Chicken feet with eight delicacies and preparation method thereof

A technology of chicken feet and eight-treasures, which is applied in the field of eight-treasures chicken feet and its preparation, can solve the problems of insufficient fragrance, single taste, and no image, and achieve the effect of refreshing taste and rich nutrition

Inactive Publication Date: 2015-04-22
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common vacuum-packed chicken feet products include foot-soaked chicken feet, which have a spicy taste and mouth water, but their disadvantages are single taste, unbalanced nutrition, and no image after eating. With the improvement of people's living standards, while emphasizing the nutrition, functionality, health and safety of meat products, people pay more and more attention to meat products with unique flavor, because the plump and pleasant meat flavor can give Satisfaction and pleasure on the human senses, thus affecting the absorption of nutrients by the human body
At present, the flavor of most meat products is generally obtained by simply adding flavors and spices. The flavor is more direct and not mellow.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: An eight-treasure chicken feet, in parts by weight, 95 kg of chicken feet, 30 kg of eight-treasure vegetables, 30 kg of pickled peppers, 5 kg of distiller's grains, 1 kg of spices, 1 kg of white sugar, and 1 kg of table salt.

[0023] Wherein, the eight-treasure dish includes 7.5 kg of kohlrabi, 4.5 kg of day lily, 3 kg of winter bamboo shoots, 1.5 kg of fungus, 3 kg of dried tea, 3 kg of dried carrot shreds, 4.5 kg of dried vegetable stalks, 1.5 kg of tofu skin, white Sesame 1.5 kg;

[0024] Wherein, the eight-treasure dish contains yellow sauce, soy sauce, pepper and salt, each accounting for 25%, 20%, 1% and 1.5% of the eight-treasure dish;

[0025] A preparation method of eight-treasure chicken feet, the method specifically comprising the following steps:

[0026] a. Cleaning and cooking: Take fresh chicken feet as raw materials, clean them, cut the cleaned chicken feet into small pieces, cook them with water and salt;

[0027] b. Pickling: mix well wi...

Embodiment 2

[0033] Example 2: The rest are the same as in Example 1, the difference being that a kind of eight-treasure chicken feet, in parts by weight, chicken feet 100kg, eight-treasure vegetables 40kg, pickled peppers 10 kg, distiller's grains 8 kg, spice 0.5 kg, white granulated sugar 1.5 kg kg, salt 1.5 kg;

[0034] Wherein, the eight-treasure dish includes 10 kg of kohlrabi, 6 kg of day lily, 4 kg of winter bamboo shoots, 2 kg of fungus, 4 kg of dried tea, 4 kg of dried shredded carrots, 6 kg of shredded dried vegetable stems, 2 kg of tofu skin, and 2 kg of white sesame;

[0035] Wherein, the eight-treasure dish contains yellow sauce, soy sauce, pepper and salt, each accounting for 20%, 25%, 2% and 0.5% of the eight-treasure dish.

Embodiment 3

[0036] Example 3: All the other are identical with described embodiment 1, difference is, a kind of eight-treasure chicken feet, by weight, chicken feet 98kg, eight-treasure vegetables 60kg, pickled pepper 20kg, distiller's grains 10 kg, spice 1 kg, white granulated sugar 1kg, Salt 2 kg;

[0037] Wherein, the eight-treasure dish includes 15 kg of kohlrabi, 9 kg of day lily, 6 kg of winter bamboo shoots, 3 kg of fungus, 6 kg of dried tea, 6 kg of dried shredded carrots, 9 kg of shredded dried vegetables, 3 kg of tofu skin, and 3 kg of white sesame seeds. ;

[0038] Wherein, the eight-treasure dish contains yellow sauce, soy sauce, pepper and salt, each accounting for 23%, 24%, 1.5% and 1% of the eight-treasure dish.

[0039] In the present invention, pickled pepper chicken feet and eight-treasure dish are mixed and processed, which has a refreshing taste and rich nutrition, and after the chicken feet are deboned and diced, it is convenient to eat after being mixed with eight...

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PUM

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Abstract

The invention discloses chicken feet with eight delicacies and a preparation method thereof, and belongs to the field of instant food. The preparation method comprises: taking chicken feet and eight-treasure pickles as raw materials, taking pickled pepper, spices, vinasse, white sugar and edible salt as auxiliary materials, and performing cleaning, boiling, preserving, bone removing and granulating, braising, cooling and packaging, and sterilization to obtain the chicken feet with eight delicacies. According to the technical scheme, chicken feet with pickled peppers mixed and processed with eight-treasure pickles, and the obtained chicken feet with eight delicacies are refreshing in mouthfeel and abundant in nutrition, and after being subjected to bone removal and granulation, chicken feed are mixed and processed with eight-treasure pickles, and the obtained chicken feet with eight delicacies are convenient to eat. Through vacuum packaging, the produced chicken feet with eight delicacies can be used to prepare instant food which is different in flavors and convenient to carry and eat.

Description

technical field [0001] The invention relates to the field of instant food, in particular to eight-treasure chicken feet and a preparation method thereof. Background technique [0002] Vacuum-packed chicken feet products are a kind of convenience food that people often eat in real life. At present, the common vacuum-packed chicken feet products include foot-soaked chicken feet, which have a spicy taste and mouth water, but their disadvantages are single taste, unbalanced nutrition, and no image after eating. With the improvement of people's living standards, while emphasizing the nutrition, functionality, health and safety of meat products, people pay more and more attention to meat products with unique flavor, because the plump and pleasant meat flavor can give Satisfaction and pleasure on the human senses, thus affecting the absorption of nutrients by the human body. At present, the flavor of most meat products is generally obtained by simply adding flavors and fragranc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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