CN104664417A - Preparation method of chicken feet with pickled peppers - Google Patents
Preparation method of chicken feet with pickled peppers Download PDFInfo
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- CN104664417A CN104664417A CN201310633145.0A CN201310633145A CN104664417A CN 104664417 A CN104664417 A CN 104664417A CN 201310633145 A CN201310633145 A CN 201310633145A CN 104664417 A CN104664417 A CN 104664417A
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- shank
- radish
- celery
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- chicken feet
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Abstract
The invention relates to a preparation method of chicken feet with pickled peppers. The method comprises the following steps: fetching fresh chicken feet, washing with an acetic acid aqueous solution, and soaking in a table salt aqueous solution for later use; cutting clean radish and celery into long strips, and chopping chili peppers; soaking the cut radish, celery and chili peppers in table vinegar with concentration of 3-5%, and adding table salt, Sichuan pepper and chicken essence to obtain accessories; and putting the chicken feet into the accessories and storing for 5-10 days at 0-4 DEG C. Compared with the traditional method for preparing chicken feet with pickled peppers, according to the method provided by the invention, since the accessory radish is added, the taste of the chicken feet with pickled peppers is more unique; and the method not only perfectly maintains the nutritional value of chicken feet, but also has the advantages of simplicity, low preparation cost, good product mouthfeel and rich nutrition and is good for the health of a human body.
Description
Technical field
The present invention relates to a kind of preparation method steeping green pepper shank, belong to food processing technology field.
Background technology
Shank, as the term suggests, be the claw of chicken, can be edible.Have another name called the chicken palm, chicken claw, phoenix foot.Shank not cock pawl on the menu of gourmet, and be called chicken claw, in south, the famous dish that chicken claw improves grade together, its cooking methods is also more complicated.
Radish, rhizome vegetable, has another name called radish, summer radish, Talinum crassifolium.Root meat, Long Circle, spherical or conical, originate in China, kind is extremely many, has shagreen, purple skin, red skin and Bai Pi, have multiple dish with and medical value.
At present, the eating method of shank generally adopts family cooking method for making to be processed into hot delicatessen and directly eats, in shank, add radish make bubble green pepper shank together with shank, shank is processed into instant food, particularly the process of the portable food of health convenient and instant and the rare report of product, also there is not yet commercially available prod.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of preparation method of shank.
Technical scheme of the present invention is as follows:
Steep a preparation method for green pepper shank, it is characterized in that, comprise following processing step:
(1) get the raw materials ready: get fresh shank, after rinsing with the aqueous acetic acid that weight percent concentration is 3-5%, be dipped in weight percent concentration be in the common salt aqueous solution of 3-10% 2-5 hour for subsequent use; By clean radish, celery and pimiento, by radish and the slitting shape of celery, pimiento is shredded;
(2) prepare auxiliary material: by cut radish, celery and pimiento, putting into concentration is that the vinegar of 3-5% soaks, and puts into salt, Chinese prickly ash, chickens' extract, makes auxiliary material;
(3) tasty preservation: shank obtained in step (1) is put into the obtained auxiliary material of step (2), preserve 5-10 days under being placed on the environment of 0-4 DEG C.
(4) pack: shank obtained in step (3) and radish, celery and capsicum are taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant sex vesicle green pepper shank food.
According to the present invention, preferably, described shank is white feather chicken shank.
According to the present invention, preferably, described radish is white heart radish.
According to the present invention, preferably, described capsicum is the yellow lantern chilli in Hainan.
Beneficial effect of the present invention is:
Compared with the method that green pepper shank is steeped in the present invention and traditional making, add radish auxiliary material, the taste of the bubble green pepper shank that can make is more unique, the method not only maintains the nutritive value of shank well, and its preparation method is simple, preparation cost is low, and products taste is good, nutritious, useful to health.
Detailed description of the invention
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1:
Steep a preparation method for green pepper shank, comprise following processing step:
(1) get the raw materials ready: get fresh shank 500g, after rinsing with the aqueous acetic acid that weight percent concentration is 5%, be dipped in weight percent concentration be in the common salt aqueous solution of 10% 5 hours for subsequent use; By clean radish 100g, celery g and pimiento 50g, by radish and the slitting shape of celery, pimiento is shredded;
(2) prepare auxiliary material: by cut radish, celery and pimiento, put into 150g concentration be 5% vinegar soak, put into salt, Chinese prickly ash, chickens' extract, make auxiliary material;
(3) tasty preservation: shank obtained in step (1) is put into the obtained auxiliary material of step (2), preserves 10 days under being placed on the environment of 4 DEG C.
(4) pack: shank obtained in step (3) and radish, celery and capsicum are taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant sex vesicle green pepper shank food.
Embodiment 2:
Steep a preparation method for green pepper shank, comprise following processing step:
(1) get the raw materials ready: get fresh shank 500g, after rinsing with the aqueous acetic acid that weight percent concentration is 3%, be dipped in weight percent concentration be in the common salt aqueous solution of 3% 2 hours for subsequent use; By clean radish 100g, celery 100g and pimiento 100g, by radish and the slitting shape of celery, pimiento is shredded;
(2) prepare auxiliary material: by cut radish, celery and pimiento, put into 150g concentration be 3% vinegar soak, put into salt, Chinese prickly ash, chickens' extract, make auxiliary material;
(3) tasty preservation: shank obtained in step (1) is put into the obtained auxiliary material of step (2), preserves 5 days under being placed on the environment of 0 DEG C.
(4) pack: shank obtained in step (3) and radish, celery and capsicum are taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant sex vesicle green pepper shank food.
Claims (4)
1. steep a preparation method for green pepper shank, it is characterized in that, comprise following processing step:
(1) get the raw materials ready: get fresh shank, after rinsing with the aqueous acetic acid that weight percent concentration is 3-5%, be dipped in weight percent concentration be in the common salt aqueous solution of 3-10% 2-5 hour for subsequent use; By clean radish, celery and pimiento, by radish and the slitting shape of celery, pimiento is shredded;
(2) prepare auxiliary material: by cut radish, celery and pimiento, putting into concentration is that the vinegar of 3-5% soaks, and puts into salt, Chinese prickly ash, chickens' extract, makes auxiliary material;
(3) tasty preservation: shank obtained in step (1) is put into the obtained auxiliary material of step (2), preserve 5-10 days under being placed on the environment of 0-4 DEG C.
(4) pack: shank obtained in step (3) and radish, celery and capsicum are taken out, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant sex vesicle green pepper shank food.
2. the preparation method of bubble green pepper shank as claimed in claim 1, is characterized in that: described shank is white feather chicken shank.
3. the preparation method of bubble green pepper shank as claimed in claim 1, is characterized in that: described radish is white heart radish.
4. the preparation method of bubble green pepper shank as claimed in claim 1, is characterized in that: described capsicum is the yellow lantern chilli in Hainan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310633145.0A CN104664417A (en) | 2013-11-30 | 2013-11-30 | Preparation method of chicken feet with pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310633145.0A CN104664417A (en) | 2013-11-30 | 2013-11-30 | Preparation method of chicken feet with pickled peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664417A true CN104664417A (en) | 2015-06-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310633145.0A Pending CN104664417A (en) | 2013-11-30 | 2013-11-30 | Preparation method of chicken feet with pickled peppers |
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| Country | Link |
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| CN (1) | CN104664417A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208670A (en) * | 2018-01-18 | 2018-06-29 | 湖南农业大学 | A kind of preparation method of bubble green pepper lotus root seedling |
-
2013
- 2013-11-30 CN CN201310633145.0A patent/CN104664417A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208670A (en) * | 2018-01-18 | 2018-06-29 | 湖南农业大学 | A kind of preparation method of bubble green pepper lotus root seedling |
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| PB01 | Publication | ||
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Application publication date: 20150603 |