CN107410910A - Tiger fur chicken claw and preparation method thereof - Google Patents
Tiger fur chicken claw and preparation method thereof Download PDFInfo
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- CN107410910A CN107410910A CN201710858997.8A CN201710858997A CN107410910A CN 107410910 A CN107410910 A CN 107410910A CN 201710858997 A CN201710858997 A CN 201710858997A CN 107410910 A CN107410910 A CN 107410910A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 168
- 241000282376 Panthera tigris Species 0.000 title claims abstract description 94
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of tiger fur chicken claw and preparation method thereof, the raw material components of tiger fur chicken claw by weight, including：The parts by weight of chicken feet 90~110, the parts by weight of white granulated sugar 3~5, the parts by weight of edible salt 1.1~1.3, the parts by weight of soy sauce 1.0~1.2, the parts by weight of monosodium glutamate 0.7~0.9, the parts by weight of spice 0.15~0.25, the parts by weight of edible oil 1.3~1.7 and the parts by weight of food additives 0.09~0.115.The present invention by each raw material components of scientific allocation, the tiger fur chicken claw skin shortcake meat tenderness being prepared, do not lose chewy texture, full color, meat slap abundant and delicious flavour, long shelf-life and safety have no side effect, be adapted to long-term consumption.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of tiger fur chicken claw and preparation method thereof.
Background technology
Chicken feet is the claw of chicken, can be edible.Also known as the chicken palm, chicken claw, phoenix foot.The more skins of chicken feet, muscle, colloid are big；It is usually used in
Cooking, also it is suitable for halogen, sauce.At present, common vacuum packaging chicken feet product, most of mouthfeel is greasy, has a poor flavour.Also, with
The improvement of people's living standards, while the flavor of chicken feet is emphasized, people also gradually pay close attention to trophism, the function of chicken feet
Property and health and safety etc..However, not only production cost is high for traditional chicken feet product, and chicken feet meat be present and compare consolidation, without Q
Bullet sense, the shortcomings of nutrition is unbalanced, the shelf-life is short or additive is excessive and unhealthy.Therefore, it is also desirable to prepare new chicken feet
Product, to meet consumer demand.
The content of the invention
For in the prior art the defects of, present invention aims at a kind of tiger fur chicken claw and preparation method thereof is provided, with logical
Each raw material components of scientific allocation are crossed, the tiger fur chicken claw skin shortcake meat tenderness that is prepared, chewy texture, full color, meat is not lost and slaps abundant, taste
Road is delicious, long shelf-life and safety have no side effect, be adapted to long-term consumption.
To achieve the above object, technical scheme provided by the invention is：
In a first aspect, the invention provides a kind of tiger fur chicken claw, the raw material components of tiger fur chicken claw by weight, including：
The parts by weight of chicken feet 90~110, the parts by weight of white granulated sugar 3~5, the parts by weight of edible salt 1.1~1.3, the parts by weight of soy sauce 1.0~1.2, taste
Smart 0.7~0.9 parts by weight, the parts by weight of spice 0.15~0.25, the parts by weight of edible oil 1.3~1.7 and food additives 0.09
~0.115 parts by weight.
The present invention further embodiment in, the raw material components of food additives by weight, including：5 '-be in
The parts by weight of flavor nucleotide disodium 0.03~0.035, the parts by weight of ethylmaltol 0.040~0.050 and nisin 0.020
~0.030 parts by weight.
The present invention further embodiment in, the raw material components of tiger fur chicken claw by weight, including：Chicken feet 100
Parts by weight, the parts by weight of white granulated sugar 4, the parts by weight of edible salt 1.2, the parts by weight of soy sauce 1.1, the parts by weight of monosodium glutamate 0.8, the weight of spice 0.20
Measure part, the parts by weight of edible oil 1.5 and the parts by weight of food additives 0.104；Wherein, the raw material components of food additives are by weight
Meter, including：The parts by weight of 5 '-the sapidity nucleotide disodium 0.032, the parts by weight of ethylmaltol 0.046 and nisin 0.026
Parts by weight.
