Crispy black chicken claw making method

A production method, technology of black chicken, applied in the function of food ingredients, food science, application, etc., can solve the problem of no health care function, etc., and achieve a good attractive effect

Inactive Publication Date: 2016-11-09
芭夯食品开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current ready-to-eat chicken feet are generally white or light yellow, which is just a pure favorite and has no health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Use commercially available fresh 5kg chicken feet to clean, drain for the first time, then add 1kg of oil-pressed black sesame powder, 25g of edible alkali, and boil for 20 minutes with 5kg of water in a boiling state. Deboning, then putting the boneless chicken feet into the soaking liquid, soaking at 10°C for 25 hours; adding 2% of edible alkali and 5% of alkaline protease to the soaking liquid in terms of mass percentage, and the balance is water. The sum of the total mass percentages is 100%, and then drained for the second time. According to the mass of drained chicken feet for the second time, add 1% chili, 0.13% prickly ash, 2% sesame oil, 1% thirteen spices, 1% monosodium glutamate, and then add 10% wt% to 18% salt water. Crispy black chicken feet. Example 2:

Embodiment 2

[0024] Use commercially available fresh 10kg chicken feet to clean, drain for the first time, then add 2.2kg of oil-pressed black sesame powder, 52g of edible alkali, and boil for 30 minutes with 11kg of water in a boiling state. Boneless, then put the boneless chicken feet into the soaking liquid, and soak for 30 hours at 15°C; in terms of mass percentage, add 2.5% of edible alkali, 6% of alkaline protease, and the balance in the soaking liquid, The sum of the total mass percentages is 100%, and then drained for the second time. According to the mass of drained chicken feet for the second time, add 1.5% pepper, 0.14% pepper, 2.5% sesame oil, 1.2% thirteen spices, 1.3% monosodium glutamate, and then add 12% wt% to 19% salt water. Crispy black chicken feet.

Embodiment 3

[0026] Use commercially available fresh 20kg chicken feet to clean, drain for the first time, then add 4.5kg of oil-pressed black sesame powder, 110g of edible alkali, and boil for 35 minutes with 21kg of water in a boiling state. Deboning, then putting the deboned chicken feet into the soaking liquid, soaking at 20°C for 32 hours; adding 3% of edible alkali and 7% of alkaline protease to the soaking liquid in terms of mass percentage, and the balance is water. The sum of the total mass percentages is 100%, and then drained for the second time. According to the mass of drained chicken feet for the second time, add 2% chili, 0.15% prickly ash, 3% sesame oil, 2% thirteen spices, 2% monosodium glutamate, and then add 15% wt% to 20% salt water. Crispy black chicken feet. Comparative example 1:

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PUM

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Abstract

The invention belongs to the field of livestock product deep processing, and particularly relates to a crispy black chicken claw making method. The method includes the steps: 1) preparing raw materials which are commercially available fresh chicken claws; 2) washing the chicken claws with clean water and then draining the chicken claws for the first time; 3) adding an appropriate amount of black sesame seed powder, water and edible alkali into the drained chicken claws, keeping boiling for 20-40 minutes after the water is boiled, fishing up the chicken claws and naturally cooling the chicken claws; 4) removing bones of the cooled chicken claws; 5) placing the chicken claws without the bones into soaking fluid and soaking the chicken claws at the temperature of 10-20 DEG C for 25-35 hours; 6) draining the chicken claws for the second time, adding auxiliary materials according to the weight of the chicken claws and mixing the chicken claws and the auxiliary materials well to obtain crispy black chicken claws after seasoning. The chicken claws prepared by the method are black similar to the color of black-bone chicken, and have light fragrance and healthcare functions of black sesame seeds. Colors of obtained finished products do not fade or diffuse.

Description

technical field [0001] The invention belongs to the field of deep processing of livestock products, in particular to a method for making crispy black chicken feet. Background technique [0002] Chicken feet are the feet of chickens and are edible. Also known as chicken palm, chicken feet, and chicken feet. The general practice of instant chicken feet is to put the chicken feet into the soaking liquid prepared with cinnamon, cumin, cooking wine, ginger, green onions, sugar, salt, water, etc., soak in the pot for a period of time to remove the fishy smell, and then boil cooked. [0003] If it is chicken feet, add spicy seasoning, mix well and let it stand for the spicy taste to penetrate. Chicken feet are spicy but not dry, fresh but not fishy, ​​and are deeply loved by men, women and children. [0004] Present instant chicken feet are generally white or light yellow, just a kind of pure preference product, without health care function. Contents of the invention [0005...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L33/10A23L5/41
CPCA23V2002/00A23V2200/30A23V2200/044
Inventor 钟正国曹新志
Owner 芭夯食品开发有限公司
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