KR102354944B1 - A process for the preparation of mara chicken foot and the mara chicken foot prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing mara chicken feet and to mara chicken feet prepared accordingly, (S1) 1.5 tablespoons of Heijao, 1 tablespoon of majao, 1 piece of cinnamon (5 cm), 2 bay leaves, 1 teaspoon of fennel and Put 8 dried red peppers in warm water and soak them for 10 to 15 minutes, then add 20 g of ginger and 10 cm of green onion to cooking oil and fragrant over low heat. Stir-frying half-jang and sesame seeds to prepare mara sauce; (S2) preparing chicken feet seasoning by mixing 5 tablespoons of red pepper paste, 2 tablespoons of garlic, 1 tablespoon of ginger powder, 1 tablespoon of curry powder, 4 tablespoons of soy sauce, 1 tablespoon of plum syrup and 1 tablespoon of oligosaccharide; (S3) Thaw 500 g of frozen boneless chicken feet to drain the blood, rub in flour and wash under running water, then 3 bay leaves, 1 tsp sancho, half cinnamon, 5 ginger, 10cm green onion, 16 goji berries, licorice Putting 2 slices, 6 dried red peppers in 1500ml of water, adding the washed chicken feet, boiling for 20 minutes, skimming the oil; (S4) Putting 1 tablespoon of cooking wine, 2 tablespoons of vinegar, and ice in 800 ml of water, and then putting the boiled chicken feet in the refrigerator for primary aging for 2 hours; (S5) mixing the aged chicken feet with the chicken feet seasoning prepared in (S2) and refrigerated at 1 to 5° C. for 2 hours for primary aging; and (S6) pouring water into the chicken feet aged in the seasoning sauce and boiling it for 10 to 15 minutes, then adding the mara sauce and mixing to prepare mara chicken feet.

Description

Method for manufacturing mara chicken feet and mara chicken feet prepared accordingly {A process for the preparation of mara chicken foot and the mara chicken foot prepared therefrom}

The present invention relates to a method for producing mara chicken feet and to mara chicken feet prepared accordingly, and the present invention relates to mara chicken feet, which can produce a special taste and prevent obesity by using mara sauce to eliminate the peculiar smell of chicken feet. It relates to a manufacturing method and Mara chicken feet prepared accordingly.

Chicken meat is softer than beef meat, has a light taste and flavor, is easy to cook, and has high nutritional value, so it is widely used in cooking all over the world. Chicken is delicious because it contains glutamic acid, which contains various amino acids and nucleic acid flavor ingredients, giving it a strong yet refreshing taste. Often, chickens are caught and used immediately, but it is also known that it is better to choose frozen ones because they taste better and the meat is softer when aged for a day or so.

By part, chicken has the least fat and has a light taste, tender meat and low-fat shoulder/chicken rod, wings rich in protein and collagen, firm meat and rich in essential amino acids, and rich in collagen. It can be distinguished from chicken feet. Chicken contains a large amount of nutritious ingredients. Specifically, chicken contains more protein than beef, contains more vitamin B2, and in addition, calcium 4 mg, phosphorus 302 mg, vitamin B1 0.09 mg, vitamin B20.15 mg, etc. Chicken contains various nutrients as described above, and at the same time has a light taste, so it has been used as a popular protein diet for people. In particular, in the case of chicken feet, which are known to be rich in collagen, the proportion of women who are interested in skin care and diet is gradually increasing, and dishes using chicken feet are also appearing more frequently than before.

A chicken foot is the part of a chicken's lower ankle, that is, the part of the foot remaining after removing the leg flesh. The bones are not thick and are in the form of cartilage, so they are chewy, and the skin has a lot of connective tissue proteins such as collagen and elastin, so it is chewy. Because chicken feet have less muscle and fat and only tendons and skins, glycoproteins such as glycine are the main ingredients, and the cartilage part contains a lot of chondroitin, which is known to be good for preventing osteoarthritis and osteoporosis. have. In addition, the collagen contained in chicken feet is known to be good for skin beauty and lowering blood pressure, DHA and EPA are known to help children grow and develop, and chitin and chitosan are known to help hemostasis and immunity enhancement.

