CN105614465A - Processing technology of chicken feet - Google Patents
Processing technology of chicken feet Download PDFInfo
- Publication number
- CN105614465A CN105614465A CN201410582819.3A CN201410582819A CN105614465A CN 105614465 A CN105614465 A CN 105614465A CN 201410582819 A CN201410582819 A CN 201410582819A CN 105614465 A CN105614465 A CN 105614465A
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- China
- Prior art keywords
- chicken claw
- vacuum
- processing technology
- adopt
- chicken
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- 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.)
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- 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
Abstract
The invention discloses a processing technology of chicken feet. The processing technology disclosed by the invention comprises the following processes of 1, unfreezing; 2, foot chopping off; 3, cleaning; 4, vacuum rolling and kneading; 5, dewatering; 6, material mixing; 7, bagging; 8, sealing; 9, sterilizing; 10, cooling; 11, airing; 12, inspecting and packaging; and 13, finished product obtaining. The processing technology disclosed by the invention is simple in technology process, compared with a conventional technology, the processing technology disclosed by the invention has the advantages that the production time is greatly shortened, the obtained products are rich in nutrition, fresh and tender in mouth feel, complete in appearance, natural in color, and free of addition of any preservative, the sterilizing temperature is reduced, the quality guarantee period is prolonged, the product quality is guaranteed, and the yield of products is also increased, so that the production benefits are increased.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technique of a kind of chicken claw.
Background technology
Chicken claw is also referred to as " the chicken palm " " chicken feet " " phoenix foot ". Many skins, muscle, colloid is big. The nutritive value of chicken feet is quite high, containing abundant calcareous and collagen protein, eat more not only can vessel softening, there is beauty functions simultaneously. In the processing technology of current chicken claw, the finished product made is of low nutritive value, it is impossible to enough well controlling product cost, product nutrient laden degree is low and the shelf-life is short.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technique of a kind of chicken claw, the present invention not only manufacturing process is simple, production efficiency is higher, and food mouthfeel is better, the holding time is longer.
The processing technique of chicken claw provided by the invention, comprises the following steps:
(1) thaw: adopt and thaw not higher than 21 DEG C of flowing water, be as the criterion thoroughly to melt;
(2) finger is cut: remove the fingernail on chicken claw, with flowing water, chicken claw is rinsed;
(3) vacuum tumbling: when within 25 DEG C, vacuum tumbling 2-2.5 hour, vacuum degree control, within 0.09bar, adopts centrifugal mode, rotating speed at 2000 revs/min, dehydration 5-7 minute;
(4) spice: by bittern material in proportion with chicken claw uniform mixing, material good for stew in soy sauce is installed in packaging bag by regulation measurement unit, adopt vacuum packaging, hot-seal, note the control of vacuum;
(5) sterilization: adopt sterilization kettle to sterilize, cooling in time after having sterilized, it is cooled within 40 DEG C, under room temperature, dry in the sun dewatering is carried out 3-7 minute by vibrosieve, test package: undertaken case (mounted box) by specified quantity, and check whether there is leakage envelope phenomenon, by choosing of leakage envelope.
The processing technique of chicken claw provided by the invention, it has the beneficial effects that, overcomes prior art processing chicken claw food operation more, and the problem that workload is big improves production efficiency; Avoid because finished product is of low nutritive value, the shelf-life short mass defect caused, utilization rate of raw materials is high, reduces cost of manufacture; It is effectively ensured food quality.
Detailed description of the invention
Below in conjunction with an embodiment, the processing technique of chicken claw provided by the invention is described in detail.
Embodiment
The processing technique of the chicken claw of the present embodiment, comprises the following steps:
(1) thaw: adopt 21 DEG C of flowing water to thaw, be as the criterion thoroughly to melt;
(2) finger is cut: remove the fingernail on chicken claw, with flowing water, chicken claw is rinsed;
(3) vacuum tumbling: when 25 DEG C, vacuum tumbling 2.5 hours, vacuum degree control, within 0.09bar, adopts centrifugal mode, rotating speed at 2000 revs/min, dehydration 7 minutes;
(4) spice: by bittern material in proportion with chicken claw uniform mixing, material good for stew in soy sauce is installed in packaging bag by regulation measurement unit, adopt vacuum packaging, hot-seal, note the control of vacuum;
(5) sterilization: adopt sterilization kettle to sterilize, after having sterilized, cooling in time, is cooled to 40 DEG C, under room temperature, carry out dry in the sun dewatering 7 minutes by vibrosieve, test package: carry out, by specified quantity, case (mounted box), and check whether there is leakage envelope phenomenon, by choosing of leakage envelope.
The processing technique of chicken claw, improves the production method of tradition chicken claw, and the present invention adopts nutrition chicken claw to be raw material, has cost low, makes the features such as simple. The chicken claw unique flavor of making, instant, nutritious.
Claims (1)
1. the processing technique of a chicken claw, it is characterised in that: said method comprising the steps of:
(1) thaw: adopt and thaw not higher than 21 DEG C of flowing water, be as the criterion thoroughly to melt;
(2) finger is cut: remove the fingernail on chicken claw, with flowing water, chicken claw is rinsed;
(3) vacuum tumbling: when within 25 DEG C, vacuum tumbling 2-2.5 hour, vacuum degree control, within 0.09bar, adopts centrifugal mode, rotating speed at 2000 revs/min, dehydration 5-7 minute;
(4) spice: by bittern material in proportion with chicken claw uniform mixing, material good for stew in soy sauce is installed in packaging bag by regulation measurement unit, adopt vacuum packaging, hot-seal, note the control of vacuum;
(5) sterilization: adopt sterilization kettle to sterilize, cooling in time after having sterilized, it is cooled within 40 DEG C, under room temperature, dry in the sun dewatering is carried out 3-7 minute by vibrosieve, test package: undertaken case (mounted box) by specified quantity, and check whether there is leakage envelope phenomenon, by choosing of leakage envelope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410582819.3A CN105614465A (en) | 2014-10-28 | 2014-10-28 | Processing technology of chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410582819.3A CN105614465A (en) | 2014-10-28 | 2014-10-28 | Processing technology of chicken feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614465A true CN105614465A (en) | 2016-06-01 |
Family
ID=56030162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410582819.3A Pending CN105614465A (en) | 2014-10-28 | 2014-10-28 | Processing technology of chicken feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614465A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174084A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
| CN108142840A (en) * | 2016-12-03 | 2018-06-12 | 湖南省湘嘴巴食品有限公司 | A kind of processing technology of stew in soy sauce chicken claw |
-
2014
- 2014-10-28 CN CN201410582819.3A patent/CN105614465A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174084A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
| CN108142840A (en) * | 2016-12-03 | 2018-06-12 | 湖南省湘嘴巴食品有限公司 | A kind of processing technology of stew in soy sauce chicken claw |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |
|
| WD01 | Invention patent application deemed withdrawn after publication |