CN104686993A - Chicken chilli sauce - Google Patents

Abstract

Relating to chilli sauce making technologies, the invention particularly provides a making method for a safe and preservative-free chicken chilli sauce adopting free-ranging, natural and pollution-free chicken leg meat, chilli, lemon and other food materials. After adding the lemon, the problem of fat absorption by the human body is well solved, and the edible safety and long-term storage problems of chicken chilli sauce are well solved. The making method includes cleaning, drying and other processes. The chicken chilli sauce is prepared under special conditions by pulverizing, is not added with any food additive, the food sealing itself is utilized to naturally generate lactic acid bacteria beneficial to the human body, and is convenient for long term preservation. Also, the chicken chilli sauce contains a variety of nutritional ingredients needed by the human body.

Description

Chicken thick chilli sauce

Technical field

The present invention relates to a kind of thick chilli sauce, specifically with a kind of thick chilli sauce that capsicum, chicken are prepared for raw material.

Background technology

The chicken thick chilli sauce sold in existing market is inherently few, and many use pork leftover bits and pieces, and can not ensure the quality of chicken, and use numerous food additive, the use of food additives has great harm to the healthy of people; And, chicken thick chilli sauce on the market, containing too much impurity, fat content is too high, too much edible harmful unhelpful; In addition chicken thick chilli sauce nutrition arrangement is on the market unreasonable, and not containing the lactic acid bacteria useful to the person, excessive ediblely have certain injury to human body.

Summary of the invention

The object of the invention is the chicken thick chilli sauce doing safety and sanitation, and containing the lactic acid bacteria useful to human body.

Technical scheme of the present invention is: a kind of chicken thick chilli sauce, and this pork thick chilli sauce is made up of following composition according to weight ratio, chicken leg meat 80-150 part, capsicum 100-200 part, thick broad-bean sauce 20-40 part, aniseed 5-10 part, white wine 10-40 part, white sugar 10-50 part, ginger 10-40 part, salt 20-40 part.

Preferably: lemon 10-20 part can also be added.

The present invention also provides a kind of preparation method of this chicken thick chilli sauce: comprise following steps: 1) weigh material requested according to proportioning, and clear water rinses 2-3 time, naturally dries subsequently under dustless environment; 2) chicken leg meat is boiled dry

3) various material mixes and pulverizes; 4) stirred by the material after pulverizing, in cauldron, slow fire boils and cools completely, and is put into sealing in jar and deposits.

Chicken thick chilli sauce provided by the present invention is compared with conventional thick chilli sauce, and unique distinction shows: add the fat necessary to human body, and in ingredient exerts chicken, multiple nutrients is to the wholesome absorption of human body; And add lemon, not only increase the fragrance that thick chilli sauce is special, and be convenient to reduce fat, preferably resolve the absorption of human body to fat,, and utilize the principle of sealing and fermenting, naturally produce the lactic acid bacteria useful to human body, solve the edible safety of chicken thick chilli sauce and the problem of long-term storage, enable thick chilli sauce long-term storage; In chicken thick chilli sauce of the present invention, every 100 grams of nutritional labeling contains

Total calorie: 280 kilocalories,

Amount of total fat: 1.8 grams

Polyunsaturated fatty acid:

Monounsaturated fatty acids:

Cholesterol: 40 milligrams

Sodium salt: 1.605 grams

Carbohydrate total amount: 50 grams

Dietary fiber: 3.6 milligrams

Sugar: 50.6 milligrams

Protein: 6.6 grams

Calcium: 161 milligrams

Iron: 6.8 milligrams

Citric acid: 100 milligrams

Four, specific embodiments:

The present invention first specific embodiment, a kind of chicken thick chilli sauce, this thick chilli sauce is made up of following composition according to weight ratio, chicken leg meat 80 parts, 100 parts, capsicum, thick broad-bean sauce 20 parts, aniseed 5 parts, white wine 10 parts, white sugar 10 parts, ginger 10 parts, salt 20 parts.

The present invention second specific embodiment, a kind of chicken thick chilli sauce, this thick chilli sauce is made up of following composition according to weight ratio, chicken leg meat 80 parts, 100 parts, capsicum, thick broad-bean sauce 20 parts, aniseed 5 parts, white wine 10 parts, white sugar 10 parts, ginger 10 parts, salt 20 parts, 10 parts, lemon.

3rd specific embodiment of the present invention, a kind of chicken thick chilli sauce, this thick chilli sauce is made up of following composition according to weight ratio, chicken leg meat 150 parts, 200 parts, capsicum, thick broad-bean sauce 40 parts, aniseed 10 parts, white wine 40 parts, white sugar 50 parts, ginger 40 parts, salt 40 parts, 20 parts, lemon.

When this chicken thick chilli sauce manufactures, comprise following steps: 1) weigh material requested according to proportioning, clear water rinses 2-3 time, naturally dries subsequently under dustless environment;

2) chicken leg meat is boiled dry; 3) various material mixed and pulverize; 4) stirred by the material after pulverizing, in cauldron, slow fire boils and cools completely, and is put into sealing in jar and deposits.

Claims (3)

1. a chicken thick chilli sauce, is characterized in that: this chicken thick chilli sauce is made up of following composition according to weight ratio, chicken leg meat 80-150 part, capsicum 100-200 part, thick broad-bean sauce 20-40 part, aniseed 5-10 part, white wine 10-40 part, white sugar 10-50 part, ginger 10-40 part, salt 20-40 part.

2. chicken thick chilli sauce as claimed in claim 1, is characterized in that: also add lemon 10-20 part in this thick chilli sauce.

3. the preparation method of chicken thick chilli sauce as claimed in claim 1, is characterized in that comprising following steps: 1) weigh material requested according to proportioning, and clear water rinses 2-3 time, naturally dries subsequently under dustless environment;

2) chicken leg meat is boiled dry; 3) various material mixed and pulverize; 4) stirred by the material after pulverizing, in cauldron, slow fire boils and cools completely, and is put into sealing in jar and deposits.