CN115736193A - Processing method of Karman orange lemon black tea boneless chicken feet - Google Patents
Processing method of Karman orange lemon black tea boneless chicken feet Download PDFInfo
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- CN115736193A CN115736193A CN202211620454.XA CN202211620454A CN115736193A CN 115736193 A CN115736193 A CN 115736193A CN 202211620454 A CN202211620454 A CN 202211620454A CN 115736193 A CN115736193 A CN 115736193A
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- chicken feet
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- lemon
- chicken
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- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method of a Karman orange lemon black tea boneless chicken claw, belonging to the technical field of food processing. The method comprises the following steps: (1) pickling chicken feet; (2) removing bones from chicken feet; (3) preparing seasonings; (4) seasoning the chicken feet; (5) chicken feet are packaged; the flavoring agent comprises black tea water, soybean oligosaccharide, karman orange and lemon slice. The invention relates to a method for producing functional boneless chicken feet by using Karman orange, lemon, black tea and soybean oligosaccharide as raw materials. Compared with the traditional boneless chicken feet, the formula is added with natural glucosyl stevioside and soybean oligosaccharide, so that the effect of providing sweetness without increasing the blood sugar concentration is achieved, and meanwhile, the soybean oligosaccharide is water-soluble dietary fiber and is beneficial to intestinal health. In terms of process, the invention adopts a low-temperature vacuum rolling and kneading mode, greatly shortens the tasty time of the chicken feet and preserves nutrient substances of the raw materials to the maximum extent.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of a Karman orange lemon black tea boneless chicken claw.
Background
The chicken feet product is taken as a traditional meat product, and is popular with consumers due to rich mouthfeel and taste. The chicken feet are rich in calcium and collagen, and can enhance skin tension and relieve skin relaxation and wrinkles. The chicken feet can protect blood vessels and effectively reduce blood fat and cholesterol in human bodies. The Karman orange is a hybrid variety of lemon and kumquat, and compared with other citrus fruits, the Karman orange contains abundant natural antioxidants, namely vitamin C and tartaric acid, and minerals such as calcium, phosphorus and the like. Is beneficial to improving the immunity of the body and strengthening the physique. The lemon is rich in vitamin C and organic acid, has antioxidant effect, and can promote appetite. Meanwhile, the lemon tea can promote intestinal peristalsis and relieve constipation, and the lemon also has the effects of whitening and delaying senescence. The soybean oligosaccharide is a soluble dietary fiber, researches show that the water soluble dietary fiber can promote intestinal peristalsis and has the function of benefiting intestinal probiotics, and the dietary fiber is taken as an important raw material of functional food and is listed as a seventh major nutrient after protein, fat, sugar, vitamin, mineral substances and water. The black tea is rich in various nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like. The chemical reaction of polyphenols in the black tea during fermentation process can change the chemical components in fresh leaves greatly, and can generate theaflavin, thearubigins, etc., and the black tea can help gastrointestinal digestion, promote appetite, promote urination, eliminate edema, and strengthen heart function. The flavonoid compounds rich in black tea can eliminate free radicals, has antacid effect, and can reduce incidence of myocardial infarction.
The chicken feet products in the current market mainly comprise tiger skin chicken feet, pot-stewed chicken feet, pickled pepper chicken feet, salt baked chicken feet and the like, and the products mainly take taste as selling points attracting consumers and lack functionality. Along with the development of the society, the problems of single functionality and incomplete nutrition of chicken feet products are more and more prominent, the increasing new requirements of consumers on healthy meat products cannot be met, and meanwhile, the development of the chicken feet products is greatly limited.
Disclosure of Invention
Aiming at the problems of single product functionality, incomplete nutrition and the like of chicken feet products sold in the existing market, the invention provides a processing method of a Karman orange lemon black tea boneless chicken feet, which combines the traditional marinating process and the modern low-temperature meat product processing technology, greatly improves the production efficiency and keeps more nutrition; meanwhile, the product is specially attractive, and health elements such as the caramon orange, the lemon, the black tea, the soybean oligosaccharide and the like are added into the product, so that the delicious experience is brought to consumers, and health and nutrition are brought to the consumers. In addition, the traditional chicken feet soup is not directly eaten, and the soup for soaking boneless chicken feet in the invention has rich nutrition, is sour, sweet and delicious, can be drunk like fruit tea, achieves two purposes at one stroke, and has more comprehensive nutrition.
The technical scheme of the invention is as follows:
a processing method of a Karman orange lemon black tea boneless chicken claw comprises the following steps:
(1) Pickling chicken feet; (2) Removing bones of chicken feet, (3) preparing seasonings, and (4) seasoning the chicken feet; (5) chicken feet are packaged;
the flavoring agent comprises black tea water, soybean oligosaccharide, karman orange and lemon slice.
The preparation method comprises the following specific steps:
(1) Pickling chicken feet: washing fresh chicken feet, putting the chicken feet into a pickling solution for pickling for 18 to 24 hours, and controlling the pickling temperature to be 0 to 4 ℃.
(2) Removing bones of chicken feet: putting the pickled chicken feet into a pot with cold water, heating to 95 ℃, keeping for 15min, taking out of the pot, placing in ice water for cooling for 30min, removing bones of the chicken feet, and keeping the chicken feet intact.
(3) Preparing a seasoning: cutting part of the kamann tangerine into two halves, cutting part of the lemon into pieces, and pulping the rest part of the lemon into pulp at high speed by a food processor for later use; soaking black tea in 95 deg.C water for 1 hr, cooling to below 20 deg.C, and repeatedly soaking black tea for 2 times. The flavoring is prepared according to the proportion.
(4) Flavoring chicken feet: adding the boneless chicken feet and seasonings into a vacuum tumbling tank according to the weight ratio of 1.2 to 1, wherein the tumbling time is 2-4 hours, the vacuum degree is-0.07 to-0.09 MPa, the tumbling speed is 4-8 rpm, and the temperature is controlled at 0-4 ℃.
(5) Chicken feet packaging: packaging in a sterile environment, sterilizing the chicken feet by tools and instruments, and uniformly packaging the chicken feet without bones according to the sales requirement, wherein the sales circulation environment is 0-10 ℃, and the quality guarantee period is 7 days.
Preferably, in the step (1), the pickling solution comprises the following components in parts by weight: 60 to 70 portions of ice water, 0.8 to 1.2 portions of salt, 0.2 to 0.4 portion of sodium tripolyphosphate, 0.04 to 0.08 portion of pepper, 0.01 to 0.03 portion of tsaoko amomum fruit, 0.05 to 0.07 portion of anise, 0.7 to 0.9 portion of ginger slice, 0.3 to 0.5 portion of onion segment and 1 to 2 portions of yellow wine.
Preferably, in the step (3), the seasoning comprises the following components in parts by weight: 50 to 70 parts of black tea water, 5 to 10 parts of soybean oligosaccharide, 5 to 10 parts of kaman orange, 5 to 10 parts of lemon slice, 1 to 5 parts of kaman orange juice, 1 to 5 parts of lemon juice, 0.5 to 1 part of salt, 0.3 to 0.5 part of chicken essence seasoning, 0.2 to 0.3 part of lactic acid, 0.1 to 0.2 part of acetic acid, 0.01 to 0.03 part of glucosyl stevioside and 0.01 to 0.04 part of nisin.
The invention has the beneficial effects that:
the invention relates to a method for producing functional boneless chicken feet by using Karman orange, lemon, black tea and soybean oligosaccharide as raw materials. Compared with the traditional boneless chicken feet, the formula is added with natural glucosyl stevioside and soybean oligosaccharide, so that the effect of providing sweetness without increasing the blood sugar concentration is achieved, and meanwhile, the soybean oligosaccharide is water-soluble dietary fiber and is beneficial to intestinal health. The black tea water is added to replace the common drinking water, the black tea has the effects of helping gastrointestinal digestion, promoting appetite, promoting urination, eliminating edema and strengthening heart functions, and flavonoid compounds in the black tea can eliminate free radicals, have the antacid effect and reduce the incidence rate of myocardial infarction. The Karman orange and lemon are rich in vitamin C, and have positive effects of promoting bone development, promoting gingival health, enhancing immunity, and scavenging free radicals. In terms of process, the invention adopts a low-temperature vacuum rolling and kneading mode, greatly shortens the tasty time of the chicken feet and preserves nutrient substances of the raw materials to the maximum extent. Compared with the traditional boneless chicken feet, the product has ruddy color, low fat, no sugar, low calorie, light fruit fragrance and tea fragrance, sour and sweet mouthfeel, not only can be eaten by the chicken feet, but also can be directly drunk as soup, and has stronger antioxidant activity, 3-5 g/100g of dietary fiber and 3-6 ug/mL of total flavone in the final product. The invention does not add sucrose, maltose, fructose syrup and the like, and is also suitable for diabetics to eat.
