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Method of nail-removal chicken feet with pickled pepper

A technology of pickled pepper chicken feet and chicken feet, which is applied in the field of edible chicken feet, can solve the problems of chicken skin and toenails, greasy taste, insufficient fragrance, and affecting the consumption of pickled peppers and chicken feet, and achieve better taste of pickled peppers

Inactive Publication Date: 2010-08-04
重庆又一山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing kimchi such as Sichuan kimchi, Hunan kimchi and Korean kimchi have become popular all over the world, and chicken feet with pickled peppers as raw materials have been recognized by people. The chicken feet with pickled peppers are eaten with toenails, which is unhygienic and has the greasy smell of chicken skin and toenails. Chicken toenails can be seen from the outer packaging. Eaters often think of the hygienic problems of chicken toenails. Psychological adverse effects, thus affecting people's consumption of pickled peppers and chicken feet
In terms of taste, the existing pickled peppers and chicken feet have insufficient fragrance and need further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1, take out 2500g of frozen chicken feet from the freezer, wash them with clear water after thawing, and dry them in the air; roast the skin of the chicken with a slight fire on the stove until the skin is oily; The nails on the chicken feet are cut off by manual dearmouring; the dearmoured chicken feet are manually sorted and cut into geometric shapes as spares. Just cut the middle part of the claws into two halves; cook, sterilize, and detoxify the cleaned chicken feet by boiling them in 100-degree boiling water; soak the cooked chicken feet for 12 days. The condiments used are prepared according to the following proportions: 0.4% of refined salt, 0.15% of monosodium glutamate, 0.15% of chicken powder, 80% of plain water, 0.12% of white wine, and 0.12% of white sugar. , 2% chili garlic, 4% orange peel, 4% cinnamon, 6% vinegar, 4% wild pepper, 1% green and red pepper, 5% sesame, 0.2% hydrogen peroxide; after the soaking time is reached, the chicken feet are vac...

Embodiment 2

[0024] Example 2, take out 2500g of frozen chicken feet from the freezer, wash them with clear water after thawing, and dry them in the air; roast the skin of the chicken with a slight fire on the stove until the skin is oily; The nails on the chicken feet are cut off by manual dearmouring; the dearmoured chicken feet are manually sorted and cut into geometric shapes as spares. Separate the chicken feet from the claws; cook, sterilize and detoxify the sorted chicken feet by boiling them in 100-degree boiling water; soak the cooked chicken feet for 15 days, and the seasoning used in the brewing process The condiments are prepared according to the following proportions: 0.45% refined salt, 0.18% monosodium glutamate, 0.26% chicken powder, 90% boiled water, 0.19% white wine, 0.18% white sugar, and the flavor-enhancing condiments are prepared according to the following weight percentages: parsley 30%, pepper 32% garlic, 8% orange peel, 5% cinnamon, 10% vinegar, 5% wild pepper, 2% ...

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PUM

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Abstract

The invention discloses a method of nail-removal chicken feet with pickled pepper, taking frozen chicken feet as the main material and comprising the following preparation steps: thawing and cleaning the frozen chicken feet; roasting skin: roasting the surfaces of the chicken feet with slow fire; removing nails: removing nails manually; tidying: cutting the chicken feet into geometric configuration for standby; cooking, sterilization and elimination of toxicant: boiling by boiling water with the temperature of 100 DEG C; brewing: putting for 10-15 days after the chicken feet are seasoned and improved with aroma; and vacuum packaging. In the method of the invention, the chicken nails are removed after the skin of the chicken feet is roasted; sterilization and disinfection measures of boiling by boiling water are adopted, moderate seasoning and aroma-improving brewing are carried out to ensure that the produced chicken feet with the pickled pepper are cleaner and healthier, and the pickled pepper has more favourable taste; in addition, the produced chicken feet have no obvious chicken skin and nail oily flavour; and the chicken nails can not be seen from the outer package, thereby bringing mental comfort for people and being safe for people to eat.

Description

technical field [0001] The invention relates to an edible preparation method of chicken feet, which belongs to the field of food. Background technique [0002] Existing kimchi such as Sichuan kimchi, Hunan kimchi and Korean kimchi have become popular all over the world, and chicken feet with pickled peppers as raw materials have been recognized by people. The chicken feet with pickled peppers are eaten with toenails, which is unhygienic and has the greasy smell of chicken skin and toenails. Chicken toenails can be seen from the outer packaging. Eaters often think of the hygienic problems of chicken toenails. Come psychological adverse influence, thus influence people's edible of pickled pepper chicken feet. On the mouthfeel, the fragrance of the existing pickled pepper and chicken feet is insufficient, and further improvement is required. Contents of the invention [0003] Aiming at the shortcomings of the above-mentioned prior art, the present invention provides a metho...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
Inventor 李荣富
Owner 重庆又一山食品有限公司
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