Preparation method of fried chicken feet

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of fried chicken feet, which comprises the following steps: S1, unfreezing frozen chicken feet in a water bath; s2, grading the chicken feet obtained in the step S1 according to sizes and mass intervals; s3, putting into a preheated water medium for short-time heat treatment; s4, putting the preheated chicken feet into a constant-temperature frying device for frying treatment; s5, putting the primarily fried chicken feet into a warm water container for standing and soaking; s6, washing the warm-soaked chicken feet with running water; s7, filling the cleaned chicken feet into an inner packaging bag according to a preset weight; and S8, boxing and sealing the quick-frozen chicken feet, and transferring the chicken feet into a refrigeration house for low-temperature storage. According to the method, accurate temperature-time control is performed on each key link, and continuous connection is kept, so that the crispness of the outer skins and the elasticity and tenderness of the inner parts of the chicken feet are stably improved, the oil content and the microbial risk are synchronously reduced, and the quality consistency and the shelf life prolonging in large-scale production are realized.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a preparation method of deep-fried chicken feet. Background Art

[0002] Chicken feet have a broad market in the fields of frozen ready-to-eat foods and snack foods due to their rich collagen and unique taste. The traditional processing methods of chicken feet products usually include basic steps such as thawing, pretreatment, deep-frying, cooling, and freezing. However, in actual operation, there are often problems such as inconsistent standards, inaccurate temperature control, and inconsistent deep-frying time in each link, resulting in large fluctuations in the color, taste, tissue structure, and microbial safety of the finished chicken feet.

[0003] In addition, some enterprises adopt the method of centralized deep-frying and then frozen storage, but lack systematic process design, which is likely to cause tissue damage and flavor loss after thawing, seriously affecting product quality and consumer experience. Therefore, there is an urgent need to propose a preparation method of deep-fried chicken feet that is complete, has closely connected processes, and controllable parameters to solve the key problems such as operation disconnection, temperature control instability, and inconsistent quality in the current manufacturing process. Summary of the Invention

[0004] Based on the above purposes, the present invention provides a preparation method of deep-fried chicken feet.

[0005] A preparation method of deep-fried chicken feet includes the following steps: S1: Perform water bath thawing on frozen chicken feet under low-temperature conditions until the internal ice crystals of the chicken feet disappear, obtaining chicken feet to be sorted; S2: Classify the chicken feet obtained in S1 according to size and mass range, and place them in labeled containers respectively to form sorting batches; S3: Put the chicken feet in the sorting batches into preheated water medium for short-term heat treatment, immediately fish them out and drain the water after completion, obtaining preheated chicken feet; S4: Put the preheated chicken feet into a constant-temperature deep-frying device for the first-stage deep-frying treatment, immediately drain the oil and transfer them to a heat-insulating container after the deep-frying is completed, forming initially deep-fried chicken feet; S5: Place the initially deep-fried chicken feet in a warm water container for static soaking, take them out and drain the water after the soaking is completed, obtaining warm-soaked chicken feet; S6: Perform running water rinsing operation on the warm-soaked chicken feet until there is no visible oil and debris on the surface, obtaining washed chicken feet; S7: Pack the washed chicken feet into inner packaging bags according to a predetermined weight, complete vacuum sealing, and then place them in a quick-freezing device. After quick-freezing is completed, obtain quick-frozen chicken feet; S8: Pack and seal the quick-frozen chicken feet, transfer them to a cold storage for low-temperature storage, obtaining the final product.

[0006] Optionally, the S1 specifically includes: S11: Inject flowing cold water at 0°C to 5°C into the stainless - steel sink, and control the mass ratio of chicken feet to water at 1:6 to 1:8. S12: Maintain the water flow rate at 0.02 m / s to 0.05 m / s in a continuous circulation state, completely immerse the frozen chicken feet, and continuously thaw for 1.8 h to 3.0 h. S13: Immediately drain the water when the central temperature of the chicken feet reaches 0°C to 3°C, and obtain the chicken feet to be sorted after draining for 3 min to 5 min.

