CN106974202A - A kind of sauce chicken wings low temperature marinating method - Google Patents
A kind of sauce chicken wings low temperature marinating method Download PDFInfo
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- CN106974202A CN106974202A CN201710401722.1A CN201710401722A CN106974202A CN 106974202 A CN106974202 A CN 106974202A CN 201710401722 A CN201710401722 A CN 201710401722A CN 106974202 A CN106974202 A CN 106974202A
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- chicken wings
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A kind of sauce chicken wings low temperature marinating method, belongs to poultry stew in soy sauce manufacture field, and its process includes：1）The selection of raw material, 2）Less salt low-temperature salting, 3）Cooled down after just boiling, 4）Sauce halogen is cured, and 5）The low-temperature treatments such as cooling, packaging, and pass through Optimizing Technical, such as salting period 40 minutes, cool time is 5 minutes, 30 minutes sauce halogen time, realize that sauce chicken wings salt and nitrate content are low, fat oxidation reduction, the toxin residual that natural microbial fermentation is produced is greatly lowered, and realize that the middle temperature of cryogenic product circulates, the taste of the chicken wings spice after sauce halogen is completely into chicken wings, and chicken wings color and luster is appropriate, give off a strong fragrance, whole chicken wings tissue is complete and in good taste.
Description
Technical field
The invention belongs to poultry stew in soy sauce processing technique field, more particularly to a kind of sauce chicken wings low temperature marinating method.
Background technology
The industrialized development of Chinese tradition sauce halogen Speciality Foods particularly poultry sauce spiced and stewed food achieves important achievement, but in
The original defect of formula traditional characteristicses meat products remains unchanged, and the mode of production, technology and equipment also rest essentially within traditional base
On plinth, be simply equipped, the original backwardness of technique, old fatigue resistance are big, production is limited by natural conditions such as seasons, production cycle length,
Technological parameter is difficult to determine, production management technical system backwardness, low packing technique level, unstable product quality, safety are difficult to
Ensure, product seriation degree is low, it is difficult to enter international market；The most characteristic conventional poultry product of China is also embodied by salt
With the defect such as nitrate content is high, fat oxidation is serious, natural microbial fermentation may cause toxin to remain.Develop Cooked in Soy Sauce halogen
Meat products is an effective way for realizing the traditional sauce halogen industrialization of Chinese style and product up-gradation.
The content of the invention
It is an object of the invention to provide a kind of sauce chicken wings low temperature marinating method, sauce chicken wings salt and nitrate content are realized
Low, fat oxidation reduction, the toxin residual that natural microbial fermentation is produced is greatly lowered, and realizes the middle temperature stream of cryogenic product
It is logical.
The technical scheme is that a kind of low temperature marinating method of sauce chicken wings, its process includes：
1）The selection of raw material
Purchase and conscientiously to be checked for processing the chicken wings raw material of cold cuts, examination will be accomplished " two have three not "：Stock up bill, have
Thing certificate of inspection；It must not purchase using of unknown origin, must not purchase without the quarantine quality certification or underproof fresh meat of quarantining, no
Die of illness meat or slaughter meat privately must be purchased.
Chicken wings selects specific requirement：With the distinctive color and luster of chicken wings, without substantially red or gray corrosion；Tissue is complete, nothing
Obvious broken skin phenomenon, elastic, surface has glossy；Smell giving off a strong fragrance, it is moderately salted, there is the distinctive local flavor of pot-stewed chicken wing；It is fresh and tender tasty and refreshing,
Without obvious harsh feeling, foreign attachment.
2）Pickle
The chicken wings after drying that will thaw is pickled in less salt bittern, i.e., in salt halogen percent concentration 5%, temperature control is in 4-6
DEG C, time control was at 20-60 minutes.
3）Cooled down after just boiling
Chicken wings after just boiling is put into 10 DEG C of cold water and soaked, cool time is 5-25 minutes.
4）Sauce halogen is cured
Just boil the chicken wings after cooling to be put into sauce saltwater brine, cooked 20-40 minutes with slow fire after being boiled by fire.
