Method for preparing food from chicken byproduct

A technology for by-products and food, applied in food preparation, food science, application, etc., can solve problems such as poor color and damage to health, and achieve the effect of crisp and refreshing taste, rich nutrition and golden color.

Inactive Publication Date: 2010-08-18
李敬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the products processed by traditional methods often have poor color, and in order to reduce costs, in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 500 grams each of chicken feet and chicken tips, wash and cook, let cool and cut into small pieces. Add 0.025 grams of cooking wine and 0.02 grams of rice vinegar, and stir to remove the fishy smell. Use 43.75 grams of dried red pepper, 15 grams of Chinese prickly ash, and 25 grams of edible vegetable oil and stir-fry slowly for 10 minutes. Chicken feet, chicken tips. At the same time, add 312.5 grams of soaked sansho pepper, 20 grams of edible glucose, 10 grams of monosodium glutamate, 25 grams of chicken essence and 10.625 grams of edible salt, and stir together evenly. And stir once every two hours, and it can be eaten after repeating four times.

Embodiment 2

[0017] Repeat embodiment 1, have following difference: take by weighing 1000 grams of chicken feet. Add 0.05 grams of cooking wine, 0.05 grams of rice vinegar, 35 grams of dried red pepper, 12 grams of Chinese prickly ash, 35 grams of edible vegetable oil, 230 grams of cold boiled water, 250 grams of soaked sansho pepper, 15 grams of glucose, 8 grams of monosodium glutamate, 20 grams of chicken essence and 9 grams of edible salt .

Embodiment 3

[0019] Repeat embodiment 1, have following difference: take by weighing 1000 grams of duck feet. Add 0.05 grams of cooking wine, 0.05 grams of rice vinegar, 45 grams of dried red pepper, 20 grams of Chinese prickly ash, 35 grams of edible vegetable oil, 300 grams of cold boiled water, 320 grams of soaked sansho pepper, 23 grams of glucose, 15 grams of monosodium glutamate, 30 grams of chicken essence and 13 grams of edible salt .

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PUM

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Abstract

The invention discloses a method for preparing food from chicken byproduct, which includes the steps of washing the chicken byproduct, and then boiling, stripping and slicing the chicken byproduct, adding cooking wine and rice vinegar to remove the fishy smell of the chicken byproduct, stir-frying dry red chilli and pepper through hot oil, then adding clear water, adding pickled Japanese pepper, edible glucose, gourmet powder, chicken extract and edible salt for seasoning, stirring every two hours and repeating for four times. After that, the food is edible. The formula of the food is unique; no pigment or antiseptic is added to the food; the food has golden colour and luster, crisp and tender taste, is hot and spicy, and has unique luster, flavor and taste; the food is rich in nutrition; and the green pickled Japanese pepper added to the food has the efficacy of stimulating appetite. The method is simple, convenient and low in cost, so the method has a broad application prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making food with chicken by-products, such as chicken feet, chicken wings, and chicken tips, as main raw materials. Background technique [0002] The by-products of chicken, such as chicken feet or tips, have always been a popular leisure and meal accompaniment because of their unique taste and rich nutrition. However, its processing has always been traditional methods such as frying, high-temperature cooking or pickling, and the taste is monotonous and lacks innovation. At the same time, after frying or cooking at high temperature for a long time, the fibrous tissue of chicken feet and chicken tips is easily destroyed and loses its unique taste. Because the products processed by traditional methods often have poor color, and in order to reduce costs, individual companies will use a large amount of pigments or additives, and long-term consumption...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 李敬
Owner 李敬
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