Novel packaging method of marinated and roasted chicken feet

A new type of packaging, marinated chicken feet technology, applied in packaging, packaging food, packaging poultry, etc., can solve the problems of poor taste, short storage time of chicken feet packaging, etc., to maintain moisture content, inhibit the growth of bacteria, improve taste effect

Pending Publication Date: 2020-06-23
南安市洪濑黑果食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, in view of the above-mentioned problems, the present invention provides a novel packaging method for roasted ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A novel packaging method for braised chicken feet, comprising the following steps:

[0034] 1) Put fresh chicken feet into a cooking pot, cook and cook at 100°C, and add seasonings for seasoning. The ingredients of the seasonings include 4 parts of salt, 2 parts of chicken essence, 8 parts of mortar, and 2 parts of pepper powder. 15 parts, 15 parts of onion, 20 parts of garlic, 2 parts of citric acid, 3 parts of cinnamon, 4 parts of angelica, 5 parts of salvia miltiorrhiza, 2 parts of fragrant leaves. The separation of seasoning and chicken feet improves efficiency;

[0035] 2) Take out the cooked chicken feet and dry them naturally;

[0036] 3) Put the air-dried chicken feet into an oil pan for frying, the frying time is 4 minutes, the oil temperature is kept at 95°C, take it out and let it stand to filter the oil, so that the oil content in the chicken feet is 12%;

[0037] 4) Put the fried chicken feet into the oven for pressing and roasting. During the pressing an...

Embodiment 2

[0046] A novel packaging method for braised chicken feet, comprising the following steps:

[0047]1) Put fresh chicken feet into a cooking pot, cook and cook at 100°C, and add seasonings for seasoning. The ingredients of the seasonings include 4 parts of salt, 2 parts of chicken essence, 8 parts of mortar, and 2 parts of pepper powder. 15 parts, 15 parts of onion, 20 parts of garlic, 2 parts of citric acid, 3 parts of cinnamon, 4 parts of angelica, 5 parts of salvia miltiorrhiza, 2 parts of fragrant leaves. The separation of seasoning and chicken feet improves efficiency;

[0048] 2) Take out the cooked chicken feet and dry them naturally;

[0049] 3) Put the air-dried chicken feet into an oil pan for frying, the frying time is 4 minutes, the oil temperature is kept at 95°C, take it out and let it stand to filter the oil, so that the oil content in the chicken feet is 12%;

[0050] 4) Then put the fried chicken feet into the oven for pressing and roasting. During the pressin...

Embodiment 3

[0059] A novel packaging method for braised chicken feet, comprising the following steps:

[0060] 1) Put fresh chicken feet into a cooking pot, cook and cook at 100°C, and add seasonings for seasoning. The ingredients of the seasonings include 4 parts of salt, 2 parts of chicken essence, 8 parts of mortar, and 2 parts of pepper powder. 15 parts, 15 parts of onion, 20 parts of garlic, 2 parts of citric acid, 3 parts of cinnamon, 4 parts of angelica, 5 parts of salvia miltiorrhiza, 2 parts of fragrant leaves. The separation of seasoning and chicken feet improves efficiency;

[0061] 2) Take out the cooked chicken feet and dry them naturally;

[0062] 3) Put the air-dried chicken feet into an oil pan for frying, the frying time is 4 minutes, the oil temperature is kept at 95°C, take it out and let it stand to filter the oil, so that the oil content in the chicken feet is 12%;

[0063] 4) Put the fried chicken feet into the oven for pressing and roasting. During the pressing an...

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PUM

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Abstract

The invention relates to a novel packaging method of marinated and roasted chicken feet, and mainly solves the problems of short storage time and poor eating taste in chicken foot packaging in the prior art. The novel packaging method comprises the following steps: 1) placing fresh chicken feet into a cooking pot, and placing seasoners for seasoning; 2) fishing out and naturally air-drying the cooked chicken feet; 3) carrying out dee frying; 4) placing the chicken feet in an oven for press roasting; 5) weighing and sub-packaging the processed chicken feet, and placing the chicken feet in packaging bags; 6) placing the packaging bags containing food in a mold cavity of a sealing machine, vacuumizing the mold cavity and filling the mold cavity with nitrogen; 7) performing radiation sterilization on the chicken feet with cobalt 60, and finally, sealing the packaging bags; and 8) placing the packaging bags packaging the chicken feet in packaging boxes, placing the packaging boxes togetherwith the packaging bags in a mold cavity of a press-fit mold for laminating plastic film covers, vacuumizing the mold cavity, filling the mold cavity with nitrogen, and finally, laminating the plasticfilm covers on the opening of the packaging boxes.

Description

technical field [0001] The invention relates to a novel packaging method for roasted chicken feet. Background technique [0002] The packaging and transportation of food mainly rely on packaging boxes or packaging bags, which have become an indispensable item for modern commodities. The packaging box or packaging bag can not only ensure that the food is not damaged, but also can ensure the safety and hygiene of the food in the box. [0003] The existing food packaging method is mainly: put the food into the packaging bag or packaging box, and vacuumize it, and then seal it, so that the packaging bag or packaging box remains in a vacuum state. The pressure is higher than the inside, so that the packaging bag will be tightly attached to the surface of the food; or put the food into the packaging bag or box, and then vacuumize it and then fill it with an inert gas, usually nitrogen, and finally seal it Processing, using this packaging method to make the pressure inside the pa...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L13/70A23L13/40A23L5/10A23L5/20A23B4/015A23B4/16A23B4/20B65B25/06B65B31/04B65B51/10
CPCA23L13/20A23L13/57A23L13/72A23L13/432A23L13/426A23L13/428A23L5/21A23L5/27A23L5/13A23L5/11A23L5/10A23B4/16A23B4/015A23B4/20B65B25/064B65B31/04B65B51/10A23V2002/00B65B2220/18A23V2200/10A23V2200/14A23V2200/22A23V2250/032A23V2250/124A23V2250/1628A23V2250/5118A23V2250/6406
Inventor 曾仁毅曾颖弘
Owner 南安市洪濑黑果食品有限公司
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