CN113826833B - Preparation method of lemon chicken feet duck feet - Google Patents
Preparation method of lemon chicken feet duck feet Download PDFInfo
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- CN113826833B CN113826833B CN202111029915.1A CN202111029915A CN113826833B CN 113826833 B CN113826833 B CN 113826833B CN 202111029915 A CN202111029915 A CN 202111029915A CN 113826833 B CN113826833 B CN 113826833B
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 63
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 49
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000248349 Citrus limon Species 0.000 title claims abstract 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 12
- 235000019713 millet Nutrition 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 229960000583 acetic acid Drugs 0.000 claims abstract description 5
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract 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 abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000001632 sodium acetate Substances 0.000 claims abstract description 5
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000002791 soaking Methods 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 19
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- 206010013911 Dysgeusia Diseases 0.000 abstract description 10
- 230000005923 long-lasting effect Effects 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
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- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 description 34
- 238000010411 cooking Methods 0.000 description 4
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- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 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
- 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
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect 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
- 229940093915 gynecological organic acid Drugs 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
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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 duck feet, which comprises the following ingredients: a first component: white granulated sugar, edible salt, monosodium glutamate, spice, sodium diacetate, disodium 5' -ribonucleotide and sodium tripolyphosphate; and a second component: soy sauce, edible vinegar, lactic acid, glacial acetic acid, concentrated lemon juice and yellow wine; and a third component: concentrating lemon juice; decocting the first component raw materials and the millet peppery in water, and fishing out the millet peppery to obtain infused water; cooling the brewing water to normal temperature, adding the second component raw material and cooked chicken feet or duck feet into the brewing water, fishing out after the brewing is finished, and draining the chicken feet, mixing with the third component raw material, and stirring uniformly. According to the invention, natural lemon juice, spice and the like are mixed with chicken feet or duck feet by controlling the mixing proportion and the adding time, so that the natural flavor of the lemon juice and the spice is maintained, the product is mellow and long-lasting in flavor, and crisp in taste, the flavor of meat products is maintained, the natural fruit flavor of lemon is maintained, the taste buds are stimulated, and the taste is light after-taste and endless after-taste after eating.
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
Along with the continuous improvement of living standard, people's pursuit of diversification, elaboration 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 prepared by various methods have different flavors and are popular. The traditional chicken feet and duck feet soaking process ingredients are that after the chicken feet and the duck feet are cleaned, essence and products are mixed, so that the products have corresponding flavor, but the flavor is not mellow and crisp enough, and no aftertaste exists in the mouth.
Disclosure of Invention
Based on the problems, the preparation method of the lemon chicken feet duck feet provided by the invention fuses natural lemon juice, spice and the like with chicken feet or duck feet by controlling the mixing proportion and the adding time, retains the natural flavor of the lemon juice and the spice, ensures that the product has mellow and long-lasting flavor, is crisp and tasty, retains the flavor of meat products, retains the natural fruit fragrance of lemon, stimulates taste buds, and retains light aftertaste and endless aftertaste after eating.
In order to solve the technical problems, the invention adopts the following technical scheme:
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 respectively according to parts by weight, wherein the first component comprises the following components: 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 5' -flavor nucleotide disodium 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 parts of lactic acid, 0.2-0.7 parts of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 parts of yellow wine;
the third component comprises: 0.2-0.7 part of concentrated lemon juice;
s2, removing horny layer of chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, boiling, and cooling for standby;
s3, adding 550-620 parts of purified water into a boiling pot, adding the weighed first component raw materials and 10-20 parts of the millet peppery, boiling for 25-30min, and then fishing out the millet peppery to obtain brewing water;
s4, cooling the infusing water obtained in the step S3 to normal temperature, adding the cooled infusing water into an infusing barrel, filtering spice residues in the infusing barrel by using a filter screen, and taking 105-110 parts of infusing water in each barrel;
s5, adding the weighed second component raw materials into the soaking water, uniformly stirring, weighing cooked chicken feet or duck feet in the step S2, adding into a soaking barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net scoop, and fishing out and draining after soaking is finished;
and S6, putting the chicken feet drained in the step S5 and the third component raw materials into a stirrer, stirring, and uniformly stirring to obtain the lemon chicken feet and duck feet.
Further, 0.3-0.6 parts of citric acid is added in the cooking process of the step S2.
Further, after the step S6 is uniformly 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 spice and the like are mixed with chicken feet or duck feet by controlling the mixing proportion and the adding time, so that the natural flavor of the lemon juice and the spice is reserved, the flavor of the lemon juice and the spice is mellow and long-lasting, the fragrance of meat products is reserved, the natural fruit fragrance of the lemon is reserved, the taste buds are stimulated, and the taste is light after-taste and endless after-taste after eating.
2. Citric acid is added in the cooking process of chicken feet or duck feet, and the whole precooking process is placed in weak acid condition, so that the fresh and tender color of raw materials are protected, the fiber is shrunk, and the taste is more crisp; the obtained lemon chicken feet duck feet not only keep the natural flavor of the lemon chicken feet duck feet, but also keep the product flavor mellow and long-lasting, and the taste is light and the aftertaste is remained after eating.
Detailed Description
The present invention will be described in further detail with reference to the following examples, for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, and the description thereof is merely illustrative of the present invention and not intended to be limiting.
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 respectively according to parts by weight, wherein the first component comprises the following components: 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 5' -flavor nucleotide disodium 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 parts of lactic acid, 0.2-0.7 parts of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 parts of yellow wine;
the third component comprises: 0.2-0.7 part of concentrated lemon juice;
s2, removing horny layer of chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, boiling, and cooling for standby;
s3, adding 550-620 parts of purified water into a boiling pot, adding the weighed first component raw materials and 10-20 parts of the millet peppery, boiling for 25-30min, and then fishing out the millet peppery to obtain brewing water;
s4, cooling the infusing water obtained in the step S3 to normal temperature, adding the cooled infusing water into an infusing barrel, filtering spice residues in the infusing barrel by using a filter screen, and taking 105-110 parts of infusing water in each barrel;
s5, adding the weighed second component raw materials into the soaking water, uniformly stirring, weighing cooked chicken feet or duck feet in the step S2, adding into a soaking barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net scoop, and fishing out and draining after soaking is finished;
and S6, putting the chicken feet drained in the step S5 and the third component raw materials into a stirrer, stirring, and uniformly stirring to obtain the lemon chicken feet and duck feet.
In the embodiment, the natural lemon juice, the spice and the like are fused with chicken feet or duck feet by controlling the mixing proportion and the adding time, so that the natural flavor of the lemon juice or the spice is reserved, the flavor of the product is mellow and long-lasting, the flavor of meat products is reserved, the natural fruit flavor of lemon is reserved, the taste buds are stimulated, and the taste is light and aftertaste and endless aftertaste are reserved after eating.
The traditional chicken feet with pickled peppers almost adopt the pungent and pungent taste of the wild peppers to cover the greasy feeling in the chicken feet. The lemon chicken feet of the embodiment remove the greasiness in the chicken feet by adding citric acid element in the following aspects:
1. the fresh crisp and tender taste of chicken feet is protected;
2. promoting secretion of digestive medium such as saliva and gastric acid, thereby enhancing digestion of chicken feet;
3. the greasy taste in chicken feet is covered, multiple effects are multiple, and consumers can feel different delicious.
In addition, 0.3-0.6 part of citric acid is added in the cooking process of chicken feet or duck feet in the step S2, and then the obtained lemon chicken feet or duck feet are processed in the subsequent steps S3-S6, so that the obtained lemon chicken feet or duck feet not only keep the natural flavor of the product, but also keep the flavor of the product mellow and long-lasting, and the taste of the chicken feet or duck feet is crisp.
In the embodiment, after the lemon chicken feet and the duck feet are uniformly turned and stirred in the step S6, the chicken feet or the duck feet are vacuumized and packaged, so that the preservation time of the lemon chicken feet and the duck feet can be prolonged, and the lemon chicken feet and the duck feet can be eaten after being purchased by customers and being opened.
Example 2:
according to the embodiment, six groups of lemon chicken feet duck feet are prepared according to different raw material dosages, and the method specifically comprises the following steps:
s1, preparing ingredients of a first component, a second component and a third component according to the dosage in the first table;
s2, removing horny layer of chicken feet, cleaning, taking 70-90kg of chicken feet or duck feet for each group, boiling, and cooling for standby;
s3, adding 550-620kg of purified water into a boiling pot, adding the weighed first component raw materials and 10-20kg of millet peppery, boiling for 25-30min, and then fishing out the millet peppery to obtain brewing water;
s4, cooling the infusing water obtained in the step S3 to normal temperature, adding the cooled infusing water into an infusing barrel, filtering spice residues in the infusing barrel by using a filter screen, and enabling the infusing water in each barrel to be 105-110kg;
s5, adding the weighed second component raw materials into the soaking water, uniformly stirring, weighing cooked chicken feet or duck feet in the step S2, adding into a soaking barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net scoop, and fishing out and draining after soaking is finished;
and S6, putting the chicken feet drained in the step S5 and the third component raw materials into a stirrer, stirring, and uniformly stirring to obtain the lemon chicken feet and duck feet.
List one
Wherein, 0.4kg of citric acid is added in the cooking process of chicken feet or duck feet in comparative example 4 and comparative example 5, and the products are uniformly prepared and packaged and then uniformly placed for 3 days. Then 10 persons blinded to the test are randomly arranged to evaluate the color, taste, brittleness and the like of the product, and the scores are scored (one decimal place is reserved) according to dislike (0 score), some like (0-2 score), like (2-4 score) and very like (4-5 score), and the arithmetic average value is taken. The statistical scores are shown in Table two.
