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Preparation method of soaking fluid for chicken feet with pickled peppers

A technology of pickled chicken feet and soaking liquid is applied in the field of preparation of soaking liquid of pickled chicken feet, and can solve the problems of not being relatively abundant and reducing

Inactive Publication Date: 2017-05-31
贵州芙蓉江生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the traditional soaking solution, the number of microorganisms in the pickled pepper chicken feet prepared by the above-mentioned soaking solution is greatly reduced, but the soaking solution does not contain relatively rich mineral elements, so the chicken feet prepared by using this soaking solution only have edible functions , with the continuous improvement of people's living standards, people's requirements for food are getting higher and higher, not only requiring food to have edible functions, but also requiring food to have certain benefits to the human body as much as possible, so the pickled pepper phoenix prepared by the above scheme Claws can no longer meet the needs of modern people

Method used

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  • Preparation method of soaking fluid for chicken feet with pickled peppers

Examples

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Effect test

Embodiment 1

[0022] Example 1: The composition raw materials of the soaking liquid are as follows: freshwater fish soup 140g, small shrimp skin 18g, edible salt 23g, pickled pepper 7g, Chinese prickly ash 2g, ginger powder 4g, garlic powder 4g, iso-VC sodium 6g, edible essence 1.5g, ethyl acetate Maltol 0.8g, liquor 4g, edible acetic acid 2.5g and appropriate amount of water.

[0023] When preparing the soaking liquid of Example 1, adopt the following steps to carry out:

[0024] (1), fully mix the freshwater fish soup, dried shrimp skin, edible salt, pickled pepper, Chinese prickly ash, ginger powder, garlic powder, iso-VC sodium, edible essence and appropriate amount of water in the raw materials to form the main material. Heating, heated to a boil and kept for 20min;

[0025] (2), the main ingredient in step (1) is cooled at normal temperature for 15min and then put into the auxiliary material consisting of ethyl maltol, white wine, edible acetic acid;

[0026] (3), mix the main ingre...

Embodiment 2

[0027] Embodiment 2: the composition raw material of soaking liquid is as follows: freshwater fish soup 130g, small shrimp skin 10g, edible salt 20g, pickled pepper 5g, Chinese prickly ash 1g, ginger powder 3g, garlic powder 3g, iso-VC sodium 5g, edible essence 1g, ethyl malt Phenol 0.5g, liquor 3g, edible acetic acid 2g and appropriate amount of water.

[0028] When preparing the soaking liquid of Example 2, adopt the following steps to carry out:

[0029] (1), fully mix the freshwater fish soup, dried shrimp skin, edible salt, pickled pepper, Chinese prickly ash, ginger powder, garlic powder, iso-VC sodium, edible essence and appropriate amount of water in the raw materials to form the main material. Heating, heated to a boil and kept for 20min;

[0030] (2), the main ingredient in step (1) is cooled at normal temperature for 15min and then put into the auxiliary material consisting of ethyl maltol, white wine, edible acetic acid;

[0031] (3), mix the main ingredients and...

Embodiment 3

[0032] Embodiment 3: the composition raw material of soaking liquid is as follows: freshwater fish soup 140g, small shrimp skin 18g, edible salt 23g, pickled pepper 7g, Chinese prickly ash 2g, ginger powder 4g, garlic powder 4g, iso-VC sodium 6g, edible essence 2g, ethyl malt 0.8g of phenol, 4g of white wine, 2.5g of edible acetic acid, 7g of raw keel, 4g of wolfberry fruit, 2g of Yizhiren, 5g of Salvia miltiorrhiza, 4g of roasted turtle shell and an appropriate amount of water.

[0033] When preparing the soaking liquid of Example 3, adopt the following steps to carry out:

[0034] (1), fully mix the freshwater fish soup, dried shrimp skin, edible salt, pickled pepper, Chinese prickly ash, ginger powder, garlic powder, iso-VC sodium, edible essence and appropriate amount of water in the raw materials to form the main material. Heating, heated to a boil and kept for 25min;

[0035] (2), the main ingredient in the step (1) is cooled at normal temperature for 18min and then put...

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Abstract

The invention discloses a preparation method of soaking fluid for chicken feet with pickled peppers. The preparation method comprises the following steps of (1) mixing 130-150g of freshwater fish soup with 10-20g of dried small shrimps and the like to form a main material, boiling the main material, and then performing slow stewing with a small fire for 20-30min; (2) cooling the main material under normal temperature for 15-20min, then putting the cooled main material in auxiliary materials consisting of ethyl maltol and the like; (3) enabling raw dragon's bones, Chinese wolfberry fruits, fructus alpiniae oxyphyllae, radix salviae miltiorrhizae, and stir-baked plastrum testudinis before treated with vinegar to form an additive, heating the additive, boiling over the heated additive, and maintaining the temperature for 30-40 min; and (4) thoroughly mixing the obtained materials, then continuing to cooking for 25-30min, and performing filtering with a filter net so as to obtain soaking fluid. The chicken feet with pickled peppers, processed with the soaking fluid made by the method disclosed by the invention, not only contain rich nutrient elements such as protein, but also contain rich minerals, and have favorable functions of improving sight of people, improving memory of people and the like.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a preparation method of a soaking liquid for chicken feet with pickled peppers. Background technique [0002] Chicken feet are chicken feet, which are by-products of chicken processing. Chicken feet have high nutritional value and are rich in protein, calcium, iron and other nutrients. It has not been valued by people in the past, or was discarded or processed with chicken, and its edible and economic value has not been fully explored. In recent years, products developed with chicken feet as raw materials have gradually come out, such as braised chicken feet, pickled chicken feet, pickled chicken feet, etc. Chicken feet are popular among teenagers and middle-aged people because of their delicate fragrance, crispness, refreshing appetizer and long aftertaste. Like it, it is a good product for leisure, travel, home, and gifts to relatives and friends. [0003] In ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L13/20A23L33/105
Inventor 冯建琼
Owner 贵州芙蓉江生态食品有限公司
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