CN111743075A - 一种酸辣去骨鸡爪的制作方法 - Google Patents
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Abstract
本发明公开了一种酸辣去骨鸡爪的制作方法,包括如下步骤:S1、原料准备;S2、原料清洗;S3、原料初加工:向经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持5~15分钟;S4、脱骨:将步骤S3所得鸡爪进行脱骨,得到去骨鸡爪;S5、漂洗:对步骤S4所得去骨鸡爪漂洗;S6、臭氧杀菌;S7、浸泡液配置;S8、浸泡处理:将步骤S6中臭氧杀菌后的去骨鸡爪放入步骤S7中所得浸泡液内熬制5~20分钟,然后关火,浸泡8~24小时;S9、沥汤;S10、包装、灭菌。本发明一种酸辣去骨鸡爪的制作方法操作简单,可有效去除鸡爪的腥味与异味,安全卫生;制备的去骨鸡爪口感脆嫩,酸辣爽口,色泽鲜艳光亮,肉质饱满,使用方便,口感极佳。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种酸辣去骨鸡爪的制作方法。
背景技术
鸡爪富含丰富的谷氨酸,胶原蛋白和钙质,经常食用不但能软化血管,同时具有美容功效,属于高蛋白低脂肪的食品,很容易被人体吸收。在日常的美食中,鸡爪大多采用红烧、酱闷、熏制或者随着整只鸡一起炖煮的方法进行加工处理。这种加工方法口味相似,口感单一,缺少独特风味,且食用时为带骨使用,啃骨头非常不方便。
发明内容
本发明的目的是克服上述不足,提供了一种酸辣去骨鸡爪的制作方法,操作简单,可有效去除鸡爪的腥味与异味,安全卫生,灭菌效果好;所制备的去骨鸡爪口感脆嫩,酸辣爽口,色泽鲜艳光亮,肉质饱满,使用方便,口感极佳。
为实现上述目的,本发明提供如下技术方案,一种酸辣去骨鸡爪的制作方法,包括如下步骤:
S1、原料准备:将冷冻鸡爪要用流水浸泡解冻至4~10℃或采用温度为4~10℃的冰鲜鸡爪;
S2、原料清洗:将鸡爪用清水浸泡1~4小时,捞出,修剪鸡爪趾甲后再清洗,捞出,沥干;
S3、原料初加工:将经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持5~15分钟,然后捞起沥水并冷却室温;
S4、脱骨:将步骤S3所得冷却至室温的鸡爪通过人工脱骨方式或脱骨装置进行脱骨,得到去骨鸡爪;
S5、漂洗:使用清水对步骤S4所得去骨鸡爪漂洗2~5次,去除去骨鸡爪中的残留碎骨;
S6、臭氧杀菌:将经S5漂洗后的去骨鸡爪浸入臭氧水内5~20分钟灭菌消毒;
S7、浸泡液配置:所述浸泡液以重量份数计包括以下原料:高汤100~200份、八角2~5份、茴香籽1~3份、肉蔻1~2份、桂皮2~3份、鲜辣椒3~10份、花椒5~9份、小米椒2~4份、泡椒3~6份、豆豉5~8份、食醋2~6份、柠檬汁2~8份、黄酒3~6份、白砂糖4~6份、食盐3~10份、姜3~6份、白胡椒1~3份、芝麻油5~15份、蚝油0.5~3份、酱油1~3份、柑橘皮5~11份、香菜2~6份、芝麻粉3~7份、枸杞10~20份、党参2~10份,按照重量份数称取浸泡液原料,混合,熬制0.5~3小时,得到浸泡液;
S8、浸泡处理:将步骤S6中经臭氧杀菌后的去骨鸡爪放入步骤S7中所得浸泡液内文火熬制5~20分钟,然后关火,在0~4℃下浸泡8~24小时;其中,所述浸泡液的添加量为去骨鸡爪质量的100%~200%;
S9、沥汤:将浸泡后的去骨鸡爪捞出,沥汤30分钟,得到酸辣去骨鸡爪;
S10、包装、灭菌:步骤S8所得酸辣去骨鸡爪按照规格要求计量包装,辐照杀菌。
优选的,所述步骤S2中,鸡爪用清水浸泡时,在清水中加入葱、姜片及黄酒后,再将鸡爪放入清水中浸泡1~4小时。
