A preparation method of chicken knee cartilage

Abstract

The present invention provides a preparation method of chicken knee cartilage, belonging to the technical field of food processing. The present invention adopts a non-fried, non-braised and cold-soaked fresh-keeping process. Specifically, pickled water is used to soak the cooked chicken knee cartilage at a low temperature of 8-18°C. This process maintains the crispy texture of the chicken knee cartilage while adding a refreshing feeling. Moreover, the packaged chicken knee cartilage of the present invention is irradiated and sterilized, which can ensure the crispy and refreshing characteristics of the chicken knee cartilage. Therefore, the processing method of the present invention can fully ensure the inherent crispy and refreshing characteristics of the chicken knee cartilage.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing chicken knee cartilage. Background Art

[0002] Chicken knee cartilage, also known as chicken gristle, chicken crisp, chicken knee bone, and treasure in the palm of your hand. It is favored by diners for its unique taste. Common dishes include Kung Pao Chicken Gristle, Salt and Pepper Chicken Crisp, Spicy Chicken Crisp, and Yanshan Chicken Crisp. Traditional processing technology for chicken knee cartilage generally uses frying or braising technology. Among them, the chicken knee cartilage obtained by the frying process has the disadvantages of poor meat quality, high fat content and short shelf life; and the chicken knee cartilage obtained by the braising process is generally soft and cannot present the crisp and refreshing characteristics of chicken knee cartilage, and cannot effectively play the inherent value of chicken knee cartilage. At present, there is a lack of a processing method that can ensure the crisp and refreshing characteristics of chicken knee cartilage. Summary of the invention

[0003] The purpose of the present invention is to provide a method for preparing chicken knee cartilage. The processing method of the present invention can ensure the crispness and freshness of the chicken knee cartilage.

[0004] The present invention provides a method for preparing chicken knee cartilage, comprising the following steps:

[0005] 1) mixing chicken knee cartilage, solid marinade and water, and rolling and kneading to obtain preliminary marinated chicken knee cartilage;

[0006] 2) cooking and cooling the preliminarily pickled chicken knee cartilage, adding the preliminarily pickled chicken knee cartilage into pickling water for soaking, and draining to obtain soaked chicken knee cartilage; the soaking temperature is 8-18° C.;

[0007] 3) mixing the soaked chicken knee cartilage and the mixing material to obtain a mixed material;

[0008] 4) The mixture is packaged and sterilized by irradiation in sequence to obtain chicken knee cartilage with a crisp taste.

[0009] Preferably, the mixing material comprises the following components: minced garlic and chopped pepper sauce, citronella oil and flavor seasoning; based on 100 parts by mass of the soaked chicken knee cartilage, the minced garlic and chopped pepper sauce is 10-20 parts, the citronella oil is 0.11-0.44 parts, and the flavor seasoning is 10-15 parts;

[0010] The flavor seasoning comprises the following components: white sugar, lemon juice, citronella essential oil, litsea cubeba oil and tom yum goong base. Based on the mass fraction of the white sugar being 1 to 2 parts, the lemon juice is 1 to 2 parts, the citronella essential oil is 0.0001 to 0.0005 parts, the litsea cubeba oil is 0.0001 to 0.0005 parts and the tom yum goong base is 8 to 12 parts.

[0011] Preferably, the minced garlic and chili sauce comprises the following raw materials for preparation: vegetable oil, chopped chili peppers, and garlic; based on 1-2 parts by mass of the vegetable oil, the chopped chili peppers are 1-2 parts, and the garlic is 0.5-1 part;

[0012] The preparation method of the minced garlic and chili sauce comprises the following steps:

[0013] Mix the vegetable oil and the chopped chili peppers and conduct a first frying to obtain a first fried material;

[0014] Mix the first fried material and the garlic and conduct a second frying to obtain the minced garlic and chili sauce.

[0015] Preferably, the citronella oil comprises the following raw materials for preparation: citronella grass, yellow rice wine, and vegetable oil; based on 5-10 parts by mass of the citronella grass, the yellow rice wine is 1-2 parts, and the vegetable oil is 5-10 parts;

[0016] The preparation method of the citronella oil comprises the following steps:

[0017] Mix the citronella grass and the yellow rice wine and conduct soaking; fish out the soaked citronella grass and put it into boiling vegetable oil for refining to obtain the citronella oil.

