Method for preparing spiced wing

A production method and a technology for spiced fins, which are applied in the food field, can solve the problems of carcinogenic chemicals, easy denaturation of proteins, hard taste, etc., and achieve the effects of convenient eating, attractive color and uniform taste.

Inactive Publication Date: 2011-05-04
ANHUI BAODI MEAT FOODS
View PDF6 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly two methods of grilling and frying chicken wings. In the chicken wings produced by these two methods, under the high te

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] In the following, the present invention will be further described in conjunction with the embodiments:

[0014] The preparation method of the five-spice wing of the present invention is as follows:

[0015] (1) Raw material thawing: Thaw the frozen wings of AA chicken in an environment of 0-15°C, requiring the muscles to slowly recover from the depression after acupressure.

[0016] (2) Washing: Wash the surface with clean water at 0~10℃, and pick out those with congestion and disease.

[0017] (3) Ingredients: 18g salt, 18g sugar, 2g monosodium glutamate, I+G1g, sodium tripolyphosphate 4g, water-soluble five-spice powder 3g, garlic powder 2.5g, ginger powder 1g, corn starch 10g, carrageenan 1g, meat tenderizer powder 1g, capsicum extract 0.8g, chicken flavor 2.5g, ethyl maltol 0.15g, yeast extract 0.6g, chicken extract 4g, honey 10g, sesame oil 10g and ice water 70g are mixed uniformly to make a seasoning liquid.

[0018] (4) Rolling and kneading: Pour the prepared seasoning li...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for preparing spiced wing. The method comprises the steps of unfreezing of chicken wing, cleaning, proportioning, rolling, pickling and individual quick freezing, wherein the seasoning for pickling is prepared by mixing salt, sugar, monosodium glutamate, 1+G (sodium inosinate+nucleic acid), sodium tripolyphosphate, water-soluble five-spice powder, garlic powder, ginger powder, corn starch, carrageenan, meat tenderizer, chilli extract, chicken fragrance, ethyl maltol, yeast extract, chicken extract, honey, sesame oil and ice water. After being baked at 170 DEG C, the spiced wing middle prepared by the method has the advantages of attractive surface color, fresh and refreshing meat quality, uniform taste, comfortable, fragrant and delicious taste, and long aftertaste.

Description

(1) Technical field [0001] The invention relates to a food, in particular to a preparation method of spiced fin. (2) Background technology [0002] In today's life, chicken wings have become more and more popular among consumers. This kind of product is available in many fast food restaurants and supermarkets, especially in chicken wings, the meat is tender and the taste is good. At present, there are mainly two methods of grilling and frying chicken wings. In the chicken wings produced by these two methods, under the high temperature of baking and frying, the protein of the meat is prone to denaturation, and carcinogenic chemicals are generated. , and the taste is hard. (3) Contents of the invention [0003] The purpose of the present invention is to provide a method for making spiced wings. The method uses chicken wings as the main raw material, and the prepared chicken wings are fresh and tender, with good taste, safe and hygienic to eat. [0004] As conceived above,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/312A23L1/315A23L1/314A23L13/20A23L13/40A23L13/50
Inventor 徐建文姚鸿飞卢进峰王雅静程榆茗
Owner ANHUI BAODI MEAT FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap