CN113826833A - Preparation method of lemon chicken feet duck feet - Google Patents
Preparation method of lemon chicken feet duck feet Download PDFInfo
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- CN113826833A CN113826833A CN202111029915.1A CN202111029915A CN113826833A CN 113826833 A CN113826833 A CN 113826833A CN 202111029915 A CN202111029915 A CN 202111029915A CN 113826833 A CN113826833 A CN 113826833A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 69
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 48
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000248349 Citrus limon Species 0.000 title 1
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims abstract description 4
- 229960000583 acetic acid Drugs 0.000 claims abstract description 4
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 4
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims abstract description 4
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000001632 sodium acetate Substances 0.000 claims abstract description 4
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 206010013911 Dysgeusia Diseases 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000002045 lasting effect Effects 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 5
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 210000001779 taste bud Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000302909 Piper aduncum Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
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- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
- A23L13/50—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Abstract
The invention relates to the field of food processing, and discloses a preparation method of lemon chicken feet and duck feet, which comprises the following ingredients: a first component: white granulated sugar, edible salt, monosodium glutamate, spices, sodium diacetate, disodium 5' -ribonucleotide and sodium tripolyphosphate; a second component: soy sauce, vinegar, lactic acid, glacial acetic acid, concentrated lemon juice, and yellow wine; a third component: concentrating the lemon juice; adding water into the first component raw material and the capsicum frutescens for decocting, and fishing out the capsicum frutescens to obtain brewing water; cooling the soaking water to normal temperature, adding the second component material and cooked chicken feet or duck feet into the soaking water, taking out after soaking, draining the chicken feet, mixing with the third component material, and stirring. According to the invention, the natural lemon juice, the spices and the like are fused with the chicken feet or the duck feet by controlling the mixing proportion and the adding time, so that the natural flavor of the lemon juice and the spices is maintained, the flavor of the product is mellow and lasting, the taste is crisp, the flavor of the meat product is maintained, the natural fruit flavor of the lemon is also maintained, the taste buds are stimulated, and the light aftertaste and endless aftertaste are maintained after the lemon juice and the spices are eaten.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of lemon chicken feet and duck feet.
Background
With the continuous improvement of living standard, the pursuit of people for diversification, refinement and nutrition of diet is also continuously improved. The chicken feet and the duck feet are rich in glutamic acid, collagen and calcium, and dishes made by various methods have different flavors and are popular. The traditional chicken feet and duck feet soaking process is characterized in that after the chicken feet and duck feet are washed, essence is mixed with a product, so that the product has corresponding flavor, but the flavor is not mellow, crisp and fragrant, and has no aftertaste in the mouth.
Disclosure of Invention
Based on the problems, the invention provides the preparation method of the lemon chicken feet and duck feet, which fuses natural lemon juice, spices and the like with chicken feet or duck feet by controlling the mixing ratio and the adding time, retains the natural flavor of the chicken feet or duck feet, ensures that the product has mellow and lasting flavor and crisp mouthfeel, retains the fragrance of meat products, retains the natural fruit fragrance of lemon, stimulates bud taste, and retains light aftertaste and endless aftertaste after eating.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of lemon chicken feet duck feet comprises the following steps:
s1, preparing ingredients of a first component, a second component and a third component according to parts by weight, wherein the first component comprises: 4.5-6.5 parts of white granulated sugar, 2-3.5 parts of edible salt, 0.6-1.5 parts of monosodium glutamate, 0.2-0.6 part of spice, 0.1-0.4 part of sodium diacetate, 0.05-0.25 part of disodium 5' -ribonucleotide and 0.1-0.4 part of sodium tripolyphosphate;
the second component comprises: 0.5-2.0 parts of soy sauce, 1.2-1.8 parts of table vinegar, 0.5-1.0 part of lactic acid, 0.2-0.7 part of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 part of yellow wine;
the third component comprises: 0.2-0.7 part of concentrated lemon juice;
s2, removing the horny layer of the chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, cooking, and cooling for later use;
s3, adding 550 and 620 parts of purified water into the boiling pot, adding the weighed first component raw materials and 10-20 parts of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;
s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110 parts of brewing water in each barrel are used;
s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;
s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.
Further, 0.3-0.6 parts of citric acid is added during the cooking process of step S2.
Further, in the step S6, after the chicken feet or the duck feet are evenly stirred, the chicken feet or the duck feet are vacuumized and packaged.
Compared with the prior art, the invention has the beneficial effects that:
1. the natural lemon juice, the spices and the like are fused with the chicken feet or the duck feet by controlling the mixing proportion and the adding time, so that the natural flavor of the lemon juice and the spices is reserved, the flavor of the product is mellow and lasting, the flavor of the meat product is reserved, the natural fruity flavor of the lemon is reserved, taste buds are stimulated, and the lemon juice and the spices have light aftertaste and endless aftertaste after being eaten.
2. Adding citric acid in the boiling process of chicken feet or duck feet, placing the whole pre-boiling process under a weak acid condition, protecting the fresh and tender color of the raw materials, shrinking fibers and making the mouth feel more crisp and refreshing; the obtained lemon chicken feet duck feet not only keep the natural flavor of the lemon chicken feet duck feet, but also make the product have mellow and lasting flavor, and keep a light aftertaste after being eaten.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1:
a preparation method of lemon chicken feet duck feet comprises the following steps:
s1, preparing ingredients of a first component, a second component and a third component according to parts by weight, wherein the first component comprises: 4.5-6.5 parts of white granulated sugar, 2-3.5 parts of edible salt, 0.6-1.5 parts of monosodium glutamate, 0.2-0.6 part of spice, 0.1-0.4 part of sodium diacetate, 0.05-0.25 part of disodium 5' -ribonucleotide and 0.1-0.4 part of sodium tripolyphosphate;
the second component comprises: 0.5-2.0 parts of soy sauce, 1.2-1.8 parts of table vinegar, 0.5-1.0 part of lactic acid, 0.2-0.7 part of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 part of yellow wine;
the third component comprises: 0.2-0.7 part of concentrated lemon juice;
s2, removing the horny layer of the chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, cooking, and cooling for later use;
s3, adding 550 and 620 parts of purified water into the boiling pot, adding the weighed first component raw materials and 10-20 parts of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;
s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110 parts of brewing water in each barrel are used;
s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;
s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.
In the embodiment, natural lemon juice, spices and the like are fused with chicken feet or duck feet by controlling the mixing ratio and the adding time, so that the natural flavor of the lemon juice and the spices is kept, the flavor of the product is mellow and lasting, the flavor of the meat product is kept, the natural fruit flavor of the lemon is also kept, taste buds are stimulated, and light aftertaste and endless aftertaste are kept after eating the lemon juice and the spices.
The spicy and pungent taste of the wild peppers is almost adopted in the traditional chicken feet with pickled peppers to cover up the greasy feeling in the chicken feet. The lemon chicken feet of the embodiment have the following aspects that the grease in the chicken feet is removed by adding citric acid elements:
1. the fresh, crisp and tender mouthfeel of the chicken feet is protected;
2. promoting the secretion of digestive mediums such as saliva, gastric acid and the like, thereby strengthening the digestion function of the chicken feet;
3. the greasy taste in the chicken feet is covered, multiple effects are achieved, and consumers can feel different delicious.
In addition, 0.3-0.6 part of citric acid is added in the process of cooking chicken feet or duck feet in the step S2, and then the chicken feet or duck feet are processed in the subsequent steps S3-S6, so that the obtained lemon chicken feet and duck feet not only keep the natural flavor of the chicken feet or duck feet, but also are mellow and long-lasting in flavor, and have light aftertaste after being eaten, and the taste of the chicken feet and duck feet is crisp.
In this embodiment, after the chicken feet or the duck feet are uniformly turned and mixed in step S6, the chicken feet or the duck feet are vacuum-packed, so that the storage time of the chicken feet or the duck feet with the lemon chicken feet can be prolonged, and the chicken feet or the duck feet with the lemon chicken feet can be eaten after being purchased by a customer.
Example 2:
in the embodiment, six groups of lemon chicken feet and duck feet are prepared according to different raw material dosage, and the method specifically comprises the following steps:
s1, preparing ingredients of the first component, the second component and the third component according to the dosage of the table I;
s2, removing the horny layer of the chicken feet, cleaning, taking 70-90kg of chicken feet or duck feet per group, cooking, and cooling for later use;
s3, adding 550 and 620kg of purified water into the boiling pot, adding the weighed first component raw materials and 10-20kg of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;
s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110kg of brewing water in each barrel;
s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;
s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.
Watch 1
Wherein, 0.4kg of citric acid is added into the chicken feet or the duck feet in the boiling process in the comparative examples 4 and 5, and the products are uniformly prepared, packaged and uniformly placed for 3 days. Then, 10 persons who are not conscious of the test are randomly arranged to evaluate the color, the taste, the brittleness and the like of the product, and the products are scored (one decimal number is reserved) according to dislike (0 point), somewhat like (0-2 points), like (2-4 points) and very like (4-5 points), and the arithmetic mean value is taken. The statistical scores are shown in table two.
Watch two
From the second table above, it can be seen that: the mixture ratio acceptance degree of the example 5 is highest, the adding proportion is upward, and the taste acceptance degree begins to decline; the sweet taste, the lemon fruity flavor and the mouthfeel of the single ingredients are confirmed in example 5 and can be maintained; overall comparison, example 5 is the optimal proportioning plan, but the scores of partial projects are not perfect, and needs to be perfect. According to the lemon chicken feet in the embodiment, experimental data are repeatedly knocked out through multiple researches on the tastes and characteristic flavors of various organic acids such as citric acid and the like and the greasy taste in the chicken feet, sampling investigation results are summarized, and the fact that the citric acid is added in a brewing link can effectively reduce the greasy feeling in the eating process of the lemon chicken feet and improve the pleasant feeling of eating is obtained.
The above is an embodiment of the present invention. The embodiments and specific parameters in the embodiments are only for the purpose of clearly illustrating the process of verifying the invention and are not intended to limit the scope of the invention, which is defined by the claims, and all the equivalent structural changes made by applying the content of the specification of the invention should be covered by the scope of the invention.
Claims (3)
1. A preparation method of lemon chicken feet and duck feet is characterized by comprising the following steps:
s1, preparing ingredients of a first component, a second component and a third component according to parts by weight, wherein the first component comprises: 4.5-6.5 parts of white granulated sugar, 2-3.5 parts of edible salt, 0.6-1.5 parts of monosodium glutamate, 0.2-0.6 part of spice, 0.1-0.4 part of sodium diacetate, 0.05-0.25 part of disodium 5' -ribonucleotide and 0.1-0.4 part of sodium tripolyphosphate;
the second component comprises: 0.5-2.0 parts of soy sauce, 1.2-1.8 parts of table vinegar, 0.5-1.0 part of lactic acid, 0.2-0.7 part of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 part of yellow wine;
the third component comprises: 0.2-0.7 part of concentrated lemon juice;
s2, removing the horny layer of the chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, cooking, and cooling for later use;
s3, adding 550 and 620 parts of purified water into the boiling pot, adding the weighed first component raw materials and 10-20 parts of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;
s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110 parts of brewing water in each barrel are used;
s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;
s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.
2. The preparation method of the lemon chicken feet duck feet according to claim 1, which is characterized by comprising the following steps: 0.3-0.6 part of citric acid is added in the cooking process of the step S2.
3. The method for preparing the lemon chicken feet duck feet according to claim 1 or 2, which is characterized in that: and step S6, after stirring evenly, vacuumizing and packaging the chicken feet or the duck feet.
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| AU2015261665A1 (en) * | 2005-10-04 | 2015-12-17 | Jimmyash Llc | Methods of making snack food products and products made thereby |
| CN111802595A (en) * | 2020-06-20 | 2020-10-23 | 山东鸿毅食品有限公司 | Sour and hot chicken feet and preparation method thereof |
| CN112352897A (en) * | 2020-10-27 | 2021-02-12 | 成都友伦食品有限公司 | Lemon-flavor chicken feet production process and lemon-flavor chicken feet prepared by same |
-
2021
- 2021-09-03 CN CN202111029915.1A patent/CN113826833B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5501867A (en) * | 1994-11-04 | 1996-03-26 | Creehan; Timothy F. | Composition for seasoning and preparing food items for grilling and method of making the same |
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