[0007] Optionally, the specific steps of S2 are as follows: S21: Weigh each chicken foot one by one using an electronic scale with an accuracy of 0.1 g. S22: Measure the length of the chicken feet using an optical length - measuring device. S23: Classify the chicken feet with a weight of 28 g to 35 g and a length of 8 cm to 11 cm as grade A, those with a weight of 22 g to 27 g and a length of 6 cm to 8 cm as grade B, and the rest as grade C. S24: Place them into turnover baskets labeled A, B, and C respectively and immediately transfer to the next process.

[0008] Optionally, the specific steps of S3 are as follows: S31: Prepare a pre - heating solution with a mass fraction of citric acid of 0.15% to 0.30% in a heat - preservation tank, and keep the temperature at 80°C to 85°C. S32: Put all the sorted chicken feet into the pre - heating solution and continuously scald for 6 s to 10 s. S33: After that, drain the liquid for 2 min to 3 min and immediately enter the frying step.

[0009] Optionally, the specific steps of S4 are as follows: S41: Add a compound oil with a mass ratio of soybean oil to corn germ oil of 1:1 into the frying machine, and keep the oil temperature stable at 190°C to 200°C. S42: Feed the raw materials in batches according to the mass ratio of raw materials to the oil surface of 1:6 to 1:8, and fry each batch for 4.5 min to 6.0 min. S43: After every 3 batches of frying, remove the residue through a 200 - mesh filter and supplement an equal amount of new oil.

[0010] Optionally, the specific steps of S5 are as follows: S51: Configure circulating warm water at 30°C to 35°C in a stainless - steel tank, and dissolve 0.05% to 0.10% salt in the water body. S52: Completely immerse the initially fried chicken feet and keep the static time for 2.5 h to 3.5 h. S53: After the soaking is over, drain the water for 3 min to 5 min and immediately enter the cleaning step.

[0011] Optionally, S6 specifically includes: S61: Continuously spray the pickled chicken feet with purified water at 20°C to 25°C and a water pressure of 0.15 MPa to 0.20 MPa for 2 min to 4 min; S62: Turn the chicken feet over every 30 s during the rinsing process to ensure no residual grease on the surface; S63: After the spraying is completed, place the chicken feet in a centrifugal device and spin-dry them at 200 r / min to 300 r / min for 1 min to 2 min to obtain the washed chicken feet.

[0012] Optionally, S7 specifically includes: S71: Weigh and package the washed chicken feet in the range of 240 g to 260 g per bag; S72: Use a nylon / polyethylene double-layer composite film packaging bag with a thickness of 0.08 mm to 0.12 mm, and complete the sealing with a vacuum sealer at a vacuum degree of -85 kPa to -92 kPa; S73: Arrange the sealed packaging bags in a single layer on a quick-freezing tray, and keep the distance between bags at 10 mm to 15 mm; S74: Send the tray into a quick-freezing device at -35°C to -40°C and continuously quick-freeze for 4 h to 6 h until the central temperature of the chicken feet is below -18°C to obtain quick-frozen chicken feet.

[0013] Optionally, S8 specifically includes: S81: Pack the quick-frozen chicken feet with a net content of 5 kg to 10 kg into a corrugated cardboard outer box, and add a polyethylene inner lining bag with a thickness of 0.05 mm to 0.08 mm inside the outer box; S82: Use a hot melt adhesive carton sealer to complete the carton sealing at a glue temperature of 45°C to 55°C, and attach a traceability label; S83: Send the sealed finished product into a finished product cold storage at below -18°C through an automatic conveyor line, and control the stacking layer number within 6 layers, with the box distance from the cold air duct ≥ 300 mm; S84: During the storage period, use a temperature recorder to record the temperature in the warehouse every 4 h, and calibrate the temperature sensor every 7 d as a cycle.

[0014] A product prepared by the preparation method of the above-mentioned deep-fried chicken feet.