Second aspect, the invention provides the preparation method of tiger fur chicken claw, comprise the following steps：S1：Select meat fresh
The chicken feet of free from extraneous odour, drained after cleaning；S2：By the chicken feet by step S1 processing, it is put into the edible oil after heating and carries out oil
It is fried；S3：Other surplus stock components and water are well mixed, obtain old juice soup；Chicken feet after frying is put into old juice soup and steamed
Boil；S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
In the further embodiment of the present invention, in step S2, the temperature of the edible oil after heating is 160~180 DEG C,
The fried time is 5~7min.
In the further embodiment of the present invention, in step S3, the quality of water is the quality of other surplus stock components
10~15 times；The time of boiling is 30~40min.
In the further embodiment of the present invention, in step S4, in addition to step：Tiger fur chicken claw is subjected to vacuum packet
Dress, room temperature is cooled to after sterilization.
In the further embodiment of the present invention, in step S1, before draining after cleaning, in addition to step：Will cleaning
Chicken feet afterwards is put into 80~100min of immersion in soak.
The present invention further embodiment in, the raw material components of soak by weight, including：The weight of tsaoko 5~7
Measure part, the parts by weight of fragrant fruit 3~5, the parts by weight of Sculellaria barbata 3~6, the parts by weight of the root of Dahurain angelica 5~10, the parts by weight of spiceleaf 2~4, anise 10~
12 parts by weight, the parts by weight of the fruit of Chinese magnoliavine 6~8, the parts by weight of Poria cocos 5~7 and the parts by weight of Chinese cassia tree 3~5；Preparation method includes following step
Suddenly：S101：Crushed after the root of Dahurain angelica, spiceleaf and Poria cocos are well mixed, then add ethanol water, stand preset time；S102：
Other surplus stock components are added in the mixture that step S101 is obtained, then heat preset time, the mixture that will be obtained
Filtering, collect filtrate；S103：Filtrate is concentrated, obtains soak.
In the further embodiment of the present invention, in step S101, quality and the root of Dahurain angelica, spiceleaf and the Fu of ethanol water
The ratio of the gross weight of Siberian cocklebur is (13~15):1, the volume fraction of ethanol water is 45%~55%, time of standing for 2~
3h；In step S102, the temperature of heating is 70~80 DEG C, and the time of heating is 50~60min；In step S103, soak exists
The relative density of 25 DEG C of measure is 1.1~1.2.
Technical scheme provided by the invention, there is following beneficial effect：(1) present invention passes through each raw material group of scientific allocation
Point, the tiger fur chicken claw skin shortcake meat tenderness that is prepared, chewy texture, full color, meat are not lost slap abundant, delicious flavour, and safety is without pair
Effect；(2) tiger fur chicken claw provided by the invention changes traditional stew in soy sauce chicken feet profile, more tempting in tiger fur shape, outward appearance；(3)
The preparation method of tiger fur chicken claw provided by the invention is simple, and production cost is low；(4) present invention is by the way that chicken feet is soaked in soak
Bubble, chicken feet is absorbed the active ingredient in soak, not only make tiger fur chicken claw taste more delicious, also make tiger fur chicken claw that there is drop
The effect of low blood pressure, brought glad tidings to more Hypertensive Populations.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Embodiment
Below in conjunction with the embodiment of the present invention, technical scheme is clearly and completely described.Implement below
Example is only used for clearly illustrating technical scheme, therefore be intended only as example, and can not limit this hair with this
Bright protection domain.
Experimental method in following embodiments, it is conventional method unless otherwise specified.Examination used in following embodiments
Material is tested, is to be commercially available from regular shops unless otherwise specified.Quantitative test in following examples, is respectively provided with three
Secondary to repeat to test, data are to repeat the average value or mean+SD of experiment three times.
The present invention provides a kind of tiger fur chicken claw, the raw material components of tiger fur chicken claw by weight, including：Chicken feet 90~110
Parts by weight, the parts by weight of white granulated sugar 3~5, the parts by weight of edible salt 1.1~1.3, the parts by weight of soy sauce 1.0~1.2, monosodium glutamate 0.7~0.9
Parts by weight, the parts by weight of spice 0.15~0.25, the parts by weight of edible oil 1.3~1.7 and the weight of food additives 0.09~0.115
Part；Wherein, the raw material components of food additives by weight, including：The weight of 5 '-the sapidity nucleotide disodium 0.03~0.035
Part, the parts by weight of ethylmaltol 0.040~0.050 and the parts by weight of nisin 0.020~0.030.
In addition, present invention also offers the preparation method of above-mentioned tiger fur chicken claw, comprise the following steps：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is drained after cleaning；
Preferably, before draining after cleaning, in addition to step：By the chicken feet after cleaning be put into soak immersion 80~
100min；The raw material components of soak by weight, including：The parts by weight of tsaoko 5~7, the parts by weight of fragrant fruit 3~5, Sculellaria barbata 3
~6 parts by weight, the parts by weight of the root of Dahurain angelica 5~10, the parts by weight of spiceleaf 2~4, anistree 10~12 parts by weight, the parts by weight of the fruit of Chinese magnoliavine 6~8, Fu
The parts by weight of Siberian cocklebur 5~7 and the parts by weight of Chinese cassia tree 3~5；Preparation method comprises the following steps：S101：The root of Dahurain angelica, spiceleaf and Poria cocos are mixed
Crushed after uniformly, then add the ethanol water that volume fraction is 45%~55%, quality and the root of Dahurain angelica, the perfume (or spice) of ethanol water
The ratio of the gross weight of leaf and Poria cocos is (13~15):1, stand 2~3h；S102：Add in the mixture that step S101 is obtained
Enter other surplus stock components, then 70~80 DEG C of 50~60min of heating, obtained mixture is filtered, and collects filtrate；
S103：Filtrate is concentrated, the relative density obtained in 25 DEG C of measure is 1.1~1.2 soak.
S2：By the chicken feet by step S1 processing, it is put into and is heated in 160~180 DEG C of edible oil, 5~7min of frying；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
10~15 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, 30~40min of boiling；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Tiger fur chicken claw provided by the invention and preparation method thereof is described further with reference to specific embodiment.
Embodiment one
The present embodiment provides a kind of tiger fur chicken claw, raw material components by weight, including：The parts by weight of chicken feet 100, white granulated sugar
4 parts by weight, the parts by weight of edible salt 1.2, the parts by weight of soy sauce 1.1, the parts by weight of monosodium glutamate 0.8, the parts by weight of spice 0.20, edible oil
1.5 parts by weight and the parts by weight of food additives 0.104；Wherein, the raw material components of food additives by weight, including：5’-
The parts by weight of the sapidity nucleotide disodium 0.032, the parts by weight of ethylmaltol 0.046 and the parts by weight of nisin 0.026.
By above-mentioned raw material, using the preparation method of tiger fur chicken claw provided by the invention, tiger fur chicken claw is prepared：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is drained after cleaning；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 170 DEG C of edible oil, fried 6min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
13 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 35min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Embodiment two
The present embodiment provides a kind of tiger fur chicken claw, raw material components by weight, including：The parts by weight of chicken feet 90, white granulated sugar 5
Parts by weight, the parts by weight of edible salt 1.1, the parts by weight of soy sauce 1.2, the parts by weight of monosodium glutamate 0.7, the parts by weight of spice 0.25, edible oil 1.3
Parts by weight and the parts by weight of food additives 0.115；Wherein, the raw material components of food additives by weight, including：5 '-be in
The parts by weight of flavor nucleotide disodium 0.035, the parts by weight of ethylmaltol 0.050 and the parts by weight of nisin 0.030.
By above-mentioned raw material, using the preparation method of tiger fur chicken claw provided by the invention, tiger fur chicken claw is prepared：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is drained after cleaning；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 160 DEG C of edible oil, fried 5min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
10 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 30min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Embodiment three
The present embodiment provides a kind of tiger fur chicken claw, raw material components by weight, including：The parts by weight of chicken feet 110, white granulated sugar
3 parts by weight, the parts by weight of edible salt 1.3, the parts by weight of soy sauce 1.0, the parts by weight of monosodium glutamate 0.9, the parts by weight of spice 0.15, edible oil
1.7 parts by weight and the parts by weight of food additives 0.09；Wherein, the raw material components of food additives by weight, including：5’-
The parts by weight of the sapidity nucleotide disodium 0.030, the parts by weight of ethylmaltol 0.040 and the parts by weight of nisin 0.020.
