CN101843326A - Chili chicken seasoner and preparation method thereof - Google Patents
Chili chicken seasoner and preparation method thereof Download PDFInfo
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- CN101843326A CN101843326A CN201010193478A CN201010193478A CN101843326A CN 101843326 A CN101843326 A CN 101843326A CN 201010193478 A CN201010193478 A CN 201010193478A CN 201010193478 A CN201010193478 A CN 201010193478A CN 101843326 A CN101843326 A CN 101843326A
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Abstract
The invention provides a preparation method of a chili chicken seasoner, comprising the following steps: refine vegetable oil and chicken oil to obtain hot oil; add thick broad-bean sauce in the hot oil and obtain a first product after being stirred and fried; add pepper, rodchilli, salted product, ginger and garlic to the first product, so as to obtain a second product after being stirred and fried, and the pickled products are pickled ginger, pickled peppers and pickled upturned chili; add chili, pepper, spice and sugar in the second product, so as to obtain a third product after being spice; add salt and gourmet powder in the third product to obtain the chili chicken seasoner after being stirred. The invention further provides a chili chicken seasoner composite, comprising vegetable oil, animal oil, sauce, wild pepper, pickled products, ginger, garlic, chili, pepper, spice, sugar, water, salt and gourmet powder; the chili chicken seasoner has sour and hot taste of pickled products and taste of chicken oil, so as to lead the seasoner to have numb, spicy, fresh and fragrant tastes and plentiful flavors.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of chili chicken seasoner and preparation method thereof.
Background technology
Compound seasoner is to be raw material with multiple flavoring, pass through frying or brewage the flavoring products that forms, have advantages such as raw material is various, mouthfeel is full, can be directly used in the cooking of dish in family or the catering trade, also can directly apply to the manufacturing of instant food, meat products processing, leisure food etc.
Tradition Sichuan cuisine deep fried chicken cube with chili has aquatic foods, perfume (or spice), fiber crops, characteristic such as peppery, is more welcome cuisine.But, the gastronomical process more complicated of deep fried chicken cube with chili, the flavoring that needs is more, and general family or restaurant are difficult to cook out the deep fried chicken cube with chili of taste orthodox school.Multiple chili chicken seasoner is also arranged in the market, in cooking process, directly add this flavoring and get final product, reduced the culinary art difficulty.But existing chili chicken seasoner generally only comprises vegetable oil, sauce, capsicum and salt, monosodium glutamate etc., and the flavour dullness only has pungent or delicate flavour is only arranged.
Summary of the invention
In view of this, technical problem to be solved by this invention is to provide a kind of chili chicken seasoner and preparation method thereof, and chili chicken seasoner provided by the invention has multiple local flavors such as fiber crops, peppery, bright, perfume (or spice), and flavour is abundant.
The invention provides a kind of chili chicken seasoner composition, comprising:
The vegetable oil of 20wt%～30wt%;
The chicken fat of 1wt%～5wt%;
The thick broad-bean sauce of 12wt%～20wt%;
The bubble green pepper of 1wt%～5wt%;
The bubble ginger of 2wt%～5wt%;
The pickled upturned chili of 4wt%～8wt%;
The ginger of 4wt%～8wt%;
The garlic of 2.5wt%～5wt%;
The capsicum of 5wt%～12wt%;
The Chinese prickly ash of 0.5wt%～1.5wt%;
The rod chilli of 1.5wt%～7wt%;
The pepper powder of 0.5wt%～1.5wt%;
The spices of 0.8wt%～2wt%;
The white sugar of 1.5wt%～3wt%;
The salt of 5wt%～15wt%;
And the monosodium glutamate of 2wt%～10wt%.
Preferably, described Chinese prickly ash is pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani, and wherein, the weight ratio of pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani is 6～8: 1.
Preferably, described thick broad-bean sauce is bean paste sauce.
Preferably, the water that also comprises 8wt%～10wt%.
Preferably, the wine that also comprises 2wt%～3wt%.
Preferably, the yeast extract that also comprises 0.1wt%～0.2wt%.
Preferably, the smart powder of chicken that also comprises 0.1wt%～0.2wt%.
Preferably, also comprise 5 of 0.1wt%～0.2wt% '-inosine acid disodium.
The present invention also provides a kind of preparation method of chili chicken seasoner, comprising:
With vegetable oil and chicken fat refining, obtain deep fat;
In described deep fat, add thick broad-bean sauce, after stir-frying, obtain first product;
Add Chinese prickly ash, rod chilli, brewage, ginger and garlic in described first product, obtain second product after stir-frying, described brewage grain is bubble ginger, bubble green pepper and pickled upturned chili;
In described second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying;
In described three products, add salt and monosodium glutamate, obtain chili chicken seasoner after the stirring.
Preferably, in described three products, adding after salt and monosodium glutamate stir, also comprise add wine, yeast extract, 5 '-inosine acid disodium and the smart powder of chicken stir.
Compared with prior art, in the chili chicken seasoner composition provided by the invention, except traditional vegetable oil, sauce, capsicum, salt, monosodium glutamate etc., brewage and chicken fat such as bubble green pepper, bubble ginger, pickled upturned chili have also been added, make the flavoring that obtains have the vinegar-pepper flavor of brewage and the meat fragrance of chicken fat, thereby make flavoring have multiple tastes such as fiber crops, peppery, bright, perfume (or spice), flavour is abundant.Further, the present invention uses for auxilliary collocation based on pericarpium zanthoxyli schinifolii powder, pericarpium zanthoxyli bungeani powder the spicy hot flavor is provided, and makes that the spicy hot flavor of flavoring is more outstanding.In addition, the manufacture craft of chili chicken seasoner provided by the invention is simple, is easy to realize suitability for industrialized production.
Description of drawings
Fig. 1 is the block diagram to the finding of the chili chicken seasoner of the embodiment of the invention 3 preparations;
Fig. 2 is the block diagram to the finding of the deep fried chicken cube with chili that uses the flavoring culinary art that the embodiment of the invention provides.
The specific embodiment
The invention provides a kind of chili chicken seasoner composition, comprising:
The vegetable oil of 20wt%～30wt%;
The chicken fat of 1wt%～5wt%;
The thick broad-bean sauce of 12wt%～20wt%;
The bubble green pepper of 1wt%～5wt%;
The bubble ginger of 2wt%～5wt%;
The pickled upturned chili of 4wt%～8wt%;
The ginger of 4wt%～8wt%;
The garlic of 2.5wt%～5wt%;
The capsicum of 5wt%～12wt%;
The Chinese prickly ash of 0.05wt%～0.5wt%;
The rod chilli of 1.5wt%～7wt%;
The pepper powder of 0.5wt%～1.5wt%;
The spices of 0.8wt%～2wt%;
The white sugar of 1.5wt%～3wt%;
The salt of 5wt%～15wt%;
And the monosodium glutamate of 2wt%～10wt%.
Not only comprise vegetable oil in the flavoring provided by the invention, also comprise chicken fat.The present invention does not have particular restriction to described vegetable oil, includes but not limited to soybean oil, peanut oil, salad oil, corn wet goods.Described vegetable oil accounts for 10%～40% of described flavouring composition weight, is preferably 20%～30%, and more preferably 22%～25%.The purpose of described chicken fat is to increase the fragrance of flavoring, improves appetite of people, and the content of described chicken fat is 1%～5% of described flavouring composition weight, is preferably 1.5%～3.5%.
Also comprise thick broad-bean sauce in the flavouring composition provided by the invention, can improve the delicate flavour of flavoring.Among the present invention, described bean cotyledon is preferably bean paste sauce, and content accounts for 12%～18% of described flavouring composition weight, is preferably 13%～16%.
Also comprise the Chinese prickly ash that the fiber crops flavor is provided in the flavouring composition provided by the invention.Described Chinese prickly ash is preferably through the pepper grain that roasting is fried and process 3mm screen cloth is pulverized, and content accounts for 0.5%～1.5% of described flavouring composition weight, is preferably 0.7%～1.2%.More outstanding for the fiber crops flavor that makes described flavouring composition, described Chinese prickly ash is preferably pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani, and wherein, the weight ratio of pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani is preferably 6～8: 1, more preferably 6.5～7.5: 1.
