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Yellow braised chicken seasoning and preparation method thereof

A production method and seasoning technology, which is applied in the field of food processing, can solve the problems of long cooking time and difficult standardization of yellow-braised chicken dishes, and achieve the effect of simple production, good stability, and fresh and full taste

Active Publication Date: 2015-11-18
北京味食源食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional cooking of stewed chicken-flavored dishes has certain requirements for consumers' cooking techniques, and it takes a long time to cook. At the same time, due to the different quality grades of similar condiments, the flavors will also have different differences, which will result in different consumption. It is difficult to standardize the braised chicken-flavored dishes made by the authors

Method used

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  • Yellow braised chicken seasoning and preparation method thereof
  • Yellow braised chicken seasoning and preparation method thereof
  • Yellow braised chicken seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 screening test

[0036] Table 1 Screening test 1

[0037]

[0038] Screening test 2:

[0039] Stirring at 85°C for 15 minutes, then cooling down to 60°C to prepare the seasoning sauce, and then make it into finished dishes, taste and evaluate by a 10-person evaluation team, and record the average value as the evaluation result. A single factor 8-level test was carried out on a single raw material in order to screen the optimal range of raw material components.

[0040] Table 2 Screening Test 2

[0041] Raw material optimization single factor 8 level test data

[0042]

[0043]

[0044] Table 3 Screening test 3

[0045]

Embodiment 2

[0046] The preparation of embodiment 2 braised chicken seasoning

[0047] Mix 15 parts of oyster sauce, 30 parts of brewed soy sauce, 9 parts of Zhuhou sauce, 1 part of 5`-flavored nucleotide disodium, 5 parts of food flavor, 25 parts of sorbitol, 2.5 parts of edible salt, and 1.3 parts of Angelica dahurica powder , 0.2 parts of kaempferen powder, 1.2 parts of tangerine peel, 1 part of hydroxypropyl distarch phosphate, etc., weighed and mixed according to the first liquid and then the solid, heated to 85 ° C in a thermal reaction kettle, stirred at a constant speed for 15 minutes, stopped heating, and cooled to 55-60 ℃, can be packaged.

Embodiment 3

[0048] The preparation of embodiment 3 braised chicken seasoning

[0049] Mix 20 parts of oyster sauce, 25 parts of brewed soy sauce, 7 parts of Zhuhou sauce, 5 parts of 5'-flavored nucleotide disodium, 7 parts of food flavor, 22 parts of sorbitol, 4 parts of edible salt, and 1.5 parts of angelica powder , 0.8 parts of kaempferen powder, 0.5 parts of tangerine peel, 1.4 parts of hydroxypropyl distarch phosphate, etc., weighed and mixed according to the first liquid and then the solid, heated to 85 ° C in a thermal reaction kettle, stirred at a constant speed for 15 minutes, stopped heating, and cooled to 55-60 ℃, can be packaged.

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Abstract

The present invention relates to the field of food processing, particularly to a yellow braised chicken seasoning and a preparation method thereof. The yellow braised chicken seasoning provided by the invention has a pure and thick aroma featured by yellow braised chicken, has fresh, delicious and satiation taste, and attracts appetite. Compared with handmade sample, the flavor and color of the present product have good stability, the production is simple, and standardized and industrialized production of traditional famous food yellow braised chicken is really realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seasoning for stewed chicken and a preparation method thereof. Background technique [0002] The ancients said, food, sex, sex also. Food is the most important thing for the people. People's diet not only pursues the original taste, but also needs to cover up the fishy smell, drive away dampness and invigorate the spleen, so there are seasonings. In fact, little attention has been paid to the stimulating effect of spices on the senses and spirit of people's mouth and tongue, and spices have a certain refreshing effect. In this sense, the seasoning has a deeper cultural flavor. [0003] With the gradual acceleration of the pace of life of consumers and the further increase in the rejuvenation of consumer groups, consumers are more and more fond of using condiments with various functions, simple operation, convenient use and various flavors. The traditional cooking of stewed chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 刘滨张吉王晓杰何强
Owner 北京味食源食品科技有限责任公司
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