Amino acid-containing sauce for fried chicken and preparation method of amino acid-containing sauce

Abstract

The invention relates to a stir-fried chicken sauce containing amino acid and a preparation method of the stir-fried chicken sauce. The stir-fried chicken sauce containing amino acids comprises the following raw materials in parts by weight: 1-3 parts of umami amino acids, 1-3 parts of thick taste peptide, 5-10 parts of ampelopsis grossedentata leavening, 0.5-2 parts of cacumen biotae leavening, 25-30 parts of water, 15-20 parts of vegetable oil, 1-5 parts of semen brassicae extract, 15-40 parts of spices and 50-110 parts of seasonings. The flavor amino acid and the thick flavor peptide are added into the fried chicken sauce, so that the flavor, the thick flavor and the salty taste of the fried chicken sauce are increased, and the flavor of the fried chicken is increased.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a stir-fried chicken sauce containing amino acids and a preparation method thereof. Background Art

[0002] With the improvement of living standards, consumers' pursuit of delicious food has been increasing day by day. As a traditional and popular food, stir-fried chicken is favored all the time for its delicious taste and rich nutrition. Although the stir-fried chicken dishes in restaurants are delicious, they often have problems such as excessive oil and additives, which are not conducive to health. Under this circumstance, more and more people make stir-fried chicken at home. However, for many people without rich cooking experience, it is not easy to make a delicious stir-fried chicken. They often lack cooking seasoning experience, resulting in a poor taste and texture of the stir-fried chicken they make, unable to meet the pursuit of delicious food, and thus stir-fried chicken sauce has emerged. Currently, the food industry recognizes that adding amino acids that enhance taste to the sauce can increase the flavor of the sauce. However, the existing stir-fried chicken sauces add more spices, have a strong taste, and the stir-fried chicken prepared with the stir-fried chicken sauce is relatively greasy and has a poor taste. Summary of the Invention

[0003] The first object of the present invention is to provide a stir-fried chicken sauce containing amino acids to solve the technical problems of the existing stir-fried chicken sauce having a strong taste and a greasy texture.

[0004] The second object of the present invention is to provide a preparation method of a stir-fried chicken sauce containing amino acids.

[0005] In order to achieve the above objects, the technical solutions adopted by the present invention are as follows:

[0006] The stir-fried chicken sauce containing amino acids comprises the following raw materials in parts by weight: 1 - 3 parts of umami amino acids, 1 - 3 parts of thick taste flavor peptides, 5 - 10 parts of Ampelopsis grossedentata ferment, 0.5 - 2 parts of Platycladus orientalis ferment, 25 - 30 parts of water, 15 - 20 parts of vegetable oil, 1 - 5 parts of white mustard extract, 15 - 40 parts of spices, and 50 - 110 parts of seasonings.

[0007] Further, the umami amino acids are one or more of glutamic acid, aspartic acid, serine, glutamine, and asparagine; the thick taste flavor peptides are one or more of glutathione and γ-glutamylvaline.

[0008] Further, the preparation method of the Ampelopsis grossedentata ferment is as follows: adding water to extract Ampelopsis grossedentata powder to obtain an extract, sterilizing, then adding a compound bacterium agent to the extract for fermentation and inactivation to obtain an Ampelopsis grossedentata fermentation broth, and then heating for Maillard reaction to obtain it.

[0009] Furthermore, the compound bacterial agent is a mixed bacterial agent of Lactobacillus rhamnosus, Lactococcus lactis, and Eurotium cristatum; the mass ratio of Lactobacillus rhamnosus, Lactococcus lactis, and Eurotium cristatum in the compound bacterial agent is 1:2-3:1-5.

[0010] Furthermore, the mass ratio of the leaching solution to the compound bacterial agent is 90-95:5-10; the fermentation temperature is 28-40 °C; the fermentation time is 24-48 h.

[0011] Furthermore, the heating temperature is 100-120 °C, and the heating time is 0.5-1 h; the leaching temperature is 70-90 °C, and the leaching time is 40-60 min; 15-20 mL of water is added per g of the Ampelopsis grossedentata.

