CN104687008A - Sauce for diced chicken in chili sauce and preparation method of sauce - Google Patents
Sauce for diced chicken in chili sauce and preparation method of sauce Download PDFInfo
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- CN104687008A CN104687008A CN201510068734.8A CN201510068734A CN104687008A CN 104687008 A CN104687008 A CN 104687008A CN 201510068734 A CN201510068734 A CN 201510068734A CN 104687008 A CN104687008 A CN 104687008A
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Abstract
The invention relates to the technical field of dish processing, and in particular relates to sauce for diced chicken in chili sauce and a preparation method of the sauce. The sauce is prepared from the following components in parts by weight: 5-10 parts of broad bean paste, 8-13 parts of dried chilies, 5-8 parts of table salt, 0.8-3 parts of chicken essence, 4-7 parts of onion, 1-4 parts of minced garlic, 8-12 parts of tomato paste, 37-42 parts of white sugar, 0.8-3 parts of monosodium glutamate, 38-42 parts of vinegar, 1.3-2.8 parts of ginger, 52-58 parts of salad oil and 48-52 parts of clean water. The sauce for diced chicken in chili sauce and the preparation method of the sauce, provided by the invention, not only ensure that the diced chicken in chili sauce is delicious, but also improve the nutritive value of sauce for braised chicken, and the sauce has the advantages of no additive, pigment, essence and corrosion.
Description
Technical field
The present invention relates to the processing technique field of vegetable, particularly a kind of chicken cubes in chilly sauce sauce and preparation method thereof.
Background technology
As everyone knows, chicken cubes in chilly sauce is deeply by the homely cuisines together that the masses like, and is also one famous dish in Sichuan cuisine, food materials are mainly made up of shelled peanut and chicken, chicken fine and tender taste in the angle of nutrition, and flavour is delicious, and being rich in nutrition, there is the effect nourishing and take care of health.In chicken, the content ratio of protein is very high, and digestibility is high, is easy to the utilization that is absorbed by the body, and has the effect strengthening muscle power, strengthening body.Chicken contains grows to growth in humans the phospholipid played an important role, and is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science is also thought, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles, and shelled peanut contains the nutrients such as rich in protein, unrighted acid, vitamin E, calcium, magnesium, zinc, have strengthen memory, anti-aging, hemostasis, prevention cardiovascular and cerebrovascular disease, reduce intestinal cancer occur effect.So this road vegetable of chicken cubes in chilly sauce not only has delicious advantage, also there is heat-clearing except fire, brain tonic, strengthening the spleen and stomach, strong muscle, strong bone, beauty care, menstruation regulating, the feature of yin-nourishing qi-restoratives.And accelerate along with the rhythm of life of modern, everybody when cooking also slowly choice for use fast sauce cook, thus replace the process that oneself carries out condiment, this also just to expedite the emergence of the generation of a lot of sauces, but current sauce on the market all takes the form of additive to carry out the allotment of taste, food coloring carries out the change on food colors, anticorrisive agent is adopted to carry out preservative treatment, and the behavior first of this use additive and pigment, anticorrisive agent can change the taste of pure food, second for a long time edible people is known from experience produce bad effect.
Summary of the invention
The object of the invention is to propose a kind of chicken cubes in chilly sauce sauce and preparation method thereof, use the flavouring in daily life, the delicious degree that improve chicken cubes in chilly sauce also reduces the risk damaged for human body.
For achieving the above object, the present invention proposes a kind of chicken cubes in chilly sauce sauce, it is formulated by weight by following composition:
Thick broad-bean sauce 5 ~ 10, chilli 8 ~ 13, salt 5 ~ 8, chickens' extract 0.8 ~ 3, green onion 4 ~ 7, garlic solvent 1 ~ 4, catsup 8 ~ 12, white sugar 37 ~ 42, monosodium glutamate 0.8 ~ 3, vinegar 38 ~ 42, ginger 1.3 ~ 2.8, salad oil 52 ~ 58, clear water 48 ~ 52.
Further, in above-mentioned chicken cubes in chilly sauce sauce, described chicken cubes in chilly sauce sauce is formulated by weight by following composition:
Thick broad-bean sauce 5, chilli 8, salt 5, chickens' extract 0.8, green onion 4, garlic solvent 1, catsup 8, white sugar 37, monosodium glutamate 0.8, vinegar 38, ginger 1.3, salad oil 52, clear water 48.
Further, in above-mentioned chicken cubes in chilly sauce sauce, described chicken cubes in chilly sauce sauce is formulated by weight by following composition:
Thick broad-bean sauce 10, chilli 13, salt 8, chickens' extract 3, green onion 7, garlic solvent 4, catsup 12, white sugar 42, monosodium glutamate 3, vinegar 42, ginger 2.8, salad oil 58, clear water 52.
