CN107950906A - 一种卤鸡爪的制作方法 - Google Patents

一种卤鸡爪的制作方法 Download PDF

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Publication number
CN107950906A
CN107950906A CN201711448153.2A CN201711448153A CN107950906A CN 107950906 A CN107950906 A CN 107950906A CN 201711448153 A CN201711448153 A CN 201711448153A CN 107950906 A CN107950906 A CN 107950906A
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Prior art keywords
pot
chicken
ginger
pawl
spices
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孟勇
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XUZHOU SHIYUAN FOOD CO Ltd
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XUZHOU SHIYUAN FOOD CO Ltd
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Priority to CN201711448153.2A priority Critical patent/CN107950906A/zh
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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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

本发明涉及一种卤鸡爪的制作方法，鸡爪40只，剪去爪头，洗干净；锅内加盐1000g，葱2颗切片，姜1.5g切片，八角10粒，花椒25g，小茴香15g，上火炒至葱姜呈金黄色，发出香味，出锅晾凉；将鸡爪放入材料盐内腌制4个小时；备花椒20粒，八角10个、小茴香25g、香叶10片、荜茇3个、桂皮1块、姜1块、三奈5片、砂仁6粒、红蔻6粒、丁香3个、肉蔻1个、草果五味子1g和乳桂子1g，用水浸泡20分钟后，水和香料一同倒入锅内加入豆油或色拉油熬制；在熬制好的香料中加水煮开，倒入腌制好的鸡爪和干辣椒100g，大火煮15分钟；开锅后加盐、鸡汁、味达美、生抽、豉油、煮肉护剂适量，泡28分钟出锅。本发明卤鸡爪肉质鲜美、筋道，麻、鲜、香味俱全，酱汁浓郁。

Description

一种卤鸡爪的制作方法
技术领域
本发明涉及一种卤味的制作方法，具体公开了一种卤鸡爪的制作方法。
背景技术
鸡爪，又名鸡掌、凤爪、凤足，是鸡的脚爪，可供食用。鸡爪在美食家的菜谱上不叫鸡爪，而称做凤爪。在我国南方，凤爪可是一道上档次的名菜，其烹饪方法也较复杂。卤味，是指将初步加工和焯水处理后的原料放在配好的卤汁中煮制而成的菜肴。一般可分为红卤、黄卤、白卤三大类卤味。 如何做出具有特色的鸡爪卤味，是一道较为复杂的工作。
发明内容
为了解决上述技术问题，本发明公开了一种卤鸡爪的制作方法。
本发明的目的是这样实现的：一种卤鸡爪的制作方法，具体步骤为：1）鸡爪40只，剪去爪头，洗干净待用；2）锅内加盐1000g，葱2颗切片，姜1.5g切片，八角10粒，花椒25g，小茴香15g，上火炒至葱姜呈金黄色，发出香味，出锅晾凉备用；3）将步骤1）处理好的鸡爪放入步骤2）炒制的材料盐内腌制4个小时；4）备花椒20粒，八角10个、小茴香25g、香叶10片、 荜茇3个、桂皮1块、姜1块、三奈5片、砂仁6粒、红蔻6粒、丁香3个、肉蔻1个、草果五味子1g和乳桂子1g，用水浸泡20分钟后，水和香料一同倒入锅内加入豆油或色拉油熬制，至水分干，香料出香味；5）在熬制好的香料中加水煮开，倒入腌制好的鸡爪和干辣椒100g，大火煮15分钟；6）开锅后加盐、鸡汁、味达美、生抽、豉油、煮肉护剂适量，泡28分钟出锅。
本发明的有益效果是：通过本发明的方法制备的卤鸡爪肉质鲜美、筋道，麻、鲜、香味俱全，酱汁浓郁，是一道佐餐的佳品。
具体实施方式
一种卤鸡爪的制作方法，具体步骤为：1）鸡爪40只，剪去爪头，洗干净待用；2）锅内加盐2包，葱2颗切片，姜1.5g切片，八角10粒，花椒25g，小茴香15g，上火炒至葱姜呈金黄色，发出香味，出锅晾凉备用；3）将步骤1）处理好的鸡爪放入步骤2）炒制的材料盐内腌制4个小时；4）备花椒20粒，八角10个、小茴香25g、香叶10片、毕波3个、桂皮1块、姜1块、三奈5片、砂仁6粒、红蔻6粒、丁香3个、肉蔻1个、草果五味子1g和乳桂子1g，用水浸泡20分钟后，水和香料一同倒入锅内加入豆油或色拉油熬制，至水分干，香料出香味；5）在熬制好的香料中加水煮开倒入腌制好的鸡爪和干辣椒100g，大火煮15分钟；6）开锅后加盐、鸡汁、味达美、生抽、豉油、煮肉护剂适量，泡28分钟出锅。

Claims (1)

1.一种卤鸡爪的制作方法，其特征是，具体步骤为：1）鸡爪40只，剪去爪头，洗干净待用；2）锅内加盐1000g，葱2颗切片，姜1.5g切片，八角10粒，花椒25g，小茴香15g，上火炒至葱姜呈金黄色，发出香味，出锅晾凉备用；3）将步骤1）处理好的鸡爪放入步骤2）炒制的材料盐内腌制4个小时；4）备花椒20粒，八角10个、小茴香25g、香叶10片、 荜茇3个、桂皮1块、姜1块、三奈5片、砂仁6粒、红蔻6粒、丁香3个、肉蔻1个、草果五味子1g和乳桂子1g，用水浸泡20分钟后，水和香料一同倒入锅内加入豆油或色拉油熬制，至水分干，香料出香味；5）在熬制好的香料中加水煮开，倒入腌制好的鸡爪和干辣椒100g，大火煮15分钟；6）开锅后加盐、鸡汁、味达美、生抽、豉油、煮肉护剂适量，泡28分钟出锅。
CN201711448153.2A 2017-12-27 2017-12-27 一种卤鸡爪的制作方法 Withdrawn CN107950906A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113142502A (zh) * 2021-05-10 2021-07-23 欧锦和 一种陈皮豉油皇凤爪及其制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113142502A (zh) * 2021-05-10 2021-07-23 欧锦和 一种陈皮豉油皇凤爪及其制作方法

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Application publication date: 20180424