Detailed Description
In order to make those skilled in the art better understand the technical solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A processing method of a Karman orange lemon black tea boneless chicken claw comprises the following steps:
(1) Pickling chicken feet: washing fresh chicken feet, and then putting the chicken feet into a pickling solution for pickling for 18 hours, wherein the pickling temperature is controlled to be 0-4 ℃. The pickling liquid comprises the following components in parts by weight: 60 parts of ice water, 1 part of salt, 0.3 part of sodium tripolyphosphate, 0.06 part of pepper, 0.02 part of tsaoko amomum fruit, 0.06 part of star anise, 0.8 part of ginger slice, 0.4 part of onion section and 1.5 parts of yellow wine.
(2) Removing bones from chicken feet: putting the pickled chicken feet into a pot with cold water, heating to 95 ℃, keeping for 15min, taking out of the pot, placing in ice water for cooling for 30min, removing bones of the chicken feet, and keeping the chicken feet intact.
(3) Preparing a seasoning: cutting part of the Karman orange into two halves, cutting part of the lemon into pieces, and pulping the rest part of the Karman orange into pulp at high speed by a food processor for later use; soaking black tea in 95 deg.C water for 1 hr, and cooling to below 20 deg.C (preferably, the black tea can be reused for 2 times). The seasoning is prepared according to the proportion and comprises the following components in parts by weight: 50 parts of black tea water, 5 parts of soybean oligosaccharide, 5 parts of karman orange, 5 parts of lemon slice, 1 part of karman orange juice, 1 part of lemon juice, 0.5 part of salt, 0.3 part of chicken essence seasoning, 0.2 part of lactic acid, 0.1 part of acetic acid, 0.01 part of glucosyl stevioside and 0.01 part of nisin.
(4) Flavoring chicken feet: adding the boneless chicken feet and seasonings into a vacuum tumbling tank according to the weight ratio of 1.2 to 1, wherein the tumbling time is 2 hours, the vacuum degree is-0.07-0.09 MPa, the tumbling speed is 4rpm, and the temperature is controlled at 0-4 ℃.
(5) Chicken feet packaging: packaging in a sterile environment, sterilizing by tools and instruments, and uniformly packaging the boneless chicken feet according to the sales requirement, wherein the sales circulation environment is 0-10 ℃, and the quality guarantee period is 7 days.
Example 2
A processing method of a Karman orange lemon black tea boneless chicken claw comprises the following steps:
(1) Pickling chicken feet: washing fresh chicken feet, putting the chicken feet into a pickling solution for pickling for 24 hours, and controlling the pickling temperature to be 0-4 ℃. The pickling liquid comprises the following components in parts by weight: 60 parts of ice water, 1 part of salt, 0.3 part of sodium tripolyphosphate, 0.06 part of pepper, 0.02 part of tsaoko amomum fruit, 0.06 part of star anise, 0.8 part of ginger slice, 0.4 part of onion section and 1.5 parts of yellow wine.
(2) Removing bones of chicken feet: putting the pickled chicken feet into a pot with cold water, heating to 95 ℃, keeping for 15min, taking out of the pot, placing in ice water for cooling for 30min, removing bones of the chicken feet, and keeping the chicken feet intact.
(3) Preparing a seasoning: cutting half of the Karman orange into two halves, cutting half of the lemon into pieces, and pulping the rest part into pulp at high speed by a food processor for later use; soaking black tea in 95 deg.C water for 1 hr, and cooling to below 20 deg.C (preferably, the black tea can be reused for 2 times). The seasoning is prepared according to the proportion and comprises the following components in parts by weight: 60 parts of black tea water, 7 parts of soybean oligosaccharide, 7 parts of karman orange, 8 parts of lemon slice, 3 parts of karman orange juice, 3 parts of lemon juice, 0.7 part of salt, 0.4 part of chicken essence seasoning, 0.25 part of lactic acid, 0.15 part of acetic acid, 0.02 part of glucosyl stevioside and 0.02 part of nisin.
(4) Flavoring chicken feet: adding the boneless chicken feet and seasonings into a vacuum kneading tank according to the weight ratio of 1.2 to 1, wherein the kneading time is 4 hours, the vacuum degree is-0.07-0.09 MPa, the kneading speed is 6rpm, and the temperature is controlled at 0-4 ℃.
