Chicken wing bag capable of preventing cheese from overflowing and preparation method thereof

Abstract

The present application relates to the field of food production technology, and specifically discloses a chicken wing bag that prevents cheese from overflowing and a preparation method thereof. A chicken wing bag that prevents cheese from overflowing and a preparation method thereof include the following raw materials by weight: 50-100 parts of chicken wings, 8-12 parts of cheese, 6-9 parts of seasonings, and 5-8 parts of composite water-absorbing powder; in addition, the preparation method of the present application has the advantages of ensuring the integrity of the chicken wings and reducing the overflow of cheese.

Description

Technical Field

[0001] The present application relates to the technical field of food production, and more specifically, to a chicken wing bag that prevents cheese from overflowing and a preparation method thereof. Background Art

[0002] At present, in the food industry, especially in the fast food industry, chicken wing buns are widely welcomed as a popular delicacy. Chicken wings themselves are a very popular food. After the chicken wings are deboned, other foods are filled into the chicken wings, such as vegetables, rice, cheese, etc., and cooked together with the chicken wings. This can blend and sublimate the flavors of various foods and increase the diversity of food taste.

[0003] However, commercially available chicken wing packages are often sold as frozen foods for the convenience of storage and transportation. Customers need to fully heat the packages before they can be eaten. When heating chicken wing packages containing cheese, the cheese and chicken wings themselves contain moisture. During the heating process, the cheese inside the chicken wings expands and produces a large amount of moisture. The moisture expands due to heat to form water vapor, which increases the pressure inside the chicken wings and causes the skin of the chicken wings to rupture. The melted cheese is likely to overflow from the inside of the chicken wings, seriously affecting the appearance and eating experience of the finished product. Summary of the invention

[0004] In order to ensure the integrity of chicken wings and reduce cheese overflow, the present application provides a chicken wing bag that prevents cheese overflow and a preparation method thereof.

[0005] In a first aspect, the present application provides a chicken wing bag that prevents cheese from overflowing, using the following technical solution: A chicken wing bag for preventing cheese from overflowing, comprising the following raw materials in parts by weight: 50-100 parts of chicken wings, 8-12 parts of cheese, 6-9 parts of Seasoning, 5-8 parts of compound water-absorbing powder.

[0006] By adopting the above technical scheme, adding cheese inside the chicken wings can improve the flavor and taste diversity of the chicken wing buns. The muscle-increasing composite water-absorbing powder can absorb the water vapor generated during the heating and expansion of the cheese, lock in water and stabilize it, and reduce the pressure increase inside the chicken wings caused by water vapor, thereby effectively reducing the rupture of the chicken wings and reducing the overflow of cheese. At the same time, the composite water-absorbing powder can be mixed and dispersed with the cheese after absorbing water, reducing the powder coating phenomenon, and at the same time making the mixture of the composite water-absorbing powder and cheese uniform, ensuring the edible taste of the chicken wing buns.

[0007] Preferably, the composite water-absorbing powder comprises porous corn starch, gluten and a composite emulsifier in a mass ratio of (1.98-2.12):(1.22-1.68):(0.25-0.49).

[0008] By adopting the above technical scheme, the porous corn starch and gluten have good water absorption and water retention. The water vapor generated during the heating of cheese can be absorbed by the gluten, thereby reducing the pressure inside the chicken wings. The composite emulsifier can promote the fusion of the porous corn starch and gluten after water absorption with the melted cheese, making it difficult for the contents inside the chicken wings to be stratified. At the same time, the granularity of the composite water-absorbing powder is reduced, which is conducive to maintaining the taste of the cheese.

[0009] Preferably, the preparation method of porous corn starch comprises the following steps: subjecting corn starch to acid treatment to obtain acid-treated corn starch, adding disodium hydrogen phosphate-citric acid buffer solution to the acid-treated corn starch, preheating at 40-45° C. for 30-35 min to obtain a mixed solution, dispersing α-amylase and glucoamylase in a mass ratio of (0.94-1.15):(4.87-5.12) in the disodium hydrogen phosphate-citric acid buffer solution, and adding the mixed solution, stirring at 40-45° C. for 10-11 h, adding sodium hydroxide solution to terminate the reaction, filtering, washing with water 3-4 times, drying, and crushing to obtain porous corn starch.

[0010] By adopting the above technical scheme, the corn starch can be hydrolyzed by acid treatment on the amorphous area on the surface of the corn starch. The corn starch is treated with a composite enzyme, and the porosity and specific surface area of ​​the corn starch after enzymatic hydrolysis are increased, which is beneficial to improving the water absorption capacity of the porous corn starch.

[0011] Preferably, the acid treatment of corn starch comprises the following steps: mixing corn starch with 8-12wt% acetic acid solution, stirring evenly to obtain 35-40wt% corn starch emulsion, heating and stirring at 45-50°C for 70-80min, adding saturated sodium carbonate solution to adjust the pH to neutral, filtering, washing with clean water 3-4 times and drying to obtain acid-treated corn starch.

[0012] By adopting the above technical solution, acid treatment can effectively hydrolyze the amorphous structure on the surface of corn starch, thereby increasing its specific surface area, facilitating the interaction between the complex enzyme and corn starch, and facilitating the efficiency and effect of enzymatic hydrolysis.

[0013] Preferably, the corn starch is pretreated as follows: the corn starch is dispersed in water to prepare a 9-12 wt% corn starch emulsion, the corn starch emulsion is homogenized at 40-45 MPa for 3 times, with a single treatment time of 25-30 min, and vacuum freeze-dried for 48 h.

[0014] By adopting the above technical solution, the corn starch is treated by high-pressure homogenization, and the starch molecules are redirected along the shear direction, so that the viscosity of the treated corn starch increases and the ability to resist shear thinning is enhanced, which is beneficial to improve the viscosity and elasticity of the porous corn starch and can effectively improve the edible taste of the complex.

[0015] Preferably, the porous corn starch is treated as follows: the porous corn starch is dispersed in an acetic acid solution containing acetic anhydride, esterified for 5 minutes under microwave irradiation, separated by suction filtration, washed and dried.

[0016] By adopting the above technical solution, porous corn starch and acetic anhydride undergo esterification reaction to form esterified starch, which is emulsified and cooperates with the composite emulsifier to facilitate the fusion of cheese and composite water-absorbing powder.

[0017] Preferably, the composite emulsifier comprises glyceryl monostearate and lecithin in a mass ratio of (0.97-1.16):(1.51-1.62).

[0018] By adopting the above technical scheme, the composite emulsifier formed by the composite of glyceryl monostearate and lecithin has a good emulsifying effect, which is conducive to the composite and combination of melted cheese with gluten and porous corn starch to form a stable and uniform composite.

[0019] In a second aspect, the present application provides a method for preparing a chicken wing bag that prevents cheese from overflowing, using the following technical solution: A method for preparing a chicken wing bag that prevents cheese from overflowing comprises the following steps: Pretreatment: Wash the chicken wings, remove the bones, wipe dry, mix the chicken wings with seasonings, and marinate at 2-6°C for 12-13 hours; Adding contents: Sprinkle the mixed composite water-absorbing powder into the pretreated chicken wings, the composite water-absorbing powder evenly adheres to the inside of the chicken wings, and put cheese into the chicken wings, the upper and lower surfaces of the cheese are in contact with the composite water-absorbing powder; Pre-baking, freezing and packaging: Bake the chicken wing package at 180-220℃ for 5-6 minutes, take it out, cool it to room temperature, and quickly freeze it at -20-35℃. After freezing until the center temperature of the chicken wing package is lower than -18℃, package it.

[0020] By adopting the above technical solution, the composite water-absorbing powder is sprinkled into the chicken wings, and the water vapor generated by the expansion of the cheese during the heating and melting process can be absorbed by the composite water-absorbing powder, thereby reducing the cracking of the chicken wings and the overflow of the cheese.

[0021] In summary, this application has the following beneficial effects: 1. In the present application, adding cheese inside the chicken wings can improve the flavor and taste diversity of the chicken wing buns. The muscle-enhancing composite water-absorbing powder can absorb the water vapor generated during the heating and expansion of the cheese, lock in water and stabilize it, and reduce the pressure increase caused by water vapor inside the chicken wings, thereby effectively reducing the rupture of the chicken wings and reducing the overflow of cheese. At the same time, the composite water-absorbing powder can be mixed and dispersed with the cheese after absorbing water, reducing the powder-wrapping phenomenon, and making the mixture of the composite water-absorbing powder and cheese uniform, thereby ensuring the edible taste of the chicken wing buns.

[0022] 2. The porous corn starch and gluten in the present application have good water absorption and water retention. The water vapor generated during the heating of cheese can be absorbed by the gluten, thereby reducing the pressure inside the chicken wings. The composite emulsifier can promote the fusion of the porous corn starch and gluten after water absorption with the melted cheese, making it difficult for the contents inside the chicken wings to be stratified, while reducing the granularity of the composite water-absorbing powder, which is conducive to maintaining the taste of the cheese.

[0023] 3. In the present application, corn starch is treated by high-pressure homogenization, and the starch molecules are redirected along the shear direction, so that the viscosity of the treated corn starch increases and the ability to resist shear thinning is enhanced, which is beneficial to improve the viscosity and elasticity of the porous corn starch and can effectively improve the edible taste of the complex. DETAILED DESCRIPTION

[0024] The present application is further described in detail below with reference to the embodiments.

[0025] Preparation Example 1-10 of Porous Corn Starch Preparation Example 1 The method for preparing porous corn starch comprises the following steps: mixing 7g corn starch with 10wt% acetic acid solution, stirring evenly to obtain 40wt% corn starch emulsion, heating and stirring at 50°C for 70min, adding saturated sodium carbonate solution to adjust the pH to neutral, filtering, washing with clean water 3 times and drying to obtain acid-treated corn starch; To 5 g of acid-treated corn starch, 50 mL of sodium hydrogen phosphate-citric acid buffer solution with a pH of 4 was added, and the mixture was preheated at 40° C. for 30 min to obtain a mixed solution. 0.23 g of α-amylase and glucoamylase with a mass ratio of 0.94:4.87 were dispersed in 5 mL of sodium hydrogen phosphate-citric acid buffer solution and added to the mixed solution. After stirring at 40° C. for 18 h, 5 mL of 4 wt % sodium hydroxide solution was added, the mixture was filtered, washed with water 3 times, dried, and crushed.

[0026] Preparation Example 2 The method for preparing porous corn starch comprises the following steps: mixing 8g corn starch with 12wt% acetic acid solution, stirring evenly to obtain 40wt% corn starch emulsion, heating and stirring at 55°C for 60min, adding saturated sodium carbonate solution to adjust the pH to neutral, filtering, washing with clean water 4 times and drying to obtain acid-treated corn starch; To 6 g of acid-treated corn starch, 55 mL of sodium dihydrogen phosphate-citric acid buffer solution with a pH of 4 was added, and the mixture was preheated at 40° C. for 30 min to obtain a mixed solution. 0.28 g of α-amylase and glucoamylase with a mass ratio of 1.15:5.12 were dispersed in 5 mL of sodium dihydrogen phosphate-citric acid buffer solution and added to the mixed solution. After stirring at 40° C. for 18 h, 7 mL of 4 wt % sodium hydroxide solution was added, the mixture was filtered, washed with water 4 times, dried, and crushed.

[0027] Preparation Example 3 The difference between Preparation Example 3 and Preparation Example 1 is that in Preparation Example 3, the mass ratio of α-amylase to glucoamylase is 0.94:3.12.

[0028] Preparation Example 4 The difference between Preparation Example 4 and Preparation Example 1 is that in Preparation Example 4, the mass ratio of α-amylase to glucoamylase is 0.94:6.15.

[0029] Preparation Example 5 The difference between Preparation Example 5 and Preparation Example 1 is that in Preparation Example 5, the corn starch is subjected to the following pretreatment before acid treatment: the corn starch is dispersed in water to prepare a 9wt% corn starch emulsion, the corn starch emulsion is subjected to 40MPa high-pressure homogenization treatment 3 times, with a single treatment time of 25min, and vacuum freeze-dried for 48h.

[0030] Preparation Example 6 The difference between Preparation Example 6 and Preparation Example 1 is that in Preparation Example 6, the corn starch is subjected to the following pretreatment before acid treatment: the corn starch is dispersed in water to prepare a 12wt% corn starch emulsion, the corn starch emulsion is subjected to 45MPa high-pressure homogenization treatment 3 times, with a single treatment time of 30min, and vacuum freeze-dried for 48h.

[0031] Preparation Example 7 The difference between Preparation Example 7 and Preparation Example 5 is that in Preparation Example 7, the pressure of the high-pressure homogenization treatment is 20 MPa.

[0032] Preparation Example 8 The difference between Preparation Example 8 and Preparation Example 5 is that in Preparation Example 8, the pressure of the high-pressure homogenization treatment is 60 MPa.

[0033] Preparation Example 9 The difference between Preparation Example 9 and Preparation Example 1 is that in Preparation Example 9, the porous corn starch is treated as follows: 5 g of porous corn starch is dispersed in 20 mL of acetic acid solution containing 2.6 wt% acetic anhydride, esterified for 5 minutes under microwave irradiation, separated by suction, washed, and dried.

[0034] Preparation Example 10 The difference between Preparation Example 10 and Preparation Example 1 is that in Preparation Example 10, the porous corn starch is treated as follows: 6 g of porous corn starch is dispersed in 25 mL of acetic acid solution containing 3 wt% acetic anhydride, esterified for 5 minutes under microwave irradiation, separated by suction, washed, and dried. Example

[0035] Example 1 A chicken wing bag for preventing cheese from overflowing comprises the following raw materials in parts by mass: 50 g chicken wings, 8 g cheese, 6 g seasoning, and 5 g composite water-absorbing powder, wherein the composite water-absorbing powder comprises porous corn starch, gluten powder, and a composite emulsifier in a mass ratio of 1.98:1.22:0.25, the porous corn starch is the porous corn starch prepared in Preparation Example 1, and the composite emulsifier comprises glyceryl monostearate and lecithin in a mass ratio of 0.97:1.51.

[0036] The method for preparing the chicken wing bag for preventing cheese from overflowing comprises the following steps: Pretreatment: Wash the chicken wings, remove the bones, wipe dry, mix the chicken wings with seasonings, and marinate at 2℃ for 13h; Adding contents: Sprinkle the mixed composite water-absorbing powder into the pre-treated chicken wings, so that the composite water-absorbing powder is evenly adhered to the inside of the chicken wings, and put cheese into the chicken wings, so that the upper and lower surfaces of the cheese are in contact with the composite water-absorbing powder; Pre-baking, freezing and packaging: The chicken wing packages are baked at 180°C for 6 minutes, taken out, cooled to room temperature, and quick-frozen at -20°C. After being frozen until the center temperature of the chicken wing packages is below -18°C, they are packaged.

[0037] Example 2 A chicken wing bag for preventing cheese from overflowing comprises the following raw materials in parts by mass: 100 g chicken wings, 12 g cheese, 9 g seasoning, and 8 g composite water-absorbing powder, wherein the composite water-absorbing powder comprises porous corn starch, gluten powder, and a composite emulsifier in a mass ratio of 2.12:1.68:0.49, the porous corn starch is the porous corn starch prepared in Preparation Example 2, and the composite emulsifier comprises glyceryl monostearate and lecithin in a mass ratio of 1.16:1.62.

[0038] The method for preparing the chicken wing bag for preventing cheese from overflowing comprises the following steps: Pretreatment: Wash the chicken wings, remove the bones, wipe dry, mix the chicken wings with seasonings, and marinate at 6℃ for 12h; Adding contents: Sprinkle the mixed composite water-absorbing powder into the pre-treated chicken wings, so that the composite water-absorbing powder is evenly adhered to the inside of the chicken wings, and put cheese into the chicken wings, so that the upper and lower surfaces of the cheese are in contact with the composite water-absorbing powder; Pre-baking, freezing and packaging: Bake the chicken wing package at 220°C for 5 minutes, take it out, cool it to room temperature, and quickly freeze it at -35°C. After freezing until the center temperature of the chicken wing package is lower than -18°C, package it.

[0039] Example 3 The difference between Example 3 and Example 1 is that in Example 3, in the composite water-absorbing powder, the mass ratio of porous corn starch, gluten and composite emulsifier is 2.12:0.68:0.98.

[0040] Example 4 The difference between Example 4 and Example 1 is that in Example 4, in the composite water-absorbing powder, the mass ratio of porous corn starch, gluten powder and composite emulsifier is 2.12:2.11:0.21.

[0041] Example 5 The difference between Example 5 and Example 1 is that in Example 5, the porous corn starch is the porous corn starch prepared in Preparation Example 3.

[0042] Example 6 The difference between Example 6 and Example 1 is that in Example 6, the porous corn starch is the porous corn starch prepared in Preparation Example 4.

[0043] Example 7 The difference between Example 7 and Example 1 is that in Example 7, the porous corn starch is the porous corn starch prepared in Preparation Example 5.

[0044] Example 8 The difference between Example 8 and Example 1 is that in Example 8, the porous corn starch is the porous corn starch prepared in Preparation Example 6.

[0045] Example 9 The difference between Example 9 and Example 1 is that in Example 9, the porous corn starch is the porous corn starch prepared in Preparation Example 7.

[0046] Example 10 The difference between Example 10 and Example 1 is that in Example 10, the porous corn starch is the porous corn starch prepared in Preparation Example 8.

[0047] Embodiment 11 The difference between Example 11 and Example 1 is that in Example 11, the porous corn starch is the porous corn starch prepared in Preparation Example 9.

[0048] Example 12 The difference between Example 12 and Example 1 is that in Example 12, the porous corn starch is the porous corn starch prepared in Preparation Example 10.

[0049] Example 13 The difference between Example 13 and Example 1 is that in Example 13, the composite emulsifier includes glyceryl monostearate and lecithin in a mass ratio of 0.97:0.87.

[0050] Embodiment 14 The difference between Example 14 and Example 1 is that in Example 14, the composite emulsifier includes glyceryl monostearate and lecithin in a mass ratio of 0.97:1.98.

[0051] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that in Comparative Example 1, an equal amount of porous corn starch is used instead of the composite water-absorbing powder, and the porous corn starch is the porous corn starch prepared in Preparation Example 1.

[0052] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that in Comparative Example 2, an equal amount of gluten powder is used instead of the composite water-absorbing powder.

[0053] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that in Comparative Example 3, no composite water-absorbing powder is added.

[0054] Test methods Ten chicken wing buns prepared in each of Examples 1-14 and Comparative Examples 1-3 were directly put into an oven, baked at 220° C. for 25 min, and then taken out. The appearance integrity of the chicken wing buns was observed, and it was recorded whether there were any cracks in the appearance and whether there was any cheese overflowing. The results were recorded in Table 1.

[0055] The chicken wing package was cut open to take out its contents, and the viscosity of the contents was measured using a NDJ-1 viscometer, and the elasticity of the contents was tested using a TA-XT2i texture analyzer. The room temperature was 25°C and the sample temperature was 35°C. The texture analyzer probe had a pre-test speed of 2.0 mm / s, a test speed of 0.5 mm / s, a post-test speed of 2.0 mm / s, a test distance of 5 mm, a compression time of 5 s, and a probe model of P0.5. The results are recorded in Table 1.

[0056] Table 1 Performance characterization of chicken wing package and its contents According to Table 1, Examples 1-2 and Comparative Example 3, it can be seen that the chicken wings prepared in Example 1-2 can remain intact after baking, the cheese does not overflow, and the contents of Example 1-2 show good viscosity and elasticity. Composite water-absorbing powder is added in Example 1-2, and the composite water-absorbing powder has good water absorption capacity. During the heating process of the chicken wing bag, the water vapor generated by the expansion and dehydration of the cheese is absorbed by the composite water-absorbing powder, which reduces the pressure inside the chicken wing bag, thereby reducing the rupture of the chicken wings. At the same time, the composite water-absorbing powder contains a composite emulsifier, which can promote the emulsification and fusion of the composite water-absorbing powder after auxiliary water absorption and the melted cheese, thereby improving the viscosity and elasticity of the composite, so that the composite has a fluidity and viscoelasticity similar to that of cheese, which is conducive to ensuring the edible taste of the chicken wing bag.

[0057] Compared with Example 1, the viscosity and elasticity of the contents of Comparative Example 1-2 are reduced. In Comparative Example 1, an equal amount of porous corn starch is used instead of the composite water-absorbing powder, and in Comparative Example 2, an equal amount of gluten is used instead of the composite water-absorbing powder. Both porous corn starch and gluten have good water absorption, while the viscosity and elasticity of the contents of Comparative Example 1-2 are reduced, indicating that there is a synergistic effect between porous corn starch, gluten and the composite emulsifier, which can make the water absorption effect of the composite water-absorbing powder better. At the same time, the composite water-absorbing powder after absorbing water can be better integrated with the melted cheese to form contents with good viscosity and elasticity.

[0058] Compared with Example 1, the viscosity and elasticity of the contents of Example 3-4 are reduced. In Example 3-4, the mass ratio of porous corn starch, gluten and composite emulsifier in the composite water-absorbing powder is changed, which indicates that the mass ratio of the three affects the effect of the composite water-absorbing powder. The porous corn starch and gluten cooperate with each other to absorb water vapor, and the formed colloid system is emulsified and fused with the melted cheese under the action of the composite emulsifier. The mass ratio of the three affects the water absorption effect of the composite water-absorbing powder, and at the same time affects the fusion of the colloid system after water absorption with the melted cheese, thereby reducing the viscosity and elasticity of the contents.

[0059] Compared with Example 1, the viscosity and elasticity of the content of Example 5-6 are reduced. The mass ratio of α-amylase and glucoamylase was changed during the preparation of the porous corn starch in Example 5-6. The mass ratio of α-amylase and glucoamylase affected the enzymatic hydrolysis effect of the two. The combination of the two has a synergistic effect, which can effectively enzymatically hydrolyze the corn starch after acid hydrolysis, increase its porosity, increase its specific surface area, and form a porous corn starch with good water absorption capacity.

[0060] Compared with Example 1, the viscosity and elasticity of the contents of Example 7-8 are improved. When preparing the porous corn starch in Example 7-8, the corn starch is pre-treated by high-pressure homogenization. The starch molecules are redirected under the action of shear force, and the viscosity tends to be constant. The corn starch after high-pressure homogenization treatment is more viscous, has enhanced resistance to shear thinning, and has improved viscosity and elasticity. As a result, the porous corn starch prepared from corn starch has better viscoelasticity, thereby improving the viscosity and elasticity of the contents.

[0061] Compared with Example 7, the viscosity and elasticity of the contents of Examples 9-10 are reduced. When the corn starch in Examples 9-10 is homogenized under high pressure, the homogenization pressure changes, indicating that the mean pressure affects the viscosity of the corn starch. When the homogenization pressure is relatively low, shearing, collision and other effects during the homogenization process promote the diffusion and movement of the molecular chains, causing the molecular chains to entangle and connect, thereby increasing the viscosity of the corn starch. In Example 9, the homogenization pressure was reduced to reduce its viscosity, and in Example 10, the homogenization pressure was increased. The increase in the homogenization pressure caused the molecular chains of the starch to break and the structure to become loose, thereby reducing the viscosity.

[0062] Compared with Example 1, the viscosity and elasticity of the contents of Example 11-12 are improved. The porous corn starch in Example 11-12 is esterified before use. After the porous corn starch is esterified, its emulsification performance is improved, which is beneficial to the fusion of the esterified porous corn starch and melted cheese, and is beneficial to improving the stability and uniformity of the contents, thereby improving the viscosity and elasticity of the contents.

