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Preparation method of sauce containing diced chicken with green pepper

The technology of a spicy chicken diced sauce and a production method, which is applied in the field of food processing, can solve the problems of hot dryness and inappropriate eating, and achieve the effects of a simple production method and low cost.

Inactive Publication Date: 2015-02-18
李含民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Peanut kernels are rich in protein, unsaturated fatty acids, vitamin E, calcium, magnesium, zinc and other nutrients, which can enhance memory, anti-aging, stop bleeding, prevent cardiovascular and cerebrovascular diseases, and reduce the occurrence of intestinal cancer; After that, it is hot and dry in nature, so it is not suitable to eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Add 5 parts by mass of chili powder and 20 parts by mass of peanut kernels to 40 parts by mass of peanut oil, and fry at 170°C for 5 minutes;

[0024] 2. Add 10 parts by mass of diced chicken, and fry at 140°C for 15 minutes;

[0025] 3. Add 3 parts by mass of monosodium glutamate, 2.5 parts by mass of edible salt, 2 parts by mass of white sugar, 1.5 parts by mass of chicken paste emulsified flavor and fragrance, 0.5 part by mass of white sesame, mix well, and put it in the In the bottle of sterilization 20min in the sterilization pool of 110 ℃, seal, obtain described spicy chicken diced sauce.

Embodiment 2

[0027] 1. Add 7 parts by mass of chili powder and 22 parts by mass of peanut kernels to 45 parts by mass of soybean oil, and fry at 175°C for 7 minutes;

[0028] 2. Add 15 parts by mass of diced chicken, and fry at 145°C for 17 minutes;

[0029] 3. Add 4 parts by mass of monosodium glutamate, 4 parts by mass of edible salt, 3 parts by mass of white sugar, 2 parts by mass of chicken paste emulsified flavor and fragrance, 0.5 part by mass of white sesame, mix well, and put it in the In the bottle of sterilization 25min in the sterilization tank of 115 ℃, seal, obtain described chili chicken sauce.

Embodiment 3

[0031] 1. Add 8 parts by mass of chili powder and 25 parts by mass of peanut kernels to 50 parts by mass of rapeseed oil, and fry at 180°C for 10 minutes;

[0032] 2. Add 20 parts by mass of diced chicken and fry at 150°C for 20 minutes;

[0033] 3. Add 5 parts by mass of monosodium glutamate, 5 parts by mass of edible salt, 4 parts by mass of white sugar, 3 parts by mass of chicken paste emulsified flavor and fragrance, and 1 part by mass of white sesame, mix well, and put it in the In the bottle of sterilization 30min in the sterilization pool of 120 ℃, seal, obtain described spicy chicken diced sauce.

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PUM

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Abstract

The invention discloses a preparation method of a sauce containing diced chicken with green pepper. The preparation method comprises the following steps: (1) adding 5-8 parts of chili powder and 20-25 parts of peanut kernels into 40-50 parts of vegetable oil, frying for 5-10 minutes at the temperature of 170-180 DEG C; (2) adding 10-20 parts of diced chicken, and frying for 15-20 minutes at the temperature of 140-150 DEG C; (3) adding 3-5 parts of monosodium glutamate, 2.5-5 parts of edible salt, 2-4 parts of white granulated sugar, 1.5-3 parts of chicken pasty emulsified flavor and fragrance and 0.5-1 part of white sesame, mixing to be uniform, putting the materials into a sterilized bottle when the temperature is not decreased, sealing and obtaining the sauce containing diced chicken with the green pepper. The preparation method disclosed by the invention is simple, is low in cost and is suitable for large-scale production. The prepared sauce containing diced chicken with green pepper is extremely fragrant and peppery, is obvious in strong flavor, and is delicious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spicy chicken diced sauce. Background technique [0002] The content of chicken protein is relatively high, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and it has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, and weakness. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, activating blood vessels, and strengthening bones and muscles. [0003] Peppe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/24A23L1/315A23L1/36A23L27/14A23L13/50A23L25/00A23L27/60
CPCA23L13/42A23L13/428A23L13/52A23L19/09A23L25/20A23L27/60
Inventor 李含民
Owner 李含民