Preparation method of freshness-enhancing seasoning for roasting chicken wings

A technology for freshening seasonings and roasting chicken wings, which is applied in food science and other fields, can solve the problems of not being able to meet the needs of food processing with various styles and fine classifications, and achieve the effect of refreshing and changing flavors, and the ratio of raw materials is simple

Inactive Publication Date: 2017-01-04
BENGBU DACHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing general-purpose seasonings cannot meet the current food processing needs with various styles and fine classifications

Method used

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Embodiment Construction

[0022] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further elaborated below in conjunction with specific embodiments, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the examples in the implementation manners, other examples obtained by those skilled in the art without making creative efforts all belong to the protection scope of the present invention.

[0023] The freshness-enhancing seasoning for grilled chicken wings is made from raw materials in the following weight ratio: 100 fresh bamboo roots, 1.2 pomegranate wine, 1.5 ethyl maltol, and 0.16 silicon dioxide powder.

[0024] Preparation:

[0025] 1) Take the fresh bamboo roots of moso bamboo that have been stuck into the soil, wash off the soil on the surface of the bamboo roots, and send them to -17 ° C for 2.5 hours to freeze; then raise the temperat...

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PUM

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Abstract

The invention provides a preparation method of freshness-enhancing seasoning for roasting chicken wings. The preparation method comprises the following steps: taking fresh bamboo roots, which prick into soil, of moso bamboo, washing the fresh bamboo roots, feeding the washed fresh bamboo roots into an environment with the temperature of 17 DEG C below zero, freezing the washed fresh bamboo roots for 2.5 hours, then heating the fresh bamboo roots to 0 DEG C, keeping the temperature for 5 minutes, then performing ultrasonic vibration treatment, recovering to a room temperature, and flushing the fresh bamboo roots with high-pressure jet so that bamboo root tissues are stripped and dispersed; 2) putting the dispersed bamoo root tissues into a centrifugal mixing drum, fully filling the centrifugal mixing drum with ice water, performing hydraulic fracturing, and filtering to remove coarse impurities, thereby obtaining bamboo root slurry; 3) concentrating the bamboo root slurry, adding pomegranate wine, ethyl maltol and silicon dioxide powder, and uniformly mixing all the ingredients; and 4) performing spray drying, thereby obtaining the freshness-enhancing seasoning. The flavor-enhancing seasoning is used for preparing roasted chicken wings, and is simple in raw material proportioning; all ingredients achieve a synergetic effect, so that oxidation can be resisted, and active ingredients in the seasoning can be protected for a relatively long time. The seasoning is mixed with a pickling substance or slurry during preparation of the roasted chicken wings, has the effects enhancing the freshness and changing the flavor, and has special fragrance.

Description

technical field [0001] The invention relates to the field of food seasonings, in particular to a method for preparing freshness-enhancing seasoning for grilled chicken wings. Background technique [0002] Seasoning refers to food ingredients that are added in small amounts to other foods to improve the taste. The most commonly used seasonings in daily life are: salt, sugar, monosodium glutamate, and white vinegar. Single botanical ingredients, dry use: pepper, peppercorns, dried ginger, capsicum, star anise (anise), cloves, bay leaves, cinnamon, cinnamon bark, orange peel, cumin, lemon leaves, mint, vanilla, cardamom, basil, thyme, tea leaves , rosemary, lavender, sage, saffron (saffron), licorice, perilla, sesame, sesame oil, sesame paste, mustard, xingqu, cornel, tamarind (Tamarind), rosewater, pomegranate, lemongrass Wait. Commonly used compound seasonings are: five-spice powder, thirteen spices, chicken essence, monosodium glutamate, chicken powder, etc. [0003] How...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
Inventor 范雪芹井方源王哲王秋艳陈玉施文凯周功强张德路方西龙张葛成
Owner BENGBU DACHENG FOOD
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