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

Rod chilli chicken claw preparation method

Technical field

The present invention relates to food processing field, be specifically related to a kind of rod chilli chicken claw preparation method.

Background technology

The features such as Chicken Feet with Pickled Peppers has tender and crisp, the tasty and refreshing appetizing of delicate fragrance, is rich in calcareous and collagen, and nutritive value is high, edible can softening blood vessel, effect of fish oil beauty treatment simultaneously.In recent years, along with the fast development of China's economy, travel and leisure food has welcome huge market development chance.Conventional method adopts brewed about one week mostly to the processing of shank, and then packaging sells to market, and this shank adds the chemical substances such as pigment mostly, although crisp taste, often eats, very large to harm.

License notification number is that CN101181071B discloses a kind of chicken claw soaked by rude chilli and preparation method thereof, by shank with rod chilli saline solution is brewed forms, rod chilli saline solution is made up of rod chilli, lactobacillus inoculation, salt, monosodium glutamate, water, wherein said lactobacillus inoculation quality is the 3%-8% of rod chilli quality, the quality of water is the 10%-20% of rod chilli and lactobacillus inoculation gross mass, the quality of salt is the 6%-8% of rod chilli and lactobacillus inoculation gross mass, and the quality of monosodium glutamate is the 1%-3% of rod chilli and lactobacillus inoculation gross mass.The effect that the method mainly relies on lactic acid bacteria to accelerate fermentation completes the fermentation to shank, but the shank mouthfeel that the method makes is single, and the brittleness of shank and hardness can not be guaranteed, in actual production process, the chicken claw produced also should have the longer shelf-life.

A kind of rich in taste of present urgent need, the preparation method of the Chicken Feet with Pickled Peppers that shank brittleness and hardness, shelf-life are longer can be ensured.

Summary of the invention

The object of the present invention is to provide a kind of rich in taste, shank brittleness and hardness can be ensured, the preparation method of Chicken Feet with Pickled Peppers that the shelf-life is longer.

For achieving the above object, technical scheme of the present invention is as follows:

The base case that this programme provides is: rod chilli chicken claw preparation method, comprises the following steps:

1) the Pest-or disease-free area shank through being up to the standards is chosen;

2) after tank being piled clear water, add the solution of the 10mg/L that clorox is made into, shank is put into solution and thaws;

3) thaw after 3-4h, shank is pulled out and repaiies surperficial Calusena lansium, at the bottom of scraping pawl, cut off pawl wedge angle matter part, then clean with clear water;

4) in heating kettle, add clear water, green onion, ginger, white wine, weight ratio is 100:1:2:5, and boiled rear temperature controls at 96-98 DEG C, is put into by shank wherein, boils 25-45min, pulls out, put into frozen water immediately and lower the temperature after disconnected life;

5) brewed liquid preparation: take a certain amount of clear water and be placed in heating kettle, 0.3%-0.6% Chinese prickly ash is heavily taken by water, 0.2%-0.3%, 2%-3% chilli, 0.2% fennel seeds, 0.15%-0.2% spiceleaf, 0.08% is anistree, 0.08% cassia bark, be bundled into spices bag and put into heating kettle, boil 15min, add the ginger that water weighs 3%, keep micro-1h that boils, add water more wherein and weigh 4% rod chilli, 3.5% salt, 2% white granulated sugar, 0.4% monosodium glutamate, 5% vinegar, 0.4-0.7% calcium chloride, after dissolving stirs, add the hot pickled mustard tube that water weighs 5% and make brewed liquid,

6) being soaked into scalding the shank after cooling in brewed liquid, again adding ginger splices, the ratio of shank and brewed liquid is 3 to 2.5, infuse 48 hours in the environment of 1-5 DEG C;

7) draining is pulled out after soaking, air-dry;

8) adopt complex pocket vacuum packaging, every 100g is one bag, often packed enter 6-8 rod chilli, vacuum-pumping and sealing;

9) after packaging bag being put into the retort sterilization 10-20min of 115-125 DEG C, put into microwave disinfection stove immediately, carry out the microwave disinfection process of 1-3min, finally cool to less than 30 DEG C in cold water, be positioned in the freezer of 0-4 DEG C and store.

This programme adds white wine, ginger in the process of step 4, effectively can remove the smell of shank.This programme adds abundant spice in brewed liquid, effectively can enrich the taste of chicken claw, makes the mouthfeel of chicken claw better abundant.

Calcium chloride, in food processing process, is all used in jelly, tinned fruit and bean product usually, and this programme calcium chloride is as the mouthfeel keeping the additive of shank brittleness and hardness effectively can promote shank.In brew process, add brittleness and hardness that calcium chloride can keep shank, find in an experiment, add the calcium chloride of the heavy 0.4-0.7% dosage of water in brewed liquid after, product special flavour is good, and mouthfeel is more sharp and clear.The excessive concentration of calcium chloride can produce bitter taste, affects product special flavour.

