CN104473206A - Marinated chicken foot production technology - Google Patents

Marinated chicken foot production technology Download PDF

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Publication number
CN104473206A
CN104473206A CN201410821669.7A CN201410821669A CN104473206A CN 104473206 A CN104473206 A CN 104473206A CN 201410821669 A CN201410821669 A CN 201410821669A CN 104473206 A CN104473206 A CN 104473206A
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CN
China
Prior art keywords
water
production technology
shank
chicken foot
pot
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410821669.7A
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Chinese (zh)
Inventor
经莹
吴福英
经桂林
杨兴斌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NANJING OUJIA FOOD Co Ltd
Original Assignee
NANJING OUJIA FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NANJING OUJIA FOOD Co Ltd filed Critical NANJING OUJIA FOOD Co Ltd
Priority to CN201410821669.7A priority Critical patent/CN104473206A/en
Publication of CN104473206A publication Critical patent/CN104473206A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • 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
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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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 discloses a marinated chicken foot production technology. The marinated chicken foot production technology comprises steps as follows: raw material unfreezing, sorting, rinsing, precooking, shock cooling, brine stewing, marinating and mixing. According to the marinated chicken foot production technology, a special formula and the special technology are adopted, so that conventional flavor of commercially available marinated chicken foot products is broken through, a marinated chicken foot product tastes more delicious and more refreshing and is healthy and beneficial to body and mind; therefore, a marinated chicken foot processing method is provided, by means of the method, original nutrient ingredients and crisp and refreshing taste of chicken feet can be kept through scale production, special red pepper flavor is achieved, defects that formulas and technologies are not unified are overcome, further, the processing technology is reasonable, and the product is clean, sanitary and pollution-free, has long guarantee period and low cost, is convenient to eat and can be stored at the normal temperature; and the marinated chicken foot production technology adapts to the development tendency of convenience and serialization of current chicken foot food.

