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A braised chicken sauce packet and a production process thereof

The invention relates to a production process and a technology for a sauce package, which is applied in the field of food processing, and can solve the problems of poor taste of yellow-braised chicken nuggets, difficulty in mastering the cooking process of seasonings, and the like, and achieve the effects of convenient storage and carrying, easy manufacture and simple processing technology.

Inactive Publication Date: 2015-09-09
HEBI YONGDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many methods for making braised chicken. For the production of chicken nuggets, the process is simple, but the preparation and cooking process of seasonings are not easy to be mastered, which leads to poor taste of chicken nuggets cooked by ordinary people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A sauce package for braised chicken, which is made from the following raw materials: 0.3g pepper, 0.3g fennel, 0.2g fennel, 5g sugar, 0.1g clove, 0.1g nutmeg, 0.1g fragrant fruit, grass Fruit 0.1g, ginger 0.5g, green onion 0.5g, salt 0.3g, oil consumption 0.1g, dark soy sauce 0.1g, water 1000g.

[0015] The manufacturing process of the yellow stewed chicken sauce bag of the present embodiment is as follows:

[0016] (1) Add peppercorns, cumin, fennel, cloves, nutmeg, xiangguo, tsaoko, ginger, green onions and water into the pressure tank, at 3.5Kg / m 2 Under pressure conditions, cook for 2.5 hours;

[0017] (2) Add sugar, salt, oil consumption and dark soy sauce to the pressure pot, and continue cooking for 15 minutes;

[0018] (3) After cooling, fill, sterilize, and store at room temperature. The steam pressure during the sterilization process should not be lower than 0.2kg / cm 2 , The temperature control method during the sterilization process is: firstly, the temper...

Embodiment 2

[0021] A yellow stewed chicken sauce package, which is made of the following raw materials: 0.5g of pepper, 0.5g of fennel, 0.4g of fennel, 7g of white sugar, 0.2g of clove, 0.2g of nutmeg, 0.3g of fragrant fruit, grass Fruit 0.3g, ginger 0.8g, green onion 0.8g, salt 0.5g, oil consumption 0.25g, dark soy sauce 0.3g, water 1000g.

[0022] The manufacturing process of the yellow stewed chicken sauce bag of the present embodiment is as follows:

[0023] (1) Add peppercorns, cumin, fennel, cloves, nutmeg, xiangguo, tsaoko, ginger, green onions and water into the pressure tank, at 3.5Kg / m 2 Under pressure conditions, cook for 3 hours;

[0024] (2) Add sugar, salt, oil consumption and dark soy sauce to the pressure pot, and continue to cook for 10 minutes;

[0025] (3) After cooling, fill, sterilize, and store at room temperature. The steam pressure during the sterilization process should not be lower than 0.2kg / cm 2 , The temperature control method during the sterilization proce...

Embodiment 3

[0027] A yellow stewed chicken sauce package, which is made of the following raw materials: 0.6g of pepper, 0.4g of cumin, 0.4g of fennel, 7g of sugar, 0.25g of clove, 0.15g of nutmeg, 0.3g of fragrant fruit, grass Fruit 0.4g, ginger 0.7g, green onion 0.8g, salt 0.6g, oil consumption 0.35g, dark soy sauce 0.4g, water 1000g.

[0028] The manufacturing process of the yellow stewed chicken sauce bag of the present embodiment is as follows:

[0029] (1) Add peppercorns, cumin, fennel, cloves, nutmeg, xiangguo, tsaoko, ginger, green onions and water into the pressure tank, at 3.5Kg / m 2 Under pressure conditions, cook for 3 hours;

[0030] (2) Add sugar, salt, oil consumption and dark soy sauce to the pressure pot, and continue to cook for 12 minutes;

[0031] (3) After cooling, fill, sterilize, and store at room temperature. The steam pressure during the sterilization process should not be lower than 0.2kg / cm 2 , The temperature control method during the sterilization process is...

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PUM

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Abstract

The present invention discloses a braised chicken sauce packet and a production process thereof. The sauce packet is made from the following raw materials in parts by weight: pricklyash peel 0.3-0.8, fennel 0.3-0.8, star anise 0.2-0.6, white granulated sugar 5 -10, clove 0.1-0.3, nutmeg 0.1-0.3, Ligusticum chuanxiong 0.1-0.5, amomum tsao-ko 0.1-0.5, ginger 0.5-1, shallot 0.5-1, salt 0.3- 0.8, oyster sauce 0.1-0.5, dark soy sauce 0.1-0.5 and water 1000. Based on the sauce packet, traditional catering technology and food engineering technology are organically combined; through industrial production, the sauce packet without any chemical additives and preservatives has a shelf life of one year at room temperature, and is convenient to use, healthy, fresh. The sauce packet can be stored at room temperature and simply cooked.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a stewed chicken sauce bag and a manufacturing process thereof. Background technique [0002] Braised chicken nuggets are a kind of home-cooked dish, but edible is limited to fixed places such as restaurants and families, which brings great inconvenience to eaters. With the progress of society and the acceleration of the pace of life, fast and convenient food is more and more popular among consumers, and fast consumption food has become the first choice of people. There are many methods for making braised chicken. For the production of chicken nuggets, the process is simple, but the preparation and cooking process of seasonings are not easy to be mastered, resulting in poor taste of the chicken nuggets cooked by ordinary people. Contents of the invention [0003] The purpose of the present invention is to provide a braised chicken sauce package and its prod...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 侯合贵侯莹孙兴启
Owner HEBI YONGDA FOOD