CN108936330A - A kind of production method of chicken simmered in brown sauce pawl - Google Patents
A kind of production method of chicken simmered in brown sauce pawl Download PDFInfo
- Publication number
- CN108936330A CN108936330A CN201710371023.7A CN201710371023A CN108936330A CN 108936330 A CN108936330 A CN 108936330A CN 201710371023 A CN201710371023 A CN 201710371023A CN 108936330 A CN108936330 A CN 108936330A
- Authority
- CN
- China
- Prior art keywords
- grams
- chicken
- pawl
- chicken feet
- ginger
- 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.)
- Pending
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Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to the production methods of food-processing method more particularly to chicken simmered in brown sauce pawl.The invention discloses a kind of production methods of chicken simmered in brown sauce pawl, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, the condiment such as monosodium glutamate, salt, soy sauce and chicken feet, peanut oil are made according to certain proportion by the processes such as pickling, frying, boil, production method is simply easily mastered, and is particularly suitable for selecting when founding chain fast food restaurant.
Description
Technical field
The present invention relates to the production methods of a kind of food-processing method more particularly to chicken simmered in brown sauce pawl.
Background technique
Chicken simmered in brown sauce pawl various types currently on the market, in order to suit public tastesplay to the gallery, spy's this kind of chicken simmered in brown sauce pawl of invention.
Summary of the invention
It is simple and easy the purpose of the present invention is to provide a kind of production method of fast food, can promote on a large scale and
Guarantee that flavouring quality is unified.
The invention discloses a kind of production methods of chicken simmered in brown sauce pawl, it is characterised in that 5 jin of chicken feet, 20 grams of cassia bark, pepper 20
Gram, 35 grams of Chinese prickly ash, sugared 10 grams, 50 grams of green onion, 10 grams of ginger, the condiment such as 10 grams of monosodium glutamate, 20 grams of salt, 60 grams of soy sauce and 500 grams of peanut oil,
Process production:
(1) first chicken feet is rinsed well for use, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) it is put into basin in chicken feet, is put into cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are mixed thoroughly marinated 60 minutes；
(3) chicken feet pickled is put into boiling hot oil cauldron and is heated 15 minutes, oily filter is gone；
(4) chicken feet fried is put into pot, while cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger is added, monosodium glutamate, salt, soy sauce boiling
8-10 minutes.
A kind of production method of chicken simmered in brown sauce pawl disclosed by the invention is simply easily mastered, if according to above-mentioned condiment proportion and
Production process just can produce the metastable chicken simmered in brown sauce pawl of taste, be particularly suitable for selecting when founding chain fast food restaurant, with this side
Reason of the chicken simmered in brown sauce pawl that method is produced since brown sugar water is added, sweet middle band is peppery, is a Chinese style full of nutrition, mouthfeel is excellent
Fast food.
Specific implementation method
Embodiment 5 jin of chicken feet, 20 grams of cassia bark, 20 grams of pepper, 35 grams of Chinese prickly ash, sugared 10 grams, 50 grams of green onion, 10 grams of ginger, 10 grams of monosodium glutamate,
The condiment such as 20 grams of salt, 60 grams of soy sauce and 500 grams of peanut oil, process production:
Production process is as follows:
(1) first chicken feet is rinsed well for use, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) it is put into basin in chicken feet, is put into cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are mixed thoroughly marinated 60 minutes；
(3) chicken feet pickled is put into boiling hot oil cauldron and is heated 15 minutes, oily filter is gone；
(4) chicken feet fried is put into pot, while cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger is added, monosodium glutamate, salt, soy sauce boiling
20 minutes.
Claims (3)
1. a kind of production method of chicken simmered in brown sauce pawl, it is characterised in that 5 jin of weight part ratio chicken feet, 40 grams of cassia bark, 40 grams of pepper, Chinese prickly ash
54 grams, sugared 10 grams, 50 grams of green onion, 10 grams of ginger, 500 grams of the condiment such as 30 grams of monosodium glutamate, 20 grams of salt, 10 grams of soy sauce and peanut oil, under
The production of column process:
(1) first chicken feet is rinsed well for use, cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) it is put into basin in chicken feet, is put into cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are mixed thoroughly marinated 60 minutes；
(3) chicken feet pickled is put into boiling hot oil cauldron and is heated 15 minutes, oily filter is gone；
(4) chicken feet fried is put into pot, while cassia bark, pepper, green onion, Chinese prickly ash, sugar, ginger is added, monosodium glutamate, salt, soy sauce boiling
8-10 minutes.
2. the production method of chicken feet as described in claim 1, it is characterised in that the chicken feet used.
3. the production method of chicken simmered in brown sauce pawl as described in claim 1, it is characterised in that the syrup used is brown sugar water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710371023.7A CN108936330A (en) | 2017-05-24 | 2017-05-24 | A kind of production method of chicken simmered in brown sauce pawl |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710371023.7A CN108936330A (en) | 2017-05-24 | 2017-05-24 | A kind of production method of chicken simmered in brown sauce pawl |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936330A true CN108936330A (en) | 2018-12-07 |
Family
ID=64494330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710371023.7A Pending CN108936330A (en) | 2017-05-24 | 2017-05-24 | A kind of production method of chicken simmered in brown sauce pawl |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936330A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673961A (en) * | 2019-03-01 | 2019-04-26 | 朱红兴 | A kind of preparation method of chicken feet |
-
2017
- 2017-05-24 CN CN201710371023.7A patent/CN108936330A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673961A (en) * | 2019-03-01 | 2019-04-26 | 朱红兴 | A kind of preparation method of chicken feet |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181207 |