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

Active Publication Date: 2016-04-06
定远县南德调味品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its ingredients are relatively simple, and the preparation method is relatively complicated

Method used

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  • A kind of white boletus chicken sauce and preparation method thereof
  • A kind of white boletus chicken sauce and preparation method thereof
  • A kind of white boletus chicken sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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...

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Abstract

The invention discloses white boletus minced chicken and a preparation method thereof, belonging to the technical field of seasonings and condiments. The white boletus minced chicken contains the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced chicken, 2-20 parts of dried red pepper, 2-10 parts of chilli sauce, 20-60 parts of white boletus, 2-50 parts of garlic, 1-10 parts of green onion, 1-20 parts of fresh ginger, 2-15 parts of edible salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of Chinese prickly ash and 0.1-5 parts of spices. The chicken is specially salted, quickly frozen and fried by adding oil, has the effects of removing mutton smell and increasing the aroma and has rich nutrition and crispy taste. The chicken is fine in material selection, strict and scientific in formula and scientific and reasonable in process and has requirements on various aspects such as nutrition, taste and color, the chicken flavor, white boletus flavor, thick chilli sauce flavor and spice flavor are harmonious, and the chicken is crispy in taste and chewy.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, in particular to a white boletus chicken sauce for chicken and a preparation method thereof. Background technique [0002] Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to the amino acid profile in eggs and milk, so it is a high-quality protein source. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc. Compared with beef and pork, chicken has higher content of unsaturated fatty acids oleic acid and linoleic acid, which can reduce LDL cholesterol, which is harmful to human health. [0003] White boletus, also known as delicious boletus, is not only rich in nutrition, but the most important thing is that it tastes very delicious after cooking. If it is roas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/105A23L33/00
CPCA23L13/50A23L19/09A23L19/10A23L33/00
Inventor 邵素英李建树李政
Owner 定远县南德调味品加工厂
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