[0018] Preferably, the solid marinade comprises the following components: sodium lactate, soy protein isolate, sodium tripolyphosphate, and sodium metabisulfite; based on 1-1.5 parts by mass of the sodium lactate, the soy protein isolate is 1-1.5 parts, the sodium tripolyphosphate is 0.1-0.5 part, and the sodium metabisulfite is 0.1-0.5 part.

[0019] Preferably, the raw materials for preparing the pickling water include pickling agent A and pickling agent B;

[0020] The pickling agent A comprises the following raw materials for preparation: edible salt, granulated sugar, monosodium glutamate, star anise, dried tangerine peel, Chinese prickly ash, white pepper, bay leaf, ginger, and garlic; based on 10-30 parts by mass of the edible salt, the granulated sugar is 30-50 parts, the monosodium glutamate is 10-15 parts, the star anise is 0.1-0.2 part, the dried tangerine peel is 0.2-0.4 part, the Chinese prickly ash is 0.1-0.2 part, the white pepper is 0.2-0.4 part, the bay leaf is 0.1-0.2 part, the ginger is 1-2 parts, and the garlic is 1-2 parts;

[0021] The marinade B comprises the following raw materials for preparation: brewed vinegar, brewed soy sauce, lactic acid, glacial acetic acid, yellow rice wine, disodium 5'-ribonucleotide, sodium tripolyphosphate, lemon juice, sodium D-ascorbate, chicken powder, chicken paste and meat flavor paste; based on 1-2 parts by mass of the brewed vinegar, the brewed soy sauce is 0.1-0.5 part, the lactic acid is 0.5-1 part, the glacial acetic acid is 0.1-0.5 part, the yellow rice wine is 0.1-0.5 part, the disodium 5'-ribonucleotide is 0.1-0.3 part, the sodium tripolyphosphate is 0.1-0.5 part, the lemon juice is 1-5 parts, the sodium D-ascorbate is 0.01-0.08 part, the chicken powder is 0.1-0.5 part, the chicken paste is 0.1-0.5 part, and the meat flavor paste is 0.1-0.5 part;

[0022] The method for preparing the pickling water comprises the following steps: mixing water, marinade A and chili peppers, boiling, and removing the chili peppers and the residues of spices to obtain the pickling water;

[0023] Mixing the pickling water with the marinade B to obtain the pickling water.

[0024] Preferably, the pickling time in step 2) is 18-24 h.

[0025] Preferably, the absorbed dose of the irradiation sterilization is 6.6-7.3 kGy.

[0026] Preferably, the rolling time is 60 min; the rolling speed is 7.8 rpm.

[0027] Preferably, after the rolling, static pickling of the rolled material is further included; the static pickling time is 20 min.

[0028] The present invention provides a method for preparing chicken knee cartilage. The present invention adopts a non-fried, non-braised and cold-soaked fresh-keeping process. Specifically, pickling water is used to pickle the cooked chicken knee cartilage at a low temperature of 8-18 °C. This process maintains the crispy texture of the chicken knee cartilage and increases the refreshing feeling. Moreover, the present invention performs irradiation sterilization on the packaged chicken knee cartilage, which can ensure the crispy and refreshing characteristics of the chicken knee cartilage. Therefore, the processing method of the present invention can fully ensure the inherent crispy and refreshing characteristics of the chicken knee cartilage. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0030] Figure 1Physical picture of the lemon grass, sour and spicy chicken knee cartilage prepared in Example 1;

[0031] Figure 2 Physical picture of the slightly spicy cold chicken knee cartilage;

[0032] Figure 3 Physical picture of the spicy chicken knee cartilage. Detailed implementation manners

[0033] The present invention provides a preparation method of chicken knee cartilage, comprising the following steps:

[0034] 1) Mix chicken knee cartilage, solid marinade and water, and perform tumbling to obtain preliminarily marinated chicken knee cartilage;

[0035] 2) After cooking and cooling the preliminarily marinated chicken knee cartilage, add it to pickling water for pickling, and drain to obtain pickled chicken knee cartilage; the pickling temperature is 8-18°C;

[0036] 3) Mix the pickled chicken knee cartilage and mixing materials to obtain a mixture;

[0037] 4) Package and irradiate the mixture for sterilization in sequence to obtain chicken knee cartilage with a crispy and refreshing taste.