This programme is put into microwave disinfection stove immediately, is carried out the microwave disinfection process of 1-3min after adopting 115-125 DEG C of sterilization 10-20min.In traditional production process, usually adopt the pasteurize process that the retort of 95-115 DEG C is carried out 40 minutes, such sterilization process can produce certain influence to the mouthfeel of shank and local flavor, and the mouthfeel of shank can be caused partially soft, crisp not, is unfavorable for chewing; In the pyroprocess of sterilization, the colloid in shank can be made to run off out, form layer of gel shape material on shank surface, when edible, affect attractive in appearance; In the pyroprocess of 40 minutes, the local flavor of the vitamin C in rod chilli and rod chilli also can be caused to be destroyed, flavor taste when making shank again reduce edible while loss nutriment.Compared with conventional method, this programme adopts higher temperature, and the sterilization mode of 10-20min, can retain local flavor and the mouthfeel of shank while killing most of bacterium.Again because this programme, after high temperature sterilization, puts it into immediately in microwave disinfection stove, utilizes the fuel factor of microwave and non-thermal effect to carry out further sterilization.Compare and traditional sterilization mode, have and more save time, bactericidal effect preferably a little.

If adopt separately the sterilization mode of the sterilization 10min of 115-125 DEG C, in 10min, shank sterilization in 10min can be there is not thorough, be unfavorable for storage.The mode of independent employing microwave disinfection, because microwave heating using microwave has selective, even if in identical microwave field, all there is the difference of temperature rise in different food materials; And microwave has good penetrability, hanker affecting by reflect, penetrate, reflect, absorption etc., even if larger difference may be there is to the heat energy that same food material each several part produces in actual adding; Also because the wedge angle centrality of electric field, also title water caltrop effect (edgeeffect) had, microwave is as the one of electric wave, and its electric field has wedge angle centrality, and this is the main cause causing food heating using microwave uneven.Electric field can be concentrated to having the place at angle, and these parts are many with regard to heat production, quick heating.When these cause using separately microwave disinfection, effect is also undesirable.High temperature sterilization and microwave disinfection are combined, can efficiently sterilization fast.

Smell main component in shank mostly is fat-soluble, adds white wine and reach the object eliminating smell in the process of blanching.The main component of white wine is alcohol, and can generate ester class with the organic acid reaction in shank under the condition of heating, produce the smell of fragrance, ethanol also takes away part smell composition in the process of heating volatilization simultaneously.In addition, the spices in brewed liquid can render palatable, and can cover or remove the smell of shank.

The rod chilli chicken claw that this programme is made is edible simple, is convenient for carrying, nutritious, not containing additive.And carry out twice sterilization processing and add vacuum packaging, the shelf-life of chicken claw can be extended.Preparation method is simple, and required making apparatus is also simple, easily realizes standardization suitability for industrialized production.

Prioritization scheme one: based on the prioritization scheme of scheme, it is 0.5% that the calcium chloride described in step 5 accounts for the heavy percentage of water.At the calcium chloride of brewed this dosage of liquid, product special flavour can be allowed unique, and mouthfeel is sharp and clear.

Detailed description of the invention

Below by detailed description of the invention, the present invention is further detailed explanation:

Embodiment 1

1) the Pest-or disease-free area shank 1kg through being up to the standards is chosen;

2) after tank being piled clear water, add the solution of the 10mg/L that clorox is made into, shank is put into solution and thaws;

3) thaw after 4h, shank is pulled out and repaiies surperficial Calusena lansium, at the bottom of scraping pawl, cut off pawl wedge angle matter part, then clean with clear water;

4) in heating kettle, add clear water 3kg, green onion 30g, ginger 60g, white wine 150g, boiled rear temperature controls at 96-98 DEG C, is put into by shank wherein, boils 25min, pulls out, put into frozen water immediately and lower the temperature after disconnected life;

5) brewed liquid preparation: take 2.5kg clear water and be placed in heating kettle, by water heavily take 0.6% Chinese prickly ash, 0.3%, 3% chilli, 0.2% fennel seeds, 0.15% spiceleaf, 0.08% anistree, 0.08% cassia bark, be bundled into spices bag and put into heating kettle, boil 15min, add the ginger that water weighs 3%, keep micro-1h that boils, add water more wherein and weigh 4% rod chilli, 3.5% salt, 2% white granulated sugar, 0.4% monosodium glutamate, 5% vinegar, 0.5% calcium chloride, after dissolving stirs, add the hot pickled mustard tube that water weighs 5% and make brewed liquid;

6) being soaked into scalding the shank after cooling in brewed liquid, again adding ginger splices, the ratio of shank and brewed liquid is 3 to 2.5, infuse 48 hours in the environment of 1-5 DEG C;

7) draining is pulled out after soaking, air-dry;

8) adopt complex pocket vacuum packaging, every 100g is one bag, often packed enter 6-8 rod chilli, vacuum-pumping and sealing;

9) packaging bag is put into the retort sterilization 10min of 115-125 DEG C, then put into microwave disinfection stove, carry out the process of 2min microwave disinfection, finally cool to less than 30 DEG C in cold water, be positioned in 0-4 DEG C of right freezer and store.

