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Honey chicken wings and making method

A technology of honey sauce chicken wings and a production method, which is applied in the direction of food preparation, food ingredients as odor improvers, functions of food ingredients, etc., to achieve the effects of reducing intake, contributing to human health, and eating health

Active Publication Date: 2014-07-30
SHENGQUAN HEALTANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive consumption of white sugar is also a safety hazard to the body
In addition, in the daily diet, excessive intake of salt will increase the incidence of hypertension and coronary heart disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Mix 5 parts of green onions, 5 parts of ginger, 1.65 parts of salt, 0.55 parts of xylose, 2.2 parts of honey, 0.1 parts of monosodium glutamate, and 15.5 parts of water, and then add 28.5 parts of chicken wings to marinate. After marinating for 1.5 hours, take out the chicken wings , baked in an oven at 180°C for 15 minutes. It starts to color after 4-5 minutes of baking, and after baking, the color is bright and attractive, and the saltiness is moderate.

Embodiment 2

[0029] Example 2: Mix 5 parts of shallots, 5 parts of ginger, 1.2 parts of salt, 0.4 parts of xylose, 2.2 parts of honey, 0.1 parts of monosodium glutamate, and 15.5 parts of water, then add 28.5 parts of chicken wings and marinate them. After marinating for 1.5 hours, take out the chicken wings , baked in an oven at 180°C for 15 minutes. It starts to color after baking for 6-8 minutes, and after baking, the color is bright and attractive, and the saltiness is moderate.

Embodiment 3

[0030] Example 3: Mix 5 parts of green onions, 5 parts of ginger, 1.1 parts of salt, 0.55 parts of xylose, 2.2 parts of honey, 0.1 parts of monosodium glutamate, and 15.5 parts of water, and then add 28.5 parts of chicken wings to marinate. After marinating for 1.5 hours, take out the chicken wings , baked in an oven at 180°C for 15 minutes. It starts to color after 4-5 minutes of baking, and after baking, the color is bright and attractive, and the saltiness is moderate.

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PUM

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Abstract

The invention relates to the technical field of foods and particularly relates to honey chicken wings and a making method. The honey chicken wings comprise the following raw materials in parts by weight: 0-10 parts of shallot, 0-10 parts of ginger, 0.5-2.5 parts of salt, 0.1 part of monosodium glutamate, 10-20 parts of water, 0.2-0.8 part of xylose, 1.0-3 parts of honey and 25-30 parts of chicken wings. Soy sauce and sucrose in a formula are completely replaced by the xylose, so that the made honey chicken wings not have bright color and luster, intake for high-energy sugar and other non-natural food additives by human bodies can be reduced and human health is facilitated; the made honey chicken wings have bright color and luster and are attractive, the coloration is accelerated, the making time is saved and the cost is saved; furthermore, the xylose can increase the salinity, so the addition amount of common salt is reduced, and therefore the honey chicken wings are beneficial for human health.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a honey sauce chicken wing and a preparation method thereof. Background technique [0002] There are many ways to cook honey chicken wings, including cooking, stewing and baking. Baking chicken wings is one of the more popular ones. However, grilled chicken wings have higher requirements on color. In order to enhance the color, soy sauce is usually added when marinating. In order to make the taste better, white sugar is usually added when marinating. However, soy sauce contains a variety of food additives, and long-term consumption is harmful to the body. Excessive consumption of white sugar is also a safety hazard to the body. In addition, in the daily diet, excessive intake of salt will increase the incidence of hypertension and coronary heart disease. Therefore, it is necessary to seek a substitute for soy sauce and white sugar, increase the saltiness in the food, and reduc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/315A23L1/318A23L13/40A23L13/50A23L13/70
CPCA23L13/20A23L13/428A23L13/50A23V2002/00A23V2200/15A23V2200/132A23V2200/326
Inventor 唐一林张金柱郑应福张丽伟白福玉
Owner SHENGQUAN HEALTANG