CN104664421A

CN104664421A - Preparation method of flavor chicken feet

Info

Publication number: CN104664421A
Application number: CN201310634750.XA
Authority: CN
Inventors: 孔艳
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-11-30
Filing date: 2013-11-30
Publication date: 2015-06-03

Abstract

The invention relates to a preparation method of flavor chicken feet. The method comprises the following steps: fetching fresh chicken feet, washing with an acetic acid aqueous solution, and soaking in a table salt aqueous solution for later use; fetching clean celery, prunella vulgaris and flos lonicerae, and cutting the celery into long strips; soaking the cut celery as well as the prunella vulgaris and flos lonicerae in table vinegar with concentration of 3-5%, and adding table salt, Sichuan pepper and chicken essence to obtain accessories; and putting the chicken feet into the accessories and storing for 5-10 days at 0-4 DEG C. Compared with the traditional method for preparing flavor chicken feet, according to the method provided by the invention, since the accessories including prunella vulgaris and flos lonicerae are added, the taste of the flavor chicken feet is more unique; and the method not only perfectly maintains the nutritional value of chicken feet, but also has the advantages of simplicity, low preparation cost, good product mouthfeel and rich nutrition and is good for the health of a human body.

Description

A kind of preparation method of local flavor shank

Technical field

The present invention relates to a kind of preparation method of local flavor shank, belong to food processing technology field.

Background technology

Shank, as the term suggests, be the claw of chicken, can be edible.Have another name called the chicken palm, chicken claw, phoenix foot.Shank not cock pawl on the menu of gourmet, and be called chicken claw, in south, the famous dish that chicken claw improves grade together, its cooking methods is also more complicated.

Selfheal is Lamiales labiate.Be generally take partial desiccation fruit ear to be used as medicine in summer, but common herb use in market, Taiwan.At general cold tea paving selfheal beverage all on sale.Primary growth in sparse woods, deserted mountain, ridge and roadside, the florescence 4-6 month, fruit the phase 7-10 month.Due to namely withered after this careless Summer Solstice, therefore there is this name.Selfheal is cold in nature, sweet, pungent, the micro-hardship of taste, there is the effect of letting out clearly irascibility, mass dissipating and swelling eliminating, clearing heat and detoxicating, expelling phlegm and arresting coughing, cooling blood and hemostasis, under being applicable to scrofula, goitre, acute mastitis, vertigo, facial paralysis, arthralgia and myalgia, pulmonary tuberculosis, metrorrhagia, band, Fiedeler's disease type hepatitis and bacillary dysentery etc.Modern pharmacological research shows, selfheal has the effect reduced blood pressure.

At present, the eating method of shank generally adopts family cooking method for making to be processed into hot delicatessen and directly eats, in shank, add radish make local flavor shank together with shank, shank is processed into instant food, particularly the process of the portable food of health convenient and instant and the rare report of product, also there is not yet commercially available prod.

Summary of the invention

For deficiency of the prior art, the invention provides a kind of preparation method of shank.

Technical scheme of the present invention is as follows:

A preparation method for local flavor shank, is characterized in that, comprises following processing step:

(1) get the raw materials ready: get fresh shank, after rinsing with the aqueous acetic acid that weight percent concentration is 3-5%, be dipped in weight percent concentration be in the common salt aqueous solution of 3-10% 2-5 hour for subsequent use; By clean celery, selfheal and honeysuckle, by slitting for celery shape;

(2) prepare auxiliary material: by the celery that cuts and selfheal and honeysuckle, putting into concentration is that the vinegar of 3-5% soaks, and puts into salt, Chinese prickly ash, chickens' extract, makes auxiliary material;

(3) the fresh shank in step (1) is put into boiling container to boil;

(4) tasty preservation: shank obtained in step (3) is put into the obtained auxiliary material of step (2), preserve 5-10 days under being placed on the environment of 0-4 DEG C.

(5) pack: shank obtained in step (4) is taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor shank food.

According to the present invention, preferably, described shank is white feather chicken shank.

Beneficial effect of the present invention is:

The present invention is compared with the method for traditional making local flavor shank, add radish auxiliary material, the taste of the local flavor shank that can make is more unique, the method not only maintains the nutritive value of shank well, and its preparation method is simple, preparation cost is low, and products taste is good, nutritious, useful to health.

Detailed description of the invention

Below by specific embodiment, the present invention is further elaborated.

Embodiment 1:

A preparation method for local flavor shank, comprises following processing step:

(1) get the raw materials ready: get fresh shank 500g, after rinsing with the aqueous acetic acid that weight percent concentration is 5%, be dipped in weight percent concentration be in the common salt aqueous solution of 10% 5 hours for subsequent use; By clean celery 100g, by slitting for celery shape;

(2) prepare auxiliary material: by the celery that cuts and selfheal and honeysuckle, put into 150g concentration be 5% vinegar soak, put into salt, Chinese prickly ash, chickens' extract, make auxiliary material;

(3) the fresh shank in step (1) is put into boiling container to boil;

(4) tasty preservation: shank obtained in step (3) is put into the obtained auxiliary material of step (2), preserves 10 days under being placed on the environment of 4 DEG C.

Embodiment 2:

(1) get the raw materials ready: get fresh shank 500g, after rinsing with the aqueous acetic acid that weight percent concentration is 3%, be dipped in weight percent concentration be in the common salt aqueous solution of 3% 2 hours for subsequent use; By clean celery 100g, by slitting for celery shape;

(2) prepare auxiliary material: by the celery that cuts and selfheal and honeysuckle, put into 150g concentration be 3% vinegar soak, put into salt, Chinese prickly ash, chickens' extract, make auxiliary material;

(3) the fresh shank in step (1) is put into boiling container to boil;

(4) tasty preservation: shank obtained in step (3) is put into the obtained auxiliary material of step (2), preserves 5 days under being placed on the environment of 0 DEG C.

Claims

1. a preparation method for local flavor shank, is characterized in that, comprises following processing step:

(1) get the raw materials ready: get fresh shank, after rinsing with the aqueous acetic acid that weight percent concentration is 3-5%, be dipped in weight percent concentration be in the common salt aqueous solution of 3-10% 2-5 hour for subsequent use; By clean celery, selfheal and honeysuckle, by slitting for celery shape; ;

(3) the fresh shank in step (1) is put into boiling container to boil;

(4) tasty preservation: shank obtained in step (3) is put into the obtained auxiliary material of step (2), preserve 5-10 days under being placed on the environment of 0-4 DEG C;

2. the preparation method of local flavor shank as claimed in claim 1, is characterized in that: described shank is white feather chicken shank.