CN112120170A - Production process of spicy chicken wings - Google Patents
Production process of spicy chicken wings Download PDFInfo
- Publication number
- CN112120170A CN112120170A CN202010957843.6A CN202010957843A CN112120170A CN 112120170 A CN112120170 A CN 112120170A CN 202010957843 A CN202010957843 A CN 202010957843A CN 112120170 A CN112120170 A CN 112120170A
- Authority
- CN
- China
- Prior art keywords
- chicken wings
- parts
- production process
- spicy
- wings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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 application relates to a production process of spicy chicken wings, which relates to the field of food safety processing and comprises the following steps: s1, stewing of a marinating material: adding spice into water, boiling, and decocting to obtain brine; s2, marinating chicken wings: adding the chicken wings into the brine obtained in the step S1, and continuously boiling until the chicken wings are cured; s3, frying chicken wings: pouring the oil into a pot, heating, adding seasonings, frying to prepare fragrance, adding the cooked chicken wings in the step S2, adding the sauce, and frying until the chicken wings are colored; s4, cooling and packaging: and cooling the chicken wings colored in the step S3 to 5 ℃, and packaging according to the specification to obtain finished chicken wings. The method has the effect of being capable of producing the spicy chicken wings in a large scale and well keeping the taste of the chicken wings.
Description
Technical Field
The application relates to the field of food safety processing, in particular to a production process of spicy chicken wings.
Background
The chicken meat is tender, delicious, rich in various proteins and high in digestibility, and is easy to be absorbed and utilized by human bodies. The chicken contains phospholipid substances which have important effects on the growth and development of human bodies and is one of important sources of fat and phospholipid in the dietary structure of Chinese people. The spicy chicken wings are dishes taking the chicken wings as main food materials, are delicious and tasty, and are one of favorite gourmets of many people. The spicy chicken wings can also be used as modern fast food to be sold in fast food restaurants such as Dekker, McDonald's labor, Kendeji and the like, and are one of the popular foods of the young.
At present, most of spicy chicken wings are eaten or sold at the present, the manufacturing and selling scales are very limited, and the flavor and the taste of the spicy chicken wings manufactured on site are difficult to maintain if the spicy chicken wings are manufactured in large batches.
Disclosure of Invention
In order to solve the problem of poor flavor and taste caused by mass production of spicy chicken wings, the application provides a production process of spicy chicken wings.
The production process of the spicy chicken wings adopts the following technical scheme:
a production process of spicy chicken wings comprises the following steps:
s1, stewing of a marinating material: adding spice into water, boiling, and decocting to obtain brine;
s2, marinating chicken wings: adding the chicken wings into the brine obtained in the step S1, and continuously boiling until the chicken wings are cured;
s3, frying chicken wings: pouring the oil into a pot, heating, adding seasonings, frying to prepare fragrance, adding the cooked chicken wings in the step S2, adding the sauce, and frying until the chicken wings are colored;
s4, cooling and packaging: and cooling the chicken wings colored in the step S3 to 5 ℃, and packaging according to the specification to obtain finished chicken wings.
By adopting the technical scheme, the spice is boiled into brine and then the chicken wings are marinated, so that the flavor of the spice can fully enter the chicken wings in the curing process of the chicken wings, and the marinating is full. When the chicken wings are fried, the chicken wings are marinated and cured, so that the situation of half-cooked chicken wings is not easy to occur during frying, and the food safety is better. The seasoning can better emit fragrance and taste at the high temperature of hot oil, and has better aroma-enhancing and seasoning effects on the chicken wings. The sauce is added at the end stage of frying, and the chicken wings are colored and seasoned, so that the chicken wings are good in color, aroma, taste and mouthfeel. After the chicken wings are fried, the chicken wings are cooled and then packaged, so that the freshness date of the chicken wings can be prolonged to a certain extent, and the chicken wings can better keep the taste of the chicken wings when sold in large batches.
