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Spicy mushroom chicken sauce and preparation method thereof

A technology of mushroom chicken sauce and its production method, which is applied in food science and other fields, can solve the problems affecting the overall flavor of chicken sauce, and achieve the effects of spicy, mellow and rich taste, bright color and high nutritional value

Inactive Publication Date: 2017-06-06
GU LANG YI XI TANG WEI YE BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese patent CN104012937A discloses a green tea chicken sauce and its preparation method. The chicken sauce of this invention has added green tea powder, although the nutritional value has been improved, but because the tea polyphenols rich in green tea have a bitter taste, it affects the quality of the chicken sauce. overall flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Debone 500g of native chicken, remove impurities and wash together with 4g of shiitake mushrooms, cut the washed native chicken and shiitake mushrooms into smaller than 10mm 3 For small pieces, use 1g soy sauce, 0.5g salt, 0.3g pepper, 1.8g fresh ginger, and 2g cooking wine to marinate the washed and diced local chicken and shiitake mushrooms for 24 hours; Pour 15g of sesame oil into the pot, heat the oil to 200-250 degrees Celsius, first pour in 3g of bean paste and stir-fry for 3-5 minutes, then add 1.5g of pepper and stir-fry for 1-2 minutes, add 0.5 Stir well with g dried yellow sauce, then put the marinated chicken and shiitake mushrooms together with the marinated ingredients into the sautéed ingredients, add 0.3g ginger powder, 1g pepper powder, 0.3g pepper and fry until the chicken changes color, then add pure water 1000mL, when the soup boils, add 0.5g of astragalus slices, and adjust the soup to red sauce with soy sauce, add starch to make the soup thick, add ...

Embodiment 2

[0023] Deboned 580g native chicken, removed impurities and washed together with 6g shiitake mushrooms, cut the washed native chicken and shiitake mushrooms into smaller than 10mm 3 For small pieces, use 3.5g soy sauce, 1g salt, 1g pepper, 2.5g fresh ginger, 2.5g cooking wine to marinate the washed and diced local chicken and shiitake mushrooms for 24 hours; Pour 20g of sesame oil into the pot, heat the oil to 200-250 degrees Celsius, first pour in 4g of bean paste and stir-fry for 3-5 minutes, then add 1.5g of pepper and stir-fry for 1-2 minutes, add 1g Stir the dry yellow sauce well, then put the marinated chicken and shiitake mushrooms together with the marinated ingredients into the sautéed ingredients, add 0.3g ginger powder, 2g pepper powder, 0.3g pepper powder and fry until the chicken changes color, then add 2000mL of purified water , when the soup boils, add 1g of astragalus slices, and adjust the soup to red sauce with soy sauce, add starch to make the soup thick, add...

Embodiment 3

[0025] Debone 500g of native chicken, remove impurities and wash together with 6g of shiitake mushrooms, cut the washed native chicken and shiitake mushrooms into smaller than 10mm 3 For small pieces, use 1g soy sauce, 0.g salt, 0.5g pepper, 2g fresh ginger, 2.5g cooking wine to marinate the washed and diced local chicken and shiitake mushrooms for 24 hours; Pour 20g of sesame oil into the cooking pot, heat the oil to 200-250 degrees Celsius, first pour in 3g of bean paste and stir-fry for 3-5 minutes, then add 1.5g of chili and stir-fry for 1-2 minutes, put in Stir well with 1g of dry yellow sauce, then put the marinated chicken and shiitake mushrooms together with the marinated ingredients into the sautéed ingredients, add 0.3g ginger powder, 2g pepper powder, 0.2g pepper and fry until the chicken changes color, then add purified water 1000mL, when the soup boils, add 1g of astragalus slices, and adjust the soup to sauce red with soy sauce, add starch to make the soup thick,...

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PUM

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Abstract

The invention provides a spicy and hot mushroom chicken paste and a manufacture method thereof, and belongs to the food field and the food manufacturing and processing field. The spicy and hot mushroom chicken paste is obtained by processing raw materials of chicken, mushroom, dry yellow soybean sauce, sesame, white sugar, ginger powder, ground pepper, zanthoxylum, zanthoxylum powder, fresh ginger, chili, bean sauce, starch, cooking wine, linseed oil, astragalus membranaceus, soy, purified water and salt through certain steps. The spicy and hot mushroom chicken paste uses the fresh chai chicken and the mushroom as raw material, does not contain an additive or a preservative, is safe to eat, furthermore contains the astragalus membranaceus besides intrinsic protein, multiple amino acids, vitamins and microelement of the chicken, is high in nutritive value, fuses a sauce flavor and an ester flavor of a sweet flour paste, uses the linseed oil and adds multiple spices for seasoning during the frying process, and is glossy in color, and spicy and hot, savory and mellow and strong in taste.

Description

technical field [0001] The invention belongs to the field of food and food production and processing, in particular to a spicy mushroom chicken sauce and a preparation method thereof. Background technique [0002] Spicy sauce, spicy sauce and other sauce food condiments are the seasoning food that many people like. The spicy taste of spicy sauce is relatively strong. It is more delicious and thick, but the chili sauce contains less ingredients, so the nutritional value is low. [0003] Chicken is rich in protein, especially native chickens. Free-range chickens that have been raised for more than 365 days are a "good medicine for the world" and have the effects of nourishing yin and kidney. Eating chicken can enhance physical fitness without making people overweight. Chicken benefits the five viscera, nourishes deficiency and impairment, strengthens muscles and bones, activates blood vessels, regulates menstruation, and stops leucorrhea. It is the main ingredient in gynecol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L13/50
Inventor 骆军祥李新德郭劲涛任玉红肖亮
Owner GU LANG YI XI TANG WEI YE BIOLOGICAL TECH
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