CN105325891A - Method for producing spicy and fragrant chicken feet - Google Patents
Method for producing spicy and fragrant chicken feet Download PDFInfo
- Publication number
- CN105325891A CN105325891A CN201510802772.1A CN201510802772A CN105325891A CN 105325891 A CN105325891 A CN 105325891A CN 201510802772 A CN201510802772 A CN 201510802772A CN 105325891 A CN105325891 A CN 105325891A
- Authority
- CN
- China
- Prior art keywords
- shank
- parts
- chicken feet
- soak
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Abstract
The invention discloses a method for producing spicy and fragrant chicken feet. The method comprises steps as follows: raw materials, namely, chicken feet, are washed cleaned and drained; the chicken feet are placed in a soaking solution to be soaked at the temperature of 0-10 DEG C for 1-3 h, wherein the soaking solution is prepared in the mass ratio of cooking wine to ginger to green Chinese onions to white sugar to salt to water being (1-10):(1-5):(1-5):(0.5-2):(5-15):100; the chicken feet are baked at the temperature of 30-50 DEG C for 0.5-1 h; the chicken feet are stewed in soy sauce for 2-5 h, wherein a stewing solution comprises components in parts by weight as follows: 0.5-1 part of chili, 0.3-0.8 parts of pepper, 1-2 parts of rhizoma kaempferiae, 1-2 parts of star anise, 2-5 parts of anise, 2-5 parts of liquorice roots, 2-6 parts of monosodium glutamate, 6-10 parts of salt and 0.5-1 part of sugar; the chicken feet are drained and baked at the temperature of 30-50 DEG C for 0.1-1 h. Chicken foot food forms a series, has spicy, fresh, fragrant, five-spice-flavored, light tastes and the like and tastes good, particularly, the spicy taste is significantly reduced, the food only has the light spicy taste, consumers those cannot eat spicy food can eat the food, requirements of more consumers are met, and the larger market is gained.
Description
Technical field
The present invention relates to a kind of preparation method of leisure food, particularly a kind of preparation method of spicy fragrance shank.
Background technology
Along with the raising of people's living standard, leisure, GT grand touring food are more and more subject to everybody favor; Local flavor shank is a kind of leisure, GT grand touring Speciality Foods, because it is as assistant food good merchantable brand when lying fallow, drink, go with rice, deeply likes by masses; Wherein main product is Chicken Feet with Pickled Peppers, and this food mouthfeel spy is peppery, although have the feature of spicy fresh perfume (or spice), but for the consumer of pungent can not be eaten, dare not eat, its spicy cannot be born, have impact on its desire to purchase, reduce its occupation rate of market.
Chicken Feet with Pickled Peppers of the prior art, because its mouthfeel spy is peppery, dare not eat for the consumer that can not eat pungent, could meet the needs of more eaters, reduce occupation rate of market.
Summary of the invention
The object of the invention is to solve local flavor shank of the prior art is spicy substantially, mouthfeel is single, be to eat for the consumer that can not eat pungent, the deficiencies such as the needs of more eaters can not be met, and the preparation method of a kind of spicy fragrance shank provided.
To achieve these goals, the preparation method of a kind of spicy fragrance shank designed by the present invention, is characterized in that comprising the steps,
1) raw material chicken feet is cleaned draining;
2) by clean after shank put into soak, at 0-10 DEG C of temperature, soak 1-3 hour; Soak comprises cooking wine, ginger, shallot, white sugar, Yan Heshui, according to 1-10:1-5:1-5:0.5-2:5-15:100 mass ratio preparation soak;
3) by the shank after immersion in soak, in 30-50 DEG C of temperature ranges, toast 0.5-1 hour;
4) by the shank after baking, that puts into boiling container boils saltwater brine, carries out boiling halogen, 2-5 hours time; Described boils saltwater brine, comprise capsicum, Chinese prickly ash, three how, anise, fennel, Radix Glycyrrhizae, monosodium glutamate, salt, sugar and cooking wine, capsicum, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae be all powder, be prefabricated into powder, its weight content scope is, capsicum 0.5-1, Chinese prickly ash 0.3-0.8, three how 1-2, anistree 1-2, fennel 2-5, Radix Glycyrrhizae 2-5, monosodium glutamate 2-6, salt 6-10 and sugared 0.5-1, the capsicum of frying 2-5 minute in advance, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae and monosodium glutamate, salt, sugar and cooking wine is added to the water, and are made into and boil saltwater brine;
5) drain boiling the shank after halogen, 30-50 DEG C of temperature bakings, the time is 0.1-1 hour, obtained spicy fragrance shank leisure food of the present invention.