优选的,所述步骤S4中所述人工脱骨方式包括以下步骤:(1)、左手握爪趾(爪趾朝下),在爪趾和爪掌连接的软骨处横向划开一口;(2)、然后反握割刀刀尖朝上,从开口处沿爪杆挑开至膝软骨处,刀尖在软硬骨交接处直插下去,扭动左手将爪杆挑出,一手拽皮一手拽爪杆将鸡爪皮撕开至爪掌心,利用分割刀从鸡爪下方爪趾和爪掌连接处将四个爪趾切掉;(3)、最后再将第五个爪趾切掉即为去骨鸡爪。
优选的,所述步骤S6中,将经S5漂洗后的去骨鸡爪浸入温度为2~5℃、浓度为4~10PPM的臭氧水内15分钟灭菌消毒。
经过臭氧水浸泡后的鸡爪不仅可以抑制有害微生物的繁殖,而且可去腥。臭氧在处理食品后可分解为氧气,不残留任何有害物质,也不会影响人体健康,而且成本低廉。
优选的,所述步骤S7中量浸泡液配置原料中的高汤的制备方法包括以下步骤:用猪骨和或鸡骨熬制2~10小时,熬制完成后,滤去固态剩料,即成高汤。
优选的,所述步骤S7中所述浸泡液优选的原料重量分数配比范围是:高汤120~180份、八角2~3份、茴香籽1~2份、肉蔻1~2份、桂皮2~3份、鲜辣椒3~8份、花椒5~6份、小米椒2~4份、泡椒3~4份、豆豉5~7份、食醋2~5份、柠檬汁2~6份、黄酒3~6份、白砂糖4~5份、食盐3~8份、姜3~6份、白胡椒1~2份、芝麻油5~12份、蚝油0.5~2份、酱油1~3份、柑橘皮5~9份、香菜2~6份、芝麻粉3~7份、枸杞10~20份、党参2~10份。
进一步的,所述步骤S7中所述浸泡液最佳的原料重量分数配比范围是:高汤180份、八角4份、茴香籽3份、肉蔻1份、桂皮2份、鲜辣椒8份、花椒9份、小米椒3份、泡椒5份、豆豉7份、食醋6份、柠檬汁5份、黄酒5份、白砂糖6份、食盐8份、姜5份、白胡椒2份、芝麻油13份、蚝油2.5份、酱油2份、柑橘皮8份、香菜4份、芝麻粉7份、枸杞15份、党参8份。
与现有技术相比,本发明的有益效果在于:
1、本发明一种酸辣去骨鸡爪的制作方法操作简单,可有效去除鸡爪的腥味与异味,安全卫生,灭菌效果好;所制备的去骨鸡爪口感脆嫩,酸辣爽口,色泽鲜艳光亮,肉质饱满,使用方便,口感极佳。
2、本发明一种酸辣去骨鸡爪的制作方法中浸泡液中加入了党参和枸杞,能为鸡爪提供风味的同时还提升了鸡爪的营养价值。
3、本发明一种酸辣去骨鸡爪的制作方法所制备的鸡爪的酸味来源于泡椒、食醋及柠檬汁的酸味,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。
附图说明
图1为本发明所提供一种酸辣去骨鸡爪的制作方法的流程图
具体实施方式
为了使发明实现的技术手段、创造特征、达成目的和功效易于明白了解,下结合具体图示,进一步阐述本发明。
实施例1
参照图1所示,本实施例一种酸辣去骨鸡爪的制作方法,包括如下步骤:
S1、原料准备:将冷冻鸡爪要用流水浸泡解冻至10℃爪;
S2、原料清洗:鸡爪用清水浸泡时,在清水中加入葱、姜片及黄酒后,将鸡爪放入清水中浸泡2小时,捞出,修剪鸡爪趾甲后再清洗,捞出,沥干;
S3、原料初加工:将经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持10分钟,然后捞起沥水并冷却室温;
S4、脱骨:将步骤S3所得冷却至室温的鸡爪通过脱骨装置进行脱骨,得到620g去骨鸡爪;
S5、漂洗:使用清水对步骤S4所得去骨鸡爪漂洗2~5次,去除去骨鸡爪中的残留碎骨;
S6、臭氧杀菌:将经S5漂洗后的去骨鸡爪浸入臭氧水内5~20分钟灭菌消毒;
