Chicken claw processing technology

Abstract

The invention belongs to the technical field of food processing, and particularly, relates to a chicken claw processing technology comprising the following steps: selecting chicken claws, sorting thechicken claws, cleaning the chicken claws, coloring the chicken claws, deep-frying the chicken claws with oil, marinating and boiling the chicken claws, cooling the chicken claws, demarinating, wrapping the chicken claws with materials, packaging, sterilizing the package, detecting the package, cleaning and drying; in the demarinating and material wrapping process, a marinating soup in the marinated chicken claws is removed through a demarinating machine, the moisture in the chicken claws is reduced, the materials on the chicken claws after the subsequent material wrapping process can be morefully attached and absorbed; the sterilized chicken claws do not have a deboning phenomenon; the mouthfeel is more chewy, flavoring is richer and more thorough, and dipping and adhesion of powder arefacilitated by using an oil material on the chicken claws firstly; the paste can further fix the powder on the chicken claws, the taste is unique and delicious, the formula is improved, natural spicesfor marinating roast chicken and roast chicken soup stock are added, the soup stock is richer in the marinating process, the chicken claws absorb the fragrance of the natural spices, the fishy smellof the chicken claws is removed, and the taste of the chicken claws is better.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chicken claw processing technology. Background technique [0002] Chicken meat is tender, delicious, and nutritious, and has the effect of nourishing and nourishing the body. The content of protein in chicken is very high, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and it has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, and weakness. Chinese medicine also believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening the spleen and stomach,...

AI Technical Summary

Problems solved by technology

[0006] The process of marinating chicken feet in the prior art: cleaning - frying - marinating - packaging - sterilization, the taste is mainly in the marinating process, the raw material of chicken feet is less meat and more skin, after the frying process is already a preliminary cooking process There are also stewed and sterilized methods. Stewed is mainly for taste. Long stewed time is good for taste, but it is easy to cause chicken feet to fall off the bone. Short stewed time, the taste is shallow, and the aftertaste will have a fishy smell, which will affect the taste and flavor of the product.

Images