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Pickled pepper cock combs and preparation method thereof

A technology for cockscomb and pickled pepper is applied in the field of pickled cockscomb and its preparation, which can solve the problems that the by-products of cockscomb are not well utilized, and no pickled cockscomb products are found, and improve the properties such as taste, flavor, elasticity and taste. , to achieve the effect of industrial production

Inactive Publication Date: 2014-02-05
四川省石棉县田湾河野生资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, no food with cockscomb as the main raw material has been found on the market, let alone pickled pepper cockscomb products. In order to alleviate the phenomenon that cockscombs are not well utilized as by-products in whole chicken processing, the present invention provides a brand new cockscomb product to fill market vacancies

Method used

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  • Pickled pepper cock combs and preparation method thereof
  • Pickled pepper cock combs and preparation method thereof
  • Pickled pepper cock combs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] (1) Raw materials:

[0060] Chicken comb 10kg, sansho pepper 2kg, salt 500g, white sugar 100g, spice 80g, lactic acid glacial acetic acid mixture 70g, compound phosphate 30g.

[0061] (2) Production process:

[0062] ①Raw material pretreatment: wash the cockscomb repeatedly with clean water to remove blood stains;

[0063] ② Cooking: Put the chicken comb in water for cooking. The cooking conditions are: cooking water temperature 90-100°C, cooking time 5 minutes;

[0064] ③ Preparation of pickling solution: Mix lactic acid and glacial acetic acid in a ratio of 3:1 by weight to prepare a mixed solution of lactic acid and glacial acetic acid, and then add other pickling solution raw materials according to the proportion, and adjust the pH of the pickling solution to 3.5-4.0;

[0065] ④Low-temperature marinating: Take out the cooked chicken comb immediately and transfer it to clean water for repeated cleaning and cooling. Take out the cockscomb and drain, put it into the ...

Embodiment 2

[0068] (1) Raw materials

[0069] Chicken comb 10kg, sansho pepper 2.5kg, salt 600g, white sugar 150g, spice 90g, lactic acid glacial acetic acid mixture 80g, compound phosphate 40g.

[0070] (2) Production process:

[0071] ①Raw material pretreatment: wash the cockscomb repeatedly with clean water to remove blood stains;

[0072] ② Cooking: Put the chicken comb in water for cooking. The cooking conditions are: cooking water temperature 90-100°C, cooking time 5 minutes;

[0073] ③ Preparation of pickling solution: Mix lactic acid and glacial acetic acid in a ratio of 3:1 by weight to prepare a mixed solution of lactic acid and glacial acetic acid, and then add other pickling solution raw materials according to the proportion, and adjust the pH of the pickling solution to 3.5-4.0;

[0074] ④Low-temperature marinating: Take out the cooked chicken comb immediately and transfer it to clean water for repeated cleaning and cooling. Take out the cockscomb and drain, put it into t...

Embodiment 3

[0077] (1) Raw materials

[0078] Chicken comb 10kg, sansho pepper 3kg, salt 600g, white sugar 160g, spices 100g, lactic acid glacial acetic acid mixture 100g, compound phosphate 50g.

[0079] (2) Production process:

[0080] ①Raw material pretreatment: wash the cockscomb repeatedly with clean water to remove blood stains;

[0081] ② Cooking: Put the chicken comb in water for cooking. The cooking conditions are: cooking water temperature 95°C, cooking time 5 minutes;

[0082] ③ Preparation of pickling solution: Mix lactic acid and glacial acetic acid in a ratio of 3:1 by weight to prepare a mixed solution of lactic acid and glacial acetic acid, and then add other pickling solution raw materials according to the proportion, and adjust the pH of the pickling solution to 3.5-4.0;

[0083] ④Low-temperature marinating: Take out the cooked chicken comb immediately and transfer it to clean water for repeated cleaning and cooling. Take out the cockscomb and drain, put it into the ...

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Abstract

The invention belongs to the field of food, and particularly relates to pickled pepper cock combs and a preparation method thereof. The brand new cock comb product provided by the invention is chewable, crisp and delicious. The pickled pepper cock combs provided by the invention take cock combs as a main material, and are pickled by a pickling liquid, wherein the pickling liquid of each 100 parts of cock combs is prepared from the following materials in parts by weight: 20.0-30.0 parts of Japanese pepper, 1.0-1.8 parts of white granulated sugar, 4.0-8.0 parts of edible salt, 0.6-1.2 parts of spices, 0.3-0.5 part of composite phosphate, 0.5- 0.8 part of lactic acid and 0.15-0.35 part of glacial acetic acid. According to the invention, the properties of tightness, mouthfeel and the like of the cock combs are improved through the technological formula, and the damage to chewiness of the cock combs is reduced; the cock combs are sour, hot, smooth and delicious after being processed, and are acceptable by and popular with eaters at the taste stage generally; meanwhile, the requirement on six-month preservation can be met without food preservatives.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a chicken comb with pickled pepper and a preparation method thereof. Background technique [0002] Cockscomb, also known as meat comb, cockscomb. In Chinese medicine, cockscomb is a good medicine for treating a gynecological disease. By consulting a large number of documents, no adverse symptoms have been found in eating cockscombs. At present, no food with cockscomb as the main raw material has been found on the market, let alone pickled pepper cockscomb products. In order to alleviate the phenomenon that cockscombs are not well utilized as by-products in whole chicken processing, the present invention provides a brand new cockscomb product to fill vacancies in the market. Contents of the invention [0003] The technical problem solved by the invention is to provide a brand-new cockscomb product with elastic taste, sour and delicious taste. [0004] Chicken combs with pickl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/218A23L13/50A23L13/20A23L19/20
CPCA23L13/20A23L13/428A23L13/50A23L19/20A23L27/00A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 黄德刚
Owner 四川省石棉县田湾河野生资源开发有限公司
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