CN106912811A - A kind of preparation method of spicy chicken feet - Google Patents
A kind of preparation method of spicy chicken feet Download PDFInfo
- Publication number
- CN106912811A CN106912811A CN201510997408.5A CN201510997408A CN106912811A CN 106912811 A CN106912811 A CN 106912811A CN 201510997408 A CN201510997408 A CN 201510997408A CN 106912811 A CN106912811 A CN 106912811A
- Authority
- CN
- China
- Prior art keywords
- chicken feet
- soup
- bag
- powder
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of production technology of spicy chicken feet, the present invention is in traditional chicken feet way, add coltsfoot, jujube, mulberry leaf, rosemary, salt, lemon, sucrose, improve the fresh and tender mouthfeel of food, add rosemary, rhizoma alismatis, mulberry leaf, Ligusticum wallichii, Paper mulberry Fruit, the root bark of shaggy-fruited dittany, these have under antibacterial, the comprehensive function of the Chinese medicine of bacteriostasis, not only ensure that the mouthfeel of food, and extend the shelf-life of food.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of preparation method of spicy chicken feet.
Background technology
With the raising of state-of-the-art, the especially raising of modern manufacturing industry level, people require safety, health care of food etc. more fast higher, drink, the food variety of in the market can not meet the daily demand of people, and taste is good, high nutrition and the food with certain health care, drink are increasingly favored by consumer.
Chicken feet originates in North America, nineteen fifty-nine incoming China, last century the mid-80 starts to raise Central China and south are small-scale, China turned at present and has mainly cultivated batrachia.Because frog meat is easily corrupt, difficulty of processing is larger, and the shelf-life is shorter, so it is few to introduce batrachia processing method.How during baby's meat is processed, farthest ensure that the characteristics of frog meat is fresh and tender has become research emphasis and difficult point in terms of chicken feet ready-to-eat food processing.
The content of the invention
In order to solve technical problem present in background technology, the present invention proposes a kind of preparation method of spicy chicken feet.
A kind of preparation method of spicy chicken feet, comprises the following steps：
Step one, the fresh chicken feet of selection, the crust removal of chicken feet is clean, get out proportion bag 1 and proportion bag 2；
Step 2, by Pricklyash peel, anistree powder, cassia bark powder, fennel powder, cloves powder is well mixed obtains five-spice powder, it is sufficiently stirred for during five-spice powder and sweet osmanthus, Buddha's hand, orange peel, salt are added into mixer, taking-up is placed in clean vessel, is added cooking wine and natrium nitrosum to be well mixed and is obtained preserved materials；
Step 3, pretreatment chicken feet is put into preserved materials and pickles 3-5h；
Step 4, to build steam pot in add a large amount of clear water, boil to boiling water, duck skeleton, duck oil, ginger, green onion, pseudo-ginseng, bamboo shoots, bamboo leaf tea, rhizoma Gastrodiae, dried orange peel intense fire is added to boil 6-8h, soup-stock is obtained after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1；
Step 5, proportion bag 1 is placed in the 4-6h that first simmered in water in soup-stock, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, the 12%-15% for making its soup weight be step 4 soup-stock obtains bittern.
Step 6, in bittern add dark soy sauce, salt, cooking wine, chilli oil, need to be sufficiently stirred in boiling process, cook 20-30min obtain halogen soup；
Step 7, the dispensing in proportion bag 2 is taken out and is crushed by the way of nuclear magnetic resonance, the dispensing particle after crushing crosses 80 mesh sieves, and extracting screen underflow is well mixed with salt, by dispensing film on chicken feet block, chicken feet block is put into cotton yarn bag, standby；
Step 8, the cotton yarn bag that will be equipped with chicken feet block add halogen soup, after intense fire is heated to boiling, are cooked by slow fire the time for 25-30min, then chicken feet is taken out from cotton yarn bag and is cooled to room temperature.
Step 9, the chicken feet after cooling is carried out sterilized and is vacuum-packed.
Preferably, coltsfoot, jujube, mulberry leaf, rosemary, salt, lemon, sucrose are put into cotton yarn bag, obtain proportion bag 1.
Preferably, rosemary, rhizoma alismatis, mulberry leaf, Ligusticum wallichii, Paper mulberry Fruit, the root bark of shaggy-fruited dittany are put into cotton yarn bag, obtain proportion bag 2.