S7、浸泡液配置:按照以下重量称取配置浸泡液所需原料:高汤1300g、八角20g、茴香籽30g、肉蔻10g、桂皮20g、鲜辣椒60g、花椒80g、小米椒20g、泡椒40g、豆豉60g、食醋50g、柠檬汁50g、黄酒40g、白砂糖60g、食盐70g、姜50g、白胡椒20g、芝麻油70g、蚝油20g、酱油15g、柑橘皮80g、香菜40g、芝麻粉30g、枸杞13g、党参7g;称取完成后,混合,熬制1小时,得到浸泡液1200g;
其中,高汤的制备步骤如下:用猪骨熬制3小时,熬制完成后,滤去固态剩料,即为高汤。
S8、浸泡处理:将步骤S6中臭氧杀菌后的620g去骨鸡爪放入步骤S7中所得浸泡液内文火熬制10分钟,然后关火,在4℃下浸泡12小时;
S9、沥汤:将浸泡后的去骨鸡爪捞出,沥汤30分钟,得到酸辣去骨鸡爪;
S10、包装、灭菌:步骤S9所得酸辣去骨鸡爪按照规格要求计量包装,辐照杀菌。
实施例2
一种酸辣去骨鸡爪的制作方法,包括如下步骤:
S1、原料准备:将准备温度为8℃的冰鲜鸡爪;
S2、原料清洗:鸡爪用清水浸泡时,在清水中加入葱、姜片及黄酒后,将鸡爪放入清水中浸泡3小时,捞出,修剪鸡爪趾甲后再清洗,捞出,沥干;
S3、原料初加工:将经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持12分钟,然后捞起沥水并冷却室温;
S4、脱骨:将步骤S3所得冷却至室温的鸡爪通过脱骨装置进行脱骨,得到800g去骨鸡爪;
S5、漂洗:使用清水对步骤S4所得去骨鸡爪漂洗4次,去除去骨鸡爪中的残留碎骨;
S6、臭氧杀菌:将经S5漂洗后的去骨鸡爪浸入臭氧水内5~20分钟灭菌消毒;
S7、浸泡液配置:按照以下重量称取配置浸泡液所需原料:高汤1800g、八角40g、茴香籽20g、肉蔻15g、桂皮20g、鲜辣椒80g、花椒60g、小米椒40g、泡椒30g、豆豉60g、食醋50g、柠檬汁50g、黄酒50g、白砂糖60g、食盐40g、姜60g、白胡椒20g、芝麻油120g、蚝油25g、酱油30g、柑橘皮100g、香菜40g、芝麻粉60g、枸杞12g、党参7g;称取完成后,混合,熬制1小时,得到浸泡液1500g;
其中,高汤的制备步骤如下:用鸡骨熬制4小时,熬制完成后,滤去固态剩料,即为高汤。
S8、浸泡处理:将步骤S6中臭氧杀菌后的800g去骨鸡爪放入步骤S7中所得浸泡液内文火熬制15分钟,然后关火,在4℃下浸泡16小时;
S9、沥汤:将浸泡后的去骨鸡爪捞出,沥汤30分钟,得到酸辣去骨鸡爪;
S10、包装、灭菌:步骤S9所得酸辣去骨鸡爪按照规格要求计量包装,辐照杀菌。
实施例3
一种酸辣去骨鸡爪的制作方法,包括如下步骤:
S1、原料准备:将冷冻鸡爪要用流水浸泡解冻至10℃;
S2、原料清洗:鸡爪用清水浸泡时,在清水中加入葱、姜片及黄酒后,将鸡爪放入清水中浸泡2小时,捞出,修剪鸡爪趾甲后再清洗,捞出,沥干;
S3、原料初加工:将经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持5~15分钟,然后捞起沥水并冷却室温;
S4、脱骨:将步骤S3所得冷却至室温的鸡爪通过人工脱骨方式进行脱骨,得到900g去骨鸡爪;
其中,人工脱骨步骤如下:(1)、左手握爪趾(爪趾朝下),在爪趾和爪掌连接的软骨处横向划开一口;(2)、然后反握割刀刀尖朝上,从开口处沿爪杆挑开至膝软骨处,刀尖在软硬骨交接处直插下去,扭动左手将爪杆挑出,一手拽皮一手拽爪杆将鸡爪皮撕开至爪掌心,利用分割刀从鸡爪下方爪趾和爪掌连接处将四个爪趾切掉;(3)、最后再将第五个爪趾切掉即为去骨鸡爪。
S5、漂洗:使用清水对步骤S4所得去骨鸡爪漂洗3次,去除去骨鸡爪中的残留碎骨;
S6、臭氧杀菌:将经S5漂洗后的去骨鸡爪浸入臭氧水内5~20分钟灭菌消毒;
S7、浸泡液配置:按照以下重量称取配置浸泡液所需原料:高汤2000g、八角40g、茴香籽30g、肉蔻10g、桂皮20g、鲜辣椒100g、花椒80g、小米椒20g、泡椒60g、豆豉60g、食醋60g、柠檬汁80g、黄酒60g、白砂糖50g、食盐85g、姜60g、白胡椒20g、芝麻油140g、蚝油30g、酱油30g、柑橘皮100g、香菜60g、芝麻粉60g、枸杞10g、党参7g;称取完成后,混合,熬制3小时,得到浸泡液1750g;
其中,高汤的制备步骤如下:用猪骨和鸡骨熬制5小时,熬制完成后,滤去固态剩料,即为高汤。
S8、浸泡处理:将步骤S6中臭氧杀菌后的900g去骨鸡爪放入步骤S7中所得浸泡液内文火熬制15分钟,然后关火,在4℃下浸泡20小时;
S9、沥汤:将浸泡后的去骨鸡爪捞出,沥汤30分钟,得到酸辣去骨鸡爪;
S10、包装、灭菌:步骤S9所得酸辣去骨鸡爪按照规格要求计量包装,辐照杀菌。
实施例4
一种酸辣去骨鸡爪的制作方法,包括如下步骤:
S1、原料准备:准备温度为10℃的冰鲜鸡爪;
S2、原料清洗:鸡爪用清水浸泡时,在清水中加入葱、姜片及黄酒后,将鸡爪放入清水中浸泡2小时,捞出,修剪鸡爪趾甲后再清洗,捞出,沥干;
S3、原料初加工:将经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持5分钟,然后捞起沥水并冷却室温;
S4、脱骨:将步骤S3所得冷却至室温的鸡爪通过脱骨装置进行脱骨,得到1300g去骨鸡爪;
S5、漂洗:使用清水对步骤S4所得去骨鸡爪漂洗2~5次,去除去骨鸡爪中的残留碎骨;
S6、臭氧杀菌:将经S5漂洗后的去骨鸡爪浸入臭氧水内5~20分钟灭菌消毒;
S7、浸泡液配置:按照以下重量称取配置浸泡液所需原料:高汤1800g、八角40g、茴香籽30g、肉蔻10g、桂皮20g、鲜辣椒80g、花椒90g、小米椒30g、泡椒50g、豆豉70g、食醋60g、柠檬汁50g、黄酒50g、白砂糖60g、食盐80g、姜50g、白胡椒20g、芝麻油130g、蚝油25g、酱油20g、柑橘皮80g、香菜40g、芝麻粉70g、枸杞15g、党参8g;称取完成后,混合,熬制3小时,得到浸泡液1650g;
其中,高汤的制备步骤如下:用猪骨和鸡骨熬制5小时,熬制完成后,滤去固态剩料,即为高汤。
S8、浸泡处理:将步骤S6中臭氧杀菌后的1300g去骨鸡爪放入步骤S7中所得浸泡液内文火熬制15分钟,然后关火,在4℃下浸泡12小时;
S9、沥汤:将浸泡后的去骨鸡爪捞出,沥汤30分钟,得到酸辣去骨鸡爪;
S10、包装、灭菌:步骤S9所得酸辣去骨鸡爪按照规格要求计量包装,辐照杀菌。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种酸辣去骨鸡爪的制作方法,其特征在于,包括如下步骤:
S1、原料准备:将冷冻鸡爪要用流水浸泡解冻至4~10℃或采用温度为4~10℃的冰鲜鸡爪;
S2、原料清洗:将鸡爪用清水浸泡1~4小时,捞出,修剪鸡爪趾甲后再清洗,捞出,沥干;
S3、原料初加工:将经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持5~15分钟,然后捞起沥水并冷却室温;
S4、脱骨:将步骤S3所得冷却至室温的鸡爪通过人工脱骨方式或脱骨装置进行脱骨,得到去骨鸡爪;
S5、漂洗:使用清水对步骤S4所得去骨鸡爪漂洗2~5次,去除去骨鸡爪中的残留碎骨;
S6、臭氧杀菌:将经S5漂洗后的去骨鸡爪浸入臭氧水内5~20分钟灭菌消毒;
S7、浸泡液配置:所述浸泡液以重量份数计包括以下原料:高汤100~200份、八角2~5份、茴香籽1~3份、肉蔻1~2份、桂皮2~3份、鲜辣椒3~10份、花椒5~9份、小米椒2~4份、泡椒3~6份、豆豉5~8份、食醋2~6份、柠檬汁2~8份、黄酒3~6份、白砂糖4~6份、食盐3~10份、姜3~6份、白胡椒1~3份、芝麻油5~15份、蚝油0.5~3份、酱油1~3份、柑橘皮5~11份、香菜2~6份、芝麻粉3~7份、枸杞10~20份、党参2~10份,按照重量份数称取浸泡液原料,混合,熬制0.5~3小时,得到浸泡液;
S8、浸泡处理:将步骤S6中经臭氧杀菌后的去骨鸡爪放入步骤S7中所得浸泡液内文火熬制5~20分钟,然后关火,在0~4℃下浸泡8~24小时;其中,所述浸泡液的添加量为去骨鸡爪质量的100%~200%;
S9、沥汤:将浸泡后的去骨鸡爪捞出,沥汤30分钟,得到酸辣去骨鸡爪;
S10、包装、灭菌:步骤S8所得酸辣去骨鸡爪按照规格要求计量包装,辐照杀菌。
2.如权利要求1所述的一种酸辣去骨鸡爪的制备方法,其特征在于,所述步骤S2中,鸡爪用清水浸泡时,在清水中加入葱、姜片及黄酒后,再将鸡爪放入清水中浸泡1~4小时。
3.如权利要求1所述的一种酸辣去骨鸡爪的制备方法,其特征在于,所述步骤S4中所述人工脱骨方式包括以下步骤:(1)、左手握爪趾(爪趾朝下),在爪趾和爪掌连接的软骨处横向划开一口;(2)、然后反握割刀刀尖朝上,从开口处沿爪杆挑开至膝软骨处,刀尖在软硬骨交接处直插下去,扭动左手将爪杆挑出,一手拽皮一手拽爪杆将鸡爪皮撕开至爪掌心,利用分割刀从鸡爪下方爪趾和爪掌连接处将四个爪趾切掉;(3)、最后再将第五个爪趾切掉即为去骨鸡爪。
4.如权利要求1所述的一种酸辣去骨鸡爪的制备方法,其特征在于,所述步骤S6中,将经S5漂洗后的去骨鸡爪浸入温度为2~5℃、浓度为4~10PPM的臭氧水内15分钟灭菌消毒。
5.如权利要求1所述的一种酸辣去骨鸡爪的制备方法,其特征在于,所述步骤S7中量浸泡液配置原料中的高汤的制备方法包括以下步骤:用猪骨和或鸡骨熬制2~10小时,熬制完成后,滤去固态剩料,即成高汤。
6.如权利要求1所述的一种酸辣去骨鸡爪的制备方法,其特征在于,所述步骤S7中所述浸泡液以重量份数计包括以下原料:高汤120~180份、八角2~3份、茴香籽1~2份、肉蔻1~2份、桂皮2~3份、鲜辣椒3~8份、花椒5~6份、小米椒2~4份、泡椒3~4份、豆豉5~7份、食醋2~5份、柠檬汁2~6份、黄酒3~6份、白砂糖4~5份、食盐3~8份、姜3~6份、白胡椒1~2份、芝麻油5~12份、蚝油0.5~2份、酱油1~3份、柑橘皮5~9份、香菜2~6份、芝麻粉3~7份、枸杞10~20份、党参2~10份。
7.如权利要求1所述的一种酸辣去骨鸡爪的制备方法,其特征在于,所述步骤S7中所述浸泡液以重量份数计包括以下原料:高汤180份、八角4份、茴香籽3份、肉蔻1份、桂皮2份、鲜辣椒8份、花椒9份、小米椒3份、泡椒5份、豆豉7份、食醋6份、柠檬汁5份、黄酒5份、白砂糖6份、食盐8份、姜5份、白胡椒2份、芝麻油13份、蚝油2.5份、酱油2份、柑橘皮8份、香菜4份、芝麻粉7份、枸杞15份、党参8份。
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CN104872699A (zh) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | 一种风味保健鸡爪及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN115088810A (zh) * | 2022-07-08 | 2022-09-23 | 秦伟亮 | 一种风味鸡爪食品及其制备方法 |
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