CN107232521A - A kind of processing method of the spicy chicken feet of local flavor - Google Patents
A kind of processing method of the spicy chicken feet of local flavor Download PDFInfo
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- CN107232521A CN107232521A CN201710581218.4A CN201710581218A CN107232521A CN 107232521 A CN107232521 A CN 107232521A CN 201710581218 A CN201710581218 A CN 201710581218A CN 107232521 A CN107232521 A CN 107232521A
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- chicken feet
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of the spicy chicken feet of local flavor, comprise the following steps：1) by weight, 200 250 parts of raw material chicken feets are cleaned, then add 10 parts of orange peels after heat it is boiled after boil again 5 minutes, the chicken feet boiled is put into the moisture for draining and being more than in sieve；2) by step 1) chicken feet is put into soak, soaked 2 hours at 20 25 DEG C；Soak includes cooking wine, ginger, white sugar, capsicum, Chinese prickly ash, anise, fennel, Yan Heshui；3) by the chicken feet after being soaked in soak, in 30 50 DEG C of temperature ranges, toast 0.5 1 hours；4) by the chicken feet after baking, boiling in saltwater brine for cooking container is put into, halogen, 23 hours time are boiled in progress；5) chicken feet after halogen will be boiled to drain, in 30 50 DEG C of temperature bakings, the time is 0.5 1 hours, and spicy chicken feet is made.
Description
Technical field
The present invention relates to a kind of processing method of the spicy chicken feet of local flavor.
Background technology
As people's rhythm of life is accelerated, leisure food is increasingly becoming the option that consumer is keen to.China stops in recent years
Not busy food industries, which enter, constantly brings forth new ideas and developing new stage, and market scale increases in the speed of geometry level, travels and goes with China
The prosperous development of industry, leisure food market position becomes more and more important.The developing direction that leisure food is presented mainly includes：One is product
Kind will further be enriched, and taste more diversification, flavoured, syncretization, pattern variation, interest and appeal, miniaturization, category are thin
Change, seriation；Two be originally based on food consumption general layout simply having adequate food and clothing, will be further to flavor type, auxotype, enjoying type
The even direction conversion of functional form, exploitation health and functional food will be following main trend in leisure food market, health
Class leisure food development potentiality is huge.
In leisure food market, chicken claw product turns into deep by consumers in general with its abundant nutrition and unique local flavor
The food favored and liked.Chicken claw is chicken feet, is the byproduct of chicken processing.It contains a variety of nutriments, and especially with glue
The mineral element such as former albumen and calcium, iron enriches the most, can not only soften blood vessel and with beauty functions, nutritive value is quite high.Mesh
Before, the main chicken claw product of China includes：Pickled chicken claw, halogen chicken claw, sauce chicken claw etc..Main local flavor is based on pungent and pot-stewed fowl.
Manufacture craft and local flavor composition are excessively single, it is impossible to meet the further exploitation in chicken claw market.
The content of the invention
It is an object of the invention to provide a kind of processing method of the spicy chicken feet of local flavor, to solve the above problems.
Technical problem solved by the invention can be realized using following technical scheme：
A kind of processing method of the spicy chicken feet of local flavor, it is characterised in that comprise the following steps：
1) by weight, 200-250 parts of raw material chicken feets are cleaned, then add 10 parts of orange peels after heat it is boiled after boil again
5 minutes, the chicken feet boiled is put into the moisture for draining and being more than in sieve；
2) by step 1) chicken feet is put into soak, soaked 2 hours at 20-25 DEG C；Soak include cooking wine, ginger,
White sugar, capsicum, Chinese prickly ash, anise, fennel, Yan Heshui, according to 1-10：1-5：1-5：1-2：1-2：1-2：1-2：5-10：100 weight
Part is than preparing soak；
3) by the chicken feet after being soaked in soak, in 30-50 DEG C of temperature range, toast 0.5-1 hours；
4) by the chicken feet after baking, boiling in saltwater brine for cooking container is put into, halogen, time 2-3 hour are boiled in progress；Described boils
Saltwater brine, including dried orange peel, jujube, capsicum, Chinese prickly ash, anise, fennel, radix glycyrrhizae, peppermint, fructus amomi, cardamom, monosodium glutamate, salt, sugar and cooking wine,
Its parts by weight content range is, dried orange peel 1-2, jujube 1-2, capsicum 0.5-1, Chinese prickly ash 0.5-1, anise 0.5-1, fennel 0.5-1, sweet
Careless 2-4, peppermint 0.5-1, fructus amomi 1-2, cardamom 1-2, monosodium glutamate 2-6, salt 6-10, sugar 0.5-1, cooking wine 5-10,
5) chicken feet after halogen will be boiled to drain, in 30-50 DEG C of temperature baking, the time is 0.5-1 hours, and spicy chicken feet is made.
