CN107373408A - Cola chicken wings packaged in sealed package and having prolonged shelf life and preparation method thereof - Google Patents
Cola chicken wings packaged in sealed package and having prolonged shelf life and preparation method thereof Download PDFInfo
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- CN107373408A CN107373408A CN201710700135.2A CN201710700135A CN107373408A CN 107373408 A CN107373408 A CN 107373408A CN 201710700135 A CN201710700135 A CN 201710700135A CN 107373408 A CN107373408 A CN 107373408A
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- chicken wings
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- cola
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- soy sauce
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 230000002035 prolonged effect Effects 0.000 title abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 31
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 31
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 31
- 239000011425 bamboo Substances 0.000 claims abstract description 31
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 6
- 235000013547 stew Nutrition 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 16
- 239000000571 coke Substances 0.000 claims description 7
- 239000006210 lotion Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 32
- 235000013305 food Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 10
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 235000019634 flavors Nutrition 0.000 abstract 3
- 235000021485 packed food Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 25
- 238000000034 method Methods 0.000 description 12
- 239000000835 fiber Substances 0.000 description 11
- 230000001954 sterilising effect Effects 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
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- 241000758706 Piperaceae Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
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- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
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- 244000118681 Iresine herbstii Species 0.000 description 1
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- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a cola chicken wing with a sealed package and a prolonged shelf life and a preparation method thereof, wherein the cola chicken wing is prepared from the following raw materials in parts by weight: bitter bamboo leaves, chicken wings, cola, soy sauce, salt, white vinegar, jasmine petals, fennel, mashed garlic, ginger juice, sugarcane juice and a proper amount of water. The cola flavor of the chicken wings is applied to the packaged food, the cola flavor is used as the food which can be stored for a long time and can be used as a snack, the chicken wings are baked for a short time to obtain 30-50% of grease, the surfaces of the chicken wings can be tightened, and then the marinated soup mixed with the bitter bamboo leaf powder is used for marinating the chicken wings to avoid splitting of the skin and meat caused by marinating the chicken wings in the soup for a long time, so that the appearance is not good, the cola flavor is also very unfavorable for later storage, plant polysaccharide contained in bamboo leaves is extracted under the action of ultrasonic waves, and the antioxidation effect of the plant polysaccharide can prolong the shelf life of the chicken wings.
Description
Technical field
The invention belongs to the technology field of marinated food, and in particular to it is a kind of pack extend the shelf life can
Happy chicken wings and preparation method thereof.
Background technology
Past stew in soy sauce based food such as most of Chicken Feet with Pickled Peppers is now to do now to sell, but as market demand increases, to prolong
The long products shelf-life, frequently with vacuum packaging, high temperature sterilization, the measures such as preservative are added to control the bacteria containing amount of product.But
High temperature high pressure sterilizing can make Chicken Feet with Pickled Peppers soft rotten, and elasticity reduces, and juice loss is serious, be lacked to overcome caused by high temperature sterilization
Fall into, the low temperature sterilization method that most of like product uses at present is radiation sterilizing.Radiation sterilizing is a kind of cold process for sterilizing,
The original color of product can be preferably kept, nutriment loss is reduced, improves edible quality.
With the development of work of conceding the land to forestry, bamboo cultivated area is just accounted for entirely with annual 3% speed increase, its output value
The 18% of state's forest culture and management gross output value.Bamboo has in fields such as building, traffic, water conservancy, agricultural, handicraft, paper-making industries widely should
With although however, as the discarded object after bamboo processing and utilization --- the leaf of bamboo has long medicinal and edible history in China,
But it is developed and relatively lagged behind.Recently achievement in research shows, substantial amounts of flavone compound and life are contained in Bitter Bamboo Leaf
Thing active polysaccharide and other active ingredients.Flavone compound has obvious antiulcer, spasmolysis, antibacterial, anti-inflammatory, reducing blood lipid and town
The physiological actions such as pain, also there is superoxide radical etc. in stronger removing organism.