Compared with prior art, the preparation method tool of a kind of spicy fragrance shank that the present invention obtains has the following advantages: shank food of the present invention, define a series, have spicy, fresh perfume (or spice), spices, simple and elegant etc., its mouthfeel is good, and especially pungent significantly reduces, only has light pungent, the consumer that can not eat pungent dares to eat, and meets the needs of more eaters, wins larger market.While present invention preserves shank food advantage, more add unique local flavor and mouthfeel, meet the needs of the various mouthfeel of eater.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
The preparation method of a kind of spicy fragrance shank of the present invention, comprises the steps:
1, raw material chicken feet is cleaned draining;
2, by clean after shank put into soak, at 0-10 DEG C of temperature, soak 1-3 hour; Soak comprises cooking wine, ginger, shallot, white sugar, Yan Heshui, and according to 1-10:1-5:1-5:0.5-2:5-15:100 mass ratio preparation soak, Main Function is the fishy smell of dispelling raw material chicken feet, and salt, sugar etc. can be infiltrated wherein;
3, by the shank after immersion in soak, in 30-50 DEG C of temperature ranges, toast 0.5-1 hour;
4, by the shank after baking, that puts into boiling container boils saltwater brine, carries out boiling halogen, 2-5 hours time, described boils saltwater brine, comprise capsicum, Chinese prickly ash, three how, anistree, fennel, Radix Glycyrrhizae, monosodium glutamate, salt, sugar and cooking wine, capsicum, Chinese prickly ash, three how, anistree, fennel, Radix Glycyrrhizae is all powder, be prefabricated into powder, its weight content scope is, capsicum 0.5-1, Chinese prickly ash 0.3-0.8, three how 1-2, anistree 1-2, fennel 2-5, Radix Glycyrrhizae 2-5, monosodium glutamate 2-6, salt 6-10 and sugared 0.5-1, the capsicum of frying 2-5 minute in advance, Chinese prickly ash, three how, anistree, fennel, Radix Glycyrrhizae and monosodium glutamate, salt, sugar and cooking wine, be added to the water, what be made into multiple concentration according to mouthfeel boils saltwater brine,
5, drain boiling the shank after halogen, 30-50 DEG C of temperature bakings, the time is 0.1-1 hour, obtained spicy fragrance shank leisure food of the present invention.
Embodiment 1,
The preparation method of a kind of spicy fragrance shank of the present invention, the steps include:
1, raw material chicken feet is cleaned draining;
2, by clean after shank put into soak, at 2 DEG C of temperature soak 1 hour; Soak comprises cooking wine, ginger, shallot, white sugar, Yan Heshui, and according to 1:1:1:0.5:5:100 mass ratio preparation soak, Main Function is the fishy smell of dispelling raw material chicken feet, and salt, sugar etc. can be infiltrated wherein;
3, by the shank after immersion in soak, in 30 DEG C of temperature ranges, toast 0.5 hour;
4, by the shank after baking, that puts into boiling container boils saltwater brine, carries out boiling halogen, time 2 h; Described boils saltwater brine, comprise capsicum, Chinese prickly ash, three how, anise, fennel, Radix Glycyrrhizae, monosodium glutamate, salt, sugar and cooking wine, capsicum, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae be all powder, be prefabricated into powder, its weight content scope is, capsicum 0.5, Chinese prickly ash 0.3, three how 1, anistree 1, fennel 2, Radix Glycyrrhizae 2, monosodium glutamate 3, salt 6 and sugar 0.6, the capsicum of 2 minutes of frying in advance, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae and monosodium glutamate, salt, sugar and cooking wine is added to the water, and what be made into multiple concentration according to mouthfeel boils saltwater brine;
5, drain boiling the shank after halogen, 30 DEG C of temperature bakings, the time is 0.2 hour, obtained spicy fragrance shank leisure food of the present invention.
Embodiment 2,
The preparation method of a kind of spicy fragrance shank of the present invention, the steps include:
1, raw material chicken feet is cleaned draining;
2, by clean after shank put into soak, at 5 DEG C of temperature soak 1.5 hours; Soak comprises cooking wine, ginger, shallot, white sugar, Yan Heshui, and according to 1:2:2:0.8:10:100 mass ratio preparation soak, Main Function is the fishy smell of dispelling raw material chicken feet, and salt, sugar etc. can be infiltrated wherein;
3, by the shank after immersion in soak, in 38 DEG C of temperature ranges, toast 0.6 hour;
4, by the shank after baking, that puts into boiling container boils saltwater brine, carries out boiling halogen, 3 hours time; Described boils saltwater brine, comprise capsicum, Chinese prickly ash, three how, anise, fennel, Radix Glycyrrhizae, monosodium glutamate, salt, sugar and cooking wine, capsicum, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae be all powder, be prefabricated into powder, its weight content scope is, capsicum 0.8, Chinese prickly ash 0.5, three how 1, anistree 1, fennel 3, Radix Glycyrrhizae 4, monosodium glutamate 5, salt 8 and sugar 0.8, the capsicum of 3 minutes of frying in advance, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae and monosodium glutamate, salt, sugar and cooking wine is added to the water, and what be made into multiple concentration according to mouthfeel boils saltwater brine;
5, drain boiling the shank after halogen, 35 DEG C of temperature bakings, the time is 0.5 hour, obtained spicy fragrance shank leisure food of the present invention.
Embodiment 3,
The preparation method of a kind of spicy fragrance shank of the present invention, the steps include:
1, raw material chicken feet is cleaned draining;
2, by clean after shank put into soak, at 10 DEG C of temperature soak 3 hours; Soak comprises cooking wine, ginger, shallot, white sugar, Yan Heshui, and according to 5:5:4:1:15:100 mass ratio preparation soak, Main Function is the fishy smell of dispelling raw material chicken feet, and salt, sugar etc. can be infiltrated wherein;
3, by the shank after immersion in soak, in 50 DEG C of temperature ranges, toast 1 hour;
4, by the shank after baking, that puts into boiling container boils saltwater brine, carries out boiling halogen, 5 hours time; Described boils saltwater brine, comprise capsicum, Chinese prickly ash, three how, anise, fennel, Radix Glycyrrhizae, monosodium glutamate, salt, sugar and cooking wine, capsicum, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae be all powder, be prefabricated into powder, its weight content scope is, capsicum 0.8, Chinese prickly ash 0.6, three how 2, anistree 2, fennel 5, Radix Glycyrrhizae 5, monosodium glutamate 6, salt 8 and sugar 1, the capsicum of 5 minutes of frying in advance, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae and monosodium glutamate, salt, sugar and cooking wine is added to the water, and what be made into multiple concentration according to mouthfeel boils saltwater brine;
5, drain boiling the shank after halogen, 50 DEG C of temperature bakings, the time is 1 hour, obtained spicy fragrance shank leisure food of the present invention.
Claims (1)
1. a preparation method for spicy fragrance shank, is characterized in that comprising the steps,
1) raw material chicken feet is cleaned draining;
2) by clean after shank put into soak, at 0-10 DEG C of temperature, soak 1-3 hour; Soak comprises cooking wine, ginger, shallot, white sugar, Yan Heshui, according to 1-10:1-5:1-5:0.5-2:5-15:100 mass ratio preparation soak;
3) by the shank after immersion in soak, in 30-50 DEG C of temperature ranges, toast 0.5-1 hour;
4) by the shank after baking, that puts into boiling container boils saltwater brine, carries out boiling halogen, 2-5 hours time; Described boils saltwater brine, comprise capsicum, Chinese prickly ash, three how, anise, fennel, Radix Glycyrrhizae, monosodium glutamate, salt, sugar and cooking wine, capsicum, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae be all powder, be prefabricated into powder, its weight content scope is, capsicum 0.5-1, Chinese prickly ash 0.3-0.8, three how 1-2, anistree 1-2, fennel 2-5, Radix Glycyrrhizae 2-5, monosodium glutamate 2-6, salt 6-10 and sugared 0.5-1, the capsicum of frying 2-5 minute in advance, Chinese prickly ash, three are how, anise, fennel, Radix Glycyrrhizae and monosodium glutamate, salt, sugar and cooking wine is added to the water, and are made into and boil saltwater brine;
5) drain boiling the shank after halogen, 30-50 DEG C of temperature bakings, the time is 0.1-1 hour, obtained spicy fragrance shank leisure food of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510802772.1A CN105325891A (en) | 2015-11-19 | 2015-11-19 | Method for producing spicy and fragrant chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510802772.1A CN105325891A (en) | 2015-11-19 | 2015-11-19 | Method for producing spicy and fragrant chicken feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325891A true CN105325891A (en) | 2016-02-17 |
Family
ID=55276876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510802772.1A Withdrawn CN105325891A (en) | 2015-11-19 | 2015-11-19 | Method for producing spicy and fragrant chicken feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325891A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232515A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of the spicy chicken feet of novel sapor |
| CN107232521A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of the spicy chicken feet of local flavor |
| CN107232522A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of spicy chicken feet |
| CN107372771A (en) * | 2017-07-31 | 2017-11-24 | 湖南湘华华大生物科技有限公司 | A kind of method for preserving of saline taste chicken feet |
| CN108157904A (en) * | 2018-01-09 | 2018-06-15 | 禹宁 | A kind of halogenated composition and the method that bone free chicken claw is made using the composition |
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN109956082A (en) * | 2019-03-28 | 2019-07-02 | 南安市洪濑黑果食品有限公司 | A kind of halogen roast chicken pawl packing method |
| CN112021516A (en) * | 2019-06-04 | 2020-12-04 | 马煊芮 | Special spicy liver and processing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054091A (en) * | 2013-02-05 | 2013-04-24 | 武杰 | Preparation method of favor sauced fresh-water mussels |
| CN103859438A (en) * | 2012-12-13 | 2014-06-18 | 姚玉林 | Sauce braised pork product and preparation method thereof |
| CN104336633A (en) * | 2013-08-01 | 2015-02-11 | 重庆市黔江区黔双科技有限公司 | Processing method for roast chicken feet |
| CN104432167A (en) * | 2014-11-05 | 2015-03-25 | 安徽省百益食品有限公司 | Method for preparing chicken feet with spicy salt |
-
2015
- 2015-11-19 CN CN201510802772.1A patent/CN105325891A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859438A (en) * | 2012-12-13 | 2014-06-18 | 姚玉林 | Sauce braised pork product and preparation method thereof |
| CN103054091A (en) * | 2013-02-05 | 2013-04-24 | 武杰 | Preparation method of favor sauced fresh-water mussels |
| CN104336633A (en) * | 2013-08-01 | 2015-02-11 | 重庆市黔江区黔双科技有限公司 | Processing method for roast chicken feet |
| CN104432167A (en) * | 2014-11-05 | 2015-03-25 | 安徽省百益食品有限公司 | Method for preparing chicken feet with spicy salt |
Non-Patent Citations (1)
| Title |
|---|
| 高伦江: "川味卤凤爪的生产工艺研究", 《肉类工业》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232515A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of the spicy chicken feet of novel sapor |
| CN107232521A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of the spicy chicken feet of local flavor |
| CN107232522A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of spicy chicken feet |
| CN107372771A (en) * | 2017-07-31 | 2017-11-24 | 湖南湘华华大生物科技有限公司 | A kind of method for preserving of saline taste chicken feet |
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN108157904A (en) * | 2018-01-09 | 2018-06-15 | 禹宁 | A kind of halogenated composition and the method that bone free chicken claw is made using the composition |
| CN109956082A (en) * | 2019-03-28 | 2019-07-02 | 南安市洪濑黑果食品有限公司 | A kind of halogen roast chicken pawl packing method |
| CN112021516A (en) * | 2019-06-04 | 2020-12-04 | 马煊芮 | Special spicy liver and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| US20180116262A1 (en) | Method for cooking a chicken with an overcooked rice crust | |
| CN104223147A (en) | Making method of sweet and sour braised pork | |
| CN102429240B (en) | Process for processing chicken giblets with pickled peppers | |
| CN101912127B (en) | Preparation method of hot and spicy crawfish | |
| KR101011146B1 (en) | Hard-boiled marine products and pig bone, and cooking method thereof | |
| CN101433340A (en) | Method for processing meat bittern product | |
| CN105325902A (en) | Preparation method of spiced chicken feet with lingering aftertaste | |
| CN105325903A (en) | Preparation method of fennel-flavored chicken feet | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN104957593A (en) | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN101380066A (en) | Production method of stewed dish in boiler | |
| CN1981630A (en) | Roast chicken and its production | |
| CN105053935B (en) | Yellow braised chicken seasoning and preparation method thereof | |
| CN103535755A (en) | Method for preparing spicy and hot chicken slices | |
| CN101427813A (en) | Process for preparing food | |
| CN108077888A (en) | A kind of vinegar-pepper tartar sauce of old friend and preparation method thereof | |
| CN105455029A (en) | A preparing method of fresh-scent chicken feet | |
| CN105325988A (en) | Griddle-cooked food flavoring and production technology thereof | |
| CN105380126A (en) | Preparation method for quietly elegant chicken claws | |
| CN104705667A (en) | Spicy sauce bone manufacturing method | |
| CN104172229A (en) | Pickled chicken feet and preparation method thereof | |
| CN104256688A (en) | Steamed chicken | |
| CN103750361A (en) | Braised pig hoof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160217 |
|
| WW01 | Invention patent application withdrawn after publication |