As a result of technical scheme as above, the spicy chicken feet of local flavor produced by the present invention is gone back while spicy is full
The original fragrance of chicken feet is not influenceed, is adapted to do leisure snack.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
Embodiment 1
A kind of processing method of the spicy chicken feet of local flavor, comprises the following steps：
1) by weight, 200 parts of raw material chicken feets are cleaned, then add 10 parts of orange peels after heat it is boiled after boil 5 points again
Clock, the chicken feet boiled is put into the moisture for draining and being more than in sieve；
2) by step 1) chicken feet is put into soak, soaked 2 hours at 20 DEG C；Soak includes cooking wine, ginger, white
Sugar, capsicum, Chinese prickly ash, anise, fennel, Yan Heshui, according to 1：1：1：1：1-2：1：1：5：100 weight part ratios prepare soak；
3) by the chicken feet after being soaked in soak, in 30 DEG C of temperature ranges, toast 0.5 hour；
4) by the chicken feet after baking, boiling in saltwater brine for cooking container is put into, halogen, time 2 h are boiled in progress；Boiling saltwater brine includes
Dried orange peel, jujube, capsicum, Chinese prickly ash, anise, fennel, radix glycyrrhizae, peppermint, fructus amomi, cardamom, monosodium glutamate, salt, sugar and cooking wine, its parts by weight contain
Measuring scope is, dried orange peel 1, jujube 1, capsicum 0.5, Chinese prickly ash 0.5, anise 0.5, fennel 0.5, radix glycyrrhizae 2, peppermint 0.5, fructus amomi 1, cardamom
1st, monosodium glutamate 2, salt 6, sugar 0.5, cooking wine 5,
5) chicken feet after halogen will be boiled to drain, in 30 DEG C of temperature bakings, the time is 0.5 hour, and spicy chicken feet is made.
Embodiment 2
A kind of processing method of the spicy chicken feet of local flavor, comprises the following steps：
1) by weight, 225 parts of raw material chicken feets are cleaned, then add 10 parts of orange peels after heat it is boiled after boil 5 points again
Clock, the chicken feet boiled is put into the moisture for draining and being more than in sieve；
2) by step 1) chicken feet is put into soak, soaked 2 hours at 22 DEG C；Soak includes cooking wine, ginger, white
Sugar, capsicum, Chinese prickly ash, anise, fennel, Yan Heshui, according to 5：3：3：1-2：1.5：1.5：1.5：7：100 weight part ratios prepare immersion
Liquid；
3) by the chicken feet after being soaked in soak, in 40 DEG C of temperature ranges, toast 0.5 hour；
4) by the chicken feet after baking, boiling in saltwater brine for cooking container is put into, halogen, 1.5 hours time are boiled in progress；Boil saltwater brine bag
Dried orange peel, jujube, capsicum, Chinese prickly ash, anise, fennel, radix glycyrrhizae, peppermint, fructus amomi, cardamom, monosodium glutamate, salt, sugar and cooking wine are included, its parts by weight
Content range is, dried orange peel 1.5, jujube 1.5, capsicum 0.7, Chinese prickly ash 0.7, anise 0.7, fennel 0.7, radix glycyrrhizae 3, peppermint 0.7, fructus amomi
1.5th, cardamom 1.5, monosodium glutamate 4, salt 8, sugar 0.7, cooking wine 7,
5) chicken feet after halogen will be boiled to drain, in 40 DEG C of temperature bakings, the time is 0.5 hour, and spicy chicken feet is made.
