Braised chicken sauce and preparing method thereof

A technology for braised chicken and sauce, which is applied in the direction of food science and the like, can solve the problem that it is not easy to make braised sauce, and achieve the effect of low cost

Inactive Publication Date: 2017-01-11
魏志华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the stewed chicken sauce is an essential seasoning for making the stewed chicken, and the production of the stewed chicken sauce has high requirement

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0018] A kind of sauce for instant yellow stewed chicken, according to the percentage by mass, including: 1% green onion, 1% ginger, 1% garlic, 1% green onion, 1% onion, 3% soybean oil, 3% chicken oil, soybean Sauce 2.5%, Douban Jiang 2.5%, Peanut 1%, Sesame 1%, Water 45.15%, Chicken Skeleton 8%, Yeast Extract 3%, Original Rice Wine 2%, White Sugar 5%, Monosodium Glutamate 2%, I+ G 0.1%, VC 0.05%, VE 0.05%, Glycine 0.05%, L-Alanine 0.05%, Ethyl Maltol 0.05%, Disodium Succinate 0.1%, Hydrolyzed Vegetable Protein 1%, Maltodextrin 1%, Rosemary extract 0.02%, potassium sorbate 0.03%, salt 9%, black peppercorns 0.05%, star anise 0.05%, cinnamon 0.05%, angelica dahurica 0.05%, nutmeg 0.05%, natural carotene 0.1%, starch 1% .

[0019] The preparation method of the stewed chicken sauce comprises the following steps:

[0020] (1) First, put 1% peeled and rooted green onion, 1% ginger, 1% garlic, 1% green onion, and 1% onion into sections and pour them into a heat-conducting oil-type ...

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PUM

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Abstract

The invention discloses a braised chicken sauce and preparing method thereof. By quality percentage, the braised chicken sauce is prepared from 1% green onion, 1% ginger, 1% garlic, 1% green Chinese onion, 1% onion, 3% soybean oil, 3% chicken oil, 2.5% soybean paste, 2.5% thick broad-bean sauce, 1% peanut, 1% sesame, 45.15% water, 8% chicken skeleton, 3% yeast extract, 2% originally brewed rice wine, 5% white granulated sugar, 2% aginomoto, 0.1% I+G, 0.05% VC, 0.05% VE, 0.05% glycine, 0.05% L-alanine, 0.05% ethyl maltol, 0.1% disodium succinate, 1% hydrolyzed vegetable protein, 1% maltodextrin, 0.02% rosemary extract, 0.03% potassium sorbate, 9% salt, 0.05% black pepper particle, 0.05% anise, 0.05% cassia bark, 0.05% dahurian angelica root, 0.05% netmeg, 0.1% natural carotene, and 1% starch; the prepared braised chicken sauce in the invention is full of fresh fragrance, delicious, and widely applied in ordinary home and catering for making braised chicken and other poultry and animal dishes; it is economic and practical, and accessible to standardized production at the highest value of market promotion.

Description

technical field [0001] The invention relates to the technology in the field of food processing, in particular to a stewed chicken sauce and a preparation method thereof. Background technique [0002] Yellow braised chicken is a relatively mild food, it contains relatively high calories, and it is a delicacy suitable for all ages. Braised yellow chicken is made by using the secret sauce technology, collecting dozens of spices and condiments and cooking them in strict proportion. The vision and color are all top grade, it is endless aftertaste, and you will never get tired of eating it. Because the stewed chicken sauce is an essential seasoning for making the stewed chicken, and the production of the stewed chicken sauce has high requirements on raw materials and proportions, therefore, most of the stewed chicken sauces on the market are secret sauces It is not an easy task to make yellow braised sauce. For some ordinary families who want to save trouble and want to eat del...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/50
Inventor 魏志华
Owner 魏志华
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