CN104687007A - Braising sauce and preparation method thereof - Google Patents
Braising sauce and preparation method thereof Download PDFInfo
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- CN104687007A CN104687007A CN201510068732.9A CN201510068732A CN104687007A CN 104687007 A CN104687007 A CN 104687007A CN 201510068732 A CN201510068732 A CN 201510068732A CN 104687007 A CN104687007 A CN 104687007A
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Abstract
The invention relates to the technical field of braised chicken processing, and particularly relates to a braising sauce and a preparation method thereof. The braising sauce is prepared from the following components in parts by weight: 48-52 parts of soybean sauce, 37-42 parts of oyster sauce, 22-27 parts of white sugar, 13-17 parts of salt, 7-12 parts of aginomoto, 47-52 parts of salad oil, 195-202 parts of clear water, 18-22 parts of light soy sauce, 28-33 parts of dark soy sauce, 18-22 parts of chicken powder, 0.8-1.3 parts of anise, 0.8-1.2 parts of cumin, 3-6 parts of myrcia, 1.1-3 parts of black pepper, 1.7-2.3 parts of Chinese prickly ash, 1.8-2.2 parts of fructus amomi, 2.4-3.2 parts of clove and 2.8-3.3 parts of vanilla. The braising sauce and the preparation method thereof enable the braised chicken to be delicious and tasty, moreover, the nutritional value of the braising sauce is improved, and the braising sauce has the advantages of no additives, no pigments, no essences and no preservatives.
Description
Technical field
The present invention relates to yellow braised chicken processing technique field, particularly a kind of yellow stewing material and preparation method thereof.
Background technology
Yellow braised chicken primary raw material is chicken, taste is salty perfume (or spice), and technique is yellow stewing, because the chicken extract of itself is dense, be with fresh and sweet, entrance is rotten, light dark reddish brown, feature suitable for four seasons and the feature of fast cooking, yellow braised chicken liking deeply by the masses, and often eat the function of detoxification that chicken cooking can strengthen liver, improve immunity, prevent flu and scurvy.
But current Huang on the market boils in a covered pot over a slow fire the additive that sauce is generally all added with synthesis, the sauce of this non-pure natural can lose the taste of yellow braised chicken originally in mouthfeel, and because non-natural reason can increase the risk of the injury to health.
Summary of the invention
The object of the invention is to propose stewing sauce of a kind of Huang and preparation method thereof, use the flavouring in daily life, improve yellow stewing delicious degree and also reduce the risk that human body is damaged.
For achieving the above object, the present invention proposes a kind of yellow stewing sauce, it is formulated by weight by following composition:
Soya sauce 48 ~ 52, oil consumption 37 ~ 42, white sugar 22 ~ 27, salt 13 ~ 17, monosodium glutamate 7 ~ 12, salad oil 47 ~ 52, clear water 195 ~ 202, light soy sauce 18 ~ 22, dark soy sauce 28 ~ 33, chicken powder 18 ~ 22, anise 0.8 ~ 1.3, fennel seeds 0.8 ~ 1.2, spiceleaf 3 ~ 6, black pepper 1.1 ~ 3, Chinese prickly ash 1.7 ~ 2.3, fructus amomi 1.8 ~ 2.2, cloves 2.4 ~ 3.2, vanilla 2.8 ~ 3.3.
Further, boil in a covered pot over a slow fire in sauce at above-mentioned Huang, it is formulated by weight by following composition that described Huang boils in a covered pot over a slow fire sauce:
Soya sauce 48, oyster sauce 37, white sugar 22, salt 13, monosodium glutamate 7, salad oil 47, clear water 195, light soy sauce 18, dark soy sauce 28, chicken powder 18, anise 0.8, fennel seeds 0.8, spiceleaf 3, black pepper 1.1, Chinese prickly ash 1.7, fructus amomi 1.8, cloves 2.4, vanilla 2.8.
Further, boil in a covered pot over a slow fire in sauce at above-mentioned Huang, it is formulated by weight by following composition that described Huang boils in a covered pot over a slow fire sauce:
Soya sauce 52, oil consumption 42, white sugar 27, salt 17, monosodium glutamate 12, salad oil 52, clear water 202, light soy sauce 22, dark soy sauce 33, chicken powder 22, anise 1.3, fennel seeds 1.2, perfume 6, black pepper 3, Chinese prickly ash 2.3, fructus amomi 2.2, cloves 3.2, vanilla 3.3.
