CN108925872A - A kind of spicy fin root and preparation method thereof - Google Patents
A kind of spicy fin root and preparation method thereof Download PDFInfo
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- CN108925872A CN108925872A CN201810671507.8A CN201810671507A CN108925872A CN 108925872 A CN108925872 A CN 108925872A CN 201810671507 A CN201810671507 A CN 201810671507A CN 108925872 A CN108925872 A CN 108925872A
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- fin root
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- spicy
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- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 18
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 229940099112 cornstarch Drugs 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 6
- 238000013329 compounding Methods 0.000 claims abstract description 6
- 239000005457 ice water Substances 0.000 claims abstract description 6
- 239000002562 thickening agent Substances 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 229920000294 Resistant starch Polymers 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000021254 resistant starch Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000009955 starching Methods 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 239000004368 Modified starch Substances 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 description 8
- 241000209140 Triticum Species 0.000 description 4
- 229940029982 garlic powder Drugs 0.000 description 4
- 235000021168 barbecue Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23L13/70—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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
A kind of spicy fin root and preparation method thereof, belong to food processing field, the parts by weight of the constitutive material of the spicy fin root are as follows: 100 parts of fin root, 0.3-0.4 parts of water-retaining agent, 2-3 parts of cornstarch, thickener 2.4-2.6 parts of compounding, wraps up in 30-40 parts of powder, 20-22 parts of ice water at 4-6 parts of cure, and delicious flavour of the present invention is spicy tasty and refreshing, promote appetite, fine and tender taste, full of nutrition, the processing is simple, it is convenient, it is easily stored.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of spicy fin root and preparation method thereof.
Background technique
Chicken wings be divided into the apex of the wing, in wing, fin root, fin root is more with respect to meat is contained in the apex of the wing, wing, contains a large amount of collagen and elasticity
Albumen has much effect to skin, blood vessel, internal organ, and fin root cooking method multiplicity, frying, stew in soy sauce, boiling etc., fried fin root are to stop
Consumption mainstream in not busy food.
Summary of the invention
It is an object of the invention to overcome existing defect, a kind of spicy fin root and preparation method thereof of mouthfeel deliciousness is provided.
A kind of spicy fin root, the parts by weight of constitutive material are as follows: 100 parts of fin root, 4-6 parts of cure, water-retaining agent 0.3-0.4
Part, thickener 2.4-2.6 parts of compounding, wraps up in 30-40 parts of powder, 20-22 parts of ice water at 2-3 parts of cornstarch.
The constitutive material and parts by weight of the cure are as follows: 2-3 parts of chilli powder, 0.5-2 parts of cumin powder, black pepper 0.8-2
Part, 0.2-0.3 parts of chilli extract, 0.5-1 parts of fennel seeds, 0.1-0.3 parts of garlic powder, 0.3-0.5 parts of green onion powder, 0.5-0.7 parts of onion, perfume
0.1-0.3 parts of leaf, 1-3 parts of monosodium glutamate, 1-3 parts of light soy sauce, 0.05-0.2 parts of barbecue sauce, 3-5 parts of ready-mixed oil, 0.5-1 parts of cooking wine.
The cornstarch is resistant starch of corn, and the mass percent of resistant starch is not less than 70%.
The ready-mixed oil is made of the raw material of following parts by weight: peanut oil, soybean oil, sunflower oil 1:1:1.
The powder of wrapping up in is made of the raw material of following parts by weight: 14-16 parts of superior wheat flour, 3-4 parts of potato starch, modified starch
2-3 parts, 0.12-0.14 parts of sodium bicarbonate.
The production method of a kind of spicy fin root, comprising the following steps: (1) select raw material: selecting high-quality fin root, weight
It is spare in 25g-35g；(2) tumbling: fin root and auxiliary material are uniformly mixed and are put into tumbler, vacuumizes carry out tumbling, temperature 0-10
DEG C, tumbling time 20-40 minutes；(3) pickle: the meat material after tumbling is sent between standing, and temperature is controlled at 0-4 DEG C, and it is small to pickle 12
When, until fin root is completely tasty；(4) it wraps up in powder: the fin root pickled being carried out one by one to wrap up in powder, starching, then through starching machine for the first time
Powder is wrapped up in for the second time；(5) fried: molding fin root is placed in 160 DEG C-170 DEG C frying oils, it is fried to set 2.5-3 minutes, it takes
Out, it drains, be cooled to room temperature；(6) quick-frozen: it is quick-frozen under the conditions of fried fin root is placed on -30 DEG C, until fin root center temperature
Degree is -18 DEG C；(7) be packed and stored: quick-frozen good spicy fin root is put into packaging bag and carries out sealing packaging, after the assay was approved according to
Product specification requires cartonning, and inner bag, outer container are consistent, and sealing is tight, enters -18 DEG C of freezers and saves.
