CN105831610A - Production method and device of crispy skinned chicken feet - Google Patents
Production method and device of crispy skinned chicken feet Download PDFInfo
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- CN105831610A CN105831610A CN201610194046.0A CN201610194046A CN105831610A CN 105831610 A CN105831610 A CN 105831610A CN 201610194046 A CN201610194046 A CN 201610194046A CN 105831610 A CN105831610 A CN 105831610A
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- chicken feet
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000007710 freezing Methods 0.000 claims description 23
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims description 15
- 239000006260 foam Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- 210000002683 foot Anatomy 0.000 abstract description 12
- 238000009835 boiling Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 210000003371 toe Anatomy 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a production method of crispy skinned chicken feet. The production method includes the following steps: S1, toes of fresh chicken feet are removed, the fresh chicken feet are washed clean, and the washed fresh chicken feet are cut out; S2, water is boiled out, the obtained chicken feet in the step S1 are into the boiled water, the chicken feet are submerged, and a boiling state is kept for 8-10 minutes until the water is boiled again; S3, the chicken feet obtained in the step S2 are taken out, the taken out chicken feet are cooled with a rinse of cold water, and the water is drained; S4, the obtained chicken feet in the step S3 are put into a refrigerator to be quick-frozen for 0.5-2 hours; and S5, seasoning is added into the chicken feet obtained in the step S4 and the seasoned chicken feet are sealedly preserved for 6-10 hours.
Description
Technical field
The present invention relates to preparation method and the device of a kind of crackling chicken feet.
Background technology
Chicken feet product sweeps the country various places, is also common in common people's dining table, has the consumer group widely.Along with expanding economy, it is more and more finer that people investigate cuisines.Mention crackling chicken feet, that sensation fragrant, crisp, sliding that a lot of people can remember it, allow people make one's mouth water.Beautician is also considered as: replenishing collagen, makes perfect skin.In chicken feet, just containing abundant collagen protein.Keeping elasticity and the moisture of skin, should supplement this group food in appropriate amount, skin can be made to seem smooth full in ordinary meal structure, softness has again elasticity.It addition, these kind of cuisines also have appetizing promote the production of body fluid, effect of blood circulation promoting.Kindred raw perfume when crackling chicken feet is chewed, has and the strongest urges taste effect.But, existing technique, in order to make chicken feet more have fragility, is typically all by adding food additive realization, is unfavorable for food health.
Summary of the invention
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
The preparation method of a kind of crackling chicken feet, comprises the steps,
S1, cleans up after fresh chicken feet is removed toe point, and cuts；
S2, after water boil, puts into the chicken feet obtained in step S1 so that it is flood chicken feet, after water seethes with excitement again, keeps fluidized state 8 ~ 10 minutes；
S3, pulls out the chicken feet obtained in step S2, drains away the water after having a shower with cold water；
S4, by the chicken feet quick-freezing of acquisition 0.5 hour ~ 2 hours in step S3；And
S5, after the chicken feet obtained in step S4 is added flavouring agent, airtight preservation 6 ~ 10 hours.
In step s 2, farther include: S21, after water seethes with excitement again, the foamed filter that the water surface produces is fallen.
Preferably, fluidized state is kept 9 minutes.
Preferably, the temperature of described cold water is 5 ~ 15 degrees Celsius.
Preferably, the chicken feet obtained in step S3 is put into quick-freezing 0.5 hour ~ 1.5 hours in refrigerator.
Preferably, the chicken feet obtained in step S3 is put into quick-freezing 1 hour in refrigerator.
Preferably, described flavouring agent includes vinegar, soy sauce, minced Bulbus Allii and band blister green pepper.
Preferably, the addition of vinegar described in every kilogram of chicken feet, soy sauce, minced Bulbus Allii and bubble green pepper is respectively 25ml ~ 50ml, 50ml ~ 100ml, 5 ~ 20g and 10g ~ 30g.
Preferably, airtight preservation 7-8 hour.
The present invention also provides for the preparation facilities of a kind of crackling chicken feet, including: container and the lid coordinated with described container；Described container is provided with water inlet, outlet, freezing unit, heating unit, agitating unit and foams drain mouth；Described water inlet is arranged at the sidewall upper of described container；Described outlet is arranged at the side wall lower ends of described container；Described heating unit is arranged at the bottom of described container；Described freezing unit is arranged in the sidewall of described container；Described agitating unit is arranged in the cavity of described container, can rotate under the drive of motor；Described lid is provided with flavouring agent storage box, guidance panel and control chip；Described guidance panel, freezing unit, heating unit, agitating unit and foams drain mouth electrically connect with described control chip.
The invention have the benefit that the preparation method of the crackling chicken feet that the present invention provides, first, the method of the present invention does not use any food additive, it is the food of a kind of health, secondly, the product that the method for the present invention is obtained can at utmost retain nutrition and the mouthfeel of chicken feet, can realize again industrialized production.Finally, assembly of the invention can realize the automated production of crackling chicken feet, beneficially industrialization.