[0012] Furthermore, the preparation method of the white mustard extract is as follows: betaine and nano calcium carbonate are added to an ethanol solution, and then white mustard powder is added. After ultrasonic extraction, centrifugation, concentration, and drying, the white mustard extract is obtained; the mass ratio of the white mustard powder to the betaine is 1:0.3-0.5, and the mass ratio of the white mustard powder to the nano calcium carbonate is 1:0.05-0.1; 10-15 mL of ethanol solution is added per g of the white mustard powder; the power of the ultrasonic extraction is 300-500 W, and the ultrasonic extraction time is 60-90 min; the drying temperature is 60-80 °C, and the drying time is 6-10 h.

[0013] Furthermore, the preparation method of the Platycladus orientalis ferment is as follows: Platycladus orientalis powder is added to water and homogenized and broken wall-extracted for 5-10 min to obtain an extract. After sterilization, Lactobacillus fermentum is inoculated according to a mass ratio of 0.5-2%, and cultured at 30-35 °C for 24-48 h. After inactivating, the Platycladus orientalis fermentation broth is obtained, and after filtration and freeze-drying, the Platycladus orientalis ferment is obtained; 10-15 mL of water is added per g of the Platycladus orientalis powder.

[0014] Furthermore, the spice includes the following raw materials in parts by weight: 1-5 parts of star anise, 1-5 parts of Chinese prickly ash, 5-10 parts of ginger, 1-3 parts of fennel, 1-3 parts of cloves, 2-4 parts of cinnamon, 2-4 parts of bay leaves, 2-4 parts of dried tangerine peel; the seasoning includes the following raw materials in parts by weight: 5-10 parts of granulated sugar, 20-40 parts of soybean paste, 20-40 parts of broad bean paste, 1-3 parts of salt, 5-8 parts of soy sauce, 3-7 parts of oyster sauce.

[0015] Preparation method of super chicken sauce containing amino acids, comprising the following steps: Add vegetable oil in an amount according to the formula to a pot and heat it. Subsequently, add the spices in an amount according to the formula and stir-fry for 3 - 5 minutes. Add the fermented vine tea, white mustard extract, fermented Platycladus orientalis leaves, and seasonings in an amount according to the formula and stir-fry for 3 - 5 minutes. Add water in an amount according to the formula and boil. Add the umami amino acids and thick flavor peptides in an amount according to the formula, and bag it after cooling; the heating temperature is 70 - 90°C; the boiling time is 0.5 - 1 hour.

[0016] Advantages of the present invention:

[0017] By adding umami amino acids and thick flavor peptides to the super chicken sauce, the present invention increases the umami, richness, and saltiness of the super chicken sauce, and enhances the aroma of the super chicken.

[0018] Through fermentation, the present invention increases more aroma-producing flavor substances in the fermented vine tea. At the same time, the reducing sugars and amino acids in the fermented vine tea undergo the Maillard reaction to enhance the aroma. The present invention combines fermentation aroma enhancement and Maillard aroma enhancement, and the two work synergistically to increase the aroma of the super chicken sauce containing amino acids of the present invention.

[0019] By adding the fermented vine tea, the present invention alleviates the problem of greasy taste and strong taste of spices when preparing super chicken with the super chicken sauce, increases the fruity and tea aromas, enriches the taste of the super chicken, and makes the taste more fragrant.

[0020] The present invention ferments the vine tea using a compound bacterium agent, increases the content of flavor substances and total flavonoids in the fermented vine tea, and enhances the antioxidant effect of the super chicken sauce containing amino acids of the present invention.

[0021] The amino group in betaine can form hydrogen bonds with the hydroxyl groups on the cell membrane and cell wall of white mustard, promoting the dissolution of active substances in white mustard. The present invention uses the fermented vine tea, fermented Platycladus orientalis leaves, and white mustard extract, which are naturally antibacterial, for compound bacteriostasis. Compared with the use of traditional preservatives, the super chicken sauce containing amino acids of the present invention is safer and more environmentally friendly. Specific embodiments

[0022] The present invention will be further described below in conjunction with embodiments.

[0023] Example 1

[0024] The amino acid-containing fried chicken sauce of Example 1 comprises the following raw materials: 2 g of glutathione, 5 g of Ampelopsis grossedentata ferment, 0.5 g of Platycladus orientalis ferment, 1.2 g of star anise, 1.5 g of Chinese prickly ash, 5 g of ginger, 1 g of fennel, 1 g of clove, 2.2 g of cinnamon, 2.2 g of myrcia, 2 g of dried tangerine peel, 5 g of granulated sugar, 20 g of soybean paste, 20 g of broad bean paste, 1.1 g of salt, 5 g of soy sauce, 3 g of oyster sauce, 25 g of water, 15 g of vegetable oil, 1 g of white mustard extract, 1 g of glutamic acid, and 1 g of aspartic acid.

[0025] The preparation method of Ampelopsis grossedentata ferment is as follows: 20 g of Ampelopsis grossedentata is crushed and added to 300 mL of water, and extracted at 80 °C for 60 min to obtain an extract. After sterilization, a compound bacterium agent is added to the extract, and fermented at 30 °C for 48 h and inactivated to obtain Ampelopsis grossedentata fermentation broth. After filtration, it is then heated to 100 °C and reacted for 30 min to obtain the product. The mass ratio of the extract to the compound bacterium agent is 90:10. The mass ratio of Lactobacillus rhamnosus, Lactococcus lactis, and Eurotium cristatum in the compound bacterium agent is 1:2:1.

[0026] The preparation method of white mustard extract is as follows: 6 g of betaine and 1 g of nano calcium carbonate are added to 300 mL of ethanol solution, and then 20 g of white mustard powder is added, and extracted at a power of 300 W for 60 min. After centrifugation, white mustard extract is obtained. The white mustard extract is concentrated under reduced pressure and dried at 60 °C for 10 h to obtain the product.

[0027] The preparation method of Platycladus orientalis ferment is as follows: 20 g of Platycladus orientalis powder is added to 300 mL of water and homogenized for 5 min to break the cell wall to obtain an extract. After sterilization, Lactobacillus fermentum is inoculated into the extract at a mass ratio of 0.5%, and cultured at 30 °C for 24 h. After inactivation, Platycladus orientalis fermentation broth is obtained. After filtration, it is freeze-dried to obtain the product.

[0028] The preparation method of the amino acid-containing fried chicken sauce of Example 1 is as follows: Vegetable oil is added to a pot and heated to 70 °C, and then the formula amount of spices is added and stir-fried for 5 min. The formula amount of Ampelopsis grossedentata ferment, white mustard extract, Platycladus orientalis ferment, and seasonings are added and stir-fried for 5 min. Water is added and boiled for 30 min. The formula amount of umami amino acids and thick flavor peptides are added, and after cooling, it is bagged.

[0029] Example 2

[0030] The amino acid-containing fried chicken sauce of Example 2 comprises the following raw materials: 1 kg of glutathione, 1 kg of glutavalin, 9 kg of Ampelopsis grossedentata ferment, 2 kg of Platycladus orientalis leaf extract, 5 kg of star anise, 4.2 kg of Chinese prickly ash, 10 kg of ginger, 2 kg of fennel, 3 kg of cloves, 3 kg of cinnamon, 4 kg of cassia leaves, 2.5 kg of dried tangerine peel, 10 kg of granulated sugar, 35 kg of soybean paste, 30 kg of broad bean paste, 1.5 kg of salt, 8 kg of soy sauce, 5 kg of oyster sauce, 30 kg of water, 20 kg of vegetable oil, 3 kg of white mustard extract, 0.5 kg of aspartic acid, 1 kg of serine, and 1 kg of glutamine.

[0031] The preparation method of the Ampelopsis grossedentata ferment is as follows: 50 kg of Ampelopsis grossedentata is crushed and then 1×10 6 mL of water is added. An extraction solution is obtained by leaching at 90 °C for 40 min, sterilized, 7.5 kg of compound bacterium agent is added to the extraction solution, and fermentation is carried out at 35 °C for 36 h. After inactivating, an Ampelopsis grossedentata fermentation broth is obtained, and then it is heated to 120 °C and reacted for 30 min to obtain the Ampelopsis grossedentata ferment. The mass ratio of Lactobacillus rhamnosus, Lactococcus lactis, and Eurotium cristatum in the compound bacterium agent is 1:2:5.

[0032] The preparation method of the white mustard extract is as follows: 25 kg of betaine and 5 kg of nano calcium carbonate are added to 1×10 6 mL of ethanol solution, then 50 kg of white mustard powder is added, and extraction is carried out at a power of 500 W for 90 min. After centrifugation, a white mustard extraction solution is obtained. The white mustard extraction solution is concentrated under reduced pressure and dried at 80 °C for 10 h to obtain the white mustard extract.

[0033] The preparation method of the Platycladus orientalis ferment is as follows: 50 kg of Platycladus orientalis leaf powder is added to 1×10 6 mL of water and homogenized for 10 min to break the cell wall to obtain an extraction solution, which is sterilized. Fermented Lactobacillus is inoculated into the extraction solution according to a mass ratio of 1%, and cultured at 35 °C for 48 h. After inactivating, a Platycladus orientalis fermentation broth is obtained, and after filtration, it is freeze-dried to obtain the Platycladus orientalis ferment.

[0034] The preparation method of the amino acid-containing fried chicken sauce of Example 2 is as follows: Vegetable oil is added to a pot and heated to 90 °C, then the spices in the formula amount are added and stir-fried for 4 min, the Ampelopsis grossedentata ferment, white mustard extract, Platycladus orientalis ferment, and seasonings in the formula amount are added and stir-fried for 5 min, water is added and boiled for 50 min, the umami amino acids and thick flavor flavor peptides in the formula amount are added, and after cooling, it is bagged.

[0035] Example 3

[0036] The amino acid-containing fried chicken sauce of Example 3 comprises the following raw materials: 3 kg of glutathione, 10 kg of tengcha ferment, 1 kg of Platycladus orientalis ferment, 3 kg of star anise, 5 kg of Chinese prickly ash, 8 kg of ginger, 3 kg of fennel, 3 kg of cloves, 4 kg of cinnamon, 4 kg of myrtle leaves, 4 kg of dried tangerine peel, 10 kg of granulated sugar, 35 kg of soybean paste, 40 kg of broad bean paste, 1.5 kg of salt, 8 kg of soy sauce, 7 kg of oyster sauce, 30 kg of water, 20 kg of vegetable oil, 4 kg of white mustard extract, 1 kg of glutamic acid, 0.3 kg of aspartic acid, 0.5 kg of serine, 0.1 kg of glutamine, and 0.4 kg of asparagine.

[0037] The preparation method of the tengcha ferment is as follows: After crushing 50 kg of tengcha, add 1×10 6 mL of water, extract at 70 °C for 30 min to obtain an extract, sterilize it, add a compound bacterial agent to the extract, ferment at 38 °C for 24 h, inactivate it to obtain a tengcha fermentation broth, and then heat it to 100 °C and react for 60 min to obtain it. The mass ratio of the extract to the compound bacterial agent is 93:7. The mass ratio of Lactobacillus rhamnosus, Lactococcus lactis, and Eurotium cristatum in the compound bacterial agent is 1:3:3.

[0038] The preparation method of the white mustard extract is as follows: Add 20 kg of betaine and 3 kg of nano calcium carbonate to 1×10 6 mL of ethanol solution, then add 50 kg of white mustard powder, extract at a power of 400 W for 90 min, centrifuge to obtain a white mustard extract, and concentrate the white mustard extract under reduced pressure and dry it at 80 °C for 8 h to obtain it.

[0039] The preparation method of the Platycladus orientalis ferment is as follows: Add 50 kg of Platycladus orientalis powder to 1×10 6 mL of water, homogenize and break the cell wall for 10 min to obtain an extract, sterilize it, inoculate Lactobacillus fermentum according to a mass ratio of 2% in the extract, culture at 35 °C for 36 h, inactivate it to obtain a Platycladus orientalis fermentation broth, filter it, and then freeze-dry it to obtain it.

[0040] The preparation method of the amino acid-containing fried chicken sauce of Example 3 is as follows: Add vegetable oil to a pot and heat it to 80 °C, then add the formulated amount of spices and stir-fry for 5 min, add the formulated amount of tengcha ferment, white mustard extract, Platycladus orientalis ferment, and seasonings and stir-fry for 4 min, add water and boil for 60 min, add the umami amino acids and thick flavor flavor peptides of the formulated ingredients, and bag it after cooling.

[0041] Comparative Example 1

[0042] The super chicken sauce of Comparative Example 1 is substantially the same as that of Example 2. The difference between the super chicken sauce of Comparative Example 1 and that of Example 2 is that in Comparative Example 1, the ampelopsis grossedentata fermented product is replaced with an equal mass of ampelopsis grossedentata extract. The preparation method of the ampelopsis grossedentata extract is as follows: After crushing 50 kg of ampelopsis grossedentata, add 1×10 6 mL of water, extract at 90 °C for 60 min to obtain an extract, centrifuge, and freeze-dry to obtain it.

[0043] Comparative Example 2

[0044] The super chicken sauce of Comparative Example 2 is substantially the same as that of Example 2. The difference between the super chicken sauce of Comparative Example 2 and that of Example 2 is that the preparation method of the ampelopsis grossedentata fermented product in Comparative Example 2 is as follows: After crushing 50 kg of ampelopsis grossedentata, add 1×10 6 mL of water, extract at 90 °C for 60 min to obtain an extract, sterilize, add a compound bacterial agent to the extract, ferment at 38 °C for 24 h, inactivate to obtain an ampelopsis grossedentata fermented liquid, centrifuge and then freeze-dry to obtain it. The mass ratio of the compound bacterial agent to the extract is 5:95. The mass ratio of Lactobacillus rhamnosus, Lactococcus lactis, and Eurotium cristatum in the compound bacterial agent is 1:1:5.

[0045] Comparative Example 3

[0046] The super chicken sauce of Comparative Example 3 is substantially the same as that of Example 2. The difference between the super chicken sauce of Comparative Example 3 and that of Example 2 is that the preparation method of the ampelopsis grossedentata fermented product in Comparative Example 3 is as follows: After crushing 50 kg of ampelopsis grossedentata, add 1×10 6 mL of water, extract at 90 °C for 60 min to obtain an extract, sterilize, add a compound bacterial agent to the extract, ferment at 38 °C for 24 h, inactivate to obtain an ampelopsis grossedentata fermented liquid, and then heat to 120 °C and react for 30 min to obtain it. The mass ratio of the compound bacterial agent to the extract is 5:95. The compound bacterial agent is a mixed bacterial agent of Lactobacillus rhamnosus and Eurotium cristatum. The mass ratio of Lactobacillus rhamnosus to Eurotium cristatum is 2:5.

[0047] Comparative Example 4

[0048] The super chicken sauce of Comparative Example 4 is substantially the same as that of Example 2. The difference between the super chicken sauce of Comparative Example 4 and that of Example 2 is that the preparation method of the ampelopsis grossedentata fermented product in Comparative Example 4 is as follows: After crushing 50 kg of ampelopsis grossedentata, add 1×10 6 mL of water, extract at 90 °C for 60 min to obtain an extract, sterilize, add a compound bacterial agent to the extract, ferment at 38 °C for 24 h, inactivate to obtain an ampelopsis grossedentata fermented liquid, and then heat to 120 °C and react for 30 min to obtain it. The mass ratio of the compound bacterial agent to the extract is 5:95. The compound bacterial agent is a mixed bacterial agent of Lactococcus lactis and Eurotium cristatum. The mass ratio of Lactococcus lactis to Eurotium cristatum is 3:5.

[0049] Comparative Example 5

[0050] The super chicken sauce of Comparative Example 5 is substantially the same as that of Example 2. The difference between the super chicken sauce of Comparative Example 5 and that of Example 2 is that the preparation method of the ampelopsis grossedentata ferment in Comparative Example 5 is as follows: 50 kg of ampelopsis grossedentata is crushed and then 1×10 6 mL of water is added, and the extraction is carried out at 90 °C for 60 min to obtain an extract. After sterilization, lactococcus lactis is added to the extract, and fermentation is carried out at 38 °C for 24 h. After inactivation, an ampelopsis grossedentata fermentation broth is obtained, and then it is heated to 120 °C and reacted for 30 min to obtain the product. The mass ratio of lactococcus lactis to the extract is 5:95.

[0051] Test Example 1

[0052] The solid-phase microextraction combined with gas chromatography-tandem mass spectrometry was used to analyze the volatile flavor substances in the ampelopsis grossedentata ferment of Example 2 and Comparative Examples 1-5. The results are shown in Table 1.

[0053] Table 1 Analysis of volatile flavor substances in the ampelopsis grossedentata ferment of Example 2 and Comparative Examples 1-5

[0054]

[0055]

[0056] Note: - represents not detected.