This programme is beneficial in that compared to traditional scheme：Main component of the invention is chicken feet, the present invention is in traditional chicken feet way, add coltsfoot, jujube, mulberry leaf, rosemary, salt, lemon, sucrose, improve the fresh and tender mouthfeel of food, add rosemary, rhizoma alismatis, mulberry leaf, Ligusticum wallichii, Paper mulberry Fruit, the root bark of shaggy-fruited dittany, under carrying these there is antibacterial, the comprehensive function of the Chinese medicine of bacteriostasis, the mouthfeel of food is not only ensure that, and extend the shelf-life of food.
Specific embodiment
Embodiment 1：
A kind of preparation method of spicy chicken feet, it is characterised in that comprise the following steps：
Step one, the fresh chicken feet of selection, the crust removal of chicken feet is clean, 15-20 parts of coltsfoot, 8-10 portions of jujube, 8-10 portions of mulberry leaf, 10-15 portions of rosemary, 30-50 portions of salt, 10-20 portions of lemon, 8-10 portions of sucrose are put into cotton yarn bag, obtain proportion bag 1；10-15 parts of rosemary, 5-10 parts of rhizoma alismatis, 20-35 parts of mulberry leaf, 10-15 parts of Ligusticum wallichii, 20-30 parts of Paper mulberry Fruit, the 10-15 parts of root bark of shaggy-fruited dittany are put into cotton yarn bag, proportion bag 2 is obtained；
Step 2,20-30 parts of Pricklyash peel, 8-10 parts of anistree powder, 5-7 part cassia bark powder, 3-5 parts of fennel powder, 5-8 parts of cloves powder are well mixed and obtain five-spice powder by weight, it is sufficiently stirred for during five-spice powder and 5-7 portions of sweet osmanthus, 6-10 portions of Buddha's hand, 5-7 portions of orange peel, 40-60 portions of salt are added into mixer, taking-up is placed in clean vessel, adds 10-20 portions of cooking wine and 5-10 parts of natrium nitrosum to be well mixed and obtain preserved materials；
Step 3, the chicken feet of pretreatment is put into preserved materials and pickles 3-5h；
Step 4, to build steam pot in add a large amount of clear water, boil to boiling water, 200-300 parts of duck skeleton, 50-70 parts of duck oil, 8-10 parts of ginger, 10-20 parts of green onion, 25-30 parts of pseudo-ginseng, 50-70 parts of bamboo shoots, 25-35 parts of bamboo leaf tea, 50-60 parts of rhizoma Gastrodiae, 20-30 parts of dried orange peel intense fire is added to boil 6-8h by weight, soup-stock is obtained after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1；
Step 5, proportion bag 1 is placed in the 4-6h that first simmered in water in soup-stock, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, the 12%-15% for making its soup weight be step 4 soup-stock obtains bittern.
Step 6, in bittern add 8-10 portion dark soy sauce, 20-30 portions of salt, 10-25 portions of cooking wine, 30-35 portions of chilli oil, need to be sufficiently stirred in boiling process, cooking 20-30min obtain halogen soup；
Step 7, the dispensing in proportion bag 2 is taken out and is crushed by the way of nuclear magnetic resonance, the dispensing particle after crushing crosses 80 mesh sieves, and extracting screen underflow is well mixed with salt, by dispensing film on chicken feet block, chicken feet block is put into cotton yarn bag, standby；
Described proportion bag 2 is 1 with the weight ratio of salt:3-5；
Step 8, the cotton yarn bag that will be equipped with chicken feet block add halogen soup, after intense fire is heated to boiling, are cooked by slow fire the time for 25-30min, then chicken feet is taken out from cotton yarn bag and is cooled to room temperature.
Step 9, the chicken feet after cooling is carried out sterilized and is vacuum-packed.
