The invention discloses a preparation method of bamboo leaf chicken claw, which belongs to the technical field of processing meat products, including the following steps: (1) bamboo leaf juice is obtained by enzymatic hydrolysis of bamboo leaves; (2) boiled chicken feet after thawing, then fry to chicken skin wrinkles, soak in cold water to the skin, put the chicken feet after the hair to be put into the pot, put water without chicken feet, and put in the same time, and put the chicken claws without the chicken claws at the same time, and put in the same time, put the chicken claws without the chicken claws at the same time, and put in the same time, put the chicken claws without the chicken claws at the same time, and put in the same time, put the chicken claws without the chicken claws at the same time and put in the same time, put the chicken claws without the chicken claws at the same time, and put in the same time, put the chicken claws without the chicken claws at the same time and put in the same time put the chicken claws at the same time put into the pot. Ingredients, boil the chicken paw into the container, steam it into the cage and steam until the chicken paws are crisp and crisp. (3) a layer of bamboo leaf juice and citric acid are evenly painted on the treated chicken paws, once every 3 5min, and then packed in the bamboo tube, 30 40min of carbon is grilled, vacuum packing, steam sterilization, inspection qualified packing and storage. The invention applies bamboo leaves to the processing of chicken feet. A new variety of chicken claw with bamboo fragrance is developed by using bamboo barrel charcoal, which not only enhances the health function of the chicken, but also opens a new way for the comprehensive utilization of the bamboo leaves.
【技术实现步骤摘要】
一种竹叶鸡爪的制备方法
本专利技术涉及一种竹叶鸡爪的制备方法，属于肉制品加工
技术介绍
鸡爪顾名思义，是鸡的脚爪，可供食用，又名鸡掌、凤爪、凤足。鸡爪的营养物质大部分为蛋白质和脂肪，同时富含丰富的胶原蛋白，多吃不仅能软化血管，还兼具美容功效。市场上流通的鸡爪有泡椒凤爪、红烧凤爪、卤味凤爪等，这些鸡爪的口味均为咸香、酸辣的口感，口味不够丰富。竹叶是中医一味传统的清热解毒药，被中华人民共和国卫生部批准列入“药，食两用的天然植物”。研究表明，竹叶提取物有效成分包括黄酮、酚酮、蒽醌、内酯、多糖、氨基酸、微量元素等，具有优良的抗自由基、抗氧化、抗衰老、抗疲劳、降血脂、预防心脑血管疾病、保护肝脏、扩张毛细血管、疏通微循环、活化大脑、促进记忆、改善睡眠、抗癌症、美化肌肤等功效。
技术实现思路
本专利技术的目的是提供一种竹叶鸡爪的制备方法，制作出的鸡爪清热降火，并带有竹香味。为了实现上述目的，本专利技术采用如下技术方案：一种竹叶鸡爪的制备方法，包括下述步骤：A.竹叶汁的制备选择新鲜的竹叶，清洗，加水打浆，保温酶解，压榨，过滤，得竹叶汁；B.鸡爪的处理(1)将检验合格的冷冻鸡...
【技术保护点】
一种竹叶鸡爪的制备方法，其特征在于，包括下述步骤：A.竹叶汁的制备选择新鲜的竹叶，清洗，加水打浆，保温酶解，压榨，过滤，得竹叶汁；B.鸡爪的处理(1)将检验合格的冷冻鸡爪放入解冻池内解冻，逐个减去指甲，拆去爪上大骨，并清洗干净，置于带孔的容器中沥水；(2)在锅内加入饮用水，煮沸后将鸡爪浸没在热水中，加入姜、食盐、米醋，旺火煮沸3‑5min，捞出清洗干净，沥干水分；(3)在炒制锅中倒入植物油，预热后将鸡爪放入其中，炸至鸡爪呈金黄色，鸡皮的表面起皱时捞出，并放入冷水中泡至皮涨发；(4)将泡发后的鸡爪放入锅中，放清水没过鸡爪，同时放入配料，烧开后将鸡爪盛入容器中上笼蒸酥，小火蒸至...
【技术特征摘要】
1.一种竹叶鸡爪的制备方法，其特征在于，包括下述步骤：A.竹叶汁的制备选择新鲜的竹叶，清洗，加水打浆，保温酶解，压榨，过滤，得竹叶汁；B.鸡爪的处理(1)将检验合格的冷冻鸡爪放入解冻池内解冻，逐个减去指甲，拆去爪上大骨，并清洗干净，置于带孔的容器中沥水；(2)在锅内加入饮用水，煮沸后将鸡爪浸没在热水中，加入姜、食盐、米醋，旺火煮沸3-5min，捞出清洗干净，沥干水分；(3)在炒制锅中倒入植物油，预热后将鸡爪放入其中，炸至鸡爪呈金黄色，鸡皮的表面起皱时捞出，并放入冷水中泡至皮涨发；(4)将泡发后的鸡爪放入锅中，放清水没过鸡爪，同时放入配料，烧开后将鸡爪盛入容器中上笼蒸酥，小火蒸至鸡爪酥烂入味，即可；按1000g鸡爪计，所述配料包括OK酱5-15g、豉...
【专利技术属性】
技术研发人员：尚玉永，
申请(专利权)人：江苏香道食品有限公司，
类型：发明
国别省市：江苏,32
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