CN111000151A - 一种卤味鸡爪的制备方法 - Google Patents
一种卤味鸡爪的制备方法 Download PDFInfo
- Publication number
- CN111000151A CN111000151A CN202010001345.4A CN202010001345A CN111000151A CN 111000151 A CN111000151 A CN 111000151A CN 202010001345 A CN202010001345 A CN 202010001345A CN 111000151 A CN111000151 A CN 111000151A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken feet
- chicken
- brine
- feet
- 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- Withdrawn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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 210000002683 foot Anatomy 0.000 claims description 67
- 239000012267 brine Substances 0.000 claims description 27
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 240000003889 Piper guineense Species 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 6
- 210000000078 claw Anatomy 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241001127714 Amomum Species 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 241001061264 Astragalus Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 241000007126 Codonopsis pilosula Species 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000011201 Ginkgo Nutrition 0.000 claims description 3
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 3
- 244000194101 Ginkgo biloba Species 0.000 claims description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 240000005856 Lyophyllum decastes Species 0.000 claims description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 3
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 3
- 241000218378 Magnolia Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 244000061121 Rauvolfia serpentina Species 0.000 claims description 3
- 235000010749 Vicia faba Nutrition 0.000 claims description 3
- 240000006677 Vicia faba Species 0.000 claims description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 3
- 235000006533 astragalus Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000004233 talus Anatomy 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 244000141331 Amomum villosum Species 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品的制备方法，具体是指一种卤味鸡爪的制备方法的制备方法，包括制备卤水、鸡爪预处理、油炸处理、卤水煮制、包装、熟化等步骤，同时公开了卤水中所用的香料、调味料的原料及配方。本发明不含防腐剂、化学色素和化学香料等添加剂，制出的鸡爪口感酥软、兼具甜、鲜、辣、麻的味道，入味深、食用更为爽口，即可即时食用也可冷藏保存，延长了货架期。
Description
技术领域
本发明涉及食品的制备方法，特别涉及一种卤味鸡爪的制备方法。
背景技术
鸡爪中含有丰富的蛋白质、微量元素和矿物质等营养成分，脂肪含量低，特别是胶原蛋白含量高。鸡爪作为休闲、饮酒、下饭时的佐食佳品，深受大众喜爱。
目前鸡爪主要的主要生产方式为手工生产或工业化生产，手工生产鸡爪的口感较好，但大多存在去除腥味不彻底、肉质内部腌制入味不理想及不能长时间保存等缺点，而工业化生产的鸡爪基本只有泡椒凤爪，不能满足广大的消费需求。
发明内容
针对现有技术中的上述不足，本发明提供了一种卤味鸡爪的制备方法，其环保、稳定且高效。
为了达到上述发明目的，本发明采用的技术方案为：
一种卤味鸡爪的制备方法的制备方法，包括如下步骤：
