CN104814446B - A kind of manufacture craft of the Chicken fillets palm - Google Patents
A kind of manufacture craft of the Chicken fillets palm Download PDFInfo
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- CN104814446B CN104814446B CN201510248110.4A CN201510248110A CN104814446B CN 104814446 B CN104814446 B CN 104814446B CN 201510248110 A CN201510248110 A CN 201510248110A CN 104814446 B CN104814446 B CN 104814446B
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Abstract
The invention discloses a kind of manufacture crafts of Chicken fillets palm, its preparation step includes following technique: S1, choose the fresh several chickens palm and be put into gristle agent and carry out immersion 2 ~ 4 hours, the gristle release agent is composed of the following components by mass fraction: mass concentration is 10 ~ 12 parts of 12.5% calcium chloride solution, 10 ~ 18 parts of the citric acid solution of mass concentration 5.3%, mass concentration are 25 ~ 35 parts of 6.5% sodium citrate；Then S2 talcum powder and the chicken palm is mixed evenly, place refrigerator and place 30 ~ 45 minutes in 0 ~ 2 degree of temperature range；S3, after the above-mentioned chicken palm is placed on and shake 3 ~ 4 hours in ultrasonic unit, into agitating device in stir 1 ~ 1.5 hour after the chicken palm boned by filter screen；S4, the chicken palm boned above-mentioned is with being added soaking with sodium hydroxide 15 that mass concentration is 6 ~ 7% ~ impregnated 2 ~ 3 hours with clear water after twenty minutes.Labour is greatly saved with respect to traditional handicraft in the present invention, and production efficiency greatly improves, and is advantageously implemented large batch of industrial production line.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of manufacture craft of the Chicken fillets palm.
Background technique
Chicken is one of most common food in people's daily life, is also the largest one of food industries, each portion of chicken
Position culinary art value all with higher, wherein chicken slaps since fat content lacks delicious meat by widespread love.Wherein Chicken fillets
The palm is even more the characteristic of many businessmans.But traditional chicken palm is manually to reject, this traditional method is time-consuming and laborious, inefficient tight
It is limited again industrializes Production line.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the present invention provides a kind of production work of Chicken fillets palm
Skill.
Technical solution: to achieve the above object, a kind of manufacture craft of the Chicken fillets palm provided by the invention, preparation step
Including following technique:
S1, the fresh several chicken palms of selection, which are put into gristle agent, to carry out immersion 2 ~ 4 hours, and the gristle release agent presses mass parts
Number it is composed of the following components: mass concentration be 10 ~ 12 parts of 12.5% calcium chloride solution, mass concentration 5.3% citric acid solution 10 ~
18 parts, mass concentration be 25 ~ 35 parts of 6.5% sodium citrate；
Then S2 talcum powder and the chicken palm is mixed evenly, place refrigerator and place 30 ~ 45 in 0 ~ 2 degree of temperature range
Minute；
S3, after the above-mentioned chicken palm is placed on and shake 3 ~ 4 hours in ultrasonic unit, into agitating device in stir 1 ~ 1.5 small
When after the chicken boned by filter screen slap；
S4, the chicken palm boned above-mentioned is with being added soaking with sodium hydroxide 15 that mass concentration is 6 ~ 7% ~ after twenty minutes with clear
Water impregnates 2 ~ 4 hours.
Preferably, the chicken palm selects 2 months to 3 months big chickens.
Further, the mass ratio of the gristle release agent and the chicken palm is (1 ~ 3): 1.
Further, the mass ratio of the sodium hydroxide and the chicken palm is (1 ~ 3): 1.
The utility model has the advantages that the present invention for traditional handicraft, has following advantages: by the chicken palm by gristle release agent and
The effect of talcum powder and low temperature is in fragile state to chicken palm in-seam, and chicken be in soft fluffy state, then by ultrasonic wave with
The collective effect of agitating device carries out mechanically decoupled filtering to it, and finally by chicken palm taste reduction, the present invention is relatively traditional
Labour is greatly saved in technique, and production efficiency greatly improves, and is advantageously implemented large batch of industrial production line.
Specific embodiment
Below with reference to embodiment, the present invention will be further explained.
