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.