CN106174084A - A kind of Budgerigar chicken claw leisure food and preparation method thereof - Google Patents
A kind of Budgerigar chicken claw leisure food and preparation method thereof Download PDFInfo
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- CN106174084A CN106174084A CN201610517839.1A CN201610517839A CN106174084A CN 106174084 A CN106174084 A CN 106174084A CN 201610517839 A CN201610517839 A CN 201610517839A CN 106174084 A CN106174084 A CN 106174084A
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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
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The present invention relates to the technical field of food production processing, disclose a kind of Budgerigar chicken claw leisure food and preparation method thereof.Budgerigar chicken claw leisure food of the present invention, theory based on health diet, in the case of having abandoned food additive completely, use common chicken claw through pickling, frying, stew in soy sauce and vacuum packaging and sterilization have obtained that Budgerigar is obvious, local flavor is abundant, spicy Hui Tian, crisp and the most rotten and be convenient for carrying the leisure Budgerigar chicken claw of long shelf-life.The preparation technology of the Budgerigar chicken claw leisure food that the present invention provides is simple, the product delicious food obtained is unique, remain the original local flavor of products material and nutrition to greatest extent, while improving the added value of chicken claw, provide, for broad masses of the people, the high quality food that a kind of nutritious cost performance is high, there is good popularization and market value.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of Budgerigar chicken claw leisure food and
Its manufacture method.
Background technology
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, food
Ask not only delicious nice, but also require natural food safety, nourishing healthy.Leisure food industry have passed through the rule of quickly growth
Modelling developing period, enter structuring and adjust and competitive build phase.With birds by-product chicken feet (chicken claw) stopping as raw material
Not busy food rich in glutamic acid, collagen protein and calcareous, eat more not only can vessel softening, there is beauty functions simultaneously and deep by people
Like.The manufacture method of chicken claw is different, and the dish flavor made is different, but it is all now to do first to eat, and is not appropriate for scale
Metaplasia is produced, the most common Chicken Feet with Pickled Peppers such as Sichuan, the fragrant spiced chicken feet in Hunan, the salt chicken feet etc. of Cantonese local flavor；
But it is single to there is taste, the problems such as mouthfeel is not good enough, it is difficult to meet the demand of modern people, need a kind of new chicken claw leisure of exploitation badly
Food.
Chinese Patent Application No. is the application of CN201410295617.0, discloses a kind of Fructus Citri tangerinae fragrance Budgerigar chicken claw and system thereof
Preparation Method, by chicken feet is put into food steamer, the steam produced with the water boil adding Semen Citri Reticulatae, Pericarpium Citri Reticulatae and pomelo peel is fumigated, so
The most fried to make skin produce sallow, finally obtains Fructus Citri tangerinae fragrance Budgerigar with being carried out stew in soy sauce by the bittern material made of multiple rare Chinese herbal medicine
Chicken claw, but due in preparation method chicken claw have passed through long-term stifling, mouthfeel is soft, and obtained by using stifling method
Chicken claw local flavor unstable, the loaded down with trivial details instability of preparation technology is not suitable for industrialized great production.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the defect present invention of prior art to provide a kind of Budgerigar chicken claw leisure
The manufacture method of food, the method technique simple and stable, it is possible to the manufacture method of the leisure Budgerigar chicken claw of large-scale production, simultaneously
The original local flavor of chicken claw and mouthfeel and nutritional labeling can be retained to greatest extent.
Also provide for that a kind of Budgerigar is obvious, local flavor is abundant, spicy Hui Tian, crisp and the most rotten Budgerigar chicken claw leisure food.