In order to increase the vinegar-pepper flavor of flavouring composition provided by the invention, improve the whole local flavor of flavoring, described flavouring composition also comprises brewage, described brewage is bubble green pepper, bubble ginger and pickled upturned chili.The content of described bubble green pepper accounts for 1%～5% of described flavouring composition weight, is preferably 1.5%～2.5%.The content of described bubble ginger is 2%～5% of described flavouring composition weight, is preferably 3%～4%.The content of described pickled upturned chili is 4%～8% of described flavouring composition weight, is preferably 5%～6%.
Also comprise ginger and garlic in the flavouring composition provided by the invention.Described ginger is preferably the ginger grain after 3mm～5mm screen cloth is pulverized, and its content is 4%～8% of described flavouring composition weight, is preferably 5.5%～6%.Described garlic is preferably the garlic pearls after 3mm～5mm screen cloth is pulverized, and its content is 2.5%～5% of described flavouring composition weight, is preferably 3%～4%.
Also comprise capsicum in the flavouring composition provided by the invention, capsicum is the main source of pungent.Described capsicum is preferably through the capsicum that roasting is fried and process 3mm screen cloth is pulverized, and content is 5%～12% of described flavouring composition weight, is preferably 7%～9%.
Also comprise rod chilli in the flavouring composition provided by the invention, sour fragrance of fermentation and pungent are provided, its content is 1.5%～7% of described flavouring composition weight, is preferably 3%～5%.
Pepper powder is one of component of flavouring composition provided by the invention, and the pepper flavor is provided.Described pepper powder is 0.5%～1.5% of a described flavouring composition weight, elects 0.8%～1.2% as.
In order to improve the fragrance of described flavouring composition, described flavouring composition also comprises spices.Described spices is preferably the spices powder of pulverizing through the 1.5mm screen cloth, and content is 0.8%～2% of described flavouring composition, and more preferably 0.9%～1%.
Flavouring composition provided by the invention also comprises the water of 8wt% and 10wt%, the white sugar of 1.5wt%～3wt%, the salt of 5wt%～15wt% and the flavouring commonly used such as monosodium glutamate of 2wt%～10wt%.
In order to make described flavoring have better taste, the present invention preferably includes wine, and described wine is preferably yellow rice wine, and content is preferably 2%～5% of described flavouring composition, and more preferably 3%～4%.
The present invention also preferably includes yeast extract, and the content of described yeast extract is preferably 0.1%～0.2% of described flavouring composition.
The present invention also preferably includes the smart powder of chicken, and the content of the smart powder of described chicken is 0.1%～0.2% of described flavouring composition.
The present invention also preferably includes 5 '-inosine acid disodium, described 5 '-content of inosine acid disodium is 0.1%～0.2% of described flavouring composition.
Each composition in the described flavouring composition according to a definite sequence frying after, can obtain direct applied flavoring.Frying process provided by the invention is as follows:
With vegetable oil and chicken fat refining, obtain deep fat;
In described deep fat, add thick broad-bean sauce, obtain first product after stir-frying;
Add Chinese prickly ash, rod chilli, brewage, ginger and garlic in described first product, obtain second product after stir-frying, described brewage grain is bubble ginger, bubble green pepper and pickled upturned chili;
In described second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying;
In described three products, add salt and monosodium glutamate, obtain chili chicken seasoner after the stirring.
At first refine, when oil is bright state, can drop into other batchings at vegetable oil and chicken fat.At this moment, refining temperature is about 140 ℃～180 ℃, and the refining time is about 5min～15min.
In deep fat, add thick broad-bean sauce then and stir-fry, stir-fry evenly, no conglomeration, the seed that looses, when oil reservoir was limpid, thick broad-bean sauce was the frying maturation.At this moment, the frying temperature is about 100 ℃～150 ℃, and the frying time is about 3min～10min.Described thick broad-bean sauce is preferably bean paste sauce.
