Development of a Bone-in Pickled Chicken Claw with Bubble Pepper
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Abstract:
Effect of processing parameters for a bone-in pickled chicken claw with bubble pepper on the quality of products were studied in this paper.The results showed that the best cooking conditions (15 min, 90 ℃) was suitable for separation of the bone from chicken claw and maintaining the form of chicken claw. The order of the influence degree of the key parameters on the product sensory quality was: pickling time>pickling temperature>sample solution ratio. Orthogonal test showed the optimal processing conditions were pickling temperature 25 ℃, pickling time 12 h and sample solution ratio 0.6 kg/L. The best ingredients of birds meat bittern were (for every 100 kg chicken claw) 20 kg pod pepper, 3.5 kg salt, 10 kg sesame oil, 0.4 kg lactic acid, 0.6 kg Illicium verum, 2 kg sugar, 1 kg monosodium glutamate and 0.05 kg I+G, The product tasted slightly salty, hot and sour, with pure fragrance.
