CN103284189A - Pickling method of hot and sour chicken feet - Google Patents
Pickling method of hot and sour chicken feet Download PDFInfo
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- CN103284189A CN103284189A CN2013102090385A CN201310209038A CN103284189A CN 103284189 A CN103284189 A CN 103284189A CN 2013102090385 A CN2013102090385 A CN 2013102090385A CN 201310209038 A CN201310209038 A CN 201310209038A CN 103284189 A CN103284189 A CN 103284189A
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- shank
- water
- vinegar
- pepper
- ginger
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Abstract
The invention discloses a pickling method of hot and sour chicken feet which are produced from chicken feet, cassia bark, star anise, onion, ginger, vinegar, soy sauce, sugar, garlic bulb and pickled chilli. The pickling method comprises the following steps of: 1, cleaning the chicken feet, soaking for 4h with water, changing water once every two hours; 2, adding water to just cover the chicken feet, boiling water in a pot, placing the chicken feet, the star anise, the cassis bark, the onion and the ginger, continuously boiling for 8min after the water is boiled, fishing the chicken feet out and cleaning, placing in a container capable of enabling the water to fall, and then placing the container below a faucet, washing for 30min with water in the faucet with small flow, fishing out, and airing to remove surface colloid so as to avoid being turbid during soaking; and 3, pouring the soy sauce, the sugar, the vinegar, the garlic bulb and the pickled chilli in the container, uniformly mixing, and placing the aired chicken feet in the container for being soaked for 60min so as to be eaten.
Description
Technical field
The present invention relates to a kind of brewing method of shank, is a kind of brewing method of vinegar-pepper shank concretely.
Background technology
The cooking methods of shank has at present, steaming, halogen, bubble, but all based on spicy, and color and luster is inhomogeneous.
Summary of the invention
The object of the present invention is to provide a kind of brewing method of vinegar-pepper shank, have and make the color and luster of shank glossy black, the function of skin and flesh crisp and fragrant.
The present invention makes with: shank, cassia bark, anise, green onion, ginger, vinegar, soy sauce, sugar, the head of garlic and bubble green pepper.
Brewing method is as follows:
1. the shank wash clean, be soaked in water 4 hours, changed water every two hours one time;
2. boiled the water in the pot, water can just soak full shank and get final product, and puts into shank, anise, cassia bark, green onion, ginger, treat that water is boiled after, continuing moderate heat boiled 8 minutes, pull shank out cleaning, put into the container that can fall into water, then be placed on the below of tap, the tap low discharge discharges water down and dashed 30 minutes, pick up and shine the moisture that dries in the air and done and get final product, in order to remove surperficial colloid, in order to avoid muddiness during immersion;
3. pour soy sauce, sugar, vinegar, the head of garlic, bubble green pepper in the vessel into and stir, the shank after solarization is dried in the air is put into vessel, and to soak 60 minutes be edible, middlely stirred once every 30 minutes, makes immersion more even.
The invention has the beneficial effects as follows to have and make the color and luster of shank glossy black, the function of skin and flesh crisp and fragrant.
The specific embodiment
A kind of brewing method of vinegar-pepper shank is made by shank, cassia bark, anise, green onion, ginger, vinegar, soy sauce, sugar, the head of garlic and bubble green pepper.
Implement 1: shank 500g, cassia bark 5g, anistree 5g, green onion 3g, ginger 3g, vinegar 8g, soy sauce 20g, sugared 5g, head of garlic 5g and bubble green pepper 7g make.
Implement 2: shank 500g, cassia bark 5g, anistree 5g, green onion 20g, ginger 10g, vinegar 20g, soy sauce 50g, sugared 20g, head of garlic 15g and bubble green pepper 7g make.
Implement 3: shank 500g, cassia bark 5g, anistree 5g, green onion 20g, ginger 30g, vinegar 30g, soy sauce 50g, sugared 20g, head of garlic 10g and bubble green pepper 7g make.
Brewing method is as follows:
1. the shank wash clean, be soaked in water 4 hours, changed water every two hours one time;
2. boiled the water in the pot, water can just soak full shank and get final product, and puts into shank, anise, cassia bark, green onion, ginger, treat that water is boiled after, continuing moderate heat boiled 8 minutes, pull shank out cleaning, put into the container that can fall into water, then be placed on the below of tap, the tap low discharge discharges water down and dashed 30 minutes, pick up and shine the moisture that dries in the air and done and get final product, in order to remove surperficial colloid, in order to avoid muddiness during immersion;
3. pour soy sauce, sugar, vinegar, the head of garlic, bubble green pepper in the vessel into and stir, the shank after solarization is dried in the air is put into vessel, and to soak 60 minutes be edible, middlely stirred once every 30 minutes, makes immersion more even.
