Preparation method of sauce-flavored chicken wings

Abstract

The invention discloses a preparation method of sauce-flavored chicken wings. The preparation method comprises the following steps: 1, pickling chicken wings; 2, drying under a reduced pressure, namely, after cleaning the pickled chicken wings, arranging the chicken wings on a tray in a single layer, feeding in a vacuum drying box, adjusting the temperature of the vacuum drying box to be 25-30 DEG C and the pressure to be 0.4-0.7 MPa, and introducing circulating air to act on the chicken wings for 2-3 hours at an air speed of 3-5km / s until the chicken wings are dry and hard; 3, frying and baking; 4, preparing a seasoning; 5, vacuum-bagging; and 6, sterilizing and storing. Because processes such as drying under the reduced pressure and sterilizing at a low temperature are adopted, the prepared chicken wings are chewy in taste without being tender; the original flavor and nutritional substances are remained; meanwhile, the seasoning is prepared from Laba beans with a special flavor and sweet sauce made of fermented flour, so that the prepared chicken wings are good in taste and also have the special sauce flavor.

Description

technical field [0001] The invention relates to a snack food, in particular to a method for preparing chicken wings with sauce flavor. Background technique [0002] At present, there are various types of snack foods on the market, and all kinds of ingredients and raw materials can be prepared into snack foods. For example, in terms of salty taste, there are aquatic fish larvae, chicken and duck parts, soy products, pickled vegetables, etc. Because instant snack food is easy to eat and carry, it is loved by consumers. At present, snack foods of livestock and poultry by-products account for a large market share, such as salt-baked chicken wings and shredded beef. But, because the general manufacturing process of present leisure food is: first raw material pickles, then air-dries, carries out seasoning and sterilizing packing at last. Therefore, the current tastes of leisure food on the market are relatively traditional, continuing popular tastes, such as spicy and spiced fl...

AI Technical Summary

Problems solved by technology

[0003] 1. Since the current air-drying process mostly adopts long-term air-drying at high temperature, the meat structure and color of raw materials are greatly affected, and the product quality is greatly reduced;

[0004] 2. The degree of dehydration in the current air-drying process is not easy to control, and it is easy to cause the water content to be too high and the meat to be too soft, which will affect the taste and shelf life;

[0005] 3. In order to achieve the expected shelf life, leisure products currently on the market are sterilized at a high temperature of 121°C. Because the sterilization temperature is too high, while killing pathogenic bacteria, the beneficial flavor components in the product are decomposed, and the original flavor is lost. And the meat is soft, tasteless

However, the use of irradiation technology for sterilization will greatly increase the cost, and there are potential safety risks at the same time.

[0006] 4. At present, the taste of leisure products in the market is relatively single, and there are no products with new flavors, which leads to the lack of consumer desire and hinders consumption

Although the chicken wings prepared by this patent have a unique chewy texture, because they are directly dried with hot air at 80-90°C, the water content in the meat is not easy to control, which easily affects the taste of the chicken wings and the quality is unstable