阅读说明：本技术 一种柠檬凤爪鸭掌的制备方法 (Preparation method of lemon chicken feet duck feet ) 是由 靳松 任春松 胡兵 蒋世云 于 2021-09-03 设计创作，主要内容包括：本发明涉及食品加工领域,公开了一种柠檬凤爪鸭掌的制备方法,配料包括：第一组分：白砂糖、食用盐、味精、香辛料、双乙酸钠、5’-呈味核苷酸二钠、三聚磷酸钠；第二组分：酱油、食醋、乳酸、冰醋酸、浓缩柠檬汁、黄酒；第三组分：浓缩柠檬汁；将第一组分原料和小米辣加水熬制后,捞出小米辣得泡制水；将泡制水降温到常温后,向泡制水中投入第二组分原料和熟鸡爪或鸭掌,泡制结束后捞出,沥干凤爪与第三组分原料混合翻拌均匀即得。本发明将天然柠檬汁、香辛料等通过控制混合比例和加入时间,与鸡爪或鸭掌进行融合,保留其天然风味,使产品风味醇厚、绵远,口感爽脆,既保留了肉制品的香味,又保留了柠檬的天然果香,刺激味蕾,食用后口留淡淡余香、无穷回味。(The invention relates to the field of food processing, and discloses a preparation method of lemon chicken feet and duck feet, which comprises the following ingredients: a first component: white granulated sugar, edible salt, monosodium glutamate, spices, sodium diacetate, disodium 5' -ribonucleotide and sodium tripolyphosphate; a second component: soy sauce, vinegar, lactic acid, glacial acetic acid, concentrated lemon juice, and yellow wine; a third component: concentrating the lemon juice; adding water into the first component raw material and the capsicum frutescens for decocting, and fishing out the capsicum frutescens to obtain brewing water; cooling the soaking water to normal temperature, adding the second component material and cooked chicken feet or duck feet into the soaking water, taking out after soaking, draining the chicken feet, mixing with the third component material, and stirring. According to the invention, the natural lemon juice, the spices and the like are fused with the chicken feet or the duck feet by controlling the mixing proportion and the adding time, so that the natural flavor of the lemon juice and the spices is maintained, the flavor of the product is mellow and lasting, the taste is crisp, the flavor of the meat product is maintained, the natural fruit flavor of the lemon is also maintained, the taste buds are stimulated, and the light aftertaste and endless aftertaste are maintained after the lemon juice and the spices are eaten.)

1. A preparation method of lemon chicken feet and duck feet is characterized by comprising the following steps:

s1, preparing ingredients of a first component, a second component and a third component according to parts by weight, wherein the first component comprises: 4.5-6.5 parts of white granulated sugar, 2-3.5 parts of edible salt, 0.6-1.5 parts of monosodium glutamate, 0.2-0.6 part of spice, 0.1-0.4 part of sodium diacetate, 0.05-0.25 part of disodium 5' -ribonucleotide and 0.1-0.4 part of sodium tripolyphosphate;

the second component comprises: 0.5-2.0 parts of soy sauce, 1.2-1.8 parts of table vinegar, 0.5-1.0 part of lactic acid, 0.2-0.7 part of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 part of yellow wine;

the third component comprises: 0.2-0.7 part of concentrated lemon juice;

s2, removing the horny layer of the chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, cooking, and cooling for later use;

s3, adding 550 and 620 parts of purified water into the boiling pot, adding the weighed first component raw materials and 10-20 parts of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;

s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110 parts of brewing water in each barrel are used;

s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;

s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.

2. The preparation method of the lemon chicken feet duck feet according to claim 1, which is characterized by comprising the following steps: 0.3-0.6 part of citric acid is added in the cooking process of the step S2.

3. The method for preparing the lemon chicken feet duck feet according to claim 1 or 2, which is characterized in that: and step S6, after stirring evenly, vacuumizing and packaging the chicken feet or the duck feet.

Technical Field

The invention relates to the field of food processing, in particular to a preparation method of lemon chicken feet and duck feet.

Background

With the continuous improvement of living standard, the pursuit of people for diversification, refinement and nutrition of diet is also continuously improved. The chicken feet and the duck feet are rich in glutamic acid, collagen and calcium, and dishes made by various methods have different flavors and are popular. The traditional chicken feet and duck feet soaking process is characterized in that after the chicken feet and duck feet are washed, essence is mixed with a product, so that the product has corresponding flavor, but the flavor is not mellow, crisp and fragrant, and has no aftertaste in the mouth.

