CN114794392B - Preparation method of pickled chicken feet with unique taste - Google Patents
Preparation method of pickled chicken feet with unique taste Download PDFInfo
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- CN114794392B CN114794392B CN202210371717.1A CN202210371717A CN114794392B CN 114794392 B CN114794392 B CN 114794392B CN 202210371717 A CN202210371717 A CN 202210371717A CN 114794392 B CN114794392 B CN 114794392B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of pickled chicken feet with unique taste, which comprises the following steps: fully mixing and absorbing the chicken feet and the juice prepared by the oolong tea by using a negative pressure container before curing, smearing the pickled juice prepared by the oolong tea clear liquid, the grape seed paste and the finger millet powder after curing, and drying and sterilizing to obtain the chicken feet with unique flavor; the invention is based on weakening the content of nitrite in the finished packaged chicken feet, uses oolong tea clear liquid as a base material, cuts down nitrite in two links before and after curing, effectively inhibits the synthesis of nitrite, combines the antioxidant effect of flavone in grape seeds and the thick gastrointestinal efficacy of finger millet, reduces the content of nitrite in chicken feet, enhances the health care efficacy of chicken feet, has unique flavor, greatly reduces the content of nitrite, and provides a new technical scheme for reducing the content of nitrite in cured chicken feet.
Description
Technical Field
The invention belongs to the technical field of pickled foods, and particularly relates to a preparation method of pickled chicken feet with unique taste.
Background
Along with the acceleration of the life rhythm and the change of the eating habits of people, the leisure food becomes popular among people, has more types and diversified flavors and develops flavor. In the leisure food market, the chicken feet products become food which is popular and loved by consumers with rich nutrition and unique flavor. The main chicken feet products are produced by pickling, and the chicken feet products are derived from pickled peppers, marinades, sauces and the like.
The cured product has thick taste and good mouthfeel, but the cured chicken feet have the defects: the pickled chicken feet contain nitrate and nitrite, the nitrite is one of the basic factors of carcinogenesis, although a small amount of nitrite is insufficient to cause harm, people are paying attention to health problems nowadays, and how to remove or reduce the nitrite content is a trend of future development, so that the development of pickled chicken feet with reduced nitrite content is also necessary.
The present invention has been made in view of this.
Disclosure of Invention
The invention aims to solve the technical problems and overcome the defects of the prior art, and provides a preparation method of pickled chicken feet with unique taste, which adopts the following basic conception:
a preparation method of pickled chicken feet with unique taste comprises the following steps:
step 1, cleaning fresh chicken feet, inserting a plurality of holes into the surfaces of the chicken feet, and placing the chicken feet in a negative pressure container;
step 2, sealing a negative pressure container, spraying seasoning juice from the inner top of the negative pressure container to chicken feet in the container, and stirring the chicken feet and the seasoning juice in a mass ratio of 100:32;
preparing seasoning juice: decocting oolong tea in water for 3-5min at a weight ratio of oolong tea to water of 1:5; then sieving with 500 mesh sieve, concentrating with concentrating tank to relative density of 1.0 to obtain flavoring juice;
step 3, after stirring uniformly, baking in a baking oven, wherein the humidity of chicken feet is controlled to be 50% -60%;
step 4, placing the baked materials into cold water for submerging, adding seasonings, boiling the water, boiling for 7-10min, and taking out the leached cold water;
step 5, immersing in a pickling liquid, adding pickling seasonings into the pickling liquid, and sealing and pickling for 5-9 hours;
step 6, coating the surfaces of the chicken feet with sauce, wherein the mass ratio of the chicken feet to the sauce is 100:22; the sauce consists of oolong tea clear liquid, grape seed paste and finger millet powder;
step 7, adding chopped onion and chopped garlic, and baking in a baking oven;
and 8, cleaning the chopped onion and the chopped garlic after baking, sterilizing by steam, and vacuum packaging under a sterile condition to obtain the finished chicken feet.
Further, in the step 6, the preparation of sauce:
pulverizing fresh grape seed, and grinding into paste; removing the shells of the finger millet and grinding the finger millet into powder; decocting oolong tea in water for 3-5min, filtering to obtain tea clear liquid, adding grape seed paste and finger millet powder, and decocting for 5-7min; filtering with 500 mesh sieve, concentrating the filtrate with concentrating tank to relative density of 1.2 to obtain concentrated solution, i.e. sauce.
Further, in the step 6, when the oolong tea clear liquid is prepared, the mass ratio of the oolong tea to the water is 1:15; the mass ratio of oolong tea clear liquid, grape seed paste and finger millet is 30:5:4.
further, in the step 3, the temperature is controlled to be 55-65 ℃ and the time is controlled to be 5-10min during baking.
Further, in the step 4, ginger, pepper, chilli and onion are added into the cold water, and the mass ratio of the ginger, the pepper, the chilli, the onion and the chicken feet is 11:7.5:9:11:100.
further, in the step 7, the mass ratio of the onion shreds to the garlic powder to the chicken feet obtained in the step 6 is 20:30:100.
Further, in the step 7, the temperature is controlled at 60 ℃ and the time is controlled at 8-10min during baking.
Further, in the step 8, parameters of steam sterilization: the temperature is 121 ℃ and the time is 3-5min. A preparation method of pickled chicken feet with unique taste comprises the following steps:
by adopting the technical scheme, compared with the prior art, the invention has the following beneficial effects.
In the pickling process, the N-nitroso compound is a compound with strong carcinogenicity, and tea polyphenol substances contained in the oolong tea have the effect of blocking the synthesis of the N-nitroso compound, eliminating nitrite harmful substances, and selecting the cause of the oolong tea, and the content of catechin, various amino acids and the like of the oolong tea is obviously higher than that of other teas. Aiming at the current situation, people pay more attention to health, cardiovascular diseases and blood lipid diseases, especially the cured products are panic more and more, and oolong tea can inhibit the synthesis of nitrite, has better effects on reducing blood lipid, resisting tumor and preventing aging, and overcomes the defects.
Grape seeds contain rich bioflavonoids, and flavone, especially dihydromyricetin, can regulate body energy, strengthen body resistance to diseases, can remove garbage and free radicals in cardiovascular system, remove bacteria and parasites, repair respiratory tissues and skin damaged tissues, induce apoptosis of tumor cells, and high-content flavonoid compounds can repair body tissues, promote metabolism, keep young and balance nutrition in vivo; meanwhile, the flavone can effectively remove free radicals generated by intense exercise at night during overtime, thereby eliminating physical fatigue. The grape seeds have very strong capability of resisting oxidation and scavenging free radicals, have better effects of resisting oxidation, resisting allergy, resisting fatigue, strengthening physique, improving sub-health state and delaying aging, and also accord with the pursuit of modern people for health.
The finger millet is rich in natural organic minerals, has higher contents of calcium, potassium, magnesium, selenium and zinc, has the effect of thick intestines and stomach, is not easy to eat for a long time, can cause negative effects on intestines and stomach, can reduce the effect on intestines and stomach for long time by combining the thick intestines and stomach functions of the finger millet, and has a certain health care effect.
The invention is based on weakening the content of nitrite in the finished packaged chicken feet, uses oolong tea clear liquid as a base material, cuts down nitrite in two links before and after curing, effectively inhibits the synthesis of nitrite, combines the antioxidant effect of flavone in grape seeds and the thick gastrointestinal efficacy of finger millet, reduces the content of nitrite in chicken feet, enhances the health care efficacy of chicken feet, has unique flavor, greatly reduces the content of nitrite, and provides a new technical scheme for reducing the content of nitrite in cured chicken feet.
The following describes the embodiments of the present invention in further detail.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the following examples are clearly and completely described, and the following examples are provided for illustrating the present invention, but are not intended to limit the scope of the present invention.
A preparation method of pickled chicken feet with unique taste comprises the following steps:
step 1, cleaning fresh chicken feet, inserting a plurality of holes into the surfaces of the chicken feet, and placing the chicken feet in a negative pressure container.
