Cooked gizzard kebab and making method thereof

A chicken gizzard and cooking technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as suffering from high blood pressure, easy to burn or become mushy, and physical burden, etc., to achieve Delicious taste, low oil content, and tender meat

Inactive Publication Date: 2017-11-07
诸城市东方食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional chicken gizzard products include raw, fried, smoked and other processing methods. Raw products need secondary processing, and the heat needs to be controlled during the processing, otherwise it is easy to burn or become mushy, affecting the taste of food; frie...

Method used

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  • Cooked gizzard kebab and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: A cooked chicken gizzard skewer, which is processed by wearing chicken gizzards with skewers and dipping materials, including the following raw materials in parts by weight: 80 parts of chicken gizzards, 7 parts of spices, 0.1 part of white vinegar, 0.1 part of cooking wine, and 0.1 part of white wine 0.1 part of chicken balm, 0.4 part of salad oil, 0.001 part of capsanthin, 14 parts of ice water, 10 parts of dipping sauce;

[0036] Among them, the ratio of pepper powder, cumin powder, salt, monosodium glutamate and honey water in the dipping material is: 0.4:0.5:0.7:0.5:0.9, and the concentration of honey water is 60%.

Embodiment 2

[0037] Embodiment 2: A kind of cooked chicken gizzard skewers, which is processed by wearing chicken gizzards with skewers and dipping materials, including the following raw materials in parts by weight: 100 parts of chicken gizzards, 9.15 parts of spices, 0.1 parts of white vinegar, 0.2 parts of cooking wine, and 0.2 parts of white wine 0.1 part of chicken balm, 0.5 part of salad oil, 0.001 part of capsanthin, 16 parts of ice water, 13 parts of dipping sauce;

[0038] Among them, the ratio of pepper powder, cumin powder, salt, monosodium glutamate and honey water in the dipping material is: 0.5:0.7:0.8:0.6:1, and the concentration of honey water is 75%.

Embodiment 3

[0039] Embodiment 3: A kind of cooked chicken gizzard skewer, processed by chicken gizzard threading and dipping material, including the following raw materials in parts by weight: 120 parts of chicken gizzards, 12 parts of spices, 0.1 part of white vinegar, 0.3 part of cooking wine, 0.3 part of white wine 0.1 part of chicken balm, 0.6 part of salad oil, 0.001 part of capsanthin, 18 parts of ice water, 15 parts of dipping sauce;

[0040] Among them, the ratio of pepper powder, cumin powder, salt, monosodium glutamate and honey water in the dipping material is: 0.6:0.8:0.9:0.7:1.2, and the concentration of honey water is 90%.

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PUM

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Abstract

The invention discloses a cooked gizzard kebab which is made of gizzard speated with seasonings. The cooked gizzard kebab is characterized by comprising the following raw materials in parts by weight: 80-120 parts of cooked gizzard, 7-12 parts of spices, 0.1 part of white vinegar, 0.1-0.3 part of cooking wine, 0.1-0.3 part of Baijiu, 0.1 part of chicken balm, 0.4-0.6 part of salad oil, 0.001 part of a paprika red pigment, 14-18 parts of icy water, and 10-15 parts of condiment sauce. By adopting the technical scheme, the cooked gizzard kebab disclosed by the invention has the beneficial effects of being tender and fine in meat, delicious in taste, unique in flavor, low in oil content and safe and healthy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to cooked chicken gizzard skewers and a processing method thereof. Background technique [0002] Chicken gizzard, also known as chicken stomach, is an important digestive organ in chickens. Chicken gizzard is rich in protein and has high nutritional value. In addition, chicken gizzard is sweet in taste and cold in nature, and it belongs to the spleen, stomach, small intestine, and bladder. It has the effects of eliminating food and invigorating the stomach, astringent essence and stopping sequelae. [0003] Traditional chicken gizzard products include raw, fried, smoked and other processing methods. Raw products need secondary processing, and the heat needs to be controlled during the processing, otherwise it is easy to burn or become mushy, affecting the taste of food; fried products contain oil Due to the high cholesterol content of chicken gizzard itself, and the fat in cooking oi...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L27/20A23L5/20
CPCA23L13/20A23L5/27A23L13/428A23L13/72A23L27/20A23V2002/00A23V2200/14A23V2200/16
Inventor 赵金鹏徐岩闫朝霞
Owner 诸城市东方食品有限公司
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