Making method of dried chicken feet

A production method and chicken feet technology are applied in the field of food processing to achieve the effects of good-looking appearance, golden color and reduced adhesion

Inactive Publication Date: 2017-11-07
鹤壁市永达美源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for making dry-eating chicken feet, which solves the problem of deboning existing chicken feet,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of this embodiment dry eating chicken feet, the steps are as follows:

[0021] (1) Soak the chicken feet in the chicken feet peeling agent for 6 hours. The chicken feet peeling agent is obtained by mixing the following raw materials in parts by weight: sodium tripolyphosphate 0.05, sodium hexametaphosphate 0.05, sodium iso-Vc 0.05, baking soda 0.1, water 39.75; then deboning the chicken feet (deboning according to the above deboning method) to obtain chicken feet meat;

[0022] (2) Prepare raw materials according to the following parts by weight: 40 chicken feet, 0.2 rice vinegar, 0.02 lemon juice, 40 water, and 30 crispy powder;

[0023] (3) Pour chicken feet, rice vinegar, lemon juice, and water into the tumbler, knead at low speed for 15 minutes, and soak at 0-4°C for 12 hours;

[0024] (4) Coat the chicken feet soaked in step (3) with crispy flour, fry the chicken feet in an air fryer at 80°C for 10 minutes, and then dry them at 130°C for 10 ...

Embodiment 2

[0027] The preparation method of this embodiment dry eating chicken feet, the steps are as follows:

[0028] (1) Soak chicken paws in the chicken paw peeling agent for 7 hours. The chicken paw peeling agent is obtained by mixing the following raw materials in parts by weight: sodium tripolyphosphate 0.08, sodium hexametaphosphate 0.08, sodium iso-Vc 0.1, baking soda 0.2, water 49.54; After that, the chicken feet are deboned to obtain chicken feet meat;

[0029] (2) Prepare raw materials according to the following parts by weight: 50 chicken feet, 0.4 rice vinegar, 0.1 lemon juice, 50 water, and 40 crispy powder;

[0030] (3) Pour chicken feet, rice vinegar, lemon juice, and water into the tumbler, knead at low speed for 20 minutes, and soak at 0-4°C for 15 hours;

[0031] (4) Coat the chicken feet soaked in step (3) with crispy flour, fry the chicken feet in an air fryer at 85°C for 8 minutes, and then dry them at 140°C for 8 minutes; The dried chicken feet are packaged sepa...

Embodiment 3

[0034] The preparation method of this embodiment dry eating chicken feet, the steps are as follows:

[0035] (1) Soak chicken paws in the chicken paw peeling agent for 8 hours. The chicken paw peeling agent is obtained by mixing the following raw materials in parts by weight: 0.1 sodium tripolyphosphate, 0.1 sodium hexametaphosphate, 0.2 sodium iso-Vc, 0.3 baking soda, water 59.3; deboning the chicken feet afterwards to obtain chicken feet meat;

[0036] (2) Prepare raw materials according to the following parts by weight: 60 chicken feet, 0.5 rice vinegar, 0.2 lemon juice, 60 water, and 50 crispy powder;

[0037] (3) Pour chicken feet, rice vinegar, lemon juice, and water into the tumbler, knead at low speed for 25 minutes, and soak at 0-4°C for 20 hours;

[0038] (4) Coat the chicken feet soaked in step (3) with crispy flour, fry the chicken feet in an air fryer at 90°C for 5 minutes, and then dry them at 150°C for 5 minutes; The dried chicken feet are packaged separately ...

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PUM

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Abstract

The invention provides a making method of dried chicken feet. The making method comprises steps as follows: fresh-frozen or frozen chicken feet are taken as raw materials, the unfrozen chicken feet are soaked with an aqueous solution of a chicken foot peeling agent and then are fished out, after claws and bones are removed manually, rice vinegar and a lemon liquid are added, and the chicken feet are rolled and rubbed at a low speed and are soaked in an environment at 0-4 DEG C; after rolling, rubbing and soaking, the chicken feet are wrapped with crisp powder, are dried with a high-low-temperature air frying technology and are bagged, packaged and put in storage through matching with self-made powder spraying bags and are stored at the normal temperature. The chicken foot peeling agent is independently developed, and after the chicken feet are soaked with the chicken foot peeling agent, the bones are removed more easily and thoroughly; with the adoption of the efficient and standard manual claw and bone removing method, the problem about bone removal of the chicken feet is solved, and the bone removing efficiency is improved; by means of the chicken foot fishiness removing method with the rice vinegar and the lemon liquid, fishiness, odor and stink of the chicken feet can be removed effectively; a product obtained after fishiness removal not only is free of fishiness and other odor, but also has slight lemon fragrance.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making dry chicken feet. Background technique [0002] Chicken feet are also called chicken feet, chicken feet, and also known as chicken feet. They have multiple skins, tendons, and large gelatin. They are often used for cooking soup, and they are also suitable for stewing and sauce. The fat ones can also be boiled and then boneless and cold, crisp, tender and delicious. Because it is rich in calcium and collagen, proper intake can not only soften blood vessels, but also has the effect of beauty. In the vast market, chicken feet products are very popular among consumers, whether it is from the traditional stewed chicken feet in sauce, to the current chicken feet with pickled peppers, or to the convenient and easy-to-carry vacuum aseptic chicken feet products, All let the chicken feet play their best. Most of the casual chicken feet products on the marke...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/50A23L13/60
CPCA23L13/20A23L13/428A23L13/432A23L13/50A23L13/60
Inventor 王云峰
Owner 鹤壁市永达美源食品有限公司
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