Preparation method of lime fruit and vegetable chicken feet

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of lime fruit and vegetable chicken feet. According to the preparation method disclosed by the invention, the flavor of the spice water is rich and pure. After cooling, acidity adjusting ingredients are added, the acidity of the soaking soup is accurately adjusted, the chicken feet can better absorb flavor substances, meanwhile, the growth of microorganisms is inhibited, and the addition amount of preservatives is reduced. Meanwhile, external mixing materials such as fresh carrot granules, celery granules, fresh capsicum frutescens and minced garlic are added into the prepared lime fruit and vegetable chicken feet, and the carrots, the celery, the capsicum frutescens and the garlic have unique flavors and can form a fused and well-layered taste after being matched with one another, so that a brand-new composite flavor is brought to the boneless chicken feet, and the boneless chicken feet have good market prospects. The prepared boneless chicken feet meet the requirements of consumers for novel tastes, increase more nutrient elements, realize diversified matching of nutrients, and solve the problem that the traditional boneless chicken feet are relatively limited in nutrient components and cannot meet the requirements of consumers for balanced nutrients.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing lime-flavored chicken feet. Background Art

[0002] With the improvement of people's living standards and the change of consumption concepts, the meat snack market continues to grow. For example, boneless chicken feet are popular among consumers due to their convenience and unique taste. However, boneless chicken feet products currently on the market still have some shortcomings in several aspects.

[0003] From a flavor perspective, traditional boneless chicken feet have a relatively limited flavor profile, mostly confined to classic sour and spicy, five-spice, and numbing-spicy flavors. Consumers are prone to taste fatigue when faced with these flavors for a long time, making it difficult to satisfy their desire for diverse and novel tastes.

[0004] Nutritionally, simple chicken feet products have relatively limited nutritional content. Modern consumers are increasingly focused on the nutritional balance of food, expecting snacks to not only satisfy their taste buds but also provide richer nutrition. Traditional boneless chicken feet have failed to adequately consider this, lacking a diverse range of nutritional components.

[0005] In terms of preparation methods, some traditional processes are inefficient. Some products often require a long time to marinate or soak for flavor, which not only increases production costs but may also adversely affect the taste and quality of the chicken feet due to prolonged processing. Prolonged soaking may cause the chicken feet to become overly soft and lose their proper elasticity and chewiness.

[0006] In addition, with increasing health awareness, consumers are more inclined to choose natural, additive-free, or low-additive foods.

[0007] Furthermore, current boneless chicken feet products on the market are relatively lacking in their ability to blend well with other ingredients. They fail to fully utilize the characteristics of various ingredients to develop innovative and unique products.

[0008] In conclusion, existing finished chicken feet products have many shortcomings in terms of flavor, nutrition, production process, use of additives, and ingredient pairing. A new preparation method is urgently needed to solve these problems in order to meet the increasingly diverse and high-quality consumption demands of consumers. Summary of the Invention

[0009] The purpose of this invention is to provide a method for preparing fruit and vegetable chicken feet, which produces chicken feet with diversified nutrition and excellent flavor.

[0010] To address the aforementioned technical problems, the present invention proposes the following technical solution:

[0011] This invention provides a method for preparing lime-flavored chicken feet, comprising the following steps:

[0012] Soak cooked chicken feet to obtain soaked chicken feet;

[0013] The soaked chicken feet are soaked in broth to obtain soaked chicken feet;

[0014] The soaked chicken feet are rolled and kneaded to obtain lime-flavored chicken feet;

[0015] The composition of the tumbling material used in the tumbling process includes: yeast extract, umami flavor enhancer, thermally reacted chicken powder, Jiaxiang chicken powder, lime juice, beef extract powder, chili oil, litsea cubeba oil, scallion oil, soy sauce, lemongrass oil, ginger oil, garlic oil, nisin, celery, carrot, garlic and chili pepper.

[0016] The soup base consists of: spiced water, celery, carrots, garlic, chili peppers, and water;

[0017] The ingredients of the spiced water include spices, flavoring agents, acidity regulators, and water;

[0018] The spices include: fennel seeds, star anise, cinnamon, cardamom, nutmeg, amomum villosum, Sichuan pepper, white cardamom, galangal, angelica dahurica, dried tangerine peel, bay leaves, lemongrass, cloves, gardenia, pepper, licorice, Murraya paniculata, galangal, red cardamom, amomum villosum, and hawthorn;

[0019] The seasoning composition includes: salt, white sugar, monosodium glutamate, original flavor chicken extract, original flavor pork extract, chicken powder, 537 flavor enhancer, I+G, sodium D-isoascorbate, red yeast rice and soy sauce;

[0020] The acidity regulator consists of: glutinous rice vinegar, glacial acetic acid, citric acid, lactic acid, baijiu (Chinese liquor), and lime juice.

[0021] Preferably, the mass ratio of the spice to water is 0.5 to 1.5:100.

[0022] Preferably, the method for preparing the infusion includes: mixing spices with water and boiling for 30-60 minutes, then adding seasonings and boiling for 8-12 minutes, cooling to room temperature, and then adding acidity regulators, blanched celery pieces, blanched carrot pieces, cooked garlic pieces, and cooked millet pepper pieces to obtain the infusion; the pH value of the infusion is 4-5.

[0023] Preferably, the cooked chicken feet include cooked boneless chicken feet;

[0024] Based on 1 kg of the boneless raw chicken feet, the spices comprise: 1-2 g fennel seeds, 0.5-1 g star anise, 0.1-0.5 g cinnamon, 0.1-0.5 g cardamom, 0.5-1 g nutmeg, 0.5-1 g amomum villosum, 0.05-0.1 g Sichuan peppercorns, 0.1-0.5 g white cardamom, 0.1-0.5 g galangal, and 0.1-0.5 g angelica dahurica. Dried tangerine peel 0.1–0.5g, bay leaf 0.1–0.5g, lemongrass 0.1–0.5g, clove 0.05–0.1g, gardenia 0.5–1g, pepper 0.5–1g, licorice root 1–2g, Murraya paniculata 0.05–0.1g, Alpinia galanga 0.1–0.5g, cardamom 0.5–1g, Amomum villosum 0.1–0.5g, and hawthorn 0.1–0.5g;

[0025] Based on 1 kg of the spice water, the seasoning comprises: 35-40 g of salt, 65-70 g of white sugar, 15-20 g of monosodium glutamate, 6-7 g of original flavor chicken extract, 4-5 g of original flavor pork extract, 3-4 g of chicken powder, 3-4 g of 537 flavor enhancer, 0.5-1 g of I+G, 0.1-0.5 g of sodium D-isoascorbate, 0.01-0.05 g of red yeast rice, and 1-2 g of soy sauce;

[0026] Based on 1 kg of the flavored water, the acidity regulator comprises: 7-8 g of glutinous rice vinegar, 2-3 g of glacial acetic acid, 4-5 g of citric acid, 7-8 g of lactic acid, 1-2 g of white wine, and 10-15 g of lime juice.

[0027] Preferably, the soaking time is 2-5 hours and the soaking temperature is 15-20°C; the composition of the soaking solution used for soaking includes sodium carbonate, sodium citrate and water.

[0028] Preferably, the preparation method of the tumbling mix includes: mixing yeast extract, umami flavor enhancer, thermally reacted chicken powder, Jiaxiang chicken powder, lime juice, beef extract powder, chili oil, litsea cubeba oil, scallion oil, soy sauce, lemongrass oil, ginger oil, garlic oil, nisin, blanched celery pieces, blanched carrot pieces, cooked garlic pieces, and cooked millet pepper pieces to obtain the tumbling mix.

[0029] Preferably, the blanching time is 0.5 to 1 minute; the cooking time is 8 to 10 minutes, and the temperature is 100°C.

[0030] Preferably, the tumbling time is 30-40 minutes; the tumbling speed is 40-50 r / min.

[0031] Preferably, the method for preparing the cooked chicken feet includes boiling; the boiling time is 6-8 minutes and the temperature is 95-100℃.

[0032] This invention provides lime-flavored chicken feet prepared by the preparation method described in the above technical solution.

[0033] The beneficial effects of this invention are as follows: This invention provides a method for preparing lime-flavored vegetable and fruit chicken feet. The flavored water has a rich and pure taste, and the added acidity regulator precisely adjusts the acidity of the broth, which is beneficial for the chicken feet to better absorb flavor substances. Simultaneously, it inhibits microbial growth and reduces the amount of preservatives needed. The prepared lime-flavored vegetable and fruit chicken feet also include celery, carrots, garlic, and chili peppers. Each of these ingredients has a unique flavor, and when combined, they create a harmonious yet layered taste, bringing a new and complex flavor to boneless chicken feet and satisfying consumers' demand for novel flavors. Furthermore, the added carrots are rich in carotene, vitamin A, and other nutrients, while the celery contains dietary fiber, various vitamins, and minerals. This adds a wider variety of nutrients to the already protein-rich boneless chicken feet, achieving a diversified nutritional profile and addressing the problem that traditional boneless chicken feet have relatively limited nutritional components, failing to meet consumers' needs for a balanced diet. Detailed Implementation

[0034] This invention provides a method for preparing lime-flavored chicken feet, comprising the following steps:

[0035] Soak cooked chicken feet to obtain soaked chicken feet;

[0036] The soaked chicken feet are soaked in broth to obtain soaked chicken feet;

[0037] The soaked chicken feet are rolled and kneaded to obtain lime-flavored chicken feet;

[0038] The composition of the tumbling material used in the tumbling process includes: yeast extract, umami flavor enhancer, thermally reacted chicken powder, Jiaxiang chicken powder, lime juice, beef extract powder, chili oil, litsea cubeba oil, scallion oil, soy sauce, lemongrass oil, ginger oil, garlic oil, nisin, celery, carrot, garlic and chili pepper.

