Week 3

This week we arrived in the kitchen on Wednesday. Due to our work, last week we knew

what our goals were. We had nailed down our product completely, a boneless chicken

wing with tossed in an Asian sauce. Our ground mixture contains 1% salt, 2% potato starch,

and 2% sesame oil. We wanted to try and change the color of the meat. To do this, we

decided to add around 1% paprika to the mixture. Here is the comparison of the two

different mixtures.

We received from feedback saying that the public would not like a completely cooked

product that is orange. So, we decided we would no longer add the paprika. Upon further

taste testing the batter of our product was too thick. We added more water to the batter.

This addition worked well, and the entire group felt like this was an improvement. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our group also went to four different grocery stores to compare what our product looks like and what we would be competing against. Our product is much smaller than the Tyson Anytizers or the Store brand chicken wing. Due to this size difference we could really stand out, and be successful as our product could be warmed up quicker and have more pieces in a meal. The flavor of our product is not readily seen in the freezer aisle. Most flavors seen are bbq and buffalo. So our product will stand out due to its unique size and flavor.