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Rapid production method of pickled chicken claws

A production method, the technology of soaking chicken feet, applied in the field of rapid production of soaking chicken feet, can solve food safety hazards, affect consumer trust and other problems, achieve the effects of shortening soaking time, reducing the chance of microbial contamination, and reducing the number of workers

Active Publication Date: 2014-07-09
CHONGQING TECH & BUSINESS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the current existing production process is adopted, it will bring great hidden dangers to food safety and directly affect consumers' trust in the product

Method used

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  • Rapid production method of pickled chicken claws

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The brewing steps of split chicken feet:

[0044] (1) Thaw and clean the chicken feet first;

[0045] (2) Ultrasonic treatment of the divided chicken feet for 60 minutes under the condition of frequency 40-60KHz and power 500-600W can make the chicken feet sterilize and whiten;

[0046] (3) The treated chicken feet do not need to be cleaned again, and boiled in a solution of 1-2% salt and 3-4% white vinegar for 5-8 minutes (the mass ratio of water to chicken feet is 1.5:1);

[0047] (4) Add 2-3% white vinegar to the cooling water to cool the chicken feet for 10-20 minutes;

[0048] (5) Add 1% biological preservatives or vegetable alcohol extracts to the flavor soaking liquid, use ultrasonic waves at a frequency of 40-60KHz and a power of 500-600W for 60 minutes to taste;

[0049] (6) The soaked chicken feet are vacuum-packed to get the finished product.

[0050] The thawing method in the step (1) needs to be thawed with a thawing machine for 3-5 minutes, and the time...

Embodiment 2

[0057] The brewing steps of the whole chicken feet:

[0058] (1) First thaw and clean the chicken feet, (2) The cleaned chicken feet are treated with ultrasonic waves at a frequency of 40-60KHz and a power of 500-600W for 60 minutes, so that the chicken feet can be sterilized and whitened, ( 3) The processed chicken feet do not need to be cleaned again. Boil them in a solution of 1-2% salt and 3-4% white vinegar for 5-8 minutes (the ratio of water to water is 1.5:1 claws), (4) add 2 - Cool the chicken feet with 3% white vinegar cooling water for 10-20 minutes, (5) use ultrasonic waves at a frequency of 40-60KHz and a power of 500-600W in the flavor soaking solution added with 1% vegetable alcohol extract for 90 minutes to taste, (6) The soaked chicken feet are vacuum-packed to get the finished product.

[0059] The thawing method in the step (1) needs to be thawed by a thawing machine for 3-5 minutes, and the natural thawing time of tap water is 8-12 hours.

[0060] In the s...

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Abstract

The invention discloses a method for rapidly producing pickled chicken claws. The method comprises the following steps: 1, clearing and unfreezing chicken claws; 2, soaking the chicken claws with a liquid having 1-2% of salt and 5-10% of white vinegar and treating by ultrasonic wave; 3, boiling the treated chicken claws together with the liquid having 1-2% of salt and 3-4% of white vinegar for 3-8min; 4, cooling the boiled chicken claws by aseptic cold water added with 2-3% of white vinegar; 5, preparing a flavored soak liquid; 6, adding the cooled chicken claws in the flavored soak liquid and treating by the ultrasonic wave for 60-90min; and 7, vacuum-packing the pickled chicken claws to obtain finished products. The method for rapidly producing pickled chicken claws is characterized in that the soak liquid used by the pickled chicken claws is subjected to a fast cooling technology such that the soak liquid can achieve commercial sterilization, ultrasonic treatment is used in the soaking process for shortening soaking time, an irradiation technology is not used and only biological preservatives or extracts of fruits and vegetables are used as preservatives, and the shelf life is more than one year by computing according to current standards.

Description

technical field [0001] The invention relates to the field of cooked food processing, in particular to a rapid production method for soaking chicken feet. Background technique [0002] The production time of the existing soaked chicken feet is about 36 hours from thawing to the finished product, and the time of the method that can be mechanized is also about 10 hours, and the time is mainly wasted in the process of thawing the chicken feet and soaking the chicken feet. Due to the long production process and no high-temperature sterilization process in the production process, there are excessive use of disinfectants and bleaching agents to ensure that the products can meet the corresponding quality standards. At the same time, there are cases of excessive use of food preservatives. When the temperature is high in summer, the radiation sterilization process is often used to ensure that the product does not expand the bag during the shelf life. If the current existing productio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
CPCA23L13/20A23L13/50A23L13/70A23V2002/00A23V2200/10A23V2300/48A23V2250/21A23V2250/214
Inventor 唐春红陈敏新周意文马龙赵楠鞠云
Owner CHONGQING TECH & BUSINESS UNIV
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