CN111213842A - Leisure instant marinated winged tip food and preparation method thereof - Google Patents
Leisure instant marinated winged tip food and preparation method thereof Download PDFInfo
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- CN111213842A CN111213842A CN202010029652.3A CN202010029652A CN111213842A CN 111213842 A CN111213842 A CN 111213842A CN 202010029652 A CN202010029652 A CN 202010029652A CN 111213842 A CN111213842 A CN 111213842A
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/40—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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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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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- 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
Abstract
The invention discloses a leisure instant marinated winged tip food and a preparation method thereof, and relates to the technical field of food processing. The leisure instant marinated winged tip food comprises the following ingredients in parts by weight: 800-1200 parts of wing tip and 100-120 parts of compound salt; the compound salt comprises 20-40% by mass of potassium chloride and the balance of sodium chloride. According to the technical scheme, the tips of the wings are pickled by using compound salt, blanched in water for marinating, marinated at a low temperature, packaged in vacuum and then irradiated for sterilization, so that the prepared marinated tips of the wings are low in sodium salt content, easy to store, sufficient in flavor and not soft and rotten.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a leisure instant marinated wing tip food and a preparation method thereof.
Background
Most of poultry meat products on the market at present are just primarily processed products, and the products have poor preservation capability, high preparation cost and difficult logistics preservation and can be usually made into salted products or marinated products. However, most of the traditional salted products or marinated products have the defect of high salt content, and excessive salt intake can cause excessive sodium intake of human bodies, and can easily cause a plurality of serious health problems such as hypertension, heart failure, osteoporosis, renal calculus, gastritis, gastric ulcer and gastric cancer, accelerated skin aging and the like.
The wing tip leisure marinated product is a product which is popular with consumers, and has the characteristics of tender meat taste, high elasticity, chewing resistance, sufficient aftertaste and the like. Because the chicken wing tip and the duck wing tip have small individual volume and less muscle, mainly contain collagen, elastin, connective protein and the like, have high sensitivity to high-temperature cooking and high-temperature and high-pressure sterilization, and tissues are easy to soften and rot, the conventional marinating and sterilizing process technology is not suitable for being adopted, and the traditional wing tip marinated product has the defects of backward processing technology, fuzzy technical parameters, short storage period in time, overhigh salt content, backward sterilizing technology and the like.
Therefore, there is a great need to develop a healthy, palatable and easy-to-preserve poultry meat product, especially a wing food.
Disclosure of Invention
The invention mainly aims to provide a leisure instant marinated winged tip food and a preparation method thereof, and aims to provide a healthy, delicious and easy-to-store marinated winged tip food.
In order to achieve the purpose, the invention provides a leisure instant marinated wing tip food, which comprises the following ingredients in parts by weight:
1000 parts of winged tip and 100-120 parts of compound salt;
the compound salt comprises 20-40% by mass of potassium chloride and the balance of sodium chloride.
Optionally, the leisure instant marinated wing tip food further comprises the following ingredients in parts by weight: 3-5 parts of dried ginger, 7.5-9 parts of anise, 40-45 parts of pepper, 3.5-4 parts of angelica dahurica, 60-70 parts of pepper, 7.5-8 parts of nutmeg, 0.5-0.8 part of clove, 6.5-7.5 parts of fructus amomi, 100-110 parts of white sugar, 30-35 parts of cooking wine, 40-45 parts of dark soy sauce, 20-25 parts of monosodium glutamate, 70-75 parts of chicken essence and 2400-3600 parts of soup stock.
The invention also provides a preparation method of the leisure instant marinated winged tip food, which comprises the following steps:
weighing spices and seasonings, adding the spices and the seasonings into the soup stock, and decocting to prepare brine;
coating the compound salt on the surface of the wing tip, then pickling at low temperature, and cleaning the compound salt on the surface of the wing tip after pickling;
scalding the pickled tips in boiling water, and then adding the water into brine for marinating;
putting the marinated wing tips and brine together in a low-temperature environment for marinating;
and (4) carrying out vacuum packaging and irradiation sterilization on the marinated wing tips to obtain the leisure instant marinated wing tip food.
