Normal pressure sterilized chicken feet with prickled peppers and preparation method thereof

A technology of pickled pepper chicken feet and normal pressure, which is applied in the field of preparation of pickled pepper chicken feet, can solve the problems of unrealistic long-term storage, carcinogenic effects of chemical preservatives, and human health effects, so as to prolong the shelf life of products, maintain brittleness, and improve product quality. rate effect

Inactive Publication Date: 2017-11-07
JIANGSU YUNRUN MEAT WARE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the rich nutritional value of chicken feet, the market prospect is broad, but most of them are ready-to-eat and ready-made, and cannot be stored for a long time. At present, although the vacuum-packed chicken feet on the market can achieve a shelf life of half a year to one year, they all use potassium sorbate, etc. Chemical preservatives and stored at low temperature, chemical preservatives are more or less likely to cause cancer and have an impact on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An atmospheric-pressure sterilized pickled chicken feet with pepper provided in Embodiment 1 is prepared from chicken feet subjected to normal-pressure sterilization in a pickled pepper and chicken feet pickling solution, and the pickled pepper and chicken feet pickling solution includes the following raw materials in weight percentages: Millet Pepper 25%, Monosodium Glutamate 2%, White Pepper Powder 0.2%, Ginger Powder 0.2%, Sodium Bicarbonate 1.5%, White Vinegar 1.5%, Nisin 0.02%, Lactic Acid 1.5%, Sodium Erythorbate 0.03%, Natamycin Su 0.02%, transglutaminase 0.3%, the balance of saline.

[0033] The preparation method of a kind of atmospheric pressure sterilization pickled chicken feet provided in this implementation 1 comprises the following steps:

[0034] Step 1: Raw material pretreatment

[0035] Select frozen chicken feet with large body, white color and no peculiar smell, put them into tap water, thaw, cut off the toes of the chicken feet, cut into pieces and...

Embodiment 2

[0049] A kind of atmospheric pressure sterilized chicken feet with pickled peppers provided by this embodiment 2 is prepared from chicken feet after being sterilized under normal pressure by a pickled peppers and chicken feet pickling solution, and the pickled peppers and chicken feet pickling solution includes the following raw materials in weight percentage: Millet Pepper 20%, Monosodium Glutamate 1.6%, White Pepper Powder 0.15%, Ginger Powder 0.15%, Sodium Bicarbonate 1.5%, White Vinegar 1.5%, Nisin 0.03%, Lactic Acid 1.5%, Sodium Erythorbate 0.04%, Natamycin Su 0.02%, transglutaminase 0.3%, the balance of saline.

[0050] The preparation method of a kind of atmospheric pressure sterilization pickled chicken feet provided in this implementation 2 comprises the following steps:

[0051] Step 1: Raw material pretreatment

[0052] Select frozen chicken feet with large body, white color and no peculiar smell, put them into tap water, thaw, cut off the toes of the chicken feet,...

Embodiment 3

[0066] An atmospheric-pressure sterilized pickled chicken feet with peppers provided in Embodiment 3 is prepared from chicken feet subjected to normal-pressure sterilization with a pickled peppers and chicken feet pickling liquid, and the pickled peppers and chicken feet pickles include the following raw materials in weight percentages: Millet Pepper 25%, Monosodium Glutamate 2%, White Pepper Powder 0.2%, Ginger Powder 0.2%, Sodium Bicarbonate 1.5%, White Vinegar 1.5%, Nisin 0.02%, Lactic Acid 1.5%, Sodium Erythorbate 0.03%, Natamycin Su 0.02%, transglutaminase 0.3%, the balance of saline.

[0067] The preparation method of a kind of normal-pressure sterilization pickled chicken feet provided in this embodiment 3 comprises the following steps:

[0068] Step 1: Raw material pretreatment

[0069] Select frozen chicken feet with large body, white color and no peculiar smell, put them into tap water, thaw, cut off the toes of the chicken feet, cut into pieces and weigh them;

[...

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PUM

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Abstract

The invention discloses normal pressure sterilized chicken feet with prickled peppers and a preparation method thereof, and belongs to the technical field of preparation of chicken feet with prickled peppers. The chicken feet with prickled peppers is prepared by carrying out normal pressure sterilization on chicken feet after being cured in a curing solution for the chicken feet with prickled peppers. The curing solution for the chicken feet with prickled peppers is prepared from the following raw materials: capsicum frutescens, monosodium, white pepper powder, ginger powder, sodium bicarbonate, white vinegar, nisin, lactic acid, sodium isoascorbate, natamycin, transglutaminase and saline water; the preparation method comprises raw material pretreatment, cleaning, rinsing, boiling, soaking, packaging and sterilization. According to the preparation method, the curing solution for the chicken feet with prickled peppers is prepared according to a certain proportion, so as to enable the chicken feet with prickled peppers to have full flavor and more crisp and unique taste, the chicken feet with prickled peppers is cured with a curing material for the chicken feet with prickled peppers according to a certain proportion, packaged and subjected to high-temperature short-time normal-pressure sterilization, so as to make the chicken feet with prickled peppers have full flavor, keep crispy and improve the production rate, prolong the shelf life of products, and normally circulate and store at normal temperature condition.

Description

technical field [0001] The invention relates to pickled pepper chicken feet and a preparation method thereof, in particular to an atmospheric pressure sterilized pickled pepper chicken feet and a preparation method thereof, and belongs to the technical field of preparation of pickled pepper chicken feet. Background technique [0002] Chicken feet are chicken feet, which are the by-products of chicken processing. In recent years, products developed with chicken feet as raw materials have gradually appeared. It is rich in protein, calcium and iron, low in fat, and rich in collagen. Under the action of enzymes, collagen can provide hyaluronic acid needed by skin cells, make the skin hydrated and maintain elasticity, and is widely consumed by women. Welcomed by readers, it is fragrant, tender and crisp, refreshing and appetizing, and has a long aftertaste. [0003] Due to the rich nutritional value of chicken feet, the market prospect is broad, but most of them are ready-to-eat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/70A23L5/10
CPCA23L5/10A23L13/20A23L13/50A23L13/70Y02A40/90
Inventor 徐宝才吴香李聪顾千辉李新福刘元法
Owner JIANGSU YUNRUN MEAT WARE CO LTD
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