CN114732108A - Preparation method of marinated and burnt chili chicken feet - Google Patents
Preparation method of marinated and burnt chili chicken feet Download PDFInfo
- Publication number
- CN114732108A CN114732108A CN202210507759.3A CN202210507759A CN114732108A CN 114732108 A CN114732108 A CN 114732108A CN 202210507759 A CN202210507759 A CN 202210507759A CN 114732108 A CN114732108 A CN 114732108A
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- chicken feet
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 72
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 16
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000005554 pickling Methods 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims description 10
- 235000011803 sesame oil Nutrition 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 239000013078 crystal Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 235000020339 pu-erh tea Nutrition 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000007215 black sesame Nutrition 0.000 claims 1
- 235000015090 marinades Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000272525 Anas platyrhynchos Species 0.000 abstract 3
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 210000004317 gizzard Anatomy 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 6
- 230000007547 defect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 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
- 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
- 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 a method for making pickled and burnt chili chicken feet, and relates to the technical field of food processing. The method comprises the following steps: selecting fresh chicken feet, soaking in water to remove blood, boiling in water to remove fishy smell, and washing with water after boiling; preparing white sugar and frying the sugar color; frying the capsicum frutescens to be fragrant, and pounding; mixing salt, monosodium glutamate, fructus Zanthoxyli, fructus Capsici paste, oleum Sesami, sugar color and cold boiled water thoroughly to obtain flavoring; and (3) putting the chicken feet into the seasoning, wherein the seasoning is completely immersed in the chicken feet, and the pickling is finished after 8 hours. The spicy chicken feet are simple and convenient to prepare, the preparation process is sanitary and pollution-free, the delicious taste and the nutritional ingredients of the spicy chicken feet can be kept, the quality of chicken foot products is ensured, meanwhile, the method can be applied to pickling gizzards, chicken wing tips, duck palms, duck heads, duck feeding belts, pig feet, pig tails, kelp, potatoes, lotus root slices, soybean hulls and the like, and the application prospect is wide.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making pickled and burnt chili chicken feet.
Background
The spicy chicken has good color, smell and taste, is both tasty and nutritious, and is a popular dish for both the old and the young. The chicken feet are multi-skin and tendon, have large colloid, are rich in calcium and collagen, have high nutritive value and are deeply favored by people. With the improvement of living standard, in order to meet the requirements of people, various products with tastes such as marinated chicken feet, pickled pepper chicken feet and the like are available on the market, but various pigments, additives and other chemical substances are required to be added in the preparation process of the marinated products, the marinated products are frequently eaten, the harm to human bodies is great, the product quality cannot be guaranteed, and meanwhile due to the defects of the preparation process, the loss of nutritional ingredients of the chicken feet is serious, the taste is not good, and the operation process is complex. In order to solve the problems, the development of a preparation method of the marinated and burnt chili chicken feet is particularly necessary.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the preparation method of the marinated and burnt chili chicken feet, which is simple and convenient to operate, sanitary to prepare, good in eating taste, spicy and delicious, and easy to popularize and use, and the delicious taste and the nutritional ingredients of the chicken feet are ensured.
In order to achieve the purpose, the invention is realized by the following technical scheme: a method for making pickled and burnt chili chicken feet comprises the following steps:
(1) boiling chicken feet: selecting fresh chicken feet, putting the chicken feet into water, adding salt, soaking for two hours, and removing blood water; boiling chicken feet with water, removing fishy smell, washing the chicken feet with water after boiling, and draining for later use;
(2) and (3) sugar frying: preparing white sugar and water, firstly, turning on a big fire, frying the white sugar, melting the white sugar, making crystal particles smaller, making the color of the white sugar turn brown, then turning the fire smaller, making the color of the white sugar turn dark brown from brown in the boiling process, turning on a small fire after all the crystal particles of the white sugar melt, and waiting for the color of the fried sugar to turn black brown; turning off the fire when the sugar begins to boil, adding water into the fried sugar color when the temperature in the pot is reduced, turning on a big fire to integrate the water and the sugar, turning off the fire 2 minutes after the sugar color is heated, finishing frying the sugar color, and cooling the sugar color for use;
(3) frying the chili paste: preparing sun-dried capsicum frutescens, frying the capsicum frutescens with small fire in the whole process, continuously frying for 1 minute after the fire is turned off, waiting for the temperature in the pot to be reduced, and pounding the fried capsicum frutescens;
(4) preparing ingredients: preparing pickling materials, and mixing salt, monosodium glutamate, fructus Zanthoxyli, fructus Capsici, oleum Sesami, sugar and cold boiled water to obtain flavoring;
(5) curing chicken feet: and (3) putting the chicken feet into the seasoning, wherein the seasoning is completely immersed in the chicken feet, and the pickling is finished after 8 hours.
Preferably, the ratio of the chicken feet and the salt added into the blood soaking water in the step (1) is as follows: adding 10g of salt into 2kg of chicken feet; adding fructus Anisi Stellati, folium Neocinnamomi Delavayi, herba Alii Fistulosi, rhizoma Zingiberis recens, and cooking wine to remove fishy smell when boiling chicken feet.
Preferably, the proportion of the fried sugar color and the water in the step (2) is as follows: 800g of water is added into 1kg of white sugar.
Preferably, the capsicum frutescens in the step (3) is capsicum frutescens grown in soil at the junction of Pu' er tea and Xishuangbanna, and is dried in the sun for use; the stir-frying standard of the capsicum frutescens is as follows: parching the surface of Capsici fructus, and changing color.
Preferably, in the step (4), the ratio of each pickling material added to each 2kg of chicken feet is as follows: 135g of salt, 130g of monosodium glutamate, 15g of pepper, 40g of paste pepper, 40g of sesame oil, 320g of sugar color and 2000g of cold boiled water; wherein the sesame oil is prepared by parching semen Sesami Niger in North China, and squeezing to obtain sesame oil.
The invention has the beneficial effects that: the method is simple and convenient to manufacture, the manufacturing process is sanitary and pollution-free, the delicious taste and the nutritional ingredients of the spicy chicken feet can be kept, the spicy chicken feet are rich in taste, unique in flavor, spicy and delicious, the quality of chicken foot products is ensured, and the application prospect is wide.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The technical scheme adopted by the specific implementation mode is as follows: a method for making pickled chili chicken feet, which comprises the following steps:
(1) boiling chicken feet: selecting fresh chicken feet, putting the chicken feet into water, adding salt, soaking for two hours, and removing blood water; boiling chicken feet in water, adding anise, bay leaves, scallion, ginger and cooking wine to remove fishy smell when the chicken feet are boiled, washing the chicken feet with water after being boiled, and draining for later use.
(2) And (3) sugar frying: preparing white sugar and water, firstly, turning on a big fire, frying the white sugar, melting the white sugar, reducing crystal particles, turning the color of the white sugar into brown, turning the fire to be small, turning the brown of the white sugar into dark brown in the boiling process, turning the small fire after all the crystal particles of the white sugar are melted, waiting for the color of the fried sugar to be black brown, and controlling the temperature of the sugar to be about 180 ℃; and (3) waiting for the sugar to boil, turning off the fire when the sugar begins to boil, adding water into the fried sugar color when the temperature in the pot is reduced, turning on the big fire to integrate the water and the sugar, turning off the fire 2 minutes after the sugar color is heated, finishing frying the sugar color, and cooling the sugar color for use.
(3) Frying the chili paste: preparing sun-dried Capsici fructus, parching with slow fire for 1 min, waiting for temperature reduction, and pounding.
(4) Preparing ingredients: preparing pickling materials, mixing salt, monosodium glutamate, fructus Zanthoxyli, fructus Capsici paste, oleum Sesami, sugar and cold boiled water, and making into flavoring.
(5) Curing chicken feet: and (3) putting the chicken feet into the seasoning, wherein the seasoning is completely immersed in the chicken feet, and the pickling is finished after 8 hours.
It is noted that 10g of salt is added to each 2kg of the chicken feet in the step (1) to soak the fresh chicken feet in the blood.
The proportion of the fried sugar color and the water in the step (2) is as follows: 800g of water is added into 1kg of white sugar.
The capsicum frutescens in the step (3) adopts capsicum frutescens growing in soil at the joint of the Pu' er tea and the Xishuangbanna, and is dried in the sun for use; the stir-frying standard of the capsicum frutescens is as follows: parching the surface of Capsici fructus, and changing color.
In addition, in the step (4), the ratio of each pickling material added into each 2kg of chicken feet is as follows: 135g of salt, 130g of monosodium glutamate, 15g of pepper, 40g of paste pepper, 40g of sesame oil, 320g of sugar color and 2000g of cold boiled water; wherein the sesame oil is prepared by parching semen Sesami Niger, squeezing to obtain sesame oil, preferably northern sesame oil.
The preparation method of the specific embodiment is reasonable, the steps are few and the operation is easy, any pigment and preservative are not added in the preparation process, the safety and the sanitation are realized, the delicious taste of the chicken feet is also ensured, the prepared spicy chicken feet have strong pepper taste, unique flavor, deep taste, delicious taste, spicy and delicious taste and high nutritional ingredients, the quality of the spicy chicken feet is effectively ensured, the diversified development trend of chicken foot products is met, and the market demand is met.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A method for making pickled and burnt chili chicken feet is characterized by comprising the following steps:
(1) boiling chicken feet: selecting fresh chicken feet, putting the chicken feet into water, adding salt, soaking for two hours, and removing blood water; boiling chicken feet with water, removing fishy smell, washing the chicken feet with water after boiling, and draining for later use;
(2) and (3) sugar frying: preparing white sugar and water, firstly, turning on a big fire, frying the white sugar, melting the white sugar, reducing crystal particles, turning the color of the white sugar into brown, turning the fire to be small, turning the brown of the white sugar into dark brown in the boiling process, turning the small fire after all the crystal particles of the white sugar are melted, and waiting for the color of the fried white sugar to become black brown; turning off the fire when the sugar begins to boil, adding water into the fried sugar color when the temperature in the pot is reduced, turning on a big fire to integrate the water and the sugar, turning off the fire 2 minutes after the sugar color is heated, finishing frying the sugar color, and cooling the sugar color for use;
(3) frying the chili paste: preparing sun-dried capsicum frutescens, frying the capsicum frutescens with small fire in the whole process, continuously frying for 1 minute after the fire is turned off, waiting for the temperature in the pot to be reduced, and pounding the fried capsicum frutescens;
(4) preparing ingredients: preparing pickling materials, and mixing salt, monosodium glutamate, fructus Zanthoxyli, fructus Capsici, oleum Sesami, sugar and cold boiled water to obtain flavoring;
(5) curing chicken feet: and (3) putting the chicken feet into the seasoning, wherein the seasoning is completely immersed in the chicken feet, and the pickling is finished after 8 hours.
2. The method for making the marinated, burnt and spicy chicken feet according to claim 1, wherein the ratio of the added chicken feet and salt in the blood marinating water in the step (1) is as follows: adding 10g of salt into 2kg of chicken feet.
3. The method for making the marinated and paste spicy chicken feet according to claim 1, wherein aniseed, bay leaves, scallion, ginger and cooking wine are added to remove fishy smell when the chicken feet are boiled in the step (1).
4. The method for making the marinated and burnt chili chicken feet according to claim 1, wherein the proportion of the fried sugar and the water in the step (2) is as follows: 800g of water is added into 1kg of white sugar.
5. The method for preparing the marinated and burnt chili chicken feet according to claim 1, wherein the capsicum frutescens in the step (3) is prepared from capsicum frutescens grown in soil at the junction of Pu' er tea and Xishuangbanna and is dried in the sun.
6. The method for preparing marinated, burnt and spicy chicken feet as claimed in claim 1, wherein the standard of the stir-frying of the capsicum frutescens in the step (3) is as follows: parching the surface of Capsici fructus, and changing color.
7. The method for making the marinated, burnt and spicy chicken feet according to claim 1, wherein the ratio of the marinades added to each 2kg of chicken feet in the step (4) is as follows: 135g of salt, 130g of monosodium glutamate, 15g of pepper, 40g of paste pepper, 40g of sesame oil, 320g of sugar color and 2000g of cold boiled water.
8. The method for preparing the marinated paste spicy chicken feet as claimed in claim 1, wherein the sesame oil in the step (4) is prepared by frying northern black sesame to be fragrant and then squeezing the sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210507759.3A CN114732108A (en) | 2022-05-11 | 2022-05-11 | Preparation method of marinated and burnt chili chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210507759.3A CN114732108A (en) | 2022-05-11 | 2022-05-11 | Preparation method of marinated and burnt chili chicken feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114732108A true CN114732108A (en) | 2022-07-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210507759.3A Pending CN114732108A (en) | 2022-05-11 | 2022-05-11 | Preparation method of marinated and burnt chili chicken feet |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754847A (en) * | 2012-07-05 | 2012-10-31 | 安徽刘郎食品有限公司 | Spicy crisp pickled pepper flavored chicken claws and method for making same |
| CN103284178A (en) * | 2013-04-10 | 2013-09-11 | 重庆市盛沿食品有限责任公司 | Chicken claw with processed hot pepper powder and preparation method thereof |
| CN105077313A (en) * | 2014-05-06 | 2015-11-25 | 陈欢 | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard |
| CN105639469A (en) * | 2016-01-04 | 2016-06-08 | 云南禾农食品开发有限公司 | Machining method of peppery chili chicken feet |
| CN109673961A (en) * | 2019-03-01 | 2019-04-26 | 朱红兴 | A kind of preparation method of chicken feet |
-
2022
- 2022-05-11 CN CN202210507759.3A patent/CN114732108A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754847A (en) * | 2012-07-05 | 2012-10-31 | 安徽刘郎食品有限公司 | Spicy crisp pickled pepper flavored chicken claws and method for making same |
| CN103284178A (en) * | 2013-04-10 | 2013-09-11 | 重庆市盛沿食品有限责任公司 | Chicken claw with processed hot pepper powder and preparation method thereof |
| CN105077313A (en) * | 2014-05-06 | 2015-11-25 | 陈欢 | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard |
| CN105639469A (en) * | 2016-01-04 | 2016-06-08 | 云南禾农食品开发有限公司 | Machining method of peppery chili chicken feet |
| CN109673961A (en) * | 2019-03-01 | 2019-04-26 | 朱红兴 | A kind of preparation method of chicken feet |
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