CN106858389A - The preparation method that a kind of chicken wings is boarded - Google Patents
The preparation method that a kind of chicken wings is boarded Download PDFInfo
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- CN106858389A CN106858389A CN201510916233.0A CN201510916233A CN106858389A CN 106858389 A CN106858389 A CN 106858389A CN 201510916233 A CN201510916233 A CN 201510916233A CN 106858389 A CN106858389 A CN 106858389A
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Abstract
The present invention relates to the preparation method that a kind of chicken wings is boarded, comprise the following steps：Chicken wings is pickled with Orleans cure, and the vegetarian diet such as carrot, mushroom, broccoli carries out the preprocessing such as stir-fry, with rice together frying after pour into chicken wings, chicken wings is carried out into baking finished product completely.The features such as present invention has good appearance, attractive color, taste delicious and crisp is soft, nutrition arrangement is balanced, with unique local flavor.Manufacture craft of the present invention is simple, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to characteristic staple food manufacture field, the preparation method that especially a kind of chicken wings is boarded.
Background technology
Chicken (chicken)：Refer to the meat with chicken, the fine and tender taste of chicken, flavour is delicious, is adapted to various cooking methods, and be rich in
Nutrition, plays the role of nourishing and takes care of health.Chicken is not only suitable to propagandize hotly, stews, and is that comparing is adapted to the cold and dressed with sauce meat of cold food.But
The chicken based food such as excessive chicken wings is never eaten, in order to avoid cause obesity.Chicken contains injection Vitamin B_6 etc., the content ratio of protein
Example is higher, and species is more, and digestibility is high, it is easy to is absorbed by the body and utilizes chicken, there is enhancing muscle power, the work of strengthening body
With, in addition containing the phospholipid that important function is given birth to human body hair tonic, be fat and phosphatide in Chinese's diet structure it is important come
One of source.Chicken has good dietotherapy to make to malnutrition, cold chilly, weak fatigue, irregular menstruation, anaemia, weakness etc.
With.Motherland's medical science thinks that chicken has functions that middle benefit gas QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles.
Black green pepper (Piper nigrum)：Black pepper is commonly called as, also known as black river, is that one kind of Piperaceae is bloomed liana, former
Originate in India's Malabar Coast (Malabar Coast).The fruit of black pepper can be presented dark red when well-done, and comprising a kind
Son.Fruit can turn into the peppercorn drupe of 5 millimeters of diameter after drying, and its fruity is pungent, be the spices that uses earliest of people it
One, it is also to currently use one of most commonly used spices.Since ancient times, black pepper is just because it is in seasoning and dual valency medically
It is worth and enjoys and value.Dry black pepper is the conventional perfumes of European style dish, the Hu that the spiciness of black pepper contains from it
Green pepper alkali, pipering is present in pericarp and seed simultaneously；In the exocarp of black pepper also containing can produce the firpene of smell, sabinene,
The terpenes such as benzene alkene, carypohyllene and linalool so that black pepper has taste that is strong, stimulating, is used as the raw material of aromatotherapy
There is good effect in inspiring enthusiasm and supplementing energy.Think in traditional Chinese medicine, black pepper can treat cold phlegm, dyspepsia, gastral cavity abdomen
Crymodynia, gastric disorder causing nausea, vomiting clear water, diarrhea, cold dysentery, also can be used for food poisoning removing toxic substances.Because black pepper can stimulate enteron aisle, enter
Abdominal operation is gone or the patient that has belly ulcer has forbidden eating.
Scented rice：Good grain quality, polished rice rate 77 points five percent, colourless, translucent, smooth glossy, white belly is small, non-glutinous
Property, it is nutritious.Scented rice flavor is peculiar, and has volatility, and mix is a little during cooking rice, rice softness giving off a strong fragrance, delicate fragrance four
Overflow.Scented rice is sweet mild-natured, and with tonifying spleen, stomach invigorating, the medical function such as clearing lung-heat is described as " treasure in grain ".Fragrant rice not only rice
Perfume (or spice), and dogstail is also fragrant, and local farmers are through conventional dogstail equalizing bed, the both full room of delicate fragrance, and soft comfortable.Grass is worked out with fragrant straw
Footwear, it is solid endurable, can in advance control tinea pedis.
