Preparation method for fruit-flavor Kung Pao chicken

Abstract

The invention specifically relates to a fruit-flavor Kung Pao chicken and a preparation method thereof, belonging to the technical field of food processing. The fruit-flavor Kung Pao chicken comprisesthe following raw materials: seabuckthorn juice, passion fruit juice, lemon juice, maltodextrin, tea powder, ligh soy sauce, Chinese prickly ash, anise, Zingiber kawagoii Hayata, cassia bark, orangepeel, salt, starch, compound paprika, welsh onions, ginger, monosodium glutamate, white sugar, vegetable oil, chicken, peanuts and complex active yeasts. According to the invention, a compound fruit-flavor seasoning prepared from the sea-buckthorn juice, the passion fruit juice and the lemon juice are used for replacing vinegar and applied to thickening of the Kung Pao chicken, so sour taste is endowed by composite fruit acid instead of a single acid and the Kung Pao chicken has milder and less-irritating sour taste, presents fruit flavor and different mouthfeel and has good uniqueness; and spray drying is employed, so the compound fruit-flavor seasoning is easy to store for subsequent usage. The Kung Pao chicken prepared by using the method has natural and harmonious sour-sweet taste, isfree of fishy smell, and presents fruit flavor and obvious features.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a preparation method of fruit-flavored kung pao chicken. Background technique [0002] Kung Pao Chicken is diced chicken, marinated with cooking wine, salt, and starch, then fry the chicken in hot oil until it breaks raw and put it out for later use. Stir fry onion, ginger and garlic, then add diced chicken and stir fry, turn to high heat, pour Kung Pao juice (including vinegar, dark soy sauce, sugar, salt, cooking wine, starch) along the side of the pan and stir well, and finally put peanuts out of the pan become. [0003] Seabuckthorn is a medicinal and edible plant with high vitamin C content in seabuckthorn fruit, known as the king of vitamin C. Seabuckthorn roots, stems, leaves, flowers, and fruits, especially seabuckthorn fruits are rich in nutrients and biologically active substances. It can be widely used in many fields of the national economy such as...

AI Technical Summary

Problems solved by technology

[0005] Generally, vinegar is added to the recipe of Kung Pao Chicken to enhance the flavor of the dish and give people an impact on the taste. However, the main component of vinegar is acetic acid, which has a more pungent taste and a less sour feeling. The cooked Kung Pao Chicken The taste is not plump enough; diced chicken is usually marinated with ingredients before frying. The purpose of the ingredients is to remove the fishy smell and make the chicken rich in uniform salt, and then add sugar, soy sauce, and starch in the later stage Thicken, the salty and sweet taste of the dishes cooked in this way are unevenly mixed, the taste is uncoordinated, the sweet taste is outside, the salty taste is inside, the sour taste is single, and the irritation is strong

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