Mint flavored sauce material for chickens in earthen jar and preparation method thereof

A technology of urn chicken sauce and mint, applied in the direction of food science, etc., can solve the problems of making urn chicken sauce is not easy, urn chicken is not often eaten, and it is difficult to urn chicken to make urn chicken, etc. Technical blank, meaty and tender effect

Inactive Publication Date: 2017-12-08
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of "urn chicken" is simple, but there are high requirements for the ingredients in the urn making process. At present, there are few special sauces for urn chicken on the market. It is difficult for people who are not professional urn chicken to make the taste Authentic urn chicken, so urn chicken is not often eaten in daily life even though urn chicken has a unique flavor
[0004] Since urn chicken sauce is an essential seasoning for making urn chicken, and the producti...

Method used

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  • Mint flavored sauce material for chickens in earthen jar and preparation method thereof
  • Mint flavored sauce material for chickens in earthen jar and preparation method thereof
  • Mint flavored sauce material for chickens in earthen jar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation of the urn chicken sauce of embodiment 1 bag mint flavor

[0033] The present embodiment makes 100g bagged mint-flavored urn chicken sauce, and the steps are as follows:

[0034] (1) Soup preparation:

[0035] A. Cut 1250g of pigtail vertebrae into pieces, put them in the oven together with 250g of dried prawns, 250g of flower crabs, 75g of dried oysters, and 25g of dried scallops, bake at 110°C on the surface and at 80°C on the bottom fire for 50 minutes, cool down and set aside;

[0036] B. Heat the roasted pigtail vertebrae, dried prawns, flower crabs, dried oysters, and scallops together with 150g of chicken feet, 100g of dried cuttlefish, and 40L of water until boiling, and keep boiling for 60 minutes to obtain a broth;

[0037] (2) Pretreatment of vegetable raw materials:

[0038] A. Wash 150g of garlic, peel it, and pour it into a milling machine for milling for 3 minutes; rinse 500g of sand ginger, pour it into a milling machine for milling for...

Embodiment 2

[0046] The preparation of the urn chicken sauce of embodiment 2 bag mint flavor

[0047] The present embodiment makes 100g bagged mint-flavored urn chicken sauce, and the steps are as follows:

[0048] (1) Soup preparation:

[0049] A. Cut 1000g of pig tail vertebrae into pieces, put them in the oven together with 300g of dried prawns, 200g of flower crabs, 90g of dried oysters, and 20g of dried scallops, bake at 110°C on the surface and at 80°C on the bottom fire, bake for 50 minutes, cool and set aside;

[0050] B. Heat the roasted pigtail vertebrae, dried prawns, flower crabs, dried oysters, and scallops together with 300g of chicken feet, 80g of dried cuttlefish, and 20L of water until boiling, and keep boiling for 60 minutes to obtain a broth;

[0051] (2) Pretreatment of vegetable raw materials:

[0052] A. Wash 140g of garlic, peel it, and pour it into a milling machine for milling for 3 minutes; rinse 600g of sand ginger, pour it into a milling machine for milling fo...

Embodiment 3

[0060] The preparation of the urn chicken sauce of embodiment 3 bag mint flavor

[0061] The present embodiment makes 100g bagged mint-flavored urn chicken sauce, and the steps are as follows:

[0062] (1) Soup preparation:

[0063] A. Cut 2000g of pig tail vertebrae into pieces, put them in the oven together with 150g of dried prawns, 450g of flower crabs, 50g of dried oysters, and 40g of dried scallops, bake at 110°C on the surface and at 80°C on the bottom fire for 50 minutes, cool down and set aside;

[0064] B. Heat the roasted pigtail vertebrae, dried prawns, flower crabs, dried oysters, and scallops together with 100g of chicken feet, 150g of dried cuttlefish, and 80L of water until boiling, and keep boiling for 60 minutes to obtain a broth;

[0065] (2) Pretreatment of vegetable raw materials:

[0066] A. Wash 200g of garlic, peel it, and pour it into a minting machine for 3 minutes; rinse 250g of sand ginger, pour it into a minting machine for 3 minutes; soak 1000g ...

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PUM

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Abstract

The present invention discloses a mint flavored sauce material for chickens in an earthen jar and a preparation method thereof. The sauce material for the chickens in the earthen jar is prepared from the following components: garlics, shii-take, rhizoma kaempferiae, mint, oyster sauce, a fragrant sauce, abalone juice, light soy sauce, white sugar, salad oil, dried penaeus orientalis, portunus pelagicus, dried oysters, dried scallops, pig caudal vertebra, chicken feet, dried squid and water. The mint flavored sauce material focuses on an original flavor of chicken meat and a fragrance of the sauce material, and also preserves original juice, freshness and tenderness of the chicken meat to a maximum extent. Plant raw materials, soup-stock and other ingredients in the sauce material enrich mouthfeel and nutritional value of the chickens in the earthen jar, and have a common function with the other raw materials, so that the prepared chickens in the earthen jar are fragrant and tender in meat quality, moderate in saltiness, appropriate in sweetness and freshness, not oily greasy and loved by a majority of consumers. The preparation method enriches varieties of the sauce material products, also fills in technical gaps of the sauce material for the chickens in the earthen jar, and is of great significance to promotions of dishes of the chickens in the earthen jar.

Description

technical field [0001] The invention relates to the technical field of urn chicken processing, in particular to a mint-flavored urn chicken sauce and a preparation method thereof. Background technique [0002] "Baking chicken urn" is a distinctive way of eating chicken in Guangdong, which is similar to "beggar's chicken". The ingredients of "Daji Urn" come from the "free-range chicken" that grew up eating grains and insects. Dozens of special ingredients are put in the belly, and then cooked in the mud. Delicious, crisp skin, tender meat, crisp bone, unique taste, brilliant flavor and widely accepted by the public. [0003] The production process of "urn chicken" is simple, but there are high requirements for the ingredients in the urn making process. At present, there are few special sauces for urn chicken on the market. It is difficult for people who are not professional urn chicken to make the taste Authentic urn chicken, so even though urn chicken has a unique flavor, ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20
CPCA23L27/00A23L27/10A23L27/20
Inventor 李倩关贵芳宁梅陈佩文郑雯燕李锐黄亚芬
Owner LINGNAN NORMAL UNIV
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