A kind of pickled pepper chicken feet and preparation method thereof
A technology for pickled chicken feet and pickled peppers, which is applied in the field of deep food processing, can solve the problems of reduced quality of pickled chicken feet, reduced fat digestion and absorption rate, radiation sensitivity, etc., so as to avoid adverse effects, reduce loss, and retain nutrients. effects of matter
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Embodiment 1
[0020] (1) Material preparation: select chicken feet with the same shape and size, white and clean, and no black spots;
[0021] (2) Cleaning: Wash the 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 and the Chinese prickly ash, 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 cooked material, put it into the altar after cooling for a while;
[0028] (6) Seasoning marinating: 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 temperatur...
Embodiment 2
[0073] Step (8) The pressure in the sterilization step is replaced by 500MPa, and the processing time is replaced by 2min; other operating steps are 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 bacteria in pickled...
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 GB 2726-2005 "Hygienic Standards for Cooked Meat Products". Keep.
[0096] The pickled peppers and chicken feet obtained in this example have good flavor, little nutritional loss, attractive co...
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