[0057] As can be seen from Table 1, the contents of fruity, grassy and aromatic substances in the ampelopsis grossedentata ferment prepared by fermentation have increased. The fruity and grassy substances can neutralize the strong taste of the spices in the super chicken sauce and the greasy taste brought by the super chicken sauce, making the taste of the amino acid-containing super chicken sauce of the present invention more refreshing. At the same time, Maillard characteristic flavor substances are newly added, which neutralize the numb and cool feeling brought by the grassy substances to a certain extent, making the taste of the amino acid-containing super chicken sauce of the present invention more harmonious.

[0058] Test Example 2

[0059] The high performance liquid chromatography was used to detect the flavonoid content in the ampelopsis grossedentata ferment of Example 2 and Comparative Examples 1-5. The results are shown in Table 2.

[0060] Table 2 Flavonoid content (mg / g) in the ampelopsis grossedentata ferment of Example 2 and Comparative Examples 1-5

[0061]

[0062]

[0063] As can be seen from Table 2, the total flavonoid content in the Ampelopsis grossedentata fermented product fermented by the compound bacterial agent has increased significantly, making the stir-fried chicken sauce containing amino acids prepared by the present invention have good antioxidant effects. Among them, the content of dihydromyricetin has increased significantly. Dihydromyricetin is a natural antibacterial agent that can effectively inhibit the growth of microorganisms and extend the shelf life of the stir-fried chicken sauce containing amino acids of the present invention.

[0064] Test Example 3

[0065] For the Ampelopsis grossedentata fermentation broth, white mustard extract, and Platycladus orientalis fermentation broth prepared in Example 2, suspension quantitative bacteriostatic tests were carried out to measure their bacteriostatic effects on Staphylococcus aureus and Escherichia coli. The specific operation method is as follows: The 24-hour fresh slant culture of the test bacteria was washed off with PBS and diluted to 5.0×10 5 CFU / mL - 4.5×10 6 CFU / mL bacterial suspension for standby. Take a sterile test tube, add 5.0 mL of the fermentation broth or extract, place it in a water bath at 20°C for 5 minutes, then add 0.1 mL of the bacterial suspension, mix quickly, and start timing immediately. When the test bacteria interact with the fermentation broth or extract for 5 minutes and 10 minutes, respectively, take 1.0 mL of the mixed solution of the test bacteria and the sample and inoculate 2 petri dishes, pour the culture medium, and perform culture counting to calculate the killing logarithm. The test was repeated 3 times and the average value was taken. When the number of bacteria could not be counted, 10-fold serial dilutions were made with PBS, and appropriate dilution degrees were selected to respectively take 1.0 mL and inoculate 2 petri dishes for viable bacteria culture counting. At the same time, PBS was used instead of the sample for parallel tests as a positive control. The number of recovered colonies in the positive control was between 1.0×10 4 CFU / mL - 9.0×10 4 CFU / mL. Take the same batch of PBS and culture medium as negative controls. All test samples and control samples were cultured at 36°C, the test was repeated 3 times, and the killing logarithm was calculated; Nutrient agar medium was used for the culture of Staphylococcus aureus and Escherichia coli. The test results are shown in Table 3.

[0066] A: Ampelopsis grossedentata fermentation broth + white mustard extract + Platycladus orientalis fermentation broth; B: Ampelopsis grossedentata fermentation broth + Platycladus orientalis fermentation broth; C: Ampelopsis grossedentata fermentation broth + white mustard extract; D: Platycladus orientalis fermentation broth + white mustard extract; E: Ampelopsis grossedentata fermentation broth; F: Platycladus orientalis fermentation broth; G: white mustard extract; The total volume of A - G is 5 mL.

[0067] Table 3 Bacteriostatic Effects

[0068]

[0069] As can be seen from Table 3, the antibacterial effects on Escherichia coli and Staphylococcus aureus are the best when the fermented liquid of Ampelopsis grossedentata, the extract of Brassica alba, and the fermented liquid of Platycladus orientalis exist together.

Claims

1. A fried chicken sauce containing amino acids, characterized in that: The invention comprises the following raw materials in parts by weight: 1-3 parts of umami amino acids, 1-3 parts of kokumi flavor peptides, 5-10 parts of rattan tea fermentation products, 0.5-2 parts of orientalis leaf fermentation products, 25-30 parts of water, 15-20 parts of vegetable oils, 1-5 parts of white mustard seed extracts, 15-40 parts of spices and 50-110 parts of seasonings.

