CN110959816A - Production method of roasted chicken middle wing - Google Patents
Production method of roasted chicken middle wing Download PDFInfo
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- CN110959816A CN110959816A CN201811155168.4A CN201811155168A CN110959816A CN 110959816 A CN110959816 A CN 110959816A CN 201811155168 A CN201811155168 A CN 201811155168A CN 110959816 A CN110959816 A CN 110959816A
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- 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
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
The invention discloses a production method of roasted chicken wings, which comprises the following steps: A. checking and accepting the raw materials; B. weighing and unfreezing; C. pretreating the wings of the raw chicken; D. preparing saline water; E. rolling, kneading and pickling; F. a networking process; G. a baking process; H. air cooling process; I. a pre-cooling process; J. subpackaging and packaging; K. a metal detection process; l, quick-freezing process; and M, subsequent procedures. The production method is novel and reasonable in design, high in production efficiency, capable of realizing continuous batch large-scale production, capable of meeting market demands, reasonable and rigorous in process step design, capable of ensuring high yield of roasted chicken wing products, safe and sanitary, stable in quality, uniform and unified in roasting color, attractive in appearance, good in color development effect and taste of meat, fully and uniformly pickled, capable of improving water retention performance of the meat, stable in quality of the meat, capable of carrying out automatic weighing calculation to match with subpackaged products, capable of ensuring that the net weight of each packaged product reaches the standard, and high in consistency and stability of finished product weight.
Description
Technical Field
The invention relates to the field of food processing, in particular to a production method of roasted chicken wings.
Background
Compared with the tip and root of the chicken wing, the chicken wing has rich collagen, and has good effects of keeping skin luster and enhancing skin elasticity. The chicken has high protein content in the chicken middle wing, the protein is rich in essential amino acid and has extremely similar amino acid spectrum formula with that of eggs and dairy products, so the chicken middle wing is a high-quality protein source. The chicken has low fat content in wings, and has lipid substances, unsaturated fatty acid and linoleic acid more than livestock meat, and can reduce low density lipoprotein cholesterol which is unfavorable for human health. Meanwhile, the chicken middle wing contains a large amount of collagen, elastin and the like which can strengthen blood vessels and skin and have good effects on blood vessels, skin and internal organs. The wings of the chicken are rich in vitamin A, far exceed green peppers, and are necessary for vision, growth, development of epithelial tissues and bones, generation of sperms and growth and development of fetuses. The roasted chicken middle wings are popular with consumers due to good flavor and taste, the demand of roasting the chicken middle wings is huge along with the improvement of living standard, but the existing production method of roasting the chicken middle wings is more traditional, mostly manual operation is performed, the production efficiency is low, the process steps are simple, crude and imprecise, the roasted chicken middle wings are poor in quality, low in quality and unstable in quality, the appearance color is not uniform, the attractiveness is poor, the net weight of each packaged product cannot be guaranteed to reach the standard, the consistency and the stability of the finished product weight are low, the color development effect and the taste of meat are poor, the pickling is not sufficient or uniform, the water retention performance of the meat is low, and the quality of the meat is unstable.
Therefore, how to realize a production and processing method is novel and reasonable, the production efficiency is high, the continuous batch large-scale production can be realized, the market demand is met, the process step design is reasonable and rigorous, the high yield of the wing product in the roasted chicken is ensured, the chicken is safe and sanitary, the quality is good and stable, the roasting color is uniform and uniform, the appearance is attractive, the color development effect and the taste of the meat are good, the pickling is sufficiently and uniformly carried out, the water retention performance of the meat is improved, the quality of the meat of the product is stable, the automatic weighing calculation can be carried out to match the subpackaged products, the net weight of each packaged product is ensured to reach the standard, and the production method for roasting the wings in the chicken, which has high consistency of the finished product weight and.
