Deodorization method for processing of chicken foot premade vegetables

Abstract

The invention discloses a fishy smell removing method for processing chicken foot premade vegetables, which comprises the following steps: 1) cleaning fresh chicken feet, and piercing corium layers and subcutaneous tissues of the chicken feet by using a microneedle roller; (2) adding water into Fuzhuan tea powder, eucommia ulmoides leaf powder, grape skin residue powder and hawthorn powder, uniformly mixing, performing ultrasonic extraction for 30 minutes, and filtering to obtain a mixed fishy smell removing agent; (3) putting the chicken feet prepared in the step (1) into a mixed fishy smell removing agent, introducing ozone, and carrying out ultrasonic treatment; and (4) freezing the chicken feet subjected to fishy smell removal. The method comprises the following steps: puncturing corium layers and subcutaneous tissues of chicken feet by using a micro-needle roller, putting the punctured corium layers and subcutaneous tissues into a mixed deodorization agent which is prepared by ultrasonic extraction and consists of Fuzhuan tea powder, folium cortex eucommiae powder, grape pomace powder and hawthorn fruit powder, and carrying out deodorization treatment on the chicken feet by coupling ultrasonic and ozone. According to the method, blood remaining in the chicken feet can be effectively removed, fishy smell substances of the chicken feet can be efficiently removed, and the degradation rate of nonanal, hexanal and 1-octylene-3-alcohol is remarkably increased. The unfrozen chicken claw product can omit the traditional blanching step, so that the processing time and energy consumption are saved, and the sense and flavor of the chicken claw processed product are remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of livestock and poultry by-product processing, and in particular relates to a method for removing fishy smell from chicken feet pre-cooked dishes, which can reduce the fishy smell of pre-cooked chicken feet products. Background Art

[0002] The cost reduction and efficiency improvement of the catering industry has promoted the development of the pre-prepared food industry. Traditional on-site processing of catering is easily affected by the quality of personnel and operating skills, resulting in long catering service cycles and low efficiency. The use of pre-prepared meals can significantly shorten the service time, effectively alleviate the "three highs and one low" problem that plagues the catering industry, namely high rent, high labor costs, high food costs and low gross profit, while ensuring product quality and improving meal delivery and sales efficiency. Pre-prepared meals provide a convenient and fast solution, saving people the time and energy of purchasing ingredients, preparing ingredients and cooking, catering to the lifestyle of young consumers who have no time to cook in a fast-paced life. Compared with traditional on-site processing, pre-prepared meals can avoid problems such as cross-infection and incorrect operation on site. By controlling the entire process from raw material procurement, production, storage and sales, it reduces food safety risks and provides consumers with safer and more reliable food choices.

[0003] At present, the utilization rate of livestock and poultry by-products is extremely low. Most of the by-products such as viscera, claws, and feet are thrown to pets or directly discarded. One of the reasons is that the by-products of livestock and poultry have a strong smell, which affects the taste and flavor. In addition, the traditional blanching method requires a lot of manpower and material resources and is time-consuming. As the largest meat product consumption, chicken has a huge amount of by-product waste. In order to solve the problem of by-product waste, new processing methods are imminent. Therefore, solving the bad smell of livestock and poultry by-products has become a key factor in the development of their processing.

[0004] Traditional deodorization technology mainly uses hot water to blanch with spices such as Angelica dahurica, cinnamon and other highly volatile condiments, which is energy-consuming and not environmentally friendly, has low work efficiency, increases processing costs, and is prone to changes in food flavor and nutrients. In addition, there are physical, chemical, biological and composite methods for deodorization of livestock and poultry. The composite method mainly uses two or more deodorization methods in a coupled manner to complement each other and achieve twice the result with half the effort. In the food industry, physical, chemical and biological methods can be used in combination. The use of composite deodorization technology to solve the odor problem of livestock and poultry by-products has become a research hotspot in deodorization technology.

