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Processing method of pot-stewed free range chicken wings

A processing method and technology of free-range chickens, which are applied in the field of processing livestock and poultry cooked food products, can solve problems such as irregular processing, and achieve the effect of strong taste, rich nutrition and delicious taste

Inactive Publication Date: 2013-07-03
HENGSHAN XIANGQI AGRI ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the deep processing of chicken wings, and the processing is not standardized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A processing method for free-range chicken wings with braised meat, comprising the following steps:

[0021] 1) Thawing: Put the frozen free-range chicken wings into the thawing tank, thaw with clean water, clean and drain after thawing;

[0022] 2) Preparation of brine: First, add 0.08-0.12kg Caoguo, 0.12-0.18kg cinnamon, 0.064-0.096kg bay leaves, 0.056-0.084kg star anise for every 50kg of water and boil for 50-70 minutes, then add 1 ~1.5kg of salt, 0.8~1kg of sugar, 0.3~0.5kg of monosodium glutamate, 0.2~0.3kg of vinegar and 0.3~0.4kg of cooking wine are boiled and turned into brine for later use;

[0023] 3) Marinating: Pour the drained free-range chicken wings into the brine, after boiling, marinate on high heat for 25-35 minutes, then turn to medium heat and marinate for 2-8 minutes to get marinated free-range chicken wings for later use;

[0024] 4) Deep-frying: put the marinated free-range chicken wings into a boiling oil pan and fry for 5-8 minutes, then take o...

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PUM

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Abstract

The invention relates to a processing method of pot-stewed free range chicken wings. The method comprises the steps of: 1) thawing; 2) brine preparation: first adding Fructus Tsaoko, cassia, myrcia, and star anise into water and stewing them for 50-70min by big fire, then adding salt, white sugar, monosodium glutamate, vinegar and cooking wine, boiling them into brine for standby use; 3) pot-stewing: pouring thawed free range chicken wings into the brine, boiling them, then conducting stewing for 25-35min by big fire, and stewing them for 2-8min over moderate fire; 4) frying: putting the pot-stewed free range chicken wings into a boiled oil pan to frying them for 5-8min; 5) material mixing: placing the fried free range chicken wings into a mixer, adding seasonings according to tastes and stirring them evenly; 6) bagging; and 7) sterilization: putting sealed fried free range chicken wings into an iron frame, pushing the frame into a sterilization pot, first slowing raising the temperature to 90DEG C, then closing all vent valves, and when the temperature reaches 120DEG C, maintaining the state for 20-40min, then conducting cooling, turning off water when the temperature drops to 80DEG C, then carrying out ventilation and draining, taking the chicken wings out and airing them. The free range chicken wings made by the invention have rich nutrition, bright color, heavy fragrance, and delicious taste.

Description

technical field [0001] The invention relates to a processing method of livestock and poultry cooked food products, in particular to a processing method of braised-flavored free-range chicken wings. Background technique [0002] The inner quality of chicken is tender, delicious, rich in various proteins, and has a high digestibility, which is easily absorbed and utilized by the human body, and has the functions of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. [0003] Chicken is a well-known dietary product. There are many methods of making edible chicken in the prior art. Free-range chicken grows in a natural environment and eats natural food. Its meat is more delicate and delicious than ordinary chicken, and its nutritional value is higher. Its chicken wings are rich in various vitam...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
CPCY02A40/90
Inventor 赵宇旗
Owner HENGSHAN XIANGQI AGRI ANIMAL HUSBANDRY
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