Orleans middle wing and processing technology thereof

Abstract

The invention relates to the technical field of food processing, in particular to an Orleans middle wing and a processing technology thereof. The Orleans wing middle joint comprises the following raw materials in parts by weight: 100 parts of chicken wing middle joints, 6-8 parts of water, 2 parts of corn starch, 0.3 part of a water-retaining agent, 0.3 part of soybean fibers, 6 parts of a pickling material and 0.4 part of a surface material. The Orleans middle wing prepared by the preparation method disclosed by the invention is simple and convenient to use and wide in application, the chicken middle wing is pickled to be tasty, the juice is rich, the meat is fresh and tender, the fragrance is strong, the mouth feel is fresh and sweet, the color is bright, the requirements of consumers on mouth feel and eating quality can be met, and direct processing by operators is also facilitated.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to an Orleans-style chicken wing and its processing technology. Background Technology

[0002] Chicken wings, as a part of the chicken, are highly nutritious, with firm texture, high-quality protein, and low fat content. Chicken protein is rich in all essential amino acids and has the effects of warming the middle and replenishing qi, nourishing essence and marrow, and strengthening the waist and stomach. It is also beneficial for maintaining skin luster and enhancing skin elasticity. As a chicken delicacy, Orleans chicken wings are very popular among the younger generation. Summary of the Invention

[0003] Based on the above background technology, the present invention provides an Orleans chicken wing and its processing technology.

[0004] An Orleans-style chicken wing comprises the following ingredients in parts by weight: 100 parts chicken wing, 6-8 parts water, 2 parts corn starch, 0.3 parts water-retaining agent, 0.3 parts soybean fiber, 6 parts marinade, and 0.4 parts surface dressing.

[0005] Furthermore, the marinade comprises the following ingredients in parts by weight: 18 parts salt, 47.1 parts white sugar, 10 parts monosodium glutamate, 0.9 parts sesame oil, 0.5 parts chicken oil, 0.4 parts paprika, 0.3 parts black pepper powder, 0.1 parts celery seed powder, 4 parts garlic powder, 0.04 parts stevia, 0.3 parts ethyl maltol, 2 parts tomato powder, 4 parts onion powder, 2 parts vitamin C, 0.2 parts carmine, 0.2 parts beetroot red, 1 part yeast extract, 7 parts sweet paprika powder, 0.2 parts white pepper powder, and 2 parts ginger powder.

[0006] Furthermore, the surface material comprises the following raw materials in parts by weight: 1 part paprika and 10 parts salad oil.

[0007] A processing method for Orleans chicken wings includes the following steps: S1. Add the marinade, water, corn starch, water-retaining agent and soybean fiber to the tumbler and mix for 2 minutes to make a uniform marinade. S2. Add the chicken wings to the tumbler, set the vacuum pressure of the tumbler to -0.08 to 0.085 bar, and mix and tumble the chicken wings and marinade for 60 minutes. S3. Mix the surface ingredients evenly, then add them to the tumbler and spread them evenly on the surface of the chicken wings. S4. Remove the chicken wings from the tumbler and refrigerate them at 0-4℃ for 12 hours. S5. Skewer the chicken wings onto bamboo skewers; S6. Quick-freeze the chicken wings at -30℃ until the center temperature of the chicken wings reaches below -18℃; S7. Seal the chicken wings in a package and then promptly place them in a -18℃ cold storage for freezing.

[0008] The beneficial effects of this invention are: The method of this invention produces an Orleans-style chicken wing that is simple to use and widely applicable. The chicken wing is marinated to perfection, juicy, tender, fragrant, sweet, and bright in color. It not only meets consumers' needs for taste and quality but also facilitates direct processing by business operators. Detailed Implementation

[0009] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0010] An Orleans-style chicken wing comprises the following ingredients in parts by weight: 100 parts chicken wing, 6-8 parts water, 2 parts corn starch, 0.3 parts water-retaining agent, 0.3 parts soybean fiber, 6 parts marinade, and 0.4 parts surface dressing.

[0011] Furthermore, the marinade comprises the following ingredients in parts by weight: 18 parts salt, 47.1 parts white sugar, 10 parts monosodium glutamate, 0.9 parts sesame oil, 0.5 parts chicken oil, 0.4 parts paprika, 0.3 parts black pepper powder, 0.1 parts celery seed powder, 4 parts garlic powder, 0.04 parts stevia, 0.3 parts ethyl maltol, 2 parts tomato powder, 4 parts onion powder, 2 parts vitamin C, 0.2 parts carmine, 0.2 parts beetroot red, 1 part yeast extract, 7 parts sweet paprika powder, 0.2 parts white pepper powder, and 2 parts ginger powder.

[0012] Furthermore, the surface material comprises the following raw materials in parts by weight: 1 part paprika and 10 parts salad oil.

[0013] A processing method for Orleans chicken wings includes the following steps: S1. Add the marinade, water, corn starch, water-retaining agent and soybean fiber to the tumbler and mix for 2 minutes to make a uniform marinade. S2. Add the chicken wings to the tumbler and set the vacuum pressure of the tumbler to -0.08 to 0.085 bar. Mix and tumble the chicken wings and marinade for 60 minutes to ensure that the chicken wings are thoroughly tumbled and marinated, and that the chicken wings fully absorb the marinade, ensuring that the chicken wings are juicy, fragrant, and sweet. S3. Mix the surface ingredients evenly, then add them to the tumbler and spread them evenly on the surface of the chicken wings. The surface ingredients adhere to the surface of the marinated chicken wings, making the surface of the chicken wings bright in color. The salad oil adhering to the surface of the chicken wings can further improve the water retention effect and ensure that the meat is tender. S4. Remove the chicken wings from the tumbler and refrigerate them at 0-4℃ for 12 hours to allow them to marinate better. S5. Thread the chicken wings onto bamboo skewers. Preferably, two chicken wings are threaded onto one bamboo skewer, and each skewer of chicken wings contains 70 grams of bamboo skewers. S6. Quick-freeze the chicken wings at -30℃ until the center temperature of the chicken wings reaches below -18℃; S7. Seal the chicken wings in packaging. Preferably, each bag contains 15 chicken wings, and each box contains 12 bags. Then, promptly place them in a -18°C cold storage for freezing. Preferably, the time from sealing the packaging to placing them in the cold storage for freezing should not exceed 30 minutes.

[0014] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions claimed by the present invention.

Claims

1. A type of Orleans wing, characterized in that, The ingredients include the following parts by weight: 100 parts chicken wings, 6-8 parts water, 2 parts corn starch, 0.3 parts water-retaining agent, 0.3 parts soybean fiber, 6 parts marinade, and 0.4 parts surface dressing.

2. The Orleans-style wing as described in claim 1, characterized in that, The marinade comprises the following ingredients in parts by weight: 18 parts salt, 47.1 parts white sugar, 10 parts monosodium glutamate, 0.9 parts sesame oil, 0.5 parts chicken oil, 0.4 parts paprika, 0.3 parts black pepper powder, 0.1 parts celery seed powder, 4 parts garlic powder, 0.04 parts stevia, 0.3 parts ethyl maltol, 2 parts tomato powder, 4 parts onion powder, 2 parts vitamin C, 0.2 parts carmine, 0.2 parts beetroot red, 1 part yeast extract, 7 parts sweet paprika powder, 0.2 parts white pepper powder, and 2 parts ginger powder.

3. The Orleans-style wing as described in claim 2, characterized in that, The surface material consists of the following ingredients in parts by weight: 1 part chili red and 10 parts salad oil.

4. The processing technology for Orleans wings as described in claim 3, characterized in that, Includes the following steps: S1. Add the marinade, water, corn starch, water-retaining agent and soybean fiber to the tumbler and mix for 2 minutes to make a uniform marinade. S2. Add the chicken wings to the tumbler, set the vacuum pressure of the tumbler to -0.08 to 0.085 bar, and mix and tumble the chicken wings and marinade for 60 minutes. S3. Mix the surface ingredients evenly, then add them to the tumbler and spread them evenly on the surface of the chicken wings. S4. Remove the chicken wings from the tumbler and refrigerate them at 0-4℃ for 12 hours. S5. Skewer the chicken wings onto bamboo skewers; S6. Quick-freeze the chicken wings at -30℃ until the center temperature of the chicken wings reaches below -18℃; S7. Seal the chicken wings in a package and then promptly place them in a -18℃ cold storage for freezing.