A kind of white boletus chicken sauce and preparation method thereof
The technology of white bolete and white bolete enzymatic hydrolysis liquid is applied in the field of food seasoning, which can solve the problems of complex preparation method and single component, and achieves improvement of aroma and umami taste, nutrient content, and tenderness. Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0056] A white boletus chicken sauce, comprising the following raw materials in parts by weight: vegetable oil 30, chicken diced 10, dried red pepper 2, chili sauce 10, white boletus 20, garlic 2, green onion 1, ginger 1, edible Salt 2, mixed soy sauce 0.3, white sugar 1, pepper 0.8, spices 0.1;
[0057] The spices include the following raw materials in parts by weight: 0.5 parts of bay leaves, 0.1 parts of mint, 0.5 parts of pepper, 1 part of star anise, 0.5 parts of cinnamon, and 0.2 parts of cardamom; microwave dried and pulverized;
[0058] The mixed soy sauce is formed by mixing two or more commercially available soy sauces;
[0059] Described chili sauce is commercially available chili sauce;
[0060] Described chicken diced preparation method comprises the steps:
[0061] After cleaning the chicken, cut it into strips, sprinkle 2% of the weight of the chicken on the chicken, roll and knead it for 5 minutes, add marinade that is 1 times the weight of the chicken, and m...
Embodiment 2
[0075] A white porcini chicken sauce, comprising the following raw materials in parts by weight: vegetable oil 100, diced chicken 30, dried red pepper 10, chili sauce 2, white boletus 30, garlic 10, green onion 5, ginger 10, edible Salt 6, mixed soy sauce 1, white sugar 2, pepper 0.8, spice 1;
[0076] The spices include the following raw materials in parts by weight: 0.5 parts of bay leaves, 0.1 parts of mint, 0.5 parts of pepper, 1 part of star anise, 0.5 parts of cinnamon, 0.2 parts of cardamom, 0.5 parts of tangerine peel, 0.2 parts of grass fruit, and 0.2 parts of amomum , 0.1 part of Kaempferen, 0.1 part of Angelica dahurica; crushed after microwave drying;
[0077] The mixed soy sauce is composed of the following raw materials in parts by weight: dark soy sauce: braised soy sauce: light soy sauce: extremely fresh = 1:1:2:0.2;
[0078] Described chili sauce is commercially available chili sauce;
[0079] Described chicken diced preparation method comprises the steps: ...
Embodiment 3
[0098] A white boletus chicken sauce, comprising the following raw materials in parts by weight: vegetable oil 150, chicken diced 50, dried red pepper 10, chili sauce 10, white boletus 60, garlic 50, green onion 10, ginger 10, edible Salt 5, mixed soy sauce 3, white sugar 2, pepper 1, spice 2;
[0099] The spices are composed of the following raw materials in parts by weight: 0.5 parts of bay leaves, 0.1 parts of mint, 0.5 parts of pepper, 1 part of star anise, 0.5 parts of cinnamon, 0.2 parts of cardamom, 0.8 parts of tangerine peel, 0.2 parts of grass fruit, and 0.2 parts of amomum , 0.1 part of Kaempferia, 0.1 part of Angelica dahurica, dried in microwave and pulverized;
[0100] The mixed soy sauce is composed of the following raw materials in parts by weight: dark soy sauce: braised soy sauce: light soy sauce: extremely fresh = 2:1:1:0.3;
[0101] Described capsicum sauce preparation method is as follows:
[0102] 1. Raw material processing:
[0103] ①Sorting and remov...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com