Optionally, the spices and the seasonings are weighed and added into the soup stock, and the soup stock is boiled with soft fire to prepare brine:
the spice comprises, by mass, 3-5 parts of dried ginger, 7.5-9 parts of anise, 40-45 parts of pepper, 3.5-4 parts of angelica dahurica, 60-70 parts of hot pepper, 7.5-8 parts of nutmeg, 0.5-0.8 part of clove and 6.5-7.5 parts of fructus amomi;
the seasoning comprises, by mass, 100-110 parts of white sugar, 30-35 parts of cooking wine, 40-45 parts of dark soy sauce, 20-25 parts of monosodium glutamate and 70-75 parts of chicken essence;
2400-3600 parts of soup stock by weight.
Optionally, coating the compound salt on the surface of the fin tip, then pickling at low temperature, and after pickling, coating 100-120 parts of the compound salt on every 1000 parts of the fin tip in the step of cleaning the compound salt on the surface of the fin tip; the compound salt comprises 20-40% by mass of potassium chloride and the balance of sodium chloride.
Optionally, the compound salt is smeared on the surface of the wing tip, then low-temperature pickling is carried out, and the step of cleaning the compound salt on the surface of the wing tip after the pickling is finished comprises the following steps:
the pickling temperature is 2-6 ℃; and/or the presence of a gas in the gas,
the curing time is 30-60 min.
Optionally, the step of blanching the pickled tips in boiling water and then adding the blanched tips into brine for marinating:
blanching for 6-10 min; and/or the presence of a gas in the gas,
the temperature of brine is 50-90 ℃ during marinating; and/or the presence of a gas in the gas,
the marinating time is 6-20 min.
Optionally, the marinated fin tip is placed with the brine, and the marinating step is performed by:
the environmental temperature of brine soaking is 2-6 ℃; and/or the presence of a gas in the gas,
the brine soaking time is 16-20 h.
Optionally, the step of vacuum packaging and irradiation sterilizing the marinated wing tips to obtain the leisure instant marinated wing tip food comprises:
taking the marinated wing tips out of the brine, and airing the brine on the surface of the wing tips to obtain the marinated wing tips;
and (4) vacuum packaging the marinated winged tip, and then performing irradiation sterilization to obtain the leisure instant marinated winged tip food.
Optionally, the marinated wing tips are subjected to vacuum packaging and irradiation sterilization, and in the step of obtaining the leisure instant marinated wing tip food, the irradiation sterilization time is 10-20 min.
According to the leisure instant marinated wingtip food, the technical scheme provided by the invention has the advantages that the wingtip is pickled by using the compound salt, so that the content of sodium salt is reduced, and the prepared marinated wingtip is low in salt content and healthier.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of a method for making the leisure instant marinated wingtip food provided by the 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
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments.
It should be noted that those whose specific conditions are not specified in the examples were performed according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The wing tip leisure marinated product is a product which is popular with consumers, and has the characteristics of tender meat taste, high elasticity, chewing resistance, sufficient aftertaste and the like. Common wing tips comprise chicken wing tips and duck wing tips, and the chicken wing tips and the duck wing tips are small in individual size, few in muscles, mainly contain collagen, elastin, connective protein and the like, have high sensitivity to high-temperature cooking and high-temperature and high-pressure sterilization, and are easy to soften and rot tissues, so that the conventional marinating and sterilizing process technology is not suitable for being adopted, and the traditional wing tip marinated products have the defects of backward processing technology, fuzzy technical parameters, short storage period in real time, overhigh salt content, backward sterilizing technology and the like.
In view of the above, the invention improves the design of the marinated wingtip food, so that the marinated wingtip food is healthier and more delicious.
The invention provides a leisure instant marinated winged tip food which comprises the following ingredients in parts by weight:
the fin tip comprises 1000 parts of a fin tip and 100-120 parts of compound salt, wherein the compound salt comprises 20-40% (w/w) of potassium chloride and the balance of sodium chloride. The potassium and sodium compound salt replaces the traditional single sodium salt, so that the sodium salt content in the product is reduced on the premise of keeping the original quality of the meat product, and the product is healthier. Preferably, the potassium chloride is food-grade potassium chloride, the sodium chloride is food-grade sodium chloride, and the winged tip can be selected from chicken winged tip, duck winged tip and the like.
