CN102687863A - Method for preparing chicken feet with pickled peppers - Google Patents
Method for preparing chicken feet with pickled peppers Download PDFInfo
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- CN102687863A CN102687863A CN2012101903321A CN201210190332A CN102687863A CN 102687863 A CN102687863 A CN 102687863A CN 2012101903321 A CN2012101903321 A CN 2012101903321A CN 201210190332 A CN201210190332 A CN 201210190332A CN 102687863 A CN102687863 A CN 102687863A
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- shank
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- soak
- soaking
- green pepper
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Abstract
The invention provides a method for preparing chicken feet with pickled peppers. The method comprises a whitening work procedure, wherein the whitening work procedure comprises the following concrete steps that 1, soaking liquid is prepared and comprises common salt, sodium bicarbonate and water; 2, the chicken feet are cut; 3, the chicken feet are soaked by the soaking liquid; and 4, after the soaking is completed, the chicken feet are salved out and are flushed by water. The method has the advantages that blood water of the chicken feet is effectively removed through a low-salt-content and diluted alkali method, and the adoption of strong oxidants is avoided, so the safety risk of food caused by strong oxidant residue is avoided. The method provided by the invention belongs to a safe production method and can be favorably and widely popularized.
Description
Technical field
The present invention relates to a kind of processing method of food, specifically relate to a kind of method for preparing bubble green pepper shank.
Technical background
Bubble green pepper shank is as a kind of leisure meat products that liked by consumers in general, and market prospects are very wide, and the consumer is ready to choose the fair and clear product of outward appearance more.Traditional handicraft is to use strong oxidizer that raw material is handled, though whiter through the product appearance of this kind method production, residual strong oxidizer makes the quality of finished product risk occur.
Summary of the invention
The object of the present invention is to provide a kind of method for preparing bubble green pepper shank; This method has been avoided brighten the use in operation of strong oxidizing property material at preparation bubble green pepper shank; Thereby avoided residual strong oxidizer food safety risk to occur; Method provided by the invention is a kind of safe production method, is beneficial to extensive popularization.
The object of the invention is realized through following technical scheme:
A kind of method for preparing bubble green pepper shank comprises and brightens operation that the said operation that brightens comprises following concrete steps:
Step (one) preparation soak, said soak comprises salt, sodium acid carbonate and water;
Step (two) is cut apart shank;
Step (three) is soaked said shank with said soak;
Step (four) after soaking and finishing is pulled said shank out, and the water flushing.
Preferably, said soak comprises 3% salt, 0.15% sodium acid carbonate and the water of surplus, and said percentage is weight percentage.
Preferably, said shank is a frozen chicken paw.Further preferred, said frozen chicken paw was thawing below 15 ℃ 2 hours earlier before use, thawed to finish the back cleaning once.
Preferably; Said immersion is to soak three times below 15 ℃; Soaking for the first time weight ratio according to said shank and said soak and be the ratio of 1:4 soaks; Is that the ratio of 1:4 is carried out second time and soaked with soaking said the shank that finishes and said soak for the first time according to weight ratio, is that the ratio of 1:4 is soaked for the third time with shank that the said second time, immersion finished and said soak according to weight ratio.Further preferred, the 3 hours time that soak the said first time; The time that soak the said second time is 3 hours; The said time of soaking for the third time is 2 hours.
Traditional brightening of preparation bubble green pepper shank method uses strong oxidizer that raw material is handled in the operation, though whiter through the product appearance of this kind method production, risk appears in the residual quality of finished product that makes of possible strong oxidizer.The present invention adopts less salt diluted alkaline method to remove the watery blood in the shank; And then prevent that blackout or rubescent phenomenon from appearring in the product after the boiling; Effectively avoided the use of strong oxidizer, and used salt is raw-food material, sodium acid carbonate also is known nontoxic food processing aid; Regulation can be used in food processing process in GB2760-2011 " food additives use standard "; Residual quantity need not limit, so method provided by the invention can not produce food harm, is suitable for extensive promotion and application.
The specific embodiment
Below in conjunction with embodiment technical scheme of the present invention is done further to explain, but following content is not used in qualification protection scope of the present invention.