Description

Bubble pot-stewed chicken pawl production technology
Technical field
The present invention relates to a kind of bubble pot-stewed chicken pawl production technology, belong to food technology field.
Background technology
Bubble pot-stewed chicken pawl is the unique Han nationality characteristic snack originating from Chongqing, belongs to Chongqing and sends Sichuan cuisine.There are taste, the tough meat of skin fragrant and famous with spicy.Bubble pot-stewed chicken pawl can step on refined taste, also by ordinary people is liked.These kind of cuisines have the effect of whetting the appetite and promoting the production of body fluid, stimulating circulation.Manufacturing process is more exquisite, and the taste of halogen material so just can be made to ooze in chicken claw.Authentic bubble pot-stewed chicken pawl, when chewing, kindred is raw fragrant, has very strong to urge taste effect.The formula that production technology of the present invention is produced, tastier, healthy and helpful body and mind.
Summary of the invention
Object: in order to overcome the deficiencies in the prior art, the invention provides a kind of bubble pot-stewed chicken pawl production technology.
Technical scheme: for solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of bubble pot-stewed chicken pawl production technology, comprises the following steps:
1) raw material thaw: with cold water, raw material immersion is thawed;
2) sort: sort not of uniform size for head, remove foot skin, pin nail impurity;
3) rinsing: clean for the water rinse of the shank flowing after sorting;
4) precook: jacketed pan puts 200kg water, steam pressure, at more than 0.25mp, after water is boiled, pours ready shank stew in soy sauce into, the time: broken pawl 5 minutes, monodactyle 6-7 minute; Pour 500ml white wine into take the dish out of the pot;
5) chilling: the Ozone Water first installing flowing with container, pours into well-done shank in Ozone Water and cools, and shank is cooled to 15-30 DEG C and pulls out and drain away the water;
6) bittern boils;
7) brewed;
8) spice: the shank soaked is pulled out, spreading for cooling solid carbon dioxide vapour, spice.
Described bubble pot-stewed chicken pawl production technology, it is characterized in that, step 6) bittern boils and is specially: water 100kg, prepares halogen material bag, cold water is cooked, and after water is opened, boiled with Chinese pepper 10kg, slow fire boils 20 minutes, salt adding 4-6kg, monosodium glutamate 1-2kg, sugared 1-2kg, bubble pawl increases taste spices 1#1-2kg, and chicken cream 2kg, boils 15 minutes, add potassium sorbate 8-10g, dehydro sodium acetate 70-90g, sodium Diacetate 300-500g, sodium iso-vc 30-50g, then it is off the pot to add 800ml white wine, cools for subsequent use.
Described bubble pot-stewed chicken pawl production technology, it is characterized in that, step 7) is brewed to be specially:
A) bittern is below 50 DEG C, adds nisin 40g and stirs evenly;
B) bittern is cooled to normal temperature, pours the shank of cooling into, brewed more than 16 hours.
Beneficial effect: bubble pot-stewed chicken pawl production technology provided by the invention, owing to adopting special composition and engineering, tastier, healthy and helpful body and mind.Therefore can provide a kind of to people to keep shank original nutritional labeling by large-scale production and there is special hot red pepper Flavor; overcome formula disunity; the skimble-scamble defect of technique; and processing technology is reasonable; sanitation and hygiene are pollution-free; long shelf-life, instant, can normal temperature storage, bubble pot-stewed chicken pawl with low cost and processing method thereof.Adapt to contemporary shank convenient food, seriation development trend.
Detailed description of the invention
Embodiment is further described the present invention below.
A kind of bubble pot-stewed chicken pawl production technology, comprises the following steps:
1) raw material thaw: with cold water, raw material immersion is thawed;
2) sort: sort not of uniform size for head, remove foot skin, pin nail impurity;
3) rinsing: clean for the water rinse of the shank flowing after sorting;
4) precook: jacketed pan puts 200kg water, steam pressure, at more than 0.25mp, after water is boiled, pours ready shank stew in soy sauce into, the time: broken pawl 5 minutes, monodactyle 6-7 minute; Pour 500ml white wine into take the dish out of the pot;
5) chilling: the Ozone Water first installing flowing with container, pours into well-done shank in Ozone Water and cools, and shank is cooled to 15-30 DEG C and pulls out and drain away the water;
6) bittern boils; Water 100kg, prepare halogen material bag, cold water is cooked, after water is opened, boiled with Chinese pepper 10kg, slow fire boils 20 minutes, salt adding 4-6kg, monosodium glutamate 1-2kg, sugared 1-2kg, bubble pawl increases taste spices 1#1-2kg, and chicken cream 2kg, boils 15 minutes, add potassium sorbate 8-10g, dehydro sodium acetate 70-90g, sodium Diacetate 300-500g, sodium iso-vc 30-50g, then it is off the pot to add 800ml white wine, cools for subsequent use.
7) brewed; A) bittern is below 50 DEG C, adds nisin 40g and stirs evenly;
B) bittern is cooled to normal temperature, pours the shank of cooling into, brewed more than 16 hours.
8) spice: the shank soaked is pulled out, spreading for cooling solid carbon dioxide vapour, spice.
Bubble pot-stewed chicken pawl production technology provided by the invention, owing to adopting special composition and engineering, tastier, healthy and helpful body and mind.Therefore can provide a kind of to people to keep shank original nutritional labeling by large-scale production and there is special hot red pepper Flavor; overcome formula disunity; the skimble-scamble defect of technique; and processing technology is reasonable; sanitation and hygiene are pollution-free; long shelf-life, instant, can normal temperature storage, bubble pot-stewed chicken pawl with low cost and processing method thereof.Adapt to contemporary shank convenient food, seriation development trend.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (3)

