Milky pot-stewed chicken claws and preparation method thereof

Abstract

The invention discloses milky pot-stewed chicken claws which are characterized by being prepared from the following raw materials in parts by weight: 280-300 parts of chicken claws, 100-120 parts of skim milk, 15-18 parts of lemon juice, 10-12 parts of grape wine, 10-14 parts of honey, 20-25 parts of edible salt, 8-10 parts of rapeseed oil, 8-10 parts of broadleaf holly leaf, 4-6 parts of astragalus membranaceus, 6-8 parts of semen litchi, 7-10 parts of amomum tsao-ko, 2-3 parts of dried ginger, 3-5 parts of pickled chilli, 12-15 parts of soybean sauce, 5-7 parts of myrcia, 5-8 parts of castanea seguinii leaves, 4-5 parts of aids and a proper amount of water. A single conventional cooking method of chicken claws is changed, the taste of the chicken claws disclosed by the invention is emphasised, and the ratio of salt is reduced; the chicken claws are put into a special marinating material for marinating firstly, and furthermore, the marinated loose chicken claws are put into a steamer to be treated in steam made by decocting a mixture of milk, grape wine, lemon juice and the like instead of water. The skim milk is unlikely to cake, and soap is diluted and thin; because of the permeation capability of a small amount of alcohol and acid substances at high temperature, the milk fragrance can be locked into the surfaces of the chicken claws; the marinating material is also carefully selected and is made by firstly frying ordinary seasonings such as dried ginger and amomum tsao-ko till the fragrance is highlighted and subsequently boiling in water, and the fragrance is rich; the finished chicken claws can be eaten as a dish or snack food, and the taste of the chicken claws is unique.

Description

technical field [0001] The invention relates to a milk-flavored stewed chicken foot and a preparation method thereof, belonging to the processing technology of the stewed chicken foot in food. Background technique [0002] Most of the nutrients in chicken are protein and fat, and eating too much will lead to obesity. Chicken lacks calcium, iron, carotene, thiamine, riboflavin, niacin, various vitamins and crude fiber, and long-term consumption can easily lead to sub-health. [0003] According to scientific investigations, chicken consumption has a major impact on the health of the human body, especially the elderly and women. [0004] Nutritionist points out, due to can edible various food in people one day, on an average, the cholesterol content in chicken is the highest. Cholesterol will greatly increase the chance of inducing cardiovascular and cerebrovascular diseases. If the elderly and women eat chicken every day, excess cholesterol will inevitably accumulate in the ...

AI Technical Summary

Problems solved by technology

Cholesterol will greatly increase the chance of inducing cardiovascular and cerebrovascular diseases. If the elderly and women eat chicken every day, excess cholesterol will inevitably accumulate in the body, which is not only bad for health, but also increases the risk of heart disease and cerebral thrombosis. chance of