CN1500410A - Boneless chicken claw production method - Google Patents
Boneless chicken claw production method Download PDFInfo
- Publication number
- CN1500410A CN1500410A CNA021486603A CN02148660A CN1500410A CN 1500410 A CN1500410 A CN 1500410A CN A021486603 A CNA021486603 A CN A021486603A CN 02148660 A CN02148660 A CN 02148660A CN 1500410 A CN1500410 A CN 1500410A
- Authority
- CN
- China
- Prior art keywords
- chicken
- bone
- phalanx
- expose
- focile
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The production process of bone-eliminating chicken claw features the elimination of chicken phalanx and the elimination of chicken leg bone and consists of the following steps: boiling chicken claw in water for 35-50 min to reach the degree of easily separating chicken meat from the bone; drying in the air; splitting chicken toe to expose phalanx; taking out phalanx; splitting chicken leg to expose the chicken leg bone; taking out chicken leg bone; and pressing the split chicken skin and chicken meat. The said process is simple and bone-eliminating chicken claw is easy to cook and easy to eat.
Description
Affiliated field:
The invention belongs to a kind of preparation method of food, particularly a kind of preparation method of Chicken fillets pawl.
Background technology:
At present.People's living standard is being improved day by day, and the standard of meals consumption is also along with change, and big fish, pork, whole chicken, whole duck are weary of by people.So-called chicken head, muscle, squama etc. are also accepted by people gradually, and have gone up successively etc. the refined taste of feast wine table, and especially shank is more very popular.But now the shank of selling on the market all is the band bone, like this people eat very inconvenient, lose refined.
Summary of the invention:
The object of the present invention is to provide a kind of preparation method of Chicken fillets pawl, this method can make the bone in the shank be removed soon, and it is more convenient to make it to eat.
Technical scheme of the present invention is: a kind of preparation method of Chicken fillets pawl is characterized in that: the bone that takes off that takes off bone and chicken focile that comprises the chicken phalanx; They carry out according to following order: 1. will boil in boiling water with the shank of bone 35-50 minute, and can reach the degree that kindred is easy to separate; 2. pull out and airing; 3. chicken palm is made progress, laterally the chicken toe is cut by the toenail place, expose phalanx, will cut tool then and vertically upwards cut open to Ji Zhangguanjiechu with cutting tool; 4. take out the chicken phalanx; 5. laterally cut open to chicken shank rear end by Ji Zhangguanjiechu with cutting the tool point, and expose focile; 6. take out the chicken focile; 7. will sever the skin and flesh pressing at position.
Advantage of the present invention is: method is simple and direct, is convenient to operation.Be convenient to cook, be convenient to eat, remove from the loaded down with trivial details mode that inlet takes off bone after making shank take off bone.
The specific embodiment:
A kind of preparation method of Chicken fillets pawl comprises the bone that takes off that takes off bone and chicken focile of chicken phalanx; They carry out according to following order: 1. will boil the maturation to 8-9 with the shank of bone in boiling water, and can reach the degree that kindred is easy to separate; 2. pulling out also, airing to crust does not have moisture content; 3. chicken palm is made progress, laterally the chicken toe is cut by the toenail rear end, expose phalanx, then knife for boning meat is vertically upwards cutd open to Ji Zhangguanjiechu with knife for boning meat; 4. take out the chicken phalanx; 5. laterally cut open to chicken shank rear end by Ji Zhangguanjiechu with point of a knife, and expose focile; 6. take out the chicken focile; The skin and flesh pressing at position will be severed.
Claims (1)
1, a kind of preparation method of Chicken fillets pawl is characterized in that: the bone that takes off that takes off bone and chicken focile that comprises the chicken phalanx; They carry out according to following order: 1. will boil in boiling water with the shank of bone 35-50 minute, and can reach the degree that kindred is easy to separate; 2. pull out and airing; 3. chicken palm is made progress, laterally the chicken toe is cut by the toenail place, expose phalanx, will cut tool then and vertically upwards cut open to Ji Zhangguanjiechu with cutting tool; 4. take out the chicken phalanx; 5. laterally cut open to chicken shank rear end by Ji Zhangguanjiechu with cutting the tool point, and expose focile; 6. take out the chicken focile; 7. will sever the skin and flesh pressing at position.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021486603A CN1500410A (en) | 2002-11-15 | 2002-11-15 | Boneless chicken claw production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021486603A CN1500410A (en) | 2002-11-15 | 2002-11-15 | Boneless chicken claw production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1500410A true CN1500410A (en) | 2004-06-02 |
Family
ID=34233238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021486603A Pending CN1500410A (en) | 2002-11-15 | 2002-11-15 | Boneless chicken claw production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1500410A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814446A (en) * | 2015-05-15 | 2015-08-05 | 陈素素 | Preparation process of boneless chicken palms |
| CN106562239A (en) * | 2016-10-28 | 2017-04-19 | 河南省淇县永达食业有限公司 | Method for making oil-spilt black-bone chicken claws |
| CN107319357A (en) * | 2017-06-06 | 2017-11-07 | 鹤壁市永达美源食品有限公司 | A kind of preparation method of dry-eating chicken feet |
| CN108391709A (en) * | 2018-03-01 | 2018-08-14 | 陈灵枝 | A kind of de- osseous system of chicken feet |
-
2002
- 2002-11-15 CN CNA021486603A patent/CN1500410A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814446A (en) * | 2015-05-15 | 2015-08-05 | 陈素素 | Preparation process of boneless chicken palms |
| CN104814446B (en) * | 2015-05-15 | 2019-01-29 | 江苏久思乡食品科技有限公司 | A kind of manufacture craft of the Chicken fillets palm |
| CN106562239A (en) * | 2016-10-28 | 2017-04-19 | 河南省淇县永达食业有限公司 | Method for making oil-spilt black-bone chicken claws |
| CN107319357A (en) * | 2017-06-06 | 2017-11-07 | 鹤壁市永达美源食品有限公司 | A kind of preparation method of dry-eating chicken feet |
| CN108391709A (en) * | 2018-03-01 | 2018-08-14 | 陈灵枝 | A kind of de- osseous system of chicken feet |
| CN108391709B (en) * | 2018-03-01 | 2020-05-12 | 岳西神农氏农业科技有限公司 | Chicken claw bone-removing system |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114343166A (en) | Plant-based meat stuffing of fried dumplings with crayfish and preparation method of plant-based meat stuffing | |
| CN102461910B (en) | Pigskin nutritive strips | |
| CN1500410A (en) | Boneless chicken claw production method | |
| CN1256895C (en) | Short-cut method for removing bones from chicken's feet | |
| CN103431461A (en) | Burdock and gingko health-preservation chicken soup and preparation method thereof | |
| CN110122787A (en) | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease | |
| CN100536667C (en) | Boning out method for ham | |
| CN109845982A (en) | A kind of production method without edible colloid high resiliency tenacity pork jelly | |
| US20070026775A1 (en) | Squid shaped crab claw cracker | |
| CN108576678A (en) | Prepared food material packet and prepared food production method | |
| CN104366586A (en) | Carp fish balls and preparation method thereof | |
| CN105410149A (en) | Chicken foot nail pulling equipment | |
| KR101847867B1 (en) | Chicken wing processing method and chicken wing processed thereby | |
| CN103892299A (en) | Making method for oxtail | |
| KR100509013B1 (en) | Method for manufacturing of a fried duck food | |
| CN205358000U (en) | Phoenix's paws pulls out first for equipment | |
| CN212521579U (en) | Domestic peeling tool | |
| CN105876447A (en) | Method for processing preparation of flavored dried beef floss | |
| CN1484982A (en) | Beef jerky tenderizing process through temperature-control | |
| CN214593935U (en) | Chicken claw bone remover | |
| CN2163518Y (en) | Orange-peeling apparatus | |
| US7201648B1 (en) | Method of preparing poultry drumstick for frying, and food product therefrom | |
| JPH0458873A (en) | Production of processed food of snapping turtle | |
| CN220607249U (en) | Peeling device for sweet bamboo shoots | |
| CN108201093A (en) | A kind of Qi chrysanthemum bakes sole and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |