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A technology of hot pot bottom material and chicken, which is applied in food ultrasonic treatment, the function of food ingredients, food science, etc., can solve the problems of insufficient taste, bland taste, and ingredients without seasoning flavor, etc., to achieve rich taste, delicious taste, similar high degree of effect
Inactive Publication Date: 2017-04-26
重庆梅香园实业集团有限公司
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Problems solved by technology
[0003] In view of the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: how to provide A rich, savory chicken-flavored clear soup hot pot base
Method used
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Embodiment 1
[0026] A chicken-flavored clear soup hot pot base material, comprising the following components by mass: 40 parts of soybean oil, 10 parts of chicken oil, 10 parts of chicken, 5 parts of ginger, 4 parts of garlic, 10 parts of green onions, 15 parts of chicken essence, 8 parts of Shiitake mushrooms, 3 parts of red dates, 3 parts of wolfberry, 4 parts of licorice, 5 parts of salt, 2 parts of monosodium glutamate, 1 part of white sugar and 1 part of white pepper;
[0027] Wherein, described chicken essence adopts following method to make:
[0028] 1) Washing and pulverizing the chicken to obtain minced chicken;
[0029] 2) Mix 50 parts by mass of the chicken mince, 15 parts by mass of water, 0.5 parts by mass of papain and 0.5 parts by mass of neutral protease, and perform an enzymolysis reaction for 1.5 h under the conditions of ultrasonic power 200 W and 60°C to obtain the enzyme Solution;
[0030] 3) Ultra-high temperature sterilization of the enzymatic hydrolyzate obtained ...
Embodiment 2
[0039] A chicken-flavored clear soup hot pot base material, comprising the following components by mass: 50 parts of soybean oil, 20 parts of chicken oil, 15 parts of chicken, 15 parts of ginger, 9 parts of garlic, 15 parts of green onions, 25 parts of chicken essence, 12 parts of Shiitake mushrooms, 6 parts of red dates, 5 parts of wolfberry, 5 parts of licorice, 7 parts of salt, 4 parts of monosodium glutamate, 3 parts of white sugar and 2 parts of white pepper;
[0040] Wherein, described chicken essence adopts following method to make:
[0041] 1) Washing and pulverizing the chicken to obtain minced chicken;
[0042] 2) Mix 70 parts by mass of the chicken mince, 35 parts by mass of water, 1.5 parts by mass of papain and 1 part of neutral protease, and perform an enzymolysis reaction under the conditions of ultrasonic power 300 W and 70°C for 2 h to obtain enzymolysis liquid;
[0043] 3) Ultra-high temperature sterilization of the enzymatic hydrolyzate obtained in step 2)...
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Abstract
The invention provides a chicken flavor light soup hotpot condiment. The chicken flavor light soup hotpot condiment is prepared from the following components in parts by mass: 40 to 50 parts of soybean oil, 10 to 20 parts of chicken oil, 10 to 15 parts of chicken, 5 to 15 parts of fresh ginger, 4 to 9 parts of garlic, 10 to 15 parts of green Chinese onion, 15 to 25 parts of chicken essence, 8 to 12 parts of mushroom, 3 to 6 parts of red date, 3 to 5 parts of fructus lycii, 4 to 5 parts of liquorice root, 5 to 7 parts of table salt, 2 to 4 parts of monosodium glutamate, 1 to 3 parts of white granulated sugar and 1 to 2 parts of white pepper powder. A method for making the chicken flavor light soup hotpot condiment comprises following steps: heating the soybean oil to 60 to 70 percent; adding the fresh ginger, the garlic and the green Chinese onion, and stir-frying for 1 to 2 minutes; continually adding the chicken, stir-frying for 2 to 3 minutes; adding the chicken oil, the chicken essence, the table salt, the monosodium glutamate, the white granulated sugar and the white pepper powder, and stir-frying for 1 to 2 minutes; adding the mushroom, the fructus lycii, the liquorice root and the red date into a mixture obtained by stir-frying to obtain the chicken flavor light soup hotpot condiment. The chicken flavor light soup hotpot condiment is delicious, and has strong chicken flavor; and foods cooked with the chicken flavor light soup hotpot condiment are rich in taste, and are delicious.
Description
technical field [0001] The invention belongs to the technical field of hot pot bottom material, and in particular relates to a chicken-flavored clear soup hot pot bottom material. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition. It is deeply loved by the masses and is often used as a dinner food for parties. At present, hot pot bases are usually divided into two flavors: spicy and clear soup. The spicy taste is rich in flavor, but it contains a large proportion of strong irritating seasonings such as chili, pepper, and pepper. It is not suitable for the elderly or children with weak stomachs. edible. However, the current clear soup-flavored hot pot base has a relatively light taste. The ingredients cooked in the clear soup-flavored hot pot base do not have too much seasoning flavor, the taste is relatively bland, and the taste is insufficient, and it cannot satisfy consumers who cannot eat chili. The requirement of base...
Claims
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Application Information
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