Sauce chicken wings accessory formula：Per 1000g chicken wings Chinese prickly ash 2g, it is the g of cassia bark 2, anistree 1 g, the g of tsaoko 1, the g of nutmeg 1, old
The g of skin 1, the g of fennel seeds 0.5, the g of cloves 1.5.
5）Cooling, packaging
Cooling：The product for cooking curing is cooled down 10-20 minutes in chilling room, closed temperature control is at 15 DEG C or so, and draining gas is purple
Outside line or ozonization.
Packaging：Hygienic operation, correct amount is quantitative, vacuum sealing after pack.
The beneficial effects of the present invention present invention takes less salt low-temperature salting when being pickled using bittern, makes salt saltwater brine in chicken
Progressively disperse infiltration in meat uniform, be denatured chicken protein in addition, be that meat improvement lays the first stone.By the chicken after just boiling
Wing, which is put into 10 DEG C of cold water, to be soaked, and contributes to the close of chicken base meat, it is to avoid organize soft rotten and influence when later stage stew in soy sauce is cured
Product quality.The taste of chicken wings spice after sauce halogen is completely into chicken wings, and chicken wings color and luster appropriateness gives off a strong fragrance.Whole chicken
Wing tissue is complete and in good taste.
Embodiment
The process of the present invention includes：
1）The selection of raw material
Purchase and conscientiously to be checked for processing the chicken wings raw material of cold cuts, examination will be accomplished " two have three not "：Stock up bill, have
Thing certificate of inspection；It must not purchase using of unknown origin, must not purchase without the quarantine quality certification or underproof fresh meat of quarantining, no
Die of illness meat or slaughter meat privately must be purchased.
Chicken wings selects specific requirement：With the distinctive color and luster of chicken wings, without substantially red or gray corrosion；Tissue is complete, nothing
Obvious broken skin phenomenon, elastic, surface has glossy；Smell giving off a strong fragrance, it is moderately salted, there is the distinctive local flavor of pot-stewed chicken wing；It is fresh and tender tasty and refreshing,
Without obvious harsh feeling, foreign attachment.
2）Pickle
The chicken wings after drying that will thaw is pickled in less salt bittern, i.e., in salt halogen percent concentration 5%, temperature control is in 4-6
DEG C, the time controls 20 respectively, 30,40,50,60 minutes.It was verified that when salting period is 30 minutes, chicken wings quality is best.
3）Cooled down after just boiling
Chicken wings after just boiling is put into 10 DEG C of cold water and soaked, cool time is respectively 5,10,15,20,25 minutes.Practice card
It is bright, when cooling down 5 minutes, product best results.
4）Sauce halogen is cured
The chicken wings after cooling is just boiled to be put into sauce saltwater brine, cook 20 with slow fire respectively after being boiled by fire, 25,30,35,40 minutes.
It was verified that with sauce saltwater brine stew in soy sauce 40 minutes, chicken wings quality was preferable.
Sauce chicken wings accessory formula：Per 1000g chicken wings Chinese prickly ash 2g, it is the g of cassia bark 2, anistree 1 g, the g of tsaoko 1, the g of nutmeg 1, old
The g of skin 1, the g of fennel seeds 0.5, the g of cloves 1.5.
5）Cooling, packaging
Cooling：The product for cooking curing is cooled down 10-20 minutes in chilling room, closed temperature control is at 15 DEG C or so, and draining gas is purple
Outside line or ozonization.
Packaging：Hygienic operation, correct amount is quantitative, vacuum sealing after pack.
On the basis of experiment of single factor, pass through optimum results and variance point of the orthogonal experiment to the production technology of sauce chicken wings
As can be seen that influence salting period, cool time, halogen to organoleptic quality are boiled, the time is effective for analysis, and influence primary and secondary order is to boil
Time processed is more than salting period, and salting period is more than cool time, and optimum process condition preferably is：Halogen boils the time for 30 points
Clock, salting period is 40 minutes, and cool time is 5 minutes.
