CN107969644A - A kind of pickled pepper flavored chicken claws and preparation method thereof - Google Patents
A kind of pickled pepper flavored chicken claws and preparation method thereof Download PDFInfo
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- CN107969644A CN107969644A CN201711353224.0A CN201711353224A CN107969644A CN 107969644 A CN107969644 A CN 107969644A CN 201711353224 A CN201711353224 A CN 201711353224A CN 107969644 A CN107969644 A CN 107969644A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000006002 Pepper Substances 0.000 title claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 14
- 241000110634 Sarcocornia perennis Species 0.000 title claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000287828 Gallus gallus Species 0.000 claims abstract description 74
- 210000000078 claw Anatomy 0.000 claims abstract description 57
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 230000005855 radiation Effects 0.000 claims abstract description 15
- 241000722363 Piper Species 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000758706 Piperaceae Species 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 5
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 238000004040 coloring Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000012946 outsourcing Methods 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 241000371652 Curvularia clavata Species 0.000 claims description 20
- 210000000582 semen Anatomy 0.000 claims description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 10
- 238000002386 leaching Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 241000382455 Angelica sinensis Species 0.000 claims description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000011282 treatment Methods 0.000 claims description 6
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 claims description 4
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 claims description 4
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002390 rotary evaporation Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 2
- 125000005909 ethyl alcohol group Chemical group 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 230000002421 anti-septic effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 238000003754 machining Methods 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 241000233805 Phoenix Species 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
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- 238000011049 filling Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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
- A23L13/50—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Abstract
The invention discloses a kind of pickled pepper flavored chicken claws and preparation method thereof, and chicken claw raw material is rinsed and thaws, go watery blood, rinsing, curing colouring, cooling, cutting to handle, then carry out brewed tasty, secondary cleaning after interior bag, outsourcing is then carried out, is put in storage after radiation sterilizing, up to a kind of pickled pepper flavored chicken claws.The present invention have developed a kind of no hydrogen peroxide, the Chicken Feet with Pickled Peppers innovative technology without chemical synthesis preservative, with " biological antiseptic, natural anti-oxidation " for machining based conception, it is aided with natural food extract and carries out anti-corrosion, the green safe of food is ensured from technique, reaches the product existing shelf-life, shortens the production technology time, remain the original mouthfeel of chicken claw and nutritive value at the same time, the complete appearance of product, natural in color, mouthfeel are fresh and tender.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of processing technology of chicken claw.
Background technology
Chicken claw is one of principal by product of chicken processing, and nutritive value is high, containing abundant calcareous and collagen, no
But blood vessel, Weight-lossing antihypertensive can be softened, but also there is beauty, be one of snack food widely loved by consumers.It is existing
Some chicken claw product processing techniques are more complicated, production cycle length, and the shelf-life is shorter.In the market preserves chicken claw for the long period
Product, depends on the effect of preservative, there is food safety hazards.Therefore, by the production technology optimization of chicken claw product,
Shorten the production time, ensure the quality of product, consumer is eaten green and healthy product and be further improved technique side
Method.
Existing Chicken Feet with Pickled Peppers, extending the method for its shelf-life has radiation sterilizing, heat sterilization, addition preservative etc..By
Lack the problems such as unmanageable with irradiation dose in irradiation bomb, radiation sterilizing is commonly present defect.According to heat treatment sterilization technology,
Temperature is excessive or sterilizing time is long and can change the shape of Chicken Feet with Pickled Peppers, taste, flavor and the distinctive characteristic of Chicken Feet with Pickled Peppers, temperature
Degree not enough cannot reach fresh-keeping effect again with soaking time.Sorbate and sodium benzoate are most common preservatives, but are all had
There is potentially hazardous property.
Based on above-mentioned analysis, the present invention combines radiation sterilizing after being prepared into soak using Monascus color, white wine, yellow rice wine etc.,
Extend chicken claw shelf life while chicken claw mouthfeel, quality and flavor can be retained, it will be understood by those skilled in the art that being difficult to
Expect.
The content of the invention
In order to improve existing process, it is an object of the invention to provide a kind of pickled pepper flavored chicken claws and its preparation side
Method, the collagen nutritional ingredient in chicken claw are sufficiently reserved, and mouthfeel is flexible, and technical process is simple, and the production time is short, and are produced
Product it is full of nutrition, mouthfeel is fresh and tender, natural in color, without adding preservative.
In order to achieve the above object, present invention employs following technical scheme:
A kind of pickled pepper flavored chicken claws, the chicken claw are made of the raw material of following weight:80-90 parts of chicken claw, 5-10 parts of bubble green pepper, chicken
1 part of essence, 1 part of monosodium glutamate, 0.5 part of salt, 1-5 parts of black rice, 1-5 parts of Semen sesami nigrum, 0.1-1 parts of Angelica sinensis, 1 part of ginger, 1 part of garlic.
Further, which is made of the raw material of following weight:85 parts of chicken claw, 7.5 parts of bubble green pepper, 1 part of chickens' extract,
1 part of monosodium glutamate, 0.5 part of salt, 3 parts of black rice, 3 parts of Semen sesami nigrum, 0.5 part of Angelica sinensis, 1 part of ginger, 1 part of garlic.
A kind of preparation method of Chicken Feet with Pickled Peppers, includes the following steps:
(1)Pretreatment of raw material:Take frost chicken claw to soak defrosting in clear water, then take out chicken claw, cut off and be placed on 100 times
1h is soaked in clear water and removes watery blood, then chicken claw is placed in clear water and is rinsed repeatedly 3 ~ 5 times;
(2)It is prepared by black rice extracting solution:After black rice broken wall treatment, the water of 2 ~ 4 times of weight ratio is added, 55 ~ 65 DEG C are extracted 1 ~ 2 time,
4 ~ 5h every time, merges extracting solution, filtering, collects filtrate;
(3)It is prepared by Semen sesami nigrum extracting solution:6 ~ 10 times of absolute ethyl alcohols are added into Semen sesami nigrum, is placed at 35 DEG C and stirs 2h, stands and divides
Supernatant liquor is taken after layer, then sesamin enriched substance will be obtained after supernatant rotary evaporation, 3 ~ 5 times of addition is anhydrous into above-mentioned enriched substance
Methanol, is placed at 60 DEG C and extracts 3.5h, it is spare to obtain leaching liquor;
(4)Curing colouring:Take black rice filtrate and Semen sesami nigrum leaching liquor after mixing, add the chicken claw of rinsed clean, heat
7min carries out curing use;
(5)Cooling:Chicken claw after curing, which is pulled out rapidly, is placed in cooling treatment in frozen water;
(6)Cutting:Chicken claw after cooling is pulled out, and is divided into two;
(7)It is brewed:Chicken claw is put into preprepared material water, stirring 3min soaks 12h in vacuum fills;
(8)Packaging:Pull out after chicken claw drains material water and carry out bag in vacuum, be subsequently placed at after being rinsed under flowing clear water and carry out outsourcing;
(9)Radiation sterilizing:The chicken claw wrapped outside is subjected to radiation sterilizing, storage, up to a kind of pickled pepper flavored chicken claws.
Further, the material water is made by the following method:Take appropriate drinking water it is boiled after add bubble green pepper, chickens' extract, monosodium glutamate,
Salt, Angelica sinensis, ginger, garlic, stirring and dissolving postcooling.
Further, it is -0.1 ~ 0.1MPa that the vacuum, which fills vacuum, 10 ~ 15 DEG C of soaking temperature.
Further, radiation sterilizing processing is carried out under the Co60 irradiation bombs that the radiation disinfection dosage is 3 ~ 5kgGy.
The beneficial effects of the present invention are:
1st, hydrogen peroxide is not added and chemistry is prevented collectively as antibiotic antiseptic using the sesamin in Semen sesami nigrum and black rice extracting solution
Rotten agent, it is safe and healthy.
2nd, the active ingredient leached in Semen sesami nigrum and black rice, can play enriching yin and nourishing kidney, and strengthening spleen and warming liver, the work(such as strengthen the spleen and stomach
Effect,
3rd, sterilized using low dose irradiation, can be effectively retained the mouthfeel and nutritional ingredient of chicken claw, sterilization while can also maintain phoenix
The elasticity of pawl.
