CN105639469A - Machining method of peppery chili chicken feet - Google Patents
Machining method of peppery chili chicken feet Download PDFInfo
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- CN105639469A CN105639469A CN201610000711.8A CN201610000711A CN105639469A CN 105639469 A CN105639469 A CN 105639469A CN 201610000711 A CN201610000711 A CN 201610000711A CN 105639469 A CN105639469 A CN 105639469A
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Abstract
The invention discloses a machining method of peppery chili chicken feet. The peppery chili chicken feet is prepared from 60 to 100 kg of chicken feet, 2.0 to 3.2 kg of pepper, 0.8 to 1 kg of fresh chili, 8 to 10 g of lllicium verum, 3 to 5 g of amomum tsaoko, 0.5 to 1 kg of lemon, 30 to 50 g of garlic, 40 to 50 kg of water, 4.7 to 5.7 kg of peppery chili, 1 to 1.5 kg of monosidum glutamate and 2.0 to 3.0 kg of white sugar. The peppery chili chicken feet are prepared through the steps of selecting chicken feet, washing the chicken feet, decocting by brine, boiling by the brine, mixing materials and curing. The peppery chili chicken feet prepared by the invention are deep in taste, strong in chilly taste of the peppery chili, spicy and delicious, delicious in taste and enough in toughness and have an endless aftertaste, the delicious taste and the nutritional ingredients of the chicken feet are also kept, the product quality of the peppery chili chicken feet can be effectively ensured, and the peppery chili chicken feet have the characteristics of reasonable machining technology, cleanliness and sanitation, no pollution, long shelf life, convenience in eating, normal-temperature preservation and low manufacturing cost, are snack food for a business trip, a trip and the like and have better popularization value.
Description
Technical field
The invention belongs to food processing technology field, the processing method being specifically related to a kind of Hu spicy chicken feet.
Background technology
The nutritive value of chicken feet is quite high, and containing abundant calcareous and collagen protein, pawl is the underlying organ of motion, muscle is many, skin depth, without meat, muscle chews strength at most, and skin depth is then containing decoction, and meat is easily tasty at least. from the angle of threpsology, chicken feet is many containing protein, low sugar, rare fat, thus, very popular. due to the many skins of chicken feet, muscle, colloid is big, and people are commonly used to boil soup, are also suitable for halogen, race and beans, and what quality was plump also can take off bone after boiling mixes food. but, quickening along with growth in the living standard and urban life rhythm, increasing consumer is more likely to the chicken feet of various ways to carry with, eat anywhere or anytime, at present, demand for Manchus, market has various pot-stewed chicken pawls, the bagged products such as chicken claw with pickled peppers are sold, although being well received by consumers, but this chicken feet with the addition of various color element mostly, the chemical substances such as additive, although delicious flavour, mouthfeel is unique, if often eaten, the injury of human body is very big, mask the nutritional labeling of chicken feet self completely, and due to long steaming and decocting, the nutrient loss ratio of chicken feet itself is more serious, after edible, mouthfeel is pepperyyer, insufficient fragrance, in addition the production method of chicken feet is all the processing method passed on from one to another in society at present, there is formula disunity in it, mouthfeel is unsatisfactory, operating procedure is complicated, the feature that product differentiation is big. therefore, develop a kind of preparation method science, rationally, sanitation and hygiene are pollution-free, instant, with low cost, thick taste, unique flavor, fragrant peppery good to eat, can the processing method of Hu spicy chicken feet of normal temperature storage be desirability.
Summary of the invention
In order to solve Problems existing in background technology, it is an object of the invention to provide a kind of preparation method science, rationally, sanitation and hygiene are pollution-free, instant, with low cost, thick taste, unique flavor, fragrant peppery good to eat, can the processing method of Hu spicy chicken feet of normal temperature storage.
The object of the present invention is achieved like this, a kind of processing method of Hu spicy chicken feet, it is made up of the raw material of following mass parts, chicken feet 60��100kg, Pericarpium Zanthoxyli 2.0��3.2kg, fresh Fructus Capsici 0.8��1kg, anistree 8��10g, Fructus Tsaoko 3��5g, Fructus Citri Limoniae 0.5��1kg, Bulbus Allii 30��50g, water 40��50kg, recklessly spicy 4.7��5.7kg, monosodium glutamate 1��1.5kg and white sugar 2.0��3.0kg, its preparation method is as follows:
1. select chicken feet: thawed at normal temperatures by the chicken feet after freezing, chicken feet sort not of uniform size for head after the 8��10h that thaws, reject underproof chicken feet;
2. clean chicken feet: by step 1. in select qualified chicken feet running water clean, remove fingernail and foot skin one by one, tilt to scratch 2��3 osculums on its surface with cutter, then rinse with the aqueous acetic acid that concentration is 2��10%, being placed in the saline that concentration is 2��5% after rinsing and soak, after soaking 30��60min, taking-up drains away the water standby;
3. salt boils: by Pericarpium Zanthoxyli 0.5��1.2kg, fresh Fructus Capsici 0.8��1kg, anistree 8��10g, Fructus Tsaoko 3��5g, Fructus Citri Limoniae 0.5��1kg, Bulbus Allii 30��50g bind up with gauze, put into pot, in pot, add water 40��50kg, open fire after boiling 30��40min and in pot, to take out bittern material bag can be prepared by salt;
4. halogen boils: by salt heating to boiling, then the chicken feet of 60��100kg is put into pot, is drained away the water from taking out in pot by chicken feet so that it is natural cooling 25��30min after slow fire infusion 15��40min;
5. spice is pickled: after mixed with spicy 4.7��5.7kg, Pericarpium Zanthoxyli 1.5��2.0kg, monosodium glutamate 1��1.5kg and white sugar 2.0��3.0kg recklessly for the chicken feet after step 4. middle cooling mixing thoroughly, is placed in the environment of 15��20 DEG C and pickles 12��36h can obtain Hu spicy chicken feet.
Present invention employs rational step and process conditions, its making step is few, easily operation and grasp, simultaneously without any preservative, chemical pigment and chemistry spice, create the Hu spicy chicken feet shown unique characteristics, prepare Hu spicy chicken feet not only tasty deeply, the green pepper taste of spicy is strong recklessly, fragrant peppery good to eat, delicious flavour, toughness foot, taste and enjoy endless aftertastes, but also maintain delicious mouthfeel and the nutritional labeling of chicken feet, can effectively guarantee the product quality of spicy chicken feet recklessly, there is processing technique reasonable, sanitation and hygiene are pollution-free, long shelf-life, instant, can store by room temperature, the feature that cost of manufacture is low, it is go on business, the leisure food of tourism etc., it is entirely capable of meeting chicken feet goods convenient purification, the trend of diversification and seriation development, there is good promotional value.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but never in any form the present invention is any limitation as, and based on present invention teach that any conversion or replacement made, equal embodiment belongs to protection scope of the present invention.
