Production process of black-bone chicken salted oil tea
By optimizing the formula and preparation process of black-bone chicken salty oil tea, the problems of low production efficiency and unstable flavor in traditional production methods were solved, and the industrial production of black-bone chicken salty oil tea with rich nutrition, delicate taste and strong aroma was achieved.
Patent Information
- Application Number
- CN202511198288.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-26
- Publication Date
- 2025-10-14
AI Technical Summary
The existing traditional production method of black-bone chicken salty oil tea has the problems of low production efficiency and unstable formula, resulting in poor flavor and unable to meet the needs of large-scale production and unique taste.
Black-bone chicken salty oil tea is prepared by using black-bone chicken powder, flour, vegetable oil, walnut pieces, black sesame seeds, peanut pieces, onions, peppercorns and thirteen spices in specific proportions, and optimizing the formula and preparation process, including the steps of boiling, roasting and crushing the black-bone chicken powder, stir-frying the flour, stir-frying the auxiliary ingredients and filtering the onion oil.
The prepared black-bone chicken salty oil tea is rich in nutrition, uniform in color, delicate in taste, rich in fragrance, and delicious. The highest sensory score reaches 92 points, making it suitable for large-scale production.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a production process of black-bone chicken salty oil tea. Background Art
[0002] Youcha noodles, also known as "fried noodles" or "stir-fried noodles," are a Chinese specialty snack. The main ingredients are wheat flour, cooking oil, sugar, nuts, preserved fruit, and sesame seeds; toppings include peanuts, sesame seeds, and preserved fruit. Black-bone chicken, also known as silky chicken, is a species of domestic chicken in the genus Gallus gallus of the Phasianidae family. Black-bone chickens are a unique animal resource in China, renowned for their rich nutrients, high content of active ingredients, early maturity, and potent health benefits. Their nutritional and therapeutic value far exceeds that of ordinary chickens, earning them the reputation of a "precious therapeutic bird." Black-bone chicken is a traditional and precious Chinese medicinal ingredient, renowned both domestically and internationally, and is known as the "Pearl of Poultry." Black-bone chicken salted oil tea is made by adding black-bone chicken powder to the traditional oil tea recipe in Cheng County. However, the traditional processing method is very backward. The manual workshop-style production suffers from low efficiency, unstable formula, and poor flavor, failing to meet social needs. There is an urgent need for a unique and suitable production process for black-bone chicken salted oil tea. Summary of the Invention
[0003] (1) Technical problems solved
[0004] In view of the shortcomings of the existing technology, the present invention provides a production process of black-bone chicken salty oil tea, which has the advantages of rich nutrition, uniform color, delicate taste, strong fragrance, delicious taste, etc., and solves the problems raised in the above background technology.
[0005] (2) Technical solution
[0006] To achieve the above-mentioned object, the present invention provides the following technical solution: a black-bone chicken salty oil tea, comprising the following raw materials in the following weight proportions: based on 100g of flour, 15% of black-bone chicken powder, 5% of salt, 15% of vegetable oil, 20% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of peppercorns, and 3% of thirteen spices.
[0007] As an embodiment, the black-bone chicken salty oil tea includes the following raw materials in the following weight proportions: based on 100g of flour, 5% of black-bone chicken powder, 1% of salt, 5% of vegetable oil, 5% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of peppercorns, and 3% of thirteen spices.
[0008] As an embodiment, the black-bone chicken salty oil tea includes the following raw materials in the following weight proportions: based on 100g of flour, 10% of black-bone chicken powder, 3% of salt, 10% of vegetable oil, 10% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of peppercorns, and 3% of thirteen spices.
[0009] As an embodiment, the black-bone chicken salty oil tea includes the following raw materials in the following weight proportions: based on 100g of flour, 20% of black-bone chicken powder, 7% of salt, 20% of vegetable oil, 15% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of peppercorns, and 3% of thirteen spices.
[0010] As an embodiment, the black-bone chicken salty oil tea includes the following raw materials in the following weight proportions: based on 100g of flour, 25% of black-bone chicken powder, 9% of salt, 25% of vegetable oil, 25% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of peppercorns, and 3% of thirteen spices.
