CN111084330A - Processing method of crispy chicken feet - Google Patents
Processing method of crispy chicken feet Download PDFInfo
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- CN111084330A CN111084330A CN201911327495.8A CN201911327495A CN111084330A CN 111084330 A CN111084330 A CN 111084330A CN 201911327495 A CN201911327495 A CN 201911327495A CN 111084330 A CN111084330 A CN 111084330A
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Classifications
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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
- A23L13/20—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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A processing method of crispy chicken feet comprises the following steps: (1) preparing Maillard flavor peptide, (2) cleaning chicken feet, (3) preparing mixed powder of the flavor peptide and spices, (4) rolling and pickling the chicken feet, (5) curing the chicken feet, and (6) baking the chicken feet. The invention provides a processing method of crispy chicken feet, which takes minced meat and vegetable protein meals as protein raw materials, develops a set of preparation methods of Maillard flavor peptides, and simultaneously develops a processing method of crispy chicken feet which is modulated by the Maillard flavor peptides to increase the freshness.
Description
Technical Field
The invention belongs to the technical field of meat product processing, and relates to a processing method of crispy chicken feet.
Background
The chicken feet are also called chicken feet and can be eaten. The chicken feet are made into a dish, also called chicken feet. The chicken feet are made in a plurality of vegetable lines in China, and are top-grade famous dishes. The chicken feet have many skin and tendon, and are rich in colloid, so they are often used for boiling soup, and also suitable for marinating and sauce. The chicken feet are deep red in color, the skin layer is swollen and wrinkled, and the skin is full of gordon euryale juice which is in soup; when the food is eaten, the skin and the bone are easy to separate, the skin is soft and smooth, the bone is crisp and soft, and the food is suitable for the old and the young. Meanwhile, the chicken feet are rich in glutamic acid, collagen and calcium, and can soften blood vessels and have the effect of beautifying if being eaten more.
The maillard reaction, also known as "non-enzymatic browning reaction", is a non-enzymatic browning reaction widely occurring in the food industry, and is a reaction between a carbonyl compound (reducing saccharide) and an amino compound (amino acid and protein). The Maillard peptide is a peptide derivative generated by Maillard reaction based on reducing sugar and low molecular amino compound, and the compound can compensate flavor loss caused by food processing and the like while enhancing the flavor characteristics of food, so the Maillard peptide is also called Maillard flavor peptide. The Maillard flavor peptide can amplify the accepting function of human taste to salty and delicate flavor receptors while enhancing the flavor of food, has the enhancing characteristic of' fresh and salty in one, can moderately reduce the using amount of salt and monosodium glutamate in food, particularly meat products, and can reduce the salinity while enhancing the freshness. In addition, the Maillard flavor peptide also has the functions of oxidation resistance and bacteriostasis, and has the function of prolonging the shelf life of food under certain conditions.
Disclosure of Invention
The invention aims to provide a processing method of crispy chicken feet.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of crispy chicken feet comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 2-5:2-5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5-30 ℃ for 30-60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 20-30:5-10:10-20, then adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 50-60 ℃, the temperature of an extrusion section to be 60-70 ℃, the temperature of a metering section to be 70-80 ℃, the rotation speed of a screw to be 120-150r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5-10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 55 +/-3 ℃, and carrying out enzymolysis for 3-5 h;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90-150min to obtain a solution after Maillard reaction for later use; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: placing the chicken feet into a cleaning pool, and injecting water into the cleaning pool to submerge the chicken feet in the water; in the cleaning process, water flows in from the upper part and the lower part of the cleaning pool at a constant speed, the water temperature is 15-30 ℃, and the water flow is 15-25 times of the mass of the chicken feet per hour; simultaneously, every 5-8min, performing ultrasonic treatment once on the material in the cleaning pool, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5W/cm2The treatment time is 1.5-2.5min each time;
