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Processing method of tea fragrant chicken foot

A technology for fragrant chicken feet and tea, applied in the field of tea fragrant chicken feet processing method, can solve problems such as affecting the production enthusiasm and income of farmers, short supply time for fresh live chickens, and increasing breeding costs, so as to increase the freshness and fragrance. Crispy taste, complete shape, golden effect

Inactive Publication Date: 2013-10-02
陈志尚
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  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, with the application and promotion of agricultural technology, the number of chickens raised in rural areas continues to increase, but the supply of fresh live chickens to the market is short. Once the price of chickens is low during the peak season, the breeders will not sell them at a low price. Continued stock breeding will increase the cost of breeding. It may also lead to losses, seriously affecting the production enthusiasm of farmers and the increase in income

Method used

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  • Processing method of tea fragrant chicken foot

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Embodiment Construction

[0012] Below in conjunction with example and accompanying drawing, the present invention will be further described

[0013] see figure 1 , a tea fragrant chicken feet processing method, its process steps are:

[0014] The first step is slaughtering and shaping: kill the chicken, remove the hair, clean and cut the whole chicken feet;

[0015] The second step is coloring and frying: coloring and frying is to mix the local alpine tea leaves, maltose and cold boiled water, and then evenly spread them on the inner and outer surfaces of the shaped and thick chicken feet. 500 grams of chicken feet plus maltose is less than 5 grams, and local alpine tea leaves are less than l5 grams, then fry in a high-temperature oil pan for 5-10 minutes, and remove when the skin of the chicken feet turns yellow;

[0016] The third step is to stew the ingredients: use amomum, cloves, grass fruit, nutmeg seasoning and local alpine tea to mix well, add seasoning ingredients for every 500 grams of chi...

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Abstract

The invention discloses a processing method of a tea fragrant chicken foot, which comprises the steps of killing, shaping, coloring, deepfrying, stewing and boiling ingredients, adding the ingredients, baking, and forming the tea fragrant chicken foot which is complete in external shape, mellow in meat, and golden in color and luster. According to the method, key technologies of killing, shaping, coloring, deepfrying, stewing and boiling the ingredients, adding the ingredients, baking and the like are controlled, and local high mountain tea, the adding amount of malt syrup and the deepfrying time are selected appropriately, so that a flavor concentration of the tea fragrant chicken foot is obtained by frying; famous and precious auxiliary materials such as fructus amomi, clove, amomum tsao-ko and netmeg, and the local high mountain tea are matched, put in a pot, boiled by high temperature fire, then stewed medium well by low temperature fire for about 5-10min, and baked at a high temperature for about 0.5h till a unique flavor of the local high mountain tea is generated, so that a fresh, tender, fragrant and crisp taste of the chicken foot meat is improved; requirements that the quality and the taste are not changed within a shelf life are met; the tea fragrant chicken foot which is complete in external shape, golden in color and luster, and mellow in meat, and has the unique flavor of the local high mountain tea is produced by a technological means; and production and income of a livestock product are increased.

Description

technical field [0001] The invention relates to a method for processing tea-flavored chicken feet using poultry and agricultural by-products as raw materials, which belongs to the technical field of agricultural by-product processing. Background technique [0002] At present, with the application and promotion of agricultural technology, the number of chickens raised in rural areas continues to increase, but the supply of fresh live chickens to the market is short. Once the price of chickens is low during the peak season, the breeders will not sell them at a low price. Continued stock breeding will increase the cost of breeding. It may also lead to losses, seriously affecting the production enthusiasm and income increase of farmers. [0003] Due to the fact that the scale of the agricultural and animal husbandry industry has not expanded in recent years, the output has increased, the market competition is very fierce, and the price has weakened and declined during the peak s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/312A23L13/50A23L13/20A23L13/40A23L13/70
Inventor 陈志尚
Owner 陈志尚
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