[0038] The present invention first mixes chicken knee cartilage, solid marinade and water, and performs tumbling to obtain preliminarily marinated chicken knee cartilage.

[0039] In the present invention, the chicken knee cartilage is preferably thawed and trimmed chicken knee cartilage; the trimming preferably includes removing meat residues and pure meat and retaining pure bone. In the present invention, the meat content of the chicken knee cartilage is preferably ≤25%, more preferably 5%-25%, and the chicken knee cartilage with this meat content has the best taste after being combined with crispy bones and fat; in the present invention, the meat content is obtained by removing the meat on the chicken knee cartilage raw material, weighing it, and calculating the meat weight / total weight of the chicken knee cartilage.

[0040] In the present invention, based on 100 parts by mass of the chicken knee cartilage, the solid marinade is preferably 1 part, and the water is preferably 10-20 parts; the water is preferably ice water.

[0041] In the present invention, the solid marinade preferably includes the following components: sodium lactate, soy protein isolate, sodium tripolyphosphate and sodium metabisulfite. More preferably, the solid marinade consists of the following components: sodium lactate, soy protein isolate, sodium tripolyphosphate and sodium metabisulfite; based on 1-1.5 parts by mass of the sodium lactate, the soy protein isolate is preferably 1-1.5 parts, the sodium tripolyphosphate is preferably 0.1-0.5 parts, and the sodium metabisulfite is preferably 0.1-0.5 parts; the raw materials for preparing the solid marinade are from conventional commercial sources, and the function of the solid marinade is to optimize the tissue structure of the chicken knee cartilage and make it more crispy.

[0042] In the present invention, the tumbling time is preferably 90 min; the tumbling speed is preferably 7.8 rpm. After the tumbling, the present invention preferably further includes allowing the tumbled material to stand for pickling; the standing pickling time is preferably 20 min.

[0043] After obtaining the preliminarily pickled chicken knee cartilage, in the present invention, the preliminarily pickled chicken knee cartilage is cooked, cooled, then added to pickling water for pickling, and drained to obtain pickled chicken knee cartilage; the pickling temperature is 8 - 18°C, preferably 10 - 15°C.

[0044] In the present invention, cooking the preliminarily pickled chicken knee cartilage preferably means cooking the preliminarily pickled chicken knee cartilage at 95 - 100°C for 3 - 4 min; the cooling preferably uses ice water for cooling; the center temperature of the cooled material is preferably ≤25°C.

[0045] In the present invention, the raw materials for preparing the pickling water preferably include pickling agent A and pickling agent B; the pickling agent A preferably includes the following raw materials for preparation: edible salt, granulated sugar, monosodium glutamate, star anise, dried tangerine peel, Chinese prickly ash, white pepper, bay leaf, ginger and garlic. More preferably, the pickling agent A is composed of the following raw materials for preparation: edible salt, granulated sugar, monosodium glutamate, star anise, dried tangerine peel, Chinese prickly ash, white pepper, bay leaf, ginger and garlic; Further preferably, based on 10-30 parts by mass of the edible salt, the granulated sugar is 30-50 parts, the monosodium glutamate is 10-15 parts, the star anise is 0.1-0.2 parts, the dried tangerine peel is 0.2-0.4 parts, the Chinese prickly ash is 0.1-0.2 parts, the white pepper is 0.2-0.4 parts, the bay leaf is 0.1-0.2 parts, the ginger is 1-2 parts, and the garlic is 1-2 parts; The raw materials for preparing the pickling agent A are sourced from conventional market sales and function as seasonings; The pickling agent B preferably includes the following raw materials for preparation: brewed vinegar, brewed soy sauce, lactic acid, glacial acetic acid, rice wine, 5'-inosinic acid disodium, sodium tripolyphosphate, lemon juice, D-ascorbic acid sodium, chicken powder, chicken paste and meat flavor paste. More preferably, the pickling agent B is preferably composed of the following raw materials for preparation: brewed vinegar, brewed soy sauce, lactic acid, glacial acetic acid, rice wine, 5'-inosinic acid disodium, sodium tripolyphosphate, lemon juice, D-ascorbic acid sodium, chicken powder, chicken paste and meat flavor paste; Further preferably, based on 1-2 parts by mass of the brewed vinegar, the brewed soy sauce is 0.1-0.5 parts, the lactic acid is 0.5-1 part, the glacial acetic acid is 0.1-0.5 parts, the rice wine is 0.1-0.5 parts, the 5'-inosinic acid disodium is 0.1-0.3 parts, the sodium tripolyphosphate is 0.1-0.5 parts, the lemon juice is 1-5 parts, the D-ascorbic acid sodium is 0.01-0.08 parts, the chicken powder is 0.1-0.5 parts, the chicken paste is 0.1-0.5 parts, and the meat flavor paste is 0.1-0.5 parts; The raw materials for preparing the pickling agent B are sourced from conventional market sales; The method for preparing the pickling water preferably includes the following steps: Mix water, pickling agent A and chili peppers, boil them, remove the chili peppers and spice residues to obtain pickling water; Mix the pickling water and pickling agent B to obtain pickling water. In the present invention, the water is preferably purified water; Based on 750-800 parts by mass of water, the mass of the edible salt in the pickling agent A is 10-30 parts, and the chili peppers are 30-50 parts; The boiling time is preferably 40-60 minutes. Before mixing the pickling water and pickling agent B, the present invention preferably further includes cooling the pickling water; The temperature of the cooled pickling water is preferably 20-30°C, more preferably 25°C; The mass ratio of the pickling water to the pickling agent B is preferably (11-12):9.

