A fermentation pickling method of pickled chicken feet
Patent Information
- Application Number
- CN202611240148.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-08-17
- Publication Date
- 2026-09-29
AI Technical Summary
[0002]泡椒凤爪是国内主流的即食休闲卤制肉制品，凭借酸辣脆爽的口感深受消费者喜爱，目前市面上传统泡椒凤爪加工工艺多采用直接焯水、白醋浸泡、短期腌制的简易加工模式，少量采用先卤后泡工艺，但整体加工技术存在诸多行业痛点，严重影响产品口感、风味与储存稳定性，制约产品品质升级与标准化量产，首先，传统卤制工艺多采用大火长时间沸煮熟化鸡爪，极易造成鸡爪表皮破损、肉质软烂空心、纤维塌陷，后续浸泡过程中易出现皮肉分离、口感绵软无脆度的问题；同时常规焯水工艺去腥不彻底，成品易残留肉类腥腻味，降低产品食用口感
[0019]1.采用改进方案，本发明采用低温预煮去腥结合短煮长焖的分段卤制工艺，配合双重冰水硬化控水技术，有效定型紧致鸡爪肉质，避免破皮空心、软烂塌软问题，大幅提升成品脆度与口感稳定性。同时摒弃传统工业酸味剂调酸方式，依托老坛泡椒天然乳酸菌结合醪糟活化体系进行低温稳态发酵，搭配卤香打底工艺，实现卤香、香辣、自然乳酸风味深度融合，入味均匀无分层，口感醇厚干净，彻底解决传统产品酸味刺鼻、风味割裂的问题。
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Figure CN122827355A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of leisure meat product processing technology, specifically a fermentation and braising method for pickled chicken feet. Background Technology
[0002] Pickled chicken feet are a mainstream ready-to-eat braised meat product in China, loved by consumers for their sour, spicy, and crispy taste. Currently, the traditional processing technology for pickled chicken feet on the market mostly adopts a simple processing mode of direct blanching, soaking in white vinegar, and short-term marinating. A small number use a process of braising first and then pickling. However, the overall processing technology has many pain points in the industry, which seriously affect the product's taste, flavor, and storage stability, and restrict product quality upgrades and standardized mass production. First, the traditional braising process often uses high heat and long-term boiling to cook the chicken feet, which easily causes the skin of the chicken feet to break, the meat to become soft and hollow, and the fibers to collapse. During the subsequent soaking process, the skin and meat are prone to separation, and the taste is soft and lacks crispness. At the same time, the conventional blanching process does not thoroughly remove the fishy smell, and the finished product is prone to residual fishy and greasy smell, which reduces the taste of the product.
[0003] Traditional pickling methods mostly rely on industrial white vinegar and citric acid for acidification and flavor enhancement. The sour taste is sharp and pungent, and the artificial seasoning is heavy, which cannot form a natural and mellow fermented flavor. Moreover, the aroma of the braising base is disconnected from the spiciness and sourness of the pickled peppers, resulting in a layered problem where the skin is flavorful but the meat inside is bland and tasteless. The flavor penetration is extremely uneven. The traditional fermentation and soaking system is very unstable. During the processing, the surface of the chicken feet contains residual oil, raw water and impurities. There is a lack of standardized water control, antibacterial and microbial activation processes. The soaking and fermentation stage is very prone to the growth of miscellaneous bacteria, which leads to quality problems such as stickiness, sour smell, abnormal bloating and spoilage in the finished product. The product has a short shelf life, large batch quality differences and poor mass production stability. Therefore, there is a need for a fermentation and braising method for pickled pepper chicken feet.
[0004] The fermentation and braising methods currently used for pickled chicken feet have problems such as rigid process flow, unstable microbial community, low flavor integration, short-lasting crispness, and easy spoilage. Summary of the Invention
[0005] The purpose of this invention is to provide a fermentation and braising method for pickled chicken feet to solve the problems mentioned in the background art.
[0006] To achieve the above objectives, the present invention provides the following technical solution:
[0007] A fermentation and braising method for pickled chicken feet includes a precise formula system, standardized procedures for core processes, and production standards for core process parameters.
[0008] Preferably, the precise proportions of the formula system include pre-cooking to remove fishy odors, improving the braising broth, and compound fermented braising liquid.
[0009] Preferably, the standardized procedures of the core process flow include raw material pretreatment, low-temperature pre-cooking to remove fishy smell, segmented constant-temperature braising, double ice water locking to lock crispness, fermentation liquid activation, low-temperature steady-state fermentation, and cold-refrigerated maturation to restore aroma.