Embodiment 1:
The processing method of a kind of Hu spicy chicken feet: it is made up of the raw material of following mass parts, chicken feet 60kg, Pericarpium Zanthoxyli 2.0kg, fresh Fructus Capsici 0.8kg, anistree 8g, Fructus Tsaoko 3g, Fructus Citri Limoniae 0.5kg, Bulbus Allii 30g, water 40kg, recklessly spicy 4.7kg, monosodium glutamate 1kg and white sugar 2.0kg, its preparation method is as follows:
1. select chicken feet: thawed at normal temperatures by the chicken feet after freezing, chicken feet sort not of uniform size for head after the 8��10h that thaws, reject underproof chicken feet;
2. clean chicken feet: by step 1. in select qualified chicken feet running water clean, remove fingernail and foot skin one by one, tilt to scratch 2��3 osculums on its surface with cutter, then rinse with the aqueous acetic acid that concentration is 2%, being placed in the saline that concentration is 2% after rinsing and soak, after soaking 30min, taking-up drains away the water standby;
3. salt boils: by Pericarpium Zanthoxyli 0.5kg, fresh Fructus Capsici 0.8kg, anistree 8g, Fructus Tsaoko 3g, Fructus Citri Limoniae 0.5kg, Bulbus Allii 30g bind up with gauze, and put into pot, adds water 40kg in pot, opens fire and takes out bittern material bag after boiling 30min in pot and can be prepared by salt;
4. halogen boils: by salt heating to boiling, then the chicken feet of 60kg is put into pot, is drained away the water from taking out in pot by chicken feet so that it is natural cooling 25min after slow fire infusion 15min;
5. spice is pickled: after mixed with spicy 4.7kg, Pericarpium Zanthoxyli 1.5kg, monosodium glutamate 1kg and white sugar 2.0kg recklessly for the chicken feet after step 4. middle cooling mixing thoroughly, being placed in the environment of 15��20 DEG C to pickle 12h and can obtain spicy chicken feet recklessly, spicy is the segment being cut into 2��3cm length recklessly.
Embodiment 2:
The processing method of a kind of Hu spicy chicken feet: it is characterized in that, it is made up of the raw material of following mass parts, chicken feet 80kg, Pericarpium Zanthoxyli 2.5kg, fresh Fructus Capsici 0.9kg, anistree 9g, Fructus Tsaoko 4g, Fructus Citri Limoniae 0.8kg, Bulbus Allii 40g, water 45kg, recklessly spicy 5.2kg, monosodium glutamate 1.2kg and white sugar 2.5kg, its preparation method is as follows:
1. select chicken feet: thawed at normal temperatures by the chicken feet after freezing, chicken feet sort not of uniform size for head after the 8��10h that thaws, reject underproof chicken feet;
2. clean chicken feet: by step 1. in select qualified chicken feet running water clean, remove fingernail and foot skin one by one, tilt to scratch 2��3 osculums on its surface with cutter, then rinse with the aqueous acetic acid that concentration is 6%, being placed in the saline that concentration is 3% after rinsing and soak, after soaking 45min, taking-up drains away the water standby;
3. salt boils: by Pericarpium Zanthoxyli 0.8kg, fresh Fructus Capsici 0.9kg, anistree 9g, Fructus Tsaoko 4g, Fructus Citri Limoniae 0.8kg, Bulbus Allii 40g bind up with gauze, and put into pot, adds water 45kg in pot, opens fire and takes out bittern material bag after boiling 35min in pot and can be prepared by salt;
4. halogen boils: by salt heating to boiling, then the chicken feet of 80kg is put into pot, is drained away the water from taking out in pot by chicken feet so that it is natural cooling 28min after slow fire infusion 25min;
5. spice is pickled: after mixed with spicy 5.2kg, Pericarpium Zanthoxyli 1.7kg, monosodium glutamate 1.2kg and white sugar 2.5kg recklessly for the chicken feet after step 4. middle cooling mixing thoroughly, being placed in the environment of 15��20 DEG C to pickle 24h and can obtain spicy chicken feet recklessly, described Hu spicy is the segment being cut into 2��3cm length.
