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Red bean chicken feet and preparation method thereof

A technology of chicken feet and red beans, which is applied in food preparation, food heat treatment, food science, etc., can solve problems such as unbalanced nutrition, insufficient base aroma, and insufficient mellow aroma directly, and achieve short production cycle, good product taste, and unique flavor Effect

Active Publication Date: 2014-02-19
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is greasy and the nutrition is not balanced.
In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the plump and pleasant meat flavor can give people sensory satisfaction and pleasure, thus affecting the absorption of nutrients by the human body
At present, the flavor of most Western-style meat products is generally obtained by simply adding flavors and spices. The flavor is relatively direct and not round enough.

Method used

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  • Red bean chicken feet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw materials: chicken feet 100kg, red beans 50kg, vegetable oil 10kg, salt 1.5kg, 0.15g sodium nitrite, water.

[0029] The five-spice seasoning is prepared from 200g of star anise, 200g of cinnamon, 300g of ginger, 200g of cumin, 300g of Chinese prickly ash, and 300g of pepper.

[0030] The flavor seasoning is prepared from 1kg of pepper, 1kg of Chinese prickly ash, 1kg of monosodium glutamate and 1kg of chicken essence.

[0031] The preparation method of the preboiled red beans is as follows: firstly wash the dried red beans, soak them in clear water for 6 hours, then rinse them with clear water, put them into a cooking pot for steam cooking for 30 minutes until they are fully cooked, and the water content of the cooked red beans is 50%.

[0032] The production method, first, mix the cleaned chicken feet with 1.5 kg of salt and 0.15 g of sodium nitrite, and marinate in a low-temperature storage at 3°C ​​for 3 hours. After marinating, add five-spice seasoning and wat...

Embodiment 2

[0034] Raw materials: chicken feet 95kg, red beans 30kg, vegetable oil 10kg, salt 1kg, sodium nitrite 0.1425g, water.

[0035] The five-spice seasoning is prepared from 100g of star anise, 100g of cinnamon, 200g of ginger, 100g of cumin, 200g of Chinese prickly ash, and 200g of pepper.

[0036] The flavor seasoning is prepared from 0.5kg of pepper, 0.5kg of Chinese prickly ash, 0.5kg of monosodium glutamate and 0.5kg of chicken essence.

[0037] The preparation method of the pre-cooked red beans is as follows: first wash the dried red beans, soak them in clear water for 4 hours, then rinse them with clear water, put them into a cooking pot for steam cooking for 30 minutes until they are fully cooked, and the water content of the cooked red beans is 45%.

[0038] The preparation method is the same as in Example 1.

Embodiment 3

[0040] Raw materials: chicken feet 100kg, red beans 60kg, vegetable oil 20kg, salt 2kg, 0.15g sodium nitrite, water.

[0041] The five-spice seasoning is prepared from 100g of star anise, 100g of cinnamon, 200g of ginger, 100g of cumin, 200g of Chinese prickly ash, and 200g of pepper.

[0042] The flavor seasoning is prepared from 2kg of pepper, 1kg of Chinese prickly ash, 1kg of monosodium glutamate and 1kg of chicken essence.

[0043] The preparation method of the pre-cooked red beans is as follows: first wash the dried red beans, soak them in clear water for 5 hours, then rinse them with clear water, put them into a cooking pot for steam cooking for 30 minutes until they are fully cooked, and the water content of the cooked red beans is 40%.

[0044] The preparation method is the same as in Example 1.

[0045] The above-mentioned preparation method of red bean chicken feet can also be used to make red bean goose feet and red bean duck feet.

[0046]Selection of the best f...

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Abstract

The invention discloses red bean chicken feet and a preparation method thereof, and belongs to the technical field of foods. The red bean chicken feet are prepared from the following materials in parts by weight: 95-100 parts of chicken feet, 0.5-1.5 parts of a five-spice seasoning, 30-100 parts of red beans, 10-20 parts of plant oil and 1-2 parts of salt, wherein the chicken feet are taken as raw materials and the five-spice seasoning, the red beans, the plant oil and the salt are taken as auxiliary materials. According to the preparation method, the chicken feet are combined with the red beans; the red bean chicken feet prepared by using the method are unique in flavor, short in production cycle, high in efficiency, good in mouth feel and non-greasy, and can be prepared to conveniently carried and eaten convenient foods with different flavors through vacuum packaging.

Description

[0001] technical field [0002] The invention belongs to the technical field of food, and relates to a stewed meat product with sauce, in particular to red bean chicken feet and a preparation method thereof. Background technique [0003] The vacuum-packed stewed chicken feet product is a kind of convenience food that people often eat in real life. At present, the common production method of vacuum-packed marinated chicken feet products is to use fresh whole eviscerated chicken as raw material, after cleaning, pickling, stewing, pre-cooling, vacuum packaging, sterilization, storage, and sales. Its disadvantages are greasy taste and unbalanced nutrition. In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
CPCA23L11/00A23L13/428A23L13/55A23L13/70A23V2002/00A23V2300/24A23V2300/20
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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