CN104286901A - Rose flavor chicken claw and preparation method thereof - Google Patents
Rose flavor chicken claw and preparation method thereof Download PDFInfo
- Publication number
- CN104286901A CN104286901A CN201410434249.3A CN201410434249A CN104286901A CN 104286901 A CN104286901 A CN 104286901A CN 201410434249 A CN201410434249 A CN 201410434249A CN 104286901 A CN104286901 A CN 104286901A
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- parts
- shank
- rose
- minute
- kidney bean
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- 241000220317 Rosa Species 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 title abstract 7
- 210000000078 claw Anatomy 0.000 title abstract 7
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 18
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 12
- 241000219053 Rumex Species 0.000 claims abstract description 12
- 230000036541 health Effects 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 240000009226 Corylus americana Species 0.000 claims abstract description 7
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 7
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 241000931705 Cicada Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 241000408747 Lepomis gibbosus Species 0.000 claims description 6
- 240000003065 Malva verticillata Species 0.000 claims description 6
- 235000002384 Malva verticillata Nutrition 0.000 claims description 6
- 240000005373 Panax quinquefolius Species 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 241000746966 Zizania Species 0.000 claims description 6
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 235000020236 pumpkin seed Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 2
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000003276 Apios tuberosa Nutrition 0.000 abstract 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 abstract 1
- 241000409983 Mussaenda pubescens Species 0.000 abstract 1
- 241000357408 Ophiocordyceps sobolifera Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000007547 defect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a rose flavor chicken claw and a preparation method thereof, the chicken claw comprises the following ingredients by weight: 180-220 parts of chicken claw, 20-30 parts of roseleaf, 8-12 parts of fresh pea, 4-8 parts of jelly, 6-12 parts of Rumex grass, 12-16 parts of kidney bean, 4-6 parts of hazelnut powder, 6-8 parts of fried groundnut meal, 1-3 parts of Mussaenda pubescens, 2-4 parts of orange seed, 2-4 parts of cordyceps sobolifera, 1-3 parts of perilla leaf, 2-4 parts of dahurian angelica root, 1-3 parts of radix bupleuri, 18-22 parts of Chinese date honey, 3-6 parts of scallion, 3-6 parts of ginger, 2-5 parts of salt, 1-3 parts of monosodium glutamate and 20-30 parts of auxiliary agent. In the technology, roseleaf is mixed with the Chinese date honey, and then a mixture is coated on the surface of the chicken claw, the chicken claw has unique fragrance of rose; in addition, kidney bean, Rumex grass, fresh pea and traditional Chinese medicines are used, so that the chicken claw has the multiple health care efficacy of clearing heat, detoxifying, and relieving summer-heat.
Description
technical field:
The present invention relates generally to shank field, particularly relates to a kind of rose taste shank and preparation method thereof.
background technology:
The nutritive value of shank is quite high, and it contains abundant calcareous and collagen, eats more and not only can have beauty functions by softening blood vessel simultaneously.In addition, scientific research personnel also finds effectively to suppress hypertension containing four kinds of protein components in shank.Therefore be that the food that raw material is made is more and more welcomed by the people with shank.But there is mouthfeel, defect that nutritive value is single in current shank.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, provides a kind of rose taste shank and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of rose taste shank, is characterized in that: the weight proportion between each raw material components is: shank 180-220, roseleaf 20-30, fresh pea 8-12, jelly 4-8, Rumex grass 6-12, kidney bean 12-16, hazelnut powder 4-6, stir-fry peanut powder 6-8, Radix Mussaendae 1-3, orange seed 2-4, cicada fungus 2-4, perilla leaf 1-3, root of Dahurain angelica 2-4, radix bupleuri 1-3, Mel Jujubae 18-22, green onion 3-6, ginger 3-6, salt 2-5, monosodium glutamate 1-3, auxiliary agent 20-30;
In auxiliary agent, the weight proportion of each raw material components is: lees of yellow wine 5-10, wild rice stem 12-16, Sakyamuni fruit 8-14, fresh wheat head 10-15, leaf fat 10-14, lime-preserved egg 6-10, pumpkin seeds juice 8-12, fresh Rhizoma Phragmitis 2-4, Folium Schisandrae Chinensis 1-3, Folium Astragali 2-4, American Ginseng 1-3, cluster mallow leaf 1-3;
The preparation method of auxiliary agent is:
One, fresh Rhizoma Phragmitis, Folium Schisandrae Chinensis, Folium Astragali, American Ginseng and cluster mallow leaf are mixed, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, by wild rice stem and Sakyamuni edible part really, pour in health care filtered juice and soak 2-3 hour, take out, drain, become vegetable puree with lime-preserved egg milled mixture;
Three, get leaf fat and be cut into block, be placed on moderate heat in frying pan and fry slowly to a large amount of grease and overflow, then pour the fresh wheat head and pumpkin seeds juice into, frying 5-10 minute, then add vegetable puree, lees of yellow wine and suitable quantity of water, little fire stewes 10-20 minute slowly, after cooling, dry, pulverize and obtain auxiliary agent.
A preparation method for rose taste shank, is characterized in that: carry out according to following steps successively:
One, by Radix Mussaendae, orange seed, cicada fungus, perilla leaf, the root of Dahurain angelica and radix bupleuri mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, after Rumex grass being cleaned, chopping, stand-by; Kidney bean clear water is soaked 50-60 minute, puts into after pot boils, change little fire and boil in a covered pot over a slow fire, treat that kidney bean blooms, pour Rumex grass and the fresh pea of chopping into, with boiling 10-20 minute, after cooling, dry, pulverize and obtain kidney bean powder;
Three, after jelly being smashed to pieces, add hazelnut powder, fry peanut powder, roseleaf and Mel Jujubae, mix thoroughly, obtain the sticky honey of rose;
Four, by kidney bean powder, green onion, ginger, salt, monosodium glutamate and auxiliary agent mix and blend, join in nutrition filtered juice, obtain pickling liquid; After being cleaned by shank, be placed on boiling 6-10 minute in boiling water, pull out, be placed in clear water after cleaning, put in pickling liquid, infusion 30-40 minute, pulls shank out; After cooling, shank is coated the sticky honey of rose, obtains rose taste shank.
Advantage of the present invention is:
In present invention process, roseleaf is mixed in Mel Jujubae, then is coated onto shank surface, the unique perfume of rose that made it possess; In addition, the use of kidney bean, Rumex grass, fresh pea and each taste Chinese medicine, has made shank possess clearing heat and detoxicating, the multiple health care such as relieving summer-heat.
detailed description of the invention:
A kind of rose taste shank, the weight proportion between each raw material components is: shank 200, roseleaf 25, fresh pea 10, jelly 6, Rumex grass 8, kidney bean 14, hazelnut powder 5, stir-fry peanut powder 7, Radix Mussaendae 2, orange seed 3, cicada fungus 3, perilla leaf 2, the root of Dahurain angelica 3, radix bupleuri 2, Mel Jujubae 20, green onion 4, ginger 5, salt 4, monosodium glutamate 2, auxiliary agent 25;
In auxiliary agent, the weight proportion of each raw material components is: lees of yellow wine 8, wild rice stem 14, Sakyamuni fruit 12, the fresh wheat head 12, leaf fat 12, lime-preserved egg 8, pumpkin seeds juice 10, fresh Rhizoma Phragmitis 3, Folium Schisandrae Chinensis 2, Folium Astragali 3, American Ginseng 2, cluster mallow leaf 2;
The preparation method of auxiliary agent is:
One, fresh Rhizoma Phragmitis, Folium Schisandrae Chinensis, Folium Astragali, American Ginseng and cluster mallow leaf are mixed, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, by wild rice stem and Sakyamuni edible part really, pour in health care filtered juice and soak 2-3 hour, take out, drain, become vegetable puree with lime-preserved egg milled mixture;
Three, get leaf fat and be cut into block, be placed on moderate heat in frying pan and fry slowly to a large amount of grease and overflow, then pour the fresh wheat head and pumpkin seeds juice into, frying 5-10 minute, then add vegetable puree, lees of yellow wine and suitable quantity of water, little fire stewes 10-20 minute slowly, after cooling, dry, pulverize and obtain auxiliary agent.
A preparation method for rose taste shank, carries out according to following steps successively:
One, by Radix Mussaendae, orange seed, cicada fungus, perilla leaf, the root of Dahurain angelica and radix bupleuri mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, after Rumex grass being cleaned, chopping, stand-by; Kidney bean clear water is soaked 50-60 minute, puts into after pot boils, change little fire and boil in a covered pot over a slow fire, treat that kidney bean blooms, pour Rumex grass and the fresh pea of chopping into, with boiling 10-20 minute, after cooling, dry, pulverize and obtain kidney bean powder;
Three, after jelly being smashed to pieces, add hazelnut powder, fry peanut powder, roseleaf and Mel Jujubae, mix thoroughly, obtain the sticky honey of rose;
Four, by kidney bean powder, green onion, ginger, salt, monosodium glutamate and auxiliary agent mix and blend, join in nutrition filtered juice, obtain pickling liquid; After being cleaned by shank, be placed on boiling 6-10 minute in boiling water, pull out, be placed in clear water after cleaning, put in pickling liquid, infusion 30-40 minute, pulls shank out; After cooling, shank is coated the sticky honey of rose, obtains rose taste shank.
Claims (2)
1. a rose taste shank, is characterized in that: the weight proportion between each raw material components is: shank 180-220, roseleaf 20-30, fresh pea 8-12, jelly 4-8, Rumex grass 6-12, kidney bean 12-16, hazelnut powder 4-6, stir-fry peanut powder 6-8, Radix Mussaendae 1-3, orange seed 2-4, cicada fungus 2-4, perilla leaf 1-3, root of Dahurain angelica 2-4, radix bupleuri 1-3, Mel Jujubae 18-22, green onion 3-6, ginger 3-6, salt 2-5, monosodium glutamate 1-3, auxiliary agent 20-30;
In auxiliary agent, the weight proportion of each raw material components is: lees of yellow wine 5-10, wild rice stem 12-16, Sakyamuni fruit 8-14, fresh wheat head 10-15, leaf fat 10-14, lime-preserved egg 6-10, pumpkin seeds juice 8-12, fresh Rhizoma Phragmitis 2-4, Folium Schisandrae Chinensis 1-3, Folium Astragali 2-4, American Ginseng 1-3, cluster mallow leaf 1-3;
The preparation method of auxiliary agent is:
One, fresh Rhizoma Phragmitis, Folium Schisandrae Chinensis, Folium Astragali, American Ginseng and cluster mallow leaf are mixed, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain health care filtered juice;
Two, by wild rice stem and Sakyamuni edible part really, pour in health care filtered juice and soak 2-3 hour, take out, drain, become vegetable puree with lime-preserved egg milled mixture;
Three, get leaf fat and be cut into block, be placed on moderate heat in frying pan and fry slowly to a large amount of grease and overflow, then pour the fresh wheat head and pumpkin seeds juice into, frying 5-10 minute, then add vegetable puree, lees of yellow wine and suitable quantity of water, little fire stewes 10-20 minute slowly, after cooling, dry, pulverize and obtain auxiliary agent.
2. the preparation method of a kind of rose taste shank according to claim 1, is characterized in that: carry out according to following steps successively:
One, by Radix Mussaendae, orange seed, cicada fungus, perilla leaf, the root of Dahurain angelica and radix bupleuri mixing, add water to liquid level and exceed material 6-8cm, decoct 60-80min, filter to obtain nutrition filtered juice;
Two, after Rumex grass being cleaned, chopping, stand-by; Kidney bean clear water is soaked 50-60 minute, puts into after pot boils, change little fire and boil in a covered pot over a slow fire, treat that kidney bean blooms, pour Rumex grass and the fresh pea of chopping into, with boiling 10-20 minute, after cooling, dry, pulverize and obtain kidney bean powder;
Three, after jelly being smashed to pieces, add hazelnut powder, fry peanut powder, roseleaf and Mel Jujubae, mix thoroughly, obtain the sticky honey of rose;
Four, by kidney bean powder, green onion, ginger, salt, monosodium glutamate and auxiliary agent mix and blend, join in nutrition filtered juice, obtain pickling liquid; After being cleaned by shank, be placed on boiling 6-10 minute in boiling water, pull out, be placed in clear water after cleaning, put in pickling liquid, infusion 30-40 minute, pulls shank out; After cooling, shank is coated the sticky honey of rose, obtains rose taste shank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410434249.3A CN104286901A (en) | 2014-08-29 | 2014-08-29 | Rose flavor chicken claw and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410434249.3A CN104286901A (en) | 2014-08-29 | 2014-08-29 | Rose flavor chicken claw and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286901A true CN104286901A (en) | 2015-01-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410434249.3A Pending CN104286901A (en) | 2014-08-29 | 2014-08-29 | Rose flavor chicken claw and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286901A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533585A (en) * | 2016-01-28 | 2016-05-04 | 枣阳市圣奥养蜂专业合作社 | Melissa sauce |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| JP2011030552A (en) * | 2009-07-31 | 2011-02-17 | Osamu Terada | Seasoning derived from lipid of chicken |
| CN102077999A (en) * | 2009-11-27 | 2011-06-01 | 吴刚 | Novel method of making chicken feet |
| CN102669706A (en) * | 2012-05-25 | 2012-09-19 | 马胜清 | Chicken claw pickled with red chili and white chili |
| CN102771808A (en) * | 2012-07-31 | 2012-11-14 | 华南理工大学 | Production method of conditioned chicken claws |
| CN102948772A (en) * | 2011-08-21 | 2013-03-06 | 重庆市合川区合双科技有限公司 | Preparation method of honeyed chicken feet |
| CN103404896A (en) * | 2013-08-22 | 2013-11-27 | 鹤壁市永达食品有限公司 | Method for making fancy kylin claws |
| CN103549470A (en) * | 2013-09-24 | 2014-02-05 | 蔡静 | Chicken feet with pickled peppers |
| CN103564525A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Preparation method of honey-aroma chicken and honey-aroma chicken |
-
2014
- 2014-08-29 CN CN201410434249.3A patent/CN104286901A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| JP2011030552A (en) * | 2009-07-31 | 2011-02-17 | Osamu Terada | Seasoning derived from lipid of chicken |
| CN102077999A (en) * | 2009-11-27 | 2011-06-01 | 吴刚 | Novel method of making chicken feet |
| CN102948772A (en) * | 2011-08-21 | 2013-03-06 | 重庆市合川区合双科技有限公司 | Preparation method of honeyed chicken feet |
| CN102669706A (en) * | 2012-05-25 | 2012-09-19 | 马胜清 | Chicken claw pickled with red chili and white chili |
| CN102771808A (en) * | 2012-07-31 | 2012-11-14 | 华南理工大学 | Production method of conditioned chicken claws |
| CN103404896A (en) * | 2013-08-22 | 2013-11-27 | 鹤壁市永达食品有限公司 | Method for making fancy kylin claws |
| CN103549470A (en) * | 2013-09-24 | 2014-02-05 | 蔡静 | Chicken feet with pickled peppers |
| CN103564525A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Preparation method of honey-aroma chicken and honey-aroma chicken |
Non-Patent Citations (2)
| Title |
|---|
| 夏金龙 等: "《熏酱卤》", 31 January 2007, article "白云凤爪", pages: 168 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533585A (en) * | 2016-01-28 | 2016-05-04 | 枣阳市圣奥养蜂专业合作社 | Melissa sauce |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150121 |
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