By above-mentioned raw material, using the preparation method of tiger fur chicken claw provided by the invention, tiger fur chicken claw is prepared：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is drained after cleaning；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 180 DEG C of edible oil, fried 7min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
15 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 40min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Example IV
The present embodiment provides a kind of tiger fur chicken claw, raw material components by weight, including：The parts by weight of chicken feet 100, white granulated sugar
4 parts by weight, the parts by weight of edible salt 1.2, the parts by weight of soy sauce 1.1, the parts by weight of monosodium glutamate 0.8, the parts by weight of spice 0.20, edible oil
1.5 parts by weight and the parts by weight of food additives 0.104；Wherein, the raw material components of food additives by weight, including：5’-
The parts by weight of the sapidity nucleotide disodium 0.032, the parts by weight of ethylmaltol 0.046 and the parts by weight of nisin 0.026.
By above-mentioned raw material, using the preparation method of tiger fur chicken claw provided by the invention, tiger fur chicken claw is prepared：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is put into after cleaning in soak and soaks 90min, further taken out and drain；Its
In, the raw material components of soak by weight, including：The parts by weight of tsaoko 6, the parts by weight of fragrant fruit 4, the parts by weight of Sculellaria barbata 4, the root of Dahurain angelica
8 parts by weight, the parts by weight of spiceleaf 3, anistree 11 parts by weight, the parts by weight of the fruit of Chinese magnoliavine 7, the parts by weight of Poria cocos 6 and the parts by weight of Chinese cassia tree 4；Prepare
Method comprises the following steps：S101：Crushed after the root of Dahurain angelica, spiceleaf and Poria cocos are well mixed, it is 50% then to add volume fraction
Ethanol water, the ratio of the quality of ethanol water and the gross weight of the root of Dahurain angelica, spiceleaf and Poria cocos is 14:1, stand 2.5h；
S102：Other surplus stock components are added in the mixture that step S101 is obtained, then 75 DEG C of heating 55min, by what is obtained
Mixture filters, and collects filtrate；S103：Filtrate is concentrated, the relative density obtained in 25 DEG C of measure is 1.15 soak；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 170 DEG C of edible oil, fried 6min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
13 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 35min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Embodiment five
The present embodiment provides a kind of tiger fur chicken claw, raw material components by weight, including：The parts by weight of chicken feet 90, white granulated sugar 5
Parts by weight, the parts by weight of edible salt 1.1, the parts by weight of soy sauce 1.2, the parts by weight of monosodium glutamate 0.7, the parts by weight of spice 0.25, edible oil 1.3
Parts by weight and the parts by weight of food additives 0.115；Wherein, the raw material components of food additives by weight, including：5 '-be in
The parts by weight of flavor nucleotide disodium 0.035, the parts by weight of ethylmaltol 0.050 and the parts by weight of nisin 0.030.
By above-mentioned raw material, using the preparation method of tiger fur chicken claw provided by the invention, tiger fur chicken claw is prepared：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is put into after cleaning in soak and soaks 80min, further taken out and drain；Its
In, the raw material components of soak by weight, including：The parts by weight of tsaoko 5, the parts by weight of fragrant fruit 5, the parts by weight of Sculellaria barbata 3, the root of Dahurain angelica
10 parts by weight, the parts by weight of spiceleaf 2, anistree 12 parts by weight, the parts by weight of the fruit of Chinese magnoliavine 6, the parts by weight of Poria cocos 7 and the parts by weight of Chinese cassia tree 3；Prepare
Method comprises the following steps：S101：Crushed after the root of Dahurain angelica, spiceleaf and Poria cocos are well mixed, it is 45% then to add volume fraction
Ethanol water, the ratio of the quality of ethanol water and the gross weight of the root of Dahurain angelica, spiceleaf and Poria cocos is 13:1, stand 2h；
S102：Other surplus stock components are added in the mixture that step S101 is obtained, then 70 DEG C of heating 50min, by what is obtained
Mixture filters, and collects filtrate；S103：Filtrate is concentrated, the relative density obtained in 25 DEG C of measure is 1.1 soak；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 160 DEG C of edible oil, fried 5min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
10 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 30min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Embodiment six
The present embodiment provides a kind of tiger fur chicken claw, raw material components by weight, including：The parts by weight of chicken feet 110, white granulated sugar
3 parts by weight, the parts by weight of edible salt 1.3, the parts by weight of soy sauce 1.0, the parts by weight of monosodium glutamate 0.9, the parts by weight of spice 0.15, edible oil
1.7 parts by weight and the parts by weight of food additives 0.09；Wherein, the raw material components of food additives by weight, including：5’-
The parts by weight of the sapidity nucleotide disodium 0.030, the parts by weight of ethylmaltol 0.040 and the parts by weight of nisin 0.020.