Embodiment 2
A kind of preparation method of spicy chicken feet, it is characterised in that comprise the following steps：
Step one, the fresh chicken feet of selection, the crust removal of chicken feet is clean, 8-12 parts of coltsfoot, 8-10 portions of jujube, 15-20 portions of mulberry leaf, 7-10 portions of rosemary, 30-50 portions of salt, 10-20 portions of lemon, 8-10 portions of sucrose are put into cotton yarn bag, obtain proportion bag 1；10-15 parts of rosemary, 3-5 parts of rhizoma alismatis, 20-35 parts of mulberry leaf, 8-12 parts of Ligusticum wallichii, 5-10 parts of Paper mulberry Fruit, the 10-15 parts of root bark of shaggy-fruited dittany are put into cotton yarn bag, proportion bag 2 is obtained；
Step 2,20-30 parts of Pricklyash peel, 8-10 parts of anistree powder, 5-7 part cassia bark powder, 3-5 parts of fennel powder, 5-8 parts of cloves powder are well mixed and obtain five-spice powder by weight, it is sufficiently stirred for during five-spice powder and 5-7 portions of sweet osmanthus, 6-10 portions of Buddha's hand, 5-7 portions of orange peel, 40-60 portions of salt are added into mixer, taking-up is placed in clean vessel, adds 10-20 portions of cooking wine and 5-10 parts of natrium nitrosum to be well mixed and obtain preserved materials；
Step 3, the chicken feet of pretreatment is put into preserved materials and pickles 3-5h；
Step 4, to build steam pot in add a large amount of clear water, boil to boiling water, 200-300 parts of duck skeleton, 50-70 parts of duck oil, 8-10 parts of ginger, 10-20 parts of green onion, 25-30 parts of pseudo-ginseng, 50-70 parts of bamboo shoots, 25-35 parts of bamboo leaf tea, 50-60 parts of rhizoma Gastrodiae, 20-30 parts of dried orange peel intense fire is added to boil 6-8h by weight, soup-stock is obtained after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1；
Step 5, proportion bag 1 is placed in the 4-6h that first simmered in water in soup-stock, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, the 12%-15% for making its soup weight be step 4 soup-stock obtains bittern.
Step 6, in bittern add 8-10 portion dark soy sauce, 20-30 portions of salt, 10-25 portions of cooking wine, 30-35 portions of chilli oil, need to be sufficiently stirred in boiling process, cooking 20-30min obtain halogen soup；
Step 7, the dispensing in proportion bag 2 is taken out and is crushed by the way of nuclear magnetic resonance, the dispensing particle after crushing crosses 80 mesh sieves, and extracting screen underflow is well mixed with salt, by dispensing film on chicken feet block, chicken feet block is put into cotton yarn bag, standby；
Described proportion bag 2 is 1 with the weight ratio of salt:3-5；
Step 8, the cotton yarn bag that will be equipped with chicken feet block add halogen soup, after intense fire is heated to boiling, are cooked by slow fire the time for 25-30min, then chicken feet is taken out from cotton yarn bag and is cooled to room temperature.
Step 9, the chicken feet after cooling is carried out sterilized and is vacuum-packed.
Claims (3)
1. a kind of preparation method of spicy chicken feet, it is characterised in that comprise the following steps：
Step one, the fresh chicken feet of selection are clean by the crust removal of chicken feet；Get out proportion bag 1 and proportion bag 2；
Step 2, by Pricklyash peel, anistree powder, cassia bark powder, fennel powder, cloves powder is well mixed obtains five-spice powder, it is sufficiently stirred for during five-spice powder and sweet osmanthus, Buddha's hand, orange peel, salt are added into mixer, taking-up is placed in clean vessel, is added cooking wine and natrium nitrosum to be well mixed and is obtained preserved materials；
Step 3, pretreatment chicken feet is put into preserved materials and pickles 3-5h；
Step 4, to build steam pot in add a large amount of clear water, boil to boiling water, duck skeleton, duck oil, ginger, green onion, pseudo-ginseng, bamboo shoots, bamboo leaf tea, rhizoma Gastrodiae, dried orange peel intense fire is added to boil 6-8h, soup-stock is obtained after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton after soup-stock and blanching is 10-15:1；
Step 5, proportion bag 1 is placed in the 4-6h that first simmered in water in soup-stock, after taking out cotton yarn bag, intense fire continues to boil 2-3 hour, the 12%-15% for making its soup weight be step 4 soup-stock obtains bittern；
Step 6, in bittern add dark soy sauce, salt, cooking wine, chilli oil, need to be sufficiently stirred in boiling process, cook 20-30min obtain halogen soup；
Step 7, the dispensing in proportion bag 2 is taken out and is crushed by the way of nuclear magnetic resonance, the dispensing particle after crushing crosses 80 mesh sieves, and extracting screen underflow is well mixed with salt, by dispensing film on chicken feet block, chicken feet block is put into cotton yarn bag, standby；
Step 8, the cotton yarn bag that will be equipped with chicken feet block add halogen soup, after intense fire is heated to boiling, are cooked by slow fire the time for 25-30min, then chicken feet is taken out from cotton yarn bag and is cooled to room temperature；
Step 9, the chicken feet after cooling is carried out sterilized and is vacuum-packed.
