Sweet and spicy chicken collar bone and processing technology thereof

Abstract

The application relates to the technical field of food processing. The application discloses sweet and spicy chicken clavicles and a processing technology thereof. The processing technology comprises the following steps: S1, freezing chicken clavicles are subjected to thawing treatment to obtain pretreated chicken clavicles; S2, the pretreated chicken clavicles are placed into a pickling solution and soaked for pickling; S3, the chicken clavicles after pickling in step S2 are subjected to water boiling treatment to shape the chicken clavicles; S4, brine is prepared, the prepared brine is boiled to 95-100 DEG C, the chicken clavicles after water boiling in step S3 are placed into the brine, and the chicken clavicles are subjected to brining for 20-40 min, then the chicken clavicles are taken out and drained to obtain sweet and spicy chicken clavicles; wherein the pickling solution comprises Chinese date juice, rennet, yeast extract, tannic acid extract, sodium tripolyphosphate, sodium bicarbonate, sodium citrate, sodium carbonate, edible salt and water. The sweet and spicy chicken clavicles are prepared by the above processing technology. The sweet and spicy chicken clavicles prepared by the application have a complete appearance and good meat quality.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a sweet and spicy chicken clavicle and its processing technology. Background Technology

[0002] Chicken clavicle, also known as chicken fork bone, connects the chicken wing root and the lower part of the neck; each chicken has two pieces. This part has delicate meat and a delicious flavor, suitable for various cooking methods. The most common method is marinating, coating in flour, and deep-frying to create the popular fried chicken clavicle. Besides deep-frying, chicken clavicle is also suitable for braising. Braised chicken clavicle has the advantages of beautiful color and rich aroma.

[0003] Chicken clavicle has relatively loose meat fibers, resulting in a soft texture after braising. Therefore, it needs to be marinated before braising. The common marinating method is tumbling, but because chicken clavicle meat is loose and has two protruding forked bones, repeated tumbling can cause the clavicle to break, resulting in an incomplete product shape. Furthermore, the chicken meat attached to the bone will be damaged, turning into a paste-like consistency after tumbling. These issues limit the marinating methods for chicken clavicle.

[0004] In terms of flavor, existing braised chicken neck bones are generally available in five-spice, spicy, fragrant spicy, and savory flavors, with sweet and spicy flavors being rare on the market. Sweet and spicy flavor is a unique taste formed by the fusion and balance of sweet and spicy flavors, which can bring people a rich and diverse taste experience and meet the needs of different taste groups.

[0005] Therefore, in order to protect the product's appearance, improve the meat quality, and enrich the flavor options of chicken clavicle, there is an urgent need to develop a sweet and spicy chicken clavicle with an intact appearance and good meat quality. Summary of the Invention

[0006] In order to solve at least one of the above-mentioned technical problems and to develop a sweet and spicy chicken clavicle with intact appearance and good meat quality, this application provides a sweet and spicy chicken clavicle and its processing technology.

[0007] On the one hand, the processing method for sweet and spicy chicken clavicle provided in this application includes the following steps:

[0008] S1. Thaw the frozen chicken clavicles to obtain pre-treated chicken clavicles;

[0009] S2. Place the pre-treated chicken clavicles into the marinade and soak them in the marinade.

[0010] S3. Blanch the marinated chicken clavicle from step S2 to set its shape;

[0011] S4. Prepare the braising liquid. Boil the prepared braising liquid to 95-100℃, put in the blanched chicken collarbones from step S3, braise for 20-40 minutes, remove and drain to obtain sweet and spicy chicken collarbones.

[0012] In step S2, the pickling solution comprises, by weight, 2-3 parts jujube juice, 0.1-0.5 parts rennet, 0.5-1.5 parts yeast extract, 0.5-1.5 parts tannic acid extract, 0.1-0.2 parts sodium tripolyphosphate, 0.1-0.5 parts sodium bicarbonate, 0.1-0.2 parts sodium citrate, 0.1-0.3 parts sodium carbonate, 10-15 parts edible salt, and 200-400 parts water.