[0046] In the present invention, the lemon juice is preferably 100% pure lemon juice.

[0047] In the present invention, the pickling time is preferably 18 to 24 hours, more preferably 20 to 22 hours; during the pickling process, it is preferably further included to turn over 3 to 5 times; the tool used for turning over is preferably a wire spoon.

[0048] After obtaining the pickled chicken knee cartilage, the present invention mixes the pickled chicken knee cartilage and the mixing material to obtain a mixed material.

[0049] In the present invention, the mixing material preferably includes the following components: garlic and chili pepper sauce (chopped chili and garlic sauce), lemongrass oil and flavoring; garlic and chili pepper sauce, lemongrass oil and flavoring; based on 100 parts by mass of the pickled chicken knee cartilage, the garlic and chili pepper sauce is 10 to 20 parts, the lemongrass oil is 0.11 to 0.44 parts, and the flavoring is 10 to 15 parts. In the present invention, the garlic and chili pepper sauce preferably includes the following raw materials for preparation: vegetable oil, chopped chili, garlic and Sichuan pepper chicken paste; more preferably, the garlic and chili pepper sauce is composed of the following raw materials for preparation: vegetable oil, chopped chili and garlic; based on 1 to 2 parts by mass of the vegetable oil, the chopped chili is preferably 1 to 2 parts, and the garlic is preferably 0.5 to 1 part; the vegetable oil is preferably soybean oil. In the present invention, the preparation method of the garlic and chili pepper sauce preferably includes the following steps: mixing the vegetable oil and the chopped chili, and performing the first frying to obtain the first fried material; mixing the first fried material and the garlic, and performing the second frying to obtain the garlic and chili pepper sauce.

[0050] The present invention first mixes the vegetable oil and the chopped chili, and performs the first frying to obtain the first fried material. In the present invention, the temperature of the vegetable oil rises to 175 °C before mixing with the chopped chili; during the mixing process, the vegetable oil is preferably continuously heated at a constant temperature; the time of the first frying is preferably 15 to 20 minutes to dry the water in the chopped chili.

[0051] After obtaining the first fried material, the present invention mixes the first fried material and the garlic, and performs the second frying to obtain the garlic and chili pepper sauce. Before mixing the first fried material and the garlic, the present invention preferably further includes crushing the garlic; the time of the second frying is preferably 5 to 8 minutes to dry the garlic.

[0052] In the present invention, the chopped chili and garlic sauce is preferably prepared and used immediately without adding preservatives.