The basic beneficiating ingredient of the nutrients required for human body such as scented rice energy complementary diets fiber, protein, riboflavin.Scented rice mouthfeel
It is more fine and smooth, easily meet the popular requirement to food materials mouthfeel.Chicken flavor is strong, and mouthfeel is soft, but direct eating easily causes
Fat regimen amount is more.How chicken is realized reasonably combined, common culinary art with scented rice by improving cooking methods, produce profile
Attractive in appearance, unique flavor, nutrition pantry in a balanced way, are solutions that the present invention seeks.
The content of the invention
Boarded and preparation method thereof the invention aims to provide a kind of chicken wings.
The present invention is achieved by the following technical programs：
A kind of chicken wings is boarded, wherein, raw material is made up of the component of following parts by weight：Chicken wings 10-12, THAI Fragrant rice 50-60
Part, carrot 10-15 parts, fresh mushroom 5-6 parts, broccoli 10-15 parts, onion 10-15 parts, 10 parts of black pepper sauce, Ao Er
30 parts of good cure, 1 part of salt, 10 parts of peanut oil, 5 parts of white granulated sugar, 10 parts of honey, 10 parts of cooking wine, light soy sauce 6
Part its manufacturing process comprises the following steps：
A, raw material are prepared：
A. bone in chicken wings fin root, wing is removed, 10 parts of broccoli grain, 10 parts of carrot grain, onion grain 10 parts, fresh mushroom 5
Part cuts into the granular of each 0.3-0.5 centimetres of length, width and height and is made garnishes after cleaning.
B. 30 parts of 60 parts of cold boiling waters of addition of Orleans cure are taken, is uniformly mixed with chicken wings, seal up preservative film, refrigerate 12-14
Hour.
C. take 50 parts of THAI Fragrant rice to be soaked with cold boiling water, then use food steamer boiling, it is standby that taking-up cooling is filtered dry moisture.
B, quick-fried：
5 parts of peanut oil hot pots are taken, big fire is heated to 100-110 degrees Celsius, pour into onion grain 10-15 parts, 2 parts of the garlic grain of rice,
Quick-fried 30-40 seconds, to surface it is golden yellow after pull out, drain oil standby.
C, stir-fry：
A. take 10 parts of peanut oil and enter pot, moderate heat is heated to 70-75 degrees Celsius of oil temperature, first pour into obtained in step B onion grain,
The garlic grain of rice, garnishs food with obtained in step A, adds 10 parts of cooking wine, 5 parts of white granulated sugar, salt to stir-fry 1-2 minutes；
B. 6 parts of light soy sauces are poured into；The ready THAI Fragrant rice of technology c in step A is poured into together to be stir-fried for 10 parts with black pepper sauce
It is golden yellow to scented rice surface, take out standby.
D, baking：
A. fried rice obtained in step C is put into the chicken wings that step A continues to employ, is poured into inside chicken wings to 1/2；
B. baking box is preheating to 200 degrees Celsius, is put into chicken wings baking, and 180-200 degrees Celsius of baking temperature takes out chicken wings and smears
Honey, turn-over continues to toast 8-10 minutes；Take out again and smear honey, secondary baking 5 minutes, finished product
Further：The chicken wings of technology b is 18-20 degrees Celsius and refrigerates to be put into sealing container with temperature in step A, and often
Rubbing step every taking-up repetition in 1 hour promotes meat to pickle tasty acquisition.
Further：Soaked 2 hours after technology c rinses THAI Fragrant rice with cold boiling water in step A, leached after soaking and be put into steaming
Cage boiling 40 minutes, taking-up is cooled to dry and rice water content is reached 50%.
Further：The weight point of dispensing of being garnished food in step C is than 10 parts of broccoli grain, 10 parts of carrot grain, onion grain 10
Part, 5 parts of fresh mushroom, add 10 parts of cooking wine, 5 parts of white granulated sugar, 1 part of salt.
The invention has the advantages that：
1st, the present invention is meat is fully merged with staple food in the way of chicken outsourcing rice, has both met nutrition dietary and has arranged in pairs or groups and reasonable
With, the production method of novelty is createed again, reject chicken bone and retain prototype, embedded rice, vegetables, baste etc., make meat,
Flour and rice, the multiple nutritional components of vegetables and characteristic mouthfeel.Meet people easily to have dinner demand.
