CN114041570A - Preparation method of probiotic pickled chicken feet - Google Patents
Preparation method of probiotic pickled chicken feet Download PDFInfo
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- CN114041570A CN114041570A CN202111439158.5A CN202111439158A CN114041570A CN 114041570 A CN114041570 A CN 114041570A CN 202111439158 A CN202111439158 A CN 202111439158A CN 114041570 A CN114041570 A CN 114041570A
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- chicken feet
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- probiotic
- chicken
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 82
- 239000006041 probiotic Substances 0.000 title claims abstract description 29
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 29
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 239000012267 brine Substances 0.000 claims abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- 239000008399 tap water Substances 0.000 claims abstract description 6
- 235000020679 tap water Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 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 description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 5
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 238000005554 pickling Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004659 sterilization and disinfection 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
- A23L13/20—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of probiotic pickled chicken feet, belonging to the technical field of food, and the preparation method comprises the following steps of firstly screening chicken feet with quality meeting the requirements, removing bones, and then soaking in clear water to remove blood stasis; then, putting the chicken feet into boiling water to be boiled for 10-15 minutes, then fishing out the chicken feet, cooling the chicken feet by using tap water, and filtering the water for later use; and (3) putting the cooled chicken feet into the soaking brine, then adding lactic acid bacteria, uniformly mixing, and fermenting for 16-24 hours to obtain the chicken feet: bagging, sealing, and sterilizing. The chicken feet prepared by the method have unique flavor, good taste and no preservative, and the growth of other harmful microorganisms is effectively inhibited, the safety of the product is improved and the shelf life of the product are prolonged on the basis of improving the texture of the product by fermentation of probiotics. And a large amount of live probiotics exist in the processed chicken feet, so that the functions of the human body can be effectively adjusted and the intestinal environment can be effectively improved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of probiotic pickled chicken feet.
Background
The chicken feet are a delicious food which is liked by many people, but because food preservatives are added into the traditional pickled chicken feet or the traditional pickled chicken feet are subjected to irradiation sterilization, no live probiotics exist in the product, the safety of the food is reduced, and the chicken feet manufactured by the traditional method are not taken by people who pay more and more attention to the food safety.
Disclosure of Invention
The embodiment of the invention aims to provide a preparation method of probiotic pickled chicken feet, which is simple in process and good in taste of the prepared chicken feet.
The embodiment of the invention is realized by the following steps:
the embodiment of the invention provides a preparation method of probiotic pickled chicken feet, which comprises the following steps;
s1: screening out chicken feet with quality meeting the requirements, removing bones, and soaking in clear water to remove blood stasis;
s2: boiling the chicken feet obtained in the step S1 in boiling water for 10-15 minutes, fishing out, cooling by using tap water, and filtering for later use;
s3: putting the chicken feet obtained in the step S2 into the soaking brine, then adding lactic acid bacteria, uniformly mixing, and fermenting for 16-24 hours to obtain the required chicken feet;
s4: and (4) mixing the chicken feet soaked in the step S3 with the soaked salt water, and packaging.
Further, in step S2, the chicken feet are boiled in boiling water for 15 minutes.
Further, in the step S3, the pickling brine is prepared by adding edible salt, sodium glutamate, yeast extract, chicken powder, disodium 5' -ribonucleotide, sucrose, glucose, food essence, spices, glucose, sucrose and ginger into water, boiling and maintaining for 20-30 minutes, and cooling at room temperature to obtain the required pickling brine.
Further, in the step S3, the fermentation temperature is maintained at 15-20 ℃.
Further, in the step S3, the lactic acid bacteria are lactobacillus plantarum.
Further, in the step S3, the addition amount of lactic acid bacteria is 0.01% to 0.03%.
Furthermore, in the step S3, the viable count of the lactic acid bacteria in the fermented chicken feet is higher than 1000 ten thousand CFU/g.
Further, in the step S4, the chicken feet and the infused saline are mixed and packaged according to the weight ratio of 1: 0.4-0.5.
The invention has the beneficial effects that:
the preparation method of the probiotic pickled chicken feet provided by the embodiment of the invention has the advantages of simple process and convenience in preparation, the prepared chicken feet have unique flavor and good taste, no preservative is used, the growth of other harmful microorganisms is effectively inhibited on the basis of improving the product texture through the fermentation of probiotics, the safety of the product is improved, and the quality guarantee period and the shelf life of the product are prolonged. And a large amount of live probiotics exist in the processed chicken feet, so that the functions of the human body can be effectively adjusted and the intestinal environment can be effectively improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
In addition, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.
