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A seasoning for making roasted chicken and its preparation method

A technology for seasoning and chicken, applied in the field of food processing, can solve the problems of single taste, abuse of preservatives, unauthentic flavor of seasoning, etc., and achieve the effects of easy industrial production, simple production process and food safety assurance.

Active Publication Date: 2011-12-14
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of the traditional roast chicken seasoning is not authentic, the taste is single, the preservatives are abused and exceed the standard, and the food safety cannot be guaranteed.

Method used

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  • A seasoning for making roasted chicken and its preparation method
  • A seasoning for making roasted chicken and its preparation method
  • A seasoning for making roasted chicken and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Scoop 8kg of first-grade rapeseed oil, add it to 1.5kg of new-generation chili powder, and stir continuously while adding oil, so that the chili is heated evenly to avoid local burnt, and mature hot chili is obtained, which is ready for use.

[0040]Add 13kg of first-grade rapeseed oil to the TFSP-50 automatic frying pan, and refine it at a temperature of about 160°C for 8 minutes. As the oil temperature rises, when the oil is bright, add 9kg of commercially available Pixian bean paste and 6kg Stir-fry the commercially available Tiaozijiao sauce at 120°C for 8 minutes until uniform, and when there is no agglomeration, add 2.0kg of wild peppercorns, 1.5kg of commercially available pickled peppercorns and 4.0kg of pickled ginger, and control the stir-frying temperature Stir-fry at 115°C for 0.3 minutes until the aroma of pepper overflows, then add 1.5kg of ginger granules and 10.0kg of garlic granules, control the stir-fry temperature to 100°C and stir-fry for 4 minutes, u...

Embodiment 2

[0042] Take 9kg of soybean oil, add it to 6.0kg of Rinka Ervitae chili powder, stir continuously while adding oil, so that the chili is heated evenly to avoid local burnt, and the ripe hot chili is obtained, which is taken out of the pan for use.

[0043] Add 17kg of soybean oil to the TFSP-50 automatic frying pan, and refine it at a temperature of about 165°C for 10 minutes on high heat. As the oil temperature rises, add 3kg of commercially available Pixian bean paste and 8kg of commercially available soybean paste when the oil is bright. Tiaozijiao sauce, stir-fry at 140°C for 6 minutes until uniform, and when there is no agglomeration, add 1.0kg of wild peppercorns, 2.0kg of commercially available pickled peppercorns and 5.0kg of pickled ginger, and control the stir-frying temperature to 120°C Stir-fry for 0.2 minutes until the aroma of pepper overflows, then add 6.0kg of ginger and 6.0kg of garlic, control the temperature of the stir-fry at 110°C and stir-fry for 2 minutes ...

Embodiment 3

[0045] Take 8.8kg of peanut oil, add it to 4.8kg of new-generation chili powder, stir continuously while adding oil, so that the chili is heated evenly to avoid local burnt, and the mature hot chili is obtained, which is ready for use.

[0046] Add 21.2kg of peanut oil to the TFSP-50 automatic frying pan, and refine it at a temperature of about 170°C for 9 minutes on high heat. As the oil temperature rises, add 6kg of commercially available Pixian bean paste and 12kg of commercially available Tiaozi pepper sauce, stir-fry at 135°C for 6.5 minutes until uniform, and when there is no agglomeration, add 6.0kg of wild peppercorns, 0.5kg of pickled peppers and 2.5kg of pickled ginger, and control the stir-frying temperature to 110 Stir-fry for 0.5 minutes at ℃ until the aroma of pepper overflows, then add 3.0kg of ginger and 8.0kg of garlic, control the temperature of the stir-fry at 105°C and stir-fry for 3 minutes, until the surface of the ginger and garlic shrink and the aroma of...

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Abstract

The invention relates to the field of food processing, in particular to a spice for preparing stewed cock and a preparation method of the spice. The spice for preparing the stewed cock comprises edible oil, table salt, strip pepper paste, garlic, bean sauce, soy sauce, amazake, red chilli power, ginger, rodchilli, aginomoto, pickled ginger, sugar, zanthoxylum schinifolium, pickled peppers, spice mixture, red zanthoxylum schinifolium, savory flavoring and Disodium 5'-ribonucleotide and has spicy, hot, fresh and delicious flavors and the like; and no any preservative is added, so that the food safety is guaranteed. The spice provided by the invention is simple in preparation process and is easy to realize industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seasoning for making roast chicken and a preparation method thereof. Background technique [0002] Compound seasoning is a new type of seasoning product produced on an industrial scale with a variety of seasonings as raw materials, with a special flavor design and a certain formula. It has the characteristics of many flavor components, complex taste, and uniform quality standards. It is a special seasoning with strong pertinence. It can be directly applied to the cooking or accompaniment of dishes in the family or catering industry, and can also be directly applied to the production of food industries such as convenience food, meat processing, and snack food. It plays an increasingly important role in modern life, catering industry and food industry. more important role. [0003] At present, the annual production and sales of compound seasonings in my country have reached 1.5 m...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/314A23L1/315A23L27/20A23L13/40A23L13/50
Inventor 邓文李栋钢但晓容
Owner 四川天味食品集团股份有限公司
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