CN104172244A - Method for preparing chicken feet with pickled peppers - Google Patents
Method for preparing chicken feet with pickled peppers Download PDFInfo
- Publication number
- CN104172244A CN104172244A CN201410400685.9A CN201410400685A CN104172244A CN 104172244 A CN104172244 A CN 104172244A CN 201410400685 A CN201410400685 A CN 201410400685A CN 104172244 A CN104172244 A CN 104172244A
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- Prior art keywords
- shank
- chicken
- chicken feet
- water
- quality
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preparing chicken feet with pickled peppers. The method comprises the following steps: selecting qualified chicken feet, washing, appropriately cutting, putting the chicken feet into a soaking pond with glucose oxidase and glucose, introducing air, pickling, putting the treated chicken feet into a pickling pepper liquid for soaking and pickling, subsequently adding catalase for treatment, and packaging in vacuum, thereby obtaining a pickled chicken foot product which is milky white in color, tender and crisp in taste and free of harmful residue.
Description
Technical field
The invention belongs to meat product processing technology field, be specifically related to a kind of preparation method of Chicken Feet with Pickled Peppers.
Background technology
Chicken claw (shank) is the byproduct of chicken processing, and nutritive value is higher, but it eats and economic worth was not fully excavated in the past.In recent years, along with the fast development of Chinese society economy, tourism and leisure food industry welcome huge market development chance.Chicken Feet with Pickled Peppers, as the leisure meat products of tender and crisp, the tasty and refreshing appetizing of a kind of delicate fragrance, long times of aftertaste, is rich in the multiple nutrients materials such as protein, calcium, iron, is the good merchantable brand of leisure, tourism, presenting friends; Since product emerges, be deeply subject to liking of people, there is wide market comsupton demand.But after 2012, national food safety standard GB2760-2011 has cancelled the sterilization bleaching of use hydrogen peroxide to chicken claw, make many manufacturers of chicken claw processing industry be difficult to reply for the moment, suffer from safe, the efficient chicken claw method for bleaching that does not substitute hydrogen peroxide.
Summary of the invention
For adapting to new food safety and sanitation standard-required, improve the quality safety safeguards technique level that Chicken Feet with Pickled Peppers is produced, produce the Chicken Feet with Pickled Peppers product edible safer, quality is more excellent, meet the safe consumption needs of people to high-quality leisure meat products, the invention provides a kind of novel preparation method of Chicken Feet with Pickled Peppers.
Concrete technical scheme of the present invention is as follows:
(1) pretreatment of raw material: adopt fresh shank or cold preservation time 6 months with the interior shank thawing, select the shank of high-quality also to reject chicken leg meat unnecessary on shank, toenail, clean with running water;
(2) cut apart: shank decile is divided into 3-4 piece;
(3) soak and brighten sterilization: add water and shank at fermentation vat, the mass ratio of water and shank is 1: 1-4: 1, add glucose oxidase, the 0.1%-0.6% that quality is shank, add glucose, its quality is the 1%-10% of shank, and heating water temperature, to 30-50 DEG C, passes into air continuously, soak after 1-6 hour, pull shank out, running water cleans, and can brighten sterilization;
(4) poach: according to shank thickness and chicken age, boiling water boiling time 9-10 minute;
(5) be cooled to room temperature, with the bubble brewed vacuole of green pepper 3-12 hour processed, after brewed end, add food-level catalase, stir 10-50 minute, remove residual hydrogen dioxide;
(6) vacuum packaging, inspection.
Described glucose oxidase and glucose are food stage, and glucose oxidase decomposition glucose in the time passing into oxygen produces hydrogen peroxide, reaches the effect that brightens sterilization.
The Chicken Feet with Pickled Peppers that the present invention makes meets following quality and technical requirement:
Additive uses: meet the requirement of " national food safety standard food additives use standard " (GB 2760-2011);
Outward appearance: shank color and luster is milky white, presents the natural form of chicken claw; Taste juice is limpid, outside de-bubble green pepper, and foreign;
Local flavor: there is the intrinsic fresh fragrance of shank, without fishy smell; Acid is salty moderate, and mouthfeel is tender crisp;
Sanitary index: meet Chicken Feet with Pickled Peppers quality safety standard.
The present invention adopts and meets food stage glucose oxidase and the food stage glucose that GB2760-2011 requires, utilize glucose oxidase decomposition glucose in the time passing into oxygen to produce hydrogen peroxide, chicken claw is carried out to bleaching and sterilizing, and add food-level catalase after the brewed vacuole system of bubble green pepper, remove residual hydrogen dioxide, improved the edible safety of Chicken Feet with Pickled Peppers product;
The inventive method passes through theory analysis and experimental exploring forms, and has safe, effective, to be easy to realization of industrialization feature.
Detailed description of the invention
Embodiment 1
Raw material: look is white, without 1000 kilograms of the fresh shanks of stain, free from extraneous odour
Auxiliary material: 200 kilograms of rod chillis, 20 kilograms of chilli, 40 kilograms of salt, 40 kilograms of cooking wine, 20 kilograms of light-coloured vinegars, 10 kilograms of monosodium glutamates, 3 kilograms of composite pungent and fragrant flavorings (ginger, onion parts, anise, cassia bark).
Processing method: at room temperature clean shank with running water, and reject chicken leg meat unnecessary on shank, toenail, every shank is divided into 3-4 piece, in fermentation vat, in the ratio of 1 ton of shank of 2 tons of water, adds water and shank, add 3 kilograms of glucose oxidases and 30 kilograms of glucose, heating water temperature to 40 DEG C, passes into air continuously, soaks after 3 hours, pull shank out, running water cleans; After draining, boiling water boiling time 9-10 minute; Take out cooling after, be placed in and add auxiliary material the boiling cooling brewed liquid of bubble green pepper (monosodium glutamate adds after boiling completes) after 20 minutes, flood brewed 10 hours, then add 2 kilograms of food-level catalases, stir after 20 minutes, according to current Chicken Feet with Pickled Peppers manufacturing technique method, through the operation such as vacuum packaging, inspection, can obtain the Chicken Feet with Pickled Peppers product of following quality requirement:
Outward appearance: shank color and luster is milky white, presents the natural form of chicken claw; Taste juice is limpid, outside de-bubble green pepper, and foreign;
Local flavor: there is the intrinsic fresh fragrance of shank, without fishy smell; Acid is salty moderate, and mouthfeel is tender crisp;
Sanitary index: meet Chicken Feet with Pickled Peppers quality safety standard.
Embodiment 2
Raw material: get cold preservation time 6 months meets the requirement of national freezing poultry product 1000 kilograms of freezing shanks with interior, quality;
Auxiliary material: with embodiment 1;
Processing method: at room temperature freezing shank is thawed naturally or running water thaws, the defective work such as reject variable color, rot, and remove watery blood, clean up; Every shank is divided into 3-4 piece, in fermentation vat, in the ratio of 1 ton of shank of 3 tons of water, adds 2 kilograms of glucose oxidases and 18 kilograms of glucose, heating water temperature to 35 DEG C, passes into air continuously, soaks after 5 hours, pulls shank out, and running water cleans; After draining, boiling water boiling time 9-10 minute; Take out cooling after, be placed in and add auxiliary material the boiling cooling brewed liquid of bubble green pepper (monosodium glutamate adds after boiling completes) after 20 minutes, flood brewed 8 hours, then add 2 kilograms of food-level catalases, stir after 15 minutes, according to current Chicken Feet with Pickled Peppers manufacturing technique method, through the operation such as vacuum packaging, inspection, can obtain of fine quality and without the residual Chicken Feet with Pickled Peppers product of nuisance.
Embodiment 3
Raw material: get look white, without 100 kilograms of the fresh shanks of stain, free from extraneous odour;
Auxiliary material: with embodiment 1;
Processing method: reject underproof raw material, clean up; Every shank is divided into 3-4 piece, and the ratio that is 1: 1 in shank and water quality ratio in fermentation vat adds running water, adds 0.4 kilogram of glucose oxidase and 5 kilograms of glucose, heating water temperature to 30 DEG C, passes into air continuously, soaks after 6 hours, pull shank out, running water cleans; After draining, boiling water boiling time 9-10 minute; Take out cooling after, be placed in and add auxiliary material the boiling cooling brewed liquid of bubble green pepper (monosodium glutamate adds after boiling completes) after 20 minutes, flood brewed 8 hours, then add 0.3 kilogram of food-level catalase, stir after 30 minutes, according to current Chicken Feet with Pickled Peppers manufacturing technique method, through the operation such as vacuum packaging, inspection, can obtain of fine quality and without the residual Chicken Feet with Pickled Peppers product of nuisance.
Claims (1)
1. the preparation method of a Chicken Feet with Pickled Peppers: it is characterized in that comprising the following steps:
(1) first carry out pretreatment of raw material, select high-quality shank, and reject chicken leg meat unnecessary on shank, toenail, clean with running water; Shank decile is divided into 3-4 piece;
(2) soak and brighten sterilization: add water and shank at fermentation vat, the mass ratio of water and shank is 1: 1-4: 1, add food stage glucose oxidase, the 0.1%-0.6% that its quality is shank, add glucose, its quality is the 1%-10% of shank, and heating water temperature, to 30-50 DEG C, passes into air continuously, soak after 1-6 hour, pull shank out, running water cleans, and can brighten sterilization;
(3) poach: according to shank thickness and chicken age, boiling water boiling time 9-10 minute;
(4) be cooled to room temperature, with the bubble brewed vacuole of green pepper 3-12 hour processed, after brewed end, add food-level catalase, stir 10-50 minute, remove residual hydrogen dioxide, vacuum packaging, inspection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410400685.9A CN104172244A (en) | 2014-08-15 | 2014-08-15 | Method for preparing chicken feet with pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410400685.9A CN104172244A (en) | 2014-08-15 | 2014-08-15 | Method for preparing chicken feet with pickled peppers |
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| Publication Number | Publication Date |
|---|---|
| CN104172244A true CN104172244A (en) | 2014-12-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410400685.9A Pending CN104172244A (en) | 2014-08-15 | 2014-08-15 | Method for preparing chicken feet with pickled peppers |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720954A (en) * | 2016-12-27 | 2017-05-31 | 山东海创工贸有限公司 | A kind of crystal transparent pet meat snacks and its production method |
| WO2018214542A1 (en) * | 2017-05-25 | 2018-11-29 | 黄旭 | Chicken toenail separation device |
| CN111480770A (en) * | 2020-04-20 | 2020-08-04 | 福建安井食品股份有限公司 | Soaking liquid and method for improving color of frozen squid |
-
2014
- 2014-08-15 CN CN201410400685.9A patent/CN104172244A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720954A (en) * | 2016-12-27 | 2017-05-31 | 山东海创工贸有限公司 | A kind of crystal transparent pet meat snacks and its production method |
| WO2018214542A1 (en) * | 2017-05-25 | 2018-11-29 | 黄旭 | Chicken toenail separation device |
| CN111480770A (en) * | 2020-04-20 | 2020-08-04 | 福建安井食品股份有限公司 | Soaking liquid and method for improving color of frozen squid |
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Application publication date: 20141203 |