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Quick and safe bloating method for chicken paw or the like

A technology for chicken feet and products, which is applied in the field of quick and safe marinating of chicken feet products, can solve problems such as long marinating time, and achieve the effects of shortening the marinating time, moderate spiciness, and reducing the chance of pollution.

Inactive Publication Date: 2009-04-08
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many pickled products using chicken feet as raw materials, but there is no vacuum-treated pickling method at home and abroad, and the pickling time in the existing production process is all long. Therefore, in order to fully develop and utilize my country's Broiler chicken resources, improving the economic value of broiler processed products, fast and safe pickling methods for chicken feet products need to be developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A quick and safe pickling method for chicken feet, including the following steps:

[0024] (1) Pretreatment of chicken feet: Weigh 50kg of frozen chicken feet, thaw in a water bath and divide them into small pieces, then wash them with clean water to remove blood, broken bones, etc. Set aside at room temperature.

[0025] (2) Preparation of pickling solution: Weigh 2.5kg of salt, 0.5kg of monosodium glutamate, 0.5kg of lactic acid, and 2.5kg of wild pepper, add water to 50kg, stir and heat to dissolve, then cool for later use.

[0026] (3) Vacuum marinated chicken feet: Put the pickling solution into a vacuum marinating tank, add pretreated chicken feet, vacuumize to -0.01MPa, control the temperature at 5°C, and marinate for 20 hours .

[0027] (4) post-treatment of chicken feet: fish out the marinated chicken feet, drain the pickling solution, add 2% wild pepper of the chicken feet, and then vacuum pack to obtain the product.

Embodiment 2

[0029] Another quick and safe pickling method for chicken feet includes the following steps:

[0030] (1) Pretreatment of chicken feet: Weigh 50kg of frozen chicken feet, thaw in a water bath, cut them into small pieces, then wash them with clean water to remove blood, broken bones, etc., pre-cook them in boiling water for 3 minutes, rinse the chicken feet with cold water and cool them down quickly. Set aside at room temperature.

[0031] (2) Preparation of pickling liquid: Weigh 15kg of salt, 2kg of monosodium glutamate, 2kg of rice vinegar, and 7.5kg of wild pepper, add water to 100kg, stir and heat to dissolve, then cool for later use.

[0032] (3) Vacuum marinated chicken feet: Put the pickling liquid into a vacuum marinating tank, add pretreated chicken feet, vacuumize to -0.05MPa, control the temperature at 15°C, and marinate for 15 hours .

[0033] (4) post-treatment of chicken feet: fish out the marinated chicken feet, drain the pickling solution, add 10% wild pepper...

Embodiment 3

[0035] Another quick and safe pickling method for chicken feet includes the following steps:

[0036] (1) Pretreatment of chicken feet: Weigh 50kg of frozen chicken feet, thaw in a water bath, cut them into small pieces, wash them with clean water to remove blood, bone fragments, etc., pre-cook them in boiling water for 5 minutes, rinse the chicken feet with cold water and cool them down quickly. Set aside at room temperature.

[0037] (2) Preparation of pickling solution: Weigh 7.5kg of salt, 4.5kg of monosodium glutamate, 4.5kg of a mixture of lactic acid and rice vinegar, 15kg of wild pepper, add water to 150kg, stir and heat to dissolve, then cool for later use.

[0038] (3) Vacuum marinated chicken feet: Put the pickling solution into a vacuum marinating tank, add pretreated chicken feet, vacuumize to -0.1MPa, control the temperature at 25°C, and marinate for 10 hours .

[0039] (4) post-treatment of chicken feet: fish out the marinated chicken feet, drain the pickling ...

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PUM

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Abstract

The invention provides a method for marinating chicken feet products quickly and safely. The method comprises the following steps: (1) unfreezing, cutting, cleaning, pre-cooking and cooling frozen chickens feet products in sequence; (2) adding salt, monosodium, acetic acid and wild chili into water to prepare marinating liquid after stirring, heating and dissolving; (3) adding marinating liquid and the pre-treated chicken feet products into a vacuum curing jar to cure after being evacuated; and (4) fishing out the marinated chicken feet products, draining off the marinating liquid and performing vacuum packages after adding wild chili. The method has the advantages of simple processing, quickness, safety, and multiple flavor, and is suitable for producing various marinated products.

Description

technical field [0001] The invention relates to food pickling technology, in particular to a fast and safe pickling method for chicken feet products. Background technique [0002] In recent years, with the development of the breeding industry and the promotion of its application technology, the number of various types of poultry, especially broiler chickens, has increased geometrically. The simple sales of broilers can no longer satisfy the development of its breeding industry. Due to the short breeding time, the meat quality of upper broiler chickens is tender and soft, and the water content is high. Its meat quality is not as delicious and compact as native chickens, which has a negative impact on the sales of broiler chickens. At the same time, because live chickens are not easy to store, there are many inconveniences in long-distance transportation. Therefore, the series of deep processing of chicken is the only way to specialize in chicken farming and large-scale inten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23B4/10A23B4/023A23L13/50A23L13/20
Inventor 林伟锋陈中芮汉明李深浓
Owner SOUTH CHINA UNIV OF TECH
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