Embodiment 1:
A kind of manufacture craft of the Chicken fillets palm, preparation step includes following technique:
S1, the fresh several chicken palms of selection, which are put into gristle agent, impregnate 4 hours, and the gristle release agent presses mass fraction
Composed of the following components: mass concentration is 12 parts of 12.5% calcium chloride solution, 10 parts of the citric acid solution of mass concentration 5.3%, matter
Amount concentration is 25 parts of 6.5% sodium citrate；
Then S2 talcum powder and the chicken palm is mixed evenly, place refrigerator and place 45 minutes in 0 degree of temperature range；
S3, after the above-mentioned chicken palm is placed on and shake 4 hours in ultrasonic unit, into agitating device in stir 1 hour after it is logical
Cross the chicken palm that filter screen is boned；
S4 will be impregnated behind the above-mentioned chicken palm boned soaking with sodium hydroxide 15 minutes that addition mass concentration is 7% with clear water
4 hours.
It obtains through this embodiment, the boneless chicken palm is 9923, and the rate of boning reaches 99.23%.
Embodiment 2:
A kind of manufacture craft of the Chicken fillets palm, preparation step includes following technique:
S1, the fresh several chicken palms of selection, which are put into gristle agent, impregnate 2 hours, and the gristle release agent presses mass fraction
Composed of the following components: mass concentration is 10 parts of 12.5% calcium chloride solution, 18 parts of the citric acid solution of mass concentration 5.3%, matter
Amount concentration is 35 parts of 6.5% sodium citrate；
Then S2 talcum powder and the chicken palm is mixed evenly, place refrigerator and place 45 minutes in 2 degree of temperature ranges；
S3, after the above-mentioned chicken palm is placed on and is shaken 3 hours in ultrasonic unit, into agitating device in stir 1.5 hours after
The chicken palm boned by filter screen；
S4 will be impregnated behind the above-mentioned chicken palm boned soaking with sodium hydroxide 15 minutes that addition mass concentration is 7% with clear water
2 ~ 4 hours.
It obtains through this embodiment, the boneless chicken palm is 9912, and the rate of boning reaches 99.12%.
Embodiment 3:
A kind of manufacture craft of the Chicken fillets palm, preparation step includes following technique:
S1, the fresh several chicken palms of selection, which are put into gristle agent, impregnate 3 hours, and the gristle release agent presses mass fraction
Composed of the following components: mass concentration is 11 parts of 12.5% calcium chloride solution, 14 parts of the citric acid solution of mass concentration 5.3%, matter
Amount concentration is 29 parts of 6.5% sodium citrate；
Then S2 talcum powder and the chicken palm is mixed evenly, place refrigerator and place 35 minutes in 1 degree of temperature range；
S3, after the above-mentioned chicken palm is placed on and is shaken 3 ~ 4 hours in ultrasonic unit, into agitating device in stir 1.2 hours
It is slapped afterwards by the chicken that filter screen is boned；
S4 will be impregnated behind the above-mentioned chicken palm boned soaking with sodium hydroxide 18 minutes that addition mass concentration is 6% with clear water
3 hours.
It obtains through this embodiment, the boneless chicken palm is 9908, and the rate of boning reaches 99.08%.
Embodiment 4:
A kind of manufacture craft of the Chicken fillets palm, preparation step includes following technique:
S1, the fresh several chicken palms of selection, which are put into gristle agent, impregnate 3 hours, and the gristle release agent presses mass fraction
Composed of the following components: mass concentration is 12 parts of 12.5% calcium chloride solution, 16 parts of the citric acid solution of mass concentration 5.3%, matter
Amount concentration is 33 parts of 6.5% sodium citrate；
Then S2 talcum powder and the chicken palm is mixed evenly, place refrigerator and place 39 minutes in 0 degree of temperature range；
S3, after the above-mentioned chicken palm is placed on and is shaken 4 hours in ultrasonic unit, into agitating device in stir 1.5 hours after
The chicken palm boned by filter screen；
S4 impregnates the above-mentioned chicken palm boned with the soaking with sodium hydroxide that mass concentration is 7% is added with clear water after twenty minutes
2 ~ 4 hours.
It obtains through this embodiment, the boneless chicken palm is 9952, and the rate of boning reaches 99.52%.
