CN103099167A - Flavoring used for pickled pepper chicken claws - Google Patents
Flavoring used for pickled pepper chicken claws Download PDFInfo
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- CN103099167A CN103099167A CN2011103571523A CN201110357152A CN103099167A CN 103099167 A CN103099167 A CN 103099167A CN 2011103571523 A CN2011103571523 A CN 2011103571523A CN 201110357152 A CN201110357152 A CN 201110357152A CN 103099167 A CN103099167 A CN 103099167A
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Abstract
The invention relates to a flavoring, concretely to a flavoring used for pickled pepper chicken claws. The flavoring is composed of the following raw materials: 50-100 parts of corn oil, 1-3 parts of sesame oil, 1.5-3 parts of salt, 2.5-10 parts of chickens' extract, 5-10 parts of Kaempferia galangal, 5-10 parts of pickled vegetable, 30-70 parts of pickled pepper, 10-30 parts of Chinese prickly ash, 10-20 parts of garlic, 10-20 parts of celery, 8-15 parts of onion, 1-2 parts of powdered pepper, 0.5-1 part of bay leaf, 0.1-0.4 parts of Myristica fragrans, 0.2-0.5 parts of clove, 3-6 parts of liquor and 0-6 parts of white sugar. The flavoring used for the pickled pepper chicken claws is convenient to use, and high in material quality; and the prepared pickled pepper chicken claws are moderate in flavor and suitable for mass consumption.
Description
Technical field
The present invention relates to flavouring, specifically a kind of flavouring for bubble green pepper shank.
Background technology
Flavouring is used widely in diet, culinary art and food processing, it be mainly used in being in harmonious proportion flavour and smell and have raw meat, except having a strong smell, separate greasy, flavouring, increasing the effects such as bright.That the flavouring that we commonly use mainly is is salty, sweet, sour, peppery, bright, fragrant, wait bitterly for flavor.Shank is popular food, and the raw material of making shank is a lot, and taste also has difference, and the shank that wherein steeps the green pepper taste is more popular.The seasoning finished product that some bubble green pepper dishes are arranged in the market, because the batching of bubble green pepper dish is different, the local flavor of the bubble green pepper dish of producing is also had nothing in common with each other, and effect is general.Inventor accumulation is for many years to making the experience of bubble green pepper shank, works out a kind of flavouring of effective bubble green pepper shank.
Summary of the invention
The present invention aims to provide a kind of flavouring for bubble green pepper shank.
A kind of flavouring for bubble green pepper shank, described it formed by following raw materials according: corn oil 50-100 part; Sesame oil 1-3 part; Salt 1.5-3 part; Chickens' extract 2.5-10 part; Husky ginger 5-10 part; Pickles 5-10 part; Bubble green pepper 30-70 part; Chinese prickly ash 10-30 part; Garlic 10-20 part; Celery 10-20 part; Onion 8-15 part; Pepper powder 1-2 part; Spiceleaf 0.5-1 part; Nutmeg 0.1-0.4 part; Cloves 0.2-0.5 part; Liquor 3-6 part; White sugar 0-6 part.
Say further, described it formed by following raw materials according: 50 parts of corn oils; 1 part, sesame oil; 1.5 parts of salt; 2.5 parts of chickens' extracts; 5 parts of husky ginger; 5 parts of pickles; 30 parts of bubble greens pepper; 10 parts, Chinese prickly ash; 10 parts, garlic; 10 parts of celeries; 8 parts of onions; 1 part of pepper powder; 0.5 part of spiceleaf; 0.1 part of nutmeg; 0.2 part of cloves; 3 parts, liquor.
Say further, described it formed by following raw materials according: 100 parts of corn oils; 3 parts, sesame oil; 3 parts of salt; 10 parts of chickens' extracts; 10 parts of husky ginger; 10 parts of pickles; 70 parts of bubble greens pepper; 30 parts, Chinese prickly ash; 20 parts, garlic; 20 parts of celeries; 15 parts of onions; 2 parts of pepper powders; 1 part of spiceleaf; 0.4 part of nutmeg; 0.5 part of cloves; 6 parts, liquor; 6 parts of white sugar.
