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Manufacturing method of pickled pepper chicken claws

A technology of pickled pepper chicken feet and a production method, which is applied in the field of food processing, can solve problems such as single flavor, and achieve the effects of storage resistance, increased shelf life and bright color.

Inactive Publication Date: 2011-11-23
胡林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this century-old traditional craft has not been improved.
Its flavor is relatively simple

Method used

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Experimental program
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Effect test

Embodiment Construction

[0011] A preparation method of pickled pepper chicken feet, comprising the following steps,

[0012] 1) Select edible fungi that are complete, fresh, free from disease, insects, impurities, and normal in color, and wash away the impurities on the fungi. The weight percentage of edible mushroom is 30%.

[0013] 2) Put the edible fungus into boiling water at 100 degrees Celsius and cook for 10 minutes, then remove and cool;

[0014] 3) Select pickled pepper raw materials, wash and dry for later use;

[0015] 4) After mixing edible mushrooms and chicken feet according to the mass ratio of 3:7, add pickled peppers, add spices, monosodium glutamate, white sugar, star anise, citric acid, and vitamin C, and cook at a high temperature of 95 degrees Celsius for 15 minutes;

[0016] 5) Prepare the soup, add the soup to the packaging bag with pickled pepper chicken feet, and vacuum seal the bag;

[0017] 6) Sterilize and cool the packaging bag, and inspect the packaging.

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PUM

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Abstract

The invention belongs to the field of food processing, and specially relates to a manufacturing method of pickled pepper chicken claws. The manufacturing method comprises the following steps of selecting domestic fungi, cleaning impurities on the selected domestic fungi, putting the cleaned domestic fungi into boiling water at a temperature of 100 DEG C to boiling it for 10 minutes, taking the boiled domestic fungi out, cooling it, selecting a pickled pepper material, cleaning the selected pickled pepper material, drying the cleaned pickled pepper material in air, putting aside for the next use, mixing the cooled domestic fungi and chicken claws according to a mass ratio of 3: 7, adding the standby pickled pepper material and various materials in the mixture, boiling at a high temperature of 95 DEG C for 15 minutes, preparing cooking liquor, carrying out sterilization and cooling processes on packaging bags, examining and packaging. Pepper chicken claws manufactured by the manufacturing method has the characteristics of bright color, spicy, fresh and crisp taste, hypertrophic fungal meat, tender quality, rich nutrient content, and special flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing chicken feet with pickled peppers. Background technique [0002] Chicken feet pickled peppers in Xinfan County, Sichuan Province is a famous native product of Sichuan. However, this traditional craft that has been passed down for hundreds of years has not been improved. Its flavor is relatively simple. Pickled pepper chicken feet on the market are generally two ingredients of pickled pepper and chicken feet. How to add a new taste without changing the characteristic flavor is a subject that our company has been researching. Contents of the invention [0003] In order to make the present invention achieve the above-mentioned purpose and increase the new mouthfeel of chicken feet with pickled peppers, the technical solution adopted by the present invention is: a method for making chicken feet with pickled peppers, comprising the following steps,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
Inventor 胡林
Owner 胡林
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