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A production method and full deboning technology, which can be applied to poultry deboning, slaughtering, poultry processing, etc., can solve the problems of broken claw toe skin, incomplete chicken claw shape, small bones, etc., and achieve good tensile elasticity and toughness. The effect of reducing bond strength, enhancing elasticity and toughness
Inactive Publication Date: 2018-11-09
鹤壁市永达美源食品有限公司
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Problems solved by technology
At present, the existing deboning method, one is to remove the bone after boiling in boiling water. After deboning, the shape of the chicken feet is very incomplete, especially the small bones of the chicken feet. After boiling in boiling water, the skin of the feet is already very soft. , even if it can be removed, the skin of the claws and toes has been seriously damaged and is very incomplete; CN107319357 discloses a met
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Embodiment 1
[0019] A kind of preparation method of whole deboned chicken feet, the steps are as follows:
[0020] (1) Raw chicken feet: chilled requires a temperature of 4-10°C, and frozen chicken feet should be soaked in running water to thaw to 4-10°C;
[0021] (2) Toenail tip removal: use scissors to cut off all the toenail tips;
[0022] (3) To remove the long bone of the claw rod: First, make a horizontal cut at the junction of the joint between the claw rod and the claw toe ossicle joint, then cut the skin of the claw rod vertically along the claw rod bone, and cut it from the position of the chicken claw rod head. Break the long bones out of the joint membrane and remove them;
[0023] (4) Opening of the claw toe ossicle: Cut the claw skin on the back of the chicken claw along the direction of the chicken claw toe completely, and the depth of the opening should expose the claw toe ossicle;
[0024] (5) Medium-high temperature heat shrinkage: put the treated semi-deboned chicken f...
Embodiment 2
[0030] A kind of preparation method of whole deboned chicken feet, the steps are as follows:
[0031] (1) Raw chicken feet: chilled requires a temperature of 4-10°C, and frozen chicken feet should be soaked in running water to thaw to 4-10°C;
[0032] (2) Toenail tip removal: use scissors to cut off all the toenail tips;
[0033] (3) To remove the long bone of the claw rod: First, make a horizontal cut at the junction of the joint between the claw rod and the claw toe ossicle joint, then cut the skin of the claw rod vertically along the claw rod bone, and cut it from the position of the chicken claw rod head. Break the long bones out of the joint membrane and remove them;
[0034] (4) Opening of the claw toe ossicle: Cut the claw skin on the back of the chicken claw along the direction of the chicken claw toe completely, and the depth of the opening should expose the claw toe ossicle;
[0035] (5) Medium-high temperature heat shrinkage: put the treated semi-deboned chicken f...
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Abstract
The invention discloses a making method for chicken feet without bones. The making method comprises the following steps: removing nail tips on chicken claws; removing the long main stone of each chicken claw, and scissoring apart the back skin of the toes of each chicken claw along the direction of the toes; putting the chicken claws in which half bones are removed into hot water for heat treatment, then putting the chicken claws having undergone high-and-medium-temperature thermal contraction treatment into ice water with a temperature of 0 to 4 DEG C for cooling for 10 to 20 min until central temperature is 0 to 4 DEG C; and soaking the cooled and shrank chicken claws in a softening solution with a temperature of 0 to 4 DEG C for 10 to 15 h, and then removing small bones in the toes. According to the invention, the long main stones are removed from raw chicken claws and then small bones in the toes of the chicken claws are removed through high-and-medium-temperature thermal contraction and soaking with a softening agent; the method is easy to operate, and can thoroughly remove bones and retain the intact original shapes of the chicken claws; after freezing, the chicken claws without bones are further cooked and processed before eating; a variety of processing manners can be adopted for cooking of the chicken claws without bones, and operation is convenient; and thus, the rawmaterial quality and economic added value of the chicken claws without bones are greatly improved.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making whole deboned chicken feet. Background technique [0002] Chicken feet are rich in calcium and collagen. It has cosmetic effects, belongs to high-protein and low-fat food, and is easily absorbed by the body. In daily delicacies, chicken feet can be processed by various cooking methods such as marinating, stewing, soup making and frying, but it is very inconvenient to chew on the bones when eating them with bones. The reason for the analysis is that chicken feet have large bones and thin skin, especially the ossicles of chicken feet. There are a large number of ossicles (11), the shape is very small, and the adhesion to the skin is very tight, so it is very difficult to remove the bones. At present, the existing deboning method, one is to remove the bone after boiling in boiling water. After deboning, the shape of the chicken feet is very ...
Claims
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Application Information
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