[0010] Preferably, the raw material pretreatment is soaking in clean water for 60 minutes, the low-temperature pre-cooking to remove the fishy smell is simmering in water for 3 minutes to lock in moisture and protect the meat, and the segmented constant temperature braising is simmering at 90-93 degrees Celsius for 6 minutes and then simmering for 8 minutes to cook and shape the meat.
[0011] Preferably, the double ice-water locking crispness is a two-stage cooling hardening + air drying to control water and remove oil; the fermentation liquid activation is a sterile fermentation liquid activation container + microbial activation + flavor stabilization and antibacterial; the low-temperature steady-state fermentation is fermentation at a constant temperature of 3-6 degrees Celsius for 55-65 hours to penetrate and infuse flavor; and the cold-refrigerated maturation and aroma recovery requires standing for 4 hours.
[0012] Preferably, the core process parameters production standards include brining parameters, salinity parameters, fermentation temperature, fermentation time, and shelf-life parameters.
[0013] Preferably, the braising parameters are: 90-93 degrees Celsius for gentle boiling (no boiling allowed); the salinity parameter is 2.3% for optimal fermentation and antibacterial properties; the fermentation temperature is 3-6 degrees Celsius for constant temperature low-temperature fermentation; the fermentation time is 55-65 hours; and the shelf life parameter is refrigerated for 10 days.
[0014] A fermentation and braising method for pickled chicken feet includes the following steps:
[0015] S1. Select basic ingredients: 700g of pickled peppers and original brine, 1000ml of sterile cooled boiled water, 32g of salt, 50g of white sugar, 20g of rock sugar, 100g of garlic, 80g of pickled ginger, 15g of fresh Sichuan peppercorns, 100g of fermented glutinous rice juice, 20ml of high-proof liquor, 3 slices of lemon, a little celery. Trim the nails off the chicken feet, soak them in water for 60 minutes, changing the water twice during the process, to fully remove the blood clots. Put them in a pot of cold water with the deodorizing ingredients, bring to a simmer over low heat, skim off the foam, blanch for 3 minutes, remove and rinse with warm water to remove impurities.
[0016] S2. After cleaning, put the ingredients for removing fishy smell into a pot of cold water, bring to a simmer over low heat, skim off the foam, blanch for 3 minutes, remove and rinse with warm water to remove impurities. Bring the braising liquid to a boil, then turn to low heat and keep it simmering without boiling. Braise for 6 minutes, turn off the heat and let it sit for 8 minutes. Soak in ice water for 10 minutes to set the shape, change the water and soak in ice water for 10 minutes to remove grease and gelatin. Spread it out to air dry for 15 minutes.
[0017] S3. Sterilize all tools and containers with boiling water, ensuring they are free of oil and water; retain all the original brine from the pickled peppers and crush some of the pickled peppers; dissolve the salt, sugar, fermented rice wine, and white wine, then let it stand for 5 minutes to activate the bacterial flora; completely submerge the chicken feet in the brine (the liquid level should be 2cm above the surface); ferment at a constant temperature of 4℃ for 60 hours, turning them gently every 24 hours; after fermentation, refrigerate and let it stand for 4 hours to allow the aroma to develop.
[0018] Compared with the prior art, the beneficial effects of the present invention are:
[0019] 1. This invention employs an improved solution, utilizing a segmented braising process combining low-temperature pre-cooking to remove fishy odors with short-cooking and long-simmering techniques. This, coupled with double ice-water hardening and water control technology, effectively shapes and firms the chicken feet meat, preventing issues like broken skin, hollow centers, and mushy textures, significantly improving the crispness and texture stability of the finished product. Simultaneously, it abandons traditional industrial acidifier methods, relying instead on natural lactic acid bacteria from pickled peppers combined with a fermented rice wine activation system for low-temperature stable fermentation. This, combined with a braising-based base process, achieves a deep fusion of braising aroma, spiciness, and natural lactic acid flavors, resulting in even flavor penetration without layering, and a rich, clean taste. This completely solves the problems of pungent sourness and fragmented flavors found in traditional products.
[0020] 2. Employing an improved solution, this invention establishes a stable lactic acid bacteria fermentation environment through a standardized system of comprehensive aseptic water control, precise salt-sugar buffering ratio, and low-temperature antibacterial fermentation. This effectively inhibits the growth of spoilage bacteria, preventing quality issues such as stickiness, sour smell, bloating, and spoilage in the finished product. The process parameters are quantifiable and replicable, significantly improving batch-to-batch consistency. Finally, multiple deodorizing processes combined with a cold-cooling and ripening aroma-restoring process thoroughly remove the fishy and greasy odors from the meat, balancing the complex flavor. This results in stable product quality, a longer shelf life, and greatly enhances the product's edible quality and commercial production value.