2. The amino acid-containing fried chicken sauce according to claim 1, characterized in that: The umami amino acid is one or more of glutamic acid, aspartic acid, serine, glutamine, and asparagine; the kokumi flavor peptide is one or more of glutathione and glutathione.

3. The amino acid-containing fried chicken sauce according to claim 1, characterized in that: The preparation method of the rattan tea fermented product is: extracting rattan tea powder with water to obtain an extract, sterilizing it, then adding a composite bacterial agent to the extract to ferment and inactivate it to obtain a rattan tea fermented liquid, and then heating it to perform Maillard reaction to obtain the product.

4. The amino acid-containing fried chicken sauce according to claim 3, characterized in that: The composite bacterial agent is a mixed bacterial agent of Lactobacillus rhamnosus, Lactococcus lactis and Eurotium cristatum; the mass ratio of Lactobacillus rhamnosus, Lactococcus lactis and Eurotium cristatum in the composite bacterial agent is 1:2-3:1-5.

5. The amino acid-containing fried chicken sauce according to claim 3, characterized in that: The mass ratio of the extract to the composite bacterial agent is 90-95:5-10; the fermentation temperature is 28-40° C.; and the fermentation time is 24-48 hours.

6. The amino acid-containing fried chicken sauce according to claim 3, characterized in that: The heating temperature is 100-120° C., and the heating time is 0.5-1 h; the extraction temperature is 70-90° C., and the extraction time is 40-60 min; and 15-20 mL of water is added to each gram of rattan tea.

7. The amino acid-containing fried chicken sauce according to claim 1, characterized in that: The preparation method of the white mustard extract is as follows: betaine and nano-calcium carbonate are added to an ethanol solution, and then white mustard powder is added, and the extract is ultrasonically extracted, centrifuged, concentrated, and dried to obtain the extract; the mass ratio of the white mustard powder to the betaine is 1:0.3-0.5, and the mass ratio of the white mustard powder to the nano-calcium carbonate is 1:0.05-0.1; 10-15 mL of ethanol solution is added to each gram of the white mustard powder; the power of the ultrasonic extraction is 300-500 W, and the time of the ultrasonic extraction is 60-90 min; the drying temperature is 60-80° C., and the drying time is 6-10 h.

8. The amino acid-containing fried chicken sauce according to claim 1, characterized in that: The preparation method of the Platycladus orientalis leaf fermentation product is as follows: adding Platycladus orientalis leaf powder into water, homogenizing and breaking the wall to extract for 5 to 10 minutes to obtain an extract, sterilizing and inoculating fermentation lactobacillus at a mass ratio of 0.5 to 2%, culturing at 30 to 35° C. for 24 to 48 hours, inactivating and obtaining Platycladus orientalis leaf fermentation liquid, filtering and freeze-drying the liquid; and adding 10 to 15 mL of water for every gram of the Platycladus orientalis leaf powder.

9. The amino acid-containing fried chicken sauce according to claim 1, characterized in that: The spices include the following raw materials in parts by weight: 1-5 parts of star anise, 1-5 parts of pepper, 5-10 parts of ginger, 1-3 parts of fennel, 1-3 parts of cloves, 2-4 parts of cinnamon, 2-4 parts of bay leaves, and 2-4 parts of tangerine peel; the seasoning includes the following raw materials in parts by weight: 5-10 parts of white sugar, 20-40 parts of soybean paste, 20-40 parts of bean paste, 1-3 parts of salt, 5-8 parts of soy sauce, and 3-7 parts of oyster sauce.

10. The method for preparing the amino acid-containing fried chicken sauce according to claim 1, characterized in that: The following steps are involved: Add a formulated amount of vegetable oil into a pot and heat it, then add a formulated amount of the spices and stir-fry for 3-5 minutes, add a formulated amount of rattan tea fermentation product, white mustard extract, Platycladus orientalis leaf fermentation product, and seasonings and stir-fry for 3-5 minutes, add a formulated amount of water and boil, add a formulated amount of umami amino acids and kochi flavor peptides, and pack after cooling; the heating temperature is 70-90° C.; the boiling time is 0.5-1 hour.

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