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Method for preparing chicken feet with pickled peppers

The technology of pickled chicken feet and chicken feet is applied in the field of preparation of pickled chicken feet, which can solve the problems of no substitution and difficult to deal with, and achieve the effects of improving texture, enhancing whiteness and simple and easy method.

Inactive Publication Date: 2014-01-15
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after 2012, the national food safety standard GB2760-2011 has canceled the use of hydrogen peroxide to sterilize and bleach chicken feet, making it difficult for many manufacturers in the chicken feet processing industry to deal with it for a while. Claw bleaching method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Raw materials: 1000 grams of fresh chicken feet with white color, no stain and no peculiar smell;

[0022] Accessories: 200 grams of wild pepper, 20 grams of dried pepper, 40 grams of salt, 40 grams of cooking wine, 20 grams of white vinegar, 10 grams of monosodium glutamate, appropriate amount of compound spices (ginger, green onion, star anise, cinnamon);

[0023] Processing method: Wash the chicken feet with tap water at a room temperature of 4-15°C, cut off the calluses on the toes and soles of the chicken, and cut each chicken foot into 4 equal parts, then put it in the compound salt solution, compound the salt The formula of the aqueous solution is 30g of common salt (sodium chloride), 1g of sodium bicarbonate, and 969g of water, and the water is drinking tap water in compliance with national standards with a pH value of 6.5-6.8. According to the weight ratio of fresh chicken feet and compound salt solution 1:4.5, soak 3 times, each time the soaking liquid needs t...

Embodiment 2

[0028] Raw materials: 1,000 grams of frozen chicken feet that have been frozen for less than 6 months and whose quality meets the national requirements for frozen poultry meat;

[0029] Auxiliary material: with embodiment 1;

[0030] Processing method: thaw frozen chicken feet at room temperature of 4-15°C for 10-12 hours, remove unqualified products such as discoloration and rot, remove blood, and clean; other steps are the same as in Example 1;

[0031] The formula of the compound salt solution is 50g of salt, 3g of sodium bicarbonate, and 947g of water.

[0032] The resulting product quality is close to Example 1.

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Abstract

The invention relates to a method for preparing chicken feet with pickled peppers. The method comprises the following specific operation steps: (1) pretreating raw materials, namely, washing white, stain-free and odor-free chicken feet; (2) segmenting, namely, segmenting the chicken feet into 3-4 blocks; (3) soaking and whitening, namely, soaking the segmented chicken feet for three times by using a composite salt soaking solution, wherein a weight ratio of the chicken feet to the composite salt soaking solution is 1:(4-5); (4) boiling, namely, boiling for 9-10 minutes; (5) cooling to room temperature, infusing by using pickled pepper infusing solution, sterilizing, performing vacuum package and checking, wherein the composite salt soaking solution consists of the following substances in parts by weight: 3-5g of salt, 0.1-0.3g of sodium bicarbonate and 95-97g of water, and the water is living and drinking water which meets the national standard and has a pH value of 6.5-6.8.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a preparation method of chicken feet with pickled peppers. Background technique [0002] Chicken feet (chicken feet) is a by-product of chicken processing, with high nutritional value, but its edible and economic value has not been fully explored in the past. In recent years, with the rapid development of my country's social economy, the tourism and leisure food industry has ushered in huge market development opportunities. Chicken feet with pickled peppers, as a leisure meat product that is fragrant, crisp, tender, refreshing and appetizing, and has a long aftertaste, is rich in protein, calcium, iron and other nutrients. It is a good product for leisure, travel, and gifts to relatives and friends; The favorite of teenagers and middle-aged people has a broad market consumption demand. Hydrogen peroxide (hydrogen peroxide) washing method is a commonl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
CPCA23L13/20A23L13/50
Inventor 陈从贵李沛军王路李军红方红美王武
Owner HEFEI UNIV OF TECH
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