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A kind of red bell pepper chicken sauce and preparation method thereof

A technology of red lanterns and chicken juice, applied in food science and other directions, can solve the problems of small bottom taste, insufficient aroma, and insufficient taste, and achieve the effects of refreshing taste, strong aroma and appetite, and increasing flavor and variety.

Active Publication Date: 2017-06-30
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 red bell pepper chicken sauce, the weight parts of raw materials and auxiliary materials of the red bell pepper chicken sauce are: four-grade rapeseed oil: 80 parts, shallots: 10 parts, ginger: 5 parts, chicken breast meat: 20 parts , soy sauce: 5 parts, sugar: 5 parts, Haitian soybean paste: 60 parts, cooking wine: 5 parts, Hunan chili sauce: 30 parts, millet spicy: 10 parts, monosodium glutamate: 6 parts, I+G: 0.5 parts, 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 this red bell pepper chicken sauce, comprises the steps:

[0025] A. Rapeseed oil is preheated to 210°C for 5 minutes, cooled and set aside; chicken breast meat is minced in advance to get chicken breast stuffing; shallots are peeled and chopped to get chopped shallots, and ginger is c...

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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 in particular 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 ratio 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 commonly used cooking materials such as pepper and ginger powder, and the fragrance is not enough, the taste is not strong enough, and the base taste is small, which cannot meet people's requirements for food. Contents of the invention [0003] The object of the present invention is to provide a red bell pepper chicken sauce with strong aroma and appetite, hot and sour mouthfeel and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: ...

Claims

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Application Information

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