Say further, described it formed by following raw materials according: 80 parts of corn oils; 2.3 parts, sesame oil; 2.3 parts of salt; 8 parts of chickens' extracts; 8 parts of husky ginger; 8 parts of pickles; 60 parts of bubble greens pepper; 22 parts, Chinese prickly ash; 16 parts, garlic; 16 parts of celeries; 12 parts of onions; 0.8 part of pepper powder; 0.8 part of spiceleaf; 0.3 part of nutmeg; 0.4 part of cloves; 4.5 parts, liquor; 4.5 parts of white sugar.
At this flavouring that is used for bubble green pepper shank, sweet taste condiment is white sugar; Tart flavour condiment is husky ginger, pickles, the bubble green pepper; Pungent condiment is husky ginger, pickles, bubble green pepper, Chinese prickly ash, garlic, onion, pepper powder; Saline taste condiment is salt, pepper powder; Fragrance, bitter taste and delicate flavour condiment are sesame oil, chickens' extract, celery, onion, pepper powder, spiceleaf, nutmeg, cloves, liquor.
The preparation method of the flavouring of this bubble green pepper shank: at first by the standby raw material of deal, with husky ginger, pickles, bubble green pepper, Chinese prickly ash, garlic, celery, onion, spiceleaf, nutmeg, cloves fragmentation; Then corn oil is put into the pot that burns heat, put into husky ginger, bubble green pepper, pickles, Chinese prickly ash, garlic, celery, onion, spiceleaf, nutmeg, cloves and fry fragrantly, then put into salt, chickens' extract, white sugar and fry evenly, put at last sesame oil and the liquor frying forms.
The using method of the flavouring of this bubble green pepper shank: first the shank about 500 grams is cleaned, put into shank with the pan boiling boiling water, boiling can be saturating with the chopsticks stamp to shank, then shank is picked up, and puts frozen water into cooling, and shank is boned with pocket knife; Corn oil is put into the pot that burns heat, then added 120 gram left and right fryings a moments of this flavouring, then add the shank of boning to fry to fragrance to overflow, be i.e. edible.
The present invention has following effect: this flavouring is easy to use, is superior in material and excelllent in workmanship, and the bubble green pepper shank taste collocation of producing is moderate, is fit to popular edible.
The specific embodiment
The invention will be further described below in conjunction with the specific embodiment.
Embodiment 1
A kind of flavouring for bubble green pepper shank, it is comprised of following raw materials according: corn oil 100 grams; Sesame oil 3 grams; Salt 3 grams; Chickens' extract 10 grams; Husky ginger 10 grams; Pickles 10 grams; Bubble green pepper 70 grams; Chinese prickly ash 30 grams; Garlic 20 grams; Celery 20 grams; Onion 15 grams; Pepper powder 2 grams; Spiceleaf 1 gram; Nutmeg 0.4 gram; Cloves 0.5 gram; Liquor 6 grams; White sugar 6 grams.
Embodiment 2
A kind of flavouring for bubble green pepper shank, it is comprised of following raw materials according: corn oil 50 grams; Sesame oil 1 gram; Salt 1.5 grams; Chickens' extract 2.5 grams; Husky ginger 5 grams; Pickles 5 grams; Bubble green pepper 30 grams; Chinese prickly ash 10 grams; Garlic 10 grams; Celery 10 grams; Onion 8 grams; Pepper powder 1 gram; Spiceleaf 0.5 gram; Nutmeg 0.1 gram; Cloves 0.2 gram; Liquor 3 grams.
