Sauce-flavor fried chicken sauce and preparation method thereof

Abstract

The invention discloses a sauced fried chicken sauce and a preparation method thereof. The sauced fried chicken sauce comprises the following raw materials in parts by mass: 40-60 parts of brewed soybean paste, 10-20 parts of caramel color, 5-15 parts of monosodium glutamate, 15-25 parts of salt, 5-10 parts of spices, 5-10 parts of white granulated sugar and 5-10 parts of chicken extract. According to the sauced fried chicken sauce and the preparation method thereof, the preparation process of the fried chicken is greatly simplified, and the formula comprises the brewed soybean paste, the caramel color, the monosodium glutamate, the salt, the white granulated sugar, the chicken extract and a mixture composed of various spices such as the star anise and the fennel, so that the sauce has rich sauced flavor and unique taste; soybean paste in the sauce has a brewing cycle as long as 3 months, the flavor of the chicken can be enhanced, the flavor of the fried chicken is better, in addition, compared with fried chicken dishes in restaurants, the fried chicken made by using the sauce is healthier, the raw materials in the sauce are strictly screened and proportioned, and do not contain excessive grease and additives, so that the fried chicken is more healthy. Consumers can enjoy healthy and delicious fried chicken at home.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a sauce for fried chicken with soy sauce and a preparation method thereof. Background Art

[0002] With the improvement of living standards, consumers' pursuit of delicious food is also increasing. Fried chicken, as a traditional food loved by the public, has always been popular for its delicious taste and rich nutrition. However, in recent years, with the downgrade of consumption, more and more people have begun to choose to cook at home to save money and pursue a healthier and more delicious eating experience.

[0003] However, for many people who do not have rich cooking experience, it is not easy to make a delicious fried chicken. They often lack cooking seasoning experience, which leads to poor taste of the fried chicken they make and cannot satisfy their pursuit of delicious food. In addition, although the fried chicken dishes in restaurants are delicious, they often have problems such as too much oil and too many additives, which are not good for health. In this context, we have developed this unique sauce-flavored fried chicken sauce, aiming to provide consumers with convenient and delicious compound seasonings, allowing consumers to eat chicken simply and easily. Summary of the invention

[0004] In view of the problems existing in the prior art, the invention discloses a sauce for fried chicken with soy sauce flavor. The technical scheme adopted is that the sauce comprises the following raw materials in parts by mass: 40-60 parts of brewed soybean paste, 10-20 parts of caramel color, 5-15 parts of monosodium glutamate, 15-25 parts of salt, 5-10 parts of spices, 5-10 parts of white sugar and 5-10 parts of chicken extract.

[0005] As an optimal technical solution of a sauce-flavored fried chicken sauce of the present invention, the spices include the following raw materials in parts by mass: 5-7 parts of star anise, 5-7 parts of fennel, 1-3 parts of white cardamom, 3-5 parts of pepper, 3-5 parts of grass fruit, 2-3 parts of cloves, 5-7 parts of nutmeg, 5-6 parts of bay leaves, 1-3 parts of cinnamon, 1-3 parts of angelica, 6-8 parts of sand ginger powder, and 1-3 parts of tangerine peel.

[0006] As an optimal technical solution for the sauce-flavored fried chicken sauce of the present invention, the brewed soybean paste is 40 parts, caramel color is 10 parts, monosodium glutamate is 5 parts, salt is 15 parts, spices is 5 parts, white sugar is 5 parts, and chicken extract is 5 parts.

[0007] As an optimal technical solution for the sauce-flavored fried chicken sauce of the present invention, the brewed soybean paste is 50 parts, caramel color is 15 parts, monosodium glutamate is 10 parts, salt is 20 parts, spices are 7.5 parts, white sugar is 7.5 parts, and chicken extract is 7.5 parts.

[0008] As an optimal technical solution for the sauce-flavored fried chicken sauce of the present invention, the brewed soybean paste is 60 parts, caramel color is 20 parts, monosodium glutamate is 15 parts, salt is 25 parts, spices is 10 parts, white sugar is 10 parts, and chicken extract is 10 parts.

[0009] As an optimal technical solution of the sauce for fried chicken with soy sauce flavor of the present invention, the described ingredients include 5 parts of star anise, 5 parts of fennel, 1 part of white cardamom, 3 parts of pepper, 3 parts of grass fruit, 2 parts of cloves, 5 parts of nutmeg, 5 parts of bay leaves, 1 part of cinnamon, 1 part of angelica, 6 parts of sand ginger powder and 1 part of tangerine peel.

[0010] As an optimal technical solution of the sauce for fried chicken with soy sauce flavor of the present invention, the said ingredients include 6 parts of star anise, 6 parts of fennel, 2 parts of white cardamom, 4 parts of pepper, 4 parts of grass fruit, 2.5 parts of cloves, 6 parts of nutmeg, 5.5 parts of bay leaves, 2 parts of cinnamon, 2 parts of angelica, 7 parts of sand ginger powder and 2 parts of tangerine peel.

[0011] As an optimal technical solution of the sauce for fried chicken with soy sauce flavor of the present invention, the said ingredients include 7 parts of star anise, 7 parts of fennel, 3 parts of white cardamom, 5 parts of pepper, 5 parts of grass fruit, 3 parts of cloves, 7 parts of nutmeg, 6 parts of bay leaves, 3 parts of cinnamon bark, 3 parts of angelica dahurica, 8 parts of sand ginger powder and 3 parts of tangerine peel.

[0012] As a preferred technical solution of the preparation method of a sauce-flavored fried chicken sauce of the present invention, the method comprises the following steps: Step 1: Take the corresponding amount of spices and crush them into powder; Step 2: Mix all the ingredients and add water to mix well; Step 3: Simmer in the pot for 30 minutes to effectively combine the flavors of the various ingredients; Step 4: Lower the temperature to between 50℃ and 60℃ and pack the sauce package into cans; Step 5: Package the canned sauce to form the final product.

[0013] The beneficial effects of the present invention are as follows: the present invention greatly simplifies the production process of fried chicken through a carefully formulated formula, the formula includes brewed soybean paste, caramel color, monosodium glutamate, salt, white sugar, chicken extract and a mixture of various spices such as star anise and fennel, so that the sauce has a strong sauce aroma and a unique taste, and the soybean paste in the sauce has undergone a brewing cycle of up to 3 months, which can further enhance the flavor of the chicken and make the fried chicken more flavorful. In addition, compared with fried chicken dishes in restaurants, the fried chicken made with the sauce of the present invention is healthier, and the raw materials in the sauce are strictly screened and proportioned, and do not contain excessive oil and additives, so that consumers can also enjoy healthy and delicious fried chicken at home. DETAILED DESCRIPTION

[0014] Example 1

[0015] A sauce for fried chicken with soy sauce flavor comprises the following raw materials in parts by mass: 40 parts of brewed soybean paste, 10 parts of caramel color, 5 parts of monosodium glutamate, 15 parts of salt, 5 parts of star anise, 5 parts of fennel, 1 part of white cardamom, 3 parts of pepper, 3 parts of grass fruit, 2 parts of cloves, 5 parts of nutmeg, 5 parts of bay leaves, 1 part of cinnamon bark, 1 part of angelica dahurica, 6 parts of sand ginger powder, 1 part of tangerine peel, 5 parts of white sugar and 5 parts of chicken extract.

[0016] A preferred technical solution for a method for preparing a sauce-flavored fried chicken sauce comprises the following steps: Step 1: Take the corresponding amount of spices and crush them into powder; Step 2: Mix all the ingredients and add water to mix well; Step 3: Simmer in the pot for 30 minutes to effectively combine the flavors of the various ingredients; Step 4: The temperature is lowered to 50°C for inner canning of the sauce package; Step 5: Package the canned sauce to form the final product.

[0017] Example 2

[0018] A sauce for fried chicken with soy sauce flavor comprises the following raw materials in parts by mass: 50 parts of brewed soybean paste, 15 parts of caramel color, 10 parts of monosodium glutamate, 20 parts of salt, 6 parts of star anise, 6 parts of fennel, 2 parts of white cardamom, 4 parts of pepper, 4 parts of tsaoko, 2.5 parts of cloves, 6 parts of nutmeg, 5.5 parts of bay leaves, 2 parts of cinnamon bark, 2 parts of angelica dahurica, 7 parts of sand ginger powder, 2 parts of tangerine peel, 7.5 parts of white granulated sugar and 7.5 parts of chicken extract.

[0019] A preferred technical solution for a method for preparing a sauce-flavored fried chicken sauce comprises the following steps: Step 1: Take the corresponding amount of spices and crush them into powder; Step 2: Mix all the ingredients and add water to mix well; Step 3: Simmer in the pot for 30 minutes to effectively combine the flavors of the various ingredients; Step 4: The temperature is lowered to 55°C for inner canning of the sauce package; Step 5: Package the canned sauce to form the final product.

