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Production process of chicken feet with pickled peppers
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A technology of pickled chicken feet and production technology, applied in the field of production technology of pickled chicken feet, can solve problems such as insufficient food and economic value, and achieve the effects of low cost, simple method and simple operation
Inactive Publication Date: 2017-09-26
HAIAN TINGTING AGRI & SIDELINE PRODSCO
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Problems solved by technology
[0002] Chicken feet (chicken feet) is a by-product of chicken processing, with high nutritional value, but its edible and economic value has not been fully explored in the past
Method used
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Embodiment 1
[0016] A kind of production technology of pickled pepper chicken feet, its concrete steps are as follows:
[0017] 1) Raw material pretreatment: choose chicken feet with white color, no stain and no peculiar smell and wash them with tap water;
[0018] 2) Segmentation and cleaning: Divide the chicken feet into 3-4 pieces, then wash the chicken feet, boil them in water, remove the chicken feet, and peel off the skin of the chicken feet;
[0019] 3) Poaching: Put the skinned chicken feet back into the pot with water and continue cooking, the time required is 1-2 hours;
[0020] 4) Soaking and whitening: At room temperature, soak the divided chicken feet in the compound salt soaking solution for 4 times, and the soaking solution needs to be replaced each time. The weight ratio of the chicken feet to the compound salt soaking solution is 1:3, and the soaking time 2 hours, 2 hours, 2 hours and 1 hour respectively;
[0021] 5) Sterilization and disinfection: deoxidize, sterilize a...
Embodiment 2
[0024] A kind of production technology of pickled pepper chicken feet, its concrete steps are as follows:
[0025] 1) Raw material pretreatment: choose chicken feet with white color, no stain and no peculiar smell and wash them with tap water;
[0026] 2) Segmentation and cleaning: Divide the chicken feet into 3-4 pieces, then wash the chicken feet, boil them in water, remove the chicken feet, and peel off the skin of the chicken feet;
[0027] 3) Poaching: Put the skinned chicken feet back into the pot with water and continue cooking, the time required is 1-2 hours;
[0028] 4) Soaking and whitening: At room temperature, soak the divided chicken feet in the compound salt soaking solution for 4 times, and the soaking solution needs to be replaced each time. The weight ratio of the chicken feet to the compound salt soaking solution is 1:5, and the soaking time 2 hours, 2 hours, 2 hours and 1 hour respectively;
[0029] 5) Sterilization and disinfection: deoxidize, sterilize a...
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Abstract
The invention discloses a production process of chicken feet with pickled peppers. The production process sequentially comprises the steps of raw material pretreatment, cutting and cleaning, water boiling, soaking and whitening, sterilization and disinfection and sealed fermentation to complete the chicken foot manufacturing process. The process has the advantages that the cost is lower; the operation is simple; the process is suitable for being widely popularized. The reasonable steps and conditions are used by the manufacturing method of the chicken feet with pickled peppers, so that the nutrition and delicious chicken feet with pickled peppers can be manufactured; in addition, the manufacturing steps are few; the operation is easy. Therefore the method is simple; the operation is easy; the manufactured chicken feet with pickled peppers are nutritive and delicious.
Description
technical field [0001] The invention relates to the technical field of agricultural and sideline products, in particular to a production process of pickled pepper and chicken feet. Background technique [0002] Chicken feet (chicken feet) is a by-product of chicken processing, with high nutritional value, but its edible and economic value has not been fully explored in the past. In recent years, with the rapid development of my country's social economy, the tourism and leisure food industry has ushered in huge market development opportunities. Chicken feet with pickled peppers, as a leisure meat product that is fragrant, crisp, tender, refreshing and appetizing, and has a long aftertaste, is rich in protein, calcium, iron and other nutrients. It is a good product for leisure, travel, and gifts to relatives and friends; The favorite of teenagers and middle-aged people has a broad market consumption demand. Contents of the invention [0003] The purpose of the present inve...
Claims
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Application Information
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