Preparation method of lemon chicken feet and duck feet
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A technology of duck feet and duck feet of lemon chicken feet, which is applied in the field of food processing, can solve the problems of insufficient mellow flavor and crispness, and achieve the effects of protecting fresh and tender color, crisp taste and shrinking fibers.
Pending Publication Date: 2021-12-24
CHENGDU YAMAYA NATURAL FOOD
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The ingredients of the traditional chicken feet and duck feet brewing process are to wash the chicken feet and duck feet, then mix the essence with the product, so that the product has a corresponding flavor, but the flavor is not mellow and crisp, and there is no aftertaste in the mouth
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Embodiment 1
[0021] A preparation method of lemon chicken feet duck feet, comprising the steps of:
[0022] S1. Prepare the ingredients of the first component, the second component, and the third component according to the parts by weight, wherein the first component includes: 4.5-6.5 parts of white granulated sugar, 2-3.5 parts of edible salt, and 0.6-3 parts of monosodium glutamate 1.5 parts, 0.2-0.6 parts of spices, 0.1-0.4 parts of sodium diacetate, 0.05-0.25 parts of 5'-flavored nucleotide disodium, 0.1-0.4 parts of sodium tripolyphosphate;
[0023] The second component includes: 0.5-2.0 parts of soy sauce, 1.2-1.8 parts of vinegar, 0.5-1.0 parts of lactic acid, 0.2-0.7 parts of glacial acetic acid, 0.2-7 parts of concentrated lemon juice, and 0.05-0.2 parts of rice wine;
[0024] The third component includes: 0.2-0.7 parts of concentrated lemon juice;
[0025] S2. Clean the horny layer of the chicken feet, take 70-90 portions of chicken feet or duck feet, cook them, and cool them fo...
Embodiment 2
[0038] In this example, six groups of duck feet with lemon chicken feet are prepared according to different amounts of raw materials, and the specific steps are as follows:
[0039] S1. Prepare the ingredients of the first component, the second component and the third component respectively according to the dosage in Table 1;
[0040] S2. Clean the horny layer of the chicken feet, take 70-90kg of chicken feet or duck feet for each group, cook them, and cool them for later use;
[0041] S3. Add 550-620kg of purified water into the cooking pot, put in the weighed first component raw materials and 10-20kg of millet pepper, boil for 25-30min, remove the millet pepper, and obtain brewing water;
[0042] S4. Cool the infusion water in step S3 to normal temperature and add it to the infusion barrel, filter out the spice residues therein with a filter screen, and the infusion water in each barrel is 105-110kg;
[0043] S5. Put the weighed second component raw materials into the brewi...
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Abstract
The invention relates to the field of food processing, and discloses a preparation method of lemon chicken feet and duck feet. Ingredients include a first component comprising white granulated sugar, edible salt, monosodium glutamate, spices, sodium diacetate, disodium 5'-ribonucleotide and sodium tripolyphosphate; a second component comprising soy sauce, table vinegar, lactic acid, glacial acetic acid, concentrated lemon juice and yellow wine; and a third component comprising concentrated lemon juice. The preparation method comprises the steps of decocting the first component and capsicum frutescens in water, and taking out the capsicum frutescens to obtain pickling water; and cooling the pickling water to normal temperature, putting the second component and the cooked chicken feet or duck feet into the pickling water, taking out after pickling, draining the chicken feet or duck feet, mixing with the third component, and uniformly stirring to obtain the product. The natural lemon juice, the spices and the like are mixed with the chicken feet or the duck feet by controlling the mixing proportion and the adding time, the natural flavor of the chicken feet or the duck feet is reserved, the flavor of the product is mellow and lasting, the taste is crisp and tasty, the fragrance of a meat product is reserved, the natural fruit fragrance of the lemon is reserved, taste buds are stimulated, and light aftertaste and endless aftertaste are reserved after the product is eaten.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing duck feet with lemon chicken feet. Background technique [0002] With the continuous improvement of living standards, people's pursuit of diversification, high-quality and nutritious diet is also constantly improving. Chicken feet and duck feet are rich in glutamic acid, collagen and calcium, and the dishes made through various methods have different flavors and are very popular. The ingredients of the traditional chicken feet and duck feet soaking process are to wash the chicken feet and duck feet, and then mix the essence with the product to make the product have a corresponding flavor, but the flavor is not mellow and crisp enough, and there is no aftertaste in the mouth. Contents of the invention [0003] Based on the above problems, the present invention provides a method for preparing lemon chicken feet and duck feet. Natural lemon juice, spices, etc...
Claims
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