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Preparation method of marinated chicken feet

A technology of stewed chicken and chicken feet, which is applied in the field of preparation of stewed chicken feet, can solve the problems of incomplete removal of fishy smell, inability to preserve for a long time, unsatisfactory marinated meat quality, etc., to achieve soft taste, refreshing taste, and extended shelf life period effect

Inactive Publication Date: 2020-04-14
魏航
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main production methods of chicken feet are manual production or industrial production. The taste of hand-made chicken feet is better, but most of them have shortcomings such as incomplete removal of fishy smell, unsatisfactory marinating inside the meat, and inability to preserve for a long time. The chicken feet produced are basically only chicken feet with pickled peppers, which cannot meet the vast consumer demand

Method used

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Embodiment Construction

[0016] In order to make the content of the present invention more clearly understood, the following will clearly and completely describe the technical solutions in the embodiments of the present invention.

[0017] A kind of preparation method of the preparation method of braised-flavored chicken feet, with chicken feet raw material gross weight 25kg, comprises the following steps:

[0018] S1. Preparation of brine: Take a stainless steel vat, add 40-45kg of water, bring to a boil on high heat, then heat on low heat for 2-5 minutes, and cool to 60°C; weigh each spice raw material, wash with water, drain, mix, and then Divide into several small bags with gauze and soak in warm water for 10-15 minutes, then add seasonings into the barrel, stir evenly, let stand for 10-12 hours, filter, and obtain brine;

[0019] Wherein, the raw materials and their weight parts in the spices are: 500g devil pepper, 200g Fujian chili king, 100g prickly ash, 50g pepper, 10g smoked osmanthus, 30g c...

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Abstract

The invention relates to food preparation methods, in particular to a preparation method of marinated chicken feet. The method includes the steps of: brine preparation, chicken foot pretreatment, frying treatment, brine boiling, packaging, curing and the like. The invention also discloses raw materials and formulas of spices and seasonings used in the brine. Without preservative, chemical pigment,chemical spices or other additives, the chicken feet prepared by the method provided by the invention are crisp and soft in mouthfeel, have sweet, fresh, spicy and numb taste, are very tasty, and taste refreshing, can be eaten instantly and can also be stored in a refrigerated mode, thus prolonging the shelf life.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing braised chicken feet. Background technique [0002] Chicken feet are rich in protein, trace elements and minerals and other nutrients, low in fat, especially high in collagen. As a good food for leisure, drinking and eating, chicken feet are deeply loved by the public. [0003] At present, the main production methods of chicken feet are manual production or industrial production. The taste of hand-made chicken feet is better, but most of them have shortcomings such as incomplete removal of fishy smell, unsatisfactory marinating inside the meat, and inability to preserve for a long time. The chicken feet produced basically only have chicken feet with pickled peppers, which cannot meet the vast consumer demand. Contents of the invention [0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a preparation method o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/40A23L13/70A23B4/06
CPCA23B4/068A23L13/20A23L13/428A23L13/50A23L13/70A23V2002/00A23V2200/14A23V2200/16A23V2200/15Y02A40/90
Inventor 魏航
Owner 魏航
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