The above is only a preferred embodiment of the present invention, it should be pointed out that: those skilled in the art are come
It says, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (4)
1. a kind of manufacture craft of the Chicken fillets palm, it is characterised in that: its preparation step includes following technique:
S1, the fresh several chicken palms of selection, which are put into gristle release agent, to carry out immersion 2~4 hours, and gristle release agent presses mass fraction
Composed of the following components: mass concentration is the citric acid solution 10 of 10~12 parts of 12.5% calcium chloride solution, mass concentration 5.3%
~18 parts, mass concentration be 25~35 parts of 6.5% sodium citrate solution；
Then S2 talcum powder and the chicken palm is mixed evenly, place refrigerator and place 30~45 points in 0~2 degree of temperature range
Clock；
S3, after the above-mentioned chicken palm is placed on and is shaken 3~4 hours in ultrasonic unit, into agitating device in stir 1~1.5 hour
It is slapped afterwards by the chicken that filter screen is boned；
S4, by the above-mentioned chicken palm boned with mass concentration be 6~7% sodium hydroxide solution impregnate 15~use clear water after twenty minutes
It impregnates 2~3 hours.
2. the manufacture craft of the Chicken fillets palm according to claim 1, it is characterised in that: the chicken palm is selected 2 months to 3
Month big chicken.
3. the manufacture craft of the Chicken fillets palm according to claim 1, it is characterised in that: the gristle release agent and the chicken palm
Mass ratio is (1~3): 1.
4. the manufacture craft of the Chicken fillets palm according to claim 1, it is characterised in that: the sodium hydroxide solution and chicken slap
Mass ratio be (1~3): 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510248110.4A CN104814446B (en) | 2015-05-15 | 2015-05-15 | A kind of manufacture craft of the Chicken fillets palm |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510248110.4A CN104814446B (en) | 2015-05-15 | 2015-05-15 | A kind of manufacture craft of the Chicken fillets palm |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104814446A CN104814446A (en) | 2015-08-05 |
| CN104814446B true CN104814446B (en) | 2019-01-29 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510248110.4A Active CN104814446B (en) | 2015-05-15 | 2015-05-15 | A kind of manufacture craft of the Chicken fillets palm |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535869A (en) * | 2017-09-19 | 2018-01-05 | 黎小霞 | A kind of chicken feet food and its processing method |
| CN110663889A (en) * | 2019-09-19 | 2020-01-10 | 宿州市百年传奇食品有限公司 | Boneless duck foot and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1281645A (en) * | 2000-09-01 | 2001-01-31 | 肖素清 | Poultry paw boning processing method and its equipment |
| CN1500410A (en) * | 2002-11-15 | 2004-06-02 | 岳萍英 | Boneless chicken claw production method |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
| CN103081977A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Removing method for chicken leg bone |
| CN103907950A (en) * | 2014-04-16 | 2014-07-09 | 重庆工商大学 | Rapid production method of pickled chicken claws |
-
2015
- 2015-05-15 CN CN201510248110.4A patent/CN104814446B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1281645A (en) * | 2000-09-01 | 2001-01-31 | 肖素清 | Poultry paw boning processing method and its equipment |
| CN1500410A (en) * | 2002-11-15 | 2004-06-02 | 岳萍英 | Boneless chicken claw production method |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
| CN103081977A (en) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | Removing method for chicken leg bone |
| CN103907950A (en) * | 2014-04-16 | 2014-07-09 | 重庆工商大学 | Rapid production method of pickled chicken claws |
Non-Patent Citations (2)
| Title |
|---|
| 广式凤爪;不详;《农业科技与信息》;20031231(第2期);第41页 |
| 无骨泡椒鸡爪的研制;豆成林等;《现代食品科技》;20131231;第29卷(第5期);第1072-1075，1169页 |
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| CN104814446A (en) | 2015-08-05 |
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Effective date of registration: 20181126 Address after: 221200 Xuzhou County, Jiangsu province Suining County Airport Industrial Park, the north side of Guanyin Avenue. Applicant after: JIANGSU JIUSIXIANG FOOD TECHNOLOGY Co.,Ltd. Address before: 211156 Haruki, No. 30, Jiangning, Nanjing, Jiangsu. Applicant before: Chen Susu |
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Effective date of registration: 20230831 Address after: Building 41, No. 255 Xintai Road, Yongchuan District, Chongqing, 402100 Patentee after: CHONGQING WUCHUAN FOOD CO.,LTD. Address before: 221200 Xuzhou County, Jiangsu province Suining County Airport Industrial Park, the north side of Guanyin Avenue. Patentee before: JIANGSU JIUSIXIANG FOOD TECHNOLOGY Co.,Ltd. |
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