And 2, sealing the negative pressure container, spraying seasoning juice from the inner top of the negative pressure container to chicken feet in the container, and stirring the chicken feet and the seasoning juice in a mass ratio of 100:32.
Preparing seasoning juice: decocting oolong tea in water for 3-5min at a weight ratio of oolong tea to water of 1:5; then sieving with 500 mesh sieve, concentrating with concentrating tank to relative density of 1.0 to obtain flavoring juice.
And 3, after uniformly stirring, baking in an oven, controlling the temperature to be 55-65 ℃ and the time to be 5-10min, controlling the humidity of chicken feet to be 50-60%, and spraying water during the period to adjust the humidity so as not to be too dry and keeping the meat toughness.
Step 4, baking, immersing in cold water, and adding ginger, pepper, chilli and onion segments, wherein the mass ratio of the ginger to the pepper to the chilli to the onion segments to the chicken feet is 11:7.5:9:11:100, boiling for 7-10min, and taking out the cold water.
And 5, immersing in a pickling liquid, adding pickling seasonings into the pickling liquid, and sealing and pickling for 5-9 hours.
And 6, coating the surfaces of the chicken feet with sauce, wherein the mass ratio of the chicken feet to the sauce is 100:22.
Preparation of sauce: pulverizing fresh grape seed, and grinding into paste; removing the shells of the finger millet and grinding the finger millet into powder; decocting oolong tea in water for 3-5min, wherein the mass ratio of oolong tea to water is 1:15, filtering to obtain tea clear liquid, adding grape seed paste and finger millet powder, and the mass ratio of oolong tea clear liquid, grape seed paste and finger millet is 30:5:4, boiling for 5-7min; filtering with 500 mesh sieve, concentrating the filtrate with concentrating tank to relative density of 1.2 to obtain concentrated solution, i.e. sauce.
And 7, adding chopped onion and chopped garlic, wherein the mass ratio of the chopped onion to the chopped garlic to the chicken feet obtained in the previous step is 20:30:100, and putting into a baking oven for baking. During baking, the temperature is controlled at 60 ℃ and the time is controlled at 8-10min.
And 8, cleaning the chopped onion and the chopped garlic after baking, sterilizing for 3-5min by steam at 121 ℃, and vacuum packaging under a sterile condition to obtain the finished chicken feet.
In the research process, the oolong tea clear liquid can effectively inhibit the generation of nitrite in the pickling process, reduces the content of nitrite on chicken feet, and is a good choice for reducing the content of nitrite. Nitrite is formed by thermal decomposition of nitrate, and during high-temperature sterilization treatment of cured chicken feet, although oolong tea clear liquid adsorbed by the chicken feet has an inhibition effect, new nitrite still can be formed, and in the step 6, the purpose of brushing sauce is also to reduce the nitrite content in the baking step 7, and when the chicken feet are dried by grape seeds alone, the meat quality is kept strong, and experiments after the oolong tea clear liquid is combined, the effect of inhibiting nitrite is obviously improved after the grape seeds are added, and the analysis considers that polyphenols contained in the grape seeds possibly play a role in promoting.
Experiments in the baking stage show that the onion has an inhibition effect on nitrite, the effect is optimal when the temperature is controlled at about 60 ℃, the content of the auxiliary materials of the onion and the garlic is required to be accurately controlled, the food materials are wasted when the content is high, the taste of chicken feet is influenced, and the ideal inhibition effect cannot be achieved when the content is low; when garlic is singly used for treatment, the garlic has a certain inhibition effect on nitrite, but the effect is slightly improved when the onion and the garlic are combined for use, and in addition, the taste of the chicken feet is better, so that the treatment in a combined mode is the best choice, the nitrite content of the chicken feet packaged by the finished product is obviously reduced by 72.3-86.2% compared with the content treated by the conventional pickling method.
Example 1
A preparation method of pickled chicken feet with unique taste comprises the following steps:
step 1, cleaning 1000g of fresh chicken feet, inserting a plurality of holes into the surfaces of the chicken feet, inserting the chicken feet into the holes, putting the chicken feet into bones, and then placing the chicken feet in a negative pressure container.
