Salt roasted chicken foot preparation method

A technology for salt-baked chicken feet and chicken feet is applied in the field of preparation of salt-baked chicken feet, and can solve the problems of water loss, poor flavor and the like of chicken feet

Inactive Publication Date: 2016-01-06
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Salt-baked chicken feet are refreshing without soup, golden and bright. As a cold dish, both salty and fresh are prepared, and the fragrance is attractive. The existing method is 1. Wash the chicken feet, remove the nails, and then soak them in white brine; 3. Sweep the oil with sandpaper, mix the soaked chicken feet with ginger wine and green onions, then wrap them in sandpaper and cover with sea salt; 4. Put sea salt Put the covered chicken feet in the oven and bake them at 250°C for 40 minutes before eating. This method will cause serious moisture loss and poor flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of salt-baked chicken feet comprises the following steps:

[0016] (1) Weigh ingredients by weight: 10 parts of chicken feet, 5 parts of lotus leaves, 2 parts of salt, 1 part of galangal, 2 parts of cooking wine, 2 parts of soy sauce, 0.2 parts of cinnamon, 0.2 parts of grass fruit, 1 part of rock sugar , 0.2 parts of ginger slices, 0.4 parts of shallots, 0.1 parts of rice wine, 0.05 parts of licorice, and 0.05 parts of cloves;

[0017] (2) After rinsing the chicken feet weighed in step 1, soak them in ginger slices, shallots, and rice wine for 2 hours to remove the peculiar smell and make the chicken feet crisp and tender, including 0.2 parts of green onions and 0.1 parts of ginger slices;

[0018] (3) Wrap the marinated chicken feet with lotus leaves, place them in hot salt for 2 hours, and wait for them to ripen;

[0019] (4) Preparation of brine: first boil the broth with pork bones and chicken over low heat, then add galangal, onion, cooking...

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PUM

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Abstract

The invention relates to a salt roasted chicken foot preparation method. 10 parts of chicken feet, 5 parts of lotus leaf, 2 parts of table salt, 1 part of Alpinia galangal, 2 parts of cooking wine, 2 parts of soy, 0.2 parts of cassia bark, 0.2 parts of tsaoko fruit, 1 part of rock sugar, 0.2 parts of ginger slice, 0.4 parts of scallion, 0.1 parts of yellow rice wine, 0.05 parts of licorice root and 0.05 parts of clove are combined and are supplementary to each other. The chicken feet are coated with a lotus leaf and the chicken feet are cooked in hot table salt so that the chicken feet have a lotus leaf fragrance and chicken feet water loss is avoided. The salt roasted chicken foot preparation method is a unique processing method and realizes complete separation of bone and meat. The salt roasted chicken foot has a soft and crispy taste and is convenient to eat.

Description

technical field [0001] The invention relates to the field of food industrial production, in particular to a preparation method of salt-baked chicken feet. Background technique [0002] Salt-baked chicken feet is one of the recipes of cold dishes. Its cooking method is simple and easy to learn. Chicken feet are rich in gelatin and are one of the ingredients for beauty dishes. Salt-baked chicken feet are refreshing without soup, golden and bright. As a cold dish, both salty and fresh are prepared, and the fragrance is attractive. The existing method is 1. Wash the chicken feet, remove the nails, and then soak them in white brine; 3. Sweep the oil with sandpaper, mix the soaked chicken feet with ginger wine and green onions, then wrap them in sandpaper and cover with sea salt; 4. Put sea salt Put the covered chicken feet in an oven and bake them at 250°C for 40 minutes before eating. This method will cause water loss in the chicken feet and the taste will not be good. Conten...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCY02A40/90
Inventor 沈利国韩学嵩
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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