1. steep a pot-stewed chicken pawl production technology, comprise the following steps:
1) raw material thaw: with cold water, raw material immersion is thawed;
2) sort: sort not of uniform size for head, remove foot skin, pin nail impurity;
3) rinsing: clean for the water rinse of the shank flowing after sorting;
4) precook: jacketed pan puts 200kg water, steam pressure, at more than 0.25mp, after water is boiled, pours ready shank stew in soy sauce into, the time: broken pawl 5 minutes, monodactyle 6-7 minute; Pour 500ml white wine into take the dish out of the pot;
5) chilling: the Ozone Water first installing flowing with container, pours into well-done shank in Ozone Water and cools, and shank is cooled to 15-30 DEG C and pulls out and drain away the water;
6) bittern boils;
7) brewed;
8) spice: the shank soaked is pulled out, spreading for cooling solid carbon dioxide vapour, spice.
2. bubble pot-stewed chicken pawl production technology according to claim 1, it is characterized in that, step 6) bittern boils and is specially: water 100kg, prepares halogen material bag, cold water is cooked, and after water is opened, boiled with Chinese pepper 10kg, slow fire boils 20 minutes, salt adding 4-6kg, monosodium glutamate 1-2kg, sugared 1-2kg, bubble pawl increases taste spices 1#1-2kg, and chicken cream 2kg, boils 15 minutes, add potassium sorbate 8-10g, dehydro sodium acetate 70-90g, sodium Diacetate 300-500g, sodium iso-vc 30-50g, then it is off the pot to add 800ml white wine, cools for subsequent use.
3. bubble pot-stewed chicken pawl production technology according to claim 1, it is characterized in that, step 7) is brewed to be specially:
A) bittern is below 50 DEG C, adds nisin 40g and stirs evenly;
B) bittern is cooled to normal temperature, pours the shank of cooling into, brewed more than 16 hours.
CN201410821669.7A 2014-12-26 2014-12-26 Marinated chicken foot production technology Pending CN104473206A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410821669.7A CN104473206A (en) 2014-12-26 2014-12-26 Marinated chicken foot production technology

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410821669.7A CN104473206A (en) 2014-12-26 2014-12-26 Marinated chicken foot production technology

Publications (1)

Publication Number Publication Date
CN104473206A true CN104473206A (en) 2015-04-01

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105639469A (en) * 2016-01-04 2016-06-08 云南禾农食品开发有限公司 Machining method of peppery chili chicken feet
CN106690097A (en) * 2016-12-13 2017-05-24 重庆顺泰食品有限公司 Chicken claws marinated with mint
CN106690092A (en) * 2016-12-01 2017-05-24 重庆广恒食品开发有限公司 Marinade stewing method of chicken feet
CN107439971A (en) * 2017-08-18 2017-12-08 广西心相连食品科技有限公司 Lipoid and reducing blood pressure of dispelling bubble pot-stewed chicken pawl and preparation method thereof
CN109198478A (en) * 2018-10-12 2019-01-15 朱章其 Red oil takes off the preparation method of bone chicken claw
CN111743075A (en) * 2019-03-26 2020-10-09 上海财治食品有限公司 Method for making sour and hot boned chicken feet

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030091433A (en) * 2002-05-28 2003-12-03 주식회사 화인코리아 Boneless ginseng chicken broth for instant eating and manufacturing method thereof
CN102008086A (en) * 2009-09-07 2011-04-13 湖南快乐向前冲食品有限公司 Production process for boiling chicken feet
CN103099167A (en) * 2011-11-12 2013-05-15 郭志惠 Flavoring used for pickled pepper chicken claws

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030091433A (en) * 2002-05-28 2003-12-03 주식회사 화인코리아 Boneless ginseng chicken broth for instant eating and manufacturing method thereof
CN102008086A (en) * 2009-09-07 2011-04-13 湖南快乐向前冲食品有限公司 Production process for boiling chicken feet
CN103099167A (en) * 2011-11-12 2013-05-15 郭志惠 Flavoring used for pickled pepper chicken claws

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105639469A (en) * 2016-01-04 2016-06-08 云南禾农食品开发有限公司 Machining method of peppery chili chicken feet
CN106690092A (en) * 2016-12-01 2017-05-24 重庆广恒食品开发有限公司 Marinade stewing method of chicken feet
CN106690097A (en) * 2016-12-13 2017-05-24 重庆顺泰食品有限公司 Chicken claws marinated with mint
CN107439971A (en) * 2017-08-18 2017-12-08 广西心相连食品科技有限公司 Lipoid and reducing blood pressure of dispelling bubble pot-stewed chicken pawl and preparation method thereof
CN107439971B (en) * 2017-08-18 2020-02-18 广西心相连食品科技有限公司 Fat-removing and blood pressure-reducing marinated chicken claw and making method thereof
CN109198478A (en) * 2018-10-12 2019-01-15 朱章其 Red oil takes off the preparation method of bone chicken claw
CN111743075A (en) * 2019-03-26 2020-10-09 上海财治食品有限公司 Method for making sour and hot boned chicken feet

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Application publication date: 20150401