Disclosure of Invention
The invention mainly aims to provide a production method for roasting chicken middle wings, and aims to realize a production method for roasting chicken middle wings, which has the advantages of novel and reasonable production processing method, high production efficiency, continuous batch large-scale production, market demand satisfaction, reasonable and rigorous process step design, high yield of roasted chicken middle wing products, safety, sanitation, good quality, stable quality, uniform and unified roasting color, attractive appearance, good color development effect and taste of meat, full and uniform pickling, improvement of water retention property of the meat, stable quality of the meat, automatic weighing and calculation for matching with split-packaged products, and guarantee that the net weight of each packaged product reaches the standard, and high consistency and stability of the finished product weight.
The invention provides a production method of roasted chicken middle wings, which comprises the following steps:
A. raw material acceptance inspection: inspecting and accepting the additive, the auxiliary materials, the water, the chicken wings and the packaging material, and storing after the inspection and acceptance are qualified;
B. weighing and unfreezing: weighing an additive and auxiliary materials, making water into ice blocks for later use, performing thawing operation on the chicken middle wings as a raw material, managing and controlling the content of phosphate and the content of sodium nitrite in the additive, wherein the content of phosphate radicals in phosphate is less than or equal to 5.0g/kg, and the content of sodium nitrite is less than or equal to 0.03g/kg, naturally thawing the chicken middle wings as the raw material, and completing thawing when meat blocks have no hard blocks, wherein the central temperature of the chicken middle wings as the raw material is 0-2 ℃;
C. pretreating chicken wings: cutting and selecting the medium wings of the raw material chicken, then removing foreign matters from the medium wings of the selected raw material chicken, carefully checking the front and back surfaces of meat blocks by workers, then removing the foreign matters by a tool, wherein the meat temperature of the medium wings of the raw material chicken after being checked is less than or equal to 8 ℃;
D. preparing saline water: preparing additives, auxiliary materials and ice blocks according to set portions and preparing saline water for pickling;
E. rolling, kneading and pickling: putting the pretreated chicken middle wings into a rolling cylinder of a vacuum rolling and kneading machine, pouring the salt water prepared in the step D into the rolling and kneading cylinder, rolling, pressing and pickling the chicken middle wings by the vacuum rolling and kneading machine in a vacuum state, fully and uniformly stirring the salt water in the vacuum state, kneading and pressing the meat tissues of the chicken middle wings by physical impact to destroy the tissue structure of the meat, loosen the meat quality and break fibers so as to improve the penetration speed of the salt water and absorb a large amount of salt water, and uniformly distributing the salt water in the meat tissues so as to accelerate the penetration of the salt water and shorten the pickling period so as to play a role in color development and improve the tenderness of the meat, and in the rolling and pressing operations, because the chicken middle wings are mutually rubbed, impacted and extruded, salt-soluble protein is separated out from cells, and absorbs water and salt water components to form sticky substances so that different meat blocks can be adhered together to further play a role in improving the cohesiveness The fruit is treated by the steps that a vacuum rolling and kneading machine is arranged in a kneading room, the rolling and kneading rotating speed of a rolling and kneading cylinder is adjustable, and standing and pickling are carried out after the rolling and kneading process;
F. a networking process: e, uniformly and tidily laying the chicken middle wings processed in the step E on a baking net, wherein the chicken middle wings are placed in the same direction;
G. a baking process: putting the roasting net and the chicken middle wings in the step F into a middle position in a roasting furnace, wherein an upper fire roasting device for roasting the upper end surfaces of the chicken middle wings is arranged at the top of the roasting furnace, and a lower fire roasting device for roasting the lower end surfaces of the chicken middle wings is arranged at the bottom of the roasting furnace;
H. air cooling process: g, placing the baked chicken middle wings and the baking net into an air cooling closed room for air cooling, wherein the temperature in the air cooling closed room is normal temperature, and blowing air out towards the air cooling closed room by a refrigerating fan to form air flow so as to play a role in air cooling and cooling the chicken middle wings;
I. a pre-cooling process: transferring the chicken middle wings subjected to air cooling in the step H together with the baking net into a pre-cooling closed room for a pre-cooling process, and keeping the room temperature in the pre-cooling closed room within the range of 0-5 ℃ by a refrigerating fan so as to cool the chicken middle wings, wherein the pre-cooling time is not less than 30 min;
J. subpackaging and packaging: sterilizing the packaging material, then performing sub-packaging and packaging procedures on the cooled chicken middle wings through an automatic sub-packaging and packaging machine, weighing and calculating each chicken middle wing through the automatic sub-packaging and packaging machine, and then collocating and packaging the chicken middle wings with the adaptive weight into the same packaging material, so that the net weight of each bag of chicken middle wing finished products reaches the standard, and the consistency and the stability of the weight of the finished products are ensured; performing secondary cooking sterilization on the packaged finished product, and then cooling;
K. a metal detection procedure: d, performing metal content detection operation on the chicken wing-in-chicken finished products obtained in the step J through a metal detector, and removing the chicken wing-in-chicken finished products which do not meet the metal content standard out of the production line;
l, quick-freezing process: putting the chicken middle wing finished product obtained in the step K into a quick-freezing closed room for quick freezing, wherein the temperature of the quick-freezing closed room is lower than-18 ℃ so as to ensure that the product cannot deteriorate;
m, subsequent procedures: and E, boxing the quick-frozen chicken middle wing finished products in the step L and conveying the quick-frozen chicken middle wing finished products into a to-be-detected area for storage, inspecting the chicken middle wing finished products in the to-be-detected area, conveying qualified chicken middle wing finished products into a finished product warehouse for storage and sale, and conveying unqualified chicken middle wing finished products into an unqualified product storage area for disposal.
Preferably, the temperature range between kneads in step E is 0 deg.C to 4 deg.C.
Preferably, the temperature of the firing baking in the step G is in the range of 115-125 ℃, the time of the firing baking is between 10-20 minutes, the temperature of the firing baking is in the range of 130-140 ℃, and the time of the firing baking is between 5-10 minutes.
The production method of the roasted chicken middle wings, disclosed by the invention, has the advantages of novel and reasonable design, high production efficiency, capability of realizing continuous mass large-scale production, capability of meeting the market demand, reasonable and rigorous process step design, high yield of roasted chicken middle wing products, safety, sanitation, good quality, stable quality, uniform and uniform roasting color, attractive appearance, good color development effect and taste of meat quality, full and uniform pickling, capability of improving the water retention property of the meat quality, stable quality of the meat quality of the products, capability of carrying out automatic weighing calculation to match with subpackage products, capability of ensuring that the net weight of each packaged product reaches the standard, and high consistency and stability of the finished product weight.
Drawings
FIG. 1 is a schematic process flow diagram of an embodiment of the method for producing roasted chicken wings of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Referring to fig. 1, an embodiment of the method for producing roasted chicken wings of the present invention is provided, which comprises the following steps:
A. raw material acceptance inspection: inspecting and accepting the additive, the auxiliary materials, the water, the chicken wings and the packaging material, and storing after the inspection and acceptance are qualified;
B. weighing and unfreezing: weighing an additive and auxiliary materials, making water into ice blocks for later use, performing thawing operation on the chicken middle wings as a raw material, managing and controlling the content of phosphate and the content of sodium nitrite in the additive, wherein the content of phosphate radicals in phosphate is less than or equal to 5.0g/kg, and the content of sodium nitrite is less than or equal to 0.03g/kg, naturally thawing the chicken middle wings as the raw material, and completing thawing when meat blocks have no hard blocks, wherein the central temperature of the chicken middle wings as the raw material is 0-2 ℃;
C. pretreating chicken wings: cutting and selecting the medium wings of the raw material chicken, sorting the medium wings of the raw material chicken with damaged chicken skin and the like out of a production line, then removing foreign matters from the medium wings of the selected raw material chicken, carefully checking the front and back surfaces of meat blocks by workers, removing foreign matters such as impurities, chicken feathers and the like by a tool, and keeping the meat temperature of the medium wings of the checked raw material chicken to be less than or equal to 8 ℃;
D. preparing saline water: preparing additives, auxiliary materials and ice blocks according to set portions and preparing saline water for pickling;
E. rolling, kneading and pickling: putting the pretreated chicken middle wings into a rolling cylinder of a vacuum rolling and kneading machine, pouring the salt water prepared in the step D into the rolling and kneading cylinder, rolling, pressing and pickling the chicken middle wings by the vacuum rolling and kneading machine in a vacuum state, fully and uniformly stirring the salt water in the vacuum state, kneading and pressing the meat tissues of the chicken middle wings by physical impact to destroy the tissue structure of the meat, loosen the meat quality and break fibers so as to improve the penetration speed of the salt water and absorb a large amount of salt water, and uniformly distributing the salt water in the meat tissues so as to accelerate the penetration of the salt water and shorten the pickling period so as to play a role in color development and improve the tenderness of the meat, and in the rolling and pressing operations, because the chicken middle wings are mutually rubbed, impacted and extruded, salt-soluble protein is separated out from cells, and absorbs water and salt water components to form sticky substances so that different meat blocks can be adhered together to further play a role in improving the cohesiveness The fruit is treated by the steps that a vacuum rolling and kneading machine is arranged in a kneading room, the rolling and kneading rotating speed of a rolling and kneading cylinder is adjustable, and standing and pickling are carried out after the rolling and kneading process;
F. a networking process: e, uniformly and tidily laying the chicken middle wings processed in the step E on a baking net, wherein the chicken middle wings are placed in the same direction, so that the baking time is easy to control, the baking colors of the chicken middle wings in the baking procedure are uniform, the appearance is attractive, and the product quality is stable;
G. a baking process: putting the roasting net and the chicken middle wings in the step F into a middle position in a roasting furnace, wherein an upper fire roasting device for roasting the upper end surfaces of the chicken middle wings is arranged at the top of the roasting furnace, and a lower fire roasting device for roasting the lower end surfaces of the chicken middle wings is arranged at the bottom of the roasting furnace;
H. air cooling process: g, placing the baked chicken middle wings and the baking net into an air cooling closed room for air cooling, wherein the temperature in the air cooling closed room is normal temperature, and blowing air out towards the air cooling closed room by a refrigerating fan to form air flow so as to play a role in air cooling and cooling the chicken middle wings;
I. a pre-cooling process: transferring the chicken middle wings subjected to air cooling in the step H together with the baking net into a pre-cooling closed room for a pre-cooling process, and keeping the room temperature in the pre-cooling closed room within the range of 0-5 ℃ by a refrigerating fan so as to cool the chicken middle wings, wherein the pre-cooling time is not less than 30 min;
J. subpackaging and packaging: sterilizing a packaging material, and then performing a subpackaging and packaging process on the cooled chicken middle wings through an automatic subpackaging and packaging machine, wherein the automatic subpackaging and packaging machine is fully automatically monitored by a computer, and the chicken middle wings can be weighed and calculated in the subpackaging and packaging process only by inputting parameters such as the weight of each chicken middle wing, the number of each chicken wing, the weight of each chicken wing and the like required by a customer into the computer before the packaging process, and then the chicken middle wings with the matched weights are matched and packaged into the same packaging material without manual operation, so that the net weight of the chicken middle wing finished products in each bag of chicken can reach the standard, the consistency and the stability of the weight of the finished products are ensured, and the intelligent and automatic subpackaging and packaging process is realized; the working efficiency is improved from 800 boxes/4 persons/1 h to 1200 boxes/4 persons/1 h, and the working efficiency is greatly improved; performing secondary cooking sterilization on the packaged finished product, and then cooling;
K. a metal detection procedure: d, performing metal content detection operation on the chicken wing-in-chicken finished products obtained in the step J through a metal detector, and removing the chicken wing-in-chicken finished products which do not meet the metal content standard out of the production line;
l, quick-freezing process: putting the chicken middle wing finished product obtained in the step K into a quick-freezing closed room for quick freezing, wherein the temperature of the quick-freezing closed room is lower than-18 ℃ so as to ensure that the product cannot deteriorate;
m, subsequent procedures: and E, boxing the quick-frozen chicken middle wing finished products in the step L and conveying the quick-frozen chicken middle wing finished products into a to-be-detected area for storage, inspecting the chicken middle wing finished products in the to-be-detected area, conveying qualified chicken middle wing finished products into a finished product warehouse for storage and sale, and conveying unqualified chicken middle wing finished products into an unqualified product storage area for disposal.
