CN108576656A - A kind of mashed garlic chicken claw and preparation method thereof - Google Patents

A kind of mashed garlic chicken claw and preparation method thereof Download PDF

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Publication number
CN108576656A
CN108576656A CN201810320191.8A CN201810320191A CN108576656A CN 108576656 A CN108576656 A CN 108576656A CN 201810320191 A CN201810320191 A CN 201810320191A CN 108576656 A CN108576656 A CN 108576656A
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CN
China
Prior art keywords
chicken claw
mashed garlic
water
chilli
prickly ash
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Application number
CN201810320191.8A
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Chinese (zh)
Inventor
夏俭胜
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Liu'an Shengyuan Food Co Ltd
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Liu'an Shengyuan Food Co Ltd
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Publication date
Application filed by Liu'an Shengyuan Food Co Ltd filed Critical Liu'an Shengyuan Food Co Ltd
Priority to CN201810320191.8A priority Critical patent/CN108576656A/en
Publication of CN108576656A publication Critical patent/CN108576656A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions

Abstract

The invention discloses a kind of mashed garlic chicken claw and preparation method thereof, belong to product processing and fabricating technical field.Its main constituents and quality proportioning are as follows:It bones chicken claw 100 120, salt 58, sugar 2.8 3, monosodium glutamate 1 1.2, chilli 1 1.2, Chinese prickly ash 0.5 0.6, maltol 0.01 0.015, the sapidity nucleotide disodium 0.01 0.015, white wine 0.7 0.8, π water 0.6 0.7, make red oil 10 12, mashed garlic 45, sesame 1 1.2 of peeling, thick broad-bean sauce 10.8 12 by oneself.The advantage of the invention is that:Mashed garlic chicken claw produced by the present invention merges the fragrance of mashed garlic and sesame, and bone free is easily eaten, meat Q bullets, suitable for people of all ages.