[0015] Advantages of the present invention: In the present invention, through the sequential optimization of eight processes including thawing, sorting, preheating, frying, soaking, cleaning, quick-freezing, and finished product refrigeration, continuous processing and dual precise control of temperature and time are achieved; each batch of chicken feet is uniformly heated after size grading, immediately undergoes constant-temperature frying after preheating and softening, then releases internal stress through soaking, is cleaned and centrifuged to remove excess oil, and finally the moisture and collagen structure are locked through vacuum quick-freezing, forming a finished product with a crispy outer skin, tender inner part, uniform color, and stable oil content. In the present invention, in the subsequent process, vacuum inner packaging combined with tunnel quick-freezing can quickly reduce the central temperature of the chicken feet to below -18°C, significantly inhibiting bacterial reproduction and extending the shelf life; the stacking standard and automatic monitoring of the cold storage temperature ensure the integrity of the cold chain and reduce storage and transportation losses. Description of the Drawings

[0016] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings described below are only those of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0017] Figure 1 It is a schematic diagram of the preparation method of fried chicken feet according to an embodiment of the present invention. Detailed Embodiments

[0018] The present invention will be described in detail below in combination with the drawings and specific embodiments. At the same time, it should be noted here that in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments. For some well-known technologies, those skilled in the art can also adopt other alternative methods for implementation; moreover, the drawings are only for more specific description of the embodiments and are not intended to specifically limit the present invention.

[0019] It should be pointed out that in the specification, when referring to "an embodiment", "embodiments", "exemplary embodiments", "some embodiments", etc., it indicates that the described embodiments may include specific features, structures, or characteristics, but not necessarily every embodiment includes such specific features, structures, or characteristics. Additionally, when combining embodiments to describe specific features, structures, or characteristics, implementing such features, structures, or characteristics in combination with other embodiments (whether explicitly described or not) should be within the knowledge scope of those skilled in the relevant art.

[0020] Generally, terms can be understood at least in part from their use in context. For example, depending at least in part on the context, the term "one or more" as used herein can be used to describe any feature, structure, or property in the singular sense, or can be used to describe a combination of features, structures, or properties in the plural sense. Additionally, the term "based on" can be understood to not necessarily be intended to convey a set of exclusive factors, but rather can alternatively, depending at least in part on the context, allow for the existence of other factors that are not necessarily explicitly described.

[0021] Example 1 As Figure 1 shown, a method for preparing fried chicken feet includes the following steps: S1: Bath thaw the frozen chicken feet under low-temperature conditions until the internal ice crystals in the chicken feet disappear, obtaining the chicken feet to be sorted; S2: Classify the chicken feet obtained in S1 according to size and mass ranges, and place them in identification containers respectively to form sorting batches; S3: Put the chicken feet in the sorting batch as a whole into a preheated water medium for short-term heat treatment, immediately fish them out and drain the water after completion, obtaining preheated chicken feet; S4: Put the preheated chicken feet into a constant-temperature frying device for the first-stage frying treatment, immediately drain the oil and transfer them to a heat-preserving container after frying, forming initially fried chicken feet; S5: Place the initially fried chicken feet in a warm water container for static soaking, take them out and drain the water after soaking, obtaining warm-soaked chicken feet; S6: Perform a running water rinsing operation on the warm-soaked chicken feet until there is no visible oil and debris on the surface, obtaining washed chicken feet; S7: Pack the washed chicken feet into inner packaging bags according to a predetermined weight, complete vacuum sealing, and then place them in a quick-freezing device. After quick-freezing, obtain quick-frozen chicken feet; S8: Pack and seal the quick-frozen chicken feet in boxes, transfer them to a cold storage for low-temperature storage, obtaining the final product.

[0022] S1 specifically includes: S11: Inject 3°C flowing cold water into a stainless-steel water tank, and control the mass ratio of chicken feet to water at 1:7; S12: Keep the water flow rate at 0.03 m / s in a continuous circulation state, completely immerse the frozen chicken feet and continuously thaw them for 2 h; S13: Immediately take out the chicken feet when the central temperature of the chicken feet reaches 2°C, and obtain the chicken feet to be sorted after draining the water for 4 min.

