Seasoning for spiced chicken with chili sauce and production technology of seasoning

A technology of peppery chicken and seasoning, which is applied in the field of seasoning, can solve the problems of long preparation time, difficulty in making peppery chicken, and lack of delicious food, etc., and achieve the effect of saving raw materials and saving time

Inactive Publication Date: 2016-02-03
CHENGDU BAIWEIFANG TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of pepper chicken requires a lot of materials, the preparation time is relatively long, and the process is complicated, which cannot meet the needs of the fast-paced life of modern society. At the same time, the production of pepper chicken requires many seasonings and spices, which are difficult for ordinary families to prepare. With all the seasonings and spices, making pepper chicken at home is often not delicious because of limited materials; Individuals can properly grasp the amount of various spices and seasonings and their cooking time, so the flavor of the cooked dishes is often not good, especially for inexperienced people. Chicken is difficult and generally tastes not authentic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A seasoning for peppery chicken. The raw materials of the seasoning are calculated in parts by weight, including: 200 parts of edible oil, 40 parts of bean paste, 15 parts of tempeh, 5 parts of spice powder, 75 parts of umami agent, 40 parts of millet pepper, 1 part of green pepper powder, 1 part of red pepper powder, 5 parts of minced garlic, 5 parts of minced ginger, 1 part of table salt, and 5 parts of white wine.

[0022] Wherein, the spice powder is composed of the following components in parts by weight: 320 parts of star anise, 115 parts of three Nye, 50 parts of clove, 115 parts of Baijiao, 115 parts of fragrant fruit, 115 parts of grass fruit, 115 parts of cassia bark, 53 parts of fragrant leaves share.

[0023] The umami taste agent is composed of the following components in parts by weight: 920 parts of monosodium glutamate, 23 parts of I+G, 37 parts of scallops, and 20 parts of citric acid.

[0024] The production technology of pepper chicken seasoning desc...

Embodiment 2

[0030] The pepper chicken seasoning described in this example differs from Example 1 in that the raw materials of the seasoning include, in parts by weight, 240 parts of edible oil, 50 parts of bean paste, 20 parts of tempeh, and spice powder 10 parts, 80 parts of umami agent, 50 parts of millet pepper, 3 parts of green pepper powder, 5 parts of red pepper powder, 15 parts of minced garlic, 10 parts of minced ginger, 5 parts of table salt, and 8 parts of white wine.

[0031] The production process of pepper chicken seasoning described in this embodiment is the same as that described in Example 1.

Embodiment 3

[0033] The seasoning for peppery chicken described in this example differs from Example 1 in that the raw materials of the seasoning include, in parts by weight, 300 parts of edible oil, 55 parts of bean paste, 25 parts of tempeh, and spice powder 15 parts, 90 parts of umami agent, 60 parts of millet pepper, 5 parts of green pepper powder, 5 parts of red pepper powder, 15 parts of minced garlic, 12 parts of minced ginger, 5 parts of table salt, and 10 parts of white wine.

[0034] The production process of pepper chicken seasoning described in this embodiment is the same as that described in Example 1.

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PUM

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Abstract

The invention discloses a seasoning for a spiced chicken with a chili sauce and a production technology of the seasoning. The seasoning comprises the following raw materials in parts by weight: 200-300 parts of edible oil, 40-55 parts of a thick broad-bean sauce, 15-25 parts of fermented soya beans, 5-15 parts of spice powder, 75-90 parts of a sweetening agent, and 40-60 parts of capsicum frutescens. The seasoning is prepared through the following steps of screening and blending of components, stir-frying, cooking, and packaging. The seasoning for a spiced chicken with a chili sauce is convenient and fast to use, and can be directly added during cooking, so that the raw materials and the time are saved, and besides, the spiced chicken with a chili sauce which is authentic in taste can be conveniently made by consumers.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a pepper seasoning for chicken and a production process thereof. Background technique [0002] Pepper chicken is a dish made of chicken as the main ingredient, with pepper and other spices and seasonings. It is rich in nutrition and is loved by more and more people. However, the production of pepper chicken requires a lot of materials, the preparation time is relatively long, and the process is complicated, which cannot meet the needs of the fast-paced life of modern society. At the same time, the production of pepper chicken requires many seasonings and spices, which are difficult for ordinary families to prepare. With all the seasonings and spices, making pepper chicken at home is often not delicious because of limited materials; Individuals can properly grasp the amount of various spices and seasonings and their cooking time, so the flavor of the cooked dishes is often not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/50
Inventor 王丹枫潘秀云陈学德
Owner CHENGDU BAIWEIFANG TRADE
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