By above-mentioned raw material, using the preparation method of tiger fur chicken claw provided by the invention, tiger fur chicken claw is prepared：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is put into after cleaning in soak and soaks 100min, further taken out and drain；
Wherein, the raw material components of soak by weight, including：It is the parts by weight of tsaoko 7, the parts by weight of fragrant fruit 3, the parts by weight of Sculellaria barbata 6, white
The parts by weight of the root of Dahurian angelica 5, the parts by weight of spiceleaf 4, anistree 10 parts by weight, the parts by weight of the fruit of Chinese magnoliavine 8, the parts by weight of Poria cocos 5 and the parts by weight of Chinese cassia tree 5；System
Preparation Method comprises the following steps：S101：Crushed after the root of Dahurain angelica, spiceleaf and Poria cocos are well mixed, then adding volume fraction is
The ratio of 55% ethanol water, the quality of ethanol water and the gross weight of the root of Dahurain angelica, spiceleaf and Poria cocos is 15:1, stand
3h；S102：Other surplus stock components are added in the mixture that step S101 is obtained, then 80 DEG C of heating 60min, will be obtained
Mixture filtering, collect filtrate；S103：Filtrate is concentrated, the relative density obtained in 25 DEG C of measure is 1.2 soak；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 180 DEG C of edible oil, fried 7min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
15 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 40min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Comparative example one
This comparative example provides a kind of tiger fur chicken claw, the same example IV of raw material components.By above-mentioned raw material, carried using the present invention
The preparation method of the tiger fur chicken claw of confession, prepares tiger fur chicken claw：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is put into after cleaning in soak and soaks 100min, further taken out and drain；
Wherein, the raw material components of soak by weight, including：It is the parts by weight of tsaoko 7, the parts by weight of fragrant fruit 3, the parts by weight of Sculellaria barbata 6, white
The parts by weight of the root of Dahurian angelica 5, anistree 10 parts by weight, the parts by weight of the fruit of Chinese magnoliavine 8, the parts by weight of Poria cocos 5 and the parts by weight of Chinese cassia tree 5；Preparation method is included such as
Lower step：S101：Crushed after the root of Dahurain angelica, spiceleaf and Poria cocos are well mixed, it is water-soluble then to add the ethanol that volume fraction is 55%
The ratio of liquid, the quality of ethanol water and the gross weight of the root of Dahurain angelica, spiceleaf and Poria cocos is 15:1, stand 3h；S102：In step
Other surplus stock components are added in the mixture that S101 is obtained, then 80 DEG C of heating 60min, obtained mixture is filtered,
Collect filtrate；S103：Filtrate is concentrated, the relative density obtained in 25 DEG C of measure is 1.2 soak；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 180 DEG C of edible oil, fried 7min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
15 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 40min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
Comparative example two
This comparative example provides a kind of tiger fur chicken claw, the same example IV of raw material components.By above-mentioned raw material, carried using the present invention
The preparation method of the tiger fur chicken claw of confession, prepares tiger fur chicken claw：
S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is put into after cleaning in soak and soaks 100min, further taken out and drain；
Wherein, the raw material components of soak by weight, including：It is the parts by weight of tsaoko 7, the parts by weight of fragrant fruit 3, the parts by weight of Sculellaria barbata 6, white
The parts by weight of the root of Dahurian angelica 5, the parts by weight of spiceleaf 4, the parts by weight of Poria cocos 5 and the parts by weight of Chinese cassia tree 5；Preparation method comprises the following steps：S101：Will be white
Crushed after the root of Dahurian angelica, spiceleaf and Poria cocos are well mixed, then add the ethanol water that volume fraction is 55%, the matter of ethanol water
The ratio of amount and the gross weight of the root of Dahurain angelica, spiceleaf and Poria cocos is 15:1, stand 3h；S102：In the mixture that step S101 is obtained
Other surplus stock components are added, then 80 DEG C of heating 60min, obtained mixture is filtered, and collects filtrate；S103：Will filter
Liquid concentrates, and the relative density obtained in 25 DEG C of measure is 1.2 soak；
S2：By the chicken feet by step S1 processing, it is put into and is heated in 180 DEG C of edible oil, fried 7min；
S3：Other surplus stock components and water are well mixed, the quality of water is the quality of other surplus stock components
15 times, obtain old juice soup；Chicken feet after frying is put into old juice soup, boiling 40min；
S4：Chicken feet after cooking takes out, and dries, obtains tiger fur chicken claw.
