A composition for preparing tamarind chicken feet and a method for preparing tamarind chicken feet

By using a combination of small red chilies, roasted chilies, and tamarind juice, along with cooking, simmering, and mixing processes, a unique tamarind flavor is imparted to chicken feet, filling a gap in the processing of tamarind-flavored chicken feet and achieving a preparation method that is flavorful and suitable for industrialization.

CN122397875APending Publication Date: 2026-07-17CHENGDU YAMAYA NATURAL FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CHENGDU YAMAYA NATURAL FOOD
Filing Date
2026-06-09
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

There are no reports of processed tamarind chicken feet in the existing technology, and there is a lack of preparation methods to give chicken feet a unique tamarind flavor.

Method used

The first component consists of millet peppers, roasted chili peppers, salt, monosodium glutamate, white sugar, yeast extract, and chicken powder. The third component, combined with tamarind juice and flavor modifiers, is used to give the chicken feet a unique tamarind flavor through cooking, simmering, and mixing processes.

Benefits of technology

The prepared tamarind chicken feet have a natural color, harmonious flavor, tender and chewy texture, and are easy to process and suitable for industrial production.

✦ Generated by Eureka AI based on patent content.

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Abstract

本发明提供了一种制备酸角凤爪的组合物与酸角凤爪的制备方法，属于食品加工技术领域。该组合物包括小米椒30~40份、煳辣椒10~20份、食盐30~40份、味精20~30份、白砂糖30~50份、增香剂10~15份、酵母抽提物10~15份、鸡肉粉5~10份、鲜味素2~5份、鸡膏10~15份、猪肉膏10~15份、红曲黄0.5~1份、生姜粉5~10份、洋葱粉5~10份、胡椒粉10~15份、蚝油10~15份、酱油10~15份、刺芫荽叶20~50份和酸角汁80~120份。利用上述组合物赋予了凤爪独有的酸角风味。该方法制备得到的酸角凤爪色泽自然、风味协调、无不良味道、质地弹嫩和有咀嚼感，且操作简便、快捷。
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