CN107751822A - A kind of fresh and delicious chicken wing - Google Patents
A kind of fresh and delicious chicken wing Download PDFInfo
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- CN107751822A CN107751822A CN201711045936.6A CN201711045936A CN107751822A CN 107751822 A CN107751822 A CN 107751822A CN 201711045936 A CN201711045936 A CN 201711045936A CN 107751822 A CN107751822 A CN 107751822A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 124
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 244000068988 Glycine max Species 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 18
- 239000011248 coating agent Substances 0.000 claims description 13
- 238000000576 coating method Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 230000035611 feeding Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013372 meat Nutrition 0.000 abstract description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 239000004519 grease Substances 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000003712 anti-aging effect Effects 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 229940088597 hormone Drugs 0.000 description 4
- 239000005556 hormone Substances 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000007667 floating Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 238000013019 agitation Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of fresh and delicious chicken wing, following steps are specifically included：（1）The pretreatment of chicken wings；（2）The after-treatment of chicken wings；（3）The curing of chicken wings.By experiment, a kind of fresh and delicious chicken wing provided by the invention, salty in outer sweet tea, the full succulence of meat, unique flavor is suitable for all ages, lower than traditional salty peppery taste chicken wings content of nitrite, more healthy, more meets the health diet idea of modern.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of fresh and delicious chicken wing.
Background technology
Chicken wings, it is one of whole chicken body tasty position the freshest and the tenderest, is common in plurality of dishes or snack, its collagen egg
White rich content, meat is few, for keeping skin gloss, enhancing skin elasticity beneficial.
Traditional chicken wings based food is mostly salty peppery taste, and food can preserve the long period, so after vacuum packaging sterilizes
And the food of salty peppery taste, along with the problems such as Salt intake is high, culinary art produces a large amount of nitrites for a long time, seriously endanger
Health.
The content of the invention
In order to solve the above problems, the invention provides a kind of fresh and delicious chicken wing.
The present invention is achieved through the following technical solutions：
A kind of fresh and delicious chicken wing, its preparation method, specifically includes following steps：
（1）The pretreatment of chicken wings
By wing in high-quality chicken using soak immersion 60-90 minutes, during which ensure the temperature of the soak at 8-12 DEG C, immersion
Period stirs every 10-15 minutes once makes chicken wings uniformly soak, and immersion completes the backward soak liquid level and uniformly sprinkles food
With sodium bicarbonate, then 3-5 minutes are stood, chicken wings is pulled out again after then upper strata turbid is rinsed, drained, can be suppressed in soak
Peculiar smell, while prevent from floating on the impurity in the chicken wings on soak surface, grease etc. to chicken wings carry out secondary pollution；The leaching
Liquid is steeped, its preparation method, specifically includes following steps：
A take folium artemisiae argyi 5-10 parts, dried peppermint leaf 3-5 parts, toad grass 1-2 parts, lotus leaf 2-3 parts, be washed and chopped after plus 50 times of folium artemisiae argyi quality
The water infusion of fraction 15 minutes, filters to obtain solution A, and the breeding that can effectively suppress bacterium is grown, while helps to remove the different of chicken wings
Taste, decompose chicken wings excess oil；
B takes soya bean 10-12 parts, black soya bean 2-3 parts, iblet 3-5 parts, the water mashing of 10 times of soya bean mass fractions is added, after filtering
Solution B is obtained, the content of grease in chicken wings, cholesterol, hormone can be reduced, while can be wherein effective with combination after chicken wings absorption
Composition, obtain chicken wings and improve immunity, the beneficial effect of anti-aging；
C feeding salt 20-25 parts, cooking wine 5-8 parts, old ginger 5-8 parts add the common infusion of the water of 20 times of salt mass fractions 15 minutes, mistake
Miscellaneous solution C is filtered out, effectively removes chicken wings peculiar smell；
The solution A, solution B, solution C are pressed quality parts ratio 5 by d:1:5 are uniformly mixed to prepare the soak；
（2）The after-treatment of chicken wings
The chicken wings handled well is uniformly smeared using coating, is subsequently placed in freezer in -5 DEG C of freezing processing 5-8 hours, it is secondary
Chicken wings meat can be made more smooth after freezing, chicken fibers are more flexible by temperature change, while can allow chicken low
Fully absorb fragrant and sweet in coating under warm environment, make chicken flavor more preferably；The coating, by honey, corn syrup, lemon
Juice, water press quality parts ratio 1:3:10:It is made after 20 uniform mixing；
（3）The curing of chicken wings
The micro- Huang in surface first is slowly heated to using stewing pot after the chicken wings handled well is thawed, is sufficiently reserved chicken wings surface and inside
Soup, then produced using oven baking chicken wings two sides is sallow, now chicken wings tenders with a crispy crust, salty in outer sweet tea, the full succulence of chicken wings,
Enjoy endless aftertastes.