[0011] Furthermore, the preparation method of the black-bone chicken powder, flour, auxiliary materials and scallion oil is as follows:
[0012] 1) The preparation method of the black-bone chicken powder is as follows: put the black-bone chicken into a pot with cold water, add cooking wine, pepper, star anise, cinnamon, bay leaves, green onion, ginger and other seasonings, and cook for one hour, remove from the pot, let it cool, cut into small pieces, put it into an oven and bake for 40 minutes, cool to room temperature, and then grind it into powder with a grinder and pass it through an 80-mesh sieve for later use;
[0013] 2) The flour is prepared as follows: stir-fry the flour slowly and continuously over low heat until it turns slightly yellow and has a distinct fried noodle aroma, and then sieve it through a 120-mesh sieve for later use;
[0014] 3) The preparation method of the auxiliary materials such as peanuts and chopped walnuts is as follows: roast the peanuts, peel them, and chop them for later use; shell the walnuts, chop them for later use; roast the black sesame seeds, cool them to room temperature, and set aside;
[0015] 4) The scallion oil is prepared as follows: accurately weigh vegetable oil, heat it, add onions and Sichuan peppercorns and stir-fry until the onions lose water and turn golden yellow, filter out the onions and Sichuan peppercorns and set aside.
[0016] Furthermore, the preparation method of black-bone chicken salty oil tea comprises the following steps:
[0017] S1. Stir-fry. After heating the scallion oil, add flour, black-bone chicken powder, chopped walnuts, chopped peanuts, thirteen spices, and black sesame seeds. Stir-fry evenly over low heat until a distinct fried noodle aroma is released.
[0018] S2. Cooling. Place the fried tea leaves at room temperature to cool.
[0019] S3. Packaging: Pack the cooled oil-tea camellia into 40g bags.
[0020] (3) Beneficial effects
[0021] Compared with the prior art, the present invention provides a production process for black-bone chicken salty oil tea, which has the following beneficial effects:
[0022] The preparation process of the black-bone chicken salty oil tea is optimized by single-factor experiment and orthogonal experiment, and the optimal formula is verified by verification experiment. The obtained optimal formula is 15% of black-bone chicken powder, 5% of salt, 15% of vegetable oil, 20% of walnut powder, 10% of black sesame, 10% of peanut powder, 3% of onion, 0.5% of Sichuan pepper, and 3% of thirteen spices. Under these conditions, the sensory evaluation panel composed of different groups of people evaluated that the prepared black-bone chicken salty oil tea had the highest sensory score of 92 points, and the comprehensive sensory quality was the best. The black-bone chicken salty oil tea prepared under this formula is rich in nutrition, uniform in color, brown-yellow in color, delicate in taste, rich in fragrance, and delicious. DETAILED DESCRIPTION
[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.
[0024] Example 1:
[0025] The present embodiment provides a black-bone chicken salty oil tea comprising the following components in parts by weight: based on 100 g of flour, 15% of black-bone chicken powder, 5% of salt, 15% of vegetable oil, 20% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
[0026] This embodiment also provides a method for preparing a black-bone chicken salty oil tea raw material, the method comprising the following steps:
[0027] 1) The preparation method of the black-bone chicken powder is as follows: put the black-bone chicken into a pot with cold water, add cooking wine, pepper, star anise, cinnamon, bay leaves, green onion, ginger and other seasonings, and cook for one hour, remove from the pot, let it cool, cut into small pieces, put it into an oven and bake for 40 minutes, cool to room temperature, and then grind it into powder with a grinder and pass it through an 80-mesh sieve for later use;
[0028] 2) The flour is prepared as follows: stir-fry the flour slowly and continuously over low heat until it turns slightly yellow and has a distinct fried noodle aroma, and then sieve it through a 120-mesh sieve for later use;
[0029] 3) The preparation method of the auxiliary materials such as peanuts and chopped walnuts is as follows: roast the peanuts, peel them, and chop them for later use; shell the walnuts, chop them for later use; roast the black sesame seeds, cool them to room temperature, and set aside;
[0030] 4) The scallion oil is prepared as follows: accurately weigh vegetable oil, heat it, add onions and Sichuan peppercorns, and stir-fry until the onions lose water and turn golden yellow, filter out the onions and Sichuan peppercorns, and set aside;
[0031] The preparation method of black-bone chicken salty oil tea comprises the following steps:
[0032] S1. Stir-fry. After heating the scallion oil, add flour, black-bone chicken powder, chopped walnuts, chopped peanuts, thirteen spices, and black sesame seeds. Stir-fry evenly over low heat until a distinct fried noodle aroma is released.