And 2, sealing the negative pressure container, spraying seasoning juice from the inner top of the negative pressure container to chicken feet in the container, and uniformly stirring. The mass ratio of chicken feet to the seasoning juice is 100:32.
Preparing seasoning juice: decocting oolong tea in water for 3-5min at a weight ratio of oolong tea to water of 1:5; then sieving with 500 mesh sieve, concentrating with concentrating tank to relative density of 1.0 to obtain flavoring juice.
After the negative pressure container is opened, the inner cavity is in a negative pressure state, and as the chicken feet are provided with jacks, the negative pressure can increase the gap between pork skin and bones, so that juice permeation is facilitated, and the chicken feet can be quickly and uniformly mixed to adsorb the juice by spraying and stirring.
And 3, uniformly stirring in a negative pressure container, placing in a baking oven, baking to facilitate the juice to be immersed into the skin and the meat, controlling the temperature at 55-65 ℃ and the time at 5-10min, and spraying water during the period of controlling the humidity of chicken feet to be 50-60%, so as to regulate the humidity and not to be too dry, and keeping the meat toughness.
Step 4, baking, immersing in cold water, and adding ginger, pepper, chilli and onion segments, wherein the mass ratio of the ginger to the pepper to the chilli to the onion segments to the chicken feet is 11:7.5:9:11:100, boiling for 7-10min, taking out the leached water, and keeping the meat compact.
Step 5, immersing the materials into a pickling liquid, adding pickling seasonings into the pickling liquid, selecting the pickling seasonings according to requirements, and sealing and pickling for 5-9 hours;
step 6, preparing sauce: pulverizing fresh grape seed, and grinding into paste; removing the shells of the finger millet and grinding the finger millet into powder; decocting oolong tea in water for 3-5min, wherein the mass ratio of oolong tea to water is 1:15, filtering to obtain tea clear liquid, adding grape seed paste and finger millet powder, and the mass ratio of oolong tea clear liquid, grape seed paste and finger millet is 30:5:4, boiling for 5-7min; filtering with 500 mesh sieve, concentrating the filtrate with concentrating tank to relative density of 1.2 to obtain concentrated solution, i.e. sauce. The sauce is coated on the surfaces of the chicken feet, the mass ratio of the chicken feet to the sauce is 100:22, the viscosity of the sauce is relatively high, and the sauce is too much when the chicken feet are directly immersed into the sauce for dip dyeing, so that a coating mode is adopted.
And 7, adding chopped onion and chopped garlic, wherein the mass ratio of the chopped onion to the chopped garlic to the chicken feet (containing sauce) obtained in the previous step is 20:30:100, and mixing the chicken feet with the chopped onion and the chopped garlic, and putting the mixture into a baking oven for baking. During baking, the temperature is controlled at 60deg.C for 8-10min, and the temperature is controlled at about 60deg.C.
And 8, cleaning the chopped onion and the chopped garlic after baking, removing part of the chopped onion and the chopped garlic by using a vibrating screen, sterilizing the chicken feet by steam at 121 ℃ for 3-5min, and vacuum packaging under aseptic conditions to obtain the finished chicken feet.
Example 2
The present embodiment differs from embodiment 1 described above: in the step 2, the mass ratio of the oolong tea to the water is 1:3; in the step 6, the mass ratio of the oolong tea to the water is 1:10.
Example 3
The present embodiment differs from embodiment 1 described above: in the step 2, the mass ratio of the oolong tea to the water is 1:8; in the step 6, the mass ratio of the oolong tea to the water is 1:20.
Example 4
The present embodiment differs from embodiment 1 described above: in the step 6, the mass ratio of oolong tea clear liquid, grape seed paste and finger millet is 30:9:7.
example 5
The present embodiment differs from embodiment 1 described above: in the step 6, the mass ratio of oolong tea clear liquid, grape seed paste and finger millet is 30:3:2.
example 6
The present embodiment differs from embodiment 1 described above: the baking temperature in the step 7 is controlled at 55 ℃.
Example 7
The present embodiment differs from embodiment 1 described above: the baking temperature in the step 7 is controlled at 65 ℃.
