CN108142840A - A kind of processing technology of stew in soy sauce chicken claw - Google Patents

A kind of processing technology of stew in soy sauce chicken claw Download PDF

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Publication number
CN108142840A
CN108142840A CN201611098239.2A CN201611098239A CN108142840A CN 108142840 A CN108142840 A CN 108142840A CN 201611098239 A CN201611098239 A CN 201611098239A CN 108142840 A CN108142840 A CN 108142840A
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CN
China
Prior art keywords
stew
soy sauce
chicken claw
spice
liquid
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
Application number
CN201611098239.2A
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Chinese (zh)
Inventor
刘江
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.)
Hunan Xiangzuiba Food Co Ltd
Original Assignee
Hunan Xiangzuiba 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
Application filed by Hunan Xiangzuiba Food Co Ltd filed Critical Hunan Xiangzuiba Food Co Ltd
Priority to CN201611098239.2A priority Critical patent/CN108142840A/en
Publication of CN108142840A publication Critical patent/CN108142840A/en
Pending 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

Abstract

The present invention relates to a kind of processing technologys of stew in soy sauce chicken claw, it is characterized in that, the stew in soy sauce liquid, which uses, adds in two old hens of 35 years, the fresh Os Sus domesticas of 3 6Kg, the fresh ox bones of 3 6Kg, 0.1 0.2Kg pilose antlers, 0.5 1Kg brown sugar, 0.1 1Kg Siraitia grosvenoriis in 100Kg water, after heating 0.5 2 hours, spice and auxiliary material are added in, then slow fire is heated 5 10 hours and is formulated.The chicken claw faint scent that present invention process makes is tender and crisp, and pungent is moderate, delicious flavour, full of nutrition, has the function of tonifying Qi, invigorating the spleen, zhuanggu, moistening lung.