[0013] By adopting the above technical solution, the chicken clavicles prepared by the processing technology of this application have an intact appearance and good meat quality. This application first thaws the chicken clavicles to restore their original state and texture; then it soaks and marinates them, maintaining the integrity of the chicken clavicles while improving the tenderness and elasticity of the meat, enhancing flavor and texture; blanching removes blood and impurities from the chicken clavicles, reducing odor and fishiness, while making the meat firmer and more elastic, improving the taste; finally, braising allows the chicken clavicles to absorb the flavors, enabling the spices and seasonings in the braising liquid to penetrate the meat, making the meat more delicious and palatable.

[0014] In the marinating solution of this application, jujube juice can improve the texture and flavor of the marinated products, while also extending their shelf life. Rennet can make the meat firmer and more tender, and also helps the marinade penetrate. Yeast extract can enhance the firmness and elasticity of the meat, and also enhance the flavor and texture of the marinated products. Tannic acid extract can enhance the elasticity of the meat. Sodium tripolyphosphate can improve the water-holding capacity of chicken clavicles and increase their elasticity.

[0015] Optionally, the preparation method of the pickling liquid is as follows: add the prescribed amounts of jujube juice, rennet, yeast extract, tannic acid extract, sodium tripolyphosphate, sodium bicarbonate, sodium citrate, sodium carbonate, and edible salt to water, stir evenly to obtain a mixed liquid; heat the mixed liquid to 70-80℃ and maintain for 10-15 minutes to allow all components to fully dissolve; filter impurities and undissolved substances to obtain a clear pickling liquid; cool the pickling liquid to a suitable temperature for later use.

[0016] By adopting the above technical solution, the marinade of this application can increase the water retention of chicken clavicle, improve the taste and quality of chicken clavicle, enhance appetite, and promote digestion.

[0017] Optionally, in step S1, the thawing process is as follows: place the frozen chicken clavicles into a sealed bag, immerse the sealed bag in water, control the water temperature at 8-12°C, thaw for 24-48 hours, and then remove the bag to obtain the pretreated chicken clavicles.

[0018] By adopting the above technical solution, this application places frozen chicken clavicles in a sealed bag, which can prevent contamination by moisture and bacteria. Thawing with water at a temperature of 8-12℃ can restore the original state and texture of the chicken clavicle meat, preventing hot water thawing from causing some meat to become overcooked and increasing the risk of bacterial growth.

[0019] Optionally, in step S2, the weight ratio of the pretreated chicken clavicle to the marinade is 1:1.5 to 2.

[0020] By adopting the above technical solution, the appropriate weight ratio of chicken clavicle to marinade can make the marinating effect more uniform.

[0021] Optionally, in step S2, the marinating temperature is 0–4°C and the marinating time is 2–4 hours.

[0022] By adopting the above technical solution, the marinating temperature used in this application can inhibit the growth of bacteria, and the marinating time helps the marinade penetrate, making the chicken collarbone more flavorful and with a better taste, without causing the meat to become too salty or too tough.

[0023] Optionally, in step S3, the blanching process is as follows: after marinating, drain the excess marinade from the chicken clavicle, put it into water at 95-100℃, cook for 5-10 minutes, remove the chicken clavicle, drain it, and let it cool to room temperature.

[0024] By adopting the above technical solution, this application uses blanching to shape the chicken clavicle, better preserves and enhances the flavor of the marinade, removes blood foam and impurities from the chicken clavicle, reduces off-flavors and fishy smells, and makes the braised chicken clavicle taste more authentic.

[0025] Optionally, in step S4, the ingredients of the brine, by weight, include: 0.4-0.6 parts star anise, 0.5-1.5 parts cinnamon, 1-2 parts fennel, 1.5-3 parts galangal, 8-12 parts chili pepper, 5-10 parts Sichuan pepper, 1-2 parts black pepper, 1-2 parts long pepper, 0.5-2 parts goji berries, 2.5-3 parts licorice root, 2-4 parts monk fruit, 0.5-1.5 parts southern ginseng, 1.5-2 parts pectin, 3-5 parts honey, 1-1.5 parts monosodium glutamate, and 200-400 parts chicken stock.

[0026] By adopting the above technical solution, the brine prepared using specific raw materials and formula in this application possesses a unique aroma and flavor. Goji berries, licorice root, monk fruit, and southern ginseng not only balance the flavor of the brine but also enhance the nutritional value of the sweet and spicy chicken collarbone. Pectin increases the viscosity, making the brine more concentrated, and also increases the firmness and elasticity of the chicken collarbone meat. The sweet and spicy components of the brine in this application are balanced, resulting in braised chicken collarbone that has both a stimulating spiciness and a mellow sweetness.

