CN104082762A - Seafood flavored spiced chicken claws and preparation method thereof - Google Patents

Seafood flavored spiced chicken claws and preparation method thereof Download PDF

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Publication number
CN104082762A
CN104082762A CN201410295898.XA CN201410295898A CN104082762A CN 104082762 A CN104082762 A CN 104082762A CN 201410295898 A CN201410295898 A CN 201410295898A CN 104082762 A CN104082762 A CN 104082762A
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China
Prior art keywords
parts
water
leaf
chicken claws
seafood
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CN201410295898.XA
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Chinese (zh)
Inventor
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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Priority to CN201410295898.XA priority Critical patent/CN104082762A/en
Publication of CN104082762A publication Critical patent/CN104082762A/en
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to seafood flavored spiced chicken claws which are characterized by being prepared from the following raw materials in parts by weight: 280-300 parts of chicken claws, 15-18 parts of lotus leaves, 10-14 parts of folium mori, 10-14 parts of rock candy, 2-3 parts of rosebuds, 15-18 parts of edible salt, 8-10 parts of Yinyang shellfish, 14-18 parts of oyster meat, 8-10 parts of caviar, 3-5 parts of poria cocos, 2-3 parts of Chinese hawthorn seeds, 5-7 parts of smoked plum, 8-12 parts of lemonade, 6-8 parts of mustard, 7-9 parts of shrimp meat powder, 8-10 parts of crab spawn powder, 4-5 parts of an auxiliary and a suitable amount of water. The seafood flavored spiced chicken claws are seafood flavored chicken claws and are prepared by adopting the steps of firstly removing cutin after blanching the chicken claws; decocting in a special spice material, wherein the chicken claws are rapidly tasty, and the meat can be softened, and is easy to eat; the spice material is decocted from shrimp meat meal, crab cream meal, caviar and other seafoods by matching with common seasonings including the smoked plum, the Chinese hawthorn seeds, the mustard and the like by adding water to ensure that the spiced chicken claws are full of seafood taste and are enjoyed by all kinds of people when the appetite is stimulated; and finally, smoking and steaming, wherein steam for smoking and steaming is generated by adding water in the lotus leaves, the folium mori and the like, and decocting until boiling, and replaces steam only generated by water, thus the finished chicken claws have slight fragrance of the lotus leaves on the skin, are delicious and have a function of stimulating the appetite.

Description

A kind of seafood taste stew in soy sauce chicken claw and preparation method thereof
Technical field
The present invention is a kind of seafood taste stew in soy sauce chicken claw and preparation method thereof, belongs to the processing technology of chicken claw in food.
Background technology
Seafood is conducive to the too much edible body's cholesterol that likely makes of reducing blood lipid and raises.Scientist finds, the less trouble angiocardiopathy of Eskimos, and this is relevant from abyssal fishes with their Major Foods.These fish contain abundant polyvalent unsaturated fatty acid, can reduce triglycerides and LDL-C, reduce angiocardiopathy.Although the cholesterol level of shrimp, crab, sardine and clam is some more, but lower because of their saturated fatty acid content, and the cholesterol of shrimp, crab class seafood concentrates in head and yolk mostly, as long as remove this two parts when edible, just can not take in too much cholesterol.
Seafood (Seafood), claims again sea food, refers to the cooking that utilizes marine animal to make, and has comprised fish, shrimps, shellfish.Although these class marine organisms of sea-tangle are also often arranged into food, seafood is main is still main for animal finish mix reason.Narrowly, only have fresh sea food just can be called seafood, the classification of seafood has: live seefood, freezing seafood.
Chicken Feet with Pickled Peppers is one of the most popular in recent years snack.With spicy, have taste, the tough meat perfume of skin and famous, Chicken Feet with Pickled Peppers can be stepped on refined taste, also by ordinary people, is liked.These kind of cuisines have the 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 seafood taste stew in soy sauce chicken claw, is characterized in that being made by the raw material of following weight portion: chicken claw 280 ~ 300, lotus leaf 15 ~ 18, mulberry leaf 5 ~ 7, rock sugar 10 ~ 14, rosebud 2 ~ 3, salt 15 ~ 18, negative and positive shellfish 8 ~ 10, oyster meat 14 ~ 18, caviar 8 ~ 10, Poria cocos 3 ~ 5, Chinese hawthorn seed 2 ~ 3, dark plum 5 ~ 7, lemonade 8 ~ 12, mustard 6 ~ 8, Shrimp powder 7 ~ 9, crab cream powder 8 ~ 10, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: 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 seafood taste stew in soy sauce chicken claw, is characterized in that comprising following step:
(1) mix rock sugar, salt, negative and positive shellfish, oyster meat, caviar, Poria cocos, Chinese hawthorn seed, dark plum, lemonade, mustard, Shrimp powder, crab cream powder, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 13 ~ 16cm left and right, decoct to boiling, little fire boils 50 ~ 70min and makes halogen material;
(2) shank is crossed to boiling water flatiron, peelled off top layer cutin, be put in the halogen material of (1) and boil, afterwards little fire boils 35 ~ 45min;
(3) mix lotus leaf, mulberry leaf and rosebud, add enough decoctings and boil to the lasting 6 ~ 10min one-tenth soup juice that boils, for substituting the stifling water that produces steam of food steamer;
(4) shank of (2) is put into food steamer, with the soup juice of (3), boil the stifling 30 ~ 40min of steam of generation, taking-up shank after completing.
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: the root skin for Solanaceae Lycium plant matrimony vine, peel root skin, dry and can be used as medicine, there is cool blood and except precious, clearing lung-heat, fall the effects such as fire.
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 the effect of regulating qi-flowing for relieving pain, activating spleen and strengthening stomach.
Advantage of the present invention: the present invention is a kind of seafood chicken claw, it is first by exfoliating after shank flatiron, putting into special halogen material decocts again, on the one hand can be very fast tasty, can make on the one hand meat softening, food is easy to utter a sound or a word, halogen material is Shrimp powder, crab cream powder, the seafoods such as caviar coordinate dark plum, Chinese hawthorn seed, the conventional condiment boiling such as mustard makes, make the shank seafood taste of stew in soy sauce pure, liked by the people of an age bracket, finally by having fumigated, the steam of stifling use is by lotus leaf, the boilings such as mulberry leaf are to the generation of boiling, replace water in the past, can make like this shank top layer of finished product have a strand light lotus leaf fragrance, nice appetizing again.
The specific embodiment
A seafood taste stew in soy sauce chicken claw, is characterized in that being made by the raw material of following weight portion: chicken claw 280 ~ 300g, lotus leaf 15 ~ 18g, mulberry leaf 5 ~ 7g, rock sugar 10 ~ 14g, rosebud 2 ~ 3g, salt 15 ~ 18g, negative and positive shellfish 8 ~ 10g, oyster meat 14 ~ 18g, caviar 8 ~ 10g, Poria cocos 3 ~ 5g, Chinese hawthorn seed 2 ~ 3g, dark plum 5 ~ 7g, lemonade 8 ~ 12g, mustard 6 ~ 8g, Shrimp powder 7 ~ 9g, crab cream powder 8 ~ 10g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: 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 seafood taste stew in soy sauce chicken claw, is characterized in that comprising following step:
(1) mix rock sugar, salt, negative and positive shellfish, oyster meat, caviar, Poria cocos, Chinese hawthorn seed, dark plum, lemonade, mustard, Shrimp powder, crab cream powder, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 13 ~ 16cm left and right, decoct to boiling, little fire boils 50 ~ 70min and makes halogen material;
(2) shank is crossed to boiling water flatiron, peelled off top layer cutin, be put in the halogen material of (1) and boil, afterwards little fire boils 35 ~ 45min;
(3) mix lotus leaf, mulberry leaf and rosebud, add enough decoctings and boil to the lasting 6 ~ 10min one-tenth soup juice that boils, for substituting the stifling water that produces steam of food steamer;
(4) shank of (2) is put into food steamer, with the soup juice of (3), boil the stifling 30 ~ 40min of steam of generation, taking-up shank after completing.

Claims (2)

1. a seafood taste stew in soy sauce chicken claw, is characterized in that being made by the raw material of following weight portion: chicken claw 280 ~ 300, lotus leaf 15 ~ 18, mulberry leaf 5 ~ 7, rock sugar 10 ~ 14, rosebud 2 ~ 3, salt 15 ~ 18, negative and positive shellfish 8 ~ 10, oyster meat 14 ~ 18, caviar 8 ~ 10, Poria cocos 3 ~ 5, Chinese hawthorn seed 2 ~ 3, dark plum 5 ~ 7, lemonade 8 ~ 12, mustard 6 ~ 8, Shrimp powder 7 ~ 9, crab cream powder 8 ~ 10, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: 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 seafood taste stew in soy sauce chicken claw according to claim 1, is characterized in that comprising following step:
(1) mix rock sugar, salt, negative and positive shellfish, oyster meat, caviar, Poria cocos, Chinese hawthorn seed, dark plum, lemonade, mustard, Shrimp powder, crab cream powder, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 13 ~ 16cm left and right, decoct to boiling, little fire boils 50 ~ 70min and makes halogen material;
(2) shank is crossed to boiling water flatiron, peelled off top layer cutin, be put in the halogen material of (1) and boil, afterwards little fire boils 35 ~ 45min;
(3) mix lotus leaf, mulberry leaf and rosebud, add enough decoctings and boil to the lasting 6 ~ 10min one-tenth soup juice that boils, for substituting the stifling water that produces steam of food steamer;
(4) shank of (2) is put into food steamer, with the soup juice of (3), boil the stifling 30 ~ 40min of steam of generation, taking-up shank after completing.
CN201410295898.XA 2014-06-27 2014-06-27 Seafood flavored spiced chicken claws and preparation method thereof Pending CN104082762A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305269A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chrysanthemum-flavored chicken feet and preparation method thereof
CN104305268A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with raisin and preparation process thereof
CN107334133A (en) * 2016-12-12 2017-11-10 岭南师范学院 A kind of spicy thick gravy of seafood and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1535613A (en) * 2003-04-03 2004-10-13 尹玉芬 Flavoured chicken claw
CN103211190A (en) * 2013-03-22 2013-07-24 高雷 Spice material for marinating fish and marinating method thereof
CN103263026A (en) * 2013-04-07 2013-08-28 安徽隐山畜牧业开发有限公司 Spicy material for spiced chicken and cooking method thereof
CN103598610A (en) * 2013-10-31 2014-02-26 李付齐 Gourd chicken capable of promoting appetite
CN103704746A (en) * 2013-12-22 2014-04-09 刘长青 Making method of smoked chicken
CN103734758A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Spiced stewed beef and processing method thereof
CN103859468A (en) * 2014-03-27 2014-06-18 湖北工业大学 Preparation method of pickled lotus leaf deodorized fish bun

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1535613A (en) * 2003-04-03 2004-10-13 尹玉芬 Flavoured chicken claw
CN103211190A (en) * 2013-03-22 2013-07-24 高雷 Spice material for marinating fish and marinating method thereof
CN103263026A (en) * 2013-04-07 2013-08-28 安徽隐山畜牧业开发有限公司 Spicy material for spiced chicken and cooking method thereof
CN103598610A (en) * 2013-10-31 2014-02-26 李付齐 Gourd chicken capable of promoting appetite
CN103734758A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Spiced stewed beef and processing method thereof
CN103704746A (en) * 2013-12-22 2014-04-09 刘长青 Making method of smoked chicken
CN103859468A (en) * 2014-03-27 2014-06-18 湖北工业大学 Preparation method of pickled lotus leaf deodorized fish bun

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305269A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chrysanthemum-flavored chicken feet and preparation method thereof
CN104305268A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with raisin and preparation process thereof
CN107334133A (en) * 2016-12-12 2017-11-10 岭南师范学院 A kind of spicy thick gravy of seafood and preparation method thereof

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Application publication date: 20141008

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