Accompanying drawing explanation
Fig. 1 is the flow chart of the preparation method of the crackling chicken feet that the embodiment of the present invention provides.
Fig. 2 is the structural representation of the preparation facilities of the crackling chicken feet that the embodiment of the present invention provides.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, all other embodiments that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
As it is shown in figure 1, the preparation method of a kind of crackling chicken feet, comprise the steps,
S1, cleans up after fresh chicken feet is removed toe point, then cuts；
S2, after water boil, puts into the chicken feet obtained in step S1 so that it is flood chicken feet, after water seethes with excitement again, keeps fluidized state 8 ~ 10 minutes；
S3, pulls out the chicken feet obtained in step S2, drains away the water after having a shower with cold water；
S4, puts into quick-freezing 0.5 hour ~ 2 hours in refrigerator by the chicken feet obtained in step S3；And
S5, after the chicken feet obtained in step S4 is added flavouring agent, airtight preservation 6 ~ 10 hours.
In step sl, why to cut again after cleaning up, can be prevented from cleaning process and tangent plane is produced secondary pollution.It addition, it is said that in general, chicken feet is cut in half the most permissible, so can facilitate tasty.
In step s 2, may further include: step S21, after water seethes with excitement again, fallen by the foamed filter that the water surface produces, the tangent plane preventing foam from entering chicken feet produces secondary pollution.Without defoaming, foam can enter the tangent plane of chicken feet, pollutes tangent plane and forms stain, affects vision and taste.It addition, in order to prevent foam pollution tangent plane, it is also possible to add the water of excess, make water logging not have chicken feet 2 ~ 3 centimetres high.In step s 2, the time keeping fluidized state is unsuitable long also unsuitable too short, and the time is too short, it is difficult to make the muscle of chicken feet enbrittle, and long, chicken feet skin is difficult to enbrittle.Preferably, fluidized state about 9 minutes is kept.
In step s3, it is preferred that with the cold water that temperature is 5 ~ 15 degrees Celsius, chicken feet is had a shower.It is furthermore preferred that chicken feet is had a shower with the cold water that temperature is 5 ~ 10 degrees Celsius.By first time chilling, chicken feet can be made to have certain fragility.
In step s 4, the quick-freezing time is unsuitable long also unsuitable too short, it is preferred that the chicken feet obtained in step S3 is put into quick-freezing 0.5 hour ~ 1.5 hours in refrigerator.It is furthermore preferred that the chicken feet obtained in step S3 is put into quick-freezing about 1 hour in refrigerator.By second time chilling, the skin of chicken feet and muscles and bones can be made all to have preferable fragility.
In step s 5, described flavouring agent includes sugar, vinegar, soy sauce, minced Bulbus Allii and band blister green pepper.It is appreciated that described flavouring agent is not limited to above-mentioned flavouring agent, can adjust according to the taste of self.Vinegar is preferably used black vinegar.Preferably, the addition of vinegar described in every kilogram of chicken feet, soy sauce, minced Bulbus Allii and bubble green pepper is respectively 25ml ~ 50ml, 50ml ~ 100ml, 5 ~ 20g and 10g ~ 30g.Seal time is too short, it is difficult to tasty, long, and chicken feet can be made to lose fragility.It is preferred, therefore, that airtight preservation 7-8 hour.Additionally, during airtight preservation, it is preferred that every stirring in 5 ~ 15 minutes once.
Refer to the preparation facilities 100 of the crackling chicken feet that Fig. 2, Fig. 2 provide for the embodiment of the present invention, including: container 10 and the lid 20 coordinated with described container 10.
Described container 10 is provided with water inlet 11, outlet 12, freezing unit 14, heating unit 13, agitating unit 15 and foams drain mouth 16.Described water inlet 11 is arranged at the sidewall upper of described container 10, described outlet 12 is arranged at the side wall lower ends of described container 10, described heating unit 13 is arranged at the bottom of described container 10, described freezing unit 14 is arranged in the sidewall of described container 10, described agitating unit 15 is arranged in the cavity of described container 10, can rotate to realize stirring under the drive of motor.Described agitating device 15 is demountable structure.Described lid 20 is provided with flavouring agent storage box 21, guidance panel (not indicating in figure) and control chip (not indicating in figure).Described guidance panel, freezing unit 14, heating unit 13, agitating unit 15 and foams drain mouth 16 electrically connect with described control chip.Preferably, described foams drain 16 mouthfuls is arranged at below described water inlet 11, from without polluting described water inlet 11.
