CN102754847A - Spicy crisp pickled pepper flavored chicken claws and method for making same - Google Patents
Spicy crisp pickled pepper flavored chicken claws and method for making same Download PDFInfo
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- CN102754847A CN102754847A CN2012102313548A CN201210231354A CN102754847A CN 102754847 A CN102754847 A CN 102754847A CN 2012102313548 A CN2012102313548 A CN 2012102313548A CN 201210231354 A CN201210231354 A CN 201210231354A CN 102754847 A CN102754847 A CN 102754847A
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Abstract
The invention discloses a spicy crisp pickled pepper flavored chicken claw and a method for making the same. The spicy crisp pickled pepper flavored chicken claw comprises the following raw materials according to part by weight: 50-60 kg of water, 48-52 kg of chicken claws, 10-15 kg of capsicum frutescens, 3-5 kg of salt, 95-105 g of black pepper, 95-105 g of ginger, 480-520 g of chicken paste, 28-32 g of nisin, 4-6 g of natamycin, 95-105 g of iso-Vc sodium, 95-105 g of sodium dehydroacetate, 380-420 g of chicken powder, 1.9-2.1 kg of monosodium glutamate, 95-105 g of I+G, 1350-1450 g of lactic acid, 380-420 g of glacial acetic acid, 140-160 g of ethyl maltol and 140-160 g cooking wine. The pickled pepper flavored chicken claw made by adopting the method provided by the invention is rich in nutrition, good in taste, delicious in meat, and thereby better in flavor and taste, and palatable; and the method provided by the invention is simple; therefore, the cost is reduced.
Description
Technical field
The present invention relates to a kind of delicious and crisp bubble green pepper flavor chicken claw and preparation method thereof, belong to food processing field.
Background technology
At present, people require more and more strictness to the health and the taste of food, are main with the pot-stewed fowl goods mainly; Kind is also a lot, and local flavor is different, but not only mouthfeel is not good enough for these typical local food; Local flavor is dull, itself also has fishy smell and other peculiar smell, is unfavorable for that people's is healthy.
Summary of the invention
For deficiency and the defective of alleviating prior art, the object of the present invention is to provide a kind of delicious and crisp bubble green pepper flavor chicken claw and preparation method thereof, the bubble green pepper flavor chicken claw that the present invention makes is nutritious; Good taste; Delicious meat, taste is purer, mouthfeel is better, and the degree of saltiness is agreeable to the taste; And preparation method of the present invention is simple, has reduced cost.
The present invention adopts following technical scheme to achieve these goals:
Delicious and crisp bubble green pepper flavor chicken claw, the weight portion of its constitutive material is: water 50-60kg, chicken claw 48-52kg, hot millet 10-15kg, salt 3-5kg, pepper 95-105g, ginger 95-105g, chicken cream 480-520g, nisin 28-32g, Natamycin 4-6g, different Vc sodium 95-105g, sodium dehydroacetate 95-105g, chicken powder 380-420g, monosodium glutamate 1.9-2.1kg, I+G 95-105g, lactic acid 1350-1450g, glacial acetic acid 380-420g, ethyl maltol 140-160g and cooking wine 140-160g.
Delicious and crisp bubble green pepper flavor chicken claw, the weight portion of its constitutive material is: water 55kg, chicken claw 50kg, hot millet 12.5kg, salt 4kg, pepper 100g, ginger 100g, chicken cream 500g, nisin 30g, Natamycin 5g, different Vc sodium 100g, sodium dehydroacetate 100g, chicken powder 400g, monosodium glutamate 2kg, I+G 100g, lactic acid 1400g, glacial acetic acid 400g, ethyl maltol 150g and cooking wine 150g.
The preparation method of delicious and crisp bubble green pepper flavor chicken claw may further comprise the steps:
(1) separates frozen chicken paw to cutting apart to aseptic water washing 30 minutes;
(2) with hot millet add in the entry boiling after 10 minutes with salt, pepper powder and ginger;
(3) add the 20kg hot millet to cooked hot millet by 100kg water and put into bucket, cooling back chicken cream 100 grams, ethyl maltol 100 grams wait other raw material to add 50kg chicken claw bubble and got final product in 5 hours.
Advantage of the present invention:
The bubble green pepper flavor chicken claw that the present invention makes is nutritious, good taste, and delicious meat, taste is purer, mouthfeel is better, and the degree of saltiness is agreeable to the taste, and preparation method of the present invention is simple, has reduced cost.
The specific embodiment
Embodiment 1: delicious and crisp bubble green pepper flavor chicken claw, the weight portion of its constitutive material is: water 50kg, chicken claw 48kg, hot millet 10kg, salt 3kg, pepper 95g, ginger 95g, chicken cream 480g, nisin 28g, Natamycin 4g, different Vc sodium 95g, sodium dehydroacetate 95g, chicken powder 380g, monosodium glutamate 1.9kg, I+G 95g, lactic acid 1350g, glacial acetic acid 380g, ethyl maltol 140g and cooking wine 140g.
The preparation method of delicious and crisp bubble green pepper flavor chicken claw may further comprise the steps:
(1) separates frozen chicken paw to cutting apart to aseptic water washing 30 minutes;
(2) with hot millet add in the entry boiling after 10 minutes with salt, pepper powder and ginger;
(3) add the 20kg hot millet to cooked hot millet by 100kg water and put into bucket, cooling back chicken cream 100 grams, ethyl maltol 100 grams wait other raw material to add 50kg chicken claw bubble and got final product in 5 hours.
Embodiment 2: delicious and crisp bubble green pepper flavor chicken claw, the weight portion of its constitutive material is: water 55kg, chicken claw 50kg, hot millet 12.5kg, salt 4kg, pepper 100g, ginger 100g, chicken cream 500g, nisin 30g, Natamycin 5g, different Vc sodium 100g, sodium dehydroacetate 100g, chicken powder 400g, monosodium glutamate 2kg, I+G 100g, lactic acid 1400g, glacial acetic acid 400g, ethyl maltol 150g and cooking wine 150g.
The preparation method of delicious and crisp bubble green pepper flavor chicken claw is as embodiment 1.
Embodiment 3: delicious and crisp bubble green pepper flavor chicken claw, the weight portion of its constitutive material is: water 60kg, chicken claw 52kg, hot millet 15kg, salt 5kg, pepper 105g, ginger 105g, chicken cream 520g, nisin 32g, Natamycin 6g, different Vc sodium 105g, sodium dehydroacetate 105g, chicken powder 420g, monosodium glutamate 2.1kg, I+G 105g, lactic acid 1450g, glacial acetic acid 420g, ethyl maltol 160g and cooking wine 160g.
The preparation method of delicious and crisp bubble green pepper flavor chicken claw is as embodiment 1.
Embodiment 3: delicious and crisp bubble green pepper flavor chicken claw, the weight portion of its constitutive material is: water 50kg, chicken claw 48kg, hot millet 10kg, salt 3kg, pepper 95g, ginger 95g, chicken cream 480g, nisin 28g, Natamycin 4g, different Vc sodium 95g, sodium dehydroacetate 95g, chicken powder 380g, monosodium glutamate 1.9kg, I+G 95g, lactic acid 1350g, glacial acetic acid 380g, ethyl maltol 140g and cooking wine 140g, ginseng pulverate 1 g, Radix Notoginseng powder 1 g, Herba Silybi mariani powder 2 g, setose thistle powder 1 g.
The preparation method of delicious and crisp bubble green pepper flavor chicken claw may further comprise the steps:
(1) separates frozen chicken paw to cutting apart to aseptic water washing 30 minutes;
(2) with hot millet add in the entry boiling after 10 minutes with salt, pepper powder and ginger;
(3) add the 20kg hot millet to cooked hot millet by 100kg water and put into bucket, cooling back chicken cream 100 grams, ethyl maltol 100 grams wait other raw material to add 50kg chicken claw bubble and got final product in 5 hours.
Claims (3)
1. a delicious and crisp bubble green pepper flavor chicken claw is characterized in that the weight portion of its constitutive material is: water 50-60kg, chicken claw 48-52kg, hot millet 10-15kg, salt 3-5kg, pepper 95-105g, ginger 95-105g, chicken cream 480-520g, nisin 28-32g, Natamycin 4-6g, different Vc sodium 95-105g, sodium dehydroacetate 95-105g, chicken powder 380-420g, monosodium glutamate 1.9-2.1kg, I+G 95-105g, lactic acid 1350-1450g, glacial acetic acid 380-420g, ethyl maltol 140-160g and cooking wine 140-160g.
2. delicious and crisp bubble green pepper flavor chicken claw according to claim 1 is characterized in that the weight portion of its constitutive material is: water 55kg, chicken claw 50kg, hot millet 12.5kg, salt 4kg, pepper 100g, ginger 100g, chicken cream 500g, nisin 30g, Natamycin 5g, different Vc sodium 100g, sodium dehydroacetate 100g, chicken powder 400g, monosodium glutamate 2kg, I+G 100g, lactic acid 1400g, glacial acetic acid 400g, ethyl maltol 150g and cooking wine 150g.
3. the preparation method of a delicious and crisp as claimed in claim 1 bubble green pepper flavor chicken claw is characterized in that may further comprise the steps:
(1) separates frozen chicken paw to cutting apart to aseptic water washing 30 minutes;
(2) with hot millet add in the entry boiling after 10 minutes with salt, pepper powder and ginger;
(3) add the 20kg hot millet to cooked hot millet by 100kg water and put into bucket, cooling back chicken cream 100 grams, ethyl maltol 100 grams wait other raw material to add 50kg chicken claw bubble and got final product in 5 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102313548A CN102754847A (en) | 2012-07-05 | 2012-07-05 | Spicy crisp pickled pepper flavored chicken claws and method for making same |
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| CN2012102313548A CN102754847A (en) | 2012-07-05 | 2012-07-05 | Spicy crisp pickled pepper flavored chicken claws and method for making same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN103549475A (en) * | 2013-10-30 | 2014-02-05 | 四川省石棉县田湾河野生资源开发有限公司 | Pickled pepper cock combs and preparation method thereof |
| CN104522588A (en) * | 2014-12-19 | 2015-04-22 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of pickled fiddlehead with radix zanthoxyli |
| CN104783199A (en) * | 2015-03-23 | 2015-07-22 | 金艳萍 | Soybean milk-flavored vinegar pickled pepper chicken feet and preparation method thereof |
| CN114732108A (en) * | 2022-05-11 | 2022-07-12 | 秦本尧 | Preparation method of marinated and burnt chili chicken feet |
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| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN103549475A (en) * | 2013-10-30 | 2014-02-05 | 四川省石棉县田湾河野生资源开发有限公司 | Pickled pepper cock combs and preparation method thereof |
| CN104522588A (en) * | 2014-12-19 | 2015-04-22 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of pickled fiddlehead with radix zanthoxyli |
| CN104783199A (en) * | 2015-03-23 | 2015-07-22 | 金艳萍 | Soybean milk-flavored vinegar pickled pepper chicken feet and preparation method thereof |
| CN114732108A (en) * | 2022-05-11 | 2022-07-12 | 秦本尧 | Preparation method of marinated and burnt chili chicken feet |
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Application publication date: 20121031 |