In dishes using chicken feet, since chicken feet themselves lack gravy or flavor, it is common to add flavor to chicken feet with various seasonings to make them into a stir-fried dish with seasoning. In general, chicken feet are effective in preventing knee joint pain and contain a large amount of collagen and unsaturated fatty acids, so they are known as good food for those who want fair skin. In addition, in recent years, boneless chicken feet with bones removed from chicken feet can be easily obtained inexpensively, and seasoned chicken feet cooked with seasoning are chewy and delicious, so they are popular as a side dish or side dish with alcohol. Accordingly, in recent years, various pre-cooked chicken feet products have been proposed.

However, these conventional various chicken feet products include a process of steaming boneless chicken feet in common, in addition to improving the texture and flavor of chicken feet dishes by charcoal or direct grilling. This provides the advantage that the peculiar smell of chicken feet can be significantly removed in the process of heating using steam. However, this has a disadvantage in that the unique texture and flavor of charcoal-grilled or direct-fired roasting is deteriorated in the subsequent process.

On the other hand, in order to cook chicken, seasoning sauce is widely used as a way to improve the meat quality and add flavor while removing the characteristic smell. When this seasoning sauce is cooked according to the selection and mixing ratio of the raw materials, it not only affects the taste and characteristics of the meat, but also the taste of consumers. Also, chicken feet are low in calories. It is okay to eat while on a diet, but the moment you season it, the calories can rise up to 5 times. Especially spicy seasoning can cause stomach upset and diarrhea. Accordingly, various seasoning sauces have been developed and marketed, but there is a demand for the development of a seasoning sauce capable of eliminating the peculiar smell of meat, producing a special taste, and preventing obesity.

On the other hand, obesity is one of the most dangerous and fatal diseases as a single disease in the 21st century. The reason is that although obesity itself is dangerous, it not only causes constipation, indigestion, gastrointestinal disorders, etc., but also significantly increases the risk of various other diseases due to the pressure of the abdomen by adipose tissue. . Examples of diseases that increase the risk of obesity include type 2 diabetes, high blood pressure, coronary artery disease, stroke, and various cancers. There are 300 million obese adults in both men and women worldwide, and the United States has the highest rate, with more than 65% of adults being obese. In addition, 300,000 people die each year from obesity-related diseases (Allison DB et. al: prevalence & Trends in Obesity among US adults, 1999-2000, JAMA 288:1723-7, 2002; WHO, Obesity: Preventing & Managing Global Epidemic) , Report of WHO Consultation on Obesity, 3-5 June, 1997).

This obesity appears because the body stores excess calories in the form of fat, and thanks to economic development and technological advances, the intake of fat and sugar increases and the intake of fiber decreases. The proportion of the obese population is gradually increasing due to a decrease in metabolism compared to intake. As obesity has exploded in the same generation, diet, exercise, or lifestyle changes alone cannot solve it.

Accordingly, the present inventors developed mara chicken feet using maracas while continuing research to develop a chicken foot dish that can produce a special taste and prevent obesity while eliminating the peculiar smell of chicken feet as a dish using chicken feet. The present invention was completed.

Therefore, the technical problem to be solved in the present invention is to provide a method of manufacturing mara chicken feet that can produce a special taste and prevent obesity while eliminating the peculiar smell of chicken feet as a dish using chicken feet.

Another technical problem to be solved in the present invention is to provide mara chicken feet manufactured according to the above manufacturing method.

In order to solve the above technical problem, the present invention provides a method for producing mara chicken feet, characterized in that it comprises the following steps:

(S1) Put 1.5 Tablespoons of Heijao, 1 Tablespoon of Majao, 1 piece of cinnamon (5 cm), 2 bay leaves, 1 teaspoon of fennel and 8 dried red peppers in warm water and soak for 10 to 15 minutes, then add to cooking oil. 20 g of ginger, 10 cm of green onion, fragrant over low heat, put the ingredients soaked in the water, stir-fry, pour in red pepper powder to make red pepper oil, and stir-fry tofu and sesame to prepare mara sauce;

(S2) preparing chicken feet seasoning by mixing 5 tablespoons of red pepper paste, 2 tablespoons of garlic, 1 tablespoon of ginger powder, 1 tablespoon of curry powder, 4 tablespoons of soy sauce, 1 tablespoon of plum syrup and 1 tablespoon of oligosaccharide;

