CN102302181A - Braised chicken paw and processing method thereof - Google Patents
Braised chicken paw and processing method thereof Download PDFInfo
- Publication number
- CN102302181A CN102302181A CN201110185569A CN201110185569A CN102302181A CN 102302181 A CN102302181 A CN 102302181A CN 201110185569 A CN201110185569 A CN 201110185569A CN 201110185569 A CN201110185569 A CN 201110185569A CN 102302181 A CN102302181 A CN 102302181A
- Authority
- CN
- China
- Prior art keywords
- shank
- parts
- powder
- soy sauce
- tumbling
- 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
Abstract
The invention relates to braised chicken paw and a processing method thereof. The raw material is cleaned chicken paw; and auxiliary materials mainly comprise star aniseed powder, cinnamon bark powder, red chili powder, fresh ginger, garlic powder, white granulated sugar, iodized salt, monosodium glutamate, cooking wine, soybean paste, dark soy sauce, and ice water. Based on the proportion of chicken paw, the proportions of the raw material and the auxiliary materials are as follows: 1000 parts of chicken paw, 3 to 4 parts of star aniseed powder, 2 to 3 parts of cinnamon bark powder, 2.5 to 3.5 parts of red chili powder, 20 to 25 parts of fresh ginger, 2 to 3 parts of garlic powder, 16 to 18 parts of white granulated sugar, 18 to 20 parts of iodized salt, 5 to 8 parts of monosodium glutamate, 10 to 15 parts of cooking wine, 6 to 8 parts of soybean paste, 6 to 8 parts of dark soy sauce, and 10 to 15 parts of ice water. The braised chicken paw is made by frying in heated oil and stewing with slow fire for 45 minutes. The braised chicken paw has bright red color, mellow flavor, medium sweet taste, tender texture and non-oily taste, serves as a delicious dish eaten together with wine and rice; in addition, the braised chicken paw has a high nutritional value, is rich in calcium and collagen, and has the effects of softening blood vessels and nourishing skin and keeping young.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of shank braised in soy sauce and preparation method thereof.
Background technology
Shank has another name called the chicken palm, chicken claw, phoenix foot, and its flavor is sweet, and property is flat, and is nontoxic.Shank contains abundant calcareous and collagen, and it is of high nutritive value.The dish of shank is also more, and common have shank braised in soy sauce, bubble green pepper shank, pot-stewed chicken pawl, a spiced shank etc.
The tradition shank be processed as instant used method, long processing time, it is edible at fixed-sites such as restaurant and families only to suit, and brings very big inconvenience to the consumer, while shank tasty inhomogeneous influences eating mouth feel.
Summary of the invention
The objective of the invention is to overcome the weak point of prior art, provide a kind of tasty evenly, long shelf-life, nutritious shank braised in soy sauce and preparation method thereof.
The present invention realizes that the technical method of purpose is following:
A kind of shank braised in soy sauce, raw material and weight fraction are following:
Shank 900-1200 part, star aniseed powder 3-4 part, cinnamomi cortex pulveratus 2-3 part, chilli powder 2.5-3.5 part, fresh ginger 20-25 part, garlic powder 2-3 part, white granulated sugar 16-18 part, salt compounded of iodine 18-20 part, monosodium glutamate 5-8 part, cooking wine 10-15 part, thick broad-bean sauce 6-8 part, dark soy sauce 6-8 part, frozen water 10-15 part.
And said shank is a cold shank after the fresh shank.
A kind of shank braised in soy sauce preparation method; With shank and other raw materials process tumbling operation; Specific as follows: as under 0～4 ℃ condition, to vacuumize; Vacuum is during less than-0.08Mpa; Begin with stopping 30min behind the clockwise tumbling 30min of tumbler; Tumbling 30min again, the tumbling rotating speed is 4～5rmp/min.
And the step of its method for production is:
(1) material choice: shank is thawed in 0～15 ℃ of environment, require the frozen chicken paw position of behind finger pressure, caving in slowly to recover;
(2) clean shank: remove impurity and peculiar smell on the shank;
(3) batching: in proportion shank and star aniseed powder, cinnamomi cortex pulveratus, chilli powder, fresh ginger, garlic powder, white granulated sugar, salt compounded of iodine, monosodium glutamate, cooking wine, thick broad-bean sauce, dark soy sauce, frozen water are mixed, constantly stir, feed liquid is mixed, bag group can not be arranged, caking phenomenon;
(4) tumbling: under 0～4 ℃ condition, vacuumize, vacuum begins with stopping 30min behind the clockwise tumbling 30min of tumbler during less than-0.08Mpa, tumbling 30min again, and the tumbling rotating speed is 4～5rmp/min;
(5) quiet salting down: under 0～4 ℃ of temperature, pickled 6～15 hours, the centre stirs twice, checks temperature per half an hour one time, promptly gets and braises shank in soy sauce.
Advantage of the present invention and good effect are following:
1, the shank braised in soy sauce of the present invention's making; Technologies such as modern tumbling on the technology of conventional red roast chicken pawl, have been introduced; The nutrition, the delicious food that have not only guaranteed shank braised in soy sauce itself do not run off; And under freezing condition, has the long shelf-life; Demonstrate certain advantage in food consumption aspect making things convenient for, be fit to industrialized a large amount of productions.
2, shank braised in soy sauce of the present invention stir-fries through deep fat, after adding the little fire of water and stewing 45min slowly; Not only the vivid sauce of color is red; Braised in soy sauce taste is strong assails the nostrils, and mouthfeel is fragrant and sweet moderate, and voluptuousness is sliding soft; Fragrant and oiliness; Be the delicacies of going well with wine and going with rice, and nutritive value is quite high, contains abundant calcareous and collagen; The ability softening blood vessel, beautifying face and moistering lotion.
The specific embodiment
Through specific embodiment the present invention is made further detailed description below, following examples are descriptive, are not determinate, can not limit protection scope of the present invention with this.
Embodiment 1:
A kind of shank braised in soy sauce, raw material and weight fraction are following:
Fresh shank or frozen chicken paw 1000kg, star aniseed powder 3kg, cinnamomi cortex pulveratus 2kg part, chilli powder 2.5kg, fresh ginger 20kg, garlic powder 2kg, white granulated sugar 16kg, salt compounded of iodine 18kg, monosodium glutamate 5kg, cooking wine 10kg, thick broad-bean sauce 6kg, dark soy sauce 6kg, frozen water 10kg.
A kind of preparation method of shank braised in soy sauce, step is following:
(1) material choice: choose fresh shank or frozen chicken paw 1000kg, frozen chicken paw is thawed in 0～15 ℃ of environment, require the frozen chicken paw position of behind finger pressure, caving in slowly to recover;
(2) clean shank: remove impurity such as Calusena lansium, toe shell, palmula, cutin, spot, scald one time with hot water and remove the peculiar smell such as bilgy odour that shank itself has;
(3) batching: in above ratio with mixing such as shank and star aniseed powder 3kg, cinnamomi cortex pulveratus 2kg part, chilli powder 2.5kg, fresh ginger 20kg, garlic powder 2kg, white granulated sugar 16kg, salt compounded of iodine 18kg, monosodium glutamate 5kg, cooking wine 10kg, thick broad-bean sauce 6kg, dark soy sauce 6kg, frozen water 10kg.Require constantly to stir, feed liquid is mixed, bag group can not be arranged, caking phenomenon;
(4) tumbling: under 0～4 ℃ condition, vacuumize, vacuum begins with stopping 30min behind the clockwise tumbling 30min of tumbler during less than-0.08Mpa, tumbling 30min again, and the tumbling rotating speed is 4～5rmp/min;
(5) quiet salting down: under 0～4 ℃ of temperature, pickled 6～15 hours, the centre stirs twice, guarantees the clean hygiene of the condition of pickling, and checks temperature per half an hour one time;
(6) sampling inspection: the product sample presentation that will pickle carries out microorganism chemical examination and physico-chemical analysis to the chemical examination center;
(7) packing: with the product that the is up to the standards packing of weighing one by one, the weight of product is weighed according to the requirement of packing.When sealing, require to clean the sack greasy dirt, sealing formation, non-wrinkled, and print the date of manufacture;
(8) warehouse-in quick-frozen: packaged product placement is neat, put into freezer and carry out freezingly, require central temperature to reduce to below-18 ℃;
(9) vanning: will freeze good product and case, and print the date of manufacture, and require inside and outside consistent.
Embodiment 2:
A kind of shank braised in soy sauce, raw material and weight fraction are following:
Fresh shank or frozen chicken paw 1000kg, star aniseed powder 3kg, cinnamomi cortex pulveratus 2kg, chilli powder 3kg, fresh ginger 20kg, garlic powder 2kg, white granulated sugar 18kg, salt compounded of iodine 18kg, monosodium glutamate 5kg, cooking wine 10kg, thick broad-bean sauce 6kg, dark soy sauce 6kg, frozen water 15kg.
