CN104126813A - Chicken feet with pickled peppers and preparation method thereof - Google Patents
Chicken feet with pickled peppers and preparation method thereof Download PDFInfo
- Publication number
- CN104126813A CN104126813A CN201410264406.0A CN201410264406A CN104126813A CN 104126813 A CN104126813 A CN 104126813A CN 201410264406 A CN201410264406 A CN 201410264406A CN 104126813 A CN104126813 A CN 104126813A
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- shank
- green pepper
- clean
- anistree
- preparation
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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
- A23L13/20—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
- A23L13/50—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses chicken feet with pickled peppers and a preparation method thereof, and relates to the field of food processing. The chicken feet with pickled peppers prepared by the method adopt a water boiling way, are prepared through cleaning, steaming and cooking, carrying out microwave sterilization, carrying out vacuum package and eventually obtaining the finished product, not only are delicious in taste and rich in nutrition, but also are matched with an exclusive pickled pepper sauce, are fresh, spicy, tasty and refreshing, keep the delicious mouthfeel of chicken meat, and avoid the problems that pigments and other chemical substances are added in traditional stewed chicken feet and even some chicken feet are already deteriorated before packaging and are covered by chemical additives; and the chicken feet can be eaten directly by people after the package is opened whenever and wherever possible, and enjoyment of healthy cates is provided for people.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of bubble green pepper shank and preparation method thereof.
Background technology:
Chicken contains vitamin C, E etc., the content ratio of protein is higher, kind is many, and digestibility is high, utilization is easy to be absorbed by the body, having the effect that strengthens muscle power, strengthening body, contain in addition the phospholipid that important function is given birth in to human body hair tonic, is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science thinks, chicken has the effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.Chicken wings contains volume can strong blood vessel and the one-tenth collagen of skin and elastin laminin etc., for blood vessel, skin and internal organ, has much effect.
Shank contains abundant collagen, the basic organ that pawl is motion, and muscle is many, and skin depth, without meat.Muscle is chewed strength at most, and skin depth is containing soup juice, and meat is easily tasty at least.From nutrition angle, shank contains protein more, low sugar, and rare fat, therefore very popular.With the quickening pace of modern life, increasing consumer orientation carries in the food more delicious foods, edible whenever and wherever possible, in order to meet the need of market, conventional method adopts the mode of stew in soy sauce shank mostly to the processing of shank, then through packing, sell to market, and this pot-stewed chicken pawl adds the chemical substances such as pigment mostly, although delicious flavour, but often edible, very large to harm, the shank even having is all rotten before packing, through chemical addition agent, hide, very unhealthy.
Summary of the invention:
The invention provides a kind of bubble green pepper shank and preparation method thereof, the bubble green pepper shank that the inventive method is produced adopts poach mode, microwave degerming, delicious flavour not only, nutrition is rich, is also furnished with exclusive bubble green pepper sauce, fresh peppery tasty and refreshing, both kept the delicious mouthfeel of chicken, avoided again traditional stew in soy sauce shank, add the chemical substances such as pigment, the shank even having is all rotten before packing, the problem hiding through chemical addition agent, and people can be whenever and wherever possible, instant bagged, the enjoyment of giving people's healthy food.
The technical solution used in the present invention is as follows:
A kind of bubble green pepper shank and preparation method thereof, is characterized in that, comprises the following steps:
1) get shank 1000g, put into clear water and clean to thoroughly clean, dry to there is no obvious water mark;
2) by the shank after cleaning, put into 75-80 ℃ of hot water and boil 3-5 minute, dehematize is except raw meat, pulls out after putting into cold water and again rinsing and takes out, and it is more thorough that the shank dehematize in hot water removes raw meat;
3) dehematize is removed to the shank after raw meat, on surface, with cutter, tilt to scratch osculum, again put into pot, with flavoring, add water boiling 40-50 minute, take the dish out of the pot and dry, obtain ripe shank, draw the shank that has osculum, be more prone to into taste;
4) formula of described flavoring is: every 1000g shank, adds salt 25-30g, monosodium glutamate 8-10g, Chinese prickly ash 3-5g, anistree 8-10g, Chinese cassia tree 5-8g, ginger 3-5g, little fennel 3-6g, cloves 3-5g, pepper 3-5g;
5) ripe shank is taken out and places 3-5 hour, to thoroughly cooling, microwave degerming, the mode of microwave degerming, reaches sterilisation purpose, can not destroy again the nutrition of shank inside.
6) shank after cooling degerming is added bubble green pepper sauce uniformly mix, every 1000g shank adds 200g bubble green pepper sauce, carries out vacuum packaging, and vacuum-packed mode has avoided shank to contact with air with bubble green pepper sauce, and shank can be preserved for a long time, undergoes no deterioration.
Formula of described bubble green pepper sauce and preparation method thereof is as follows:
1.> cleans: get sharp green pepper 1000g, capsicum annum fasciculatum 100g, anistree 10-15g, spiceleaf 5-10g, cassia bark 5-10g, dried peppermint leaf 8-10g, put into respectively clear water reserviors and clean to thoroughly clean.
2.> airing: by the two gold bar capsicum 1000g, glutinous rice cake capsicum 100g, anistree 10-15g, spiceleaf 5-10g, cassia bark 5-10g, the dried peppermint leaf 8-10g that clean up, place respectively the 2-3 hour natural air drying in shady and cool place water stain to not having, antiseptic.
3.> container: get one, especially big food special glass bottle, clean to thoroughly clean sterilization degerming.
4.> batching: good two gold bar capsicum 1000g, the glutinous rice cake capsicum 100g of airing in 2 removed to the base of a fruit or with putting into 3 vials after pin perforation, by anistree 10-15g, spiceleaf 5-10g, cassia bark 5-10g, dried peppermint leaf 8-10g, put into respectively 3 vials, add salt 80-100g, rock sugar 30-35g, white wine 80-100g, must steep green pepper sauce.
5.> sealing: seal steeping green pepper sauce in vial in 4, put into 2-5 ℃ of refrigerating chamber 3-5 days.
6.> microwave degerming: take out steeping green pepper sauce in refrigerating chamber, carry out microwave degerming.
Originally be invention instant, instant bagged, non-stew in soy sauce mode, edible for a long time, can not produce obesity symptom yet, meanwhile, the present invention adds exclusive bubble green pepper sauce, fresh peppery tasty and refreshing, in bubble green pepper sauce, is added with dried peppermint leaf, has alleviated the fiery problem of being able to eat more.
Beneficial effect of the present invention is, a kind of bubble green pepper shank and preparation method thereof, the bubble green pepper shank that the inventive method is produced adopts poach mode, microwave degerming, delicious flavour not only, nutrition is rich, is also furnished with exclusive bubble green pepper sauce, fresh peppery tasty and refreshing, both the delicious mouthfeel that had kept chicken, avoided again traditional stew in soy sauce shank, added the chemical substances such as pigment, the shank even having is all rotten before packing, the problem hiding through chemical addition agent, people can be whenever and wherever possible, instant bagged, the enjoyment of giving people's healthy food.
The specific embodiment:
A kind of bubble green pepper shank and preparation method thereof, is characterized in that, comprises the following steps:
1) get shank 1000g, put into clear water and clean to thoroughly clean, dry to there is no obvious water mark;
2) by the shank after cleaning, put into 75-80 ℃ of hot water and boil 3-5 minute, dehematize is except raw meat, pull out put into cold water and again rinse after taking-up;
3) dehematize is removed to the shank after raw meat, on surface, with cutter, tilt to scratch osculum, again put into pot, with flavoring, add water and steam 40-50 minute, take the dish out of the pot and dry, obtain ripe shank;
4) formula of described flavoring is: every 1000g shank, adds salt 25g, monosodium glutamate 8g, Chinese prickly ash 5g, anistree 8g, Chinese cassia tree 5g, ginger 5g, little fennel 6g, cloves 3g, pepper 5g;
5) ripe shank is taken out and places 3-5 hour, to thoroughly cooling, microwave degerming.
6) shank after cooling degerming is added bubble green pepper sauce uniformly mix, every 1000g shank adds 200g bubble green pepper sauce, carries out vacuum packaging.
Formula of described bubble green pepper sauce and preparation method thereof is as follows:
1.> cleans: get sharp green pepper 1000g, capsicum annum fasciculatum 100g, anistree 15g, spiceleaf 10g, cassia bark 10g, dried peppermint leaf 10g, put into respectively clear water reserviors and clean to thoroughly clean.
2.> airing: by the two gold bar capsicum 1000g, glutinous rice cake capsicum 100g, anistree 15g, spiceleaf 10g, cassia bark 10g, the dried peppermint leaf 10g that clean up, place respectively the 2-3 hour natural air drying in shady and cool place water stain to not having, antiseptic.
3.> container: get one, especially big food special glass bottle, clean to thoroughly clean sterilization degerming.
4.> batching: good two gold bar capsicum 1000g, the glutinous rice cake capsicum 100g of airing in 2 removed to the base of a fruit or with putting into 3 vials after pin perforation, by anistree 15g, spiceleaf 10g, cassia bark 10g, dried peppermint leaf 10g, put into respectively 3 vials, add salt 80g, rock sugar 30g, white wine 80g, must steep green pepper sauce.
5.> sealing: seal steeping green pepper sauce in vial in 4, put into 2-5 ℃ of refrigerating chamber 3-5 days.
6.> microwave degerming: take out steeping green pepper sauce in refrigerating chamber, carry out microwave degerming.
Claims (3)
1. bubble green pepper shank and preparation method thereof, is characterized in that, comprises the following steps:
1) get shank 1000g, put into clear water and clean to thoroughly clean, dry to there is no obvious water mark;
2) by the shank after cleaning, put into 75-80 ℃ of hot water and boil 3-5 minute, dehematize is except raw meat, pull out put into cold water and again rinse after taking-up;
3) dehematize is removed to the shank after raw meat, on surface, with cutter, tilt to scratch osculum, again put into pot, with flavoring, add water boiling 30-40 minute, take the dish out of the pot and dry, obtain ripe shank;
4) formula of described flavoring is: every 1000g shank, adds salt 25-30g, monosodium glutamate 8-10g, Chinese prickly ash 3-5g, anistree 8-10g, Chinese cassia tree 5-8g, ginger 3-5g, little fennel 3-6g, cloves 3-5g, pepper 3-5g;
5) ripe shank is taken out and places 3-5 hour, to thoroughly cooling, microwave degerming;
6) shank after cooling degerming is added bubble green pepper sauce uniformly mix, every 1000g shank adds 200g bubble green pepper sauce, carries out vacuum packaging;
Formula of described bubble green pepper sauce and preparation method thereof is as follows:
(1) .> cleans: get sharp green pepper 1000g, capsicum annum fasciculatum 100g, anistree 10-15g, spiceleaf 5-10g, cassia bark 5-10g, dried peppermint leaf 8-10g, put into respectively clear water reserviors and clean to thoroughly clean;
(2) .> airing: by the two gold bar capsicum 1000g, glutinous rice cake capsicum 100g, anistree 10-15g, spiceleaf 5-10g, cassia bark 5-10g, the dried peppermint leaf 8-10g that clean up, place respectively the 2-3 hour natural air drying in shady and cool place water stain to not having, antiseptic;
(3) .> container: get one, especially big food special glass bottle, clean to thoroughly clean sterilization degerming;
(4) .> batching: good two gold bar capsicum 1000g, the glutinous rice cake capsicum 100g of airing in 2 removed to the base of a fruit or with putting into 3 vials after pin perforation, by anistree 10-15g, spiceleaf 5-10g, cassia bark 5-10g, dried peppermint leaf 8-10g, put into respectively 3 vials, add salt 80-100g, rock sugar 30-35g, white wine 80-100g, must steep green pepper sauce;
(5) .> sealing: seal steeping green pepper sauce in vial in 4, put into 2-5 ℃ of refrigerating chamber 3-5 days;
(6) .> microwave degerming: take out steeping green pepper sauce in refrigerating chamber, carry out microwave degerming.
2. a kind of bubble green pepper shank according to claim 1 and preparation method thereof, it is characterized in that, described flavoring formula, every 1000g shank, preferably adds salt 25g, monosodium glutamate 8g, Chinese prickly ash 5g, anistree 8g, Chinese cassia tree 5g, ginger 5g, little fennel 6g, cloves 3g, pepper 5g.
3. a kind of bubble green pepper shank according to claim 1 and preparation method thereof, it is characterized in that, described bubble green pepper sauce batching, every 1000g bis-gold bar capsicums, 100g glutinous rice cake capsicum, preferably add anistree 15g, spiceleaf 10g, cassia bark 10g, dried peppermint leaf 10g, put into respectively 3 vials, add salt 80g, rock sugar 30g, white wine 80g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410264406.0A CN104126813A (en) | 2014-06-13 | 2014-06-13 | Chicken feet with pickled peppers and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410264406.0A CN104126813A (en) | 2014-06-13 | 2014-06-13 | Chicken feet with pickled peppers and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104126813A true CN104126813A (en) | 2014-11-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410264406.0A Pending CN104126813A (en) | 2014-06-13 | 2014-06-13 | Chicken feet with pickled peppers and preparation method thereof |
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| CN (1) | CN104126813A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522706A (en) * | 2014-11-26 | 2015-04-22 | 安徽先知缘食品有限公司 | Chicken feet with eight delicacies and preparation method thereof |
| CN105831610A (en) * | 2016-03-31 | 2016-08-10 | 郭银玲 | Production method and device of crispy skinned chicken feet |
| CN108713713A (en) * | 2018-05-31 | 2018-10-30 | 大姚县三台绿特食品开发有限责任公司 | A kind of production method of bubble green pepper product |
Citations (4)
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| 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 |
| CN103082319A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Simple production method of chicken feet with pickled peppers |
| CN103222640A (en) * | 2013-05-10 | 2013-07-31 | 蒋洪飞 | Making method of chicken feet with pickled peppers |
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
-
2014
- 2014-06-13 CN CN201410264406.0A patent/CN104126813A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082319A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Simple production method of chicken feet with pickled peppers |
| 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 |
| CN103222640A (en) * | 2013-05-10 | 2013-07-31 | 蒋洪飞 | Making method of chicken feet with pickled peppers |
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
Non-Patent Citations (2)
| Title |
|---|
| 张冰: "自制鲜辣剁椒酱", 《人生与伴侣（月末版）》 * |
| 陈祖明等: "泡椒凤爪加工工艺研究", 《四川烹饪高等专科学校学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522706A (en) * | 2014-11-26 | 2015-04-22 | 安徽先知缘食品有限公司 | Chicken feet with eight delicacies and preparation method thereof |
| CN105831610A (en) * | 2016-03-31 | 2016-08-10 | 郭银玲 | Production method and device of crispy skinned chicken feet |
| CN108713713A (en) * | 2018-05-31 | 2018-10-30 | 大姚县三台绿特食品开发有限责任公司 | A kind of production method of bubble green pepper product |
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Application publication date: 20141105 |