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Flavoured chicken claw

A technology of chicken feet and flavor, which is applied in the field of flavor food and its marinating, can solve the problems of lack of taste, unsatisfactory taste, and monotonous flavor, and achieve the effect of pleasant aroma, low cost, and easy operation

Inactive Publication Date: 2004-10-13
尹玉芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing stewed products not only have a wide variety, but also have different flavors, such as Sichuan-flavored stewed products with spicy taste, Cantonese-flavored stewed products with sweet and umami taste, Yunnan-flavored stewed products with fresh fragrance, etc. These flavored stewed products not only The taste is lacking, the flavor is monotonous, and some stewed products still have fishy smell and other strange smells, which cannot meet people's needs for a variety of unique flavored stewed foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Select 100 kilograms of chicken feet. After washing, cut them but not cut them for use;

[0028] 2. Put it into 100 kg of marinade, and make the marinade according to the following ratio:

[0029] 1 kg of soy sauce,

[0030] MSG 3 kg,

[0031] 2 kg of chicken essence,

[0032] 2 kg of fruit,

[0033] 2 kg of star anise,

[0034] 1 kg of chili,

[0035] 10 kg of sugar,

[0036] 1 kg of rape oil,

[0037] 1 kg green onions,

[0038] 5 kg of ginger,

[0039] 5 kg of salt,

[0040] 67 kg of water,

[0041] 3. Heat and boil for 40 minutes, filter out the marinade to obtain the marinated product. Stir the following seasonings into 100 kg of marinated product while it is hot. After vacuum packaging, get the unique flavor of chicken feet:

[0042] 2 kg of minced garlic,

[0043] 0.5 kg of pepper powder,

[0044] Chili oil 2 kg.

Embodiment 2

[0046] 1. Select 100 kg of duck feet. After washing, cut them but not cut them off for use;

[0047] 2. Put it into 100 kg of marinade, and make the marinade according to the following ratio:

[0048] 3 kg of soy sauce,

[0049] 5 kg of MSG,

[0050] Chicken Essence 0.5 kg

[0051] 5 kg of fruit,

[0052] 2 kg of star anise,

[0053] 5 kg of chili,

[0054] 15 kg of sugar,

[0055] 3 kg of rape oil,

[0056] 3 kg green onions,

[0057] Ginger 2.5 kg

[0058] 3 kg of salt,

[0059] 53 kg of water;

[0060] 3. Heat and boil for 60 minutes, filter out the marinade to obtain the stewed product, stir in the following seasonings in 100 kg of stewed product while it is hot, and get the unique flavored chicken feet:

[0061] 5 kg of minced garlic,

[0062] 1 kg of pepper powder.

Embodiment 3

[0064] 1. Select 100 kilograms of chicken feet. After washing, cut them but not cut them for use;

[0065] 2. Put 100 kilograms of marinade and mix the marinade according to the following ratio:

[0066] 2 kg of soy sauce,

[0067] MSG 3 kg,

[0068] Chicken Essence 2 kg

[0069] 3 kg of fruit,

[0070] 3 kg of star anise,

[0071] 2 kg of chili,

[0072] 12 kg of sugar,

[0073] 2 kg of rape oil,

[0074] 1 kg green onions,

[0075] Ginger 3 kg

[0076] 4 kg of salt,

[0077] 63 kg of water;

[0078] 3. Heat and boil for 30 minutes, filter out the marinade to obtain the stewed product, stir in the following seasonings in 100 kg of stewed product while it is hot, and get the unique flavored chicken feet:

[0079] 3 kg of minced garlic,

[0080] 1 kg of pepper powder,

[0081] Oil pepper 8 kg.

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Abstract

The present invention provides a local flavour chicken claw. It uses chicken claw as main material, according to the mixing ratio of main material and gravy soup of 1:1-2, adds the gravy soup, prepared by using the following auxiliary components; soy sauce 0.5-3%, monosodium glutamate 2-5%, granulated chicken baullon 0.5-2%, apple 1-5%, star anise 2-5%, pepper 0.4-5%, white sugar 10-15%, vegetable oil 1-3%, onion 0.5-3%, ginger 2-5%, salt 3-6% and the rest is water, pot-stewing them for 30-60 min, filtering gravy soup to obtain gravy product; in 100 portions of gravy product adding 1-5 portions of garlic powder, 0.3-1 portion of xanthoxylum powder and 0-8 portions of pepper oil.

Description

Technical field [0001] The invention relates to a flavored food, in particular to a flavored food prepared by marinating chicken feet and duck feet and a marinating method thereof. Background technique [0002] Because the stewed meat, stewed eggs, stewed tofu, etc. in the stewed products have a certain flavor and taste, they are very popular. The existing stewed products are not only diverse in varieties, but also have different flavors. For example, Sichuan-style stewed products with spicy flavor, wide-flavored stewed products with sweet and umami taste, Yunnan-style stewed products with fresh flavor, etc., these flavored stewed products are not only The taste is lacking, the flavor is monotonous, and some stewed products still have fishy and other strange smells, which cannot meet people's demand for stewed foods with a variety of unique flavors. Therefore, it is necessary to improve the existing technology, research and develop other unique flavor and taste of halogen product...

Claims

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Application Information

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IPC IPC(8): A23L13/20
Inventor 尹玉芬
Owner 尹玉芬
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