Preparation method of bamboo leaf-flavored chicken claws

A technology of chicken feet and bamboo leaves, applied in food ingredients containing natural extracts, food science, etc., can solve the problem of insufficient taste and achieve the effect of enhancing health care function

Inactive Publication Date: 2018-05-04
JIANGSU XIANGDAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chicken feet circulating in the market include pickled pepper chicken feet, braised chicken feet, braised

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A. Preparation of Bamboo Leaf Juice

[0023] Select fresh bamboo leaves, wash them, add water to beat, keep warm for enzymatic hydrolysis, press, filter to get bamboo leaf juice;

[0024] B. Handling of Chicken Feet

[0025] (1) Put the qualified frozen chicken feet into the thawing tank to thaw, subtract the nails one by one, remove the large bones on the claws, clean them, and put them in a container with holes to drain;

[0026] (2) Add drinking water to the pot, after boiling, immerse the chicken feet in hot water, add ginger, salt, and rice vinegar, boil for 3-5 minutes on high heat, remove and clean, and drain the water;

[0027] (3) Pour vegetable oil into the frying pan, put the chicken feet into it after preheating, fry until the chicken feet are golden yellow, remove when the surface of the chicken skin is wrinkled, and soak in cold water until the skin rises;

[0028] (4) Put the soaked chicken feet into the pot, put water to cover the chicken feet, and put...

Embodiment 2

[0033] A preparation method of bamboo leaf chicken feet, comprising the steps of:

[0034] A. Preparation of Bamboo Leaf Juice

[0035] Select fresh bamboo leaves, wash them, add water to beat, keep warm for enzymatic hydrolysis, press, filter to get bamboo leaf juice;

[0036] B. Handling of Chicken Feet

[0037] (1) Put the qualified frozen chicken feet into the thawing tank to thaw, subtract the nails one by one, remove the large bones on the claws, clean them, and put them in a container with holes to drain;

[0038] (2) Add drinking water to the pot, after boiling, immerse the chicken feet in hot water, add ginger, salt, and rice vinegar, boil for 3-5 minutes on high heat, remove and clean, and drain the water;

[0039] (3) Pour vegetable oil into the frying pan, put the chicken feet into it after preheating, fry until the chicken feet are golden yellow, remove when the surface of the chicken skin is wrinkled, and soak in cold water until the skin rises;

[0040] (4) P...

Embodiment 3

[0045] A preparation method of bamboo leaf chicken feet, comprising the steps of:

[0046] A. Preparation of Bamboo Leaf Juice

[0047] Select fresh bamboo leaves, wash them, add water to beat, keep warm for enzymatic hydrolysis, press, filter to get bamboo leaf juice;

[0048] B. Handling of Chicken Feet

[0049] (1) Put the qualified frozen chicken feet into the thawing tank to thaw, subtract the nails one by one, remove the large bones on the claws, clean them, and put them in a container with holes to drain;

[0050] (2) Add drinking water to the pot, after boiling, immerse the chicken feet in hot water, add ginger, salt, and rice vinegar, boil for 3-5 minutes on high heat, remove and clean, and drain the water;

[0051] (3) Pour vegetable oil into the frying pan, put the chicken feet into it after preheating, fry until the chicken feet are golden yellow, remove when the surface of the chicken skin is wrinkled, and soak in cold water until the skin rises;

[0052] (4) P...

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PUM

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Abstract

The invention discloses a preparation method of bamboo leaf-flavored chicken claws, and belongs to the technical field of processing for meat products. The preparation method comprises the following steps: (1) carrying out enzymolysis on bamboo leaves to obtain bamboo leaf juice; (2) boiling the chicken claws after being thawed, then frying until chicken skin is wrinkled, placing in cold water tosoak until the skin swells, putting swollen chicken claws into a pot, putting clear water to soak the chicken claws, simultaneously putting in auxiliary materials, after boiling, placing the chicken claws into a container to be crisply steamed on a steamer, and steaming until the chicken claws are crisp and tasty with small fire; (3) uniformly brushing a layer of the bamboo leaf juice and citric acid on the processed chicken claws, carrying out supplementary brushing every 3 to 5 minutes, then performing subpackaging in a bamboo tube, and grilling with charcoal for 30 to 40 min; performing vacuum packing and steam sterilization, and after carrying out inspection to determine that the bamboo leaf-flavored chicken claws are qualified, placing the bamboo leaf-flavored chicken claws into boxesand then putting the boxes in storage. According to the invention, the bamboo leaves are applied to the processing of the chicken claws and the bamboo tube is used for carrying out charcoal grillingto develop a new variety of the chicken claws with the bamboo flavor, thereby not only enhancing health functions of chicken meat, but also opening up a new way for comprehensive utilization of the bamboo leaves.

Description

technical field [0001] The invention relates to a method for preparing chicken feet with bamboo leaves, which belongs to the technical field of meat product processing. Background technique [0002] Chicken feet, as the name suggests, are the feet of chickens, which are edible, also known as chicken feet, chicken feet, and feet. Most of the nutrients in chicken feet are protein and fat, and they are also rich in collagen. Eating more chicken feet can not only soften blood vessels, but also has beauty effects. The chicken feet circulating in the market include pickled pepper chicken feet, braised chicken feet, braised chicken feet, etc. The taste of these chicken feet is salty, hot and sour, and the taste is not rich enough. [0003] Bamboo leaves are a traditional heat-clearing and detoxifying medicine in traditional Chinese medicine, and have been approved by the Ministry of Health of the People's Republic of China to be listed as "natural plants for both medicine and food...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/10A23L33/105
CPCA23L5/10A23L13/20A23L13/428A23L13/72A23L33/105A23V2002/00A23V2250/21
Inventor 尚玉永
Owner JIANGSU XIANGDAO FOOD CO LTD
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