CN104522706A - Chicken feet with eight delicacies and preparation method thereof - Google Patents
Chicken feet with eight delicacies and preparation method thereof Download PDFInfo
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- CN104522706A CN104522706A CN201410689128.3A CN201410689128A CN104522706A CN 104522706 A CN104522706 A CN 104522706A CN 201410689128 A CN201410689128 A CN 201410689128A CN 104522706 A CN104522706 A CN 104522706A
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- shank
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- treasure pickles
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Abstract
The invention discloses chicken feet with eight delicacies and a preparation method thereof, and belongs to the field of instant food. The preparation method comprises: taking chicken feet and eight-treasure pickles as raw materials, taking pickled pepper, spices, vinasse, white sugar and edible salt as auxiliary materials, and performing cleaning, boiling, preserving, bone removing and granulating, braising, cooling and packaging, and sterilization to obtain the chicken feet with eight delicacies. According to the technical scheme, chicken feet with pickled peppers mixed and processed with eight-treasure pickles, and the obtained chicken feet with eight delicacies are refreshing in mouthfeel and abundant in nutrition, and after being subjected to bone removal and granulation, chicken feed are mixed and processed with eight-treasure pickles, and the obtained chicken feet with eight delicacies are convenient to eat. Through vacuum packaging, the produced chicken feet with eight delicacies can be used to prepare instant food which is different in flavors and convenient to carry and eat.
Description
Technical field
The present invention relates to instant food field, particularly relate to a kind of eight treasures (choice ingredients of certain special dishes) shank and preparation method thereof.
Background technology
Vacuum packaging shank goods are a kind of instant food that in actual life, people are often edible.At present, common vacuum packaging shank goods comprise bubble pin shank, mouthfeel is pungent, lip promotes the production of body fluid, that but its shortcoming is mouthfeel is single, nutrition is unbalanced, image of tasting completely without, in addition, the local flavor of meat products is the key factor affecting consumer's purchase, along with the raising of people's living standard, while emphasizing the trophism of meat products, functional, healthy and safe property, the meat products of people's growing interest peculiar flavour, because plentiful pleasant meat flavor, meeting with joyful on people's sense organ can be given, thus affect the absorption of human body to nutritional labeling.And the local flavor of current most of meat products is generally obtained by simple interpolation essence and flavoring agent, fragrance is comparatively directly mellow and full not, and often head perfume (or spice) comparatively rushes and bottom note is not enough, eats in a large number to feel botheration.
And eight-treasure pickles Han nationality's tradition pickles class cuisines that to be Songyang County, Zhejiang Province one famous, golden yellow color, sauce thick flavor, major ingredient: October dish (major part green vegetables) auxiliary material: day lily, winter bamboo shoot, auricularia auriculajudae, tea are dry, dry sliced carrot, dry vegetalbe stem, the skin of soya-bean milk, white sesameseed, the equal edible of population, the elderly, hyperpietic, nephrotic should eat less, and eight-treasure pickles are used for seasoning, have greasy, the orectic effect of tasty and refreshing solution; Organic acid in eight-treasure pickles and salt thereof can be generated the mineral matter of alkalescence after human consumption, the acid-base balance in adjustable human body, the acidity of anti-Hemostatic Oral Liquid is higher.
Summary of the invention
For overcoming the deficiency in prior art, the object of the invention is to provide a kind of eight treasures (choice ingredients of certain special dishes) shank and preparation method thereof.
For realizing object of the present invention, technical scheme of the present invention is as follows:
A kind of eight treasures (choice ingredients of certain special dishes) shank, with shank and eight-treasure pickles for raw material, to steep green pepper, fragrant pungent, vinasse, white granulated sugar, salt for auxiliary material.
Above-mentioned a kind of eight treasures (choice ingredients of certain special dishes) shank, wherein, by weight, shank 95-100 part, eight-treasure pickles 30-60 part, bubble green pepper 10-30 part, vinasse 5-10 part, fragrant pungent 0.5-1 part, white granulated sugar 1-2 part, salt 1-2 part.
