CN106262624A - The cold and dressed with sauce material of Spiced chicken with chili sauce and processing method - Google Patents
The cold and dressed with sauce material of Spiced chicken with chili sauce and processing method Download PDFInfo
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- CN106262624A CN106262624A CN201610729642.4A CN201610729642A CN106262624A CN 106262624 A CN106262624 A CN 106262624A CN 201610729642 A CN201610729642 A CN 201610729642A CN 106262624 A CN106262624 A CN 106262624A
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Abstract
The raw material of the cold and dressed with sauce material of a kind of Spiced chicken with chili sauce and the weight portion of raw material include: vegetable oil 230 parts～290 parts, 10 parts～30 parts of Rhizoma Zingiberis Recens, Bulbus Allii 10 parts～30 parts, 20 parts～40 parts of Herba Alii fistulosi, MAJIAO 8 parts～12 parts, paprika 4 parts～6 parts, Fructus Capsici section 13 parts～15 parts, Zanthoxyli Bungeani powder 1.5 parts～2.5 parts, white pepper powder 1 part～1.5 parts, 1 part～1.5 parts of Rhizoma Alpiniae Officinarum powder, chicken essence 4 parts～6 parts, Fructus Zanthoxyli oil 4 parts～6 parts, white sugar 1 part～1.5 parts, edible salt 10 parts～12 parts；A length of 1cm～1.5cm of Fructus Capsici section.The present invention also provides for the processing method of the cold and dressed with sauce material of a kind of Spiced chicken with chili sauce.The Spiced chicken with chili sauce palatable crisp that the cold and dressed with sauce material of Spiced chicken with chili sauce that the present invention provides cooks out, fresh perfume (or spice) is spicy, is deeply liked by consumers in general.
Description
Technical field:
The present invention relates to flavouring agent and flavouring agent processing technique field, particularly to a kind of green pepper fiber crops making cold and dressed with sauce Spiced chicken with chili sauce
The cold and dressed with sauce material of chicken, the processing method further relating to the cold and dressed with sauce material of a kind of Spiced chicken with chili sauce.
Background technology:
MAJIAO chicken is one cuisines in Xinjiang, major ingredient is Carnis Gallus domesticus, main cooking technology be boil after the most cold and dressed with sauce, so MAJIAO chicken
Cold and dressed with sauce material determines mouthfeel and the taste of MAJIAO chicken to a large extent, in order to cater to different consumer, produces fiber crops alcohol salty
Fresh, quality tender and the best to eat soft Spiced chicken with chili sauce, a lot of businessmans have done the biggest research on Spiced chicken with chili sauce materials.
Summary of the invention:
In view of this, it is necessary to the cold and dressed with sauce material of Spiced chicken with chili sauce that a kind of combination culture of Muslim diet is developed is provided.
The processing method that there is a need to provide the cold and dressed with sauce material of a kind of Spiced chicken with chili sauce.
A kind of cold and dressed with sauce material of Spiced chicken with chili sauce, the raw material of the cold and dressed with sauce material of Spiced chicken with chili sauce and the weight portion of raw material include: vegetable oil 230 parts～
290 parts, 10 parts～30 parts of Rhizoma Zingiberis Recens, Bulbus Allii 10 parts～30 parts, 20 parts～40 parts of Herba Alii fistulosi, MAJIAO 8 parts～12 parts, paprika 4 parts～6
Part, Fructus Capsici section 13 parts～15 parts, Zanthoxyli Bungeani powder 1.5 parts～2.5 parts, white pepper powder 1 part～1.5 parts, 1 part～1.5 parts of Rhizoma Alpiniae Officinarum powder, chicken
Essence 4 parts～6 parts, Fructus Zanthoxyli oil 4 parts～6 parts, white sugar 1 part～1.5 parts, edible salt 10 parts～12 parts；The a length of 1cm of Fructus Capsici section
～1.5cm.
Preferably, the preferably parts by weight of raw materials of the cold and dressed with sauce material of Spiced chicken with chili sauce is: vegetable oil 260 parts, 20 parts of Rhizoma Zingiberis Recens, Bulbus Allii 20 parts,
30 parts of Herba Alii fistulosi, MAJIAO 10 parts, paprika 5 parts, Fructus Capsici section 14 parts, Zanthoxyli Bungeani powder 2 parts, white pepper powder 1 part, 1 part of Rhizoma Alpiniae Officinarum powder, chicken essence 5
Part, Fructus Zanthoxyli oil 5 parts, white sugar 1 part, edible salt 11 parts.