In this embodiment, the leisure instant marinated wingtip food further comprises the following ingredients in parts by mass: 3-5 parts of dried ginger, 7.5-9 parts of anise, 40-45 parts of pepper, 3.5-4 parts of angelica dahurica, 60-70 parts of pepper, 7.5-8 parts of nutmeg, 0.5-0.8 part of clove, 6.5-7.5 parts of fructus amomi, 100-110 parts of white sugar, 30-35 parts of cooking wine, 40-45 parts of dark soy sauce, 20-25 parts of monosodium glutamate, 70-75 parts of chicken essence and 2400-3600 parts of soup stock. The above ingredients are all available on the market, wherein the dried ginger, the star anise, the pepper, the angelica dahurica, the pepper, the nutmeg, the clove and the amomum villosum are spices; white sugar, cooking wine, dark soy sauce, monosodium glutamate and chicken essence as seasonings; the soup stock is prepared by a conventional method, and is prepared by decocting bones and clear water at a mass ratio of 1:3, wherein the bones are chicken skeleton bones and pig bones.
According to the leisure instant marinated wingtip food, the technical scheme provided by the invention has the advantages that the wingtip is pickled by using the compound salt, so that the content of sodium salt is reduced, and the prepared marinated wingtip is low in salt content and healthier.
The invention also provides a preparation method of the leisure instant marinated winged tip food, which comprises the following steps:
s10, weighing the spices and the seasonings, adding the spices and the seasonings into the soup-stock, and decocting to prepare brine.
In the embodiment, the spice comprises, by mass, 3-5 parts of dried ginger, 7.5-9 parts of anise, 40-45 parts of pepper, 3.5-4 parts of angelica dahurica, 60-70 parts of hot pepper, 7.5-8 parts of nutmeg, 0.5-0.8 part of clove and 6.5-7.5 parts of fructus amomi, and the seasoning comprises 100-110 parts of white sugar, 30-35 parts of cooking wine, 40-45 parts of dark soy sauce, 20-25 parts of monosodium glutamate, 70-75 parts of chicken essence and 2400-3600 parts of soup stock. Wherein the Zingiberis rhizoma, fructus Anisi Stellati, fructus Zanthoxyli, radix Angelicae Dahuricae, Capsici fructus, semen Myristicae, flos Caryophylli and fructus Amomi are spices; white sugar, cooking wine, dark soy sauce, monosodium glutamate and chicken essence as seasonings; the soup stock is prepared by a conventional method, and is prepared by decocting bones and clear water at a mass ratio of 1:3, wherein the bones are chicken skeleton bones and pig bones.
When the special implementation is carried out, the spice can be better emitted by boiling with soft fire and slightly boiling.
S20, coating compound salt on the surface of the fin tip, then pickling at low temperature, and cleaning the compound salt on the surface of the fin tip after pickling, wherein the compound salt comprises potassium chloride and sodium chloride, the mass percentage of the potassium chloride in the compound salt is 20-40% (w/w), and the balance is sodium chloride.
In the embodiment, the pickling temperature of the wing tip is 2-6 ℃, and the pickling time is 30-60 min.
Weighing 1kg of frozen wing tip, unfreezing the wing tip for 20-40 min by flowing water, cleaning and airing until the surface of the wing tip is anhydrous after unfreezing, uniformly coating compound salt on the surface of the wing tip, then placing the wing tip in a pickling tank, pickling the wing tip in a refrigerator at 2-6 ℃ for 30-60 min, and cleaning the salt on the surface of the wing tip after pickling is finished. By doing so, the wing tips can be better tasty, and the sterilizing effect is achieved, and finally, the salt on the surface of the wing tips is washed off, so that the salt content is not too high while the wing tips are tasty, and the brine is also beneficial to permeating into the meat of the wing tips in the next marinating process.
And S30, scalding the pickled tips in boiling water, and adding the water into brine for marinating.