Claims (5)
1. a kind of sauce chicken wings low temperature marinating method, its process includes：
1）The selection of raw material
Purchase and conscientiously to be checked for processing the chicken wings raw material of cold cuts, examination will be accomplished " two have three not "：Stock up bill, have
Thing certificate of inspection；It must not purchase using of unknown origin, must not purchase without the quarantine quality certification or underproof fresh meat of quarantining, no
Die of illness meat or slaughter meat privately must be purchased,
Chicken wings selects specific requirement：With the distinctive color and luster of chicken wings, without substantially red or gray corrosion；Tissue is complete, without substantially
Broken skin phenomenon, elastic, surface has glossy；Smell giving off a strong fragrance, it is moderately salted, there is the distinctive local flavor of pot-stewed chicken wing；It is fresh and tender tasty and refreshing, without bright
Aobvious harsh feeling, foreign attachment；
2）Pickle
The chicken wings after drying that will thaw is pickled in less salt bittern, i.e., in salt halogen percent concentration 5%, temperature control is in 4-6
DEG C, time control was at 20-60 minutes；
3）Cooled down after just boiling
Chicken wings after just boiling is put into 10 DEG C of cold water and soaked, cool time is 5-25 minutes；
4）Sauce halogen is cured
Just boil the chicken wings after cooling to be put into sauce saltwater brine, cooked 20-40 minutes with slow fire after being boiled by fire；
5）Cooling, packaging
Cooling：The product for cooking curing is cooled down 10-20 minutes in chilling room, closed temperature control is at 15 DEG C or so, and draining gas is purple
Outside line or ozonization；
Packaging：Hygienic operation, correct amount is quantitative, vacuum sealing after pack.
2. a kind of sauce chicken wings low temperature marinating method as claimed in claim 1, it is characterized in that the sauce saltwater brine accessory formula：Often
1000g chicken wings Chinese prickly ash 2g, the g of cassia bark 2, anistree 1 g, the g of tsaoko 1, the g of nutmeg 1, the g of dried orange peel 1, the g of fennel seeds 0.5, cloves 1.5
g。
3. a kind of sauce chicken wings low temperature marinating method as claimed in claim 1 or 2, it is characterized in that the salting period most preferably 40
Minute.
4. the low temperature marinating method of a kind of sauce chicken wings as claimed in claim 3, it is characterized in that described just boil rear cool time most
Good is 5 minutes.
5. the low temperature marinating method of a kind of sauce chicken wings as claimed in claim 4, it is characterized in that the sauce halogen curing time is optimal
For 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710401722.1A CN106974202A (en) | 2017-05-31 | 2017-05-31 | A kind of sauce chicken wings low temperature marinating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710401722.1A CN106974202A (en) | 2017-05-31 | 2017-05-31 | A kind of sauce chicken wings low temperature marinating method |
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| Publication Number | Publication Date |
|---|---|
| CN106974202A true CN106974202A (en) | 2017-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710401722.1A Pending CN106974202A (en) | 2017-05-31 | 2017-05-31 | A kind of sauce chicken wings low temperature marinating method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294247A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of flavor chicken wings |
| CN109170610A (en) * | 2018-09-19 | 2019-01-11 | 贵州千里山生态食品股份有限公司 | Cold halogen meat products curing process |
| CN111567747A (en) * | 2020-05-19 | 2020-08-25 | 合肥工业大学 | Processing method of low-sodium-salt sauced and marinated poultry meat product |
-
2017
- 2017-05-31 CN CN201710401722.1A patent/CN106974202A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294247A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of flavor chicken wings |
| CN109170610A (en) * | 2018-09-19 | 2019-01-11 | 贵州千里山生态食品股份有限公司 | Cold halogen meat products curing process |
| CN111567747A (en) * | 2020-05-19 | 2020-08-25 | 合肥工业大学 | Processing method of low-sodium-salt sauced and marinated poultry meat product |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170725 |
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| WD01 | Invention patent application deemed withdrawn after publication |