Obviously, the above according to the present invention, according to the ordinary technical knowledge and means of this area, is not departing from this hair
Under the premise of bright above-mentioned basic fundamental thought, the modification, replacement or change of other diversified forms can also be made.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
A kind of pickled pepper flavored chicken claws
(1)Pretreatment of raw material:Take frost chicken claw 85kg to soak defrosting in clear water, then take out chicken claw, cut off and be placed on
1h is soaked in 100 times of clear water and removes watery blood, then chicken claw is placed in clear water and is rinsed repeatedly 3 ~ 5 times;
(2)It is prepared by black rice extracting solution:After 3kg black rice broken wall treatments, the water of 3 times of amounts is added, 60 DEG C are extracted 2 times, each 4h, are closed
And extracting solution, filtering, collects filtrate;
(3)It is prepared by Semen sesami nigrum extracting solution:The absolute ethyl alcohol of 8 times of amounts is added into 3kg Semen sesami nigrums, is placed at 35 DEG C and stirs 2h, it is quiet
Supernatant liquor is taken after putting layering, then sesamin enriched substance will be obtained after supernatant rotary evaporation, 4 times of amounts are added into above-mentioned enriched substance
Absolute methanol, be placed at 60 DEG C and extract 3.5h, it is spare to obtain leaching liquor;
(4)Curing colouring:Take black rice filtrate and Semen sesami nigrum leaching liquor after mixing, add the chicken claw of rinsed clean, heat
7min carries out curing use;
(5)Cooling:Chicken claw after curing, which is pulled out rapidly, is placed in cooling treatment in frozen water;
(6)Cutting:Chicken claw after cooling is pulled out, and is divided into two;
(7)Expect prepared by water:Bubble green pepper 7.5kg, chickens' extract 1kg, monosodium glutamate 1kg, salt 0.5kg, Angelica sinensis are added after taking appropriate drinking water boiled
0.5kg, ginger 1kg, garlic 1kg, stirring and dissolving postcooling are spare;
(8)It is brewed:Chicken claw is put into preprepared material water, 12h is soaked in vacuum filling, it is -0.1 that vacuum, which fills vacuum,
~ 0.1MPa, 10 ~ 15 DEG C of soaking temperature;
(9)Packaging:Pull out after chicken claw drains material water and carry out bag in vacuum, be subsequently placed at after being rinsed under flowing clear water and carry out outsourcing;
(10)Radiation sterilizing:The chicken claw wrapped outside is subjected to radiation sterilizing, the Co60 that radiation disinfection dosage is 3 ~ 5kgGy is irradiated
Source, storage, up to a kind of pickled pepper flavored chicken claws.
Embodiment 2
A kind of pickled pepper flavored chicken claws
Preparation method is made with embodiment 1, the simply preparation of the chicken claw of the raw material of following weight:
Chicken claw 80kg, bubble green pepper 5kg, chickens' extract 1kg, monosodium glutamate 1kg, salt 0.5kg, black rice 1kg, Semen sesami nigrum 1kg, Angelica sinensis 0.1kg, ginger
1kg, garlic 1kg.
Embodiment 3
Preparation method is made with embodiment 1, the simply preparation of the chicken claw of the raw material of following weight:
Chicken claw 90kg, bubble green pepper 10kg, chickens' extract 1kg, monosodium glutamate 1kg, salt 0.5kg, black rice 5kg, Semen sesami nigrum 5kg, Angelica sinensis 1kg, ginger
1kg, garlic 1kg.
Test example 1
A kind of pickled pepper flavored chicken claws
Preparation method is simply added without black rice extracting solution and Semen sesami nigrum leaching liquor with embodiment 1.
Test example 2
A kind of pickled pepper flavored chicken claws
Preparation method is changed to high dosage irradiation sterilization with embodiment 1, simply sterilization mode, and irradiation dose is the Co of 8 ~ 10kgGy60
Irradiation bomb.
The measure of texture
With reference to the method for Sun Cailing etc., the consistency and elasticity of Chicken Feet with Pickled Peppers is measured using Texture instrument, measuring condition:P2 is visited
Head, 2 mm/s of speed before test, 1 mm/s of test speed, 1 mm/s of speed after test, two second compression interval time 5s, compress journey
Degree 75%, 10 mm of correction height.
1 chicken claw product yield ratio of table and texture testing
。
Can be seen that by table 1, the chicken claw prepared by embodiment 1 ~ 3, its elasticity is all remarkably higher than test example 1 ~ 2 with hardness,
Illustrate the hardness that chicken claw only in black rice extracting solution and the joint low dose irradiation sterilization of Semen sesami nigrum leaching liquor, can just be effectively ensured
With elasticity, the optimal mouthfeel of chicken claw is maintained.
Total plate count and the detection of Escherichia coli
By GB/4789.2-2010《Food microbiological examination:Total plate count measures》Method;The measure of Escherichia coli:Press
GB/T4789.3-2010《Food microbiological examination:E. coli counts》Measure.
