CN113142502A - Dried orange peel and fermented soybean oil Fenghou and preparation method thereof - Google Patents

Dried orange peel and fermented soybean oil Fenghou and preparation method thereof Download PDF

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Publication number
CN113142502A
CN113142502A CN202110506424.5A CN202110506424A CN113142502A CN 113142502 A CN113142502 A CN 113142502A CN 202110506424 A CN202110506424 A CN 202110506424A CN 113142502 A CN113142502 A CN 113142502A
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chicken feet
soy sauce
chicken
soybean oil
fermented soybean
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欧锦和
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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
    • A23L13/20—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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

Abstract

The invention discloses dried orange peel and fermented soybean oil chicken feet and a preparation method thereof, wherein the dried orange peel and fermented soybean oil chicken feet comprise the following raw materials: 6 bottles (500 g/bottle) of fresh light soy sauce; 30g of chicken rice dark soy sauce; 5 jin of rock sugar; 6 jin of water; 4 slices of ginger; 4, shallot; 100g of peanut oil; five-year-old tangerine peel is 2; 4 particles of anise; a little Pimenta officinalis; 2 slices of angelica; 1, two rose wine; 1000g of big chicken feet with handles; the manufacturing method comprises the following steps: penetrating the whole chicken feet from head to tail by using bamboo sticks, and cutting the nail tips of the chicken feet by using scissors; putting the bamboo stick and the chicken feet with the nail tips cut off into boiling water to remove blood foam impurities, and then, taking out and washing the chicken feet for later use; placing fresh light soy sauce, cooked chicken dark soy sauce, crystal sugar, water, ginger, shallot, peanut oil, five-year-old tangerine peel, anise, cinnamon and angelica into a soup pot, boiling, decocting with slow fire for 1.5 hours until the medicinal material taste is released, and decocting to obtain the soy sauce king brine. The dried orange peel and fermented soybean oil royal jelly chicken feet provided by the invention are ruddy and glossy in color, complete in overall shape and strong in edibility and attractiveness.

Description

Dried orange peel and fermented soybean oil Fenghou and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to dried orange peel and fermented soybean oil chicken feet and a preparation method thereof.
Background
The soybean oil king is the classic in Guangdong dishes, and the traditional soybean oil king chicken feet are colored by adopting straw mushroom dark soy sauce, so the effect is poor; the cooked chicken with soy sauce has better coloring and hyperchromic effects and strong antioxidant ability, does not change color under high and low temperature environments, and is superior to the cooked straw mushroom with soy sauce; in addition, if tangerine peel is added into the soy sauce emperor, the taste level of the chicken feet can be improved, and the chicken feet can have certain medicinal diet efficacy.
Based on the above, the invention designs dried orange peel and fermented soybean oil chicken feet and a preparation method thereof.
Disclosure of Invention
The invention aims to provide dried orange peel and fermented soybean oil royal chicken feet and a preparation method thereof, aiming at solving the problem that the traditional fermented soybean oil royal chicken feet proposed in the background technology are colored by adopting straw mushrooms in dark color, and the effect is poor; the cooked chicken with soy sauce has better coloring and hyperchromic effects and strong antioxidant ability, does not change color under high and low temperature environments, and is superior to the cooked straw mushroom with soy sauce; in addition, if tangerine peel is added into the soy sauce emperor, the taste level of the chicken feet can be improved, and the chicken feet can have certain medicinal diet efficacy.
In order to achieve the purpose, the invention provides the following technical scheme: the dried orange peel and fermented soybean oil chicken feet comprise the following raw materials:
Figure RE-GDA0003099980590000011
Figure RE-GDA0003099980590000021
a method for preparing dried orange peel and fermented soybean oil royal chicken feet comprises the following steps:
the first step is as follows: penetrating the whole chicken feet from head to tail by using bamboo sticks, and cutting the nail tips of the chicken feet by using scissors;
the second step is that: putting the bamboo stick and the chicken feet with the nail tips cut off into boiling water to remove blood foam impurities, and then, taking out and washing the chicken feet for later use;
the third step: placing fresh light soy sauce, cooked chicken dark soy sauce, crystal sugar, water, ginger, shallot, peanut oil, five-year-old tangerine peel, aniseed, cinnamon and angelica into a soup pot, boiling, decocting with slow fire for 1.5 hours until the medicinal material taste is released, and decocting to prepare soy sauce king brine;
the fourth step: soaking rose wine and chicken feet in the above soy sauce jelly brine with slow fire for 20 min, and then soaking with slow fire for 5 min.
As a further scheme of the invention, in the first step, the scissors completely cut off the nails in a slanting way, and the chicken claw meat is not cut.
The invention has the beneficial effects that:
(1) the dried orange peel and fermented soybean oil royal jelly chicken feet are ruddy and glossy in color, complete in overall shape and strong in edibility and attractiveness;
(2) the chicken feet are mixed with the five flavors, the fragrance of the dried orange peel is highlighted, the aftertaste is strong after tasting, and the taste is smooth;
(3) the dried orange peel and fermented soybean oil royal jelly chicken feet are rich in nutritional ingredients, have high collagen, contain dried orange peel, and have the medicinal and dietary efficacies of regulating qi, strengthening spleen, eliminating dampness and reducing phlegm.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The dried orange peel and fermented soybean oil chicken feet comprise the following raw materials:
Figure RE-GDA0003099980590000031
a method for preparing dried orange peel and fermented soybean oil royal chicken feet comprises the following steps:
the first step is as follows: penetrating the whole chicken feet from head to tail by using bamboo sticks, and cutting the nail tips of the chicken feet by using scissors;
the second step is that: putting the bamboo stick and the chicken feet with the nail tips cut off into boiling water to remove blood foam impurities, and then, taking out and washing the chicken feet for later use;
the third step: placing fresh light soy sauce, cooked chicken dark soy sauce, crystal sugar, water, ginger, shallot, peanut oil, five-year-old tangerine peel, aniseed, cinnamon and angelica into a soup pot, boiling, decocting with slow fire for 1.5 hours until the medicinal material taste is released, and decocting to prepare soy sauce king brine;
the fourth step: soaking rose wine and chicken feet in the above soy sauce jelly brine with slow fire for 20 min, and then soaking with slow fire for 5 min.
Specifically, in the first step, the nails are completely cut off by the scissors in an inclined manner, and the meat of the chicken feet is not cut, so that the chicken feet cannot shrink or deform in the heating and boiling process.
The rose wine and the chicken feet are added together, so that the premature fragrance volatilization of the rose wine can be prevented, and the fragrance of the rose wine can be absorbed by the chicken feet to the maximum extent.
The chicken feet have ruddy and glossy color, complete integral shape and strong edibility and aesthetic property; the five flavors are mixed, the fragrance of the dried orange peel is highlighted, the aftertaste is strong after tasting, and the taste is smooth; the dried orange peel-containing nutritious food has rich nutrition, high collagen and the medicinal diet efficacy of regulating qi, strengthening spleen, eliminating dampness and reducing phlegm.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (3)

1. The dried orange peel and fermented soybean oil chicken feet are characterized by comprising the following raw materials:
Figure RE-FDA0003099980580000011
2. a method for preparing dried orange peel and fermented soybean oil chicken feet is characterized by comprising the following steps:
the first step is as follows: penetrating the whole chicken feet from head to tail by using bamboo sticks, and cutting the nail tips of the chicken feet by using scissors;
the second step is that: putting the bamboo stick and the chicken feet with the nail tips cut off into boiling water to remove blood foam impurities, and then, taking out and washing the chicken feet for later use;
the third step: placing fresh light soy sauce, cooked chicken dark soy sauce, crystal sugar, water, ginger, shallot, peanut oil, five-year-old tangerine peel, aniseed, cinnamon and angelica into a soup pot, boiling, decocting with slow fire for 1.5 hours until the medicinal material taste is released, and decocting to prepare soy sauce king brine;
the fourth step: soaking rose wine and chicken feet in the above soy sauce jelly brine with slow fire for 20 min, and then soaking with slow fire for 5 min.
3. The method for making chicken feet with tangerine peel and fermented soybean oil according to claim 2, wherein the first step is to cut off the nails completely by scissors with a slanting knife without cutting the meat of the chicken feet.
CN202110506424.5A 2021-05-10 2021-05-10 Dried orange peel and fermented soybean oil Fenghou and preparation method thereof Pending CN113142502A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987425A (en) * 2012-11-21 2013-03-27 康爱民 Manufacture method of smoked chicken
CN104432166A (en) * 2014-10-31 2015-03-25 江苏正业食品有限公司 Preparation method of caramel chicken feet
CN107950906A (en) * 2017-12-27 2018-04-24 徐州世缘食品有限公司 A kind of production method of pot-stewed chicken pawl
CN111034935A (en) * 2019-12-24 2020-04-21 上海西贝周昕餐饮管理有限公司 Making method of chicken in large dish

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987425A (en) * 2012-11-21 2013-03-27 康爱民 Manufacture method of smoked chicken
CN104432166A (en) * 2014-10-31 2015-03-25 江苏正业食品有限公司 Preparation method of caramel chicken feet
CN107950906A (en) * 2017-12-27 2018-04-24 徐州世缘食品有限公司 A kind of production method of pot-stewed chicken pawl
CN111034935A (en) * 2019-12-24 2020-04-21 上海西贝周昕餐饮管理有限公司 Making method of chicken in large dish

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
潘英俊: "《粤厨宝典 候镬篇》", vol. 1, 岭南美术出版社, pages: 239 - 240 *

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