Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of pre-packaged seasoning for steamed chicken with chili sauce

A saliva chicken and pre-packaging technology, applied in the field of food manufacturing, can solve the problems of different tastes, complicated preparation of saliva chicken, etc., and achieve the effects of rich nutrition, increasing delicious taste, simple and scientific process

Inactive Publication Date: 2018-10-09
成都市恒业生态农产品电子商务有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is: to provide a preparation method of prepackaged saliva chicken condiment, which solves the problems of complicated preparation and different tastes of saliva chicken in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The preparation of described sauce package comprises the following steps:

[0032] Step 1. Prepare the raw materials. The raw materials of the sauce package include the following components by weight: 0.1-1 parts of matsutake, 1-5 parts of oyster sauce, 1-3 parts of soybean drum, 1-5 parts of peanuts, and 0.1-5 parts of lemon juice. 1 part, 0.1-1 part vinegar, 1-4 parts ginger, 3-7 parts garlic, 1-3 parts soy sauce, 1-3 parts salt, 0.1-1 part green onion, 4-8 parts rapeseed oil, D - 0.1-0.8 parts of sodium erythorbate;

[0033] Step 2. Cut matsutake, bean drum, peanut, ginger, and garlic into small pieces respectively to obtain matsutake granules, bean drum granules, peanut granules, ginger granules, and garlic granules. Cut the green onion into small pieces and set aside;

[0034] Step 3. After heating the rapeseed oil, add matsutake granules, bean drum granules, peanut granules, ginger granules, garlic granules, and scallions and saute until fragrant, then add oyster...

Embodiment 1

[0048] The present embodiment provides the preparation of prepackaged saliva chicken condiment of the present invention, specifically:

[0049] The saliva chicken condiment includes a sauce packet and an oil packet, and the mass ratio of the sauce packet to the oil packet is 1:1;

[0050] The preparation of described sauce package comprises the following steps:

[0051] Step 1. Prepare the raw materials. The raw materials of the sauce package include the following components by weight: 0.1 part of matsutake, 5 parts of oyster sauce, 3 parts of soybean drum, 1 part of peanut, 1 part of lemon juice, 0.1 part of vinegar, and 1 part of ginger 3 parts of garlic, 3 parts of light soy sauce, 1 part of table salt, 1 part of onion, 8 parts of rapeseed oil, 0.8 parts of sodium D-isoascorbate;

[0052] Step 2. Cut matsutake, bean drum, peanut, ginger, and garlic into small pieces respectively to obtain matsutake granules, bean drum granules, peanut granules, ginger granules, and garlic ...

Embodiment 2

[0058] The present embodiment provides the preparation of prepackaged saliva chicken condiment of the present invention, specifically:

[0059] The saliva chicken condiment includes a sauce bag and an oil bag, and the mass ratio of the sauce bag and the oil bag is 3:1;

[0060] The preparation of described sauce package comprises the following steps:

[0061] Step 1. Prepare the raw materials. The raw materials of the sauce package include the following components by weight: 1 part of matsutake, 1 part of oyster sauce, 1 part of bean drum, 5 parts of peanuts, 0.1 part of lemon juice, 1 part of vinegar, 4 parts of ginger 7 parts of garlic, 1 part of light soy sauce, 3 parts of table salt, 0.1 part of green onion, 4 parts of rapeseed oil, 0.1 part of sodium D-isoascorbate;

[0062] Step 2. Cut matsutake, bean drum, peanut, ginger, and garlic into small pieces respectively to obtain matsutake granules, bean drum granules, peanut granules, ginger granules, and garlic granules. Cu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of pre-packaged seasoning for steamed chicken with chili sauce, and solves the problems of complicated preparation and different mouthfeel of the steamed chicken with chili sauce. The pre-packaged seasoning for the steamed chicken with chili sauce comprises a sauce bag and an oil bag, wherein the sauce bag is prepared by the steps of preparing raw materials; respectively cutting matsutake, fermented soya beans, peanuts, fresh ginger and garlic into small particles; cutting green onion into small sections for later use; heating rapeseed oil; adding the matsutake particles, fermented soya bean particles, peanut particles, fresh ginger particles, garlic particles and green onion sections; performing stir-frying until fragrance is given out; addingoyster sauce, lemon juice, table vinegar, light soy sauce, table salt and water; performing boiling to the boiling state; turning off the fire; adding D-sodium erythorbate; performing uniform mixing,natural cooling and packaging to obtain the sauce bag. The oil bag is prepared by the steps of preparing raw materials; uniformly mixing sesame oil, peanut oil, red oil, pepper oil and olive oil; performing packaging to obtain the oil bag. The process is simple and scientific; the operation is simple and convenient.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of prepackaged saliva chicken condiment. Background technique [0002] Saliva chicken is a traditional dish in Sichuan, China. It belongs to the cold dish in Sichuan cuisine. It has rich condiments, spicy, delicious, tender and refreshing. The production of saliva chicken is to boil the chicken, cut it into pieces, add seasoning and mix it. Seasoning is the key to the taste of saliva chicken. The condiments of saliva chicken are complicated, and the taste of home-made saliva chicken is different, so it is difficult to reach the level of professional chefs. Even the saliva chicken prepared by the same person will have good and bad taste. Moreover, the condiments of the saliva chicken are complicated and the preparation is complicated, which is not suitable for the modern fast-paced life. [0003] Therefore, a method for preparing a prep...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/60A23D9/007
CPCA23D9/007A23L27/00A23L27/60
Inventor 杨勤朱琳
Owner 成都市恒业生态农产品电子商务有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com