The purpose of the present invention is achieved through the following technical solutions:
There is provided the manufacture method of a kind of Budgerigar chicken claw leisure food, it is characterised in that specifically comprise the following steps that
S1. select materials: the broiler of buying artificial breeding is after butchering, and the chicken feet split as raw material, chicken feet can be
Fresh or frost, the chicken feet of frost is standby after needing to thaw；
S2. pickle: the preserved materials mix homogeneously being first made up of Sal, dark soy sauce, Mel and Chinese liquor, by step S1 gained chicken
Pawl adds in tumbler by elevator, opens tumbler, preserved materials is added in tumbler, after tumbling, poured into or not chicken feet
In rust steel charging basket, it is positioned between pickling, pickles, standby；
S3. frying: the chicken feet pickled by step S2 gained uses water oil miscella aircraft bombing to carry out fried；
S4. stew in soy sauce: inject water in jacketed pan, be heated to boiling, add spice bag and perfumery oil, keep micro-boiling, add
The adjuvants such as edible salt, white sugar, monosodium glutamate, soy sauce, essence, stirring stops heating after adjuvant fully dissolves, is poured into or not salt
In rust steel container, build container, and the container that will be equipped with salt is transported to chilling room and cools down, then by fried for step S3 gained
Good chicken feet immerses in overcooled salt, carries out stew in soy sauce；
S5. it is vacuum-packed and sterilizes: being combined retort pouch initially with the suitable aluminium foil of specification and the chicken claw that stew in soy sauce is good is carried out
Vacuum packaging；Then being neatly placed in high temperature sterilization hurdle by packaged chicken feet, push in sterilization kettle by sterilization hurdle, closedown is killed
Bacterium still, pasteurization, add tap water after completing sterilization and be cooled to 60 DEG C, packaged chicken feet is taken out brave from sterilization kettle
Skin chicken claw leisure food；
Wherein, on the basis of the chicken feet by 100 parts of weight ratios, the weight of each component of preserved materials described in step S2 is such as
Under:
Sal 2～3 parts, dark soy sauce 3～4 parts, Mel 1～2 parts, Chinese liquor 1 part；
The weight of each component of salt described in step S4 is as follows:
200 parts of water, spice bag 2～3 parts, perfumery oil 10～12 parts, edible salt 2～3 parts, white sugar 1～2 parts, monosodium glutamate 1～
2 parts, soy sauce 2～3 parts, essence 3～5 parts；Wherein, spice bag by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae, Flos Caryophylli, Rhizoma Zingiberis, Rhizoma Kaempferiae,
Flos Magnoliae and Fructus Amomi Rotundus composition；Perfumery oil is made up of soybean salad oil, Fructus Capsici and Pericarpium Zanthoxyli.
The process of traditional fabrication Budgerigar chicken claw is typically first that chicken claw system is ripe, then forms tiger by stew in soy sauce fried, hot
Skin and paint tasty, the obtained usual Budgerigar of Budgerigar chicken claw is inconspicuous, and due to through long boiling, obtained
Chicken claw is the softest or taste is the most abundant, lacks stereovision, and the method disclosed in the present needs not move through ripe
Step processed directly carries out fried, be then passed through long-time cold stew in soy sauce make that obtained chicken claw Budgerigar is obvious, local flavor is abundant, spicy time
Sweet and obtained Budgerigar chicken claw is crisp and the most rotten, processing technology simple and stable.
Preferably, tumbling speed described in step S2 is 6rpm/min, and tumbling time is 8min；Temperature is pickled described in step S2
Being 0～10 DEG C, temperature-time is 20～24h.
Preferably, frying temperature described in step S3 is 170～180 DEG C, and temperature-time is 4～5min, and described water oil mixes
Fryer is to squeeze in groove at same oil, and water is injected in bottom, and oil is injected on top, arranges heater, in water-oil interface in oil reservoir
Being provided with chiller, during time fried, chicken feet is in oil squeezing groove top oil, the residue produced time fried falls into oil squeezing by drainage screen
In the water of groove bottom and be removed by filtration, so can effectively prevent food debris carbonization and produce harmful substance in high temperature oil.
Preferably, spice bag described in step S4 is made up of each component of following weight portion: anistree 0.3～0.5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.3～0.5 part, Fructus Foeniculi 0.2～0.4 part, Semen Myristicae 0.2～0.4 part, Flos Caryophylli 0.1～0.2 part, Rhizoma Zingiberis 0.1～0.3 part, Rhizoma Kaempferiae
0.1～0.3 part, Flos Magnoliae 0.1～0.2 part, Fructus Amomi Rotundus 0.1～0.2 part.
Preferably, the preparation method of perfumery oil described in step S4 is specially and first adds in pot by soybean salad oil, is heated to
180 DEG C, stop heating, treat that oil temperature is down to 160 DEG C, add Pericarpium Zanthoxyli and chilli, treat that oil temperature is down to room temperature and get final product, wherein said
The weight of each component is as follows: soybean salad oil 8～10 parts；Fructus Capsici 1.5～2.5 parts；Pericarpium Zanthoxyli 0.5～1 part.
Preferably, stew in soy sauce temperature described in step S4 is subzero 5～5 DEG C, and temperature-time is 36～48h.
Preferably, described in described S5, during pasteurization, in sterilization kettle, pressure maintains 0.24MPa, and sterilization temperature is 121 DEG C,
After temperature-time is 20min.
The present invention also provides for the Budgerigar phoenix obtained by the manufacture method by any of the above item described Budgerigar chicken claw leisure food
Pawl leisure food.
Relative to prior art, there is advantages that
Budgerigar chicken claw leisure food of the present invention, theory based on health diet, abandon food additive completely, carried
For a kind of nutritious safe and reliable, can extensively meet the Budgerigar chicken claw leisure food of the eating requirements of food and drink hotel and popular family
Product and preparation method thereof, remain the original local flavor of products material and nutrition, obtained Budgerigar chicken claw leisure food to greatest extent
Product look good, smell good and taste good, and Budgerigar is obvious, local flavor is abundant, spicy Hui Tian, crisp and the most rotten.The Budgerigar chicken claw leisure food that the present invention provides
Preparation technology simple, the product delicious food obtained is unique, provides for broad masses of the people while improving the added value of chicken claw
The high quality food that a kind of nutritious cost performance is high, has good popularization and market value.The present invention makes Budgerigar chicken claw and stops
The technique simple and stable of not busy food, the equipment of needs is conventional equipment, and cost is relatively low, workable, it is easy to large-scale production.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
The manufacture method of a kind of Budgerigar chicken claw leisure food, concretely comprises the following steps:
S1. select materials: the broiler of buying artificial breeding is after butchering, and the chicken feet split as raw material, chicken feet can be
Fresh or frost, the chicken feet of frost uses after needing to thaw；
S2. pickle: the preserved materials mix homogeneously being first made up of Sal 3 parts, dark soy sauce 3 parts, Mel 2 parts and Chinese liquor 1 part, will
Chicken feet 100 parts adds in tumbler by elevator, opens tumbler, preserved materials is added in tumbler, arrange tumbling speed
For 6rpm/min, tumbling 8min, by the chicken feet charging basket of falling rustless steel, it is positioned between pickling, at temperature is 0 DEG C, pickles 20h；
S3. frying: carrying out fried by the chicken feet pickled employing water oil miscella aircraft bombing, arranging frying temperature is 180 DEG C,
Temperature-time is 5min；
S4. stew in soy sauce: inject 200 parts of water in jacketed pan, be heated to boiling, add spice bag 3 parts and perfumery oil 12 parts, keep
Micro-boiling 2h, adds edible salt 3 parts, white sugar 1 part, monosodium glutamate 2 parts, 3 parts of soy sauce, 3 parts of essence, and stirring is after adjuvant fully dissolves
Stop heating, salt poured in rustless steel container, build container, and the container that will be equipped with salt to be transported to temperature be subzero 5 DEG C
Chilling room cools down, and is then immersed in overcooled salt by fried good chicken feet, stew in soy sauce 48h；Wherein, spice bag is by eight
0.5 part of angle, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 0.4 part, Semen Myristicae 0.4 part, Flos Caryophylli 0.1 part, Rhizoma Zingiberis 0.1 part, Rhizoma Kaempferiae 0.1 part, Flos Magnoliae 0.1
Part, 0.2 part of Fructus Amomi Rotundus composition；Perfumery oil preparation method is first to be added in pot by 10 parts of soybean salad oils, is heated to 180 DEG C, stops
Heating, treats that oil temperature is down to 160 DEG C, adds 0.5 part of Pericarpium Zanthoxyli and chilli 2.5 parts, treats that oil temperature is down to room temperature and get final product；
S5. it is vacuum-packed and sterilizes: being combined retort pouch initially with the suitable aluminium foil of specification and the chicken claw that stew in soy sauce is good is carried out
Vacuum packaging, during vacuum packing machine work, vacuum is 0.09MPa；Then packaged chicken feet is neatly placed in high temperature sterilization
In hurdle, sterilization hurdle is pushed in sterilization kettle, close sterilization kettle, inject tap water, open steam valve and be heated to the temperature rising of water
To 121 DEG C, stopping heating, after maintaining 20 minutes, during sterilization, in sterilization kettle, pressure maintains 0.24MPa, adds tap water fall
After warm to 60 DEG C, packaged chicken feet is taken out from sterilization kettle.
Embodiment 2
The manufacture method of a kind of Budgerigar chicken claw leisure food, concretely comprises the following steps:
S1. select materials: the broiler of buying artificial breeding is after butchering, and the chicken feet split as raw material, chicken feet can be
Fresh or frost, the chicken feet of frost uses after needing to thaw；
S2. pickle: the preserved materials mix homogeneously being first made up of Sal 3 parts, dark soy sauce 4 parts, Mel 1 part and Chinese liquor 1 part, will
Chicken feet 100 parts adds in tumbler by elevator, opens tumbler, preserved materials is added in tumbler, arrange tumbling speed
For 6rpm/min, tumbling 8min, by the chicken feet charging basket of falling rustless steel, it is positioned between pickling, at temperature is 5 DEG C, pickles 22h；
S3. frying: carrying out fried by the chicken feet pickled employing water oil miscella aircraft bombing, arranging frying temperature is 170 DEG C,
Temperature-time is 4min；
S4. stew in soy sauce: inject 200 parts of water in jacketed pan, be heated to boiling, add spice bag 2 parts and perfumery oil 10 parts, keep
Micro-boiling 2h, adds edible salt 2 parts, white sugar 2 parts, monosodium glutamate 1 part, 2 parts of soy sauce, 4 parts of essence, and stirring is after adjuvant fully dissolves
Stop heating, salt poured in rustless steel container, build container, and the container that will be equipped with salt to be transported to temperature be 0 DEG C of cooling
Between cool down, then fried good chicken feet is immersed in overcooled salt, stew in soy sauce 40h；Wherein, spice bag is by anise
0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 0.2 part, Semen Myristicae 0.4 part, Flos Caryophylli 0.2 part, Rhizoma Zingiberis 0.3 part, Rhizoma Kaempferiae 0.1 part, Flos Magnoliae 0.1
Part, 0.1 part of Fructus Amomi Rotundus composition；Perfumery oil preparation method is first to be added in pot by 9 parts of soybean salad oils, is heated to 180 DEG C, stops adding
Heat, treats that oil temperature is down to 160 DEG C, adds 1 part of Pericarpium Zanthoxyli and chilli 2.5 parts, treats that oil temperature is down to room temperature and get final product；
S5. it is vacuum-packed and sterilizes: being combined retort pouch initially with the suitable aluminium foil of specification and the chicken claw that stew in soy sauce is good is carried out
Vacuum packaging, during vacuum packing machine work, vacuum is 0.09MPa；Then packaged chicken feet is neatly placed in high temperature sterilization
In hurdle, sterilization hurdle is pushed in sterilization kettle, close sterilization kettle, inject tap water, open steam valve and be heated to the temperature rising of water
To 121 DEG C, stopping heating, after maintaining 20 minutes, during sterilization, in sterilization kettle, pressure maintains 0.24MPa, adds tap water fall
After warm to 60 DEG C, packaged chicken feet is taken out from sterilization kettle.
Embodiment 3
The manufacture method of a kind of Budgerigar chicken claw leisure food, concretely comprises the following steps:
S1. select materials: the broiler of buying artificial breeding is after butchering, and the chicken feet split as raw material, chicken feet can be
Fresh or frost, the chicken feet of frost uses after needing to thaw；
S2. pickle: the preserved materials mix homogeneously being first made up of Sal 2 parts, dark soy sauce 4 parts, Mel 2 parts and Chinese liquor 1 part, will
Chicken feet 100 parts adds in tumbler by elevator, opens tumbler, preserved materials is added in tumbler, arrange tumbling speed
For 6rpm/min, tumbling 8min, by the chicken feet charging basket of falling rustless steel, it is positioned between pickling, at temperature is 10 DEG C, pickles 20h；
S3. frying: carrying out fried by the chicken feet pickled employing water oil miscella aircraft bombing, arranging frying temperature is 180 DEG C,
Temperature-time is 4min；
S4. stew in soy sauce: inject 200 parts of water in jacketed pan, be heated to boiling, add spice bag 3 parts and perfumery oil 10 parts, keep
Micro-boiling 2h, adds edible salt 3 parts, white sugar 1 part, monosodium glutamate 1 part, 2 parts of soy sauce, 3 parts of essence, and stirring is after adjuvant fully dissolves
Stop heating, salt poured in rustless steel container, build container, and the container that will be equipped with salt to be transported to temperature be 5 DEG C of coolings
Between cool down, then fried good chicken feet is immersed in overcooled salt, stew in soy sauce 48h；Wherein, spice bag is by anise
0.3 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 0.4 part, Semen Myristicae 0.4 part, Flos Caryophylli 0.2 part, Rhizoma Zingiberis 0.2 part, Rhizoma Kaempferiae 0.1 part, Flos Magnoliae 0.2
Part, 0.1 part of Fructus Amomi Rotundus composition；Perfumery oil preparation method is first to be added in pot by 10 parts of soybean salad oils, is heated to 180 DEG C, stops
Heating, treats that oil temperature is down to 160 DEG C, adds 0.5 part of Pericarpium Zanthoxyli and chilli 1.5 parts, treats that oil temperature is down to room temperature and get final product；
S5. it is vacuum-packed and sterilizes: being combined retort pouch initially with the suitable aluminium foil of specification and the chicken claw that stew in soy sauce is good is carried out
Vacuum packaging, during vacuum packing machine work, vacuum is 0.09MPa；Then packaged chicken feet is neatly placed in high temperature sterilization
In hurdle, sterilization hurdle is pushed in sterilization kettle, close sterilization kettle, inject tap water, open steam valve and be heated to the temperature rising of water
To 121 DEG C, stopping heating, after maintaining 20 minutes, during sterilization, in sterilization kettle, pressure maintains 0.24MPa, adds tap water fall
After warm to 60 DEG C, packaged chicken feet is taken out from sterilization kettle.
Embodiment 4
The manufacture method of a kind of Budgerigar chicken claw leisure food, concretely comprises the following steps:
S1. select materials: the broiler of buying artificial breeding is after butchering, and the chicken feet split as raw material, chicken feet can be
Fresh or frost, the chicken feet of frost uses after needing to thaw；
S2. pickle: first will be mixed by Sal 2～3 parts, dark soy sauce 3～4 parts, Mel 1～2 parts and 1 part of preserved materials formed of Chinese liquor
Close uniformly, chicken feet 100 parts is added in tumbler by elevator, opens tumbler, preserved materials is added in tumbler, arrange
Tumbling speed is 6rpm/min, tumbling 8min, by the chicken feet charging basket of falling rustless steel, is positioned between pickling, at temperature is 5 DEG C,
Pickle 24h；
S3. frying: by the chicken feet pickled employing water oil miscella aircraft bombing carry out fried, arrange frying temperature be 170～
180 DEG C, temperature-time is 4～5min；
S4. stew in soy sauce: inject 200 parts of water in jacketed pan, be heated to boiling, add spice bag 3 parts and perfumery oil 12 parts, keep
Micro-boiling 2h, adds edible salt 3 parts, white sugar 2 parts, monosodium glutamate 2 parts, 3 parts of soy sauce, 3 parts of essence, and stirring is after adjuvant fully dissolves
Stop heating, salt poured in rustless steel container, build container, and the container that will be equipped with salt to be transported to temperature be 5 DEG C of coolings
Between cool down, then fried good chicken feet is immersed in overcooled salt, stew in soy sauce 48h；Wherein, spice bag is by anise
0.5 part, 0.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 0.2 part, Semen Myristicae 0.2 part, Flos Caryophylli 0.1 part, Rhizoma Zingiberis 0.13 part, Rhizoma Kaempferiae 0.1 part, Flos Magnoliae 0.2
Part, 0.1 part of Fructus Amomi Rotundus composition；Perfumery oil preparation method is first to be added in pot by 10 parts of soybean salad oils, is heated to 180 DEG C, stops
Heating, treats that oil temperature is down to 160 DEG C, adds 1 part of Pericarpium Zanthoxyli and chilli 1.5 parts, treats that oil temperature is down to room temperature and get final product；
S5. it is vacuum-packed and sterilizes: being combined retort pouch initially with the suitable aluminium foil of specification and the chicken claw that stew in soy sauce is good is carried out
Vacuum packaging, during vacuum packing machine work, vacuum is 0.09MPa；Then packaged chicken feet is neatly placed in high temperature sterilization
In hurdle, sterilization hurdle is pushed in sterilization kettle, close sterilization kettle, inject tap water, open steam valve and be heated to the temperature rising of water
To 121 DEG C, stopping heating, after maintaining 20 minutes, during sterilization, in sterilization kettle, pressure maintains 0.24MPa, adds tap water fall
After warm to 60 DEG C, packaged chicken feet is taken out from sterilization kettle.
Organoleptic quality evaluation experiment and result
Select 10 members to set up subjective appreciation group, to the color and luster of embodiment 1～4 gained Budgerigar chicken claw, tissue morphology,
Elasticity, chewiness and local flavor carry out subjective appreciation, give a mark according to ten point system, utilize Excel software to carry out statistical analysis, examination
Test data all take three times parallel after mean values.Table 1 is Budgerigar chicken claw organoleptic quality standards of grading, and table 2 is embodiment gained
Budgerigar chicken claw results of sensory evaluation.