[0021] 3. An improved solution is adopted, which involves multiple processes such as cold water low-temperature pre-cooking, multiple water changes and soaking, and spices to help remove the fishy smell. This thoroughly removes the blood and stagnant blood from the chicken feet and the original meaty smell. The finished product is free of fishy and greasy smells and has no off-flavors. Combined with the fresh aroma of lemon and celery, the flavor is clean and refreshing, solving the problems of residual fishy smell and heavy and messy taste in traditional products. Attached Figure Description
[0022] Figure 1 This is a process flow diagram of the fermentation and braising method for pickled chicken feet according to the present invention.
[0023] Figure 2 This is a flowchart showing the precise proportioning of the formula system for a fermentation and braising method for pickled chicken feet according to the present invention.
[0024] Figure 3 This is a standardized process flow diagram of the core process of the fermentation and braising method for pickled chicken feet of the present invention.
[0025] Figure 4 This is a flowchart illustrating the core process parameters and production standards of a fermentation and braising method for pickled chicken feet according to the present invention. Detailed Implementation
[0026] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0027] Please see Figure 1 - Figure 4 This invention provides a technical solution for a fermentation and braising method for pickled chicken feet:
[0028] A fermentation and braising method for pickled chicken feet includes a precise formula system, standardized procedures for core processes, and production standards for core process parameters.
[0029] The precise proportions of the formula system include pre-cooking to remove fishy odors, improving the braising broth, and compound fermented braising liquid.
[0030] The standardized procedures of the core process include raw material pretreatment, low-temperature pre-cooking to remove fishy smell, segmented constant-temperature braising, double ice water locking to lock crispness, fermentation liquid activation, low-temperature steady-state fermentation, and cold-refrigerated maturation to restore aroma.
[0031] The raw material pretreatment involves soaking in clean water for 60 minutes, the low-temperature pre-cooking to remove the fishy smell involves simmering in water for 3 minutes to lock in moisture and protect the meat, and the segmented constant-temperature braising involves simmering at 90-93 degrees Celsius for 6 minutes and then simmering for 8 minutes to cook and shape the meat.
[0032] The double ice-water locking crispness is a process of secondary cooling hardening + air drying to control water and remove oil; the fermentation liquid activation is a process of sterilizing the fermentation liquid activation container + activating the microbial community + stabilizing the flavor and inhibiting bacteria; the low-temperature steady-state fermentation is a process of fermenting at a constant temperature of 3-6 degrees Celsius for 55-65 hours to penetrate and infuse flavor; and the cold-refrigerated maturation and aroma recovery requires standing for 4 hours.
[0033] The core process parameters and production standards include brining parameters, salinity parameters, fermentation temperature, fermentation time, and shelf-life parameters.
[0034] The braising parameters are: 90-93 degrees Celsius for gentle boiling (no boiling allowed); 2.3% for optimal fermentation and antibacterial salinity; 3-6 degrees Celsius for constant temperature low-temperature fermentation; 55-65 hours for fermentation duration; and 10 days for refrigeration.
[0035] A fermentation and braising method for pickled chicken feet includes the following steps:
[0036] S1. Select basic ingredients: 700g of pickled peppers and original brine, 1000ml of sterile cooled boiled water, 32g of salt, 50g of white sugar, 20g of rock sugar, 100g of garlic, 80g of pickled ginger, 15g of fresh Sichuan peppercorns, 100g of fermented glutinous rice juice, 20ml of high-proof liquor, 3 slices of lemon, a little celery. Trim the nails off the chicken feet, soak them in water for 60 minutes, changing the water twice during the process, to fully remove the blood clots. Put them in a pot of cold water with the deodorizing ingredients, bring to a simmer over low heat, skim off the foam, blanch for 3 minutes, remove and rinse with warm water to remove impurities.
[0037] S2. After cleaning, put the ingredients for removing fishy smell into a pot of cold water, bring to a simmer over low heat, skim off the foam, blanch for 3 minutes, remove and rinse with warm water to remove impurities. Bring the braising liquid to a boil, then turn to low heat and keep it simmering without boiling. Braise for 6 minutes, turn off the heat and let it sit for 8 minutes. Soak in ice water for 10 minutes to set the shape, change the water and soak in ice water for 10 minutes to remove grease and gelatin. Spread it out to air dry for 15 minutes.