Beneficial effect
The beneficial effects of the present invention are delicious flavour is spicy tasty and refreshing, promotes appetite, and fine and tender taste is full of nutrition, processing letter
It is single, it is convenient, it is easily stored.
Specific embodiment
By following embodiment further illustrate description the present invention, do not limit the invention in any way, without departing substantially from
Under the premise of technical solution of the invention, easy to accomplish any of those of ordinary skill in the art made for the present invention changes
Dynamic or change is fallen within scope of the presently claimed invention.
Embodiment 1
A kind of spicy fin root, the parts by weight of constitutive material are as follows: 100 parts of fin root, 5 parts of cure, 0.35 part of water-retaining agent, corn form sediment
2.5 parts of powder, wraps up in 35 parts of powder, 21 parts of ice water at 2.5 parts of thickener of compounding.
The constitutive material and parts by weight of the cure are as follows: 2.5 parts of chilli powder, 1 part of cumin powder, 1 part of black pepper, chilli extract
0.25 part, 0.7 part of fennel seeds, 0.2 part of garlic powder, 0.4 part of green onion powder, 0.6 part of onion, 0.2 part of spiceleaf, 2 parts of monosodium glutamate, 2 parts of light soy sauce, burning
Roasting 0.15 part of sauce, 4 parts of ready-mixed oil, 0.7 part of cooking wine.
The cornstarch is resistant starch of corn, and the mass percent of resistant starch is not less than 70%.
The ready-mixed oil is made of the raw material of following parts by weight: peanut oil, soybean oil, sunflower oil 1:1:1.
The powder of wrapping up in is made of the raw material of following parts by weight: 15 parts of superior wheat flour, 3.5 parts of potato starch, modified starch 2.5
Part, 0.13 part of sodium bicarbonate.
The production method of a kind of spicy fin root, comprising the following steps: (1) select raw material: selecting high-quality fin root, weight
It is spare in 25g-35g；(2) tumbling: fin root and auxiliary material are uniformly mixed and are put into tumbler, vacuumizes carry out tumbling, temperature 0-10
DEG C, tumbling time 20-40 minutes；(3) pickle: the meat material after tumbling is sent between standing, and temperature is controlled at 0-4 DEG C, and it is small to pickle 12
When, until fin root is completely tasty；(4) it wraps up in powder: the fin root pickled being carried out one by one to wrap up in powder, starching, then through starching machine for the first time
Powder is wrapped up in for the second time；(5) fried: molding fin root is placed in 160 DEG C-170 DEG C frying oils, it is fried to set 2.5-3 minutes, it takes
Out, it drains, be cooled to room temperature；(6) quick-frozen: it is quick-frozen under the conditions of fried fin root is placed on -30 DEG C, until fin root center temperature
Degree is -18 DEG C；(7) be packed and stored: quick-frozen good spicy fin root is put into packaging bag and carries out sealing packaging, after the assay was approved according to
Product specification requires cartonning, and inner bag, outer container are consistent, and sealing is tight, enters -18 DEG C of freezers and saves.
The present invention without thaw can microwave, baking, frying, fried etc., material taste foot, without adding condiment, it can be served, easily
Processing is the optimal selection of outgoing picnic, family party.
Embodiment 2
A kind of spicy fin root, the parts by weight of constitutive material are as follows: 100 parts of fin root, 4 parts of cure, 0.3 part of water-retaining agent, cornstarch
2 parts, compounding 2.4 parts of thickener, wrap up in 30 parts of powder, 20 parts of ice water.
The constitutive material and parts by weight of the cure are as follows: 2 parts of chilli powder, 0.5 part of cumin powder, 0.8 part of black pepper, capsicum
Essence 0.2 part, 0.5 part of fennel seeds, 0.1 part of garlic powder, 0.3 part of green onion powder, 0.5 part of onion, 0.1 part of spiceleaf, 1 part of monosodium glutamate, 1 part of light soy sauce,
0.05 part of barbecue sauce, 3 parts of ready-mixed oil, 0.5 part of cooking wine.
The powder of wrapping up in is made of the raw material of following parts by weight: 14 parts of superior wheat flour, 3 parts of potato starch, 2 parts of modified starch,
0.12 part of sodium bicarbonate.
Embodiment 3
A kind of spicy fin root, the parts by weight of constitutive material are as follows: 100 parts of fin root, 6 parts of cure, 0.4 part of water-retaining agent, cornstarch
3 parts, compounding 2.6 parts of thickener, wrap up in 40 parts of powder, 22 parts of ice water.
The constitutive material and parts by weight of the cure are as follows: 3 parts of chilli powder, 2 parts of cumin powder, 2 parts of black pepper, chilli extract
0.3 part, 1 part of fennel seeds, 0.3 part of garlic powder, 0.5 part of green onion powder, 0.7 part of onion, 0.3 part of spiceleaf, 3 parts of monosodium glutamate, 3 parts of light soy sauce, barbecue
0.2 part of sauce, 5 parts of ready-mixed oil, 1 part of cooking wine.