2 chicken claw shelf life of products of table measures
。
1 ~ 3 product of embodiment passes through in 37 DEG C of insulating box cultures, according to the length of incubation time and corresponding microorganism index
Judge its shelf-life, 8d can be stored under the conditions of 37 DEG C, can at least be placed 6 months under room temperature.And it is far below DBS50/004-
2014《Food security provincial standard bubble green pepper meat products》In requirement to total plate count≤30000cfu/g.And test example 1 ~ 3
Then apparently higher than embodiment 1 ~ 2, the storage time limit can not substantially meet guaranteeing the quality for lower 6 months of room temperature for total plate count and coliform
Phase.
In conclusion when the present invention is sterilized using black rice extracting solution and Semen sesami nigrum leaching liquor, have and extend chicken claw guarantor
The effect of matter phase, and low dose irradiation sterilization can effectively control the reservation of nutriment and collagen component in chicken claw body, allow phoenix
Claw type state, mouthfeel, hardness etc. are in optimum state.
Claims (6)
1. a kind of pickled pepper flavored chicken claws, it is characterised in that the chicken claw is made of the raw material of following weight:80-90 parts of chicken claw,
5-10 parts of bubble green pepper, 1 part of chickens' extract, 1 part of monosodium glutamate, 0.5 part of salt, 1-5 parts of black rice, 1-5 parts of Semen sesami nigrum, 0.1-1 parts of Angelica sinensis, 1 part of ginger, garlic
1 part.
2. Chicken Feet with Pickled Peppers according to claim 1, it is characterised in that the chicken claw by following weight raw material system
Into:85 parts of chicken claw, 7.5 parts of bubble green pepper, 1 part of chickens' extract, 1 part of monosodium glutamate, 0.5 part of salt, 3 parts of black rice, 3 parts of Semen sesami nigrum, 0.5 part of Angelica sinensis, ginger 1
Part, 1 part of garlic.
3. a kind of preparation method of Chicken Feet with Pickled Peppers according to claim 1 or 2, it is characterised in that the preparation method includes
Following steps:
(1)Pretreatment of raw material:Take frost chicken claw to soak defrosting in clear water, then take out chicken claw, cut off and be placed on 100 times
1h is soaked in clear water and removes watery blood, then chicken claw is placed in clear water and is rinsed repeatedly 3 ~ 5 times;
(2)It is prepared by black rice extracting solution:After black rice broken wall treatment, the water of 2 ~ 4 times of weight ratio is added, 55 ~ 65 DEG C are extracted 1 ~ 2 time,
4 ~ 5h every time, merges extracting solution, filtering, collects filtrate;
(3)It is prepared by Semen sesami nigrum extracting solution:6 ~ 10 times of absolute ethyl alcohols are added into Semen sesami nigrum, is placed at 35 DEG C and stirs 2h, stands and divides
Supernatant liquor is taken after layer, then sesamin enriched substance will be obtained after supernatant rotary evaporation, 3 ~ 5 times of addition is anhydrous into above-mentioned enriched substance
Methanol, is placed at 60 DEG C and extracts 3.5h, it is spare to obtain leaching liquor;
(4)Curing colouring:Take black rice filtrate and Semen sesami nigrum leaching liquor after mixing, add the chicken claw of rinsed clean, heat
7min carries out curing use;
(5)Cooling:Chicken claw after curing, which is pulled out rapidly, is placed in cooling treatment in frozen water;
(6)Cutting:Chicken claw after cooling is pulled out, and is divided into two;
(7)It is brewed:Chicken claw is put into preprepared material water, stirring 3min soaks 12h in vacuum fills;
(8)Packaging:Pull out after chicken claw drains material water and carry out bag in vacuum, be subsequently placed at after being rinsed under flowing clear water and carry out outsourcing;
(9)Radiation sterilizing:The chicken claw wrapped outside is subjected to radiation sterilizing, storage, up to a kind of pickled pepper flavored chicken claws.
4. preparation method according to claim 3, it is characterised in that the material water is made by the following method:Take appropriate drink
With the boiled rear addition bubble green pepper of water, chickens' extract, monosodium glutamate, salt, Angelica sinensis, ginger, garlic, stirring and dissolving postcooling.
5. preparation method according to claim 3, it is characterised in that it is -0.1 ~ 0.1MPa that the vacuum, which fills vacuum, leaching
Steep 10 ~ 15 DEG C of temperature.
6. preparation method according to claim 3, it is characterised in that the radiation disinfection dosage is the Co of 3 ~ 5kgGy60Spoke
According to progress radiation sterilizing processing under source.
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CN105265934A (en) * | 2014-07-21 | 2016-01-27 | 重庆凰巢食品有限公司 | Spicy chicken claw and preparation method thereof |
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