	Calcium chloride concentration (%)	Wet sterilization duration (min)	Microwave disinfection duration (min)
				Embodiment 1	0.5	10	2
Embodiment 2	0.4	10	2
				Embodiment 3	0.7	10	2
Embodiment 4	0.5	15	2
				Embodiment 5	0.5	20	2
Embodiment 6	0.5	10	1
				Embodiment 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

Following table is the brittleness of the chicken claw adopting each embodiment and comparative example to prepare, local flavor and the situation of shelf-life:

From the embodiment 1,4,5 of above table, comparative example 5,6 can reach a conclusion 1 with comparative example 9 to 13 contrast successively: adopt microwave to carry out re-pasteurization, contributes to the shelf-life of improving product under the same conditions.

Can reach a conclusion 2 from the embodiment 1,2,3 of above table and the contrast of comparative example 1,2,3,4: under the concentration conditions of different calcium chloride, 0.4-0.7% has significant lifting to the local flavor of shank and brittleness, be especially best with 0.5%.

From the embodiment 1,4,5 of above table, the contrast of comparative example 5,6 can draw, under the condition of different steam duration sterilization, the impact of sterilization duration on shank brittleness of 10min is minimum.

From the embodiment 1,6,7 of above table, the contrast of comparative example 7,8 can show that microwave disinfection duration 4-5min obviously affects the brittleness of shank, while microwave disinfection duration 1-3min is less on the impact of shank brittleness, also obviously can extend the shelf-life of shank, be especially the best with 2min.

In sum, obtain brittleness for being highly brittle, local flavor is unique flavor, the shelf-life be at least 60 days result, adopt 0.5% calcium chloride process shank, then with adopting the combination of the microwave disinfection of 2min to be an ideal scheme comparatively after wet sterilization 10min again.

Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic does not do too much description at this.Should be understood that; for a person skilled in the art, under the prerequisite not departing from structure of the present invention, some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. record the content that may be used for explaining claim.

Claims (2)

1. rod chilli chicken claw preparation method, is characterized in that, comprises the following steps:

1) the Pest-or disease-free area shank through being up to the standards is chosen;

2) after tank being piled clear water, add the solution of the 10mg/L that clorox is made into, shank is put into solution and thaws;

3) thaw after 3-4h, shank is pulled out and repaiies surperficial Calusena lansium, at the bottom of scraping pawl, cut off pawl wedge angle matter part, then clean with clear water;

4) in heating kettle, add clear water, green onion, ginger, white wine, weight ratio is 100:1:2:5, and boiled rear temperature controls at 96-98 DEG C, is put into by shank wherein, boils 25-45min, pulls out, put into frozen water immediately and lower the temperature after disconnected life;

5) brewed liquid preparation: take a certain amount of clear water and be placed in heating kettle, 0.3%-0.6% Chinese prickly ash, 0.2%-0.3%, 2%-3% chilli, 0.2% fennel seeds, 0.15%-0.2% spiceleaf, 0.08% anistree, 0.08% cassia bark is heavily taken by water, be bundled into spices bag and put into heating kettle, boil 15min, add the ginger that water weighs 3%, keep micro-1h that boils, add water more wherein and weigh 4% rod chilli, 3.5% salt, 2% white granulated sugar, 0.4% monosodium glutamate, 5% vinegar, 0.4-0.7% calcium chloride, after dissolving stirs, add the hot pickled mustard tube that water weighs 5% and make brewed liquid;

6) being soaked into scalding the shank after cooling in brewed liquid, again adding ginger splices, the ratio of shank and brewed liquid is 3 to 2.5, infuse 48 hours in the environment of 1-5 DEG C;

7) draining is pulled out after soaking, air-dry;

8) adopt complex pocket vacuum packaging, every 100g is one bag, often packed enter 6-8 rod chilli, vacuum-pumping and sealing;

9) after packaging bag being put into the retort sterilization 10-20min of 115-125 DEG C, put into microwave disinfection stove immediately, carry out the microwave disinfection process of 1-3min, finally cool to less than 30 DEG C in cold water, be positioned in the freezer of 0-4 DEG C and store.

2. the preparation method of rod chilli chicken claw according to claim 1, is characterized in that, it is 0.5% that the calcium chloride described in step 5 accounts for the heavy percentage of water.