[0005] Fuzhuan tea is a post-fermented tea with a unique aged aroma and mushroom flower aroma. It is durable and has rich water-soluble extracts. It has the effect of removing fishy smell, enhancing fragrance and reducing greasiness of meat products. Eucommia ulmoides is a traditional precious Chinese medicine unique to China. Modern pharmacological studies have shown that Eucommia ulmoides leaves contain active ingredients such as flavonoids and polyphenols, which have a good effect on preserving and enhancing the fragrance of meat products, and Eucommia ulmoides leaves are easy to obtain in large quantities. Grapes are a pillar industry for my country's rural economic development and farmers' continued income growth. The grape skin residues in the wine production industry contain many substances that are beneficial to the human body, such as tartaric acid, protein, dietary fiber, aromatic substances, polyphenols and flavonoids. Most of the grape skin residues produced in my country each year are treated as fertilizers and garbage, and are not effectively utilized. Hawthorn is a traditional medicinal and edible raw material, rich in a variety of organic acids, which can not only remove the odor of meat products and bring a fresh taste; the rich fruit acid and vitamin C in it can also tenderize the meat. The novel method for removing fishy smells described in the present invention can not only solve the development of pre-prepared dishes, but also make full use of livestock and poultry by-products and grape industry waste to improve economic benefits. Summary of the invention

[0006] In view of the problems existing in the prior art, the present invention provides a method for removing fishy smell from chicken feet pre-cooked dishes. First, a microneedle roller is used to pierce the dermis and subcutaneous tissue of the chicken feet, and then a mixed deodorizing agent composed of Fuzhuan tea, Eucommia ulmoides leaves, grape skin residue powder and hawthorn powder is ultrasonically extracted. Finally, the chicken feet are placed in the mixed deodorizing agent and ozone is introduced for ultrasonic treatment. This method can not only effectively remove the fishy smell of chicken feet, but also eliminate the influence of the traditional blanching step on the texture of the chicken feet, thereby achieving a better deodorizing effect and preventing lipid oxidation. Microneedle roller treatment combined with mixed deodorizing agent and ozone ultrasonic treatment can effectively remove the blood remaining in the chicken feet, reduce the content of fishy substances, and enhance the flavor.

[0007] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0008] A method for removing fishy smell from chicken feet pre-cooked dishes comprises the following steps:

[0009] Step 1): Wash the fresh chicken feet and then use a microneedle roller to treat them;

[0010] Step 2): evenly mix the Fuzhuan tea powder, Eucommia leaf powder, grape skin residue powder and hawthorn powder, add pure water, and filter after ultrasonic treatment to obtain a mixed deodorizing agent;

[0011] Step 3): placing the chicken feet treated with the roller in step 1) in a mixed deodorizing agent, introducing ozone, and performing ultrasonic deodorizing treatment;

[0012] Step 4): Freeze the chicken feet after removing the fishy smell.

[0013] Furthermore, the operation of the microneedle roller treatment in step 1) is: using the fine needle to roll back and forth on the chicken claw skin soft tissue for 3 to 5 times, then turning it over, and rolling it back and forth for 3 to 5 times, so that all parts of the chicken claw are subjected to the rolling treatment of the fine needle.

[0014] Furthermore, in step 1), the diameter of the microneedles treated by the microneedle roller is 0.2-1.0 mm, and the penetration depth is 0.5-1 mm, reaching the dermis and subcutaneous tissue of the skin to form a large number of microchannels.

[0015] Furthermore, the mixed deodorizing agent in step 2) is made of the following raw materials in parts by weight: 3-15 parts of Fuzhuan tea powder, 3-15 parts of Eucommia leaf powder, 2-10 parts of grape skin residue powder, 2-10 parts of hawthorn powder, and 50-100 parts of pure water.

[0016] Preferably, the mixed deodorizing agent in step 2) is made of the following raw materials in parts by weight: 3 parts of Fuzhuan tea powder, 3 parts of Eucommia leaf powder, 2 parts of grape skin residue powder, 2 parts of hawthorn powder, and 90 parts of pure water.

[0017] Furthermore, the ultrasonic treatment conditions for preparing the mixed deodorizing agent in step 2) are a frequency of 40 kHz, a power of 300 to 500 W, and a time of 20 to 30 min.

[0018] Furthermore, in the step 3), the weight ratio of the chicken feet after the roller treatment to the mixed deodorizing agent is 30-50:60-90.

[0019] Furthermore, the conditions for treating the chicken feet with the mixed deodorizing agent in step 3) are: ozone machine frequency 180W, ultrasonic frequency 40kHz, power 300-500W, time 10-20min.

[0020] Furthermore, in the step 4), the deodorized chicken feet are quickly frozen at -20°C for 12 hours.

[0021] The invention also provides a chicken feet prepared dish prepared by utilizing the method for removing fishy smell from chicken feet prepared dishes.