Further, boil in a covered pot over a slow fire in sauce at above-mentioned Huang, it is formulated by weight by following composition that described Huang boils in a covered pot over a slow fire sauce:
Soya sauce 50, oyster sauce 40, white sugar 25, salt 15, monosodium glutamate 10, salad oil 50, clear water 200, light soy sauce 20, dark soy sauce 30, chicken powder 20, anise 1, fennel seeds 1, spiceleaf 3, black pepper 2, Chinese prickly ash 2, fructus amomi 2, cloves 3, vanilla 3.
The present invention also provides a kind of Huang to boil in a covered pot over a slow fire the preparation method of sauce, comprises the following steps:
(1) by Powdered through grinder after anise 0.8 ~ 1.3 weight portion, fennel seeds 0.8 ~ 1.2 weight portion, spiceleaf 3 ~ 6 weight portion, black pepper 1.3 ~ 3 weight portion, Chinese prickly ash 1.7 ~ 2.3 weight portion, fructus amomi 1.8 ~ 2.2 weight portion, cloves 2.4 ~ 3.2 weight portion, the mixing of vanilla 2.8 ~ 3.3 weight portion, spices is made;
(2) pour the powder of milled into baking tray, baking 5 minutes, baking temperature is 5 minutes;
(3) in pot, pour salad oil 47 ~ 52 weight portion, soya sauce 48 ~ 52 weight portion into, that oyster sauce 37 ~ 42 weight portion pours stir-fry in pot into is even, then add clear water 195 ~ 202 weight portion, then add dark soy sauce 28 ~ 33 weight portion, salt 13 ~ 17 weight portion, monosodium glutamate 7 ~ 12 weight portion, chickens' extract 18 ~ 22 weight portion, white sugar 22 ~ 27 weight portion;
(4) in pot, add the spices configured again, boiled enduring evenly is poured vessel into thickness and to be dried in the air cool pack.
Further, further, boil in a covered pot over a slow fire in sauce at above-mentioned Huang, it is formulated by weight by following composition that described Huang boils in a covered pot over a slow fire sauce:
Soya sauce 48, oyster sauce 37, white sugar 22, salt 13, monosodium glutamate 7, salad oil 47, clear water 195, light soy sauce 18, dark soy sauce 28, chicken powder 18, anise 0.8, fennel seeds 0.8, spiceleaf 3, black pepper 1.1, Chinese prickly ash 1.7, fructus amomi 1.8, cloves 2.4, vanilla 2.8.
Further, boil in a covered pot over a slow fire in sauce at above-mentioned Huang, it is formulated by weight by following composition that described Huang boils in a covered pot over a slow fire sauce:
Soya sauce 52, oil consumption 42, white sugar 27, salt 17, monosodium glutamate 12, salad oil 52, clear water 202, light soy sauce 22, dark soy sauce 33, chicken powder 22, anise 1.3, fennel seeds 1.2, spiceleaf 6, black pepper 3, Chinese prickly ash 2.3, fructus amomi 2.2, cloves 3.2, vanilla 3.3.
Further, boil in a covered pot over a slow fire in sauce at above-mentioned Huang, it is formulated by weight by following composition that described Huang boils in a covered pot over a slow fire sauce:
Soya sauce 50, oyster sauce 40, white sugar 25, salt 15, monosodium glutamate 10, salad oil 50, clear water 200, light soy sauce 20, dark soy sauce 30, chicken powder 20, anise 1, fennel seeds 1, spiceleaf 5, black pepper 2, Chinese prickly ash 2, fructus amomi 2, cloves 3, vanilla 3.
Huang of the present invention is boiled in a covered pot over a slow fire sauce and preparation method thereof and is not only made yellow braised chicken tasty, and improves the nutritive value of yellow stewing sauce, and have without adding, non-pigment, without essence, without corrosion-resistant advantage.
Detailed description of the invention
Detailed description the preferred embodiments of the present invention below.
The invention provides a kind of yellow stewing sauce, it is formulated by weight by following composition:
Soya sauce 48 ~ 52, oil consumption 37 ~ 42, white sugar 22 ~ 27, salt 13 ~ 17, monosodium glutamate 7 ~ 12, salad oil 47 ~ 52, clear water 195 ~ 202, light soy sauce 18 ~ 22, dark soy sauce 28 ~ 33, chicken powder 18 ~ 22, anise 0.8 ~ 1.3, fennel seeds 0.8 ~ 1.2, spiceleaf 3 ~ 6, black pepper 1.1 ~ 3, Chinese prickly ash 1.7 ~ 2.3, fructus amomi 1.8 ~ 2.2, cloves 2.4 ~ 3.2, vanilla 2.8 ~ 3.3.
It is a kind of tasty and not containing the green sauce of additive that Huang of the present invention boils in a covered pot over a slow fire sauce, wherein, vanilla is a kind of pure natural seasoning good merchantable brand, and there is certain medical value and health-care effect, and cloves is all used as a kind of aromatic stomachic all the time, can also gastric secretion be impelled while carrying out seasoning, strengthen gastrointestinal peristalsis.
Therefore, compared to prior art, Huang of the present invention is boiled in a covered pot over a slow fire sauce and is not only made yellow braised chicken tasty, and improve the nutritive value of yellow braised chicken, have and promote the effect such as gastric secretion, relief of constipation, thus avoid eater to produce the symptoms such as indigestion, there is the advantage of green health.
The present invention also provides a kind of Huang to boil in a covered pot over a slow fire the preparation method of sauce, and it comprises the following steps:
(1) by Powdered through grinder after anise 0.8 ~ 1.3 weight portion, fennel seeds 0.8 ~ 1.2 weight portion, spiceleaf 3 ~ 6 weight portion, black pepper 1.3 ~ 3 weight portion, Chinese prickly ash 1.7 ~ 2.3 weight portion, fructus amomi 1.8 ~ 2.2 weight portion, cloves 2.4 ~ 3.2 weight portion, the mixing of vanilla 2.8 ~ 3.3 weight portion, spices is made;
(2) pour the powder of milled into baking tray, baking 5 minutes, baking temperature is 5 minutes;
(3) in pot, pour salad oil 47 ~ 52 weight portion, soya sauce 48 ~ 52 weight portion into, that oyster sauce 37 ~ 42 weight portion pours stir-fry in pot into is even, then add clear water 195 ~ 202 weight portion, then add dark soy sauce 28 ~ 33 weight portion, salt 13 ~ 17 weight portion, monosodium glutamate 7 ~ 12 weight portion, chickens' extract 18 ~ 22 weight portion, white sugar 22 ~ 27 weight portion;
(4) in pot, add the spices configured again, boiled enduring evenly is poured vessel into thickness and to be dried in the air cool pack.
Illustrate that Huang of the present invention boils in a covered pot over a slow fire sauce preparation method below in conjunction with specific embodiment:
Embodiment 1
By Powdered through grinder after anistree 0.8 weight portion, fennel seeds 0.8 weight portion, spiceleaf 3 weight portion, black pepper 1.3 weight portion, Chinese prickly ash 1.7 weight portion, fructus amomi 1.8 weight portion, cloves 2.4 weight portion, the mixing of vanilla 2.8 weight portion, make spices; Pour the powder of milled into baking tray, baking 5 minutes, baking temperature is 5 minutes; In pot, pour salad oil 47 weight portion, soya sauce 48 weight portion into, that oyster sauce 37 weight portion pours stir-fry in pot into is even, then add clear water 195 weight portion, then add dark soy sauce 28 weight portion, salt 13 weight portion, monosodium glutamate 7 weight portion, chickens' extract 18 weight portion, white sugar 22 weight portion; In pot, add the spices configured again, boiled enduring evenly is poured vessel into thickness and to be dried in the air cool pack.
Embodiment 2
By Powdered through grinder after anistree 1.3 weight portions, fennel seeds 1.2 weight portion, spiceleaf 6 weight portion, black pepper 3 weight portion, Chinese prickly ash 2.3 weight portion, fructus amomi 2.2 weight portion, cloves 3.2 weight portion, the mixing of vanilla 3.3 weight portion, make spices; Pour the powder of milled into baking tray, baking 5 minutes, baking temperature is 5 minutes; In pot, pour salad oil 52 weight portion, soya sauce 52 weight portion into, that oyster sauce 42 weight portion pours stir-fry in pot into is even, then add clear water 202 weight portion, then add dark soy sauce 33 weight portion, salt 17 weight portion, monosodium glutamate 7 ~ 12 weight portion, chickens' extract 22 weight portion, white sugar 37 weight portion; In pot, add the spices configured again, boiled enduring evenly is poured vessel into thickness and to be dried in the air cool pack.