Because market expands constantly, meat products is more and more, and the selection of people is also more and more, will produce accordingly
Raw meat product is remaining serious, and processing mode generally is that soon expired meat products is made by processing ripe material
Can, frozen food either vacuum-packed food etc., the waste of food can be reduced by such method, but such as
Chicken Feet with Pickled Peppers, stew in soy sauce trotter, stew in soy sauce chicken leg or beef, dried fish etc. are even in processing of the encapsulation money by sterilization, in vacuum packet
It is unavoidable after a period of time in pack also to be influenceed by temperature, humidity, packaging effect etc., the mouthfeel of processed meat food stuff, color and luster and
Taste is all different degrees of to be affected；Show meat tissue softening stickness, the dimmed tarnish of color and luster, while with a large amount of juice
There is bad smell in liquid stream；The present invention is directed to this point, a kind of new method will be developed, by adding the fragrant pungent of Bitter Bamboo Leaf powder
Material extract solution is to pickle, the tasty meat product of halogenation, improves its antiseptic antioxidation activity, reaches the purpose to extend the shelf life.
The content of the invention
The present invention improves seal-packed meat food from the angle for improving the mouthfeel of processed meat food stuff and extending the shelf life
The quality of product, realized particular by following method：
It is a kind of to pack the coke chicken wing to extend the shelf life, it is made up of the raw material of following parts by weight：Bitter Bamboo Leaf 30 ~ 45, chicken wings
80 ~ 120, cola 30 ~ 45, soy sauce 10 ~ 15, salt 10 ~ 20, light-coloured vinegar 4 ~ 8, jasmine petal 8 ~ 15, fennel seeds 2 ~ 6, mashed garlic 6 ~ 12,
Ginger juice 7 ~ 14, sugar-cane juice 15 ~ 25 and appropriate water.
A kind of preparation method for packing the coke chicken wing to extend the shelf life, including following steps,
（1）By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up
80 ~ 120 mesh sieves, saved backup in light tight container；
（2）Chicken wings is put into baking box and toasts fuel-displaced 30 ~ 50%, while chicken wings surface is sallow, then cross boiling water blanching 15 ~
30min, 1 ~ 2d of cold storage under the conditions of -10 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~
50 DEG C, prevent 3 ~ 5h of drying and dehydrating；
（3）Mixing cola, soy sauce, salt, light-coloured vinegar, jasmine petal, fennel seeds and other following residual components being not directed to, by material
Liquor ratio 1:5 ~ 10 add water to be stirred, and disposably boil, and then small fire decocts 30 ~ 50min, filters to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, then even application exists（2）Chicken
Wing surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand
20 ~ 30h of stew in soy sauce, last clear water rinse surface residual debris, dry surface moisture.
The first step first：Meat material is put into clear water and cooks a period of time, by meat is cooked while well-done, in general
Processed meat food stuff meat is unfavorable for very much eating firmly, while it is to improve flesh by boiling that the cooking of the present invention, which also has a very big effect,
Moisture in meat tissue and cortex gap, improve the content of wherein Free water, meat is soft tasty, the effect of just melt in the mouth be because
To be filled with moisture in meat fiber, make caused by muscle tissue damage.This step can allow meat（Trotter, duck pawl, chicken feet,
Chicken leg, chicken gizzard etc.）The material for being usually used in shelf stable prepared foods fully absorbs water, and causes meat to expand.
Second step：Meat material is put into refrigerator and freezed, 2 ~ 3d of cold storage, inhales meat under the conditions of being stored in -18 ~ -5 DEG C
The Free water of receipts freezes to form ice crystal, and then low temperature volatilizees moisture under lower pressure, the step of being similarly to vacuum freeze-drying, still
Because so expending a large amount of material resources above, lower pressure is 0.1 ~ 0.4MPa, 30 ~ 60 DEG C of temperature without too harsh,
This process is ice crystal is directly evaporate into without the process of water in air, while is stayed in the meat fiber of meat material
More space has been descended, while has invented to cut into slices by the wax of this process meat by micro- sem observation and finds：Without cold storage
Meat product, its internal junction hoof tissue line is neat, and closely coupled each other, machine intimal surface is smooth, and plasm distribution is equal
It is even, the meat after freezing after vacuum dehydration, its muscle fibers contract after being denatured, the gap increase between fiber, muscle fibre
Cross section take on a different shape, fibrous inside occur cavity, it is in irregular shape, machine inner membrance and exomysium rupture.Muscle fibre it
Between form big ice crystal, extrude neighbouring muscle fibre, be allowed to that different degrees of distortion occurs, change original shape, together
When cause breach on the surface of meat, this point is easy to pickle tasty.