Description

A kind of mashed garlic chicken claw and preparation method thereof
Technical field
The invention mainly relates to product processing and fabricating field, specially a kind of mashed garlic chicken claw and preparation method thereof.
Background technology
Chicken claw, also known as the chicken palm, chicken feet, phoenix foot etc. are rich in glutamic acid, collagen and mineral element, the fat that can dispel drop Pressure, enhancing skin elasticity, smoothes away wrinkles, promotes development, strengthen immunity at protection cardiovascular and cerebrovascular.
The production method of chicken claw is varied, either dish or packaged food, is also increasingly liked by masses, and It is garlic its acrid flavour, warm-natured, enter spleen, stomach, lung channel, have effects that middle benefit gas help digestion, row stagnant gas, warming spleen and stomach, disperse accumulation, removing toxic substances, desinsection, Experiment shows that garlic has apparent anti-inflammatory effect, and contained fat-soluble volatile oil can enhance the activity of macrophage, to reinforce Body's immunity plays the role of anti-inflammation hemostasia, can be shown after being especially made as mashed garlic heating for many condiments in kind The fragrance for promoting food is write, and existing chicken claw pot foods are generally halogen chicken claw, sauce chicken claw and Chicken Feet with Pickled Peppers currently on the market, product Kind is less, for the people for much liking to eat garlicky food, is not a kind of sorry, how to make mashed garlic and chicken claw collocation Delicious pot foods, are important research directions at this stage.
Invention content
The invention mainly solves the technical problem of providing a kind of mashed garlic chicken claw and preparation method thereof, by mashed garlic and envelope phoenix Pawl is arranged in pairs or groups according to a certain percentage, and specification preparation method meets difference to enrich the type of chicken claw pot foods Consumer demand.
The present invention solves technical problem and adopts the following technical scheme that:
A kind of mashed garlic chicken claw is provided, main constituents and quality proportioning are as follows:Bone chicken claw 100-120, salt 5-8, sugar 2.8-3, monosodium glutamate 1-1.2, chilli 1-1.2, Chinese prickly ash 0.5-0.6, maltol 0.01-0.015, the sapidity nucleotide disodium 0.01- 0.015, white wine 0.7-0.8, π water 0.6-0.7 make red oil 10-12, mashed garlic 4-5 by oneself, and peel sesame 1-1.2, thick broad-bean sauce 10.8- 12。
Preferably, its main constituents of the self-control red oil be capsicum annum fasciculatum, vegetable oil, Chinese prickly ash, illiciumverum, zingiber kawagoii, green onion, Garlic, ginger, sugar.
Preferably, the white wine Alcohol degree is 50 degree.
A kind of preparation method of mashed garlic chicken claw, mainly includes the following steps:
(1)Stock:To bone chicken claw, salt, sugar, monosodium glutamate, chilli, Chinese prickly ash, maltol, the sapidity nucleotide disodium, white wine, π water, Self-control red oil, mashed garlic, decortication sesame and thick broad-bean sauce are equipped with according to quality proportioning;
(2)Cleaning:Chilli, Chinese prickly ash are got express developed totally, and dry surface moisture, chilli chopping is spare;
(3)It is marinated:The chicken claw that will bone is scalded 5 minutes with boiling water, removes watery blood and impurity, is taken out, and maltol is added and is uniformly mixed, π water is added to stir evenly, is placed in 40 DEG C of ferment at constant temperature 20 hours, obtains fermentation chicken claw;
(4)Secondary marinated and boiling:By salt, maltol, white wine and step(3)The fermentation chicken claw pickled carries out mixed marinated 6 Hour, place into pot, be added cold boiling water or pure water, the water surface will cover chicken claw, infusion to medium well, pull out draining obtain half at Product A;
(5)It is prepared by finished product:Self-control red oil is poured into after pot is heated, and is sequentially placed into chilli, Chinese prickly ash stir-frying three seconds, is then added Semi-finished product A, stir-frying sequentially add thick broad-bean sauce, monosodium glutamate, sugar for five minutes or so, and stir-frying adds mashed garlic and decortication sesame after several seconds Stir-frying 5 minutes is well done to chicken feet, gets out and lets cool equal finished products B;
(6)Packaging and storage:Finished product B is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Sampling check:Nitrite(mg/kg)≤ 30, lead(mg/kg)≤ 0.5, cadmium(mg/kg)≤ 0.1, total arsenic(With As Meter)(mg/kg)≤ 0.5, no benzoic acid.
Compared with prior art, the present invention advantage is:Mashed garlic chicken claw produced by the present invention is by mashed garlic and sesame Fragrance is merged, and bone free is easily eaten, meat Q bullets, suitable for people of all ages.
Specific implementation mode
The present invention is specifically described below in conjunction with the structural schematic diagram of the specific embodiment of the present invention.
Embodiment 1
A kind of mashed garlic chicken claw, main constituents and quality proportioning are as follows:It bones chicken claw 100, salt 5-8, sugar 2.8, monosodium glutamate 1, Chilli 1, Chinese prickly ash 0.5, maltol 0.01, the sapidity nucleotide disodium 0.01, white wine 0.7, π water 0.6 make red oil 10, mashed garlic by oneself 4, sesame 1 of peeling, thick broad-bean sauce 10.8.
Embodiment 2
A kind of mashed garlic chicken claw, main constituents and quality proportioning are as follows:It bones chicken claw 120, salt 8, sugar 3, monosodium glutamate 1.2 does Capsicum 1.2, Chinese prickly ash 0.6, maltol 0.015, the sapidity nucleotide disodium 0.015, white wine 0.7-0.8, π water 0.7 make red oil by oneself 12, mashed garlic 5, sesame 1.2 of peeling, thick broad-bean sauce 12.
A kind of preparation method of mashed garlic chicken claw, mainly includes the following steps:
(1)Stock:To bone chicken claw, salt, sugar, monosodium glutamate, chilli, Chinese prickly ash, maltol, the sapidity nucleotide disodium, white wine, π water, Self-control red oil, mashed garlic, decortication sesame and thick broad-bean sauce are equipped with according to quality proportioning;
(2)Cleaning:Chilli, Chinese prickly ash are got express developed totally, and dry surface moisture, chilli chopping is spare;
(3)It is marinated:The chicken claw that will bone is scalded 5 minutes with boiling water, removes watery blood and impurity, is taken out, and maltol is added and is uniformly mixed, π water is added to stir evenly, is placed in 40 DEG C of ferment at constant temperature 20 hours, obtains fermentation chicken claw;
(4)Secondary marinated and boiling:By salt, maltol, white wine and step(3)The fermentation chicken claw pickled carries out mixed marinated 6 Hour, place into pot, be added cold boiling water or pure water, the water surface will cover chicken claw, infusion to medium well, pull out draining obtain half at Product A;
(5)It is prepared by finished product:Self-control red oil is poured into after pot is heated, and is sequentially placed into chilli, Chinese prickly ash stir-frying three seconds, is then added Semi-finished product A, stir-frying sequentially add thick broad-bean sauce, monosodium glutamate, sugar for five minutes or so, and stir-frying adds mashed garlic and decortication sesame after several seconds Stir-frying 5 minutes is well done to chicken feet, gets out and lets cool equal finished products B;
(6)Packaging and storage:Finished product B is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Sampling check:Nitrite(mg/kg)≤ 30 Ge≤0.1 the , of , Qian≤0.5, total arsenic(In terms of As)≤ 0.5, no benzene first Acid.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its Equivalent thereof.