[0033] S2. Cooling. Place the fried tea leaves at room temperature to cool.
[0034] S3. Packaging: Pack the cooled oil-tea camellia into 40g bags.
[0035] Example 2:
[0036] The present embodiment provides a black-bone chicken salty oil tea comprising the following components in parts by weight: based on 100 g of flour, 5% of black-bone chicken powder, 1% of salt, 5% of vegetable oil, 5% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
[0037] This embodiment also provides a method for preparing a black-bone chicken salty oil tea raw material, the method comprising the following steps:
[0038] 1) The preparation method of the black-bone chicken powder is as follows: put the black-bone chicken into a pot with cold water, add cooking wine, pepper, star anise, cinnamon, bay leaves, green onion, ginger and other seasonings, and cook for one hour, remove from the pot, let it cool, cut into small pieces, put it into an oven and bake for 40 minutes, cool to room temperature, and then grind it into powder with a grinder and pass it through an 80-mesh sieve for later use;
[0039] 2) The flour is prepared as follows: stir-fry the flour slowly and continuously over low heat until it turns slightly yellow and has a distinct fried noodle aroma, and then sieve it through a 120-mesh sieve for later use;
[0040] 3) The preparation method of the auxiliary materials such as peanuts and chopped walnuts is as follows: roast the peanuts, peel them, and chop them for later use; shell the walnuts, chop them for later use; roast the black sesame seeds, cool them to room temperature, and set aside;
[0041] 4) The scallion oil is prepared as follows: accurately weigh vegetable oil, heat it, add onions and Sichuan peppercorns, and stir-fry until the onions lose water and turn golden yellow, filter out the onions and Sichuan peppercorns, and set aside;
[0042] The preparation method of black-bone chicken salty oil tea comprises the following steps:
[0043] S1. Stir-fry. After heating the scallion oil, add flour, black-bone chicken powder, chopped walnuts, chopped peanuts, thirteen spices, and black sesame seeds. Stir-fry evenly over low heat until a distinct fried noodle aroma is released.
[0044] S2. Cooling. Place the fried tea leaves at room temperature to cool.
[0045] S3. Packaging: Pack the cooled oil-tea camellia into 40g bags.
[0046] Example 3:
[0047] The present embodiment provides a black-bone chicken salty oil tea comprising the following components in parts by weight: based on 100 g of flour, 10% of black-bone chicken powder, 3% of salt, 10% of vegetable oil, 10% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
[0048] This embodiment also provides a method for preparing a black-bone chicken salty oil tea raw material, the method comprising the following steps:
[0049] 1) The preparation method of the black-bone chicken powder is as follows: put the black-bone chicken into a pot with cold water, add cooking wine, pepper, star anise, cinnamon, bay leaves, green onion, ginger and other seasonings, and cook for one hour, remove from the pot, let it cool, cut into small pieces, put it into an oven and bake for 40 minutes, cool to room temperature, and then grind it into powder with a grinder and pass it through an 80-mesh sieve for later use;
[0050] 2) The flour is prepared as follows: stir-fry the flour slowly and continuously over low heat until it turns slightly yellow and has a distinct fried noodle aroma, and then sieve it through a 120-mesh sieve for later use;
[0051] 3) The preparation method of the auxiliary materials such as peanuts and chopped walnuts is as follows: roast the peanuts, peel them, and chop them for later use; shell the walnuts, chop them for later use; roast the black sesame seeds, cool them to room temperature, and set aside;
[0052] 4) The scallion oil is prepared as follows: accurately weigh vegetable oil, heat it, add onions and Sichuan peppercorns, and stir-fry until the onions lose water and turn golden yellow, filter out the onions and Sichuan peppercorns, and set aside;
[0053] The preparation method of black-bone chicken salty oil tea comprises the following steps:
[0054] S1. Stir-fry. After heating the scallion oil, add flour, black-bone chicken powder, chopped walnuts, chopped peanuts, thirteen spices, and black sesame seeds. Stir-fry evenly over low heat until a distinct fried noodle aroma is released.
