Preparation method of hot and spicy chicken claws

A technology of spicy chicken feet and chicken feet, applied in food science and other directions, can solve the problems of short shelf life, difficult processing, and few processing methods, and achieve the effect of extending shelf life and ensuring taste.

Inactive Publication Date: 2017-07-04
TIANCHANG HIGH TECH ENTREPRENEURSHIP SERVICE CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because frog meat is perishable, processing is difficult, and the shelf life is short, so there are not many frog processing methods introduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of spicy chicken feet, is characterized in that, comprises the following steps:

[0020] Step 1. Select fresh chicken feet, remove the skin of the chicken feet, add 15-20 parts of winter flowers, 8-10 parts of red dates, 8-10 parts of mulberry leaves, 10-15 parts of rosemary, and 30-50 parts of table salt , 10-20 parts of lemons, 8-10 parts of sucrose are put into the cotton yarn bag to get ingredient bag 1; 10-15 parts of rosemary, 5-10 parts of Alisma, 20-35 parts of mulberry leaves, 10-15 parts of Ligusticum chuanxiong, 20-30 parts of Chushizi, and 10-15 parts of white fresh skin are put into cotton yarn bags to obtain ingredient bag 2;

[0021] Step 2: Mix 20-30 parts of Chinese prickly ash powder, 8-10 parts of star anise powder, 5-7 parts of cinnamon powder, 3-5 parts of fennel powder, and 5-8 parts of clove powder in parts by weight to obtain five-spice powder. Add 5-7 parts of sweet-scented osmanthus, 6-10 parts of bergamot, 5-7 par...

Embodiment 2

[0031] A kind of preparation method of spicy chicken feet, is characterized in that, comprises the following steps:

[0032] Step 1. Select fresh chicken feet, remove the skin of the chicken feet, mix 8-12 parts of winter flowers, 8-10 parts of red dates, 15-20 parts of mulberry leaves, 7-10 parts of rosemary, and 30-50 parts of table salt , 10-20 parts of lemons, 8-10 parts of sucrose are put into the cotton yarn bag to get ingredient bag 1; 10-15 parts of rosemary, 3-5 parts of Alisma, 20-35 parts of mulberry leaves, 8-12 parts Ligusticum chuanxiong, 5-10 parts of Chushizi, and 10-15 parts of white fresh skin are put into cotton yarn bags to obtain ingredient bag 2;

[0033] Step 2: Mix 20-30 parts of Chinese prickly ash powder, 8-10 parts of star anise powder, 5-7 parts of cinnamon powder, 3-5 parts of fennel powder, and 5-8 parts of clove powder in parts by weight to obtain five-spice powder. Add 5-7 parts of sweet-scented osmanthus, 6-10 parts of bergamot, 5-7 parts of o...

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PUM

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Abstract

The invention discloses a production process of hot and spicy chicken claws. On basis of traditional preparation methods of chicken claws, flos farfarae, red dates, mulberry leaves, rosmarinus officinalis, edible salt, lemon fruits and sucrose are added into the hot and spicy chicken claws, so that the fresh and tender taste of the hot and spicy chicken claws are improved; moreover, the rosmarinus officinalis, rhizoma alismatis, the mulberry leaves, ligusticum chuanxiong, fructus broussonetiae and cortex dictam are added, so that the taste of the hot and spicy chicken claws is ensured while the shelf lives of the hot and spicy chicken claws are prolonged under the synthetic antibacterial and bacteriostatic effects of the traditional Chinese medicines.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of spicy chicken feet. Background technique [0002] With the improvement of modern technology level, especially the improvement of modern manufacturing level, people's requirements for food safety and health care are getting higher and higher. The types of drinks and food on the market can no longer meet people's daily needs. Foods and beverages with high nutrition and certain health care are more and more favored by consumers. [0003] Chicken feet are native to North America and were introduced to China in 1959. They were raised on a small scale in central and southern my country in the mid-1980s and have become the main species of frogs in my country. Because frog meat is perishable, difficult to process, and has a short shelf life, there are not many methods for processing frogs. How to ensure the freshness and tenderness of frog meat to the greatest exte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50
Inventor 王汉飞
Owner TIANCHANG HIGH TECH ENTREPRENEURSHIP SERVICE CENT
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