CN106261814A - The preparation method of crisp fragrant chicken feet - Google Patents

The preparation method of crisp fragrant chicken feet Download PDF

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Publication number
CN106261814A
CN106261814A CN201610650203.4A CN201610650203A CN106261814A CN 106261814 A CN106261814 A CN 106261814A CN 201610650203 A CN201610650203 A CN 201610650203A CN 106261814 A CN106261814 A CN 106261814A
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CN
China
Prior art keywords
chicken feet
preparation
temperature
aloe
crisp fragrant
Prior art date
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.)
Withdrawn
Application number
CN201610650203.4A
Other languages
Chinese (zh)
Inventor
范雪芹
井方源
王哲
王秋艳
陈玉
施文凯
周功强
张德路
方西龙
张葛成
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BENGBU DACHENG FOOD Co Ltd
Original Assignee
BENGBU DACHENG FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
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Priority to CN201610650203.4A priority Critical patent/CN106261814A/en
Publication of CN106261814A publication Critical patent/CN106261814A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention provides the preparation method of a kind of crisp fragrant chicken feet, and step is: (1) is cleaned: cutin removed by fresh chicken feet, utilizes saline solution dipping rinsing 15 30min of 35 times of chicken feet weight, drains;(2) pickling: put in pickling liquid by cleaning the chicken feet after draining, sealing thermal insulation fermentation pickles 18 24 hours, and temperature is 32 DEG C;(3) cold drying: utilize steam to cook the chicken feet pickled;(4) high-temperature baking: the chicken feet after cooking utilizes high temperature to toast;(5) spice is fried: putting into hang in the cementitious slurry modulated by the chicken feet after baking and stick with paste, make one layer of slurry of chicken feet surface adhesion, be then placed in fried 3 5min in oil cauldron, hot oil temperature is 95 110 DEG C, drains and get final product after pulling out.Chicken feet prepared by the present invention has crisp fragrant mouthfeel, and flavoring agent used mostly obtains from plant, without traditional chemical industry flavoring agent, remains the local flavor that food materials are original, enrich the kind of chicken feet food.

Description

The preparation method of crisp fragrant chicken feet
Technical field
The present invention relates to food processing field, particularly relate to the preparation method of a kind of crisp fragrant chicken feet.
Background technology
The nutrient substance major part of chicken feet is protein and fat, and simultaneously rich in abundant collagen protein, eat can not only more Vessel softening, also has beauty functions concurrently.On market, the chicken feet of circulation has Chicken Feet with Pickled Peppers, chicken claw, pot-stewed fowl chicken claw etc. braised in soy sauce, these chickens The taste of pawl is salty perfume (or spice), vinegar-pepper mouthfeel, and taste is the abundantest, unsuitable for the people of eating shortcake perfume (or spice) taste, Hot and sour chicken simultaneously Pawl is not suitable for child and eats.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of crisp fragrant chicken feet, to solve above-mentioned technical problem.
The technical problem to be solved realizes by the following technical solutions:
The preparation method of a kind of crisp fragrant chicken feet, it is characterised in that step is:
(1) clean: cutin removed by fresh chicken feet, utilize the saline solution dipping rinsing 15-30min of 3-5 times of chicken feet weight, Draining, the concentration of saline solution is 10-15% (w/v), and dipping temperature is 5-10 DEG C;
(2) pickling: put in pickling liquid by cleaning the chicken feet after draining, sealing thermal insulation fermentation is pickled 18-24 hour, temperature It it is 32 DEG C;Containing the component of following weight/mass percentage composition in pickling liquid: glycerol 1.2%, plant flavoring agent 2.5%, Lu Shi yeast 0.26%, surplus is water;
(3) cold drying: utilize steam to cook the chicken feet pickled, steam temperature is 110-125 DEG C, and the time is 15-30min;
(4) high-temperature baking: the chicken feet after cooking utilizes high temperature to toast, baking condition is: temperature 180 DEG C, time For 3-4min;
(5) spice is fried: puts into hang in the cementitious slurry modulated by the chicken feet after baking and sticks with paste, makes chicken feet surface adhesion one Layer slurry, is then placed in fried 3-5min in oil cauldron, and hot oil temperature is 95-110 DEG C, drains and get final product after pulling out.
As preferably, described cementitious slurry is that Semen Maydis powder adds water the slurry of modulation.
As preferably, described cementitious slurry is modulated by the raw material of following quality proportioning and is formed:
Semen Maydis powder 55%, glycerol 1.5%, silicon dioxide powder 3.6%, aloe fibre 2.8%, surplus are water.
As preferably, the preparation method of described aloe fibre is:
1) fresh Aloe mesophyll is taken, chopping, send into freezing 2.5 hours in-17 DEG C of environment;Then heat to 0 DEG C, 5min Rear employing ultrasonic wave concussion processes, and ultrasonic frequency is 26000 hertz, and the process time is 30min;Then recover to room temperature;
2) by step 1) process after Aloe mesophyll put into centrifugal mixer cylinder, fill water in centrifugal mixer cylinder, with water be Carrier carries out fluid power and crushes Aloe, then filters, removes thick impurity, obtains Aloe oar liquid;
3) Aloe oar liquid is concentrated, be subsequently adding the calcium carbonate fine powder of Aloe quality 1.5%, be uniformly mixed;
4) aloe fibre then it is spray-dried to obtain.
As preferably, described plant flavoring agent is made up of the raw material of following quality proportioning:
Oatmeal 100, blue berry 15, acetic acid 1.2, ethylmaltol 3.8, silicon dioxide powder 0.2;
Preparation method:
Clean for blue berry rear and oatmeal are together put into centrifugal mixer cylinder, in centrifugal mixer cylinder, fills frozen water, with ice Water is that blue berry and oatmeal are carried out after hydraulic fracture, blue berry and oatmeal fully crushed, adding acetic acid, ethyl wheat by carrier Bud phenol and silicon dioxide powder, continuously stirred more than 5min, then filters, removes thick impurity, must mix oar liquid;Mixing oar liquid is entered Row concentrates, and is then spray-dried and i.e. obtains plant flavoring agent.
As preferably, the ice of described frozen water and the volume of water are 2:15, and the particle diameter of ice is 1-2.5mm.
As preferably, the particle diameter of described silicon dioxide powder is distributed in 30-65 micron.
As preferably, described spray-drying process is carried out under nitrogen protection.
The plant flavoring agent of the present invention is for the making of crisp fragrant chicken feet, and proportioning raw materials is simple, with fresh blue berry and oatmeal is Major ingredient, with acetic acid as adjuvant, with ethylmaltol for combining carrier, each component synergism, can be with antioxidation, can the long period Protection flavoring agent in active ingredient, this flavoring agent uses in fermentation curing process when making crisp fragrant chicken feet, has and carry fresh and change Become the effect of local flavor, there is special fragrance.
