CN103478685A - Red capsicum chicken sauce and preparation method thereof - Google Patents
Red capsicum chicken sauce and preparation method thereof Download PDFInfo
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- CN103478685A CN103478685A CN201310365813.6A CN201310365813A CN103478685A CN 103478685 A CN103478685 A CN 103478685A CN 201310365813 A CN201310365813 A CN 201310365813A CN 103478685 A CN103478685 A CN 103478685A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention relates to a red capsicum chicken sauce and a preparation method of the red capsicum chicken sauce. The red capsicum chicken sauce is prepared from the following raw materials and auxiliary materials: fourth-grade rap oil, shallot, ginger, chicken breast, light soy sauce, granulated sugar, Haitian soybean paste, cooking wine, chili sauce, capsicum frutescens, monosodium glutamate, I+G (IMP+GMP), five spice powder, chicken flavor paste, Hainan oily red capsicum essence, lactic acid, aspartame and sodium diacetate. The red capsicum chicken sauce has strong fragrance and sense of appetite, sour, hot, fresh and cool mouthfeel and rich materials, can meet the requirements for dietary structure and seeking change and innovation for people, increases the flavor and the variety of the sauce, is a brand new sauce and has wide market.
Description
Technical field
The invention belongs to food technology field, especially relate to a kind of sweetbell redpepper chicken extract sauce and preparation method thereof.
Background technology
At present, people adopt composite spice to carry out the cooking of food mostly, and that its advantage is that material requested is equipped with is complete, ratio is fixed, and the various and unique flavor of fragrance, bring great convenience to people's the cooking.But traditional composite spice only comprises the cooking materials commonly used such as pepper, Jiang Fen, insufficient fragrance, taste are dense not, and end flavor is little, can not meet the requirement of people to food.
Summary of the invention
The purpose of this invention is to provide the sense of a kind of fragrance appetite strong, mouthfeel is vinegar-pepper salubrious sweetbell redpepper chicken extract sauce and preparation method thereof.
The technical solution used in the present invention is:
A kind of sweetbell redpepper chicken extract sauce, this sweetbell redpepper chicken extract sauce is by comprising that following stock and adjunct prepares:
Level Four rapeseed oil, red onion, ginger, Fresh Grade Breast, light soy sauce, granulated sugar, sea day soya sauce, cooking wine, thick chilli sauce, hot millet, monosodium glutamate, I+G, five-spice powder, chicken paste essence, Hainan sweetbell redpepper oily essence, lactic acid, Aspartame and sodium Diacetate.
More preferably, the parts by weight of this sweetbell redpepper chicken extract sauce stock and adjunct are:
The level Four rapeseed oil: 80 parts, red onion: 10 parts, ginger: 5 parts, Fresh Grade Breast: 20 parts, light soy sauce: 5 parts, granulated sugar: 5 parts, sea day soya sauce: 60 parts, cooking wine: 5 parts, Hunan thick chilli sauce: 30 parts, hot millet: 10 parts, monosodium glutamate: 6 parts, I+G:0.5 part, five-spice powder: 0.3 part, the chicken paste essence: 10 parts, Hainan sweetbell redpepper oily essence: 1 part, lactic acid: 3 parts, Aspartame: 0.2 part, sodium Diacetate: 0.6 part.
Preferably, described chicken paste essence is the chicken paste essence 84147 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Preferably, described Hainan sweetbell redpepper oily essence is Hainan sweetbell redpepper oily essence 85187 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The present invention also provides the preparation method of this sweetbell redpepper chicken extract sauce, comprises the steps:
A, rapeseed oil are heated in advance 210 ℃ and keep 5 minutes, cooling rear standby; Fresh Grade Breast rubs in advance, obtains the pigeon breast meat stuffing; Red onion peeling chopping, obtain red onion broken, and the ginger chopping, obtain ginger broken;
B, cooling rear rapeseed oil and Fresh Grade Breast are fallen into and be heated to 140 ℃;
C, add that red onion is broken, ginger is broken large fiery fragrant to 130 ℃;
D, add light soy sauce, granulated sugar fiery fragrant to 125 ℃ greatly;
E, add Hunan thick chilli sauce, hot millet fiery fragrant to 120 ℃ greatly;
F, to add sea day soya sauce, the little fire of cooking wine to fry fragrant to 108 ℃, closes fire and be cooled to 80 ℃;
G, add monosodium glutamate, I+G, five-spice powder, chicken paste essence, Hainan sweetbell redpepper oily essence, lactic acid, Aspartame and sodium Diacetate, stir hot filling 10 minutes.