[0055] S2. Cooling. Place the fried tea leaves at room temperature to cool.
[0056] S3. Packaging: Pack the cooled oil-tea camellia into 40g bags.
[0057] Example 4:
[0058] The present embodiment provides a black-bone chicken salty oil tea comprising the following components in parts by weight: based on 100 g of flour, 20% of black-bone chicken powder, 7% of salt, 20% of vegetable oil, 15% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
[0059] This embodiment also provides a method for preparing a black-bone chicken salty oil tea raw material, the method comprising the following steps:
[0060] 1) The preparation method of the black-bone chicken powder is as follows: put the black-bone chicken into a pot with cold water, add cooking wine, pepper, star anise, cinnamon, bay leaves, green onion, ginger and other seasonings, and cook for one hour, remove from the pot, let it cool, cut into small pieces, put it into an oven and bake for 40 minutes, cool to room temperature, and then grind it into powder with a grinder and pass it through an 80-mesh sieve for later use;
[0061] 2) The flour is prepared as follows: stir-fry the flour slowly and continuously over low heat until it turns slightly yellow and has a distinct fried noodle aroma, and then sieve it through a 120-mesh sieve for later use;
[0062] 3) The preparation method of the auxiliary materials such as peanuts and chopped walnuts is as follows: roast the peanuts, peel them, and chop them for later use; shell the walnuts, chop them for later use; roast the black sesame seeds, cool them to room temperature, and set aside;
[0063] 4) The scallion oil is prepared as follows: accurately weigh vegetable oil, heat it, add onions and Sichuan peppercorns, and stir-fry until the onions lose water and turn golden yellow, filter out the onions and Sichuan peppercorns, and set aside;
[0064] The preparation method of black-bone chicken salty oil tea comprises the following steps:
[0065] S1. Stir-fry. After heating the scallion oil, add flour, black-bone chicken powder, chopped walnuts, chopped peanuts, thirteen spices, and black sesame seeds. Stir-fry evenly over low heat until a distinct fried noodle aroma is released.
[0066] S2. Cooling. Place the fried tea leaves at room temperature to cool.
[0067] S3. Packaging: Pack the cooled oil-tea camellia into 40g bags.
[0068] Embodiment 5:
[0069] The present embodiment provides a black-bone chicken salty oil tea comprising the following components in parts by weight: based on 100 g of flour, 25% of black-bone chicken powder, 9% of salt, 25% of vegetable oil, 25% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
[0070] This embodiment also provides a method for preparing a black-bone chicken salty oil tea raw material, the method comprising the following steps:
[0071] 1) The preparation method of the black-bone chicken powder is as follows: put the black-bone chicken into a pot with cold water, add cooking wine, pepper, star anise, cinnamon, bay leaves, green onion, ginger and other seasonings, and cook for one hour, remove from the pot, let it cool, cut into small pieces, put it into an oven and bake for 40 minutes, cool to room temperature, and then grind it into powder with a grinder and pass it through an 80-mesh sieve for later use;
[0072] 2) The flour is prepared as follows: stir-fry the flour slowly and continuously over low heat until it turns slightly yellow and has a distinct fried noodle aroma, and then sieve it through a 120-mesh sieve for later use;
[0073] 3) The preparation method of the auxiliary materials such as peanuts and chopped walnuts is as follows: roast the peanuts, peel them, and chop them for later use; shell the walnuts, chop them for later use; roast the black sesame seeds, cool them to room temperature, and set aside;
[0074] 4) The scallion oil is prepared as follows: accurately weigh vegetable oil, heat it, add onions and Sichuan peppercorns, and stir-fry until the onions lose water and turn golden yellow, filter out the onions and Sichuan peppercorns, and set aside;
[0075] The preparation method of black-bone chicken salty oil tea comprises the following steps:
[0076] S1. Stir-fry. After heating the scallion oil, add flour, black-bone chicken powder, chopped walnuts, chopped peanuts, thirteen spices, and black sesame seeds. Stir-fry evenly over low heat until a distinct fried noodle aroma is released.
[0077] S2. Cooling. Place the fried tea leaves at room temperature to cool.
[0078] S3. Packaging: Pack the cooled oil-tea camellia into 40g bags.
[0079] Judgment standard: The quality of the black-bone chicken salty oil tea prepared in Examples 1 to 5 of the present invention was systematically evaluated by sensory evaluation, and the black-bone chicken salty oil tea prepared in Comparative Examples 1 to 5 was used as a control.
[0080] Currently, the sensory evaluation of products is mainly carried out through the sensory evaluation system. Different groups of people form a sensory evaluation team. Before the evaluation, the evaluation team members must be trained, and control samples are selected as warm-up samples. The evaluation standards are unified and the evaluation adopts a 100-point system.
[0081] The black-bone chicken salty oil tea produced according to Examples 1 to 5 were evaluated to have an overall acceptability of 92, 87, 85, 78, and 60, all of which met the evaluation requirements. Among them, the black-bone chicken salty oil tea in Example 1 had the highest sensory score of 92 points, and had the best comprehensive sensory quality.
[0082] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. A black-bone chicken salty oil tea, characterized in that: The invention comprises the following raw materials in the following weight proportions: based on 100g of flour, 15% of black-bone chicken powder, 5% of salt, 15% of vegetable oil, 20% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
2. The black-bone chicken salty oil tea according to claim 1, characterized in that The invention comprises the following raw materials in the following weight proportions: based on 100g of flour, 5% of black-bone chicken powder, 1% of salt, 5% of vegetable oil, 5% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
3. The black-bone chicken salty oil tea according to claim 1, characterized in that The invention comprises the following raw materials in the following weight proportions: based on 100g of flour, 10% of black-bone chicken powder, 3% of salt, 10% of vegetable oil, 10% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
4. The black-bone chicken salty oil tea according to claim 1, characterized in that The invention comprises the following raw materials in the following weight proportions: based on 100g of flour, 20% of black-bone chicken powder, 7% of salt, 20% of vegetable oil, 15% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
5. The black-bone chicken salty oil tea according to claim 1, characterized in that The invention comprises the following raw materials in the following weight proportions: based on 100g of flour, 25% of black-bone chicken powder, 9% of salt, 25% of vegetable oil, 25% of chopped walnuts, 10% of black sesame seeds, 10% of chopped peanuts, 3% of onions, 0.5% of Sichuan peppercorns, and 3% of thirteen spices.
6. A process for preparing black-bone chicken salty oil tea, characterized in that: The following steps are involved: 1) The preparation method of the black-bone chicken powder is as follows: put the black-bone chicken into a pot with cold water, add cooking wine, pepper, star anise, cinnamon, bay leaves, green onion, ginger and other seasonings, and cook for one hour, remove from the pot, let it cool, cut into small pieces, put it into an oven and bake for 40 minutes, cool to room temperature, and then grind it into powder with a grinder and pass it through an 80-mesh sieve for later use; 2) The flour is prepared as follows: stir-fry the flour slowly and continuously over low heat until it turns slightly yellow and has a distinct fried noodle aroma, and then sieve it through a 120-mesh sieve for later use; 3) The preparation method of the auxiliary materials such as peanuts and chopped walnuts is as follows: roast the peanuts, peel them, and chop them for later use; shell the walnuts, chop them for later use; roast the black sesame seeds, cool them to room temperature, and set aside; 4) The scallion oil is prepared as follows: accurately weigh vegetable oil, heat it, add onions and Sichuan peppercorns and stir-fry until the onions lose water and turn golden yellow, filter out the onions and Sichuan peppercorns and set aside.
7. The method for preparing the black-bone chicken salty oil tea according to claim 6, wherein: The preparation method of black-bone chicken salty oil tea comprises the following steps: S1. Stir-fry. After heating the scallion oil, add flour, black-bone chicken powder, chopped walnuts, chopped peanuts, thirteen spices, and black sesame seeds. Stir-fry evenly over low heat until a distinct fried noodle aroma is released. S2. Cooling. Place the fried tea leaves at room temperature to cool. S3. Packaging: Pack the cooled oil-tea camellia into 40g bags.