Cementitious slurry, has preferable viscosity, and convenient extension on chicken feet surface is stuck with paste, and does not comes off in frying course;Mainly by Semen Maydis powder, glycerol, silicon dioxide powder, aloe fibre temper and form, and aloe fibre is with glycerol as medium and silicon dioxide powder In conjunction with, it is partially filled in the space of silicon dioxide powder particles;Material dispersion is good.
The silicon dioxide powder contained in plant flavoring agent and cementitious slurry component, can disperse crisp fragrant chicken feet surface uniformly Fried heat, it is to avoid situation about being charred occurs in crisp fragrant chicken feet local;Can be received by silicon dioxide powder and store fragrance.
Aloe fibre is the cellulose extracted from fresh aloe, and preparation method is simple, and the cellulose powder of acquisition is fine and smooth, Wherein it is mixed with the calcium carbonate fine powder of 1.5%, makes the Aloe oar liquid after concentration during being spray-dried, easily disperse, obtain The powder obtained, epigranular.
The invention has the beneficial effects as follows:
Chicken feet prepared by the present invention has crisp fragrant mouthfeel, and flavoring agent used obtains mostly from plant, without traditional change Work flavoring agent, remains the local flavor that food materials are original, enriches the kind of chicken feet food.
The fermentation pickling liquid of the present invention is used for pickling chicken feet, while pickling chicken feet, also carries out chicken feet at fermentation Reason, improves and pickles speed, softens chicken feet epidermis, makes the muscle on chicken feet and meat be easier to bone and departs from.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot Close specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all. Based on the embodiment in embodiment, it is real that those skilled in the art are obtained other on the premise of not making creative work Execute example, broadly fall into protection scope of the present invention.
Cementitious slurry is modulated by the raw material of following quality proportioning and is formed:
Semen Maydis powder 55%, glycerol 1.5%, silicon dioxide powder 3.6%, aloe fibre 2.8%, surplus are water.
The preparation method of aloe fibre is:
1) fresh Aloe mesophyll is taken, chopping, send into freezing 2.5 hours in-17 DEG C of environment;Then heat to 0 DEG C, 5min Rear employing ultrasonic wave concussion processes, and ultrasonic frequency is 26000 hertz, and the process time is 30min;Then recover to room temperature;
2) by step 1) process after Aloe mesophyll put into centrifugal mixer cylinder, fill water in centrifugal mixer cylinder, with water be Carrier carries out fluid power and crushes bamboo root, then filters, removes thick impurity, obtains Aloe oar liquid;
3) Aloe oar liquid is concentrated, be subsequently adding the calcium carbonate fine powder of Aloe quality 1.5%, be uniformly mixed;
4) aloe fibre then it is spray-dried to obtain.
Plant flavoring agent is made up of the raw material of following quality proportioning:
Oatmeal 100, blue berry 15, acetic acid 1.2, ethylmaltol 3.8, silicon dioxide powder 0.2;
Preparation method:
Clean for blue berry rear and oatmeal are together put into centrifugal mixer cylinder, in centrifugal mixer cylinder, fills frozen water, with ice Water is that blue berry and oatmeal are carried out after hydraulic fracture, blue berry and oatmeal fully crushed, adding acetic acid, ethyl wheat by carrier Bud phenol and silicon dioxide powder, continuously stirred more than 5min, then filters, removes thick impurity, must mix oar liquid;Mixing oar liquid is entered Row concentrates, and is then spray-dried and i.e. obtains plant flavoring agent.
The preparation method of crisp fragrant chicken feet, step is:
(1) clean: cutin removed by fresh chicken feet, utilize the saline solution dipping rinsing 15-30min of 3-5 times of chicken feet weight, Draining, the concentration of saline solution is 10-15% (w/v), and dipping temperature is 5-10 DEG C;
(2) pickling: put in pickling liquid by cleaning the chicken feet after draining, sealing thermal insulation fermentation is pickled 18-24 hour, temperature It it is 32 DEG C;Containing the component of following weight/mass percentage composition in pickling liquid: glycerol 1.2%, plant flavoring agent 2.5%, Lu Shi yeast 0.26%, surplus is water;
(3) cold drying: utilize steam to cook the chicken feet pickled, steam temperature is 110-125 DEG C, and the time is 15-30min;
(4) high-temperature baking: the chicken feet after cooking utilizes high temperature to toast, baking condition is: temperature 180 DEG C, time For 3-4min;
(5) spice is fried: puts into hang in the cementitious slurry modulated by the chicken feet after baking and sticks with paste, makes chicken feet surface adhesion one Layer slurry, is then placed in fried 3-5min in oil cauldron, and hot oil temperature is 95-110 DEG C, drains and get final product after pulling out.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute Attached claims and equivalent thereof define.

Claims (8)

1. the preparation method of a crisp fragrant chicken feet, it is characterised in that step is:
(1) clean: cutin removed by fresh chicken feet, utilize the saline solution dipping rinsing 15-30min of 3-5 times of chicken feet weight, drip Dry, the concentration of saline solution is 10-15% (w/v), and dipping temperature is 5-10 DEG C;
(2) pickling: put in pickling liquid by cleaning the chicken feet after draining, sealing thermal insulation fermentation is pickled 18-24 hour, and temperature is 32 ℃;Containing the component of following weight/mass percentage composition in pickling liquid: glycerol 1.2%, plant flavoring agent 2.5%, Lu Shi yeast 0.26%, Surplus is water;
(3) cold drying: utilize steam to cook the chicken feet pickled, steam temperature is 110-125 DEG C, and the time is 15- 30min;
(4) high-temperature baking: the chicken feet after cooking utilizes high temperature to toast, baking condition is: temperature 180 DEG C, and the time is 3- 4min;
(5) spice is fried: puts into hang in the cementitious slurry modulated by the chicken feet after baking and sticks with paste, makes chicken feet surface adhesion one layer slurry Material, is then placed in fried 3-5min in oil cauldron, and hot oil temperature is 95-110 DEG C, drains and get final product after pulling out.
The preparation method of crisp fragrant chicken feet the most according to claim 1, it is characterised in that: described cementitious slurry is that Semen Maydis powder adds The slurry of water modulation.
The preparation method of crisp fragrant chicken feet the most according to claim 1, it is characterised in that: described cementitious slurry is by following quality The raw material modulation of proportioning forms:
Semen Maydis powder 55%, glycerol 1.5%, silicon dioxide powder 3.6%, aloe fibre 2.8%, surplus are water.
The preparation method of crisp fragrant chicken feet the most according to claim 3, it is characterised in that: the preparation method of described aloe fibre For:
1) fresh Aloe mesophyll is taken, chopping, send into freezing 2.5 hours in-17 DEG C of environment;Then heat to 0 DEG C, adopt after 5min Processing with ultrasonic wave concussion, ultrasonic frequency is 26000 hertz, and the process time is 30min;Then recover to room temperature;
2) by step 1) process after Aloe mesophyll put into centrifugal mixer cylinder, fill water in centrifugal mixer cylinder, with water as carrier Bamboo root carries out fluid power crush, then filter, remove thick impurity, obtain Aloe oar liquid;
3) Aloe oar liquid is concentrated, be subsequently adding the calcium carbonate fine powder of Aloe quality 1.5%, be uniformly mixed;
4) aloe fibre then it is spray-dried to obtain.
The preparation method of crisp fragrant chicken feet the most according to claim 1, it is characterised in that: described plant flavoring agent is by following quality The raw material of proportioning is made:
Oatmeal 100, blue berry 15, acetic acid 1.2, ethylmaltol 3.8, silicon dioxide powder 0.2;
Preparation method:
Clean for blue berry rear and oatmeal are together put into centrifugal mixer cylinder, in centrifugal mixer cylinder, fills frozen water, with frozen water be Blue berry and oatmeal are carried out after hydraulic fracture, blue berry and oatmeal fully crushed, adding acetic acid, ethylmaltol by carrier And silicon dioxide powder, continuously stirred more than 5min, then filter, remove thick impurity, oar liquid must be mixed;Mixing oar liquid is carried out dense Contracting, is then spray-dried and i.e. obtains plant flavoring agent.
The preparation method of crisp fragrant chicken feet the most according to claim 5, it is characterised in that: the ice of described frozen water and the volume of water For 2:15, the particle diameter of ice is 1-2.5mm.
The preparation method of crisp fragrant chicken feet the most according to claim 5, it is characterised in that: the particle diameter of described silicon dioxide powder divides Cloth is at 30-65 micron.
The preparation method of crisp fragrant chicken feet the most according to claim 5, it is characterised in that: described spray-drying process is at nitrogen Carry out under gas shielded.
CN201610650203.4A 2016-08-09 2016-08-09 The preparation method of crisp fragrant chicken feet Withdrawn CN106261814A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1296387A (en) * 1998-04-08 2001-05-23 韩国科学技术研究院 Health-improving spice composition
CN104187806A (en) * 2014-07-31 2014-12-10 卢盛初 Orange chicken feet and preparation method thereof
CN104207152A (en) * 2014-08-11 2014-12-17 武汉轻工大学 Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same
CN105661346A (en) * 2016-01-14 2016-06-15 无穷食品有限公司 Instant roast chicken claw as well as processing method and application thereof
CN105685927A (en) * 2016-02-18 2016-06-22 广东雅道生物科技有限公司 Wing roasting material and method for preparing same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1296387A (en) * 1998-04-08 2001-05-23 韩国科学技术研究院 Health-improving spice composition
CN104187806A (en) * 2014-07-31 2014-12-10 卢盛初 Orange chicken feet and preparation method thereof
CN104207152A (en) * 2014-08-11 2014-12-17 武汉轻工大学 Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same
CN105661346A (en) * 2016-01-14 2016-06-15 无穷食品有限公司 Instant roast chicken claw as well as processing method and application thereof
CN105685927A (en) * 2016-02-18 2016-06-22 广东雅道生物科技有限公司 Wing roasting material and method for preparing same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
J.C.约翰逊: "《食品添加剂实用专利253项》", 31 December 1991 *
顾文祥等: "《芦荟栽培与加工利用》", 31 August 1994, 上海科学普及出版社 *

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