Supercharge Your Innovation With Domain-Expert AI Agents!

Sauce stewed chicken feet and making method thereof

A technology of stewed chicken feet and chicken feet in sauce, which is applied in the direction of food ultrasonic treatment, food ingredients as antioxidants, food ingredients as color, etc., can solve the problems of poor sensory perception of raw materials, skin damage, and unstable substances in old soup.

Pending Publication Date: 2020-05-29
临沂金锣文瑞食品有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current raw materials for chicken feet mainly come from artificially farmed broilers. Breeding broilers grow fast and have a short cycle, resulting in tender and soft chicken feet; if the traditional marinating process is used, the raw materials will have poor sensory perception and severe skin damage.
At the same time, the traditional marinating process uses old soup for stewing, which will cause the substances contained in the old soup to be unstable, resulting in obvious differences between product batches

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sauce stewed chicken feet and making method thereof
  • Sauce stewed chicken feet and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method of stewed chicken feet in sauce, comprising: mixing and kneading the trimmed chicken feet of broilers with feed water, marinating, drying, cooling and packaging, sterilizing, cooling and drying, and obtain a stewed chicken feet in sauce; Wherein, the feed water is made by mixing the following components by weight: 2 parts of edible salt, 15 parts of ice water, 0.1 part of compound phosphate, 0.015 part of sodium nitrite, 0.08 part of D-sodium erythorbate, red 0.015 parts of koji red pigment, 1.5 parts of sodium lactate, 2.5 parts of compound spices, 0.1 parts of monosodium glutamate, 0.6 parts of food flavor, 1 part of white sugar, 6 parts of dark soy sauce; the amount of chicken feet corresponding to this ingredient water is 80 parts.

[0039] The composite phosphate is prepared by mixing the following components by weight: 1 part of sodium hexametaphosphate, 0.5 part of sodium tripolyphosphate, 0.1 part of disodium dihydrogen pyrophosphate, and 0.1...

Embodiment 2

[0056] A preparation method of stewed chicken feet in sauce, comprising: mixing and kneading the trimmed chicken feet of broilers with feed water, marinating, drying, cooling and packaging, sterilizing, cooling and drying, and obtain a stewed chicken feet in sauce; Wherein, the feed water is made by mixing the following components by weight: 6 parts of edible salt, 10 parts of ice water, 0.5 part of compound phosphate, 0.005 part of sodium nitrite, 0.1 part of D-sodium erythorbate, red 0.005 parts of koji red pigment, 3.5 parts of sodium lactate, 0.8 parts of compound spices, 0.3 parts of monosodium glutamate, 0.3 parts of edible essence, 3 parts of white sugar, and 1 part of dark soy sauce; the amount of chicken feet corresponding to this ingredient water is 90 parts.

[0057] The composite phosphate is prepared by mixing the following components by weight: 1 part of sodium hexametaphosphate, 0.3 part of sodium tripolyphosphate, 0.2 part of disodium dihydrogen pyrophosphate, a...

Embodiment 3

[0074] A preparation method of stewed chicken feet in sauce, comprising: mixing and kneading the trimmed chicken feet of broilers with feed water, marinating, drying, cooling and packaging, sterilizing, cooling and drying, and obtain a stewed chicken feet in sauce; Wherein, the feed water is made by mixing the following components by weight: 5 parts of edible salt, 12 parts of ice water, 0.3 part of compound phosphate, 0.01 part of sodium nitrite, 0.09 part of D-sodium erythorbate, red 0.01 parts of koji red pigment, 2.5 parts of sodium lactate, 1.5 parts of compound spices, 0.2 parts of monosodium glutamate, 0.5 parts of food flavor, 2 parts of white sugar, 4 parts of dark soy sauce; the corresponding amount of chicken feet is 85 parts.

[0075] The composite phosphate is prepared by mixing the following components by weight: 1 part of sodium hexametaphosphate, 0.4 part of sodium tripolyphosphate, 0.15 part of disodium dihydrogen pyrophosphate, and 0.09 part of trisodium phosp...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses sauce stewed chicken feet and a making method thereof. The making method comprises the following steps: mixing, rolling and kneading trimmed meat chicken feet with material water, and performing pickling, drying, cooling, packaging, sterilization, cooling and drying, so as to obtain the sauce stewed chicken feet. The process disclosed by the invention is advanced and simple, the sauce stewed chicken feet produced by using the process are complete in appearance, stable in flavor and rich in nutrition, the quality stability within a shelf life is good, the problems of poor sensory feelings, large in-batch differences, and the like caused by conventional stewing processes of meat chicken feet can be solved, and certain forward looking and breakthroughs can be achieved.

Description

technical field [0001] The invention relates to a stewed chicken feet with sauce and a preparation method thereof. It belongs to the technical field of food processing. Background technique [0002] Chicken feet have many skins, tendons, and large gelatin. They are often used in cold dishes and soups, and are also suitable for stewed and sauced chicken feet, such as: stewed chicken feet and sauced chicken feet. Stewed pork with sauce is a traditional meat product. Its production process is to stew, taste and mature the stewed soup and raw materials at a certain temperature. Chicken feet can be made into refrigerated vacuum-packed food for consumers to buy and eat. . Chicken feet have high nutritional value and are rich in calcium and collagen. Eating more chicken feet can not only soften blood vessels, but also have cosmetic effects. [0003] However, the current raw materials for chicken feet mainly come from artificially farmed broilers. Breeding broilers grow fast and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L5/00A23B4/20
CPCA23L13/50A23L13/20A23L13/428A23L5/00A23B4/20A23V2002/00A23V2200/02A23V2200/04A23V2200/15A23V2200/14A23V2200/10A23V2250/21A23V2300/10A23V2300/14A23V2300/48A23V2300/26
Inventor 刘路南孙继坤姚现琦王伟
Owner 临沂金锣文瑞食品有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com