After thick broad-bean sauce frying maturation, add Chinese prickly ash, rod chilli, brewage, ginger and garlic, obtain second product after stir-frying, described brewage is bubble ginger, bubble green pepper and pickled upturned chili.The present invention does not have particular restriction to the addition sequence of Chinese prickly ash, rod chilli, brewage, ginger and garlic, can also the Chinese prickly ash frying be can add earlier for adding simultaneously, brewage and rod chilli frying added again, add ginger and garlic frying again, the present invention is frying in the following order preferably:
Add Chinese prickly ash earlier and fry to there being Chinese prickly ash delicate fragrance to overflow, in this process, the frying temperature is about 100 ℃～150 ℃, and the frying time is about 0.05min～0.5min;
Add pickled upturned chili then, stir-fry and give birth to hot millet is disconnected, the glow of green pepper skin, in this process, the frying temperature is about 100 ℃～150 ℃, and the frying time is about 0.5min～1.5min;
Then add bubble green pepper, bubble ginger and rod chilli, stir-fry to aromatic flavour, oil reservoir is limpid, and in this process, the frying temperature is about 100 ℃～150 ℃, and the frying time is about 0.5min～5min;
Add ginger and garlic at last, stir-fry to ginger and the contraction of garlic surface, in this process, the frying temperature is about 100 ℃～150 ℃, and the frying time is about 1min～8min.
After obtaining second product, in described second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying.The preferred adding earlier of the present invention capsicum stir-fries, and adds pepper powder, spices and white sugar again and stir-fries, and detailed process is as follows:
In second product, add capsicum, stir-fry and do not distinguish the flavor of to there being living green pepper, the oil colours glow, in this process, the frying temperature is about 90 ℃～130 ℃, and the frying time is about 0.5min～5min;
Add pepper powder, white sugar and spices then, fry to there being spice flavor to overflow, in this process, the frying temperature is about 90 ℃～130 ℃, and the frying time is about 0.2min～5min.
After obtaining three products, in described three products, add salt and monosodium glutamate, can obtain chili chicken seasoner after the stirring.In this process, temperature is about 80 ℃～120 ℃, and the time is about 0.5min～3min.
In order to make the chili chicken seasoner taste that obtains better, after in described three products, adding salt and monosodium glutamate stirring, preferably include adding wine, to close fire and stir, this moment, whipping temp was about 70 ℃～120 ℃, and mixing time is about 0.5min～3min.
In described three products, adding after entry, salt and monosodium glutamate stir, preferably include continue to add yeast extract, 5 '-inosine acid disodium and the smart powder of chicken stir, at this moment, the temperature that stir-fries is about 80 ℃～120 ℃, the time of stir-frying is about 2min～4min.
Chili chicken seasoner provided by the invention is carried out sensory evaluation: the oil colours glow, material is bronzing, and the oil plant layering is good, has fiber crops, peppery, bright, fragrant multiple taste, and flavour is abundant.Market survey shows that most of people like or extremely like chili chicken seasoner provided by the invention.
According to national standard method chili chicken seasoner provided by the invention is carried out physical and chemical index and detect, leading indicator comprises salt, moisture, amino-acid nitrogen, total acid, acid value and peroxide value, all satisfies local standard-required.
Use the deep fried chicken cube with chili of the chili chicken seasoner cooking provided by the invention, oil colours is ruddy, with rich flavor, fragrant peppery good to eat, peppery and not hot.Market survey shows, the deep fried chicken cube with chili that most of people like or extremely like flavoring provided by the invention to cook out.
