CN101843326B - Spicy chicken seasoning and preparation method thereof - Google Patents
Spicy chicken seasoning and preparation method thereof Download PDFInfo
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- CN101843326B CN101843326B CN2010101934782A CN201010193478A CN101843326B CN 101843326 B CN101843326 B CN 101843326B CN 2010101934782 A CN2010101934782 A CN 2010101934782A CN 201010193478 A CN201010193478 A CN 201010193478A CN 101843326 B CN101843326 B CN 101843326B
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Abstract
The invention provides a preparation method of a spicy chicken seasoning, which comprises the following steps: refining vegetable oil and chicken oil to obtain hot oil; adding broad bean paste into the hot oil, and stir-frying to obtain a first product; adding pepper, wild pepper, pickled products, ginger and garlic into the first product, and stir-frying to obtain a second product, wherein the pickled products are pickled ginger, pickled pepper and pickled capsicum frutescens; adding hot pepper, pepper powder, spices and white sugar into the second product, and stir-frying to obtain a third product; adding salt and monosodium glutamate into the third product, and stirring to obtain the spicy chicken seasoning. The invention also provides a spicy chicken seasoning composition which comprises vegetable oil, animal oil, sauce, pepper, pickled products, ginger, garlic, chili, pepper, spice, white sugar, water, salt and monosodium glutamate. The spicy chicken seasoning provided by the invention has sour and spicy taste of pickled products and meat flavor of chicken oil, so that the seasoning has multiple tastes of numb, spicy, fresh, fragrant and the like and is rich in taste.
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 directly be used for the cooking of family or catering trade dish, 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 authentic deep fried chicken cube with chili of taste.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 flavour is dull, pungent is only arranged 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, said 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, said 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 said deep fat, add thick broad-bean sauce, after stir-frying, obtain first product;
In said first product, add Chinese prickly ash, rod chilli, brewage, ginger and garlic, obtain second product after stir-frying, said brewage grain is bubble ginger, bubble green pepper and pickled upturned chili;
In said second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying;
In said three products, add salt and monosodium glutamate, obtain chili chicken seasoner after the stirring.
Preferably, in said three products, adding after salt stirs with monosodium glutamate, also comprise add wine, yeast extract, 5 '-inosine acid disodium and the smart powder stirring of chicken.
Compared with prior art; In the chili chicken seasoner composition provided by the invention; Except traditional vegetable oil, sauce, capsicum, salt, monosodium glutamate etc., also added brewage and chicken fat such as bubble green pepper, bubble ginger, pickled upturned chili, 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 is that master, pericarpium zanthoxyli bungeani powder are that auxilliary collocation use provides the spicy hot flavor with the pericarpium zanthoxyli schinifolii powder, 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 said vegetable oil, includes but not limited to soybean oil, peanut oil, salad oil, corn wet goods.Said vegetable oil accounts for 10%～40% of said flavouring composition weight, is preferably 20%～30%, and more preferably 22%～25%.The purpose of said chicken fat is to increase the fragrance of flavoring, improves appetite of people, and the content of said chicken fat is 1%～5% of said 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, said bean cotyledon is preferably bean paste sauce, and content accounts for 12%～18% of said 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.Said 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 said flavouring composition weight, is preferably 0.7%～1.2%.More outstanding for the fiber crops flavor that makes said flavouring composition, said 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, said flavouring composition also comprises brewage, said brewage is bubble green pepper, bubble ginger and pickled upturned chili.The content of said bubble green pepper accounts for 1%～5% of said flavouring composition weight, is preferably 1.5%～2.5%.The content of said bubble ginger is 2%～5% of said flavouring composition weight, is preferably 3%～4%.The content of said pickled upturned chili is 4%～8% of said flavouring composition weight, is preferably 5%～6%.
Also comprise ginger and garlic in the flavouring composition provided by the invention.Said ginger is preferably the ginger grain after 3mm～5mm screen cloth is pulverized, and its content is 4%～8% of said flavouring composition weight, is preferably 5.5%～6%.Said garlic is preferably the garlic pearls after 3mm～5mm screen cloth is pulverized, and its content is 2.5%～5% of said 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.Said capsicum is preferably through the capsicum that roasting is fried and process 3mm screen cloth is pulverized, and content is 5%～12% of said 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 said 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.Said pepper powder is 0.5%～1.5% of a said flavouring composition weight, elects 0.8%～1.2% as.
In order to improve the fragrance of said flavouring composition, said flavouring composition also comprises spices.Said spices is preferably the spices powder of pulverizing through the 1.5mm screen cloth, and content is 0.8%～2% of said 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 said flavoring have better taste, the present invention preferably includes wine, and said wine is preferably yellow rice wine, and content is preferably 2%～5% of said flavouring composition, and more preferably 3%～4%.
The present invention also preferably includes yeast extract, and the content of said yeast extract is preferably 0.1%～0.2% of said flavouring composition.
The present invention also preferably includes the smart powder of chicken, and the content of the smart powder of said chicken is 0.1%～0.2% of said flavouring composition.
The present invention also preferably includes 5 '-inosine acid disodium, said 5 '-content of inosine acid disodium is 0.1%～0.2% of said flavouring composition.
Each composition in the said flavouring composition according to a definite sequence frying after, can obtain direct applied flavoring.Frying process provided by the invention is following:
With vegetable oil and chicken fat refining, obtain deep fat;
In said deep fat, add thick broad-bean sauce, obtain first product after stir-frying;
In said first product, add Chinese prickly ash, rod chilli, brewage, ginger and garlic, obtain second product after stir-frying, said brewage grain is bubble ginger, bubble green pepper and pickled upturned chili;
In said second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying;
In said 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.Said 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, said 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 preferably by following order frying:
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 garlic its surface compressed, in this process, the frying temperature is about 100 ℃～150 ℃, and the frying time is about 1min～8min.
After obtaining second product, in said 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 following:
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 said 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 said 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 said 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 very 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 very 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., also added brewage and chicken fat such as bubble green pepper, bubble ginger, pickled upturned chili, 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 is that master, pericarpium zanthoxyli bungeani powder are that auxilliary collocation use provides the spicy hot flavor with the pericarpium zanthoxyli schinifolii powder, 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 was bright, in this process, temperature was about 153 ℃; Time is about 6.5min, adds 15.2 kilograms of bean paste sauce and stir-fries evenly, and in this process, temperature is about 120 ℃; Time is about 5min, to not having conglomeration, the seed that looses, adding 0.8 kilogram of pericarpium zanthoxyli schinifolii and 0.15 kilogram of southern pepper grain when oil reservoir is clear, stir-fries to there being Chinese prickly ash fragrance to overflow, in this process; Temperature is about 120 ℃, and the time is about 0.25min, adds 5.7 kilograms of commercially available pickled upturned chilis, stir-fries to give birth to hot millet is disconnected; In this process, 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 garlic its surface compressed, 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 was bright, in this process, temperature was about 150 ℃; Time is about 6.5min, adds 13.2 kilograms of bean paste sauce and stir-fries evenly, and in this process, temperature is about 123 ℃; Time is about 4.5min, to not having conglomeration, the seed that looses, adding 0.12 kilogram of pericarpium zanthoxyli schinifolii and 0.18 kilogram of southern pepper grain when oil reservoir is clear, stir-fries to there being Chinese prickly ash fragrance to overflow, in this process; Temperature is about 120 ℃, and the time is about 0.3min, adds 4.7 kilograms of commercially available pickled upturned chilis, stir-fries to give birth to hot millet is disconnected; In this process, 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 garlic its surface compressed, 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 was bright, in this process, temperature was about 155 ℃; Time is about 7.2min, adds 15.2 kilograms of bean paste sauce, 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; Stir-fry to there being Chinese prickly ash fragrance to overflow, in this process, temperature is about 115 ℃; Time is about 0.45min, adds 5.7 kilograms of commercially available pickled upturned chilis, stir-fries to 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 garlic its surface compressed, 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 and overflow to chicken fragrance, in this process, temperature is about 90 ℃; Time is about 0.95min, plays pot, obtains 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 result sees 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
Can know that by table 1 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, and liking is 4 minutes, is generally 3 fens; Disliking is 2 minutes, and very disliking is 1 minute; Add up each index and obtain the 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, and wherein, series 1 is for selecting very to like or like the number of flavoring B; Series 2 is for selecting very to like or like the number of flavoring A, and series 3 is person under investigation person's sum.
Can be known that by Fig. 1 81.8% people likes or very like the color and luster of flavoring A, 82% people likes or very likes the color and luster of flavoring B; 82.4% people likes or very likes the fragrance of flavoring A, and 60.4% people likes or very like the fragrance of flavoring B; 85% people likes or very likes the fiber crops flavor of flavoring A, and 80.2% people likes or very like the fiber crops flavor of flavoring B; 78.2% people likes or very likes the pungent of flavoring A, and 63% people likes or very like the pungent of flavoring B; 83.6% people likes or very likes the delicate flavour of flavoring A, and 65.4% people likes or very like the delicate flavour of flavoring B; 87.2% people likes or very likes the whole local flavor of flavoring A, and 63% people likes or very 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, 100 philtrums in Xi'an, 89% likes or very likes the whole local flavor of flavoring A; 100 philtrums in Zhengzhou, 85% likes or very likes the whole local flavor of flavoring A; 100 philtrums in Shenyang, 78% likes or very likes the whole local flavor of flavoring A; 100 philtrums in Jinan, 90% likes or very likes the whole local flavor of flavoring A; 100 philtrums in Kweiyang, 94% likes or very 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 and obtain the 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, and wherein, series 1 is for selecting very to like or like the number of deep fried chicken cube with chili B; Series 2 is for selecting very to like or like the number of deep fried chicken cube with chili A, and series 3 is person under investigation person's sum.
Can be known that by Fig. 2 80.2% people likes or very like the color and luster of deep fried chicken cube with chili A, 80.6% people likes or very likes the color and luster of deep fried chicken cube with chili B; 83.2% people likes or very likes the fragrance of deep fried chicken cube with chili A, and 50.6% people likes or very like the fragrance of deep fried chicken cube with chili B; 87.2% people likes or very likes the fiber crops flavor of deep fried chicken cube with chili A, and 85% people likes or very like the fiber crops flavor of deep fried chicken cube with chili B; 82.6% people likes or very likes the pungent of deep fried chicken cube with chili A, and 59% people likes or very like the pungent of deep fried chicken cube with chili B; 83.6% people likes or very likes the delicate flavour of deep fried chicken cube with chili A, and 47.4% people likes or very like the delicate flavour of deep fried chicken cube with chili B; 85.8% people likes or very likes the whole local flavor of deep fried chicken cube with chili A, and 59% people likes or very 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, 100 philtrums in Xi'an, 87% likes or very likes the whole local flavor of deep fried chicken cube with chili A; 100 philtrums in Zhengzhou, 81% likes or very likes the whole local flavor of deep fried chicken cube with chili A; 100 philtrums in Shenyang, 82% likes or very likes the whole local flavor of deep fried chicken cube with chili A; 100 philtrums in Jinan, 89% likes or very likes the whole local flavor of deep fried chicken cube with chili A; 100 philtrums in Kweiyang, 90% likes or very 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 (5)
1. a chili chicken seasoner composition is characterized in that, is raw material with following component:
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%;
The monosodium glutamate of 2wt%～10wt%;
The yellow rice wine of 2wt%～3wt%;
The yeast extract of 0.1wt%～0.2wt%;
The smart powder of the chicken of 0.1wt%～0.2wt%
And 0.1wt%～0.2wt% 5 '-inosine acid disodium;
Said chili chicken seasoner composition prepares according to following method:
With vegetable oil and chicken fat refining, obtain deep fat;
In said deep fat, add thick broad-bean sauce, after stir-frying, obtain first product;
In said first product, add Chinese prickly ash, rod chilli, brewage, ginger and garlic, obtain second product after stir-frying, said brewage grain is bubble ginger, bubble green pepper and pickled upturned chili;
In said second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying;
In said three products, add salt and monosodium glutamate, stir;
Continue to add yellow rice wine, yeast extract, 5 '-inosine acid disodium and the smart powder of chicken stir, and obtains chili chicken seasoner.
2. composition according to claim 1 is characterized in that, said 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, said 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. the preparation method of the described chili chicken seasoner of claim 1 comprises:
With vegetable oil and chicken fat refining, obtain deep fat;
In said deep fat, add thick broad-bean sauce, after stir-frying, obtain first product;
In said first product, add Chinese prickly ash, rod chilli, brewage, ginger and garlic, obtain second product after stir-frying, said brewage grain is bubble ginger, bubble green pepper and pickled upturned chili;
In said second product, add capsicum, pepper powder, spices and white sugar, obtain three products after stir-frying;
In said three products, add salt and monosodium glutamate, stir;
Continue to add yellow rice wine, yeast extract, 5 '-inosine acid disodium and the smart powder of chicken, obtain chili chicken seasoner after the stirring.
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| CN105077160B (en) * | 2015-08-27 | 2018-05-01 | 湖南汇湘轩生物科技股份有限公司 | A kind of rod chilli chicken flavor paste essence and preparation method thereof |
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