Embodiment 3
By Powdered through grinder after anistree 1 weight portion, fennel seeds 1 weight portion, spiceleaf 5 weight portion, black pepper 2 weight portion, Chinese prickly ash 2 weight portion, fructus amomi 2 weight portion, cloves 3 weight portion, the mixing of vanilla 3 weight portion, make spices; Pour the powder of milled into baking tray, baking 5 minutes, baking temperature is 5 minutes; In pot, pour salad oil 50 weight portion, soya sauce 50 weight portion into, that oyster sauce 40 weight portion pours stir-fry in pot into is even, then add clear water 200 weight portion, then add old 30 weight portions, salt 15 weight portion, monosodium glutamate 10 weight portion, chickens' extract 20 weight portion, white sugar 25 weight portion; In pot, add the spices configured again, boiled enduring evenly is poured vessel into thickness and to be dried in the air cool pack.
Here description of the invention and application is illustrative, not wants by scope restriction of the present invention in the above-described embodiments.Distortion and the change of embodiment disclosed are here possible, are known for the replacement of embodiment those those of ordinary skill in the art and the various parts of equivalence.Those skilled in the art are noted that when not departing from spirit of the present invention or substantive characteristics, the present invention can in other forms, structure, layout, ratio, and to realize with other assembly, material and parts.When not departing from the scope of the invention and spirit, can other distortion be carried out here to disclosed embodiment and change.
Claims (8)
1. Huang boils in a covered pot over a slow fire a sauce, it is characterized in that, formulated by weight by following composition:
Soya sauce 48 ~ 52, oil consumption 37 ~ 42, white sugar 22 ~ 27, salt 13 ~ 17, monosodium glutamate 7 ~ 12, salad oil 47 ~ 52, clear water 195 ~ 202, light soy sauce 18 ~ 22, dark soy sauce 28 ~ 33, chicken powder 18 ~ 22, anise 0.8 ~ 1.3, fennel seeds 0.8 ~ 1.2, spiceleaf 3 ~ 6, black pepper 1.1 ~ 3, Chinese prickly ash 1.7 ~ 2.3, fructus amomi 1.8 ~ 2.2, cloves 2.4 ~ 3.2, vanilla 2.8 ~ 3.3.
2. a kind of yellow stewing sauce according to claim 1, it is characterized in that, described Huang boils in a covered pot over a slow fire sauce by following formulated by weight:
Soya sauce 48, oyster sauce 37, white sugar 22, salt 13, monosodium glutamate 7, salad oil 47, clear water 195, light soy sauce 18, dark soy sauce 28, chicken powder 18, anise 0.8, fennel seeds 0.8, spiceleaf 3, black pepper 1.1, Chinese prickly ash 1.7, fructus amomi 1.8, cloves 2.4, vanilla 2.8.
3. a kind of yellow stewing sauce according to claim 1, it is characterized in that, described Huang boils in a covered pot over a slow fire sauce by following formulated by weight:
Soya sauce 52, oil consumption 42, white sugar 27, salt 17, monosodium glutamate 12, salad oil 52, clear water 202, light soy sauce 22, dark soy sauce 33, chicken powder 22, anise 1.3, fennel seeds 1.2, perfume 6, black pepper 3, Chinese prickly ash 2.3, fructus amomi 2.2, cloves 3.2, vanilla 3.3.
4. a kind of yellow stewing sauce according to claim 1, it is characterized in that, described Huang boils in a covered pot over a slow fire sauce by following formulated by weight:
Soya sauce 50, oyster sauce 40, white sugar 25, salt 15, monosodium glutamate 10, salad oil 50, clear water 200, light soy sauce 20, dark soy sauce 30, chicken powder 20, anise 1, fennel seeds 1, spiceleaf 3, black pepper 2, Chinese prickly ash 2, fructus amomi 2, cloves 3, vanilla 3.
5. Huang boils in a covered pot over a slow fire a preparation method for sauce, it is characterized in that, said method comprising the steps of:
By Powdered through grinder after anise 0.8 ~ 1.3 weight portion, fennel seeds 0.8 ~ 1.2 weight portion, spiceleaf 3 ~ 6 weight portion, black pepper 1.3 ~ 3 weight portion, Chinese prickly ash 1.7 ~ 2.3 weight portion, fructus amomi 1.8 ~ 2.2 weight portion, cloves 2.4 ~ 3.2 weight portion, the mixing of vanilla 2.8 ~ 3.3 weight portion, make spices;
Pour the powder of milled into baking tray, baking 5 minutes, baking temperature is 5 minutes;
In pot, pour salad oil 47 ~ 52 weight portion, soya sauce 48 ~ 52 weight portion into, that oyster sauce 37 ~ 42 weight portion pours stir-fry in pot into is even, then add clear water 195 ~ 202 weight portion, then add dark soy sauce 28 ~ 33 weight portion, salt 13 ~ 17 weight portion, monosodium glutamate 7 ~ 12 weight portion, chickens' extract 18 ~ 22 weight portion, white sugar 22 ~ 27 weight portion;
In pot, add the spices configured again, boiled enduring evenly is poured vessel into thickness and to be dried in the air cool pack.
