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Raw material composition for preparing medicinal flavor chicken feet

A technology of raw material composition and chicken feet, which is applied in the field of raw material composition for preparing herbal-flavored chicken feet, and can solve the problems of single nutrition and taste

Inactive Publication Date: 2015-01-28
CHONGQING LONGYUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a medicated food-flavored chicken feet that is rich in nutritional components and taste and has a medicated food flavor, aiming at the defects that the existing pickled sansan pepper and chicken feet have single nutritional components and taste and cannot meet people’s needs. Raw material composition

Method used

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  • Raw material composition for preparing medicinal flavor chicken feet
  • Raw material composition for preparing medicinal flavor chicken feet
  • Raw material composition for preparing medicinal flavor chicken feet

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Experimental program
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Embodiment Construction

[0012] The present invention is used to prepare the ratio of mass parts of each embodiment of the raw material composition of medicated taste chicken feet in Table 1:

[0013] Table 1

[0014]

[0015] Above-mentioned units are all g, now take above-mentioned embodiment three as example, illustrate preparation method of the present invention:

[0016] (1) Preparation of seasoning: Take 4g of vinegar, 4g of chicken essence, 4g of monosodium glutamate, 4g of salt, 35g of soaked Sansho pepper, 4g of ginger, 4g of garlic, and 4g of cooking wine. garlic cloves, mixed to make a seasoning mixture;

[0017] (2) Preparation of traditional Chinese medicine marinade: Take 17g of Astragalus membranaceus, 17g of Codonopsis pilosula, 30g of angelica, 13g of peppermint, 17g of Chinese medicine, 17g of poria cocos, 13g of licorice, 30g of lily, and 10g of capillary, and put them in a ceramic cooking pot, and put 328g of purified water, Soak for 30min;

[0018] ① The first extraction: af...

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Abstract

The invention discloses a raw material composition for preparing medicinal flavor chicken feet. The raw material composition comprises chicken feet, vinegar, monosodium glutamate, salt, pickled chili, ginger, pepper, garlic and cooking wine. The raw material composition is characterized by further comprising astragalus, codonopsis pilosula, angelica, mint, swertia pseudochinensis, poria, licorice, lily, oriental wormwood and semen sojae praeparatum. By adopting the raw material composition disclosed by the invention, the defect that the existing pickled chili chicken feet have single nutritional ingredient and flavor to fail to meet the demands of people is overcome, the raw material composition with sufficient nutritional ingredients and flavors and used for preparing the medicinal flavor chicken feet are provided.

Description

technical field [0001] The invention belongs to the field of meat food, and in particular relates to a raw material composition for preparing medicated-flavored chicken feet. Background technique [0002] Pickled Sanjiao Chicken Feet has been loved by everyone in recent years. The existing Pickled Chicken Feet mainly use chicken feet and pickled Sanjiao as the main ingredients. It is a traditional Han Chinese food in Sichuan Province and belongs to Sichuan cuisine. Mainly to highlight the salty taste of kimchi. The meat is smooth and tender, salty and slightly spicy, with a slightly sour aftertaste and a strong flavor of sansho. Rinse the chicken feet with boiling water to remove the fishy smell, then add another water to cook until the chicken feet are cooked through, remove the big bones, pour the whole bottle of sansho pepper soaked liquid bought in the supermarket and half a bottle of sansho pepper, then add home-made kimchi The kimchi water in the tank (if you don’t h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/318A23L1/30A23L33/105
CPCA23V2002/00A61K36/00
Inventor 刘行
Owner CHONGQING LONGYUE FOOD
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