Wherein the temperature range between the kneads in the step E is 0-4 ℃.
Wherein the temperature range of the upper fire baking in the step G is 115-125 ℃, the time of the upper fire baking is 10-20 minutes, the temperature range of the lower fire baking is 130-140 ℃, and the time of the lower fire baking is 5-10 minutes.
The production method of the roasted chicken middle wings, disclosed by the invention, has the advantages of novel and reasonable design, high production efficiency, capability of realizing continuous mass large-scale production, capability of meeting the market demand, reasonable and rigorous process step design, high yield of roasted chicken middle wing products, safety, sanitation, good quality, stable quality, uniform and uniform roasting color, attractive appearance, good color development effect and taste of meat quality, full and uniform pickling, capability of improving the water retention property of the meat quality, stable quality of the meat quality of the products, capability of carrying out automatic weighing calculation to match with subpackage products, capability of ensuring that the net weight of each packaged product reaches the standard, and high consistency and stability of the finished product weight.
The above description is only for the preferred embodiment of the present invention and is not intended to limit the scope of the present invention, and all equivalent structural changes made by using the contents of the present specification and the drawings, or any other related technical fields, are included in the scope of the present invention.
Claims (3)
1. The production method of the roasted chicken middle wing is characterized by comprising the following steps:
A. raw material acceptance inspection: inspecting and accepting the additive, the auxiliary materials, the water, the chicken wings and the packaging material, and storing after the inspection and acceptance are qualified;
B. weighing and unfreezing: weighing an additive and auxiliary materials, making water into ice blocks for later use, performing thawing operation on the chicken middle wings as a raw material, managing and controlling the content of phosphate and the content of sodium nitrite in the additive, wherein the content of phosphate radicals in phosphate is less than or equal to 5.0g/kg, and the content of sodium nitrite is less than or equal to 0.03g/kg, naturally thawing the chicken middle wings as the raw material, and completing thawing when meat blocks have no hard blocks, wherein the central temperature of the chicken middle wings as the raw material is 0-2 ℃;
C. pretreating chicken wings: cutting and selecting the medium wings of the raw material chicken, then removing foreign matters from the medium wings of the selected raw material chicken, carefully checking the front and back surfaces of meat blocks by workers, then removing the foreign matters by a tool, wherein the meat temperature of the medium wings of the raw material chicken after being checked is less than or equal to 8 ℃;
D. preparing saline water: preparing additives, auxiliary materials and ice blocks according to set portions and preparing saline water for pickling;
E. rolling, kneading and pickling: putting the pretreated chicken middle wings into a rolling cylinder of a vacuum rolling and kneading machine, pouring the salt water prepared in the step D into the rolling and kneading cylinder, rolling, pressing and pickling the chicken middle wings by the vacuum rolling and kneading machine in a vacuum state, fully and uniformly stirring the salt water in the vacuum state, kneading and pressing the meat tissues of the chicken middle wings by physical impact to destroy the tissue structure of the meat, loosen the meat quality and break fibers so as to improve the penetration speed of the salt water and absorb a large amount of salt water, and uniformly distributing the salt water in the meat tissues so as to accelerate the penetration of the salt water and shorten the pickling period so as to play a role in color development and improve the tenderness of the meat, and in the rolling and pressing operations, because the chicken middle wings are mutually rubbed, impacted and extruded, salt-soluble protein is separated out from cells, and absorbs water and salt water components to form sticky substances so that different meat blocks can be adhered together to further play a role in improving the cohesiveness The fruit is treated by the steps that a vacuum rolling and kneading machine is arranged in a kneading room, the rolling and kneading rotating speed of a rolling and kneading cylinder is adjustable, and standing and pickling are carried out after the rolling and kneading process;