Above-mentioned a kind of eight treasures (choice ingredients of certain special dishes) shank, wherein, described eight-treasure pickles comprise that major part green vegetables, day lily, winter bamboo shoot, auricularia auriculajudae, tea are dry, dry sliced carrot, dry vegetalbe stem, the skin of soya-bean milk, white sesameseed.
Wherein the ratio of eight kinds of materials is 5:3:2:1:2:2:3:1:1.
Above-mentioned a kind of eight treasures (choice ingredients of certain special dishes) shank, wherein, containing yellow bean sauce, soy sauce, capsicum and salt in described eight-treasure pickles, the ratio respectively accounting for eight-treasure pickles is 20-25%, 20-25%, 1-2% and 0.5-1.5%.
A preparation method for eight treasures (choice ingredients of certain special dishes) shank, the method specifically comprises the following steps:
A, clean, boil: getting fresh shank is raw material, cleans up, and be cut into small pieces by the shank cleaned up, clear water boils with salt;
B, to pickle: with white granulated sugar, salt, bubble green pepper, fragrant pungent poach, place in the Freezing room of 0-5 DEG C and pickle 1-2d;
C, de-bone, pelletizing: the shank pickled is carried out de-bone, removes bone; Shank after de-bone is cut into granular or sheet;
D, braised system: granular or sheet shank and eight-treasure pickles are mixed thoroughly, obtains mixture, plant rusting heat, to 145-155 DEG C, waters rapid stirring to mixture even;
E, cooling, packaging: Step d products obtained therefrom is chilled to less than 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
F, sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, in time with after cold water cooling after sterilization, make instant food.
The preparation method of above-mentioned a kind of eight treasures (choice ingredients of certain special dishes) shank, wherein, in described step f, microwave disinfection temperature is 80-90 DEG C, and high temperature sterilization temperature is 115-125 DEG C.
The preparation method of above-mentioned a kind of eight treasures (choice ingredients of certain special dishes) shank, wherein, the way of described eight-treasure pickles is: vegetable oil is put into pot and burn heat, put into that major part green vegetables, day lily, winter bamboo shoot, auricularia auriculajudae, tea are dry, dry sliced carrot, dry vegetalbe stem, the skin of soya-bean milk and white sesameseed frying 3-5 minute, add in suitable quantity of water, add above yellow bean sauce, soy sauce, capsicum, salt and the oil fried and push down with stone, pickle 6-8 days.
Beneficial effect of the present invention: by Chicken Feet with Pickled Peppers and eight-treasure pickles hybrid process, clean taste, nutritious, and after shank is carried out de-bone, pelletizing, with eight-treasure pickles hybrid process after instant, the eight treasures (choice ingredients of certain special dishes) shank that the present invention produces, through vacuum packaging, namely makes different flavor and carries the instant food with instant.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
embodiment 1:a kind of eight treasures (choice ingredients of certain special dishes) shank, by weight, shank 95kg, eight-treasure pickles 30kg, bubble green pepper 30 kg, vinasse 5 kg, fragrant pungent 1 kg, white granulated sugar 1 kg, salt 1 kg.
