CN103892306A - 一种鸡胗的制作方法 - Google Patents

一种鸡胗的制作方法 Download PDF

Info

Publication number
CN103892306A
CN103892306A CN201210579752.9A CN201210579752A CN103892306A CN 103892306 A CN103892306 A CN 103892306A CN 201210579752 A CN201210579752 A CN 201210579752A CN 103892306 A CN103892306 A CN 103892306A
Authority
CN
China
Prior art keywords
chicken
gizzard
preparation
blanching
ginger
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
Application number
CN201210579752.9A
Other languages
English (en)
Inventor
谭蓉蓉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201210579752.9A priority Critical patent/CN103892306A/zh
Publication of CN103892306A publication Critical patent/CN103892306A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明涉及一种鸡胗的制作方法，备方法包括如下步骤：选鸡胗→热水烫去鸡毛、杂质→刮洗毛茬→焯水→捞出趁热去除鸡胗骨→入调味原料（姜蒜沫粉等）12小时入味→水煮（水温100℃，入煮时间90分钟左右）→沥水→真空包装。

Description

一种鸡胗的制作方法
技术领域
本发明涉及一种鸡胗的制作方法，属于食品技术领域。
背景技术
由于人民生活水平提高，饮食构成改善，人们更加注重食品的健康、卫生，绿色食品得到了大多数消费者的认可和欢迎。鸡胗又名鸡翼、大转弯。肉少，皮富胶质。鸡胗有温中益气、补精添髓、强腰健胃等功效，鸡胗胶原蛋白含量丰富，对于保持皮肤光泽、增强皮肤弹性均有好处。
发明内容
本发明是为了弥补现有技术中存在的不足，提供一种食用简单，方便携带，味道鲜美，经济实惠的鸡胗的制作方法。
本发明的技术方案是：一种鸡胗的制作方法，制备方法包括如下步骤：
制作原材料
鸡胗、精盐、花椒、八角、生姜、蒜、大葱；
步骤
选鸡胗→清洗，去除趾甲等杂质→焯水→捞起清洗→去骨→卤煮→捞起→包装；
此做法即保留了营养成份，又节约了制作时间，延长了食品的存放期；
制作方法
选鸡胗→热水烫去鸡毛、杂质→刮洗毛茬→焯水→捞出趁热去除鸡胗骨→入调味原料（姜蒜沫粉等）12小时入味→水煮（水温100℃，入煮时间90分钟左右）→沥水→真空包装。
配比方案表
           单次原材料配比方案
Figure 2012105797529100002DEST_PATH_IMAGE001
本发明的有益效果为：食用简单，营养丰富，方便携带，本发明是极好的滋补食疗品，同时也是出差旅游等方便食品。
 
具体实施方式
实施例  
选鸡胗→热水烫去鸡毛、杂质→刮洗毛茬→焯水→捞出趁热去除鸡胗骨→入调味原料（姜蒜沫粉等）12小时入味→水煮（水温100℃，入煮时间90分钟左右）→沥水→真空包装。

Claims (1)

1.一种鸡胗的制作方法，备方法包括如下步骤：
制作原材料：鲜鸡胗、蒜、大葱、桂皮、香叶、精盐、肉蔻、八角、生姜；
步骤：
选鸡胗→去毛→焯水→捞起清洗→去骨→卤煮→捞起→包装；
此做法即保留了营养成份，又节约了制作时间，延长了食品的存放期；
制作方法：
选鸡胗→热水烫去鸡毛、杂质→刮洗毛茬→焯水→捞出趁热去除鸡胗骨→入调味原料（姜蒜沫粉等）12小时入味→水煮（水温100℃，入煮时间90分钟左右）→沥水→真空包装。
CN201210579752.9A 2012-12-28 2012-12-28 一种鸡胗的制作方法 Pending CN103892306A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210579752.9A CN103892306A (zh) 2012-12-28 2012-12-28 一种鸡胗的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210579752.9A CN103892306A (zh) 2012-12-28 2012-12-28 一种鸡胗的制作方法

Publications (1)

Publication Number Publication Date
CN103892306A true CN103892306A (zh) 2014-07-02

Family

ID=50984135

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210579752.9A Pending CN103892306A (zh) 2012-12-28 2012-12-28 一种鸡胗的制作方法

Country Status (1)

Country Link
CN (1) CN103892306A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104382065A (zh) * 2014-11-05 2015-03-04 安徽省百益食品有限公司 一种椒盐鸡胗的制备方法
CN104886636A (zh) * 2015-05-28 2015-09-09 桐城市牯牛背农业开发有限公司 一种香辣鸡胗及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104382065A (zh) * 2014-11-05 2015-03-04 安徽省百益食品有限公司 一种椒盐鸡胗的制备方法
CN104886636A (zh) * 2015-05-28 2015-09-09 桐城市牯牛背农业开发有限公司 一种香辣鸡胗及其制备方法

Similar Documents

Publication Publication Date Title
CN104489636A (zh) 一种麻辣香菇鸡肉酱及其制作方法
CN103202465B (zh) 卤味休闲杏鲍菇加工工艺
CN103689535B (zh) 一种香菇牛肉酱及其制备方法
CN104305292A (zh) 一种桂花蜜香酥烤鸭及其制备方法
CN103734771A (zh) 一种板栗鸭肉肠及其制作方法
CN105266045A (zh) 一种鱼皮与猪皮复配的营养水晶皮冻及其制备方法
CN103652968A (zh) 一种麻辣味面粉羊肉串及其制备方法
CN108013369A (zh) 一种麻辣牛肉干的加工方法
CN102524780A (zh) 板栗土鸡汤罐头制作方法
CN104872536A (zh) 一种酱香粽子的制作方法
CN102461910B (zh) 一种猪皮营养条
CN103932138A (zh) 一种香辛料复合调味品及其制备方法
CN104273548B (zh) 具有增强免疫功能的牛肉干及其制备方法
CN105077313A (zh) 一种新型香辣泡鸡爪、鸡翅和鸡胗的加工工艺
CN104544179A (zh) 一种脆香牛肉的加工方法
CN103892306A (zh) 一种鸡胗的制作方法
CN104413422A (zh) 一种吊烧乳鸽及其制作方法
CN103271381A (zh) 一种大鲵五香肉及其生产方法
CN103416763B (zh) 一种花香纳豆酱烤牛肉
KR101170803B1 (ko) 삼돈고기, 삼돈고기를 이용한 해물찜탕 및 해물찜탕의 제조방법
CN103892318A (zh) 一种烧鸡的制作方法
CN103892298A (zh) 一种鸡肝的制作方法
CN103892299A (zh) 一种牛尾的制作方法
CN103892303A (zh) 一种凤爪的制作方法
CN103892319A (zh) 一种鸡腿的制作方法

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: 20140702