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Seasoning material with chili pungent chicken flavor and preparation method of seasoning material

A technology of peppery chicken and flavor, which is applied in the direction of food ingredients as taste improvers, edible oil/fat production/processing, food ingredients as taste improvers, etc. Sensory differences and other issues, to achieve long-lasting fragrance, simple process, unique flavor effect

Inactive Publication Date: 2020-02-14
甘肃河州骏腾食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes an ingredient with the flavor of peppery chicken and a preparation method thereof, which solves the problem in the prior art that there are many processed materials and numerous processes in the peppery chicken package, which leads to a large sensory difference in the flavor of peppery chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The present invention provides an ingredient with the flavor of Jiao Mochi, and the ingredients with the flavor of Jiao Mochi include the following percentages:

[0026] Green pepper oil 30-50%, chili oil 20-35%, balm 10-20%, quick-frozen green pepper 5-10%, green pepper 4-8%, cinnamon 1-3%, star anise 1-3%, cardamom 1-3% and pepper 0-2%.

[0027] Among them, the balm is chicken balm or beef balm.

[0028] The chili oil is made of salad oil and devil chili. The devil chili uses Indian devil chili, and the ratio of salad oil and devil chili is 2:1.

[0029] Indian devil chili is a kind of chili that is abundant in the mountainous areas of northeastern India. It is called “devil chili” by the locals because of its extreme spicyness; “devil chili” is famous for its spiciness; the hotness is more than 1 million “Scoville”, confirmed by Guinness. It is the hottest chili in the world. "Scoville" is the hotness unit of peppers, and is generally considered to be the hottest Mexican r...

Embodiment 2

[0041] According to the above-mentioned ratio, a hot pot base for Jiao Mochi can also be prepared. The specific preparation of the hot pot base for Jiao Mochi is as follows:

[0042] Step 1: Divide the devil chili into two equal parts, crush one part and put it in an oil pan for later use, then pour the salad oil into another oil pan, heat it until the oil temperature rises to 120°C, and then cool the salad oil. After the oil temperature has dropped to 90-100°C, pour the salad oil into the oil pan containing the broken devil chili peppers and stir, then when the oil temperature drops to 70-80°C, pour another portion of the devil chili peppers Stir in a frying pan for 2-3 minutes to make chili oil, set aside;

[0043] Among them, the devil chili is the Indian devil chili, and the salad oil and the devil chili have a ratio of 2:1;

[0044] Step 2: Cut the green onion and slice the ginger for use. Then heat the oil pan, pour the rattan pepper and green peppercorns into the oil pan and ...

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Abstract

The present invention discloses a seasoning material with chili pungent chicken flavor and a preparation method of the seasoning material. The seasoning material with the chili pungent chicken flavorcomprises the following raw materials in percentages: 30-50% of zanthoxylum armatum oil, 20-35% of chili oil, 10-20% of flavor cream, 5-10% of quick-frozen zanthoxylum armatum, 4-8% of green prickleyash, 1-3% of cassia bark, 1-3% of star anise, 1-3% of round cardamom and 0-2% of pepper. The preparation method uses Sichuan and Chongqing green prickleyash, Indian ghost chilies, zanthoxylum armatum,etc. as the main raw materials, a prepared chili pungent chicken seasoning package is more pungent and spicy, delicious and fragrant than that on the market, long-lasting in taste after entering mouthand long-lasting in fragrance through a simple process, also unique in flavor, excellent in mouthfeel with small differences and simple in the process, can meet people's taste needs and facilitates industrial production.

Description

Technical field [0001] The invention relates to a preparation method, in particular to an ingredient with the flavor of pepper and chicken and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Jiao Mo Chicken is a special dish in Xinjiang. Its spicy and delicious flavor, unique flavor, and nutrition are favored by more and more people. There are various snacks with the flavor of Jiao Mo chicken and hot pot base of Jiao Mo chicken on the market. Materials to meet people’s needs. The flavor of the pepper-mochi chicken buns determines the sensory quality of the dishes, snacks or the base material. At present, the processing of the pepper-and-mochi chicken buns on the market adopts the method of random collocation of raw materials, and the ratio of raw materials is not good, resulting in the poor flavor of the pepper and chicken. And there are more materials for making Jiaomaji, and many processes, resulting in a greater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/20A23L27/10A23L27/14A23D7/04A23D7/005
CPCA23L27/26A23L27/10A23L27/20A23L27/14A23D7/04A23D7/005A23V2002/00A23V2200/14A23V2200/16
Inventor 马俊
Owner 甘肃河州骏腾食品科技有限公司
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