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Marinade stewing method of chicken feet

A method of making chicken feet, which is applied in poultry peeling, adaptation to climate change, slaughtering, etc., can solve the problems of chicken feet being easy to get angry, and achieve the effect of saving material costs and labor costs

Active Publication Date: 2017-05-24
CHONGQING GUANGHENG FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a method for marinating chicken feet to solve the problem in the prior art that the marinated chicken feet are easy to get angry

Method used

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  • Marinade stewing method of chicken feet
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Embodiment Construction

[0018] The present invention will be described in further detail below by means of specific embodiments:

[0019] The reference signs in the drawings of the description include: frame 1, fixed table 2, pressing member 3, limit post 4, air blowing needle tube 5, support ring 6, driving block 7, chicken feet 8, yellow skin 9, chicken Claw fleshy layer 10.

[0020] The embodiment is basically as attached figure 1 , figure 2 As shown: the air blowing mechanism is located on the right side of the fixed platform 2, and the air blowing mechanism includes several air blowing needles 5, a support ring 6 and a tapered drive block 7, a stroke hole is horizontally arranged on the frame 1, and a stroke hole is arranged on the support ring 6. A positioning pin is fixedly installed, and the positioning pin is slidably connected in the stroke hole. The air blowing needles 5 are in a "V" shape, and the turning points of several air blowing needles 5 are hinged on the support ring 6, and th...

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Abstract

The invention relates to the field of food processing, and especially relates to a marinade stewing method of chicken feet. The marinade stewing method of the chicken feet comprises the following steps: blowing air between the yellow skin and the meat of the chicken feet so as to achieve the goal of separating the skin from the meat; filling marinade prepared from mild marinade materials between the yellow skin and the meat of the chicken feet, and sealing the openings, so that the meat layers of the chicken feet can be more fully penetrated by the marinade during the steaming process. In step 6, the spicy marinade materials and the chicken feet are separated, so that the chicken feet are surrounded by the aroma produced by the spicy marinade materials during the heating process; and the aroma penetrate the meat layers of the chicken feet through the pores for the yellow skin contains tiny pores. Thus, the chicken feet have the aroma of the spicy marinade materials, including the hot peppers, the Chinese prickly ash, the star anises, and the like; moreover, the inflammation-causing substances are prevented from being integrated into the chicken feet.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for marinating chicken feet. Background technique [0002] In the prior art, the yellow skin (commonly known as protective skin) on the chicken feet needs to be pulled out before the chicken feet are marinated, and then the chicken feet are mixed with various stewed ingredients. The brine that is easy to get angry, such as pepper, pepper, etc., and the milder brine, such as honey, fragrant leaves, cooking wine, etc., the problems in this method are: 1. The chicken feet are more complicated when the yellow skin is peeled off. The traditional method The chicken feet are heated and then the yellow skin is artificially torn off. Since the yellow skin and the fleshy layer of the chicken feet are stuck together, it takes multiple actions to completely peel off the yellow skin. At present, some equipment is used for skinning chicken feet, which achieves the peeling effect by sha...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/70A22C21/00A23L13/40
CPCA22C21/0092Y02A40/90
Inventor 杨建林
Owner CHONGQING GUANGHENG FOOD DEV
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