Instant roast chicken claw as well as processing method and application thereof

A processing method and technology for roasting chicken feet, applied in the field of food processing, can solve the problems of inconvenient transportation and storage, time-consuming operation process, short fresh-keeping time, etc., and achieve the effects of shortening preparation time and reducing tendon toughness.

Inactive Publication Date: 2016-06-15
WUQIONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the nature of chicken feet, their preservation time is short and inconvenient for transportation and storage. There are many traditional methods f...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) Raw material preparation: remove the defective products such as cystic claws and congested claws from fresh chicken feet, trim the toenails, remove the unclean claw skin, wash and set aside, and weigh 1000g;

[0048] (2) Salt marinating: Soak the chicken feet in normal temperature salt water with a salinity of 10, submerge the chicken feet by 3 cm in salt water, marinate for 3 hours, stir once every 20 minutes during the marinating period, and then wash the chicken feet with clean water after marinating. Submerge the chicken feet by 3cm, wash for 2 minutes to drain the water;

[0049] (3) Vacuum tumbling: Pour the auxiliary materials and the chicken feet marinated in salt water in step (1) into the tumbler at the same time, under the conditions of a vacuum of 0.01MPa, a rotating speed of 5r / min, and a temperature of 8°C Roll and knead for 120 minutes; among them, the formula of auxiliary materials is as follows: MSG 10g, white sugar 150g, honey 0.1g, white wine 10g,...

Embodiment 2

[0056] (1) Raw material preparation: remove the defective products such as cystic claws and congested claws from fresh chicken feet, trim the toenails, remove the unclean claw skin, wash and set aside, and weigh 1000g;

[0057](2) Salt marinating: Soak the chicken feet in normal temperature salt water with a salinity of 14, submerge the chicken feet by 5 cm in salt water, marinate for 2.5 hours, stir once every 30 minutes during the marinating period, and then wash the chicken feet with clean water after marinating. Submerge chicken feet 2cm in water, wash for 3 minutes to drain the water;

[0058] (3) Vacuum tumbling: Pour the auxiliary materials and the chicken feet marinated in brine in step (1) into the tumbler at the same time, under the conditions of a vacuum of 0.015MPa, a speed of 6r / min, and a temperature of 12°C Roll and knead for 110 minutes; among them, the formula of auxiliary materials is as follows: monosodium glutamate 6g, white sugar 120g, honey 0.5g, white wi...

Embodiment 3

[0065] (1) Raw material preparation: remove the defective products such as cystic claws and congested claws from fresh chicken feet, trim the toenails, remove the unclean claw skin, wash and set aside, and weigh 1000g;

[0066] (2) Salt marinating: Soak the chicken feet in normal temperature salt water with a salinity of 16, submerge the chicken feet by 2 cm in salt water, marinate for 2 hours, stir once every 35 minutes during the marinating period, and then wash the chicken feet with clean water after marinating. Submerge the chicken feet for 5cm, wash for 1min to drain the water;

[0067] (3) Vacuum tumbling: Pour the auxiliary materials and the chicken feet marinated in salt water in step (1) into the tumbler at the same time, and roll under the conditions of a vacuum of 0.02MPa, a speed of 10r / min, and a temperature of 15°C. Knead for 120 minutes; among them, the auxiliary material formula is as follows: MSG 4g, white sugar 100g, honey 1g, white wine 30g, chili powder 6g,...

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PUM

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Abstract

The invention belongs to the field of foodstuff processing technology, and especially relates to an instant roast chicken claw as well as a processing method and an application thereof. The processing method of the instant roast chicken claw comprises the following steps: (1) pickling with brine: the chicken claw is soaked in brine and cleaned; (2) vacuum tumbling: auxiliary materials and the pickled chicken claw are mixed for low temperature vacuum tumbling; (3) drying and boiling: after tumbling, the chicken claw is dried and boiled; (4) roasting: the dried and boiled chicken claw is cooled and roasted; (5) mixing: the roasted chicken claw is cooled, and auxiliary materials are added with fully stirring; and the instant roast chicken claw is obtained. The method has short preparation time, fishy smell of chicken claws are effectively removed, so that the claw meat is elastic and chewable, and the claw is convenient for eating and can be stored at normal temperature for 10 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant roasted chicken feet and a processing method and application thereof. Background technique [0002] Chicken feet are the soles of chickens. They are multi-skinned, multi-stringed, rich in calcium and collagen, and are a delicacy on the modern dining table. [0003] Due to the nature of chicken feet, their preservation time is short and inconvenient for transportation and storage. There are many traditional methods for processing chicken feet, but the operation process is time-consuming and cannot solve the problem of fishy smell of chicken feet itself. And its taste is too tough. Contents of the invention [0004] In order to overcome the shortcomings and deficiencies of the prior art, the primary purpose of the present invention is to provide a processing method for instant grilled chicken feet. [0005] Another object of the present invention ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L13/40A23L5/10
Inventor 严益平郭川弟陈娜曾庆培杨焕彬
Owner WUQIONG FOOD
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