[0022] Beneficial effects of the present invention: 1. After the chicken feet are treated with a microneedle roller, the present invention uses ultrasonic extraction to prepare a mixed deodorizing agent composed of Fuzhuan tea, Eucommia leaves, grape skin residue powder and hawthorn powder, and uses ozone and ultrasound to perform deodorizing treatment, which can effectively remove blood in the chicken feet under normal temperature conditions and prevent the quality of the chicken feet from deteriorating during the later processing. The present invention uses Fuzhuan tea, Eucommia leaves, grape skin residue powder and hawthorn powder as raw materials to prepare a mixed deodorizing agent, which maximizes economic benefits and avoids waste. The high content of polyphenols and flavonoids in Eucommia leaves, grape skin residue and grape seeds can effectively prevent lipid oxidation from producing other aldehydes and ketones and other fishy substances. After ultrasonic extraction, a deodorizing liquid is prepared, and raw chicken feet are deodorized to achieve a better deodorizing effect. The mixed deodorizing liquid can improve the original flavor of the chicken feet and have a fragrance-enhancing effect.

[0023] 2. The chicken feet are kept in good elasticity and texture by piercing the dermis and subcutaneous tissue of the chicken feet with a microneedle roller and using a mixed deodorizing agent, ozone and ultrasonic treatment technology. The deodorizing process optimized by the present invention has the advantages of high efficiency, simplicity and energy saving. While not destroying the texture of the chicken feet, it can not only accelerate the discharge of blood and the infiltration of deodorizing liquid, but also effectively reduce the generation of blood foam in the subsequent braising process.

[0024] 3. The present invention solves the problem of the bad smell of chicken feet on its fresh and deep-processed products, and the sensory quality and flavor of the treated chicken feet are improved. The present invention reasonably sets the action time of ozone-coupled ultrasonic deodorization treatment, and does not damage the overall texture of the chicken feet. DETAILED DESCRIPTION

[0025] The present invention will be further described below in conjunction with specific examples. It should be understood that the following examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention, and those skilled in the art in this field can make some non-essential improvements and adjustments based on the content of the above invention. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0026] The microneedle roller used in the present invention is a commercially available configuration with a needle diameter of 0.5 mm and a needle length of 5 cm. The mixed deodorizing agent is composed of Fuzhuan tea, Eucommia leaf powder, grape skin residue powder and hawthorn powder.

[0027] Example 1

[0028] The present embodiment is used for the method for removing the fishy smell of chicken feet pre-prepared dishes, and the steps are as follows:

[0029] 1) Use a microneedle with a diameter of 0.5 mm to roll the dermis and subcutaneous tissue of the chicken claw 3 to 5 times, turn it over and roll it back and forth 3 to 5 times, with a puncture depth of 0.5 mm.

[0030] 2) Add 3g of Fuzhuan tea, 3g of Eucommia leaf powder, 2g of grape skin residue powder and 2g of hawthorn powder (3:3:2:2) into 90mL of pure water respectively, perform ultrasonic extraction for 30min at 40℃, 40KHz and 300W, and filter to obtain a mixed deodorizing agent.

[0031] 3) After the microneedle roller treatment, 50 g of chicken feet were immersed in the mixed deodorizing agent prepared in step 2), ozone was introduced, and ultrasonic treatment was performed at 40°C, 40KHz, and 300W for 30 minutes. After being taken out, the chicken feet were frozen at -20°C for 12 hours.

[0032] Example 2

[0033] The present embodiment is used for the method for removing the fishy smell of chicken feet pre-prepared dishes, and the steps are as follows:

[0034] 1) Use a microneedle with a diameter of 0.5 mm to roll the dermis and subcutaneous tissue of the chicken claw 3 to 5 times, turn it over and roll it back and forth 3 to 5 times, with a puncture depth of 0.5 mm.

[0035] 2) Add 3g of Fuzhuan tea, 3g of Eucommia leaf powder, 2g of grape skin residue powder and 2g of hawthorn powder (3:3:2:2) into 90mL of pure water respectively, perform ultrasonic extraction for 30min at 40℃, 40KHz and 500W, and filter to obtain a mixed deodorizing agent.

[0036] 3) 50g chicken feet were microneedle rolled, soaked in the above deodorizing solution, introduced with ozone, and ultrasonically treated at 40℃, 40KHz, 300W for 30min. Take out and freeze at -20℃ for 12h.

