CN106235056A - A kind of stew in soy sauce chicken feet and preparation method thereof - Google Patents
A kind of stew in soy sauce chicken feet and preparation method thereof Download PDFInfo
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- CN106235056A CN106235056A CN201610680259.4A CN201610680259A CN106235056A CN 106235056 A CN106235056 A CN 106235056A CN 201610680259 A CN201610680259 A CN 201610680259A CN 106235056 A CN106235056 A CN 106235056A
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Abstract
The invention discloses a kind of stew in soy sauce chicken feet and preparation method thereof, be made up of following raw material: fresh chicken feet, dried ginger slice, sweet soybean paste, Herba Alii fistulosi, Pericarpium Citri Reticulatae, capsicum annum fasciculatum, vegetable oil, rice wine, bone soup, fat perfume (or spice) soy sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: (1) makes standby chicken feet；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) by standby chicken feet and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, obtain stew in soy sauce chicken feet.The stew in soy sauce chicken feet that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect；Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce chicken feet and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly
In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption
Person can feel dry mouth and tougue after eating up, and easily gets angry；Even some illegal businessman also uses underproof flavouring agent, harmful to human
Healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind
Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day
Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce chicken feet being of high nutritive value and system thereof
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce chicken feet, is made up of the raw material of following weight portion: fresh chicken feet 80～120 parts, dried ginger slice 2～5 parts,
Sweet soybean paste 1～3 parts, Herba Alii fistulosi 2～5 parts, Pericarpium Citri Reticulatae 3～8 parts, capsicum annum fasciculatum 2～5 parts, vegetable oil 8～15 parts, rice wine 3～6 parts, bone
Soup 100～150 parts, fat perfume (or spice) soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, flavouring agent 8
～15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3～0.8 part, Fructus Momordicae 1～2 parts, the Radix Angelicae Dahuricae 1
～2 parts, Fructus Piperis 0.1～0.3 part, Herba Cymbopogonis Citrari 1～2 parts, Fructus Jujubae 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4 part, Radix Platycodonis 0.5～
1 part, Radix Ginseng 0.2～0.4 part, Cortex Moutan 0.1～0.2 part；
The manufacture method of described stew in soy sauce chicken feet, comprises the following steps:
(1) choose fresh chicken feet, clean, add dried ginger slice, sweet soybean paste and appropriate refined salt to chicken feet after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby chicken feet；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Fructus Piperis, perfume (or spice)
Rhizoma Imperatae, Fructus Jujubae, Herba Desmodii Styracifolii, Radix Platycodonis, Radix Ginseng and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent
Wrap standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Herba Alii fistulosi, Pericarpium Citri Reticulatae, capsicum annum fasciculatum stir-frying perfume,
Adding rice wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken feet and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use the infusion 40 at leisure of little fire～60 minutes instead, obtain stew in soy sauce chicken feet.
Preferably, in described step (1), the vacuum of the vacuum curing machine of employing is 0.04～0.08MPa, when pickling
Between be 15～20 minutes.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Gossypii semen.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce chicken feet made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce chicken feet, is made up of the raw material of following weight portion: fresh chicken feet 80 parts, dried ginger slice 2 parts, sweet soybean paste 1
Part, 2 parts of Herba Alii fistulosi, Pericarpium Citri Reticulatae 3 parts, capsicum annum fasciculatum 2 parts, vegetable oil 8 parts, 3 parts of rice wine, bone soup 100 parts, 10 parts of fat perfume (or spice) soy sauce, appropriate
Refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight:
Rhizoma Kaempferiae 0.3 part, Fructus Momordicae 1 part, the Radix Angelicae Dahuricae 1 part, 0.1 part of Fructus Piperis, Herba Cymbopogonis Citrari 1 part, Fructus Jujubae 0.2～part, Herba Desmodii Styracifolii 0.2 part, Fructus Citri tangerinae
Obstruct 0.5 part, Radix Ginseng 0.2 part, Cortex Moutan 0.1 part；
The manufacture method of described stew in soy sauce chicken feet, comprises the following steps:
(1) choose fresh chicken feet, clean, add dried ginger slice, sweet soybean paste and appropriate refined salt to chicken feet after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby chicken feet；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Fructus Piperis, Herba Cymbopogonis Citrari
Grass, Fructus Jujubae, Herba Desmodii Styracifolii, Radix Platycodonis, Radix Ginseng and Cortex Moutan, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Herba Alii fistulosi, Pericarpium Citri Reticulatae, capsicum annum fasciculatum stir-frying perfume, then add
Entering rice wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken feet and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 40 minutes at leisure instead, obtain stew in soy sauce chicken feet.
Embodiment 2:
A kind of stew in soy sauce chicken feet, is made up of the raw material of following weight portion: fresh chicken feet 120 parts, dried ginger slice 5 parts, sweet soybean paste 3
Part, 5 parts of Herba Alii fistulosi, Pericarpium Citri Reticulatae 8 parts, capsicum annum fasciculatum 5 parts, vegetable oil 15 parts, 6 parts of rice wine, bone soup 150 parts, 20 parts of fat perfume (or spice) soy sauce, appropriate
Refined salt, 6 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight:
Rhizoma Kaempferiae 0.8 part, Fructus Momordicae 2 parts, the Radix Angelicae Dahuricae 2 parts, 0.3 part of Fructus Piperis, Herba Cymbopogonis Citrari 2 parts, Fructus Jujubae 0.4 part, Herba Desmodii Styracifolii 0.4 part, Radix Platycodonis 1
Part, Radix Ginseng 0.4 part, Cortex Moutan 0.2 part；
The manufacture method of described stew in soy sauce chicken feet, comprises the following steps:
(1) choose fresh chicken feet, clean, add dried ginger slice, sweet soybean paste and appropriate refined salt to chicken feet after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby chicken feet；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Fructus Piperis, Herba Cymbopogonis Citrari
Grass, Fructus Jujubae, Herba Desmodii Styracifolii, Radix Platycodonis, Radix Ginseng and Cortex Moutan, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Herba Alii fistulosi, Pericarpium Citri Reticulatae, capsicum annum fasciculatum stir-frying perfume, then add
Entering rice wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken feet and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 60 minutes at leisure instead, obtain stew in soy sauce chicken feet.
In the above embodiment of the present invention, in described making step, the vacuum of the vacuum curing machine of employing be 0.04～
0.08MPa, salting period is 15～20 minutes；The vegetable oil used in described making step is Oleum Gossypii semen.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce chicken feet made, with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect；Its technique is simple, is suitable to promote and answers
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a stew in soy sauce chicken feet, it is characterised in that be made up of the raw material of following weight portion: fresh chicken feet 80～120 parts, Rhizoma Zingiberis
Sheet 2～5 parts, sweet soybean paste 1～3 parts, Herba Alii fistulosi 2～5 parts, Pericarpium Citri Reticulatae 3～8 parts, capsicum annum fasciculatum 2～5 parts, vegetable oil 8～15 parts, rice wine 3
～it is 6 parts, bone soup 100～150 parts, fat perfume (or spice) soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, appropriate
Water, flavouring agent 8～15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3～0.8 part, Fructus Momordicae 1
～2 parts, the Radix Angelicae Dahuricae 1～2 parts, Fructus Piperis 0.1～0.3 part, Herba Cymbopogonis Citrari 1～2 parts, Fructus Jujubae 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4
Part, Radix Platycodonis 0.5～1 part, Radix Ginseng 0.2～0.4 part, Cortex Moutan 0.1～0.2 part；
The manufacture method of described stew in soy sauce chicken feet, comprises the following steps:
(1) choose fresh chicken feet, clean, add dried ginger slice, sweet soybean paste and appropriate refined salt to chicken feet after dewatering, use vacuum curing machine
Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby chicken feet；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Fructus Piperis, Herba Cymbopogonis Citrari
Grass, Fructus Jujubae, Herba Desmodii Styracifolii, Radix Platycodonis, Radix Ginseng and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag
Standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Herba Alii fistulosi, Pericarpium Citri Reticulatae, capsicum annum fasciculatum stir-frying perfume, then add
Entering rice wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken feet and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into
In, after intense fire boils, use the infusion 40 at leisure of little fire～60 minutes instead, obtain stew in soy sauce chicken feet.
The manufacture method of a kind of stew in soy sauce chicken feet the most according to claim 1, it is characterised in that in described step (1), adopt
The vacuum of vacuum curing machine be 0.04～0.08MPa, salting period is 15～20 minutes.
The manufacture method of a kind of stew in soy sauce chicken feet the most according to claim 1, it is characterised in that described step (2) and (3)
In, the vegetable oil of employing is Oleum Gossypii semen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610680259.4A CN106235056A (en) | 2016-08-17 | 2016-08-17 | A kind of stew in soy sauce chicken feet and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610680259.4A CN106235056A (en) | 2016-08-17 | 2016-08-17 | A kind of stew in soy sauce chicken feet and preparation method thereof |
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| CN106235056A true CN106235056A (en) | 2016-12-21 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819903A (en) * | 2016-12-30 | 2017-06-13 | 安徽省家乡食品集团有限公司 | A kind of processing method of instant pot-stewed fowl pigtail |
| CN110692942A (en) * | 2019-11-13 | 2020-01-17 | 贺树情 | Method for marinating chicken legs |
| CN112971045A (en) * | 2021-04-22 | 2021-06-18 | 周丹 | Marinating powder and method for making marinated chicken feet by using same |
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| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN104432150A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Flavored chicken claws |
| CN104872699A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Flavor health care chicken feet and preparation method thereof |
| CN104921164A (en) * | 2014-03-20 | 2015-09-23 | 扬州美瑞食品有限公司 | Processing technology of stewed chicken |
| CN105265932A (en) * | 2015-02-12 | 2016-01-27 | 福建台诚食品有限公司 | Method for marinating chicken claws by utilizing orange peels |
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2016
- 2016-08-17 CN CN201610680259.4A patent/CN106235056A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN104921164A (en) * | 2014-03-20 | 2015-09-23 | 扬州美瑞食品有限公司 | Processing technology of stewed chicken |
| CN104432150A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Flavored chicken claws |
| CN105265932A (en) * | 2015-02-12 | 2016-01-27 | 福建台诚食品有限公司 | Method for marinating chicken claws by utilizing orange peels |
| CN104872699A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Flavor health care chicken feet and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 甘再富: "《精选家常川菜大全》", 30 April 2013, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819903A (en) * | 2016-12-30 | 2017-06-13 | 安徽省家乡食品集团有限公司 | A kind of processing method of instant pot-stewed fowl pigtail |
| CN110692942A (en) * | 2019-11-13 | 2020-01-17 | 贺树情 | Method for marinating chicken legs |
| CN112971045A (en) * | 2021-04-22 | 2021-06-18 | 周丹 | Marinating powder and method for making marinated chicken feet by using same |
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Application publication date: 20161221 |
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