Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method for pickled chicken feet

A processing method and technology for soaking chicken feet, applied in the field of soaking chicken feet, can solve the problems of affecting the flavor of meat products, unacceptable to consumers, etc., and achieve the effects of preventing oxidation, avoiding continuous oxidation, and having good biocompatibility

Pending Publication Date: 2021-01-05
SICHUAN PINPIN FOOD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while using irradiation treatment, meat products will produce "irradiation taste", which will affect the unique flavor of meat products and even make consumers unacceptable. This is also one of the important key factors restricting the wide application of food irradiation technology in meat products.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing method for soaking chicken feet, specifically comprising:

[0028] 1. Pretreatment of chicken feet

[0029] (1) Rinse frozen or fresh chicken feet under salt water to achieve the effect of thawing and removing blood; the salt water is salt water with a salt content of not less than 12% (W / V), which can be Recycled, but the volume of salt water should not be less than 5 times the mass of chicken feet;

[0030] (2) Blanch the chicken feet washed with salt water for 5-10 minutes in boiling water. The amount of boiling water should cover all the chicken feet. The boiling water contains 1% green onion, 0.5% ginger, 0.2% dried peppercorns, and Anise, 1% cooking wine (w / w). Immediately afterward, put the blanched chicken feet into an ice-water mixture (the temperature of the ice-water mixture is 0°C) for chilling to ensure the crispness of the chicken feet.

[0031] 2. Brewing of chicken feet

[0032] (1) Deployment of antibacterial agents: 20% microbial start...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method for pickled chicken feet. The process comprises the following steps of in the production processing process of the pickled chicken feet, blanching the chicken feet with boiling water, and then putting the chicken feet into an antibacterial composition for ultrasonic vacuum soaking treatment. The pickled chicken feet prepared through the method can obtainthe shelf life of 12 months without sterilization treatment, and meanwhile, the color and texture of the product are not obviously changed in a storage process; and compared with traditional irradiation sterilization or low-temperature sterilization, the method can perform preservative treatment through the specially-made bacteriostatic agent composition, and thus a traditional sterilization process can be omitted, and the flavor and the preservative effect of the pickled pepper chicken feet can be improved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a processing method of soaked chicken feet and soaked chicken feet prepared by the processing method. Background technique [0002] The animal-based kimchi combines the unique pungent taste of pickled peppers with the unique aroma of meat, and has the characteristics of fragrance, crispness, tenderness, refreshing and appetizing. As early as the 1970s, sanjiao and chicken feet had appeared. In recent years, with the modernization of traditional food, many researchers have developed animal-based kimchi to make it widely developed. The raw materials used in animal-based kimchi are also becoming more and more abundant. Usually, the by-products with rich collagen content, no fat or oil slick, and little or no lean meat are used. Soaked Chicken Feet is a folk delicacy that originated in Sichuan and Chongqing, and belongs to the category of Sichuan cuisine snacks. It is usually made of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L29/00A23L29/30A23L3/30A23L3/3562A23L3/3571
CPCA23L13/20A23L13/50A23L29/065A23L29/30A23L3/3562A23L3/3571A23L3/30A23V2002/00A23V2400/413A23V2400/169A23V2200/02A23V2200/10A23V2250/5116A23V2250/76
Inventor 吕勤赖朝敏陈鸿旭陈雨
Owner SICHUAN PINPIN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com