Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of marinated chicken legs

A production method and the technology of braised chicken legs, which are applied in the field of food manufacturing, can solve problems such as poor quality, no nutritional value, large-scale, and inability to carry out industrial production, and achieve the effect of rich nutrition

Pending Publication Date: 2021-04-09
安龙县万里香食品有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of braised chicken legs will deteriorate after being placed or frozen, resulting in the inability to carry out large-scale and industrialized production, and also does not have rich nutritional value.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of braised chicken legs, comprising the following steps:

[0021] Step 1: Prepare the raw materials, which are composed of the following mass fractions: 20 grams of star anise, 10 grams of cinnamon, 15 grams of fennel, 10 grams of licorice, 8 grams of three Nye, 3 grams of Gansong, 20 grams of peppercorns, 10 grams of amomum, 5 grams of cardamom, 10 grams of grass fruit, 5 grams of cloves, 100 grams of ginger, 100 grams of green onions, 350 grams of rock sugar, 15 grams of monosodium glutamate, 350 grams of refined salt, 50 grams of refined oil, 10 grams of yellow gardenia, 20 grams of green orange peel , 50 grams of dried chili and 5000 grams of water;

[0022] Step 2: Wash the chicken legs, then pour them into boiling water, add an appropriate amount of ginger and cooking wine at the same time, cook for 5 minutes, remove and dry the water;

[0023] Step 3: Put the dried chicken legs in step 2 into the freezer, freeze for 2 hours, take out and tha...

Embodiment 2

[0030] A preparation method of braised chicken legs, comprising the following steps:

[0031] Step 1: Prepare the raw materials, which are composed of the following mass fractions: 25 grams of star anise, 15 grams of cinnamon, 20 grams of fennel, 12 grams of licorice, 10 grams of three Nye, 4 grams of Gansong, 25 grams of peppercorns, 15 grams of amomum, 7 grams of cardamom, 15 grams of grass fruit, 10 grams of cloves, 150 grams of ginger, 150 grams of green onions, 400 grams of rock sugar, 20 grams of monosodium glutamate, 400 grams of refined salt, 50 grams of refined oil, 15 grams of yellow gardenia, 30 grams of green orange peel , 80 grams of dried chili, 5500 grams of water;

[0032] Step 2: Wash the chicken legs, then pour them into boiling water, add an appropriate amount of ginger and cooking wine at the same time, cook for 5 minutes, remove and dry the water;

[0033] Step 3: Put the dried chicken legs in step 2 into the freezer, freeze for 2 hours, take out and thaw...

Embodiment 3

[0040] A preparation method of braised chicken legs, comprising the following steps:

[0041] Step 1: Prepare the raw materials, which are composed of the following mass fractions: 30 grams of star anise, 20 grams of cinnamon, 25 grams of cumin, 15 grams of licorice, 12 grams of three Nye, 5 grams of Gansong, 30 grams of peppercorns, 20 grams of amomum, 10 grams of cardamom, 20 grams of grass fruit, 15 grams of cloves, 180 grams of ginger, 200 grams of green onions, 500 grams of rock sugar, 25 grams of monosodium glutamate, 500 grams of refined salt, 50 grams of refined oil, 20 grams of yellow gardenia, 40 grams of green orange peel 100 grams of dried chili and 6000 grams of water;

[0042] Step 2: Wash the chicken legs, then pour them into boiling water, add an appropriate amount of ginger and cooking wine at the same time, cook for 5 minutes, remove and dry the water;

[0043] Step 3: Put the dried chicken legs in step 2 into the freezer, freeze for 2 hours, take out and th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of marinated chicken legs. The preparation method comprises the following steps of: step 1, preparing raw materials; step 2, cleaning chicken legs and primarily boiling to remove fishy smell; step 3, freezing and unfreezing the chicken legs; step 4, obtaining caramel; step 5, weighing the raw materials; step 6, preparing brine; step 7, marinating and boiling the chicken legs; and step 8, draining the chicken legs, drying, sterilizing at high temperature, and finally packaging into bags. The marinated chicken legs prepared by the method do not contain any preservative and harmful additive, and are non-toxic, safe and healthy; the marinated chicken legs prepared by the method are fragrant, tender and delicious, delicious and juicy, and rich in nutrition, have a nourishing function, are suitable for a wide range of people, cater to the living habits and taste requirements of modern people, and meet the healthy and fast-paced life of the modern people; and meanwhile, Chinese herbal medicines are added in the preparation process of the brine, so that the marinated chicken legs have the effects of the Chinese herbal medicines, and the effects of nutrition and health care are achieved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing braised chicken legs. Background technique [0002] Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. [0003] Chicken leg meat has a relatively high protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. However, the quality of the braised chicken leg will deteriorate after being placed or frozen, resulting in the inability to carry out its large-scale and industrialized production, and it also does not have rich nutritional value. Contents of the invention [0004] The object of the present invention is: to propose a method for preparing braised chicken legs, the chicken legs produc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/10
CPCA23L13/428A23L13/72A23L13/42A23L33/10A23V2002/00A23V2200/30Y02A40/90
Inventor 段平荣
Owner 安龙县万里香食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com