Further, step（1）The soak, its preparation method, specifically includes following steps：
A take 5 parts of folium artemisiae argyi, 3 parts of dried peppermint leaf, 1 part of toad grass, 2 parts of lotus leaf, be washed and chopped after plus the water of 50 times of folium artemisiae argyi mass fractions endure
Boil 15 minutes, filter to obtain solution A；
B takes 10 parts of soya bean, 2 parts of black soya bean, 3 parts of iblet, adds the water mashing of 10 times of soya bean mass fractions, solution B is obtained after filtering；
The common infusion of water 15 minutes of 20 parts of c feedings salt, 5 parts of cooking wine, 5 parts of old ginger plus 20 times of salt mass fractions, filtering and impurity removing
Obtain solution C；
The solution A, solution B, solution C are pressed quality parts ratio 5 by d:1:5 are uniformly mixed to prepare the soak.
Beneficial effects of the present invention：Chicken wings is soaked using the soak, can help to remove the peculiar smell of chicken wings, decompose chicken
Wing excess oil, while reduce the content of grease in chicken wings, cholesterol, hormone, chicken wings absorb after soak can with reference to it
Middle active ingredient, obtain chicken wings and improve immunity, the beneficial effect of anti-aging, it is equal that the backward soak liquid level is completed in immersion
It is even to sprinkle sodium bicarbonate(edible), stand, upper strata turbid is rinsed, can effectively remove impurity, the grease in chicken wings, prevents from being deposited on leaching
Secondary pollution is caused to chicken wings in bubble liquid, then the chicken wings handled well is uniformly smeared using coating, freezing processing, can be made
Chicken wings meat is more smooth, and chicken fibers are more flexible by temperature change, while chicken can be allowed abundant at low ambient temperatures
It is fragrant and sweet in absorption coating, make chicken flavor more preferably；Aging way roasting again is finally first boiled in a covered pot over a slow fire, chicken wings is tendered with a crispy crust, outer sweet tea
It is interior salty, the full succulence of chicken wings, enjoy endless aftertastes.By experiment, a kind of fresh and delicious chicken wing provided by the invention, salty in outer sweet tea, meat is satisfied
Full succulence, unique flavor is suitable for all ages, lower than traditional salty peppery taste chicken wings content of nitrite, more healthy, more meets
The health diet idea of modern.
Embodiment
Embodiment 1
A kind of fresh and delicious chicken wing, its preparation method, specifically includes following steps：
（1）The pretreatment of chicken wings
Wing in high-quality chicken is soaked 60 minutes using soak, during which ensures the temperature of the soak at 8 DEG C, it is every during immersion
Chicken wings is once set uniformly to soak every agitation in 10 minutes, immersion completes the backward soak liquid level and uniformly sprinkles sodium bicarbonate(edible),
3 minutes are stood again, chicken wings is pulled out again after then upper strata turbid is rinsed, drained, and can suppress the peculiar smell in soak, simultaneously
Prevent from floating on the impurity in the chicken wings on soak surface, grease etc. and secondary pollution is carried out to chicken wings；The soak, it is prepared
Method, specifically include following steps：
A take 5 parts of folium artemisiae argyi, 3 parts of dried peppermint leaf, 1 part of toad grass, 2 parts of lotus leaf, be washed and chopped after plus the water of 50 times of folium artemisiae argyi mass fractions endure
Boil 15 minutes, filter to obtain solution A, the breeding that can effectively suppress bacterium is grown, while helps to remove the peculiar smell of chicken wings, decomposes chicken wings
Excess oil；
B takes 10 parts of soya bean, 2 parts of black soya bean, 3 parts of iblet, adds the water mashing of 10 times of soya bean mass fractions, solution B is obtained after filtering,
The content of grease in chicken wings, cholesterol, hormone can be reduced, while can be made after chicken wings absorption with combining wherein active ingredient
Chicken wings, which obtains, improves immunity, the beneficial effect of anti-aging；
The common infusion of water 15 minutes of 20 parts of c feedings salt, 5 parts of cooking wine, 5 parts of old ginger plus 20 times of salt mass fractions, filtering and impurity removing
Solution C is obtained, effectively removes chicken wings peculiar smell；
The solution A, solution B, solution C are pressed quality parts ratio 5 by d:1:5 are uniformly mixed to prepare the soak；
（2）The after-treatment of chicken wings
The chicken wings handled well is uniformly smeared using coating, is subsequently placed in freezer in -5 DEG C of freezing processings 5 hours, it is secondary cold
Chicken wings meat can be made more smooth after jelly, chicken fibers are more flexible by temperature change, while can allow chicken in low temperature
Fully absorb fragrant and sweet in coating under environment, make chicken flavor more preferably；The coating, by honey, corn syrup, lemon
Juice, water press quality parts ratio 1:3:10:It is made after 20 uniform mixing；
（3）The curing of chicken wings
The micro- Huang in surface first is slowly heated to using stewing pot after the chicken wings handled well is thawed, is sufficiently reserved chicken wings surface and inside
Soup, then produced using oven baking chicken wings two sides is sallow, now chicken wings tenders with a crispy crust, salty in outer sweet tea, the full succulence of chicken wings,
Enjoy endless aftertastes.