Comparative example 1
The present embodiment differs from embodiment 1 described above: in the step 2, common marinades are used, and seasoning juice is not used; step 6, sauce is not used, and marinades are used for replacing the sauce; onion garlic is not added in the step 7.
Comparative example 2
The present embodiment differs from embodiment 1 described above: in step 6, no flavoring juice is used; onion garlic is not added in the step 7.
Comparative example 3
The present embodiment differs from embodiment 1 described above: in the step 2, common marinades are used, and seasoning juice is not used; in the step 6, the oolong tea clear liquid is concentrated and then is smeared as sauce, and grape seeds and finger millet are not added; onion garlic is not added in the step 7.
Comparative example 4
The present embodiment differs from embodiment 1 described above: in the step 2, common marinades are used, and seasoning juice is not used; in the step 6, the finger millet is removed from the sauce, and the sauce is prepared by only using oolong tea clear liquid and grape seed paste; onion garlic is not added in the step 7.
Comparative example 5
The present embodiment differs from embodiment 1 described above: in the step 2, common marinades are used, and seasoning juice is not used; onion garlic is not added in the step 7.
Comparative example 6
The present embodiment differs from embodiment 1 described above: in the step 2, common marinades are used, and seasoning juice is not used; in the step 6, sauce is not used, and marinade is used instead.
Comparative example 7
The present embodiment differs from embodiment 1 described above: onion garlic is not added in the step 7.
Experiments examples 1-7 were analyzed in combination with comparative examples 1-7 to determine the nitrite content of the finished chicken feet, as shown in Table 1.
Table 1 finished chicken feet nitrite content tables for examples 1-7 and comparative examples 1-7
| Content of nitrite in finished chicken feet (mg/kg) | |
| Example 1 | 4.36 |
| Example 2 | 4.41 |
| Example 3 | 8.94 |
| Example 4 | 6.35 |
| Example 5 | 4.41 |
| Example 6 | 5.32 |
| Example 7 | 5.56 |
| Comparative example 1 | 18.24 |
| Comparative example 2 | 12.65 |
| Comparative example 3 | 13.03 |
| Comparative example 4 | 8.66 |
| Comparative example 5 | 8.31 |
| Comparative example 6 | 14.10 |
| Comparative example 7 | 4.93 |
Analysis of experimental results:
the concentrations of the oolong tea are adjusted in the examples 2 and 3, and the measured data result shows that the inhibition effect of the too high concentration of the oolong tea on nitrite is not obviously increased, and the adverse trend is reversed, and the analysis shows that the concentration of the oolong tea is too high, the components in the oolong tea are possibly not completely dissolved in tea clear liquid, so that the components cannot be absorbed by pork skin, and the taste of the finished chicken feet is obvious in tea taste; the concentration of oolong tea is too thin, which affects the inhibition effect of nitrite, so that the combination of nitrite inhibition and taste inhibition is necessary to select oolong tea with proper concentration. The results of examples 4 and 5, in which the ratio of oolong tea in the sauce was adjusted, show that lowering the ratio of oolong tea affects the inhibitory effect, and that increasing the ratio of oolong tea does not significantly improve the inhibitory effect. Example 6 and example 7 the final baking temperature was adjusted, and in the experiment too many data sets were made, and 50/53/55/57/60/63/65 seven temperature points, which substantially correspond to examples 6-7, with 60 c being optimal and too high and too low temperatures slightly floating the effect of nitrite inhibition.
Comparative example 1 is a conventional pickling mode, does not adopt materials such as oolong tea and the like, and has higher nitrite content. Comparative example 2 only used oolong tea in step 2, i.e. before curing, the results showed some inhibition, but the results were not ideal, and the analytical reasons were that after the later baking stage, new nitrite formation was promoted upon heating. Comparative example 3 and comparative example 4 used oolong tea only in step 6, not before curing, and it can be seen that the addition of an appropriate amount of grape seeds has an improved inhibitory effect. The effect of comparative example 5 was relatively good, and analysis was considered that the components of the millet promoted the reaction of the compound, with a slight effect on inhibition. Comparative example 6 does not use oolong tea, but only onion garlic is used for inhibition, and the effect is not ideal, but has an inhibition effect. The effect of comparative example 7 shows that onion garlic has effect on inhibiting nitrite, but is less obvious, and compared with the difference between comparative example 6 and comparative example 1, the effect of inhibiting oolong tea mainly plays a leading role, so that the effect of inhibiting onion garlic is less obvious.