In the embodiment, the pickled fin tips are scalded in boiling water for 6-10 min, the temperature of the brine is 50-90 ℃ when the pickled fin tips are added into the brine for marinating, and the marinating time is 6-20 min. The blanching time is 6-10 min, the fishy smell of the wing tip can be well removed, further marinating is facilitated, and the wing tip is not too soft and rotten when being stewed.
And S40, putting the marinated fin tips and the brine together in a low-temperature environment, and performing marinating.
In the embodiment, the environmental temperature of the brine soaking is 2-6 ℃, and the brine soaking time is 16-20 h. The bittern soaking time is controlled within 16-20 h, so that the bittern wing tip has more flavor.
In specific implementation, the marinated fin tips and the brine are poured into a marinating barrel together, and the marinating barrel is placed in a refrigerator with the temperature of 2-6 ℃ for marinating for 16-20 hours.
S50, carrying out vacuum packaging and irradiation sterilization on the marinated wing tips to obtain the leisure instant marinated wing tip food.
Specifically, the steps of carrying out vacuum packaging and irradiation sterilization on the marinated wing tips to obtain the leisure instant marinated wing tip food comprise:
s501, fishing out the marinated wing tips from the brine, and airing the brine on the surfaces of the wing tips to obtain the marinated wing tips;
in this embodiment, before packing the sharp pointed end of steamed wing, dry it in the air, be more favorable to the preservation of sharp pointed end of steamed wing, also be convenient for pack.
S502, vacuum packaging the marinated winged tip, and then performing irradiation sterilization to obtain the leisure instant marinated winged tip food.
In the embodiment, the irradiation sterilization time is 10-20 min, so that bacteria in food can be effectively killed.
The vacuum package is also called as decompression package, and is characterized in that the air in the composite plastic film bag is completely pumped out and sealed, the high decompression state in the bag is maintained, the rarity of the air is equivalent to the low oxygen effect, so that the microorganisms have no survival condition, and the purposes of fresh food and no occurrence of disease and corrosion are achieved. The irradiation sterilization is carried out for 10-20 min, pathogenic microorganisms in food can be effectively killed, and the fin-tip food packaged in vacuum can be effectively prevented from breaking bags in the sterilization process.
According to the preparation method of the leisure instant marinated winged tip food, the proper spices and seasonings are selected and added into the soup stock to be boiled into the marinated water, the winged tip is marinated by adopting the compound salt, and then the winged tip is marinated, so that the marinated salt content of the winged tip is greatly reduced, the marinated taste is sufficient, and the health and delicious characteristics are achieved.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
Accurately weighing 4g of dried ginger, 8.3g of star anise, 43g of pepper, 3.8g of angelica dahurica, 65g of hot pepper, 7.8g of nutmeg, 0.7g of clove, 7g of fructus amomi, 105g of white sugar, 33g of cooking wine, 43g of dark soy sauce, 23g of monosodium glutamate, 73g of chicken essence and 3000g of soup-stock, adding the materials into the soup-stock, boiling with small fire and boiling to prepare brine;
thawing 1kg of frozen chicken wing tips for 30min by flowing water, cleaning and airing until the surface is anhydrous, uniformly coating 110g of complex salt (33g of food-grade potassium chloride and 77g of food-grade sodium chloride) on the surface of the chicken wing tips, placing the chicken wing tips in a pickling jar, pickling the chicken wing tips in a refrigerator at 4 ℃ for 45min, and cleaning the salt on the surface of the chicken wing tips after pickling is finished;
scalding the salted chicken wing tips in boiling water for 8min, and adding into the boiled brine, wherein the temperature of the brine is controlled at 80 ℃ for marinating for 12 min;
putting the marinated chicken wing tips and brine into a marinating barrel, and marinating in a refrigerator at 4 ℃ for 18 h;
and (3) airing the brine on the surfaces of the chicken wing tips, then carrying out vacuum packaging, and carrying out irradiation sterilization for 15min to obtain the leisure instant marinated wing tip food.