The beneficial effect that the present invention has:
Product fragrance appetite of the present invention sense is strong, and it is salubrious, in kind abundant that mouthfeel is vinegar-pepper, can meet people's dietary structure and the demand of seeking change and innovation, increased local flavor and the kind of tartar sauce, is a kind of brand-new tartar sauce, has comparatively wide market.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of sweetbell redpepper chicken extract sauce, the parts by weight of this sweetbell redpepper chicken extract sauce stock and adjunct are: level Four rapeseed oil: 80 parts, red onion: 10 parts, ginger: 5 parts, Fresh Grade Breast: 20 parts, light soy sauce: 5 parts, granulated sugar: 5 parts, sea day soya sauce: 60 parts, cooking wine: 5 parts, Hunan thick chilli sauce: 30 parts, hot millet: 10 parts, monosodium glutamate: 6 parts, I+G:0.5 part, five-spice powder: 0.3 part, the chicken paste essence 84147(spring produces): 10 parts, Hainan sweetbell redpepper oily essence 85187(spring produces): 1 part, lactic acid: 3 parts, Aspartame: 0.2 part, sodium Diacetate: 0.6 part.
The preparation method of this sweetbell redpepper chicken extract sauce, comprise the steps:
A, rapeseed oil are heated in advance 210 ℃ and keep 5 minutes, cooling rear standby; Fresh Grade Breast rubs in advance, obtains the pigeon breast meat stuffing; Red onion peeling chopping, obtain red onion broken, and the ginger chopping, obtain ginger broken;
B, cooling rear rapeseed oil and Fresh Grade Breast are fallen into and be heated to 140 ℃;
C, add that red onion is broken, ginger is broken large fiery fragrant to 130 ℃;
D, add light soy sauce, granulated sugar fiery fragrant to 125 ℃ greatly;
E, add Hunan thick chilli sauce, hot millet fiery fragrant to 120 ℃ greatly;
F, to add sea day soya sauce, the little fire of cooking wine to fry fragrant to 108 ℃, closes fire and be cooled to 80 ℃;
G, add monosodium glutamate, I+G, five-spice powder, chicken paste essence 84147, Hainan sweetbell redpepper oily essence 85187, lactic acid, Aspartame and sodium Diacetate, stir hot filling 10 minutes.
The sweetbell redpepper chicken extract jam products quality index of embodiment 1:
1, aesthetic quality's index:
Color and luster: yellow and redness has both
Flavour: acid is fragrant comfortable with sauce perfume (or spice), the vinegar-pepper deliciousness of mouthfeel
2, physical and chemical index:
Fat content≤25%, water content≤35%
3 microbiological indicators
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
Application Example 1
Roast meat shop's application: sweetbell redpepper chicken extract sauce streaky pork romaine lettuce volume;
Streaky pork is baked and is got 2;
Romaine lettuce one leaf;
Embodiment 1 sweetbell redpepper chicken extract sauce evenly is applied in the streaky pork two sides, with romaine lettuce, rolls and gets final product;
The vinegar-pepper solution of taste is greasy, and the appetite sense is strong.
Claims (3)
1. a sweetbell redpepper chicken extract sauce, it is characterized in that: this sweetbell redpepper chicken extract sauce is by comprising that following stock and adjunct prepares: level Four rapeseed oil, red onion, ginger, Fresh Grade Breast, light soy sauce, granulated sugar, sea day soya sauce, cooking wine, thick chilli sauce, hot millet, monosodium glutamate, I+G, five-spice powder, chicken paste essence, Hainan sweetbell redpepper oily essence, lactic acid, Aspartame and sodium Diacetate.
2. a kind of sweetbell redpepper chicken extract sauce according to claim 1, it is characterized in that: the parts by weight of this sweetbell redpepper chicken extract sauce stock and adjunct are: level Four rapeseed oil: 80 parts, red onion: 10 parts, ginger: 5 parts, Fresh Grade Breast: 20 parts, light soy sauce: 5 parts, granulated sugar: 5 parts, sea day soya sauce: 60 parts, cooking wine: 5 parts, Hunan thick chilli sauce: 30 parts, hot millet: 10 parts, monosodium glutamate: 6 parts, I+G:0.5 part, five-spice powder: 0.3 part, chicken paste essence: 10 parts, Hainan sweetbell redpepper oily essence: 1 part, lactic acid: 3 parts, Aspartame: 0.2 part, sodium Diacetate: 0.6 part.
