Process method for boneless chicken feet with pickled peppers

• Main Authors: ZHANG JINGJING, ZHAO JUNZHE, DU CHANGSHUN
• Format: Patent
• Language: Chinese; English
• Published: 11.06.2024
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a technological method for boneless chicken feet with pickled peppers, and relates to the technical field of food, medicine and chemical engineering, the specific technological method comprises the following steps: S1, unfreezing raw materials: unfreezing fresh frozen boneless chicken feet; s2, preparing seasoning liquid, wherein the seasoning liquid comprises salt, sugar, citric acid, sodium diacetate, nisin and water; and S3, ozone sterilization: producing microbubble ozone water from the unfrozen boneless chicken feet by using a dynamic membrane technology, carrying out soaking type circulating sterilization treatment for 20 minutes, fishing out, draining, and weighing. The standardization problem of industrial large-scale production of the deboned chicken feet with the pickled peppers is solved, the safety of products is improved, the economic benefits of enterprises are improved, waste is reduced, safe and delicious products are provided for consumers, the shelf life of the product