CN105410710A - Making method of chicken feet with capsicum frutescens - Google Patents

Abstract

The invention belongs to the field of food processing, and particularly discloses a making method of chicken feet with capsicum frutescens. The making method comprises the following steps of selecting chicken feet, unfreezing the selected chicken feet, cleaning the unfrozen chicken feet, blanching the cleaned chicken feet so as to obtain cooked chicken feet, preparing a pickled solution, pickling the chicken feet, air-drying the pickled chicken feet, packaging the dried chicken feet, and performing disinfection treatment. Chicken feet with pickled peppers, made by the making method, have the characteristics that the mouth feel is rich, the crispness and the hardness of the chicken feet can be guaranteed, and the quality guarantee period of the chicken feet with pickled peppers is long.

Description

Preparation method of wild pepper and chicken feet

technical field

The invention relates to the field of food processing, in particular to a method for preparing wild pepper and chicken feet.

Background technique

Chicken feet with pickled peppers are fragrant, crisp and tender, refreshing and appetizing, rich in calcium and collagen, and have high nutritional value. Eating can soften blood vessels, and at the same time, fish oil has the effect of beautifying. In recent years, with the rapid development of my country's economy, tourism and leisure food have ushered in huge market development opportunities. Most of the traditional methods of processing chicken feet are soaked for about a week, and then packaged and sold to the market. Most of these chicken feet are added with chemical substances such as pigments. Although the taste is crispy, it is very harmful to the human body if eaten frequently.

The patent authorization announcement number is CN101181071B, which discloses a wild pepper soaked chicken feet and a preparation method thereof. It is made of chicken feet and wild pepper salt solution, and the wild pepper salt solution is composed of wild pepper, lactic acid bacteria, salt, monosodium glutamate, and water. The quality of the lactic acid bacteria is 3%-8% of the mass of the wild pepper, the quality of the water is 10%-20% of the total mass of the wild pepper and the lactic acid bacteria, and the quality of the salt is 6%-8 of the total mass of the wild pepper and the lactic acid bacteria. %, the quality of monosodium glutamate is 1%-3% of the total mass of wild pepper and lactic acid bacteria. This method mainly relies on the effect of lactic acid bacteria to accelerate the fermentation to complete the fermentation of the chicken feet, but the taste of the chicken feet produced by this method is single, and the crispness and hardness of the chicken feet cannot be guaranteed. In the actual production process, the chicken feet produced The claws should also have a long shelf life.

There is an urgent need for a method for making chicken feet with pickled peppers that is rich in taste, can ensure the crispness and hardness of chicken feet, and has a long shelf life.

Contents of the invention

The purpose of the present invention is to provide a method for making chicken feet with pickled peppers, which has rich taste, can ensure the crispness and hardness of chicken feet, and has a long shelf life.

To achieve the above object, the technical scheme of the present invention is as follows:

The basic plan provided by this plan is: the method of making wild pepper and chicken feet, including the following steps:

1) Select chicken feet from non-epidemic areas that have passed the inspection;

2) After filling the water tank with clean water, add a 10 mg/L solution made of sodium hypochlorite, and put the chicken feet into the solution to thaw;

3) After thawing for 3-4 hours, take out the chicken feet and trim off the yellow skin on the surface, scrape the bottom of the claws, cut off the horny part of the claw tips, and then wash it with clean water;

4) Add water, green onions, ginger, and white wine into the heating pot, the weight ratio is 100:1:2:5, after boiling, the temperature is controlled at 96-98°C, put the chicken feet in it, cook for 25-45min, break Take it out after it is raw, and immediately put it in ice water to cool down;

5) Preparation of brewing solution: Weigh a certain amount of clear water and place it in a heating pot, weigh 0.3%-0.6% Zanthoxylum bungeanum, 0.2%-0.3%, 2%-3% dried chili, 0.2% fennel, 0.15%-0.2% fragrant leaves, 0.08% star anise, 0.08% cinnamon, tied into spice packets and put in a heating pot, boiled for 15 minutes, added ginger with 3% water weight, kept boiling for 1 hour, then added 4% water weight Wild pepper, 3.5% salt, 2% white sugar, 0.4% monosodium glutamate, 5% vinegar, 0.4-0.7% calcium chloride, after dissolving and stirring evenly, add pickled mustard with a water weight of 5% to make a brewing liquid;