[0023] S2 specifically includes: S21: Weigh each chicken foot one by one using an electronic scale with a precision of 0.1 g; S22: Measure the length of the chicken feet using an optical length measuring device; S23: Classify chicken feet weighing 30 g and 10 cm in length as grade A, chicken feet weighing 25 g and 7 cm in length as grade B, and the rest as grade C; S24: Place them separately into turnover baskets labeled with A, B, and C, and immediately transfer to the next process.

[0024] S3 specifically includes: S31: Prepare a preheating solution of citric acid with a mass fraction of 0.2% in a heat preservation tank, and keep the temperature at 83 °C; S32: Put all the sorted chicken feet into the preheating solution and continuously scald for 7 s; S33: After that, drain for 2.5 min and immediately enter the frying step.

[0025] S4 specifically includes: S41: Add a compound oil with a mass ratio of soybean oil to corn germ oil of 1:1 in a fryer, and keep the oil temperature stable at 195 °C; S42: Feed the raw materials in batches according to a mass ratio of raw materials to oil surface of 1:7, and fry each batch for 5 min; S43: After every 3 batches of frying, remove the residue through a 200-mesh filter screen and supplement an equal amount of new oil.

[0026] S5 specifically includes: S51: Configure circulating warm water at 33 °C in a stainless steel tank, and dissolve 0.08% salt in the water body; S52: Completely immerse the initially fried chicken feet and keep them still for 3.0 h; S53: After soaking, drain for 4 min and immediately enter the cleaning step.

[0027] S6 specifically includes: S61: Use purified water at 23 °C and a water pressure of 0.18 MPa to continuously spray the soaked chicken feet for 3 min; S62: Turn the chicken feet over every 30 s during the rinsing process to ensure that there is no residual oil on the surface; S63: After completing the spraying, place the chicken feet in a centrifugal device and spin-dry at 250 r / min for 1.5 min to obtain the cleaned chicken feet.

[0028] S7 specifically includes: S71: Weigh and package the cleaned chicken feet in the range of 250 g / bag; S72: Use a nylon / polyethylene double-layer composite film packaging bag with a thickness of 0.10 mm and complete the sealing with a vacuum sealer at a vacuum degree of -90 kPa; S73: Arrange the sealed packaging bags in a single layer on a quick-freezing tray, and keep the distance between the bags at 13 mm; S74: Feed the trays into a quick-freezing equipment at -38°C and freeze them continuously for 5 hours until the central temperature of the chicken feet is lower than -18°C, obtaining quick-frozen chicken feet.

[0029] S8 specifically includes: S81: Pack the quick-frozen chicken feet into corrugated outer cartons with a net content of 8 kg, and add a 0.06-mm-thick polyethylene inner lining bag inside the cartons; S82: Use a hot melt adhesive carton sealer to complete carton sealing at a glue temperature of 50°C and attach a traceability label; S83: Send the sealed finished products into a finished product cold storage at a temperature below -18°C through an automatic conveyor line, control the stacking layers within 6 layers, and ensure that the distance between the cartons and the cold air duct is ≥ 300 mm; S84: During storage, use a temperature recorder to record the temperature in the warehouse every 4 hours and calibrate the temperature sensor every 7 days as a cycle.