F. a networking process: e, uniformly and tidily laying the chicken middle wings processed in the step E on a baking net, wherein the chicken middle wings are placed in the same direction;
G. a baking process: putting the roasting net and the chicken middle wings in the step F into a middle position in a roasting furnace, wherein an upper fire roasting device for roasting the upper end surfaces of the chicken middle wings is arranged at the top of the roasting furnace, and a lower fire roasting device for roasting the lower end surfaces of the chicken middle wings is arranged at the bottom of the roasting furnace;
H. air cooling process: g, placing the baked chicken middle wings and the baking net into an air cooling closed room for air cooling, wherein the temperature in the air cooling closed room is normal temperature, and blowing air out towards the air cooling closed room by a refrigerating fan to form air flow so as to play a role in air cooling and cooling the chicken middle wings;
I. a pre-cooling process: transferring the chicken middle wings subjected to air cooling in the step H together with the baking net into a pre-cooling closed room for a pre-cooling process, and keeping the room temperature in the pre-cooling closed room within the range of 0-5 ℃ by a refrigerating fan so as to cool the chicken middle wings, wherein the pre-cooling time is not less than 30 min;
J. subpackaging and packaging: sterilizing the packaging material, then performing sub-packaging and packaging procedures on the cooled chicken middle wings through an automatic sub-packaging and packaging machine, weighing and calculating each chicken middle wing through the automatic sub-packaging and packaging machine, and then collocating and packaging the chicken middle wings with the adaptive weight into the same packaging material, so that the net weight of each bag of chicken middle wing finished products reaches the standard, and the consistency and the stability of the weight of the finished products are ensured; performing secondary cooking sterilization on the packaged finished product, and then cooling;
K. a metal detection procedure: d, performing metal content detection operation on the chicken wing-in-chicken finished products obtained in the step J through a metal detector, and removing the chicken wing-in-chicken finished products which do not meet the metal content standard out of the production line;
l, quick-freezing process: putting the chicken middle wing finished product obtained in the step K into a quick-freezing closed room for quick freezing, wherein the temperature of the quick-freezing closed room is lower than-18 ℃ so as to ensure that the product cannot deteriorate;
m, subsequent procedures: and E, boxing the quick-frozen chicken middle wing finished products in the step L and conveying the quick-frozen chicken middle wing finished products into a to-be-detected area for storage, inspecting the chicken middle wing finished products in the to-be-detected area, conveying qualified chicken middle wing finished products into a finished product warehouse for storage and sale, and conveying unqualified chicken middle wing finished products into an unqualified product storage area for disposal.
2. A method for producing roasted chicken middle wings according to claim 1, wherein the temperature of the kneading chamber in the step E is in the range of 0 ℃ to 4 ℃.
3. The method for producing roasted chicken middle wings according to claim 1, wherein the temperature range of the upper fire roasting in the step G is 115 ℃ to 125 ℃, the time of the upper fire roasting is 10 to 20 minutes, the temperature range of the lower fire roasting is 130 ℃ to 140 ℃, and the time of the lower fire roasting is 5 to 10 minutes.
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| CN201811155168.4A CN110959816A (en) | 2018-09-30 | 2018-09-30 | Production method of roasted chicken middle wing |
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| CN201811155168.4A CN110959816A (en) | 2018-09-30 | 2018-09-30 | Production method of roasted chicken middle wing |
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2018
- 2018-09-30 CN CN201811155168.4A patent/CN110959816A/en active Pending
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| CN102090649A (en) * | 2010-12-29 | 2011-06-15 | 安徽宝迪肉类食品有限公司 | Quick-frozen fried wing middle joint and preparation method thereof |
| CN102919868A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Method for preparing roast chicken |
| CN102919867A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Production process for roasting chicken steak |
| CN105192737A (en) * | 2015-08-18 | 2015-12-30 | 昆明冬冬食品有限公司 | Making method for salt roasted chicken product |
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