[0053] In the present invention, the citronella oil preferably comprises the following raw materials for preparation: citronella grass, yellow rice wine and vegetable oil. Preferably, the citronella oil consists of the following raw materials for preparation: citronella grass, yellow rice wine and vegetable oil. Calculated based on the mass portion of the citronella grass being 5 to 10 parts, the yellow rice wine is preferably 1 to 2 parts and the vegetable oil is preferably 5 to 10 parts. The citronella grass is preferably dried citronella grass, and the place of origin is preferably Yunnan. The preparation method of the citronella oil preferably comprises the following steps: mixing the citronella grass and the yellow rice wine and carrying out soaking; fishing out the soaked citronella grass and putting it into the boiling vegetable oil for refining to obtain the citronella oil. In the present invention, the citronella oil extracts the original ecological fragrance of Yunnan-Guizhou citronella grass, which is purer and more natural.

[0054] In the present invention, the citronella grass and the yellow rice wine are first mixed and soaked. In the present invention, the soaking time is preferably greater than 4 h, and more preferably 4 to 6 h.

[0055] In the present invention, the soaked citronella grass is fished out and put into the boiling vegetable oil for refining to obtain the citronella oil; the refining means turning the citronella grass in the oil; the refining time is preferably 3 to 5 min.

[0056] In the present invention, the flavoring preferably comprises the following components: granulated sugar, lemon juice, citronella essential oil, litsea cubeba oil and tom yum kung base material. Preferably, the flavoring consists of the following components: granulated sugar, lemon juice, citronella essential oil, litsea cubeba oil and tom yum kung base material; the function of the flavoring is to season. In the present invention, the garlic oil is preferably fresh garlic oil. Calculated based on the mass portion of the granulated sugar being 1 to 2 parts, the lemon juice is 1 to 2 parts, the citronella essential oil is 0.0001 to 0.0005 parts, the litsea cubeba oil is 0.0001 to 0.0005 parts, and the tom yum kung base material is 8 to 12 parts.

[0057] The mixed material in the present invention contains lemon juice, and is paired with various natural spices such as citronella oil, garlic oil, citronella essential oil, litsea cubeba oil and tom yum kung base material, making the chicken knee cartilage after mixing show exotic flavors, fresh and refreshing, appetizing, and having a strong memory point.

[0058] After obtaining the mixed material, the present invention sequentially packages and irradiates and sterilizes the mixed material to obtain chicken knee cartilage with a crispy and refreshing taste.

[0059] In the present invention, the packaging is preferably inner and outer packaging; there are no special requirements for the material of the packaging material used for the packaging in the present invention, and it can be packaged in a conventional food aluminum foil bag and vacuumed in small bags; there are no special restrictions on the packaging method of the packaging in the present invention, and the conventional methods in the art can be used; the absorption dose of the irradiation sterilization is preferably 6.6 to 7.3 kGy; the irradiation sterilization time is preferably 8 to 10 h.

[0060] To further illustrate the present invention, the present invention and a preparation method of chicken knee cartilage will be described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0061] Example 1

[0062] I. Ingredient package:

[0063] 1. The first component (solid marinade) package, and each first component package consists of the following components: 1 kg of sodium lactate, 1 kg of soy protein isolate, 0.1 kg of sodium tripolyphosphate, and 0.1 kg of sodium metabisulfite.

[0064] 2. The second component (marinade A) package, and each second component package consists of the following raw materials: 10 kg of edible salt, 30 kg of granulated sugar, 10 kg of monosodium glutamate, 0.1 kg of star anise, 0.2 kg of dried tangerine peel, 0.1 kg of Chinese prickly ash, 0.2 kg of white pepper, 0.1 kg of bay leaf, 1 kg of ginger, and 1 kg of garlic;

[0065] 3. The third component (marinade B) package, and each third component package consists of the following raw materials: 1 kg of brewing vinegar, 0.1 kg of brewing soy sauce, 0.5 kg of lactic acid, 0.1 kg of glacial acetic acid, 0.1 kg of yellow rice wine, 0.1 kg of 5'-ribonucleotide disodium, 0.1 kg of sodium tripolyphosphate, 1 kg of 100% pure lemon juice, 0.01 kg of D-ascorbic acid sodium, 0.1 kg of chicken powder, 0.1 kg of chicken paste, and 0.1 kg of meat flavor paste;

[0066] 4. The fourth component (homemade chopped pepper sauce, garlic chopped pepper sauce) package, and each fourth component package consists of the following raw materials: 1 kg of soybean oil, 1 kg of chopped pepper, and 0.5 kg of garlic.

