Production method of conditioned chicken claws
A production method and technology for chicken feet, applied in the production field of conditioning chicken feet, can solve the problems of long product production cycle, time-consuming fermentation process, inability to achieve preservation, etc., and achieve the effects of convenient standardized operation, simple process flow, and full body.
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Embodiment 1
[0027] (1) Pretreatment
[0028] Thaw the frozen chicken feet with running water, wash away the blood stains and stains, cut off the fingers and remove the old skin, if there are corns, remove them together.
[0029] (2) boiled
[0030] Cook the chicken feet obtained in step (1) in a water bath at 80°C for 6 minutes, take them out and rinse them with cold water to remove fat, blood stains and other sundries from cooking.
[0031] (3) Acidification increases embrittlement
[0032] Use the chicken feet obtained in step (2) at a solid-liquid ratio of 1:6 (g / mL, the same below), and use a mixed solution of 0.8% acetic acid and 1.0% lactic acid at 25°C (the percentage is the mass of the solute in the mixed solution Percentage) Soak for 6h. Rinse with clean water once after soaking.
[0033] (4) Preparation of marinade
[0034] Take the seasoning spices and boil the spice liquid, the formula is as follows:
[0035] Wild pepper 3kg, dried red pepper 1kg, cinnamon ...
Embodiment 2
[0045] (1) Pretreatment
[0046] Wash the fresh chicken feet to remove blood stains and stains, cut off the fingers and remove the old skin, and remove the corns if there are any.
[0047] (2) boiled
[0048] Cook the chicken feet obtained in step (1) in a 90°C water bath for 4 minutes, remove them and rinse them with cold water to remove fat, blood stains and other sundries.
[0049] (3) Acidification increases embrittlement
[0050] The chicken feet obtained in step (2) were soaked in a mixed solution of 1.6% acetic acid and 0.5% lactic acid at 32°C for 5 hours at a solid-liquid ratio of 1:4. Rinse 2 times with clean water after soaking.
[0051] (4) Preparation of marinade
[0052] Take the seasoning spices and boil the spice liquid, the formula is as follows:
[0053] Wild pepper 4kg, dried red pepper 0.75kg, cinnamon 0.25kg, star anise 0.15kg, cumin 0.12kg, pepper 0.075kg, angelica 0.1kg, water 100kg.
[0054] The cooking time of the above-mentioned sp...
Embodiment 3
[0063] (1) Pretreatment
[0064] Wash the fresh chicken feet to remove blood stains and stains, cut off the fingers and remove the old skin, if there are corns, remove them together.
[0065] (2) boiled
[0066]Cook the chicken feet obtained in step (1) in a water bath at 85°C for 5 minutes, take them out and rinse them with cold water to remove fat, blood stains and other sundries from cooking.
[0067] (3) Acidification increases embrittlement
[0068] The chicken feet obtained in step (2) were soaked in a mixed solution of 1.4% acetic acid and 0.85% lactic acid at 30°C for 4 hours at a solid-liquid ratio of 1:8. Rinse 2 times with clean water after soaking.
[0069] (4) Preparation of marinade
[0070] Take the seasoning spices and boil the spice liquid, the formula is as follows:
[0071] Wild pepper 5kg, dried red pepper 0.5kg, cinnamon 0.3kg, star anise 0.2kg, cumin 0.15kg, pepper 0.1kg, angelica 0.05kg, ginger 0.2kg, water 100kg.
[0072] The cooking time o...
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