Disclosure of Invention

Based on the problems, the invention provides the preparation method of the lemon chicken feet and duck feet, which fuses natural lemon juice, spices and the like with chicken feet or duck feet by controlling the mixing ratio and the adding time, retains the natural flavor of the chicken feet or duck feet, ensures that the product has mellow and lasting flavor and crisp mouthfeel, retains the fragrance of meat products, retains the natural fruit fragrance of lemon, stimulates bud taste, and retains light aftertaste and endless aftertaste after eating.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a preparation method of lemon chicken feet duck feet comprises the following steps:

s1, preparing ingredients of a first component, a second component and a third component according to parts by weight, wherein the first component comprises: 4.5-6.5 parts of white granulated sugar, 2-3.5 parts of edible salt, 0.6-1.5 parts of monosodium glutamate, 0.2-0.6 part of spice, 0.1-0.4 part of sodium diacetate, 0.05-0.25 part of disodium 5' -ribonucleotide and 0.1-0.4 part of sodium tripolyphosphate;

the second component comprises: 0.5-2.0 parts of soy sauce, 1.2-1.8 parts of table vinegar, 0.5-1.0 part of lactic acid, 0.2-0.7 part of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 part of yellow wine;

the third component comprises: 0.2-0.7 part of concentrated lemon juice;

s2, removing the horny layer of the chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, cooking, and cooling for later use;

s3, adding 550 and 620 parts of purified water into the boiling pot, adding the weighed first component raw materials and 10-20 parts of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;

s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110 parts of brewing water in each barrel are used;

s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;

s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.

Further, 0.3-0.6 parts of citric acid is added during the cooking process of step S2.

Further, in the step S6, after the chicken feet or the duck feet are evenly stirred, the chicken feet or the duck feet are vacuumized and packaged.

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

1. the natural lemon juice, the spices and the like are fused with the chicken feet or the duck feet by controlling the mixing proportion and the adding time, so that the natural flavor of the lemon juice and the spices is reserved, the flavor of the product is mellow and lasting, the flavor of the meat product is reserved, the natural fruity flavor of the lemon is reserved, taste buds are stimulated, and the lemon juice and the spices have light aftertaste and endless aftertaste after being eaten.

2. Adding citric acid in the boiling process of chicken feet or duck feet, placing the whole pre-boiling process under a weak acid condition, protecting the fresh and tender color of the raw materials, shrinking fibers and making the mouth feel more crisp and refreshing; the obtained lemon chicken feet duck feet not only keep the natural flavor of the lemon chicken feet duck feet, but also make the product have mellow and lasting flavor, and keep a light aftertaste after being eaten.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.

Example 1:

a preparation method of lemon chicken feet duck feet comprises the following steps:

s1, preparing ingredients of a first component, a second component and a third component according to parts by weight, wherein the first component comprises: 4.5-6.5 parts of white granulated sugar, 2-3.5 parts of edible salt, 0.6-1.5 parts of monosodium glutamate, 0.2-0.6 part of spice, 0.1-0.4 part of sodium diacetate, 0.05-0.25 part of disodium 5' -ribonucleotide and 0.1-0.4 part of sodium tripolyphosphate;

the second component comprises: 0.5-2.0 parts of soy sauce, 1.2-1.8 parts of table vinegar, 0.5-1.0 part of lactic acid, 0.2-0.7 part of glacial acetic acid, 0.2-7 parts of concentrated lemon juice and 0.05-0.2 part of yellow wine;

the third component comprises: 0.2-0.7 part of concentrated lemon juice;

s2, removing the horny layer of the chicken feet, cleaning, taking 70-90 parts of chicken feet or duck feet, cooking, and cooling for later use;

s3, adding 550 and 620 parts of purified water into the boiling pot, adding the weighed first component raw materials and 10-20 parts of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;

s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110 parts of brewing water in each barrel are used;

s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;

s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.

In the embodiment, natural lemon juice, spices and the like are fused with chicken feet or duck feet by controlling the mixing ratio and the adding time, so that the natural flavor of the lemon juice and the spices is kept, the flavor of the product is mellow and lasting, the flavor of the meat product is kept, the natural fruit flavor of the lemon is also kept, taste buds are stimulated, and light aftertaste and endless aftertaste are kept after eating the lemon juice and the spices.