Table 1 Budgerigar chicken claw sensory evaluation scores standard
Table 2 Budgerigar chicken claw results of sensory evaluation
Claims (8)
1. the manufacture method of a Budgerigar chicken claw leisure food, it is characterised in that specifically comprise the following steps that
S1. select materials: the broiler of buying artificial breeding is after butchering, and the chicken feet split is as raw material, and chicken feet can be fresh
Or frost, the chicken feet of frost is standby after needing to thaw；
S2. pickle: the preserved materials mix homogeneously being first made up of Sal, dark soy sauce, Mel and Chinese liquor, by step S1 gained chicken feet
Added in tumbler by elevator, open tumbler, preserved materials is added in tumbler, after tumbling, chicken feet is fallen rustless steel
In charging basket, it is positioned between pickling, pickles, standby；
S3. frying: the chicken feet pickled by step S2 gained uses water oil miscella aircraft bombing to carry out fried, standby；
S4. stew in soy sauce: inject water in jacketed pan, be heated to boiling, add spice bag and perfumery oil, keep micro-boiling, add edible
The adjuvants such as salt, white sugar, monosodium glutamate, soy sauce, essence, stirring stops heating after adjuvant fully dissolves, pours salt into rustless steel
In container, build container, and the container that will be equipped with salt is transported to chilling room and cools down, then by fried for step S3 gained good
Chicken feet immerses in overcooled salt, carries out stew in soy sauce, standby；
S5. it is vacuum-packed and sterilizes: being combined, initially with the suitable aluminium foil of specification, the phoenix that retort pouch is good to step S4 gained stew in soy sauce
Pawl is vacuum-packed；Then packaged chicken feet is neatly placed in high temperature sterilization hurdle, sterilization hurdle is pushed in sterilization kettle,
Close sterilization kettle, pasteurization, add tap water after completing sterilization and be cooled to 60 DEG C, packaged chicken feet is taken from sterilization kettle
Go out to obtain Budgerigar chicken claw leisure food；
Wherein, on the basis of the chicken feet by 100 parts of weight ratios, the weight of each component of preserved materials described in step S2 is as follows:
Sal 2～3 parts, dark soy sauce 3～4 parts, Mel 1～2 parts, Chinese liquor 1 part；
The weight of each component of salt described in step S4 is as follows:
200 parts of water, spice bag 2～3 parts, perfumery oil 10～12 parts, edible salt 2～3 parts, white sugar 1～2 parts, monosodium glutamate 1～2
Part, soy sauce 2～3 parts, essence 3～5 parts；Wherein, spice bag is by anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae, Flos Caryophylli, Rhizoma Zingiberis, Rhizoma Kaempferiae, pungent
Smooth and Fructus Amomi Rotundus forms；Perfumery oil is made up of soybean salad oil, Fructus Capsici and Pericarpium Zanthoxyli.
The manufacture method of Budgerigar chicken claw leisure food the most according to claim 1, it is characterised in that tumbling speed described in step S2
Degree is 6rpm/min, and tumbling time is 8min；Pickling temperature described in step S2 is 0～10 DEG C, and temperature-time is 20～24h.
The manufacture method of Budgerigar chicken claw leisure food the most according to claim 1, it is characterised in that fried temperature described in step S3
Degree is 170～180 DEG C, and temperature-time is 4～5min.
The manufacture method of Budgerigar chicken claw leisure food the most according to claim 1, it is characterised in that spice bag described in step S4
It is made up of each component of following weight portion: anistree 0.3～0.5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3～0.5 part, Fructus Foeniculi 0.2～0.4 part, Semen Myristicae
0.2～0.4 part, Flos Caryophylli 0.1～0.2 part, Rhizoma Zingiberis 0.1～0.3 part, Rhizoma Kaempferiae 0.1～0.3 part, Flos Magnoliae 0.1～0.2 part, Fructus Amomi Rotundus
0.1～0.2 part.
The manufacture method of Budgerigar chicken claw leisure food the most according to claim 1, it is characterised in that perfumery oil described in step S4
Preparation method be specially first soybean salad oil is added in pot, be heated to 180 DEG C, stop heating, treat that oil temperature is down to 160 DEG C,
Adding Pericarpium Zanthoxyli and chilli, treat that oil temperature is down to room temperature and get final product, the weight of wherein said each component is as follows: Semen sojae atricolor salad
Oil 8～10 parts；Fructus Capsici 1.5～2.5 parts；Pericarpium Zanthoxyli 0.5～1 part.
6. according to the manufacture method of Budgerigar chicken claw leisure food described in right 1, it is characterised in that described in step S4, stew in soy sauce temperature is
Zero requires lower 5～5 DEG C, and temperature-time is 36～48h.
The manufacture method of Budgerigar chicken claw leisure food the most according to claim 1, it is characterised in that heating described in described S5 is killed
During bacterium, in sterilization kettle, pressure maintains 0.24MPa, and sterilization temperature is 121 DEG C, after temperature-time is 20min.
