Production method for high-chewiness instant roasted chicken wings
A production method and technology of chewiness, applied in the field of instant grilled chicken wings, can solve the problems of lack of industrial control of processing technology and achieve high chewiness effect
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Embodiment 1
[0024] A method for producing instant grilled chicken wings with high chewiness, comprising the steps of:
[0025] S1 Raw material selection and cleaning:
[0026] Thaw frozen chicken wings with running water, or choose fresh chicken wings directly, pull out the remaining feathers, wash, drain and set aside;
[0027] S2 Preparation of marinating solution: based on the weight of raw meat (1000 parts), 500 parts of water, 32 parts of table salt, 200 parts of white sugar, 18 parts of monosodium glutamate, 16 parts of thirteen spices, 300 parts of rice wine, 0.3 parts of sodium nitrite, red 0.4 part of koji red, mixed evenly according to the above-mentioned raw material ratio to obtain a pickling solution;
[0028] S3 Soak the chicken wings drained in S1 in the pickling solution, and marinate at 4-5°C for 15 hours;
[0029] S4 Hot air drying and dehydration: take out the root of the chicken wings after marinating and drain, and dry them with hot air at 90°C until the moisture co...
Embodiment 2
[0034] A method for producing instant grilled chicken wings with high chewiness, comprising the steps of:
[0035] S1 Raw material selection and cleaning:
[0036] Thaw the frozen chicken wing roots with running water, or directly choose fresh chicken wing roots, pull out the remaining feathers, wash, drain and set aside;
[0037] S2 Preparation of marinating liquid: based on the weight of raw meat (1000 parts), 500 parts of water, 32 parts of salt, 180 parts of white sugar, 140 parts of monosodium glutamate, 14 parts of thirteen spices, 280 parts of rice wine, 0.3 parts of sodium nitrite, red 0.4 part of koji red, 100 parts of capsicum, mixed evenly according to the above-mentioned raw material ratio to obtain a spicy pickle solution;
[0038] S3 Soak the chicken wings drained in S1 in the pickling solution, and marinate at 4-5°C for 15 hours;
[0039] S4 Hot air drying and dehydration: take out the root of the chicken wings after marinating and drain, and dry them with hot...
Embodiment 3
[0044] A method for producing instant grilled chicken wings with high chewiness, comprising the steps of:
[0045] S1 Raw material selection and cleaning:
[0046] Thaw the frozen chicken wing roots with running water, or directly choose fresh chicken wing roots, pull out the remaining feathers, wash, drain and set aside;
[0047] S2 Preparation of marinating liquid: based on the weight of raw meat (1000 parts), 500 parts of water, 30 parts of salt, 150 parts of white sugar, 14 parts of monosodium glutamate, 12 parts of thirteen spices, 280 parts of rice wine, 0.3 parts of sodium nitrite, red 0.4 parts of koji red, 22 parts of smoked liquid, mixed evenly according to the above raw material ratio to obtain smoked pickled liquid;
[0048] S3 Soak the chicken wings drained in S1 in the pickling solution, and marinate at 4-5°C for 15 hours;
[0049] S4 Hot air drying and dehydration: take out the root of the chicken wings after marinating and drain, and dry them with hot air at ...
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