Wherein, described eight-treasure pickles comprise major part green vegetables 7.5kg, day lily 4.5kg, winter bamboo shoot 3 kg, auricularia auriculajudae 1.5kg, tea dry 3 kg, dry sliced carrot 3 kg, dry vegetalbe stem 4.5 kg, the skin of soya-bean milk 1.5 kg, white sesameseed 1.5 kg;
Wherein, containing yellow bean sauce, soy sauce, capsicum and salt in described eight-treasure pickles, the ratio respectively accounting for eight-treasure pickles is 25%, 20%, 1% and 1.5%;
A preparation method for eight treasures (choice ingredients of certain special dishes) shank, the method specifically comprises the following steps:
A, clean, boil: getting fresh shank is raw material, cleans up, and be cut into small pieces by the shank cleaned up, clear water boils with salt;
B, to pickle: with white granulated sugar, salt, bubble green pepper, fragrant pungent poach, place in the Freezing room of 5 DEG C and pickle 2d;
C, de-bone, pelletizing: the shank pickled is carried out de-bone, removes bone; Shank after de-bone is cut into granular or sheet;
D, braised system: granular or sheet shank and eight-treasure pickles are mixed thoroughly, obtains mixture, plant rusting heat, to 150 DEG C, waters rapid stirring to mixture even;
Wherein, the way of described eight-treasure pickles is: vegetable oil is put into pot and burn heat, put into that major part green vegetables, day lily, winter bamboo shoot, auricularia auriculajudae, tea are dry, dry sliced carrot, dry vegetalbe stem, the skin of soya-bean milk and white sesameseed frying 3 minutes, add in suitable quantity of water, add above yellow bean sauce, soy sauce, capsicum, salt and the oil fried and push down with stone, pickle 6 days;
E, cooling, packaging: Step d products obtained therefrom is chilled to 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 5 DEG C of cold wind;
F, sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, in time with after cold water cooling after sterilization, make instant food, wherein, microwave disinfection temperature is 90 DEG C, and high temperature sterilization temperature is 120 DEG C.
embodiment 2:all the other are identical with described embodiment 1, and difference is, a kind of eight treasures (choice ingredients of certain special dishes) shank, by weight, and shank 100kg, eight-treasure pickles 40kg, bubble green pepper 10 kg, vinasse 8 kg, fragrant pungent 0.5 kg, white granulated sugar 1.5 kg, salt 1.5 kg;
Wherein, described eight-treasure pickles comprise major part green vegetables 10kg, day lily 6kg, winter bamboo shoot 4 kg, auricularia auriculajudae 2kg, tea dry 4 kg, dry sliced carrot 4 kg, dry vegetalbe stem 6 kg, the skin of soya-bean milk 2 kg, white sesameseed 2kg;
Wherein, containing yellow bean sauce, soy sauce, capsicum and salt in described eight-treasure pickles, the ratio respectively accounting for eight-treasure pickles is 20%, 25%, 2% and 0.5%.
embodiment 3:all the other are identical with described embodiment 1, and difference is, a kind of eight treasures (choice ingredients of certain special dishes) shank, by weight, and shank 98kg, eight-treasure pickles 60kg, bubble green pepper 20kg, vinasse 10 kg, fragrant pungent 1 kg, white granulated sugar 1kg, salt 2 kg;
Wherein, described eight-treasure pickles comprise major part green vegetables 15kg, day lily 9kg, winter bamboo shoot 6 kg, auricularia auriculajudae 3kg, tea dry 6 kg, dry sliced carrot 6 kg, dry vegetalbe stem 9 kg, the skin of soya-bean milk 3 kg, white sesameseed 3 kg;
Wherein, containing yellow bean sauce, soy sauce, capsicum and salt in described eight-treasure pickles, the ratio respectively accounting for eight-treasure pickles is 23%, 24%, 1.5% and 1%.
By Chicken Feet with Pickled Peppers and eight-treasure pickles hybrid process in the present invention, clean taste, nutritious, and after shank is carried out de-bone, pelletizing, with eight-treasure pickles hybrid process after instant, the eight treasures (choice ingredients of certain special dishes) shank that the present invention produces, through vacuum packaging, namely makes different flavor and carries the instant food with instant.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (7)
1. an eight treasures (choice ingredients of certain special dishes) shank, is characterized in that: with shank and eight-treasure pickles for raw material, to steep green pepper, fragrant pungent, vinasse, white granulated sugar, salt for auxiliary material.
2. a kind of eight treasures (choice ingredients of certain special dishes) shank according to claim 1, is characterized in that, by weight, and shank 95-100 part, eight-treasure pickles 30-60 part, bubble green pepper 10-30 part, vinasse 5-10 part, fragrant pungent 0.5-1 part, white granulated sugar 1-2 part, salt 1-2 part.
