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
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[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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