CN101803750A

CN101803750A - Method for preparing food from chicken byproduct

Info

Publication number: CN101803750A
Application number: CN201019144006A
Authority: CN
Inventors: 李敬
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-02-08
Filing date: 2010-02-08
Publication date: 2010-08-18

Abstract

The invention discloses a method for preparing food from chicken byproduct, which includes the steps of washing the chicken byproduct, and then boiling, stripping and slicing the chicken byproduct, adding cooking wine and rice vinegar to remove the fishy smell of the chicken byproduct, stir-frying dry red chilli and pepper through hot oil, then adding clear water, adding pickled Japanese pepper, edible glucose, gourmet powder, chicken extract and edible salt for seasoning, stirring every two hours and repeating for four times. After that, the food is edible. The formula of the food is unique; no pigment or antiseptic is added to the food; the food has golden colour and luster, crisp and tender taste, is hot and spicy, and has unique luster, flavor and taste; the food is rich in nutrition; and the green pickled Japanese pepper added to the food has the efficacy of stimulating appetite. The method is simple, convenient and low in cost, so the method has a broad application prospect.

Description

A kind of method of making food with the byproduct of chicken

Technical field

The invention belongs to food processing technology field, be specifically related to a kind of byproduct with chicken, for example shank, chicken wings, chicken point etc. are made the method for food for primary raw material.

Background technology

Byproduct of chicken such as shank or chicken point because of its mouthfeel uniqueness, nutritious, are the leisure and the good merchantable brands of going with rice or bread that liked by masses always.But its processing all is to continue to use traditional fried, high temperature to boil or method such as pickle all the time, the taste dullness, lacks innovation.Simultaneously, after fried or long-time high temperature boiled, the fibr tissue of shank and chicken point was easily destroyed, lost its distinctive mouthfeel.Because often color and luster is not good enough for the product after the conventional method processing, and in order to reduce cost, indivedual enterprises can use pigment or additive in a large number, long-term edible can impairing one's health.These have all limited the consumer to the liking of this based food, also are problem demanding prompt solutions in the prior art.

Summary of the invention

The objective of the invention is at the deficiencies in the prior art, a kind of method of making food with the byproduct of chicken is provided, fill up the blank in market.

Purpose of the present invention is achieved by the following technical programs.

A kind of method of making food with the byproduct of chicken may further comprise the steps:

1, takes by weighing each raw material for standby by following weight portion: 9～13 parts of 1000 parts in the byproduct of chicken, 0.025～0.05 part of cooking wine, 0.02～0.05 part of rice vinegar, 35～45 parts of chillis, 12～20 parts in Chinese prickly ash, 25～35 parts of edible vegetable oils, 230～300 parts in clear water, 250～320 parts of Chinese pepper of bubble, 15～23 parts of glucose, 8～15 parts of monosodium glutamates, 20～30 parts of chickens' extracts and edible salts; The byproduct of described chicken comprises shank, chicken wings, chicken point or chicken leg, or the similar byproduct of other bird.

2, boiled 30～40 minutes after the byproduct of chicken is cleaned up, drying in the air cuts into fritter after cold;

3, add cooking wine, rice vinegar, mix thoroughly standby;

4, chilli, Chinese prickly ash and edible vegetable oil are placed pot, little fire stir-fried 8～15 minutes, closed fire, added clear water, was cooled to the byproduct of putting into the chicken of handling well after the room temperature;

5, add bubble Chinese pepper, edible glucose, monosodium glutamate, chickens' extract and edible salt at last, stir together;

6, stirring once every two hours afterwards, is edible after stirring four times.

The present invention fills a prescription original, does not add pigment and anticorrisive agent, golden yellow color, and peppery perfume (or spice) overflows, and mouthfeel is tender and crisp tasty and refreshing, possesses unique color.Nutritious, add a large amount of green bubble Chinese pepper, have appetitive effect.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail, but embodiment is not to be limitation of the invention.

Embodiment 1

Take by weighing each 500 gram of shank, chicken point, boil after cleaning up, drying in the air cuts into fritter after cold.Add cooking wine 0.025 gram, rice vinegar 0.02 gram, stir and remove raw meat.Slowly stir-fried 10 minutes with chilli 43.75 grams, Chinese prickly ash 15 grams, the together little fire of edible vegetable oil 25 grams, when peppery perfume (or spice) is choked nose, pour cold water 250 grams into, play pot immediately, put into shank, the chicken point handled well after cooling.Put into bubble Chinese pepper 312.5 grams, edible glucose 20 grams, monosodium glutamate 10 grams, chickens' extract 25 grams and edible salt 10.625 grams simultaneously, stir together.And every stirring in two hours once, behind the quadruplication edible.

Embodiment 2

Repeat embodiment 1, following difference is arranged: take by weighing shank 1000 grams.Add cooking wine 0.05 gram, rice vinegar 0.05 gram, chilli 35 grams, Chinese prickly ash 12 grams, edible vegetable oil 35 grams, cold water 230 grams, bubble Chinese pepper 250 grams, glucose 15 grams, monosodium glutamate 8 grams, chickens' extract 20 grams and edible salt 9 grams.

Embodiment 3

Repeat embodiment 1, following difference is arranged: take by weighing duck's foot 1000 grams.Add cooking wine 0.05 gram, rice vinegar 0.05 gram, chilli 45 grams, Chinese prickly ash 20 grams, edible vegetable oil 35 grams, cold water 300 grams, bubble Chinese pepper 320 grams, glucose 23 grams, monosodium glutamate 15 grams, chickens' extract 30 grams and edible salt 13 grams.

Claims

1. method of making food with the byproduct of chicken may further comprise the steps:

(1) takes by weighing each raw material for standby by following weight portion: 9～13 parts of 1000 parts in the byproduct of chicken, 0.025～0.05 part of cooking wine, 0.02～0.05 part of rice vinegar, 35～45 parts of chillis, 12～20 parts in Chinese prickly ash, 25～35 parts of edible vegetable oils, 230～300 parts in clear water, 250～320 parts of Chinese pepper of bubble, 15～23 parts of glucose, 8～15 parts of monosodium glutamates, 20～30 parts of chickens' extracts and edible salts; The byproduct of described chicken comprises shank, chicken wings, chicken point or chicken leg, or the similar byproduct of other bird;

(2) boiled 30～40 minutes after the byproduct of chicken is cleaned up, drying in the air cuts into fritter after cold;

(3) add cooking wine, rice vinegar, mix thoroughly standby;

(4) chilli, Chinese prickly ash and edible vegetable oil are placed pot, little fire stir-fried 8～15 minutes, closed fire, added clear water, was cooled to the byproduct of putting into the chicken of handling well after the room temperature;

(5) add bubble Chinese pepper, edible glucose, monosodium glutamate, chickens' extract and edible salt at last, stir together;

(6) stirring once every two hours afterwards, is edible after stirring four times.