Processing method of irradiated chicken claw and pickled pepper product

A processing method and irradiation technology, applied in food preservation, meat/fish preservation, meat/fish preservation through radiation/electrical treatment, etc., can solve the problem of different fat and thinness and tissue structure in the production season Ingredients and seasoning methods, doses , the process cannot be copied, the initial high bacterial content of the product, etc., to achieve the effect of ensuring the quality of the radiation, eliminating the effect of accelerated oxidation of radiation, and the effect of unique flavor

Inactive Publication Date: 2013-04-24
扬州扬福科技有限公司
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the irradiation method has certain advantages over other anti-corrosion and fresh-keeping methods, it is not a "universal umbrella". Even after irradiating with conventional doses, quality problems can still occur
At the same time, due to differences in production seasons, different fat and thinness and organizational structures, different ingredients and seasoning methods used, packaging materials used and expected shelf life of various foods, the required dosage and process cannot be copied, and must be carefully studied. Sure

Method used

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  • Processing method of irradiated chicken claw and pickled pepper product

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1: Thawing. When the temperature is above 25°C, the chicken feet should be thawed naturally 6 hours before processing, then screened and trimmed.

[0027] Step 2: Bleaching. The bleaching solution is composed of an aqueous solution of 1.6% hydrogen peroxide and 1% glacial acetic acid. After 2 hours of bleaching, the remaining liquid is rinsed with running water, and the water is removed. The chicken feet and the compound salt are mixed with 100: The mass ratio of 2 is stirred and mixed and then left to stand at a temperature of 15-18° C. for 2 hours. Among them, the compound salt is made by mixing table salt and sodium nitrite in a mass ratio of 1000:1.

[0028] Step 3: Boil in water, put the chicken feet into 50kg of water, 300g of ginger, 200g of cooking wine, and 150g of scallions, cook at 100°C for 9 minutes, and boil until transparent.

[0029] Step 4: pickling, the pickling solution is new solution: old solution = 5:1 mixed sansho pepper pickling solution, p...

Embodiment 2

[0034] Step 1: Thaw. When the temperature is above 5°C, soak in running water to thaw and then screen and trim.

[0035] Step 2: Bleaching. The bleaching solution is composed of an aqueous solution with a concentration of 1.8% hydrogen peroxide and a concentration of 1.2% glacial acetic acid. After 3 hours of bleaching, rinse the residual liquid with running water, and remove the water. Mix chicken feet and compound salt with 100: The mass ratio of 4 is stirred and mixed and then left to stand, the ambient temperature of the stand is 15-18° C., and the time is 2 hours. Among them, the compound salt is made by mixing table salt and sodium nitrite in a mass ratio of 1000:3.

[0036] Step 3: Boil in water, put the chicken feet into 50Kg of water, 300g of ginger, 200g of cooking wine, and 150g of scallion, cook at 100°C for 12 minutes, and boil until transparent.

[0037] Step 4: pickling, the pickling solution is new solution: old solution = 3: 1 mixed pickling solution, picklin...

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Abstract

The invention relates to a processing method of an irradiated chicken claw and pickled pepper product, relating to the technical fields of poultry product processing and irradiation quality assurance. The processing method sequentially comprises the processes of thawing, bleaching, boiling in water, picking, packaging and irradiating. The invention changes the traditional mode of boiling before bleaching and adopts the mode of bleaching before boiling in water, which is beneficial to eliminating bleach liquor residues in chicken claws and preventing minute bubbles in a packaging bag from influencing quality guarantee period, the addition of composite salt for preprocessing is beneficial to avoidance of the phenomenon that the boiling-out degree is difficult to grasp in the mode of bleaching before boiling in water, and the boiling temperature and time are favorably controlled to ensure that the chicken claws are not too soft and are kept to be full. In the invention, the processing technology is improved so as to effectively control the initial microbial content and anaerobe, irradiation is combined for sterilization and quality guarantee, and thus, the purposes that chicken claw products processed in an industrialized way have the characteristics of unique flavor, suitability to tastes of the mass and long quality guarantee period are achieved.

Description

technical field [0001] The invention relates to the technical field of food industry and irradiation processing, in particular to the field of poultry meat product processing and irradiation quality preservation. Background technique [0002] The processed products of chicken feet and pickled peppers are special foods in the Sichuan and Chongqing regions of my country. They are sought after by young people because of their hot and sour appetizers, rich in collagen, and beauty effects. Fermented pickled pepper products, if directly packaged, will produce gas due to fermentation, and the product will easily expand the bag and shorten the shelf life. If heat sterilization is used, the chicken feet will become soft and rotten, the taste and flavor will deteriorate, and the package will shrink and affect the appearance. ; Add food preservatives to preserve quality. Due to the use of excessive preservatives, it does not meet the national standards or become the focus of food safet...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23B4/023A23B4/015
Inventor陈秀兰曹宏包建忠翟建青严巧玲汪兴海蒋云升韩燕何榕詹存钰
Owner扬州扬福科技有限公司