2nd, the present invention is boarded to chicken wings and is carried out reheating using tinfoil parcel baking process, using tinfoil have good sealing effect,
The characteristics of being heated evenly, in pickled chicken wings is fully fused to fried rice, the peculiar flavour of reinforcing finished product, again can be preferable
Keep the nutritional ingredient and moisture of food.Tinfoil parcel baking process it is simple to operate, be easy to control processing conditions, realize scale
Production.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to embodiment
The scope of expression.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Black pepper sauce：" taste is good beautiful " board, being purchased from taste can beautiful (Guangzhou) Food Co., Ltd.
Orleans cure：" Ai Kaote " board, is purchased from Ai Kaote Food Co., Ltd.
Embodiment 1：
1st, raw material is prepared：
Bone in 10 chicken wings fin roots, wings is removed, broccoli, carrot, fresh mushroom, onion cut into length, width and height after cleaning
Each 0.3 centimetre granular.150 grams of 300 grams of cold boiling waters of addition of Orleans cure, are uniformly mixed with chicken wings, seal up fresh-keeping
Film, refrigerates 12 hours.Temperature is 18 degrees Celsius, 250 grams of THAI Fragrant rice immersion cold boiling water 2 hours, with 40 points of food steamer boiling
Clock, taking-up cooling is filtered dry to water content 50% and is preferred.
2nd, quick-fried：
50 grams of peanut oil is poured into pot, big fire is heated to 100 degrees Celsius, pour into the quick-fried 10 grams of stir-frys of 50 grams of onion grain, the garlic grain of rice
30 seconds, then 50 grams of cooking wine is poured into, 25 grams of white granulated sugar, 5 grams of salt, 50 grams of carrot grain, 25 grams of fresh mushroom grain, west is blue
50 grams of grain of flower, goes to moderate heat after stir-frying 2 minutes, then pours into 30 grams of light soy sauce, the Tyke dried is poured into after stir-frying uniformly fragrant
250 grams of 50 grams of black pepper sauces of rice stir-fry again, are made gold fried rice.
3rd, toast：
Advance obtained fried rice is put into the chicken wings pickled, 1/2 will be poured into inside chicken wings；Baking box is preheating to 200 degrees Celsius,
Be put into chicken wings, toast 8 minutes, 180 degrees Celsius of baking temperature, take out in one layer of 6-8 grams of honey of chicken wings surface brush, turn-over after
Continuous baking 8 minutes, further takes out one layer of honey of brush, then toast 5 minutes, finished product.
Embodiment 2：
1st, raw material is prepared：
Bone in 15 chicken wings fin roots, wings is removed, 30 grams of old ginger, 50 grams of cucumber, 50 grams of carrot, 30 grams of fresh mushroom
The granular of each 0.5 centimetre of length, width and height is cut into after cleaning.200 grams of 350 grams of cold boiling waters of addition of Orleans cure, stir with chicken wings
It is well mixed, preservative film is sealed up, refrigerate 15 hours, temperature is 15 degrees Celsius.300 grams of immersion cold boiling waters 2.5 of THAI Fragrant rice
Hour, with food steamer boiling 1 hour, take out cooling and be filtered dry to water content 60%.
2nd, quick-fried：
60 grams of peanut oil is poured into pot, big fire is heated to 100 degrees Celsius, pour into ginger grain, the quick-fried of the garlic grain of rice 30 seconds, then pour into
50 grams of cooking wine, 25 grams of white granulated sugar, 5 grams of salt, carrot grain, fresh mushroom grain, cucumber grain, in being gone to after stir-frying 2 minutes
Fire, then pour into 40 grams of light soy sauce, stir-fry it is uniform after pour into the Tyke scented rice that dries, 80 grams of black pepper sauce and stir-fry again, be made
Gold fried rice.
3rd, toast：
Advance obtained fried rice is put into the chicken wings pickled, 3/4 will be poured into inside chicken wings；Baking box is preheating to 220 degrees Celsius,
Be put into chicken wings, toast 6 minutes, 200 degrees Celsius of baking temperature, take out in one layer of 4-5 grams of honey of chicken wings surface brush, turn-over after
Continuous baking 6 minutes, further takes out one layer of honey of brush, then toast 6 minutes, finished product.
