CN103054061A - Chicken claw with pickled peppers and processing method thereof - Google Patents

Abstract

The invention provides a chicken claw with pickled peppers and a processing method thereof. The chicken claw with pickled peppers is produced with chicken claws as a raw material and pickled rod chilli, salt, anise, scallion, ginger, garlic, cassia bark, Chinese prickly ash, cooking wine and water as accessory materials through steps consisting of cleaning, trimming, draining, marinating and pickling, air drying of a blank, coating of sugar, frying, boiling and cooling. The invention is characterized in that 20 parts by weight of pickled rod chilli, 7 parts by weight of salt, 20 parts by weight of anise, 8 parts by weight of scallion, 6 parts by weight of ginger, 5 parts by weight of garlic, 7 parts by weight of cassia bark, 6 parts by weight of Chinese prickly ash, 15 parts by weight of cooking wine and 100 parts by weight of water are added into 200 parts by weight of the chicken claws. According to the invention, a special formula and a special process are employed, so the chicken claw with pickled peppers can be processed through large scale production, maintains original nutritional ingredients of the chicken claws and has special pickled pepper flavor; the defects of non-unified formulas and processes are overcome, the processing method is reasonable, clean, sanitary and free of pollution, and the produced chicken claw with pickled peppers has the advantages of a long shelf-life, convenience in eating, normal temperature storability and low cost. The chicken claw with pickled peppers and the processing method provided by the invention adapt to the current development tendency of convenience and seriation of chicken claw products.

Description

A kind of bubble green pepper shank and processing method thereof

Technical field

The present invention relates to a kind of poultry meat and processing method thereof, exactly is a kind of bubble green pepper shank and processing method thereof.

Technical background

Bubble green pepper shank is one of the most popular in recent years snack.There is the tough meat of taste, skin fragrant and be celebrated with spicy.Bubble green pepper shank can be stepped on refined taste, is also liked by the ordinary people.Bubble green pepper shank has the effect that appetizing is promoted the production of body fluid, stimulated circulation.Only have manufacturing process to be particular about method, the strength pungent road of bubble green pepper is oozed in the shank.Good bubble green pepper shank is plentiful pure white, and kindred is given birth to fragrantly when chewing, and has the very strong flavor effect of urging.

The shortcomings such as the production method of bubble green pepper shank all is the processing method of passing from mouth to mouth in the society at present, has the prescription disunity, and mouthfeel can not all be use up people's will, and operating procedure is complicated, and product differentiation is large are not suitable with contemporary large-scale production processing.

Summary of the invention

The objective of the invention is to provide a kind of to people can not only can keep the original nutritional labeling of shank and have special bubble green pepper Flavor by what large-scale production was processed; overcome the prescription disunity; the skimble-scamble defective of technique; and processing technology is reasonable; sanitation and hygiene are pollution-free; but long shelf-life, instant normal temperature storage, bubble green pepper shank and processing method thereof with low cost.

It is take shank as raw material for the present invention, take bubble rod chilli, salt, anise, green onion, ginger, garlic, cassia bark, Chinese prickly ash, cooking wine, water as batching, through cleaning, arrangement, draining, halogen salt down, dry in the air base, make after being coated with sugar, fried, boiling, cooling; It is characterized in that: parts by weight of raw materials is that the weight portion that adds batching in 200 shanks is: bubble rod chilli 20, salt 7, anise 20, green onion 8, ginger 6, garlic 5, cassia bark 7, Chinese prickly ash 6, cooking wine 15, water 100.

The concrete steps of processing method of the present invention are as follows:

(1) cleaning is cut apart: shank is put into the water rinsing, clean blood stains, clean and want clean, divide on request the shank even partition;

(2) roll gentle: the shank 200kg that cleaning was cut apart puts into the gentle saltwater brine that rolls by bubble rod chilli 20kg, salt 7kg, anistree 20kg, green onion 8kg, ginger 6kg, garlic 5kg, cassia bark 7kg, Chinese prickly ash 6kg, cooking wine 15kg, water 100kg preparation, put into again the gentle machine that rolls, carrying out vacuum rolls gentle, temperature is controlled at 20-22 ℃, rolls gentle 30 minutes;

(3) cleaning flushing: cleaning shank residual impurity, the shank that cleaning is good washes with circulating water;

(4) boiling: the shank that will clear up after washing is put into the boiling of steam-jacked kettle adding clear water, and temperature is controlled at: 98-100 ℃, and the boiling time: 8-10 minutes, the ratio of boiling chicken feet and water: 2 ﹕ 1;

(5) cooling: enclosure space is put in the boiling chicken feet taking-up cooled off, about 15 ℃ of closed temperature controls, draining gas is opened ultraviolet lamp disinfection, and product is cooled to about 20 ℃ of temperature, gets final product without aqueous vapor.10-20 minute cool time;

(6) soak: cooled shank is put back to by bubble rod chilli 20kg, salt 7kg, anistree 20kg, green onion 8kg, ginger 6kg, garlic 5kg, cassia bark 7kg, Chinese prickly ash 6kg, cooking wine 15kg, pickling of water 100kg preparation added potassium sorbate 0.075 kg in the saltwater brine soaking container, ethyl maltol 0.050 kg soaked 12 hours about 0 ℃ of closed temperature control;

(7) drain: soaked shank be placed in the draining basket drain, 15 ℃ of closed temperature control controls, draining gas, ultraviolet lamp disinfection, after 15-20 minute, product drains, without aqueous vapor can pack, for sale.

Effect of the present invention

The present invention is owing to adopt special composition and engineering; therefore can provide a kind of to people can keep the original nutritional labeling of shank and have special bubble green pepper Flavor by large-scale production; overcome the prescription disunity; the skimble-scamble defective of technique; and processing technology is reasonable; sanitation and hygiene are pollution-free, but long shelf-life, instant normal temperature storage, bubble green pepper shank and processing method thereof with low cost.Adapt to contemporary shank convenient food, seriation development trend.

The specific embodiment

Embodiment:

Shank is put into the water rinsing, clean blood stains, clean and want clean, divide on request the shank even partition; The shank 200kg that cleaning was cut apart puts into the gentle saltwater brine that rolls by bubble rod chilli 20kg, salt 7kg, anistree 20kg, green onion 8kg, ginger 6kg, garlic 5kg, cassia bark 7kg, Chinese prickly ash 6kg, cooking wine 15kg, water 100kg preparation, put into again the gentle machine that rolls, carrying out vacuum rolls gentle, temperature is controlled at 20-22 ℃, rolls gentle 30 minutes; Cleaning shank residual impurity, the shank that cleaning is good washes with circulating water; Shank after the cleaning flushing is put into steam-jacked kettle add the clear water boiling, temperature is controlled at: 98-100 ℃, and the boiling time: 8-10 minutes, the ratio of boiling chicken feet and water: 2 ﹕ 1; Enclosure space is put in the boiling chicken feet taking-up cooled off, about 15 ℃ of closed temperature controls, draining gas is opened ultraviolet lamp disinfection, and product is cooled to about 20 ℃ of temperature, gets final product 10-20 minute cool time without aqueous vapor; Cooled shank put back to by bubble rod chilli 20kg, salt 7kg, anistree 20kg, green onion 8kg, ginger 6kg, garlic 5kg, cassia bark 7kg, Chinese prickly ash 6kg, cooking wine 15kg, pickling of water 100kg preparation add potassium sorbate 0.075 kg in the saltwater brine soaking container, ethyl maltol 0.050 kg soaked 12 hours about 0 ℃ of closed temperature control; Soaked shank be placed in the draining basket drain, 15 ℃ of closed temperature control controls, draining gas, ultraviolet lamp disinfection, after 15-20 minute, product drains, without aqueous vapor can pack, for sale.

Claims (2)

1. one kind is steeped green pepper shank and processing method thereof, it is as raw material take shank, take bubble rod chilli, salt, anise, green onion, ginger, garlic, cassia bark, Chinese prickly ash, cooking wine, water as batching, through cleaning, arrangement, draining, halogen salt down, dry in the air base, make after being coated with sugar, fried, boiling, cooling; It is characterized in that: parts by weight of raw materials is that the weight portion that adds batching in 200 shanks is: bubble rod chilli 20, salt 7, anise 20, green onion 8, ginger 6, garlic 5, cassia bark 7, Chinese prickly ash 6, cooking wine 15, water 100.

2. a kind of processing method of steeping the green pepper shank according to claim 1 is characterized in that: concrete procedure of processing is as follows:

(1) cleaning is cut apart: shank is put into the water rinsing, clean blood stains, clean and want clean, divide on request the shank even partition;

(2) roll gentle: the shank 200kg that cleaning was cut apart puts into the gentle saltwater brine that rolls by bubble rod chilli 20kg, salt 7kg, anistree 20kg, green onion 8kg, ginger 6kg, garlic 5kg, cassia bark 7kg, Chinese prickly ash 6kg, cooking wine 15kg, water 100kg preparation, put into again the gentle machine that rolls, carrying out vacuum rolls gentle, temperature is controlled at 20-22 ℃, rolls gentle 30 minutes;

(3) cleaning flushing: cleaning shank residual impurity, the shank that cleaning is good washes with circulating water;

(4) boiling: the shank that will clear up after washing is put into the boiling of steam-jacked kettle adding clear water, and temperature is controlled at: 98-100 ℃, and the boiling time: 8-10 minutes, the ratio of boiling chicken feet and water: 2 ﹕ 1;

(5) cooling: enclosure space is put in the boiling chicken feet taking-up cooled off, about 15 ℃ of closed temperature controls, draining gas is opened ultraviolet lamp disinfection, and product is cooled to about 20 ℃ of temperature, gets final product 10-20 minute cool time without aqueous vapor;

(6) soak: cooled shank is put back to by bubble rod chilli 20kg, salt 7kg, anistree 20kg, green onion 8kg, ginger 6kg, garlic 5kg, cassia bark 7kg, Chinese prickly ash 6kg, cooking wine 15kg, pickling of water 100kg preparation added potassium sorbate 0.075 kg in the saltwater brine soaking container, ethyl maltol 0.050 kg soaked 12 hours about 0 ℃ of closed temperature control;

(7) drain: soaked shank be placed in the draining basket drain, 15 ℃ of closed temperature control controls, draining gas, ultraviolet lamp disinfection, after 15-20 minute, product drains, without aqueous vapor can pack, for sale.