Embodiment 2
A kind of fresh and delicious chicken wing, its preparation method, specifically includes following steps：
（1）The pretreatment of chicken wings
Wing in high-quality chicken is soaked 90 minutes using soak, during which ensures the temperature of the soak at 12 DEG C, during immersion
Chicken wings is once set uniformly to soak every agitation in 15 minutes, immersion completes the backward soak liquid level and uniformly sprinkles edible little Su
Beat, then stand 5 minutes, chicken wings is pulled out again after then upper strata turbid is rinsed, drained, the peculiar smell in soak can be suppressed,
Prevent from floating on the impurity in the chicken wings on soak surface, grease etc. simultaneously and secondary pollution is carried out to chicken wings；The soak, its
Preparation method, specifically include following steps：
A take 10 parts of folium artemisiae argyi, 5 parts of dried peppermint leaf, toad grass 2 parts, 3 parts of lotus leaf, be washed and chopped after plus 50 times of folium artemisiae argyi mass fractions water
Infusion 15 minutes, filters to obtain solution A, and the breeding that can effectively suppress bacterium is grown, while helps to remove the peculiar smell of chicken wings, decomposes chicken
Wing excess oil；
B takes 12 parts of soya bean, 3 parts of black soya bean, 5 parts of iblet, adds the water mashing of 10 times of soya bean mass fractions, solution B is obtained after filtering,
The content of grease in chicken wings, cholesterol, hormone can be reduced, while can be made after chicken wings absorption with combining wherein active ingredient
Chicken wings, which obtains, improves immunity, the beneficial effect of anti-aging；
The common infusion of water 15 minutes of 25 parts of c feedings salt, 8 parts of cooking wine, 8 parts of old ginger plus 20 times of salt mass fractions, filtering and impurity removing
Solution C is obtained, effectively removes chicken wings peculiar smell；
The solution A, solution B, solution C are pressed quality parts ratio 5 by d:1:5 are uniformly mixed to prepare the soak；
（2）The after-treatment of chicken wings
The chicken wings handled well is uniformly smeared using coating, is subsequently placed in freezer in -5 DEG C of freezing processings 8 hours, it is secondary cold
Chicken wings meat can be made more smooth after jelly, chicken fibers are more flexible by temperature change, while can allow chicken in low temperature
Fully absorb fragrant and sweet in coating under environment, make chicken flavor more preferably；The coating, by honey, corn syrup, lemon
Juice, water press quality parts ratio 1:3:10:It is made after 20 uniform mixing；
（3）The curing of chicken wings
The micro- Huang in surface first is slowly heated to using stewing pot after the chicken wings handled well is thawed, is sufficiently reserved chicken wings surface and inside
Soup, then produced using oven baking chicken wings two sides is sallow, now chicken wings tenders with a crispy crust, salty in outer sweet tea, the full succulence of chicken wings,
Enjoy endless aftertastes.
Comparative example 1
This comparative example 1 compared with Example 1, without step（1）The operation, at conventional method saline sook
Manage chicken wings, method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 2, without step（2）The after-treatment, method and step in addition are homogeneous
Together.
Control group
Commercially available conventional chicken wings based food.
200 users of random selection different age group carry out foretasting for above-mentioned 5 kinds of chicken wings, and mouthfeel, flavor are beaten
Point, full marks 5 divide, and fraction is higher to be represented better, calculates the average of every kind of chicken wings, then measure after every kind of chicken wings dispatches from the factory 10 days
Chicken content of nitrite, as a result such as table 1：
Table 1
| Mouthfeel | Flavor | Content of nitrite（mg/kg） | |
| Embodiment 1 | 4.7 | 4.8 | 11 |
| Embodiment 2 | 4.8 | 4.8 | 12 |
| Comparative example implements 1 | 3.8 | 3.5 | 22 |
| Comparative example implements 2 | 3.5 | 4.2 | 13 |
| Control group | 4.1 | 4.2 | 26 |
As shown in Table 1, a kind of fresh and delicious chicken wing provided by the invention, salty, the full succulence of meat in outer sweet tea, unique flavor are old and young salty
Preferably, it is lower than traditional salty peppery taste chicken wings content of nitrite, it is more healthy, more meet the health diet idea of modern.