Embodiment 3
A kind of processing method of the spicy chicken feet of local flavor, comprises the following steps：
1) by weight, 250 parts of raw material chicken feets are cleaned, then add 10 parts of orange peels after heat it is boiled after boil 5 points again
Clock, the chicken feet boiled is put into the moisture for draining and being more than in sieve；
2) by step 1) chicken feet is put into soak, soaked 2 hours at 25 DEG C；Soak includes cooking wine, ginger, white
Sugar, capsicum, Chinese prickly ash, anise, fennel, Yan Heshui, according to 10：5：5：2：2：2：2：10：100 weight part ratios prepare soak；
3) by the chicken feet after being soaked in soak, in 50 DEG C of temperature ranges, toast 1 hour；
4) by the chicken feet after baking, boiling in saltwater brine for cooking container is put into, halogen, 3 hours time are boiled in progress；Boiling saltwater brine includes
Dried orange peel, jujube, capsicum, Chinese prickly ash, anise, fennel, radix glycyrrhizae, peppermint, fructus amomi, cardamom, monosodium glutamate, salt, sugar and cooking wine, its parts by weight contain
Measuring scope is, dried orange peel 2, jujube 2, capsicum 1, Chinese prickly ash 1, anise 1, fennel 1, radix glycyrrhizae 4, peppermint 1, fructus amomi 2, cardamom 2, monosodium glutamate 6, salt
10th, sugar 1, cooking wine 10,
5) chicken feet after halogen will be boiled to drain, in 50 DEG C of temperature bakings, the time is 1 hour, and spicy chicken feet is made.
The spicy flavor of the various embodiments described above, is stepped up by embodiment 1 to embodiment 3.Chicken with chili produced by the present invention
Pawl does not influence the original fragrance of chicken feet also while spicy is full, is adapted to do leisure snack.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of processing method of the spicy chicken feet of local flavor, it is characterised in that comprise the following steps：
1) by weight, 200-250 parts of raw material chicken feets are cleaned, then add 10 parts of orange peels after heat it is boiled after boil 5 points again
Clock, the chicken feet boiled is put into the moisture for draining and being more than in sieve；
2) by step 1) chicken feet is put into soak, soaked 2 hours at 20-25 DEG C；Soak include cooking wine, ginger, white sugar,
Capsicum, Chinese prickly ash, anise, fennel, Yan Heshui, according to 1-10：1-5：1-5：1-2：1-2：1-2：1-2：5-10：100 weight part ratios
Prepare soak；
3) by the chicken feet after being soaked in soak, in 30-50 DEG C of temperature range, toast 0.5-1 hours；
4) by the chicken feet after baking, boiling in saltwater brine for cooking container is put into, halogen, time 2-3 hour are boiled in progress；Described boils halogen
Liquid, including dried orange peel, jujube, capsicum, Chinese prickly ash, anise, fennel, radix glycyrrhizae, peppermint, fructus amomi, cardamom, monosodium glutamate, salt, sugar and cooking wine, its
Parts by weight content range is, dried orange peel 1-2, jujube 1-2, capsicum 0.5-1, Chinese prickly ash 0.5-1, anise 0.5-1, fennel 0.5-1, radix glycyrrhizae
2-4, peppermint 0.5-1, fructus amomi 1-2, cardamom 1-2, monosodium glutamate 2-6, salt 6-10, sugar 0.5-1, cooking wine 5-10,
5) chicken feet after halogen will be boiled to drain, in 30-50 DEG C of temperature baking, the time is 0.5-1 hours, and spicy chicken feet is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581218.4A CN107232521A (en) | 2017-07-17 | 2017-07-17 | A kind of processing method of the spicy chicken feet of local flavor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581218.4A CN107232521A (en) | 2017-07-17 | 2017-07-17 | A kind of processing method of the spicy chicken feet of local flavor |
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| Publication Number | Publication Date |
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| CN107232521A true CN107232521A (en) | 2017-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710581218.4A Pending CN107232521A (en) | 2017-07-17 | 2017-07-17 | A kind of processing method of the spicy chicken feet of local flavor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109956082A (en) * | 2019-03-28 | 2019-07-02 | 南安市洪濑黑果食品有限公司 | A kind of halogen roast chicken pawl packing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005484A (en) * | 2011-09-21 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Chilli sauce chicken claw production method |
| CN105325902A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Preparation method of spiced chicken feet with lingering aftertaste |
| CN105325891A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Method for producing spicy and fragrant chicken feet |
-
2017
- 2017-07-17 CN CN201710581218.4A patent/CN107232521A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005484A (en) * | 2011-09-21 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Chilli sauce chicken claw production method |
| CN105325902A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Preparation method of spiced chicken feet with lingering aftertaste |
| CN105325891A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Method for producing spicy and fragrant chicken feet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109956082A (en) * | 2019-03-28 | 2019-07-02 | 南安市洪濑黑果食品有限公司 | A kind of halogen roast chicken pawl packing method |
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Application publication date: 20171010 |
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