Making process of blooming big drumsticks

Abstract

The present invention provides a flowering big chicken leg production process, which is prepared from the following raw materials by weight: 60-120 chicken legs, and spices including 2-3 g of cassia bark, 2-3 g of star anise, 2-3 g of Chinese prickly ash, 2-3 g of tsaoko amomum fruit, 2-3 g of fennel, 10-15 g of dried ginger, and 5-10 g of spices, the spices are mixed together and ground into a powder, the powder is mixed with a seasoning, and the mixture is put into a pot to be cooked to obtain the flowering big chicken leg. According to the method, the chicken legs are cut into the flowering shapes, so that the chicken legs are convenient to fry, the fried chicken legs are novel in shape, the appetite and consumption desire of people are enhanced, and greater economic benefits are brought; cinnamon, anise, Chinese prickly ash, amomum tsao-ko, fennel, dried ginger, spices, salt, monosodium glutamate, white sugar and garlic are combined and applied to pickling of the chicken legs for the first time, so that the fried chicken legs are crisp outside and tender inside and have a novel taste.

Description

Technical Field

[0001] The invention relates to the technical field of food production, in particular to a production process of flowered chicken drumsticks. Background Art

[0002] Fried chicken legs, as a food with traditional Chinese flavor, are more and more popular among consumers. Existing fried chicken legs have a single shape, all of which are traditional chicken leg shapes. In addition, due to the thick chicken leg meat, the inner layer of the meat is not easy to taste.

[0003] Therefore be necessary to improve existing chicken leg manufacturing process. Summary of the invention

[0004] In view of this, in order to solve the problems existing in the technical background, the present invention proposes a production process of flowering large chicken legs, and the specific technical scheme is as follows:

[0005] A production process of flowered large chicken legs, characterized in that it is prepared according to the following raw materials in grams: 60-120 chicken legs,

[0006] Spices include: 2-3 grams of cinnamon, 2-3 grams of star anise, 2-3 grams of pepper, 2-3 grams of grass fruit, 2-3 grams of fennel, 10-15 grams of dried ginger, 5-10 grams of spices. Mix the above spices together, grind them into powder and mix them with seasonings. The rest is 300-500 grams of pure water. Mix them together and marinate for more than 12 hours.

[0007] The following steps are involved:

[0008] S1: Defrost and clean the chicken legs;

[0009] S2: Use a sharp tool to cut the chicken leg into 2-6 pieces of meat, similar to the shape of a butterfly spreading out;

[0010] S3: After soaking in water, drain the water, mix the marinade with a certain number of chicken legs, marinate, put into a food box, seal it and store it in the refrigerator for 12 hours;

[0011] S4: The next day, take out 3-5 marinated chicken legs and put them in a stainless steel bowl. Add appropriate amount of corn starch and water and stir into a suitable ratio. Then comb the chicken legs, place the middle bone in the middle of your palm, and use your fingers to spread out and hold the four or six petals of meat so that the chicken on both sides of the bone is evenly controlled between your fingers. Keep a fixed shape and turn it upside down in the oil pan. The starch attached to the surface fixes its shape, and it looks like a flower. Slowly fry it in the oil pan until it is browned, so as to achieve the effect of crispy outside and tender inside.

[0012] Preferably, the sharp tool comprises scissors or a boning knife.

[0013] Preferably, in step S2, when cutting, a sharp tool is inserted into the chicken leg near the root or the head, and the bone is slowly cut downward along the edge of the bone until the sharp tool passes through the other end of the chicken leg, thereby separating the bone from the meat.

[0014] Preferably, in step S2, the chicken leg is divided into 2-6 pieces and then soaked in clean water.

[0015] Preferably, in step S2, the cut chicken legs are placed in clean water and soaked for 1-1.5 hours.

[0016] Preferably, the seasoning includes: 4-5 grams of salt, 4-5 grams of monosodium glutamate, 5-6 grams of sugar, and 6-10 grams of garlic.

