Making method of flavored crisp and fragrant chicken feet

Abstract

The invention discloses a making method of flavored crisp and fragrant chicken feet. The making method comprises the following steps of 1) preparing materials; 2) performing a making process; and 3) performing product packaging, wherein the step of preparing the materials specifically comprises the following steps of a, thoroughly cleaning chicken feet, drying the cleaned chicken feet, and loading the drained chicken feet in a dish for standby application; and b, preparing pickling powder, specifically, uniformly mixing 2-5 parts of chicken powder with 1-3 parts of curry powder, 1-4 parts of soybean shiitake mushroom powder, 0.5-2 parts of thirteen spices powder, 1-3 parts of Meiwei seasoning powder, 1-3 parts of sugar and 5-10 parts of salt for standby application. According to the making method of flavored crisp and fragrant chicken feet provided by the invention, the making technology is simple, the production cost is low, the flavored crisp and fragrant chicken feet are unique in flavor, fragrant, hot and refreshing, durable in fragrance, endless in aftertaste and unique in formula, the used ingredients are safe and healthy, preservatives are not added, and even if the flavored crisp and fragrant chicken feet are eaten for a long term, damage to human health cannot be caused, so that the flavored crisp and fragrant chicken feet are very suitable for office workers who have no time to cook and like to eat hot and chicken feet to eat as fast food, and the market returns are high.

Description

technical field [0001] The invention relates to the technical field of food development, in particular to a method for preparing crispy and fragrant chicken feet. Background technique [0002] Chicken feet, also known as chicken feet, chicken feet, and wind feet, are the feet of chickens, with a total of 4 fingers, which can be eaten. Chicken feet are not called chicken feet on the gourmet menu, but chicken feet. In the south of our country, chicken feet are a high-end famous dish, and its cooking method is also relatively complicated. Multiple skins, tendons, and large colloids. It is often used in soup, but also suitable for brine and sauce. Such as: braised chicken feet, sauced chicken feet. Thick ones can also be boiled and eaten without bones, such as: chicken feet with pepper and sesame, and palm wings with bones, all of which are crisp, tender and delicious. [0003] Currently commercially available fast food and leisure foods processed with chicken feet as raw m...

AI Technical Summary

Problems solved by technology

[0003] Currently commercially available fast food and leisure foods processed with chicken feet as raw materials generally have the following problems: 1) the production process is complicated and the production cost is high; According to sterilization, in order to prolong the shelf life, these processing methods will have an impact on human health; 3) The flavor is not good, and the claw skin is scattered; 4) Add preservatives at will, and long-term consumption will cause serious damage to human health; 5) The market returns are low