Preferably, paprika be granularity be paprika and the granularity of 120 mesh～140 mesh be 320 mesh～the paprika of 340 mesh
The paprika mixed.
Preferably, vegetable oil is the Semen Lini salad oil that Semen Lini oil goes out through decolouring, deacid-deodoring operation refine.
A kind of processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce, including following procedure of processing:
Raw material prepare, by vegetable oil, Rhizoma Zingiberis Recens, Bulbus Allii, Herba Alii fistulosi, MAJIAO, paprika, the Fructus Capsici section of a length of 1cm～1.5cm,
Zanthoxyli Bungeani powder, white pepper powder, Rhizoma Alpiniae Officinarum powder, chicken essence, Fructus Zanthoxyli oil, white sugar and edible salt are got ready, by Rhizoma Zingiberis Recens, Bulbus Allii and Herba Alii fistulosi respectively with beating
Broken machine is broken into powder and saves backup in the environment of vacuum；
Raw material parch, pours into vegetable oil in parch pot, and heating makes oil temperature reach 155 degrees Celsius～165 degrees Celsius, will
Parch 4.5 minutes～5.5 minutes in parch pot are poured at the Herba Alii fistulosi end got ready into, MAJIAO are poured in parch pot fried 8 minutes～10 points
Clock, after then the bruised ginger got ready being poured in parch pot parch 4.5 minutes～5.5 minutes into, pours the minced Bulbus Allii got ready into parch pot
Interior parch 7.5 minutes～8.5 minutes, after then the Fructus Capsici section got ready being poured in parch pot parch into 9.5 minutes～10.5 minutes,
Paprika is poured parch 4.5 minutes～5.5 minutes in parch pot into, the most successively by Zanthoxyli Bungeani powder, white pepper powder, Rhizoma Alpiniae Officinarum powder, chicken
Essence, Fructus Zanthoxyli oil, white sugar and edible salt are poured in parch pot, stir, and take the dish out of the pot, cooling packing.
Preferably, weight portion raw materials used in the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce is: vegetable oil 230 parts～290 parts,
10 parts～30 parts of Rhizoma Zingiberis Recens, Bulbus Allii 10 parts～30 parts, 20 parts～40 parts of Herba Alii fistulosi, MAJIAO 8 parts～12 parts, paprika 4 parts～6 parts, Fructus Capsici
Section 13 parts～15 parts, Zanthoxyli Bungeani powder 1.5 parts～2.5 parts, white pepper powder 1 part～1.5 parts, 1 part～1.5 parts of Rhizoma Alpiniae Officinarum powder, chicken essence 4 parts～
6 parts, Fructus Zanthoxyli oil 4 parts～6 parts, white sugar 1 part～1.5 parts, edible salt 10 parts～12 parts.
Preferably, in the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce, vegetable oil used is that Semen Lini oil takes off through decolouring, deacidification
The Semen Lini salad oil that smelly operation refine goes out.
Preferably, in the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce, paprika be granularity be 120 mesh～140 mesh paprika with
Granularity is the paprika mixed of the paprika of 320 mesh～340 mesh.
Preferably, in the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce, paprika used is through drying by fresh Fructus Capsici, then grinds
The paprika worn into, the temperature that Fructus Capsici is dried is 60 degrees Celsius～70 degrees Celsius, and drying time period is 12 hours～15 hours.
The Spiced chicken with chili sauce palatable crisp that the cold and dressed with sauce material of Spiced chicken with chili sauce that the present invention provides cooks out, fresh perfume (or spice) is spicy, deeply by vast consumption
Person likes.
Detailed description of the invention:
This application provides the embodiment of three kinds of bottom material of chafing dish.
