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Spicy gizzard processing technology

A processing technology and technology of chicken gizzards, applied in application, food preparation, food science and other directions, can solve the problems of not meeting people's taste needs, sweet taste, etc., and achieve the effects of unique types of spices, continuous aftertaste and fragrant smell.

Inactive Publication Date: 2014-04-09
CHONGQING LUYU LIQIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of this food is sweet, which cannot satisfy people's taste needs

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0016] The present invention will be further described below in conjunction with embodiment.

[0017] 1. Make marinade: Take 2kg of salt, 1.5kg of sugar, 20g of sodium erythorbate, 1kg of cooking wine, 600g of white vinegar, 300g of pepper, 500g of minced ginger, 200g of tangerine peel, and 20kg of water, mix well and make a marinade.

[0018] 2. Make marinade: Take 100kg of water, 1.5kg of ginger, 500g of cinnamon, 500g of fennel, 500g of star anise, 1kg of pepper, 2kg of pepper, 5kg of vegetable oil, 2kg of salt, 1kg of sugar, 1kg of monosodium glutamate, 1kg of cooking wine, 800g of grass fruit, 200g of three Nye, Clove 50g, nutmeg 100g, comfrey 100g, soy sauce 200g, disodium glucoside 50g, disodium guanylate 50g, caramel coloring 5g, wrap and tie with gauze or filter bag, cook for 35 minutes, spread out and cool to room temperature .

[0019] 3. Make spicy chicken gizzards: Select 100kg of fresh chicken gizzards, wash and trim, weigh, and then marinate. Put the chicken gi...

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PUM

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Abstract

The invention discloses a spicy gizzard processing technology. The spicy gizzard processing technology comprises processing steps, a preserving material formula and a marinade formula. The marinade formula comprises natural spices of cassia, fennel, anise, Chinese prickly ash, hot pepper, tsaoko amomum fruit, rhizoma kaempferiae, clove, mutmeg and lithospermum. The spicy gizzard processing technology has the advantage that preserving time and boiling time are long so that spices and quelites can permeate into gizzards, and thus spicy gizzards obtained by the spicy gizzard processing technology have the same internal taste and the external taste, retain unique spice fragrances, has a fragrant and heavy smell and a fresh, tender, spicy, hot, crisp, soft and tasty taste, and is convenient for being eaten by eaters in the open air or in travels.

Description

technical field [0001] The invention relates to a processing method of chicken cooked food products, in particular to a processing technology of spicy chicken gizzards. Background technique [0002] Chicken is tender in texture, delicious in taste, rich in various proteins and other nutrients, and has a high nutrient conversion rate. It is easy to be absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. [0003] In the prior art, there are many methods for preparing chicken cooked food products, such as steaming, frying, grilling, pickling, stewed sauce, etc., with different flavor characteristics. Patent application number 200910185161.1 discloses "a processing method of spicy chicken wings". This method uses chicken wings as the main ingredient, and uses soy sauce, salt, sugar, white wine, garlic, ginger, pepper, pepper, five-spice powder, and monosodium glutamate as seasonings. It is processed by soaking, pi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
Inventor 程祝军
Owner CHONGQING LUYU LIQIANG FOOD
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