CN110101024A - A kind of pickles and pickled chicken claw co-production - Google Patents
A kind of pickles and pickled chicken claw co-production Download PDFInfo
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- CN110101024A CN110101024A CN201910419004.6A CN201910419004A CN110101024A CN 110101024 A CN110101024 A CN 110101024A CN 201910419004 A CN201910419004 A CN 201910419004A CN 110101024 A CN110101024 A CN 110101024A
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 109
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 97
- 210000000078 claw Anatomy 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 91
- 235000013311 vegetables Nutrition 0.000 claims abstract description 40
- 239000012267 brine Substances 0.000 claims abstract description 29
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 24
- 238000004506 ultrasonic cleaning Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 92
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 239000000052 vinegar Substances 0.000 claims description 20
- 235000021419 vinegar Nutrition 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 9
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- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 9
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 8
- 235000010591 Appio Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000019249 food preservative Nutrition 0.000 claims description 8
- 239000005452 food preservative Substances 0.000 claims description 8
- 229910052736 halogen Inorganic materials 0.000 claims description 8
- 150000002367 halogens Chemical class 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
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- 241001226779 Royena whyteana Species 0.000 claims description 5
- 235000018723 Terminalia ivorensis Nutrition 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 210000001145 finger joint Anatomy 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000002525 ultrasonication Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000341 volatile oil Substances 0.000 claims description 5
- -1 6g dried orange peel Substances 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 4
- 244000042314 Vigna unguiculata Species 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000008223 sterile water Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 240000007232 Illicium verum Species 0.000 claims 1
- 235000008227 Illicium verum Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 239000010865 sewage Substances 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 230000000192 social effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 17
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 241000220259 Raphanus Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000002351 wastewater Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000021121 fermented vegetables Nutrition 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000233805 Phoenix Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000014101 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
- A23L13/20—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
- A23L13/50—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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of pickles and pickled chicken claw co-production.The described method includes: the preparation of (1) pickles water；(2) vegetables arrangement and ultrasonic cleaning；(3) precook blanching and ultrasonic wave it is tasty；(4) pull out it is brewed after dewatering vegetable；(5) pickles spice；(6) chicken claw thaws and arranges；(7) ultrasonic sterilization；(8) medium well is steamed；(9) pickled chicken claw brine is prepared with pickles water；(10) pickled chicken claw is handled.The method reduces a large amount of sewage discharges；There is economic significance for manufacturing enterprise, also there is social effect for environmental protection.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of pickles and pickled chicken claw co-production.
Background technique
The production of pickles is still traditional big pond anaerobic ferment process at present, and the water of fermentation is treated as production waste
Direct emission or direct emission again after being diluted with water, it is full of nutrition due to there is a large amount of organic matter in pickles water, it can be by micro- life
Object utilizes, and generates a large amount of odorant, and consume the oxygen in water and cause anoxic in water, organism in water can not survive, extremely
Organism after dying generates vicious circle, environmental pollution generates more serious influence again by microorganism using decomposing.Tradition
Pickled chicken claw is brewed using pickle fermentation technique, but produces and be difficult to control, and the chicken claw brittleness being prepared is small, now uses halogen instead
Water is directly brewed after manually deploying, but product lacks the ferment local-flavor of pickles.Therefore this application provides a kind of pickles and bubble phoenix
Pawl co-production, it is possible to reduce the discharge amount of production waste improves the problem of existing pickled chicken claw ferment local-flavor lacks.
Summary of the invention
The object of the present invention is to provide a kind of pickles and pickled chicken claw co-production, solve waste water existing in the prior art
The small problem of the chicken claw brittleness that discharge amount is big, is prepared.
The specific technical proposal is: a kind of pickles and pickled chicken claw co-production, which comprises
(1) preparation of pickles water；
(2) vegetables arrangement and ultrasonic cleaning: vegetables remove rotten and inedible part, to need brewed vegetables total
Meter is put into 3%-7% light-coloured vinegar and 1%-3% salt solution with ultrasonic cleaning, frequency 35-45kHz, time 45-
90min；
(3) precook blanching and ultrasonic wave it is tasty: the vegetable raw-material after cleaning is put into boiling water the 30s-120s that scalds, and use is sterile
Cold water it is cooling after place into the pickles water cooled down, with ultrasonic wave fast tasty, frequency 35-45kHz, time 45-
90min；
(4) pull out it is brewed after dewatering vegetable, the pickles water after pickles is stand-by；
(5) pickles spice: dewatered vegetables are arranged, and chilli oil 3%-10%, Zanthoxylum essential oil 0.1%- is then added
1%, chickens' extract 7%-15%, fruits and vegetables extracting solution 0.5%-1% are vacuum-packed after metering weighing up to pickles finished product；
(6) chicken claw thaws and arranges: after chicken claw thaws, after removing removing black bark and Lao Pi, carrying out cutting by finger joint；
(7) ultrasonic sterilization: the chicken claw handled well is put into ultrasonic wave pond, and 10%-20% light-coloured vinegar, 2%-4% is added
Bacteria reducing handles 45-90min in the dissolved water of salt；
(8) it steams medium well: light-coloured vinegar containing 2%-4% is added, medium well handles 5-15min in the boiling water of 1%-3% salt, pulls out
It is quickly cooled down afterwards with sterile water；
(9) prepare pickled chicken claw brine with pickles water: by with cloth wrap through sterilization processing seasoning powder be added pickles after
In pickles water, with ultrasonic wave extraction 30-45min, removes halogen material packet, obtain brine；
(10) pickled chicken claw is handled: chicken claw after cooling is put into brine and uses ultrasonication 30-50min fast tasty,
Again in brine be added 0.5%-1% fruits and vegetables extracting solution after continue with 10-30min, pull out admix 3%-7% monosodium glutamate and
After 1%-3%I+G, metering weighing, vacuum packaging.
Preferably, the pickles after being pickles described in (4) with the pickles water that pickles water prepares pickled chicken claw brine in (9)
Water.
Preferably, the vegetables include: Chinese cabbage, white radishes, carrot, cowpea, old ginger, young ginger, celery, stem of celery,
Cucumber, millet starch.
Preferably, in (5) pickles spice fruits and vegetables extracting solution to replace food preservative.
Preferably, the fruits and vegetables extracting solution that pickled chicken claw is handled in (10) is to replace food preservative.
Preferably, the pickled chicken claw brine of (9) and the chicken claw of (6) thaw and arrange and can carry out simultaneously.
Preferably, the preparation of the pickles water can be arranged with vegetables and ultrasonic cleaning carries out simultaneously.
Preferably, in (1) pickles water preparation specifically: in 10kg water be added 0.5kg salt, 0.3kg white sugar, 5g flower
Green pepper, 300g pimiento, 200g ginger, 13g Chinese anise, 5g Chinese prickly ash, 8g pepper, 6g dried orange peel, citric acid 5g boil filtering cooling
250ml white wine is added afterwards, 6% light-coloured vinegar and 3% lactic acid stir evenly, stand-by with ultrasonic echography processing 30min-45min.
Have the beneficial effect that (1) using ultrasonic technology, strengthens the lactic acid bacteria fast-growth of vegetable surface, first fermented vegetable
It is extracted at pickles, then with the pickles water containing nutriment and flavor beneficial in a large amount of lactic acid bacterias and vegetables with ultrasonic method
Flavor substance in fragrance, brine obtained are used for brewed chicken claw, so that chicken claw is undergone microbial fermentation and generate distinctive pickles
Ferment local-flavor, while enhancing the brittleness of pickled chicken claw；
(2) chicken claw is cooked using the method that steams, then with 0 DEG C or so of ice water fast cooling.The advantages of the method is,
The production cost of two products can be reduced, liquid circulation can be made to use, reduces quantity of wastewater effluent, pickled chicken claw is really to use day
Right strain is brewed to be come out, and flavor is more brewed than lactic acid and acetic acid strong, more richer than pure industrialization pure culture ferment local-flavor；Pickled chicken claw
The halogen material packet of production does not need heating extraction process, reduces production energy consumption；Pickled chicken claw new process uses and steams medium well process,
Reduce large amount of sewage discharge when cooking medium well, is a kind of clean manufacturing, the environment-friendly production process of the micro- row of low consumption.
Pickled chicken claw is fermented using natural microbial, and flavor is more brewed than organic acid and pure culture fermentation is more rich, so this Shen
Vegetables first please be steeped using natural microbial fermentation, the pickles water of fermentation is used further to the production of pickled chicken claw, and this method can reduce life
Cost is produced, the discharge amount of sewage is reduced, the flavor components in fragrance is directly extracted with pickles water, reduce heating process, is reduced
The production energy consumption of pickled chicken claw cooks medium well process using medium well replaceable operation chain is steamed, reduces a large amount of sewage discharge；We
Method has economic significance for manufacturing enterprise, also has social effect for environmental protection.
Detailed description of the invention
Fig. 1 is pickles and pickled chicken claw co-production schematic diagram.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
It is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, ordinary skill
Personnel's every other embodiment obtained without making creative work, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of pickles and pickled chicken claw co-production, which comprises
(1) preparation of pickles water；
(2) vegetables arrangement and ultrasonic cleaning: vegetables remove rotten and inedible part, to need brewed vegetables total
Meter is put into 3%-7% light-coloured vinegar and 1%-3% salt solution with ultrasonic cleaning, frequency 35-45kHz, time 45-
90min；
(3) precook blanching and ultrasonic wave it is tasty: the vegetable raw-material after cleaning is put into boiling water the 30s-120s that scalds, with sterile
It is placed into the pickles water cooled down after cold water is cooling, with ultrasonic wave fast tasty, frequency 35-45kHz, time 45-90min；
(4) pull out it is brewed after dewatering vegetable, the pickles water after pickles is stand-by；
(5) pickles spice: dewatered vegetables are arranged, and chilli oil 3%-10%, Zanthoxylum essential oil 0.1%- is then added
1%, chickens' extract 7%-15%, fruits and vegetables extracting solution 0.5%-1% are vacuum-packed after metering weighing up to pickles finished product；
(6) chicken claw thaws and arranges: after chicken claw thaws, after removing removing black bark and Lao Pi, carrying out cutting by finger joint；
(7) ultrasonic sterilization: the chicken claw handled well is put into ultrasonic wave pond, and 10%-20% light-coloured vinegar, 2%-4% is added
Bacteria reducing handles 45-90min in the dissolved water of salt；
(8) it steams medium well: light-coloured vinegar containing 2%-4% is added, medium well handles 5-15min in the boiling water of 1%-3% salt, pulls out
It is quickly cooled down afterwards with sterile water；
(9) prepare pickled chicken claw brine with pickles water: by with cloth wrap through sterilization processing seasoning powder be added pickles after
In pickles water, with ultrasonic wave extraction 30-45min, removes halogen material packet, obtain brine；
(10) pickled chicken claw is handled: chicken claw after cooling is put into brine and uses ultrasonication 30-50min fast tasty,
Again in brine be added 0.5%-1% fruits and vegetables extracting solution after continue with 10-30min, pull out admix 3%-7% monosodium glutamate and
After 1%-3%I+G, metering weighing, vacuum packaging.
Further, the bubble after being pickles described in (4) with the pickles water that pickles water prepares pickled chicken claw brine in (9)
Dish water.
Further, the vegetables include: Chinese cabbage, white radishes, carrot, cowpea, old ginger, young ginger, celery, celery
Stem, cucumber, millet starch.
Further, in (5) pickles spice fruits and vegetables extracting solution to replace food preservative.
Further, the fruits and vegetables extracting solution that pickled chicken claw is handled in (10) is to replace food preservative.
Further, the pickled chicken claw brine of (9) and the chicken claw of (6) thaw and arrange and can carry out simultaneously.
Further, the preparation of the pickles water can be arranged with vegetables and ultrasonic cleaning carries out simultaneously.
Further, in (1) pickles water preparation specifically: in 10kg water be added 0.5kg salt, 0.3kg white sugar, 5g flower
It is cold to boil filtering by green pepper, 300g pimiento, 200g ginger, 13g Chinese anise, 5g Chinese prickly ash, 8g pepper, 6g dried orange peel, citric acid 5g
But 250ml white wine is added afterwards, 6% light-coloured vinegar and 3% lactic acid stir evenly, stand-by with ultrasonic echography processing 30min-45min.
In this application, 1) utilize ultrasonic technology, strengthen the lactic acid bacteria fast-growth of vegetable surface, first fermented vegetable at
Pickles, then perfume is extracted with the ultrasonic method of the pickles water containing nutriment and flavor beneficial in a large amount of lactic acid bacterias and vegetables
Flavor substance in material, brine obtained are used for brewed chicken claw, so that chicken claw is undergone microbial fermentation and generate the hair of distinctive pickles
Ferment flavor, while enhancing the brittleness of pickled chicken claw；
2) chicken claw is cooked using the method that steams, then with 0 DEG C or so of ice water fast cooling.The advantages of the method is,
The production cost of two products can be reduced, liquid circulation can be made to use, reduces quantity of wastewater effluent, pickled chicken claw is really to use day
Right strain is brewed to be come out, and flavor is more brewed than lactic acid and acetic acid strong, more richer than pure industrialization pure culture ferment local-flavor；Pickled chicken claw
The halogen material packet of production does not need heating extraction process, reduces production energy consumption；Pickled chicken claw new process uses and steams medium well process,
Reduce large amount of sewage discharge when cooking medium well, is a kind of clean manufacturing, the environment-friendly production process of the micro- row of low consumption.This Shen simultaneously
Product through experimental tests please, the chicken claw elasticity being quickly cooled down after steaming be 0.998 ± 0.001, hardness be 168.09 ±
43.93, cooling chicken claw elasticity is 0.993 ± 0.003 after cooking, and hardness is 152.08 ± 8.02；
3) pickled chicken claw is fermented using natural microbial, and flavor is more brewed than organic acid and pure culture fermentation is more rich, so this
Application first steeps vegetables using natural microbial fermentation, and the pickles water of fermentation is used further to the production of pickled chicken claw, and this method can reduce
Production cost reduces the discharge amount of sewage, and the flavor components in fragrance are directly extracted with pickles water, reduce heating process, drop
The low production energy consumption of pickled chicken claw cooks medium well process using medium well replaceable operation chain is steamed, reduces a large amount of sewage discharge；This
Method has economic significance for manufacturing enterprise, also has social effect for environmental protection.
Embodiment 2
In the present embodiment, vegetables use Chinese cabbage, a kind of bubble Chinese cabbage and pickled chicken claw co-production, the method packet
It includes:
(1) preparation of pickles water: 0.6kg salt is added in 10kg water, Chinese prickly ash 10g, pimiento 300g are ginger 300g, white
Wine 300ml is dissolved by heating together, then powder use is beaten in 5g tsaoko, 10g Chinese anise, 5g Chinese prickly ash, 8g pepper and the drying of a small amount of dried orange peel
It binds up with gauze and is put into, it is stand-by with ultrasonic echography processing 30min-45min after 8% light-coloured vinegar and 2% lactic acid is added after cooling.
(2) vegetables arrangement and ultrasonic cleaning: weighing 10kg Chinese cabbage, remove rotten and inedible part, to need
Brewed vegetables total amount meter is put into 5% light-coloured vinegar and 2% salt solution with ultrasonic cleaning, frequency 40kHz, time 60min；
(3) precook blanching and ultrasonic wave it is tasty: the Chinese cabbage after cleaning is put into boiling water the 30s-120s that scalds, with sterile
It is placed into the pickles water cooled down after cold water is cooling, with ultrasonic wave fast tasty, frequency 40Hz, time 60min；
(4) pull out it is brewed after Chinese cabbage dehydration, the pickles water after pickles is stand-by；
(5) pickles spice: dewatered Chinese cabbage is arranged, and chilli oil 3%-10%, Zanthoxylum essential oil is then added
0.1%-1%, chickens' extract 7%-15%, fruits and vegetables extracting solution 0.5%-1% are vacuum-packed after metering weighing up to pickles finished product；
(6) chicken claw thaws and arranges: after chicken claw thaws, after removing removing black bark and Lao Pi, carrying out cutting by finger joint；
(7) ultrasonic sterilization: the chicken claw handled well is put into ultrasonic wave pond, 15% light-coloured vinegar is added, after the dissolution of 3% salt
Water in bacteria reducing handle 60min；
(8) it steams medium well: being added and contain 3% light-coloured vinegar, medium well handles 5-15min in the boiling water of 2% salt, uses nothing after pulling out
Bacterium water is quickly cooled down；
(9) prepare pickled chicken claw brine with pickles water: by with cloth wrap through sterilization processing seasoning powder be added pickles after
In pickles water, in the present embodiment, the pickles water after the pickles is the pickles water in (4) after pickles, uses ultrasonic wave extraction
30-45min removes halogen material packet, obtains brine,
(10) pickled chicken claw is handled: chicken claw after cooling is put into brine and uses ultrasonication 30-50min fast tasty,
Again in brine be added 0.5%-1% fruits and vegetables extracting solution after continue with 10-30min, pull out admix 3%-7% monosodium glutamate and
After 1%-3%I+G, metering weighing, vacuum packaging.
In the present embodiment, the preparation of (1) pickles water and (2) vegetables arrange and ultrasonic cleaning carries out simultaneously；Described
Vegetables can also be cowpea, old ginger, young ginger, celery, stem of celery, cucumber, millet starch etc..
Embodiment 3
In the present embodiment by taking radish as an example, a kind of pickled radish and pickled chicken claw co-production, which comprises
(1) preparation of pickles water, is added 0.5kg salt in 10kg water, 0.3kg white sugar, 5g Chinese prickly ash, 300g pimiento,
200g ginger, 13g Chinese anise, 5g Chinese prickly ash, 8g pepper, 6g dried orange peel, citric acid 5g, addition 250ml is white after boiling filtering cooling
Wine, 6% light-coloured vinegar and 3% lactic acid stir evenly, stand-by with ultrasonic echography processing 30min-45min.
(2) vegetables arrangement and ultrasonic cleaning: 10kg radish is weighed, removes rotten and inedible part, to need to steep
The vegetables total amount meter of system is put into 3% light-coloured vinegar and 2% salt solution with ultrasonic cleaning, frequency 45kHz, time 90min；
(3) precook blanching and ultrasonic wave it is tasty: the radish after cleaning is put into boiling water the 30s-120s that scalds, with sterile cold
It is placed into the pickles water cooled down after water is cooling, with ultrasonic wave fast tasty, frequency 40Hz, time 60min；
(4) pull out it is brewed after radish dehydration, the pickles water after pickles is stand-by；
(5) pickles spice: dewatered radish is arranged, and chilli oil 3%-10%, Zanthoxylum essential oil 0.1%- is then added
1%, chickens' extract 7%-15%, food preservative 0.5%-1% are vacuum-packed after metering weighing up to pickles finished product；
(6) chicken claw thaws and arranges: after chicken claw thaws, after removing removing black bark and Lao Pi, carrying out cutting by finger joint；
(7) ultrasonic sterilization: the chicken claw handled well is put into ultrasonic wave pond, 15% light-coloured vinegar is added, after the dissolution of 3% salt
Water in bacteria reducing handle 60min；
(8) it steams medium well: being added and contain 3% light-coloured vinegar, medium well processing 5-15min is steamed in the boiling water of 2% salt, is used after pulling out
Sterile water is quickly cooled down；
(9) prepare pickled chicken claw brine with pickles water: by with cloth wrap through sterilization processing seasoning powder be added pickles after
In pickles water, in the present embodiment, the pickles water after the pickles is the pickles water in (4) after pickles, uses ultrasonic wave extraction
30-45min removes halogen material packet, obtains brine；
(10) pickled chicken claw is handled: chicken claw after cooling is put into brine and uses ultrasonication 30-50min fast tasty,
Again in brine be added 0.5%-1% food preservative after continue with 10-30min, pull out admix 3%-7% monosodium glutamate and
After 1%-3%I+G, metering weighing, vacuum packaging.
The pickled radish that this kind of co-production is made is placed after a period of time, and sweet and sour taste, radish is crisp, wind
Taste is strong；Pickled chicken claw with pickles water by fermentation because being made, so that chicken claw obtained has the ferment local-flavor of special bubble vegetable, and chicken claw passes through
It is more sharp and clear to cross cooling, mouthfeel after steaming.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of pickles and pickled chicken claw co-production, which is characterized in that the described method includes:
(1) preparation of pickles water；
(2) vegetables arrangement and ultrasonic cleaning: vegetables remove rotten and inedible part, to need brewed vegetables total amount
Meter is put into 3%-7% light-coloured vinegar and 1%-3% salt solution with ultrasonic cleaning, frequency 35-45kHz, time 45-90min；
(3) precook blanching and ultrasonic wave it is tasty: the vegetable raw-material after cleaning is put into boiling water the 30s-120s that scalds, with sterile cold water
It is placed into after cooling in the pickles water cooled down, with ultrasonic wave fast tasty, frequency 35-45kHz, time 45-90min；
(4) pull out it is brewed after dewatering vegetable, the pickles water after pickles is stand-by；
(5) pickles spice: dewatered vegetables are arranged, and chilli oil 3%-10%, Zanthoxylum essential oil 0.1%-1% is then added,
Chickens' extract 7%-15%, fruits and vegetables extracting solution 0.5%-1% are vacuum-packed after metering weighing up to pickles finished product；
(6) chicken claw thaws and arranges: after chicken claw thaws, after removing removing black bark and Lao Pi, carrying out cutting by finger joint；
(7) ultrasonic sterilization: the chicken claw handled well is put into ultrasonic wave pond, and 10%-20% light-coloured vinegar, 2%-4% salt is added
Bacteria reducing handles 45-90min in dissolved water；
(8) it steams medium well: light-coloured vinegar containing 2%-4% is added, medium well handles 5-15min in the boiling water of 1%-3% salt, uses after pulling out
Sterile water is quickly cooled down；
(9) pickled chicken claw brine is prepared with pickles water: the pickles after pickles are added in the seasoning powder of sterilization processing that will be wrapped with cloth
In water, with ultrasonic wave extraction 30-45min, removes halogen material packet, obtain brine；
(10) pickled chicken claw is handled: chicken claw after cooling is put into brine and uses ultrasonication 30-50min fast tasty, then
10-30min is continued with after 0.5%-1% fruits and vegetables extracting solution is added in brine, pulls out and admixes 3%-7% monosodium glutamate and 1%-3%I
After+G, metering weighing, vacuum packaging.
2. a kind of pickles according to claim 1 and pickled chicken claw co-production, which is characterized in that (9) with pickles water system in
The pickles water of standby pickled chicken claw brine is the pickles water after pickles described in (4).
3. a kind of pickles according to claim 1 and pickled chicken claw co-production, which is characterized in that the vegetables include: big
Chinese cabbage, white radishes, carrot, cowpea, old ginger, young ginger, celery, stem of celery, cucumber, millet starch.
4. a kind of pickles according to claim 1 and pickled chicken claw co-production, which is characterized in that (5) pickles spice in
Fruits and vegetables extracting solution is to replace food preservative.
5. a kind of pickles according to claim 1 and pickled chicken claw co-production, which is characterized in that (10) pickled chicken claw is handled in
Fruits and vegetables extracting solution to replace food preservative.
6. a kind of pickles according to claim 1 and pickled chicken claw co-production, which is characterized in that (9) pickled chicken claw brine
Thaw and arrange with the chicken claw of (6) to carry out simultaneously.
7. a kind of pickles according to claim 1 and pickled chicken claw co-production, which is characterized in that the preparation of the pickles water
It can be arranged with vegetables and ultrasonic cleaning carries out simultaneously.
8. a kind of pickles according to claim 1 and pickled chicken claw co-production, which is characterized in that (1) system of pickles water in
It is standby specifically: 0.5kg salt, 0.3kg white sugar, 5g Chinese prickly ash, 300g pimiento, 200g ginger, 13g illiciumverum fennel are added in 10kg water
250ml white wine, 6% light-coloured vinegar and 3% lactic acid is added after boiling filtering cooling in perfume (or spice), 5g Chinese prickly ash, 8g pepper, 6g dried orange peel, citric acid 5g
It stirs evenly, it is stand-by with ultrasonic echography processing 30min-45min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113575891A (en) * | 2021-07-27 | 2021-11-02 | 四川道泉老坛酸菜股份有限公司 | Low-salt pickled vegetable and preparation method thereof |
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Inventor after: Chen Linli Inventor after: Tang Chunhong Inventor after: Chang Haijun Inventor after: You Linfeng Inventor after: Zhou Yiwen Inventor after: Tan Jingjing Inventor after: Hu Yu Inventor before: Tang Chunhong Inventor before: Chang Haijun Inventor before: You Linfeng Inventor before: Zhou Yiwen Inventor before: Chen Linli Inventor before: Tan Jingjing Inventor before: Hu Yu |