Example 2
Accurately weighing 4g of dried ginger, 8.2g of star anise, 42g of pepper, 3.7g of angelica dahurica, 65g of hot pepper, 7.7g of nutmeg, 0.6g of clove, 7g of fructus amomi, 105g of white sugar, 33g of cooking wine, 43g of dark soy sauce, 23g of monosodium glutamate, 73g of chicken essence and 3000g of soup-stock, adding the materials into the soup-stock, boiling with small fire and boiling to prepare brine;
thawing 1kg of frozen chicken wing tips for 30min by flowing water, cleaning and airing until the surface is anhydrous, uniformly coating 110g of complex salt (33g of food-grade potassium chloride and 77g of food-grade sodium chloride) on the surface of the chicken wing tips, placing the chicken wing tips in a pickling jar, pickling the chicken wing tips in a refrigerator at 4 ℃ for 45min, and cleaning the salt on the surface of the chicken wing tips after pickling is finished;
scalding the salted chicken wing tips in boiling water for 8min, and adding into the boiled brine, wherein the temperature of the brine is controlled at 80 ℃ for marinating for 12 min;
putting the marinated chicken wing tips and brine into a marinating barrel, and marinating in a refrigerator at 4 ℃ for 18 h;
and (3) airing the brine on the surfaces of the chicken wing tips, then carrying out vacuum packaging, and carrying out irradiation sterilization for 15min to obtain the leisure instant marinated wing tip food.
Example 3
Accurately weighing 3g of dried ginger, 7.5g of star anise, 40g of pepper, 3.5g of angelica dahurica, 60g of hot pepper, 7.5g of nutmeg, 0.5g of clove, 6.5g of fructus amomi, 100g of white sugar, 30g of cooking wine, 40g of dark soy sauce, 20g of monosodium glutamate, 70g of chicken essence and 2400g of soup stock, adding the dried ginger, the star anise, the fructus amomi and the soup stock into the soup stock, boiling with medium and small fire, and boiling to prepare brine;
thawing 1kg of frozen chicken wing tips for 20min with flowing water, cleaning and airing until the surface is anhydrous, uniformly coating 100g of complex salt (40g of food-grade potassium chloride and 60g of food-grade sodium chloride) on the surface of the chicken wing tips, placing the chicken wing tips in a pickling jar, pickling the chicken wing tips in a refrigerator at 6 ℃ for 30min, and cleaning the salt on the surface of the chicken wing tips after pickling is finished;
scalding the salted chicken wing tips in boiling water for 6min, and adding into the decocted bittern, wherein the temperature of the bittern is controlled at 50 ℃ for marinating for 6 min;
putting the marinated chicken wing tips and brine into a marinating barrel, and marinating in a refrigerator at 6 ℃ for 16 h;
and (3) airing the brine on the surfaces of the chicken wing tips, then carrying out vacuum packaging, and carrying out irradiation sterilization for 10min to obtain the leisure instant marinated wing tip food.
Example 4
Accurately weighing 5g of dried ginger, 9g of anise, 45g of pepper, 4g of angelica dahurica, 70g of hot pepper, 8g of nutmeg, 0.8g of clove, 7.5g of fructus amomi, 110g of white sugar, 35g of cooking wine, 45g of dark soy sauce, 25g of monosodium glutamate, 75g of chicken essence and 3600g of soup stock, and adding the materials into the soup stock together to slightly boil with small fire to prepare brine;
thawing 1kg of frozen chicken wing tip flowing water for 40min, cleaning and airing until the surface is anhydrous, uniformly coating 120g of complex salt (24g of food-grade potassium chloride and 96g of food-grade sodium chloride) on the surface of the chicken wing tip, placing the chicken wing tip in a pickling jar, pickling the chicken wing tip in a refrigerator at 2 ℃ for 60min, and cleaning the salt on the surface of the chicken wing tip after pickling is finished;
scalding the salted chicken wing tips in boiling water for 10min, and adding into the boiled brine, wherein the temperature of the brine is controlled at 90 ℃ for marinating for 20 min;
putting the marinated chicken wing tips and brine into a marinating barrel, and soaking in a refrigerator at 2 ℃ for 20 h;
and (3) airing the brine on the surfaces of the chicken wing tips, then carrying out vacuum packaging, and carrying out irradiation sterilization for 20min to obtain the leisure instant marinated wing tip food.