[0027] Optionally, the broth is made from at least one of pork bones, chicken bones, and duck bones.

[0028] By adopting the above technical solution, the broth of this application can provide chicken clavicle with rich flavor and nutritional value, making the chicken clavicle more flavorful and delicious.

[0029] Optionally, the specific steps for preparing the brine in step S4 are as follows:

[0030] Step 1: Add star anise, cinnamon, fennel, galangal, chili, Sichuan peppercorns, black pepper, long pepper, goji berries, licorice, monk fruit, and southern ginseng to the broth, and heat to 70-80℃ while stirring.

[0031] Step 2: Cook at 70-80℃ for 10-15 minutes, add pectin, honey and MSG, stir, and make brine.

[0032] By adopting the above technical solution, the brine prepared in this application uses a water temperature of 70-80℃, which allows the flavor of the spices to fully infiltrate without destroying the nutritional components and flavor of the spices. The subsequent addition of pectin, honey and monosodium glutamate can further enhance the flavor of the brine, making it richer and more delicious. Pectin can also control the consistency of the brine, making it more concentrated.

[0033] Optionally, in step S4, the weight ratio of chicken clavicle to brine is 1:1 to 2.

[0034] By adopting the above technical solution, the appropriate weight ratio of chicken clavicle to brine in this application enables the chicken clavicle to fully absorb the flavor and aroma of the brine, and ensures that the chicken clavicle will not be cooked dry during the braising process, thus affecting the taste.

[0035] Secondly, the sweet and spicy chicken clavicle of this application is prepared by the above-mentioned sweet and spicy chicken clavicle processing technology.

[0036] By adopting the above technical solution, the sweet and spicy chicken clavicle prepared by the above method has an intact appearance, good meat quality, and elasticity.

[0037] In summary, the present invention has at least one of the following beneficial technical effects:

[0038] 1. The processing technology of this application produces chicken clavicles with intact appearance and good meat quality.

[0039] 2. The thawing process described in this application restores the chicken clavicle to its original state and texture. Soaking and marinating maintain the integrity of the chicken clavicle while improving the tenderness and elasticity of the meat, enhancing its flavor and texture. Blanching removes blood and impurities from the chicken clavicle, reducing any unpleasant odors or fishy smells, while also making the meat firmer and more elastic, improving its texture. Finally, braising allows the chicken clavicle to absorb the flavors, enabling the spices and seasonings in the braising liquid to penetrate the meat, making it even more delicious and flavorful.

[0040] 3. The sweet and spicy chicken collarbone prepared in this application has a unique flavor, intact appearance, and firm and elastic meat. Detailed Implementation

[0041] The present application will be further described in detail below with reference to the embodiments.

[0042] This application designs a processing method for sweet and spicy chicken clavicle, including the following steps:

[0043] S1. Thaw the frozen chicken clavicles to obtain pre-treated chicken clavicles;

[0044] S2. Place the pre-treated chicken clavicles into the marinade and soak them in the marinade.

[0045] S3. Blanch the marinated chicken clavicle from step S2 to set its shape;

[0046] S4. Prepare the braising liquid. Boil the prepared braising liquid to 95-100℃, put in the blanched chicken collarbones from step S3, braise for 20-40 minutes, remove and drain to obtain sweet and spicy chicken collarbones.

[0047] In step S2, the pickling solution comprises, by weight, 2-3 parts jujube juice, 0.1-0.5 parts rennet, 0.5-1.5 parts yeast extract, 0.5-1.5 parts tannic acid extract, 0.1-0.2 parts sodium tripolyphosphate, 0.1-0.5 parts sodium bicarbonate, 0.1-0.2 parts sodium citrate, 0.1-0.3 parts sodium carbonate, 10-15 parts edible salt, and 200-400 parts water.

[0048] The sweet and spicy chicken clavicle of this application is prepared by the above-mentioned sweet and spicy chicken clavicle processing technology.

[0049] The processing technique described in this application produces sweet and spicy chicken clavicles with a unique flavor, intact appearance, and good meat quality. Soaking and marinating maintains the integrity of the chicken clavicles while also improving the tenderness and elasticity of the meat, enhancing flavor and texture. This avoids the breakage of the chicken clavicles, incomplete product shape, and damage to the meat quality that can occur with conventional tumbling and marinating methods.