Preferably, the perfume in the step S1 comprises the following components in parts by weight: 30-40 parts of ginger, 40-50 parts of garlic, 10-15 parts of star anise, 5-10 parts of bay leaves, 5-10 parts of cassia bark, 5-10 parts of salt, 4-8 parts of pepper and 4-6 parts of fennel.
By adopting the technical scheme, the ginger and the garlic have good sterilization and deodorization effects, the star anise, the bay leaves, the cinnamon, the pepper and the fennel have good aroma enhancement and flavor enhancement effects, and the marinated chicken wings are more tasty and have better flavor.
Preferably, the seasoning comprises the following components in parts by weight: 10-15 parts of ginger, 10-15 parts of garlic, 8-12 parts of dried chili, 6-8 parts of five spice powder and 4-6 parts of sesame.
By adopting the technical scheme, the ginger, the garlic, the dried chili and the five-spice powder have spicy tastes of different degrees, have a good seasoning effect on the spicy flavor of the chicken wings, and the sesame is used as a special aroma-enhancing and flavor-enhancing component, so that the sesame aroma of the spicy chicken wings can be improved.
Preferably, the sauce comprises the following components in parts by weight: 5-8 parts of soy sauce, 3-5 parts of chicken essence, 3-5 parts of monosodium glutamate, 1-3 parts of white spirit and 1-2 parts of white sugar.
By adopting the technical scheme, the soy sauce is used for coloring the chicken wings, so that the chicken wings have good appearance; the chicken essence and monosodium glutamate can improve the freshness of the chicken wings and improve the delicious taste of the chicken wings; the white spirit can further improve the mellow flavor and taste of the chicken wings, and the white sugar can relieve the piquancy to a certain extent, so that the piquancy of the spicy chicken wings is milder and is more accepted by the public.
Preferably, in the step S2, the chicken wings are pretreated before being marinated, and the pretreatment method includes: cleaning chicken wings with clear water, cutting small opening on the surface, pickling with cooking wine for 3-5min, decocting in 75-85 deg.C water for 2-3min, taking out, and cooling with cold water.
By adopting the technical scheme, the fishy smell of the pretreated chicken wings can be well removed, the chicken wings can be tasty more easily in the marinating stage, and the chicken wings are more compact and delicious.
Preferably, in the step S1, when the halogen material is decocted, the mass ratio of the spice to the water is 1:80-100, and the decocting time is 2-3 h.
By adopting the technical scheme, the spice and the water are decocted according to the mass ratio of 1:80-100, so that the concentration of the decocted brine is moderate, the stewed chicken wings have proper taste, and the stewed chicken wings are suitable for the taste of the public.
Preferably, in the step S2, when the chicken wings are marinated, the mass ratio of the chicken wings to the brine is 1:1.5-3, and the marinating time is 1-1.5 h.
By adopting the technical scheme, the chicken wings and the brine are mixed according to the mass ratio of 1:1.5-3, the chicken wings with proper taste can be obtained, the brine consumption can be well controlled, and the cost can be well controlled.
Preferably, in the step S2, after the chicken wings are marinated and cooked, the chicken wings are fished out and spread in the tray, the surface of the tray is covered with the preservative film and pricked, and the chicken wings are naturally spread and cooled to 40-50 ℃.
By adopting the technical scheme, after the marinating and curing of the chicken wings are finished, the chicken wings are spread and cooled in the trays with the film covered and the holes pricked, the chicken wings are cooled uniformly, the moisture can be effectively kept, and the situations of corner over-drying and aging are reduced. The chicken wings are cooled and fried after being marinated, so that the fried chicken wings have better taste and spicy mouthfeel.
Preferably, in the step S4, the cooling method of the chicken wings is to naturally spread and cool the chicken wings to 70 to 80 ℃, and then to vacuum cool the chicken wings to 5 ℃.