(S3) Thaw 500 g of frozen boneless chicken feet to drain the blood, rub in flour and wash under running water, then 3 bay leaves, 1 tsp sancho, half cinnamon, 5 ginger, 10cm green onion, 16 goji berries, licorice Putting 2 slices, 6 dried red peppers in 1500ml of water, adding the washed chicken feet, boiling for 20 minutes, skimming the oil;

(S4) Putting 1 tablespoon of cooking wine, 2 tablespoons of vinegar, and ice in 800 ml of water, and then putting the boiled chicken feet in the refrigerator for primary aging for 2 hours;

(S5) mixing the aged chicken feet with the chicken feet seasoning prepared in (S2) and refrigerated at 1 to 5° C. for 2 hours for primary aging; and

(S6) Pour water into the aged chicken feet in the sauce and boil for 10 to 15 minutes, then add the mara sauce and mix to prepare mara chicken feet.

In order to solve the other technical problems described above, the present invention provides a mara chicken feet prepared according to the manufacturing method.

Mara chicken feet manufactured according to the present invention can produce a special taste while removing the peculiar smell of chicken feet, prevent obesity, and further improve the texture, so that people of all ages and genders can greatly improve their preference without prejudice or rejection. it is expected that it will be possible

Mara chicken feet of the present invention (S1) Put 1.5 tablespoons of Heijao, 1 tablespoon of Mazao, 1 piece of cinnamon (5 cm), 2 bay leaves, 1 teaspoon of fennel and 8 dried peppers in warm water for 10 to 15 minutes After soaking for a while, add 20 g of ginger and 10 cm of green onion to cooking oil, add flavor over low heat, add the ingredients soaked in the water, stir-fry, pour in red pepper powder to make red pepper oil, add dubanjang and sesame seeds, and stir-fry to prepare mara sauce; (S2) preparing chicken feet seasoning by mixing 5 tablespoons of red pepper paste, 2 tablespoons of garlic, 1 tablespoon of ginger powder, 1 tablespoon of curry powder, 4 tablespoons of soy sauce, 1 tablespoon of plum syrup and 1 tablespoon of oligosaccharide; (S3) Thaw 500 g of frozen boneless chicken feet to drain the blood, rub in flour and wash under running water, then 3 bay leaves, 1 tsp sancho, half cinnamon, 5 ginger, 10cm green onion, 16 goji berries, licorice Putting 2 slices, 6 dried red peppers in 1500ml of water, adding the washed chicken feet, boiling for 20 minutes, skimming the oil; (S4) Putting 1 tablespoon of cooking wine, 2 tablespoons of vinegar, and ice in 800 ml of water, and then putting the boiled chicken feet in the refrigerator for primary aging for 2 hours; (S5) mixing the aged chicken feet with the chicken feet seasoning prepared in (S2) and refrigerated at 1 to 5° C. for 2 hours for primary aging; and (S6) pouring water into the chicken feet aged in the sauce and boiling for 10 to 15 minutes, then adding the mara sauce and mixing to prepare mara chicken feet.

The above step (S1) is a step of preparing mara sauce. Put 1.5 tablespoons of thyme, 1 tablespoon of majao, 1 piece of cinnamon (5 cm), 2 bay leaves, 1 teaspoon of fennel, and 8 dried red peppers in warm water. Soak for 10 to 15 minutes, then add 20 g of ginger and 10 cm of green onion in cooking oil to fragrant over low heat, add the ingredients soaked in the water, stir-fry, pour in red pepper powder to make red pepper oil, add dubanjang and sesame seeds, and stir-fry to make mara sauce can be manufactured.

In the step (S1), it is characterized in that tofu is added in an amount of 3 tbsp.

Mara sauce is a sauce that is popularly used in Sichuan, China, and its main ingredients are red pepper and flowers. Red pepper (Capsicumannuum) is a thermophilic crop, and it was introduced to Korea during the Imjin War and has been loved by Koreans until now, and has become almost an essential seasoning ingredient in Korean food. The spiciness of red pepper is due to the capsaicin component, which is known to have the effect of stimulating the secretion of gastric juice to arouse appetite and promoting blood circulation. In addition, red pepper is known to have a mucus motility action that dilutes mucus to easily discharge phlegm out of the body, and also has an analgesic action that temporarily paralyzes the function of neurotransmitter cells. In particular, capsaicin acts to enhance the energy metabolism rate. This is because it inhibits the activity of acetyl-CoA carboxylase, a restriction enzyme in the fatty acid synthesis process in the liver, and increases the activity of adipose tissue lipo-protein lipase.

The step (S2) is the process of preparing chicken feet seasoning, and the chicken feet seasoning is prepared by mixing 5 tablespoons of red pepper paste, 2 tablespoons of garlic, 1 tablespoon of ginger powder, 1 tablespoon of curry powder, 4 tablespoons of soy sauce, 1 tablespoon of plum syrup and 1 tablespoon of oligosaccharide. can do.

Curry powder is stirred with a delicious seasoning to give the chicken feet a richer flavor, while the antioxidant component called curcumin in the yellow-colored curry component from a plant called turmeric strengthens liver function and promotes bile secretion, which is beneficial to gastrointestinal health. It is effective in senile dementia by suppressing the generation of free radicals due to stress and drinking, and it is excellent in treating and preventing arthritis, especially in preventing colon cancer, lung cancer, and high blood pressure, and suppresses the accumulation of fat by lowering the formation of new blood vessels. It is effective for diet. In addition, curry powder contains a lot of capsaicin, which gives it a spicy taste, giving it a spicy and umami taste.

Sancho powder, which is processed wild pepper, is a spice used a lot in Chinese cuisine. It has an appetite-promoting effect, and in oriental medicine, it has a spicy taste.

According to one embodiment of the present invention, tofu can be added to the chicken feet seasoning. At this time, tofu may be added in an amount of 5 to 10 parts by weight.

The step (S3) is the process of boiling chicken feet. After thawing 500 g of frozen boneless chicken feet, draining the blood, adding flour and washing in running water, 3 bay leaves, 1 tsp sancho, half cinnamon, 5 ginger, Put 10cm green onion, 16 goji berries, 2 pieces of licorice, and 6 dried red peppers in 1500ml of water, add the washed chicken feet, boil for 20 minutes, and then boil the chicken according to the method to remove the oil.

Wash chicken feet with clean water, put them in boiled broth, boil them, drain them, cool them, and wash them 2-3 times with running water. When boiling chicken feet, you can add bay leaves, octagonal leaves, garlic, and whole pepper to get rid of the unique smell of chicken feet. Any spices normally used for boiling meat can be used as spices for chicken feet. can

The chicken feet used in the present invention can be used with either boneless or boneless chicken feet. A method of removing the fine bones of a chicken foot includes: in a chicken foot consisting of an ankle and toes, inserting a sheath into the toes and ankles; removing the small bones of the toes, leaving the flesh of the lower part of the small bones of the toes; And it is possible to remove the fine bones of the toes from the chicken feet, characterized in that it comprises; and leaving the bones of the ankles exposed.

The step (S4) is the first ripening step, and 1 tablespoon of cooking wine, 2 tablespoons of vinegar, and ice are added to 800 ml of water, and then the boiled chicken feet are put and first aged in the refrigerator for 2 hours.

At this time, the chicken feet are refrigerated at 1 to 5℃ for 2 hours and aged. The aging process, which softens the chicken feet without applying heat, is to store the meat at a temperature of 1-5℃ to soften the tough meat of the cooled chicken feet. Therefore, aging of meat improves softness and flavor, so aging of tough meat such as chicken feet is very important because it softens the meat quality. In order to maintain the chewiness of the chicken feet, the chicken feet are soaked in seasoning and aged to maintain the chewy taste of the chicken feet. The degree to which the chicken feet are softened through the aging process is not to make them soft, but to allow the seasoning to permeate into the flesh of the chicken feet. Chicken feet protein contains a lot of gelatin, so it can be aged at a temperature of 1~5℃ to prevent hardening.

The step (S5) is a secondary aging process, mixing the aged chicken feet with the chicken feet seasoning prepared in (S2) and refrigerated at 1 to 5° C. for 2 hours for primary aging. The above step is to cook the seasoning and chicken feet, and to allow the seasoning to permeate the chicken feet well. By applying the charcoal flavor through the roasting process, it can already eliminate off-flavor and add flavor.

In the step (S6), water is poured into the chicken feet aged in the sauce and boiled for 10 to 15 minutes, and then the mara sauce is added and mixed to prepare mara chicken feet.

Heat softens the chicken feet, allowing the seasoning to penetrate deep into the chicken feet. This is because the gelatin component contained in chicken feet becomes a gel and hardens when heat is removed, but when heat is applied again, the gelatin component can become a soft sol state again.

The mara chicken feet of the present invention can be prepared by the method as described above, and the mara chicken feet prepared according to the present invention can produce a special taste while removing the peculiar smell of chicken feet, prevent obesity, and further improve the texture It is expected that the preference can be greatly improved without prejudice or rejection towards chicken feet of any age or gender.

On the other hand, the present invention provides a mara chicken feet prepared according to the above method.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples describe one preferred embodiment of the present invention, and it is clear that the scope of the present invention is not limited and interpreted by the matters described in the following examples.

<Example 1> Preparation of mara chicken feet

(1) Mara sauce manufacturing

Put 1.5 tablespoons of shizao, 1 tablespoon of majao, 1 piece of cinnamon (5 cm), 2 bay leaves, 1 teaspoon of fennel, and 8 dried red peppers in warm water and soak for 10 to 15 minutes.

Then, 20 g of ginger and 10 cm of green onion were put in cooking oil, and the ingredients were soaked in water to fragrant with a low heat, and then fried and poured into red pepper powder to give red pepper oil.

Tofu and sesame seeds were added and roasted to prepare mara sauce.

(2) Chicken feet seasoning

Chicken feet seasoning was prepared by mixing 5 tablespoons of red pepper paste, 2 tablespoons of garlic, 1 tablespoon of ginger powder, 1 tablespoon of curry powder, 4 tablespoons of soy sauce, 1 tablespoon of plum syrup and 1 tablespoon of oligosaccharide.

(3) Trimming and boiling chicken feet

Thaw 500g of frozen boneless chicken feet, drain the blood, add flour, and wash under running water.

Next, add 3 bay leaves, 1 tsp sancho, half cinnamon, 5 slices of ginger, 10cm green onion, 16 goji berries, 2 slices of licorice, and 6 dried red peppers to 1500ml of water, add the washed chicken feet and boil for 20 minutes. took it off

(4) 1st ripening

1 tablespoon of cooking wine, 2 tablespoons of vinegar, and ice were added to 800 ml of water, and then the boiled chicken feet were put and aged in the refrigerator for 2 hours.

(4) Second ripening

The aged chicken feet were mixed with the chicken feet seasoning prepared in (2) above and then refrigerated at 1 to 5° C. for 2 hours and aged.

(5) Mara chicken feet manufacturing

Water was poured into chicken feet aged in the sauce, boiled for 10 to 15 minutes, and then the mara sauce was added and mixed to prepare mara chicken feet.

<Comparative Example 1>

After washing and trimming the chicken feet, chicken feet were prepared in the same manner as in Example 1, except that marasose was not contained.

<Comparative Example 2>

Chicken feet were prepared by mixing them with chicken feet seasoning containing only mara sauce.

<Comparative Example 3>

Chicken feet were prepared in the same manner as in Example 1, except that the primary aging process was not performed.

<Comparative Example 4>

Chicken feet were prepared in the same manner as in Example 1, except that the secondary aging process was not performed.

<Test Example 1> Weight and blood cholesterol reduction experiment

20 general adults were divided into 4 groups (n=5) and the chicken feet of Example 1, Comparative Example 1, and Comparative Example 2 were eaten in the same amount at dinner every day for 1 month. For comparison, the group that ate general Korean food was established.

Cholesterol circulates through the bloodstream and is synthesized by several organs. A high cholesterol level in the bloodstream is a major cause of arteriosclerosis. Therefore, analysis items were conducted to measure (1) weight change, (2) blood cholesterol and triglycerides.

(1) Weight change

The weight change of each group is shown in Table 1 below.

Referring to Table 1 below, in the case of the normal group fed the mara chicken feet prepared in Example 1, the body weight was similar or decreased compared to before the experiment, whereas the groups fed the chicken feet prepared in Comparative Examples 1 and 2 were tested. It can be seen that the weight has increased compared to before.

Weight change (g) Example 1 ±0.2 Comparative Example 1 +1.4 Comparative Example 2 +0.9 normal group ±0.2

Through this, despite the similar intake of all experimental groups, the group that consumed the mara chicken feet of Example 1 did not gain any body weight, and it was confirmed that it could be used as a diet drink because it was similar to before the experiment or decreased compared to before the experiment.

(2) Blood cholesterol and triglycerides

The blood cholesterol and triglycerides of each group were measured and shown in Tables 2 and 3 below.

Referring to Table 2 below, the group that consumed the mara chicken feet of Example 1 significantly decreased plasma neutral lipids compared to before the experiment, whereas the group that consumed the chicken feet of Comparative Example 2 did not show a significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 118 Comparative Example 1 120 131

Referring to Table 3 below, it can be seen that the group that consumed the mara chicken feet of Example 1 significantly reduced plasma cholesterol compared to before the experiment, whereas Comparative Example 1 did not show a significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Comparative Example 1 157 150

Through the above results, it was confirmed that the mara chicken feet prepared in Example 1 according to the present invention decreased the amount of triglycerides, thereby confirming the characteristics of improving fat and cholesterol.

<Test Example 2> Sensory test

Sensory quality evaluation was performed on the color, flavor, and unique taste, texture, and overall preference of the chicken feet of Example 1 and Comparative Examples 1 to 4. 10 sensory inspectors with sensory discrimination ability of this food were selected, and the sensory quality was evaluated by a 9-point scoring method (9 points: very good, 7 points: good, 5 points: average, 3 points: slightly bad, 1 point: very bad). For sensory test results, significant differences between each sample were verified by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 4 (average values) below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Unique taste of chicken feet 8.3 2.3 2.4 2.6 2.5 colour 8.4 3.1 3.4 3.3 3.1 incense 8.2 3.0 3.1 2.1 2.4 texture 8.4 3.2 3.0 3.3 3.1 overall
symbol 8.3 3.1 3.0 2.5 2.9

As a result of the experiment, Mara chicken feet according to the present invention had very high taste, color, aroma, and texture, and overall preference was 8.3 and 8.4, respectively. In particular, it was confirmed that the characteristic taste of chicken feet was reduced and the texture was greatly improved. On the other hand, the chicken feet prepared in Comparative Examples 1 to 4 had a very low overall preference of 2.5 to 3.1, respectively.

Claims (5)

(S1) Put 1.5 Tablespoons of Heijao, 1 Tablespoons of Majao, 1 Piece of Cinnamon (5 cm), 2 bay leaves, 1 teaspoon of fennel and 8 dried red peppers in warm water and soak them in warm water for 10 to 15 minutes, then add to cooking oil. 20 g of ginger, 10 cm of green onion, fragrant over low heat, put the ingredients soaked in water, stir-fry, pour in red pepper powder to make red pepper oil, and stir-fry tofu and sesame to prepare mara sauce;
(S2) preparing chicken feet seasoning by mixing 5 tablespoons of red pepper paste, 2 tablespoons of garlic, 1 tablespoon of ginger powder, 1 tablespoon of curry powder, 4 tablespoons of soy sauce, 1 tablespoon of plum syrup and 1 tablespoon of oligosaccharide;
(S3) Thaw 500g of frozen boneless chicken feet to drain the blood, rub in flour and wash under running water, then 3 bay leaves, 1 tsp sancho, half cinnamon, 5 ginger, 10cm green onion, 16 goji berries, licorice Putting 2 slices, 6 dried red peppers in 1500ml of water, adding the washed chicken feet, boiling for 20 minutes, skimming the oil;
(S4) Putting 1 tablespoon of cooking wine, 2 tablespoons of vinegar, and ice in 800 ml of water, and then putting the boiled chicken feet in the refrigerator for 2 hours of primary aging;
(S5) mixing the aged chicken feet with the chicken feet seasoning prepared in (S2) and refrigerated at 1 to 5° C. for 2 hours for secondary aging; and
(S6) pouring water into the aged chicken feet in the sauce and boiling for 10 to 15 minutes, then adding the mara sauce and mixing to prepare mara chicken feet; including,
Chicken feet with or without fine bones are used as the chicken feet,
The chicken feet without the fine bones in the chicken feet consisting of an ankle and toes, the step of putting a sheath on the toes and ankles; removing the small bones of the toes, leaving the flesh of the lower part of the small bones of the toes; And the step of leaving the bones of the ankle part exposed; delete delete The method of claim 1,
A manufacturing method, characterized in that by adding tofu in an amount of 3 tablespoons to the mara sauce in the step (S1). 5. Mara chicken feet prepared according to the method according to claim 1 or 4.