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Pickled pepper chicken claw and preparation method thereof

A technology of pickled pepper chicken feet and pickled peppers, which is applied in the field of food deep processing, can solve the problems of reduced fat digestion and absorption rate, lower quality of pickled peppers and chicken feet, and radiation sensitivity, so as to reduce the loss of food, avoid adverse effects, and retain nutrition effect of substance

Active Publication Date: 2015-10-28
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fat is sensitive to radiation. After high-dose radiation, the free radicals and their derivatives produced by the oxidation reaction will promote the oxidation of fat and cause it to become rancid and denatured, resulting in a decrease in the digestion and absorption rate of fat.
Therefore, it will lead to the reduction of the quality of pickled pepper and chicken feet to a certain extent

Method used

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  • Pickled pepper chicken claw and preparation method thereof
  • Pickled pepper chicken claw and preparation method thereof
  • Pickled pepper chicken claw and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Material preparation: choose chicken feet with the same shape and size, white and no black spots;

[0021] (2) Cleaning: Wash chicken feet, remove blood, and wash at least three times;

[0022] (3) Cut into pieces: Cut the cleaned chicken feet into pieces with a knife in units of two chicken feet;

[0023] (4) Pre-cooking: Put the chicken feet, pepper, ginger, garlic, star anise, salt, and white wine weighed according to the formula into a pot and boil for 10 minutes; the ingredients of chicken feet and auxiliary materials are shown in Table 1:

[0024] Table 1. Recipe for Pickled Pepper and Chicken Feet

[0025]

[0026]

[0027] (5) Cooling: Take out the boiled material, cool it down a bit and put it into the altar;

[0028] (6) Seasoning marinade: Add chicken essence, sugar, salt, pickled pepper and appropriate amount of cold boiled water to the altar according to the proportion, and then marinate at room temperature for 12 hours;

[0029] (7) Vacuum pac...

Embodiment 2

[0073] Step (8) In the sterilization step, the vacuum degree was replaced with 500MPa, and the processing time was replaced with 2min; other operation steps were the same as in Example 1.

[0074] The quality inspection was carried out according to the method of Example 1, and the obtained results are shown in Table 7 to Table 10.

[0075] Table 7. Effects of HPP and heat sterilization on the texture of pickled peppers and chicken feet

[0076]

[0077]

[0078] Note: The data are expressed as There are significant differences between the same superscripts with different letters (P<0.05).

[0079] Table 8. Effects of HPP and heat treatment on the sensory quality of chicken feet with pickled peppers

[0080]

[0081] Note: The data are expressed as There are significant differences between the same superscripts with different letters (P<0.05).

[0082] Table 9. Effects of HPP and heat sterilization on the total number of colonies, coliforms and lactic acid bacter...

Embodiment 3

[0091] Step (8) The treatment conditions in the sterilization step are replaced by 200MPa / 15min, 300MPa / 8min or 600MPa / 2min; other operating steps are the same as in Example 1.

[0092] The obtained microbiological test results are shown in Table 11.

[0093] Table 11. The killing effect of different HPP treatment conditions on the total number of colonies of pickled peppers and chicken feet and Escherichia coli

[0094]

Total number of colonies (cfu / g)

Escherichia coli (MPN / g)

control

(4.1±0.1)×10 4

45.1±1.6

200MPa / 15min

105.1±4.2

6.9±1.8

300MPa / 8min

36.3±2.1

＜3

600MPa / 2min

6.9±0.6

＜3

[0095] Several sterilization treatment conditions all meet the limit requirements for microorganisms in the national standard GB2726-2005 "Hygienic Standards for Cooked Meat Products". The experimental results are shown in Table 11, and the other qualities of pickled peppers and chicken feet after sterilizati...

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Abstract

The present invention discloses a pickled pepper chicken claw and a preparation method thereof. The pickled pepper chicken claw comprises chicken claws and auxiliary materials, wherein the chicken claws have characteristics of same size, white color and no black spot, and the auxiliary materials comprise pickled pepper, zanthoxylum bungeanum maxim, fresh ginger, garlic, illicium verum, salt, sugar, chicken essence seasoning and Baijiu. According to the present invention, the raw material selection and the hyperpressure sterilization method with characteristics of normal temperature treatment and short treatment time are used so as to effectively reduce the collagen loss and well retain the original nutrients, the original color, the original texture, the original flavor and other qualities of the pickled pepper chicken claw; and the pH value of the produced pickled pepper chicken claw of the present invention is 5.0-6.0, the nitrite content is less than or equal to 10 mg / kg, the key technical indicators are higher than the indicators of the heat sterilization products, and the microbial indicators meet the requirements of the GB2726-2005 cooked meat hygiene standard.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and relates to pickled pepper and chicken feet and a preparation method thereof. Background technique [0002] Chicken Feet with Pickled Peppers is famous for its spicy taste, tough skin and fragrant meat. It has the effects of unique taste, appetizing and promoting body fluid, and promoting blood circulation. It is rich in nutrients, rich in protein and fat, and can provide essential amino acids and fatty acids for the human body. [0003] At present, the development of pickled pepper and chicken feet in my country mainly adopts heat sterilization and radiation sterilization. The sterilizing effect of thermal sterilization technology is stable, easy to operate, and small in equipment investment, but thermal sterilization will promote the dissolution of nutrients such as collagen in chicken feet, and the dissolution of a large amount of protein will reduce the gel properties of chi...

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 廖小军赵靓张隐李仁杰
Owner CHINA AGRI UNIV
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