CN103989132A - Stewed chicken seasoning and preparation method thereof - Google Patents
Stewed chicken seasoning and preparation method thereof Download PDFInfo
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- CN103989132A CN103989132A CN201410224588.9A CN201410224588A CN103989132A CN 103989132 A CN103989132 A CN 103989132A CN 201410224588 A CN201410224588 A CN 201410224588A CN 103989132 A CN103989132 A CN 103989132A
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- seasoning
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- 238000002360 preparation method Methods 0.000 title claims description 4
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- 239000002994 raw material Substances 0.000 claims abstract description 25
- 235000015067 sauces Nutrition 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
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- 241000282898 Sus scrofa Species 0.000 claims description 3
- 239000010775 animal oil Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
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- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 230000019771 cognition Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000004035 construction material Substances 0.000 description 1
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- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a stewed chicken seasoning, comprising spice, a flavoring sauce material and seasoning powder, wherein the spice comprises the following raw materials: star anise, pepper, chili and fennel; the flavoring sauce material comprises braising soy, local chicken soup, cooking wine and pig bone oil; and the seasoning powder comprises the following raw materials: cinnamon, netmeg, radix angelicae, salt, chicken powder seasoner and maltodextrin.
Description
Technical field
The present invention relates to food dressing field, especially, relate to the meat flavoring of a kind of stewed chicken.
Background technology
Chicken contains vitamin C, E etc., and the content ratio of protein is higher, and kind is many, and digestibility is high, and utilization is easy to be absorbed by the body.Chicken has the effect that strengthens muscle power, strengthening body, contains in addition the phospholipid that important function is given birth in to human body hair tonic, is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science thinks, chicken has the effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Stewed chicken meat is the daily common chicken cooking methods of people, have very large difference, and due to the horizontal problem of cooker, not all people can cook the stewed chicken meat of delicious taste according to the taste of the final stewed chicken meat forming such as the difference of raw material etc.
In order to cook the stewed chicken meat most with extensive palatability with the simplest gimmick, prior art selects the meat material of stewed chicken to carry out standardization and unitized conventionally, because well-known, after the flavoring of food is optimized to, can greatly reduce in cooking process because the ultimate food taste that personal experience's problem and culinary art capability problems bring inconsistent simplified cooking process and difficulty simultaneously greatly.
On market, the shortcoming of existing stewed chicken meat material is: single spice, consist of, and also need own other flavoring of interpolation while using, stewing seasoning can only solve consumer's part demand.
Summary of the invention
An object of the present invention is to provide a kind of stewed chicken meat material, it is comprised of spice, seasoning sauce material and seasoning powder material, and wherein spice is comprised of following weight portion raw material: anise 2, Chinese prickly ash 1, capsicum 1.5, fennel seeds 0.5; Seasoning sauce material is comprised of following weight portion raw material: sauce for braising 15, native chicken soup 10, cooking wine 3, pig animal oil 5; Seasoning powder material is comprised of following weight portion raw material: cassia bark 0.5, nutmeg 0.5, the root of Dahurain angelica 0.5, salt 12, chicken essence seasoning 10, maltodextrin 13.
Another object of the present invention has been to provide the preparation method of described stewed chicken meat material, comprise each raw material of spice through select materials (pulverizing if desired), prepare burden, be distributed into spice bag; Each raw material of seasoning sauce material through selecting materials, prepare burden, stirring, sterilization (90 ℃-95 ℃ of sterilization temperatures, 30 minutes time), filling (filling temperature must not lower than 50 ℃) be distributed into seasoning sauce material bag; Each raw material of seasoning powder material through select materials, prepare burden (pulverizing if desired), be distributed into seasoning powder material bag; Spice bag, seasoning sauce material bag, seasoning powder material bag are formed to unitizing.The weight of the stewing seasoning of single assembly packaging is 73 grams.
The using method of stewing seasoning of the present invention is that every 1000 grams of chicken raw materials are used a bag stewing seasoning (73g) to cook, and in cooking process, can add a certain amount of green onion, ginger, garlic according to custom.
Stewing seasoning of the present invention is fast for modern's rhythm of life, without the time without the careful collocation seasoning matter of energy, simultaneously again because of the confusion of food products market, the food in worried restaurant, meticulously develop, by three construction materials contracts, formed seasoning sauce material, seasoning powder material, spice, without cooking, according to eating method simple operations, can be in and feel at ease to enjoy relieved cuisines.
In raw material of the present invention, anise has dense sweet fragrance after having micro-sweet taste and excitant Radix Glycyrrhizae taste, the cooking, adds anise can remove the smelling of fish or mutton taste of chicken, makes taste of food more aromatic; Chinese prickly ash helps warm effect, can also toxic removing; Nutmeg is made flavoring, can remove peculiar smell, increase pungent perfume (or spice), has puckery intestines in temperature simultaneously; The effect of promote qi circulation digestion promoting, can alleviate the indigestion that food sarcosis brings, fennel seeds energy stimulating gastrointestinal neural blood vessel, promote digestive juice secretion, increase gastrointestinal peristalsis, get rid of the gas accumulating, so have the effect of stomach invigorating, promoting the circulation of qi, can, except foul smell in meat, make it again to add perfume (or spice) simultaneously; Root of Dahurain angelica taste is pungent, fragrant, has dispelling cold and dehumidification, and the effect of detumescence and apocenosis is put into also and can be removed meat peculiar smell as flavoring, gives its fragrance; Cassia bark, when having seasoning flavouring function, also contributes to the diabetes B that prevents or delay to cause with age; Capsicum can bring certain pungent, this time eater's the sense of taste and appetite.Meanwhile, selected raw material all belongs to the scope category of Seasoning Ingredients, by rational collocation, uses, and can produce unique fragrance and fragrance, gives food and is applicable to edible mouthfeel and the taste of popular crowd.
