CN104082760A - Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof - Google Patents

Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof Download PDF

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Publication number
CN104082760A
CN104082760A CN201410295617.0A CN201410295617A CN104082760A CN 104082760 A CN104082760 A CN 104082760A CN 201410295617 A CN201410295617 A CN 201410295617A CN 104082760 A CN104082760 A CN 104082760A
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parts
tangerine
chicken feet
tiger
leaf
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王兵
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Hefei Huizhihuang Food Group Co Ltd
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Hefei Huizhihuang Food Group Co Ltd
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    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to tangerine-fragrance tiger-skin-like chicken feet which are characterized by being prepared from the following raw materials in parts by weight: 260-280 parts of chicken feet, 6-8 parts of pericarpium citri reticulatae, 70-80 parts of fresh shaddock peel, 10-12 parts of tangerine seeds, 100-120 parts of colza oil, 6-7 parts of fritillaria cirrhosa, 4-5 parts of musk, 2-3 parts of lotus leaves, 4-6 parts of sand ginger slices, 14-16 parts of cinnamon, 22-25 parts of edible salt, 6-8 parts of hawthorn fruit flesh, 15-18 parts of egg white, 6-8 parts of pericarpium zanthoxyli, 16-18 parts of soy, 4-5 parts of auxiliaries and a proper amount of water. The tiger-skin-like chicken feet disclosed by the invention are the tangerine-fragrance tiger-skin-like chicken feet which are repared by putting chicken feet in a food steamer, stifling by utilizing steam generated by boiling the water of tangerine seeds, the pericarpium citri reticulatae and the shaddock peel, frying till the surfaces of the feet is golden, and finally, marinating by using special marinating materials, wherein the cortex parts on the surface layer of the shaddock peel is used; the taste is relatively fresh; furthermore, the shaddock peel is abundant in nutrition and also has the delicious taste, and therefore, the chicken feet are fresh in taste and chewy and soft in mouth feel.

Description

A kind of tangerine fragrance tiger fur chicken claw and preparation method thereof
Technical field
The present invention is a kind of tangerine fragrance tiger fur chicken claw and preparation method thereof, belongs to the processing technology of chicken claw in food.
Background technology
The nutriment major part of chicken is protein and fat, overeats and can cause body obesity.In chicken, be short of calcium, iron, carrotene, thiamine, riboflavin, niacin and various vitamin and crude fibre, the long-term edible health inferior health that easily causes.
Science investigation thinks, chicken amount is to human body, and especially the elderly, women's health has significant impact.
Nutritionist points out, due to can edible various food in people one day, on an average, the cholesterol level in chicken be the highest.Cholesterol can greatly increase the probability that brings out of cardiovascular and cerebrovascular disease, if the elderly, women eat chicken every day, certainly will have so unnecessary cholesterol and stockpile in vivo, and this is not only unfavorable for health, also can increase the probability that heart disease, cerebral thrombus are brought out.
Chicken Feet with Pickled Peppers is one of the most popular in recent years snack.Have taste, the tough meat perfume of skin and famous with spicy, Chicken Feet with Pickled Peppers can be stepped on refined taste, also by ordinary people is liked.These kind of cuisines have effect that appetizing is promoted the production of body fluid, stimulated circulation, and manufacturing process is more exquisite, so just can make the strength pungent road that steeps green pepper ooze in chicken claw.Authentic Chicken Feet with Pickled Peppers is plentiful pure white, and while chewing, kindred is raw fragrant, has the very strong taste effect of urging.
Summary of the invention
A kind of tangerine fragrance tiger fur chicken claw, is characterized in that being made up of the raw material of following weight portion: shank 260 ~ 280, dried orange peel 6 ~ 8, fresh pomelo peel 70 ~ 80, tangerine seed 10 ~ 12, rapeseed oil 100 ~ 120, tendril-leaved fritillary bulb 6 ~ 7, Moschus 4 ~ 5, lotus leaf 2 ~ 3, husky ginger splices 4 ~ 6, cassia bark 14 ~ 16, salt 22 ~ 25, haw pulp 6 ~ 8, egg white 15 ~ 18, pericarpium zanthoxyli 6 ~ 8, soy sauce 16 ~ 18, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: Herba hyperici attenuati leaf 3 ~ 5, the root bark of Chinese wolf-berry 6 ~ 8, raw licorice 18 ~ 20, saline cistanche 5 ~ 7, dark plum core 10 ~ 12, rhizoma nardostachyos 7 ~ 9, the fruit of Chinese wolfberry 2 ~ 3, capsicum leaf 3 ~ 5, rosebud 6 ~ 8, fragrant taro powder 20 ~ 25, olive pulp 15 ~ 18 and appropriate water; Preparation method is: (1), by mixing olive pulp after the root peeling of raw Radix Glycyrrhizae, grinds homogenate; (2) mix Herba hyperici attenuati leaf, the root bark of Chinese wolf-berry, saline cistanche, dark plum core, rhizoma nardostachyos, the fruit of Chinese wolfberry, capsicum leaf and rosebud, add water to liquid level and exceed material 6 ~ 8cm, decoct and boil 50 ~ 70min dense thick to soup juice, filter soup juice; (3) mix the homogenate of (1) and the soup juice of (2), add fragrant taro powder to mix well, dry afterwards rear pulverizing and get final product.
A preparation method for tangerine fragrance tiger fur chicken claw, is characterized in that comprising following step:
(1) get the part of fresh pomelo peel top layer 0.8 ~ 1.4cm thickness, be cut into silk, mix dried orange peel and tangerine seed, add enough decoctings and boil to boiling, for the stifling water that produces steam of food steamer;
(2) shank is cleaned after the blanching silk of dehematizing, put into food steamer, boil and produce the stifling 20 ~ 30min of steam with the boiling water of (1);
(3) egg white is smeared in (2) gained shank surface, put into the rapeseed oil of preheating and fry 10 ~ 15min to surperficial sallow.
(4) mix tendril-leaved fritillary bulb, Moschus, lotus leaf, husky ginger splices, cassia bark, salt, haw pulp, pericarpium zanthoxyli, soy sauce, auxiliary agent and other residual components, add water to liquid level and do not have material 12 ~ 15cm, decoct 50 ~ 70min, put into (3) described shank, again boil stewing 2 ~ 3 hours.
In invention, rare material is described below:
Herba hyperici attenuati leaf: Hypericaceae perennial herb, leaf is containing aromatic oil and tannin, among the people leaf dried for tea.
The root bark of Chinese wolf-berry: for the root skin of Solanaceae Lycium plant matrimony vine, peel root skin, dry and can be used as medicine, there is cool blood and fall the effects such as fire except precious, clearing lung-heat.
Saline cistanche: a kind of parasitic plant that colonizes in desert trees sacsaoul, red building root of Orobanchaceae, there is high medical value, be the traditional rare traditional Chinese medicine of China, be also one of help medicine that in successive dynasties tonifying kidney and strengthening yang class prescription, usage frequency is the highest.
Rhizoma nardostachyos: Valerianaceae perennial herb, complete stool has strong rosin sample fragrance, and medicinal root and the rhizome that refers to this kind of rhizoma nardostachyos and jatamansi contributes to effect of regulating qi-flowing for relieving pain, activating spleen and strengthening stomach.
Advantage of the present invention: tiger fur chicken claw of the present invention is a kind of chicken claw of tangerine Flavor, it is existing shank to be put into food steamer, stifling with the steam that has added the water boil of tangerine seed, dried orange peel and pomelo peel to produce, and then fried that skin is produced is sallow, finally complete with special halogen material stew in soy sauce, wherein pomelo peel is taken the cortex part on top layer, and taste is fresher, and pomelo peel is nutritious, have delicious food concurrently, chicken claw is tasted, and skin and flesh part taste is fresh, mouthfeel chewiness, soft.
Detailed description of the invention
A kind of tangerine fragrance tiger fur chicken claw, is characterized in that being made up of the raw material of following weight portion: shank 260 ~ 280g, dried orange peel 6 ~ 8g, fresh pomelo peel 70 ~ 80g, tangerine seed 10 ~ 12g, rapeseed oil 100 ~ 120g, tendril-leaved fritillary bulb 6 ~ 7g, Moschus 4 ~ 5g, lotus leaf 2 ~ 3g, husky ginger splices 4 ~ 6g, cassia bark 14 ~ 16g, salt 22 ~ 25g, haw pulp 6 ~ 8g, egg white 15 ~ 18g, pericarpium zanthoxyli 6 ~ 8g, soy sauce 16 ~ 18g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: Herba hyperici attenuati leaf 3 ~ 5g, the root bark of Chinese wolf-berry 6 ~ 8g, raw licorice 18 ~ 20g, saline cistanche 5 ~ 7g, dark plum core 10 ~ 12g, rhizoma nardostachyos 7 ~ 9g, the fruit of Chinese wolfberry 2 ~ 3g, capsicum leaf 3 ~ 5g, rosebud 6 ~ 8g, fragrant taro powder 20 ~ 25g, olive pulp 15 ~ 18g and appropriate water; Preparation method is: (1), by mixing olive pulp after the root peeling of raw Radix Glycyrrhizae, grinds homogenate; (2) mix Herba hyperici attenuati leaf, the root bark of Chinese wolf-berry, saline cistanche, dark plum core, rhizoma nardostachyos, the fruit of Chinese wolfberry, capsicum leaf and rosebud, add water to liquid level and exceed material 6 ~ 8cm, decoct and boil 50 ~ 70min dense thick to soup juice, filter soup juice; (3) mix the homogenate of (1) and the soup juice of (2), add fragrant taro powder to mix well, dry afterwards rear pulverizing and get final product.
A preparation method for tangerine fragrance tiger fur chicken claw, is characterized in that comprising following step:
(1) get the part of fresh pomelo peel top layer 0.8 ~ 1.4cm thickness, be cut into silk, mix dried orange peel and tangerine seed, add enough decoctings and boil to boiling, for the stifling water that produces steam of food steamer;
(2) shank is cleaned after the blanching silk of dehematizing, put into food steamer, boil and produce the stifling 20 ~ 30min of steam with the boiling water of (1);
(3) egg white is smeared in (2) gained shank surface, put into the rapeseed oil of preheating and fry 10 ~ 15min to surperficial sallow.
(4) mix tendril-leaved fritillary bulb, Moschus, lotus leaf, husky ginger splices, cassia bark, salt, haw pulp, pericarpium zanthoxyli, soy sauce, auxiliary agent and other residual components, add water to liquid level and do not have material 12 ~ 15cm, decoct 50 ~ 70min, put into (3) described shank, again boil stewing 2 ~ 3 hours.

Claims (2)

1. a tangerine fragrance tiger fur chicken claw, is characterized in that being made up of the raw material of following weight portion: shank 260 ~ 280, dried orange peel 6 ~ 8, fresh pomelo peel 70 ~ 80, tangerine seed 10 ~ 12, rapeseed oil 100 ~ 120, tendril-leaved fritillary bulb 6 ~ 7, Moschus 4 ~ 5, lotus leaf 2 ~ 3, husky ginger splices 4 ~ 6, cassia bark 14 ~ 16, salt 22 ~ 25, haw pulp 6 ~ 8, egg white 15 ~ 18, pericarpium zanthoxyli 6 ~ 8, soy sauce 16 ~ 18, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: Herba hyperici attenuati leaf 3 ~ 5, the root bark of Chinese wolf-berry 6 ~ 8, raw licorice 18 ~ 20, saline cistanche 5 ~ 7, dark plum core 10 ~ 12, rhizoma nardostachyos 7 ~ 9, the fruit of Chinese wolfberry 2 ~ 3, capsicum leaf 3 ~ 5, rosebud 6 ~ 8, fragrant taro powder 20 ~ 25, olive pulp 15 ~ 18 and appropriate water; Preparation method is: (1), by mixing olive pulp after the root peeling of raw Radix Glycyrrhizae, grinds homogenate; (2) mix Herba hyperici attenuati leaf, the root bark of Chinese wolf-berry, saline cistanche, dark plum core, rhizoma nardostachyos, the fruit of Chinese wolfberry, capsicum leaf and rosebud, add water to liquid level and exceed material 6 ~ 8cm, decoct and boil 50 ~ 70min dense thick to soup juice, filter soup juice; (3) mix the homogenate of (1) and the soup juice of (2), add fragrant taro powder to mix well, dry afterwards rear pulverizing and get final product.
2. a kind of preparation method of tangerine fragrance tiger fur chicken claw according to claim 1, is characterized in that comprising following step:
(1) get the part of fresh pomelo peel top layer 0.8 ~ 1.4cm thickness, be cut into silk, mix dried orange peel and tangerine seed, add enough decoctings and boil to boiling, for the stifling water that produces steam of food steamer;
(2) shank is cleaned after the blanching silk of dehematizing, put into food steamer, boil and produce the stifling 20 ~ 30min of steam with the boiling water of (1);
(3) egg white is smeared in (2) gained shank surface, put into the rapeseed oil of preheating and fry 10 ~ 15min to surperficial sallow;
(4) mix tendril-leaved fritillary bulb, Moschus, lotus leaf, husky ginger splices, cassia bark, salt, haw pulp, pericarpium zanthoxyli, soy sauce, auxiliary agent and other residual components, add water to liquid level and do not have material 12 ~ 15cm, decoct 50 ~ 70min, put into (3) described shank, again boil stewing 2 ~ 3 hours.
CN201410295617.0A 2014-06-27 2014-06-27 Tangerine-fragrance tiger-skin-like chicken feet and preparing method thereof Pending CN104082760A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305287A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Grapefruit chicken feet and preparation method thereof
CN104323299A (en) * 2014-10-11 2015-02-04 五河县鑫旺清真食品有限公司 Fruit fragrance-flavor chicken claws and preparation process thereof
CN104323298A (en) * 2014-10-11 2015-02-04 五河县鑫旺清真食品有限公司 Papaya chicken claws and preparing method thereof
CN104366531A (en) * 2014-10-11 2015-02-25 五河县鑫旺清真食品有限公司 Chicken feet with bamboo fragrance and preparation method thereof
CN104366530A (en) * 2014-10-11 2015-02-25 五河县鑫旺清真食品有限公司 Chicken feet with lemon flavor and preparation method thereof
CN106174084A (en) * 2016-07-04 2016-12-07 湖南唐人神肉制品有限公司 A kind of Budgerigar chicken claw leisure food and preparation method thereof
CN106666433A (en) * 2016-12-09 2017-05-17 重庆顺泰食品有限公司 Method of herba menthae haplocalycis marinated chicken feet
CN106690097A (en) * 2016-12-13 2017-05-24 重庆顺泰食品有限公司 Chicken claws marinated with mint
CN107373302A (en) * 2017-08-09 2017-11-24 安徽省启示录餐饮管理有限公司 A kind of succulence anti-corrosion tiger fur chicken claw and preparation method thereof

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CN1196200A (en) * 1998-05-07 1998-10-21 董以泉 Chicken claw treated with sugar and preparation method thereof
CN102077999A (en) * 2009-11-27 2011-06-01 吴刚 Novel method of making chicken feet
CN103054061A (en) * 2012-12-26 2013-04-24 安徽兴程食品有限责任公司 Chicken claw with pickled peppers and processing method thereof
CN103125958A (en) * 2011-11-28 2013-06-05 张会 Preparation method of chicken feet by using fish
CN103330225A (en) * 2013-07-03 2013-10-02 陈志尚 Processing method of tea fragrant chicken foot
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CN102077999A (en) * 2009-11-27 2011-06-01 吴刚 Novel method of making chicken feet
CN103125958A (en) * 2011-11-28 2013-06-05 张会 Preparation method of chicken feet by using fish
CN103054061A (en) * 2012-12-26 2013-04-24 安徽兴程食品有限责任公司 Chicken claw with pickled peppers and processing method thereof
CN103330225A (en) * 2013-07-03 2013-10-02 陈志尚 Processing method of tea fragrant chicken foot
CN103610099A (en) * 2013-11-01 2014-03-05 界首市宏亮食品有限公司 Manufacturing method of five-leaf smoked chicken

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305287A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Grapefruit chicken feet and preparation method thereof
CN104323299A (en) * 2014-10-11 2015-02-04 五河县鑫旺清真食品有限公司 Fruit fragrance-flavor chicken claws and preparation process thereof
CN104323298A (en) * 2014-10-11 2015-02-04 五河县鑫旺清真食品有限公司 Papaya chicken claws and preparing method thereof
CN104366531A (en) * 2014-10-11 2015-02-25 五河县鑫旺清真食品有限公司 Chicken feet with bamboo fragrance and preparation method thereof
CN104366530A (en) * 2014-10-11 2015-02-25 五河县鑫旺清真食品有限公司 Chicken feet with lemon flavor and preparation method thereof
CN106174084A (en) * 2016-07-04 2016-12-07 湖南唐人神肉制品有限公司 A kind of Budgerigar chicken claw leisure food and preparation method thereof
CN106666433A (en) * 2016-12-09 2017-05-17 重庆顺泰食品有限公司 Method of herba menthae haplocalycis marinated chicken feet
CN106690097A (en) * 2016-12-13 2017-05-24 重庆顺泰食品有限公司 Chicken claws marinated with mint
CN107373302A (en) * 2017-08-09 2017-11-24 安徽省启示录餐饮管理有限公司 A kind of succulence anti-corrosion tiger fur chicken claw and preparation method thereof

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