Soy sauce stewed quick-frozen prepared chicken feet and preparation process thereof

A production process and technology of chicken feet, which are applied in food freezing, food ingredients as taste improvers, and preservation of meat/fish through freezing/cooling, etc., to achieve the effects of crisp taste, improved taste and unique flavor

Inactive Publication Date: 2020-10-09
安徽翘歌食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But quick-frozen conditioning marinated chicken feet have not been fully explored on the market, so it has broad market prospects

Method used

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  • Soy sauce stewed quick-frozen prepared chicken feet and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A production process for quick-frozen conditioned chicken feet in a sauce-brained sauce, comprising the following steps:

[0029] S1 Thawing: Fully thaw the frozen chicken feet at 0°C in the natural environment, and remove the chicken feet with calluses and spots;

[0030] S2 Cleaning: After the chicken feet are rinsed with running water, the toe tips, skins and nails are removed, then the chicken feet are cut in half, and the chicken feet are soaked in a 1% sodium bicarbonate aqueous solution for 1 hour , the weight ratio of the aqueous sodium bicarbonate solution to the chicken feet is 4:1, then the chicken feet are taken out and soaked for 30 minutes with an aqueous acetic acid solution whose mass fraction is 0.1%, and the weight ratio of the aqueous acetic acid solution to the chicken feet is 2:1 , to get cleaned chicken feet;

[0031] S3 tumbling: put the cleaned chicken feet, 2.4% salt by weight of chicken feet, 1.6% white sugar by weight of chicken feet, 0.75% o...

Embodiment 2

[0045] A production process for quick-frozen conditioned chicken feet in a sauce-brained sauce, comprising the following steps:

[0046] S1 Thawing: Fully thaw the frozen chicken feet at 4°C in the natural environment, and remove the chicken feet with calluses and spots;

[0047]S2 Cleaning: Rinse the chicken feet with running water, remove the toes, skin and nails, then cut the chicken feet in half, and soak the chicken feet in 1.5% sodium bicarbonate aqueous solution for 2 hours , the weight ratio of the sodium bicarbonate aqueous solution to the chicken feet is 5:1, then the chicken feet are fished out and soaked in 0.2% acetic acid aqueous solution for 50 minutes, the weight ratio of the acetic acid aqueous solution to the chicken feet is 3:1 , get cleaned chicken feet;

[0048] S3 tumbling: clean chicken feet, salt with 2.6% weight of chicken feet, white sugar with 1.9% weight of chicken feet, monosodium glutamate with 0.9% weight of chicken feet, dark soy sauce with 1.8...

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PUM

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Abstract

The invention provides a soy sauce stewed quick-frozen prepared chicken feet and a preparation process thereof, and the preparation process of the soy sauce stewed quick-frozen prepared chicken feet comprises the steps of unfreezing, cleaning, tumbling, pickling, marinating, cooling, skewering, quick-freezing, vacuum packaging and storing. The traditional seasoning method is broken through; pure natural aniseed is used for seasoning and marinating, and the product is tasty and quick-frozen; the flavor is unique and the technology is advanced; the stewed chicken feet are sterilized and then subjected to quick-freezing, vacuum packaging and cold storage, so that the sauce marinated flavor and the nutritional and delicious taste of the chicken feet are not lost, the chicken feet can be eatenafter being unfrozen, convenience and sanitation are achieved, the nutrition and taste of the sauce marinated flavor chicken feet can be reserved to the maximum extent, industrial production can be achieved, and the shelf life can be as long as 12 months. The soy sauce stewed quick-frozen conditioned chicken feet product disclosed by the invention highlights the unique soy sauce stewed flavor of natural aniseeds, is convenient for household barbecue, is more tasty, increases the taste, and has the nutritional effects of nourishing faces, maintaining beauty and keeping young, and the chicken feet is rich in collagen.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a quick-frozen conditioned chicken feet in a sauce and brine and a production process thereof. Background technique [0002] Chicken feet are also called "chicken feet", "phoenix feet" and "phoenix feet". Multiple skins, tendons, and large jelly. Commonly used in soups, but also suitable for stews and sauces. Such as: Braised Chicken Feet, Sauce Chicken Feet. Chicken feet have high nutritional value, rich in calcium and collagen, eating more can not only soften blood vessels, but also have beauty effects. Quick-frozen condiment and braised products have developed rapidly in the past ten years. Traditional condiments in the industry are seasoned, marinated, and quick-frozen for chicken, duck and other products. Tangy, under the action of condiments and pickling, the color is pleasing to the eye, both inside and outside are red, and there are products that are white and red and ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/00A23B4/06A23B4/16
CPCA23B4/06A23B4/16A23V2002/00A23L13/20A23L13/432A23L13/50A23L33/00A23V2200/318A23V2300/20A23V2250/1578A23V2250/1582A23V2200/14
Inventor 徐飞夏文定刘海波
Owner 安徽翘歌食品科技有限公司
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