(5) Chicken feet packaging: packaging in a sterile environment, sterilizing the chicken feet by tools and instruments, and uniformly packaging the chicken feet without bones according to the sale requirement, wherein the sale and circulation environment is 0-10 ℃, and the quality guarantee period is 7 days.
Example 3
A processing method of a kamamu orange lemon black tea boneless chicken claw comprises the following steps:
(1) Pickling chicken feet: washing fresh chicken feet, putting the chicken feet into a pickling solution for pickling for 18 hours, and controlling the pickling temperature to be 0-4 ℃. The pickling liquid comprises the following components in parts by weight: 60 parts of ice water, 1 part of salt, 0.3 part of sodium tripolyphosphate, 0.06 part of pepper, 0.02 part of tsaoko amomum fruit, 0.06 part of star anise, 0.8 part of ginger slice, 0.4 part of onion section and 1.5 parts of yellow wine.
(2) Removing bones of chicken feet: putting the pickled chicken feet into a pot with cold water, heating to 95 ℃, keeping for 15min, taking out of the pot, placing in ice water for cooling for 30min, removing bones of the chicken feet, and keeping the chicken feet intact.
(3) Preparing seasonings: cutting half of the Karman orange into two halves, cutting half of the lemon into pieces, and pulping the rest part at high speed by a food processor for later use; soaking black tea in 95 deg.C water for 1 hr, and cooling to below 20 deg.C (preferably, the black tea can be reused for 2 times). The seasoning is prepared according to the proportion and comprises the following components in parts by weight: 70 parts of black tea water, 10 parts of soybean oligosaccharide, 10 parts of karman orange, 10 parts of lemon slice, 5 parts of karman orange juice, 5 parts of lemon juice, 1 part of salt, 0.5 part of chicken essence seasoning, 0.3 part of lactic acid, 0.2 part of acetic acid, 0.03 part of glucosyl stevioside and 0.04 part of nisin.
(4) Flavoring chicken feet: adding the boneless chicken feet and seasonings into a vacuum tumbling tank according to the weight ratio of 1.2 to 1, wherein the tumbling time is 3 hours, the vacuum degree is-0.07-0.09 MPa, the tumbling speed is 8rpm, and the temperature is controlled at 0-4 ℃.
(5) Chicken feet packaging: packaging in a sterile environment, sterilizing by tools and instruments, and uniformly packaging the boneless chicken feet according to the sales requirement, wherein the sales circulation environment is 0-10 ℃, and the quality guarantee period is 7 days.
Comparative example
A processing method of boneless chicken feet comprises the following steps:
(1) Pickling chicken feet: washing fresh chicken feet, putting the chicken feet into a pickling solution for pickling for 18 hours, and controlling the pickling temperature to be 0-4 ℃. The pickling liquid comprises the following components in parts by weight: 60 parts of ice water, 1 part of salt, 0.3 part of sodium tripolyphosphate, 0.06 part of pepper, 0.02 part of tsaoko amomum fruit, 0.06 part of star anise, 0.8 part of ginger slice, 0.4 part of onion section and 1.5 parts of yellow wine.
(2) Removing bones of chicken feet: putting the pickled chicken feet into a pot with cold water, heating to 95 ℃, keeping for 15min, taking out of the pot, placing in ice water for cooling for 30min, removing bones of the chicken feet, and keeping the chicken feet intact.
(3) Preparing a seasoning: the seasoning comprises the following components in parts by weight: 70 parts of water, 1 part of salt, 3 parts of white granulated sugar, 0.5 part of chicken essence seasoning, 0.3 part of lactic acid, 0.2 part of acetic acid and 0.04 part of nisin.
(4) Flavoring chicken feet: adding the boneless chicken feet and seasonings into a vacuum tumbling tank according to the weight ratio of 1.2 to 1, wherein the tumbling time is 3 hours, the vacuum degree is-0.07-0.09 MPa, the tumbling speed is 8rpm, and the temperature is controlled at 0-4 ℃.
(5) Chicken feet packaging: packaging in a sterile environment, sterilizing by tools and instruments, and uniformly packaging the boneless chicken feet according to the sales requirement, wherein the sales circulation environment is 0-10 ℃, and the quality guarantee period is 7 days.
Test example
The contents of dietary fiber and total flavonoids in the boneless chicken feet prepared in examples 1 to 3 and comparative example were measured, and the results are shown in the following table 1:
TABLE 1 test results
Although the present invention has been described in detail by way of preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention.