By adopting the technical scheme, the chicken wings are naturally spread and cooled to 70-80 ℃ and then are cooled to 5 ℃ in vacuum, so that on one hand, the instant taste and flavor of the chicken wings can be kept, on the other hand, the bacterial breeding of the chicken wings in the cold fresh storage process can be effectively reduced, the fresh-keeping period of the chicken wings is prolonged, and the food safety is higher.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the chicken wings are marinated by brine, so that the chicken wings have certain marinating flavor characteristics, and then fried, the spicy taste of the chicken wing seasoning is given in the frying process, so that the spicy chicken wings have better taste and flavor, and finally the fried chicken wings are cooled, packaged and packaged, so that the freshness of the chicken wings can be well maintained, and the spicy chicken wings can be sold in a cold chain fresh-keeping mode and have good taste and flavor;
2. after the chicken wings are marinated by the marinating material, fishy smell is removed, a good marinating taste can be obtained, the sauce is added in the frying stage, the sauce in the sauce can color the chicken wings and can also freshen the chicken wings, the mellow fragrance of the chicken wings is further improved, meanwhile, the peppery taste can be relieved to a certain extent, so that the peppery taste of the spicy chicken wings is milder and is more acceptable to the public;
3. after the marinating and curing of the chicken wings are finished, the chicken wings are spread and cooled in the trays with the film covered and the holes pricked, the chicken wings are cooled uniformly, the moisture can be effectively kept, and the situations of over-drying and aging of corners are reduced. The chicken wings are cooled and fried after being marinated, so that the fried chicken wings have better taste and spicy mouthfeel.
Detailed Description
The present application will be described in further detail with reference to specific examples.
Example 1:
a production process of spicy chicken wings comprises the following steps:
s1, stewing of a marinating material: adding spice into water, boiling, and decocting to obtain brine; wherein, the spice consists of the following components: 3kg of ginger, 4kg of garlic, 1kg of star anise, 0.5kg of bay leaves, 0.5kg of cassia bark, 0.5kg of salt, 0.4kg of pepper and 0.4kg of fennel; decocting the spice and the water at a mass ratio of 1:80 for 2 hours to obtain brine;
s2, marinating chicken wings: adding the chicken wings into the brine obtained in the step S1, wherein the mass ratio of the chicken wings to the brine is 1:1.5, and continuously boiling for 1h until the chicken wings are cured;
s3, frying chicken wings: pouring the oil into a pot, heating, adding seasonings, frying to prepare fragrance, adding the cooked chicken wings in the step S2, adding the sauce, and frying until the chicken wings are colored; the seasoning comprises the following components: 1kg of ginger, 1kg of garlic, 0.8kg of dried pepper, 0.6kg of five spice powder and 0.4kg of sesame; the sauce comprises the following components in parts by weight: 0.5kg of soy sauce, 0.3kg of chicken essence, 0.3kg of monosodium glutamate, 0.1kg of white spirit and 0.1kg of white sugar;
s4, cooling and packaging: and naturally spreading the chicken wings colored in the step S3 to cool to 70 ℃, then carrying out vacuum cooling to 5 ℃, and packaging according to the specification to obtain the finished product of chicken wings.
Example 2:
a production process of spicy chicken wings comprises the following steps:
s1, stewing of a marinating material: adding spice into water, boiling, and decocting to obtain brine; wherein, the spice consists of the following components: 3.5kg of ginger, 4.5kg of garlic, 1.3kg of star anise, 0.7kg of bay leaf, 0.8kg of cassia bark, 0.7kg of salt, 0.6kg of pepper and 0.5kg of fennel; decocting the spice and the water at a mass ratio of 1:90 for 2.5 hours to obtain brine;
s2, marinating chicken wings: adding the chicken wings into the brine obtained in the step S1, wherein the mass ratio of the chicken wings to the brine is 1:2.3, and continuously boiling for 1.3 hours until the chicken wings are cured;
s3, frying chicken wings: pouring the oil into a pot, heating, adding seasonings, frying to prepare fragrance, adding the cooked chicken wings in the step S2, adding the sauce, and frying until the chicken wings are colored; the seasoning comprises the following components: 1.2kg of ginger, 1.3kg of garlic, 1kg of dried pepper, 0.7kg of five spice powder and 0.5kg of sesame; the sauce comprises the following components in parts by weight: 0.7kg of soy sauce, 0.4kg of chicken essence, 0.4kg of monosodium glutamate, 0.2kg of white spirit and 0.2kg of white sugar;
s4, cooling and packaging: and naturally spreading the chicken wings colored in the step S3 to cool to 75 ℃, then carrying out vacuum cooling to 5 ℃, and packaging according to the specification to obtain the finished product of chicken wings.
Example 3:
a production process of spicy chicken wings comprises the following steps:
s1, stewing of a marinating material: adding spice into water, boiling, and decocting to obtain brine; wherein, the spice consists of the following components: 4kg of ginger, 5kg of garlic, 1.5kg of star anise, 1kg of bay leaves, 1kg of cassia bark, 1kg of salt, 0.8kg of pepper and 0.6kg of fennel; decocting the spice and the water at a mass ratio of 1:100 for 3 hours to obtain brine;
s2, marinating chicken wings: adding the chicken wings into the brine obtained in the step S1, wherein the mass ratio of the chicken wings to the brine is 1:3, and continuously boiling for 1.5 hours until the chicken wings are cured;
s3, frying chicken wings: pouring the oil into a pot, heating, adding seasonings, frying to prepare fragrance, adding the cooked chicken wings in the step S2, adding the sauce, and frying until the chicken wings are colored; the seasoning comprises the following components: 1.5kg of ginger, 1.5kg of garlic, 1.2kg of dried pepper, 0.8kg of five-spice powder and 0.6kg of sesame; the sauce comprises the following components in parts by weight: 0.8kg of soy sauce, 0.5kg of chicken essence, 0.5kg of monosodium glutamate, 0.3kg of white spirit and 0.3kg of white sugar;
s4, cooling and packaging: and naturally spreading the chicken wings colored in the step S3 to 80 ℃, then carrying out vacuum cooling to 5 ℃, and packaging according to the specification to obtain the finished product of chicken wings.
Example 4:
the difference between the embodiment and the embodiment 2 is that in the step S2, the chicken wings are pretreated before being marinated, and the pretreatment method is as follows: cleaning chicken wings with clear water, cutting small opening on the surface, pickling with cooking wine for 3min, decocting in 75 deg.C water for 3min, taking out, and cooling with cold water.
Example 5:
the difference between the embodiment and the embodiment 2 is that in the step S2, the chicken wings are pretreated before being marinated, and the pretreatment method is as follows: cleaning chicken wings with clear water, cutting small opening on the surface, pickling with cooking wine for 5min, decocting in water of 85 deg.C for 2min, taking out, and cooling with cold water.
Example 6:
the present embodiment is different from embodiment 5 in that, in the step S2, after the chicken wings are marinated and cooked, the chicken wings are fished out and spread in a tray, the surface of the tray is covered with a preservative film and pricked, and the tray is naturally spread and cooled to 40 ℃.
Example 7:
the present embodiment is different from embodiment 5 in that, in the step S2, after the chicken wings are marinated and cooked, the chicken wings are fished out and spread in a tray, the surface of the tray is covered with a preservative film and pricked, and the tray is naturally spread and cooled to 50 ℃.
Example 8:
a production process of spicy chicken wings, which is different from the production process of example 7 in that in the step S4, the chicken wings are cooled by natural spreading to 70 ℃ and then cooled to 5 ℃ in vacuum.
Example 9:
a production process of spicy chicken wings, which is different from the production process of example 7 in that in the step S4, the chicken wings are cooled by natural spreading to 80 ℃ and then cooled to 5 ℃ in vacuum.
Comparative example 1:
this comparative example is different from example 1 in that the step S1 and the step S2 are not included in the comparative example.