The tiger fur chicken claw that the embodiment of the present invention one to embodiment six is prepared, by function assessment experiment come system evaluation
Its effect, and control is used as using the tiger fur chicken claw that comparative example one and comparative example two are prepared.
1st, quality testing
(1) detection method：The tiger fur chicken claw being prepared using the embodiment of the present invention one to embodiment six is detection object.
(2) detection content：
Bacterial index, final tiger fur chicken claw (vacuum packaging) after (25 DEG C) of normal temperature is placed 1 month/5 months/9 months,
Escherichia coli and staphylococcic quantity are measured, if quantity is less than 10/g, for qualified (+), more than 10/g, then for not
Qualified (-).
(3) testing result：
Concrete outcome is as shown in table 1 below.From result, tiger fur that the embodiment of the present invention one is prepared to embodiment six
Chicken claw bacterial content is low to be unlikely to deteriorate, and the Escherichia coli measured after preserving 9 months and staphylococcic quantity are in acceptability limit
Within.
The quality measurements statistical form of the product of table 1
2nd, flavor evaluation
(1) evaluation method：Tiger fur chicken claw that example one to embodiment six is prepared is applied as evaluation object using the present invention, carried out
Investigate questionnaire assessment.
(2) evaluation content：Outward appearance including applying the tiger fur chicken claw that example one to embodiment six is prepared to the present invention is satisfied with
Degree, mouthfeel satisfaction, fragrance satisfaction and total satisfactory grade.The outward appearance satisfaction, mouthfeel satisfaction, fragrance of tiger fur chicken claw is full
Meaning degree and total satisfactory grade evaluation be divided into 3 grades (>80 points, 60~80 points,<60 points), estimator expires for every effect
Meaning degree is given a mark according to the score value for experiencing details accordingly, then calculates total score, and full marks are 100 points.
(3) evaluation result：
This target of investication and study 300 people altogether, include the taster of all age group, the wherein ratio of men and women's number is 1:1,
Investigate time maintenance 30 days.By the statistical analysis of investigational data, the average of each group, concrete outcome such as following table are calculated
Shown in 2：
The taster of table 2 is to flavor evaluation result statistical form
| Assessment item | Outward appearance satisfaction | Mouthfeel satisfaction | Fragrance satisfaction | Total satisfactory grade |
| Embodiment one | 97 | 94 | 93 | 96 |
| Embodiment two | 96 | 95 | 92 | 95 |
| Embodiment three | 96 | 95 | 93 | 96 |
| Example IV | 98 | 99 | 99 | 99 |
| Embodiment five | 97 | 98 | 98 | 98 |
| Embodiment six | 96 | 98 | 98 | 98 |
3rd, toxicity test
The small white mouse 30 for selecting body weight to be 18~22g, is divided into 6 groups, every group each 5.Each small white mouse is eaten into this hair respectively
The tiger fur chicken claw that bright embodiment one to embodiment six is prepared, each 0.5g are continuous edible 30 days.During edible and after drug withdrawal
At 1 week, white mouse growth conditions and activity and diet, identification hematology, blood biochemical analysis, organ tissue structure and routine urinalysis are observed
Deng.As a result the health existence of all small white mouses is found, it is without any side effects；Anatomic observation blood picture, liver function, each organs and tissues
State, the indifference compared with normal small white mouse.It is demonstrated experimentally that tiger fur chicken claw provided by the invention has no toxic side effect, can be safe
It is edible.