Claims (8)
1. A processing method of a kamann orange lemon black tea boneless chicken claw is characterized by comprising the following steps:
(1) Pickling chicken feet; (2) removing bones from chicken feet; (3) preparing seasonings; (4) seasoning the chicken feet; (5) chicken feet are packaged;
the flavoring agent comprises black tea water, soybean oligosaccharide, karman orange and lemon slice.
2. The processing method of the kamann orange lemon black tea boneless chicken feet as claimed in claim 1, wherein the pickling method of the chicken feet in the step (1) comprises the following steps: washing fresh chicken feet, putting the chicken feet into a pickling solution for pickling for 18 to 24 hours, and controlling the pickling temperature to be 0 to 4 ℃.
3. The processing method of the kamamu orange lemon black tea boneless chicken claw as claimed in claim 2, wherein the pickling solution comprises the following components in parts by weight: 60 to 70 portions of ice water, 0.8 to 1.2 portions of salt, 0.2 to 0.4 portion of sodium tripolyphosphate, 0.04 to 0.08 portion of pepper, 0.01 to 0.03 portion of tsaoko amomum fruit, 0.05 to 0.07 portion of anise, 0.7 to 0.9 portion of ginger slice, 0.3 to 0.5 portion of onion segment and 1 to 2 portions of yellow wine.
4. The processing method of the kamann orange lemon black tea boneless chicken feet as claimed in claim 1, wherein the bone removing method of the chicken feet in the step (2) comprises the following steps: putting the chicken feet pickled in the step (1) into a pot with cold water, heating to 95 ℃, keeping for 15min, taking out of the pot, placing in ice water for cooling for 30min, and removing the bones of the chicken feet.
5. The processing method of the kamann orange lemon black tea boneless chicken feet as claimed in claim 1, wherein the seasoning in the step (3) is prepared by the following steps: cutting part of the Karman orange into two halves, cutting part of the lemon into pieces, and pulping the rest part with a processor at high speed to obtain Karman orange juice and lemon juice for later use; soaking black tea in 95 deg.C water for 1 hr, and cooling to below 20 deg.C; then, uniformly mixing black tea water, soybean oligosaccharide, karman orange, lemon slices, karman orange juice, lemon juice, salt, chicken essence seasoning, lactic acid, acetic acid, glucosyl stevioside and nisin to obtain the seasoning.
6. The processing method of the kaman orange lemon black tea boneless chicken claw as claimed in claim 5, wherein the seasoning comprises the following components in parts by weight: 50 to 70 parts of black tea water, 5 to 10 parts of soybean oligosaccharide, 5 to 10 parts of kaman orange, 5 to 10 parts of lemon slice, 1 to 5 parts of kaman orange juice, 1 to 5 parts of lemon juice, 0.5 to 1 part of salt, 0.3 to 0.5 part of chicken essence seasoning, 0.2 to 0.3 part of lactic acid, 0.1 to 0.2 part of acetic acid, 0.01 to 0.03 part of glucosyl stevioside and 0.01 to 0.04 part of nisin.
7. The processing method of the kamann orange lemon black tea boneless chicken feet as claimed in claim 1, wherein the chicken feet tasty processing method in the step (4) comprises the following steps: adding the boned chicken feet and seasonings into a vacuum kneading tank according to the weight ratio of 1.2 to 1, wherein the kneading time is 2-4 hours, the vacuum degree is-0.07 to-0.09 MPa, the kneading speed is 4-8 rpm, and the temperature is controlled at 0-4 ℃.
8. The processing method of the kamann orange lemon black tea boneless chicken feet as claimed in claim 1, wherein the chicken feet packaging method in the step (5) comprises the following steps: packaging in a sterile environment, sterilizing the chicken feet by tools and instruments, and uniformly packaging the chicken feet without bones according to the sale requirement, wherein the sale and circulation environment is 0-10 ℃, and the quality guarantee period is 7 days.
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| CN108617979A (en) * | 2018-04-04 | 2018-10-09 | 成都天卤八部食品有限公司 | A kind of pre-packaged flavor chicken feet |
| CN112155170A (en) * | 2020-09-17 | 2021-01-01 | 衡东县远鹏黄贡椒有限公司 | Instant hot and sour boneless chicken feet and preparation method thereof |
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| CN103584144A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean chicken feet and preparation method thereof |
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| CN106901208A (en) * | 2017-04-28 | 2017-06-30 | 合肥绿益食品有限公司 | Date red bean chicken feet and preparation method thereof |
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