[0020] Example 3

[0021] A sauce for fried chicken with soy sauce flavor comprises the following raw materials in parts by mass: 60 parts of brewed soybean paste, 20 parts of caramel color, 15 parts of monosodium glutamate, 25 parts of salt, 7 parts of star anise, 7 parts of cumin, 3 parts of white cardamom, 5 parts of pepper, 5 parts of grass fruit, 3 parts of cloves, 7 parts of nutmeg, 6 parts of bay leaves, 3 parts of cinnamon bark, 3 parts of angelica dahurica, 8 parts of sand ginger powder, 3 parts of tangerine peel, 10 parts of white granulated sugar and 10 parts of chicken extract.

[0022] A preferred technical solution for a method for preparing a sauce-flavored fried chicken sauce comprises the following steps: Step 1: Take the corresponding amount of spices and crush them into powder; Step 2: Mix all the ingredients and add water to mix well; Step 3: Simmer in the pot for 30 minutes to effectively combine the flavors of the various ingredients; Step 4: The temperature is lowered to 60°C for inner canning of the sauce package; Step 5: Package the canned sauce to form the final product.

[0023] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A sauce for fried chicken with soy sauce, characterized in that: The invention comprises the following raw materials in parts by mass: 40-60 parts of brewed soybean paste, 10-20 parts of caramel color, 5-15 parts of monosodium glutamate, 15-25 parts of salt, 5-10 parts of spices, 5-10 parts of white sugar and 5-10 parts of chicken extract.

2. The sauce for fried chicken with soy sauce according to claim 1, characterized in that: The spices include the following raw materials in parts by mass: 5-7 parts of star anise, 5-7 parts of fennel, 1-3 parts of white cardamom, 3-5 parts of pepper, 3-5 parts of grass fruit, 2-3 parts of cloves, 5-7 parts of nutmeg, 5-6 parts of bay leaves, 1-3 parts of cinnamon, 1-3 parts of angelica, 6-8 parts of sand ginger powder, and 1-3 parts of tangerine peel.

3. The sauce for fried chicken with soy sauce according to claim 1, characterized in that: The brewed soybean paste comprises 40 parts, caramel color 10 parts, monosodium glutamate 5 parts, salt 15 parts, spices 5 parts, white sugar 5 parts and chicken extract 5 parts.

4. The sauce for fried chicken with soy sauce according to claim 1, characterized in that: The brewed soybean paste comprises 50 parts, caramel color 15 parts, monosodium glutamate 10 parts, salt 20 parts, spices 7.5 parts, white sugar 7.5 parts and chicken extract 7.5 parts.

5. The sauce for fried chicken with soy sauce according to claim 1, characterized in that: The brewed soybean paste comprises 60 parts, caramel color 20 parts, monosodium glutamate 15 parts, salt 25 parts, spices 10 parts, white sugar 10 parts and chicken extract 10 parts.

6. The sauce for fried chicken with soy sauce according to claim 2, characterized in that: The invention comprises 5 parts of star anise, 5 parts of fennel, 1 part of white cardamom, 3 parts of pepper, 3 parts of grass fruit, 2 parts of cloves, 5 parts of nutmeg, 5 parts of bay leaves, 1 part of cinnamon bark, 1 part of angelica dahurica, 6 parts of sand ginger powder and 1 part of tangerine peel.

7. The sauce for fried chicken with soy sauce according to claim 2, characterized in that: The invention comprises 6 parts of star anise, 6 parts of fennel, 2 parts of white cardamom, 4 parts of pepper, 4 parts of grass fruit, 2.5 parts of cloves, 6 parts of nutmeg, 5.5 parts of bay leaves, 2 parts of cinnamon bark, 2 parts of angelica dahurica, 7 parts of sand ginger powder and 2 parts of tangerine peel.

8. The sauce for fried chicken with soy sauce according to claim 2, characterized in that: The invention comprises 7 parts of star anise, 7 parts of fennel, 3 parts of white cardamom, 5 parts of pepper, 5 parts of grass fruit, 3 parts of cloves, 7 parts of nutmeg, 6 parts of bay leaves, 3 parts of cinnamon bark, 3 parts of angelica dahurica, 8 parts of sand ginger powder and 3 parts of tangerine peel.

9. A method for preparing a sauce for fried chicken with soy sauce as claimed in any one of claims 2 to 8, characterized in that: The following steps are involved: Step 1: Take the corresponding amount of spices and crush them into powder; Step 2: Mix all the ingredients and add water to mix well; Step 3: Simmer in the pot for 30 minutes to effectively combine the flavors of the various ingredients; Step 4: Lower the temperature to between 50℃ and 60℃ and pack the sauce package into cans; Step 5: Package the canned sauce to form the final product.