The existing stewing seasoning in market only needs the production licence of flavoring (solid-state) to produce, and fertile sheep king stewing seasoning is because being different conditions minute packing, the production licence that needs three kinds of flavorings (solid-state, semisolid, liquid), working condition requires higher.
The specific embodiment,
Embodiment 1
According to following weight, prepare raw material, spice raw material: anistree 2kg, Chinese prickly ash 1kg, capsicum 1.5kg, fennel seeds 0.5kg; Seasoning sauce material raw material: sauce for braising 15kg, native chicken soup 10kg, cooking wine 3kg, pig animal oil 5kg; Seasoning powder material raw material: cassia bark 0.5kg, nutmeg 0.5kg, root of Dahurain angelica 0.5kg, salt 12kg, chicken essence seasoning 10kg, maltodextrin 13kg.
By each raw material of spice through selecting materials, prepare burden, be distributed into spice bag; Each raw material of seasoning sauce material through selecting materials, prepare burden, stirring, sterilization (90 ℃-95 ℃ of sterilization temperatures, 30 minutes time), filling (filling temperature must not lower than 50 ℃) be distributed into seasoning sauce material bag; Each raw material of seasoning powder material is through selecting materials, prepare burden, be distributed into seasoning powder material bag; Spice bag, seasoning sauce material bag, seasoning powder material bag are formed to unitizing.
After final packing, the weight of the stewing seasoning of single assembly packaging is 73 grams.
Using method is:
1, chicken is 1000 grams, stripping and slicing, and blanching is standby
2, in pressure cooker, add water 1000ml, add chicken, a bag stewing seasoning (73g), green onion 10g, ginger 15g, garlic 8g, stew 25-30 minute.
Embodiment 2
Choose the consumer of all ages and classes section to carrying out simple sensory test with the chicken of described stewed chicken meat material culinary art, to verify its acceptability.
Choose 10-15 year, 15-20 year, 20-25 year, 25-30 year, 30-40 year, 40-50 year, 50-60 year, 60-70 year all ages and classes section crowd each 50 people, totally 400 people test, test result is as follows:
Test result shows, most subjects thinks that the chicken of preparing with stewing seasoning of the present invention all has extraordinary mouthfeel, think extremely individually general, through further inquiry, analysis, the reason that causes this result be because the age higher or on the low side colony for saline taste, medicine (anistree etc.) taste etc., there is different cognitions, higher person of age is inaccurate because the reason such as taste deterioration causes the taste of food to know from experience, and age crowd on the low side has certain inadaptability to tastes such as anises, but for most of crowd, stewing seasoning of the present invention can provide good taste.
Claims (2)
1. a stewed chicken meat material, it is comprised of spice, seasoning sauce material and seasoning powder material, and wherein spice is comprised of following weight portion raw material: anistree 2, Chinese prickly ash 1, capsicum 1.5, fennel seeds 0.5; Seasoning sauce material is comprised of following weight portion raw material: sauce for braising 15, native chicken soup 10, cooking wine 3, pig animal oil 5; Seasoning powder material is comprised of following weight portion raw material: cassia bark 0.5, nutmeg 0.5, the root of Dahurain angelica 0.5, salt 12, chicken essence seasoning 10, maltodextrin 13.
2. the preparation method of stewed chicken meat material according to claim 1, comprise each raw material of spice through select materials (pulverizing if desired), prepare burden, be distributed into spice bag; Each raw material of seasoning sauce material through selecting materials, prepare burden, stirring, sterilization (90 ℃-95 ℃ of sterilization temperatures, 30 minutes time), filling (filling temperature must not lower than 50 ℃) be distributed into seasoning sauce material bag; Each raw material of seasoning powder material through select materials, prepare burden (pulverizing if desired), be distributed into seasoning powder material bag; Spice bag, seasoning sauce material bag, seasoning powder material bag are formed to unitizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224588.9A CN103989132B (en) | 2014-05-26 | 2014-05-26 | A kind of stewed chicken meat material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224588.9A CN103989132B (en) | 2014-05-26 | 2014-05-26 | A kind of stewed chicken meat material and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103989132A true CN103989132A (en) | 2014-08-20 |
| CN103989132B CN103989132B (en) | 2015-11-25 |
Family
ID=51303672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410224588.9A Active CN103989132B (en) | 2014-05-26 | 2014-05-26 | A kind of stewed chicken meat material and preparation method thereof |
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| Country | Link |
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| CN (1) | CN103989132B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509795A (en) * | 2016-11-04 | 2017-03-22 | 上海应用技术大学 | Manufacture method of seasoning materials for boiled clear chicken soup |
| CN113951455A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Meat stewing seasoning |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773251A (en) * | 2008-11-22 | 2010-07-14 | 张娟 | Preparation method of tasty stewed chicken |
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN103798711A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Chicken stewing condiment |
-
2014
- 2014-05-26 CN CN201410224588.9A patent/CN103989132B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773251A (en) * | 2008-11-22 | 2010-07-14 | 张娟 | Preparation method of tasty stewed chicken |
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN103798711A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Chicken stewing condiment |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509795A (en) * | 2016-11-04 | 2017-03-22 | 上海应用技术大学 | Manufacture method of seasoning materials for boiled clear chicken soup |
| CN113951455A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Meat stewing seasoning |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103989132B (en) | 2015-11-25 |
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Denomination of invention: The invention relates to a stewed chicken meat material and a preparation method thereof Effective date of registration: 20210202 Granted publication date: 20151125 Pledgee: Bank of China Limited by Share Ltd. Hohhot Yuquan branch Pledgor: INNER MONGOLIA HUACHENG TRADE LLC Registration number: Y2021150000010 |
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