3. the preparation method of the described sweetbell redpepper chicken extract of claim 1 or 2 sauce, is characterized in that: comprise the steps:
A, rapeseed oil are heated in advance 210 ℃ and keep 5 minutes, cooling rear standby; Fresh Grade Breast rubs in advance, obtains the pigeon breast meat stuffing; Red onion peeling chopping, obtain red onion broken, and the ginger chopping, obtain ginger broken;
B, cooling rear rapeseed oil and Fresh Grade Breast are fallen into and be heated to 140 ℃;
C, add that red onion is broken, ginger is broken large fiery fragrant to 130 ℃;
D, add light soy sauce, granulated sugar fiery fragrant to 125 ℃ greatly;
E, add Hunan thick chilli sauce, hot millet fiery fragrant to 120 ℃ greatly;
F, to add sea day soya sauce, the little fire of cooking wine to fry fragrant to 108 ℃, closes fire and be cooled to 80 ℃;
G, add monosodium glutamate, I+G, five-spice powder, chicken paste essence, Hainan sweetbell redpepper oily essence, lactic acid, Aspartame and sodium Diacetate, stir hot filling 10 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310365813.6A CN103478685B (en) | 2013-08-20 | 2013-08-20 | A kind of red capsicum chicken sauce and preparation method thereof |
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| CN201310365813.6A CN103478685B (en) | 2013-08-20 | 2013-08-20 | A kind of red capsicum chicken sauce and preparation method thereof |
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| CN103478685B CN103478685B (en) | 2017-06-30 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172132A (en) * | 2014-08-20 | 2014-12-03 | 天津春发生物科技集团有限公司 | Day-lily-flavored sauce and preparation method thereof |
| CN104187463A (en) * | 2014-07-30 | 2014-12-10 | 天津春发生物科技集团有限公司 | Dried bamboo shoot flavor steamed bun and preparation method thereof |
| CN105146481A (en) * | 2015-08-29 | 2015-12-16 | 宿州市徽香源食品有限公司 | Roast chicken paste |
| CN112617170A (en) * | 2020-12-25 | 2021-04-09 | 天津味沁百家科技发展有限公司 | Spicy chicken flavor seasoning sauce and preparation method thereof |
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| SU1373396A1 (en) * | 1986-02-07 | 1988-02-15 | Ленинградский Институт Советской Торговли Им.Ф.Энгельса | Cold sauce |
| CN101536795A (en) * | 2009-03-11 | 2009-09-23 | 邵长青 | Instant-boiled soup and boiling method thereof |
| CN101708044A (en) * | 2009-12-25 | 2010-05-19 | 李新运 | Sweet pepper sauce and method for preparing same |
| CN102461863A (en) * | 2010-11-09 | 2012-05-23 | 杜卫忠 | Mild spicy chicken sauce and preparation method thereof |
| CN102669643A (en) * | 2012-06-13 | 2012-09-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
| CN103110087A (en) * | 2011-11-16 | 2013-05-22 | 刘定发 | Flavor chilli sauce containing diced chicken and its preparation method |
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2013
- 2013-08-20 CN CN201310365813.6A patent/CN103478685B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| SU1373396A1 (en) * | 1986-02-07 | 1988-02-15 | Ленинградский Институт Советской Торговли Им.Ф.Энгельса | Cold sauce |
| CN101536795A (en) * | 2009-03-11 | 2009-09-23 | 邵长青 | Instant-boiled soup and boiling method thereof |
| CN101708044A (en) * | 2009-12-25 | 2010-05-19 | 李新运 | Sweet pepper sauce and method for preparing same |
| CN102461863A (en) * | 2010-11-09 | 2012-05-23 | 杜卫忠 | Mild spicy chicken sauce and preparation method thereof |
| CN103110087A (en) * | 2011-11-16 | 2013-05-22 | 刘定发 | Flavor chilli sauce containing diced chicken and its preparation method |
| CN102669643A (en) * | 2012-06-13 | 2012-09-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187463A (en) * | 2014-07-30 | 2014-12-10 | 天津春发生物科技集团有限公司 | Dried bamboo shoot flavor steamed bun and preparation method thereof |
| CN104172132A (en) * | 2014-08-20 | 2014-12-03 | 天津春发生物科技集团有限公司 | Day-lily-flavored sauce and preparation method thereof |
| CN105146481A (en) * | 2015-08-29 | 2015-12-16 | 宿州市徽香源食品有限公司 | Roast chicken paste |
| CN112617170A (en) * | 2020-12-25 | 2021-04-09 | 天津味沁百家科技发展有限公司 | Spicy chicken flavor seasoning sauce and preparation method thereof |
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| CN103478685B (en) | 2017-06-30 |
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