Fresh spicy chicken meat source and preparation method

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...

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.