Processing method of chicken meat sauce

A processing method and technology of chicken sauce, which is applied in the field of food processing, can solve the problems of not being able to satisfy consumers' taste, lack of fragrance and umami taste, and the inability to reflect the original umami taste of chicken and chili, so as to achieve short processing time and high umami taste. Full, flavor-preserving effect

Inactive Publication Date: 2017-12-22
安徽兆味源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The chicken and chili of the chicken chili sauce in the market are generally all through processes such as frying and oil frying, and are supplemented with other seasonings such as bean paste, oil, etc. to make. Although this chicken chili sauce has the taste of chicken and chili, it is not Insufficient aroma and umami taste, especially the original umami taste of chicken and chili are basically not reflected, which cannot satisfy consumers' taste

Method used

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Examples

Experimental program
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Embodiment Construction

[0013] The present invention will be further described below in conjunction with embodiment:

[0014] A kind of processing method of chicken sauce of the present embodiment comprises the steps:

[0015] The raw materials are as follows: fresh chicken, chili, monosodium glutamate, sesame oil, fish sauce, rock sugar, hot sauce, dark soy sauce, ginger, light soy sauce, raw oil, fermented soybeans;

[0016] Include the following steps:

[0017] (a) Select fresh chicken with delicate meat quality, wash it with clear water, cut it into diced chicken after drying the surface moisture, and cut ginger into minced ginger;

[0018] (b) Pour the raw oil into the pot and heat it to 160-180°C, then pour in fresh chicken and fry until golden brown, remove, add minced ginger and fry for 3-5 minutes, remove and turn off the heat;

[0019] (c) Cool the fried diced chicken, minced ginger and used raw oil to room temperature, then pour in other ingredients, stir evenly, seal and ferment for 6-9...

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PUM

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Abstract

The invention provides a processing method of a chicken meat sauce, and relates to the technical field of food processing. The chicken meat sauce comprises the following raw materials of fresh chicken meat, chilies, monosodium glutamate, sesame oil, a fish sauce, crystal sugar, a chili sauce, a dark soy sauce, fresh ginger, a light soy sauce (belonging to a soy sauce), unboiled oil and fermented soya beans. The fresh chicken meat chili sauce made by the processing method disclosed by the invention is fresh and delicious in flavor and rich in palatable taste, maintains the taste of original chicken meat and the chilies, and is a green and tasty condiment.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for chicken sauce. Background technique [0002] The chicken and chili of the chicken chili sauce in the market are generally all through processes such as frying and oil frying, and are supplemented with other seasonings such as bean paste, oil, etc. to make. Although this chicken chili sauce has the taste of chicken and chili, it is not Fragrance and umami taste are not enough, especially the original umami taste of chicken and pepper can not be reflected basically, and the mouthfeel of consumers cannot be satisfied. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of chicken sauce, which can produce Flammulina velutipes food with good taste and high nutritional value. [0004] The processing method of chicken sauce of the present invention comprises the following step...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L29/00A23L29/30A23L11/50
CPCA23L27/60A23L29/00A23L29/30A23L11/50
Inventor 柯光友
Owner 安徽兆味源食品科技有限公司
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