Pickled chicken feet and processing method thereof

A processing method and a technology for soaking chicken feet, which are applied to the processing of soaked chicken feet and the field of soaking chicken feet, can solve the problems of single taste, different tastes of soaked chicken feet, and difficulty in maintaining stable frying temperature, so as to improve the taste and avoid the The frying step, the effect of reducing the generation of harmful substances

Inactive Publication Date: 2014-04-02
陈园园
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Because of its good taste, soaked chicken feet are deeply loved by consumers. At present, the pickles used in the proce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A method for processing soaked chicken feet, comprising the following steps: 1) Cooking the chicken feet: cutting the chicken feet in half, cleaning, putting them in boiling water and cooking for 8 minutes, and cooking for 10 minutes according to the increase in the number of chicken feet. Minutes, take it out and wash it in ice water, then take it out of the water and drain; 2) Prepare the pickle solution: mix the following materials by mass and boil them, 10 parts of Sanjiao, 1 part of Zanthoxylum bungeanum, 2 parts of old ginger 0.5 parts of fennel, 0.2 parts of cinnamon, 1 part of salt, 0.5 parts of cooking wine, 100 parts of pure water, and the cooking time is 25 minutes. In order to increase the concentration of the cooking liquid, the cooking time can be 35 minutes. liquid, add 0.2 parts by mass of lactic acid and 1 part by mass of white sugar to the mixed liquid to obtain a pickling solution; 3) mix the chicken feet obtained in step 1) with the pickling solution ...

Embodiment 2

[0010] A kind of soaked chicken feet, which is processed according to the following steps: 1) Boiled chicken feet: cut the chicken feet in half, wash them, put them in boiling water and cook for 8 minutes, and cook for 10 minutes according to the increase in the number of chicken feet. Minutes, take it out and wash it in ice water, then take it out of the water and drain; 2) Prepare the pickle solution: mix the following materials by mass and boil them, 10 parts of Sanjiao, 1 part of Zanthoxylum bungeanum, 2 parts of old ginger 0.5 parts of fennel, 0.2 parts of cinnamon, 1 part of salt, 0.5 parts of cooking wine, 100 parts of pure water, and the cooking time is 25 minutes. In order to increase the concentration of the cooking liquid, the cooking time can be 35 minutes. liquid, add 0.2 parts by mass of lactic acid and 1 part by mass of white sugar to the mixed liquid to obtain a pickling solution; 3) mix the chicken feet obtained in step 1) with the pickling solution obtained in...

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PUM

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Abstract

The invention relates to pickled chicken feet and a processing method thereof. The processing method comprises the following steps: (1) boiling chicken feet: splitting the chicken feet, washing the chicken feet, putting the chicken feet into boiling water to be boiled for 8-10 min, scooping the boiled chicken feet, putting the boiled chicken feet into ice water to be washed, scooping the chicken feet from clear water, and draining the chicken feet; (2) preparing a pickling liquid: mixing the following raw materials in parts by weight: 10 parts of mountain pepper, 1 part of Sichuan pepper, 2 parts of old ginger, 0.5 part of fennel, 0.2 part of cinnamon, 1 part of salt, 0.5 part of cooking wine and 100 parts of purified water, stewing for 25-35min, cooling and filtering to obtain a mixture liquid, and adding 0.2 part by weight of lactic acid and 1 part by weight of white granulated sugar to the mixture liquid to obtain the pickling liquid; (3) mixing the chicken feet and the pickling liquid according to the weight portion of 1:1, and pickling for 8-12 hours; (4) sterilizing and packing. According to the processing method of the pickled chicken feet, disclosed by the invention, by means of stewing the pickling liquid, a stir-frying step in the prior art is avoided, the generation of hazardous substances is reduced, and meanwhile, the consistency of the stewed liquid is easy to control, thus the mouth feeling of the pickled chicken feet is improved.

Description

technical field [0001] The invention relates to a processing method of soaked chicken feet and soaked chicken feet. Background technique [0002] Soaked chicken feet are deeply loved by consumers because of their good taste. At present, the pickles used in the processing of soaked chicken feet are usually fried with kimchi and other auxiliary materials. The taste of soaked chicken feet is different. Contents of the invention [0003] The technical problem solved by the invention is to provide a processing method for soaking chicken feet, which has a simple process and improves the taste of soaking chicken feet. [0004] The technical solution of the present invention is: a processing method for soaking chicken feet, which is characterized in that it includes the following steps: 1) cooking chicken feet: cut the chicken feet in half, wash them, put them in boiling water and boil them for 8-10 minutes , take it out, put it in ice water and wash it, then take it out of the ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/318A23L13/50A23L13/20A23L13/40A23L13/70
CPCA23L13/70A23L13/20A23L13/428A23L13/50
Inventor 陈园园
Owner 陈园园
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