3rd step：The preparation of halogen material, spice is decocted repeatedly to obtain stew in soy sauce soup stock, traditional method is by stew in soy sauce soup stock
For directly soaking meat material, such method, not tight after meat immersion, meat is soft, and long-time storage easily occurs
The rotten to the corn situation of meat, and water absorption is excessive, for immediately edible not bad, but long-time storage is detrimental to, in soup stock
The lactic acid bacteria that microorganism, particularly dominant bacteria taste hypoxemia or anaerobism can grow, lactic acid bacteria can produce acid with decomposing protein
The taste and smell lost, is unfavorable for the formation of taste.So immersion stew in soy sauce the method present invention without using.
4th step：Using the fiber pulvis of Bitter Bamboo Leaf as carrier, then by the effect of ultrasonic wave, pickle tasty.Hair
Bright Bitter Bamboo Leaf fiber pulvis be by the leaf of bamboo clean up after in 60 ~ 80 DEG C of baking ovens dry about 10 ~ 15h（Do not have 2h to stir one
It is secondary）, 80 ~ 120 mesh sieves are crushed after taking-up, are saved backup in light tight container.Then by after the concentration of the soup stock of stew in soy sauce with hardship
Leaf of bamboo pulvis is mixed into lotion, and lotion is uniformly applied to the surface of stew in soy sauce material, then in 40 ~ 50kHz of ultrasonic frequency, carries
Take 70 ~ 80 DEG C of temperature, 20 ~ 30min of action time；After the completion of take out, standing pickle 20 ~ 30h, finally utilize clear water eluting surface
Bitter Bamboo Leaf pulvis.Dietary fiber is rich in the leaf of bamboo, effect of the dietary fiber to human body, is not spoken more here, the present invention is main
It is that the connecting key that macromolecular components in fiber are improved by the hole blast action of ultrasonic wave is broken, is changed into smaller small molecule
Special fibre composition, while part insoluble composition can be made to be changed into soluble component, the fine and close mesh space structure of fiber
It is changed into loose network structure, volume and specific surface area increase, the water absorbing force having, retention ability, expansive force and oil sucting force increase
By force, the mouthfeel of meat and shelf-life all increase, and judge that the reason for possible is that the delicate fragrance mouthfeel that the leaf of bamboo carries also enters meat
In matter material, while stew in soy sauce soup stock is on porous meat surface, easier tasty under the influence of the ultrasonic waves.Improve the shelf-life
The reason for possible is：On the one hand the effect of ultrasonic wave has refined the dietary fiber in leaf of bamboo pulvis, improve the oil suction of dietary fiber
Power, reduces the fat content of meat material, and grease is to cause meat to go bad one of the reason for critically important；Simultaneously in Bitter Bamboo Leaf
Polysaccharides in Bamboo Leaves, bamboo-leaves flavones there is extraction effect, the oxidation resistance of these active polysaccharides from plants is very strong, so improving halogen
The shelf-life of food processed.
The meat material of the last present invention is in good taste, and meat is tight tasty and refreshing, long shelf-life, the leaf of bamboo dietary fiber tool contained
There are the functions such as rush digestion.
Beneficial effect of the present invention：The present invention applies to the laughable taste way of chicken wings in the food of encapsulation, as can grow
The food of phase storage, can be used as a kind of snacks, baking of short duration to chicken wings progress first, bake 30 ~ 50% grease, can be with
Make the surface of chicken wings become tight, the stew in soy sauce soup then mixed by Bitter Bamboo Leaf powder turns into lotion, for the stew in soy sauce of chicken wings, keeps away
Exempt to soak in chicken wings long-time soup badly bruised from flogging caused by stew in soy sauce, not only outward appearance is plain preserves also very simultaneously for the later stage
It is unfavorable, the plant polyose contained in the leaf of bamboo extracts in the presence of ultrasonic wave, and its antioxidation can extend chicken wings
Shelf-life.
Embodiment
It is a kind of to pack the coke chicken wing to extend the shelf life, by following weight（Kg）Raw material be made：Bitter Bamboo Leaf 35, chicken
Wing 100, cola 35, soy sauce 12, salt 12, light-coloured vinegar 5, jasmine petal 10, fennel seeds 4, mashed garlic 8, ginger juice 10, the and of sugar-cane juice 20
Appropriate water.
