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Processing method of preserved egg drumstick

A technology for chicken legs and pine flowers, which is applied in the field of food processing, can solve problems such as detrimental to healthy life and reduce food quality, and achieve the effects of improving taste and improving preservation time.

Inactive Publication Date: 2019-01-04
王树和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is beneficial to large-scale mechanized production, it is detrimental to people's pursuit of a healthy life and reduces the quality of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) For material selection, select fresh chicken legs of recessive white-feathered broiler chickens that have been cultured for 42-45 days. The chicken legs must not have fractures or bruises. Soak the fresh chicken legs in ice-water mixture for 2 hours to soak in blood;

[0026] (2) Pre-processing, use a knife to cut the skin and flesh at the joints of the thin ends of the chicken legs, separate the chicken skin from the chicken and the bones at the joints, use a knife to cut the chicken legs from the side where the chicken skin is less covered, cut the chicken legs longitudinally, and cut the chicken separate from the chicken leg bone;

[0027] (3) Change the knife, spread the boneless chicken thighs flat, with the skin side down and the chicken side up, and use a knife to change the chicken into a cross pattern;

[0028] (4) Marinate, shred the onion and ginger, add star anise, salt, sugar, monosodium glutamate, and white wine, mix well, marinate the processed chicke...

Embodiment 2

[0035] (1) For material selection, select fresh chicken legs of recessive white-feathered broiler chickens that have been cultured for 42-45 days. The chicken legs must not have fractures or bruises. Soak the fresh chicken legs in ice-water mixture for 2 hours to soak in blood;

[0036] (2) Pre-processing, use a knife to cut the skin and flesh at the joints of the thin ends of the chicken legs, separate the chicken skin from the chicken and the bones at the joints, use a knife to cut the chicken legs from the side where the chicken skin is less covered, cut the chicken legs longitudinally, and cut the chicken separate from the chicken leg bone;

[0037] (3) Change the knife, spread the boneless chicken thighs flat, with the skin side down and the chicken side up, and use a knife to change the chicken into a cross pattern;

[0038] (4) Marinate, shred onion and ginger, add star anise, salt, sugar, monosodium glutamate, white wine, add chopped chicken leg bone, the amount of chi...

Embodiment 3

[0045] (1) For material selection, select fresh chicken legs of recessive white-feathered broiler chickens that have been cultured for 42-45 days. The chicken legs must not have fractures or bruises. Soak the fresh chicken legs in ice-water mixture for 2 hours to soak in blood;

[0046] (2) Pre-processing, use a knife to cut the skin and flesh at the joints of the thin ends of the chicken legs, separate the chicken skin from the chicken and the bones at the joints, use a knife to cut the chicken legs from the side where the chicken skin is less covered, cut the chicken legs longitudinally, and cut the chicken separate from the chicken leg bone;

[0047] (3) Change the knife, spread the boneless chicken thighs flat, with the skin side down and the chicken side up, and use a knife to change the chicken into a cross pattern;

[0048] (4) Marinate, shred onion and ginger, add star anise, salt, sugar, monosodium glutamate, white wine, add chopped chicken leg bone, the amount of chi...

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PUM

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Abstract

The invention discloses a making method of a preserved egg drumstick and relates to the field of food processing. By improving a processing technology of the preserved egg drumstick, selecting specialfruit tree saw dust and mixing fumigating materials for use, the making method of the preserved egg drumstick is provided and does not need preservative or pigment or other additives, and the makingtechnology using natural raw materials is provided, wherein the made preserved egg drumstick is complete in color, flavor and taste and easy to preserve.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing Songhua chicken legs. Background technique [0002] Songhua Chicken Drumstick is a traditional meat product, and it is a home-cooked dish with a Northeast flavor, which is steamed from chicken drumsticks and preserved eggs. Has high nutritional value. Compared with beef and pork, chicken has the advantages of higher protein quality and lower fat content. In addition, chicken protein contains all essential amino acids, and its content is very similar to the amino acid pattern in eggs and milk. It is a high-quality protein source. Chicken is also a good source of phosphorus, iron, copper and zinc. The traditional Songhua chicken drumsticks fall apart when sliced ​​because the chicken is not sticky enough. In the prior art, viscous substances such as soybean protein or gelatin are often added to improve the viscosity, and the smoking step is often...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L15/00A23L5/10A23L3/3445A23L5/48
CPCA23L13/57A23L3/3445A23L5/19A23L5/48A23L15/00A23V2002/00A23V2200/044A23V2300/24
Inventor 张淙凯王树和盖瑞花马源
Owner 王树和
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