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A processing method and chicken wing technology are applied in the processing field of livestock and poultry cooked food products, and can solve problems such as irregular processing.
Inactive Publication Date: 2010-04-07
HEFEI UNIV OF TECH
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Summary
Abstract
Description
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Problems solved by technology
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Method used
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Experimental program
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Effect test
Embodiment 1
[0027] Embodiment one (get about 1 kilogram of refrigerated chicken wings):
[0028] Product raw material composition and ratio
[0029] (1) Selection of raw materials
[0030] The raw material is ready-made chicken wings, which require freshness, no disease, injury, no peculiar smell, and no pollution; frozen poultry should be thawed naturally.
[0031] (2) Warm water washing
[0032] Rinse in warm water at 40-50°C for 2-3 times to remove bloodstains and sundries on the chicken wings.
[0033] (3) Dipping
[0034] Prepare a mixed solution of 4% table salt and 0.8% liquor, control the temperature at about 50±2°C, and soak the chicken wings therein for 40-50 minutes.
[0035] (4) Microwave treatment
[0036] The above-mentioned dipped chicken wings were heated and precooked for 8 minutes by microwave (output frequency 2450MHz, power 350W), so as to facilitate the taste of the products in the subsequent cooking process.
[0037] (5) Cooking
[0038] Prepare the brine firs...
Embodiment 2
[0043] Embodiment two (get 1 kilogram of chicken wings of slaughtered live chicken):
[0044] The raw material is live chicken, and it is processed according to the following steps:
[0045] (1) Live chicken slaughtered and washed with warm water
[0046] After bloodletting, depilation, claw cutting, disembowelling and viscera removal, the cut chicken wings are immersed in warm water at 40-50°C and rinsed 2-3 times to remove blood and sundries on the chicken wings.
[0047] (2) Dipping
[0048] Prepare a mixed solution made of 5% table salt and 1% white wine, control the temperature at about 50±2°C, and soak the chicken wings therein for 40-50 minutes.
[0049] (3) Microwave treatment
[0050] The above-mentioned dipped chicken wings were heated and precooked for 4 minutes in microwave (output frequency 2450MHz, power 650W), so as to facilitate the taste of the products in the subsequent cooking process.
[0051] (4) Cooking
[0052] Prepare the brine first, measure / weigh...
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Abstract
The invention discloses a method for processing spicy chicken wings, which comprises the following steps: using chicken wings as a raw material; rinsing the chicken wings in warm water at a temperature of 40 to 50 DEG C for two times or three times; soaking the rinsed chicken wings in a mixed liquor confected by water, salt and distilled spirit for 40 to 50 minutes; performing microwave (with an output frequency of 2450 MHz and a power of 0 to 750 W) heating treatment for 2 to 10 minutes; placing the microwave heated chicken wings in brine containing seasonings of light soy sauce, the salt, white sugar, the distilled spirit, garlic, ginger, pepper, cayenne pepper, five spice powder and the like and boiling the mixture with a big fire for 8 to 10 minutes; slightly boiling the mixture for 60 to 90 minutes; vacuum-packing the cooked chicken wings; and finally carrying out pasteurization on the packed chicken wings. Therefore, the chicken wings taste fresh and tasty, salty and sweet, spicy and lasting. The method for processing the spicy chicken wings is safe and reliable and is suitable for large-scale production.
Description
1. Technical field [0001] The invention relates to a processing method of livestock and poultry cooked food products, in particular to a processing method of spicy chicken wings. 2. Background technology [0002] The meat of chicken is tender, delicious, rich in various proteins, and has a high digestibility. It is easily absorbed and utilized by the human body, and it can enhance physical strength and strengthen the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. [0003] Chicken is a well-known dietary product. There are many ways to manufacture edible chicken in the prior art, such as grilling, frying, pickling, marinating, etc. Most of the deli chickens available on the market are processed from whole chickens; , There are more wastes in the eating process, resulting in a large amount of domestic waste. [0004] As we all know, th...
Claims
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Application Information
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