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Preparation method of spiced chicken feet with lingering aftertaste

A production method and technology of chicken feet, which can be used in food ingredients as taste improvers, food ingredients as taste improvers, climate change adaptation, etc., can solve the problems of spicy consumers who dare not eat them and have a single taste, and achieve unique Flavor and mouthfeel, good mouthfeel, effect that meets the needs of mouthfeel

Inactive Publication Date: 2016-02-17
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems that the flavored chicken feet in the prior art are basically spicy and have a single taste. Consumers who cannot eat spicy taste are afraid to eat and cannot meet the needs of more eaters. A kind of preparation method of five-spice aftertaste chicken feet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of spiced aftertaste chicken feet of the present invention, its steps are:

[0022] 1. Wash and drain the raw chicken feet;

[0023] 2. Put the washed chicken feet into the soaking solution and soak for 1 hour at 2°C; the soaking solution includes cooking wine, ginger, green onions, sugar, salt and water, according to the ratio of 1:1:1:0.5:5: 100 mass ratio to prepare the soaking solution, the main function is to remove the fishy smell of raw chicken feet, and to allow salt, sugar, etc. to penetrate into it;

[0024] 3. Bake the chicken feet soaked in the soaking liquid for 0.6 hours at a temperature of 30°C;

[0025] 4. Put the baked chicken feet into the stewed liquid in the cooking container, and cook the stewed liquid for 2 hours; the stewed liquid includes three Nye, star anise, Chinese prickly ash, fennel, licorice, cinnamon, monosodium glutamate , salt, sugar and cooking wine, the weight content range is: 0.1 three Nye, star anise ...

Embodiment 2

[0028] A kind of preparation method of spiced aftertaste chicken feet of the present invention, its steps are:

[0029] 1. Wash and drain the raw chicken feet;

[0030] 2. Put the washed chicken feet into the soaking solution and soak for 1.5 hours at 5°C; the soaking solution includes cooking wine, ginger, green onions, sugar, salt and water, according to the ratio of 1:2:2:0.8:9: 100 mass ratio to prepare the soaking solution, the main function is to remove the fishy smell of raw chicken feet, and to allow salt, sugar, etc. to penetrate into it;

[0031] 3. Bake the chicken feet soaked in the soaking liquid for 0.8 hours at a temperature of 35°C;

[0032] 4. Put the baked chicken feet into the stewed liquid in the cooking container, and cook for 3 hours; the stewed liquid includes three Nye, star anise, Chinese prickly ash, fennel, licorice, cinnamon, monosodium glutamate , salt, sugar and cooking wine, the weight content range is: three Nye 0.2, star anise 0.2, Chinese pr...

Embodiment 3

[0035] A kind of preparation method of spiced aftertaste chicken feet of the present invention, its steps are:

[0036] 1. Wash and drain the raw chicken feet;

[0037] 2. Put the washed chicken feet into the soaking liquid and soak at 10°C for 2 hours; the soaking liquid includes cooking wine, ginger, green onions, sugar, salt and water, according to 5:4:4:2:12: 100 mass ratio to prepare the soaking solution, the main function is to remove the fishy smell of raw chicken feet, and to allow salt, sugar, etc. to penetrate into it;

[0038] 3. Bake the chicken feet soaked in the soaking liquid for 1 hour at a temperature range of 50°C;

[0039] 4. Put the baked chicken feet into the stewed liquid in the cooking container, and cook for 3 hours; the stewed liquid includes three Nye, star anise, Chinese prickly ash, fennel, licorice, cinnamon, monosodium glutamate , salt, sugar and cooking wine, the weight content range is: three Nye 0.3, star anise 0.3, Chinese prickly ash 0.1, f...

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Abstract

The invention discloses a preparation method of spiced chicken feet with lingering aftertaste. Raw material chicken feet are washed clean and drained; the chicken feet are put into a soaking solution and soaked for 1-3 hours at the temperature ranging from 0 to 10 DEG C, and the soaking solution is prepared from 1-10 parts of cooking wine, 1-5 parts of fresh ginger, 1-5 parts of shallots, 0.5-2 parts of white sugar, 5-15 parts of edible salt and 100 parts of water in mass ratio; the chicken feet are marinated for 2-5 hours, a marinating solution comprises components by weight as follows: 0.1-0.3 parts of rhizoma kaempferiae, 0.1-0.3 parts of star anise, 0.05-0.1 parts of pepper, 0.5-1 part of fennel, 2-4 parts of liquorice, 0.1-0.5 parts of cassia bark, 2-6 parts of monosodium glutamate, 6-10 parts of edible salt, 0.5-1 part of sugar and 2-4 parts of cooking wine, the rhizoma kaempferiae, the star arise, the pepper, the fennel, the liquorice and the cassia bark which are stir-fried for 2-5 minutes in advance as well as the monosodium glutamate, the edible salt, the sugar and the cooking wine are added to water, and the marinating solution is prepared; the chicken feet are drained and baked for 0.1-1 hour at the temperature of 30-50 DEG C. A series of the chicken feet with a pungent flavor, a fresh flavor, a spiced flavor or a light flavor are prepared and have good tastes, in particular, the pungency is remarkably reduced, accordingly, consumers who cannot eat spicy food can eat the chicken feet, requirements of more consumers are met, and the chicken feet have a larger market.

Description

technical field [0001] The invention relates to a preparation method of snack food, in particular to a preparation method of five-spice aftertaste chicken feet. Background technique [0002] With the improvement of people's living standards, leisure and tourism foods are more and more popular; flavored chicken feet are a kind of leisure and tourism special food, because they are used as a good food for leisure, drinking and eating, they are deeply loved by people. It is loved by the public; the main product is chicken feet with pickled peppers. This food tastes very spicy. Although it has the characteristics of spicy and delicious, consumers who cannot eat spicy food dare not eat it and cannot bear the spicy taste. taste, which affects its desire to buy and reduces its market share. [0003] The chicken feet with pickled peppers in the prior art, because of its extremely spicy taste, dare not eat it for consumers who cannot eat spicy taste, so as to meet the needs of more e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/70A23L13/40
CPCA23V2002/00A23V2200/14A23V2200/16Y02A40/90
Inventor 周玉洪魏永香
Owner CHONGQING SHENGYAN FOOD
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