CN105767740A - Preparation method of smoked chicken feet - Google Patents

Abstract

The preparation method discloses a smoked chicken foot preparation method. Chicken feet are washed clean, the washed chicken feet are soaked in a clear water, and the smell of the chicken feet is removed; refined salt, ginger juice and pepper are added into water to prepare a preserving material I; aniseeds, Chinese prickly ash, cassia barks and bay leaves are prepared to obtain a preserving material II; cymbopon citratus, radix angelicae dahuricae, haws, lysimachia capillipes, rhizoma kaempferiae, cloves, fructus amomi, strawberries and cortex cinnamomi are prepare a preserving material III; the chicken feet are put into a rolling and rubbing machine, the preserving material I is added, the chicken feet are rolled and pickled under a vacuum condition, then the preserving material II is added into the rolling and rubbing machine, the chicken feet are rolled and pickled under a vacuum condition, and finally the preserving material III is added into the rolling and rubbing machine, the chicken feet are rolled and pickled under a vacuum condition, and the chicken feet are taken out and put into steaming pot to conduct steaming; and the rolled and pickled chicken feet are spread fully on a net curtain of a smoking pot, the treated chicken feet are taken out and cooled naturally to obtain the smoked chicken feet. The advantages are as follows: the production steps are simple, the consumption is convenient, the mouthfeel is good, and the chicken feet is rich in elasticity and toughness, and unique in flavor, has a light date red color and luster, and is free of any chemical synthetic pigments.

Description

A kind of chicken claw treated manufacture method

Technical field

The present invention relates to a kind of chicken claw treated manufacture method.

Background technology

Chicken feet has the feature of many skins, many muscle, has substantial amounts of colloid in chicken feet, containing rich in protein, fat, mineral element, vitamin and nicotinic acid, nutritious, has significantly high edibility.Average family makes pot-stewed chicken pawl or chicken simmered in brown sauce pawl through conventional chicken feet.Local flavor is comparatively single, and the many skins of chicken feet, many muscle, not easily processed, long-time boiling, it is easy to lose the elastic mouthfeel of itself.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of chicken claw treated manufacture method, and making step is simple, nutritious, and color and luster is delicious, and good taste is without any chemosynthesis pigment, and mouthfeel is good, high resilience.

The technical solution of the present invention is:

A kind of chicken claw treated manufacture method, it specifically comprises the following steps that

(1) pretreatment

By chicken feet wash clean, put into immersion 4h～5h in clear water, remove the fishy smell of chicken feet；

(2) preparation preserved materials

According to parts by weight meter, 10 parts～15 parts refined salt, 18 parts～22 portions Sucus Zingberis and 8 parts～10 portions Fructus Piperiss are added in 100 parts of water, prepares preserved materials I；

According to parts by weight meter, by 4 parts～6 portions Fructus Anisi Stellati, 6.5 parts～7.5 portions Pericarpium Zanthoxylies, 4 parts～6 parts Cortex cinnamomi japonici (Ramulus Cinnamomi)s and 8 parts～10 portions Herba Pelargonii Graveolentiss, prepare preserved materials II；

According to parts by weight meter, by 5 parts～8 parts Herba Cymbopogonis Citraris, 3 parts～5 parts Radixs Angelicae Dahuricae, 15 parts～20 portions Fructus Crataegis, 3 parts～5 parts Herba lysimachiae capillipedis, 4.8 parts～5.2 parts Rhizoma Kaempferiaes, 5 parts～8 portions Flos Caryophyllis, 2 parts～3 parts Fructus Amomis, 1 part～2 parts Fructus Tsaokos and 1 part～2 portions Cortex Cinnamomis, prepare preserved materials III；

(3) knead-salting

Chicken feet soaking for 100 parts of steps (1) is put in tumbler, add whole preserved materials I that step (2) is prepared, under vacuum, knead-salting 10min～15min, then in tumbler, add whole preserved materials II that step (2) is prepared, under vacuum, knead-salting 10min～15min, whole preserved materials III that step (2) is prepared are added in the most backward tumbler, under vacuum, knead-salting 25min～30min, puts into chicken feet taking-up and steams 20min～30min in steamer；

(4) smoke

The chicken feet that knead-salting is good is occupied on the lace curtaining of smoked pot, by most micro-for smoked pot dry combustion method red time, adding mass ratio is the white sugar of 6:2:1, fruit tree and Radix Camelliae sinensis, white sugar, fruit tree and Radix Camelliae sinensis produce flue gas after being heated, cover tightly smoked pot pot cover, smoke 2min～3min, take out, naturally, after cooling, prepare chicken claw treated；

(5) packaging sterilizing

By chicken claw treated carry out vacuum packaging sterilizing after, vanning warehouse-in.

The diameter of described smoked pot is 1m, and the amount adding white sugar is 0.2 jin～0.3 jin.

