Flavored chicken claws
A chicken feet and flavor technology, applied in the field of flavored chicken feet, can solve problems such as spicy taste and affect purchasing power, and achieve the effects of deep taste, sufficient toughness, and extended shelf life
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Embodiment 1
[0017] A flavored chicken feet, the preparation steps of which are as follows:
[0018] 1. Marinate: Wash and drain a single raw chicken feet with a net weight of 35g; boil salt, sugar, pepper, ginger, green onions, wolfberry, and water according to the mass ratio of 2:2:1:1:1:2:100 Filter the remaining material water, according to the mass ratio of chicken feet and material water as 1:1, marinate at a constant temperature of 0-4°C for 2 hours; first, marinate the raw materials in brine to make the chicken feet tasty; The combination of Chinese prickly ash, Chinese prickly ash, wolfberry, etc. makes the base of the chicken feet slightly numbing and sweet, and the dietary characteristics of the wolfberry falling out of the chicken feet make the marinade penetrate the meat into the bone, making the taste more delicate and producing a long-lasting aroma.
[0019] 2. Decomposition and aroma production: put the chicken feet treated in step 1 on the shelf to dry, and dry them at 8°C...
Embodiment 2
[0027] A flavored chicken feet, the preparation steps of which are as follows:
[0028] 1. Marinate: Wash and drain a single raw chicken feet with a net weight of 60g; boil salt, sugar, pepper, ginger, green onions, wolfberry, and water according to the mass ratio of 3:4:3:3:3:4:100 Filter the remaining material water, according to the mass ratio of chicken feet and material water as 1:1.2, marinate at a constant temperature of 0-4°C for 4 hours;
[0029] 2. Decompose and produce aroma: put the chicken feet treated in step 1 on the shelf to dry, and dry at 12°C for 3 hours, and the drying workshop will automatically dehumidify and blow air;
[0030] 3. Stew: Put the chicken feet air-dried in step 2 into the basket, immerse in boiling water, carry the basket, immerse in normal temperature water, carry the basket, repeat 3 times, heat the brine in the cooking container to boiling, stop the fire, Put the processed chicken feet into the basket, add monosodium glutamate and cookin...
Embodiment 3
[0036] A flavored chicken feet, the preparation steps of which are as follows:
[0037] 1. Marinate: Wash and drain a single raw chicken feet with a net weight of 50g; boil salt, sugar, pepper, ginger, green onions, wolfberry, and water according to the mass ratio of 2.5:3:2:2:2:3:100 Filter the remaining material water, according to the mass ratio of chicken feet and material water as 1:1.1, marinate at a constant temperature of 0-4°C for 3 hours;
[0038] 2. Decompose and produce aroma: Put the chicken feet treated in step 1 on the shelf to dry, and dry at 10°C for 4 hours, and the drying workshop will automatically dehumidify and blow air;
[0039] 3. Stew: Put the chicken feet air-dried in step 2 into the basket, immerse in boiling water, carry the basket, immerse in normal temperature water, carry the basket, repeat 3 times, heat the brine in the cooking container to boiling, stop the fire, Put the processed chicken feet into the basket, add monosodium glutamate and cook...
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