4th, the effect of hypotensive
Hyperpietic 400 is recruited, the systolic pressure average value of patient is that (scope is 160~170mm mercury to 165mm mercury column
Post), patient is divided into 8 groups, every group 50；The embodiment of the present invention one is tried out respectively to embodiment six, comparative example one and contrast
The tiger fur chicken claw that example two is prepared.Eating method：Tiger fur chicken claw 50g corresponding to eating for each person every day, eats with dinner,
It is edible one month.Systolic pressure before edible for patients tiger fur chicken claw is measured into (survey is averaged three times) and recorded, by patient
Edible systolic pressure of the tiger fur chicken claw after one month measures (survey is averaged three times) and recorded, and statistical is carried out to result
Analysis.Wherein, curative effect situation criterion is, effective：Decline 20~30mm mercury column before the relatively edible tiger fur chicken claw of systolic pressure；Effectively：
Decline 0~20mm mercury column before the relatively edible tiger fur chicken claw of systolic pressure；It is invalid：Systolic pressure remains unchanged substantially without any decline.As a result
It is as shown in table 3 below.
Immunoregulation function of the tiger fur chicken claw of table 3 to hyperpietic
It should be noted that except the situation that above-described embodiment one is enumerated to embodiment six, from other raw material components
It is also feasible with when preparation method parameter.
Technical scheme provided by the invention, there is following beneficial effect：(1) present invention passes through each raw material group of scientific allocation
Point, the tiger fur chicken claw skin shortcake meat tenderness that is prepared, chewy texture, full color, meat are not lost slap abundant, delicious flavour, and safety is without pair
Effect；(2) tiger fur chicken claw provided by the invention changes traditional stew in soy sauce chicken feet profile, more tempting in tiger fur shape, outward appearance；(3)
The preparation method of tiger fur chicken claw provided by the invention is simple, and production cost is low；(4) present invention is by the way that chicken feet is soaked in soak
Bubble, chicken feet is absorbed the active ingredient in soak, not only make tiger fur chicken claw taste more delicious, also make tiger fur chicken claw that there is drop
The effect of low blood pressure, brought glad tidings to more Hypertensive Populations.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.Unless specifically stated otherwise, otherwise illustrate in these embodiments
Part and relative step, numerical expression and the numerical value of step are not limit the scope of the invention.It is illustrated and described herein
In all examples, unless otherwise prescribed, any occurrence should be construed as merely exemplary, not as limitation, because
This, other examples of exemplary embodiment can have different values.
In the description of the invention, it is to be understood that term " first ", " second " are only used for describing purpose, and can not
It is interpreted as indicating or implies relative importance or imply the quantity of the technical characteristic indicated by indicating.Thus, define " the
One ", one or more this feature can be expressed or be implicitly included to the feature of " second ".In the description of the invention,
" multiple " are meant that two or more, unless otherwise specifically defined.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, either which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among protection scope of the present invention.
Claims (10)
- A kind of 1. tiger fur chicken claw, it is characterised in that the raw material components of the tiger fur chicken claw by weight, including：The parts by weight of chicken feet 90~110, the parts by weight of white granulated sugar 3~5, the parts by weight of edible salt 1.1~1.3, the weight of soy sauce 1.0~1.2 Part, the parts by weight of monosodium glutamate 0.7~0.9, the parts by weight of spice 0.15~0.25, the parts by weight of edible oil 1.3~1.7 and food additives 0.09~0.115 parts by weight.
- 2. tiger fur chicken claw according to claim 1, it is characterised in that the raw material components of the food additives are by weight Meter, including：The parts by weight of 5 '-the sapidity nucleotide disodium 0.03~0.035, the parts by weight of ethylmaltol 0.040~0.050 and nisin The parts by weight of rhzomorph 0.020~0.030.