[0038] S3. Sterilize all tools and containers with boiling water, ensuring they are free of oil and water; retain all the original brine from the pickled peppers and crush some of the pickled peppers; dissolve the salt, sugar, fermented rice wine, and white wine, then let it stand for 5 minutes to activate the bacterial flora; completely submerge the chicken feet in the brine (the liquid level should be 2cm above the surface); ferment at a constant temperature of 4℃ for 60 hours, turning them gently every 24 hours; after fermentation, refrigerate and let it stand for 4 hours to allow the aroma to develop.
[0039] It should be noted that this invention relates to a fermentation and braising method for pickled chicken feet. Fresh chicken feet are selected, the toenails are trimmed, and damaged or severely bruised chicken feet are removed. The processed chicken feet are then completely submerged in clean water and soaked for 60 minutes, changing the water twice during this period. This process thoroughly removes the blood and bruising from the chicken feet, effectively eliminating the original fishy smell. The skin of the chicken feet does not need to be cut open throughout the process; subsequent processing ensures deep flavor penetration, maximizing the preservation of the chicken feet's intact appearance and firm texture, preventing the skin from breaking and the feet from falling apart. After soaking, the chicken feet are removed, rinsed with clean water to remove surface impurities, and drained. A pre-cooking liquid for removing the fishy smell is prepared, using the following ratio per 1000g of chicken feet: 2000ml water, 30g ginger, 40g scallions, 50ml cooking wine, and 5g salt. The chicken feet and the pre-cooking liquid are then placed in a pot together. Heat slowly over low heat, maintaining a gentle simmer. Avoid boiling. Skim off any foam that rises to the surface during heating. Blanch for 3 minutes, then immediately remove the chicken feet. Rinse off any remaining foam and residue with warm water and drain. This step uses cold water for blanching, which effectively locks in the juices of the chicken feet, preventing them from becoming tough, mushy, or overcooked. It also thoroughly removes any residual fishy smell and greasiness. Prepare the modified braising broth in advance with the following proportions: 2000ml water, 40g ginger slices, 30g scallion segments, 10g Sichuan peppercorns, 1 star anise, 2 bay leaves, a small piece of cinnamon, 2 white cardamom pods, 3g fennel seeds, 10g salt, 8g sugar, and 30ml cooking wine. Pour the braising broth into a pot and bring to a boil over high heat to fully release the aroma of the spices. Then reduce the heat to low and maintain the temperature. Bring the broth to a gentle simmer (90-93℃) without vigorous rolling. Add the pre-treated chicken feet and braise at this constant temperature for 6 minutes. After turning off the heat, do not remove the chicken feet; allow them to soak for 8 minutes using the residual heat. Prepare sterile ice water at 0-4℃ beforehand. Immediately place the braised chicken feet into the ice water for a first soaking of 10 minutes to quickly cool and set the shape, shrinking the meat fibers and creating a chewy texture. Then, replace the ice water with fresh sterile ice water and soak for a second time for 10 minutes to thoroughly rinse away the oil and free gelatin that has seeped from the surface of the chicken feet, preventing stickiness and spoilage during subsequent fermentation. After both ice water soaks, remove the chicken feet and lay them flat on a sterile, clean tray to air dry for 15 minutes, ensuring that there is no raw water on the surface of the chicken feet. Prepare all glass containers and stirring tools used for fermentation beforehand. Sterilize with boiling water at high temperature, ensuring the entire process is free of oil, water, and impurities to prevent bacterial contamination. Prepare the upgraded compound fermentation brine according to the standard ratio: 700g of pickled peppers along with the original brine, 1000ml of sterile cooled boiled water, 32g of salt, 50g of white sugar, 20g of rock sugar, 100g of garlic, 80g of pickled ginger, 15g of fresh Sichuan peppercorns, 100g of fermented glutinous rice juice, 20ml of 52° high-proof liquor, 3 slices of lemon, and a small amount of celery stalks. Arrange the completely air-dried and drained chicken feet neatly in the fermentation brine, ensuring that the brine completely submerges all the chicken feet, with the liquid level at least 2cm above the surface of the chicken feet. This prevents the chicken feet from oxidizing and turning black or becoming locally spoiled upon contact with air. After sealing the container, place it in a constant-temperature refrigerated environment at 3–6℃ for stable low-temperature fermentation for 55–65 hours.The optimal fermentation time is 60 hours. During fermentation, the chicken feet should be gently turned every 24 hours to ensure even contact with the braising liquid, achieving consistent flavor penetration throughout and avoiding localized flavor differences. After the fermentation period is complete, the chicken feet do not need to be removed. Keep the container sealed and continue to refrigerate at 3–6℃ for 4 hours to allow for further maturation and aroma development. Once matured, they are ready to eat. The finished product has a firm, springy texture, does not become soft even after prolonged soaking, and has no sticky feeling. The lactic acid aroma and braising fragrance are highly integrated, with a balanced and palatable sweet, sour, and spicy flavor. Under the standardized process, it can be stably stored for 10 days in a 3–6℃ refrigerated environment. This completes the fermentation and braising method for pickled chicken feet.
