Spicy crisp pickled pepper flavored chicken claws and method for making same

A technology of chicken feet with pepper flavor and crispy, which is applied in the field of crispy pickled chicken feet and its production, which can solve the problems of monotonous flavor, unfavorable health, and poor taste, and achieve delicious meat quality, cost reduction, and pure taste Effect

Inactive Publication Date: 2012-10-31
安徽刘郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, people have more and more stringent requirements on the health and taste of food, mainly lo-mei products, with many varieties and different flavors, but t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: crispy pickled pepper flavor chicken feet, the parts by weight of its composition raw materials are: water 50kg, chicken feet 48kg, millet spicy 10kg, salt 3kg, pepper 95g, ginger 95g, chicken paste 480g, nisin 28g, Natamycin 4g, iso-Vc sodium 95g, sodium dehydroacetate 95g, chicken powder 380g, monosodium glutamate 1.9kg, I+G 95g, lactic acid 1350g, glacial acetic acid 380g, ethyl maltol 140g and cooking wine 140g.

[0014] The preparation method of crispy pickled pepper-flavored chicken feet comprises the following steps:

[0015] (1) Thaw the chicken feet until they are divided and rinsed with sterile water for 30 minutes;

[0016] (2) Add millet pepper to water and cook for 10 minutes, then add salt, pepper and ginger;

[0017] (3) Add 100kg of water and 20kg of millet pepper to the bucket. After cooling, add 100 grams of chicken paste, 100 grams of ethyl maltol and other raw materials into 50 kg of chicken feet and soak for 5 hours.

Embodiment 2

[0018] Embodiment 2: crispy chicken feet with pickled pepper flavor, the parts by weight of its constituent raw materials are: water 55kg, chicken feet 50kg, millet pepper 12.5kg, salt 4kg, pepper 100g, ginger 100g, chicken paste 500g, nisin 30g , natamycin 5g, sodium iso-Vc 100g, sodium dehydroacetate 100g, chicken powder 400g, monosodium glutamate 2kg, I+G 100g, lactic acid 1400g, glacial acetic acid 400g, ethyl maltol 150g and cooking wine 150g.

[0019] The preparation method of crispy pickled pepper-flavored chicken feet is the same as that in Example 1.

Embodiment 3

[0020] Embodiment 3: crispy pickled pepper flavor chicken feet, the parts by weight of its composition raw materials are: water 60kg, chicken feet 52kg, millet spicy 15kg, salt 5kg, pepper 105g, ginger 105g, chicken paste 520g, nisin 32g, Natamycin 6g, iso-Vc sodium 105g, sodium dehydroacetate 105g, chicken powder 420g, monosodium glutamate 2.1kg, I+G 105g, lactic acid 1450g, glacial acetic acid 420g, ethyl maltol 160g and cooking wine 160g.

[0021] The preparation method of crispy pickled pepper-flavored chicken feet is the same as that in Example 1.

[0022] Embodiment 3: crispy pickled pepper flavor chicken feet, the parts by weight of its composition raw materials are: water 50kg, chicken feet 48kg, millet spicy 10kg, salt 3kg, pepper 95g, ginger 95g, chicken paste 480g, nisin 28g, Natamycin 4g, Sodium Iso-Vc 95g, Sodium Dehydroacetate 95g, Chicken Powder 380g, MSG 1.9kg, I+G 95g, Lactic Acid 1350g, Glacial Acetic Acid 380g, Ethyl Maltol 140g, Cooking Wine 140g, Ginseng P...

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PUM

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Abstract

The invention discloses a spicy crisp pickled pepper flavored chicken claw and a method for making the same. The spicy crisp pickled pepper flavored chicken claw comprises the following raw materials according to part by weight: 50-60 kg of water, 48-52 kg of chicken claws, 10-15 kg of capsicum frutescens, 3-5 kg of salt, 95-105 g of black pepper, 95-105 g of ginger, 480-520 g of chicken paste, 28-32 g of nisin, 4-6 g of natamycin, 95-105 g of iso-Vc sodium, 95-105 g of sodium dehydroacetate, 380-420 g of chicken powder, 1.9-2.1 kg of monosodium glutamate, 95-105 g of I+G, 1350-1450 g of lactic acid, 380-420 g of glacial acetic acid, 140-160 g of ethyl maltol and 140-160 g cooking wine. The pickled pepper flavored chicken claw made by adopting the method provided by the invention is rich in nutrition, good in taste, delicious in meat, and thereby better in flavor and taste, and palatable; and the method provided by the invention is simple; therefore, the cost is reduced.

Description

technical field [0001] The invention relates to crispy pickled pepper-flavored chicken feet and a preparation method thereof, belonging to the field of food processing. Background technique [0002] At present, people have more and more strict requirements on the health and taste of food, mainly braised-flavored products, with many varieties and different flavors, but these flavor foods not only have poor taste and monotonous flavor, but also have fishy smell and other peculiar smells , is not conducive to people's health. Contents of the invention [0003] In order to alleviate the deficiencies and defects of the prior art, the object of the present invention is to provide a crispy pickled pepper-flavored chicken feet and a preparation method thereof. The pickled pepper-flavored chicken feet produced by the present invention are rich in nutrition, pure in taste, delicious in meat quality, and more delicious. Pure, better in taste, salty and mild in taste, and the prepa...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/315A23L13/20A23L13/50
Inventor 刘培志
Owner 安徽刘郎食品有限公司
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