Claims (4)

1. a kind of mashed garlic chicken claw, which is characterized in that its main constituents and quality proportioning are as follows:Bone chicken claw 100-120, salt 5-8, sugared 2.8-3, monosodium glutamate 1-1.2, chilli 1-1.2, Chinese prickly ash 0.5-0.6, maltol 0.01-0.015, the sapidity nucleotide disodium 0.01-0.015, white wine 0.7-0.8, π water 0.6-0.7 make red oil 10-12, mashed garlic 4-5 by oneself, and peel sesame 1-1.2, thick broad-bean sauce 10.8-12。
2. a kind of mashed garlic chicken claw according to claim 1, which is characterized in that its main constituents of the self-control red oil are Capsicum annum fasciculatum, vegetable oil, Chinese prickly ash, illiciumverum, zingiber kawagoii, green onion, garlic, ginger, sugar.
3. a kind of mashed garlic chicken claw according to claim 1, which is characterized in that the white wine Alcohol degree is 50 degree.
4. a kind of preparation method of mashed garlic chicken claw, which is characterized in that it mainly includes the following steps:
(1)Stock:To bone chicken claw, salt, sugar, monosodium glutamate, chilli, Chinese prickly ash, maltol, the sapidity nucleotide disodium, white wine, π water, Self-control red oil, mashed garlic, decortication sesame and thick broad-bean sauce are equipped with according to quality proportioning;
(2)Cleaning:Chilli, Chinese prickly ash are got express developed totally, and dry surface moisture, chilli chopping is spare;
(3)It is marinated:The chicken claw that will bone is scalded 5 minutes with boiling water, removes watery blood and impurity, is taken out, and maltol is added and is uniformly mixed, π water is added to stir evenly, is placed in 40 DEG C of ferment at constant temperature 20 hours, obtains fermentation chicken claw;
(4)Secondary marinated and boiling:By salt, maltol, white wine and step(3)The fermentation chicken claw pickled carries out mixed marinated 6 Hour, place into pot, be added cold boiling water or pure water, the water surface will cover chicken claw, infusion to medium well, pull out draining obtain half at Product A;
(5)It is prepared by finished product:Self-control red oil is poured into after pot is heated, and is sequentially placed into chilli, Chinese prickly ash stir-frying three seconds, is then added Semi-finished product A, stir-frying sequentially add thick broad-bean sauce, monosodium glutamate, sugar for five minutes or so, and stir-frying adds mashed garlic and decortication sesame after several seconds Stir-frying 5 minutes is well done to chicken feet, gets out and lets cool equal finished products B;
(6)Packaging and storage:Finished product B is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
CN201810320191.8A 2018-04-11 2018-04-11 A kind of mashed garlic chicken claw and preparation method thereof Pending CN108576656A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
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Publications (1)

Publication Number Publication Date
CN108576656A true CN108576656A (en) 2018-09-28

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Citations (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101803750A (en) * 2010-02-08 2010-08-18 李敬 Method for preparing food from chicken byproduct
CN102302181A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Braised chicken paw and processing method thereof
CN103054061A (en) * 2012-12-26 2013-04-24 安徽兴程食品有限责任公司 Chicken claw with pickled peppers and processing method thereof
CN103082319A (en) * 2011-11-03 2013-05-08 刘定兴 Simple production method of chicken feet with pickled peppers
CN103222640A (en) * 2013-05-10 2013-07-31 蒋洪飞 Making method of chicken feet with pickled peppers
CN103230024A (en) * 2013-04-26 2013-08-07 安徽真心食品有限公司 Northeast sauce pickled chicken feet and processing method thereof
CN103404894A (en) * 2013-08-20 2013-11-27 昆明理工大学 Processing technology for flavor duck gizzards
CN103689641A (en) * 2013-12-07 2014-04-02 陈园园 Pickled chicken feet and processing method thereof
CN104413426A (en) * 2014-06-13 2015-03-18 蚌埠锦徽食品有限公司 Duck feet with pickled peppers and preparation method of duck feet with pickled peppers
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
CN105309941A (en) * 2014-07-21 2016-02-10 重庆凰巢食品有限公司 Chinese sauerkraut chicken feet, and preparation method thereof
CN105725089A (en) * 2016-02-24 2016-07-06 安徽香泽源食品有限公司 Method for pickling marinated chicken feet
CN106107571A (en) * 2016-07-06 2016-11-16 许凤英 A kind of Bulbus Allii perfume (or spice) chicken claw
CN106235039A (en) * 2016-08-09 2016-12-21 蚌埠大成食品有限公司 For pickling the fermentation pickling liquid of chicken feet
CN106722309A (en) * 2016-12-09 2017-05-31 重庆顺泰食品有限公司 Chicken claw processing technology
CN107198134A (en) * 2017-06-29 2017-09-26 海安县婷婷农副产品有限公司 A kind of production technology of Chicken Feet with Pickled Peppers
CN107637789A (en) * 2017-11-09 2018-01-30 金玉霞 A kind of preparation method of white halogen chicken claw

Patent Citations (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101803750A (en) * 2010-02-08 2010-08-18 李敬 Method for preparing food from chicken byproduct
CN102302181A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Braised chicken paw and processing method thereof
CN103082319A (en) * 2011-11-03 2013-05-08 刘定兴 Simple production method of chicken feet with pickled peppers
CN103054061A (en) * 2012-12-26 2013-04-24 安徽兴程食品有限责任公司 Chicken claw with pickled peppers and processing method thereof
CN103230024A (en) * 2013-04-26 2013-08-07 安徽真心食品有限公司 Northeast sauce pickled chicken feet and processing method thereof
CN103222640A (en) * 2013-05-10 2013-07-31 蒋洪飞 Making method of chicken feet with pickled peppers
CN103404894A (en) * 2013-08-20 2013-11-27 昆明理工大学 Processing technology for flavor duck gizzards
CN103689641A (en) * 2013-12-07 2014-04-02 陈园园 Pickled chicken feet and processing method thereof
CN104413426A (en) * 2014-06-13 2015-03-18 蚌埠锦徽食品有限公司 Duck feet with pickled peppers and preparation method of duck feet with pickled peppers
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
CN105309941A (en) * 2014-07-21 2016-02-10 重庆凰巢食品有限公司 Chinese sauerkraut chicken feet, and preparation method thereof
CN105725089A (en) * 2016-02-24 2016-07-06 安徽香泽源食品有限公司 Method for pickling marinated chicken feet
CN106107571A (en) * 2016-07-06 2016-11-16 许凤英 A kind of Bulbus Allii perfume (or spice) chicken claw
CN106235039A (en) * 2016-08-09 2016-12-21 蚌埠大成食品有限公司 For pickling the fermentation pickling liquid of chicken feet
CN106722309A (en) * 2016-12-09 2017-05-31 重庆顺泰食品有限公司 Chicken claw processing technology
CN107198134A (en) * 2017-06-29 2017-09-26 海安县婷婷农副产品有限公司 A kind of production technology of Chicken Feet with Pickled Peppers
CN107637789A (en) * 2017-11-09 2018-01-30 金玉霞 A kind of preparation method of white halogen chicken claw

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