Embodiment 3:
The processing method of a kind of Hu spicy chicken feet: it is characterized in that, it is made up of the raw material of following mass parts, chicken feet 100kg, Pericarpium Zanthoxyli 3.2kg, fresh Fructus Capsici 1kg, anistree 10g, Fructus Tsaoko 5g, Fructus Citri Limoniae 1kg, Bulbus Allii 50g, water 50kg, recklessly spicy 5.7kg, monosodium glutamate 1.5kg and white sugar 3.0kg, its preparation method is as follows:
1. select chicken feet: thawed at normal temperatures by the chicken feet after freezing, chicken feet sort not of uniform size for head after the 8��10h that thaws, reject underproof chicken feet;
2. clean chicken feet: by step 1. in select qualified chicken feet running water clean, remove fingernail and foot skin one by one, tilt to scratch 2��3 osculums on its surface with cutter, then rinse with the aqueous acetic acid that concentration is 10%, being placed in the saline that concentration is 5% after rinsing and soak, after soaking 60min, taking-up drains away the water standby;
3. salt boils: by Pericarpium Zanthoxyli 1.2kg, fresh Fructus Capsici 1kg, anistree 10g, Fructus Tsaoko 5g, Fructus Citri Limoniae 1kg, Bulbus Allii 50g bind up with gauze, and put into pot, adds water 50kg in pot, opens fire and takes out bittern material bag after boiling 40min in pot and can be prepared by salt;
4. halogen boils: by salt heating to boiling, then the chicken feet of 100kg is put into pot, after slow fire infusion 40min, chicken feet is drained away the water from taking out in pot, make its natural cooling 30min, need to put into chicken feet before halogen boils boiling water boils 2��3min, with the cold water flush chicken feet of less than 15 DEG C after pulling out, the temperature of chicken feet is made quickly to be down to less than 15 DEG C;
5. spice is pickled: after mixed with spicy 5.7kg, Pericarpium Zanthoxyli 2.0kg, monosodium glutamate 1.5kg and white sugar 3.0kg recklessly for the chicken feet after step 4. middle cooling mixing thoroughly, being placed in the environment of 15��20 DEG C to pickle 36h and can obtain spicy chicken feet recklessly, described Hu spicy is the segment being cut into 2��3cm length.
Through the Hu spicy chicken feet that above-described embodiment 1��3 prepares, its meat is soft, pungent is strong, delicious flavour, instant, be go on business, the instant edible such as tourism, it contains abundant glutamic acid, collagen protein and calcareous, eat not only can vessel softening more, also there is effect of looks improving and the skin nourishing, can normal temperature storage 5��10 days, liking of numerous persons sponging on an aristocrat can be subject to, in the above-described embodiment simultaneously, embodiment 3 is most preferred embodiment, and the best results of its set technological parameter and proportioning, mouthfeel is best.
Claims (3)
1. the processing method of a Hu spicy chicken feet, it is characterized in that, it is made up of the raw material of following mass parts, chicken feet 60��100kg, Pericarpium Zanthoxyli 2.0��3.2kg, fresh Fructus Capsici 0.8��1kg, anistree 8��10g, Fructus Tsaoko 3��5g, Fructus Citri Limoniae 0.5��1kg, Bulbus Allii 30��50g, water 40��50kg, recklessly spicy 4.7��5.7kg, monosodium glutamate 1��1.5kg and white sugar 2.0��3.0kg, its preparation method is as follows:
1. select chicken feet: thawed at normal temperatures by the chicken feet after freezing, chicken feet sort not of uniform size for head after the 8��10h that thaws, reject underproof chicken feet;
2. clean chicken feet: by step 1. in select qualified chicken feet running water clean, remove fingernail and foot skin one by one, tilt to scratch 2��3 osculums on its surface with cutter, then rinse with the aqueous acetic acid that concentration is 2��10%, being placed in the saline that concentration is 2��5% after rinsing and soak, after soaking 30��60min, taking-up drains away the water standby;
3. salt boils: by Pericarpium Zanthoxyli 0.5��1.2kg, fresh Fructus Capsici 0.8��1kg, anistree 8��10g, Fructus Tsaoko 3��5g, Fructus Citri Limoniae 0.5��1kg, Bulbus Allii 30��50g bind up with gauze, put into pot, in pot, add water 40��50kg, open fire after boiling 30��40min and in pot, to take out bittern material bag can be prepared by salt;
4. halogen boils: by salt heating to boiling, then the chicken feet of 60��100kg is put into pot, is drained away the water from taking out in pot by chicken feet so that it is natural cooling 25��30min after slow fire infusion 15��40min;
5. spice is pickled: after mixed with spicy 4.7��5.7kg, Pericarpium Zanthoxyli 1.5��2.0kg, monosodium glutamate 1��1.5kg and white sugar 2.0��3.0kg recklessly for the chicken feet after step 4. middle cooling mixing thoroughly, is placed in the environment of 15��20 DEG C and pickles 12��36h can obtain Hu spicy chicken feet.
