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Fried spicy chicken wing roots and processing method thereof

A wing root and spicy technology, which is applied in the field of fried spicy wing root and its production, can solve the problems of unfavorable nutrient absorption, unbalanced nutrition, low trace element content, etc., and achieve health benefits, complete color, fragrance, The effect of high protein content

Inactive Publication Date: 2015-04-29
WEIFANG RUNTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of chicken wing root products on the market, but most of them contain extremely low nutrients, especially trace elements. Long-term consumption will not only lead to nutritional imbalance, but also is not conducive to the absorption of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for making spicy wing root, which is prepared by marinating chicken wing root, coating batter with batter and frying, is characterized in that it includes the following steps:

[0026] Step 1. Selection of raw materials

[0027] Select qualified chicken wing root raw material, require no congestion, no disease, no peculiar smell and other qualified chicken wing root raw materials, and the weight portion of chicken wing root is 60 parts;

[0028] The marinade is made of the following raw materials in parts by weight: 50 parts of hawthorn slices, 50 parts of wolfberry, 50 parts of red dates, 1 part of salt, 2 parts of ginger paste, 0.3 parts of white pepper powder, 1 part of glucose, 0.3 parts of powder, glucose 1 part of sugar, 2 parts of sodium tripolyphosphate, 1 part of corn starch, 4 parts of soy sauce, 1 part of monosodium glutamate, 0.3 parts of chili powder, 0.02 parts of pigment, 1 part of ethyl maltol, 02 parts of balm, 30 parts of water; The ratio of ...

Embodiment 2

[0040] A method for making spicy wing root, which is prepared by marinating chicken wing root, coating batter with batter and frying, is characterized in that it includes the following steps:

[0041] Step 1. Selection of raw materials

[0042] Select qualified chicken wing root raw material, require no congestion, no pathological changes, no peculiar smell and other qualified chicken wing root raw materials, and the weight portion of chicken wing root is 70 parts;

[0043] The marinade is made of the following raw materials in parts by weight: 60 parts of hawthorn slices, 60 parts of wolfberry, 50-60 parts of red dates, 2 parts of salt, 4 parts of ginger paste, 0.7 parts of white pepper powder, 2 parts of glucose, and 0.7 parts of powder , 2 parts of glucose, 3 parts of sodium tripolyphosphate, 2 parts of corn starch, 6 parts of soy sauce, 2 parts of monosodium glutamate, 0.6 parts of chili powder, 0.06 parts of pigment, 2 parts of ethyl maltol, 0.6 parts of balm, 40 parts of...

Embodiment 3

[0055] A method for making spicy wing root, which is prepared by marinating chicken wing root, coating batter with batter and frying, is characterized in that it includes the following steps:

[0056] Step 1. Selection of raw materials

[0057] Select qualified chicken wing root raw material, require no congestion, no disease, no peculiar smell and other qualified chicken wing root raw materials, the weight portion of chicken wing root is 60-70 parts;

[0058]The marinade is made of the following raw materials in parts by weight: 55 parts of hawthorn slices, 55 parts of wolfberry, 55 parts of red dates, 1.8 parts of salt, 3.5 parts of ginger paste, 0.45 parts of white pepper powder, 1.8 parts of glucose, 0.6 parts of powder, 1.7 parts of sugar, 2.6 parts of sodium tripolyphosphate, 2 parts of corn starch, 5 parts of soy sauce, 1.5 parts of monosodium glutamate, 0.55 parts of chili powder, 0.035 parts of pigment, 1.8 parts of ethyl maltol, 0.4 parts of balm, 35 parts of water; ...

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Abstract

The invention discloses a preparation method of spicy chicken wing roots. The spicy chicken wing roots are prepared by marinating chicken wing roots, coating the chicken wing roots with paste, coating the chicken wing roots with powder, and frying. The preparation method of the spicy chicken wing roots is characterized by comprising the following steps: selecting raw materials, preparing a marinade from the raw materials, preparing paste, coating the chicken wing roots with the paste, coating the chicken wing roots with powder, frying, cooling, and packaging, wherein the ratio of hawthorn fruit slices to barbary wolfberry fruit to red dates for preparing the marinade is 1 to 1 to 1. The chicken wing root marinated with the marinade has a high content of protein and is rich in a variety of trace elements from the hawthorn fruits, the barbary wolfberry fruit and the red dates, which are necessary for the human body. The connection part of flesh and blood of the chicken wing root can be marinated deeply, and the fried spicy chicken wing root is good in color, aroma and taste, retains a variety of nutritional values and is beneficial to health.

Description

technical field [0001] The invention relates to a wing root food and a preparation method thereof, in particular to fried spicy wing root and a preparation method thereof. Background technique [0002] At present, there are many kinds of chicken wing root products on the market, but most of them contain extremely low nutrients, especially trace elements. Long-term consumption will not only lead to nutritional imbalance, but also is not conducive to the absorption of nutrients. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of fried spicy wing root with better taste, better nutrition retention and healthier consumption and a preparation method thereof. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: a method for making spicy wing root, which is made by marinating the chicken wing root, coating the batter with batter and frying, and is c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/29A23L13/50A23L13/20A23L13/40A23L33/00
CPCA23V2002/00
Inventor 臧传政孙文艳
Owner WEIFANG RUNTIAN FOOD
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