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Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning

A large-plate chicken and seasoning technology, which is applied in the field of seasoning, can solve the problems of single taste, unauthentic, and inferior flavor, and achieve the effect of simple and easy preparation method, tender meat and delicious taste

Active Publication Date: 2014-12-03
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

With the modern people's pursuit of catering quality, traditional condiments can no longer fully meet the cooking needs. All-in-one, nutritious, healthy, distinctive and convenient seasonings, and compound seasonings can best meet these requirements
[0004] The traditional Xinjiang Dapan chicken cooking is simple and has a single taste. Ordinary families generally cannot prepare a complete range of seasonings, so they cannot easily enjoy this traditional and authentic delicacy.
Moreover, the existing Xinjiang Dapan chicken seasoning products in China have poor flavor, are not authentic, and preservatives are abused and exceed the standard, so food safety cannot be guaranteed

Method used

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  • Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning
  • Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning

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Experimental program
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preparation example Construction

[0039] The embodiment of the present invention also provides a preparation method of Xinjiang large plate chicken seasoning, comprising the following steps:

[0040] Heat rapeseed oil and chicken oil to 200±5°C, fry for 14-16 minutes, then add bean paste and glutinous rice cake pepper, cool down to 140±5°C, and fry for 7-9 minutes;

[0041] Add brewed soy sauce, lower the temperature to 100±5°C, and fry for 2-4 minutes;

[0042] Add ginger and garlic, heat to 130±5°C, fry for 0.5-1.5min;

[0043] Mix white sugar, tsaoko, green onion, onion powder and licorice, then add, cool down to 90±5°C, and stir-fry for 1-3 minutes;

[0044] Mix white pepper powder, southern prickly ash powder and green prickly ash powder, add them, heat to 110±5°C, and fry for 2-4 minutes;

[0045] Mix the edible salt and monosodium glutamate evenly, then add, cool down to 105±5°C, and fry for 4-6 minutes;

[0046] Mix 5'-taste nucleotide disodium and yeast extract, add it, cool down to 105±5°C, and fr...

Embodiment 1

[0059] Heat 15 parts of rapeseed oil and 8 parts of chicken oil to 200±2°C, fry for 14 minutes, then add 5 parts of Pixian Douban and 3 parts of Ciba pepper, cool down to 140±2°C, and fry for 7 minutes, among which, Ciba pepper Prepared by the following method: Boil the two vitex peppers and water at a weight ratio of 1:3.5, suffocate for 28 minutes, then filter and dry, and mince;

[0060] Add 3 parts of brewed soy sauce (dark soy sauce), lower the temperature to 100±2°C, and fry for 2 minutes;

[0061] Add 4 parts of ginger granules and 2 parts of garlic granules, heat to 130±2°C, and fry for 0.5 min. Ginger granules are made by crushing ginger with a ￠1mm sieve, and garlic granules are made by crushing garlic with a ￠1mm sieve;

[0062] Mix 1.5 parts of white sugar, 0.3 parts of grass fruit, 3 parts of green onion, 1 part of onion powder and 0.5 part of licorice, then add them, cool down to 90±2°C, and fry for 1 minute. Prepared by sieve crushing;

[0063] Mix 1.5 parts o...

Embodiment 2

[0067] Heat 18 parts of rapeseed oil and 9 parts of chicken oil to 200±3°C, fry for 15 minutes, then add 6 parts of Pixian Douban and 3.5 parts of Ciba pepper, cool down to 140±3°C, and fry for 8 minutes, among which, Ciba pepper Prepared by the following method: Boil the two vitex peppers and water at a weight ratio of 1:4, suffocate for 30 minutes, then filter and dry, and mince;

[0068] Add 4 parts of brewed soy sauce (dark soy sauce), lower the temperature to 100±3°C, and fry for 3 minutes;

[0069] Add 6 parts of ginger granules and 2 parts of garlic granules, heat to 130±3°C, and fry for 1 min. Among them, the ginger granules are made by crushing ginger with a ￠2mm sieve, and the garlic granules are made by crushing garlic with a ￠2mm sieve;

[0070] Mix 2 parts of white sugar, 0.5 parts of Caoguo, 4 parts of green onion, 2 parts of onion powder and 0.6 part of licorice, then add them, cool down to 90±3°C, and fry for 2 minutes. Prepared by sieve crushing;

[0071] Mi...

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Abstract

The invention relates to the field of seasonings, and particularly relates to a seasoning for Xinjiang stir-fried chicken with big dish, and a preparation method of seasoning. The seasoning for Xinjiang stir-fried chicken with big dish comprises the following active ingredients: rapeseed oil, chicken fat, thick broad-bean sauce, fermented soy sauce, ciba-chili, ginger granules, garlic granules, amomum tsao-ko, green onion, onion powder, liquorice, white pepper powder, Szechuan pepper powder, green pepper powder, edible salt, monosodium glutamate, white granulated sugar, disodium 5'-ribonucleotide and yeast extract. The formula of the seasoning for the Xinjiang stir-fried chicken with big dish is optimized by adopting internationally authoritatively SAS statistical software, the cooked chicken is delicious in taste, tender, smooth and spicy and hot; and the invention further provides a preparation method of the Xinjiang stir-fried chicken with big dish, and the preparation method is simple and easy, the prepared seasoning of the Xinjiang stir-fried chicken with big dish has no addition of any preservative, thus being green and health. Through the seasoning of the Xinjiang stir-fried chicken with big dish, a common family can easily enjoy traditional high-quality local featured dishes, and the Xinjiang stir-fried chicken with big dish complies with the consumption characteristic of modern crowds, namely pursuing convenience, rapidness and health.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to a Xinjiang Dapan chicken seasoning and a preparation method thereof. Background technique [0002] In recent years, China's condiment industry has developed rapidly, with large output, many varieties, wide sales, and good benefits. The output has reached 13 million tons. Among them, the most dynamic compound seasoning has entered a period of rapid growth, with an output of over 2 million tons and over a thousand varieties. It has become a new economic growth point of my country's condiment industry. Compound seasoning is a new type of seasoning product that is produced on an industrial scale by combining and preparing various raw materials with different functions through scientific methods. It has the characteristics of many flavor components, complex taste, and uniform quality standards. Special seasoning. It can be directly applied to the cooking or accompaniment of dishes in the fa...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L1/221A23L1/228A23L1/24A23L1/238A23L27/40A23L27/10A23L27/22A23L27/50A23L27/60
CPCA23L27/00A23L27/10A23L27/105A23L27/16A23L27/23A23L27/60
Inventor 邓文
Owner 四川天味食品集团股份有限公司
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