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Method for preparing chicken feet with pickled peppers

A technology of pickled chicken feet and chicken feet, which is applied in the field of preparing pickled chicken feet, can solve problems such as risks in the quality of finished products, and achieve the effect of avoiding the use of strong oxidants

Inactive Publication Date: 2012-09-26
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional process is to use a strong oxidant to treat the raw materials. Although the appearance of the product produced by this method is white, the residual strong oxidant will cause the quality of the finished product to be at risk.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] First, thaw the frozen chicken feet in a low-temperature environment (below 15°C) for 2 hours, and wash once after thawing to remove blood and foam. Then the chicken feet are divided, and the divided chicken feet are soaked three times below 15°C. Soak for 3 hours for the first time, the weight ratio of chicken feet and soaking liquid is 1:4; remove the chicken feet after the first soaking, and carry out the second time according to the weight ratio of chicken feet and soaking liquid of 1:4 soaking, the second soaking time is 3 hours; pull out the chicken feet after soaking for the second time, and soak for the third time according to the weight ratio of chicken feet and soaking liquid as 1:4, and the third soaking time is 2 hours. Hour. After three times of soaking, fish the chicken feet into the plastic basket, and rinse with water to remove the blood, so as to remove the blood, and the products produced in this way can avoid the phenomenon of blackening and redness ...

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PUM

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Abstract

The invention provides a method for preparing chicken feet with pickled peppers. The method comprises a whitening work procedure, wherein the whitening work procedure comprises the following concrete steps that 1, soaking liquid is prepared and comprises common salt, sodium bicarbonate and water; 2, the chicken feet are cut; 3, the chicken feet are soaked by the soaking liquid; and 4, after the soaking is completed, the chicken feet are salved out and are flushed by water. The method has the advantages that blood water of the chicken feet is effectively removed through a low-salt-content and diluted alkali method, and the adoption of strong oxidants is avoided, so the safety risk of food caused by strong oxidant residue is avoided. The method provided by the invention belongs to a safe production method and can be favorably and widely popularized.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing chicken feet with pickled peppers. technical background [0002] Chicken feet with pickled peppers, as a kind of leisure meat product loved by consumers, has a very broad market prospect, and consumers are more willing to buy products with a fair appearance. The traditional process uses a strong oxidant to treat the raw materials. Although the appearance of the product produced by this method is white, the residual strong oxidant puts the quality of the finished product at risk. Contents of the invention [0003] The object of the present invention is to provide a method for preparing pickled pepper chicken feet, which avoids the use of strong oxidizing substances in the whitening process of preparing pickled pepper chicken feet, thereby avoiding the food safety risk of residual strong oxidants, The method provided by the invention is a safe production met...

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 余欢欢陈立国陈丽华汪立成
Owner ANHUI TRUELOVE FOODS
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