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Pickled pepper spicy chicken seasoning and production technology

A technology for pickling fragrant chicken and seasoning, which is applied in the field of seasoning, can solve the problems of long preparation time, numerous procedures, poor flavor of dishes, etc., and achieves the effect of saving time and raw materials

Inactive Publication Date: 2016-03-16
CHENGDU BAIWEIFANG TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of pickled pepper chicken requires a lot of materials, the preparation time is relatively long, and there are many processes, which cannot meet the needs of the fast-paced life of modern society; Prepare all the seasonings and spices, making pickled pepper chicken at home often cannot produce corresponding deliciousness due to limited materials; on the other hand, even if all the materials are prepared, it will take many years to prepare authentic pickled pepper chicken seasoning Experience, not everyone can properly grasp the amount of various spices and seasonings and their stir-fry cooking time, so the flavor of the cooked dishes is often not good, especially for inexperienced people , homemade pickled pepper chicken is very difficult, and the taste is generally not authentic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A seasoning for chicken with pickled peppers, the raw materials of the seasoning are calculated in parts by weight, including: 200 parts of edible oil, 30 parts of bean paste, 40 parts of pickled sea pepper, 300 parts of millet pepper, 70 parts of umami agent, and 20 parts of prickly ash powder. 40 parts of minced garlic, 30 parts of minced ginger, 20 parts of table salt, 50 parts of tempeh, 5 parts of spice powder, and 10 parts of white sugar.

[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 p...

Embodiment 2

[0030] The seasoning for chicken with pickled peppers described in this embodiment differs from that of Example 1 in that the raw materials of the seasoning include, in parts by weight, 250 parts of edible oil, 50 parts of bean paste, 60 parts of pickled sea pepper, 400 parts of millet pepper, 90 parts of umami agent, 10 parts of pepper powder, 30 parts of minced garlic, 20 parts of minced ginger, 10 parts of table salt, 30 parts of tempeh, 10 parts of spice powder, and 20 parts of white sugar.

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

Embodiment 3

[0033] The seasoning for chicken with pickled peppers described in this embodiment differs from that of Example 1 in that the raw materials of the seasoning include, in parts by weight, 220 parts of edible oil, 40 parts of bean paste, 50 parts of pickled sea pepper, 354 parts of millet pepper, 80 parts of umami agent, 15 parts of pepper powder, 35 parts of minced garlic, 25 parts of minced ginger, 15 parts of table salt, 40 parts of tempeh, 8 parts of spice powder, and 15 parts of sugar.

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

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PUM

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Abstract

The invention discloses a pickled pepper spicy chicken seasoning. Raw materials of the seasoning comprise, by weight, 200-250 parts of edible oil, 30-50 parts of thick broad-bean sauce, 40-60 parts of pickled pepper, 300-400 parts of capsicum frutescens, 70-90 parts of a flavor enhancer, 10-20 parts of Chinese prickly ash powder, 30-40 parts of minced garlic, 20-30 parts of minced ginger, and 10-20 parts of edible salt. The pickled pepper spicy chicken seasoning convenient to use is prepared through component screening and proportioning, stir-frying, boiling, and packaging, and can be directly added in the cooking process, so raw materials and time can be saved, and pickled pepper spicy chicken with authentic flavor can be conveniently cooked by consumers.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a seasoning for chicken with pickled peppers and a production process thereof. Background technique [0002] Spicy chicken with pickled peppers is a dish made with chicken as the main ingredient, served with pickled peppers and various other spices and seasonings. It is rich in nutrition and is loved by more and more people. However, the production of pickled pepper chicken requires a lot of materials, the preparation time is relatively long, and there are many processes, which cannot meet the needs of the fast-paced life of modern society; Prepare all the seasonings and spices, making pickled pepper chicken at home often cannot produce corresponding deliciousness due to limited materials; on the other hand, even if all the materials are prepared, it will take many years to prepare authentic pickled pepper chicken seasoning Experience, not everyone can properly grasp the amou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23V2002/00A23V2250/032
Inventor 王丹枫潘秀云陈学德
Owner CHENGDU BAIWEIFANG TRADE
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