CN108094909A - The processing method of Chicken Feet with Pickled Peppers - Google Patents
The processing method of Chicken Feet with Pickled Peppers Download PDFInfo
- Publication number
- CN108094909A CN108094909A CN201711467914.9A CN201711467914A CN108094909A CN 108094909 A CN108094909 A CN 108094909A CN 201711467914 A CN201711467914 A CN 201711467914A CN 108094909 A CN108094909 A CN 108094909A
- Authority
- CN
- China
- Prior art keywords
- chicken feet
- parts
- brewed
- boiling
- pickled peppers
- 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.)
- Pending
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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
- A23L13/40—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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of processing methods of Chicken Feet with Pickled Peppers, comprise the following steps：（1）Sorting；（2）Blank cleans；（3）Remove watery blood；（4）Chicken feet after removal watery blood is poured into 10 20min of boiling in 90 100 DEG C of boiled water, the chicken feet pulled out is immediately placed in cooling water after boiling and is cooled down, is drained after cooling by boiling；（5）Brewed, the chicken feet after boiling is drained is poured into Jar used for making, adds in brewed brine and brewed dispensing in Jar used for making, it is brewed 15 18 it is small when after take out, the ratio of chicken feet, brewed brine and brewed dispensing is 1:2:4；（6）Sterilizing.The present invention can improve the mouthfeel of Chicken Feet with Pickled Peppers, and can improve the processing efficiency of Chicken Feet with Pickled Peppers, while can make Chicken Feet with Pickled Peppers fully tasty in brew process, improve the total quality of product.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing method of Chicken Feet with Pickled Peppers.
Background technology
Chicken Feet with Pickled Peppers as a kind of faint scent it is tender and crisp, it is tasty and refreshing appetizing, long times of aftertaste leisure meat product, rich in protein, calcium,
A variety of nutriments such as iron are leisure, tourism, the good merchantable brand of presenting friends；It is deep by teenager and a middle-aged person since product emerges
Like, have a vast market consumption demand.But process is more in process for existing Chicken Feet with Pickled Peppers, reduces
The efficiency of processing.
The content of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of Chicken Feet with Pickled Peppers
Processing method.
The technical solution adopted in the present invention is：A kind of processing method of Chicken Feet with Pickled Peppers, comprises the following steps：
（1）Sorting chooses chicken feet fair and clear, without stain, free from extraneous odour, then wipes out the nail of chicken feet；
（2）Blank cleans, and is cut into chicken feet in parts 3-4 blocks, is then cleaned with circulating water, cleans 2-3 times, cleans 5- every time
10min drains water after cleaning；
（3）Watery blood is removed, the clean chicken feet drained is put into cold water and heats boiling, boiling 5-8min drags for chicken feet after boiling water
Go out, the chicken feet pulled out, which is immediately placed in cooling water, to be cooled down, and is drained after cooling；
（4）Chicken feet after removal watery blood is poured into boiling 10-20min in 90-100 DEG C of boiled water, will be pulled out after boiling by boiling
Chicken feet be immediately placed in cooling water and cool down, drained after cooling；
（5）Brewed, the chicken feet after boiling is drained is poured into Jar used for making, and brewed brine and brewed dispensing are added in Jar used for making, bubble
It is taken out after when 15-18 processed is small, the ratio of chicken feet, brewed brine and brewed dispensing is 1:2:4；
（6）Sterilizing, will be brewed after chicken feet carry out radiation sterilizing, packed after sterilization to get Chicken Feet with Pickled Peppers.
Preferably, the brewed dispensing includes following raw material：5-10 parts of monosodium glutamate, 3-5 parts of light-coloured vinegar, millet starch
20-25 parts, 8-12 parts of ginger splices, 5-8 parts of Sprite, 5-10 parts of rock sugar, 2-5 parts of dried peppermint leaf, 3-6 parts of cassia bark, 3-8 parts of pepper powder, breast
3-5 parts of acid streptococci.
The present invention can improve the mouthfeel of Chicken Feet with Pickled Peppers, and can improve the processing efficiency of Chicken Feet with Pickled Peppers, while in brew process
Chicken Feet with Pickled Peppers can be made fully tasty, improve the total quality of product.
Specific embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment 1
A kind of processing method of Chicken Feet with Pickled Peppers provided in this embodiment, comprises the following steps：
（1）Sorting chooses chicken feet fair and clear, without stain, free from extraneous odour, then wipes out the nail of chicken feet；
（2）Blank cleans, and is cut into chicken feet in parts 3-4 blocks, is then cleaned with circulating water, cleans 2-3 times, cleans 5- every time
10min drains water after cleaning；
（3）Watery blood is removed, the clean chicken feet drained is put into cold water and heats boiling, boiling 5-8min drags for chicken feet after boiling water
Go out, the chicken feet pulled out, which is immediately placed in cooling water, to be cooled down, and is drained after cooling；
（4）Chicken feet after removal watery blood is poured into boiling 10-20min in 90-100 DEG C of boiled water, will be pulled out after boiling by boiling
Chicken feet be immediately placed in cooling water and cool down, drained after cooling；
（5）Brewed, the chicken feet after boiling is drained is poured into Jar used for making, and brewed brine and brewed dispensing are added in Jar used for making, bubble
It is taken out after when 15-18 processed is small, the ratio of chicken feet, brewed brine and brewed dispensing is 1:2:4；
（6）Sterilizing, will be brewed after chicken feet carry out radiation sterilizing, packed after sterilization to get Chicken Feet with Pickled Peppers.
In above-described embodiment, the brewed dispensing includes following raw material：5 parts of monosodium glutamate, 3 parts of light-coloured vinegar, millet starch 20
Part, 8 parts of ginger splices, 5 parts of Sprite, 5 parts of rock sugar, 2 parts of dried peppermint leaf, 3 parts of cassia bark, 3 parts of pepper powder, 3 parts of streptococcus lactis.
Embodiment 2
The present embodiment is substantially the same manner as Example 1, is only that the proportioning of brewed dispensing is different, the brewed dispensing includes following weight
Part raw material：10 parts of monosodium glutamate, 5 parts of light-coloured vinegar, 25 parts of millet starch, 12 parts of ginger splices, 8 parts of Sprite, 10 parts of rock sugar, 5 parts of dried peppermint leaf, cassia bark 6
Part, 8 parts of pepper powder, 5 parts of streptococcus lactis.
The above is only the preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
The transformation and replacement that are carried out based on technical solution provided by the present invention and inventive concept should all cover the protection model in the present invention
In enclosing.
Claims (2)
1. a kind of processing method of Chicken Feet with Pickled Peppers, it is characterised in that：Comprise the following steps：
（1）Sorting chooses chicken feet fair and clear, without stain, free from extraneous odour, then wipes out the nail of chicken feet；
（2）Blank cleans, and is cut into chicken feet in parts 3-4 blocks, is then cleaned with circulating water, cleans 2-3 times, cleans 5- every time
10min drains water after cleaning；
（3）Watery blood is removed, the clean chicken feet drained is put into cold water and heats boiling, boiling 5-8min drags for chicken feet after boiling water
Go out, the chicken feet pulled out, which is immediately placed in cooling water, to be cooled down, and is drained after cooling；
（4）Chicken feet after removal watery blood is poured into boiling 10-20min in 90-100 DEG C of boiled water, will be pulled out after boiling by boiling
Chicken feet be immediately placed in cooling water and cool down, drained after cooling；
（5）Brewed, the chicken feet after boiling is drained is poured into Jar used for making, and brewed brine and brewed dispensing are added in Jar used for making, bubble
It is taken out after when 15-18 processed is small, the ratio of chicken feet, brewed brine and brewed dispensing is 1:2:4；
（6）Sterilizing, will be brewed after chicken feet carry out radiation sterilizing, packed after sterilization to get Chicken Feet with Pickled Peppers.
2. the processing method of Chicken Feet with Pickled Peppers according to claim 1, it is characterised in that：The brewed dispensing includes following heavy
Measure part raw material：5-10 parts of monosodium glutamate, 3-5 parts of light-coloured vinegar, 20-25 parts of millet starch, 8-12 parts of ginger splices, 5-8 parts of Sprite, 5-10 parts of rock sugar,
2-5 parts of dried peppermint leaf, 3-6 parts of cassia bark, 3-8 parts of pepper powder, 3-5 parts of streptococcus lactis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711467914.9A CN108094909A (en) | 2017-12-29 | 2017-12-29 | The processing method of Chicken Feet with Pickled Peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711467914.9A CN108094909A (en) | 2017-12-29 | 2017-12-29 | The processing method of Chicken Feet with Pickled Peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094909A true CN108094909A (en) | 2018-06-01 |
Family
ID=62214556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711467914.9A Pending CN108094909A (en) | 2017-12-29 | 2017-12-29 | The processing method of Chicken Feet with Pickled Peppers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108094909A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998043A (en) * | 2019-04-26 | 2019-07-12 | 杨伟 | A kind of production method for the pickled chicken claw that whets the appetite |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
| CN106942627A (en) * | 2017-03-23 | 2017-07-14 | 蒋红梅 | A kind of preparation method for steeping pawl |
| CN107319363A (en) * | 2017-07-25 | 2017-11-07 | 江苏雨润肉食品有限公司 | A kind of sterilization in open kettle Chicken Feet with Pickled Peppers and its method for production |
-
2017
- 2017-12-29 CN CN201711467914.9A patent/CN108094909A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
| CN106942627A (en) * | 2017-03-23 | 2017-07-14 | 蒋红梅 | A kind of preparation method for steeping pawl |
| CN107319363A (en) * | 2017-07-25 | 2017-11-07 | 江苏雨润肉食品有限公司 | A kind of sterilization in open kettle Chicken Feet with Pickled Peppers and its method for production |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998043A (en) * | 2019-04-26 | 2019-07-12 | 杨伟 | A kind of production method for the pickled chicken claw that whets the appetite |
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Application publication date: 20180601 |
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