Comparative example 1
The blanching time was set to 6min, 10min, 12min, and 14min, respectively, and the other steps were the same as in example 1.
Comparative example 2
The halogen soaking time was set to 9h, 12h, 15h and 21h, respectively, and the other steps were the same as in example 1.
Comparative example 3
The compound salt used for salting is changed into common salt, and other steps are the same as the steps in the example 1.
Comparative example 4
The halogen soaking time is respectively set as 9h, 12h, 15h and 21h, and other steps are the same as the example 1; the compound salt used for salting is changed into common salt, the marinating time is respectively set to be 9h, 12h, 15h, 18h and 21h, and other steps are the same as the steps in the example 1.
Sensory evaluation is carried out on each series of the leisure ready-to-eat spiced wing tip foods prepared in example 1 and comparative examples 1, 2 and 3 according to the scoring standard in table 1, and sodium and potassium contents are measured in example 1 and comparative example 4, so that the sensory scores and sodium and potassium contents of each pair of comparative series in tables 2, 3 and 4 are obtained:
TABLE 1 sensory evaluation criteria for chicken wing tips
TABLE 2 sensory evaluation chart of the shark Fin products obtained at different blanching times and marinating times
TABLE 3 sensory evaluation chart of chicken wing tip products of compound salt group and common salt group after soaking in brine for 18h
TABLE 4 comparison of sodium and potassium contents of chicken wing tip products of compound salt group and common salt group with different marinating time
Data according to tables 2, 3, 4 illustrate that: the total score of the blanching time of 8min and 10min is higher, the color, smell, taste and mouthfeel are very similar, but the blanching time of 8min is less than the stewing loss of the chicken wing tips of 10min, so the better blanching time is 8 min; the total score of the marinating time of 18h is higher, and the color, smell and taste as well as the mouthfeel score are optimal, so the better marinating time is 18 h; the flavor and taste of the compound salt group soaked in the brine for 18 hours are close to those of a common salt group, but the compound salt group has an obvious effect of reducing sodium, the sodium content is reduced, the potassium content is properly increased, the nutritional and health values are obviously improved, when the brine soaking time is 15 hours to 18 hours, the sodium content of the compound salt group is lower, the ratio of the sodium content to the total potassium content is smaller, and the optimal brine soaking time is further determined to be 18 hours. Therefore, the blanching time is 8min, the marinating time is 18h, and compared with the conventional common product, the marinated chicken wing tip product pickled by the compound salt has the advantages of optimal color, smell and taste, and optimal mouthfeel, achieves the aim of reducing sodium by 15-25%, and has comprehensive advantages.
In conclusion, the invention adopts the food-grade potassium chloride and the food-grade potassium chloride in a certain proportion to pickle the winged tip, thereby ensuring the winged tip to be tasty and reducing the content of sodium salt; marinating and soaking the wing tips, and preferably selecting appropriate blanching time, marinating time and marinating time to ensure that the prepared marinated wing tips are good in color, not soft and rotten, chewy, sufficient in flavor and low in sodium content; and finally, vacuum packaging and irradiation sterilization are carried out on the marinated wing tip finished product, so that the storage time of the marinated wing tip is prolonged, the leisure instant marinated wing tip food can be widely circulated in the market, and the sale range of the poultry meat product is expanded.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (10)
1. The leisure instant marinated wing tip food is characterized by comprising the following ingredients in parts by weight:
1000 parts of winged tip and 100-120 parts of compound salt;
the compound salt comprises 20-40% by mass of potassium chloride and the balance of sodium chloride.
2. The leisure ready-to-eat marinated wingtip food of claim 1, further comprising ingredients in parts by weight: 3-5 parts of dried ginger, 7.5-9 parts of anise, 40-45 parts of pepper, 3.5-4 parts of angelica dahurica, 60-70 parts of pepper, 7.5-8 parts of nutmeg, 0.5-0.8 part of clove, 6.5-7.5 parts of fructus amomi, 100-110 parts of white sugar, 30-35 parts of cooking wine, 40-45 parts of dark soy sauce, 20-25 parts of monosodium glutamate, 70-75 parts of chicken essence and 2400-3600 parts of soup stock.