A kind of preparation method for packing the coke chicken wing to extend the shelf life, including following steps,
（1）Stirred what the leaf of bamboo cleaned up once after dry 12h in 75 DEG C of baking ovens, every 2h, ground 100 mesh after taking-up
Sieve, is saved backup in light tight container；
（2）Chicken wings is put into baking box and toasts fuel-displaced 35%, while chicken wings surface is sallow, then crosses boiling water blanching 20min, in-
Cold storage 1d under the conditions of 6 DEG C, after the completion of be put into container, lower pressure is 0.2MPa, 35 DEG C of temperature, prevents drying and dehydrating 4h；
（3）Mixing cola, soy sauce, salt, light-coloured vinegar, jasmine petal, fennel seeds and other following residual components being not directed to, by material
Liquor ratio 1:6 add water to be stirred, and disposably boil, and then small fire decocts 45min, filters to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, then even application exists（2）Chicken
Wing surface, in ultrasonic frequency 45kHz, 75 DEG C, action time 24min of Extracting temperature, after the completion of take out, stand stew in soy sauce 25h, most
Clear water rinses surface residual debris afterwards, dries surface moisture.
Invention effect counts：
The chicken wings of the chicken wings of the present invention and common stew in soy sauce is cooked into contrast and finds that chicken wings meat of the present invention is more tight, in good taste, mouth
Taste is pure and fresh, and the shelf-life is longer, glossy.
Commonsense method stew in soy sauce chicken wings：Meat is loose, have juice to ooze out, meat is nonelastic, stickness, softening, without wilful, burnt
Paste, exposure has tapinoma-odour in atmosphere for a long time.
Claims (2)
1. a kind of pack the coke chicken wing to extend the shelf life, it is characterised in that：It is made up of the raw material of following parts by weight：Bitter bamboo
Leaf 30 ~ 45, chicken wings 80 ~ 120, cola 30 ~ 45, soy sauce 10 ~ 15, salt 10 ~ 20, light-coloured vinegar 4 ~ 8, jasmine petal 8 ~ 15, fennel seeds 2
~ 6, mashed garlic 6 ~ 12, ginger juice 7 ~ 14, sugar-cane juice 15 ~ 25 and appropriate water.
A kind of 2. preparation method for packing the coke chicken wing to extend the shelf life according to claim 1, it is characterised in that：
Including following steps,
（1）By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up
80 ~ 120 mesh sieves, saved backup in light tight container；
（2）Chicken wings is put into baking box and toasts fuel-displaced 30 ~ 50%, while chicken wings surface is sallow, then cross boiling water blanching 15 ~
30min, 1 ~ 2d of cold storage under the conditions of -10 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~
50 DEG C, prevent 3 ~ 5h of drying and dehydrating；
（3）Mixing cola, soy sauce, salt, light-coloured vinegar, jasmine petal, fennel seeds and other following residual components being not directed to, by material
Liquor ratio 1:5 ~ 10 add water to be stirred, and disposably boil, and then small fire decocts 30 ~ 50min, filters to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, then even application exists（2）Chicken
Wing surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand
20 ~ 30h of stew in soy sauce, last clear water rinse surface residual debris, dry surface moisture.
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| CN201710700135.2A CN107373408A (en) | 2017-08-16 | 2017-08-16 | Cola chicken wings packaged in sealed package and having prolonged shelf life and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710700135.2A CN107373408A (en) | 2017-08-16 | 2017-08-16 | Cola chicken wings packaged in sealed package and having prolonged shelf life and preparation method thereof |
Publications (1)
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| CN107373408A true CN107373408A (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710700135.2A Withdrawn CN107373408A (en) | 2017-08-16 | 2017-08-16 | Cola chicken wings packaged in sealed package and having prolonged shelf life and preparation method thereof |
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| CN (1) | CN107373408A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN106307121A (en) * | 2016-08-09 | 2017-01-11 | 安徽先知缘食品有限公司 | Jasmine flower pan-fried chicken wings in cola sauce and making method thereof |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
-
2017
- 2017-08-16 CN CN201710700135.2A patent/CN107373408A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN106307121A (en) * | 2016-08-09 | 2017-01-11 | 安徽先知缘食品有限公司 | Jasmine flower pan-fried chicken wings in cola sauce and making method thereof |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
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