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Sauce for braised chicken

A technology for braised chicken and sauce, which is applied in the direction of food science, etc., can solve the problems of poor taste and difficult to master, and achieves the effect of low heat requirement and lower level requirement.

Inactive Publication Date: 2018-02-16
江门市江海区鲁香三味王餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many methods for making braised chicken. The process of making chicken nuggets is simple, but the existing sauce for braised chicken has high requirements on raw materials and proportions, and it is not easy to be mastered. The level requirements are relatively high, and it is required to have a certain chef foundation, which leads to the poor taste of the braised chicken cooked by ordinary people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A yellow stewed chicken sauce consists of the following raw materials in parts by weight: 70 parts of cooking wine, 900 parts of extremely fresh taste, 500 parts of dark soy sauce, and 900 parts of fuel consumption. Cooking wine can remove fishy smell, increase aroma, improve taste, increase appetite, and supplement amino acids; the taste is extremely fresh, rich in soy sauce, outstanding umami, mellow and aftertaste; dark soy sauce is used for coloring; fuel consumption improves flavor and freshness, appetizing and healthy .

Embodiment 2

[0015] A yellow stewed chicken sauce consists of the following raw materials in parts by weight: 90 parts of cooking wine, 1100 parts of extremely fresh taste, 700 parts of dark soy sauce, and 1100 parts of fuel consumption.

Embodiment 3

[0017] A stewed chicken sauce consists of the following raw materials in parts by weight: 80 parts of cooking wine, 1000 parts of extremely fresh taste, 600 parts of dark soy sauce, and 1000 parts of fuel consumption.

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PUM

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Abstract

The invention discloses sauce for braised chicken. The sauce is prepared from the following raw materials in parts by weight: 70 to 90 parts of cooking wine, 900 to 1,100 parts of extremely-fresh-taste soy sauce, 500 to 700 parts of dark soy sauce and 900 to 1,100 parts of oyster sauce. When chicken is braised by using the formula of the sauce for the braised chicken, the level requirement on a cooking person is decreased; the requirement on an optimal fire is low; the chicken and the sauce are put into a pressure cooker according to a proportion; the braised chicken is obtained when boiling and steaming and the formula of the sauce can be used for solving the problems that a frozen-chicken food material is stale and is poor in taste.

Description

technical field [0001] The invention relates to a seasoning sauce, in particular to a seasoning sauce for braised chicken. Background technique [0002] Braised yellow chicken is a very popular Chinese dish, especially in Chinese fast food, and has become a main signature dish. It has a beautiful color and fragrance, fresh and tender taste, non-sticky taste, and strong fragrance. Regardless of taste, vision, and color, it is top-grade. It is endless aftertaste and never tires of eating. There are many methods for making braised chicken. The process of making chicken nuggets is simple, but the existing sauce for braised chicken has high requirements on raw materials and proportions, and it is not easy to be mastered. The level requirements are relatively high, and it is required to have a certain chef foundation, which leads to the poor taste of the braised chicken cooked by ordinary people. Contents of the invention [0003] The purpose of the present invention is to sol...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/50
CPCA23L13/50A23L27/60
Inventor 张广同
Owner 江门市江海区鲁香三味王餐饮管理有限公司
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