双麻风味泡鸡爪加工技术研究

Study on Processing Technology of Double-hemp-flavored Broiled Chicken Claw

以鸡爪为主要原料,采用预调制的青花椒和干红花椒风味泡制液对鸡爪进行浸泡,制作出口味纯正、花椒风味独特、方便实用的双麻风味泡鸡爪。结果表明,鸡爪在95℃的汤中预煮7 min,并在青花椒比干红花椒为2∶1的泡制液中浸泡时间为8 h时,所得成品品质最佳。

Chicken claws were soaked with pre-prepared green pepper and dried red pepper flavor soaking solution to produce double-hemp flavor soaked chicken claws with pure export flavor and unique pepper flavor.The results showed that the quality of the product was the best when the chicken feet were preboiled for 7 min at 95℃and soaked for 8 h in the soaking solution with green pepper as the ratio of dry pepper to red pepper as 2∶1.