8. stop according to the Budgerigar chicken claw obtained by the manufacture method of Budgerigar chicken claw leisure food described in claim 1 to 7 Arbitrary Term
Not busy food.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610517839.1A CN106174084A (en) | 2016-07-04 | 2016-07-04 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
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|---|---|---|---|
| CN201610517839.1A CN106174084A (en) | 2016-07-04 | 2016-07-04 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616468A (en) * | 2017-01-17 | 2017-05-10 | 重庆市曾巧食品有限公司 | Pickled-vegetable chicken feet and preparation process thereof |
| 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 |
| CN107212299A (en) * | 2017-06-02 | 2017-09-29 | 河南尚品食品有限公司 | A kind of processing method of sauce pig's head product |
| CN107319357A (en) * | 2017-06-06 | 2017-11-07 | 鹤壁市永达美源食品有限公司 | A kind of preparation method of dry-eating chicken feet |
| CN107410910A (en) * | 2017-09-21 | 2017-12-01 | 靖江市豪莱顿食品有限公司 | Tiger fur chicken claw and preparation method thereof |
| CN109673961A (en) * | 2019-03-01 | 2019-04-26 | 朱红兴 | A kind of preparation method of chicken feet |
| CN110558488A (en) * | 2019-09-02 | 2019-12-13 | 宿州市徽香源食品有限公司 | chicken claw processing technology |
| CN110663889A (en) * | 2019-09-19 | 2020-01-10 | 宿州市百年传奇食品有限公司 | Boneless duck foot and preparation method thereof |
| CN113662146A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Flavored crisp and fragrant chicken feet |
| CN113892595A (en) * | 2021-10-23 | 2022-01-07 | 重庆朋助源贸易有限公司 | Preparation method of tiger-skin chicken feet |
| CN114698792A (en) * | 2022-05-10 | 2022-07-05 | 四川大学 | Spicy black chicken shred leisure food and preparation method thereof |
| CN115152966A (en) * | 2022-07-25 | 2022-10-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant tiger skin minced fillet leisure product and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616468A (en) * | 2017-01-17 | 2017-05-10 | 重庆市曾巧食品有限公司 | Pickled-vegetable chicken feet and preparation process thereof |
| CN107212299A (en) * | 2017-06-02 | 2017-09-29 | 河南尚品食品有限公司 | A kind of processing method of sauce pig's head product |
| 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 |
| CN107319357A (en) * | 2017-06-06 | 2017-11-07 | 鹤壁市永达美源食品有限公司 | A kind of preparation method of dry-eating chicken feet |
| CN107410910A (en) * | 2017-09-21 | 2017-12-01 | 靖江市豪莱顿食品有限公司 | Tiger fur chicken claw and preparation method thereof |
| CN109673961A (en) * | 2019-03-01 | 2019-04-26 | 朱红兴 | A kind of preparation method of chicken feet |
| CN110558488A (en) * | 2019-09-02 | 2019-12-13 | 宿州市徽香源食品有限公司 | chicken claw processing technology |
| CN110663889A (en) * | 2019-09-19 | 2020-01-10 | 宿州市百年传奇食品有限公司 | Boneless duck foot and preparation method thereof |
| CN113662146A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Flavored crisp and fragrant chicken feet |
| CN113892595A (en) * | 2021-10-23 | 2022-01-07 | 重庆朋助源贸易有限公司 | Preparation method of tiger-skin chicken feet |
| CN114698792A (en) * | 2022-05-10 | 2022-07-05 | 四川大学 | Spicy black chicken shred leisure food and preparation method thereof |
| CN114698792B (en) * | 2022-05-10 | 2023-06-27 | 四川大学 | Spicy black chicken shredded leisure food and preparation method thereof |
| CN115152966A (en) * | 2022-07-25 | 2022-10-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant tiger skin minced fillet leisure product and preparation method thereof |
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Application publication date: 20161207 |