Embodiment
At first frozen chicken paw was thawed 2 hours at low temperature environment (below 15 ℃), thawing finishes the back cleaning once, removes watery blood, floating foam.Again shank is cut apart, the shank after cutting apart is being carried out three immersions below 15 ℃.Soaked 3 hours for the first time, the weight ratio of shank and soak is 1:4; Soaking for the first time and pull shank out after finishing, is that the ratio of 1:4 is carried out immersion second time according to the weight ratio of shank and soak, and the second time, soak time was 3 hours; Soaking for the second time and pull shank out after finishing, is that the ratio of 1:4 is soaked for the third time according to the weight ratio of shank and soak, and soak time is 2 hours for the third time.After soak finishing for three times, shank is dragged in the plastic crate, and the water flushing water of dehematizing, reach the purpose of removing watery blood, can avoid out ready-made article blackout, rubescent phenomenon with this product of producing.
Claims (6)
1. one kind prepares the method for steeping the green pepper shank, comprises and brighten operation that it is characterized in that, the said operation that brightens comprises following concrete steps:
Step (one) preparation soak, said soak comprises salt, sodium acid carbonate and water;
Step (two) is cut apart shank;
Step (three) is soaked said shank with said soak;
Step (four) after soaking and finishing is pulled said shank out, and the water flushing.
2. the method for preparing bubble green pepper shank according to claim 1 is characterized in that, said soak comprises 3% salt, 0.15% sodium acid carbonate and the water of surplus, and said percentage is weight percentage.
3. the method for preparing bubble green pepper shank according to claim 1 is characterized in that said shank is a frozen chicken paw.
4. the method for preparing bubble green pepper shank according to claim 3 is characterized in that said frozen chicken paw was thawing below 15 ℃ 2 hours earlier before use, thaws to finish the back cleaning once.
5. according to each described method for preparing bubble green pepper shank of claim 1 to 4; It is characterized in that; Said immersion is to soak three times below 15 ℃; Soaking for the first time weight ratio according to said shank and said soak and be the ratio of 1:4 soaks; Is that the ratio of 1:4 is carried out second time and soaked with soaking said the shank that finishes and said soak for the first time according to weight ratio, is that the ratio of 1:4 is soaked for the third time with shank that the said second time, immersion finished and said soak according to weight ratio.
6. the method for preparing bubble green pepper shank according to claim 5 is characterized in that the 3 hours time that soak the said first time; The time that soak the said second time is 3 hours; The said time of soaking for the third time is 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101903321A CN102687863A (en) | 2012-06-11 | 2012-06-11 | Method for preparing chicken feet with pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101903321A CN102687863A (en) | 2012-06-11 | 2012-06-11 | Method for preparing chicken feet with pickled peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102687863A true CN102687863A (en) | 2012-09-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101903321A Pending CN102687863A (en) | 2012-06-11 | 2012-06-11 | Method for preparing chicken feet with pickled peppers |
Country Status (1)
| Country | Link |
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| CN (1) | CN102687863A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
| CN107198134A (en) * | 2017-06-29 | 2017-09-26 | 海安县婷婷农副产品有限公司 | A kind of production technology of Chicken Feet with Pickled Peppers |
| CN108771136A (en) * | 2018-03-28 | 2018-11-09 | 鹤壁市永达美源食品有限公司 | A kind of production method of complete de- bone chicken feet |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301088A (en) * | 2007-08-29 | 2008-11-12 | 谭建 | Chicken claw salting method |
-
2012
- 2012-06-11 CN CN2012101903321A patent/CN102687863A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301088A (en) * | 2007-08-29 | 2008-11-12 | 谭建 | Chicken claw salting method |
Non-Patent Citations (2)
| Title |
|---|
| 肖明均: "巴蜀泡椒凤爪的加工", 《肉类工业》, no. 1, 31 December 2008 (2008-12-31), pages 21 - 22 * |
| 赵东平等: "鸡爪清洗工业研究", 《食品工业》, vol. 33, no. 5, 31 May 2012 (2012-05-31), pages 10 - 13 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
| CN107198134A (en) * | 2017-06-29 | 2017-09-26 | 海安县婷婷农副产品有限公司 | A kind of production technology of Chicken Feet with Pickled Peppers |
| CN108771136A (en) * | 2018-03-28 | 2018-11-09 | 鹤壁市永达美源食品有限公司 | A kind of production method of complete de- bone chicken feet |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120926 |