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Manufacturing method of pickled silkie claw

A production method and technology of black-bone chicken feet, which are applied in climate change adaptation, food science and other directions, can solve the problems of time-consuming and labor-intensive production, inconvenient application, etc., and achieve the effect of retaining nutrition and taste.

Inactive Publication Date: 2016-01-06
鹤壁市永达美源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are very few chicken feet with a bad flavor on the market, and it is time-consuming and laborious for consumers to make them themselves, which is not easy to apply in real life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The steps of the method for making black-bone chicken feet with bad flavor flavor of the present embodiment are as follows:

[0020] (1) Raw material pretreatment: After the black-bone chicken feet are completely thawed, remove the toe tips and hair roots, separate them diagonally, and then rinse them with clean water;

[0021] (2) Cooking: Put the washed black-bone chicken feet into clean water (the amount of water can cover the black-bone chicken feet), and cook for 60 minutes at 90°C by adding scallions, ginger slices, and garlic cloves. Add scallions, ginger slices, and garlic cloves to account for 4% of the water weight, and keep skimming off foam and oily flowers;

[0022] (3) Preparation of fragrant grain stew soup: prepare fragrant grain stew soup according to the following raw materials: fragrant grain stew (Shanghai Dingfeng Brewing Food Co., Ltd.) 450kg, water 1000kg, green onion 55kg, ginger slices 45kg, garlic 55kg, salt 10kg, 25kg of soy sauce, 35kg of co...

Embodiment 2

[0029] The steps of the method for making black-bone chicken feet with bad flavor flavor of the present embodiment are as follows:

[0030] (1) Raw material pretreatment: After the black-bone chicken feet are completely thawed, remove the toe tips and hair roots, separate them diagonally, and then rinse them with clean water;

[0031] (2) Cooking: Put the washed black-bone chicken feet into clean water (the amount of water can cover the black-bone chicken feet), and cook for 50 minutes at 100°C by adding scallions, ginger slices, and garlic cloves. Add scallions, ginger slices, and garlic cloves to account for 7% of the water weight, and keep skimming off foam and oily flowers;

[0032] (3) Preparation of fragrant grain stew soup: prepare fragrant grain stew soup according to the following raw materials: fragrant grain stew (Shanghai Dingfeng Brewing Food Co., Ltd.) 550kg, water 1000kg, green onion 45kg, ginger slices 55kg, garlic 45kg, salt 20kg, 15kg of light soy sauce, 45k...

Embodiment 3

[0039] The steps of the method for making black-bone chicken feet with bad flavor flavor of the present embodiment are as follows:

[0040] (1) Raw material pretreatment: After the black-bone chicken feet are completely thawed, remove the toe tips and hair roots, separate them diagonally, and then rinse them with clean water;

[0041] (2) Cooking: Put the washed black-bone chicken feet into clean water (the amount of water can cover the black-bone chicken feet), and cook for 55 minutes at 95°C by adding scallions, ginger slices, and garlic cloves. Add scallions, ginger slices, and garlic cloves to account for 5% of the water weight, and keep skimming off foam and oily flowers;

[0042] (3) Preparation of fragrant grain stew soup: prepare fragrant grain stew soup according to the following raw materials: fragrant grain stew (Shanghai Dingfeng Brewing Food Co., Ltd.) 480kg, water 1000kg, green onion 52kg, ginger slices 48kg, garlic 54kg, salt 48kg, Light soy sauce 22kg, cooking...

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PUM

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Abstract

The invention discloses a production process of a pickled silkie claw. The split silkie claw which is cleaned and of which tiptoes and hair roots are removed is precooked and skimmed for deodorization, then the silkie claw is pickled with sauces for being tasty at low temperature, so as to prepare the finished pickled silkie claw, the finished pickled silkie claw is put into a composite transparent bag, products are bagged, packed and sealed, and then surface disinfection is performed for 10 minutes at 90 to 100 DEG C. The flavor of the pickled silkie claw is reserved, the bacteria number reducing treatment is facilitated, the product is ready to eat when being opened after natural thawing, and great convenience is provided. The pickled silkie claw provided by the invention has the pickled flavor with unique local features, has the effect of beautifying skin and is rich in collagen.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making black-bone chicken feet with a bad flavor. Background technique [0002] Chicken feet products are popular all over the country, and are also common on people’s dining tables. They have a wide range of consumer groups. Products with bad flavor are often found in fixed places such as restaurants and hotels in Jiangsu and Zhejiang regions. Fermented with glutinous rice and koji, it contains 13-18% alcohol. The new ones are white in color and not strong in fragrance. After aging, they will turn yellow or even slightly reddish in color. They have a strong fragrance and should be stored in a dry and cool place, protected from sunlight and rain. Fragrant grains can supplement a variety of proteins, vitamins and other nutrients. Black-bone chicken is rich in melanin, protein, B vitamins and other 18 kinds of amino acids and 18 kinds of trace elem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70
CPCY02A40/90
Inventor 刘正伟
Owner 鹤壁市永达美源食品有限公司
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