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
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[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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