The powder of wrapping up in is made of the raw material of following parts by weight: 16 parts of superior wheat flour, 4 parts of potato starch, 3 parts of modified starch,
0.14 part of sodium bicarbonate.
Claims (6)
1. a kind of spicy fin root, it is characterised in that: the parts by weight of its constitutive material are as follows: 100 parts of fin root, 4-6 parts of cure, water conservation
0.3-0.4 parts of agent, thickener 2.4-2.6 parts of compounding, wraps up in 30-40 parts of powder, 20-22 parts of ice water at 2-3 parts of cornstarch.
2. a kind of spicy fin root according to claim 1, it is characterised in that: the constitutive material and parts by weight of the cure
Are as follows: 2-3 parts of chilli powder, 0.5-2 parts of cumin powder, 0.8-2 parts of black pepper, 0.2-0.3 parts of chilli extract, 0.5-1 parts of fennel seeds, garlic
0.1-0.3 parts of powder, 0.5-0.7 parts of onion, 0.1-0.3 parts of spiceleaf, 1-3 parts of monosodium glutamate, 1-3 parts of light soy sauce, is burnt 0.3-0.5 parts of green onion powder
Bake sauce 0.05-0.2 parts, 3-5 parts of ready-mixed oil, 0.5-1 parts of cooking wine.
3. a kind of spicy fin root according to claim 1, it is characterised in that: the cornstarch is resistant starch of corn,
The mass percent of its resistant starch is not less than 70%.
4. a kind of spicy fin root according to claim 2, it is characterised in that: the ready-mixed oil by following parts by weight raw material
Composition: peanut oil, soybean oil, sunflower oil 1:1:1.
5. a kind of spicy fin root according to claim 1, it is characterised in that: the powder of wrapping up in is by the raw material group of following parts by weight
At: 14-16 parts of superior wheat flour, 3-4 parts of potato starch, 2-3 parts of modified starch, 0.12-0.14 parts of sodium bicarbonate.
6. a kind of preparation method of spicy fin root as claimed in claims 1-5, it is characterised in that: the following steps are included:
(1) it selects raw material: selecting high-quality fin root, weight is spare in 25g-35g；
(2) tumbling: fin root and auxiliary material being uniformly mixed and are put into tumbler, vacuumize carry out tumbling, and 0-10 DEG C of temperature, tumbling time
20-40 minutes；
(3) pickle: the meat material after tumbling is sent between standing, and temperature is controlled at 0-4 DEG C, is pickled 12 hours, until fin root is completely tasty；
(4) it wraps up in powder: the fin root pickled being carried out one by one to wrap up in powder for the first time, then starching is wrapped up in powder through starching machine for the second time；
(5) fried: molding fin root is placed in 160 DEG C-170 DEG C frying oils, it is fried to set 2.5-3 minutes, it takes out, drain, cool down
To room temperature；
(6) quick-frozen: it is quick-frozen under the conditions of fried fin root is placed on -30 DEG C, until fin root central temperature is -18 DEG C；
(7) be packed and stored: quick-frozen good spicy fin root is put into packaging bag and carries out sealing packaging, after the assay was approved according to product specification
It is required that cartonning, inner bag, outer container are consistent, and sealing is tight, enter -18 DEG C of freezers and save.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810671507.8A CN108925872A (en) | 2018-06-26 | 2018-06-26 | A kind of spicy fin root and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810671507.8A CN108925872A (en) | 2018-06-26 | 2018-06-26 | A kind of spicy fin root and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925872A true CN108925872A (en) | 2018-12-04 |
Family
ID=64447176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810671507.8A Pending CN108925872A (en) | 2018-06-26 | 2018-06-26 | A kind of spicy fin root and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108925872A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771811A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Orleans roasted wing and preparation method thereof |
| CN104041840A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Spicy chicken wing roots and production method thereof |
| 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 |
| CN104642980A (en) * | 2013-11-16 | 2015-05-27 | 杨培鑫 | Fried chicken wings seasoning paste |
| CN106343379A (en) * | 2016-09-09 | 2017-01-25 | 南京农业大学 | Method for producing spicy duck wing roots |
-
2018
- 2018-06-26 CN CN201810671507.8A patent/CN108925872A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771811A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Orleans roasted wing and preparation method thereof |
| CN104642980A (en) * | 2013-11-16 | 2015-05-27 | 杨培鑫 | Fried chicken wings seasoning paste |
| CN104041840A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Spicy chicken wing roots and production method thereof |
| 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 |
| CN106343379A (en) * | 2016-09-09 | 2017-01-25 | 南京农业大学 | Method for producing spicy duck wing roots |
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Application publication date: 20181204 |