Sensory testing:
50 volunteers aged 20 to 50 years and normal in taste and smell were randomly selected for sensory testing, 50 volunteers were divided into 10 groups in a 5-person/group specification, each group of volunteers consumed the spicy chicken wings of examples 1 to 9 and comparative example 1, respectively, sensory evaluation after each volunteer was recorded, and the recorded results are shown in Table 1.
TABLE 1 sensory test record Table for examples 1-9 and comparative example 1
The implementation principle of the embodiment of the application is as follows: the chicken wings are marinated by brine, so that the chicken wings have certain marinating flavor characteristics, the chicken wings are fried after marinating, the spicy taste of the chicken wing seasoning is given to the chicken wings in the frying process, the spicy chicken wings have better taste and flavor, and finally the fried chicken wings are cooled, packaged and packaged, so that the freshness of the chicken wings can be well maintained, the spicy chicken wings can be sold in a cold chain fresh-keeping mode, and the taste and flavor are both good.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (9)
1. The production process of the spicy chicken wings is characterized by comprising the following steps:
s1, stewing of a marinating material: adding spice into water, boiling, and decocting to obtain brine;
s2, marinating chicken wings: adding the chicken wings into the brine obtained in the step S1, and continuously boiling until the chicken wings are cured;
s3, frying chicken wings: pouring the oil into a pot, heating, adding seasonings, frying to prepare fragrance, adding the cooked chicken wings in the step S2, adding the sauce, and frying until the chicken wings are colored;
s4, cooling and packaging: and cooling the chicken wings colored in the step S3 to 5 ℃, and packaging according to the specification to obtain finished chicken wings.
2. The production process of the spicy chicken wings as claimed in claim 1, wherein the spice in the step S1 comprises the following components in parts by weight: 30-40 parts of ginger, 40-50 parts of garlic, 10-15 parts of star anise, 5-10 parts of bay leaves, 5-10 parts of cassia bark, 5-10 parts of salt, 4-8 parts of pepper and 4-6 parts of fennel.
3. The production process of the spicy chicken wings as claimed in claim 1, wherein the seasoning comprises the following components in parts by weight: 10-15 parts of ginger, 10-15 parts of garlic, 8-12 parts of dried chili, 6-8 parts of five spice powder and 4-6 parts of sesame.
4. The production process of the spicy chicken wings as claimed in claim 1, wherein the sauce comprises the following components in parts by weight: 5-8 parts of soy sauce, 3-5 parts of chicken essence, 3-5 parts of monosodium glutamate, 1-3 parts of white spirit and 1-2 parts of white sugar.
5. The production process of the spicy chicken wings as claimed in claim 4, wherein in the step S2, the chicken wings are pretreated before being marinated, and the pretreatment method comprises the following steps: cleaning chicken wings with clear water, cutting small opening on the surface, pickling with cooking wine for 3-5min, decocting in 75-85 deg.C water for 2-3min, taking out, and cooling with cold water.
6. The production process of the spicy chicken wings as claimed in claim 1, wherein the production process comprises the following steps: in the step S1, when the marinating material is decocted, the mass ratio of the spice to the water is 1:80-100, and the decocting time is 2-3 h.
7. The production process of the spicy chicken wings as claimed in claim 5, wherein the production process comprises the following steps: in the step S2, when the chicken wings are marinated, the mass ratio of the chicken wings to the brine is 1:1.5-3, and the marinating time is 1-1.5 h.
8. The production process of the spicy chicken wings as claimed in claim 7, wherein the production process comprises the following steps: in the step S2, after the chicken wings are marinated and cured, the chicken wings are fished out and spread in a tray, then the surface of the tray is covered with a preservative film and pricked, and the chicken wings are naturally spread and cooled to 40-50 ℃.