Preparation facilities 100 in the embodiment of the present invention makes in use, first, is put in container 10 by the chicken feet obtained, and is put into by flavouring agent in described flavouring agent storage box 21 simultaneously, cover described lid 20 in step S1；Then, press " beginning " key, start working.Described water inlet 11 opens beginning water filling, when the water yield reach foams drain mouth 16 times along time stop water filling；Described heating unit 13 begins to warm up, and when the water is boiling, described foams drain mouth 16 applies negative pressure and starts working, and foam boiling produced removes, and constantly boiling 8 ~ 10 minutes；After time reaches, described outlet 12 is opened, and after being got rid of totally by the water in container 10, described water inlet 11, outlet 12, freezing unit 14 are opened, after being had a shower by chicken feet simultaneously；Described foams drain mouth 16 applies negative pressure, drains away the water；Subsequently, described freezing unit 14 is opened, and cryogenic temperature is about-10 ~-20 degrees Celsius, quick-freezing 0.5 hour ~ 2 hours；After quick-freezing terminates, described flavouring agent storage box 21 automatically opens up addition flavouring agent, and agitating unit 15 is started working stirring simultaneously, and airtight preservation terminates for 6 ~ 10 hours.Described agitating unit 15 sets every stirring in 5 ~ 15 minutes once, prevents from stirring excessively frequent, the outward appearance of damage chicken feet.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalent flow process utilizing description of the invention and accompanying drawing content to be made converts, or is directly or indirectly used in other relevant technical field, is the most in like manner included in the scope of patent protection of the present invention.
Claims (10)
1. a preparation method for crackling chicken feet, comprises the steps,
S1, cleans up after fresh chicken feet is removed toe point, then cuts；
S2, after water boil, puts into the chicken feet obtained in step S1 so that it is flood chicken feet, after water seethes with excitement again, keeps fluidized state 8 ~ 10 minutes；
S3, pulls out the chicken feet obtained in step S2, drains away the water after having a shower with cold water；
S4, by the chicken feet quick-freezing of acquisition 0.5 hour ~ 2 hours in step S3；And
S5, after the chicken feet obtained in step S4 is added flavouring agent, airtight preservation 6 ~ 10 hours.
Method the most according to claim 1, it is characterised in that: in step s 2, farther include: S21, after water seethes with excitement again, the foamed filter that the water surface produces is fallen.
Method the most according to claim 1, it is characterised in that: in step s 2, keep fluidized state 9 minutes.
Method the most according to claim 1, it is characterised in that: in step s 2, the temperature of described cold water is 5 ~ 15 degrees Celsius.
Method the most according to claim 1, it is characterised in that: in step s 4, the chicken feet obtained in step S3 is put into quick-freezing 0.5 hour ~ 1.5 hours in refrigerator.
Method the most according to claim 5, it is characterised in that: in step s 4, the chicken feet obtained in step S3 is put into quick-freezing 1 hour in refrigerator.
Method the most according to claim 1, it is characterised in that: described flavouring agent includes vinegar, soy sauce, minced Bulbus Allii and band blister green pepper.
Method the most according to claim 7, it is characterised in that: the addition of vinegar described in every kilogram of chicken feet, soy sauce, minced Bulbus Allii and bubble green pepper is respectively 25ml ~ 50ml, 50ml ~ 100ml, 5 ~ 20g and 10g ~ 30g.
Method the most according to claim 1, it is characterised in that: in step s 5, airtight preservation 7-8 hour.
10. the preparation facilities of a crackling chicken feet, it is characterised in that: including: container and the lid coordinated with described container；
Described container is provided with water inlet, outlet, freezing unit, heating unit, agitating unit and foams drain mouth；Described water inlet is arranged at the sidewall upper of described container；Described outlet is arranged at the side wall lower ends of described container；Described heating unit is arranged at the bottom of described container；Described freezing unit is arranged in the sidewall of described container；Described agitating unit is arranged in the cavity of described container, can rotate under the drive of motor；
Described lid is provided with flavouring agent storage box, guidance panel and control chip；Described guidance panel, freezing unit, heating unit, agitating unit and foams drain mouth electrically connect with described control chip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610194046.0A CN105831610A (en) | 2016-03-31 | 2016-03-31 | Production method and device of crispy skinned chicken feet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610194046.0A CN105831610A (en) | 2016-03-31 | 2016-03-31 | Production method and device of crispy skinned chicken feet |
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|---|---|
| CN105831610A true CN105831610A (en) | 2016-08-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610194046.0A Pending CN105831610A (en) | 2016-03-31 | 2016-03-31 | Production method and device of crispy skinned chicken feet |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106666434A (en) * | 2016-12-09 | 2017-05-17 | 重庆顺泰食品有限公司 | Seasoning mixing method for chicken feet |
| CN106722257A (en) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of bubble green pepper poker |
| CN109287977A (en) * | 2018-09-13 | 2019-02-01 | 西华大学 | A kind of process equipment of chicken snack food |
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2016
- 2016-03-31 CN CN201610194046.0A patent/CN105831610A/en active Pending
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722257A (en) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | A kind of preparation method of bubble green pepper poker |
| CN106666434A (en) * | 2016-12-09 | 2017-05-17 | 重庆顺泰食品有限公司 | Seasoning mixing method for chicken feet |
| CN106666434B (en) * | 2016-12-09 | 2020-05-12 | 重庆顺泰食品有限公司 | Material mixing method for chicken feet |
| CN109287977A (en) * | 2018-09-13 | 2019-02-01 | 西华大学 | A kind of process equipment of chicken snack food |
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Application publication date: 20160810 |
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