CN102077999A - Novel method of making chicken feet - Google Patents
Novel method of making chicken feet Download PDFInfo
- Publication number
- CN102077999A CN102077999A CN2009102309682A CN200910230968A CN102077999A CN 102077999 A CN102077999 A CN 102077999A CN 2009102309682 A CN2009102309682 A CN 2009102309682A CN 200910230968 A CN200910230968 A CN 200910230968A CN 102077999 A CN102077999 A CN 102077999A
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- Prior art keywords
- chicken feet
- chicken claw
- making
- novel method
- chicken
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Abstract
The invention discloses a novel method of making chicken feet from the following main raw materials: net chicken feet, onions, ginger, south milk, fragrant sauce, bean paste, sugar, salt, monosodium glutamate fresh soy sauce and the like. The process for making the chicken feet adopts fine and complete raw materials. The chicken feet are soft, juicy, richly flavored and full of collagen protein, vitamins and amino acids. The vacuum packing chicken feet are easy and convenient to carry and preserve after being packaged, and are great food for traveling and gift for festival.
Description
Affiliated technical field:
The present invention relates to a kind of new producing method of chicken claw.
Summary of the invention:
The present invention relates to a kind of chicken claw new producing method, choice materials, complete, the soft succulence of batching, contain abundant collagenic protein, vitamin, amino acid at aromatic flavour, and be easy to carry after the vacuum packaging and preserve, be the good merchantable brand of presenting in tourism and red-letter day.
Material mixture ratio:
Major ingredient: clean shank (chicken claw) 5000g.
Auxiliary material: green onion 250g ginger 150g
Condiment: the fragrant thick chilli sauce 120g of fermented red beancurd juice 250g
Thick broad-bean sauce 200g white granulated sugar 250g
Salt 70g monosodium glutamate 100g
Extremely bright soy sauce 150g distinguishes the flavor of
Manufacture craft:
It is fried to faint yellow (skin gets final product firmly) that clean shank (chicken claw) is gone into temperature, pulls control oil out.Auxiliary material, condiment are gone into pot successively and are boiled, and put into chicken claw after boiling, and add water to not have chicken claw, boil 20 minutes to the soft foaming of chicken claw, close the immersion of fire back and get final product in 24 hours.
The present invention has following characteristics:
1, vivid, the soft succulence of outward appearance, nutritious;
2, crisp mashed take off bone, left a lingering fragrance in one's mouth, soup is dense delicious;
3, collagen content is abundant, is the nourishing cosmetic good merchantable brand;
4, product is easy to preserve, and can preserve in the time of 0-5 ℃ about 15 days, and vacuum packaging can be preserved more than 6 months.
Claims (2)
1. material mixture ratio is: clean shank (chicken claw) 5000g green onion 250g
2. according to the described material mixture ratio of claim 1 clean shank (chicken claw) is gone into temperature fried extremely faint yellow (skin gets final product firmly), pull control oil out.Auxiliary material, condiment are gone into pot successively and are boiled, and put into chicken claw after boiling, and add water to not have chicken claw, boil 20 minutes to the soft foaming of chicken claw, close the immersion of fire back and get final product in 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102309682A CN102077999A (en) | 2009-11-27 | 2009-11-27 | Novel method of making chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102309682A CN102077999A (en) | 2009-11-27 | 2009-11-27 | Novel method of making chicken feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102077999A true CN102077999A (en) | 2011-06-01 |
Family
ID=44084350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102309682A Pending CN102077999A (en) | 2009-11-27 | 2009-11-27 | Novel method of making chicken feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102077999A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230024A (en) * | 2013-04-26 | 2013-08-07 | 安徽真心食品有限公司 | Northeast sauce pickled chicken feet and processing method thereof |
| CN104082758A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Digestible smoked chicken claws and preparation method thereof |
| CN104082760A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof |
| CN104286901A (en) * | 2014-08-29 | 2015-01-21 | 安徽和县太阳岛食品有限公司 | Rose flavor chicken claw and preparation method thereof |
| CN104432167A (en) * | 2014-11-05 | 2015-03-25 | 安徽省百益食品有限公司 | Method for preparing chicken feet with spicy salt |
| 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 |
-
2009
- 2009-11-27 CN CN2009102309682A patent/CN102077999A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230024A (en) * | 2013-04-26 | 2013-08-07 | 安徽真心食品有限公司 | Northeast sauce pickled chicken feet and processing method thereof |
| CN103230024B (en) * | 2013-04-26 | 2014-04-23 | 安徽真心食品有限公司 | Northeast sauce pickled chicken feet and processing method thereof |
| CN104082758A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Digestible smoked chicken claws and preparation method thereof |
| CN104082760A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof |
| CN104286901A (en) * | 2014-08-29 | 2015-01-21 | 安徽和县太阳岛食品有限公司 | Rose flavor chicken claw and preparation method thereof |
| CN104432167A (en) * | 2014-11-05 | 2015-03-25 | 安徽省百益食品有限公司 | Method for preparing chicken feet with spicy salt |
| 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 |
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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 |
Application publication date: 20110601 |