阅读说明：本技术 一种酸辣去骨鸡爪的制作方法 (Method for making sour and hot boned chicken feet ) 是由 谢贤军 张健 刘妹萍 王璐 张志强 刘海玲 于 2019-03-26 设计创作，主要内容包括：本发明公开了一种酸辣去骨鸡爪的制作方法,包括如下步骤：S1、原料准备；S2、原料清洗；S3、原料初加工：向经过步骤S2清洗处理后的鸡爪中加入食盐、葱、花椒、姜片、料酒及水,待水沸腾后保持5～15分钟；S4、脱骨：将步骤S3所得鸡爪进行脱骨,得到去骨鸡爪；S5、漂洗：对步骤S4所得去骨鸡爪漂洗；S6、臭氧杀菌；S7、浸泡液配置；S8、浸泡处理：将步骤S6中臭氧杀菌后的去骨鸡爪放入步骤S7中所得浸泡液内熬制5～20分钟,然后关火,浸泡8～24小时；S9、沥汤；S10、包装、灭菌。本发明一种酸辣去骨鸡爪的制作方法操作简单,可有效去除鸡爪的腥味与异味,安全卫生；制备的去骨鸡爪口感脆嫩,酸辣爽口,色泽鲜艳光亮,肉质饱满,使用方便,口感极佳。(The invention discloses a method for making sour and hot boned chicken feet, which comprises the following steps: s1, preparing raw materials; s2, cleaning the raw materials; s3, primary processing of raw materials: adding salt, scallion, pepper, ginger slices, cooking wine and water into the chicken feet cleaned in the step S2, and keeping for 5-15 minutes after the water is boiled; s4, bone removal: removing bones of the chicken feet obtained in the step S3 to obtain bone-removed chicken feet; s5, rinsing: rinsing the boneless chicken feet obtained in the step S4; s6, sterilizing with ozone; s7, preparing a soaking solution; s8, soaking treatment: placing the deboned chicken feet sterilized by ozone in the step S6 into the soaking solution obtained in the step S7, decocting for 5-20 minutes, then turning off the fire, and soaking for 8-24 hours; s9, draining soup; s10, packaging and sterilizing. The preparation method of the sour and hot boneless chicken feet is simple to operate, can effectively remove fishy smell and peculiar smell of the chicken feet, and is safe and sanitary; the prepared boneless chicken feet are crisp and tender in taste, sour, spicy, tasty, bright and bright in color, full in meat quality, convenient to use and excellent in taste.)

1. A method for making sour and hot boneless chicken feet is characterized by comprising the following steps:

s1, preparing raw materials: soaking and unfreezing the frozen chicken feet by using running water to 4-10 ℃ or adopting frozen fresh chicken feet with the temperature of 4-10 ℃;

s2, cleaning raw materials: soaking the chicken feet in clear water for 1-4 hours, fishing out, trimming the toenails of the chicken feet, then cleaning, fishing out and draining;

s3, primary processing of raw materials: adding salt, scallion, pepper, ginger slices, cooking wine and water into the chicken feet cleaned in the step S2, keeping for 5-15 minutes after the water is boiled, then fishing out, draining and cooling to room temperature;

s4, bone removal: removing bones of the chicken feet cooled to room temperature in the step S3 through an artificial bone removing mode or a bone removing device to obtain bone-removed chicken feet;

s5, rinsing: rinsing the boned chicken feet obtained in the step S4 for 2-5 times by using clear water, and removing residual broken bones in the boned chicken feet;

s6, ozone sterilization: immersing the deboned chicken feet rinsed by S5 in ozone water for 5-20 minutes for sterilization and disinfection;

s7, preparing a soaking solution: the soaking solution comprises the following raw materials in parts by weight: 100-200 parts of soup stock, 2-5 parts of star anise, 1-3 parts of fennel seed, 1-2 parts of netmeg, 2-3 parts of cassia bark, 3-10 parts of fresh pepper, 5-9 parts of pepper, 2-4 parts of millet pepper, 3-6 parts of pickled pepper, 5-8 parts of fermented soya beans, 2-6 parts of table vinegar, 2-8 parts of lemon juice, 3-6 parts of yellow wine, 4-6 parts of white granulated sugar, 3-10 parts of table salt, 3-6 parts of ginger, 1-3 parts of white pepper, 5-15 parts of sesame oil, 0.5-3 parts of oyster sauce, 1-3 parts of soy sauce, 5-11 parts of orange peel, 2-6 parts of caraway, 3-7 parts of sesame powder, 10-20 parts of medlar and 2-10 parts of codonopsis pilosula, and soaking liquid raw materials are weighed according to parts by weight, mixed and decocted for 0.5-3 hours to obtain a soaking liquid;

s8, soaking treatment: placing the boneless chicken feet sterilized by ozone in the step S6 into the soak solution obtained in the step S7, decocting for 5-20 minutes with mild fire, then turning off the fire, and soaking for 8-24 hours at the temperature of 0-4 ℃; wherein the addition amount of the soak solution is 100-200% of the mass of the boneless chicken feet;

s9, draining: fishing out the soaked boned chicken feet, and draining the soup for 30 minutes to obtain the sour and hot boned chicken feet;

s10, packaging and sterilizing: and (S8) metering and packaging the sour and hot boneless chicken feet obtained in the step (S8) according to the specification requirement, and performing irradiation sterilization.

2. The method for preparing the hot and sour chicken feet with bone removed as claimed in claim 1, wherein in the step S2, when the chicken feet are soaked in clear water, the green onion, the ginger slices and the yellow wine are added into the clear water, and then the chicken feet are soaked in the clear water for 1-4 hours.

3. The method as claimed in claim 1, wherein the artificial deboning step S4 comprises the steps of: (1) a left holding claw toe (with the claw toe facing downwards) is transversely provided with a opening at the cartilage part connected with the claw toe and the claw palm; (2) then, the tool point of the cutting knife is held upwards reversely, the cutting knife is unfolded to the knee cartilage from the opening along the claw rod, the tool point is inserted downwards at the joint of the soft bone and the hard bone, the left hand is twisted to unfold the claw rod, the skin is pulled by one hand, the claw rod is pulled by the other hand to tear the chicken claw skin to the palm center, and the four claw toes are cut off from the joint of the claw toes and the claw toes below the chicken claw by the aid of the cutter; (3) finally, the fifth claw toe is cut off to obtain the boneless chicken claw.

4. The method of claim 1, wherein the deboned chicken feet with sour and hot taste are sterilized and disinfected in step S6 by immersing the deboned chicken feet rinsed in S5 ozone water at 2-5 ℃ and 4-10 PPM for 15 minutes.

5. The method for preparing the hot and sour chicken feet with bone removed as claimed in claim 1, wherein the method for preparing the broth in the raw material prepared by the soaking solution in the step S7 comprises the following steps: and (3) decocting the raw materials for 2-10 hours by using pig bones and/or chicken bones, and filtering solid residues to obtain the soup-stock after the decoction is finished.

6. The method for preparing the hot and sour chicken feet with bone removed according to claim 1, wherein the soaking solution in the step S7 comprises the following raw materials in parts by weight: 120-180 parts of soup stock, 2-3 parts of star anise, 1-2 parts of fennel seed, 1-2 parts of nutmeg, 2-3 parts of cassia bark, 3-8 parts of fresh pepper, 5-6 parts of pepper, 2-4 parts of capsicum frutescens, 3-4 parts of pickled pepper, 5-7 parts of fermented soya beans, 2-5 parts of table vinegar, 2-6 parts of lemon juice, 3-6 parts of yellow wine, 4-5 parts of white granulated sugar, 3-8 parts of table salt, 3-6 parts of ginger, 1-2 parts of white pepper, 5-12 parts of sesame oil, 0.5-2 parts of oyster sauce, 1-3 parts of soy sauce, 5-9 parts of orange peel, 2-6 parts of caraway, 3-7 parts of sesame powder, 10-20 parts of medlar and 2-10 parts of codonopsis pilosula.

7. The method for preparing the hot and sour chicken feet with bone removed according to claim 1, wherein the soaking solution in the step S7 comprises the following raw materials in parts by weight: 180 parts of soup stock, 4 parts of star anise, 3 parts of fennel seed, 1 part of netmeg, 2 parts of cassia bark, 8 parts of fresh hot pepper, 9 parts of pepper, 3 parts of capsicum frutescens, 5 parts of pickled pepper, 7 parts of fermented soya beans, 6 parts of table vinegar, 5 parts of lemon juice, 5 parts of yellow wine, 6 parts of white granulated sugar, 8 parts of salt, 5 parts of ginger, 2 parts of white pepper, 13 parts of sesame oil, 2.5 parts of oyster sauce, 2 parts of soy sauce, 8 parts of orange peel, 4 parts of caraway, 7 parts of sesame powder, 15 parts of medlar and 8 parts of codonopsis pilosula.