Example 1
The embodiment of the invention provides a preparation method of probiotic pickled chicken feet, which comprises the following steps;
s1: screening out chicken feet with quality meeting the requirements, removing bones, and soaking in clear water to remove blood stasis;
when the chicken feet are screened, broken feet and black feet are picked up to ensure that the chicken feet are all intact.
S2: putting the chicken feet obtained in the step S1 into boiling water, boiling for 15 minutes, fishing out, cooling by using tap water, and filtering for later use;
s3: putting the chicken feet obtained in the step S2 into the soaking brine, then adding lactic acid bacteria, uniformly mixing, and fermenting for 16 hours at the temperature of 20 ℃ to obtain the required chicken feet;
in the step, the pickled salt water is prepared by adding edible salt, sodium glutamate, yeast extract, chicken powder, disodium 5' -ribonucleotide, sucrose, glucose, food essence, spices, glucose, sucrose and ginger into water, boiling and keeping for 20 minutes, and cooling at room temperature to obtain the required pickled salt water.
In the step, the added lactobacillus is lactobacillus plantarum, the addition amount is 0.01%, and the viable count of the lactobacillus in the fermented chicken feet is higher than 1000 ten thousand CFU/g.
S4: and (4) mixing the chicken feet soaked in the step S3 with the soaked salt water, and packaging.
In the step, the chicken feet and the infused salt water are mixed and packaged according to the weight ratio of 1: 0.5.
The chicken feet prepared by the method have unique flavor, good taste and no preservative, effectively inhibit the growth of other harmful microorganisms on the basis of improving the product texture through the fermentation of probiotics, improve the safety of the product and prolong the shelf life of the product. And a large amount of live probiotics exist in the processed chicken feet, so that the functions of the human body can be effectively adjusted and the intestinal environment can be effectively improved.
Example 2
The second embodiment of the invention provides a preparation method of probiotic pickled chicken feet, which comprises the following steps;
s1: screening out chicken feet with quality meeting the requirements, removing bones, and soaking in clear water to remove blood stasis;
when the chicken feet are screened, broken feet and black feet are picked up to ensure that the chicken feet are all intact.
S2: putting the chicken feet obtained in the step S1 into boiling water, boiling for 10 minutes, fishing out, cooling by using tap water, and filtering for later use;
s3: putting the chicken feet obtained in the step S2 into the soaking brine, then adding lactic acid bacteria, uniformly mixing, and fermenting for 24 hours at the temperature of 15 ℃ to obtain the required chicken feet;
in the step, the pickled salt water is prepared by adding edible salt, sodium glutamate, yeast extract, chicken powder, disodium 5' -ribonucleotide, sucrose, glucose, food essence, spices, glucose, sucrose and ginger into water, boiling and keeping for 30 minutes, and cooling at room temperature to obtain the required pickled salt water.
In the step, the added lactobacillus is lactobacillus plantarum, the addition amount is 0.03%, and the viable count of the lactobacillus in the fermented chicken feet is higher than 1000 ten thousand CFU/g.
S4: and (4) mixing the chicken feet soaked in the step S3 with the soaked salt water, and packaging.
In the step, the chicken feet and the infused salt water are mixed and packaged according to the weight ratio of 1: 0.4.
The chicken feet prepared by the method have unique flavor, good taste and no preservative, effectively inhibit the growth of other harmful microorganisms on the basis of improving the product texture through the fermentation of probiotics, improve the safety of the product and prolong the shelf life of the product. And a large amount of live probiotics exist in the processed chicken feet, so that the functions of the human body can be effectively adjusted and the intestinal environment can be effectively improved.
Example 3
The third embodiment of the invention provides a preparation method of probiotic pickled chicken feet, which comprises the following steps;
s1: screening out chicken feet with quality meeting the requirements, removing bones, and soaking in clear water to remove blood stasis;
when the chicken feet are screened, broken feet and black feet are picked up to ensure that the chicken feet are all intact.
S2: putting the chicken feet obtained in the step S1 into boiling water, boiling for 12 minutes, fishing out, cooling by using tap water, and filtering for later use;
s3: putting the chicken feet obtained in the step S2 into the soaking brine, then adding lactic acid bacteria, uniformly mixing, and fermenting for 20 hours at the temperature of 18 ℃ to obtain the required chicken feet;
in the step, the pickled salt water is prepared by adding edible salt, sodium glutamate, yeast extract, chicken powder, disodium 5' -ribonucleotide, sucrose, glucose, food essence, spices, glucose, sucrose and ginger into water, boiling and keeping for 30 minutes, and cooling at room temperature to obtain the required pickled salt water.
