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Braising sauce and preparation method thereof

A technology for stewing sauce and soybean sauce, which is applied to the field of stewing material and its preparation, can solve the problems of increasing physical injury and losing the taste of stewed chicken, and achieves the effect of improving nutritional value.

Inactive Publication Date: 2015-06-10
JINAN MEICHITUAN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the stewed chicken sauce currently on the market is generally added with synthetic additives. This non-natural sauce will lose the taste of the original stewed chicken in taste, and it will increase the harm to the body due to unnatural reasons. risk

Method used

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preparation example Construction

[0030] The present invention also provides a kind of preparation method of braised yellow sauce, it comprises the following steps:

[0031] (1) 0.8-1.3 parts by weight of star anise, 0.8-1.2 parts by weight of fennel, 3-6 parts by weight of bay leaves, 1.3-3 parts by weight of black pepper, 1.7-2.3 parts by weight of Chinese prickly ash, 1.8-2.2 parts by weight of amomum, 2.4 to 3.2 parts by weight of cloves and 2.8 to 3.3 parts by weight of vanilla are mixed and powdered by a grinder to make spices;

[0032] (2) Pour the ground powder into the baking tray and bake for 5 minutes at a temperature of 5 minutes;

[0033] (3) Pour 47~52 parts by weight of salad oil, 48~52 parts by weight of soybean paste, 37~42 parts by weight of oyster sauce into the pot and stir fry evenly, then add 195~202 parts by weight of water, and then add old 28-33 parts by weight of pumpkin, 13-17 parts by weight of salt, 7-12 parts by weight of monosodium glutamate, 18-22 parts by weight of chicken ess...

Embodiment 1

[0037] Mix 0.8 parts by weight of star anise, 0.8 parts by weight of fennel, 3 parts by weight of bay leaves, 1.3 parts by weight of black pepper, 1.7 parts by weight of Chinese prickly ash, 1.8 parts by weight of amomum, 2.4 parts by weight of cloves, and 2.8 parts by weight of vanilla, and then powder it through a grinder Pour the ground powder into a baking tray and bake for 5 minutes at a baking temperature of 5 minutes; pour 47 parts by weight of salad oil, 48 parts by weight of soybean paste, and 37 parts by weight of oyster sauce into the pot Pour into the pot and stir fry evenly, then add 195 parts by weight of water, then add 28 parts by weight of dark soy sauce, 13 parts by weight of salt, 7 parts by weight of monosodium glutamate, 18 parts by weight of chicken essence, and 22 parts by weight of white sugar; Spices, boiled and boiled evenly until viscous, poured into containers, let cool and bagged.

Embodiment 2

[0039] Mix 1.3 parts by weight of star anise, 1.2 parts by weight of fennel, 6 parts by weight of bay leaves, 3 parts by weight of black pepper, 2.3 parts by weight of Chinese prickly ash, 2.2 parts by weight of amomum, 3.2 parts by weight of cloves, and 3.3 parts by weight of vanilla, and then powder it through a grinder Pour the ground powder into a baking tray and bake for 5 minutes at a baking temperature of 5 minutes; pour 52 parts by weight of salad oil, 52 parts by weight of soybean paste, and 42 parts by weight of oyster sauce into the pot Pour into the pot and stir fry evenly, then add 202 parts by weight of clean water, then add 33 parts by weight of dark soy sauce, 17 parts by weight of salt, 7-12 parts by weight of monosodium glutamate, 22 parts by weight of chicken essence, and 37 parts by weight of white sugar; then add The prepared spices are boiled and boiled evenly until it becomes thick, pour into a container, let it cool, and pack it into a bag.

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Abstract

The invention relates to the technical field of braised chicken processing, and particularly relates to a braising sauce and a preparation method thereof. The braising sauce is prepared from the following components in parts by weight: 48-52 parts of soybean sauce, 37-42 parts of oyster sauce, 22-27 parts of white sugar, 13-17 parts of salt, 7-12 parts of aginomoto, 47-52 parts of salad oil, 195-202 parts of clear water, 18-22 parts of light soy sauce, 28-33 parts of dark soy sauce, 18-22 parts of chicken powder, 0.8-1.3 parts of anise, 0.8-1.2 parts of cumin, 3-6 parts of myrcia, 1.1-3 parts of black pepper, 1.7-2.3 parts of Chinese prickly ash, 1.8-2.2 parts of fructus amomi, 2.4-3.2 parts of clove and 2.8-3.3 parts of vanilla. The braising sauce and the preparation method thereof enable the braised chicken to be delicious and tasty, moreover, the nutritional value of the braising sauce is improved, and the braising sauce has the advantages of no additives, no pigments, no essences and no preservatives.

Description

technical field [0001] The invention relates to the technical field of stewed chicken processing, in particular to a stewed chicken and a preparation method thereof. Background technique [0002] The main raw material of braised yellow chicken is chicken, the taste is salty and fragrant, and the craft is braised yellow, because the chicken juice itself is thick, with fresh sweetness, rotten in the mouth, light sauce color, suitable for all seasons and fast cooking. It is loved by the masses, and often eating chicken stir-fries can enhance the detoxification function of the liver, improve immunity, and prevent colds and scurvy. [0003] However, the stewed chicken sauce currently on the market is generally added with synthetic additives. This non-natural sauce will lose the taste of the original stewed chicken in taste, and it will increase the harm to the body due to unnatural reasons. risk. Contents of the invention [0004] The purpose of the present invention is ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 成刚邵子豫王琳
Owner JINAN MEICHITUAN FOOD DEV
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