Technical Field

The invention relates to the field of food processing, in particular to a method for making sour and hot boneless chicken feet.

Background

The chicken feet are rich in glutamic acid, collagen and calcium, can soften blood vessels and have a beautifying effect when being frequently eaten, belong to high-protein low-fat food and are easily absorbed by a human body. In daily food, chicken feet are mostly processed by braising, sauce-sealing, smoking or stewing and boiling with the whole chicken. The processing method has similar taste, single mouthfeel and lack of unique flavor, and is very inconvenient for eating with bones.

Disclosure of Invention

The invention aims to overcome the defects and provides the preparation method of the sour and hot boneless chicken feet, which is simple to operate, can effectively remove the fishy smell and peculiar smell of the chicken feet, is safe and sanitary and has good sterilization effect; the prepared boneless chicken feet are crisp and tender in taste, sour, spicy, tasty, bright and bright in color, full in meat quality, convenient to use and excellent in taste.

In order to achieve the purpose, the invention provides the following technical scheme that the method for making the sour and hot boneless chicken feet comprises the following steps:

s1, preparing raw materials: soaking and unfreezing the frozen chicken feet by using running water to 4-10 ℃ or adopting frozen fresh chicken feet with the temperature of 4-10 ℃;

s2, cleaning raw materials: soaking the chicken feet in clear water for 1-4 hours, fishing out, trimming the toenails of the chicken feet, then cleaning, fishing out and draining;

s3, primary processing of raw materials: adding salt, scallion, pepper, ginger slices, cooking wine and water into the chicken feet cleaned in the step S2, keeping for 5-15 minutes after the water is boiled, then fishing out, draining and cooling to room temperature;

s4, bone removal: removing bones of the chicken feet cooled to room temperature in the step S3 through an artificial bone removing mode or a bone removing device to obtain bone-removed chicken feet;

s5, rinsing: rinsing the boned chicken feet obtained in the step S4 for 2-5 times by using clear water, and removing residual broken bones in the boned chicken feet;

s6, ozone sterilization: immersing the deboned chicken feet rinsed by S5 in ozone water for 5-20 minutes for sterilization and disinfection;

s7, preparing a soaking solution: the soaking solution comprises the following raw materials in parts by weight: 100-200 parts of soup stock, 2-5 parts of star anise, 1-3 parts of fennel seed, 1-2 parts of netmeg, 2-3 parts of cassia bark, 3-10 parts of fresh pepper, 5-9 parts of pepper, 2-4 parts of millet pepper, 3-6 parts of pickled pepper, 5-8 parts of fermented soya beans, 2-6 parts of table vinegar, 2-8 parts of lemon juice, 3-6 parts of yellow wine, 4-6 parts of white granulated sugar, 3-10 parts of table salt, 3-6 parts of ginger, 1-3 parts of white pepper, 5-15 parts of sesame oil, 0.5-3 parts of oyster sauce, 1-3 parts of soy sauce, 5-11 parts of orange peel, 2-6 parts of caraway, 3-7 parts of sesame powder, 10-20 parts of medlar and 2-10 parts of codonopsis pilosula, and soaking liquid raw materials are weighed according to parts by weight, mixed and decocted for 0.5-3 hours to obtain a soaking liquid;

s8, soaking treatment: placing the boneless chicken feet sterilized by ozone in the step S6 into the soak solution obtained in the step S7, decocting for 5-20 minutes with mild fire, then turning off the fire, and soaking for 8-24 hours at the temperature of 0-4 ℃; wherein the addition amount of the soak solution is 100-200% of the mass of the boneless chicken feet;

s9, draining: fishing out the soaked boned chicken feet, and draining the soup for 30 minutes to obtain the sour and hot boned chicken feet;

s10, packaging and sterilizing: and (S8) metering and packaging the sour and hot boneless chicken feet obtained in the step (S8) according to the specification requirement, and performing irradiation sterilization.

Preferably, in the step S2, when the chicken feet are soaked in clear water, the scallion, the ginger slices and the yellow wine are added into the clear water, and then the chicken feet are soaked in the clear water for 1-4 hours.