Claims (2)
1. a kind of fresh and delicious chicken wing, it is characterised in that specifically include following steps：
（1）The pretreatment of chicken wings
By wing in high-quality chicken using soak immersion 60-90 minutes, during which ensure the temperature of the soak at 8-12 DEG C, immersion
Period stirs every 10-15 minutes once makes chicken wings uniformly soak, and immersion completes the backward soak liquid level and uniformly sprinkles food
With sodium bicarbonate, then 3-5 minutes are stood, chicken wings is pulled out again after then upper strata turbid is rinsed, drained；The soak, it is made
Preparation Method, specifically include following steps：
A take by weight folium artemisiae argyi 5-10 parts, dried peppermint leaf 3-5 parts, toad grass 1-2 parts, lotus leaf 2-3 parts, be washed and chopped after plus 50 times
The water infusion of folium artemisiae argyi mass fraction 15 minutes, filters to obtain solution A；
B takes soya bean 10-12 parts, black soya bean 2-3 parts, iblet 3-5 parts, the water mashing of 10 times of soya bean mass fractions is added, after filtering
Obtain solution B；
C feeding salt 20-25 parts, cooking wine 5-8 parts, old ginger 5-8 parts add the common infusion of the water of 20 times of salt mass fractions 15 minutes, mistake
Filter out miscellaneous solution C；
The solution A, solution B, solution C are pressed quality parts ratio 5 by d:1:5 are uniformly mixed to prepare the soak；
（2）The after-treatment of chicken wings
The chicken wings handled well is uniformly smeared using coating, is subsequently placed in freezer in -5 DEG C of freezing processing 5-8 hours；It is described
Coating, quality parts ratio 1 is pressed by honey, corn syrup, lemon juice, water:3:10:It is made after 20 uniform mixing；
（3）The curing of chicken wings
The micro- Huang in surface first is slowly heated to using stewing pot after the chicken wings handled well is thawed, is then baked chicken wings two sides using oven
It is sallow to produce.
A kind of 2. fresh and delicious chicken wing according to claim 1, it is characterised in that step（1）The soak, its preparation side
Method, specifically include following steps：
A take 5 parts of folium artemisiae argyi, 3 parts of dried peppermint leaf, 1 part of toad grass, 2 parts of lotus leaf, be washed and chopped after plus the water of 50 times of folium artemisiae argyi mass fractions endure
Boil 15 minutes, filter to obtain solution A；
B takes 10 parts of soya bean, 2 parts of black soya bean, 3 parts of iblet, adds the water mashing of 10 times of soya bean mass fractions, solution B is obtained after filtering；
The common infusion of water 15 minutes of 20 parts of c feedings salt, 5 parts of cooking wine, 5 parts of old ginger plus 20 times of salt mass fractions, filtering and impurity removing
Obtain solution C；
The solution A, solution B, solution C are pressed quality parts ratio 5 by d:1:5 are uniformly mixed to prepare the soak.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916056A (en) * | 2019-12-17 | 2020-03-27 | 德州乡盛食品有限公司 | Processing technology of green-foot partridge chicken |
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| CN105851908A (en) * | 2016-05-06 | 2016-08-17 | 李惠娟 | Health-care tea chicken |
| CN106819922A (en) * | 2016-12-31 | 2017-06-13 | 安徽省百益食品有限公司 | A kind of preparation method of Salt roasted chicken wing |
| CN106879664A (en) * | 2015-12-11 | 2017-06-23 | 卢峰 | A kind of preparation method of Orleans grilled chicken wing the meat clip Mo |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105124628A (en) * | 2015-07-30 | 2015-12-09 | 安徽朗朗好心人食品有限公司 | Fragrant and crisp duck leg |
| CN105211912A (en) * | 2015-11-04 | 2016-01-06 | 安徽真心食品有限公司 | Tonic Chinese herbal medicine duck pawl preparation method |
| CN106879664A (en) * | 2015-12-11 | 2017-06-23 | 卢峰 | A kind of preparation method of Orleans grilled chicken wing the meat clip Mo |
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| CN106819922A (en) * | 2016-12-31 | 2017-06-13 | 安徽省百益食品有限公司 | A kind of preparation method of Salt roasted chicken wing |
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| CN110916056A (en) * | 2019-12-17 | 2020-03-27 | 德州乡盛食品有限公司 | Processing technology of green-foot partridge chicken |
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