[0050] All raw materials used in this application are commercially available products, and their CAS numbers are as follows:

[0051] Rennet: CAS: 9001-98-3.

[0052] Yeast extract: CAS: 8013-01-2.

[0053] Tannic acid extract: CAS: 1401-55-4.

[0054] Sodium tripolyphosphate: CAS: 7758-29-4.

[0055] Sodium bicarbonate: CAS: 144-55-8.

[0056] Sodium citrate: CAS: 68-04-2.

[0057] Sodium carbonate: CAS: 497-19-8.

[0058] Pectin: CAS: 9000-69-5.

[0059] Honey: CAS: 8028-66-8.

[0060] MSG: CAS: 32221-81-1. Specific Implementation

[0062] Examples 1-3

[0063] Example 1

[0064] This embodiment provides a sweet and spicy chicken clavicle and its processing technology, which includes the following steps:

[0065] S1. Place 200 portions of frozen chicken clavicles into a sealed bag, immerse the sealed bag in water, control the water temperature at 10℃, thaw for 36 hours, and then remove to obtain pre-treated chicken clavicles.

[0066] S2. Preparation of the pickling liquid: Add 2.5 parts of jujube juice, 0.2 parts of rennet, 1 part of yeast extract, 1 part of tannic acid extract, 0.15 parts of sodium tripolyphosphate, 0.2 parts of sodium bicarbonate, 0.15 parts of sodium citrate, 0.2 parts of sodium carbonate, and 12 parts of edible salt to 300 parts of water, stir well to obtain a mixed liquid; heat the mixed liquid to 75℃ and boil for 15 minutes to fully dissolve all components; filter out impurities and undissolved substances to obtain a clear pickling liquid; cool the pickling liquid and set aside for later use.

[0067] The pre-treated chicken clavicles are placed in the prepared marinade and soaked for 3 hours at a temperature of 2°C.

[0068] S3. Drain the excess marinade from the marinated chicken collarbones, blanch them in 98°C water for 8 minutes to set their shape, remove the chicken collarbones, drain them, and let them cool to room temperature.

[0069] S4. The brine is prepared as follows: Add 0.5 parts star anise, 1 part cinnamon, 1.5 parts fennel, 2 parts galangal, 10 parts chili, 8 parts Sichuan pepper, 1.5 parts black pepper, 1.5 parts long pepper, 1 part goji berries, 2.8 parts licorice, 3 parts monk fruit, and 1 part southern ginseng to 300 parts of stock. Heat to 75°C while stirring. Cook for 12 minutes, then add 1.8 parts pectin, 4 parts honey, and 1.2 parts MSG. Stir to obtain the brine.

[0070] Boil the prepared brine to 98°C, put in the blanched chicken collarbones from step S3, braise for 30 minutes, remove and drain to make sweet and spicy chicken collarbones.

[0071] Example 2

[0072] This embodiment provides a sweet and spicy chicken clavicle and its processing technology, which includes the following steps:

[0073] S1. Place 130 portions of frozen chicken clavicles into a sealed bag, immerse the sealed bag in water, control the water temperature at 8℃, thaw for 48 hours, and then remove to obtain pre-treated chicken clavicles.

[0074] S2. Preparation of the pickling liquid: Add 2 parts of jujube juice, 0.5 parts of rennet, 0.5 parts of yeast extract, 1.5 parts of tannic acid extract, 0.1 parts of sodium tripolyphosphate, 0.5 parts of sodium bicarbonate, 0.1 parts of sodium citrate, 0.1 parts of sodium carbonate, and 10 parts of edible salt to 200 parts of water, stir well to obtain a mixed liquid; heat the mixed liquid to 75℃ and boil for 15 minutes to fully dissolve all components; filter out impurities and undissolved substances to obtain a clear pickling liquid; cool the pickling liquid and set aside for later use.

[0075] The pre-treated chicken clavicles are placed in the prepared marinade and soaked for 4 hours at a temperature of 0°C.

[0076] S3. Drain the excess marinade from the marinated chicken collarbones, blanch them in 95℃ water for 10 minutes to set their shape, remove the chicken collarbones, drain them, and let them cool to room temperature.

