Making method of flavored crisp and fragrant chicken feet

A production method and chicken feet technology are applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, climate change adaptation, etc. Safe, low production cost, unique formula effect

Inactive Publication Date: 2021-12-07
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing flavored crispy and fragrant chicken feet, comprising the following steps:

[0020] 1) Material preparation; 2) Production process; 3) Product packaging.

[0021] The material preparation in step 1) specifically includes: a. Wash the chicken feet, control the moisture, and put them on a plate for later use; b. Prepare marinade powder: 5kg of chicken powder, 3kg of curry powder, 4kg of soybean and shiitake mushroom powder, and 2kg of thirteen spices , 3kg of delicious powder, 3kg of sugar and 10kg of salt are mixed evenly for later use; prepare sauce: mix 1kg of soy sauce, 0.8kg of oil consumption, 0.5kg of tomato sauce and 0.1kg of white wine for later use; c, prepare 5kg of cooked sesame seeds, medium and thick chili Powder 8kg, fine chili powder 5kg; d, prepare ginger slices 1.5kg, green onions 1.5kg, garlic 1.5kg and edible oil 30kg.

[0022] The production process in step 2) specifically includes the following steps: e) smear the chicken feet...

Embodiment 2

[0028] A method for preparing flavored crispy and fragrant chicken feet, comprising the following steps:

[0029] 1) Material preparation; 2) Production process; 3) Product packaging.

[0030] The material preparation in step 1) specifically includes: a. Wash the chicken feet, control the moisture, and put them on a plate for later use; b. Prepare marinade powder: 3kg of chicken powder, 2kg of curry powder, 3kg of soybean and shiitake mushroom powder, and 1kg of thirteen spices , 2kg of delicious powder, 2kg of sugar and 8kg of salt are evenly mixed for later use; prepare sauce: mix 0.8kg of soy sauce, 0.5kg of oil consumption, 0.3kg of tomato sauce and 0.08kg of white wine for later use; c, prepare 3kg of cooked sesame seeds, medium coarse Chili powder 5kg, fine chili powder 3kg; d, prepare ginger slices 1kg, green onions 1kg, garlic 1kg and cooking oil 20kg.

[0031] The production process in step 2) specifically includes the following steps: e) smear the chicken feet that ...

Embodiment 3

[0037] A method for preparing flavored crispy and fragrant chicken feet, comprising the following steps:

[0038] 1) Material preparation; 2) Production process; 3) Product packaging.

[0039] The preparation of materials in step 1) specifically includes: a. Wash the chicken feet, control the moisture, and put them on a plate for later use; b. Prepare marinade powder: 2kg of chicken powder, 1kg of curry powder, 1kg of soybean and shiitake mushroom powder, and 0.5 thirteen spices kg, delicious powder 1kg, sugar 1kg and salt 5kg, mix well and set aside; prepare sauce: mix 0.5kg soy sauce, oil consumption 0.3kg, tomato sauce 0.2kg and white wine 0.05kg evenly and set aside; c, prepare cooked sesame seeds 1kg, medium Coarse chili powder 1kg, fine chili powder 2kg; d, prepare ginger slices 0.5kg, green onions 0.5kg, garlic 0.5kg and edible oil 10kg.

[0040]The production process in step 2) specifically includes the following steps: e) smear the chicken feet that have been washed ...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/50A23L13/70A23L5/10
CPCA23L13/20A23L13/50A23L13/428A23L13/72A23L5/11A23L13/42A23V2002/00A23V2200/14A23V2200/16Y02A40/90
Inventor 童文华杨莹
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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