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Processing method for fragrant marinated chicken claw

A processing method and a technology of marinated chicken feet are applied in the field of processing marinated chicken feet to achieve the effects of increasing processing utilization, improving product quality, and increasing purchase desire

Inactive Publication Date: 2013-04-24
ZHEJIANG SHANSHUILANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the braised chicken feet have not been discovered in the market, so it has a broad market prospect

Method used

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  • Processing method for fragrant marinated chicken claw
  • Processing method for fragrant marinated chicken claw

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Thawing of raw materials—cleaning, trimming—soaking to remove fishy smell—draining—vacuum tumbling—vacuum packaging—high temperature and high pressure sterilization—cooling and air drying—storage

[0032] 1. Raw material thawing: The raw meat is taken out of the cold storage, unpacked in the unpacking room, and then enters the thawing room from the logistics port. Put 20 pieces (10 kg each) into each thawing tank and thaw it with running tap water. Turn it over after 2 hours. Turn the bottom of the thawing pool to the top, and start to go out of the thawing pool after 4 hours;

[0033] 2. Trimming: After defrosting the chicken feet, remove the remaining hard shells on the toes, old skin on the soles, stains on the scars, chicken feathers and other sundries in time. The chicken feet are required to be clear and clean, and finally rinsed with clean water once;

[0034] 3. Soak to remove fishy smell: Mix the pre-configured spice pack and water at a ratio of 1:1.2×10 5 The...

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PUM

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Abstract

The invention provides a processing method for a fragrant marinated chicken claw. The processing method comprises the following steps: thawing of a raw material; cleaning and trimming; soaking for removal of meaty smell; draining; rolling and kneading under vacuum; high temperature high pressure sterilization; cooling and air drying; and storage. The invention has the following main beneficial effects: 1, reduction of time and enhancement of efficiency; 2, conservation of flavoring; and 3, improvement of product quality. The preparation method provided by the invention is simple and easily practicable; the produced fragrant marinated chicken claw is convenient for eating; and the method improves a processing utilization rate of chicken claws, increases an added value of the fragrant marinated chicken claw and enables flavor and varieties of leisure food to be enriched.

Description

(1) Technical field [0001] The invention relates to a processing method of marinated chicken feet. (2) Background technology [0002] Chicken feet are also called "chicken feet", "phoenix feet" and "phoenix feet". Multiple skins, tendons, and large colloids. It is often used in soup, but also suitable for brine and sauce. Such as: braised chicken feet, sauced chicken feet. Chicken feet have high nutritional value and are rich in calcium and collagen. Eating more chicken feet can not only soften blood vessels, but also have cosmetic effects. Its cooking method is also more complicated. [0003] Pickled peppers and chicken feet are popular in the market at present, but the processing method must be bleached to obtain a satisfactory color; after the pickled pepper product is fermented, if it is directly packaged, it will cause gas due to fermentation, and the product will easily expand and shorten the bag During the shelf life, the use of heat sterilization can easily make...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
Inventor 陈卫平邵平陈卫建
Owner ZHEJIANG SHANSHUILANG FOOD
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