[0077] S4. The brine is prepared as follows: Add 0.6 parts star anise, 0.5 parts cinnamon, 2 parts fennel, 3 parts galangal, 8 parts chili, 10 parts Sichuan pepper, 1 part black pepper, 1 part long pepper, 2 parts goji berries, 2.5 parts licorice, 2 parts monk fruit, and 0.5 parts southern ginseng to 200 parts of stock. Heat to 80°C while stirring. Cook for 10 minutes, then add 1.5 parts pectin, 5 parts honey, and 1 part MSG. Stir to obtain the brine.

[0078] Boil the prepared braising liquid to 99℃, put in the blanched chicken collarbones from step S3, braise for 20 minutes, remove and drain to make sweet and spicy chicken collarbones.

[0079] Example 3

[0080] This embodiment provides a sweet and spicy chicken clavicle and its processing technology, which includes the following steps:

[0081] S1. Place 250 portions of frozen chicken clavicles into a sealed bag, immerse the sealed bag in water, control the water temperature at 12℃, thaw for 24 hours, and then remove to obtain pre-treated chicken clavicles.

[0082] S2. Preparation of the pickling liquid: Add 3 parts of jujube juice, 0.1 parts of rennet, 1.5 parts of yeast extract, 0.5 parts of tannic acid extract, 0.2 parts of sodium tripolyphosphate, 0.1 parts of sodium bicarbonate, 0.2 parts of sodium citrate, 0.3 parts of sodium carbonate, and 15 parts of edible salt to 400 parts of water, stir well to obtain a mixed liquid; heat the mixed liquid to 75°C and boil for 15 minutes to fully dissolve all components; filter out impurities and undissolved substances to obtain a clear pickling liquid; cool the pickling liquid and set aside for later use.

[0083] The pre-treated chicken clavicles are placed in the prepared marinade and soaked for 2 hours at a temperature of 4°C.

[0084] S3. Drain the excess marinade from the marinated chicken collarbones, blanch them in 99°C water for 5 minutes to set their shape, remove the chicken collarbones, drain them, and let them cool to room temperature.

[0085] S4. The brine is prepared as follows: Add 0.4 parts star anise, 1.5 parts cinnamon, 1 part fennel, 1.5 parts galangal, 12 parts chili, 5 parts Sichuan pepper, 2 parts black pepper, 2 parts long pepper, 0.5 parts goji berries, 3 parts licorice, 4 parts monk fruit, and 1.5 parts southern ginseng to 400 parts of stock. Heat to 70°C while stirring. Cook for 15 minutes, then add 2 parts pectin, 3 parts honey, and 1.5 parts MSG. Stir to obtain the brine.

[0086] Boil the prepared braising liquid to 95℃, put in the blanched chicken collarbones from step S3, braise for 40 minutes, remove and drain to make sweet and spicy chicken collarbones.

[0087] Comparative Examples 1-7

[0088] Comparative Example 1

[0089] The difference between Comparative Example 1 and Example 1 is that in step S2 of Comparative Example 1, the pre-treated chicken clavicle is tumbled and marinated.

[0090] Comparative Example 2

[0091] The difference between Comparative Example 2 and Example 1 is that no jujube juice was added to the pickling solution of Comparative Example 2.

[0092] Comparative Example 3

[0093] The difference between Comparative Example 3 and Example 1 is that no rennet was added to the pickling solution of Comparative Example 3.

[0094] Comparative Example 4

[0095] The difference between Comparative Example 4 and Example 1 is that yeast extract and tannic acid extract were not added to the pickling solution of Comparative Example 4.

[0096] Comparative Example 5

[0097] The difference between Comparative Example 5 and Example 1 is that sodium tripolyphosphate was not added to the pickling solution of Comparative Example 5.

[0098] Comparative Example 6

[0099] The difference between Comparative Example 6 and Example 1 is that sodium bicarbonate and sodium carbonate are not added to the pickling solution of Comparative Example 6.

[0100] Comparative Example 7

[0101] The difference between Comparative Example 7 and Example 1 is that sodium citrate was not added to the pickling solution of Comparative Example 7.

[0102] Experimental testing

[0103] Testing items, instruments and testing methods

[0104] Texture analyzer (TMS-PRO): Detects the elasticity and chewiness of braised products.

[0105] Yield: Yield = (Amount of finished chicken clavicles / Amount of chicken clavicles added) * 100%.