[0037] Example 3

[0038] The present embodiment is used for the method for removing the fishy smell of chicken feet pre-prepared dishes, and the steps are as follows:

[0039] 1) Use a microneedle with a diameter of 0.5 mm to roll the dermis and subcutaneous tissue of the chicken claw 3 to 5 times, turn it over and roll it back and forth 3 to 5 times, with a puncture depth of 0.5 mm.

[0040] 2) Add 3g of Fuzhuan tea, 3g of Eucommia leaf powder, 2g of grape skin residue powder and 2g of hawthorn powder (3:3:2:2) into 90mL of pure water respectively, perform ultrasonic extraction for 30min at 40℃, 40KHz and 300W, and filter to obtain a mixed deodorizing agent.

[0041] 3) After the microneedle roller treatment, 50g of chicken feet were immersed in the above deodorizing solution, ozone was introduced, and ultrasonic treatment was performed at 40°C, 40KHz, and 500W for 30 minutes. After removal, the chicken feet were frozen at -20°C for 12 hours.

[0042] Example 4

[0043] The present embodiment is used for the method for removing the fishy smell of chicken feet pre-prepared dishes, and the steps are as follows:

[0044] 1) Use a microneedle with a diameter of 0.5 mm to roll the dermis and subcutaneous tissue of the chicken claw 3 to 5 times, turn it over and roll it back and forth 3 to 5 times, with a puncture depth of 0.5 mm.

[0045] 2) Add 3g of Fuzhuan tea, 3g of Eucommia leaf powder, 2g of grape skin residue powder and 2g of hawthorn powder (3:3:2:2) into 90mL of pure water respectively, perform ultrasonic extraction for 30min at 40℃, 40KHz and 500W, and filter to obtain a mixed deodorizing agent.

[0046] 3) After the microneedle roller treatment, 50g of chicken feet were immersed in the above deodorizing solution, ozone was introduced, and ultrasonic treatment was performed at 40°C, 40KHz, and 500W for 30 minutes. After removal, the chicken feet were frozen at -20°C for 12 hours.

[0047] Comparative Example 1

[0048] The difference from Example 4 is that 50 g of chicken feet were not treated with the microneedle roller.

[0049] Comparative Example 2

[0050] The difference from Example 4 is that after 50 g of chicken feet were treated with the microneedle roller, they were placed under ultrasonic conditions and ozone was introduced for 30 minutes, but no mixed deodorizing agent was added.

[0051] Comparative Example 3

[0052] The difference from Example 4 is that after 50 g of chicken feet were treated with the microneedle roller, they were immersed in the mixed deodorizing agent for 30 minutes without ultrasonic and ozone treatment.

[0053] Comparative Example 4

[0054] The difference from Example 4 is that after 50 g of chicken feet were treated with the microneedle roller, they were placed in a mixed deodorizing agent for ultrasonic treatment for 30 minutes, and no ozone treatment was performed.

[0055] 1. Odor determination

[0056] 1. Fishy smell sensory evaluation

[0057] After the chicken feet were steamed, 10 professional food sensory personnel were selected to conduct sensory evaluation. The fishy smell value was scored according to the standard in Table 1, with distilled water as the reference. Each evaluation was conducted at an interval of 5 minutes, and the result was the average of the sensory scores of the 10 people.

[0058] Table 1 Fishy smell sensory scoring standard (points)

[0059] Sensory Rating No fishy smell Weak fishy smell Weak fishy smell Fishy-like Strong fishy smell Strong fishy smell Fishy taste value 0 1～2 3～4 5～6 7～8 9～10

[0060] 2. Experimental results

[0061] The measurement results of Examples 1 to 4 and Comparative Examples 1 to 4 are shown in Table 2. The ratio of deodorant is 3:3:2:2 and the ultrasonic preparation conditions are ultrasonic temperature 40°C, ultrasonic power 40KHz, ultrasonic power 300-500W, and ultrasonic time 30min, which can effectively reduce the fishy value of chicken feet. The fishy value is below 3.0, and the lowest can reach 2.13, and the fishy smell is weak. The chicken feet that are not treated with microneedle rollers (Comparative Example 1) have a fishy value of 6.03 after being treated with deodorant ultrasound and ozone. There are still certain fishy substances, which are mainly due to the blood hidden in the cartilage at the root of the chicken feet and the protein degradation and fat oxidation of the chicken feet after being separated from the body. The hemoglobin in the blood contains heme that can produce fishy smell, and protein degradation and fat oxidation will produce a large amount of volatile organic compounds such as alcohols, aldehydes, ketones, low-level fatty acids and sulfur-containing compounds. The fishy value of Comparative Example 2 is 5.87, indicating that although the chicken feet have not been treated with a deodorizing agent, the microneedle roller pierces the dermis and subcutaneous tissue, which can accelerate the release of blood hidden in the cartilage at the root of the chicken feet during the ultrasound and ozone treatment process, and can significantly reduce its fishy value. However, the chicken feet treated with the microneedle roller and deodorizing agent still have a high fishy value if ultrasound or ozone treatment is not used. The fishy values ​​of Comparative Examples 3 and 4 are 7.03 and 6.07, respectively, indicating that ultrasound combined with ozone treatment can significantly reduce the fishy value and effectively remove the fishy substances in chicken feet.

[0062] Table 2 Sensory evaluation results of fishiness value

[0063]

[0064] *Lowercase letters indicate significant differences (P<0.05).

[0065] 2. Analysis of volatile substances and determination of key odor substances

[0066] 1. GC-MS determination

[0067] Weigh 12g of chicken feet before and after the deodorization of embodiment 4, mince them by machine, place them in a 50mL headspace bottle, add 3mL 6% sodium chloride solution and 40μL cyclohexanone internal standard (diluted with ethanol, 0.946g / L) respectively, and then quickly cover the bottle cap. 50 / 30μm DVB / CAR / PDMS extraction head is activated for 30min under 250℃, and the headspace bottle is preheated for 30min under 60℃ water bath. Then remove the activated extraction head, insert it into the headspace bottle, and extract the headspace at 60℃ for 50min. After the extraction is completed, remove the extraction head and quickly insert it into the GC injection port for desorption, desorption temperature 250℃, desorption time 5min.

[0068] GC conditions: HP-5MS UI column (30m×250μm×0.25μm); front inlet temperature 250℃; carrier gas is high-purity He, flow rate is 1.2mL / min; injection in splitless mode. Temperature program: initial column temperature 40℃, hold for 5min, increase to 70℃ at 5℃ / min, hold for 1min; then increase to 115℃ at 5℃ / min, hold for 1min; finally increase to 230℃ at 5℃ / min and hold for 3min. Total running time 48min.

[0069] MS conditions: chromatographic-mass spectrometry interface temperature 280°C, ion source temperature 230°C, quadrupole temperature 150°C; ionization mode EI; electron energy 70 eV; mass scanning range 30-550 m / z.

[0070] Quantitative analysis: Using cyclohexanone (diluted with ethanol, 0.946 g / L) as the internal standard, the internal standard semi-quantitative method was used to calculate the content of each volatile substance by the ratio of the peak area of ​​the component to be tested to that of cyclohexanone. The calculation formula is as follows:

[0071]

[0072] Where: C i Indicates the content of each volatile substance, μg / g; A i Represents the peak area of ​​each component to be tested; A s Represents the peak area of ​​the internal standard; m s represents the mass of the internal standard, μg; m represents the mass of the sample, g.

[0073] 2. OAV analysis

[0074] The calculation formula of OAV is as follows:

[0075]

[0076] Where: C i Indicates the relative content of each volatile substance, μg / g; T i It represents the olfactory threshold of each volatile substance, μg / g.

[0077] 3. Experimental results

[0078] (1) Qualitative and quantitative analysis of volatile components in chicken feet before and after deodorization

[0079] As shown in Table 3, a total of 25 volatile substances were detected in the undeodorized chicken feet, including aldehydes, alcohols, esters, and hydrocarbons. Aldehydes have strong volatility and fat aroma, and are one of the main volatile flavor components of meat flavor. Hexanal and nonanal show rancid, fishy and moldy smells. Alcohols usually have plant fragrance, aromatic, rancid and earthy smells, and are generally generated by fat oxidation and decomposition or carbonyl compound reduction. The content of hexanal and nonanal detected in the undeodorized chicken feet was high, and 1-octen-3-ol with an earthy smell was also detected. This is mainly derived from the oxidation and decomposition of linoleic acid and is one of the main smell components of meat products.

[0080] Table 3 Content of flavor substances in chicken feet before and after deodorization

[0081]

[0082] *Lowercase letters indicate significant differences before and after deodorization (P<0.05).