6) Soak the boiled and cooled chicken feet into the brewing liquid, add ginger slices again, the ratio of chicken feet to the brewing liquid is 3 to 2.5, and soak for 48 hours in an environment of 1-5°C;

7) After soaking, remove and drain, and air dry;

8) Vacuum-packed in a composite bag, each 100g is a bag, and each bag is filled with 6-8 wild peppers, and vacuum-sealed;

9) Put the packaging bag into a sterilizing pot at 115-125°C for 10-20 minutes, then immediately put it into a microwave sterilizing oven for 1-3 minutes of microwave sterilization treatment, and finally cool it in cold water to below 30°C, and place it in a Store in a refrigerator at 0-4°C.

In this plan, white wine and ginger are added in the process of step 4, which can effectively remove the fishy smell of chicken feet. This solution adds rich spices to the brewing liquid, which can effectively enrich the taste of the chicken feet, making the taste of the chicken feet better and richer.

Calcium chloride is usually used in jelly, canned fruit and bean products in food processing. This solution uses calcium chloride as an additive to maintain the crispness and hardness of chicken feet, which can effectively improve the taste of chicken feet. During the brewing process, adding calcium chloride can maintain the crispness and hardness of the chicken feet. It is found in the experiment that after adding calcium chloride at a dose of 0.4-0.7% of the water weight in the brewing liquid, the product has a good flavor and a better taste. Crisp. If the concentration of calcium chloride is too high, it will produce a bitter taste and affect the flavor of the product.

This program adopts 115-125 ℃ sterilization for 10-20 minutes, and immediately puts it into a microwave sterilization furnace for 1-3 minutes of microwave sterilization treatment. In the traditional production process, a 95-115°C sterilizer is usually used for 40 minutes of pasteurization. Such a sterilization process will have a certain impact on the taste and flavor of the chicken feet, which will lead to a soft taste of the chicken feet. Not crisp enough, not conducive to chewing; during the high temperature process of sterilization, the gelatin in the chicken feet will be lost, and a layer of gelatinous substance will be formed on the surface of the chicken feet, which will affect the appearance when eating; after 40 minutes of high temperature process In addition, it will also cause the vitamin C in the wild pepper and the flavor of the wild pepper to be destroyed, so that the chicken feet will reduce the flavor and mouthfeel when eating while losing nutrients. Compared with the traditional method, this program adopts a higher temperature, 10-20min sterilization method, which can kill most of the bacteria while retaining the flavor and taste of chicken feet. And because this program puts it into the microwave sterilization oven immediately after high-temperature sterilization, and utilizes the thermal effect and non-thermal effect of microwave to carry out further sterilization. Compared with the traditional sterilization method, it saves time and has better sterilization effect.

If the sterilization method of 115-125°C for 10 minutes is used alone, within 10 minutes, chicken feet will not be sterilized completely within 10 minutes, which is not conducive to storage. Microwave sterilization is used alone. Due to the selectivity of microwave microwave heating, even in the same microwave field, different food materials have different temperature rises; and microwaves have good penetration, which is reflected, Penetration, refraction, absorption, etc., even if there may be a large difference in the heat energy generated by each part of the same food material; also because of the sharp corner concentration of the electric field, some are also called water chestnut effect (edge effect), microwave as a part of the electric wave One, its electric field has a sharp angle concentration, which is the main reason for the uneven heating of food by microwave. The electric field will concentrate on the corners, and these parts will generate more heat and heat up quickly. When these lead to microwave sterilization alone, the effect is not ideal. Combining high-temperature sterilization and microwave sterilization can efficiently and quickly sterilize.