[0106] The elasticity, chewiness, and yield of the sweet and spicy chicken clavicles prepared in Examples 1-3 and Comparative Examples 1-7 were tested. The test results are shown in Table 1.

[0107] Table 1

[0108] project elasticity chewing Yield / % Example 1 0.89 365.72 88 Example 2 0.86 360.18 84 Example 3 0.87 363.25 85 Comparative Example 1 0.72 276.12 66 Comparative Example 2 0.82 352.31 81 Comparative Example 3 0.75 320.45 78 Comparative Example 4 0.69 272.61 76 Comparative Example 5 0.70 275.13 82 Comparative Example 6 0.76 270.56 77 Comparative Example 7 0.80 312.47 79

[0109] As shown in Table 1, the sweet and spicy chicken clavicles prepared in Examples 1-3 exhibit good elasticity, suitable chewiness, and high yield. This indicates that the sweet and spicy chicken clavicles processed using the method described in this application have good texture and intact appearance.

[0110] Comparative Example 1 used a conventional tumbling and marinating method instead of soaking and marinating. The resulting sweet and spicy chicken collarbone had less elasticity and chewiness than that of Example 1, and the yield was significantly reduced.

[0111] Comparative Example 2 did not include jujube juice, Comparative Example 3 did not include rennet, and Comparative Example 4 did not include yeast extract and tannic acid extract. The elasticity, chewiness, and yield of the resulting sweet and spicy chicken clavicles were significantly reduced compared to Example 1.

[0112] Comparative Example 5 did not contain sodium tripolyphosphate, Comparative Example 6 did not contain sodium bicarbonate or sodium carbonate, and Comparative Example 7 did not contain sodium citrate. The resulting sweet and spicy chicken clavicles had lower elasticity, chewiness, and yield than those in Example 1.

[0113] Examples 4-13

[0114] Example 4

[0115] The difference between Example 4 and Example 1 is that in the thawing process of step S1 in Example 4, the frozen chicken clavicles are directly placed in water to thaw without being placed in a sealed bag.

[0116] Example 5

[0117] The difference between Example 5 and Example 1 is that in the thawing process of step S1 in Example 5, the water temperature is 20°C.

[0118] Example 6

[0119] The difference between Example 6 and Example 1 is that the weight ratio of chicken clavicle to marinade in Example 6 is 1:1.

[0120] Example 7

[0121] The difference between Example 7 and Example 1 is that in step S2 of Example 7, the marinating time is 1 hour.

[0122] Example 8

[0123] The difference between Example 8 and Example 1 is that in step S2 of Example 8, the marinating time is 5 hours.

[0124] Example 9

[0125] The difference between Example 9 and Example 1 is that in step S3 of Example 9, the marinated chicken clavicle is cooked for 15 minutes.

[0126] Example 10

[0127] The difference between Example 10 and Example 1 is that no pectin is added to the brine in Example 10.

[0128] Example 11

[0129] The difference between Example 11 and Example 1 is that honey is not added to the brine in Example 11.

[0130] Example 12

[0131] The difference between Example 12 and Example 1 is that in step S4 of Example 12, when preparing the brine, all raw materials are added at the same time and heated and stirred.

[0132] Example 13

[0133] The difference between Example 13 and Example 1 is that in step S4 of Example 13, the weight ratio of chicken clavicle to brine is 1:1.

[0134] The elasticity, chewiness, and yield of the sweet and spicy chicken clavicles prepared in Examples 4 to 13 were tested, and the test results are shown in Table 2.

[0135] Table 2

[0136]

[0137]

[0138] As can be seen from the test results in Table 2, the elasticity and chewiness of the sweet and spicy chicken clavicle prepared by directly thawing the chicken clavicle in Example 4 were significantly reduced.

[0139] In Example 5, the thawing water temperature was 20°C, which significantly reduced chewiness and yield.

[0140] The elasticity, chewiness, and yield of the sweet and spicy chicken clavicle prepared in Example 6 were reduced, presumably because the chicken clavicle was not marinated evenly during the marinating process.

[0141] In Example 7, the marinating time was too short, resulting in a decrease in the elasticity, chewiness, and yield of the sweet and spicy chicken collarbone. In Example 8, the marinating time was too long, resulting in no significant change in the elasticity, chewiness, and yield of the sweet and spicy chicken collarbone, but the flavor of the chicken collarbone became too strong.