2. the processing method of a kind of Hu spicy chicken feet according to claim 1, it is characterized in that: the chicken feet after 2. step cleans, need to put into chicken feet before halogen boils boiling water boils 2��3min, with the cold water flush chicken feet of less than 15 DEG C after pulling out, make the temperature of chicken feet quickly be down to less than 15 DEG C.
3. the processing method of a kind of Hu spicy chicken feet according to claim 1, it is characterised in that: described Hu spicy is the segment being cut into 2��3cm length.
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| CN201610000711.8A CN105639469A (en) | 2016-01-04 | 2016-01-04 | Machining method of peppery chili chicken feet |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690092A (en) * | 2016-12-01 | 2017-05-24 | 重庆广恒食品开发有限公司 | Marinade stewing method of chicken feet |
| CN106690094A (en) * | 2016-12-01 | 2017-05-24 | 重庆顺泰食品有限公司 | Cooling method of chicken feet with pickled peppers |
| CN107156681A (en) * | 2017-06-06 | 2017-09-15 | 洽洽食品股份有限公司 | One kind is without spicy tiger fur chicken claw of first and preparation method thereof |
| CN107439971A (en) * | 2017-08-18 | 2017-12-08 | 广西心相连食品科技有限公司 | Lipoid and reducing blood pressure of dispelling bubble pot-stewed chicken pawl and preparation method thereof |
| CN107637789A (en) * | 2017-11-09 | 2018-01-30 | 金玉霞 | A kind of preparation method of white halogen chicken claw |
| CN109198478A (en) * | 2018-10-12 | 2019-01-15 | 朱章其 | Red oil takes off the preparation method of bone chicken claw |
| CN110558488A (en) * | 2019-09-02 | 2019-12-13 | 宿州市徽香源食品有限公司 | chicken claw processing technology |
| CN114732108A (en) * | 2022-05-11 | 2022-07-12 | 秦本尧 | Preparation method of marinated and burnt chili chicken feet |
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| CN103181574A (en) * | 2011-12-29 | 2013-07-03 | 衡山湘旗农牧有限责任公司 | Processing method of pot-stewed free range chicken wings |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690092A (en) * | 2016-12-01 | 2017-05-24 | 重庆广恒食品开发有限公司 | Marinade stewing method of chicken feet |
| CN106690094A (en) * | 2016-12-01 | 2017-05-24 | 重庆顺泰食品有限公司 | Cooling method of chicken feet with pickled peppers |
| CN107156681A (en) * | 2017-06-06 | 2017-09-15 | 洽洽食品股份有限公司 | One kind is without spicy tiger fur chicken claw of first and preparation method thereof |
| CN107439971A (en) * | 2017-08-18 | 2017-12-08 | 广西心相连食品科技有限公司 | Lipoid and reducing blood pressure of dispelling bubble pot-stewed chicken pawl and preparation method thereof |
| CN107439971B (en) * | 2017-08-18 | 2020-02-18 | 广西心相连食品科技有限公司 | Fat-removing and blood pressure-reducing marinated chicken claw and making method thereof |
| CN107637789A (en) * | 2017-11-09 | 2018-01-30 | 金玉霞 | A kind of preparation method of white halogen chicken claw |
| CN109198478A (en) * | 2018-10-12 | 2019-01-15 | 朱章其 | Red oil takes off the preparation method of bone chicken claw |
| CN110558488A (en) * | 2019-09-02 | 2019-12-13 | 宿州市徽香源食品有限公司 | chicken claw processing technology |
| CN114732108A (en) * | 2022-05-11 | 2022-07-12 | 秦本尧 | Preparation method of marinated and burnt chili chicken feet |
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