The main components of the fishy smell in chicken feet are mostly fat-soluble, and white wine is added during the blanching process to eliminate the fishy smell. The main component of liquor is alcohol, which can react with organic acids in chicken feet to form esters under heating conditions, producing aromatic odors. In addition, the spices in the brewing liquid can enhance the taste, and can cover up or remove the fishy smell of chicken feet.

The wild pepper and chicken feet produced by this scheme are easy to eat, easy to carry, rich in nutrition, and do not contain additives. In addition, two sterilization treatments and vacuum packaging can extend the shelf life of the chicken feet. The production method is simple, the required production equipment is also simple, and the standardized industrialized production can be easily realized.

Optimization scheme one: as the optimization scheme of the basic scheme, the percentage of calcium chloride in step 5 accounting for the water weight is 0.5%. The dose of calcium chloride in the brewing liquid can make the product have a unique flavor and a crisp taste.

detailed description

The present invention will be described in further detail below by means of specific embodiments:

Example 1

1) Select 1 kg of chicken feet from non-epidemic areas that have passed the inspection;

2) After filling the water tank with clean water, add a 10 mg/L solution made of sodium hypochlorite, and put the chicken feet into the solution to thaw;

3) After thawing for 4 hours, take out the chicken feet and trim off the yellow skin on the surface, scrape the bottom of the claws, cut off the horny part of the claw tips, and then wash them with clean water;

4) Add 3kg of water, 30g of green onion, 60g of ginger, and 150g of white wine into the heating pot. After boiling, the temperature is controlled at 96-98°C. Put the chicken feet in it and cook for 25 minutes. cooling in water;

5) Preparation of brewing solution: Weigh 2.5kg of clear water and place it in a heating pot, weigh 0.6% Zanthoxylum bungeanum, 0.3%, 3% dried chili, 0.2% fennel, 0.15% bay leaves, 0.08% star anise, 0.08 % cinnamon, tied into a spice bag and put it in a heating pot, boiled for 15 minutes, added ginger with 3% water weight, kept slightly boiling for 1h, then added 4% wild salamander, 3.5% salt, 2% white sugar, 0.4 % monosodium glutamate, 5% vinegar, 0.5% calcium chloride, after dissolving and stirring evenly, add pickled mustard with a water weight of 5% to make a brewing liquid;

6) Soak the boiled and cooled chicken feet into the brewing liquid, add ginger slices again, the ratio of chicken feet to the brewing liquid is 3 to 2.5, and soak for 48 hours in an environment of 1-5°C;

7) After soaking, remove and drain, and air dry;

8) Vacuum-packed in a composite bag, each 100g is a bag, and each bag is filled with 6-8 wild peppers, and vacuum-sealed;

9) Put the packaging bag in a sterilizing pot at 115-125°C for 10 minutes, then put it in a microwave sterilizing oven, perform microwave sterilization treatment for 2 minutes, and finally cool it in cold water to below 30°C, and place it at 0-4°C. Store in cold storage.

Calcium chloride concentration (%) Steam sterilization time (min) Microwave sterilization time (min) Example 1 0.5 10 2 Example 2 0.4 10 2 Example 3 0.7 10 2 Example 4 0.5 15 2 Example 5 0.5 20 2 Example 6 0.5 10 1 Example 7 0.5 10 3 Comparative example 1 0.1 10 2 Comparative example 2 0.3 10 2 Comparative example 3 1.5 10 2 Comparative example 4 2.0 10 2 Comparative example 5 0.5 30 2 Comparative example 6 0.5 40 2 Comparative example 7 0.5 10 4 Comparative example 8 0.5 10 5 Comparative example 9 0.5 10 0 Comparative example 10 0.5 15 0 Comparative example 11 0.5 20 0 Comparative example 12 0.5 30 0 Comparative example 13 0.5 40 0

The following table is the situation of crispness, flavor and shelf life of chicken feet prepared by adopting each embodiment and comparative examples:

From the comparison of Examples 1, 4, 5 and Comparative Examples 5 and 6 in the above table with Comparative Examples 9 to 13, it can be concluded that 1: using microwaves for secondary sterilization helps to improve the shelf life of the product under the same conditions.

