Sour and sweet sliced cold chicken dipping condiment and preparation method thereof

A sweet and sour, dipping technology, applied in the direction of food ingredients as taste improver, food ingredients as taste improver, food science, etc., can solve problems such as weak taste

Active Publication Date: 2016-09-28
NINGBO UNIV
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most people in South China love boiled chicken, thinking that this kind of ch

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sour and sweet sliced cold chicken dipping condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A sweet and sour chicken dipping sauce, mainly composed of the following raw materials in parts by weight: 5 parts of ginger; 7 parts of garlic; 4 parts of gongsun orange; 4 parts of shallot; 4 parts of coriander; 8 parts of sugar; 7 parts of edible oil, its preparation method comprises the following steps:

[0024] (1) Degreasing: Use ultraviolet light to irradiate sand ginger, garlic and Gongsun orange respectively for two hours, then send them to the rotating cleaning roller brush for cleaning, spray with cleaning water, pick up and drain; drain the dried sand Ginger, garlic, and gongsun orange are sent to the acupuncture-type degreasing machine, so that the oil in the sand ginger peel, garlic peel and orange peel escapes from the oil bubbles, and then the oil is removed by a butterfly centrifugal separator to obtain degreasing Sand ginger, garlic and gongsun orange; among them, the working oil temperature of the butterfly centrifuge is 40°C, and the drum speed is 75...

Embodiment 2

[0032] With above-mentioned embodiment 1, its difference is mainly to be made up of the raw material of following parts by weight: 6 parts of sand ginger; 8 parts of garlic; 5 parts of Gongsun orange; 6 parts of shallot; 11 parts of reducing sugar; 9 parts of edible oil. During its preparation:

[0033] The rotating drum speed of the butterfly centrifuge in step (1) is 8000r / min;

[0034] In step (3), the baking temperature is 125°C, and the baking time is 2 minutes;

[0035] In step (5), the screen mesh number is 60 mesh; under the homogeneous pressure of 35Mpa;

[0036] In step (6), the temperature was raised to 95°C within 20s and kept for 15s.

Embodiment 3

[0038] With above-mentioned embodiment 1, its difference is mainly to be made up of the raw material of following parts by weight: 4 parts of sand ginger; 5 parts of garlic; 2 parts of Gongsun orange; 3 parts of shallot; 5 parts of reducing sugar; 4 parts of cooking oil. During its preparation:

[0039] The drum speed of the butterfly centrifuge in step (1) is 7000r / min;

[0040] In step (3), the baking temperature is 105°C, and the baking time is 4 minutes;

[0041] In the step (5), the screen mesh number is 30 mesh; under the homogeneous pressure of 20Mpa;

[0042] In step (6), the temperature was raised to 93°C within 15s and kept for 20s.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a sour and sweet sliced cold chicken dipping condiment and a preparation method thereof. The sour and sweet sliced cold chicken dipping condiment is characterized by being mainly prepared from, by weight, 4-6 parts of kacmpferia galanga L, 5-8 parts of garlic, 2-5 parts of limes, 3-6 parts of shallot, 3-6 parts of coriander, 2-6 parts of basil, 2-4 parts of table salt, 5-11 parts of reducing sugar and 4-9 parts of edible oil. The preparation method includes the steps of raw material deoiling, squeezing, filtering, high-temperature baking, vacuum drying, smashing, homogenizing and sterilizing. The sour and sweet sliced cold chicken dipping condiment and the preparation method thereof have the advantages that the formula is scientific and reasonable, the components are simple, no preservative is contained, the seasoning and flavor enhancing effect is good, the source is wide, and the shelf life is long.

Description

technical field [0001] The invention relates to a processing method of food seasoning, in particular to a sweet and sour chicken dipping sauce and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. Most people in South China love boiled chicken, thinking that this kind of chicken tastes more delicious, but relatively speaking, the taste is much weaker. [0003] The existing dipping sauces for boiled chicken are mainly prepared according to personal taste, and there are mainly the following types: dipping sauce for boiled chicken 1: ginger and scallion sauce, the ratio of ginger and spring onion is about 37 or 46, add salt, and pour hot peanut oil; Boiled chicken dipping material 2: ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L27/00A23L13/50
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 蔡怀依娄永江袁爽许翔刘建刘婷朱艳超
Owner NINGBO UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap