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| Fried duck claw western industrial production |
| Release time:2012/6/29 |
| materials Edible rape oil, frozen fresh chicken feet, duck claw, maltose, edible sunset yellow element, hydrogen peroxide (concentration 50%), sodium hydroxide, oil, stainless steel water jar process Raw material and for the first time, bleaching and defrost, Fried, boiled and paint with sodium hydroxide, and the second time for bleaching flush and finished product packaging and rinse. Process points 1. Thawing processing before eight to ten hours will be frozen fresh chicken feet, duck claw remove packaging natural thaw, or in water flushing, accelerate the thaw 2. The first water will release bleaching water good chicken feet, duck claw covered. Often 100 kg chicken (duck) claw by hydrogen peroxide bleaching 250 ml 10 to 20 min. With the purpose of hydrogen peroxide is remove chicken (duck) claws of the surface oil stains, besmirch, make chicken (duck) claw the surface is bright and clean, so the next step coloring 3 coloring For the first time, bleach chicken (duck) claw drain water, every 100 kg chicken (duck) claws and maltose 1.2 kg, hot water 0.9 kg, right amount of sunset yellow element solution blending, and make apply even 4 ZhaZhi The lewd of chicken (duck) claw into rapeseed oil ZhaZhi. Fried chicken should be according to the individual (duck) claw size, begin the quantity to determine appropriate oil mild Fried time. Such as: chicken (duck) claw individual big and number, cooking oil WenKeGao when some, or lower. Each pan fry 100 kg chicken (duck) claws, the use of 180 ~ 220 ℃ prosperous oil (oil at the surface, but in a calm, stirring, the sound has burst) ZhaZhi. Chicken (duck) claw just contact prosperous oil, the oil level of boiling explosion, then calm, the oil temperature decreases. Fried chicken feet to the skin bone layered, claw flesh color heart white, and the rest in colors. Duck claw than chicken feet, ZhaZhi time is the chicken feet long, Fried to the skin so far harder 5 boiled Will Fried chicken (duck) claw into cooked in the tank. Use first fire will bring to a boil, reduce a little after fire, keep the boiling. Such as fire big, easy's cooking. Any normal cooked chicken feet 40 min, duck claw boiled 60 min. During the cooked chicken (duck) claw residue, floating foam is out in the water. Cooked, from the cylinder at the bottom open water, and water from the bottom on the help remove from the cylinder bodies floating in the water meter residue, foam, and also a cooling effect. But do not open the bottom valve let water directly by the cylinder from below, and if so, will make diesel, bubble stick in chicken (duck) claw surface, it is hard to be removed. Stay cylinder clearing water temperatures drop to about 20 ℃ can. Cooked chicken feet of water expansion, skin and bone between layered, duck claw after a cook chicken feet less water 6 and sodium hydroxide to soak With 0.2% sodium hydroxide solution soaking chicken (duck) claw, make the liquid surface just chicken (duck) claw cover. Sodium hydroxide concentration high, finished product chicken (duck) claw breakage rate, and alkali flavour is not easy to remove; Low concentration, soaking time is too long. Soak time should be high and low and ZhaZhi situation according to air temperature flexible adjustment, generally about 3 h. With the purpose of sodium hydroxide is hydrolysis, soften the chicken (duck) claws of collagen, make its structure great tender, water quantity increased, improve output 7 second bleaching Immerse in chicken (duck) claw sodium hydroxide solution to add hydrogen peroxide, its purpose is to completely remove chicken (duck) claws when the surface adhesion boiled residue, foam, and the surface blanch action, make the chicken (duck) claw surface is attractive golden brown. For hydrogen peroxide organic matter that is in rapid decomposition, release oxygen. Only in the release oxygen has it been bleaching, sterilization and deodorization etc role, and in alkaline conditions force is stronger. Every 100 kg chicken (duck) claw by hydrogen peroxide 1 kg, bleaching time 3 ~ 4 h, summer air temperature is high, bleaching time shorten, winter temperatures low, bleaching time should be extended. This process is very important, such as bleaching is bad chicken (duck) claw surface stick some white hard to remove oily be soiled, the color also can not reach the ideal golden brown 8 blunt water rinse Open the crock bottom water, let water since the crock bottom by overflow, washing the chicken (duck) claw 7 ~ 8 h, remove residues hydrogen peroxide and sodium hydroxide, at the same time to remove residue, bubble 9 packaging Use smooth, blunt plastic basin water out from the chicken (duck) claws, drain water, bagging. In 28 ℃ urgent-proposed urgent aspic Quality index Chicken (duck) claw is inviting golden surface, no diesel, bubble, the cracks, smells non-alkali flavour and other peculiar smell. Microbiology indicators meet the food hygiene standards, no pathogenic bacteria. note 1. The raw material chicken (duck) claws, the bigger the output is higher, and when ZhaZhi skin bone easy layered, ZhaZhi effect is good. Domestic chicken claw 100 kg to 100 to 120 kg can be finished products; Imported large chicken feet 1 OOkg can make 130 kg finished products. Duck claw than water imbibition chicken feet, 100 kg, can make 110 ~ 120 kg finished products. 3. Duck claw and chicken feet comparison, the cooking to skin is broken, and the defect rate than chicken feet high, therefore, cooked and remove claw, more careful, lest meet the duck claw. 3. The finished product Fried chicken (duck) claw, match with different spices, can make all kinds of delicious chicken (duck) claw snacks, such as spicy chicken feet, spicy chicken feet, crystal chicken feet. |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
E-mail: jiarijixie@yahoo.cn
Website: haocai138.com