From the comparison of Examples 1, 2, 3 and Comparative Examples 1, 2, 3, 4 of the above table, conclusion 2 can be drawn: under the concentration conditions of different calcium chlorides, 0.4-0.7% has a strong effect on the local flavor and crispness of chicken feet. The speed has been significantly improved, especially 0.5% is the best.

From the comparison of Examples 1, 4, 5 and Comparative Examples 5 and 6 in the above table, it can be concluded that under different steam sterilization conditions, the sterilization duration of 10 minutes has the least impact on the crispness of chicken feet.

From the comparison of Examples 1, 6, 7 and Comparative Examples 7 and 8 in the above table, it can be concluded that 4-5 minutes of microwave sterilization time obviously affects the crispness of chicken feet, and the microwave sterilization time of 1-3 minutes has little effect on the crispness of chicken feet. At the same time, it can also significantly prolong the shelf life of chicken feet, especially 2 minutes is the best.

To sum up, in order to obtain the result that the crispness is very crisp, the flavor is unique, and the shelf life is at least 60 days, the chicken feet are treated with 0.5% calcium chloride, and then sterilized by steam for 10 minutes and then microwaved for 2 minutes. Combination is a more ideal solution.

What is described above is only an embodiment of the present invention, and common knowledge such as specific structures and characteristics known in the scheme are not described here too much. It should be pointed out that for those skilled in the art, under the premise of not departing from the structure of the present invention, several modifications and improvements can also be made, and these should also be regarded as the protection scope of the present invention, and these will not affect the implementation of the present invention. Effects and utility of patents. The scope of protection required by this application shall be based on the content of the claims, and the specific implementation methods and other records in the specification may be used to interpret the content of the claims.

Claims (2)

1. the method for making wild pepper and chicken feet, is characterized in that, comprises the following steps: 1) Select chicken feet from non-epidemic areas that have passed the inspection; 2) After filling the sink with clean water, add a 10mg/L solution made of sodium hypochlorite, and put the chicken feet into the solution to thaw; 3) After thawing for 3-4 hours, take out the chicken feet and trim off the yellow skin on the surface, scrape the bottom of the claws, cut off the horny part of the claw tips, and then wash it with water; 4) Add water, green onion, ginger, and white wine to the heating pot, the weight ratio is 100:1:2:5, after boiling, the temperature is controlled at 96-98°C, put chicken feet in it, cook for 25-45min, break Take it out after it is raw, and immediately put it in ice water to cool down; 5) Preparation of brewing solution: Weigh a certain amount of water and place it in a heating pot, weigh 0.3%-0.6% pepper, 0.2%-0.3%, 2%-3% dried pepper, 0.2% fennel, 0.15%-0.2% bay leaf, 0.08% star anise, 0.08% cinnamon, tied into a spice bag and put it in a heating pot, boiled for 15 minutes, added ginger with 3% water weight, kept boiling for 1 hour, and then added 4% water weight Wild pepper, 3.5% salt, 2% white sugar, 0.4% monosodium glutamate, 5% vinegar, 0.4-0.7% calcium chloride, after dissolving and stirring evenly, add pickled mustard with 5% water weight to make a brewing liquid; 6) Soak the boiled and cooled chicken feet into the brewing liquid, add ginger slices again, the ratio of chicken feet to the brewing liquid is 3 to 2.5, soak in an environment of 1-5°C for 48 hours; 7) After soaking, remove and drain, and air dry; 8) Vacuum-packed in a compound bag, each 100g is a bag, each bag is filled with 6-8 wild peppers, and vacuum-sealed; 9) Put the packaging bag in a sterilizing pot at 115-125°C for 10-20 minutes, then immediately put it into a microwave sterilizing oven for 1-3 minutes of microwave sterilization treatment, and finally cool it in cold water to below 30°C, and place it in a Store in a refrigerator at 0-4°C. 2. the preparation method of wild pepper and chicken feet according to claim 1, is characterized in that, the percentage that the calcium chloride described in step 5 accounts for water weight is 0.5%.