9. The production process of the spicy chicken wings as claimed in claim 1, wherein the production process comprises the following steps: in the step S4, the cooling mode of the chicken wings is that the chicken wings are naturally spread and cooled to 70-80 ℃ and then are cooled to 5 ℃ in vacuum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010957843.6A CN112120170A (en) | 2020-09-12 | 2020-09-12 | Production process of spicy chicken wings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010957843.6A CN112120170A (en) | 2020-09-12 | 2020-09-12 | Production process of spicy chicken wings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112120170A true CN112120170A (en) | 2020-12-25 |
Family
ID=73845531
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010957843.6A Pending CN112120170A (en) | 2020-09-12 | 2020-09-12 | Production process of spicy chicken wings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112120170A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632932A (en) * | 2021-07-19 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavor chicken accessory marinade and preparation method of chicken accessory |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090018288A (en) * | 2007-08-17 | 2009-02-20 | 이지호 | Chicken wing cooking method |
| CN106819923A (en) * | 2016-12-31 | 2017-06-13 | 安徽省银百益食品有限公司 | A kind of preparation method of nutrition chicken |
| CN107095187A (en) * | 2017-05-25 | 2017-08-29 | 重庆市巫山县文翠食品有限公司 | A kind of spicy chicken nugget preparation method fried after first halogen |
| CN110916105A (en) * | 2019-12-09 | 2020-03-27 | 新疆天山美乐食品制造有限公司 | Method for making fried chicken wings |
-
2020
- 2020-09-12 CN CN202010957843.6A patent/CN112120170A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090018288A (en) * | 2007-08-17 | 2009-02-20 | 이지호 | Chicken wing cooking method |
| CN106819923A (en) * | 2016-12-31 | 2017-06-13 | 安徽省银百益食品有限公司 | A kind of preparation method of nutrition chicken |
| CN107095187A (en) * | 2017-05-25 | 2017-08-29 | 重庆市巫山县文翠食品有限公司 | A kind of spicy chicken nugget preparation method fried after first halogen |
| CN110916105A (en) * | 2019-12-09 | 2020-03-27 | 新疆天山美乐食品制造有限公司 | Method for making fried chicken wings |
Non-Patent Citations (2)
| Title |
|---|
| 吕广英，王润博: "香辣风味烤鸡翅根的工业化生产工艺", 《江苏调味副食品》 * |
| 陈怡儒等: "《图解日用品安全全书》", 31 May 2015 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632932A (en) * | 2021-07-19 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavor chicken accessory marinade and preparation method of chicken accessory |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366119B (en) | Processing technology of pot-stewed whole chicken | |
| CN102429245A (en) | Process for processing shredded chicken | |
| CN102366120A (en) | Spicy gizzard processing technology | |
| CN103181537A (en) | Barbecue seasoning and preparation method thereof | |
| CN103284175B (en) | A method for preparing steamed beef without soup | |
| CN110292154B (en) | Preparation method of flavored salt roasted chicken wings | |
| CN106036557A (en) | Gulfweed-cuttlefish sausages and making method thereof | |
| CN103653019B (en) | A kind of "house special" fried spicy chicken breast and preparation method thereof | |
| CN106307190A (en) | Smoked-flavor salted red snapper and processing method thereof | |
| CN101579098A (en) | Soybean oil compound seasoner and production method thereof | |
| KR20040058758A (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| KR101340272B1 (en) | Production method of fried meat | |
| CN112120170A (en) | Production process of spicy chicken wings | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN107095274A (en) | A kind of butter taste bean paste barbecue and preparation method thereof | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| KR101791630B1 (en) | green onion flavor sauce and its manufacturing method | |
| CN104432139A (en) | Shredded pork and production method thereof | |
| CN101803750A (en) | Method for preparing food from chicken byproduct | |
| CN109965196A (en) | A kind of production method of delicious sticky rice in lotus leaf | |
| KR102382533B1 (en) | Tonkotsu mala sauce, method for producing the same, and tonkotsu mala ramen and tonkotsu mala tsukemen comprising the same | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN100426983C (en) | Method for preparing spiced bean curd | |
| CN106616461A (en) | Formula and preparation method of seafood-flavor sauce-braised chickens | |
| CN102106556A (en) | Prepared salting seasoning for baked or aired meat product, meat product and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201225 |