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Preservation method of chicken feet with pickled peppers

A technology of chicken feet with pickled peppers and chicken feet, which is applied in the direction of antimicrobial preservation of food ingredients, the function of food ingredients, and preservation of meat/fish with chemicals, etc. Taste, food quality and safety issues, etc., to achieve the effect of extending the shelf life, avoiding the use of color-protecting agents, and good color

Inactive Publication Date: 2017-11-24
湖南湘华华大生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this invention, nitrite is used for color protection during processing, which may easily cause excessive nitrite, and then easily lead to food quality and safety problems.
Moreover, during the irradiation process, the chicken feet are not effectively protected, and "irradiation smell" is prone to appear

Method used

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  • Preservation method of chicken feet with pickled peppers
  • Preservation method of chicken feet with pickled peppers
  • Preservation method of chicken feet with pickled peppers

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 A kind of preservation method of pickled pepper and chicken feet

[0030] The preservation method of the chicken feet with pickled peppers comprises the following steps:

[0031] S1. Take out the boiled chicken feet and place them in the soaking solution for 10 hours at an ambient temperature of 15°C; the contents of the substances in the soaking solution are as follows: 2.5 parts of seabuckthorn juice, 0.4 part of nisin, fresh lemon 6 parts of slices, 2.5 parts of sage, 5 parts of celery, 3 parts of paeonol, 4 parts of onion, 1.5 parts of Chinese pepper, 1 part of star anise, 10 parts of wild pickled pepper pre-cooked at 60°C for 30 minutes and 12 parts of table salt;

[0032] S2. Take out the soaked chicken feet, put the chicken feet into a polypropylene food packaging bag at a temperature of 15°C, mix the filtrate after filtering the soaking liquid in step S1 and the preservation solution at a volume ratio of 1:3 and add In a polypropylene food packagin...

Embodiment 2

[0036] Embodiment 2 A kind of preservation method of pickled pepper and chicken feet

[0037] The preservation method of the chicken feet with pickled peppers comprises the following steps:

[0038] S1. Take out the boiled chicken feet and place them in the soaking solution for 5 hours at an ambient temperature of 10°C; the contents of the substances in the soaking solution are as follows: 2 parts of seabuckthorn juice, 0.2 part of nisin, rat tail 1 part of grass, 5 parts of fresh lemon slices, 4 parts of celery, 1 part of paeonol, 3 parts of onion, 1 part of Chinese prickly ash, 1 part of star anise, 8 parts of wild pickled pepper pre-cooked at 80°C for 30 minutes, and 10 parts of table salt;

[0039] S2. Take out the soaked chicken feet, put the chicken feet into a polypropylene food packaging bag at a temperature of 15°C, mix the filtrate after filtering the soaking liquid in step S1 and the preservation solution at a volume ratio of 1:3 and add In a polypropylene food pac...

Embodiment 3

[0042] Embodiment 3 A kind of preservation method of pickled pepper and chicken feet

[0043] The preservation method of the chicken feet with pickled peppers comprises the following steps:

[0044] S1. Take out the boiled chicken feet and place them in the soaking solution for 10 hours at an ambient temperature of 15°C; the contents of the substances in the soaking solution are as follows: 3 parts of seabuckthorn juice, 0.6 part of nisin, rat tail 3 parts of grass, 8 parts of fresh lemon slices, 6 parts of celery, 5 parts of paeonol, 5 parts of onion, 2 parts of peppercorns, 2 parts of star anise, 12 parts of wild pickled peppers pre-cooked at 60°C for 45 minutes and 15 parts of table salt;

[0045] S2. Take out the soaked chicken feet, put the chicken feet into a polypropylene food packaging bag at a temperature of 15°C, mix the filtrate after filtering the soaking liquid in step S1 and the preservation solution at a volume ratio of 1:3 and add In a polypropylene food packa...

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Abstract

The invention belongs to the field of food processing and particularly relates to a preservation method of chicken feet with pickled peppers. The preservation method comprises steps as follows: before radiation sterilization, chicken feet are soaked in a soaking solution, the chicken feet can have a good flavor and have a remarkable color retention function, and use of nitrite and other color retention agents is avoided; after soaking, the chicken feet, the soaking solution and a preserving fluid are subjected to vacuum packaging together, irradiation off-odor produced in the irradiation process can be effectively prevented, the guarantee period of the chicken feet with the pickled peppers is prolonged, besides, the chicken feet with the pickled peppers have the functions of clearing heat and decreasing internal heat, and the chicken feet with the pickled peppers are suitable for more people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preserving pickled pepper and chicken feet. Background technique [0002] The nutritional value of chicken feet is quite high. It is rich in calcium and collagen. Eating more can not only soften blood vessels, but also has cosmetic effects. In the current production process of salty chicken feet food, salty chicken feet are preserved by thermal sterilization or adding food preservatives, but the former tends to make the chicken feet soft and rotten, and the taste and flavor deteriorate, and the packaging The bag shrinks and affects the appearance; the latter has become the focus of food safety reports due to the use of excessive preservatives or preservatives that are not allowed by national standards. [0003] Food irradiation preservation is a physical preservation technology that uses ionizing radiation to prolong food preservation time and ensure food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23B4/015
CPCA23B4/015A23B4/20A23B4/22A23V2002/00A23V2400/231A23V2200/048A23V2200/10A23V2200/30A23V2250/21A23V2250/2116A23V2300/14
Inventor 邹伟权
Owner 湖南湘华华大生物科技有限公司
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