6., according to the preparation method of stewing sauce yellow described in claim 5, it is characterized in that, the parts by weight that described Huang boils in a covered pot over a slow fire each composition of sauce are as follows:
Soya sauce 48, oyster sauce 37, white sugar 22, salt 13, monosodium glutamate 7, salad oil 47, clear water 195, light soy sauce 18, dark soy sauce 28, chicken powder 18, anise 0.8, fennel seeds 0.8, spiceleaf 3, black pepper 1.1, Chinese prickly ash 1.7, fructus amomi 1.8, cloves 2.4, vanilla 2.8.
7., according to the preparation method of stewing sauce yellow described in claim 5, it is characterized in that, the parts by weight that described Huang boils in a covered pot over a slow fire each composition of sauce are as follows:
Soya sauce 52, oil consumption 42, white sugar 27, salt 17, monosodium glutamate 12, salad oil 52, clear water 202, light soy sauce 22, dark soy sauce 33, chicken powder 22, anise 1.3, fennel seeds 1.2, perfume 6, black pepper 3, Chinese prickly ash 2.3, fructus amomi 2.2, cloves 3.2, vanilla 3.3.
8., according to the preparation method of stewing sauce yellow described in claim 5, it is characterized in that, the parts by weight that described Huang boils in a covered pot over a slow fire each composition of sauce are as follows:
Soya sauce 50, oyster sauce 40, white sugar 25, salt 15, monosodium glutamate 10, salad oil 50, clear water 200, light soy sauce 20, dark soy sauce 30, chicken powder 20, anise 1, fennel seeds 1, spiceleaf 3, black pepper 2, Chinese prickly ash 2, fructus amomi 2, cloves 3, vanilla 3.
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| CN201510068732.9A CN104687007A (en) | 2015-02-10 | 2015-02-10 | Braising sauce and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266134A (en) * | 2015-11-24 | 2016-01-27 | 重庆周君记火锅食品有限公司 | Braised chicken sauce and making method thereof |
| CN105768032A (en) * | 2016-03-24 | 2016-07-20 | 南京市江宁区速康享快餐店 | Sauce material for braised dishes and production method thereof |
| CN106307468A (en) * | 2016-08-24 | 2017-01-11 | 魏志华 | Braised chicken sauce and preparing method thereof |
| CN106562394A (en) * | 2016-10-28 | 2017-04-19 | 张沛华 | Seasoning sauce, and preparation method thereof |
| CN108030048A (en) * | 2017-12-07 | 2018-05-15 | 济南美吃团食品开发有限公司 | A kind of Huang braised chicken sauce and preparation method thereof |
| CN108030062A (en) * | 2018-01-25 | 2018-05-15 | 陈静禹 | A kind of seafood, which is cooked, mixes meal sauce |
| CN112450422A (en) * | 2020-11-20 | 2021-03-09 | 北京市老才臣食品有限公司 | Processing technology of healthy appetizing scallion fried sauce and electric frying pan |
| CN113180224A (en) * | 2021-04-26 | 2021-07-30 | 安徽省青创食品有限公司 | Braised pork seasoning and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266134A (en) * | 2015-11-24 | 2016-01-27 | 重庆周君记火锅食品有限公司 | Braised chicken sauce and making method thereof |
| CN105768032A (en) * | 2016-03-24 | 2016-07-20 | 南京市江宁区速康享快餐店 | Sauce material for braised dishes and production method thereof |
| CN106307468A (en) * | 2016-08-24 | 2017-01-11 | 魏志华 | Braised chicken sauce and preparing method thereof |
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| CN108030062A (en) * | 2018-01-25 | 2018-05-15 | 陈静禹 | A kind of seafood, which is cooked, mixes meal sauce |
| CN112450422A (en) * | 2020-11-20 | 2021-03-09 | 北京市老才臣食品有限公司 | Processing technology of healthy appetizing scallion fried sauce and electric frying pan |
| CN113180224A (en) * | 2021-04-26 | 2021-07-30 | 安徽省青创食品有限公司 | Braised pork seasoning and preparation method thereof |
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Application publication date: 20150610 |