Machining method of peppery chili chicken feet

A processing method and the technology of peppery peppercorns are applied in the processing field of peppery peppery chicken feet, which can solve the problems of loss of nutritional components of chicken feet, unsatisfactory taste, complicated operation process, etc., and achieve delicious taste and nutritional ingredients, good promotion value, Reasonable effect of processing technology

Inactive Publication Date: 2016-06-08
YUNNAN HENONG FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of living standards and the acceleration of the pace of urban life, more and more consumers are more inclined to carry chicken feet of various preparations with them and eat them anytime and anywhere. There are all kinds of marinated chicken feet, pickled pepper chicken feet and other bagged products for sale. Although they are deeply loved by consumers, most of these chicken feet are added with various pigments, additives and other chemical substances. Although they are delicious and unique in taste, If it is often eaten, it will cause great harm to the human body, completely covering the nutritional labeling of the chicken feet itself, and due to long-time cooking, the nutritional labeling of the chicken feet itself will be lost more seriously, and the taste after eating is hotter and the fragrance is insufficient. The production methods of claws are all processing methods handed down in society, which have the characteristics of inconsistent formula, unsatisfactory taste, complicated operation process and large product differences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of processing method of hot pepper chicken feet: it is made up of the raw material of following mass parts, chicken feet 60kg, Chinese prickly ash 2.0kg, fresh capsicum 0.8kg, star anise 8g, grass fruit 3g, lemon 0.5kg, garlic 30g, water 40kg, peppercorns Chili pepper 4.7kg, monosodium glutamate 1kg and white sugar 2.0kg, its preparation method is as follows:

[0014] ①Selection of chicken feet: Thaw the frozen chicken feet at room temperature. After thawing for 8 to 10 hours, select and classify chicken feet of different sizes, and remove unqualified chicken feet;

[0015] ② Clean chicken feet: Rinse the qualified chicken feet selected in step ① with running water, remove nails and foot skin one by one, use a knife to cut 2 to 3 small slits on the surface, and then rinse with 2% acetic acid aqueous solution After rinsing, soak in 2% salt water, soak for 30 minutes, take out and drain the water for later use;

[0016] ③Brine cooking: Wrap 0.5kg of pepper, 0.8kg ...

Embodiment 2

[0020] A kind of processing method of hot pepper chicken feet: it is characterized in that, it is made up of the raw material of following mass parts, chicken feet 80kg, Chinese prickly ash 2.5kg, fresh capsicum 0.9kg, star anise 9g, grass fruit 4g, lemon 0.8kg, garlic 40g, 45kg of water, 5.2kg of peppercorns, 1.2kg of monosodium glutamate and 2.5kg of white sugar, its preparation method is as follows:

[0021] ①Selection of chicken feet: Thaw the frozen chicken feet at room temperature. After thawing for 8 to 10 hours, select and classify chicken feet of different sizes, and remove unqualified chicken feet;

[0022] ② Clean chicken feet: Rinse the qualified chicken feet selected in step ① with running water, remove nails and foot skin one by one, use a knife to cut 2 to 3 small openings on the surface, and then rinse with 6% acetic acid aqueous solution After rinsing, soak in 3% salt water, soak for 45 minutes, take out and drain the water for later use;

[0023] ③Brine cook...

Embodiment 3

[0027] A kind of processing method of hot pepper chicken feet: it is characterized in that, it is made up of the raw material of following mass parts, chicken feet 100kg, Chinese prickly ash 3.2kg, fresh capsicum 1kg, star anise 10g, grass fruit 5g, lemon 1kg, garlic 50g, water 50kg , Hu pepper 5.7kg, monosodium glutamate 1.5kg and white sugar 3.0kg, its preparation method is as follows:

[0028] ①Selection of chicken feet: Thaw the frozen chicken feet at room temperature. After thawing for 8 to 10 hours, select and classify chicken feet of different sizes, and remove unqualified chicken feet;

[0029] ② Clean chicken feet: Rinse the qualified chicken feet selected in step ① with running water, remove nails and foot skin one by one, cut 2 to 3 small openings on the surface with a knife, and then rinse with 10% acetic acid aqueous solution After rinsing, soak in 5% salt water, soak for 60 minutes, take out and drain the water for later use;

[0030] ③Simmering in brine: Wrap 1...

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PUM

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Abstract

The invention discloses a machining method of peppery chili chicken feet. The peppery chili chicken feet is prepared from 60 to 100 kg of chicken feet, 2.0 to 3.2 kg of pepper, 0.8 to 1 kg of fresh chili, 8 to 10 g of lllicium verum, 3 to 5 g of amomum tsaoko, 0.5 to 1 kg of lemon, 30 to 50 g of garlic, 40 to 50 kg of water, 4.7 to 5.7 kg of peppery chili, 1 to 1.5 kg of monosidum glutamate and 2.0 to 3.0 kg of white sugar. The peppery chili chicken feet are prepared through the steps of selecting chicken feet, washing the chicken feet, decocting by brine, boiling by the brine, mixing materials and curing. The peppery chili chicken feet prepared by the invention are deep in taste, strong in chilly taste of the peppery chili, spicy and delicious, delicious in taste and enough in toughness and have an endless aftertaste, the delicious taste and the nutritional ingredients of the chicken feet are also kept, the product quality of the peppery chili chicken feet can be effectively ensured, and the peppery chili chicken feet have the characteristics of reasonable machining technology, cleanliness and sanitation, no pollution, long shelf life, convenience in eating, normal-temperature preservation and low manufacturing cost, are snack food for a business trip, a trip and the like and have better popularization value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of spicy pepper chicken feet. Background technique [0002] The nutritional value of chicken feet is quite high, rich in calcium and collagen. The claws are the basic organs of movement. They have many tendons, thick skin, and no meat. If there are more tendons, they will be chewy, and if the skin is thick, they will contain soup. delicious. From a nutritional point of view, chicken feet contain more protein, low sugar, and little fat, so they are very popular among people. Because chicken feet have many skins, tendons, and large gelatin, they are often used to cook soup, and they are also suitable for marinating, running, and sauce. However, with the improvement of living standards and the acceleration of the pace of urban life, more and more consumers are more inclined to carry chicken feet of various preparations with them and eat them...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20
Inventor 邹兴元赵自芬
Owner YUNNAN HENONG FOOD DEV CO LTD
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