The spicy and pungent taste of the wild peppers is almost adopted in the traditional chicken feet with pickled peppers to cover up the greasy feeling in the chicken feet. The lemon chicken feet of the embodiment have the following aspects that the grease in the chicken feet is removed by adding citric acid elements:

1. the fresh, crisp and tender mouthfeel of the chicken feet is protected;

2. promoting the secretion of digestive mediums such as saliva, gastric acid and the like, thereby strengthening the digestion function of the chicken feet;

3. the greasy taste in the chicken feet is covered, multiple effects are achieved, and consumers can feel different delicious.

In addition, 0.3-0.6 part of citric acid is added in the process of cooking chicken feet or duck feet in the step S2, and then the chicken feet or duck feet are processed in the subsequent steps S3-S6, so that the obtained lemon chicken feet and duck feet not only keep the natural flavor of the chicken feet or duck feet, but also are mellow and long-lasting in flavor, and have light aftertaste after being eaten, and the taste of the chicken feet and duck feet is crisp.

In this embodiment, after the chicken feet or the duck feet are uniformly turned and mixed in step S6, the chicken feet or the duck feet are vacuum-packed, so that the storage time of the chicken feet or the duck feet with the lemon chicken feet can be prolonged, and the chicken feet or the duck feet with the lemon chicken feet can be eaten after being purchased by a customer.

Example 2:

in the embodiment, six groups of lemon chicken feet and duck feet are prepared according to different raw material dosage, and the method specifically comprises the following steps:

s1, preparing ingredients of the first component, the second component and the third component according to the dosage of the table I;

s2, removing the horny layer of the chicken feet, cleaning, taking 70-90kg of chicken feet or duck feet per group, cooking, and cooling for later use;

s3, adding 550 and 620kg of purified water into the boiling pot, adding the weighed first component raw materials and 10-20kg of the capsicum frutescens, boiling for 25-30min, and fishing out the capsicum frutescens to obtain the brewing water;

s4, cooling the brewing water obtained in the step S3 to normal temperature, adding the cooled brewing water into a brewing barrel, and filtering out spice residues by using a filter screen, wherein 105-110kg of brewing water in each barrel;

s5, adding the weighed second component raw materials into brewing water, uniformly stirring, weighing the cooked chicken feet or duck feet in the step S2, putting into a brewing barrel, starting timing, soaking for 14-24h, turning over for 3-5 times by using a net spoon, fishing out after brewing, and draining;

s6, putting the drained chicken feet and the third component raw material in the step S5 into a stirrer to be stirred, and stirring uniformly to obtain the lemon chicken feet and duck feet.

Watch 1

Wherein, 0.4kg of citric acid is added into the chicken feet or the duck feet in the boiling process in the comparative examples 4 and 5, and the products are uniformly prepared, packaged and uniformly placed for 3 days. Then, 10 persons who are not conscious of the test are randomly arranged to evaluate the color, the taste, the brittleness and the like of the product, and the products are scored (one decimal number is reserved) according to dislike (0 point), somewhat like (0-2 points), like (2-4 points) and very like (4-5 points), and the arithmetic mean value is taken. The statistical scores are shown in table two.

Watch two

From the second table above, it can be seen that: the mixture ratio acceptance degree of the example 5 is highest, the adding proportion is upward, and the taste acceptance degree begins to decline; the sweet taste, the lemon fruity flavor and the mouthfeel of the single ingredients are confirmed in example 5 and can be maintained; overall comparison, example 5 is the optimal proportioning plan, but the scores of partial projects are not perfect, and needs to be perfect. According to the lemon chicken feet in the embodiment, experimental data are repeatedly knocked out through multiple researches on the tastes and characteristic flavors of various organic acids such as citric acid and the like and the greasy taste in the chicken feet, sampling investigation results are summarized, and the fact that the citric acid is added in a brewing link can effectively reduce the greasy feeling in the eating process of the lemon chicken feet and improve the pleasant feeling of eating is obtained.

The above is an embodiment of the present invention. The embodiments and specific parameters in the embodiments are only for the purpose of clearly illustrating the process of verifying the invention and are not intended to limit the scope of the invention, which is defined by the claims, and all the equivalent structural changes made by applying the content of the specification of the invention should be covered by the scope of the invention.