CN108617979A - 一种预包装的风味鸡爪 - Google Patents

一种预包装的风味鸡爪 Download PDF

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CN108617979A
CN108617979A CN201810298162.6A CN201810298162A CN108617979A CN 108617979 A CN108617979 A CN 108617979A CN 201810298162 A CN201810298162 A CN 201810298162A CN 108617979 A CN108617979 A CN 108617979A
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parts
chicken feet
ginger
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red wine
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曹建军
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Chengdu Tian Tian Eight Food Co Ltd
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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • 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
    • A23L13/40—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
    • A23L13/70—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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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

本发明公开了一种预包装的风味鸡爪，解决了现有技术中预包装鸡爪盐分含量高、加重辣味和酸味以掩盖咸味的技术问题。本发明的预包装的风味鸡爪，由包括以下重量份的原料制成：鸡爪80‑120份，洋葱5‑10份，柠檬汁8‑15份，泡椒10‑20份，泡姜5‑10份，红酒20‑40份，枸杞1‑5份，党参2‑8份，甘蔗1‑10份，老姜1‑10份。本发明的预包装风味鸡爪，肉质鲜嫩，口感好，清新爽口，盐分含量少。

Description

一种预包装的风味鸡爪
技术领域
本发明属于食品制造技术领域，具体涉及一种预包装的风味鸡爪。
背景技术
鸡爪是深受人们喜爱的食物，将鸡爪制成成品销售，在近年来得到了长足的发展。但是现有的预包装的鸡爪的主要口味为泡椒味，为了延长预包装鸡爪的保质期，鸡爪中含有大量盐分，使得其口味过咸。又为掩盖这种咸味，又采用加重辣味和酸味的做法。这样制得的鸡爪口味过重，长期食用不利于人体健康。
因此，提供一种预包装的鸡爪，口感好，含盐量少，成为了本领域技术人亟待解决的问题。
发明内容
本发明解决的技术问题是：提供一种预包装的风味鸡爪，解决现有技术中预包装鸡爪盐分含量高、加重辣味和酸味以掩盖咸味的技术问题。
本发明采用的技术方案如下：
本发明所述的一种预包装的风味鸡爪，由包括以下重量份的原料制成：鸡爪80-120份，洋葱5-10份，柠檬汁8-15份，泡椒10-20份，泡姜5-10份，红酒20-40份，枸杞1-5份，党参2-8份，甘蔗1-10份，老姜1-10份。
进一步地，由包括以下重量份的原料制成：鸡爪90-110份，洋葱6-8份，柠檬汁9-12份，泡椒12-18份，泡姜6-9份，红酒25-35份，枸杞2-4份，党参3-6份，甘蔗2-8份，老姜3-8份。
进一步地，由包括以下重量份的原料制成：鸡爪100份，洋葱7份，柠檬汁10份，泡椒15份，泡姜8份，红酒30份，枸杞3份，党参5份，甘蔗6份，老姜5份。
进一步地，所述红酒为干红葡萄酒。
进一步地，所述柠檬汁为柠檬全果经压榨所得的果汁。
进一步地，所述泡椒为泡山椒。
进一步地，采用真空包装，经高温灭菌制得。
与现有技术相比，本发明具有以下有益效果：
本发明的预包装风味鸡爪，肉质鲜嫩，口感好，清新爽口，盐分含量少。
本发明采用泡椒和泡姜作为盐分来源，不再额外添加食盐，保证了鸡爪中的低盐含量。本发明的原料配方中采用红酒，利用红酒对鸡爪进行腌制，在去除鸡爪腥味的同时，红酒中的酸性物质能使鸡爪的肉质更为细嫩。同时红酒中富含的营养成分也进入到鸡爪中，提高了风味鸡爪的营养价值。
本发明的原料配方中加入了枸杞和党参，能为鸡爪提供特殊风味的同时，还能提升鸡爪的营养价值。