Embodiment one, raw material prepares, by vegetable oil, Rhizoma Zingiberis Recens, Bulbus Allii, Herba Alii fistulosi, MAJIAO, paprika, a length of 1cm～1.5cm
Fructus Capsici section, Zanthoxyli Bungeani powder, white pepper powder, Rhizoma Alpiniae Officinarum powder, chicken essence, Fructus Zanthoxyli oil, white sugar and edible salt get ready, by Rhizoma Zingiberis Recens, Bulbus Allii and big
Herba Alii fistulosi is broken into powder with beating crusher respectively and saves backup in the environment of vacuum；
Raw material parch, pours into vegetable oil 230 jin in parch pot, and heats and make oil temperature reach 155 degrees Celsius～165 Celsius
Degree, pours 20 jin of the Herba Alii fistulosi got ready end in parch pot parch 4.5 minutes～5.5 minutes, fried in MAJIAO 8 jin is poured into parch pot
8 minutes～10 minutes, after then the bruised ginger 10 jin got ready being poured in parch pot parch into 4.5 minutes～5.5 minutes, by get ready
Minced Bulbus Allii 10 jin pours parch 7.5 minutes～8.5 minutes in parch pot into, fries in then the Fructus Capsici section 13 jin got ready is poured into parch pot
After making 9.5 minutes～10.5 minutes, paprika 4 jin is poured into parch 4.5 minutes～5.5 minutes in parch pot, the most successively will
Zanthoxyli Bungeani powder 1.5 jin, white pepper powder 1 jin, 1 jin of Rhizoma Alpiniae Officinarum powder, chicken essence 4 jin, Fructus Zanthoxyli oil 4 jin, white sugar 1 jin and edible salt 10 jin are poured into
In parch pot, stir, take the dish out of the pot, cooling packing.
Embodiment two, raw material prepares, by vegetable oil, Rhizoma Zingiberis Recens, Bulbus Allii, Herba Alii fistulosi, MAJIAO, paprika, a length of 1cm～1.5cm
Fructus Capsici section, Zanthoxyli Bungeani powder, white pepper powder, Rhizoma Alpiniae Officinarum powder, chicken essence, Fructus Zanthoxyli oil, white sugar and edible salt get ready, by Rhizoma Zingiberis Recens, Bulbus Allii and big
Herba Alii fistulosi is broken into powder with beating crusher respectively and saves backup in the environment of vacuum；
Raw material parch, pours into vegetable oil 290 jin in parch pot, and heats and make oil temperature reach 155 degrees Celsius～165 Celsius
Degree, pours 40 jin of the Herba Alii fistulosi got ready end in parch pot parch 4.5 minutes～5.5 minutes, MAJIAO 12 jin is poured in parch pot
Fried 8 minutes～10 minutes, after then the bruised ginger 30 jin got ready being poured in parch pot parch into 4.5 minutes～5.5 minutes, will get ready
Minced Bulbus Allii 30 jin pour parch 7.5 minutes～8.5 minutes in parch pot into, then the Fructus Capsici section 15 jin got ready is poured in parch pot
After parch 9.5 minutes～10.5 minutes, paprika 6 jin is poured parch 4.5 minutes～5.5 minutes in parch pot into, the most successively
By Zanthoxyli Bungeani powder 2.5 jin, white pepper powder 1.5 jin, 1.5 jin of Rhizoma Alpiniae Officinarum powder, chicken essence 6 jin, Fructus Zanthoxyli oil 6 jin, white sugar 1.5 jin and edible salt
Pour in parch pot, stir for 12 jin, take the dish out of the pot, cooling packing.
Embodiment three, raw material prepares, by vegetable oil, Rhizoma Zingiberis Recens, Bulbus Allii, Herba Alii fistulosi, MAJIAO, paprika, a length of 1cm～1.5cm
Fructus Capsici section, Zanthoxyli Bungeani powder, white pepper powder, Rhizoma Alpiniae Officinarum powder, chicken essence, Fructus Zanthoxyli oil, white sugar and edible salt get ready, by Rhizoma Zingiberis Recens, Bulbus Allii and big
Herba Alii fistulosi is broken into powder with beating crusher respectively and saves backup in the environment of vacuum；
Raw material parch, pours into vegetable oil 260 jin in parch pot, and heats and make oil temperature reach 155 degrees Celsius～165 Celsius
Degree, pours 30 jin of the Herba Alii fistulosi got ready end in parch pot parch 4.5 minutes～5.5 minutes, MAJIAO 10 jin is poured in parch pot
Fried 8 minutes～10 minutes, after then the bruised ginger 20 jin got ready being poured in parch pot parch into 4.5 minutes～5.5 minutes, will get ready
Minced Bulbus Allii 20 jin pour parch 7.5 minutes～8.5 minutes in parch pot into, then the Fructus Capsici section 14 jin got ready is poured in parch pot
After parch 9.5 minutes～10.5 minutes, paprika 5 jin is poured parch 4.5 minutes～5.5 minutes in parch pot into, the most successively
Zanthoxyli Bungeani powder 2 jin, white pepper powder 1 jin, 1 jin of Rhizoma Alpiniae Officinarum powder, chicken essence 5 jin, Fructus Zanthoxyli oil 5 jin, white sugar 1 jin and edible salt 11 jin are poured into
In parch pot, stir, take the dish out of the pot, cooling packing.
