Fresh spicy chicken meat source and preparation method

A production method and technology of chicken sauce, applied in the field of condiments, can solve the problems that the original umami taste cannot be reflected, the fragrance and umami taste are insufficient, and the taste of consumers cannot be satisfied, and the processing time is short, the umami taste is full, and the taste is delicious. Effect

Inactive Publication Date: 2014-12-24
汤阴县长城春饭店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a popular condiment, hot sauce is welcomed by more and more consumers with the improvement of people's living standards. Adding various functional products to hot sauce can be made into various functional hot sauces, such as mushroom sauce, beef Sauce, chicken sauce, etc., in order to cater to and meet the needs of various consumer groups, various manufacturers have produced various chili sauces with different ingredients. As a kind of chili sauce, chicken sauce is widely loved by food lovers, especially chicken Compared with other meats, it has a more natural umami taste and has a nourishing function. The chicken and chili in the chicken chili sauce on the market are generally fried and fried, and are supplemented with other seasonings such as bean paste, oil, etc. Although this chicken chili sauce has the taste of chicken and chili, the fragrance and umami taste are not enough, especially the original umami taste of chicken and chili can not be reflected basically, and the taste of consumers cannot be satisfied.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 5kg of fresh chicken, according to the weight ratio of fresh chicken: pepper: fresh spicy dew: monosodium glutamate: sesame oil: fish sauce: rock sugar: noodle sauce: Maggi fresh soy sauce: ginger: light soy sauce: raw oil: steamed fish and soy sauce = 2: 6: 0.7: 0. 4: 0.8: 0.3: 0.4: 1.6: 0.6: 0.7: 1.5: 0.8: 0.6 Prepare the material and make it according to the following steps:

[0018] (a) Select fresh chicken with delicate meat, wash it with water, dry the surface moisture, cut it into chicken pieces of 1-1.5mm in size, and cut ginger into ginger foam;

[0019] (b) Pour the raw oil into the pot and heat it to 150℃, then pour in the fresh chicken and fry it until golden brown, take out, put in the ginger foam and fry for 5 minutes, take out and turn off the heat;

[0020] (c) Cool the fried diced chicken, minced ginger and used raw oil to room temperature, pour in other ingredients, add salt 0.1 times the weight of the chicken, stir well, seal and ferment for 8 da...

Embodiment 2

[0022] Take 10kg of fresh chicken, according to the weight ratio: fresh chicken: chili: fresh spicy dew: monosodium glutamate: sesame oil: fish sauce: rock sugar: noodle sauce: Maggi fresh soy sauce: ginger: light soy sauce: raw oil: steamed fish and soy sauce = 2.2: 6: 0.7: 0.38: 0.75: 0.35: 0.35: 1.7: 0.6: 0.7: 1.4: 1: 0.5 Prepare the material and make it according to the following steps:

[0023] (a) Select fresh chicken with delicate meat, wash it with water, dry the surface moisture, cut it into chicken pieces of 1-1.5mm in size, and cut ginger into ginger foam;

[0024] (b) Pour the raw oil into the pot and heat it to 160℃, then pour in the fresh chicken and fry it until golden brown, take out, put in the ginger foam and fry for 3 minutes, take out and turn off the heat;

[0025] (c) Cool the fried diced chicken, minced ginger and used raw oil to room temperature, pour in other ingredients, add salt 0.12 times the weight of the chicken, stir well, seal and ferment for 7 ...

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PUM

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Abstract

The invention discloses chicken meat source and its preparation method and belongs to the field of seasonings. The ratio of fresh chicken meat to capsicum to chilli liquid seasoning to monosodium glutamate to sesame oil to fish sauce to rock sugar to flour paste to Maggi liquid seasoning to ginger to light soy sauce to seasoned soy sauce for seafood in the fresh spicy chicken meat source is 2-2.5:6-6.5:0.6-0.7:0.35-0.43:0.75-0.85:0.25-0.35:0.35-0.45:1.6-1.7:0.6-0.65:0.7-0.75:1.4-1.5:0.8-1:0.5-0.6. The preparation method comprises steps of crushing, frying, mixing, fermentation and the like. The prepared fresh spicy chicken meat source has a delicious taste. The original tastes of chicken and capsicum are maintained. The fresh spicy chicken meat source is a green and delicious seasoning.

Description

technical field [0001] The invention relates to a sauce and a preparation method thereof, in particular to a fresh and spicy chicken sauce and a preparation method thereof, belonging to the field of condiments. Background technique [0002] As a popular condiment, hot sauce is welcomed by more and more consumers with the improvement of people's living standards. Adding various functional products to hot sauce can be made into various functional hot sauces, such as mushroom sauce, beef Sauce, chicken sauce, etc. In order to cater to and meet the needs of various consumer groups, various manufacturers have produced a variety of hot sauces with different ingredients. As a kind of hot sauce, chicken sauce is widely loved by food lovers, especially chicken. Compared with other meats, it has a more natural umami taste and has a nourishing function. At present, the chicken and chili peppers in the chicken chili sauce on the market are generally deep-fried, oil-fried and other proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L29/30
Inventor 张玉科张泽坤张丽雯
Owner 汤阴县长城春饭店
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