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Chicken claw soaked by rude chilli

A technique for soaking wild pepper and chicken feet, which is applied to the field of soaking chicken feet with wild pepper and its preparation, can solve the problems of single raw material, single flavor, insufficiency, etc., and achieve the effects of natural color, enhanced appearance and improved production efficiency.

Inactive Publication Date: 2008-05-21
孙建国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Present kimchi such as Sichuan kimchi, Hunan kimchi and Korean-style kimchi all use artificially grown chili peppers to be mixed with high-temperature frying. Not only are the raw materials single, the flavor is single, and the production methods are also similar, which cannot satisfy people's unique flavors. Preserved food needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Chicken feet pretreatment:

[0024] Take 50Kg of chicken feet, boil in boiling water for 15 minutes, filter, cool and cut into geometric shapes for later use;

[0025] (2) prepare wild pepper salt solution:

[0026] Take wild Sansanthoxylum, then take 5% of the mass of the wild Sansanthia lactis and add it to the wild Sansanthias lactis, expand the cultivation, after the cultivation is completed, add pure water to 15% of the total amount of wild sansanthia and lactic acid bacteria, add salt to 7%, and add 2% Add monosodium glutamate, mix well and make wild sansho salt solution for later use;

[0027] (3) brewing:

[0028] Mix the chicken feet treated in the step (1) with the wild salamander salt solution in a mass ratio of 1:1.5, seal, ferment at 25° C. for 24 hours, and then filter off the solution to obtain the wild salamander soaked chicken feet of the present invention.

[0029] Vacuum packing, inspection again, finally obtain net weight and be 500 bags of wi...

Embodiment 2

[0031] (1) Chicken feet pretreatment:

[0032] Take chicken feet, boil in boiling water for 8 minutes, filter, cool and cut into geometric shapes for later use;

[0033] (2) prepare wild pepper salt solution:

[0034] Get wild sansho, and then get Lactobacillus bulgaricus with 3% of wild sansho. Add it into the wild pepper, expand the cultivation, after the cultivation is completed, add pure water according to 10% of the total amount of wild pepper and lactic acid bacteria, add salt to 6%, add monosodium glutamate to 1%, and mix well to make a wild pepper salt solution for later use;

[0035] (3) brewing:

[0036] The chicken feet treated in the step (1) are mixed with the wild pepper saline solution in a mass ratio of 1:1, sealed, fermented at 20° C. for 48 hours, and then the solution is filtered off to obtain the wild pepper soaked chicken feet of the present invention.

Embodiment 3

[0038] (1) Chicken feet pretreatment:

[0039] Take the chicken feet, cook in boiling water for 30 minutes, filter, cool and cut into geometric shapes for later use.

[0040] (2) prepare wild pepper salt solution:

[0041] Take wild Sansanthoxylum, then take 8% of the mass of wild Sansanthia lactic acid bacteria and add it to the wild sansanthia, expand the cultivation, after the cultivation is completed, add 20% of the total amount of wild sansanthia and lactic acid bacteria into pure water, add 8% salt, and 3% monosodium glutamate, mixed evenly to make wild salamander salt solution for subsequent use; the lactic acid bacteria species is a mixture of Streptococcus lactis and Lactobacillus bulgaricus.

[0042] (3) brewing:

[0043] The chicken feet treated in the step (1) are mixed with the wild pepper saline solution in a mass ratio of 1:2, sealed, fermented at 28° C. for 18 hours, and then the solution is filtered off to obtain the wild pepper soaked chicken feet of the pr...

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PUM

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Abstract

The invention provides a rod chilli pickled chicken claw with unique flavor and a preparation method thereof. The rod chilli pickled chicken claws of the invention are produced by pickling the chicken claws in rod chilli saline solution, wherein, the mass ratio between the chicken claws and the rod chilli saline solution is 1: 1 to 2 when pickling. The rod chilli saline solution consists of rod chilli, acidophilus species, common salt, monosodium glutamate and water, wherein, the mass of the acidophilus species is 3 percent to 8 percent of the mass of the rod chilli; the mass of water is 10 percent to 20 percent of the total mass of the rod chilli and the acidophilus species; the mass of the common salt is 6 percent to 8 percent of the total mass of the rod chilli and the acidophilus species; the mass of the monosodium glutamate is 1 percent to 3 percent of the total mass of the rod chilli and the acidophilus species. The chilli pickled chicken claws of the invention have unique flavor, easy preparation method and are convenient for eating, which can not only improve the processing utilization rate of chicken claws, lower production cost and raise the additional value of products, but also greatly enrich the variety and flavor of leisure food.

Description

technical field [0001] The invention relates to the field of food, in particular to wild salamander soaked chicken feet and a preparation method thereof. Background technique [0002] Present kimchi, such as Sichuan kimchi, Hunan kimchi and Korean-style kimchi, all use artificially grown peppers to be mixed with high-temperature frying. Not only are the raw materials single, the flavor is single, and the production methods are also similar, which cannot satisfy people's unique flavors. The demand for brewed food. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the above-mentioned shortcomings and deficiencies of the existing pickled vegetables, and provide a unique flavor wild salamander pickled chicken feet and a preparation method thereof. [0004] In order to solve the problems of the technologies described above, the present invention adopts the following technical solutions: [0005] The chicken feet soak...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/315A23L13/20A23L13/50
Inventor 孙建国
Owner 孙建国
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