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Preparation method of honey-stewed chicken leg

A production method and technology for chicken legs, which are applied in the field of food processing, can solve the problems of bland taste of chicken legs, and achieve the effects of improving immunity, improving fragrance and increasing health care value.

Inactive Publication Date: 2017-08-29
陈昕懿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although chicken leg food has achieved a certain scale of industrial production, in the production process of chicken legs, due to the tightness of the meat quality of chicken legs, it is difficult for the flavor components in the marinade to enter the meat, resulting in too light taste of chicken legs

Method used

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  • Preparation method of honey-stewed chicken leg
  • Preparation method of honey-stewed chicken leg

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for making honey sauce chicken legs, comprising the following steps:

[0016] (1) After washing the chicken legs, soak them in a soaking solution at 60°C for 50 minutes, wherein the soaking solution is made of the following components in parts by weight: 6 parts of balsamic vinegar, 3 parts of rice wine, 11 parts of five-color plum, 8 parts of nasturtium 9 parts of chamomile flower, 95 parts of water;

[0017] (2) Inject pickling solution A into the soaked chicken legs, then put the chicken legs into the tumbling barrel, and start the tumbling process. During this period, add 0.1 times the weight of the chicken legs to the pickling solution B every 30 minutes, and roll After kneading for 3 hours, the pickling liquid A is made of the following components by weight: 16 parts of salt, 6 parts of soy sauce, 0.1 part of glyceric acid, 0.8 part of rue oil, 4 parts of sunflower oil, 12 parts of Peucedanum, 14 parts of red madder, 160 parts of water, the pickling solu...

Embodiment 2

[0022] A method for making honey sauce chicken legs, comprising the following steps:

[0023] (1) After washing the chicken legs, put them into the soaking solution at 65°C for 60 minutes, wherein the soaking solution is made of the following components by weight: 8 parts of balsamic vinegar, 4 parts of rice wine, 13 parts of five-color plum, 12 parts of nasturtium 11 parts of chamomile flower, 100 parts of water;

[0024] (2) Inject pickling solution A into the soaked chicken legs, then put the chicken legs into the tumbling barrel, and start the tumbling process. During this period, add 0.1 times the weight of the chicken legs to the pickling solution B every 30 minutes, and roll After kneading for 3.5 hours, the pickling solution A is made of the following components by weight: 22 parts of salt, 7 parts of soy sauce, 0.1 part of glyceric acid, 1.0 part of rue oil, 5 parts of sunflower oil, 13 parts of Peucedanum, 16 parts of red madder, 170 parts of water, the pickling sol...

Embodiment 3

[0029] A method for making honey sauce chicken legs, comprising the following steps:

[0030] (1) After washing the chicken legs, put them into the soaking solution at 70°C for 70 minutes, wherein the soaking solution is made of the following components by weight: 10 parts of balsamic vinegar, 5 parts of rice wine, 15 parts of five-color plum, 13 parts of nasturtium 13 parts of chamomile, 115 parts of water;

[0031] (2) Inject pickling solution A into the soaked chicken legs, then put the chicken legs into the tumbling barrel, and start the tumbling process. During this period, add pickling solution B 0.2 times the weight of the chicken legs every 30 minutes, and roll After kneading for 4 hours, the pickling liquid A is made of the following components by weight: 25 parts of salt, 8 parts of soy sauce, 0.2 part of glyceric acid, 1.1 parts of rue oil, 6 parts of sunflower oil, 15 parts of Peucedanum, 17 parts of red madder, 180 parts of water, the pickling solution B is made ...

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Abstract

The invention discloses a preparation method of a honey-stewed chicken leg. The preparation method comprises the following steps of (1) cleaning the chicken leg, and soaking into soaking liquid with temperature of 60 to 70 DEG C for 50 to 70min; (2) injecting pickling liquid A into the soaked chicken leg, putting the chicken leg into a rolling drum, rolling, adding pickling liquid B of which the weight is equal to 0.1 to 0.2 time of the total weight of the chicken leg at the interval of 30min, rolling for 3 to 4h, and finishing; and (3) adding the rolled chicken leg into boiling liquid, boiling for 20 to 30min, cooling to room temperature, packaging under the vacuum condition, and sterilizing, so as to obtain a finished product. The honey-stewed chicken leg prepared by the preparation method has the advantages that the taste is delicious, the meat is tender and smooth, the meat of the chicken leg contains multiple health-care traditional Chinese medicine components, the rich nutrients are contained, and the immunity of a human body can be enhanced after eating the chicken leg for a long time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing honey sauce chicken drumsticks. Background technique [0002] Honey-glazed chicken legs are delicious, tender and smooth, and rich in nutrition. Chicken legs can nourish qi, replenish essence, and add marrow. Thirst, edema, frequent urination, nocturnal emission, deafness and tinnitus and other symptoms. Though chicken leg food has realized the industrialized production that has certain scale at present, but in the project of making chicken leg, because the characteristic of the meat quality of chicken leg is tight, the flavor component in the stewed material is difficult to enter in the meat quality, causes the taste of chicken leg to be too light. Contents of the invention [0003] In order to solve the above problems, the invention provides a method for making honey sauce chicken drumsticks. [0004] The present invention is achieved throug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/20A23L13/40A23L33/10
CPCA23L13/50A23L5/20A23L13/428A23L13/72A23L33/10A23V2002/00A23V2200/324A23V2200/3262
Inventor 陈昕懿
Owner 陈昕懿
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