and step 3: mixing the Maillard flavor peptide and the spice according to the mass ratio of 1:5-10 to obtain flavor peptide and spice mixed powder for later use;
and 4, step 4: draining the surface water of the cleaned chicken feet obtained in the step 2, adding 0.8-2.0% of flavor peptide and spice mixed powder, 0-3% of thick broad-bean sauce, 0-3% of oyster sauce, 1-2% of white granulated sugar, 5-10% of yellow wine, 0.5-2.0% of light soy sauce, 0.5-2.0% of dark soy sauce, 0.5-0.75% of table vinegar and 1-2% of salt by mass; then putting the mixture into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the parameter conditions are that the vacuum gauge pressure is minus 0.06 to minus 0.10Mpa, the rotating speed is 15 to 30r/min, the temperature is 15 to 30 ℃, and the time is 30 to 45 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.15-0.30MPa, the rolling and kneading rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the processing time is 15-30 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:45-50, heating to boil and decocting for 90-120 min; after the boiling is finished, filtering the materials by a sieve with 80-120 meshes, and collecting filtrate to obtain the soup; mixing the materials in the vacuum kneading machine and the soup stock according to the mass ratio of 1: 1.5-2.5, putting into a boiling pot, heating to boil and boiling for 45-120min until meat is cured to obtain cured chicken feet;
step 6: uniformly spreading flavor peptide and spice mixed powder on the surface of the cured chicken feet, then putting the chicken feet into an oven, and baking at the temperature of 170-190 ℃ for 15-18min until the surfaces of the chicken feet are crisp and fragrant, thus obtaining the crispy chicken feet.
The preferable technical scheme is as follows: the minced meat is at least one of beef, pork and chicken, and the beef, the pork and the chicken are leftover materials obtained by cutting and processing the beef, the pork and the chicken respectively; the meal protein raw material is at least one of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal.
The preferable technical scheme is as follows: the starch is at least one of corn starch, wheat starch, sweet potato starch and cassava starch.
The preferable technical scheme is as follows: the pressing grade of the belt press is 12-14 grades, and the pressing strength is 1.2-1.5 Mpa.
The preferable technical scheme is that the enzyme activity of the alkaline protease is 10-20 ten thousand U, the addition amount of the alkaline protease is 0.25-0.50% of the mass of the extruded material, the enzyme activity of the flavor protease is 10-20 ten thousand U, the addition amount of the flavor protease is 0.25-0.50% of the mass of the extruded material, the enzyme activity of the α -amylase is 10-20 ten thousand U, and the addition amount of the flavor protease is 0.25-0.50% of the mass of the extruded material.
The preferable technical scheme is as follows: the spice comprises the following raw materials in parts by weight: 10-15 parts of star anise powder, 15-25 parts of garlic powder, 5-10 parts of fennel powder, 5-10 parts of fragrant leaf powder, 20-30 parts of ginger powder, 20-30 parts of chive powder and 10-15 parts of dry chilli powder.
The preferable technical scheme is as follows: the parameter conditions of the vacuum rolling and kneading are that the vacuum gauge pressure is-0.06 to-0.10 Mpa, the rotating speed is 15 to 30r/min, the temperature is 15 to 30 ℃, and the time is 30 to 45 min.
The preferable technical scheme is as follows: the spreading amount of the flavor peptide and spice mixed powder is 0.25-0.75% of the mass of the cured chicken feet.
The preferable technical scheme is as follows: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5-6, the pressure maintaining time is 240s and the steam pressure is 1.5-2.0 MPa.
The preferable technical scheme is as follows: the technological parameters of spray drying are as follows: the air inlet temperature is 160-.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the method takes the minced meat, the vegetable protein meal and the starch as raw materials, adopts methods such as steam explosion, double-screw extrusion, composite enzymolysis, Maillard reaction and the like to prepare the Maillard flavor peptide, and the Maillard flavor peptide has rich flavor and good flavor-improving and freshness-increasing effects.
2. The Maillard flavor peptide and spice powder are beneficial to improving the pickling and baking effects of chicken feet.
3. The chicken feet are pickled in a mode of combining vacuum rolling and kneading with nitrogen filling and pressurization rolling and kneading, so that the pickling effect is improved.
4. Before the chicken feet are baked, the mixed powder of the Maillard flavor peptide and the spices is scattered on the surface of the chicken feet, so that the flavor of the crisp chicken feet is further optimized.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: processing method of crispy chicken feet
A processing method of crispy chicken feet is characterized by comprising the following technical steps.
(1) Preparation of Maillard flavor peptides
And (5) performing steam explosion treatment. Mixing the crushed meat raw material and the meal protein raw material according to the mass ratio of 3.5: 3.5, and soaking for 45min at the temperature of 20 ℃ by using enough food-grade purified water; and (3) placing the soaked meal protein raw material in steam explosion equipment, performing steam explosion treatment by adopting parameters of a water-material ratio of 1:5.5, a pressure maintaining time of 180s and a steam pressure of 1.7MPa, and collecting the steam exploded material. The minced meat raw material is one or more of beef, pork and chicken, and is leftover materials obtained by cutting and processing the beef, the pork and the chicken. The meal protein raw material is one or more of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal.
And (4) extruding by using double screws. Mixing the steam-exploded material, starch and food-grade purified water according to a mass ratio of 25:8: 15; adding the mixed material into a double-screw extruder at a uniform speed, controlling the temperature of a feeding section to be 55 ℃, the temperature of an extrusion section to be 65 ℃, the temperature of a metering section to be 75 ℃, the rotating speed of a screw to be 135r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; and collecting the extruded material for later use. The starch is one or more of corn starch, wheat starch, sweet potato starch and cassava starch. Wheat starch was specifically selected in this example.
And (2) enzymolysis, mixing the extruded material and food-grade purified water according to the mass ratio of 1:7.5, adding alkaline protease, flavourzyme and α -amylase into the solution, keeping the temperature of the solution at 55 ℃, carrying out enzymolysis for 4 hours, after the enzymolysis is finished, rapidly heating the solution to boiling, keeping the boiling state for 5 minutes, and inactivating the enzyme, wherein the enzyme activity of the alkaline protease is 15 ten thousand U, the addition amount of the flavourzyme is 0.35% of the mass of the extruded material, the enzyme activity of the flavourzyme is 15 ten thousand U, the addition amount of the flavourzyme is 0.35% of the mass of the extruded material, the enzyme activity of the α -amylase is 15 ten thousand U, and the addition amount of the amylase is 0.35% of the mass of the extruded material.
And (4) carrying out a Maillard reaction. Placing the enzyme-deactivated enzymolysis solution in microwave heating equipment with steam condensation collecting device at microwave frequency of 2450MHz and radiation intensity of 2w/cm2Under the condition, heating to boiling and boiling for 120min under the condition of heat preservation to obtain a solution after Maillard reaction for later use.
And (5) spray drying. Spray drying the solution after the Maillard reaction at the air inlet temperature of 170 ℃, the feed flow rate of 65ml/min and the nozzle rotation speed of 22000r/min to obtain a powdery material, namely Maillard flavor peptide, for later use.
(2) Chicken claw cleaning
The chicken claw is one of fresh chicken claw, cold fresh chicken claw or thawed cold chicken claw.
Putting the chicken feet raw materials into a cleaning pool, and injecting cleaning water into the cleaning pool to submerge the chicken feet in water; in the cleaning process, cleaning water flows at a constant speed, flows in from the upper part of the cleaning pool and flows out from the lower part of the cleaning pool, the water temperature is 20 ℃, and the water flow is 20 times of the chicken feet mass per hour; meanwhile, an ultrasonic generator is placed in the cleaning pool, ultrasonic treatment is started once every 6.5min, the ultrasonic frequency is 30KHz, and the power density is 0.4W/cm2Each time of treatmentThe time is 2 min. The ultrasonic-assisted circulating water thawing treatment time is about 30 min.
The cleaning water is food-grade purified water.
(3) Preparing flavor peptide and spice mixed powder
Resonant acoustic mixing. Mixing the Maillard flavor peptide and the spice according to the mass ratio of 1:7 to obtain flavor peptide and spice mixed powder for later use.
The formula of the spice is as follows: 12 parts by weight of star anise powder, 20 parts by weight of garlic powder, 7 parts by weight of fennel powder, 7 parts by weight of fragrant leaf powder, 25 parts by weight of ginger powder, 25 parts by weight of chive powder and 12 parts by weight of dry chili powder. The star anise powder, garlic powder, fennel powder, fragrant leaf powder, ginger powder, chive powder and dry chili powder are prepared by respectively crushing dried star anise, garlic, fennel, bay leaves, ginger, chive and dry chili into 80-120 meshes.
(4) Chicken feet rolling and rubbing pickling
Rolling and kneading in vacuum for curing. Draining the cleaned chicken feet to remove surface moisture, adding flavor peptide and spice mixed powder accounting for 1% of the mass of the raw meat, 1.5% of thick broad-bean sauce, 1.5% of oyster sauce, 1.5% of white granulated sugar, 7% of yellow wine, 1% of light soy sauce, 1% of dark soy sauce, 0.65% of table vinegar and 1.5% of table salt; and then putting the mixed material into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the vacuum rolling and kneading parameter conditions are that the vacuum gauge pressure is-0.08 Mpa, the rotating speed is 20r/min, the temperature is 20 ℃, and the time is 40 min.
Filling nitrogen, pressurizing, rolling, kneading and curing. And (3) filling nitrogen into the vacuum rolling and kneading machine to ensure that positive pressure is formed in the rolling and kneading machine, the pressure is 0.20MPa, the rolling and kneading rotating speed is 20r/min, the temperature is 20 ℃, and the treatment time is 25 min.
The vacuum rolling and kneading machine has hygienic standard reaching food grade, and the rolling and kneading cavity can be vacuumized to form negative pressure environment and can also be filled with gas to form positive pressure environment.
(5) Maturation of chicken feet
And (6) boiling the soup. Mixing pig bone, ox bone, chicken bone and food-grade purified water according to the mass ratio of 2:2:1: 48, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 100 min; after the boiling is finished, filtering the materials by a 100-mesh screen, and collecting filtrate to obtain the soup for later use.
And (5) cooking the chicken feet. Mixing the materials in the vacuum rolling machine and the soup base according to the mass ratio of 1:2, putting into a boiling pot, heating to boil and boiling for 80min, and collecting the soup when the meat is cooked.
(6) Roasting of chicken feet
Uniformly spreading flavor peptide and spice mixed powder on the surface of the cured chicken feet, then putting the chicken feet into an oven, and baking for 17min at the temperature of 180 ℃ until the surfaces of the chicken feet are crisp and fragrant, thus obtaining the crispy chicken feet.
The spreading amount of the mixed powder of the flavor peptide and the spices is 0.5 percent of the mass of the cooked chicken feet.
Example 2: processing method of crispy chicken feet
A processing method of crispy chicken feet comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 2:5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 30 ℃ for 60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 30:10:20, then adding the mixture into a double-screw extruder, and carrying out extrusion processing by controlling the temperature of a feeding section to be 60 ℃, the temperature of an extrusion section to be 70 ℃, the temperature of a metering section to be 80 ℃, the rotating speed of a screw to be 150r/min and the feeding speed to be 200 g/min; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 58 ℃, and carrying out enzymolysis for 5 hours;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 150min to obtain a solution after Maillard reaction for later use; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: placing the chicken feet into a cleaning pool, and injecting water into the cleaning pool to submerge the chicken feet in the water; cleaning processThe middle water flows in from the upper part and the lower part of the cleaning pool at a constant speed, the water temperature is 30 ℃, and the water flow is 25 times of the mass of the chicken feet per hour; simultaneously, every 8min, the materials in the cleaning pool are treated by ultrasonic wave once, the frequency of the ultrasonic wave is 35KHz, and the power density is 0.5W/cm2Each treatment time is 2.5 min;
and step 3: mixing the Maillard flavor peptide and the spice according to the mass ratio of 1:10 to obtain flavor peptide and spice mixed powder for later use;
and 4, step 4: draining the surface water of the cleaned chicken feet obtained in the step 2, and adding flavor peptide and spice mixed powder accounting for 2.0% of the mass of the chicken feet, oyster sauce accounting for 2%, white granulated sugar accounting for 1%, yellow wine accounting for 5%, light soy sauce accounting for 0.5%, dark soy sauce accounting for 0.5%, table vinegar accounting for 0.5% and table salt accounting for 2%; then putting the mixture into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the parameter conditions are vacuum gauge pressure to-0.10 Mpa, rotating speed of 30r/min, temperature of 30 ℃ and time of 45 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.30MPa, the rolling and kneading rotating speed is 30r/min, the temperature is 30 ℃, and the treatment time is 15 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:50, heating to boil and decocting for 120 min; after the boiling is finished, filtering the materials by a 120-mesh screen, and collecting filtrate to obtain the bottom soup; mixing the materials in the vacuum kneading machine and the soup stock according to the mass ratio of 1: 2.5, putting into a boiling pot, heating to boil and boiling for 120min until meat is cured to obtain cured chicken feet;
step 6: uniformly spreading flavor peptide and spice mixed powder on the surface of the cured chicken feet, then putting the chicken feet into an oven, and baking for 18min at 190 ℃ until the surfaces of the chicken feet are crisp and fragrant, thus obtaining the crispy chicken feet.
The preferred embodiment is: the minced meat is chicken, and the chicken is leftover materials obtained by cutting and processing the chicken; the cake protein raw material is soybean meal.
The preferred embodiment is: the starch is corn starch and wheat starch according to the ratio of 1:1 in a mass ratio.
The preferred embodiment is: the pressing grade of the belt press is 14 grades, and the pressing strength is 1.5 Mpa.
The preferable embodiment is that the enzyme activity of the alkaline protease is 20 ten thousand U, the addition amount of the alkaline protease is 0.25 percent of the mass of the extruded material, the enzyme activity of the flavor protease is 20 ten thousand U, the addition amount of the flavor protease is 0.25 percent of the mass of the extruded material, the enzyme activity of the α -amylase is 20 ten thousand U, and the addition amount of the flavor protease is 0.25 percent of the mass of the extruded material.
The preferred embodiment is: the spice comprises the following raw materials in parts by weight: 15 parts by weight of star anise powder, 25 parts by weight of garlic powder, 10 parts by weight of fennel powder, 10 parts by weight of fragrant leaf powder, 30 parts by weight of ginger powder, 30 parts by weight of chive powder and 15 parts by weight of dry chili powder.
The preferred embodiment is: the parameters of vacuum rolling are that the vacuum gauge pressure is-0.10 Mpa, the rotating speed is 30r/min, the temperature is 0 ℃, and the time is 30 min.
The preferred embodiment is: the sowing amount of the flavor peptide and spice mixed powder is 0.75 percent of the mass of the cured chicken feet.
The preferred embodiment is: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 6, the pressure maintaining time is 240s, and the steam pressure is 2.0 Mpa.
The preferred embodiment is: the technological parameters of spray drying are as follows: the air inlet temperature is 180 ℃, the feed flow rate is 80ml/min, and the rotating speed of the spray head is 25000 r/min.
Example 3: processing method of crispy chicken feet
A processing method of crispy chicken feet comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 5:2 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5 ℃ for 30 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, mixing the mixture after the steam explosion treatment, starch and purified water according to the mass ratio of 20:5:10, adding the mixture into a double-screw extruder, and carrying out extrusion processing by controlling the temperature of a feeding section to be 50 ℃, the temperature of an extrusion section to be 60 ℃, the temperature of a metering section to be 70 ℃, the rotating speed of a screw to be 120r/min and the feeding speed to be 200 g/min; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 52 ℃, and carrying out enzymolysis for 3 hours;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90min to obtain a solution after Maillard reaction for later use; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: placing the chicken feet into a cleaning pool, and injecting water into the cleaning pool to submerge the chicken feet in the water; in the cleaning process, water flows in from the upper part and the lower part of the cleaning pool at a constant speed, the water temperature is 15 ℃, and the water flow is 15 times of the mass of the chicken feet per hour; simultaneously, every 5min, the materials in the cleaning pool are treated by ultrasonic once, the frequency of the ultrasonic is 25KHz, and the power density is 0.3W/cm2Each treatment time is 1.5 min;
and step 3: mixing the Maillard flavor peptide and the spice according to the mass ratio of 1:5 to obtain flavor peptide and spice mixed powder for later use;
and 4, step 4: draining the surface water of the cleaned chicken feet obtained in the step 2, and adding 0.8% of flavor peptide and spice mixed powder, 3% of thick broad-bean sauce, 1% of white granulated sugar, 5% of yellow wine, 0.5-2.0% of light soy sauce, 0.5% of dark soy sauce, 0.5% of table vinegar and 1% of table salt by mass; then putting the mixture into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the parameter conditions are that the vacuum gauge pressure is-0.06 Mpa, the rotating speed is 15r/min, the temperature is 15 ℃, and the time is 30 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.15MPa, the rolling and kneading rotating speed is 15r/min, the temperature is 15 ℃, and the treatment time is 15 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:45, heating to boil and decocting for 90 min; after the boiling is finished, filtering the materials by a 80-mesh screen, and collecting filtrate to obtain the bottom soup; mixing the materials in the vacuum kneading machine and the soup stock according to the mass ratio of 1: 1.5, putting into a boiling pot, heating to boil and boiling for 45min until meat is cured to obtain cured chicken feet;
step 6: uniformly spreading flavor peptide and spice mixed powder on the surface of the cured chicken feet, then putting the chicken feet into an oven, and baking for 15min at the temperature of 170 ℃ until the surfaces of the chicken feet are crisp and fragrant, thus obtaining the crispy chicken feet.
The preferred embodiment is: the minced meat is beef and pork, and the weight ratio of the minced meat to the minced meat is 1:4, wherein the beef and the pork are respectively leftover materials obtained by cutting and processing the beef and the pork; the meal protein raw materials are soybean meal, peanut meal and rapeseed meal according to the weight ratio of 1: 2:1, in a mass ratio of 1.
The preferred embodiment is: the starch is wheat starch, sweet potato starch and cassava starch according to the weight ratio of 1: 1:5 in mass ratio.
The preferred embodiment is: the pressing grade of the belt press is 12 grades, and the pressing strength is 1.2 Mpa.
The preferable embodiment is that the enzyme activity of the alkaline protease is 10 ten thousand U, the adding amount of the alkaline protease is 0.50 percent of the mass of the extruded material, the enzyme activity of the flavor protease is 10 ten thousand U, the adding amount of the flavor protease is 0.50 percent of the mass of the extruded material, the enzyme activity of the α -amylase is 10 ten thousand U, and the adding amount of the flavor protease is 0.50 percent of the mass of the extruded material.
The preferred embodiment is: the spice comprises the following raw materials in parts by weight: 10 parts by weight of star anise powder, 15 parts by weight of garlic powder, 5 parts by weight of fennel powder, 5 parts by weight of fragrant leaf powder, 20 parts by weight of ginger powder, 20 parts by weight of chive powder and 10 parts by weight of dry chili powder.
The preferred embodiment is: the parameters of vacuum rolling are that the vacuum gauge pressure is-0.06 Mpa, the rotating speed is 15r/min, the temperature is 15 ℃, and the time is 45 min.
The preferred embodiment is: the sowing amount of the flavor peptide and spice mixed powder is 0.75 percent of the mass of the cured chicken feet.
The preferred embodiment is: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5, the pressure maintaining time is 120s, and the steam pressure is 1.5 Mpa.
The preferred embodiment is: the technological parameters of spray drying are as follows: the air inlet temperature is 160 ℃, the feed flow is 50ml/min, and the rotating speed of the spray head is 20000 r/min.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (10)
1. A processing method of crispy chicken feet is characterized by comprising the following steps: comprises the following steps:
step 1: mixing the crushed meat and the meal protein raw material according to the mass ratio of 2-5:2-5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5-30 ℃ for 30-60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 20-30:5-10:10-20, then adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 50-60 ℃, the temperature of an extrusion section to be 60-70 ℃, the temperature of a metering section to be 70-80 ℃, the rotation speed of a screw to be 120-150r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5-10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 55 +/-3 ℃, and carrying out enzymolysis for 3-5 h;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90-150min to obtain a solution after Maillard reaction for later use; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
step 2: placing the chicken feet into a cleaning pool, and injecting water into the cleaning pool to submerge the chicken feet in the water; in the cleaning process, water flows in from the upper part and the lower part of the cleaning pool at a constant speed, the water temperature is 15-30 ℃, and the water flow is 15-25 times of the mass of the chicken feet per hour; simultaneously, every 5-8min, performing ultrasonic treatment once on the material in the cleaning pool, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5W/cm2The treatment time is 1.5-2.5min each time;
and step 3: mixing the Maillard flavor peptide and the spice according to the mass ratio of 1:5-10 to obtain flavor peptide and spice mixed powder for later use;
and 4, step 4: draining the surface water of the cleaned chicken feet obtained in the step 2, adding 0.8-2.0% of flavor peptide and spice mixed powder, 0-3% of thick broad-bean sauce, 0-3% of oyster sauce, 1-2% of white granulated sugar, 5-10% of yellow wine, 0.5-2.0% of light soy sauce, 0.5-2.0% of dark soy sauce, 0.5-0.75% of table vinegar and 1-2% of salt by mass; then putting the mixture into a vacuum rolling and kneading machine for vacuum rolling and pickling treatment, wherein the parameter conditions are that the vacuum gauge pressure is minus 0.06 to minus 0.10Mpa, the rotating speed is 15 to 30r/min, the temperature is 15 to 30 ℃, and the time is 30 to 45 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.15-0.30MPa, the rolling and kneading rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the processing time is 15-30 min;
and 5: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:45-50, heating to boil and decocting for 90-120 min; after the boiling is finished, filtering the materials by a sieve with 80-120 meshes, and collecting filtrate to obtain the soup; mixing the materials in the vacuum kneading machine and the soup stock according to the mass ratio of 1: 1.5-2.5, putting into a boiling pot, heating to boil and boiling for 45-120min until meat is cured to obtain cured chicken feet;
step 6: uniformly spreading flavor peptide and spice mixed powder on the surface of the cured chicken feet, then putting the chicken feet into an oven, and baking at the temperature of 170-190 ℃ for 15-18min until the surfaces of the chicken feet are crisp and fragrant, thus obtaining the crispy chicken feet.
2. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the minced meat is at least one of beef, pork and chicken, and the beef, the pork and the chicken are leftover materials obtained by cutting and processing the beef, the pork and the chicken respectively; the meal protein raw material is at least one of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal.
3. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the starch is at least one of corn starch, wheat starch, sweet potato starch and cassava starch.
4. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the pressing grade of the belt press is 12-14 grades, and the pressing strength is 1.2-1.5 Mpa.
5. The processing method of the crispy chicken feet according to claim 1, wherein the enzyme activity of the alkaline protease is 10-20 ten thousand U, the addition amount is 0.25-0.50% of the mass of the extruded material, the enzyme activity of the flavor protease is 10-20 ten thousand U, the addition amount is 0.25-0.50% of the mass of the extruded material, the enzyme activity of the α -amylase is 10-20 ten thousand U, and the addition amount is 0.25-0.50% of the mass of the extruded material.
6. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the spice comprises the following raw materials in parts by weight: 10-15 parts of star anise powder, 15-25 parts of garlic powder, 5-10 parts of fennel powder, 5-10 parts of fragrant leaf powder, 20-30 parts of ginger powder, 20-30 parts of chive powder and 10-15 parts of dry chilli powder.
7. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the parameter conditions of the vacuum rolling and kneading are that the vacuum gauge pressure is-0.06 to-0.10 Mpa, the rotating speed is 15 to 30r/min, the temperature is 15 to 30 ℃, and the time is 30 to 45 min.
8. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the spreading amount of the flavor peptide and spice mixed powder is 0.25-0.75% of the mass of the cured chicken feet.
9. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5-6, the pressure maintaining time is 240s and the steam pressure is 1.5-2.0 MPa.
10. The method for processing crispy chicken feet according to claim 1, wherein the method comprises the following steps: the technological parameters of spray drying are as follows: the air inlet temperature is 160-.
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| CN114794392A (en) * | 2022-04-11 | 2022-07-29 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
| CN114794392B (en) * | 2022-04-11 | 2023-08-18 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
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