Method for marinating sauce chicken wings at low temperature

Abstract

The invention relates to a method for marinating sauce chicken wings at low temperature, and belongs to the field of marinating processing of poultry meat. The method comprises the following steps: (1) selecting raw materials; (2) pickling at low temperature with low salt; (3) cooling the raw materials after the raw materials are cooked for the first time; (4) marinating the raw materials with soy source and cooking the raw materials; and (5) carrying out low-temperature treatment including cooling, packing and the like, optimizing technological conditions, controlling the pickling time to be 40 minutes, controlling the cooling time to be 5 minutes, and controlling the marinating time to be 30 minutes. Contents of salt in the sauce chicken wings and nitrate are low, fat oxidation is reduced, toxins remnants generated by fermentation of natural microorganisms are greatly reduced, medium-temperature circulation of low-temperature products is realized, taste of spices of the marinated chicken wings completely enters the chicken wings, the color of the chicken wings is moderate, the sauce chicken wings are rich in fragrance, and whole chicken wings are complete in tissue and taste good.

Description

technical field [0001] The invention belongs to the technical field of marinating and processing poultry meat, and in particular relates to a method for marinating chicken wings with sauce at low temperature. Background technique [0002] Significant achievements have been made in the industrialization of traditional Chinese special food with soy sauce and stew, especially poultry meat sauce and stewed products. However, the original defects of traditional Chinese special meat products remain the same, and the production methods, technology and equipment basically remain on the traditional basis. The equipment is simple, the technology is primitive and backward, the intensity of aging is high, the production is limited by natural conditions such as seasons, the production cycle is long, the process parameters are difficult to determine, the production management technology system is backward, the level of packaging technology is low, the product quality is unstable, and safety...

AI Technical Summary

Problems solved by technology

[0002] Significant achievements have been made in the industrialization of traditional Chinese special food with soy sauce and stew, especially poultry meat sauce and stewed products. However, the original defects of traditional Chinese special meat products remain the same, and the production methods, technology and equipment basically remain on the traditional basis. The equipment is simple, the technology is primitive and backward, the intensity of aging is high, the production is limited by natural conditions such as seasons, the production cycle is long, the process parameters are difficult to determine, the production management technology system is backward, the level of packaging technology is low, the product quality is unstable, and safety is difficult to guarantee. The degree of product serialization is low, and it is difficult to enter the international market; the most distinctive traditional poultry products in my country also have defects such as high salt and nitrate content, severe fat oxidation, and natural microbial fermentation that may cause toxin residues