Beneficial effects of the present invention:

Making step is simple, instant；Divide three addition preserved materials to carry out knead-salting, comprehensively utilize sour, sweet, bitter, pungent road, make chicken feet taste more perfuming beautiful；Containing abundant albumen in chicken feet, selected plurality of Chinese, dressing composition preserved materials III with the use of, nutritious, there is medicated diet effect, invigorating the spleen and replenishing QI；First steaming, then smoke with white sugar, fruit tree and Camellia sinensis, mouthfeel is good, high resilience and toughness, and unique flavor, and lighter color purplish red, without any chemosynthesis pigment.

Detailed description of the invention

Embodiment 1

(1) pretreatment

By chicken feet wash clean, put into immersion 4h in clear water, remove the fishy smell of chicken feet；

(2) preparation preserved materials

1kg refined salt, 2.2kg Sucus Zingberis and 0.8kg Fructus Piperis are added in 10kg water, prepare preserved materials I；

By 0.6kg Fructus Anisi Stellati, 0.65kg Pericarpium Zanthoxyli, 0.6kg Cortex cinnamomi japonici (Ramulus Cinnamomi) and 0.8kg Herba Pelargonii Graveolentis, prepare preserved materials II；

By grass 0.8kg Herba Cymbopogonis Citrari, the 0.3kg Radix Angelicae Dahuricae, 2kg Fructus Crataegi, 0.48kg Rhizoma Kaempferiae, 0.8kg Flos Caryophylli, 0.2kg Fructus Amomi, 0.3kg Herba lysimachiae capillipedis, 0.2kg Fructus Tsaoko and 0.1kg Cortex Cinnamomi, prepare preserved materials III；

(3) knead-salting

Chicken feet soaking for 10kg step (1) is put in tumbler, add whole preserved materials I that step (2) is prepared, under vacuum, knead-salting 10min, in tumbler, then add whole preserved materials II that step (2) is prepared, under vacuum, knead-salting 10min, adds whole preserved materials III that step (2) is prepared, under vacuum in the most backward tumbler, knead-salting 30min, puts into chicken feet taking-up and steams 20min in steamer；

(4) smoke

The chicken feet that knead-salting is good is occupied on the lace curtaining that diameter is the smoked pot of 1m, by most micro-for smoked pot dry combustion method red time, add 0.21 jin of white sugar, 0.07 jin of fruit tree and 0.035 jin of Radix Camelliae sinensis, white sugar, fruit tree and Radix Camelliae sinensis produce flue gas after being heated, cover tightly smoked pot pot cover, smoke 2min, take out, naturally, after cooling, prepare chicken claw treated；Mouthfeel high resilience and toughness, lighter color purplish red, there is the fragrance of fruit tree and Camellia sinensis, unique flavor；

(5) packaging sterilizing

By chicken claw treated carry out vacuum packaging sterilizing after, vanning warehouse-in.

Embodiment 2

(1) pretreatment

By chicken feet wash clean, put into immersion 5h in clear water, remove the fishy smell of chicken feet；

(2) preparation preserved materials

1.5kg refined salt, 1.8kg Sucus Zingberis and 1kg Fructus Piperis are added in 10kg water, prepare preserved materials I；

By 0.4kg Fructus Anisi Stellati, 0.75kg Pericarpium Zanthoxyli, 0.4kg Cortex cinnamomi japonici (Ramulus Cinnamomi) and 1kg Herba Pelargonii Graveolentis, prepare preserved materials II；

By 0.5kg Herba Cymbopogonis Citrari, the 0.5kg Radix Angelicae Dahuricae, 1.5kg Fructus Crataegi, 0.52kg Rhizoma Kaempferiae, 0.5kg Flos Caryophylli, 0.3kg Fructus Amomi, 0.4kg Herba lysimachiae capillipedis, 1kg Fructus Tsaoko and 2kg Cortex Cinnamomi, prepare preserved materials III；

(3) knead-salting

Chicken feet soaking for 10kg step (1) is put in tumbler, add whole preserved materials I that step (2) is prepared, under vacuum, knead-salting 15min, in tumbler, then add whole preserved materials II that step (2) is prepared, under vacuum, knead-salting 15min, adds whole preserved materials III that step (2) is prepared, under vacuum in the most backward tumbler, knead-salting 25min, puts into chicken feet taking-up and steams 30min in steamer；

(4) smoke

The chicken feet that knead-salting is good is occupied on the lace curtaining that diameter is the smoked pot of 1m, by most micro-for smoked pot dry combustion method red time, add 0.3 jin of white sugar, 0.1 jin of fruit tree and 0.05 jin of Radix Camelliae sinensis, white sugar, fruit tree and Radix Camelliae sinensis produce flue gas after being heated, cover tightly smoked pot pot cover, smoke 3min, take out, naturally, after cooling, prepare chicken claw treated；Mouthfeel high resilience and toughness, lighter color purplish red, there is the fragrance of fruit tree and Camellia sinensis, unique flavor；

(5) packaging sterilizing

By chicken claw treated carry out vacuum packaging sterilizing after, vanning warehouse-in.