[0030] Example 2 S1: Completely immerse the frozen chicken feet in flowing cold water at 0°C according to a mass ratio of chicken feet to water of 1:6, keep the water flow rate at 0.02 m / s and continuously circulate and thaw for 1.8 hours; when the central temperature of the chicken feet rises to 0°C, immediately take them out of the water and drain for 3 minutes to obtain the chicken feet to be sorted; S2: Place each chicken foot to be sorted on an electronic scale with an accuracy of 0.1 g and measure its length with an optical length measuring device: chicken feet with a weight of 28 g and a length of 8 cm are classified as grade A, chicken feet with a weight of 22 g and a length of 6 cm are classified as grade B, and the rest are classified as grade C; then pack them into turnover baskets labeled A, B, and C respectively and immediately enter the next process; S3: Prepare a citric acid solution with a mass fraction of 0.15% in a heat preservation tank and keep the temperature constant at 80°C, put the graded chicken feet into the solution and continuously soak for 6 seconds, and then drain for 2 minutes after completion to obtain preheated chicken feet; S4: Add a blended edible oil with a mass ratio of soybean oil to corn germ oil of 1:1 to the fryer and heat it up to 190°C, feed the raw materials in batches according to a mass ratio of raw materials to oil surface of 1:6, and fry each batch for 4.5 minutes; S5: Configure circulating warm water at 30°C containing 0.05% salt in a stainless steel tank, completely immerse the initially fried chicken feet and let them stand for 2.5 hours, and then drain for 3 minutes after completion to obtain warm-soaked chicken feet; S6: Continuously spray the warm-soaked chicken feet with purified water at 20°C and a water pressure of 0.15 MPa for 2 minutes, and turn them over every 30 seconds to ensure that there is no residual oil on the surface; then place the chicken feet in a centrifugal device and spin-dry them at 200 r / min for 1 minute to obtain the washed chicken feet; S7: Weigh and pack the cleaned chicken feet at 240 g / bag. Use nylon / polyethylene double-layer composite film packaging bags with a thickness of 0.08 mm, and seal them under a vacuum of -85 kPa. Arrange the packaging bags in a single layer on the quick-freezing tray with a 10-mm distance between bags, and send them to a quick-freezing device at -35°C for continuous quick-freezing for 4 h until the center temperature of the chicken feet is lower than -18°C to obtain quick-frozen chicken feet. S8: Pack the quick-frozen chicken feet into corrugated cardboard outer boxes with a net content of 5 kg and equipped with 0.05-mm-thick polyethylene inner lining bags. Seal the boxes with 45°C hot melt adhesive and attach traceability labels. Send the finished products to a cold storage with a temperature ≤ -18°C through an automatic conveyor line to obtain the final products.

[0031] Example 3 S1: Completely immerse the frozen chicken feet in flowing cold water at 5°C at a mass ratio of chicken feet to water of 1:8, and keep the water flow rate at 0.05 m / s for continuous thawing for 3.0 h. Immediately take them out of the water when the center temperature of the chicken feet rises to 3°C and drain for 5 min to obtain the chicken feet to be sorted. S2: Place each chicken foot to be sorted on an electronic scale with an accuracy of 0.1 g and measure its length with an optical length measuring device: those with a weight of 35 g and a length of 11 cm are classified as grade A, those with a weight of 27 g and a length of 8 cm are classified as grade B, and the rest are classified as grade C. Then, load them into turnover baskets labeled A, B, and C respectively and immediately enter the next process. S3: Prepare a citric acid solution with a mass fraction of 0.30% in a heat preservation tank and keep the temperature constant at 85°C. Immerse the sorted chicken feet as a whole in the solution for continuous scalding for 10 s, and then drain for 3 min after completion to obtain preheated chicken feet. S4: Add a blended edible oil of soybean oil and corn germ oil in a mass ratio of 1:1 to the frying machine and heat it to 200°C. Feed the raw materials in batches at a mass ratio of raw materials to the oil surface of 1:8, and fry each batch for 6.0 min. S5: Prepare circulating warm water at 35°C containing 0.10% salt in a stainless steel tank, completely immerse the initially fried chicken feet and let them stand for 3.5 h, and then drain for 5 min after completion to obtain warm-soaked chicken feet. S6: Continuously spray the warm-soaked chicken feet with purified water at 25°C and a water pressure of 0.20 MPa for 4 min, and turn them over every 30 s to ensure no residual oil on the surface. Then, place the chicken feet in a centrifugal device and spin-dry them at 300 r / min for 2 min to obtain the cleaned chicken feet. S7: Weigh and pack the cleaned chicken feet at 260 g / bag. Use nylon / polyethylene double-layer composite film packaging bags with a thickness of 0.12 mm, and seal them under a vacuum of -92 kPa. Arrange the packaging bags in a single layer on the quick-freezing tray with a 15-mm distance between bags, and send them to a quick-freezing device at -40°C for continuous quick-freezing for 6 h until the center temperature of the chicken feet is lower than -18°C to obtain quick-frozen chicken feet. S8: Pack the quick-frozen chicken feet into a corrugated outer carton with a net content of 10 kg and equip it with a polyethylene inner lining bag with a thickness of 0.08 mm. Seal the carton with 55°C hot melt adhesive and attach a traceability label. Send the finished product into a cold storage with a temperature ≤ -18°C through an automatic conveyor line to obtain the final product.