In the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce, vegetable oil used is that Semen Lini oil is through decolouring, deacid-deodoring operation
The Semen Lini salad oil that refine goes out.Paprika be granularity be paprika and the granularity of 120 mesh～140 mesh be 320 mesh～340 purposes
The paprika mixed of paprika.Paprika used is through drying by fresh Fructus Capsici, and the paprika being then ground to is peppery
The temperature that green pepper is dried is 60 degrees Celsius～70 degrees Celsius, and drying time period is 12 hours～15 hours.
The Spiced chicken with chili sauce palatable crisp that the cold and dressed with sauce material of Spiced chicken with chili sauce that the present invention provides cooks out, fresh perfume (or spice) is spicy, deeply by vast consumption
Person likes.
Claims (9)
1. the cold and dressed with sauce material of Spiced chicken with chili sauce, it is characterised in that: the raw material of the cold and dressed with sauce material of Spiced chicken with chili sauce and the weight portion of raw material include: vegetable oil
230 parts～290 parts, 10 parts～30 parts of Rhizoma Zingiberis Recens, Bulbus Allii 10 parts～30 parts, 20 parts～40 parts of Herba Alii fistulosi, MAJIAO 8 parts～12 parts, paprika 4
Part～6 parts, Fructus Capsici section 13 parts～15 parts, Zanthoxyli Bungeani powder 1.5 parts～2.5 parts, white pepper powder 1 part～1.5 parts, 1 part of Rhizoma Alpiniae Officinarum powder～1.5
Part, chicken essence 4 parts～6 parts, Fructus Zanthoxyli oil 4 parts～6 parts, white sugar 1 part～1.5 parts, edible salt 10 parts～12 parts；The length of Fructus Capsici section
For 1cm～1.5cm.
2. the cold and dressed with sauce material of Spiced chicken with chili sauce as claimed in claim 1, it is characterised in that: the preferably parts by weight of raw materials of the cold and dressed with sauce material of Spiced chicken with chili sauce
For: vegetable oil 260 parts, 20 parts of Rhizoma Zingiberis Recens, Bulbus Allii 20 parts, 30 parts of Herba Alii fistulosi, MAJIAO 10 parts, paprika 5 parts, Fructus Capsici section 14 parts, Zanthoxyli Bungeani powder 2
Part, white pepper powder 1 part, 1 part of Rhizoma Alpiniae Officinarum powder, chicken essence 5 parts, Fructus Zanthoxyli oil 5 parts, white sugar 1 part, edible salt 11 parts.
3. the cold and dressed with sauce material of Spiced chicken with chili sauce as claimed in claim 1, it is characterised in that: paprika be granularity be 120 mesh～140 purposes peppery
Green pepper face and granularity are the paprika mixed of the paprika of 320 mesh～340 mesh.
4. the cold and dressed with sauce material of Spiced chicken with chili sauce as described in claim 1 or 3, it is characterised in that: vegetable oil is that Semen Lini oil is through decolouring, taking off
The Semen Lini salad oil that acid deodorization procedures refine goes out.
5. the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce, it is characterised in that: the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce includes following adding
Work step is rapid:
Raw material prepares, by vegetable oil, Rhizoma Zingiberis Recens, Bulbus Allii, Herba Alii fistulosi, MAJIAO, paprika, the Fructus Capsici section of a length of 1cm～1.5cm, Pericarpium Zanthoxyli
Powder, white pepper powder, Rhizoma Alpiniae Officinarum powder, chicken essence, Fructus Zanthoxyli oil, white sugar and edible salt are got ready, and Rhizoma Zingiberis Recens, Bulbus Allii and Herba Alii fistulosi are used beating crusher respectively
It is broken into powder and saves backup in the environment of vacuum；
Raw material parch, pours into vegetable oil in parch pot, and heating makes oil temperature reach 155 degrees Celsius～165 degrees Celsius, will get ready
Herba Alii fistulosi end pour parch 4.5 minutes～5.5 minutes in parch pot into, MAJIAO is poured in parch pot fried 8 minutes～10 minutes into, so
After the bruised ginger got ready poured in parch pot parch into 4.5 minutes～5.5 minutes after, the minced Bulbus Allii got ready is poured into parch in parch pot
7.5 minutes～8.5 minutes, after then the Fructus Capsici section got ready being poured in parch pot parch into 9.5 minutes～10.5 minutes, by Fructus Capsici
Parch 4.5 minutes～5.5 minutes in parch pot are poured in face into, the most successively by Zanthoxyli Bungeani powder, white pepper powder, Rhizoma Alpiniae Officinarum powder, chicken essence, Pericarpium Zanthoxyli
Oil, white sugar and edible salt are poured in parch pot, stir, and take the dish out of the pot, cooling packing.
6. the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce as claimed in claim 5, it is characterised in that: the processing side of the cold and dressed with sauce material of Spiced chicken with chili sauce
Weight portion raw materials used in method is: vegetable oil 230 parts～290 parts, 10 parts～30 parts of Rhizoma Zingiberis Recens, Bulbus Allii 10 parts～30 parts, Herba Alii fistulosi 20
Part～40 parts, MAJIAO 8 parts～12 parts, paprika 4 parts～6 parts, Fructus Capsici section 13 parts～15 parts, Zanthoxyli Bungeani powder 1.5 parts～2.5 parts, in vain
Fructus Piperis powder 1 part～1.5 parts, 1 part～1.5 parts of Rhizoma Alpiniae Officinarum powder, chicken essence 4 parts～6 parts, Fructus Zanthoxyli oil 4 parts～6 parts, white sugar 1 part～1.5
Part, edible salt 10 parts～12 parts.
7. the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce as described in claim 5 or 6, it is characterised in that: adding of the cold and dressed with sauce material of Spiced chicken with chili sauce
In work method, vegetable oil used is the Semen Lini salad oil that Semen Lini oil goes out through decolouring, deacid-deodoring operation refine.
8. the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce as claimed in claim 7, it is characterised in that: the processing side of the cold and dressed with sauce material of Spiced chicken with chili sauce
In method, paprika be granularity be the paprika of 120 mesh～140 mesh and mixing of the paprika that granularity is 320 mesh～340 mesh
Paprika.
9. the processing method of the cold and dressed with sauce material of Spiced chicken with chili sauce as claimed in claim 8, it is characterised in that: the processing side of the cold and dressed with sauce material of Spiced chicken with chili sauce
In method, paprika used is through drying by fresh Fructus Capsici, the paprika being then ground to, and the temperature that Fructus Capsici is dried is 60 Celsius
Spending～70 degrees Celsius, drying time period is 12 hours～15 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610729642.4A CN106262624A (en) | 2016-08-25 | 2016-08-25 | The cold and dressed with sauce material of Spiced chicken with chili sauce and processing method |
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| CN201610729642.4A CN106262624A (en) | 2016-08-25 | 2016-08-25 | The cold and dressed with sauce material of Spiced chicken with chili sauce and processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576667A (en) * | 2018-03-23 | 2018-09-28 | 卓雍皓 | A kind of production method of Spiced chicken with chili sauce |
| CN110786497A (en) * | 2019-12-09 | 2020-02-14 | 甘肃河州食尚餐饮服务有限责任公司 | Ingredient with pepper chicken flavor and preparation method thereof |
| CN111838627A (en) * | 2020-08-21 | 2020-10-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | Sichuan-flavor cold and dressed chicken seasoning preparation method and Sichuan-flavor cold and dressed chicken preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576667A (en) * | 2018-03-23 | 2018-09-28 | 卓雍皓 | A kind of production method of Spiced chicken with chili sauce |
| CN110786497A (en) * | 2019-12-09 | 2020-02-14 | 甘肃河州食尚餐饮服务有限责任公司 | Ingredient with pepper chicken flavor and preparation method thereof |
| CN111838627A (en) * | 2020-08-21 | 2020-10-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | Sichuan-flavor cold and dressed chicken seasoning preparation method and Sichuan-flavor cold and dressed chicken preparation method |
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