Fermentation pickling liquid for pickling chicken claws

A technology of pickling liquid and chicken feet, which is applied in the field of fermented pickling liquid, can solve the problems of unsuitable, not rich enough taste, unsuitable for children, etc., achieve simple raw material ratio, increase pickling speed, and soften chicken feet skin effect

Inactive Publication Date: 2016-12-21
BENGBU DACHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chicken feet circulating in the market include pickled pepper chicken feet, braised chicken feet, braised chicken feet, etc. The taste of these chicken feet is salty, hot and sour, and the taste is not rich enough, so it is not suitable for people who like to eat crispy flavors. , and hot and sour chicken feet are not suitable for children

Method used

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Examples

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Embodiment Construction

[0034] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further elaborated below in conjunction with specific embodiments, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the examples in the implementation manners, other examples obtained by those skilled in the art without making creative efforts all belong to the protection scope of the present invention.

[0035] Viscous slurry is prepared from raw materials with the following mass ratio:

[0036] Corn flour 55%, glycerin 1.5%, silicon dioxide powder 3.6%, aloe fiber 2.8%, and the balance is water.

[0037] The preparation method of aloe fiber is:

[0038] 1) Take fresh aloe vera mesophyll, chop it, send it to -17°C and freeze it for 2.5 hours; then raise the temperature to 0°C, and use ultrasonic vibration treatment after 5 minutes, the ultrasonic frequency ...

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PUM

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Abstract

The invention provides fermentation pickling liquid for pickling chicken claws, and relates to the field of food processing. The fermentation pickling liquid comprises in weight percentage, 1.2% of glycerinum, 2.5% of plant condiment, 0.26% of Saccharomyces rouxii and the balance water. The fermentation pickling liquid is used for pickling the chicken claws, the chicken claws are simultaneously pickled and fermented, pickling rate is increased, chicken claw skins are softened, and tendons and meat on the chicken claws are more easily separated from bones.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fermented pickling solution for pickling chicken feet. Background technique [0002] Most of the nutrients in chicken feet are protein and fat, and they are also rich in collagen. Eating more chicken feet can not only soften blood vessels, but also has beauty effects. The chicken feet circulating in the market include pickled pepper chicken feet, braised chicken feet, braised chicken feet, etc. The taste of these chicken feet is salty, hot and sour, and the taste is not rich enough, so it is not suitable for people who like crispy flavors. , At the same time, the hot and sour chicken feet are not suitable for children. Contents of the invention [0003] The object of the present invention is to provide a fermented pickling solution for pickling chicken feet, so as to solve the above-mentioned technical problems. [0004] The technical problem to be solved by the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/20A23L13/50
CPCA23V2002/00A23V2200/15A23V2200/16A23V2250/76A23V2250/1628A23V2250/08A23V2250/1578A23V2250/022A23V2300/48A23V2300/10
Inventor 范雪芹井方源王哲王秋艳陈玉施文凯周功强张德路方西龙张葛成
Owner BENGBU DACHENG FOOD
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