[0067] The preparation method of the fourth component package is as follows: Turn on the heat of a wok, pour in soybean oil, and when the oil temperature rises to 175 °C, put in the chopped pepper, stir-fry to dry the water in the chopped pepper for about 15 minutes, then pour in the chopped garlic, stir-fry to dry the water for about 5 minutes, and then pour out and set aside as homemade chopped pepper garlic sauce.

[0068] 5. The fifth component (homemade lemongrass oil, lemongrass oil) package, and each fifth component package consists of the following raw materials: 5 kg of dried lemongrass, 1 kg of yellow rice wine, and 5 kg of soybean oil;

[0069] The processing method of the fifth component is as follows:

[0070] Soak the lemongrass in yellow rice wine, and take it out after 4 hours; Put the soybean oil in a wok and bring it to a boil, then put in the soaked lemongrass and refine it for about 3 minutes to make homemade lemongrass oil.

[0071] 6. The sixth component (flavor seasoning) ingredient packet. Each sixth component ingredient packet consists of the following components: 1 kg of granulated sugar, 1 kg of 100% pure lemon juice, 0.0001 kg of lemongrass essential oil, 0.0001 kg of litsea cubeba oil, and 8 kg of tom yum kung base material.

[0072] II. The steps of the preparation method of chicken knee cartilage are as follows:

[0073] 1. After thawing the chicken knee cartilage, trim it as required to remove meat residues and pure meat.

[0074] 2. Take 100 kg of the trimmed chicken knee cartilage, add one portion of the first component (solid marinade) ingredient packet and 10 kg of ice water, and perform tumbling treatment; the tumbling parameters are: tumbling at a low speed of 7.8 rpm for 90 min and static marinating for 20 min.

[0075] 3. Take the tumbled chicken knee cartilage and cook it at 95 °C for 3 min until cooked. Cooling method: Cool it using ice water, and the central temperature of the cooled material ≤ 25 °C, and set aside.

[0076] 4. Add 750 kg of purified water to the boiling pot, put in one portion of the weighed second component ingredient packet and 30 kg of chili peppers, boil for 40 min, then fish out the chili peppers to obtain the boiled water;

[0077] 5. Cool the boiled water in step 4 to about 25 °C through the cooling pipeline and pump it into the pickling barrel, filter out the spice residues with a filter screen, and the pickling water per barrel is 110 kg;

[0078] 6. Put one portion of the weighed third component ingredient packet into the pickling water in step 5, stir evenly with a skimmer, weigh 90 kg / barrel of the cooked chicken knee cartilage, put it into the pickling barrel, start timing, soak for 18 h, and turn it over 3 times with a skimmer during this period;

[0079] 7. Fish out the pickled chicken knee cartilage, drain it, weigh 100 kg of chicken knee cartilage, the sixth component ingredient packet, 4 portions of self-made chopped chili and garlic sauce, and 0.01 portion of self-made lemongrass oil, put them into a mixer and stir, and after evenly mixing, perform product vacuum sealing packaging as required.

[0080] 8. Irradiate and sterilize the packaged product with parameters of 6.6 kGy and a duration of 8 h.

[0081] Example 2

[0082] I. Ingredient packet:

[0083] 1. The first component (solid marinade) ingredient packet. Each first component ingredient packet consists of the following components: 1.5 kg of sodium lactate, 1.5 kg of soy protein isolate, 0.5 kg of sodium tripolyphosphate, and 0.5 kg of sodium metabisulfite.

[0084] 2. The second component (marinade A) packet, each second component packet consists of the following raw materials: 30 kg of edible salt, 50 kg of granulated sugar, 15 kg of monosodium glutamate, 0.2 kg of star anise, 0.4 kg of dried tangerine peel, 0.2 kg of Chinese prickly ash, 0.4 kg of white pepper, 0.2 kg of bay leaves, 2 kg of ginger, and 2 kg of garlic;

[0085] 3. The third component (marinade B) packet, each third component packet consists of the following raw materials: 2 kg of brewed vinegar, 0.5 kg of brewed soy sauce, 1 kg of lactic acid, 0.5 kg of glacial acetic acid, 0.5 kg of yellow rice wine, 0.3 kg of 5'-ribonucleotide disodium, 0.5 kg of sodium tripolyphosphate, 5 kg of 100% pure lemon juice, 0.08 kg of D-ascorbic acid sodium, 0.5 kg of chicken powder, 0.5 kg of chicken paste, and 0.5 kg of meat flavor paste;

[0086] 4. The fourth component (homemade chopped pepper sauce, chopped garlic and pepper sauce) packet, each fourth component packet consists of the following raw materials: 2 kg of soybean oil, 2 kg of chopped pepper, and 1 kg of garlic.

[0087] The preparation method of the fourth component packet is as follows: Turn on the heat of a frying pan, pour in soybean oil, and when the oil temperature rises to 175°C, put in the chopped pepper, stir-fry until the water in the chopped pepper is dried, about 15 - 20 minutes, then pour in the chopped garlic, stir-fry until the water is dried, about 5 - 8 minutes, and then pour out and set aside to obtain the homemade chopped garlic and pepper sauce.

[0088] 5. The fifth component (homemade lemongrass oil, lemongrass oil) packet, each fifth component packet consists of the following raw materials: 10 kg of dried lemongrass, 2 kg of yellow rice wine, and 10 kg of soybean oil;

[0089] The processing method of the fifth component is as follows:

[0090] Soak the lemongrass in yellow rice wine, take it out after 4 - 6 hours; put the soybean oil in a frying pan and bring it to a boil, then put in the soaked lemongrass and refine it for about 3 - 5 minutes to obtain the homemade lemongrass oil.

[0091] 6. The sixth component (flavor seasoning) packet, each sixth component packet consists of the following components: 2 kg of granulated sugar, 2 kg of 100% pure lemon juice, 0.0005 kg of lemongrass essential oil, 0.0005 kg of litsea cubeba oil, and 12 kg of tom yum kung base.

[0092] II. The steps of the preparation method of chicken knee cartilage are as follows:

[0093] 1. After thawing the chicken knee cartilage, trim it as required to remove meat residues and pure meat.

[0094] 2. Take 100 kg of the trimmed chicken knee cartilage, add one portion of the first component (solid marinade) packet and 20 kg of ice water, and perform tumbling treatment; the tumbling parameters are: tumbling at a low speed of 7.8 rpm for 90 min and static marinating for 20 min.

[0095] 4. Take the tumbled chicken knee cartilage and cook it at 100 °C for 4 min until cooked. Cooling method: Cool it using ice water, and the central temperature of the cooled material ≤ 25 °C. Set aside for later use.

[0096] 4. Add 800 kg of purified water to the boiling pot, put in one portion of the weighed second component packet and 50 kg of chili peppers, and boil for 60 min. Then remove the chili peppers to obtain the boiled water.

[0097] 5. Cool the boiled water in step 4 to about 25 °C through a cooling pipeline and pump it into the pickling barrel. Filter out the spice residues with a strainer, and each barrel contains 120 kg of pickling water.

[0098] 6. Put one portion of the weighed third component packet into the pickling water in step 5, stir evenly with a strainer spoon, weigh 90 kg of the cooked chicken knee cartilage per barrel, put it into the pickling barrel, start timing, and soak for 24 h. During this period, turn it over 5 times with a strainer spoon.

[0099] 7. Take out the pickled chicken knee cartilage, drain it, weigh 100 kg of chicken knee cartilage, the sixth component packet, 4 portions of self-made chopped chili and garlic sauce, and 0.02 portion of self-made lemongrass oil, put them into a mixer and stir. After it is evenly mixed, perform vacuum packaging of the product as required.

[0100] 8. Irradiate the packaged product for sterilization, with parameters of 7.3 kGy and a duration of 10 h.

[0101] Test Example

[0102] * After the irradiated sterilization of the products in Example 1, they were uniformly placed for 3 days. Then, arrange 6 people who were unaware of the test to evaluate the taste (cartilage / meat), freshness, and fragrance of the lemon grass and chili flavored chicken knee cartilage prepared in Example 1 and the control products (Tan Baye slightly spicy cold-eaten chicken palm treasures and Laiyifen spicy chicken cartilage), and the evaluation results are shown in Table 1, Table 2 and Figures 1 to 3 where Figure 1 is a physical picture of the lemon grass and chili flavored chicken knee cartilage prepared in Example 1; Figure 2 is a physical picture of slightly spicy cold-eaten chicken knee cartilage; Figure 3 is a physical picture of spicy chicken knee cartilage.

