Fried tulip-like chicken wing roots and processing method thereof

Abstract

The invention discloses fried tulip-like chicken wing roots and a processing method thereof. The fried tulip-like chicken wing roots are prepared by marinating chicken wing roots, mixing the chicken wing roots with a paste, coating the chicken wing roots with powder, and frying. The marinade is prepared from the following raw materials in parts by weight: 1-2 parts of edible salt, 2-4 parts of mashed fresh ginger, 0.3-0.7 part of white pepper powder, 1-2 parts of glucose, 2-3 parts sodium tripolyphosphate, 1-2 parts of corn starch, 4-6 parts of soybean sauce, 1-2 parts of monosodium glutamate, 1-2 parts of ethyl maltol, 0.2-0.6 parts of balsam and 30-40 parts of water; the paste is prepared from the following raw materials in parts by weight: 15-20 parts of starch, 5-10 parts of flour, 3-8 parts of soybean protein isolate, 0.1-0.5 part of sodium bicarbonate, 0.1-0.3 part of guar gum and 0.2-0.4 part of edible salt; the coating powder is prepared from the following raw materials in parts by weight: 30-60 parts of starch, 20-40 parts of flour, 0.3-0.6 part of edible salt, 0.4-0.7 part of monosodium glutamate, 1-3 parts of sugar, 10-25 parts of soybean protein and 5-8 parts rice flour; and the chicken wing roots account for 60-70 parts by weight. The product adopts an innovative technological operation, is balanced in nutrition and is healthy. Compared with the traditional fried chicken wing roots, the fried tulip-like chicken wing roots provided by the invention are low in content of cholesterol, are attractive in appearance, are convenient to eat and are good for health.

Description

technical field [0001] The invention relates to a wing root food, in particular to a fried tulip chicken wing root and a processing method thereof. Background technique [0002] Chicken wing root is a kind of food with very high protein content. More and more people start to eat chicken wing root in different categories, but it is fried directly, the bones inside are not easy to mature, and the joint parts of the bones are not tasty, and the outside is already cooked when eaten. There is still congestion at the joints of the internal flesh and bones. If you continue to heat and fry, the inside will be cooked and the outside will be burnt. This will not only reduce the nutritional value of the chicken, but also produce harmful substances, which is not conducive to health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of fried tulip chicken wing root with better taste, better nutrition retention and health...

AI Technical Summary

Problems solved by technology

[0002] Chicken wing root is a kind of food with very high protein content. More and more people start to eat chicken wing root in different categories, but it is fried directly, the bones inside are not easy to mature, and the joint parts of the bones are not tasty, and the outside is already cooked when eaten. There is still congestion at the joints of the internal flesh and bones. If you continue to heat and fry, the inside will be cooked and the outside will be burnt. This will not only reduce the nutritional value of the chicken, but also produce harmful substances, which is not conducive to health.