Machining method of peppery chili chicken feet

Abstract

The invention discloses a machining method of peppery chili chicken feet. The peppery chili chicken feet is prepared from 60 to 100 kg of chicken feet, 2.0 to 3.2 kg of pepper, 0.8 to 1 kg of fresh chili, 8 to 10 g of lllicium verum, 3 to 5 g of amomum tsaoko, 0.5 to 1 kg of lemon, 30 to 50 g of garlic, 40 to 50 kg of water, 4.7 to 5.7 kg of peppery chili, 1 to 1.5 kg of monosidum glutamate and 2.0 to 3.0 kg of white sugar. The peppery chili chicken feet are prepared through the steps of selecting chicken feet, washing the chicken feet, decocting by brine, boiling by the brine, mixing materials and curing. The peppery chili chicken feet prepared by the invention are deep in taste, strong in chilly taste of the peppery chili, spicy and delicious, delicious in taste and enough in toughness and have an endless aftertaste, the delicious taste and the nutritional ingredients of the chicken feet are also kept, the product quality of the peppery chili chicken feet can be effectively ensured, and the peppery chili chicken feet have the characteristics of reasonable machining technology, cleanliness and sanitation, no pollution, long shelf life, convenience in eating, normal-temperature preservation and low manufacturing cost, are snack food for a business trip, a trip and the like and have better popularization value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of spicy pepper chicken feet. Background technique [0002] The nutritional value of chicken feet is quite high, rich in calcium and collagen. The claws are the basic organs of movement. They have many tendons, thick skin, and no meat. If there are more tendons, they will be chewy, and if the skin is thick, they will contain soup. delicious. From a nutritional point of view, chicken feet contain more protein, low sugar, and little fat, so they are very popular among people. Because chicken feet have many skins, tendons, and large gelatin, they are often used to cook soup, and they are also suitable for marinating, running, and sauce. However, with the improvement of living standards and the acceleration of the pace of urban life, more and more consumers are more inclined to carry chicken feet of various preparations with them and eat them...

AI Technical Summary

Problems solved by technology

However, with the improvement of living standards and the acceleration of the pace of urban life, more and more consumers are more inclined to carry chicken feet of various preparations with them and eat them anytime and anywhere. There are all kinds of marinated chicken feet, pickled pepper chicken feet and other bagged products for sale. Although they are deeply loved by consumers, most of these chicken feet are added with various pigments, additives and other chemical substances. Although they are delicious and unique in taste, If it is often eaten, it will cause great harm to the human body, completely covering the nutritional labeling of the chicken feet itself, and due to long-time cooking, the nutritional labeling of the chicken feet itself will be lost more seriously, and the taste after eating is hotter and the fragrance is insufficient. The production methods of claws are all processing methods handed down in society, which have the characteristics of inconsistent formula, unsatisfactory taste, complicated operation process and large product differences