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Production process for boiling chicken feet

A production process and chicken feet technology, which is applied in the field of the production process of boiled chicken feet, can solve the problems of lack of umami, greasy, hard cortex, etc., and achieve the effect of rich nutrition and beautiful color and luster.

Inactive Publication Date: 2011-04-13
HUNAN HAPPY TO DASH FORWARD FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the general cooking method, the chicken feet obtained by cooking are simple to make, less seasoning, mostly salty, lack of umami, or very greasy, or the skin is hard, and due to long-term cooking, the nutrition of the chicken feet itself The loss of ingredients is more serious

Method used

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  • Production process for boiling chicken feet
  • Production process for boiling chicken feet
  • Production process for boiling chicken feet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. The composition of raw materials is as follows:

[0024] ①Main material

[0025] Chicken feet 145 servings

[0026] ② Raw material formula of marinade:

[0027] A recipe:

[0028]

[0029]

[0030] 2. Prepare according to the following process steps and process parameters:

[0031] (1) Cooking soup: put the raw materials of formula A into drinking water and cook for 35 minutes after boiling, then add the raw materials of formula B, stir well, and cool the above pickling solution to room temperature 16°C in an air-conditioned room -18°C;

[0032] (2) Material selection: select chicken feet with good quality, thaw and disinfect them;

[0033] (3) Cooking: Break the chicken feet according to the production requirements, and put them into boiling drinking water for cooking. The cooking time for a single claw is 10 minutes, and the cooking time for broken claws is 7 minutes. The product is required to be cooked before cooking. The degree of control reaches 100...

Embodiment 2

[0037] 1. Raw material composition:

[0038] ①Main material

[0039] 150 chicken feet

[0040] ② Raw material formula of marinade:

[0041] A recipe:

[0042]

[0043]

[0044] 2. Prepare according to the following process steps and process parameters:

[0045] (1) Cooking soup: put the raw materials of formula A into drinking water and cook for 35 minutes after boiling, then add the raw materials of formula B, stir well, and cool the above pickling solution to room temperature 16°C in an air-conditioned room -18°C;

[0046] (2) Material selection: select chicken feet with good quality, thaw and disinfect them;

[0047] (3) Cooking: Break the chicken feet according to the production requirements, and put them into boiling drinking water for cooking. The cooking time for single claws is 11 minutes, and the cooking time for broken claws is 8 minutes. The products are required to be cooked before cooking. The degree of control reaches 100%, and the above-mentioned chi...

Embodiment 3

[0051] 1. The composition of raw materials is as follows:

[0052] ①Main material

[0053] Chicken feet 160 servings

[0054] ② Raw material formula of marinade:

[0055] A recipe:

[0056]

[0057] 2. Prepare according to the following process steps and process parameters:

[0058] (1) Soup: Cook soup: Put the raw materials of formula A into the boiling water and cook for 35 minutes, then put the raw materials of formula B into the pot before starting the pot, continue cooking for 5 minutes, start the pot, stir evenly, add the above pickled liquid Cool in an air-conditioned room to room temperature 16°C-18°C;

[0059] (2) Material selection: select chicken feet with good quality, thaw and disinfect them;

[0060] (3) Cooking: Break the chicken feet according to the production requirements, and put them into boiling drinking water for cooking. The cooking time for single claws is 12 minutes, and the cooking time for broken claws is 8 minutes. It is required that the pr...

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PUM

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Abstract

The invention relates to a production process for boiling chicken feet. Chicken feet are used as the main material, and maintain pepper, edible salt, white wine, monosodium, chicken flavor powder, chicken cream, sauce, sodium diacetate, disodium ribonucleotide, health sugar, sodium dehydroacetate, ethyl maltol, chilli extract, ginger, garlic, anise, pepper, acetic acid, lactate and the like are used as pickling liquid raw materials. The chicken feet are processed by the steps of boiling soup, selecting materials, defrosting, disinfecting, boiling, pickling, packaging, and the like. The chicken feet boiled with the production process have rich nutrients, bright color, crisp skin and fragrant meat. The chicken feet embody the best color, fragrance and flavor characteristics of Chinese food.

Description

technical field [0001] The invention relates to a production process of boiled chicken feet. Background technique [0002] The nutritional value of chicken feet is quite high, rich in calcium and collagen. Eating more can not only soften blood vessels, but also has beauty effects. Because chicken feet have many skins, tendons, and large gelatin, they are often used for cooking soup and are also suitable for marinating. , sauce, thick texture can also be cooked off the bone and mixed with food. Using the general cooking method, the chicken feet obtained by cooking are simple to make, less seasoning, mostly salty, lack of umami, or very greasy, or the skin is hard, and due to long-term cooking, the nutrition of the chicken feet itself The loss of ingredients is more serious. Contents of the invention [0003] The technical problem solved by the present invention is to provide a production process of boiled chicken feet, so as to solve the above-mentioned shortcomings in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/01A23L1/30A23L1/314A23L1/318A23L5/10A23L13/20A23L13/40A23L13/50A23L13/70
Inventor 段毅斌
Owner HUNAN HAPPY TO DASH FORWARD FOOD
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