Method for producing spicy and fragrant chicken feet

A production method and technology of chicken feet, applied in the direction of food science, etc., can solve the problems of consumers who are afraid of eating spicy food and have a single taste, and achieve the effect of unique flavor and taste, good taste, and satisfying the needs of taste

Inactive Publication Date: 2016-02-17
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems that the flavored chicken feet in the prior art are basically spicy and have a single ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of spicy flavor chicken feet of the present invention, its steps are:

[0021] 1. Wash and drain the raw chicken feet;

[0022] 2. Put the washed chicken feet into the soaking solution and soak for 1 hour at 2°C; the soaking solution includes cooking wine, ginger, green onions, sugar, salt and water, according to the ratio of 1:1:1:0.5:5: 100 mass ratio to prepare the soaking solution, the main function is to remove the fishy smell of raw chicken feet, and to allow salt, sugar, etc. to penetrate into it;

[0023] 3. Bake the chicken feet soaked in the soaking liquid for 0.5 hours at a temperature of 30°C;

[0024] 4. Put the baked chicken feet into the stewed liquid in the cooking container, and cook the stew for 2 hours; the stewed liquid contains pepper, pepper, three Nye, star anise, fennel, licorice, monosodium glutamate , salt, sugar and cooking wine, pepper, pepper, three Nye, star anise, fennel, licorice are all powder, pre-made pow...

Embodiment 2

[0027] A kind of preparation method of spicy flavor chicken feet of the present invention, its steps are:

[0028] 1. Wash and drain the raw chicken feet;

[0029] 2. Put the washed chicken feet into the soaking liquid and soak at 5°C for 1.5 hours; the soaking liquid includes cooking wine, ginger, green onions, sugar, salt and water, according to the ratio of 1:2:2:0.8:10: 100 mass ratio to prepare the soaking solution, the main function is to remove the fishy smell of raw chicken feet, and to allow salt, sugar, etc. to penetrate into it;

[0030] 3. Bake the chicken feet soaked in the soaking liquid for 0.6 hours at a temperature of 38°C;

[0031] 4. Put the baked chicken feet into the stewed liquid in the cooking container, and cook the stew for 3 hours; the stewed liquid contains pepper, pepper, three Nye, star anise, fennel, licorice, monosodium glutamate , salt, sugar and cooking wine, pepper, pepper, three Nye, star anise, fennel, licorice are all powder, prefabricate...

Embodiment 3

[0034] A kind of preparation method of spicy flavor chicken feet of the present invention, its steps are:

[0035] 1. Wash and drain the raw chicken feet;

[0036] 2. Put the washed chicken feet into the soaking solution and soak for 3 hours at 10°C; the soaking solution includes cooking wine, ginger, green onions, sugar, salt and water, according to 5:5:4:1:15: 100 mass ratio to prepare the soaking solution, the main function is to remove the fishy smell of raw chicken feet, and to allow salt, sugar, etc. to penetrate into it;

[0037] 3. Bake the chicken feet soaked in the soaking liquid for 1 hour at a temperature range of 50°C;

[0038] 4. Put the baked chicken feet into the stewed liquid in the cooking container, and cook the stew for 5 hours; the stewed liquid contains pepper, pepper, three Nye, star anise, fennel, licorice, monosodium glutamate , salt, sugar and cooking wine, pepper, pepper, three Nye, star anise, fennel, licorice are all powder, pre-made powder, the ...

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PUM

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Abstract

The invention discloses a method for producing spicy and fragrant chicken feet. The method comprises steps as follows: raw materials, namely, chicken feet, are washed cleaned and drained; the chicken feet are placed in a soaking solution to be soaked at the temperature of 0-10 DEG C for 1-3 h, wherein the soaking solution is prepared in the mass ratio of cooking wine to ginger to green Chinese onions to white sugar to salt to water being (1-10):(1-5):(1-5):(0.5-2):(5-15):100; the chicken feet are baked at the temperature of 30-50 DEG C for 0.5-1 h; the chicken feet are stewed in soy sauce for 2-5 h, wherein a stewing solution comprises components in parts by weight as follows: 0.5-1 part of chili, 0.3-0.8 parts of pepper, 1-2 parts of rhizoma kaempferiae, 1-2 parts of star anise, 2-5 parts of anise, 2-5 parts of liquorice roots, 2-6 parts of monosodium glutamate, 6-10 parts of salt and 0.5-1 part of sugar; the chicken feet are drained and baked at the temperature of 30-50 DEG C for 0.1-1 h. Chicken foot food forms a series, has spicy, fresh, fragrant, five-spice-flavored, light tastes and the like and tastes good, particularly, the spicy taste is significantly reduced, the food only has the light spicy taste, consumers those cannot eat spicy food can eat the food, requirements of more consumers are met, and the larger market is gained.

Description

technical field [0001] The invention relates to a manufacturing method of snack food, in particular to a manufacturing method of spicy and fragrant chicken feet. Background technique [0002] With the improvement of people's living standards, leisure and tourism foods are more and more popular; flavored chicken feet are a kind of leisure and tourism special food, because they are used as a good food for leisure, drinking and eating, they are deeply loved by people. It is loved by the public; the main product is chicken feet with pickled peppers. This food tastes very spicy. Although it has the characteristics of spicy and delicious, consumers who cannot eat spicy food dare not eat it and cannot bear the spicy taste. taste, which affects its desire to buy and reduces its market share. [0003] The chicken feet with pickled peppers in the prior art, because of its extremely spicy taste, dare not eat it for consumers who cannot eat spicy taste, so as to meet the needs of more ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L13/40
Inventor 周玉洪魏永香
Owner CHONGQING SHENGYAN FOOD
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