[0142] Example 9: If the blanching time is too long, the elasticity of the resulting sweet and spicy chicken collarbone will decrease, the chewiness will increase, and the meat will be too tough.

[0143] In Example 10, no pectin was added, and in Example 11, no honey was added, resulting in reduced elasticity of the sweet and spicy chicken collarbone.

[0144] In Example 12, the brine was heated and stirred simultaneously with the raw materials, resulting in a reduction in the elasticity and chewiness of the sweet and spicy chicken collarbone.

[0145] The elasticity, chewiness, and yield of the sweet and spicy chicken clavicle prepared in Example 13 were reduced, presumably because the chicken clavicle was not braised evenly during the braising process.

[0146] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A processing method for sweet and spicy chicken clavicle, characterized in that, Includes the following steps: S1. Thaw the frozen chicken clavicles to obtain pre-treated chicken clavicles; S2. Place the pre-treated chicken clavicles into the marinade and soak them in the marinade. S3. Blanch the marinated chicken clavicle from step S2 to set its shape; S4. Prepare the braising liquid. Boil the prepared braising liquid to 95~100℃, put in the blanched chicken collarbone from step S3, braise for 20~40 minutes, remove and drain to make sweet and spicy chicken collarbone. In step S2, the pickling solution comprises, by weight, 2-3 parts jujube juice, 0.1-0.5 parts rennet, 0.5-1.5 parts yeast extract, 0.5-1.5 parts tannic acid extract, 0.1-0.2 parts sodium tripolyphosphate, 0.1-0.5 parts sodium bicarbonate, 0.1-0.2 parts sodium citrate, 0.1-0.3 parts sodium carbonate, 10-15 parts edible salt, and 200-400 parts water. In step S2, the weight ratio of the pretreated chicken clavicle to the marinade is 1:1.5~2. In step S2, the marinating temperature is 0~4℃ and the marinating time is 2~4h.

2. The processing method for sweet and spicy chicken clavicle according to claim 1, characterized in that, In step S1, the thawing process is as follows: place the frozen chicken clavicles into a sealed bag, put the sealed bag into water, control the water temperature at 8~12℃, thaw for 24~48 hours, and then take it out to obtain the pre-treated chicken clavicles.

3. The processing method for sweet and spicy chicken clavicle according to claim 1, characterized in that, In step S3, the blanching process is as follows: after marinating, drain the excess marinade from the chicken clavicle, put it into water at 95~100℃, cook for 5~10 minutes, remove the chicken clavicle, drain it, and let it cool to room temperature.

4. The processing method for sweet and spicy chicken clavicle according to claim 1, characterized in that, In step S4, the ingredients of the brine, by weight, include: 0.4-0.6 parts star anise, 0.5-1.5 parts cinnamon, 1-2 parts fennel, 1.5-3 parts galangal, 8-12 parts chili pepper, 5-10 parts Sichuan pepper, 1-2 parts black pepper, 1-2 parts long pepper, 0.5-2 parts goji berries, 2.5-3 parts licorice root, 2-4 parts monk fruit, 0.5-1.5 parts southern ginseng, 1.5-2 parts pectin, 3-5 parts honey, 1-1.5 parts monosodium glutamate, and 200-400 parts chicken stock.

5. The processing method for sweet and spicy chicken clavicle according to claim 4, characterized in that, The broth is made by simmering at least one of pork bones, chicken bones, and duck bones.

6. The processing method for sweet and spicy chicken clavicle according to claim 1, characterized in that, In step S4, the specific steps for preparing the brine are as follows: Step 1: Add star anise, cinnamon, fennel, galangal, chili, Sichuan peppercorns, black pepper, long pepper, goji berries, licorice, monk fruit, and southern ginseng to the broth, and heat to 70-80℃ while stirring. Step 2: Cook at 70~80℃ for 10~15 minutes, add pectin, honey and MSG, stir, and make brine.

7. The processing method for sweet and spicy chicken clavicle according to claim 1, characterized in that, In step S4, the weight ratio of chicken clavicle to brine is 1:1~2.

8. A sweet and spicy chicken collarbone, characterized in that, It is prepared using the processing technology of sweet and spicy chicken clavicle as described in any one of claims 1 to 7.

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