Roast chicken paste and preparation method thereof

Abstract

The invention discloses roast chicken paste. The roast chicken paste is prepared from the following raw materials in parts by weight: 40-50 parts of roast chicken meat, 3-5 parts of dried peppers, 1-2parts of capsicum frutescens, 1-2 parts of pickled peppers, 4-8 parts of cooking wine, 3-6 parts of a thick broad-bean sauce, 0.5-2 parts of ginger, 0.8-2 parts of garlic, 2-4 parts of white sugar, 1-4 parts of monosodium glutamate, 15-20 parts of sesame seeds, 15-20 parts of peanuts, 12-14 parts of vegetable oil, 5-10 parts of spice, 10-15 parts of salt and 30-40 parts of clean water. The invention further discloses a preparation method of the roast chicken paste. The roast chicken paste prepared through the formula and the method is rosy in oil color, rich in flavor, pleasant in pepper fragrance, hot but not pungent and endless in aftertaste, and the taste of conventional fragrant and hot paste is greatly enriched.

Description

technical field [0001] The invention relates to the field of food production, in particular to a roast chicken sauce. Background technique [0002] Spicy sauce is a kind of sauce food with chili as the only raw material. In the prior art, there are various types of chili sauce. The traditional chili sauce is made by using the traditional technology of dipping the famous snack bean curd in water combined with advanced scientific preservation technology. , Chinese prickly ash, pepper, sesame, vegetable oil and precious natural spices are carefully prepared as a kind of sauce. But as long as the spicy sauce taste in the prior art is based on spicy, the taste is more simplistic. Contents of the invention [0003] The object of the present invention is to provide a kind of roast chicken sauce, to solve the problem that the taste is relatively single that proposes in the above-mentioned background technology. [0004] To achieve the above object, the present invention provides...