2. the preparation method of spicy chicken feet as claimed in claim 1, it is characterised in that described proportion bag 1, including following main component：Coltsfoot, jujube, mulberry leaf, rosemary, salt, lemon, sucrose.
3. the preparation method of spicy chicken feet as claimed in claim 1, it is characterised in that described proportion bag 2, including following main component：Rosemary, rhizoma alismatis, mulberry leaf, Ligusticum wallichii, Paper mulberry Fruit, the root bark of shaggy-fruited dittany.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510997408.5A CN106912811A (en) | 2015-12-28 | 2015-12-28 | A kind of preparation method of spicy chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510997408.5A CN106912811A (en) | 2015-12-28 | 2015-12-28 | A kind of preparation method of spicy chicken feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106912811A true CN106912811A (en) | 2017-07-04 |
Family
ID=59454979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510997408.5A Pending CN106912811A (en) | 2015-12-28 | 2015-12-28 | A kind of preparation method of spicy chicken feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106912811A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450379A (en) * | 2019-08-19 | 2021-03-09 | 贵州老兵豆制品股份有限公司 | Spicy dried bean instant food and preparation method thereof |
| CN113662146A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Flavored crisp and fragrant chicken feet |
-
2015
- 2015-12-28 CN CN201510997408.5A patent/CN106912811A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450379A (en) * | 2019-08-19 | 2021-03-09 | 贵州老兵豆制品股份有限公司 | Spicy dried bean instant food and preparation method thereof |
| CN113662146A (en) * | 2020-05-13 | 2021-11-19 | 杨莹 | Flavored crisp and fragrant chicken feet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103202348B (en) | Sea-buckthorn stomachic dried bean curd and preparation method thereof | |
| CN103504338A (en) | Fried chicken | |
| CN103494254A (en) | Matcha-flavor dried fish flesh floss | |
| CN103549318A (en) | Processing process of flavored pepper crisp chips/shreds | |
| CN104651203A (en) | Radiation-resistant fruit tea vinegar containing watermelons | |
| CN103461782A (en) | Preparation method of spicy hawthorn rice cake premixed glutinous rice powder | |
| CN103637141A (en) | Chafing dish seasoning material and preparation method thereof | |
| CN105831680A (en) | Flavored sesame source containing rich nutrients and preparation method thereof | |
| CN102919800A (en) | Marinade for making braised meat | |
| CN103621942A (en) | Pineapple and yoghourt taste purple sweet potato chips | |
| CN103494217B (en) | A kind of rose cooking shredded potato pickles | |
| CN103932096B (en) | Purple French fries of a kind of balsam pear improving eyesight and preparation method thereof | |
| CN106912811A (en) | A kind of preparation method of spicy chicken feet | |
| CN105360979A (en) | Production technology for spicy-hot duck's foot | |
| CN103767006A (en) | Health-care beverage suitable for old people to drink and preparation method thereof | |
| CN103815241A (en) | Buckwheat glutinous rice flour and preparation method for same | |
| CN105639606A (en) | Dip for eating of mutton and preparation method of dip | |
| CN104719839A (en) | Tea aroma meat sauce and preparation method thereof | |
| CN104799239A (en) | Seasoning for braised pork in brown sauce and preparation method of seasoning | |
| CN106912812A (en) | A kind of spicy chicken feet | |
| CN103431348A (en) | Sweet potato leaf seasoner and preparation method thereof | |
| CN105614821A (en) | Shii-take mushroom shallot oil sauce | |
| CN104206474A (en) | Black bean dreg cake capable of enriching blood | |
| CN102687762A (en) | Method for manufacturing shrimp egg dried bean curd | |
| CN107296255A (en) | A kind of bittern formula for making spiced egg |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170704 |