S1、制备卤水：取不锈钢大桶，加入适量水，大火烧沸，然后小火加热2-5分钟，冷却至60℃；分别称取各香料原料，清水洗净后沥干、混合，再用纱布分装成若干小包放入温水中浸泡10-15分钟，然后向桶中加入调味料，搅拌均匀后静置10-12小时，过滤，即得卤水；
S2、鸡爪预处理：选取新鲜鸡爪，用清水洗净后，置于蜂蜜水中浸泡20-30分钟；
S3、油炸处理：将浸泡好的鸡爪取出，高温油炸至外部呈金黄色；
S4、卤水煮制：将炸好的鸡爪放入卤水桶中，加入配置好的卤水使鸡爪完全浸泡在卤水中，大火烧开后用小火持续加热1小时；
S5、包装：将煮好的鸡爪捞出、包装。
作为优选的，S1中所述的香料中各原料及其重量份为：魔鬼椒500份、福建辣椒王200份、花椒100份、麻椒50份、烟桂10份、桂枝30份、白芷30份、肉蔻15份、香味2份、陈皮15份、白蔻3份、山奈2份、山楂5份、草果5份、香砂仁10份、良姜10份、芘拨2份、枳壳10份、辛夷花3份、公丁香0.5份、小茴香20份、八角20份、老甘草10份、当归3份、黄芪3份、党参3份、白果3份、排草1份、香籽8份、母丁香2份、香草1份。
作为优选的，S1中所述的调味料中原料及其重量份为：糖1000份、鸡粉600份、味精400份、豆瓣酱50份。
作为优选的，所述的一种卤味鸡爪的制备方法的制备方法，还包括如下步骤：S6、熟化：将鸡爪放入保温锅中，加入等量的卤水和水，然后加入香料20份、糖200份、鸡粉150份、味精50份，煮5分钟，捞出即可食用。
本发明的有益效果为：不含防腐剂、化学色素和化学香料等添加剂，制出的鸡爪口感酥软、兼具甜、鲜、辣、麻的味道，入味深、食用更为爽口，即可即时食用也可冷藏保存，延长了货架期。
具体实施方式
为了使本发明的内容更容易被清楚地理解，下面将对本发明实施例中的技术方案进行清楚、完整地描述。
一种卤味鸡爪的制备方法的制备方法，以鸡爪原料总重25kg计，包括如下步骤：
S1、制备卤水：取不锈钢大桶，加入40-45kg水，大火烧沸，然后小火加热2-5分钟，冷却至60℃；分别称取各香料原料，清水洗净后沥干、混合，再用纱布分装成若干小包放入温水中浸泡10-15分钟，然后向桶中加入调味料，搅拌均匀后静置10-12小时，过滤，即得卤水；
其中，所述的香料中各原料及其重量份为：魔鬼椒500g、福建辣椒王200g、花椒100g、麻椒50g、烟桂10g、桂枝30g、白芷30g、肉蔻15g、香味2g、陈皮15g、白蔻3g、山奈2g、山楂5g、草果5g、香砂仁10g、良姜10g、芘拨2g、枳壳10g、辛夷花3g、公丁香0.5g、小茴香20g、八角20g、老甘草10g、当归3g、黄芪3g、党参3g、白果3g、排草1g、香籽8g、母丁香2g、香草1g；
所述的调味料中原料及其重量份为：糖1000g、鸡粉600g、味精400g、豆瓣酱50g；
S2、鸡爪预处理：选取新鲜鸡爪，用清水洗净后，置于蜂蜜水中浸泡20-30分钟；
S3、油炸处理：将浸泡好的鸡爪取出，高温油炸至外部呈金黄色；
S4、卤水煮制：将炸好的鸡爪放入卤水桶中，加入配置好的卤水使鸡爪完全浸泡在卤水中，大火烧开后用小火持续加热1小时；
S5、包装：将煮好的鸡爪捞出、包装。
经过S1-S5制出的鸡爪既可以即时食用，口感酥软、兼具甜、鲜、辣、麻的味道，也可包装后冷藏保存，以延长货架期；
取本发明制出的成品鸡爪与传统卤水鸡爪各120个，分别真空包装后置于冰箱中冷藏；
第3天时，每组分别拆20只鸡爪，均未出现变质情况；第5天时，每组分别拆20只鸡爪，传统的卤水鸡爪中有1只变质，其他正常，本发明的成品鸡爪全部正常；第7天时，每组分别拆20只鸡爪，传统的卤水鸡爪中有3只变质，其他正常，本发明的成品鸡爪全部正常；第10天时，每组分别拆20只鸡爪，传统的卤水鸡爪中有10只变质，其他正常，本发明的成品鸡爪全部正常；第15天时，每组分别拆20只鸡爪，传统的卤水鸡爪中有15只变质，其他正常，本发明的成品鸡爪中有2只变质，其他正常；第20天时，每组分别拆20只鸡爪，传统的卤水鸡爪中有18只变质，其他正常，本发明的成品鸡爪中有4只变质，其他正常；
由此可见，本发明的成品机爪保质期较传统的卤水鸡爪更长。
冷藏保存再次食用时需要熟化，熟化的方法为：将鸡爪放入保温锅中，加入等量的卤水和水，然后加入香料20g、糖200g、鸡粉150g、味精50g，煮5分钟，捞出即可食用，制出的鸡爪味道如同新鲜的一样，十分爽口。
本发明不含防腐剂、化学色素和化学香料等添加剂，制出的鸡爪口感酥软、兼具甜、鲜、辣、麻的味道，入味深、食用更为爽口，同样适合于零售店面，简单熟化后即可如同手工卤食一样销售。
以上所述仅为本发明专利的较佳实施例而已，并不用以限制本发明专利，凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明专利的保护范围之内。
Claims (4)
1.一种卤味鸡爪的制备方法，其特征在于，包括如下步骤：
S1、制备卤水：取不锈钢大桶，加入适量水，大火烧沸，然后小火加热2-5分钟，冷却至60℃；分别称取各香料原料，清水洗净后沥干、混合，再用纱布分装成若干小包放入温水中浸泡10-15分钟，然后向桶中加入调味料，搅拌均匀后静置10-12小时，过滤，即得卤水；
S2、鸡爪预处理：选取新鲜鸡爪，用清水洗净后，置于蜂蜜水中浸泡20-30分钟；
S3、油炸处理：将浸泡好的鸡爪取出，高温油炸至外部呈金黄色；
S4、卤水煮制：将炸好的鸡爪放入卤水桶中，加入配置好的卤水使鸡爪完全浸泡在卤水中，大火烧开后用小火持续加热1小时；
S5、包装：将煮好的鸡爪捞出、包装。
2.根据权利要求1所述的一种卤味鸡爪的制备方法，其特征在于：S1中所述的香料中各原料及其重量份为：魔鬼椒500份、福建辣椒王200份、花椒100份、麻椒50份、烟桂10份、桂枝30份、白芷30份、肉蔻15份、香味2份、陈皮15份、白蔻3份、山奈2份、山楂5份、草果5份、香砂仁10份、良姜10份、芘拨2份、枳壳10份、辛夷花3份、公丁香0.5份、小茴香20份、八角20份、老甘草10份、当归3份、黄芪3份、党参3份、白果3份、排草1份、香籽8份、母丁香2份、香草1份。
3.根据权利要求1所述的一种卤味鸡爪的制备方法，其特征在于：S1中所述的调味料中原料及其重量份为：糖1000份、鸡粉600份、味精400份、豆瓣酱50份。
4.根据权利要求1所述的一种卤味鸡爪的制备方法，其特征在于：还包括如下步骤：S6、熟化：将鸡爪放入保温锅中，加入等量的卤水和水，然后加入香料20份、糖200份、鸡粉150份、味精50份，煮5分钟，捞出即可食用。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010001345.4A CN111000151A (zh) | 2020-01-02 | 2020-01-02 | 一种卤味鸡爪的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010001345.4A CN111000151A (zh) | 2020-01-02 | 2020-01-02 | 一种卤味鸡爪的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000151A true CN111000151A (zh) | 2020-04-14 |
Family
ID=70120326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010001345.4A Withdrawn CN111000151A (zh) | 2020-01-02 | 2020-01-02 | 一种卤味鸡爪的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000151A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273586A (zh) * | 2020-11-09 | 2021-01-29 | 宿州市徽香源食品有限公司 | 一种高汤卤味鸡附件及其制备工艺 |
| CN113749218A (zh) * | 2020-06-04 | 2021-12-07 | 杨莹 | 一种风味脆香鸡爪的制作方法 |
| CN115176973A (zh) * | 2022-07-13 | 2022-10-14 | 重庆市钦鼎农业集团有限公司 | 泡椒凤爪的制备方法 |
| CN115707394A (zh) * | 2022-08-03 | 2023-02-21 | 杭州常尝肠品牌管理有限公司 | 一种卤大肠的食用香料配方 |
-
2020
- 2020-01-02 CN CN202010001345.4A patent/CN111000151A/zh not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113749218A (zh) * | 2020-06-04 | 2021-12-07 | 杨莹 | 一种风味脆香鸡爪的制作方法 |
| CN112273586A (zh) * | 2020-11-09 | 2021-01-29 | 宿州市徽香源食品有限公司 | 一种高汤卤味鸡附件及其制备工艺 |
| CN115176973A (zh) * | 2022-07-13 | 2022-10-14 | 重庆市钦鼎农业集团有限公司 | 泡椒凤爪的制备方法 |
| CN115707394A (zh) * | 2022-08-03 | 2023-02-21 | 杭州常尝肠品牌管理有限公司 | 一种卤大肠的食用香料配方 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111000151A (zh) | 一种卤味鸡爪的制备方法 | |
| CN102366120A (zh) | 香辣鸡胗加工工艺 | |
| KR101344753B1 (ko) | 냉동 고기완자의 제조방법 및 이의 제조방법으로 제조된 냉동 고기완자 | |
| CN104939216A (zh) | 一种速食东北酸菜汤及其加工、冲调、包装方法 | |
| CN105707844B (zh) | 一种香辣土豆豉酱及制作方法 | |
| CN101317667A (zh) | 一种速冻猪肉排食品及其制作方法 | |
| CN107736572A (zh) | 手工酱肉的制备方法 | |
| KR101582618B1 (ko) | 짠육수의 제조방법 | |
| CN105767921A (zh) | 一种腊味烤鸭脖的制作方法 | |
| KR20170093416A (ko) | 면류 음식용 부재료, 부재료세트, 및 이의 제조방법 | |
| CN102204683B (zh) | 一种泡菜型畜禽肝脏食品的加工方法 | |
| CN103766960A (zh) | 一种糟香黄鱼制品的制备方法 | |
| CN108175030A (zh) | 一种脆皮鸡的制备方法 | |
| CN103689662A (zh) | 一种烧烤三文鱼头食品的制作方法 | |
| CN104187808A (zh) | 一种豆干鸡肉糕的制作方法 | |
| CN107647348A (zh) | 木姜子香辣酱菜及其制备方法 | |
| CN114027469A (zh) | 娃娃鱼鱼干食品的制备方法 | |
| CN102429243A (zh) | 棒棒鸡加工工艺 | |
| CN112401138A (zh) | 一种新奥尔良风味牛排及其制作方法 | |
| CN111616309A (zh) | 一种烧鸡配方及其加工工艺 | |
| KR101335355B1 (ko) | 냉동 고기롤의 제조방법 및 이의 제조방법으로 제조된 냉동 고기롤 | |
| KR101864227B1 (ko) | 감 짜장소스 제조방법 | |
| KR101749094B1 (ko) | 냉면용 다대기 양념의 제조방법 | |
| CN105285734A (zh) | 一种排骨的制作方法 | |
| CN105077380A (zh) | 一种麻辣烤鳕鱼片及其制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200414 |
|
| WW01 | Invention patent application withdrawn after publication |