份有限公司 | A kind of full wing of crisp-fried and preparation method thereof |
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Application publication date: 20170524 |