1. Peeling the shell: There are two methods for stripping the shell of the chestnut, that is, raw stripping and hot stripping. The method of raw stripping is to remove a small piece of chestnut skin with a stainless steel knife on the top of the chestnut, and it is advisable to cut the chestnut without damaging the chestnut. Then, the remaining skin shell is peeled off with a knife. The heat stripping method is performed in an oven. After the chestnut fruit is placed in an oven, it is rapidly heated to 150° C. or more, so that the shell is naturally burst and peeled. Both methods can be selected according to the actual situation of the manufacturer.
2, to the endothelium: Endothelium, also known as underwear, can also be removed by two methods, namely, blanching and alkali treatment. The hot-scalding method is to remove the chestnut of the shell and put it in hot water of 90-95°C for 3 to 5 minutes, and remove the undergarment by removing the underwear while hot. The lye treatment method utilizes the corrosive and degradative effects of caustic soda to dissolve and peel the middle gum layer between the astringent skin and pulp. The alkali concentration, temperature and treatment time should be flexibly controlled, and the general concentration is 8% to 12%. %, the temperature is 90 ~ 100 °C, treatment time depends on the thickness of the chestnut endothelium, temperature and alkali concentration (usually 1 to 3 minutes).
3. Repair and color protection: Immediately after peeling treatment, rinse with running water, then neutralize residual lye with 1% hydrochloric acid or citric acid to prevent discoloration. Color protection time does not exceed 3 hours, otherwise the flesh will become dull. If it takes longer to protect the color, 0.02% to 0.04% ascorbic acid should be added to the color protection solution. The chestnuts were trimmed with color in the color protection solution, and the stainless steel knife was used to remove residual skin, spots, and discoloration.
4, pre-cooking refining: The trimmed chestnut fruit boiled in boiling water for about 30 minutes, grasping chestnut fruit cooked properly. Use a stainless steel mill or a stone mill to grind the boiled cornstarch to a slurry. Add a little amount of water to the slurry to reduce the stickiness of the slurry.
5, deployment: Each 50 kg of chestnut pulp and sugar 20 to 25 kg, slowly heated into the sugar boiler, stirring constantly. Heating to 103 °C, or judging by experience, that is to use bamboo picking sample droplets on the porcelain plate to form a soft grain for the degree. Stop heating and prepare for tableting.
6. Tablet coating: Transfer the slurry to a platform coated with vegetable oil, and apply a roll of oil to a thin layer of 0.3 cm. After cooling, it is condensed into a slightly flexible sheet. According to white sugar powder: full-fat milk powder = 5:1 proportion mixed, with fresh protein into a thick paste, and a layer of fruit on the surface of the fruit, and then paste the other fruit paste compaction, immediately baked.
7. Baking: The coated fruit pieces shall be dried in a drying machine at a temperature of 50-60 DEG C. until the filling is completely dry. The moisture content of the finished product does not exceed 14%, and cooling is removed.
8, slice packaging: The sandwich sheet cut into 33 cm square, can also be cut into other shapes according to consumption. Glass paper is wrapped in a single piece, and then every 10 or 20 pieces of carton are used for quantitative packaging.
The nutrition value of chicken claw is very high, contain rich calcium and collagen protein, proper intake not only can soften blood vessel, have beauty effect at the same time, the general population is edible. The chicken claw, the muscle, the gum is large. It is often used for cooking soup and also for halogen and sauce. For example: Chicken Feet, chicken feet. The thick and rich texture can also be cooked and removed from the bone, such as: the chicken with pepper and the broken bones, both crisp and delicious.
Chinese medicine believes that chicken claw flavor gan, sexual ping, non - toxic. The efficacy and function of chicken claw are mainly reflected in its therapeutic value. Often eat chicken feet, not only can make up calcium, play the role of strong tendon, still can beauty skin care. Chicken claw can eliminate edema, improve immunity, lower blood pressure, buffer anaemia, beneficial growth development.
The chicken claw is not only suitable for wasting, the immunity is low, the memory drops anaemia, edema and other symptoms of the people, the growth and development of children. It is also suitable for dizziness, fatigue, lethargy, tinnitus, and dizziness. Skin mucosa and fingernail and other colors pale, physical activity after feeling qi, osteoporosis, heart palpitation symptoms.
The chicken claw is compact and elastic, the chicken claw has high nutritional value and contains the calcium and collagen protein needed by the human body. I especially like eating food with bones, the meat on the side of the bone is special, and the chicken claw is one of my favorites. The secret chicken legsof chicken feet is also diversified. Today, we recommend a chicken claw, special flavor.
Special Cooking Chicken Feet,Cooked Chicken Feet,Nature Chicken Feet,Commercial Chicken Feet Cooking
GUYUAN XINYUE FOOD CO.,LTD. , https://www.xyamin.com