Embodiment 3

(1) pretreatment

By chicken feet wash clean, put into immersion 4.5h in clear water, remove the fishy smell of chicken feet；

(2) preparation preserved materials

1.2kg refined salt, 2kg Sucus Zingberis and 0.9kg Fructus Piperis are added in 10kg water, prepare preserved materials I；

By 0.5kg Fructus Anisi Stellati, 0.7kg Pericarpium Zanthoxyli, 0.5kg Cortex cinnamomi japonici (Ramulus Cinnamomi) and 0.9kg Herba Pelargonii Graveolentis, prepare preserved materials II；

By 0.6kg Herba Cymbopogonis Citrari, the 0.4kg Radix Angelicae Dahuricae, 1.8kg Fructus Crataegi, 0.5kg Rhizoma Kaempferiae, 0.6kg Flos Caryophylli, 0.25kg Fructus Amomi, 0.5kg Herba lysimachiae capillipedis, 0.15kg Fructus Tsaoko and 0.15kg Cortex Cinnamomi, prepare preserved materials III；

(3) knead-salting

Chicken feet soaking for 10kg step (1) is put in tumbler, add whole preserved materials I that step (2) is prepared, under vacuum, knead-salting 12min, in tumbler, then add whole preserved materials II that step (2) is prepared, under vacuum, knead-salting 12min, adds whole preserved materials III that step (2) is prepared, under vacuum in the most backward tumbler, knead-salting 28min, puts into chicken feet taking-up and steams 25min in steamer；

(4) smoke

The chicken feet that knead-salting is good is occupied on the lace curtaining that diameter is the smoked pot of 1m, by most micro-for smoked pot dry combustion method red time, add 0.27 jin of white sugar, 0.09 jin of fruit tree and 0.045 jin of Radix Camelliae sinensis, white sugar, fruit tree and Radix Camelliae sinensis produce flue gas after being heated, cover tightly smoked pot pot cover, smoke 2.5min, take out, naturally, after cooling, prepare chicken claw treated；Mouthfeel high resilience and toughness, lighter color purplish red, there is the fragrance of fruit tree and Camellia sinensis, unique flavor；

(5) packaging sterilizing

By chicken claw treated carry out vacuum packaging sterilizing after, vanning warehouse-in.

Claims (2)

1. a chicken claw treated manufacture method, is characterized in that:

Specifically comprise the following steps that

(1) pretreatment

By chicken feet wash clean, put into immersion 4h～5h in clear water, remove the fishy smell of chicken feet；

(2) preparation preserved materials

According to parts by weight meter, 10 parts～15 parts refined salt, 18 parts～22 portions Sucus Zingberis and 8 parts～10 portions Fructus Piperiss are added in 100 parts of water, prepares preserved materials I；

According to parts by weight meter, by 4 parts～6 portions Fructus Anisi Stellati, 6.5 parts～7.5 portions Pericarpium Zanthoxylies, 4 parts～6 parts Cortex cinnamomi japonici (Ramulus Cinnamomi)s and 8 parts～10 portions Herba Pelargonii Graveolentiss, prepare preserved materials II；

According to parts by weight meter, by 5 parts～8 parts Herba Cymbopogonis Citraris, 3 parts～5 parts Radixs Angelicae Dahuricae, 15 parts～20 portions Fructus Crataegis, 3 parts～5 parts Herba lysimachiae capillipedis, 4.8 parts～5.2 parts Rhizoma Kaempferiaes, 5 parts～8 portions Flos Caryophyllis, 2 parts～3 parts Fructus Amomis, 1 part～2 parts Fructus Tsaokos and 1 part～2 portions Cortex Cinnamomis, prepare preserved materials III；

(3) knead-salting

Chicken feet soaking for 100 parts of steps (1) is put in tumbler, add whole preserved materials I that step (2) is prepared, under vacuum, knead-salting 10min～15min, then in tumbler, add whole preserved materials II that step (2) is prepared, under vacuum, knead-salting 10min～15min, whole preserved materials III that step (2) is prepared are added in the most backward tumbler, under vacuum, knead-salting 25min～30min, puts into chicken feet taking-up and steams 20min～30min in steamer；

(4) smoke

The chicken feet that knead-salting is good is occupied on the lace curtaining of smoked pot, by most micro-for smoked pot dry combustion method red time, adding mass ratio is the white sugar of 6:2:1, fruit tree and Radix Camelliae sinensis, white sugar, fruit tree and Radix Camelliae sinensis produce flue gas after being heated, cover tightly smoked pot pot cover, smoke 2min～3min, take out, naturally, after cooling, prepare chicken claw treated；

(5) packaging sterilizing

By chicken claw treated carry out vacuum packaging sterilizing after, vanning warehouse-in.

2. chicken claw treated manufacture method according to claim 1, is characterized in that: the diameter of described smoked pot is 1m, and the amount adding white sugar is 0.2 jin～0.3 jin.