[0040] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A fermentation and braising method for pickled chicken feet, characterized in that: This includes precise formulation of the formula system, standardized procedures for core processes, and production standards for core process parameters.
2. The fermentation and braising method for pickled chicken feet according to claim 1, characterized in that: The precise proportions of the formula system include pre-cooking to remove fishy odors, improving the braising broth, and compound fermented braising liquid.
3. The fermentation and braising method for pickled chicken feet according to claim 1, characterized in that: The standardized procedures of the core process include raw material pretreatment, low-temperature pre-cooking to remove fishy smell, segmented constant-temperature braising, double ice water locking to lock crispness, fermentation liquid activation, low-temperature steady-state fermentation, and cold-refrigerated maturation to restore aroma.
4. The fermentation and braising method for pickled chicken feet according to claim 3, characterized in that: The raw material pretreatment involves soaking in clean water for 60 minutes, the low-temperature pre-cooking to remove the fishy smell involves simmering in water for 3 minutes to lock in moisture and protect the meat, and the segmented constant-temperature braising involves simmering at 90-93 degrees Celsius for 6 minutes and then simmering for 8 minutes to cook and shape the meat.
5. The fermentation and braising method for pickled chicken feet according to claim 3, characterized in that: The double ice-water locking crispness is a process of secondary cooling hardening + air drying to control water and remove oil; the fermentation liquid activation is a process of sterilizing the fermentation liquid activation container + activating the microbial community + stabilizing the flavor and inhibiting bacteria; the low-temperature steady-state fermentation is a process of fermenting at a constant temperature of 3-6 degrees Celsius for 55-65 hours to penetrate and infuse flavor; and the cold-refrigerated maturation and aroma recovery requires standing for 4 hours.
6. The fermentation and braising method for pickled chicken feet according to claim 3, characterized in that: The core process parameters and production standards include brining parameters, salinity parameters, fermentation temperature, fermentation time, and shelf-life parameters.
7. The fermentation and braising method for pickled chicken feet according to claim 3, characterized in that: The braising parameters are: 90-93 degrees Celsius for gentle boiling (no boiling allowed); 2.3% for optimal fermentation and antibacterial salinity; 3-6 degrees Celsius for constant temperature low-temperature fermentation; 55-65 hours for fermentation duration; and 10 days for refrigeration.
8. A fermentation and braising method for pickled chicken feet, characterized in that: Includes the following steps: S1. Select basic ingredients: 700g of pickled peppers and original brine, 1000ml of sterile cooled boiled water, 32g of salt, 50g of white sugar, 20g of rock sugar, 100g of garlic, 80g of pickled ginger, 15g of fresh Sichuan peppercorns, 100g of fermented glutinous rice juice, 20ml of high-proof liquor, 3 slices of lemon, a little celery. Trim the nails off the chicken feet, soak them in water for 60 minutes, changing the water twice during the process, to fully remove the blood clots. Put them in a pot of cold water with the deodorizing ingredients, bring to a simmer over low heat, skim off the foam, blanch for 3 minutes, remove and rinse with warm water to remove impurities. S2. After cleaning, put the ingredients for removing fishy smell into a pot of cold water, bring to a simmer over low heat, skim off the foam, blanch for 3 minutes, remove and rinse with warm water to remove impurities. Bring the braising liquid to a boil, then turn to low heat and keep it simmering without boiling. Braise for 6 minutes, turn off the heat and let it sit for 8 minutes. Soak in ice water for 10 minutes to set the shape, change the water and soak in ice water for 10 minutes to remove grease and gelatin. Spread it out to air dry for 15 minutes. S3. Sterilize all tools and containers with boiling water, ensuring they are free of oil and water; retain all the original brine from the pickled peppers and crush some of the pickled peppers; dissolve the salt, sugar, fermented rice wine, and white wine, then let it stand for 5 minutes to activate the bacterial flora; completely submerge the chicken feet in the brine (the liquid level should be 2cm above the surface); ferment at a constant temperature of 4℃ for 60 hours, turning them gently every 24 hours; after fermentation, refrigerate and let it stand for 4 hours to allow the aroma to develop.