[0032] Table 1 Comparison of Performance Parameters of Finished Products As can be seen from Table 1 above, under the same evaluation system, Example 1 achieved the optimal values in terms of appearance integrity rate, color difference, crispness, oil content, peroxide value, and microbial control. The comprehensive sensory score of 92 points was significantly higher than the other two groups, verifying that the combination of process parameters in Example 1 can obtain fried chicken feet with more uniform color, crisper taste, and lower lipid oxidation degree while ensuring safety, and can be regarded as the best implementation scheme of the present invention.

[0033] The present invention covers any substitutions, modifications, equivalent methods, and solutions made on the essence and scope of the present invention. To enable the public to have a thorough understanding of the present invention, specific details are described in detail in the following preferred embodiments of the present invention, and those skilled in the art can fully understand the present invention without the description of these details. In addition, well-known methods, processes, procedures, components, and circuits, etc. are not described in detail to avoid unnecessary confusion to the essence of the present invention.

[0034] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, several improvements and refinements can be made without departing from the principle of the present invention, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing fried chicken feet, characterized in that: The following steps are involved: S1: Thawing the frozen chicken feet in a water bath under low temperature conditions until the ice crystals inside the chicken feet disappear, thereby obtaining chicken feet to be sorted; S2: sorting the chicken feet obtained in S1 into grades according to size and quality ranges, and placing them in labeled containers respectively to form sorting batches; S3: putting the whole chicken feet in the sorted batch into a preheated water medium for short-term heat treatment, and immediately taking them out and draining them after the treatment to obtain preheated chicken feet; S4: putting the preheated chicken feet into a constant temperature frying device for a first stage frying process, draining the oil immediately after frying and transferring the chicken feet to a heat preservation container to form primary fried chicken feet; S5: placing the fried chicken feet in a container of warm water and letting them soak, taking them out after soaking and draining the water to obtain warm soaked chicken feet; S6: Rinse the soaked chicken feet with running water until there is no visible grease and debris on the surface, thereby obtaining washed chicken feet; S7: filling the cleaned chicken feet into an inner packaging bag according to a predetermined weight, placing the bag into a quick-freezing device after vacuum sealing, and obtaining quick-frozen chicken feet after quick freezing; S8: Pack the quick-frozen chicken feet into boxes, seal them, and transfer them into a cold storage for low-temperature storage to obtain the final product.

2. The method for preparing fried chicken feet according to claim 1, characterized in that: The S1 specifically includes: S11: Pour running cold water at 0°C to 5°C into a stainless steel water tank, and control the mass ratio of chicken feet to water to be 1:6 to 1:8; S12: maintaining a water flow rate of 0.02 m / s to 0.05 m / s in a continuous circulation state, completely immersing the frozen chicken feet and continuously thawing them for 1.8 h to 3.0 h; S13: When the center temperature of the chicken feet reaches 0°C to 3°C, drain the water immediately and drain the water for 3min to 5min to obtain the chicken feet to be sorted.

