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Processing method for a chicken wing

A processing method and technology of chicken wings, applied in the fields of application, food preparation, food science, etc., can solve the problems of not delicious taste, hard taste, etc., and achieve the effect of dry appearance, full taste, and avoiding a large amount of loss

Inactive Publication Date: 2013-05-08
SHANDONG FENGXIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method can prepare quick-frozen wings that can be fried, the quick-frozen wings have the problems of hard mouthfeel and not delicious taste when processed and eaten.

Method used

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  • Processing method for a chicken wing
  • Processing method for a chicken wing
  • Processing method for a chicken wing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 5kg of commercially available Paris grilled wing ingredients were mixed evenly with 12kg of water to obtain a 17kg ingredient solution;

[0040] Mix 10kg of fresh wings with 1.5kg of the above-mentioned ingredient solution, then roll and knead and marinate in a tumbler for 40 minutes, and the pressure of the tumble and pickle is 0.05MPa; Leave to marinate under the same conditions for 8 hours, and turn it every 4 hours;

[0041] After the marinating is completed, the obtained wings are placed in a steam oven, steamed and roasted for 20 minutes under the conditions of a relative humidity of 90% and a temperature of 150° C., and quick-frozen chicken wings are obtained.

[0042] The quick-frozen chicken wings were observed, and the appearance was plump, not shriveled, and bright in color.

Embodiment 2

[0044] Mix 5kg of commercially available Parisian grilled wing ingredients with 8kg of water to obtain a 13kg ingredient solution;

[0045] Mix 10kg of fresh wings with 1.8kg of the above-mentioned ingredient solution, then roll and knead and marinate in a tumbler for 60 minutes, and the pressure of the tumble and pickle is 0.08MPa; Leave to marinate under the same conditions for 12 hours, and turn it every 4 hours;

[0046] After the marinating is completed, the obtained wings are placed in a steam oven, steamed and roasted for 12 minutes at a relative humidity of 50% and a temperature of 180° C., and quick-frozen chicken wings are obtained after quick-freezing.

[0047] The quick-frozen chicken wings were observed, and the appearance was plump, not shriveled, and bright in color.

Embodiment 3

[0049] Mix 5kg of commercially available Paris grilled wing ingredients with 10kg of water to obtain a 15kg ingredient solution;

[0050]After mixing 10kg of fresh wing root with 2.1kg of the above-mentioned ingredients solution, roll and knead and marinate in a tumbler for 80 minutes, the pressure of rolling and pickling is 0.1MPa; Leave to marinate for 10 hours under the same conditions, and turn it every 4 hours;

[0051] After the marinating is completed, the obtained wing roots are placed in a steam oven, steamed and roasted for 10 minutes at a relative humidity of 80% and a temperature of 190°C, and quick-frozen to obtain quick-frozen chicken wings.

[0052] The quick-frozen chicken wings were observed, and the appearance was plump, not shriveled, and bright in color.

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Abstract

The invention provides a processing method for a chicken wing. The processing method comprises the following steps of: mixing the chicken wing with a batching solution for salting; streaming and roasting the staled chicken wing in a steaming and roasting oven, wherein the relative humidity in the steaming and roasting oven is 50%-90%; and quickly freezing the steamed and roasted chicken wing. According to the processing method, the chicken wing is salted, steamed and roasted under the condition with relative humidity of 50%-90% to prepare the chicken wing product which is fresh and tender in texture, fully flavored, delicious in taste and soft in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for processing chicken wings. Background technique [0002] Chicken wings are one of the most tender and delicious parts of the whole chicken body. They are rich in collagen and have the effects of warming the middle and nourishing qi, replenishing essence and marrow, strengthening the waist and strengthening the stomach. Now in life, chicken wings are more and more favored by consumers, and various chicken wing foods can be seen everywhere in many fast food restaurants and supermarkets, such as Orleans chicken wings, cumin chicken wings, honey roasted wings, orange chicken wings, etc. [0003] At present, the technology of making chicken wings is mainly divided into two methods: grilling and frying, but no matter whether it is grilling or frying, the phenomenon of hard mouthfeel will occur, and the sauce is slow to taste, which affects the taste of food. The Chinese paten...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 谭承哲王立钊
Owner SHANDONG FENGXIANG
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