Unlock instant, AI-driven research and patent intelligence for your innovation.

Seasoning for bon bon chicken and processing method of bon bon chicken

A processing method and technology of bangbangji are applied in food ingredients containing protein, food ingredients containing natural extracts, food ingredients as odor improvers, etc., which can solve the problem of bad taste of bangbangji and achieve better taste, Mix well and improve the effect of sensory evaluation

Pending Publication Date: 2021-12-31
廖记食品有限责任公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the related technologies mentioned above, the inventor believes that the taste of Bangbangji is not good

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Seasoning for bon bon chicken and processing method of bon bon chicken
  • Seasoning for bon bon chicken and processing method of bon bon chicken
  • Seasoning for bon bon chicken and processing method of bon bon chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] The Bangbang chicken seasoning of the present application is made of the following raw materials: 20kg of cured meat, 2kg of liquid egg, 1kg of almond paste, 1kg of mint powder, 5kg of red bean, 2kg of white sugar, 3kg of white radish extract, concentrated mushroom juice 5kg, white vinegar 2kg, fragrant bittern 2kg, dark soy sauce 2kg, cooking wine 1kg, salt 3kg, Chinese prickly ash 10kg, chili sauce 50kg, flavor enhancer 20kg, among them, the cured meat material is commercially available, and the chili sauce is fresh pepper sauce, which enhances the flavor The agent is composed of pectin and hydrolyzed animal protein in a mass ratio of 8:3.

[0057] The Bangbangji processing method of the present application comprises the steps:

[0058] (1) Precooking: boil the chicken in boiling water for 20 minutes, then lightly hammer the chicken with a small wooden stick to loosen the meat;

[0059] (2) Seasoning preparation: egg liquid, almond paste, mint powder, red bean, white...

Embodiment 2-6

[0063] Examples 2-6 respectively provide Bangbangji seasonings with different ratios of raw material components. The raw material components of Bangbangji seasonings corresponding to each embodiment are shown in Table 1, and the unit of ratio of raw materials is kg.

[0064] Table 1 embodiment 2-6 Bangbang chicken seasoning each component distribution ratio

[0065]

[0066]

[0067] The difference between the Bangbangji seasoning of Examples 2-6 and Example 1 is that the distribution ratio of each component of the raw material is different, and the others are completely the same as Example 1.

[0068] The bang bang chicken processing method of embodiment 2-6 is exactly the same as embodiment 1.

Embodiment 7

[0070] The difference between this example and Example 3 is that the flavor enhancer is composed of pectin and chicken delicious peptide in a mass ratio of 8:3, and the others are exactly the same as Example 3.

[0071] The bang bang chicken processing method of the present embodiment is exactly the same as that of embodiment 3.

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 application relates to the technical field of chicken processing, and particularly discloses a seasoning for bon bon chicken and a processing method of the bon bon chicken. The seasoning for the bon bon chicken, which is disclosed by the application, is mainly prepared from the following raw materials: a meat pickling material, egg liquid, almond sauce, mint powder, red beans, white granulated sugar, a white radish extract, mushroom concentrated juice, white vinegar, rice wine sauce, dark soy sauce, cooking wine, salt, Sichuan pepper, chili sauce and a flavor enhancer. The processing method of the bon bon chicken, which is disclosed by the application, comprises the following steps: (1) pre-cooking chicken; (2) preparing the seasoning; (3) pickling the chicken: adding the meat pickling material and salt into the chicken obtained in the step (1) for pickling; and (4) mixing the materials: mixing the seasoning in the step (2), the chicken obtained in the step (3) and deacetylated chitosan to obtain the finished product. The seasoning disclosed by the invention has better permeability in the chicken, so that the obtained bon bon chicken is better in mouth feel.

Description

technical field [0001] The present application relates to the technical field of chicken processing, more specifically, it relates to a bang bang chicken seasoning and a bang bang chicken processing method. Background technique [0002] Bangbang chicken is characterized by meat and bone, tender and spicy. It is a famous Sichuan style cold dish. Bangbang chicken has the functions of promoting yang, detoxification, sweating, and rich in protein. [0003] After the chicken is cooked and cut into shreds, mix salt, light soy sauce, sugar, savory stew, balsamic vinegar, monosodium glutamate, chili oil, sesame paste, cooked sesame seeds, and a spoonful of cold chicken soup to make juice, and pour it on the shredded chicken. Ready to eat, easy and full of flavor. Bangbang Chicken can loosen the muscles of the chicken when seasoning is added, so that the seasoning is easy to taste, and chewing saves effort when eating. Due to the infiltration of seasonings, the chicken tastes good ...

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): A23L13/40A23L13/50A23L5/30
CPCA23L13/428A23L13/50A23L5/32A23L13/422A23V2002/00A23V2200/16A23V2200/15A23V2200/14A23V2250/21A23V2250/5072A23V2250/542A23V2300/48A23V2250/55A23V2250/192A23V2250/5488A23V2250/5114A23V2300/10Y02A40/90
Inventor 余佳婧柴杨陈燕
Owner 廖记食品有限责任公司