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Seasoning used for prepn. of cold cooked chicken

A product and condiment technology, which is applied in the field of auxiliary condiments for the preparation of cooked cold chicken products and its deployment, can solve the problems of losing the use value of chicken food, changing the good impression of chicken food, and losing the nutritional content of chicken, so as to improve the use value , enhance appetite, easy to operate

Inactive Publication Date: 2006-11-08
胡兴元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In daily life, due to people's different processing methods, the nutritional content of chicken is often lost and the taste becomes poor, which makes some people change their favor on chicken food and is unwilling to eat it, thus losing the high utilization of chicken food Value, not taking advantage of the improvement of national physical fitness

Method used

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Examples

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Effect test

Embodiment 1

[0014] Embodiment 1: The present invention is through the selection of live chickens, slaughtering and removing hair and viscera, cooking mature products, seasoning and slices of cooked products, and adding auxiliary condiments.

[0015] The composition and weight ratio of the present invention are: 700 grams of chili red oil, 200 grams of sesame oil, and 100 grams of compound seasoning.

[0016] Wherein: A, capsicum red oil is that vegetable oil is first boiled to 220 ℃, cools to 120 ℃ again, by vegetable oil: capsicum powder=1: 0.2 ratio, in 700 gram vegetable oils, add 140 gram capsicum powders, mix well.

[0017] B, sesame oil is that vegetable oil is first boiled to 230 ℃, then cooled to 130 ℃, by the ratio of vegetable oil: sesame=1: 0.2, add 140 gram sesame seeds in 700 gram vegetable oil, mix well.

[0018] C. The compound seasoning is to select 600 grams of Chinese prickly ash, 100 grams of pepper, 100 grams of Daxiang, and 100 grams of spirit grass according to the w...

Embodiment 2

[0022] Embodiment 2: The present invention goes through the selection of live chickens, slaughtering, hair removal and viscera removal, cooking mature products, spices and slices of cooked products, and adding auxiliary condiments; the composition and weight ratio of the present invention are as follows: chili red oil 840 gram, 240 grams of sesame oil, 120 grams of compound seasoning, wherein: A, chili red oil is that vegetable oil is first boiled to 240 ℃, cools to 130 ℃ again, by the ratio of vegetable oil: chili powder=1: 0.2, at 800 Add 160 grams of chili powder in gram vegetable oil, mix well; B, sesame oil is that vegetable oil is first boiled to 220 ℃, cools to 120 ℃ again, by vegetable oil: the ratio of sesame=1: 0.2, in 800 gram vegetable oils, add 160 gram gram sesame, mix well; C, compound seasoning is to select 900 gram Chinese prickly ash, 150 gram pepper, 150 gram Daxiang, 150 gram spirit grass and grind it into 80 order fine powder, then mix in 150 grams of mono...

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PUM

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Abstract

A seasoning for the dish "cold cooked chicken" is prepared from chili oil, sesame oil and composite flavouring in the weight ratio of 7:2:1. Said composite flavouring is prepared from Chinese pricklyash, pepper, etc through grinding and mixing with gourmet powder. It has delicious taste and retaining all nutrients of chicken.

Description

Technical field: [0001] The invention relates to a food condiment, in particular to an auxiliary condiment suitable for preparing cold cooked live native chicken products and a preparation method thereof. Background technique: [0002] Chicken is a traditional public food, which belongs to the first-class delicacy. It is delicious, rich in amino acids, minerals and various trace elements, and is a high-quality protein. In daily life, due to people's different processing methods, the nutritional content of chicken is often lost and the taste becomes poor, which makes some people change their favor on chicken food and is unwilling to eat it, thus losing the high utilization of chicken food Value, do not take advantage of the improvement of national physical fitness. Invention content: [0003] The purpose of the present invention is to provide an auxiliary condiment suitable for preparing cold cooked live native chicken products and a preparation method thereof. The chicke...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/38A23L27/10A23L25/10
Inventor 胡兴元
Owner 胡兴元
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