CN103689641A - 泡凤爪的加工方法及泡凤爪 - Google Patents

泡凤爪的加工方法及泡凤爪 Download PDF

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CN103689641A
CN103689641A CN201310674006.2A CN201310674006A CN103689641A CN 103689641 A CN103689641 A CN 103689641A CN 201310674006 A CN201310674006 A CN 201310674006A CN 103689641 A CN103689641 A CN 103689641A
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chicken feet
parts
processing
boiling
pickling liquid
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陈园园
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陈园园
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions

Abstract

一种泡凤爪的加工方法及泡凤爪,其中加工方法包括以下步骤:1)煮制鸡爪:将鸡爪对半剖开,清洗,放入沸水中煮制8—10分钟,捞出后放入冰水中清洗,再从清水中捞出沥干;2)制备腌制液:将以下质量份的材料混合后进行熬制,山椒10份,花椒1份,老姜2份,茴香0.5份,桂皮0.2份,盐1份,料酒0.5份,纯进水100份,熬制时间25—35分钟,冷却过滤得混合液体,在混合液体中加入0.2质量份的乳酸和1质量份的白砂糖,即得到腌制液;3)将鸡爪与腌制液按照1:1质量比例进行混合腌制8—12小时;4)杀菌,包装。本发明的腌制液通过熬制,避免现有工艺的炒制步骤,减小了有害物质的产生,同时容易控制熬制液的同一性,提高了泡凤爪的口感。

Description

泡凤爪的加工方法及泡凤爪
技术领域
[0001] 本发明涉及一种泡凤爪的加工方法及泡凤爪。
背景技术
[0002] 泡凤爪因其口感好,深受消费者的喜爱,目前泡凤爪加工时用到的泡料通常利用泡菜及其它辅料进行炒制,口感单一,且炒制火候难以保持稳定,造成每批泡凤爪味道不同
发明内容
[0003] 本发明解决的技术问题是:提供一种泡凤爪的加工方法,工艺简单,提高泡凤爪的口感。
[0004] 本发明的技术方案是:一种泡凤爪的加工方法,其特征在于包括以下步骤:1)煮制鸡爪:将鸡爪对半剖开,清洗,放入沸水中煮制8 —10分钟,捞出后放入冰水中清洗,再从清水中捞出浙干;2)制备腌制液:将以下质量份的材料混合后进行熬制,山椒10份,花椒I份,老姜2份,茴香0.5份,桂皮0.2份,盐1份,料酒0.5份,纯进水100份,熬制时间25—35分钟,冷却过滤得混合液体,在混合液体中加入0.2质量份的乳酸和I质量份的白砂糖,即得到腌制液;3)将步骤I)所得的鸡爪与步骤2)所得的腌制液按照1:1质量比例进行混合腌制8 —12小时;4)杀菌,包装。
[0005] 本发明的有益效果是:本发明的腌制液通过熬制,避免现有工艺的炒制步骤,减小了有害物质的产生,同时容易控制熬制液的同一性,提高了泡凤爪的口感。
具体实施方式
[0006] 下面结合实施例对本发明作进一步说明:
[0007] 实施例1
[0008] 一种泡凤爪的加工方法,包括以下步骤:1)煮制鸡爪:将鸡爪对半剖开,清洗,放入沸水中煮制8分钟,根据鸡爪数量的增加还可以煮制10分钟,捞出后放入冰水中清洗,再从清水中捞出浙干;2)制备腌制液:将以下质量份的材料混合后进行熬制,山椒10份,花椒
1份,老姜2份,茴香0.5份,桂皮0.2份,盐1份,料酒0.5份,纯进水100份,熬制时间25,为了提高熬制液的浓度,熬制时间还可以为35分钟,冷却过滤得混合液体,在混合液体中加入0.2质量份的乳酸和I质量份的白砂糖,即得到腌制液;3)将步骤I)所得的鸡爪与步骤2)所得的腌制液按照1:1质量比例进行混合腌制8小时,为了提高泡凤爪的味道,腌制时间还可以提闻到12小时;4)杀菌,包装。本实施例中的每一质量份为100g。
[0009] 实施例2
[0010] 一种泡凤爪,按照以下步骤加工制成:1)煮制鸡爪:将鸡爪对半剖开,清洗,放入沸水中煮制8分钟,根据鸡爪数量的增加还可以煮制10分钟,捞出后放入冰水中清洗,再从清水中捞出浙干;2)制备腌制液:将以下质量份的材料混合后进行熬制,山椒10份,花椒I份,老姜2份,茴香0.5份,桂皮0.2份,盐1份,料酒0.5份,纯进水100份,熬制时间25,为了提高熬制液的浓度,熬制时间还可以为35分钟,冷却过滤得混合液体,在混合液体中加入0.2质量份的乳酸和I质量份的白砂糖,即得到腌制液;3)将步骤I)所得的鸡爪与步骤2)所得的腌制液按照1:1质量比例进行混合腌制8小时,为了提高泡凤爪的味道,腌制时间还可以提1¾ 到12小时;4)杀菌,包装。本实施例中的每一质量份为100g。

Claims (2)

1.一种泡凤爪的加工方法,其特征在于包括以下步骤: O煮制鸡爪:将鸡爪对半剖开,清洗,放入沸水中煮制8 —10分钟,捞出后放入冰水中清洗,再从清水中捞出浙干; 2)制备腌制液:将以下质量份的材料混合后进行熬粥,山椒10份,花椒I份,老姜2份,茴香0.5份,桂皮0.2份,盐I份,料酒0.5份,纯进水100份,熬制时间25—35分钟,冷却过滤得混合液体,在混合液体中加入0.2质量份的乳酸和I质量份的白砂糖,即得到腌制液; 3)将步骤I)所得的鸡爪与步骤2)所得的腌制液按照1:1质量比例进行混合腌制8—12小时; 4)杀菌,包装。
2.一种泡凤爪,其特征在于:所述泡凤爪按照权利要求1加工方法制成。
CN201310674006.2A 2013-12-07 2013-12-07 泡凤爪的加工方法及泡凤爪 Withdrawn CN103689641A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104664431A (zh) * 2015-01-29 2015-06-03 泰州贝特尔食品配料有限公司 一种泡椒凤爪生产加工工艺
CN108576656A (zh) * 2018-04-11 2018-09-28 六安市胜缘食品有限公司 一种蒜泥凤爪及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101181071A (zh) * 2007-12-19 2008-05-21 孙建国 野山椒泡凤爪
CN102771808A (zh) * 2012-07-31 2012-11-14 华南理工大学 一种调理凤爪的生产方法
CN103054055A (zh) * 2013-01-14 2013-04-24 张建新 一种安全型泡凤爪制备方法
CN103230024A (zh) * 2013-04-26 2013-08-07 安徽真心食品有限公司 一种东北大酱泡凤爪及其加工方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101181071A (zh) * 2007-12-19 2008-05-21 孙建国 野山椒泡凤爪
CN102771808A (zh) * 2012-07-31 2012-11-14 华南理工大学 一种调理凤爪的生产方法
CN103054055A (zh) * 2013-01-14 2013-04-24 张建新 一种安全型泡凤爪制备方法
CN103230024A (zh) * 2013-04-26 2013-08-07 安徽真心食品有限公司 一种东北大酱泡凤爪及其加工方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104664431A (zh) * 2015-01-29 2015-06-03 泰州贝特尔食品配料有限公司 一种泡椒凤爪生产加工工艺
CN108576656A (zh) * 2018-04-11 2018-09-28 六安市胜缘食品有限公司 一种蒜泥凤爪及其制备方法

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Application publication date: 20140402