Special seasoning for unseasoned cooked chicken and its preparation method

Abstract

A flavouring dedicated for the boiled chicken with parsley is prepared through preparing tasty agent from flavouring nucleoside, gourmet powder, hydrolytic protein, and sodium citrate through mixing, mixing it with water, soy sauce and cane sugar, mixing, adding yeast, tasty reaction, pasteurizing twice, and loading in containers.

Description

Technical field: [0001] The invention relates to an edible seasoning and a preparation method thereof. In particular, it is a special seasoning suitable for dipping when eating poached chicken and a preparation method thereof. Background technique: [0002] In recent years, the traditional food of boiled chicken has become more and more popular. In order to make boiled chicken a real delicacy, the seasoning used when eating is very important. A good seasoning will make the chicken tasted by the eater play its best taste, and even add color and flavor. Therefore people just spent a lot of time and effort on the research and development of seasonings. Existing seasonings are generally prepared, ready-made, and used now, and cannot be stored and kept fresh for a long time. If they are seasonings for long-term stored Chinese food, their good taste and preservation problems are often It is another pair of unsolvable contradictions. High chloride content has a long shelf life bu...

AI Technical Summary

Problems solved by technology

Therefore people just spent a lot of time and effort on the research and development of seasonings. Existing seasonings are generally prepared, ready-made, and used now, and cannot be stored and kept fresh for a long time. If they are seasonings for long-term stored Chinese food, their good taste and preservation problems are often Another pair of unsolvable contradictions. High chloride content has a long shelf life but does not keep fresh and tastes poor. Low chloride content has good taste but is not easy to keep fresh.