Production method of conditioned chicken claws

A production method and technology for chicken feet, applied in the production field of conditioning chicken feet, can solve the problems of long product production cycle, time-consuming fermentation process, inability to achieve preservation, etc., and achieve the effects of convenient standardized operation, simple process flow, and full body.

Inactive Publication Date: 2012-11-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country has always had the habit of consuming poultry by-products, and chicken feet are a special food in my country. However, the production and processing of most chicken feet foods basically rely on restaurants and some small workshops. They are ready-to-eat and cannot be preserved for a long time.
There are also some chicken feet products on the market that can be stored for a long time, but they mainly rely on the effect of preservatives, which poses food safety hazards
The traditional fermentation process of some soaked chicken feet products is time-consuming and the product production cycle is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Pretreatment

[0028] Thaw the frozen chicken feet with running water, wash away the blood stains and stains, cut off the fingers and remove the old skin, if there are corns, remove them together.

[0029] (2) boiled

[0030] Cook the chicken feet obtained in step (1) in a water bath at 80°C for 6 minutes, take them out and rinse them with cold water to remove fat, blood stains and other sundries from cooking.

[0031] (3) Acidification increases embrittlement

[0032] Use the chicken feet obtained in step (2) at a solid-liquid ratio of 1:6 (g / mL, the same below), and use a mixed solution of 0.8% acetic acid and 1.0% lactic acid at 25°C (the percentage is the mass of the solute in the mixed solution Percentage) Soak for 6h. Rinse with clean water once after soaking.

[0033] (4) Preparation of marinade

[0034] Take the seasoning spices and boil the spice liquid, the formula is as follows:

[0035] Wild pepper 3kg, dried red pepper 1kg, cinnamon ...

Embodiment 2

[0045] (1) Pretreatment

[0046] Wash the fresh chicken feet to remove blood stains and stains, cut off the fingers and remove the old skin, and remove the corns if there are any.

[0047] (2) boiled

[0048] Cook the chicken feet obtained in step (1) in a 90°C water bath for 4 minutes, remove them and rinse them with cold water to remove fat, blood stains and other sundries.

[0049] (3) Acidification increases embrittlement

[0050] The chicken feet obtained in step (2) were soaked in a mixed solution of 1.6% acetic acid and 0.5% lactic acid at 32°C for 5 hours at a solid-liquid ratio of 1:4. Rinse 2 times with clean water after soaking.

[0051] (4) Preparation of marinade

[0052] Take the seasoning spices and boil the spice liquid, the formula is as follows:

[0053] Wild pepper 4kg, dried red pepper 0.75kg, cinnamon 0.25kg, star anise 0.15kg, cumin 0.12kg, pepper 0.075kg, angelica 0.1kg, water 100kg.

[0054] The cooking time of the above-mentioned sp...

Embodiment 3

[0063] (1) Pretreatment

[0064] Wash the fresh chicken feet to remove blood stains and stains, cut off the fingers and remove the old skin, if there are corns, remove them together.

[0065] (2) boiled

[0066]Cook the chicken feet obtained in step (1) in a water bath at 85°C for 5 minutes, take them out and rinse them with cold water to remove fat, blood stains and other sundries from cooking.

[0067] (3) Acidification increases embrittlement

[0068] The chicken feet obtained in step (2) were soaked in a mixed solution of 1.4% acetic acid and 0.85% lactic acid at 30°C for 4 hours at a solid-liquid ratio of 1:8. Rinse 2 times with clean water after soaking.

[0069] (4) Preparation of marinade

[0070] Take the seasoning spices and boil the spice liquid, the formula is as follows:

[0071] Wild pepper 5kg, dried red pepper 0.5kg, cinnamon 0.3kg, star anise 0.2kg, cumin 0.15kg, pepper 0.1kg, angelica 0.05kg, ginger 0.2kg, water 100kg.

[0072] The cooking time o...

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PUM

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Abstract

The invention discloses a production method of conditioned chicken claws. The method comprises the steps of (1) boiling chicken claws in a water bath at 80-90 DEG C for 4-6 minutes, fishing out and flushing with cold water; (2) soaking the chicken claws obtained in the step (1) in a mixed liquid of acetic acid and lactic acid for 4-6 hours, and washing, wherein the ratio of weight of the chicken claws and volume of the mixed liquid is 1:4-1.8g / mL; (3) mixing and pickling the chicken claws obtained in the step (2) and a pickling liquid according to a mass ratio of 1:1.5-1:2.5 for 3-6 hours; and (4) sterilizing to obtain the conditioned chicken claws. According to the product obtained by the method provided by the invention, the process flow is simple and convenient to operate in a standardized manner. Compared with the production process of conventional fermented pickled chicken claws, the output time of the product is greatly shortened, and the yield as well as the appearance and the volume of the product can be increased by an acidizing and crisping operation, so that the production efficiency is increased.

Description

technical field [0001] The invention relates to a production method of chicken feet, in particular to a production method of delicious, collagen-rich and preservative-free conditioned chicken feet. Background technique [0002] Chicken feet are chicken feet, a by-product of chicken processing, sweet in taste, flat in nature, non-toxic, high in nutritional value, rich in calcium and collagen, not only can soften blood vessels, lose weight and lower blood pressure, but also have beauty effects . my country has always had the habit of consuming poultry by-products, and chicken feet are a special food in my country. However, the production and processing of most chicken feet foods basically rely on restaurants and some small workshops. They are ready-to-eat and cannot be preserved for a long time. . Some chicken feet products that can be stored for a long time have also appeared on the market, but they mainly rely on the effect of preservatives, and there are potential food saf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L13/20A23L13/50
Inventor 张立彦王仕钰
Owner SOUTH CHINA UNIV OF TECH
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