Wong braise chicken seasoning and preparation method thereof

A technology of stewed chicken and seasoning, which is applied in the field of food seasoning, can solve the problems of insufficient taste, insufficient fragrance, and insufficient umami, and achieve the effect of simple preparation method, full umami taste, and strong aroma

Inactive Publication Date: 2016-06-22
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional compound spices have insufficient fragrance, strong taste, and insufficient umami taste, and the base taste is small, which cannot meet people's requirements for food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A yellow stewed chicken seasoning is prepared from the following raw materials:

[0017] 0.3 parts of white sugar, 4 parts of monosodium glutamate, 1.5 parts of edible salt, 15 parts of maltodextrin, 0.6 parts of yeast, 0.7 parts of high fresh essence, 18 parts of soy sauce, 31 parts of oyster sauce, 3 parts of seafood sauce, 7 parts of dark soy sauce, abalone juice 6 parts, 0.2 parts of papain; the high fresh essence is prepared by mixing sodium glutamate, 5'-taste nucleotide disodium and disodium succinate in a weight ratio of 96:4:2.

[0018] The preparation method of the above-mentioned braised chicken seasoning is carried out as follows:

[0019] Add the above-mentioned oyster sauce, soy sauce, maltodextrin, abalone juice, monosodium glutamate, seafood sauce, edible salt, white sugar, high fresh essence, and yeast into the cold pot, and stir fry over low heat; the particles in the pot are completely melted , turn on high heat, add the above-mentioned papain after ...

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PUM

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Abstract

A wong braise chicken seasoning is prepared from the following raw materials: 0.2-0.4 parts of white granulated sugar, 3-5 parts of monosodium glutamate, 1-2 parts of edible salt, 14-16 parts of maltodextrin, 0.5-0.7 part of yeast, 0.6-0.8 part of high-freshness monosodium glutamate, 17-19 parts of soy sauce, 30-32 parts of oyster sauce, 2-4 parts of seafood sauce, 6-8 parts of dark soy sauce, 5-7 parts of abalone juice and 0.1-0.3 part of papain; and the high-freshness monosodium glutamate is prepared from sodium glutamate, disodium 5'-ribonucleotide and disodium succinate in the weight ratio of 94-97:3-5:1-3 by mixing. When the wong braise chicken seasoning is used for cooking food materials, the food materials are strong in flavor, full in fresh flavor, and smooth and delicate in taste. The preparation method is simple, easy to control, conducive to industrial scale production.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a seasoning for stewed chicken and a preparation method thereof. Background technique [0002] At present, people mostly use compound spices to cook food. The advantage is that the required materials are complete and the ratio is fixed, which brings great convenience to people's cooking. However, the traditional compound spices have insufficient fragrance, strong taste and umami taste, and low base flavor, which cannot meet people's requirements for food. Contents of the invention [0003] The purpose of the present invention is to provide a seasoning for stewed chicken that is fragrant and full of umami. [0004] The present invention is realized through the following technical solutions, and the following are all in parts by weight: [0005] A yellow stewed chicken seasoning is prepared from the following raw materials: [0006] White sugar 0.2-0.4 parts, monosodium...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/314
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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