本发明鸡爪的酸味来源于泡椒、泡姜的酸味、柠檬汁的酸味以及红酒的酸味，不同于传统的仅用泡菜作为酸味来源的制作，使本发明的鸡爪口感更加丰富和具有层次。
本发明采用真空包装，并经高温灭菌，在低盐状态下有效地延长了本发明的保质期，使本发明的口感更好。
具体实施方式
下面结合实施例对本发明作进一步说明，本发明的方式包括但不仅限于以下实施例。
本发明所述的一种预包装的风味鸡爪，由包括以下重量份的原料制成：鸡爪80-120份，洋葱5-10份，柠檬汁8-15份，泡椒10-20份，泡姜5-10份，红酒20-40份，枸杞1-5份，党参2-8份，甘蔗1-10份，老姜1-10份。
进一步地，由包括以下重量份的原料制成：鸡爪90-110份，洋葱6-8份，柠檬汁9-12份，泡椒12-18份，泡姜6-9份，红酒25-35份，枸杞2-4份，党参3-6份，甘蔗2-8份，老姜3-8份。
进一步地，由包括以下重量份的原料制成：鸡爪100份，洋葱7份，柠檬汁10份，泡椒15份，泡姜8份，红酒30份，枸杞3份，党参5份，甘蔗6份，老姜5份。
进一步地，所述红酒为干红葡萄酒。
进一步地，所述柠檬汁为柠檬全果经压榨所得的果汁。
进一步地，所述泡椒为泡山椒。
进一步地，采用真空包装，经高温灭菌制得。
实施例1
本实施例提供了本发明的预包装的风味鸡爪的制备，具体如下：
步骤1.准备原料，所述原料包括以下重量份的组分：鸡爪80份，洋葱5份，柠檬汁15份，泡椒10份，泡姜10份，红酒40份，枸杞5份，党参2份，甘蔗1份，老姜10份；所述红酒为干红葡萄酒。
步骤2.将原料鸡爪洗净，沥干水分后，加入一半量的红酒0℃腌制4小时后，捞出，备用；
步骤3.将老姜切片，将经步骤2处理后的鸡爪与姜片一起在沸水中煮10min，捞出，晾凉；
步骤4.将泡椒切段，泡姜切片，党参清洗后切段，甘蔗切成小片，得到泡椒段、泡姜片、党参段和甘蔗片；
步骤5.将经步骤3处理后的鸡爪加入柠檬汁、泡椒段、泡姜片、党参段、甘蔗片、枸杞和余量的红酒，0℃腌制8小时；
步骤6.将经步骤5腌制后的鸡爪捞出，沥干水分，真空包装，120℃灭菌15min，即得。
实施例2
本实施例提供了本发明的预包装的风味鸡爪的制备，具体如下：
步骤1.准备原料，所述原料包括以下重量份的组分：鸡爪120份，洋葱5份，柠檬汁8份，泡椒20份，泡姜5份，红酒20份，枸杞1份，党参8份，甘蔗10份，老姜1份；所述红酒为干红葡萄酒。
步骤2.将原料鸡爪洗净，沥干水分后，加入一半量的红酒4℃腌制2小时后，捞出，备用；
步骤3.将老姜切片，将经步骤2处理后的鸡爪与姜片一起在沸水中煮15min，捞出，晾凉；
步骤4.将泡椒切段，泡姜切片，党参清洗后切段，甘蔗切成小片，得到泡椒段、泡姜片、党参段和甘蔗片；
步骤5.将经步骤3处理后的鸡爪加入柠檬汁、泡椒段、泡姜片、党参段、甘蔗片、枸杞和余量的红酒，4℃腌制4小时；
步骤6.将经步骤5腌制后的鸡爪捞出，沥干水分，真空包装，150℃灭菌10min，即得。
实施例3
本实施例提供了本发明的预包装的风味鸡爪的制备，具体如下：
步骤1.准备原料，所述原料包括以下重量份的组分：鸡爪100份，洋葱7份，柠檬汁10份，泡椒15份，泡姜8份，红酒30份，枸杞3份，党参5份，甘蔗6份，老姜5份；所述红酒为干红葡萄酒。
步骤2.将原料鸡爪洗净，沥干水分后，加入一半量的红酒4℃腌制4小时后，捞出，备用；
步骤3.将老姜切片，将经步骤2处理后的鸡爪与姜片一起在沸水中煮12min，捞出，晾凉；
步骤4.将泡椒切段，泡姜切片，党参清洗后切段，甘蔗切成小片，得到泡椒段、泡姜片、党参段和甘蔗片；
步骤5.将经步骤3处理后的鸡爪加入柠檬汁、泡椒段、泡姜片、党参段、甘蔗片、枸杞和余量的红酒，4℃腌制8小时；
步骤6.将经步骤5腌制后的鸡爪捞出，沥干水分，真空包装，120℃灭菌10min，即得。
实施例4
本实施例为对比例，与实施例1相比，本实施例不添加红酒，具体为：
步骤1.准备原料，所述原料包括以下重量份的组分：鸡爪80份，洋葱5份，柠檬汁15份，泡椒10份，泡姜10份，枸杞5份，党参2份，甘蔗1份，老姜10份；
步骤2.将原料鸡爪洗净，沥干水分后，备用；
步骤3.将老姜切片，将经步骤2处理后的鸡爪与姜片一起在沸水中煮10min，捞出，晾凉；
步骤4.将泡椒切段，泡姜切片，党参清洗后切段，甘蔗切成小片，得到泡椒段、泡姜片、党参段和甘蔗片；
步骤5.将经步骤3处理后的鸡爪加入柠檬汁、泡椒段、泡姜片、党参段、甘蔗片、枸杞，0℃腌制8小时；
步骤6.将经步骤5腌制后的鸡爪捞出，沥干水分，真空包装，120℃灭菌15min，即得。
实施例5
本实施例为对比例，与实施例1相比，本实施例不添加柠檬汁。
实施例6
分别采用实施例1、实施例4、实施例5制得的鸡爪经100人品尝，96％的人认为实施例1的鸡爪口感更好，更为细腻，层次更为丰富。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明披露的技术范围内，可轻易想到的变化或替换，都应涵盖在本发明的保护范围之内。本发明扩展到任何在本说明书中披露的新特征或任何新的组合，以及披露的任一新的方法或过程的步骤或任何新的组合。

Claims (7)

1.一种预包装的风味鸡爪，其特征在于，由包括以下重量份的原料制成：鸡爪80-120份，洋葱5-10份，柠檬汁8-15份，泡椒10-20份，泡姜5-10份，红酒20-40份，枸杞1-5份，党参2-8份，甘蔗1-10份，老姜1-10份。
2.根据权利要求1所述的一种预包装的风味鸡爪，其特征在于，由包括以下重量份的原料制成：鸡爪90-110份，洋葱6-8份，柠檬汁9-12份，泡椒12-18份，泡姜6-9份，红酒25-35份，枸杞2-4份，党参3-6份，甘蔗2-8份，老姜3-8份。
3.根据权利要求2所述的一种预包装的风味鸡爪，其特征在于，由包括以下重量份的原料制成：鸡爪100份，洋葱7份，柠檬汁10份，泡椒15份，泡姜8份，红酒30份，枸杞3份，党参5份，甘蔗6份，老姜5份。
4.根据权利要求3所述的一种预包装的风味鸡爪，其特征在于，所述红酒为干红葡萄酒。
5.根据权利要求4所述的一种预包装的风味鸡爪，其特征在于，所述柠檬汁为柠檬全果经压榨所得的果汁。
6.根据权利要求5所述的一种预包装的风味鸡爪，其特征在于，所述泡椒为泡山椒。
7.根据权利要求6所述的一种预包装的风味鸡爪，其特征在于，采用真空包装，经高温灭菌制得。
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CN115736193A (zh) * 2022-12-15 2023-03-07 临沂金锣文瑞食品有限公司 一种卡曼橘柠檬红茶无骨鸡爪的加工方法

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CN103054061A (zh) * 2012-12-26 2013-04-24 安徽兴程食品有限责任公司 一种泡椒鸡爪及其加工方法
CN107372781A (zh) * 2017-07-31 2017-11-24 湖南湘华华大生物科技有限公司 一种泡椒凤爪的保藏方法

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CN103054061A (zh) * 2012-12-26 2013-04-24 安徽兴程食品有限责任公司 一种泡椒鸡爪及其加工方法
CN107372781A (zh) * 2017-07-31 2017-11-24 湖南湘华华大生物科技有限公司 一种泡椒凤爪的保藏方法

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* Cited by examiner, † Cited by third party
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CN115736193A (zh) * 2022-12-15 2023-03-07 临沂金锣文瑞食品有限公司 一种卡曼橘柠檬红茶无骨鸡爪的加工方法

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