Compared with prior art, in the chili chicken seasoner composition provided by the invention, except traditional vegetable oil, sauce, capsicum, salt, monosodium glutamate etc., brewage and chicken fat such as bubble green pepper, bubble ginger, pickled upturned chili have also been added, make the flavoring that obtains have the vinegar-pepper flavor of fermentation of brewage and the fragrance of chicken fat, thereby make flavoring have multiple tastes such as fiber crops, peppery, bright, perfume (or spice), flavour is abundant.Further, the present invention uses for auxilliary collocation based on pericarpium zanthoxyli schinifolii powder, pericarpium zanthoxyli bungeani powder the spicy hot flavor is provided, and makes that the spicy hot flavor of flavoring is more outstanding.In addition, the manufacture craft of chili chicken seasoner provided by the invention is simple, is easy to realize suitability for industrialized production.
In order further to understand the present invention, chili chicken seasoner provided by the invention and preparation method thereof is described in detail below in conjunction with embodiment.
Embodiment 1
In the TFSP-50 Automatic frying pan, add 2 kilograms of commercially available chicken fat and 24 kilograms of commercially available salad oils, when refining oil is bright, in this process, temperature is about 153 ℃, and the time is about 6.5min, adding 15.2 kilograms of bean paste sauce stir-fries evenly, in this process, temperature is about 120 ℃, and the time is about 5min, to there not being conglomeration, seed looses, add 0.8 kilogram of pericarpium zanthoxyli schinifolii and 0.15 kilogram of southern pepper grain when oil reservoir is clear, stir-fry to there being Chinese prickly ash fragrance to overflow, in this process, temperature is about 120 ℃, time is about 0.25min, add 5.7 kilograms of commercially available pickled upturned chilis, stir-fry and give birth to, in this process to hot millet is disconnected, temperature is about 120 ℃, and the time is about 0.8min; Add 2 kilograms of commercially available bubble green pepper grains, 3.5 kilograms of commercially available bubble ginger grains and 2.7 kilograms of rod chilli grains then, it is limpid to aromatic flavour, oil reservoir to stir-fry, and in this process, temperature is about 115 ℃, and the time is about 1.3min; Add 5.5 kilograms of ginger grains and 2.8 kilograms of garlic pearlses, stir-fry to ginger and the contraction of garlic surface, in this process, temperature is about 110 ℃, and the time is about 2.7min; Add 8 kilograms of chilli powders, stir-fry to there not being living green pepper flavor, in this process, temperature is about 110 ℃, and the time is about 1.9min; Add 0.5 kilogram of pepper powder, 2.5 kilograms of white sugar and 1.3 kilograms of spices powder, stir-fry to the spice flavor effusion, and stir, in this process, temperature is about 100 ℃, and the time is about 0.9min; Add 9 kilograms of salt and 3.5 kilograms of monosodium glutamates, stir, in this process, temperature is about 95 ℃, and the time is about 0.9min, can play pot when abundant dissolving, no conglomeration, obtains 86.45 kilograms of chili chicken seasoners.
Embodiment 2
In the TFSP-50 Automatic frying pan, add 1.5 kilograms of commercially available chicken fat and 27 kilograms of commercially available salad oils, when refining oil is bright, in this process, temperature is about 150 ℃, and the time is about 6.5min, adding 13.2 kilograms of bean paste sauce stir-fries evenly, in this process, temperature is about 123 ℃, and the time is about 4.5min, to there not being conglomeration, seed looses, add 0.12 kilogram of pericarpium zanthoxyli schinifolii and 0.18 kilogram of southern pepper grain when oil reservoir is clear, stir-fry to there being Chinese prickly ash fragrance to overflow, in this process, temperature is about 120 ℃, time is about 0.3min, add 4.7 kilograms of commercially available pickled upturned chilis, stir-fry and give birth to, in this process to hot millet is disconnected, temperature is about 120 ℃, and the time is about 1.2min; Add 2.5 kilograms of commercially available bubble green pepper grains, 3.8 kilograms of commercially available bubble ginger grains and 3.0 kilograms of rod chillis then, it is limpid to aromatic flavour, oil reservoir to stir-fry, and in this process, temperature is about 115 ℃, and the time is about 0.9min; Add 7.5 kilograms of ginger grains and 3.8 kilograms of garlic pearlses, stir-fry to ginger and the contraction of garlic surface, in this process, temperature is about 110 ℃, and the time is about 2min; Add 7.6 kilograms of chilli powders, stir-fry to there not being living green pepper flavor, in this process, temperature is about 110 ℃, and the time is about 2min; Add 0.9 kilogram of pepper powder, 2.1 kilograms of white sugar and 1.6 kilograms of spices powder, stir-fry and overflow to spice flavor, in this process, temperature is about 100 ℃, and the time is about 0.6min, and stirs; Add 9 kilograms of salt and 3.5 kilograms of monosodium glutamates, stir, in this process, temperature is about 95 ℃, and the time is about 1min, can play pot when abundant dissolving, no conglomeration, obtains 90.43 kilograms of chili chicken seasoners.