Embodiment 3
A kind of flavouring for bubble green pepper shank, it is comprised of following raw materials according: corn oil 80 grams; Sesame oil 2.3 grams; Salt 2.3 grams; Chickens' extract 8 grams; Husky ginger 8 grams; Pickles 8 grams; Bubble green pepper 60 grams; Chinese prickly ash 22 grams; Garlic 16 grams; Celery 16 grams; Onion 12 grams; Pepper powder 0.8 gram; Spiceleaf 0.8 gram; Nutmeg 0.3 gram; Cloves 0.4 gram; Liquor 4.5 grams; White sugar 4.5 grams.
Claims (4)
1. a flavouring that is used for bubble green pepper shank, is characterized in that, it is comprised of following raw materials according: corn oil 50-100 part; Sesame oil 1-3 part; Salt 1.5-3 part; Chickens' extract 2.5-10 part; Husky ginger 5-10 part; Pickles 5-10 part; Bubble green pepper 30-70 part; Chinese prickly ash 10-30 part; Garlic 10-20 part; Celery 10-20 part; Onion 8-15 part; Pepper powder 1-2 part; Spiceleaf 0.5-1 part; Nutmeg 0.1-0.4 part; Cloves 0.2-0.5 part; Liquor 3-6 part; White sugar 0-6 part.
2. by the flavouring for bubble green pepper shank claimed in claim 1, it is characterized in that, it is comprised of following raw materials according: 50 parts of corn oils; 1 part, sesame oil; 1.5 parts of salt; 2.5 parts of chickens' extracts; 5 parts of husky ginger; 5 parts of pickles; 30 parts of bubble greens pepper; 10 parts, Chinese prickly ash; 10 parts, garlic; 10 parts of celeries; 8 parts of onions; 1 part of pepper powder; 0.5 part of spiceleaf; 0.1 part of nutmeg; 0.2 part of cloves; 3 parts, liquor.
3. by the flavouring for bubble green pepper shank claimed in claim 1, it is characterized in that, it is comprised of following raw materials according: 100 parts of corn oils; 3 parts, sesame oil; 3 parts of salt; 10 parts of chickens' extracts; 10 parts of husky ginger; 10 parts of pickles; 70 parts of bubble greens pepper; 30 parts, Chinese prickly ash; 20 parts, garlic; 20 parts of celeries; 15 parts of onions; 2 parts of pepper powders; 1 part of spiceleaf; 0.4 part of nutmeg; 0.5 part of cloves; 6 parts, liquor; 6 parts of white sugar.
4. by the flavouring for bubble green pepper shank claimed in claim 1, it is characterized in that, it is comprised of following raw materials according: 80 parts of corn oils; 2.3 parts, sesame oil; 2.3 parts of salt; 8 parts of chickens' extracts; 8 parts of husky ginger; 8 parts of pickles; 60 parts of bubble greens pepper; 22 parts, Chinese prickly ash; 16 parts, garlic; 16 parts of celeries; 12 parts of onions; 0.8 part of pepper powder; 0.8 part of spiceleaf; 0.3 part of nutmeg; 0.4 part of cloves; 4.5 parts, liquor; 4.5 parts of white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103571523A CN103099167A (en) | 2011-11-12 | 2011-11-12 | Flavoring used for pickled pepper chicken claws |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103571523A CN103099167A (en) | 2011-11-12 | 2011-11-12 | Flavoring used for pickled pepper chicken claws |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099167A true CN103099167A (en) | 2013-05-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103571523A Pending CN103099167A (en) | 2011-11-12 | 2011-11-12 | Flavoring used for pickled pepper chicken claws |
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| Country | Link |
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| CN (1) | CN103099167A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473206A (en) * | 2014-12-26 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Marinated chicken foot production technology |
| CN105394689A (en) * | 2015-07-22 | 2016-03-16 | 成都百味坊贸易有限公司 | Pickled pepper spicy chicken seasoning and production technology |
-
2011
- 2011-11-12 CN CN2011103571523A patent/CN103099167A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473206A (en) * | 2014-12-26 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Marinated chicken foot production technology |
| CN105394689A (en) * | 2015-07-22 | 2016-03-16 | 成都百味坊贸易有限公司 | Pickled pepper spicy chicken seasoning and production technology |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |