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Red capsicum chicken sauce and preparation method thereof

The technology of pepper chicken sauce and red lantern is applied in the field of red pepper chicken sauce and its preparation, which can solve the problems of small bottom taste, insufficiently strong taste, insufficient aroma and the like, and achieves refreshing taste, strong aroma and appetite, and acidity. Spicy and refreshing effect

Active Publication Date: 2014-01-01
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional compound spices only include commonly used materials for cooking such as pepper and ginger powder. The fragrance is not enough, the taste is not strong enough, and the base taste is small, so it cannot meet people's requirements for food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of red bell pepper chicken sauce, the weight parts of the red bell pepper chicken sauce raw materials and auxiliary materials are: four grade rapeseed oil: 80 parts, red onion: 10 parts, ginger: 5 parts, chicken breast: 20 parts , Soy Sauce: 5 servings, Sugar: 5 servings, Haitian Soy Sauce: 60 servings, Cooking Wine: 5 servings, Hunan Chili Sauce: 30 servings, Millet Spicy: 10 servings, MSG: 6 servings, I+G: 0.5 servings, Spiced Powder: 0.3 parts, chicken paste flavor 84147 (produced by Chunfa): 10 parts, Hainan red bell pepper oily flavor 85187 (produced by Chunfa): 1 part, lactic acid: 3 parts, aspartame: 0.2 parts, diacetic acid Sodium: 0.6 parts.

[0024] The preparation method of the red bell pepper chicken sauce includes the following steps:

[0025] A. Rapeseed oil is preheated to 210°C for 5 minutes, then cooled for use; chicken breasts are minced in advance to obtain chicken breast fillings; red onion heads are peeled and chopped to obtain shallots, ginger, ...

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PUM

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Abstract

The invention relates to a red capsicum chicken sauce and a preparation method of the red capsicum chicken sauce. The red capsicum chicken sauce is prepared from the following raw materials and auxiliary materials: fourth-grade rap oil, shallot, ginger, chicken breast, light soy sauce, granulated sugar, Haitian soybean paste, cooking wine, chili sauce, capsicum frutescens, monosodium glutamate, I+G (IMP+GMP), five spice powder, chicken flavor paste, Hainan oily red capsicum essence, lactic acid, aspartame and sodium diacetate. The red capsicum chicken sauce has strong fragrance and sense of appetite, sour, hot, fresh and cool mouthfeel and rich materials, can meet the requirements for dietary structure and seeking change and innovation for people, increases the flavor and the variety of the sauce, is a brand new sauce and has wide market.

Description

Technical field [0001] The invention belongs to the technical field of food, and particularly relates to a red bell pepper chicken sauce and a preparation method thereof. Background technique [0002] At present, people mostly use compound spices to cook food. The advantage is that the required materials are fully equipped, the proportion is fixed, the fragrance is complete and the flavor is unique, which brings great convenience to people's cooking. However, traditional compound spices only include pepper, ginger powder and other commonly used ingredients in cooking, which have insufficient fragrance, insufficient taste, and low base taste, which cannot meet people's requirements for food. Summary of the invention [0003] The purpose of the present invention is to provide a red bell pepper chicken sauce with strong aroma, strong appetite and refreshing taste, and a preparation method thereof. [0004] The technical scheme adopted by the present invention is: [0005] A red bell pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/00
Inventor 扈庆宇
Owner TIANJIN CHUNFA BIO TECH GRP
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