Embodiment 3
In the TFSP-50 Automatic frying pan, add 2 kilograms of commercially available chicken fat and 24 kilograms of commercially available salad oils, when refining oil is bright, in this process, temperature is about 155 ℃, time is about 7.2min, add 15.2 kilograms of bean paste sauce,, stir-fry to there being Chinese prickly ash fragrance to overflow to not having conglomeration, diffusing seed, adding 0.92 kilogram of pericarpium zanthoxyli schinifolii and 0.15 kilogram of southern pepper grain when oil reservoir is clear, in this process, temperature is about 115 ℃, and the time is about 0.45min, adds 5.7 kilograms of commercially available pickled upturned chilis, stir-fry and give birth to hot millet is disconnected, in this process, temperature is about 115 ℃, and the time is about 0.9min; The rod chilli that adds 2 kilograms of commercially available bubble green pepper grains, 3.5 kilograms of commercially available bubble ginger grains and 3.6 kilograms then, it is limpid to aromatic flavour, oil reservoir to stir-fry, and in this process, temperature is about 110 ℃, and the time is about 0.7min; Add 5.5 kilograms of ginger grains and 2.8 kilograms of garlic pearlses, stir-fry to ginger and the contraction of garlic surface, in this process, temperature is about 110 ℃, and the time is about 1.5min; Add 8 kilograms of chilli powders, stir-fry to there not being living green pepper flavor, in this process, temperature is about 110 ℃, and the time is about 1.8min; Add 0.5 kilogram of pepper powder, 2.5 kilograms of white sugar and 1.3 kilograms of spices powder, stir-fry to the spice flavor effusion, and stir, in this process, temperature is about 110 ℃, and the time is about 0.9min; Add 9 kilograms of salt and 3.5 kilograms of monosodium glutamates, stir, in this process, temperature is about 90 ℃, time is about 1.2min, when abundant dissolving, no conglomeration, adds 0.3 kilogram of yeast extract and 0.5 kilogram of smart powder of chicken, stir-fry to chicken fragrance and overflow, in this process, temperature is about 90 ℃, and the time is about 0.95min, play pot, obtain 91.67 kilograms of chili chicken seasoners.
Embodiment 4
4 jin of chicken are obtained deep fried chicken cube with chili with the chili chicken seasoner culinary art that 0.75 jin of embodiment 3 prepares.
Embodiment 5
Chili chicken seasoner to embodiment 1～3 preparation carries out the physicochemical property detection, the detection index comprises: moisture, salt (in NaCl), total acid (in lactic acid), amino-acid nitrogen, acid value, peroxide value etc., the results are shown in Table 1, the physical and chemical index of the chili chicken seasoner that table 1 provides for the embodiment of the invention.
The physical and chemical index of the chili chicken seasoner that table 1 embodiment of the invention provides
As shown in Table 1, the physical and chemical index of chili chicken seasoner provided by the invention meets the provincial standard DB 51/T394-2006 of Sichuan Province about " specification requirement of semisolid compound seasoner ".
Embodiment 6
Color and luster, the mouthfeel of the chili chicken seasoner (flavoring B) that does not add chicken fat, pickled upturned chili, bubble green pepper and bubble ginger of the method preparation that provides to the chili chicken seasoner (flavoring A) of embodiment 3 preparation with according to embodiment 3 are investigated.
Getting flavoring A and flavoring B is dissolved in respectively in 40 ℃ of hot water, respectively in Xi'an, Zhengzhou, Shenyang, 5 cities in Jinan and Kweiyang each investigate 100 people at random, to the evaluation of marking of color and luster, fragrance, numb flavor, pungent, delicate flavour and the whole local flavor of flavoring A and flavoring B: very enjoying a lot is 5 minutes, like is 4 minutes, be generally 3 fens, disliking is 2 minutes, and very disliking is 1 minute; Add up each index acquisition result more than 4 minutes, the result is referring to Fig. 1, Fig. 1 is the block diagram to the finding of the chili chicken seasoner of the embodiment of the invention 3 preparations, wherein, series 1 is for selecting extremely to like or like the number of flavoring B, series 2 is for selecting extremely to like or like the number of flavoring A, and series 3 is person under investigation person's sum.
As shown in Figure 1,81.8% people likes or extremely likes the color and luster of flavoring A, and 82% people likes or extremely like the color and luster of flavoring B; 82.4% people likes or extremely likes the fragrance of flavoring A, and 60.4% people likes or extremely like the fragrance of flavoring B; 85% people likes or extremely likes the fiber crops flavor of flavoring A, and 80.2% people likes or extremely like the fiber crops flavor of flavoring B; 78.2% people likes or extremely likes the pungent of flavoring A, and 63% people likes or extremely like the pungent of flavoring B; 83.6% people likes or extremely likes the delicate flavour of flavoring A, and 65.4% people likes or extremely like the delicate flavour of flavoring B; 87.2% people likes or extremely likes the whole local flavor of flavoring A, and 63% people likes or extremely like the whole local flavor of flavoring B.This shows that the fragrance, pungent, delicate flavour and the whole local flavor that have added the flavoring A of chicken fat and brewage are more welcome.
In addition, in 100 people in Xi'an, 89% likes or extremely likes the whole local flavor of flavoring A; In 100 people in Zhengzhou, 85% likes or extremely likes the whole local flavor of flavoring A; In 100 people in Shenyang, 78% likes or extremely likes the whole local flavor of flavoring A; In 100 people in Jinan, 90% likes or extremely likes the whole local flavor of flavoring A; In 100 people in Kweiyang, 94% likes or extremely likes the whole local flavor of flavoring A.This shows that the chili chicken seasoner that the embodiment of the invention provides eastern region, west area, southern areas, northern territory and middle part has at home all obtained good evaluation.
Embodiment 7
Respectively in Xi'an, Zhengzhou, Shenyang, 5 cities in Jinan and Kweiyang each investigate 100 people at random, respectively to deep fried chicken cube with chili (deep fried chicken cube with chili A) that embodiment 4 is provided with evaluations of marking of color and luster, fragrance, numb flavor, pungent, delicate flavour and the whole local flavor of the deep fried chicken cube with chili (deep fried chicken cube with chili B) of the chili chicken seasoner cooking of not adding chicken fat, pickled upturned chili, bubble green pepper and bubble ginger: it is 5 minutes that ten minutes enjoys a lot, like is 4 minutes, be generally 3 fens, disliking is 2 minutes, and very disliking is 1 minute; Add up each index acquisition result more than 4 minutes, the result is referring to Fig. 2, Fig. 2 is the block diagram to the finding of the deep fried chicken cube with chili that uses the flavoring culinary art that the embodiment of the invention provides, wherein, series 1 is for selecting extremely to like or like the number of deep fried chicken cube with chili B, series 2 is for selecting extremely to like or like the number of deep fried chicken cube with chili A, and series 3 is person under investigation person's sum.
As shown in Figure 2,80.2% people likes or extremely likes the color and luster of deep fried chicken cube with chili A, and 80.6% people likes or extremely like the color and luster of deep fried chicken cube with chili B; 83.2% people likes or extremely likes the fragrance of deep fried chicken cube with chili A, and 50.6% people likes or extremely like the fragrance of deep fried chicken cube with chili B; 87.2% people likes or extremely likes the fiber crops flavor of deep fried chicken cube with chili A, and 85% people likes or extremely like the fiber crops flavor of deep fried chicken cube with chili B; 82.6% people likes or extremely likes the pungent of deep fried chicken cube with chili A, and 59% people likes or extremely like the pungent of deep fried chicken cube with chili B; 83.6% people likes or extremely likes the delicate flavour of deep fried chicken cube with chili A, and 47.4% people likes or extremely like the delicate flavour of deep fried chicken cube with chili B; 85.8% people likes or extremely likes the whole local flavor of deep fried chicken cube with chili A, and 59% people likes or extremely like the whole local flavor of deep fried chicken cube with chili B.This shows that the fragrance, pungent, delicate flavour and the whole local flavor that have added the deep fried chicken cube with chili A that the flavoring of butter and brewage cooks out are more welcome.
In addition, in 100 people in Xi'an, 87% likes or extremely likes the whole local flavor of deep fried chicken cube with chili A; In 100 people in Zhengzhou, 81% likes or extremely likes the whole local flavor of deep fried chicken cube with chili A; In 100 people in Shenyang, 82% likes or extremely likes the whole local flavor of deep fried chicken cube with chili A; In 100 people in Jinan, 89% likes or extremely likes the whole local flavor of deep fried chicken cube with chili A; In 100 people in Kweiyang, 90% likes or extremely likes the whole local flavor of deep fried chicken cube with chili A.This shows that the deep fried chicken cube with chili that the chili chicken seasoner that utilizes the embodiment of the invention to provide is cooked out eastern region, west area, southern areas, northern territory and middle part has at home all obtained good evaluation.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (10)
1. a chili chicken seasoner composition is characterized in that, comprising:
The vegetable oil of 20wt%～30wt%;
The chicken fat of 1wt%～5wt%;
The thick broad-bean sauce of 12wt%～20wt%;
The bubble green pepper of 1wt%～5wt%;
The bubble ginger of 2wt%～5wt%;
The pickled upturned chili of 4wt%～8wt%;
The ginger of 4wt%～8wt%;
The garlic of 2.5wt%～5wt%;
The capsicum of 5wt%～12wt%;
The Chinese prickly ash of 0.5wt%～1.5wt%;
The rod chilli of 1.5wt%～7wt%;
The pepper powder of 0.5wt%～1.5wt%;
The spices of 0.8wt%～2wt%;
The white sugar of 1.5wt%～3wt%;
The salt of 5wt%～15wt%;
And the monosodium glutamate of 2wt%～10wt%.
2. composition according to claim 1 is characterized in that, described Chinese prickly ash is pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani, and wherein, the weight ratio of pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani is 6～8: 1.
3. composition according to claim 1 is characterized in that, described thick broad-bean sauce is bean paste sauce.
4. composition according to claim 1 is characterized in that, also comprises the water of 8wt%～10wt%.
5. composition according to claim 1 is characterized in that, also comprises the wine of 2wt%～3wt%.
6. composition according to claim 1 is characterized in that, also comprises the yeast extract of 0.1wt%～0.2wt%.
7. composition according to claim 1 is characterized in that, also comprises the smart powder of chicken of 0.1wt%～0.2wt%.
8. composition according to claim 1 is characterized in that, also comprises 5 of 0.1wt%～0.2wt% '-inosine acid disodium.
9. the preparation method of a chili chicken seasoner comprises:
With vegetable oil and chicken fat refining, obtain deep fat;
In described deep fat, add thick broad-bean sauce, after stir-frying, obtain first product;
Add Chinese prickly ash, rod chilli, brewage, ginger and garlic in described first product, obtain second product after stir-frying, described brewage grain is bubble ginger, bubble green pepper and pickled upturned chili;
In described second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying;
In described three products, add salt and monosodium glutamate, obtain chili chicken seasoner after the stirring.
10. preparation method according to claim 9 is characterized in that, is adding in described three products after salt and monosodium glutamate stir, also comprise add wine, yeast extract, 5 '-inosine acid disodium and the smart powder of chicken stir.
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