Description

A kind of processing technology of stew in soy sauce chicken claw
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 being widely appreciated by consumers.But It is that existing chicken claw product processing technique is more complicated, nutritive value is low, poor taste.Therefore, by the production technology of chicken claw product Optimization, improves its nutritive value and taste flavor, and consumer is made to eat green and healthy product and is further improved technique Method.
Invention content
It is an object of the invention to overcome shortcoming and deficiency of the prior art, a kind of processing technology side of chicken claw is provided Method, present invention process process is simple, and the production time is short, and product is full of nutrition, and mouthfeel is fresh, tender, natural in color, without addition Preservative.
The present invention is achieved by the following technical programs:
A kind of processing technology of stew in soy sauce chicken claw, it includes defrosting, finishing, cleaning, stew in soy sauce, cooling, spice, packaging sterilization, finished product, It is characterized in that:
(1)It thaws:Chicken claw is placed in the water not higher than 25 DEG C and is thawed;
(2)Finishing:Remove nail, hoof plate, the skin on chicken claw;
(3)Cleaning:Chicken claw is rinsed with flowing water;
(4)Stew in soy sauce:Stew in soy sauce is carried out to the chicken feet after cleaning using stew in soy sauce liquid;
(5)Cooling:It is cooled down by the way of fan or natural cooling;
(6)Spice:By spice liquid in proportion with chicken claw uniform mixing;
(7)Packaging sterilization:Chicken claw after spice is attached in packaging bag, then vacuumizes, seal, then killed with sterilization kettle Bacterium;
(8)Finished product.
Further, the step(4)In, the process for preparation of stew in soy sauce liquid is as follows:Two 3-5 are added in 100Kg water Old hen, the fresh Os Sus domesticas of 3-6Kg, the fresh ox bones of 3-6Kg, 0.1-0.2Kg pilose antlers, 0.5-1Kg brown sugar, 0.1-1Kg arhats Fruit after heating 0.5-2 hours, adds in spice and auxiliary material, and then slow fire heats 5-10 hours and is configured to stew in soy sauce liquid;By 100 Kg Chicken claw after cleaning is added in the stew in soy sauce liquid, 60-80 DEG C of heated at constant temperature, is boiled 5-9 hours.
Further, the spice for illiciumverum 500g, cassia bark 300g, cloves 400g, fennel seeds 300g, hay 300g, White pepper 300g, rod chilli 300g.
Further, the auxiliary material is salt 2000g, white sugar 500g, monosodium glutamate 500g, soy sauce 500g, white wine 1000g.
Further, the spice liquid is mixed by 100Kg vegetable oil, 3-5Kg chilli powders.
Advantageous effect of the present invention:
The chicken claw faint scent that present invention process makes is tender and crisp, and pungent is moderate, delicious flavour, full of nutrition.Compared with traditional handicraft, Stew in soy sauce liquid of the present invention is secret prescription handed down in the family from generation to generation, and formula is unique, and production method also separately has a lattice, has tonifying Qi, invigorating the spleen, strengthens Bone, the effect of moistening lung.
In addition, the present invention is also shortened dramatically without any preservative, production cycle, long shelf-life both ensure that product Quality, and the yield of product is improved, increase productivity effect.
Specific embodiment
Embodiment 1
A kind of processing technology of stew in soy sauce chicken claw, it includes the following steps:
(1)It thaws:Chicken claw is placed in the flowing water or sink not higher than 25 DEG C and is thawed, is subject to and thoroughly melts.
(2)Finishing:Remove nail, hoof plate, the skin on chicken claw.
(3)Cleaning:Chicken claw is rinsed with flowing water.
(4)Stew in soy sauce:Stew in soy sauce is carried out to the chicken feet after cleaning using stew in soy sauce liquid, the process for preparation of the stew in soy sauce liquid is as follows: Two old hens of 3 years, the fresh Os Sus domesticas of 3Kg, the fresh ox bones of 3Kg, 0.1Kg pilose antlers, 0.5Kg brown sugar, 0. are added in 100Kg water 5Kg Siraitia grosvenoriis after heating 1 hour, add in spice and auxiliary material, and then slow fire heats 5-10 hours and is configured to stew in soy sauce liquid.It is above-mentioned Stew in soy sauce liquid is secret prescription handed down in the family from generation to generation, and formula is unique, and production method also separately has a lattice, has the function of tonifying Qi, invigorating the spleen, zhuanggu, moistening lung.
Wherein, spice is by octagonal 500g, cassia bark 300g, cloves 400g, fennel seeds 300g, hay 300g, white pepper 300g, rod chilli 300g are pulverized and mixed;The auxiliary material is salt 2000g, white sugar 500g, monosodium glutamate 500g, soy sauce 500g, white Wine 1000g.
After stew in soy sauce liquid prepares, the chicken claw after 100 Kg are cleaned is added in the stew in soy sauce liquid, heated at constant temperature 60-80 DEG C, it boils 5-9 hours, the nutrition and flavor for making stew in soy sauce liquid are thoroughly penetrated into chicken claw.
(5)Cooling:It is cooled down by the way of fan or natural cooling, temperature control after cooling is at 10-20 DEG C Preferably.
(6)Spice:Chicken claw after cooling is put into spice liquid, in proportion with chicken claw uniform mixing.The spice liquid by 100Kg vegetable oil, 3-5Kg chilli powders mix, and chicken claw is made to have moderate pungent and mouthfeel.
(7)Packaging sterilization:Chicken claw after spice is attached in packaging bag, then vacuumizes, seal, then is carried out with sterilization kettle Sterilization.
(8)Finished product.
Embodiment 2
A kind of processing technology of stew in soy sauce chicken claw, it includes the following steps:
(1)It thaws:Chicken claw is placed on flowing water pond to thaw, is subject to and thoroughly melts.
(2)Finishing:Remove nail, hoof plate, the skin on chicken claw.
(3)Cleaning:Chicken claw is rinsed with flowing water.
(4)Stew in soy sauce:In 100Kg water add in two old hens of 5 years, the fresh Os Sus domesticas of 5Kg, the fresh ox bones of 5Kg, 0.1Kg pilose antlers, 1Kg brown sugar, 1Kg Siraitia grosvenoriis after heating 2 hours, add in spice and auxiliary material.Wherein, the spice is by eight Angle 300g, cassia bark 400g, Chinese prickly ash 500g, cloves 100g, rhizoma zingiberis 300g, fennel seeds 200g, tsaoko 100g, white pepper 500g, open country Chinese pepper 1000g.The auxiliary material is salt 1500g, white sugar 500g, monosodium glutamate 600g.Then slow fire heats 10 hours and is configured to stew in soy sauce Liquid.
After stew in soy sauce liquid prepares, the chicken claw after 100 Kg are cleaned is added in the stew in soy sauce liquid, heated at constant temperature 60-80 DEG C, it boils 5-9 hours, the nutrition and flavor for making stew in soy sauce liquid are thoroughly penetrated into chicken claw.
(5)Cooling:It is cooled down by the way of fan or natural cooling, temperature control after cooling is at 10-20 DEG C Preferably.
(6)Spice:Chicken claw after cooling is put into spice liquid, in proportion with chicken claw uniform mixing.The spice liquid by 100Kg vegetable oil, 3-5Kg chilli powders mix, and chicken claw is made to have moderate pungent and mouthfeel.
(7)Packaging sterilization:Chicken claw after spice is attached in packaging bag, then vacuumizes, seal, then is carried out with sterilization kettle Sterilization.
(8)Finished product.
It should be pointed out that for those skilled in the art, without departing from the principles of the present invention Several improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.The each group being not known in the present embodiment It is realized into the partly available prior art.

Claims (5)

1. a kind of processing technology of stew in soy sauce chicken claw, it include defrostings, finishing, cleaning, stew in soy sauce, cooling, spice, pack sterilize, into Product, it is characterised in that:
(1)It thaws:Chicken claw is placed in the water not higher than 25 DEG C and is thawed;
(2)Finishing:Remove nail, hoof plate, the skin on chicken claw;
(3)Cleaning:Chicken claw is rinsed with flowing water;
(4)Stew in soy sauce:Stew in soy sauce is carried out to the chicken feet after cleaning using stew in soy sauce liquid;
(5)Cooling:It is cooled down by the way of fan or natural cooling;
(6)Spice:By spice liquid in proportion with chicken claw uniform mixing;
(7)Packaging sterilization:Chicken claw after spice is attached in packaging bag, then vacuumizes, seal, then killed with sterilization kettle Bacterium;
(8)Finished product.
2. a kind of processing technology of stew in soy sauce chicken claw according to claim 1, it is characterised in that:The step(4)In, stew in soy sauce The process for preparation of liquid is as follows:The fresh Os Sus domestica of old hen, 3-6Kg, the fresh oxen of 3-6Kg of two 3-5 is added in 100Kg water Bone, 0.1-0.2Kg pilose antlers, 0.5-1Kg brown sugar, 0.1-1Kg Siraitia grosvenoriis after heating 0.5-2 hours, add in spice and auxiliary material, Then slow fire heats 5-10 hours and is configured to stew in soy sauce liquid;Chicken claw after 100 Kg are cleaned is added in the stew in soy sauce liquid, constant temperature 60-80 DEG C of heating boils 5-9 hours.
3. a kind of processing technology of stew in soy sauce chicken claw according to claim 2, it is characterised in that:The spice is illiciumverum 500g, cassia bark 300g, cloves 400g, fennel seeds 300g, hay 300g, white pepper 300g, rod chilli 300g.
4. a kind of processing technology of stew in soy sauce chicken claw according to claim 2, it is characterised in that:The auxiliary material is salt 2000g, white sugar 500g, monosodium glutamate 500g, soy sauce 500g, white wine 1000g.
5. a kind of processing technology of stew in soy sauce chicken claw according to claim 1, it is characterised in that:The spice liquid is by 100Kg Vegetable oil, 3-5Kg chilli powders mix.
CN201611098239.2A 2016-12-03 2016-12-03 A kind of processing technology of stew in soy sauce chicken claw Pending CN108142840A (en)

Priority Applications (1)

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CN201611098239.2A CN108142840A (en) 2016-12-03 2016-12-03 A kind of processing technology of stew in soy sauce chicken claw

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Application Number Priority Date Filing Date Title
CN201611098239.2A CN108142840A (en) 2016-12-03 2016-12-03 A kind of processing technology of stew in soy sauce chicken claw

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109198478A (en) * 2018-10-12 2019-01-15 朱章其 Red oil takes off the preparation method of bone chicken claw

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103799A (en) * 2007-06-27 2008-01-16 张钦革 Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof
CN103141800A (en) * 2012-12-20 2013-06-12 黄宵 Thick-gravy-stewing condiment
CN103340419A (en) * 2013-06-19 2013-10-09 宁夏龙涎香清真食品有限公司 Processing technology for chicken claw
CN104687085A (en) * 2013-12-07 2015-06-10 张浠震 Cooking method for flavored chicken feet
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
CN105614465A (en) * 2014-10-28 2016-06-01 吕艳 Processing technology of chicken feet
CN106031521A (en) * 2015-09-28 2016-10-19 吴艳 Marinade preparing method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103799A (en) * 2007-06-27 2008-01-16 张钦革 Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof
CN103141800A (en) * 2012-12-20 2013-06-12 黄宵 Thick-gravy-stewing condiment
CN103340419A (en) * 2013-06-19 2013-10-09 宁夏龙涎香清真食品有限公司 Processing technology for chicken claw
CN104687085A (en) * 2013-12-07 2015-06-10 张浠震 Cooking method for flavored chicken feet
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
CN105614465A (en) * 2014-10-28 2016-06-01 吕艳 Processing technology of chicken feet
CN106031521A (en) * 2015-09-28 2016-10-19 吴艳 Marinade preparing method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
高伦江: "川味卤凤爪的生产工艺研究 ", 《肉类工业》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109198478A (en) * 2018-10-12 2019-01-15 朱章其 Red oil takes off the preparation method of bone chicken claw

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