[0017] Preferably, in step S2, the initial segmentation portion cannot be cut off.

[0018] The above technical solution has the following beneficial effects:

[0019] 1. The present invention divides the chicken legs into a flower shape, which is convenient for frying, makes the fried chicken legs novel in shape, enhances people's appetite and consumption desire, and thus brings greater economic benefits.

[0020] 2. The present invention is the first to combine cinnamon, star anise, pepper, tsaoko, fennel, dried ginger, spices, salt, monosodium glutamate, sugar and garlic in marinating chicken legs, so that the fried chicken legs are crispy on the outside and tender on the inside with a novel taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The finished product of butterfly-shaped flowered large chicken drumstick fried by a production process of flowered large chicken drumstick of the present invention Figure 1 .

[0022] Figure 2 The finished product of butterfly-shaped flowered large chicken drumstick fried by a production process of flowered large chicken drumstick of the present invention Figure 2 .

[0023] Figure 3 The finished product of butterfly-shaped flowered large chicken drumstick fried by a production process of flowered large chicken drumstick of the present invention Figure 3 . DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] Example 1: A process for making flowered large chicken legs, which is prepared according to the following raw materials in grams: 60 chicken legs,

[0026] Spices include: 2 grams of cinnamon, 2 grams of star anise, 2 grams of pepper, 2 grams of grass fruit, 2 grams of fennel, 10 grams of dried ginger, and 5 grams of spices. Mix the above spices together, grind them into powder, and mix them with seasonings. The rest is 300 grams of pure water. Mix them together and marinate for more than 12 hours.

[0027] The following steps are involved:

[0028] S1: Defrost and clean the chicken legs;

[0029] S2: Use scissors or a boning knife to start cutting from the root or head of the chicken leg. Do not cut the starting part. Separate the meat from the bones and cut the meat into two butterflies. Soak in clean water for 1 hour.

[0030] S3: After soaking in water, drain the water, mix the marinade with a certain number of chicken legs, marinate, put into a food box, seal it and store it in the refrigerator for 12 hours;

[0031] S4: The next day, take out 3-5 marinated chicken legs and put them in a stainless steel bowl. Add appropriate amount of corn starch and water and stir into a suitable ratio. Then comb the chicken legs, place the middle bone in the middle of your palm, and use your fingers to spread out and hold the four or six petals of meat so that the chicken on both sides of the bone is evenly controlled between your fingers. Keep a fixed shape and turn it upside down in the oil pan. The starch attached to the surface fixes its shape, and it looks like a flower. Slowly fry it in the oil pan until it is browned, so as to achieve the effect of crispy outside and tender inside.

[0032] In this embodiment, the seasoning includes: 4 grams of salt, 4 grams of monosodium glutamate, 5 grams of sugar, and 6 grams of garlic. In step S2, the chicken legs are cut into flower-shaped chicken legs.

[0033] Example 2: A process for making flowered large chicken legs, which is prepared according to the following raw materials in grams: 120 chicken legs,

[0034] Spices include: 3 grams of cinnamon, 3 grams of star anise, 3 grams of pepper, 3 grams of grass fruit, 3 grams of fennel, 15 grams of dried ginger, and 10 grams of spices. Mix the above spices together, grind them into powder, and mix them with seasonings. The rest is 500 grams of pure water. Mix them together and marinate for more than 12 hours.

[0035] The following steps are involved:

[0036] S1: Defrost and clean the chicken legs;

[0037] S2: Use scissors or a boning knife to start cutting from the base of the chicken leg or the head. Do not cut the starting part. Separate the meat from the bones and cut into 6 pieces of butterflies. Soak in clean water for 1.5 hours.