[0039] The soup base consists of: spiced water, celery, carrots, garlic, chili peppers, and water;

[0040] The ingredients of the spiced water include spices, flavoring agents, acidity regulators, and water;

[0041] The spices include: fennel seeds, star anise, cinnamon, cardamom, nutmeg, amomum villosum, Sichuan pepper, white cardamom, galangal, angelica dahurica, dried tangerine peel, bay leaves, lemongrass, cloves, gardenia, pepper, licorice, Murraya paniculata, galangal, red cardamom, amomum villosum, and hawthorn;

[0042] The seasoning composition includes: salt, white sugar, monosodium glutamate, original flavor chicken extract, original flavor pork extract, chicken powder, 537 flavor enhancer, I+G, sodium D-isoascorbate, red yeast rice and soy sauce;

[0043] The acidity regulator consists of: glutinous rice vinegar, glacial acetic acid, citric acid, lactic acid, baijiu (Chinese liquor), and lime juice.

[0044] As an optional implementation, the chicken feet described in this invention are either frozen or fresh. As another optional implementation, the frozen chicken feet are thawed using running water to ensure even thawing, with the thawing time controlled to approximately 1 hour, to avoid nutrient loss and microbial growth due to prolonged thawing.

[0045] As an optional implementation method, the present invention does not have a special limitation on the source of the chicken feet. Conventional commercially available products can be used, as long as the chicken feet are from legitimate sources, of good quality, and free from odor and spoilage.

[0046] As an optional embodiment, the cooked chicken feet of the present invention include cooked boneless chicken feet. As an optional embodiment, the preparation method of the cooked boneless chicken feet includes boiling. The boiling method of the present invention includes: placing the chicken feet in a pot, adding an appropriate amount of water, preferably enough to cover the chicken feet; calculating the boiling time after the water boils, the boiling time being 6-8 minutes, or 7 minutes; the boiling temperature being 95-100℃.

[0047] During the cooking process described in this invention, it is important to skim off any foam promptly to ensure the chicken feet are clean. The purpose of cooking is to initially cook the chicken feet. After cooking, cool and rinse the chicken feet with clean water and set aside.

[0048] After cooking, cooked chicken feet are obtained. The cooked chicken feet are then soaked to obtain soaked chicken feet. As an optional embodiment, the soaking time is 2-5 hours, or 2-4 hours, or even 3-4 hours; the soaking temperature is 15-20°C, or 16-18°C. As an optional embodiment, the soaking solution used in this invention comprises sodium carbonate, sodium citrate, and water. The water in this invention includes purified water. The mass concentration of sodium carbonate in the soaking solution is 0.15%-2.00%, or 0.18%; the mass concentration of sodium citrate in the soaking solution is 0.10%-0.15%, or 0.12%. The mass-to-volume ratio of boneless raw chicken feet to the soaking solution in this invention is 1g:3mL. During the soaking process, moderate stirring can be performed to allow the chicken feet to fully absorb water, becoming more plump and elastic, thus improving the taste. Soaking time of 2 to 4 hours can moderately reduce the hardness of boneless chicken feet while maintaining good elasticity, resulting in a better taste. The hardness parameter is 4700 to 4900g, and the elasticity parameter is ≥0.94.

[0049] This invention utilizes a soaking broth to soak rehydrated chicken feet, resulting in soaked chicken feet. The broth comprises: a spice water, celery, carrots, garlic, chili peppers, and water; the spice water consists of spices, seasonings, acidity regulators, and water; the spices comprise: fennel seeds, star anise, cinnamon, cardamom, nutmeg, amomum villosum, Sichuan peppercorns, white cardamom, galangal, angelica dahurica, dried tangerine peel, bay leaves, lemongrass, cloves, gardenia, pepper, licorice root, Murraya paniculata, galangal, red cardamom, amomum villosum, and hawthorn. As an optional implementation, based on 1 kg of boneless raw chicken feet, the spice composition of this invention includes 1-2 g of fennel seeds, or 1.5 g; 0.5-1 g of star anise, or 0.6 g; 0.1-0.5 g of cinnamon, or 0.2 g; 0.1-0.5 g of cardamom, or 0.3 g; and 0.5-1 g of nutmeg, or 0.6 g. The spice composition of the present invention includes 0.5-1g of cardamom, or 0.8g; the spice composition of the present invention includes 0.05-0.1g of Sichuan pepper, or 0.08g; the spice composition of the present invention includes 0.1-0.5g of white cardamom, or 0.3g; the spice composition of the present invention includes 0.1-0.5g of galangal, or 0.2g; the spice composition of the present invention includes 0.1-0.5g of angelica dahurica, or 0.3g; the spice composition of the present invention includes 0.1-0.5g of dried tangerine peel. The spice composition of the present invention includes 0.1-0.5g of bay leaves, or 0.4g; the spice composition of the present invention includes 0.1-0.5g of lemongrass, or 0.3g; the spice composition of the present invention includes 0.05-0.1g of cloves, or 0.08g; the spice composition of the present invention includes 0.5-1g of gardenia, or 0.9g; the spice composition of the present invention includes 0.5-1g of pepper, or 0.8g; the spice composition of the present invention... The spice composition of this invention includes 1-2g of licorice root, or 1.2g; 0.05-0.1g of Murraya paniculata, or 0.08g; 0.1-0.5g of Alpinia galanga, or 0.3g; 0.5-1g of Amomum villosum, or 0.7g; 0.1-0.5g of Amomum villosum, or 0.4g; and 0.1-0.5g of hawthorn, or 0.3g. The twenty-two spices of this invention have the effect of removing fishy odors and enhancing aroma.

[0050] The seasoning agent of this invention comprises: salt, white sugar, monosodium glutamate (MSG), original flavor chicken extract, original flavor pork extract, chicken powder, 537 flavor enhancer, I+G, sodium D-isoascorbate, red yeast rice, and Qianhe grade III soy sauce. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of this invention comprises 35-40 g of salt, which can be 38 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of this invention comprises 65-70 g of white sugar, which can be 68 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of this invention comprises 15-20 g of MSG, which can be 18 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of this invention comprises 6-7 g of original flavor chicken extract, which can be 6.7 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of this invention comprises 4-5 g of original flavor pork extract, which can be 4.5 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of the present invention comprises 3-4 g of chicken powder, which can be 3 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of the present invention comprises 3-4 g of 537 flavor enhancer, which can be 3.3 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of the present invention comprises 0.5-1 g of I+G, which can be 0.6 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of the present invention comprises 0.1-0.5 g of D-isoascorbic acid sodium salt, which can be 0.4 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of the present invention comprises 0.01-0.05 g of red yeast rice, which can be 0.04 g. As an optional embodiment, based on 1 kg of spice water, the seasoning agent of the present invention comprises 1-2 g of soy sauce, which can be 2 g. The function of the seasoning agent of the present invention is to flavor and color.

[0051] The acidity regulator of this invention comprises: glutinous rice vinegar, glacial acetic acid, citric acid, lactic acid, baijiu (Chinese white liquor), and lime juice. As an optional embodiment, based on 1 kg of flavored water, the acidity regulator of this invention comprises 7-8 g of glutinous rice vinegar, which can be 7.5-8 g. As an optional embodiment, based on 1 kg of flavored water, the acidity regulator of this invention comprises 2-3 g of glacial acetic acid, which can be 2.5 g. As an optional embodiment, based on 1 kg of flavored water, the acidity regulator of this invention comprises 4-5 g of citric acid, which can be 4.2 g. As an optional embodiment, based on 1 kg of flavored water, the acidity regulator of this invention comprises 7-8 g of lactic acid, which can be 7.6 g. As an optional embodiment, based on 1 kg of flavored water, the acidity regulator of this invention comprises 1-2 g of baijiu, which can be 1.7 g. As an optional implementation, the acidity regulator of this invention comprises 10-15g of lime juice, or 12.3g, per 1kg of spice water. This invention does not impose any particular limitation on the source of the various raw materials in the spices, flavorings, and acidity regulator; conventional commercially available raw materials can be used.

[0052] As an optional implementation, the mass ratio of spices to water in this invention is (0.5-1.5):100, which can be 1:100.

[0053] As an optional implementation, the preparation method of the spice water of the present invention includes: mixing spices with water, boiling and simmering for 30-60 minutes, then adding a flavoring agent and simmering for 8-12 minutes, cooling to room temperature, and then adding an acidity regulator to obtain the spice water; the pH value of the spice water is 4-5. In the present invention, mixing spices with water and boiling for 30-60 minutes (60 minutes is acceptable) allows the aroma of the spices to gradually infuse into the water during the simmering process, resulting in the spice water.

[0054] After simmering for 30-60 minutes, a flavoring agent is added to the resulting solution and simmered for another 8-12 minutes (or 8-10 minutes). In a specific embodiment of this invention, after adding the flavoring agent, the solution is simmered over low heat for 8-12 minutes. This low heat simmering is to prevent the liquid from boiling. After cooling the resulting liquid to room temperature, an acidity regulator is added to obtain a flavored water. The acidity regulator adjusts the acidity of the flavored water; after adding the acidity regulator, the pH value of the flavored water is 4-5. This invention ensures that the acidity regulator is completely dissolved in the flavored water after its addition.

[0055] As an optional implementation, after obtaining the spiced water, the present invention mixes the spiced water with celery, carrots, garlic, and chili peppers to obtain a broth. As an optional implementation, based on the mass of the broth, the amount of chopped celery added to the broth is 4%–6% (or 5%); the amount of chopped carrots added is 3%–5% (or 4%); the amount of chopped garlic added is 2%–4% (or 3%); and the amount of chopped chili peppers added is 1%–3% (or 2%).

[0056] In this invention, the celery used in the broth is preferably blanched and chopped celery. As an optional embodiment, the celery stalks are cut into pieces before blanching, cooling, and mincing to obtain chopped celery. The length of the chopped celery stalks is 1-2 cm. After blanching, the celery is immediately cooled; there are no special limitations on the cooling method, and conventional methods are acceptable. The particle size of the minced celery stalks is 2-3 mm. The blanching time is 0.5-1 min, and can be 0.5 min.

[0057] As an optional implementation, the carrots used in the broth are preferably blanched and chopped carrots. In this invention, carrots are chopped, blanched, cooled, and minced to obtain chopped carrots. The carrots chopped in this invention are 1-2 cm in size. 3 The size of the chopped carrots described in this invention is 2-3 mm; the blanching time described in this invention is 0.5-1 min, which can be 0.5 min. The optimal blanching time can maximize the preservation of the fresh flavor of the vegetables, such as the sweetness and crispness of carrots, the aroma and texture characteristics of celery stalks, and the coarseness of the fibers, while ensuring microbial safety. It is necessary to determine the effective blanching time for carrots and celery stalks.

[0058] As an optional implementation, the millet peppers used in the soup in this invention are preferably chopped millet peppers after being cooked. In this invention, the stems of the millet peppers are removed, and then the peppers are minced and cooked to obtain chopped millet peppers. The particle size of the minced millet peppers in this invention is 1-2 mm, the cooking time is 9-11 minutes, and it can be 10 minutes; the cooking temperature is 100℃.

[0059] As an optional implementation, the garlic used in the broth of this invention is preferably minced garlic that has been cooked. In this invention, garlic is washed, minced, and then cooked to obtain minced garlic. The particle size of the minced garlic is 0.5–1 mm, and the cooking time is 9–11 minutes, or 10 minutes; the cooking temperature is 100°C.

[0060] The present invention utilizes soaking in broth for 16-24 hours, which can be 18 hours; the soaking temperature is 15-20℃, which can be 18℃.

[0061] This invention features meticulous control over each stage of the production process. While soaking the chicken feet, a spice broth is simmered. After adding spices, the broth is brought to a boil over high heat and simmered for 30-60 minutes. Then, seasonings are added and simmered over low heat for 8-12 minutes. This staged simmering method fully releases the flavor of the spices, and precise time control ensures a rich and pure flavor. After cooling, an acidity regulator is added along with blanched celery, blanched carrots, cooked garlic, and cooked chili peppers. The acidity regulator precisely adjusts the acidity of the broth while inhibiting microbial growth. The blanched celery, carrots, garlic, and chili peppers enhance the flavor, allowing the chicken feet to better absorb flavor compounds. The chicken feet are soaked for at least 18 hours to ensure they are fully infused with flavor.

[0062] This invention involves tumbling soaked chicken feet to obtain lime-flavored chicken feet.

[0063] The tumbling material used in the tumbling process described in this invention comprises: yeast extract, umami flavor enhancer, thermally reacted chicken powder, Jiaxiang chicken powder, lime juice, beef extract powder, chili oil, litsea cubeba oil, scallion oil, soy sauce, lemongrass oil, ginger oil, garlic oil, nisin, celery, carrot, garlic, and chili pepper.

[0064] In this invention, the celery in the tumbling mix is ​​preferably blanched and chopped, the carrot in the tumbling mix is ​​preferably blanched and chopped, the garlic in the tumbling mix is ​​preferably cooked and chopped, and the chili pepper in the tumbling mix is ​​preferably cooked and chopped. As an optional embodiment, the preparation methods for the blanched celery, blanched carrot, cooked garlic, and cooked chili pepper have been discussed above and will not be repeated here.

[0065] As an optional implementation, the preparation method of the tumbling mix of the present invention includes: mixing yeast extract, umami flavor enhancer, thermally reacted chicken powder, Jiaxiang chicken powder, lime juice, beef extract powder, chili oil, Litsea cubeba oil, scallion oil, soy sauce, lemongrass oil, ginger oil, garlic oil, nisin, blanched celery pieces, blanched carrot pieces, cooked garlic pieces, and cooked chili pepper pieces to obtain the tumbling mix. As an optional implementation, the present invention does not have a special limitation on the mixing method; conventional methods can be used.

[0066] As an optional implementation, based on 1 kg of soaked chicken feet (i.e., soaked chicken feet), the tumbling material of the present invention comprises: 5-6 g yeast extract, 8-9 g umami flavor enhancer, 7-8 g thermally reacted chicken powder, 7-8 g Jiaxiang chicken powder, 15-16 g lime juice, 10-12 g beef extract powder, 25-30 g chili oil, 5-8 g Litsea cubeba oil, 5-8 g fresh scallion oil, 9-12 g soy sauce, 5-8 g lemongrass oil, 5-8 g ginger oil, 5-8 g garlic essential oil, 2-3 g nisin, 70-80 g carrot, 70-80 g celery, 30-40 g millet pepper, and 50-60 g garlic.

[0067] As an optional implementation, the soaked chicken feet are removed and placed in a tumbling machine, tumbling material is added, and the tumbling machine is turned on for tumbling. As an optional implementation, the tumbling time is 30-40 minutes, or 35 minutes; the tumbling speed is 40-50 r / min, or 45 r / min.

[0068] When preparing the tumbling mix (i.e., the external mixing mixture), carrots and celery are chopped and blanched for 0.5–1 minute, which effectively controls microorganisms while preserving their fresh flavor to the greatest extent. Minced chili peppers and garlic are sterilized in boiling water for 9–11 minutes, ensuring hygiene and safety while retaining their spiciness and garlicky aroma. Through optimization of each step, the entire process improves production efficiency, ensures product quality, and solves the problems of low efficiency and inconsistent quality associated with traditional processes.

[0069] After tumbling, the boneless chicken feet made from fruits and vegetables are packaged according to specific specifications using vacuum packaging to extend the product's shelf life. The packaged product should be stored in a cool, dry environment, avoiding direct sunlight and high temperatures to ensure stable product quality.

[0070] This invention provides lime-flavored vegetable chicken feet prepared by the preparation method described in the above technical solution. The lime-flavored vegetable chicken feet prepared by this invention have a light yellow and translucent appearance with uniform color distribution, smooth and undamaged skin, and a refreshing sour aroma. They have a distinct sweet aroma of carrots, a fresh aroma of celery, a garlic flavor, or a spicy flavor of millet peppers. The vegetable flavor is blended with the collagen aroma of chicken feet, resulting in a natural and harmonious flavor without any off-flavors.

[0071] To address the problems of existing boneless chicken feet products, such as monotonous flavor, insufficient nutrition, low processing efficiency, concerns about additives, and lack of innovative ingredient combinations, this invention proposes a method for preparing fruit and vegetable flavored boneless chicken feet snacks. The chicken feet preparation process of this invention involves boiling, soaking, rinsing, and tumbling and mixing, and has the following improvements:

[0072] 1. Flavor Innovation: By adding fresh carrot granules, celery granules, fresh chili peppers, and minced garlic to the traditional chicken feet preparation process, a completely new and complex flavor is brought to boneless chicken feet. This solves the problem of the monotonous flavor of traditional boneless chicken feet, which can easily lead to taste fatigue for consumers. Carrots, celery, chili peppers, and garlic each have their unique flavors, and when combined, they create a flavor that is both harmonious and layered, satisfying consumers' demand for novel tastes. The harmonious yet layered flavor of this invention means that the various flavors are harmonious and distinct without being abrupt.

[0073] 2. Nutritional Fortification: The added carrots are rich in carotene, vitamin A, and other nutrients, while celery contains dietary fiber, various vitamins, and minerals. This adds a wider variety of nutrients to the boneless chicken feet, building upon their already abundant protein content, achieving a diversified nutritional profile. This addresses the issue of traditional boneless chicken feet having relatively limited nutritional content, failing to meet consumers' needs for a balanced diet.

[0074] 3. Process Optimization: This invention features meticulous control over each production step. While soaking the chicken feet, a spice broth is simmered. After simmering for 30-60 minutes, the other ingredients are added and simmered again for 8-12 minutes. This staged simmering method fully releases the flavor of the spices, and precise time control ensures a rich and pure flavor. After cooling, acidity-adjusting ingredients are added to precisely control the acidity of the broth, which helps the chicken feet better absorb flavor substances while inhibiting microbial growth. The chicken feet are soaked for 16-24 hours to ensure they are fully flavored. For the external seasoning, carrots and celery are chopped and blanched for 0.5-1 minute, effectively controlling microorganisms while preserving their fresh flavor. Minced chili peppers and garlic are sterilized in boiling water for ten minutes, ensuring hygiene and safety while retaining their spiciness and garlicky aroma. Through optimization of each step, the entire process improves production efficiency, ensures product quality, and solves the problems of low efficiency and unstable quality associated with traditional processes.

[0075] 4. Reduce reliance on additives: Utilize the inherent characteristics of fresh ingredients and proper processing techniques to reduce dependence on food additives. For example, precisely adjusting the acidity of the broth to inhibit microbial growth reduces the use of preservatives; relying on the natural flavors of fresh fruits, vegetables, and spices reduces the addition of artificial flavorings. This addresses consumer concerns about excessive use of food additives and meets their demand for natural, healthy foods.

[0076] 5. Innovative Ingredient Combinations: Chicken feet are innovatively paired with ingredients such as carrots, celery, chili peppers, and garlic, breaking away from the limitations of traditional boneless chicken feet with a single ingredient. Through the complementary flavors and synergistic nutritional effects of different ingredients, a unique and innovative product has been developed, addressing the lack of innovation in ingredient combinations in existing boneless chicken feet products and bringing consumers a completely new product experience.

[0077] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0078] Example 1

[0079] A method for preparing boneless chicken feet made with lime and vegetables, the steps of which are as follows:

[0080] 1. Ingredient preparation

[0081] Relative to 1000g of boneless raw chicken feet, the first component is the soaking solution, specifically composed of: 5.4g sodium carbonate, 3.6g sodium citrate, and 3000g purified water.

[0082] The second component, relative to 1000g of boneless raw chicken feet, consists of spices, specifically: 1.5g fennel seeds, 0.6g star anise, 0.2g cinnamon, 0.3g cardamom, 0.6g nutmeg, 0.8g amomum villosum, 0.08g Sichuan peppercorns, 0.3g white cardamom, 0.2g galangal, 0.3g angelica dahurica, 0.4g dried tangerine peel, 0.4g bay leaves, 0.3g lemongrass, 0.08g cloves, 0.9g gardenia, 0.8g pepper, 1.2g licorice root, 0.08g Murraya paniculata, 0.3g galangal, 0.7g red cardamom, 0.4g amomum villosum, and 0.3g hawthorn.

[0083] The third component, relative to 1000g of spice water, is a seasoning, specifically composed of: 38g salt, 68g white sugar, 18g monosodium glutamate, 6.7g original flavor chicken extract, 4.5g original flavor pork extract, 3g Jiaxiang chicken powder, 3.3g 537 flavor enhancer, 0.6g I+G (sodium 5' inosinate and sodium 5' guanosine monophosphate), 0.4g D-isoascorbic acid sodium, 0.04g red yeast rice, and 2g Qianhe grade 3 soy sauce; the 537 flavor enhancer was purchased from Qingdao Xinliankang Food Ingredients Co., Ltd.

[0084] Original flavor chicken extract was purchased from Chongqing Yubei District Zhenye Food Factory; original flavor pork extract was purchased from Chongqing Yubei District Zhenye Food Factory; Jiaxiang chicken powder was purchased from Tianjin Xinxiang Xingyuan Food Technology Co., Ltd.; 537 flavor enhancer was purchased from Qingdao Xinliankang Food Ingredients Co., Ltd.; I+G (5' inosinate sodium and 5' guanosine sodium) was purchased from CJ (Liaocheng) Biotechnology Co., Ltd.; D-isoascorbic acid sodium was purchased from Xintuoyang Bioengineering Co., Ltd.; red yeast rice was purchased from Guangdong Kelong Biotechnology Co., Ltd.; and soy sauce was purchased from Qianhe Flavoring Food Co., Ltd.

[0085] The fourth component, relative to 1000g of flavored water, is an acidity regulator, specifically composed of: 8g of 9° glutinous rice vinegar, 2.5g of glacial acetic acid, 4.2g of citric acid, 7.6g of lactic acid, 1.7g of strong-aroma baijiu, and 12.3g of freshly squeezed lime juice; the freshly squeezed lime juice was purchased from Sichuan Zhimeng Agricultural Development Co., Ltd.

[0086] The fifth component, relative to 1000g of spiced water, consists of: 50g of chopped fresh Guangxi carrots, 40g of chopped fresh celery, 20g of chopped fresh chili peppers, and 30g of chopped garlic. Remove the stems and leaves from the forked ends of the fresh celery. Wash the remaining celery stalks and cut them into 1-2cm pieces. Blanch the celery stalks in boiling water for 60 seconds (1 minute), then remove and cool. Grind the celery stalks using a food processor until the particle size is approximately 2-3mm. Peel the fresh Guangxi carrots, wash them, and cut them into 1-2cm pieces. 3 Boil small pieces of carrot in boiling water for 60 seconds (1 minute), then remove and cool. Grind them into particles of approximately 2-3 mm using a food processor. Remove the stems from fresh chili peppers, wash them, and grind them into particles of approximately 1-2 mm. After grinding, pack them in a bag and cook at 100℃ for 10 minutes. Peel and wash fresh garlic, then grind it into particles of approximately 0.5-1 mm. After grinding, pack it in a bag and cook at 100℃ for 10 minutes. Mix the chopped fresh Guangxi carrots, chopped fresh celery, chopped fresh chili peppers, and chopped garlic to obtain the fifth component.

[0087] Relative to 1000g of soaked chicken feet, the sixth component consists of: 5g yeast extract, 8g umami flavor enhancer, 7g thermally reacted chicken powder, 7g Jiaxiang chicken powder, 15g lime juice, 10g beef extract powder, 25g chili oil, 5g Litsea cubeba oil, 5g fresh scallion oil, 9g Haitian soy sauce, 5g lemongrass oil, 5g fresh ginger oil, 5g garlic essential oil, 3g nisin, 70g fresh chopped Guangxi carrots, 70g fresh chopped celery, 30g fresh chopped chili peppers, and 50g fresh chopped garlic. The processing method for the fresh chopped Guangxi carrots, fresh chopped celery, fresh chopped chili peppers, and chopped garlic is the same as that for the fifth component. Then, the various substances in the sixth component are mixed to obtain the sixth component.

[0088] 2. Operating Procedures

[0089] 2.1 Thaw the boneless chicken feet, put 1000g of boneless raw chicken feet in a pot of cold water and cook for 6 minutes after the water boils. After cooking, immediately rinse with cold water and drain.

[0090] 2.2. After the boneless chicken feet have been cooked, add the first component and soak for 4 hours. At the same time, simmer the spice water. Simmer the second component of spices in water for 1 hour. The mass ratio of spices to water is 1:100. After simmering, add the third component of seasoning and simmer over low heat for 10 minutes. After simmering, cool to room temperature to obtain the first spice water. After cooling, add the fourth component of acidity regulator. Ensure that the acidity regulator is completely dissolved to obtain the spice water.

[0091] 2.3. Mix the spiced water obtained in step 2.2 with the fifth component to obtain the soaking broth. Add the soaked boneless chicken feet to the broth and soak for 20 hours, ensuring the chicken feet are completely submerged. The amount of chopped celery added to the broth is 5% of the broth's mass, the amount of chopped carrots added is 5% of the broth's mass, the amount of chopped chili peppers added is 2% of the broth's mass, and the amount of chopped garlic added is 3% of the broth's mass.

[0092] 2.4. Remove the boneless chicken feet from step 2.3 and drain them to obtain soaked chicken feet for later use.

[0093] 2.5. Place the drained boneless chicken feet and the sixth component into a vacuum tumbler and tumble for 30 minutes at a speed of 50 rpm. During tumbling, the seasoning and chicken feet are thoroughly mixed, ensuring the chicken feet are evenly coated with the seasoning, further enhancing the flavor and texture. After tumbling, you will have boneless chicken feet with lime and vegetables.

[0094] Example 2

[0095] 1. Ingredient preparation. Same as in Example 1.

[0096] 2. Operating Procedures

[0097] 2.1 Same as Example 1.

[0098] 2.2 Same as Example 1, except that the boneless chicken feet after cooking are soaked in the first component for 2 hours.

[0099] 2.3 Same as Example 1, except that it is soaked in broth for 18 hours.

[0100] 2.4 Same as Example 1.

[0101] 2.5 Same as Example 1, except that the tumbling is done for 40 minutes and the tumbling speed is 40 r / min.

[0102] 2.6 Same as Example 1.

[0103] Comparative Example 1

[0104] 1. Ingredient preparation. Same as in Example 1.

[0105] 2. Operating Procedures

[0106] 2.1 Same as Example 1.

[0107] 2.2 Same as Example 1, except that the boneless chicken feet after cooking are soaked in the first component for 0 hours.

[0108] 2.3 Same as Example 1.

[0109] 2.4 Same as Example 1.

[0110] 2.5 Same as Example 1.

[0111] 2.6 Same as Example 1.

[0112] Comparative Example 2

[0113] 1. Ingredient preparation. Same as in Example 1.

[0114] 2. Operating Procedures

[0115] 2.1 Same as Example 1.

[0116] 2.2 Same as Example 1, except that the boneless chicken feet after cooking are soaked in the first component for 0.5 hours.

[0117] 2.3 Same as Example 1.

[0118] 2.4 Same as Example 1.

[0119] 2.5 Same as Example 1.

[0120] 2.6 Same as Example 1.

[0121] Comparative Example 3

[0122] 1. Ingredient preparation. Same as in Example 1.

[0123] 2. Operating Procedures

[0124] 2.1 Same as Example 1.

[0125] 2.2 Same as Example 1, except that the boneless chicken feet after cooking are soaked in the first component for 1 hour.

[0126] 2.3 Same as Example 1.

[0127] 2.4 Same as Example 1.

[0128] 2.5 Same as Example 1.

[0129] 2.6 Same as Example 1.

[0130] Comparative Example 4

[0131] 1. Ingredient preparation. Same as in Example 1.

[0132] 2. Operating Procedures

[0133] 2.1 Same as Example 1.

[0134] 2.2 Same as Example 1, except that the boneless chicken feet after cooking are soaked in the first component for 6 hours.

[0135] 2.3 Same as Example 1.

[0136] 2.4 Same as Example 1.

[0137] 2.5 Same as Example 1.

[0138] 2.6 Same as Example 1.

[0139] Comparative Example 5

[0140] 1. Ingredient preparation. Same as in Example 1.

[0141] 2. Operating Procedures

[0142] 2.1 Same as Example 1.

[0143] 2.2 Same as Example 1, except that the boneless chicken feet after cooking are soaked in the first component for 12 hours.

[0144] 2.3 Same as Example 1.

[0145] 2.4 Same as Example 1.

[0146] 2.5 Same as Example 1.

[0147] 2.6 Same as Example 1.

[0148] Comparative Example 6

[0149] 1. Ingredient preparation. Same as in Example 1.

[0150] 2. Operating Procedures

[0151] 2.1 Same as Example 1.

[0152] 2.2 Same as Example 1, except that the boneless chicken feet after cooking are soaked in the first component for 24 hours.

[0153] 2.3 Same as Example 1.

[0154] 2.4 Same as Example 1.

[0155] 2.5 Same as Example 1.

[0156] 2.6 Same as Example 1.

[0157] Soaking time is one of the main factors affecting the yield, texture, and safety of boneless chicken feet. Proper soaking makes the chicken feet plump and translucent, avoids shrinkage or excessive expansion that could cause them to collapse, and achieves an ideal tender and springy texture.

[0158] Alkaline salts cause the collagen in chicken feet to swell by increasing the alkaline environment, weakening the muscle fiber connections. If the soaking time is too short, the collagen in the chicken feet will not swell sufficiently, resulting in insufficient crispness and tenderness, failing to achieve the purpose of soaking. If the soaking time is too long, the protein will be excessively hydrolyzed, causing the chicken feet to become loose, soft, and inelastic. At the same time, the flavor of the chicken feet will change, with a noticeable astringent taste. Prolonged soaking can also easily lead to excessive microbial growth, resulting in an excessive total bacterial count.

[0159] 1. Sensory evaluation

[0160] Sensory evaluations were conducted on the boneless chicken feet made from lime and vegetables prepared in Examples 1-2 and Comparative Examples 1-6 according to sensory evaluation criteria. Appearance was scored according to the criteria shown in Table 1, aroma according to the criteria shown in Table 2, taste according to the criteria shown in Table 3, texture according to the criteria shown in Table 4, and overall acceptability according to the criteria shown in Table 5. Ten participants participated in a blind sensory evaluation, with a maximum score of 5 points. The scoring system was a 5-point scale, with appearance weighted at 15%, aroma at 15%, taste at 20%, texture at 20%, and overall acceptability at 30%. Sensory evaluation score = Appearance score × 15% + Aroma score × 15% + Taste score × 20% + Texture score × 20% + Overall acceptability score × 30%.

[0161] Table 1 Appearance Evaluation Criteria

[0162] Score Scoring Criteria 5 Milky white or pale yellow, plump and glossy, without any damage. 4 The color is basically uniform, with slight wrinkling and fewer than 2 minor tears. 3 Uneven color, with dark spots or too white, obvious wrinkling, and 2-3 damaged areas. 2 It is grayish or dark, shriveled and deformed, and has more than 3 broken parts. 1 It is black or green, soft, rotten, or damaged.

[0163] Table 2 Odor Scoring Criteria

[0164] Score Scoring Criteria 5 It has a fresh, odorless or mild meaty aroma. 4 Slight, acceptable odor. 3 It has a faint fishy or alkaline smell, but it is not pungent (lower acceptable level). 2 It has a distinct fishy or chemically alkaline smell. 1 Rotten or pungent odor.

[0165] Table 3 Taste Scoring Criteria

[0166] Score Scoring Criteria 5 The meat is tender and springy, the cartilage makes a crisp sound, and the skin and meat are firm and not loose. 4 It has good elasticity, a distinct crispness, a slight chewiness, and a relatively dense structure. 3 Slow rebound / indentation, weak crispness, slight separation of skin and flesh or slight stickiness (lower acceptable limit). 2 Soft and inelastic / stiff and hard to chew, lacking crispness, with a loose structure. 1 It can be a pasty, erosive substance or a rubbery, stiff texture.

[0167] Table 4 Texture Scoring Criteria

[0168]

[0169] Table 5 Overall Acceptability Scoring Criteria

[0170]

[0171]

[0172] The effect of soaking time on the sensory quality of boneless chicken feet with lime and vegetables is shown in Table 6. It can be seen that boneless chicken feet with lime and vegetables with a soaking time of 2-4 hours have higher sensory scores.

[0173] Table 6 Sensory ratings of boneless chicken feet with lime and vegetables after different soaking times.

[0174] Soaking time / h Appearance odor Taste texture Overall acceptability Weighted total score 0 2.15±0.75de 3.2±0.71c 1.9±0.61de 2.15±0.75d 1.85±0.67d 2.07±0.61d 0.5 3.15±0.75c 3.55±0.6bc 2.9±0.66c 3.2±0.75c 2.95±0.6c 3.05±0.56c 1 4±0.53ab 3.95±0.5ab 3.65±0.58b 3.85±0.47b 3.75±0.42b 3.85±0.34b 2 4.5±0.41a 4.35±0.47a 4.55±0.37a 4.6±0.39a 4.65±0.34a 4.57±0.23a 4 4.45±0.44a 4.4±0.39a 4.6±0.39a 4.5±0.41a 4.45±0.37a 4.52±0.24a 6 3.55±0.6bc 3.5±0.58bc 3.3±0.75bc 3.2±0.63c 3.25±0.63c 3.28±0.56c 12 2.25±0.79d 2.15±0.75d 2.05±0.83d 1.85±0.67de 1.8±0.71d 1.96±0.62d 24 1.7±0.67e 1.6±0.7e 1.45±0.55e 1.5±0.53e 1.3±0.54e 1.49±0.5e

[0175] Note: Different letters indicate significant differences (P < 0.05), the same applies below.

[0176] 2. Determination of textural properties

[0177] 2.1 Sample Preparation: The boneless chicken feet made from lime-flavored fruits and vegetables prepared in Examples 1-2 and Comparative Examples 1-6 were used as the test subjects. Samples with as uniform size, weight, and color as possible were selected. Damaged, deformed, or obviously abnormal samples were discarded, and their initial state was recorded.

[0178] Place the prepared sample on the test platform of the texture analyzer with the deboned chicken foot palm facing up, and align the center of the cylindrical probe perpendicularly with the palm of the chicken foot. Fix this position for measurement.

[0179] 2.2 Probe Selection and Parameter Settings

[0180] Probe: A P36 / R cylindrical probe was used, perpendicular to the chicken claw's palm pad for testing; full texture analysis was performed. Pre-test speed: 1.0–2.0 mm / s; Test speed: 1.0–2.0 mm / s; Return speed: 1.0–2.0 mm / s; Interval between two compressions: 5 seconds; Trigger force: 25 g; Data collection rate: 200 pps.

[0181] 2.3 Test execution: The probe descends and contacts the sample surface to reach the trigger force, then begins the first compression to the set deformation, then returns to the starting position, stays for the set interval, and then performs the second compression to the same deformation, and finally returns completely.

[0182] The effect of soaking time on the textural properties of boneless chicken feet made with lime and vegetables is shown in Table 7. With increasing soaking time, the hardness of the chicken feet decreased, while elasticity initially increased and then decreased. Soaking for 0–4 hours resulted in moderate dissolution of collagen, leading to a loosening of the protein network and consequently a decrease in hardness and an increase in elasticity. Soaking for more than 6 hours resulted in decreased elasticity and reduced cohesion. Boneless chicken feet soaked for 2–4 hours showed a moderate decrease in hardness while maintaining good elasticity, resulting in a good edible texture. The hardness parameter was 4700–4900g, and the elasticity parameter was ≥0.94.

[0183] Table 7. Texture analysis of boneless chicken feet made with lime and vegetables at different soaking times.

[0184]

[0185] Note: Different letters in the same column indicate significant differences (P < 0.05).

[0186] Example 3: Effect of blanching time on the flavor and quality of carrots and celery stalks

[0187] 1. Ingredient preparation. Same as in Example 1.

[0188] 2. Operating Procedures

[0189] 2.1 Same as Example 1.

[0190] 2.2 Same as Example 1.

[0191] 2.3 Same as Example 1.

[0192] 2.4 Same as Example 1.

[0193] 2.5. Same as Example 1, except that the stems and leaves of fresh celery are removed from the branching point, the remaining celery stalks are washed and cut into 1-2cm sections, boiled in boiling water for 30 seconds, then removed and cooled, and then minced using a food processor to a particle size of about 2-3mm for later use; the skin of fresh Guangxi carrots is removed, washed, and cut into 1-2cm sections. 3 Boil small pieces of water in boiling water, blanch for 30 seconds, then remove and cool. Grind them into particles of about 2-3 mm using a grinder.

[0194] 2.6 Same as Example 1.

[0195] Comparative Example 7: Effect of blanching time on the flavor and quality of carrots and celery stalks

[0196] 1. Ingredient preparation. Same as in Example 1.

[0197] 2. Operating Procedures

[0198] 2.1 Same as Example 1.

[0199] 2.2 Same as Example 1.

[0200] 2.3 Same as Example 1.

[0201] 2.4 Same as Example 1.

[0202] 2.5. Same as Example 1, except that the stems and leaves of fresh celery are removed from the branching point, the remaining celery stalks are washed and cut into 1-2cm sections, boiled in boiling water for 180 seconds, then removed and cooled, and then minced using a food processor to a particle size of about 2-3mm for later use; the skin of fresh Guangxi carrots is removed, washed, and cut into 1-2cm sections. 3 Boil small pieces of water in boiling water for 180 seconds, then remove and cool. Grind them into particles of about 2-3 mm using a grinder.

