Preparation method of karaage chicken middle wing

A technology of Tangyang wings and central temperature, which is applied in the field of preparation of Tangyang wings, can solve the problems of affecting the taste and flavor of finished products, losing the original flavor of chicken wings, and slow taste of sauces, etc., so as to reduce the occurrence of colon cancer and promote The effect of food digestion and full taste

Inactive Publication Date: 2016-11-16
QINGDAO YUANZHILIN AGRI SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods of making chicken wings are mainly divided into two methods: grilling and frying, but both grilling and frying will have a hard taste, and the sauce is slow to taste, which affects the taste and flavor of the finished product
At the same time, some businesses add a lot of heavy-tasting ingredients in order to fully taste the chicken wings, causing the chicken wings to lose their original flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method for Tang Yang Chi, comprising the steps of:

[0032] (1) Material selection: Select the wing with no disease, no foreign matter, no congestion, and no soft and hard bones as the raw material. Under the environment of 0°C, divide each wing into two halves, and the weight of a single wing is 26g, wherein said wing is chicken wing;

[0033] (2) Tumbling: To prepare the tumbling liquid, place the wings obtained in step (1) in the tumbling liquid, and perform the tumbling operation under the environment that the rotating speed is 6r / min and the vacuum degree is 0.06MPa. for 30 minutes, after the tumbling and kneading is completed, let it stand at 10°C for 5 minutes;

[0034] Described rolling liquid comprises following mass parts formula composition:

[0035] 59 parts of hydroxypropyl distarch phosphate, 16 parts of starch, 7 parts of table salt, 7 parts of white pepper, 6 parts of sodium glutamate, 0.1 part of apple juice, 14 parts of potato starch, 1...

Embodiment 2

[0047] A preparation method for Tang Yang Chi, comprising the steps of:

[0048] (1) Material selection: Select the wing with no disease, no foreign matter, no congestion, and no soft and hard bones as the raw material. Under the environment of 1°C, divide each wing into two halves, and the weight of a single wing is 29g, wherein said wing is chicken wing;

[0049] (2) Tumbling: prepare the tumbling liquid, place the fins obtained in step (1) in the tumbling liquid, and carry out the tumbling operation under the environment that the rotating speed is 7r / min and the vacuum degree is 0.07MPa. for 35 minutes, after the tumbling and kneading is completed, let it stand at 15°C for 6 minutes;

[0050] Described rolling liquid comprises following mass parts formula composition:

[0051] 60 parts of hydroxypropyl distarch phosphate, 17 parts of starch, 8 parts of salt, 8 parts of white pepper, 7 parts of sodium glutamate, 0.3 parts of apple juice, 15 parts of potato starch, 15 parts...

Embodiment 3

[0063] A preparation method for Tang Yang Chi, comprising the steps of:

[0064] (1) Material selection: Select the wing with no disease, no foreign matter, no congestion, and no soft and hard bones as the raw material. Under the environment of 5°C, divide each wing into two halves, and the weight of a single wing is 33g, wherein said wing is chicken wing;

[0065] (2) Tumbling: To prepare the tumbling liquid, place the wings obtained in step (1) in the tumbling liquid, and perform the tumbling operation under the environment that the rotating speed is 8r / min and the vacuum degree is 0.08MPa. for 40 minutes, after the tumbling and kneading is completed, let it stand for 10 minutes at 20°C;

[0066] Described rolling liquid comprises following mass parts formula composition:

[0067] 61 parts of hydroxypropyl distarch phosphate, 18 parts of starch, 9 parts of table salt, 9 parts of white pepper, 8 parts of sodium glutamate, 0.4 parts of apple juice, 16 parts of potato starch,...

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PUM

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Abstract

The invention discloses a preparation method of a karaage chicken middle wing. The method comprises the steps of selecting materials, rolling, smearing starch, smearing wrapping powder, frying, cooking, quickly freezing, bagging and detecting. According to the karaage chicken middle wing prepared by the preparation method, the original flavor of the chicken can be retained to the maximum extent, and meanwhile, the meat is fresh and tender, is fully tasty and scorched outside but tender inside, and the shelf life is long; standing is carried out respectively after the rolling operation and the powder wrapping smearing operation are carried out, so that the rolling liquid and the wrapping powder can be further tasty; meanwhile, the cooking time is set to ensure that the internal chicken is completely cooked, the surface of the chicken middle wing is also softened a bit, and the high taste and flavor are ensured.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to a preparation method of Tang Yang Chi. Background technique [0002] Chicken wings are rich in collagen, which has the effects of warming the middle and replenishing qi, replenishing essence and marrow, strengthening the waist and strengthening the stomach. In modern life, chicken wings are more and more favored by consumers. In many fast food restaurants and supermarkets, you can see all kinds of chicken wings, such as Orleans chicken wings, cumin chicken wings, honey grilled wings, orange chicken wings, etc. At present, the methods of making chicken wings are mainly divided into two methods: grilling and frying. However, whether it is grilling or frying, the taste will be hard, and the sauce will be slow to taste, which will affect the taste and flavor of the finished product. At the same time, some merchants add a lot of heavy-tasting ingredients in order to ful...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/10A23L33/125
CPCA23V2002/00A23V2200/30A23V2250/5118A23V2250/61A23V2250/211
Inventor 刘书元
Owner QINGDAO YUANZHILIN AGRI SCI & TECH DEV
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