[0038] S3: After soaking in water, drain the water, mix the marinade with a certain number of chicken legs, marinate, put into a food box, seal it and store it in the refrigerator for 12 hours;

[0039] S4: The next day, take out 3-5 marinated chicken legs and put them in a stainless steel bowl. Add appropriate amount of corn starch and water and stir into a suitable ratio. Then comb the chicken legs, place the middle bone in the middle of your palm, and use your fingers to spread out and hold the four or six petals of meat so that the chicken on both sides of the bone is evenly controlled between your fingers. Keep a fixed shape and turn it upside down in the oil pan. The starch attached to the surface fixes its shape, and it looks like a flower. Slowly fry it in the oil pan until it is browned, so as to achieve the effect of crispy outside and tender inside.

[0040] In this embodiment, the seasoning includes: 5 grams of salt, 5 grams of monosodium glutamate, 6 grams of sugar, and 10 grams of garlic. In step S2, the chicken legs are cut into flower-shaped chicken legs.

[0041] The invention divides the chicken legs into blooming shapes, which are convenient for frying, and makes the fried chicken legs novel in shape, thereby enhancing people's appetite and consumption desire, and thus bringing greater economic benefits.

[0042] The invention is the first to combine cinnamon bark, star anise, prickly ash, tsaoko, fennel, dried ginger, spices, salt, monosodium glutamate, sugar and garlic in marinating chicken legs, so that the fried chicken legs are crispy on the outside and tender on the inside with a novel taste.

[0043] The basic principles and main features of the present invention are described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for illustrating the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which shall fall within the scope of the present invention to be protected. The scope of protection of the invention shall be defined by the attached claims and their equivalents.

Claims

1. A production process of flowering chicken drumsticks, characterized in that: It is prepared according to the following raw materials by weight: 60-120 chicken legs, Spices include: 2-3 grams of cinnamon, 2-3 grams of star anise, 2-3 grams of pepper, 2-3 grams of grass fruit, 2-3 grams of fennel, 10-15 grams of dried ginger, 5-10 grams of spices. Mix the above spices together, grind them into powder and mix them with seasonings. The rest is 300-500 grams of pure water. Mix them together and marinate for more than 12 hours. The following steps are involved: S1: Defrost and clean the chicken legs; S2: Use a sharp tool to cut the chicken leg into 2-6 pieces of meat, similar to the shape of a butterfly spreading out; S3: After soaking in water, drain the water, mix the marinade with a certain number of chicken legs, marinate, put into a food box, seal it and store it in the refrigerator for 12 hours; S4: The next day, take out 3-5 marinated chicken legs and put them in a stainless steel bowl. Add appropriate amount of corn starch and water and stir into a suitable ratio. Then comb the chicken legs, place the middle bone in the middle of your palm, and use your fingers to spread out and hold the four or six petals of meat so that the chicken on both sides of the bone is evenly controlled between your fingers. Keep a fixed shape and turn it upside down in the oil pan. The starch attached to the surface fixes its shape, and it looks like a flower. Slowly fry it in the oil pan until it is browned, so as to achieve the effect of crispy outside and tender inside.

2. The production process of a flowering chicken drumstick according to claim 1, characterized in that: The sharp tool includes scissors or a boning knife.

3. The production process of a flowering chicken drumstick according to claim 1, characterized in that: In step S2, when cutting, a sharp tool is inserted into the chicken leg near the root or head, and the bone is slowly cut downward along the edge of the bone until the sharp tool passes through the other end of the chicken leg, thereby separating the bone from the meat.

4. The production process of a flowering chicken drumstick according to claim 1, characterized in that: In step S2, the chicken legs are cut into 2-6 pieces and then soaked in clean water.

5. The production process of a flowering chicken drumstick according to claim 1, characterized in that: In step S2, the cut chicken legs are placed in clean water and soaked for 1-1.5 hours.

6. The production process of a flowering chicken drumstick according to claim 1, characterized in that: The seasoning includes: 4-5 grams of salt, 4-5 grams of monosodium glutamate, 5-6 grams of sugar, and 6-10 grams of garlic.

7. The production process of a flowering chicken drumstick according to claim 1, characterized in that: In step S2, the initial segmentation portion cannot be cut off.

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