[0203] 2.6 Same as Example 1.

[0204] Comparative Example 8: Effect of blanching time on the flavor and quality of carrots and celery stalks

[0205] 1. Ingredient preparation. Same as in Example 1.

[0206] 2. Operating Procedures

[0207] 2.1 Same as Example 1.

[0208] 2.2 Same as Example 1.

[0209] 2.3 Same as Example 1.

[0210] 2.4 Same as Example 1.

[0211] 2.5. Same as Example 1, except that the stems and leaves of fresh celery are removed from the branching point, the remaining celery stalks are washed and cut into 1-2cm sections, boiled in boiling water for 300 seconds, then removed and cooled, and then minced using a food processor to a particle size of about 2-3mm for later use; the skin of fresh Guangxi carrots is removed, washed, and cut into 1-2cm sections. 3 Boil small pieces of water in boiling water for 300 seconds, then remove and cool. Grind them into particles of about 2-3 mm using a grinder.

[0212] 2.6 Same as Example 1.

[0213] Comparative Example 9: Effect of blanching time on the flavor and quality of carrots and celery stalks

[0214] 1. Ingredient preparation. Same as in Example 1.

[0215] 2. Operating Procedures

[0216] 2.1 Same as Example 1.

[0217] 2.2 Same as Example 1.

[0218] 2.3 Same as Example 1.

[0219] 2.4 Same as Example 1.

[0220] 2.5. Same as Example 1, except that the stems and leaves of fresh celery are removed from the branching point, the remaining celery stalks are washed and cut into 1-2cm sections, boiled in boiling water for 600 seconds, then removed and cooled, and then minced using a food processor to a particle size of about 2-3mm for later use; the skin of fresh Guangxi carrots is removed, washed, and cut into 1-2cm sections. 3 Boil small pieces of water in boiling water for 600 seconds, then remove and cool. Grind them into particles of about 2-3 mm using a grinder.

[0221] 2.6 Same as Example 1.

[0222] Sensory evaluation and microbial safety evaluation were conducted on the boneless chicken feet made from lime fruits and vegetables prepared in Examples 1, 3 and Comparative Examples 7-9.

[0223] Sensory evaluation was conducted on carrots and celery stalks blanched for different times according to sensory evaluation criteria. The appearance evaluation was conducted according to the evaluation criteria shown in Table 8, the flavor evaluation according to the evaluation criteria shown in Table 9, the crispness evaluation according to the evaluation criteria shown in Table 10, the fiber roughness evaluation according to the evaluation criteria shown in Table 11, and the microbial safety evaluation according to the evaluation criteria shown in Table 12.

[0224] Table 8 Appearance Evaluation Criteria

[0225]

[0226] Table 9 Flavor Scoring Criteria

[0227]

[0228] Table 10 Brittleness Scoring Criteria

[0229]

[0230] Table 11 Fiber Roughness Scoring Criteria

[0231]

[0232]

[0233] Table 12 Microbiological Safety Scoring Criteria

[0234]

[0235] The sensory evaluation and microbiological safety results of carrot and celery stalks at different blanching times are shown in Table 13.

[0236] Table 13 Effects of different blanching times on the flavor and quality of carrots and celery stalks.

[0237]

[0238] Note: Different letters in the same column indicate significant differences (P < 0.05).

[0239] Example 4: Effect of the brewing process on the flavor of boneless chicken feet

[0240] 1. The effect of the amount of vegetables added during the soaking process on the flavor of boneless chicken feet.

[0241] 1.1. Single-factor experiment

[0242] To reveal the targeted regulatory effect of chopped vegetables on the flavor of boneless chicken feet, this study investigated the influence of four factors—the amount of carrots, celery, chili peppers, and garlic added—on the sensory scores of boneless chicken feet. Based on this, an orthogonal experiment was used to optimize the process formula in order to obtain a better flavor for boneless chicken feet.

[0243] Process 1: Mix the spiced water obtained in step 2.2 of Example 1 with chopped carrots to obtain a soup. The amount of chopped carrots added is 1%, 2%, 3%, 4%, 5%, 6%, and 7% of the soup mass, respectively. The remaining steps are the same as in steps 2.1 to 2.3 of Example 1. The composition of the first component, the second component, the third component, and the fourth component is the same as in Example 1.

[0244] Process 2: Mix the spiced water obtained in step 2.2 of Example 1 with chopped celery to obtain a broth. The amount of chopped celery added is 1%, 2%, 3%, 4%, 5%, 6%, or 7% of the broth mass. The remaining steps are the same as in steps 2.1 to 2.3 of Example 1. The composition of the first component, the second component, the third component, and the fourth component is the same as in Example 1.

[0245] Process 3: Mix the spice water obtained in step 2.2 of Example 1 with the chopped millet peppers to obtain a soup. The amount of chopped millet peppers added is 1%, 2%, 3%, 4%, 5%, 6%, and 7% of the soup mass. The remaining steps are the same as 2.1 to 2.3 of Example 1. The composition of the first component, the second component, the third component, and the fourth component is the same as in Example 1.

[0246] Process 4: Mix the spiced water obtained in step 2.2 of Example 1 with minced garlic to obtain a broth. The amount of minced garlic added is 1%, 2%, 3%, 4%, 5%, 6%, and 7% of the broth mass. The remaining steps are the same as in steps 2.1 to 2.3 of Example 1. The composition of the first component, the second component, the third component, and the fourth component is the same as in Example 1.

[0247] The chopped carrots, chili peppers, garlic, and celery were prepared using the method described in step 1 of Example 1 to obtain the pickled boneless chicken feet. The composition of the first component, spices, seasonings, and acidity regulators was the same as in Example 1.

[0248] The boneless chicken feet were evaluated according to the sensory evaluation criteria, with flavor as the main evaluation indicator. The scoring system was 100 points, and the average score was taken by 10 trained tasters. The sensory evaluation criteria are shown in Table 14.

[0249] Table 14 Sensory Evaluation Criteria

[0250]

[0251] The sensory evaluation results of the single-factor experiment are shown in Table 15.

[0252] Table 15 Sensory scores of the single-factor experiment on the addition amount of four kinds of chopped vegetables.

[0253]

[0254] Note: The sensory evaluation was conducted by 10 participants in a blind test, with a maximum score of 100. Different letters indicate significant differences (P < 0.05).

[0255] According to the results of the single-factor experiment, the optimal amount of chopped carrots, chopped celery, chopped garlic, and chopped chili peppers is 5% of the weight of the soup.

[0256] 1.2. Orthogonal Experiment

[0257] Based on the results of the single-factor experiments, a four-factor, three-level orthogonal experiment was conducted, and the orthogonal experimental design is shown in Table 16. The range method was used to analyze the effect of vegetable addition on the flavor of boneless chicken feet after pickling, and sensory evaluation scores were used as indicators to determine the optimal addition amounts of the four vegetables in the pickling soup. The pickling soup consists of spiced water and a fifth component.

[0258] Table 16 Factors and Levels of Orthogonal Experiment

[0259] level A. Chopped carrots / % B. Celery flakes / % C Garlic flakes / % D. Chopped millet pepper / % 1 4 4 2 1 2 5 5 3 2 3 6 6 4 3

[0260] Based on the results of the single-factor experiment, and using sensory evaluation as a reference index, the soup consisted of spiced water and a fifth component. Only the amount of the fifth component added was varied. The amounts of chopped carrots, chopped celery, chopped garlic, and chopped chili peppers in the fifth component were selected as four independent variables. An L9(3) model was used. 4Orthogonal optimization experiments were conducted using orthogonal arrays. The orthogonal experiments were conducted according to sections 2.1 to 2.3 of Example 1; the compositions of the first, second, third, and fourth components were the same as in Example 1. The results of the orthogonal experiments are shown in Table 17.

[0261] Table 17 Results of Orthogonal Experimental Design and Range Analysis

[0262] Serial Number A. Chopped carrots / % B. Celery flakes / % C Garlic flakes / % D. Chopped millet pepper / % Sensory rating 1 1 1 1 1 82.6 2 1 2 2 2 83.1 3 1 3 3 3 81.4 4 2 1 2 3 86.5 5 2 2 3 1 86.3 6 2 3 1 2 86.3 7 3 1 3 2 85.1 8 3 2 1 3 84.2 9 3 3 2 1 85.5 k1 82.37 84.73 84.37 84.80 k2 86.37 84.53 85.03 84.83 k3 84.93 84.40 84.27 84.03 Range R 4.00 0.33 0.77 0.80

[0263] The results of the orthogonal experiment in Table 17 show that the main factor affecting the sensory score of boneless chicken feet is the amount of chopped carrots, followed by the amount of chopped chili peppers, and finally the amounts of chopped garlic and celery. The optimal addition ratio of the four vegetables, based on sensory score, is A2B1C2D2, meaning the amount of chopped carrots is 5% of the soup's weight, chopped celery is 4%, chopped garlic is 3%, and chopped chili peppers is 2%.

[0264] 2. The effect of soaking time on the flavor of boneless chicken feet

[0265] 2.1. Research on the Optimal Soaking Time for Boneless Chicken Feet

[0266] Step 1 of Example 4, through orthogonal experiments, yielded the optimal vegetable addition ratio for boneless chicken feet soup: 5% chopped carrots, 4% chopped celery, 3% chopped garlic, and 2% chopped chili peppers by weight of the soup. The specific preparation method is as follows:

[0267] a. Ingredient preparation. Same as in Example 1.

[0268] b. Operating steps

[0269] (1) Thaw the boneless chicken feet, put 1000g of boneless raw chicken feet into a pot of cold water and cook for 6 minutes after the water boils. After cooking, rinse with cold water and drain for later use.

