Sauce for Mossa Mai Di Xiangdai Xiangdai chicken

Abstract

The Mossa Mai West Domain fragrant dish chicken is a Xinjiang flavored dish chicken, has the advantages of Xinjiang dish chicken, integrates the advantages and characteristics of Sichuan dishes and Xinjiang dishes, is a unique secret recipe elaborately invented by the shop, and has the advantages of unique taste, strong fresh and spicy taste, numb addiction, spicy enjoyment, fine material selection and exquisite cooking. Due to the unique taste and flavor, the product is loved by vast consumers. The traditional preparation method of the sauce for the sauced chicken is mostly manual making, the production efficiency is low, and the product quality is unstable, and the invention aims to provide a method for industrially producing the sauce for the sauced chicken, so that the production efficiency is improved, and the stability of the product quality is ensured.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food condiments, in particular to a preparation method of a big plate chicken sauce and the product thereof. BACKGROUND

[0002] The Mu Hai Mai Western flavor big plate chicken sauce is a big plate chicken sauce with Xinjiang flavor, which has taken the advantages of Xinjiang big plate chicken, and combined the advantages and characteristics of Sichuan cuisine and Xinjiang cuisine. The secret sauce is a unique secret recipe invented by the store, which is unique in taste, rich in spicy flavor, and addictive in numbness and spiciness. The sauce is selected and cooked carefully, and wins the favor of consumers with its unique taste and flavor.

[0003] Traditional big plate chicken sauce preparation methods are mostly handmade, which has low production efficiency and unstable product quality. The present application aims to provide a method for industrial production of big plate chicken sauce to improve production efficiency and ensure stable product quality. SUMMARY

[0004] High-quality raw materials are selected, including white sugar, monosodium glutamate, bean paste, tomato sauce, Amomum kravanh powder, ginger, garlic, salt, star anise powder, radix angelicae dahuricae powder, pimentel powder, clove powder, laurel leaf powder, lemongrass, cassia bark powder, Sichuan pepper, dried chili, dried chili, soybean oil, chicken oil, etc. By accurately controlling the cooking method of various raw materials, the big plate chicken sauce of the present application has the following advantages: convenient to use, simple to cook, unique flavor, and uses a variety of natural spices and seasonings, making the sauce have rich aroma and unique delicious taste. The sauce of the present application does not add any preservative, is green and healthy, and meets the health food demand of modern people.

Claims

1. A sauce called Muhaimaiti Xiyu Xiang Dapanji (Muhaimaiti Western Region Fragrant Big Plate Chicken), characterized in that... The detailed ingredients of this sauce include: The following ingredients are the recipe for making 100 jin (50 kg) of sauce for Dapanji (a type of chicken dish): 1250 g white sugar, 1200 g MSG, 6200 g broad bean paste, 1250 g tomato sauce, 380 g cardamom powder, 1800 g ginger, 900 g garlic, 1600 g salt, 650 g star anise powder, 33 g angelica root powder, 13 g white cardamom powder, 50 g fennel powder, 50 g lemongrass, 230 g cinnamon powder, 650 g Sichuan peppercorns, 2000 g dried chili peppers, 2000 g dried long chili peppers, 15000 g soybean oil, 1500 g onion, and 1500 g scallion.

2. As claimed in claim 1: Dried chili peppers, dried long chili peppers, and Sichuan peppercorns are sterilized and soaked in boiling water for two hours to remove pesticide residues. The chili peppers are cut into sections and placed into their respective containers. All the powdered seasonings are prepared and placed into one container. Tomato sauce and broad bean paste are placed into one container. Scallions, onions, and lemongrass are cut into sections and placed into one container. Ginger and garlic are coarsely chopped and placed into one container. Chicken fat is chopped and placed into one container. Soybean oil is prepared.

3. As claimed in claim 1: Heat oil in a wok to render chicken fat and remove the cracklings. Pour soybean oil into the wok and heat it to above 150 degrees Celsius. Add chopped scallions, onions, and lemongrass to the wok and fry until golden brown, then remove them. Pour white sugar into the wok and cook until it foams. Quickly add Sichuan peppercorns to the wok and stir-fry until you can smell the numbing aroma of Sichuan peppercorns. Add garlic and ginger to the wok and stir-fry until golden brown. Add bird's eye chilies and long chilies in turn and stir-fry until the moisture in the chilies evaporates. Then add broad bean paste, tomato sauce, and salt and stir-fry evenly. Finally, add MSG and seasoning powder and stir-fry until the sauce is bright in color and the oil is glossy. After cooling to room temperature, vacuum pack and refrigerate.