A kind of preparation method of shank braised in soy sauce, step is following:
(1) material choice: choose fresh shank or frozen chicken paw 1000kg, frozen chicken paw is thawed in 0～15 ℃ of environment, require the frozen chicken paw position of behind finger pressure, caving in slowly to recover;
(2) clean shank: remove impurity such as Calusena lansium, toe shell, palmula, cutin, spot, scald one time with hot water and remove the peculiar smell such as bilgy odour that shank itself has;
(3) batching: in above ratio with mixing such as shank and star aniseed powder 3kg, cinnamomi cortex pulveratus 2kg, chilli powder 3kg, fresh ginger 20kg, garlic powder 2kg, white granulated sugar 18kg, salt compounded of iodine 18kg, monosodium glutamate 5kg, cooking wine 10kg, thick broad-bean sauce 6kg, dark soy sauce 6kg, frozen water 15kg; Require constantly to stir; Feed liquid is mixed; Bag group can not be arranged, caking phenomenon;
(4) tumbling: under 0～4 ℃ condition, vacuumize, vacuum begins with stopping 30min behind the clockwise tumbling 30min of tumbler during less than-0.08Mpa, tumbling 30min again, and the tumbling rotating speed is 4～5rmp/min;
(5) quiet salting down: under 0～4 ℃ of temperature, pickled 6～15 hours, the centre stirs twice, guarantees the clean hygiene of the condition of pickling, and checks temperature per half an hour one time;
(6) sampling inspection: the product sample presentation that will pickle carries out microorganism chemical examination and physico-chemical analysis to the chemical examination center;
(7) packing: with the product that the is up to the standards packing of weighing one by one, the weight of product is weighed according to the requirement of packing.When sealing, require to clean the sack greasy dirt, sealing formation, non-wrinkled, and print the date of manufacture;
(8) warehouse-in quick-frozen: packaged product placement is neat, put into freezer and carry out freezingly, require central temperature to reduce to below-18 ℃;
(9) vanning: will freeze good product and case, and print the date of manufacture, and require inside and outside consistent.
Embodiment 3:
A kind of shank braised in soy sauce, raw material and weight fraction are following:
Fresh shank or frozen chicken paw 1000kg, star aniseed powder 4kg, cinnamomi cortex pulveratus 3kg, chilli powder 2.5kg, fresh ginger 20kg, garlic powder 3kg, white granulated sugar 16kg, salt compounded of iodine 20kg, monosodium glutamate 5kg, cooking wine 15kg, thick broad-bean sauce 8kg, dark soy sauce 6kg, frozen water 10kg.
A kind of preparation method of shank braised in soy sauce, step is following:
(1) material choice: choose fresh shank or frozen chicken paw 1000kg, frozen chicken paw is thawed in 0～15 ℃ of environment, require the frozen chicken paw position of behind finger pressure, caving in slowly to recover;
(2) clean shank: remove impurity such as Calusena lansium, toe shell, palmula, cutin, spot, scald one time with hot water and remove the peculiar smell such as bilgy odour that shank itself has;
(3) batching: in above ratio with mixing such as shank and star aniseed powder 4kg, cinnamomi cortex pulveratus 3kg, chilli powder 2.5kg, fresh ginger 20kg, garlic powder 3kg, white granulated sugar 16kg, salt compounded of iodine 20kg, monosodium glutamate 5kg, cooking wine 15kg, thick broad-bean sauce 8kg, dark soy sauce 6kg, frozen water 10kg.Require constantly to stir, feed liquid is mixed, bag group can not be arranged, caking phenomenon;
(4) tumbling: under 0～4 ℃ condition, vacuumize, vacuum begins with stopping 30min behind the clockwise tumbling 30min of tumbler during less than-0.08Mpa, tumbling 30min again, and the tumbling rotating speed is 4～5rmp/min;
(5) quiet salting down: under 0～4 ℃ of temperature, pickled 6～15 hours, the centre stirs twice, guarantees the clean hygiene of the condition of pickling, and checks temperature per half an hour one time;
(6) sampling inspection: the product sample presentation that will pickle carries out microorganism chemical examination and physico-chemical analysis to the chemical examination center;
(7) packing: with the product that the is up to the standards packing of weighing one by one, the weight of product is weighed according to the requirement of packing.When sealing, require to clean the sack greasy dirt, sealing formation, non-wrinkled, and print the date of manufacture;
(8) warehouse-in quick-frozen: packaged product placement is neat, put into freezer and carry out freezingly, require central temperature to reduce to below-18 ℃;
(9) vanning: will freeze good product and case, and print the date of manufacture, and require inside and outside consistent.
Claims (4)
1. shank braised in soy sauce, it is characterized in that: raw material and weight fraction are following:
Shank 900-1200 part, star aniseed powder 3-4 part, cinnamomi cortex pulveratus 2-3 part, chilli powder 2.5-3.5 part, fresh ginger 20-25 part, garlic powder 2-3 part, white granulated sugar 16-18 part, salt compounded of iodine 18-20 part, monosodium glutamate 5-8 part, cooking wine 10-15 part, thick broad-bean sauce 6-8 part, dark soy sauce 6-8 part, frozen water 10-15 part.
2. shank braised in soy sauce according to claim 1 is characterized in that: said shank is a cold shank after the fresh shank.
A shank braised in soy sauce as claimed in claim 1 preparation method; It is characterized in that: with shank and other raw materials process tumbling operation; Specific as follows: as under 0～4 ℃ condition, to vacuumize; Vacuum is during less than-0.08Mpa; Begin with stopping 30min behind the clockwise tumbling 30min of tumbler; Tumbling 30min again, the tumbling rotating speed is 4～5rmp/min.
Shank braised in soy sauce according to claim 3 preparation method, it is characterized in that: the step of its method for production is:
(1) material choice: shank is thawed in 0～15 ℃ of environment, require the frozen chicken paw position of behind finger pressure, caving in slowly to recover;
(2) clean shank: remove impurity and peculiar smell on the shank;
(3) batching: in proportion shank and star aniseed powder, cinnamomi cortex pulveratus, chilli powder, fresh ginger, garlic powder, white granulated sugar, salt compounded of iodine, monosodium glutamate, cooking wine, thick broad-bean sauce, dark soy sauce, frozen water are mixed, constantly stir, feed liquid is mixed, bag group can not be arranged, caking phenomenon;
(4) tumbling: under 0～4 ℃ condition, vacuumize, vacuum begins with stopping 30min behind the clockwise tumbling 30min of tumbler during less than-0.08Mpa, tumbling 30min again, and the tumbling rotating speed is 4～5rmp/min;
(5) quiet salting down: under 0～4 ℃ of temperature, pickled 6～15 hours, the centre stirs twice, checks temperature per half an hour one time, promptly gets and braises shank in soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110185569A CN102302181A (en) | 2011-07-04 | 2011-07-04 | Braised chicken paw and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110185569A CN102302181A (en) | 2011-07-04 | 2011-07-04 | Braised chicken paw and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102302181A true CN102302181A (en) | 2012-01-04 |
Family
ID=45376178
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110185569A Pending CN102302181A (en) | 2011-07-04 | 2011-07-04 | Braised chicken paw and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102302181A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284189A (en) * | 2013-05-30 | 2013-09-11 | 庄景阳 | Pickling method of hot and sour chicken feet |
| CN104172229A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Pickled chicken feet and preparation method thereof |
| CN108576656A (en) * | 2018-04-11 | 2018-09-28 | 六安市胜缘食品有限公司 | A kind of mashed garlic chicken claw and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438831A (en) * | 2007-11-19 | 2009-05-27 | 周同林 | Method for making braised mutton in brown sauce |
| CN101692913A (en) * | 2009-06-03 | 2010-04-14 | 薛保和 | Making method of braised rabbit with brown sauce |
-
2011
- 2011-07-04 CN CN201110185569A patent/CN102302181A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438831A (en) * | 2007-11-19 | 2009-05-27 | 周同林 | Method for making braised mutton in brown sauce |
| CN101692913A (en) * | 2009-06-03 | 2010-04-14 | 薛保和 | Making method of braised rabbit with brown sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284189A (en) * | 2013-05-30 | 2013-09-11 | 庄景阳 | Pickling method of hot and sour chicken feet |
| CN104172229A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Pickled chicken feet and preparation method thereof |
| CN108576656A (en) * | 2018-04-11 | 2018-09-28 | 六安市胜缘食品有限公司 | A kind of mashed garlic chicken claw and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN103099238B (en) | Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken | |
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN103099239B (en) | Method for processing bean-flavor spiced goose and bean-flavor spiced goose | |
| CN103005499A (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN103704751B (en) | A kind of low-salt spicy duck meat sauce and preparation method | |
| CN105341773A (en) | Making method of instant seasoned fish roe and lobster meat | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN101133871B (en) | Roasted fish slice processing method | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN102077999A (en) | Novel method of making chicken feet | |
| CN104397746A (en) | Preparation method of quick-frozen roast-chicken-flavored shredded chicken breast | |
| CN102302181A (en) | Braised chicken paw and processing method thereof | |
| CN105495382A (en) | Popcorn chicken stick | |
| CN105341807A (en) | Hakka sour bamboo shoot processing method | |
| CN105595200A (en) | Processing method of sheep back | |
| CN105054131A (en) | Sea buckthorn cheese fish meat pie and preparation method thereof | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| CN101731637B (en) | Method for preparing high-nutrition pickled dried beef | |
| CN101053384B (en) | Chop and millet salted food and processing method thereof | |
| CN103005486A (en) | Method for processing bean cattle hoof meat and bean cattle hoof meat | |
| KR20090040101A (en) | Preparation method of fermented hot pepper soybean paste | |
| CN105124634A (en) | Harbin flavor sausage and preparation method thereof | |
| CN110169562A (en) | A kind of hot pot sole formula |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20120104 |
|
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |