Chicken wing roasting method

A chicken wing and roasting technology, which is used in food ingredients as a taste modifier, food science, etc., can solve the problems of weak flavor, waste, and poor chicken taste, and achieve good spice penetration, high economic value, and fragrant appetite. Effect

Inactive Publication Date: 2016-12-14
左招霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing poultry cooked food kind, they mostly take the whole chicken as the sales unit, which is very unfavorable for the consumption of consumers, and it is also a kind of waste to say that it is not exhausted; thus people also have chicken wings taken out to make mature food. It is eaten by individual diners or served as a drink and dish, so it is called Fengchi
[0003] Yet along with the continuous improvement of people's living standard, people are more and more higher to the pursuit of gourmet culture, and the traditional method for making chicken wings is light in flavor, and the chicken mouthfeel is relatively poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Step 1: select chicken wings of adult domestic chickens whose growth period is 10 to 11 months.

[0082] Step 2: For example, use a sterilized toothpick or bamboo stick to pierce 6-10 holes on the surface of the chicken wings after cleaning. The holes are not deep enough to penetrate the chicken wings, and then soak in lemon water for 5 minutes. As another example, when soaking in lemonade for 5 minutes, use a sterilized sweater needle or sewing needle to puncture the hole for the second time, and then soak in lemonade for 10 minutes after puncturing. When soaking in lemon water for 10 minutes, beat the chicken wings with sterilized chopsticks to make the marinating effect better. The strength and frequency of beating depend on the marinating conditions.

[0083] Step 3: Spread the marinated chicken wings evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C to 45°C, and the baking time is 3 to 6 hour...

Embodiment 2

[0095] Step 1: select chicken wings of adult domestic chickens whose growth period is 10 to 11 months.

[0096] Step 2: For example, use a sterilized toothpick or bamboo stick to pierce 6-10 holes on the surface of the chicken wings after cleaning. The holes are not deep enough to penetrate the chicken wings, and then soak in lemon water for 5 minutes. As another example, when soaking in lemonade for 5 minutes, use a sterilized sweater needle or sewing needle to puncture the hole for the second time, and then soak in lemonade for 10 minutes after puncturing. When soaking in lemon water for 10 minutes, beat the chicken wings with sterilized chopsticks to make the marinating effect better. The strength and frequency of beating depend on the marinating conditions.

[0097] Step 3: Spread the marinated chicken wings evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C to 45°C, and the baking time is 3 to 6 hour...

Embodiment 3

[0109] Step 1: select chicken wings of adult domestic chickens whose growth period is 10 to 11 months.

[0110] Step 2: For example, use a sterilized toothpick or bamboo stick to pierce 6-10 holes on the surface of the chicken wings after cleaning. The holes are not deep enough to penetrate the chicken wings, and then soak in lemon water for 5 minutes. As another example, when soaking in lemonade for 5 minutes, use a sterilized sweater needle or sewing needle to puncture the hole for the second time, and then soak in lemonade for 10 minutes after puncturing. When soaking in lemon water for 10 minutes, beat the chicken wings with sterilized chopsticks to make the marinating effect better. The strength and frequency of beating depend on the marinating conditions.

[0111] Step 3: Spread the marinated chicken wings evenly on the stainless steel mesh, and send them to the drying room for drying; the temperature of the drying room is 30°C to 45°C, and the baking time is 3 to 6 hour...

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PUM

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Abstract

The invention discloses a chicken wing roasting method. The chicken wing roasting method comprises the following steps: selecting materials, pickling, performing primary processing, stirring and processing, wherein auxiliary materials in the step of stirring comprise the following components: sophora flower honey, mint powder, loquat powder, pomegranate wine, mountain spring water and table salt. According to the chicken wing roasting method, a finished chicken wing can be prepared after the steps of selecting the materials, pickling, performing the primary processing, stirring and processing; the finished chicken wing has the beneficial effects that spice penetrability is high and the appetite is good; moreover, the overall preparation process is suitable for industrial production, and the chicken wing roasting method has a high economic value.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for roasting chicken wings. Background technique [0002] At present, there are many kinds of poultry cooked food on the market, especially chicken and poultry, such as: smoked chicken, white stewed chicken, etc., each with its own characteristics. But existing poultry cooked food kind, they mostly take the whole chicken as the sales unit, which is very unfavorable for the consumption of consumers, and it is also a kind of waste to say that it is not exhausted; thus people also have chicken wings taken out to make mature food. It is eaten by individual diners or served as a side dish, hence the name Fengchi. [0003] Yet along with improving constantly of people's living standard, people are more and more higher to the pursuit of gourmet culture, and tradition is light in flavor to the preparation method spice of chicken wing, and chicken mouthfeel is relatively p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23V2002/00A23V2200/16
Inventor 左招霞
Owner 左招霞
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