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休闲即食川明参风味卤鸡翅尖加工工艺研究.docx

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休闲即食川明参风味卤鸡翅尖加工工艺研究 Comparedwithtraditionalcuisine,fastandconvenientfoodhasbecomemoreandmorepopularamongconsumers,especiallyinthecurrentfast-pacedsociety.AsarepresentativeofSichuan-stylefastfood,thespicyanddeliciousSichuan-stylebraisedchickenwingshavewonthefavorofmanyconsumerswiththeirdelicioustaste,uniqueflavor,andconvenientconsumption.However,theproductionprocessofSichuan-stylebraisedchickenwingsiscomplicatedandtime-consuming,whichlimitsitspopularity. Tosolvethisproblem,anewtypeofleisureandfastfood-Sichuan-styleinstantbraisedchickenwingtips-hasbeendevelopedtomeettheneedsofmodernconsumers.ThisproductnotonlyretainstheuniqueflavorofSichuan-stylebraisedchickenwingsbutalsogreatlysimplifiestheproductionprocess,makingitmoreconvenientforconsumerstoenjoy. Inthispaper,theprocessingtechnologyofSichuan-styleinstantbraisedchickenwingtipswillbestudiedandanalyzedtoprovideareferenceforthedevelopmentandproductionofsimilarproducts. 1.Rawmaterials TherawmaterialsofSichuan-styleinstantbraisedchickenwingtipsmainlyincludechickenwingtips,soysauce,sugar,ginger,garlic,Sichuanpepper,andotherseasonings.Itisnecessarytoselectfreshandhigh-qualitychickenwingtipsastherawmaterial,whichshouldhavenodamage,noodor,andnovisibleimpurities.Theseasoningshouldbeselectedaccordingtopersonalpreferenceandcanbeadjustedaccordingtodifferentregionsandtastes. 2.Processingtechnology (1)Selectandcleantherawmaterials.Thechickenwingtipsarecutintosmallpiecesabout2-3cmlongandsoakedinwaterfor10-15minutestoremovebloodstainsandexcessimpurities.Thenrinsewithwaterseveraltimesuntilthewaterisclear. (2)Blanchthechickenwingtips.Putthechickenwingtipsinboilingwaterandblanchforabout2-3minutesuntiltheyturnwhite.Thenrinsewithwateranddrain. (3)Stir-frytheseasonings.Addoilinthepot,heatitup,thenaddginger,garlic,andSichuanpeppertostir-fryuntilfragrant.Thenaddsoysauce,sugar,andwater,stirwellandboilforawhile. (4)Braisingthechickenwingtips.Addthechickenwingtipstothepotandmakesuretheseasoninghasevenlycoatedthem.Thencoverthepotandcookovermedi