Embodiment 3
1st, raw material is prepared：
Bone in 8 chicken wings fin roots, wings is removed, 50 grams of peeled shrimp, 50 grams of cucumber, 50 grams of carrot, 30 grams of scrambled eggs are washed
The granular of each 0.5 centimetre of length, width and height is cut into after net.150 grams of 250 grams of cold boiling waters of addition of honeydew material, mix with chicken wings stirring
It is even, preservative film is sealed up, refrigerate 15 hours, temperature is 15 degrees Celsius.350 grams of THAI Fragrant rice immersion cold boiling water 2.2 hours,
With food steamer boiling 1 hour, take out cooling and be filtered dry to water content 60%.
2nd, quick-fried：
40 grams of peanut oil is poured into pot, big fire is heated to 100 degrees Celsius, pours into garlic grain of rice quick-fried 10 seconds, then pour into cooking wine 50
Gram, 25 grams of white granulated sugar, 5 grams of salt, peeled shrimp grain, carrot grain, fresh mushroom grain, scrambled eggs, in being gone to after stir-frying 2 minutes
Fire, then pour into 35 grams of light soy sauce, stir-fry it is uniform after pour into the Tyke scented rice that dries, 80 grams of catsup and stir-fry again, be made
Gold fried rice.
3rd, toast：
Advance obtained fried rice is put into the chicken wings pickled, 3/4 will be poured into inside chicken wings；Baking box is preheating to 220 degrees Celsius,
Be put into chicken wings, toast 5 minutes, 200 degrees Celsius of baking temperature, take out in one layer of 6-8 grams of honey of chicken wings surface brush, turn-over after
Continuous baking 5 minutes, further takes out one layer of honey of brush, then toast 5 minutes, finished product.
The gained characteristic chicken wings of the invention A that boards carries out mouth feel score experiment, with refrigerate the chicken wings pickled board B, do not enter
Board C, the chicken wings D that boards that does not carry out tinfoil parcel baking of the chicken wings of row preprocessing THAI Fragrant rice is contrasted, the present embodiment system
Standby chicken wings is boarded A good appearances, with pure and fresh strong fragrant fragrance, taste sweet and sour taste, with distinct characteristic, and by,
Chicken makes finished product have nutritious advantage in a balanced way with organic collocation of black green pepper scented rice Fried Rice with Vegetables.Chicken wings is boarded by 60 people
A, refrigerate the chicken wings pickled board B, do not carry out preprocessing THAI Fragrant rice chicken wings board C, do not carry out tinfoil parcel and dry
The roasting chicken wings D that boards carries out sensory evaluation, have 48 people represent with refrigerate the chicken wings pickled board B, do not carry out preprocessing
Board C, the chicken wings D that boards that does not carry out tinfoil parcel baking of the chicken wings of THAI Fragrant rice is compared and is preferred chicken wings and board the taste of A,
There are 5 people to represent that preferring not carry out to refrigerate the chicken wings pickled compared with chicken wings boards A boards the taste of B, remaining 7 people evaluates chicken
The board taste of A of wing is not so good as refrigerate board B, the chicken wings that does not carry out preprocessing THAI Fragrant rice of the chicken wings pickled and boards C, not
The chicken wings for carrying out tinfoil parcel baking is boarded D, it is seen then that local flavor of the present invention with salient feature and uniqueness, by most of
Tester's likes.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert the present invention
Specific implementation be confined to these explanations.For general technical staff of the technical field of the invention, this is not being departed from
On the premise of inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to protection scope of the present invention.
Claims (5)
1. the preparation method that a kind of chicken wings is boarded, it is characterised in that：Raw material is made up of the component of following parts by weight：Chicken wings 10-12
It is individual, THAI Fragrant rice 50-60 parts, carrot 10-15 parts, fresh mushroom 5-6 parts, broccoli 10-15 parts, onion 10-15 parts,
10 parts of black pepper sauce, 30 parts of Orleans cure, 1 part of salt, 10 parts of peanut oil, 5 parts of white granulated sugar, 10 parts of honey, cooking wine
10 parts, 6 parts of light soy sauce.Its manufacturing process comprises the following steps：
A, raw material are prepared：
A. bone in chicken wings fin root, wing is removed, 10 parts of broccoli grain, 10 parts of carrot grain, onion grain 10 parts, fresh mushroom
5 parts clean after cut into the granular of each 0.3-0.5 centimetres of length, width and height and be made garnishes.
