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Method for preparing spiced wing

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

Inactive Publication Date: 2012-11-28
ANHUI BAODI MEAT FOODS
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  • 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 temperature of baking and frying, the protein of the meat is prone to denaturation, and carcinogenic chemicals are generated. , and the taste is hard

Method used

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Embodiment Construction

[0013] The present invention will be further described below in conjunction with embodiment:

[0014] The preparation method of the spiced 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, and require the sunken parts of the muscles to recover slowly after acupressure.

[0016] (2) Cleaning: Wash the surface with clean water at 0-10°C, and pick out those with congestion and lesions.

[0017] (3) Ingredients: salt 18g, sugar 18g, monosodium glutamate 2g, I+G1g, sodium tripolyphosphate 4g, water-soluble five-spice powder 3g, garlic powder 2.5g, ginger powder 1g, cornstarch 10g, carrageenan 1g, tender meat powder Mix 1g, 0.8g chili extract, 2.5g chicken essence, 0.15g ethyl maltol, 0.6g yeast extract, 4g chicken extract, 10g honey, 10g sesame oil and 70g ice water to make seasoning liquid.

[0018] (4) Tumbling: under the condition of 0-4°C, pour the prepared seasoning liquid and 1000...

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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 DEGC, 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

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Application Information

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Patent Type & Authority Patents(China)
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
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