Watch II
From table two above, it can be seen that: the proportion acceptance degree of the example 5 is highest, the adding proportion is upward, and the taste acceptance degree starts to slide down; the three items of sweetness, lemon fruit fragrance and taste in the single item are affirmed in the example 5, and can be kept; in general comparison, example 5 is the optimal proportioning scheme, but the score of some projects is not perfect and needs to be perfect. The lemon chicken feet in the embodiment repeatedly push experimental data through multiple researches on the mouthfeel and characteristic flavor of various organic acids such as citric acid and the greasy mouthfeel of the chicken feet, summarize sampling investigation results, and obtain the food pleasant sensation in the eating process of the lemon chicken feet by adding the citric acid in the soaking step.
The above is an embodiment of the present invention. The foregoing embodiments and the specific parameters of the embodiments are only for clarity of description of the invention and are not intended to limit the scope of the invention, which is defined by the appended claims, and all equivalent structural changes made in the content of the description of the invention are intended to be included in the scope of the invention.
Claims (2)
1. The preparation method of the lemon chicken feet is characterized by comprising the following steps of:
s1, preparing ingredients of a first component, a second component and a third component respectively according to parts by weight, wherein the first component comprises the following components: 6 parts of white granulated sugar, 3.2 parts of edible salt, 1.4 parts of monosodium glutamate, 0.35 part of spice, 0.3 part of sodium diacetate, 0.25 part of 5' -flavor nucleotide disodium and 0.3 part of sodium tripolyphosphate;
the second component comprises: soy sauce 0.9 parts, table vinegar 1.6 parts, lactic acid 0.9 parts, glacial acetic acid 0.6 parts, concentrated lemon juice 0.5 parts, yellow wine 0.18 parts;
the third component comprises: 0.5 part of concentrated lemon juice;
s2, cleaning the exfoliating layer of chicken feet, taking 70-90 parts of chicken feet, boiling, and cooling for later use; adding 0.3-0.6 part of citric acid in the boiling process;
s3, adding 550-620 parts of purified water into a boiling pot, adding the weighed first component raw materials and 10-20 parts of the millet peppery, boiling for 25-30min, and then fishing out the millet peppery to obtain brewing water;
s4, cooling the infusing water obtained in the step S3 to normal temperature, adding the cooled infusing water into an infusing barrel, filtering spice residues in the infusing barrel by using a filter screen, and taking 105-110 parts of infusing water in each barrel;
s5, adding the weighed second component raw materials into the soaking water, uniformly stirring, weighing the cooked chicken feet in the step S2, adding the cooked chicken feet into a soaking barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net scoop during the soaking, and fishing out and draining after the soaking is finished;
s6, putting the chicken feet drained in the step S5 and the third component raw materials into a stirrer, stirring, and uniformly stirring to obtain lemon chicken feet; after stirring evenly, the chicken feet are vacuumized and packaged.
2. The preparation method of the lemon duck foot is characterized by comprising the following steps of:
s1, preparing ingredients of a first component, a second component and a third component respectively according to parts by weight, wherein the first component comprises the following components: 6 parts of white granulated sugar, 3.2 parts of edible salt, 1.4 parts of monosodium glutamate, 0.35 part of spice, 0.3 part of sodium diacetate, 0.25 part of 5' -flavor nucleotide disodium and 0.3 part of sodium tripolyphosphate;
the second component comprises: soy sauce 0.9 parts, table vinegar 1.6 parts, lactic acid 0.9 parts, glacial acetic acid 0.6 parts, concentrated lemon juice 0.5 parts, yellow wine 0.18 parts;
the third component comprises: 0.5 part of concentrated lemon juice;
s2, taking 70-90 parts of duck feet, boiling, and cooling for later use; adding 0.3-0.6 part of citric acid in the boiling process;
s3, adding 550-620 parts of purified water into a boiling pot, adding the weighed first component raw materials and 10-20 parts of the millet peppery, boiling for 25-30min, and then fishing out the millet peppery to obtain brewing water;
s4, cooling the infusing water obtained in the step S3 to normal temperature, adding the cooled infusing water into an infusing barrel, filtering spice residues in the infusing barrel by using a filter screen, and taking 105-110 parts of infusing water in each barrel;
s5, adding the weighed second component raw materials into the brewing water, uniformly stirring, weighing the cooked duck feet in the step S2, adding the cooked duck feet into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon during the soaking, and fishing out and draining after the brewing is finished;
s6, putting the duck feet drained in the step S5 and the third component raw materials into a stirrer, stirring, and uniformly stirring to obtain lemon duck feet; and (5) after stirring uniformly, vacuumizing and packaging the duck feet.
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| CN202111029915.1A CN113826833B (en) | 2021-09-03 | 2021-09-03 | Preparation method of lemon chicken feet duck feet |
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| CN113826833B true CN113826833B (en) | 2024-02-02 |
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| 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 |
| CN102771808A (en) * | 2012-07-31 | 2012-11-14 | 华南理工大学 | Production method of conditioned chicken claws |
| AU2015261665A1 (en) * | 2005-10-04 | 2015-12-17 | Jimmyash Llc | Methods of making snack food products and products made thereby |
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| 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 |
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| 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 |
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| CN113826833A (en) | 2021-12-24 |
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