3. The preparation method of the leisure instant marinated wing tip food is characterized by comprising the following steps:
weighing spices and seasonings, adding the spices and the seasonings into the soup stock, and decocting to prepare brine;
coating the compound salt on the surface of the wing tip, then pickling at low temperature, and cleaning the compound salt on the surface of the wing tip after pickling;
scalding the pickled tips in boiling water, and then adding the water into brine for marinating;
putting the marinated wing tips and brine together in a low-temperature environment for marinating;
and (4) carrying out vacuum packaging and irradiation sterilization on the marinated wing tips to obtain the leisure instant marinated wing tip food.
4. The method for preparing the leisure instant marinated winged tip food as claimed in claim 3, wherein the step of weighing spices and seasonings, adding the spices and the seasonings into the soup stock, and boiling the spices and the soup stock with soft fire to prepare the marinated water comprises the following steps:
the spice comprises, by mass, 3-5 parts of dried ginger, 7.5-9 parts of anise, 40-45 parts of pepper, 3.5-4 parts of angelica dahurica, 60-70 parts of hot pepper, 7.5-8 parts of nutmeg, 0.5-0.8 part of clove and 6.5-7.5 parts of fructus amomi;
the seasoning comprises, by mass, 100-110 parts of white sugar, 30-35 parts of cooking wine, 40-45 parts of dark soy sauce, 20-25 parts of monosodium glutamate and 70-75 parts of chicken essence;
2400-3600 parts of soup stock by weight.
5. The preparation method of the leisure ready-to-eat marinated wing tip food as claimed in claim 4, wherein the compound salt is applied to the surface of the wing tip, then low-temperature pickling is carried out, and 100-120 parts of the compound salt is applied to 1000 parts of the wing tip in parts by weight in the step of cleaning the compound salt on the surface of the wing tip after pickling is finished; the compound salt comprises 20-40% by mass of potassium chloride and the balance of sodium chloride.
6. The method for preparing the leisure ready-to-eat marinated wing tip food as claimed in claim 3, wherein the step of applying compound salt on the surface of the wing tip, then pickling at low temperature, and cleaning the compound salt on the surface of the wing tip after pickling is completed comprises the following steps:
the pickling temperature is 2-6 ℃; and/or the presence of a gas in the gas,
the curing time is 30-60 min.
7. The method for making the ready-to-eat marinated wingtip food of claim 3, wherein the step of blanching the marinated wingtip in boiling water and then adding the blanched wingtip to the brine for marinating comprises:
blanching for 6-10 min; and/or the presence of a gas in the gas,
the temperature of brine is 50-90 ℃ during marinating; and/or the presence of a gas in the gas,
the marinating time is 6-20 min.
8. The method for preparing a ready-to-eat marinated winged tip food product according to claim 3, wherein the marinated winged tip is placed with the brine, and the marinating step is performed by:
the environmental temperature of brine soaking is 2-6 ℃; and/or the presence of a gas in the gas,
the brine soaking time is 16-20 h.
9. The method for preparing the leisure ready-to-eat marinated wing tip food as claimed in claim 3, wherein the step of vacuum packaging and irradiation sterilizing the marinated wing tip to obtain the leisure ready-to-eat marinated wing tip food comprises the following steps:
taking the marinated wing tips out of the brine, and airing the brine on the surface of the wing tips to obtain the marinated wing tips;
and (4) vacuum packaging the marinated winged tip, and then performing irradiation sterilization to obtain the leisure instant marinated winged tip food.
10. The method for preparing the leisure instant marinated wingtip food as claimed in claim 3, wherein in the step of vacuum packaging and irradiation sterilization of the marinated wingtip, the irradiation sterilization time is 10-20 min.
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| CN114209042A (en) * | 2021-12-27 | 2022-03-22 | 上海来伊份股份有限公司 | Hollow dietary salt and application thereof |
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