Marinated chicken claws and making method thereof

A production method and technology of chicken feet, which are applied in the field of food processing, can solve problems such as complex production methods, harm to human health, and lack of nutritional value, and achieve the effects of simple and reasonable production methods, easy-to-master technology, and rich nutritional value

Inactive Publication Date: 2016-12-21
胡平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some stores in the market add seasonings and edible oils of different grades, which have poor taste and lack of nutritional value.
Some stores blindly add spices to increase the taste, consumers will feel dry mouth after eating, easy to get angry; some unscrupulous businesses even use unqualified seasonings, endangering human health
[0004] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, the variety of stewed products in the market is not rich enough, the nutritional value has certain limitations, and the flavor needs to be improved. , and the production method is relatively complicated, it is difficult to meet the needs of the growing consumer market and people's increasingly updated modern health concepts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A marinated chicken feet is made of the following raw materials in parts by weight: 80 parts of fresh chicken feet, 2 parts of dried ginger slices, 1 part of sweet noodle sauce, 2 parts of green onions, 3 parts of orange peel, 2 parts of Chaotian pepper, 8 parts of vegetable oil, 3 parts of rice wine, 100 parts of bone broth, 10 parts of fat-flavored soy sauce, appropriate amount of refined salt, 2 parts of rock sugar, 0.5 parts of monosodium glutamate, appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in parts by weight: 0.3 parts by weight of Kaempferia 1 part of Luo Han Guo, 1 part of Angelica dahurica, 0.1 part of pepper, 1 part of lemongrass, 0.2 to 0.2 parts of red dates, 0.2 parts of golden grass, 0.5 parts of bellflower, 0.2 parts of ginseng, 0.1 part of paeonol;

[0020] The preparation method of described stewed chicken feet, comprises the following steps:

[0021] (1) Select fresh chicken feet, wash them...

Embodiment 2

[0026] A marinated chicken feet is made from the following raw materials in parts by weight: 120 parts of fresh chicken feet, 5 parts of dried ginger slices, 3 parts of sweet noodle sauce, 5 parts of green onions, 8 parts of orange peel, 5 parts of Chaotian pepper, 15 parts of vegetable oil, 6 parts of rice wine, 150 parts of bone broth, 20 parts of fat-flavored soy sauce, appropriate amount of refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in parts by weight: Kaempferia 0.8 2 parts of Luo Han Guo, 2 parts of Angelica dahurica, 0.3 parts of pepper, 2 parts of lemongrass, 0.4 parts of red dates, 0.4 parts of golden grass, 1 part of bellflower, 0.4 parts of ginseng, 0.2 parts of paeonol;

[0027] The preparation method of described stewed chicken feet, comprises the following steps:

[0028] (1) Select fresh chicken feet, wash them, drain the water, ad...

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PUM

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Abstract

The invention discloses marinated chicken claws and a making method thereof. The marinated chicken claws are made from fresh chicken claws, dried ginger slices, a sweet sauce made of fermented flour, green Chinese onion, orange peels, pod pepper, plant oil, rice wine, bone soup, grease-flavored soybean sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and seasoners. The making method comprises the following steps of 1, making chicken claws for use; 2, making seasoner bags for use; 3, obtaining a soup for use; 4, placing the chicken claws and the seasoner bags into the soup, performing boiling at strong fire, performing slow cooking at soft fire, and obtaining the marinated chicken claws. The obtained marinated chicken claws are sweet in smell, rich in taste and unique in flavor; due to the fact that various nourishing raw materials with the reasonable proportion are added, the nutritive value is abundant, and the certain food therapy healthcare effect is achieved; the process is simple, the technology is easy to master, the production efficiency is improved, and the method is suitable for being applied and popularized.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a marinated chicken feet and a preparation method thereof. Background technique [0002] Stewed products are traditional food in China. The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables. Slowly infiltrating into the texture of raw materials, it becomes a fragrant and delicious stewed product. Stewed meat products belong to general cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments to focus on their original color, aroma and taste. Braised products are "cooked hot and eaten cold", with a delicious taste. The adjusted marinade can be used for a long time, and the older it is, the more fragrant it becomes. The origin of marinated products can be traced back to the distant Warring States period. After having cooking ut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70
Inventor 胡平
Owner 胡平
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