[0083] (2) Thresholds of key odor substances in chicken feet and OVA

[0084] The OVA method is mainly used to analyze the key flavor compounds of the product. OAV is the ratio of the absolute content of the flavor substance to the odor threshold, and its size can characterize the contribution of various volatile substances to the flavor of the sample. The larger the OVA, the greater the contribution of the volatile odor of the compound to the overall flavor. When 0≤OAV<1, it means that the substance has a modifying effect on the flavor of chicken feet, and when OAV≥1, it means that the substance plays a key role in the flavor of chicken feet.

[0085] Table 4 OAV values ​​of key flavor substances in chicken feet

[0086]

[0087] As shown in Table 4, 1-octen-3-ol, hexanal, nonanal, decanal, benzaldehyde, heptaldehyde, octanal, trans-2-nonanal, trans-2-octenal, etc. detected before deodorization all have unpleasant odors, and the threshold is low, OAV>1, indicating that these substances are the key substances causing the fishy smell of chicken feet. Among them, heptaldehyde has a greasy smell, octanal and nonanal have a fishy smell and a greasy smell, and 1-octen-3-ol has an earthy smell. These characteristic volatile substances interact with each other to form the fishy smell substances of chicken feet. After the deodorization treatment of the present invention, the fishy smell substances in chicken feet are effectively reduced, and the OVA value of the typical fishy smell substance nonanal is reduced by 72.99%, hexanal is reduced by 70.34%, and 1-octen-3-ol is reduced by 86.85%, and the deodorization effect is remarkable.

[0088] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for removing the fishy smell of chicken feet pre-cooked dishes, characterized in that The following steps are involved: Step 1): Wash the fresh chicken feet and then use the microneedle roller to treat them; Step 2): Mix the Fuzhuan tea powder, Eucommia leaf powder, grape skin residue powder and hawthorn powder evenly, add pure water, and filter after ultrasonic treatment to obtain a mixed deodorizing agent; Step 3): Place the chicken feet treated with the roller in step 1) in a mixed deodorizing agent, introduce ozone, and perform ultrasonic deodorizing treatment; Step 4): Freeze the deodorized chicken feet.

2. The method for removing fishy smell from chicken feet prepared dishes according to claim 1, characterized in that: The operation of the microneedle roller treatment in step 1) is: use the microneedle to roll back and forth on the chicken claw skin soft tissue for 3 to 5 times, then turn it over and roll it back and forth for 3 to 5 times, so that all parts of the chicken claw are subjected to the rolling treatment of the microneedle.

3. The method for removing fishy smell from prepared chicken feet dishes according to claim 1, characterized in that: The diameter of the microneedles treated by the microneedle roller in step 1) is 0.2-1.0 mm, and the penetration depth is 0.5-1 mm, reaching the dermis and subcutaneous tissue of the skin to form a large number of microchannels.

4. The method for removing fishy smell from prepared chicken feet dishes according to claim 1, characterized in that: The mixed deodorizing agent in step 2) is made of the following raw materials in parts by weight: 3-15 parts of Fuzhuan tea powder, 3-15 parts of Eucommia leaf powder, 2-10 parts of grape skin residue powder, 2-10 parts of hawthorn powder, and 50-100 parts of pure water.

5. The method for removing fishy smell from prepared chicken feet dishes according to claim 1, characterized in that: The mixed deodorizing agent in step 2) is made of the following raw materials in parts by weight: 3 parts of Fuzhuan tea powder, 3 parts of Eucommia leaf powder, 2 parts of grape skin residue powder, 2 parts of hawthorn powder, and 90 parts of pure water.

6. The method for removing fishy smell from prepared chicken feet dishes according to claim 1, characterized in that: The ultrasonic treatment conditions for preparing the mixed deodorizing agent in step 2) are a frequency of 40 kHz, a power of 300-500 W, and a time of 20-30 min.

7. The method for removing fishy smell from prepared chicken feet dishes according to claim 1, characterized in that: In the step 3), the weight ratio of the chicken feet after the roller treatment to the mixed deodorizing agent is 30-50:60-90.

8. The method for removing fishy smell from prepared chicken feet dishes according to claim 1, characterized in that: The conditions for treating the chicken feet with the mixed deodorizing agent in step 3) are: ozone machine frequency 180 W, ultrasonic frequency 40 kHz, power 300-500 W, time 10-20 min.

9. The method for removing fishy smell from prepared chicken feet dishes according to claim 1, characterized in that: In the step 4), the deodorized chicken feet are quickly frozen at -20°C for 12 h.

10. A prepared chicken feet dish prepared according to the method for removing fishy smell from prepared chicken feet dishes according to any one of claims 1 to 9.

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