3. The method for preparing fried chicken feet according to claim 1, characterized in that: The S2 specifically includes: S21: Use an electronic scale with an accuracy of 0.1g to weigh each chicken foot; S22: measuring the length of chicken feet using an optical length measuring device; S23: chicken feet weighing 28g-35g and 8cm-11cm in length are classified as A, chicken feet weighing 22g-27g and 6cm-8cm in length are classified as B, and the rest are classified as C; S24: Place the products into turnover baskets labeled A, B, and C respectively and immediately proceed to the next process.

4. The method for preparing fried chicken feet according to claim 1, characterized in that: The S3 specifically includes: S31: prepare a preheating liquid with a mass fraction of 0.15% to 0.30% citric acid in a heat preservation tank, and maintain the temperature at 80°C to 85°C; S32: putting all the sorted chicken feet into the preheating liquid and scalding them continuously for 6s to 10s; S33: After the completion, drain the liquid for 2 to 3 minutes and immediately enter the frying step.

5. The method for preparing fried chicken feet according to claim 1, characterized in that: The S4 specifically includes: S41: adding a compound oil of soybean oil and corn germ oil in a mass ratio of 1:1 into a fryer, and stabilizing the oil temperature at 190° C. to 200° C.; S42: feeding the raw materials in batches according to a mass ratio of raw materials to oil and flour of 1:6 to 1:8, frying each batch for 4.5 minutes to 6.0 minutes; S43: After every three batches of frying, remove the residue through a 200-mesh filter and add an equal amount of new oil.

6. The method for preparing fried chicken feet according to claim 1, characterized in that: The S5 specifically includes: S51: 30℃~35℃ circulating warm water is placed in a stainless steel tank, and 0.05%~0.10% salt is dissolved in the water; S52: completely immerse the fried chicken feet and keep them still for 2.5 hours to 3.5 hours; S53: After soaking, drain the water for 3 to 5 minutes and immediately enter the cleaning step.

7. The method for preparing fried chicken feet according to claim 1, characterized in that: The S6 specifically includes: S61: Use purified water at 20°C to 25°C and a water pressure of 0.15MPa to 0.20MPa to continuously spray the warm soaked chicken feet for 2min to 4min; S62: Turn over every 30 seconds during the rinsing process to ensure that there is no residual grease on the surface; S63: After the spraying is completed, the chicken feet are placed in a centrifugal device and spun dry at 200 r / min to 300 r / min for 1 min to 2 min to obtain cleaned chicken feet.

8. The method for preparing fried chicken feet according to claim 1, characterized in that: The S7 specifically includes: S71: weigh and pack the cleaned chicken feet in a range of 240 g to 260 g per bag; S72: Use nylon / polyethylene double-layer composite film packaging bags with a thickness of 0.08mm to 0.12mm, and use a vacuum sealer to complete the sealing at a vacuum degree of −85kPa to −92kPa; S73: Arrange the sealed packaging bags in a single layer on the quick-freezing tray, with the distance between the bags maintained at 10 mm to 15 mm; S74: Send the tray to a quick-freezing device at −35° C. to −40° C. for continuous quick freezing for 4 h to 6 h, until the center temperature of the chicken feet is lower than −18° C., thereby obtaining quick-frozen chicken feet.

9. The method for preparing fried chicken feet according to claim 1, characterized in that: The S8 specifically includes: S81: pack the quick-frozen chicken feet into a corrugated paper outer box according to a net content of 5kg to 10kg, and add a 0.05mm to 0.08mm thick polyethylene liner bag inside the outer box; S82: Use hot melt adhesive sealing machine to seal the carton at a temperature of 45℃ to 55℃ and attach a traceability label; S83: The sealed finished products are sent to the finished product cold storage below −18°C through the automatic conveyor line. The number of stacking layers is controlled within 6 layers, and the distance between the box and the cold air duct is ≥300mm; S84: During storage, use a temperature recorder to record the temperature in the warehouse every 4 hours, and calibrate the temperature sensor at a cycle of 7 days.

10. A product obtained by the method for preparing fried chicken feet as claimed in any one of claims 1 to 9.

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