[0103] It can be seen that compared with the market competitors, the lemon grass and chili flavored chicken knee cartilage has a stronger crispy feeling, is processed with less oil, and has a more natural flavor.

[0104] Table 1 Comparison results of different chicken knee cartilage processes

[0105]

[0106] Table 2 Evaluation results of the taste (cartilage / meat), refreshment, fragrance, etc. of different chicken knee cartilages

[0107]

[0108]

[0109] Note: Sort according to preference (score 1 - 3 points according to the sort, and take the arithmetic mean).

[0110] Comparative Example 1

[0111] On the basis of Example 1, replace the irradiation sterilization with high-temperature sterilization at 108°C for 30 min. The comparison results of the taste and flavor of the products prepared in Comparative Example 1 and Example 1 are shown in Table 3.

[0112] Table 3 Comparison results of the taste and flavor of the products prepared in Comparative Example 1 and Example 1

[0113]

[0114] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments based on these embodiments without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing chicken knee cartilage, characterized in that, It consists of the following steps: 1) Mix chicken knee cartilage, solid marinade and water, and perform tumbling to obtain preliminarily marinated chicken knee cartilage; 2) After cooking and cooling the preliminarily marinated chicken knee cartilage, add it to pickling water for pickling, and drain to obtain pickled chicken knee cartilage; the pickling temperature is 8 - 18°C; 3) Mix the pickled chicken knee cartilage and mixing ingredients to obtain a mixed material; 4) Package and irradiate the mixed material for sterilization in sequence to obtain chicken knee cartilage with a crispy and refreshing taste; The solid marinade includes the following components: sodium lactate, soy protein isolate, sodium tripolyphosphate and sodium metabisulfite; based on 1 - 1.5 parts by mass of sodium lactate, soy protein isolate is 1 - 1.5 parts, sodium tripolyphosphate is 0.1 - 0.5 parts, and sodium metabisulfite is 0.1 - 0.5 parts.

2. The preparation method according to claim 1, wherein The mixing ingredients include the following components: minced garlic and chili sauce, lemongrass oil and flavoring; based on 100 parts by mass of the pickled chicken knee cartilage, minced garlic and chili sauce is 10 - 20 parts, lemongrass oil is 0.11 - 0.44 parts, and flavoring is 10 - 15 parts; The flavoring includes the following components: granulated sugar, lemon juice, lemongrass essential oil, litsea cubeba oil and tom yum kung base; based on 1 - 2 parts by mass of granulated sugar, lemon juice is 1 - 2 parts, lemongrass essential oil is 0.0001 - 0.0005 parts, litsea cubeba oil is 0.0001 - 0.0005 parts, and tom yum kung base is 8 - 12 parts.

3. The preparation method according to claim 2, characterized in that, The minced garlic and chili sauce includes the following raw materials for preparation: vegetable oil, chopped chili and garlic; based on 1 - 2 parts by mass of vegetable oil, chopped chili is 1 - 2 parts, and garlic is 0.5 - 1 part; The preparation method of the minced garlic and chili sauce includes the following steps: Mix vegetable oil and chopped chili, and perform the first frying to obtain the first fried material; Mix the first fried material and garlic, and perform the second frying to obtain minced garlic and chili sauce.

4. The preparation method according to claim 2, characterized in that, The lemongrass oil includes the following raw materials for preparation: lemongrass, rice wine and vegetable oil; based on 5 - 10 parts by mass of lemongrass, rice wine is 1 - 2 parts, and vegetable oil is 5 - 10 parts; The preparation method of the lemongrass oil includes the following steps: Mix the lemongrass and rice wine, and perform soaking; take out the soaked lemongrass and put it into boiling vegetable oil for refining to obtain lemongrass oil.

5. The preparation method according to claim 1, characterized in that, The pickling time in step 2) is 18 - 24 h.

6. The preparation method according to claim 1, wherein, The absorbed dose of the irradiation sterilization is 6.6 - 7.3 kGy.

7. The preparation method according to claim 1, characterized in that, The tumbling time is 60 min; the tumbling speed is 7.8 rpm.

8. The preparation method according to claim 1 or 7, characterized in that, After the tumbling, it also includes static marinating of the tumbled material; the static marinating time is 20 min.

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