- 3. tiger fur chicken claw according to claim 2, it is characterised in that the raw material components of the tiger fur chicken claw are by weight Meter, including：The parts by weight of chicken feet 100, the parts by weight of white granulated sugar 4, the parts by weight of edible salt 1.2, the parts by weight of soy sauce 1.1, the parts by weight of monosodium glutamate 0.8, The parts by weight of spice 0.20, the parts by weight of edible oil 1.5 and the parts by weight of food additives 0.104；Wherein, the food additives Raw material components by weight, including：The parts by weight of 5 '-the sapidity nucleotide disodium 0.032, the parts by weight of ethylmaltol 0.046 and The parts by weight of nisin 0.026.
- 4. the preparation method of the tiger fur chicken claw described in claim any one of 1-3, it is characterised in that comprise the following steps：S1：The chicken feet of the fresh free from extraneous odour of meat is selected, is drained after cleaning；S2：By the chicken feet by step S1 processing, it is put into the edible oil after heating and carries out frying；S3：Other surplus stock components and water are well mixed, obtain old juice soup；Chicken feet after frying is put into the old juice soup Middle boiling；S4：Chicken feet after cooking takes out, and dries, obtains the tiger fur chicken claw.
- 5. the preparation method of tiger fur chicken claw according to claim 4, it is characterised in that：In step S2, the temperature of the edible oil after the heating is 160~180 DEG C, and the fried time is 5~7min.
- 6. the preparation method of tiger fur chicken claw according to claim 4, it is characterised in that：In step S3, the quality of the water is 10~15 times of the quality of other surplus stock components；The boiling when Between be 30~40min.
- 7. the preparation method of tiger fur chicken claw according to claim 4, it is characterised in that：In step S4, in addition to step：The tiger fur chicken claw is vacuum-packed, room temperature is cooled to after sterilization.
- 8. the preparation method of tiger fur chicken claw according to claim 4, it is characterised in that：In step S1, before being drained after the cleaning, in addition to step：By the chicken feet after cleaning be put into soak immersion 80~ 100min。
- 9. the preparation method of tiger fur chicken claw according to claim 8, it is characterised in thatThe raw material components of the soak by weight, including：The parts by weight of tsaoko 5~7, the parts by weight of fragrant fruit 3~5, Sculellaria barbata 3 ~6 parts by weight, the parts by weight of the root of Dahurain angelica 5~10, the parts by weight of spiceleaf 2~4, anistree 10~12 parts by weight, the parts by weight of the fruit of Chinese magnoliavine 6~8, Fu The parts by weight of Siberian cocklebur 5~7 and the parts by weight of Chinese cassia tree 3~5；Preparation method comprises the following steps：S101：Crushed after the root of Dahurain angelica, spiceleaf and Poria cocos are well mixed, then add ethanol water, stand preset time；S102：Other surplus stock components are added in the mixture that step S101 is obtained, then heat preset time, will be obtained Mixture filtering, collect filtrate；S103：The filtrate is concentrated, obtains the soak.
- 10. the preparation method of tiger fur chicken claw according to claim 9, it is characterised in thatIn step S101, the ratio of the quality of the ethanol water and the gross weight of the root of Dahurain angelica, spiceleaf and Poria cocos is (13~15): 1, the volume fraction of the ethanol water is 45%~55%, and the time of the standing is 2~3h；In step S102, the temperature of the heating is 70~80 DEG C, and the time of the heating is 50~60min；In step S103, the soak is 1.1~1.2 in the relative density of 25 DEG C of measure.
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| CN109744486A (en) * | 2019-01-24 | 2019-05-14 | 武汉仁川食品有限公司 | A kind of production method of tiger fur chicken feet |
| CN113303443A (en) * | 2021-06-10 | 2021-08-27 | 阜阳市尚源食品有限公司 | Tiger skin chicken claw and manufacturing method thereof |
| CN115669869A (en) * | 2022-10-31 | 2023-02-03 | 四川白家阿宽食品产业股份有限公司 | Convenient self-heating tiger skin chicken claw and preparation method thereof |
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