[0063] Compared with Example 1, the viscosity and elasticity of the contents of Example 13-14 are reduced. In Example 13-14, glyceryl monostearate and lecithin in the composite emulsifier are changed, indicating that there is a synergistic effect between glyceryl monostearate and lecithin, which effectively improves the emulsifying effect of the composite emulsifier, facilitates the composite and combination of melted cheese with gluten and porous corn starch, and forms a stable and uniform composite. The mass ratio of the two is changed, which reduces the emulsifying effect of the composite emulsifier, reduces the texture uniformity of the contents, and reduces the viscosity and elasticity.

[0064] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A chicken wing bag that prevents cheese from overflowing, characterized in that: The invention comprises the following raw materials in parts by weight: 50-100 parts of chicken wings, 8-12 parts of cheese, 6-9 parts of seasonings and 5-8 parts of compound water-absorbing powder.

2. The chicken wing bag for preventing cheese from overflowing according to claim 1, characterized in that: The composite water-absorbing powder comprises porous corn starch, gluten powder and a composite emulsifier in a mass ratio of (1.98-2.12):(1.22-1.68):(0.25-0.49).

3. The chicken wing bag for preventing cheese from overflowing according to claim 1, characterized in that: The method for preparing porous corn starch comprises the following steps: subjecting corn starch to acid treatment to obtain acid-treated corn starch, adding disodium hydrogen phosphate-citric acid buffer solution to the acid-treated corn starch, preheating at 40-45° C. for 30-35 minutes to obtain a mixed solution, dispersing α-amylase and glucoamylase with a mass ratio of (0.94-1.15):(4.87-5.12) in the disodium hydrogen phosphate-citric acid buffer solution, adding the mixed solution, stirring at 40-45° C. for 10-11 hours, adding sodium hydroxide solution to terminate the reaction, filtering, washing with water 3-4 times, drying, and crushing to obtain porous corn starch.

4. The chicken wing bag for preventing cheese from overflowing according to claim 3, characterized in that: The acid treatment of corn starch comprises the following steps: mixing corn starch with 8-12wt% acetic acid solution, stirring evenly to obtain 35-40wt% corn starch emulsion, heating and stirring at 45-50°C for 70-80min, adding saturated sodium carbonate solution to adjust the pH to neutral, filtering, washing with clean water 3-4 times and drying to obtain acid-treated corn starch.

5. The chicken wing bag for preventing cheese from overflowing according to claim 3, characterized in that: The corn starch is pretreated as follows: the corn starch is dispersed in water to prepare a 9-12 wt % corn starch emulsion, the corn starch emulsion is homogenized at 40-45 MPa for 3 times, with a single treatment time of 25-30 min, and vacuum freeze-dried for 48 h.

6. The chicken wing bag for preventing cheese from overflowing according to claim 1, characterized in that: The porous corn starch is treated as follows: the porous corn starch is dispersed in an acetic acid solution containing acetic anhydride, esterified for 5 minutes under microwave irradiation, separated by suction filtration, washed and dried.

7. The chicken wing bag for preventing cheese from overflowing according to claim 2, characterized in that: The composite emulsifier comprises glyceryl monostearate and lecithin in a mass ratio of (0.97-1.16):(1.51-1.62).

8. The method for preparing the chicken wing bag preventing cheese from overflowing according to any one of claims 1 to 7, characterized in that: The following steps are involved: Pretreatment: Wash the chicken wings, remove the bones, wipe dry, mix the chicken wings with seasonings, and marinate at 2-6℃ for 12-13h; Adding contents: Sprinkle the mixed composite water-absorbing powder into the pre-treated chicken wings, so that the composite water-absorbing powder is evenly adhered to the inside of the chicken wings, and put cheese into the chicken wings, so that the upper and lower surfaces of the cheese are in contact with the composite water-absorbing powder; Pre-baking, freezing and packaging: Bake the chicken wing package at 180-220℃ for 5-6 minutes, take it out, cool it to room temperature, and quickly freeze it at -20-35℃. After freezing until the center temperature of the chicken wing package is lower than -18℃, package it.

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