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Sauce for steamed chicken with chili sauce

A technology of seasoning sauce and saliva chicken, which is applied in the field of condiments, can solve the problems of not being able to highlight the aroma of chicken, and the recipe of sauce is not very reasonable, and achieve the effect of highlighting fragrance, reasonable combination and harmonious flavor

Inactive Publication Date: 2016-05-18
CHENGDU HUIAN JIELUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The method of saliva chicken in the above-mentioned prior art discloses the seasoning sauce wherein, but this sauce formula is not very reasonable, can't highlight the fragrance of chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of saliva chicken seasoning sauce, comprises following raw material in parts by weight:

[0032] 10 parts cooked chili oil

[0033] 11 servings of red oil

[0034] 2 parts peppercorns

[0035] 5 parts white sugar

[0036] 1 green onion

[0037] 1 part ginger

[0038] 2 parts garlic water

[0039] 5 soy sauce

[0040] 2 parts vinegar

[0041] MSG 0.8 parts

[0042] 2 parts salt

[0043] Cooking wine 0.9 parts

[0044] 0.2 part mustard

[0045] 1 part sesame

[0046] 1 portion crushed peanuts

[0047] Spices 5 parts.

Embodiment 2

[0049] A kind of saliva chicken seasoning sauce, comprises following raw material in parts by weight:

[0050] Cooked chili oil 18 parts

[0051] 17 servings of red oil

[0052] 8 peppercorns

[0053] 8 parts white sugar

[0054] 5 green onions

[0055] 5 parts ginger

[0056] 6 parts garlic water

[0057] 9 soy sauces

[0058] 5 parts vinegar

[0059] MSG 2 parts

[0060] 5 parts salt

[0061] 3 servings of cooking wine

[0062] Mustard 0.8 parts

[0063] 5 parts sesame

[0064] 5 parts crushed peanuts

[0065] 10 parts of spices.

Embodiment 3

[0067] A kind of saliva chicken seasoning sauce, comprises following raw material in parts by weight:

[0068] 14 parts cooked chili oil

[0069] 14 servings of red oil

[0070] 5 peppercorns

[0071] 6.5 parts white sugar

[0072] 3 green onions

[0073] 3 parts ginger

[0074] 4 parts garlic water

[0075] 7 servings of light soy sauce

[0076] 3.5 parts of vinegar

[0077] MSG 1.4 parts

[0078] 3.5 parts of salt

[0079] Cooking wine 1.95 parts

[0080] 0.5 part mustard

[0081] 3 servings sesame seeds

[0082] 3 parts crushed peanuts

[0083] 7.5 parts of spices.

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Abstract

The invention relates to sauce for steamed chicken with chili sauce and belongs to the technical field of seasoning production. The sauce for steamed chicken with chili sauce is prepared from, by weight, 10-18 parts of cooked chili oil, 11-17 parts of red pepper oil, 2-8 parts of Chinese prickly ash seeds, 5-8 parts of white granulated sugar, 1-5 parts of green onions, 1-5 parts of fresh ginger, 2-6 parts of garlic water, 5-9 parts of light soy sauce, 2-5 parts of vinegar, 0.8-2 parts of aginomoto, 2-5 parts of salt, 0.9-3 parts of cooking wine, 0.2-0.8 part of mustard, 1-5 parts of sesame, 1-5 parts of crushed peanuts and 5-10 parts of spices. The cooked chili oil and the red pepper oil are matched and combined with the specific quantity of other raw materials, mixing is reasonable, the flavor is harmonious, the flavor can be better combined with chicken, and the flavor of chicken is emphasized.

Description

technical field [0001] The invention relates to a condiment, more specifically, the invention relates to a saliva chicken sauce, which belongs to the technical field of condiment production. Background technique [0002] Saliva chicken is a special dish of the Han nationality in Sichuan and Chongqing, China. It belongs to the cold dish in the Sichuan cuisine. It is rich in seasoning, spicy, delicious, tender and refreshing. When cooking, the soup used for cooking chicken is very particular and needs to be just right, so that the soluble protein of the chicken can be preserved to the greatest extent, the deliciousness of the chicken can be increased, and it can also have its unique aroma and taste. [0003] On July 9, 2014, the State Intellectual Property Office disclosed an invention with the publication number CN103907947A and titled "A New Method for Drool Chicken". The invention discloses a new method for Drool Chicken. A finished pheasant, ginger, garlic, chopped green ...

Claims

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Application Information

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IPC IPC(8): A23L27/10
Inventor 陈军
Owner CHENGDU HUIAN JIELUN TECH CO LTD
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