3. a kind of eight treasures (choice ingredients of certain special dishes) shank according to claim 1, is characterized in that, described eight-treasure pickles comprise that major part green vegetables, day lily, winter bamboo shoot, auricularia auriculajudae, tea are dry, dry sliced carrot, dry vegetalbe stem, the skin of soya-bean milk, white sesameseed.
Wherein the ratio of eight kinds of materials is 5:3:2:1:2:2:3:1:1.
4. a kind of eight treasures (choice ingredients of certain special dishes) shank according to claim 3, is characterized in that, containing yellow bean sauce, soy sauce, capsicum and salt in described eight-treasure pickles, the ratio respectively accounting for eight-treasure pickles is 20-25%, 20-25%, 1-2% and 0.5-1.5%.
5. the preparation method of eight treasures (choice ingredients of certain special dishes) shank according to claim 1 and 2, it is characterized in that, the method specifically comprises the following steps:
A, clean, boil: getting fresh shank is raw material, cleans up, and be cut into small pieces by the shank cleaned up, clear water boils with salt;
B, to pickle: with white granulated sugar, salt, bubble green pepper, fragrant pungent poach, place in the Freezing room of 0-5 DEG C and pickle 1-2d;
C, de-bone, pelletizing: the shank pickled is carried out de-bone, removes bone; Shank after de-bone is cut into granular or sheet;
D, braised system: granular or sheet shank and eight-treasure pickles are mixed thoroughly, obtains mixture, plant rusting heat, to 145-155 DEG C, waters rapid stirring to mixture even;
E, cooling, packaging: Step d products obtained therefrom is chilled to less than 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
F, sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, in time with after cold water cooling after sterilization, make instant food.
6. the preparation method of a kind of eight treasures (choice ingredients of certain special dishes) shank according to claim 5, is characterized in that, in described step f, microwave disinfection temperature is 80-90 DEG C, and high temperature sterilization temperature is 115-125 DEG C.
7. a kind of eight treasures (choice ingredients of certain special dishes) shank according to claim 5, it is characterized in that, the way of described eight-treasure pickles is: vegetable oil is put into pot and burn heat, put into that major part green vegetables, day lily, winter bamboo shoot, auricularia auriculajudae, tea are dry, dry sliced carrot, dry vegetalbe stem, the skin of soya-bean milk and white sesameseed frying 3-5 minute, add in suitable quantity of water, add above yellow bean sauce, soy sauce, capsicum, salt and the oil fried and push down with stone, pickle 6-8 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410689128.3A CN104522706A (en) | 2014-11-26 | 2014-11-26 | Chicken feet with eight delicacies and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410689128.3A CN104522706A (en) | 2014-11-26 | 2014-11-26 | Chicken feet with eight delicacies and preparation method thereof |
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| CN104522706A true CN104522706A (en) | 2015-04-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410689128.3A Pending CN104522706A (en) | 2014-11-26 | 2014-11-26 | Chicken feet with eight delicacies and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172229A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Pickled chicken feet and preparation method thereof |
| CN106071923A (en) * | 2016-06-16 | 2016-11-09 | 芭夯餐饮管理有限公司 | A kind of manufacture method of the black chicken feet of delicious and crisp |
| 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)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN104116063A (en) * | 2014-06-27 | 2014-10-29 | 晋传生 | Jianghuai flavor nutritional assorted soy-sauce pickles and preparation method thereof |
| CN104126813A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken feet with pickled peppers and preparation method thereof |
-
2014
- 2014-11-26 CN CN201410689128.3A patent/CN104522706A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN104126813A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken feet with pickled peppers and preparation method thereof |
| CN104116063A (en) * | 2014-06-27 | 2014-10-29 | 晋传生 | Jianghuai flavor nutritional assorted soy-sauce pickles and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172229A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Pickled chicken feet and preparation method thereof |
| CN106071923A (en) * | 2016-06-16 | 2016-11-09 | 芭夯餐饮管理有限公司 | A kind of manufacture method of the black chicken feet of delicious and crisp |
| 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: 20150422 |