Claims (4)
1. the brewing method of a vinegar-pepper shank is made by shank, cassia bark, anise, green onion, ginger, vinegar, soy sauce, sugar, the head of garlic and bubble green pepper,
Brewing method is as follows:
1. the shank wash clean, be soaked in water 4 hours, changed water every two hours one time;
2. boiled the water in the pot, water can just soak full shank and get final product, and puts into shank, anise, cassia bark, green onion, ginger, treat that water is boiled after, continuing moderate heat boiled 8 minutes, pull shank out cleaning, put into the container that can fall into water, then be placed on the below of tap, the tap low discharge discharges water down and dashed 30 minutes, pick up and shine the moisture that dries in the air and done and get final product, in order to remove surperficial colloid, in order to avoid muddiness during immersion;
3. pour soy sauce, sugar, vinegar, the head of garlic, bubble green pepper in the vessel into and stir, the shank after solarization is dried in the air is put into vessel, and to soak 60 minutes be edible, middlely stirred once every 30 minutes, makes immersion more even.
2. the brewing method of a kind of vinegar-pepper shank according to claim 1, its dosage is: shank 500g, cassia bark 5g, anistree 5g, green onion 3g, ginger 3g, vinegar 8g, soy sauce 20g, sugared 5g, head of garlic 5g and bubble green pepper 7g make.
3. the brewing method of a kind of vinegar-pepper shank according to claim 1, its dosage is: shank 500g, cassia bark 5g, anistree 5g, green onion 20g, ginger 10g, vinegar 20g, soy sauce 50g, sugared 20g, head of garlic 15g and bubble green pepper 7g make.
4. the brewing method of a kind of vinegar-pepper shank according to claim 1, its dosage is: shank 500g, cassia bark 5g, anistree 5g, green onion 20g, ginger 30g, vinegar 30g, soy sauce 50g, sugared 20g, head of garlic 10g and bubble green pepper 7g make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102090385A CN103284189A (en) | 2013-05-30 | 2013-05-30 | Pickling method of hot and sour chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102090385A CN103284189A (en) | 2013-05-30 | 2013-05-30 | Pickling method of hot and sour chicken feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284189A true CN103284189A (en) | 2013-09-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102090385A Pending CN103284189A (en) | 2013-05-30 | 2013-05-30 | Pickling method of hot and sour chicken feet |
Country Status (1)
| Country | Link |
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| CN (1) | CN103284189A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315704A (en) * | 2018-12-17 | 2019-02-12 | 高崇 | A kind of chicken claw with pickled peppers |
| CN111802595A (en) * | 2020-06-20 | 2020-10-23 | 山东鸿毅食品有限公司 | Sour and hot chicken feet and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401652A (en) * | 2008-09-25 | 2009-04-08 | 华南理工大学 | Quick and safe bloating method for chicken paw or the like |
| CN101611891A (en) * | 2009-07-27 | 2009-12-30 | 董永建 | Steep method, the young ginger of meat and steep young ginger chicken claw |
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN103082319A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Simple production method of chicken feet with pickled peppers |
-
2013
- 2013-05-30 CN CN2013102090385A patent/CN103284189A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401652A (en) * | 2008-09-25 | 2009-04-08 | 华南理工大学 | Quick and safe bloating method for chicken paw or the like |
| CN101611891A (en) * | 2009-07-27 | 2009-12-30 | 董永建 | Steep method, the young ginger of meat and steep young ginger chicken claw |
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN103082319A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Simple production method of chicken feet with pickled peppers |
Non-Patent Citations (2)
| Title |
|---|
| 肖明均: "巴蜀泡椒凤爪的加工", 《肉类工业》 * |
| 陈祖明等: "泡椒凤爪加工工艺研究", 《四川烹饪高等专科学校学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315704A (en) * | 2018-12-17 | 2019-02-12 | 高崇 | A kind of chicken claw with pickled peppers |
| CN111802595A (en) * | 2020-06-20 | 2020-10-23 | 山东鸿毅食品有限公司 | Sour and hot chicken feet and preparation method thereof |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130911 |