[0270] (2) Soak the cooked boneless chicken feet in the first component for 4 hours; simultaneously, prepare the spice water by simmering the spices in water for 1 hour at a ratio of 1:100. After simmering, add the seasoning and simmer for 10 minutes. After cooling to room temperature, add the acidity regulator and ensure it is completely dissolved to obtain the spice water. Add chopped carrots, chopped celery, chopped garlic, and chopped chili peppers to the spice water to obtain the infusion. The amount of chopped carrots added is 5% of the infusion weight, the amount of chopped celery added is 4% of the infusion weight, the amount of chopped garlic added is 3% of the infusion weight, and the amount of chopped chili peppers added is 2% of the infusion weight.

[0271] (3) Add the soaked boneless chicken feet to the broth obtained in step (2) and soak for 0h, 4h, 8h, 12h, 16h, 20h and 24h respectively, ensuring that the chicken feet are submerged in the broth, and obtain the soaked boneless chicken feet.

[0272] 2.2. Sensory evaluation

[0273] The boneless chicken feet (processed in step 2.1) were evaluated according to sensory evaluation criteria. Appearance was scored according to the criteria shown in Table 18, aroma according to Table 19, taste according to Table 20, texture according to Table 21, and overall acceptability according to Table 22. A 10-point scoring system was used, with appearance weighted at 15%, aroma at 15%, taste at 20%, texture at 20%, and overall acceptability at 30%. The sensory evaluation score was calculated as follows: Appearance Score × 15% + Aroma Score × 15% + Taste Score × 20% + Texture Score × 20% + Overall Acceptability Score × 30%.

[0274] Table 18 Appearance Evaluation Criteria

[0275] Score Scoring Criteria 8-10 It is light yellow and translucent, with an even color distribution and a smooth, undamaged surface. 6-8 The color is slightly yellow, with minor unevenness. 5-6 Dull or pale, with localized browning 0-5 Severe browning / ecchymosis, abnormal texture

[0276] Table 19 Odor Scoring Criteria

[0277] Score Scoring Criteria 8-10 It has a refreshing sour aroma, a naturally harmonious flavor, and no off-flavors. 6-8 Slightly acidic, with no obvious odor. 5-6 Raw / overly sour, slight chemical smell 0-5 putrid / pungent odor

[0278] Table 20 Taste Scoring Criteria

[0279] Score Scoring Criteria 8-10 Crisp and juicy, without any greasiness 6-8 Tender and smooth, with a slight oiliness 5-6 It feels either mushy or oily, with a slightly powdery texture. 0-5 Heavy powdery texture / greasy and sticky mouth

[0280] Table 21 Texture Scoring Criteria

[0281] Score Scoring Criteria 8-10 It's bouncy and resilient, and rebounds quickly when pressure is applied. 6-8 Medium firmness, slightly slow rebound 5-6 Soft (lacking resilience) or hard (rubber-like) 0-5 Soft and crumbly / Dry and hard to chew

[0282] Table 22 Overall Acceptability Scoring Criteria

[0283] Score Scoring Criteria 8-10 Highly recommended 6-8 Willing to eat 5-6 reluctantly accept 0-5 Refuse to eat

[0284] 2.3. Analysis of Sensory Evaluation Results

[0285] The effect of soaking time on the sensory quality of boneless chicken feet is shown in Table 23.

[0286] Table 23 Sensory Evaluation Scores of Boneless Chicken Feet with Different Soaking Times

[0287]

[0288]

[0289] Note: The sensory evaluation was conducted by 10 participants in a blind test, with a maximum score of 10. Different letters in the same column indicate significant differences (P < 0.05).

[0290] According to the sensory evaluation scores, the boneless chicken feet prepared by soaking for 18 hours had the highest weighted total score in the sensory evaluation.

[0291] Example 5

[0292] I. Single-factor experiment

[0293] 1. Ingredient preparation. Same as in Example 1; only change the amount of fresh chopped parsley, fresh chopped Guangxi carrots, fresh chopped chili peppers, and fresh chopped garlic added to the sixth component.

[0294] 2. Operating Procedures

[0295] 2.1 Same as Example 1.

[0296] 2.2 Same as Example 1.

[0297] 2.3. Mix the spiced water obtained in step 2.2 with the fifth component to obtain the broth. Add the soaked boneless chicken feet to the broth and soak for 20 hours, ensuring the chicken feet are completely submerged. Add chopped carrots, chopped celery, chopped garlic, and chopped chili peppers to the spiced water to obtain the broth. The amount of chopped carrots added is 5% of the broth's weight, the amount of chopped celery added is 4% of the broth's weight, the amount of chopped garlic added is 3% of the broth's weight, and the amount of chopped chili peppers added is 2% of the broth's weight.

[0298] 2.4 Same as Example 1.

[0299] 2.5. A single-factor experiment was conducted by varying only the amounts of chopped fresh parsley, chopped fresh Guangxi carrots, chopped fresh chili peppers, and chopped fresh garlic in component six:

[0300] Remove the stems and leaves from the forked ends of fresh parsley. Wash the remaining celery stalks and cut them into 1-2cm pieces. Blanch the stalks in boiling water for 60 seconds, then remove and cool. Grind them into chopped pieces (approximately 2-3mm in diameter) using a food processor. Peel and wash fresh Guangxi carrots, then cut them into 1-2cm pieces. 3 Boil small pieces of carrot in boiling water for 60 seconds, then remove and cool. Grind them in a grinder to a particle size of about 2-3 mm to obtain fresh Guangxi carrot pieces. Set aside. Remove the stems from fresh chili peppers, wash them, and grind them in a grinder to a particle size of about 1-2 mm. After grinding, put them in a bag and cook at 100℃ for 10 minutes to obtain fresh chili pepper pieces. Set aside. Peel and wash fresh garlic, then grind it in a grinder to a particle size of about 0.5-1 mm. After grinding, put it in a bag and cook at 100℃ for 10 minutes to obtain fresh garlic pieces. Set aside.

[0301] Process 1: Place the drained boneless chicken feet and component 6 into a vacuum tumbler and tumble for 30 minutes at a speed of 50 rpm. During tumbling, the seasoning and chicken feet are thoroughly mixed, ensuring the chicken feet are evenly coated with the seasoning, further enhancing the flavor and texture. After tumbling, you will obtain boneless chicken feet with lime and vegetables. The remaining steps are the same as in Example 1.

[0302] The sixth component consists of: 5g yeast extract, 8g umami flavor enhancer, 7g thermally reacted chicken powder, 7g Jiaxiang chicken powder, 15g lime juice, 10g beef extract powder, 25g chili oil, 5g Litsea cubeba oil, 5g fresh scallion oil, 9g Haitian soy sauce, 5g lemongrass oil, 5g fresh ginger oil, 5g garlic essential oil, 3g nisin, and different amounts of carrot. The amounts of chopped carrot added are 4%, 5%, 6%, 7%, 8%, 9%, and 10% of the weight of 1000g soaked chicken feet, respectively. Jiaxiang chicken powder was purchased from Tianjin Xinxiang Xingyuan Food Technology Co., Ltd.

[0303] Treatment 2: Same as Treatment 1, except that the composition of the sixth component is changed. The sixth component consists of: 5g yeast extract, 8g umami flavor enhancer, 7g thermally reacted chicken powder, 7g Jiaxiang chicken powder, 15g lime juice, 10g beef extract powder, 25g chili oil, 5g Litsea cubeba oil, 5g fresh scallion oil, 9g Haitian soy sauce, 5g lemongrass oil, 5g fresh ginger oil, 5g garlic essential oil, 3g nisin, and different amounts of chopped celery. The amount of chopped celery added is 4%, 5%, 6%, 7%, 8%, 9%, and 10% of the weight of 1000g soaked chicken feet.

[0304] Treatment 3: Same as Treatment 1, except that the composition of the sixth component is changed. The composition of the sixth component is: 5g yeast extract, 8g umami flavor enhancer, 7g thermally reacted chicken powder, 7g Jiaxiang chicken powder, 15g lime juice, 10g beef extract powder, 25g chili oil, 5g Litsea cubeba oil, 5g fresh scallion oil, 9g Haitian soy sauce, 5g lemongrass oil, 5g fresh ginger oil, 5g garlic essential oil, 3g nisin, and different amounts of chopped millet peppers. The amount of chopped millet peppers added is 1%, 2%, 3%, 4%, 5%, 6%, and 7% of the weight of 1000g soaked chicken feet, respectively.

[0305] Treatment 4: Same as Treatment 1, except that the composition of the sixth component is changed. The sixth component consists of: 5g yeast extract, 8g umami flavor enhancer, 7g thermally reacted chicken powder, 7g Jiaxiang chicken powder, 15g lime juice, 10g beef extract powder, 25g chili oil, 5g Litsea cubeba oil, 5g fresh scallion oil, 9g Haitian soy sauce, 5g lemongrass oil, 5g fresh ginger oil, 5g garlic essential oil, 3g nisin, and different amounts of minced garlic. The amount of minced garlic added is 1%, 2%, 3%, 4%, 5%, 6%, and 7% of the weight of 1000g soaked chicken feet.

[0306] To reveal the targeted regulatory effect of chopped vegetables on the flavor of boneless chicken feet with lime, the effects of four factors—carrots, celery, chili peppers, and garlic—on the sensory scores of boneless chicken feet were investigated. Based on this, orthogonal experiments were used to optimize the process formula in order to obtain a better flavor for boneless chicken feet.

[0307] The prepared boneless chicken feet with lime and vegetables were subjected to sensory evaluation according to the sensory evaluation criteria. Flavor was the main evaluation index. The scoring system was 100 points. Ten trained tasters scored independently and the average value was taken. The sensory scoring criteria are shown in Table 24.

[0308] Table 24 Sensory Evaluation Criteria

[0309]

[0310] The sensory evaluation results of the single-factor experiment are shown in Tables 25 and 26:

[0311] Table 25 Sensory evaluation results of the single-factor experiment on the amount of carrot and celery added in treatments 1-2

[0312] Note: Different letters in the same column indicate significant differences (P < 0.05), and the same applies below.

[0313] Table 26 Sensory evaluation results of the single-factor experiment on the amount of garlic and chili added to treatments 3-4

[0314]

[0315] According to the results of the single-factor experiment, the optimal amount of carrot pieces added is 7% of the weight of 1000g soaked chicken feet, the optimal amount of celery pieces added is 6% of the weight of 1000g soaked chicken feet, the optimal amount of garlic pieces added is 4% of the weight of 1000g soaked chicken feet, and the optimal amount of millet pepper pieces added is 4% of the weight of 1000g soaked chicken feet.

[0316] II. Orthogonal Experiment

[0317] Based on the results of the single-factor experiment, and using sensory evaluation as a reference index, only four factors in the sixth component were changed: the amount of chopped carrots, chopped celery, chopped garlic, and chopped chili peppers. The composition of the remaining ingredients in the sixth component remained the same as in Example 1. L9(3) 4 An orthogonal array was used to optimize the addition amounts of chopped carrots, celery, garlic, and chili peppers in the sixth component of the raw materials. The orthogonal experimental design is shown in Table 27. The range method was used to analyze the effect of vegetable addition on the flavor of boneless chicken feet after pickling, and the optimal addition amount of the four vegetables was determined using sensory evaluation scores as the index. Lime-vegetable boneless chicken feet were prepared using the procedures of Example 1, with the compositions of the first, second, third, fourth, and fifth components being the same as in Example 1.

[0318] Table 27 Factors and Levels of Orthogonal Experiment

[0319] level A. Chopped carrots / % B. Celery flakes / % C Garlic flakes / % D. Chopped millet pepper / % 1 6 5 3 3 2 7 6 4 4 3 8 7 5 5

[0320] The results of the orthogonal experiment are shown in Table 28.

[0321] Table 28 Results of Orthogonal Experimental Design and Range Analysis

[0322] Serial Number A. Chopped carrots / % B. Celery flakes / % C Garlic flakes / % D. Chopped millet pepper / % Sensory rating 1 1 1 1 1 84.8 2 1 2 2 2 83.2 3 1 3 3 3 86.4 4 2 1 2 3 86.5 5 2 2 3 1 86.4 6 2 3 1 2 86.5 7 3 1 3 2 85.3 8 3 2 1 3 84.2 9 3 3 2 1 86.9 k1 84.80 85.53 85.17 86.03 k2 86.47 84.60 85.53 85.00 k3 85.47 86.60 86.03 85.70 Range R 1.67 2.00 0.87 1.03

[0323] The orthogonal experimental results show that, in the sixth component, the main factor affecting the sensory score of boneless chicken feet is the amount of chopped celery, followed by the amount of chopped carrots, and finally the amounts of chopped chili peppers and garlic. The optimal addition ratio of the four vegetables, based on sensory score, is A2B3C3D1, meaning the amount of chopped carrots is 7% of the weight of the soaked chicken feet, the amount of chopped celery is 7% of the weight of the soaked chicken feet, the amount of chopped garlic is 5% of the weight of the soaked chicken feet, and the amount of chopped chili peppers is 3% of the weight of the soaked chicken feet.

[0324] In summary, this invention prepares boneless chicken feet with lime and vegetables. Carrots, celery, chili peppers, and garlic each possess unique flavors, and when combined, they create a harmonious yet layered taste, satisfying consumers' demand for novel flavors. By precisely adjusting the acidity of the soaking broth, microbial growth is inhibited, reducing the use of preservatives; and by relying on the natural flavors of fresh fruits, vegetables, and spices, the addition of artificial flavorings is reduced. This addresses consumers' concerns about excessive use of food additives and meets their demand for natural and healthy foods.

[0325] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing lime-flavored chicken feet, characterized in that, Includes the following steps: Soak cooked chicken feet to obtain soaked chicken feet; The soaked chicken feet are soaked in broth to obtain soaked chicken feet; The soaked chicken feet are rolled and kneaded to obtain lime-flavored chicken feet; The composition of the tumbling material used in the tumbling process includes: yeast extract, umami flavor enhancer, thermally reacted chicken powder, Jiaxiang chicken powder, lime juice, beef extract powder, chili oil, litsea cubeba oil, scallion oil, soy sauce, lemongrass oil, ginger oil, garlic oil, nisin, celery, carrot, garlic and chili pepper. The soup base consists of: spiced water, celery, carrots, garlic, chili peppers, and water; The ingredients of the spiced water include spices, flavoring agents, acidity regulators, and water; The spices include: fennel seeds, star anise, cinnamon, cardamom, nutmeg, amomum villosum, Sichuan pepper, white cardamom, galangal, angelica dahurica, dried tangerine peel, bay leaves, lemongrass, cloves, gardenia, pepper, licorice, Murraya paniculata, galangal, red cardamom, amomum villosum, and hawthorn; The seasoning composition includes: salt, white sugar, monosodium glutamate, original flavor chicken extract, original flavor pork extract, chicken powder, 537 flavor enhancer, I+G, sodium D-isoascorbate, red yeast rice and soy sauce; The acidity regulator consists of: glutinous rice vinegar, glacial acetic acid, citric acid, lactic acid, baijiu (Chinese liquor), and lime juice.

2. The preparation method according to claim 1, characterized in that, The mass ratio of the spices to water is 0.5 to 1.5:

100.

3. The preparation method according to claim 1, characterized in that, The celery includes blanched celery pieces; the carrot includes blanched carrot pieces; the garlic includes cooked garlic pieces; the chili peppers include cooked chili pepper pieces; the preparation method of the infusion includes: mixing spices with water, boiling and simmering for 30-60 minutes, then adding seasonings and simmering for 8-12 minutes, cooling to room temperature, and then adding an acidity regulator, blanched celery pieces, blanched carrot pieces, cooked garlic pieces, and cooked chili pepper pieces to obtain the infusion; the pH value of the infusion is 4-5.

4. The preparation method according to claim 1, characterized in that, The cooked chicken feet include cooked boneless chicken feet; Based on 1 kg of the boneless raw chicken feet, the spices comprise: 1-2 g fennel seeds, 0.5-1 g star anise, 0.1-0.5 g cinnamon, 0.1-0.5 g cardamom, 0.5-1 g nutmeg, 0.5-1 g amomum villosum, 0.05-0.1 g Sichuan peppercorns, 0.1-0.5 g white cardamom, 0.1-0.5 g galangal, and 0.1-0.5 g angelica dahurica. Dried tangerine peel 0.1–0.5g, bay leaf 0.1–0.5g, lemongrass 0.1–0.5g, clove 0.05–0.1g, gardenia 0.5–1g, pepper 0.5–1g, licorice root 1–2g, Murraya paniculata 0.05–0.1g, Alpinia galanga 0.1–0.5g, cardamom 0.5–1g, Amomum villosum 0.1–0.5g, and hawthorn 0.1–0.5g; Based on 1 kg of the spice water, the seasoning comprises: 35-40 g of salt, 65-70 g of white sugar, 15-20 g of monosodium glutamate, 6-7 g of original flavor chicken extract, 4-5 g of original flavor pork extract, 3-4 g of chicken powder, 3-4 g of 537 flavor enhancer, 0.5-1 g of I+G, 0.1-0.5 g of sodium D-isoascorbate, 0.01-0.05 g of red yeast rice, and 1-2 g of soy sauce; Based on 1 kg of the flavored water, the acidity regulator comprises: 7-8 g of glutinous rice vinegar, 2-3 g of glacial acetic acid, 4-5 g of citric acid, 7-8 g of lactic acid, 1-2 g of white wine, and 10-15 g of lime juice.

5. The preparation method according to claim 1, characterized in that, The soaking time is 2-5 hours, and the soaking temperature is 15-20°C; the soaking solution used for soaking consists of sodium carbonate, sodium citrate, and water.

6. The preparation method according to claim 1, characterized in that, The celery includes blanched chopped celery; the carrot includes blanched chopped carrot; the garlic includes cooked chopped garlic; the chili pepper includes cooked chopped chili pepper; the preparation method of the tumbling mix includes: mixing yeast extract, umami seasoning, thermally reacted chicken powder, Jiaxiang chicken powder, lime juice, beef extract, chili oil, Litsea cubeba oil, scallion oil, soy sauce, lemongrass oil, ginger oil, garlic essential oil, nisin, blanched chopped celery, blanched chopped carrot, cooked chopped garlic, and cooked chopped chili pepper to obtain the tumbling mix.

7. The preparation method according to claim 3 or 6, characterized in that, The blanching time is 0.5 to 1 minute; the cooking time is 8 to 10 minutes, and the temperature is 100°C.

8. The preparation method according to claim 1, characterized in that, The tumbling time is 30-40 minutes; the tumbling speed is 40-50 r / min.

9. The preparation method according to claim 1, characterized in that, The method for preparing cooked chicken feet includes boiling; the boiling time is 6-8 minutes and the temperature is 95-100℃.

10. The lime-flavored chicken feet prepared by the preparation method according to any one of claims 1 to 9.

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