Production method of chicken feet
A production method and technology of chicken feet, which are applied in the field of production of chicken feet, can solve the problems of complex processing procedures and high production costs of chicken feet, and achieve the effects of rich nutrition, softening blood vessels, and easy consumption
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Embodiment 1
[0014] The making method of present embodiment chicken feet, its innovation point is: the concrete steps of this making method are as follows:
[0015] (1) Select raw materials: chicken feet, refined salt, cooking wine, wild pepper, ginger, garlic, scallions, bittern;
[0016] (2) Wash and drain: Wash the chicken feet, remove the yellow skin and nails; boil water in the pot, add refined salt and cooking wine, pour in the chicken feet, boil for 5 minutes after the water boils, and put it in the pot Rinse in cold water, then drain and set aside;
[0017] (3) Make soup: Cut wild pepper, garlic, green onion into fine pieces, ginger into thin slices, pour the chopped wild pepper, garlic, green onion and ginger into the stew;
[0018] (4) Soaking and packaging: Then soak the drained chicken feet into the prepared soup, cover and refrigerate in the refrigerator for 6 hours; finally pick up and vacuum pack.
Embodiment 2
[0020] The making method of present embodiment chicken feet, its innovation point is: the concrete steps of this making method are as follows:
[0021] (1) Select raw materials: chicken feet, refined salt, cooking wine, wild pepper, ginger, garlic, scallions, bittern;
[0022] (2) Wash and drain: Wash the chicken feet, remove the yellow skin and nails; boil water in a pot, add refined salt and cooking wine, pour in the chicken feet, boil for 8 minutes after the water boils, and place in the pot Rinse in cold water, then drain and set aside;
[0023] (3) Make soup: Cut wild pepper, garlic, green onion into fine pieces, ginger into thin slices, pour the chopped wild pepper, garlic, green onion and ginger into the stew;
[0024] (4) Soaking and packaging: Then soak the drained chicken feet into the prepared soup, cover and refrigerate in the refrigerator for 4 hours; finally pick up and vacuum pack.
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