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Making method of salted chicken wings

A technology for salt-baked chicken wings and salt-baked chicken is applied in the field of preparation of salt-baked chicken wings, which can solve the problems of unfavorable color of salt-baked chicken wings, accelerated color reaction and the like, and achieve the effects of good sensory quality and high water holding capacity.

Inactive Publication Date: 2016-03-30
刘楚玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of sodium tripolyphosphate can increase the pH value to about 10.0, but only using sodium tripolyphosphate will cause the pH value of the meat to be high, which is not conducive to the formation of the color of salt-baked chicken wings; while sodium pyrophosphate with a lower pH value can accelerate the development of color reaction formation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of salt-baked chicken wings, the parts by weight of each component are:

[0026] 80 parts of chicken wings, 60 parts of coarse salt, 0.02 parts of salt-baked chicken powder, 0.003 parts of salt-baked chicken spice, and 0.04 parts of compound phosphate.

[0027] A preparation method of salt-baked chicken wings, comprising the following steps:

[0028] After thawing the frozen chicken wings at room temperature for 3 hours, wash them, add compound phosphate to soak them, drain them, apply salt-baked powder and salt-baked chicken spices, marinate them for 1 hour, wrap them in aluminum foil and put them in coarse salt for salt-baking.

Embodiment 2

[0030] A kind of salt-baked chicken wings, the parts by weight of each component are:

[0031] 85 parts of chicken wings, 70 parts of coarse salt, 0.09 parts of salt-baked chicken powder, 0.002 parts of salt-baked chicken spice, and 0.02 parts of compound phosphate.

[0032] A preparation method of salt-baked chicken wings, comprising the following steps:

[0033] After thawing the frozen chicken wings at room temperature for 3 hours, wash them, add compound phosphate to soak them, drain them, apply salt-baked powder and salt-baked chicken spices, marinate them for 1 hour, wrap them in aluminum foil and put them in coarse salt for salt-baking.

Embodiment 3

[0035] A kind of salt-baked chicken wings, the parts by weight of each component are:

[0036] 90 parts of chicken wings, 90 parts of coarse salt, 0.01 part of salt-baked chicken powder, 0.001 part of salt-baked chicken spice, and 0.01 part of compound phosphate.

[0037] A preparation method of salt-baked chicken wings, comprising the following steps:

[0038] After thawing the frozen chicken wings at room temperature for 3 hours, wash them, add compound phosphate to soak them, drain them, apply salt-baked powder and salt-baked chicken spices, marinate them for 1 hour, wrap them in aluminum foil and put them in coarse salt for salt-baking.

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PUM

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Abstract

The invention relates to a making method of salted chicken wings, and belongs to the technical field of meat product processing. The salted chicken wings is made from, by weight, 80-120 parts of chicken wings, 60-90 parts of coarse salt, 0.01-0.1 part of salted thicken powder, 0.001-0.01 part of salted chicken essence and 0.01-0.1 part of composite phosphate. The making method includes the steps of unfreezing frozen chicken wings at a normal temperature for 3 h, conducting washing, adding composite phosphate for soaking, smearing salting powder and salted chicken essence after drainage, conducting curing for 1 h, wrapping aluminum foil paper, and placing the chicken wings in coarse salt for salting. The salted chicken wings made through the method have good organoleptic quality and high water-holding capacity.

Description

technical field [0001] The invention relates to a preparation method of salt-baked chicken wings, belonging to the technical field of meat product processing. Background technique [0002] Salt-baked chicken wings are a kind of characteristic and high-quality cooked meat leisure food in Guangdong. Due to its unique flavor, attractive color, crispy outside and tender inside, it is very popular among consumers. However, pigments are usually used in the production process of salt-baked chicken wings to maintain an attractive color, and compound phosphates are used to soak chicken wings to improve product yield. Consuming a large amount of pigments and phosphates for a long time is harmful to the human body, and the popularity of green and organic foods fully shows that people are paying more and more attention to dietary health. At present, the direction of food research is to reduce or not use food additives that are more harmful to the human body during the production and pr...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40
Inventor 刘楚玲
Owner 刘楚玲
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