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Making method of chicken feet with capsicum frutescens

The invention relates to wild pepper and chicken feet and the technology of the production method, which is applied in the field of food processing, and can solve the problems that the crispness and hardness of the chicken feet cannot be guaranteed, and the taste of the chicken feet is single, etc., and achieve the effect of rich nutrition, simple production method, and convenient portability

Inactive Publication Date: 2016-03-23
CHONGQING ZHOUYI FOOD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method mainly relies on the effect of lactic acid bacteria to accelerate the fermentation to complete the fermentation of the chicken feet, but the taste of the chicken feet produced by this method is single, and the crispness and hardness of the chicken feet cannot be guaranteed. In the actual production process, the chicken feet produced The claw should also have a long shelf life

Method used

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  • Making method of chicken feet with capsicum frutescens
  • Making method of chicken feet with capsicum frutescens

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Select 1 kg of chicken feet from non-epidemic areas that have passed the inspection;

[0027] 2) After filling the water tank with clean water, add a 10 mg / L solution made of sodium hypochlorite, and put the chicken feet into the solution to thaw;

[0028] 3) After thawing for 4 hours, take out the chicken feet and trim off the yellow skin on the surface, scrape the bottom of the claws, cut off the horny part of the claw tips, and then wash them with clean water;

[0029] 4) Add 3kg of water, 30g of green onion, 60g of ginger, and 150g of white wine into the heating pot. After boiling, the temperature is controlled at 96-98°C. Put the chicken feet in it and cook for 25 minutes. cooling in water;

[0030] 5) Preparation of brewing solution: Weigh 2.5kg of clear water and place it in a heating pot, weigh 0.6% Zanthoxylum bungeanum, 0.3%, 3% dried chili, 0.2% fennel, 0.15% bay leaves, 0.08% star anise, 0.08 % cinnamon, tied into a spice bag and put it in a heating pot...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly discloses a making method of chicken feet with capsicum frutescens. The making method comprises the following steps of selecting chicken feet, unfreezing the selected chicken feet, cleaning the unfrozen chicken feet, blanching the cleaned chicken feet so as to obtain cooked chicken feet, preparing a pickled solution, pickling the chicken feet, air-drying the pickled chicken feet, packaging the dried chicken feet, and performing disinfection treatment. Chicken feet with pickled peppers, made by the making method, have the characteristics that the mouth feel is rich, the crispness and the hardness of the chicken feet can be guaranteed, and the quality guarantee period of the chicken feet with pickled peppers is long.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing wild pepper and chicken feet. Background technique [0002] Chicken feet with pickled peppers are fragrant, crisp and tender, refreshing and appetizing, rich in calcium and collagen, and have high nutritional value. Eating can soften blood vessels, and at the same time, fish oil has the effect of beautifying. In recent years, with the rapid development of my country's economy, tourism and leisure food have ushered in huge market development opportunities. Most of the traditional methods of processing chicken feet are soaked for about a week, and then packaged and sold to the market. Most of these chicken feet are added with chemical substances such as pigments. Although the taste is crispy, it is very harmful to the human body if eaten frequently. [0003] The patent authorization announcement number is CN101181071B, which discloses a wild pepper soaked chic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70A23L3/02
CPCA23L3/02
Inventor 周长义
Owner CHONGQING ZHOUYI FOOD CO LTD
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