In the step, the added lactobacillus is lactobacillus plantarum, the addition amount is 0.02%, and the viable count of the lactobacillus in the fermented chicken feet is higher than 1000 ten thousand CFU/g.
S4: and (4) mixing the chicken feet soaked in the step S3 with the soaked salt water, and packaging.
In the step, the chicken feet and the infused salt water are mixed and packaged according to the weight ratio of 1: 0.5.
The chicken feet prepared by the method have unique flavor, good taste and no preservative, effectively inhibit the growth of other harmful microorganisms on the basis of improving the product texture through the fermentation of probiotics, improve the safety of the product and prolong the shelf life of the product. And a large amount of live probiotics exist in the processed chicken feet, so that the functions of the human body can be effectively adjusted and the intestinal environment can be effectively improved.
The invention is not limited to the above alternative embodiments, and any other various production steps can be obtained by anyone in the light of the present invention, but any changes and modifications can be made within the scope of the present invention as defined in the claims.
Claims (8)
1. A preparation method of probiotic pickled chicken feet is characterized by comprising the following steps: the method comprises the following steps:
s1: screening out chicken feet with quality meeting the requirements, removing bones, and soaking in clear water to remove blood stasis;
s2: boiling the chicken feet obtained in the step S1 in boiling water for 10-15 minutes, fishing out, cooling by using tap water, and filtering for later use;
s3: putting the chicken feet obtained in the step S2 into the soaking brine, then adding lactic acid bacteria, uniformly mixing, and fermenting for 16-24 hours to obtain the required chicken feet;
s4: and (4) mixing the chicken feet soaked in the step S3 with the soaked salt water, and packaging.
2. The method for preparing probiotic pickled chicken feet according to claim 1, which is characterized in that: in step S2, the chicken feet are boiled in boiling water for 15 minutes.
3. The method for preparing probiotic pickled chicken feet according to claim 1, which is characterized in that: s3, adding edible salt, sodium glutamate, yeast extract, chicken powder, disodium 5' -ribonucleotide, sucrose, glucose, food essence, spices, glucose, sucrose and ginger into water, boiling and keeping for 20-30 minutes, and cooling at room temperature to obtain the required infused saline.
4. The method for preparing probiotic pickled chicken feet according to claim 1, which is characterized in that: in the step S3, the fermentation temperature is maintained at 15-20 ℃.
5. The method for preparing probiotic pickled chicken feet according to claim 1, which is characterized in that: in the step S3, the lactic acid bacteria are lactobacillus plantarum.
6. The method for preparing probiotic pickled chicken feet according to claim 1, which is characterized in that: in the step S3, the addition amount of lactobacillus is 0.01-0.03%.
7. The method for preparing probiotic pickled chicken feet according to claim 1, which is characterized in that: in the step S3, the viable count of the lactic acid bacteria in the fermented chicken feet is higher than 1000 ten thousand CFU/g.
8. The method for preparing probiotic pickled chicken feet according to claim 1, which is characterized in that: and S4, mixing the chicken feet with the brewed saline water according to the weight ratio of 1:0.4-0.5, and packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111439158.5A CN114041570A (en) | 2021-11-30 | 2021-11-30 | Preparation method of probiotic pickled chicken feet |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111439158.5A CN114041570A (en) | 2021-11-30 | 2021-11-30 | Preparation method of probiotic pickled chicken feet |
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| CN114041570A true CN114041570A (en) | 2022-02-15 |
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| CN202111439158.5A Pending CN114041570A (en) | 2021-11-30 | 2021-11-30 | Preparation method of probiotic pickled chicken feet |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117179030A (en) * | 2023-09-22 | 2023-12-08 | 河北玖兴食品有限公司 | Chicken feet automated production system |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
-
2021
- 2021-11-30 CN CN202111439158.5A patent/CN114041570A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960748A (en) * | 2012-12-19 | 2013-03-13 | 重庆宴安食品开发有限公司 | Machining method of lactobacillus snack food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117179030A (en) * | 2023-09-22 | 2023-12-08 | 河北玖兴食品有限公司 | Chicken feet automated production system |
| CN117179030B (en) * | 2023-09-22 | 2024-02-06 | 河北玖兴食品有限公司 | Chicken feet automated production system |
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