B. 30 parts of 60 parts of cold boiling waters of addition of Orleans cure are taken, is uniformly mixed with chicken wings, seal up preservative film, refrigerate 12-14
Hour.
C. take 50 parts of THAI Fragrant rice to be soaked with cold boiling water, then use food steamer boiling, it is standby that taking-up cooling is filtered dry moisture.
B, quick-fried：
5 parts of peanut oil hot pots are taken, big fire is heated to 100-110 degrees Celsius, pour into onion grain 10-15 parts, 2 parts of the garlic grain of rice,
Quick-fried 30-40 seconds, to surface it is golden yellow after pull out, drain oil standby.
C, stir-fry：
A. take 10 parts of peanut oil and enter pot, moderate heat is heated to 70-75 degrees Celsius of oil temperature, first pour into obtained in step B onion grain,
The garlic grain of rice, garnishs food with obtained in step A, adds 10 parts of cooking wine, 5 parts of white granulated sugar, salt to stir-fry 1-2 minutes；
B. 6 parts of light soy sauces are poured into；The ready THAI Fragrant rice of technology c in step A is poured into together to be stir-fried for 10 parts with black pepper sauce
It is golden yellow to scented rice surface, take out standby.
D, baking：
A. fried rice obtained in step C is put into the chicken wings that step A continues to employ, is poured into inside chicken wings to 1/2；
B. baking box is preheating to 200 degrees Celsius, is put into chicken wings baking, and 180-200 degrees Celsius of baking temperature takes out chicken wings and smears
Honey, turn-over continues to toast 8-10 minutes；Take out again and smear honey, secondary baking 5 minutes, finished product.
2. the preparation method that chicken wings according to claim 1 is boarded, it is characterised in that：The chicken wings of technology a in step A
Bone and cut with the muscle of bone with meat of ining succession, after be close to part of the bone side cutting edge meat and skin toward drop-down, move joint to
Bone is taken out and is obtained.
3. the preparation method that chicken wings according to claim 1 is boarded, it is characterised in that：The chicken wings of technology b in step A
It is 18-20 degrees Celsius of refrigeration to be put into sealing container with temperature, and took out to repeat to rub step every 1 hour and promote meat to salt down
Make tasty acquisition.
4. the preparation method that chicken wings according to claim 1 is boarded, it is characterised in that：Technology c is by Thailand in step A
Scented rice is soaked 2 hours after being rinsed with cold boiling water, is leached after soaking and is put into food steamer boiling 40 minutes, and taking-up is cooled to dry and makes rice
Water content reaches 50%-60% acquisitions.
5. the preparation method that chicken wings according to claim 1 is boarded, it is characterised in that：Technology b chicken wings in step D
Board with 180-200 degrees Celsius of baking temperature, repeat twice in chicken wings surface smear honey, first time baking time is 10 points
Clock, second baking time was made for 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510916233.0A CN106858389A (en) | 2015-12-11 | 2015-12-11 | The preparation method that a kind of chicken wings is boarded |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510916233.0A CN106858389A (en) | 2015-12-11 | 2015-12-11 | The preparation method that a kind of chicken wings is boarded |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858389A true CN106858389A (en) | 2017-06-20 |
Family
ID=59178048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510916233.0A Pending CN106858389A (en) | 2015-12-11 | 2015-12-11 | The preparation method that a kind of chicken wings is boarded |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN109329767A (en) * | 2018-11-12 | 2019-02-15 | 郑锦富 | Bird's nest chicken wing |
-
2015
- 2015-12-11 CN CN201510916233.0A patent/CN106858389A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN109329767A (en) * | 2018-11-12 | 2019-02-15 | 郑锦富 | Bird's nest chicken wing |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |
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| WD01 | Invention patent application deemed withdrawn after publication |