Preferably, the artificial bone removal method in step S4 includes the following steps: (1) a left holding claw toe (with the claw toe facing downwards) is transversely provided with a opening at the cartilage part connected with the claw toe and the claw palm; (2) then, the tool point of the cutting knife is held upwards reversely, the cutting knife is unfolded to the knee cartilage from the opening along the claw rod, the tool point is inserted downwards at the joint of the soft bone and the hard bone, the left hand is twisted to unfold the claw rod, the skin is pulled by one hand, the claw rod is pulled by the other hand to tear the chicken claw skin to the palm center, and the four claw toes are cut off from the joint of the claw toes and the claw toes below the chicken claw by the aid of the cutter; (3) finally, the fifth claw toe is cut off to obtain the boneless chicken claw.

Preferably, in the step S6, the deboned chicken feet rinsed in S5 are immersed in ozone water at a temperature of 2-5 ℃ and a concentration of 4-10 PPM for 15 minutes to be sterilized and disinfected.

The chicken feet soaked in the ozone water can not only inhibit the propagation of harmful microorganisms, but also remove fishy smell. The ozone can be decomposed into oxygen after the food is treated, no harmful substance is left, the health of human body is not affected, and the cost is low.

Preferably, the method for preparing the broth in the raw material for preparing the soak solution in the step S7 includes the following steps: and (3) decocting the raw materials for 2-10 hours by using pig bones and/or chicken bones, and filtering solid residues to obtain the soup-stock after the decoction is finished.

Preferably, in the step S7, the soaking solution preferably includes the following raw materials by weight: 120-180 parts of soup stock, 2-3 parts of star anise, 1-2 parts of fennel seed, 1-2 parts of nutmeg, 2-3 parts of cassia bark, 3-8 parts of fresh pepper, 5-6 parts of pepper, 2-4 parts of capsicum frutescens, 3-4 parts of pickled pepper, 5-7 parts of fermented soya beans, 2-5 parts of table vinegar, 2-6 parts of lemon juice, 3-6 parts of yellow wine, 4-5 parts of white granulated sugar, 3-8 parts of table salt, 3-6 parts of ginger, 1-2 parts of white pepper, 5-12 parts of sesame oil, 0.5-2 parts of oyster sauce, 1-3 parts of soy sauce, 5-9 parts of orange peel, 2-6 parts of caraway, 3-7 parts of sesame powder, 10-20 parts of medlar and 2-10 parts of codonopsis pilosula.

Further, in the step S7, the optimal weight ratio range of the raw materials of the soaking solution is as follows: 180 parts of soup stock, 4 parts of star anise, 3 parts of fennel seed, 1 part of netmeg, 2 parts of cassia bark, 8 parts of fresh hot pepper, 9 parts of pepper, 3 parts of capsicum frutescens, 5 parts of pickled pepper, 7 parts of fermented soya beans, 6 parts of table vinegar, 5 parts of lemon juice, 5 parts of yellow wine, 6 parts of white granulated sugar, 8 parts of salt, 5 parts of ginger, 2 parts of white pepper, 13 parts of sesame oil, 2.5 parts of oyster sauce, 2 parts of soy sauce, 8 parts of orange peel, 4 parts of caraway, 7 parts of sesame powder, 15 parts of medlar and 8 parts of codonopsis pilosula.

Compared with the prior art, the invention has the beneficial effects that:

1. the preparation method of the sour and hot boneless chicken feet is simple to operate, can effectively remove fishy smell and peculiar smell of the chicken feet, and is safe, sanitary and good in sterilization effect; the prepared boneless chicken feet are crisp and tender in taste, sour, spicy, tasty, bright and bright in color, full in meat quality, convenient to use and excellent in taste.

2. According to the preparation method of the sour and hot deboned chicken feet, the codonopsis pilosula and the medlar are added into the soaking liquid, so that the flavor can be provided for the chicken feet, and meanwhile, the nutritional value of the chicken feet is improved.

3. The sour taste of the chicken feet prepared by the method for preparing the sour-hot deboned chicken feet is derived from the sour taste of pickled peppers, table vinegar and lemon juice, and is different from the traditional preparation of only using pickled vegetables as a sour taste source, so that the chicken feet have richer and more layered mouthfeel.

Drawings

FIG. 1 is a flow chart of a method for preparing a sour and hot boneless chicken claw according to the present invention

Detailed Description

In order to make the technical means, the characteristics, the purposes and the functions of the invention easy to understand, the invention is further described with reference to the specific drawings.