From the comparative analysis conducted above, it can be seen that the oolong tea plays a critical role in step 2 and step 6, and the proper tea clear solution concentration is also critical, and has an effect on taste, and the addition of grape seeds and finger millet has an effect on promoting the inhibition of nitrite, especially grape seeds, and the inhibition of onion garlic added in the final drying stage on nitrite is slightly improved, and the key is to control the baking temperature.
The foregoing description is only illustrative of the preferred embodiment of the present invention, and is not to be construed as limiting the invention, but is to be construed as limiting the invention to any and all simple modifications, equivalent variations and adaptations of the embodiments described above, which are within the scope of the invention, may be made by those skilled in the art without departing from the scope of the invention.
Claims (4)
1. The preparation method of the pickled chicken feet is characterized by comprising the following steps:
step 1, cleaning fresh chicken feet, inserting a plurality of holes into the surfaces of the chicken feet, and placing the chicken feet in a negative pressure container;
step 2, sealing a negative pressure container, spraying seasoning juice from the inner top of the negative pressure container to chicken feet in the container, and stirring the chicken feet and the seasoning juice in a mass ratio of 100:32;
preparing seasoning juice: decocting oolong tea in water for 3-5min at a weight ratio of oolong tea to water of 1:5; then sieving with 500 mesh sieve, concentrating with concentrating tank to relative density of 1.0 to obtain flavoring juice;
step 3, after stirring uniformly, baking in a baking oven, wherein the humidity of chicken feet is controlled to be 50% -60%;
step 4, placing the baked materials into cold water for submerging, adding seasonings, boiling the water, boiling for 7-10min, and taking out the leached cold water;
step 5, immersing in a pickling liquid, adding pickling seasonings into the pickling liquid, and sealing and pickling for 5-9 hours;
step 6, coating the surfaces of the chicken feet with sauce, wherein the mass ratio of the chicken feet to the sauce is 100:22; the sauce consists of oolong tea clear liquid, grape seed paste and finger millet powder, and is prepared by the following steps:
pulverizing fresh grape seed, and grinding into paste; removing the shells of the finger millet and grinding the finger millet into powder; decocting oolong tea in water for 3-5min, wherein the mass ratio of oolong tea to water is 1:15, filtering to obtain tea clear liquid, adding grape seed paste and finger millet powder, and decocting for 5-7min, wherein the mass ratio of oolong tea clear liquid, grape seed paste and finger millet is 30:5:4, a step of; filtering with 500 mesh sieve, concentrating the filtrate with a concentrating tank until the relative density is 1.2 to obtain concentrated solution, i.e. sauce;
step 7, adding chopped onion and chopped garlic, and baking in a baking oven; wherein, the mass ratio of the onion shreds to the garlic powder to the chicken feet obtained in the step 6 is 20:30:100, and the temperature is controlled at 60 ℃ and the time is controlled at 8-10min during baking;
and 8, cleaning the chopped onion and the chopped garlic after baking, sterilizing by steam, and vacuum packaging under a sterile condition to obtain the finished chicken feet.
2. The method for preparing the pickled chicken feet according to claim 1, wherein the method comprises the following steps: in the step 3, the temperature is controlled at 55-65 ℃ and the time is controlled at 5-10min during baking.
3. The method for preparing the pickled chicken feet according to claim 1, wherein the method comprises the following steps: in the step 4, ginger, pepper, chilli and onion sections are added into the cold water, and the mass ratio of the ginger, the pepper, the chilli, the onion sections to the chicken feet is 11:7.5:9:11:100.
4. the method for preparing the pickled chicken feet according to claim 1, wherein the method comprises the following steps: in the step 8, parameters of steam sterilization: the temperature is 121 ℃ and the time is 3-5min.
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