Preparation method and product of fried chicken feet.

A technology of chicken feet and frying, which is applied in food composition, food science, application, etc., can solve the problems of restricted effect and poor quality of fried chicken feet, so as to improve the service life, reduce production and processing costs, and attract The effect of color

Active Publication Date: 2021-02-05
江苏领迅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because a large amount of salt is used in the pickling process of chicken feet, due to the presence of Na and Cl ions, these ions can more easily form dipole-ion interactions with food, and this interaction is far greater than hydrogen bonds, van der Waals Therefore, the effect between commonly used hydrocolloids such as hydroxypropyl methylcellulose and the surface of chicken feet is severely restricted.
Experiments have shown that the quality of fried chicken feet is still poor even with the application of commonly used hydrocolloids such as hydroxypropyl methylcellulose

Method used

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  • Preparation method and product of fried chicken feet.
  • Preparation method and product of fried chicken feet.
  • Preparation method and product of fried chicken feet.

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031](1) The chicken feet are thawed in cold water at 4°C, and after thawing, they are washed and cleaned with cold water at 4°C.

[0032](2) The cleaned chicken feet are marinated with 9% salt and 1% rice wine at 4°C for 3 hours.

[0033](3) The mass ratio of hydroxypropyl methyl cellulose, fenugreek gum, linseed gum and low acyl gellan gum is 3:1:2:1.5 (total 0.8g), and the acyl content of low acyl gellan gum ( 10%).

[0034](4) The mass percentage of the compound rubber in water is 0.8%, in which 100 mL of water is used, and the configured compound rubber is allowed to stand at 4°C for 30 minutes.

[0035](5) Apply evenly on the surface of chicken feet with a brush, and drain for 12 minutes at 15°C, then drain for 33 minutes at 30°C, and finally drain for 18 minutes at 48°C;

[0036](6) Frying time 5min; frying temperature 165℃.

Embodiment 2

[0090](1) The chicken feet are thawed in cold water at 3°C, and after thawing, they are washed and cleaned with cold water at 3°C.

[0091](2) The cleaned chicken feet are marinated with 11% salt and 2% rice wine at 4°C for 2.5 hours.

[0092](3) The mass ratio of hydroxypropyl methylcellulose, fenugreek gum, linseed gum and low acyl gellan gum is 1:1:1:1 (total 0.8g), and the acyl content of low acyl gellan gum ( 9%).

[0093](4) The mass percentage of the compound rubber in water is 0.8%, of which 100 mL of water is used, and the configured compound rubber is allowed to stand at 4°C for 35 minutes.

[0094](5) Apply evenly on the surface of the chicken feet with a brush, and drain for 15min at 20℃, then drain for 30min at 35℃, and finally drain for 20min at 50℃;

[0095](6) Frying time 4.5min; frying temperature 170℃.

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Abstract

The invention discloses a preparation method and product of fried chicken feet. The preparation method comprises the following steps of taking fresh or thawed chicken feet, and washing and cleaning the chicken feet to obtain pretreated chicken feet; carrying out pickling treatment on the pretreated chicken feet to obtain pickled chicken feet; mixing hydroxypropyl methyl cellulose, fenugreek gum, flaxseed gum and low-acyl gellan gum according to the mass ratio of (1-5): (1-2): (1-3): (1-2) to obtain compound gum, mixing the compound gum with water, performing uniform stirring, and performing standing to obtain a compound coating agent,wherein the acyl content of the low-acyl gellan gum is 7%-15%; and uniformly smearing the obtained mixed gum on the surfaces of the pickled chicken feet, performing gradient draining, and performing frying treatment to obtain the fried chicken feet. According to the preparation method of the fried chicken feet, provided by the invention, the frying temperature is reduced from 210 DEG C to 150-170 DEG C, meanwhile, the crispy taste and attractive color of the fried chicken feet are also ensured, and the quality of the fried chicken feet is not obviouslydifferent from that of a product fried at 210 DEG C.

Description

Technical field[0001]The invention belongs to the technical field of chicken food processing, and specifically relates to a preparation method of fried chicken feet and a product thereof.Background technique[0002]Chicken feet, a by-product of chicken processing, have high nutritional value, rich in protein, calcium, iron, low fat, especially high in collagen. In recent years, in addition to chicken feet with pickled peppers, fried chicken feet have been popular among consumers due to their crispy texture and attractive color. However, the conventional fried chicken feet requires the oil temperature to be at least 200°C, otherwise the fried chicken feet will not be crispy, the surface of the chicken feet will be white, and the taste will be poor, which is difficult to be accepted by consumers.[0003]If the oil temperature is too high (above 200°C), the protein in the food and frying oil will decompose a lot of strong carcinogens such as heterocyclic amines and polycyclic aromatic hydr...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/70A23L29/30A23L5/10
CPCA23L13/20A23L13/72A23L5/11A23L13/57A23L29/30A23V2002/00A23V2250/5044Y02A40/90
Inventor达诚赵永珍
Owner江苏领迅食品有限公司