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Production method for high-chewiness instant roasted chicken wings

A production method and chewy technology, applied in the field of instant roasted chicken wings production, can solve problems such as lack of industrial control of processing technology, and achieve the effects of red, bright and firm appearance, unique and firm taste, and high chewiness.

Active Publication Date: 2015-03-11
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional barbecue products are still mainly sold on the spot, lacking industrial control of processing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a production method for high-chewiness instant roasted chicken wings. The production method comprises the following steps of: unfreezing frozen chicken wings by flowing water or directly selecting fresh chicken wings, residual feathers of which are removed by pulling, washing, and draining for use; soaking the dried chicken wings in a prepared salting solution; draining the chicken wings taken out of the salting solution, and drying the chicken wings to be in a semi-dry state in which the water content of wing roots at a wet basis is 40%-45% by hot wind at the temperature of 80-90 DEG C; roasting the dried chicken wings in a high-temperature oven at the temperature of 165-175 DEG C, overturning once per 5-8 minutes, and stopping the roasting until the water content is 30%-33%; and packaging and sterilizing. The produced instant roasted chicken wing is ready to eat after a package bag is opened, and is red bright and solid in appearance, rich in roast flavor, unique in mouth feel and high in chewiness; the salting solution is high in sugar content and yellow wine content, thereby enabling the instant roasted chicken wing to be sweet and delicious and unique in roast flavor; the water content of the instant roasted chicken wing is controlled to be 30%-33%, thereby enabling the instant roasted chicken wing to be high in chewiness and easier to store.

Description

technical field [0001] The invention relates to the production field of roasted poultry products, in particular to a production method of instant roasted chicken wings with high chewiness. Background technique [0002] Chicken has the characteristics of high protein, low fat, low cholesterol, etc., and is rich in nutrients such as phosphorus, iron, calcium, VB1, VB2, and niacin necessary for the human body. Chicken wings are one of the most tender and delicious parts of the whole chicken body. Meat products loved by consumers. [0003] Barbecue meat has a unique roasted aroma, such as roast chicken, roast duck, etc., and is very popular with consumers. During the roasting process, the Maillard reaction between amino acids and reducing sugars in chicken, the pyrolysis of amino acids (such as proline) and the pyrolysis of thiamine produce a unique aroma of roasted meat, and the oxidation and oxidation of fat in chicken Esterification, etc., also produce fat aroma and charact...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
Inventor 李汴生周厚源阮征顾苗青郭伟钦林光明
Owner SOUTH CHINA UNIV OF TECH
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