Further, in above-mentioned chicken cubes in chilly sauce sauce, described chicken cubes in chilly sauce sauce is formulated by weight by following composition:
Thick broad-bean sauce 7, chilli 10, salt 5, chickens' extract 2, green onion 5, garlic solvent 3, catsup 10, white sugar 40, monosodium glutamate 2, vinegar 40, ginger 2, salad oil 55, clear water 50.
The present invention also provides a kind of preparation method of chicken cubes in chilly sauce sauce, comprises the following steps:
(1) minced by thick broad-bean sauce 5 ~ 10 weight portion, green onion 4 ~ 7 weight portion is cut into end, and garlic solvent 1 ~ 4 weight portion minces;
(2) salad oil 52 ~ 58 weight portion is added cooking in pot, the stir-fry of garlic solvent 1 ~ 4 weight is put into Gold production after burning heat, pour green onion end 4 ~ 7 weight portion, bruised ginger 1.3 ~ 2.8 weight portion again into, after frying out fragrance, add thick broad-bean sauce 5 ~ 10 weight portion, chilli 8 ~ 13 weight portion is fried even;
(3) in pot, pour vinegar 38 ~ 42 weight portion again into carry out cooking pot, after terminating, add white sugar 37 ~ 42 weight portion, salt 5 ~ 8 weight portion, monosodium glutamate 0.8 ~ 3 weight portion, chickens' extract 0.8 ~ 3 weight portion, then add clear water 48 ~ 52 weight portion and carry out boiling to thick;
Thick sauce is shone cool rear by standard pack.
Further, in above-mentioned chicken cubes in chilly sauce sauce, described chicken cubes in chilly sauce sauce is formulated by weight by following composition:
Thick broad-bean sauce 5, chilli 8, salt 5, chickens' extract 0.8, green onion 4, garlic solvent 1, catsup 8, white sugar 37, monosodium glutamate 0.8, vinegar 38, ginger 1.3, salad oil 52, clear water 48.
Further, in above-mentioned chicken cubes in chilly sauce sauce, described chicken cubes in chilly sauce sauce is formulated by weight by following composition:
Thick broad-bean sauce 10, chilli 13, salt 8, chickens' extract 3, green onion 7, garlic solvent 4, catsup 12, white sugar 42, monosodium glutamate 3, vinegar 42, ginger 2.8, salad oil 58, clear water 52.
Further, in above-mentioned chicken cubes in chilly sauce sauce, described chicken cubes in chilly sauce sauce is formulated by weight by following composition:
Thick broad-bean sauce 7, chilli 10, salt 5, chickens' extract 2, green onion 5, garlic solvent 3, catsup 10, white sugar 40, monosodium glutamate 2, vinegar 40, ginger 2, salad oil 55, clear water 50.
Beneficial effect: chicken cubes in chilly sauce sauce of the present invention and preparation method thereof not only makes chicken cubes in chilly sauce tasty, and improves the nutritive value of chicken cubes in chilly sauce sauce, 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 chicken cubes in chilly sauce sauce, it is formulated by weight by following composition:
Thick broad-bean sauce 5 ~ 10, chilli 8 ~ 13, salt 5 ~ 8, chickens' extract 0.8 ~ 3, green onion 4 ~ 7, garlic solvent 1 ~ 4, catsup 8 ~ 12, white sugar 37 ~ 42, monosodium glutamate 0.8 ~ 3, vinegar 38 ~ 42, ginger 1.3 ~ 2.8, salad oil 52 ~ 58, clear water 48 ~ 52.
Chicken cubes in chilly sauce sauce of the present invention is a kind of tasty and not containing the green sauce of additive, wherein, thick broad-bean sauce, catsup are all use conventional method manufacture to form, and are the sauce of pure natural equally.
The present invention also provides a kind of preparation method of chicken cubes in chilly sauce sauce, and it comprises the following steps:
(1) minced by thick broad-bean sauce 5 ~ 10 weight portion, green onion 4 ~ 7 weight portion is cut into end, and garlic solvent 1 ~ 4 weight portion minces;
(2) salad oil 52 ~ 58 weight portion is added cooking in pot, the stir-fry of garlic solvent 1 ~ 4 weight is put into Gold production after burning heat, pour green onion end 4 ~ 7 weight portion, bruised ginger 1.3 ~ 2.8 weight portion again into, after frying out fragrance, add thick broad-bean sauce 5 ~ 10 weight portion, chilli 8 ~ 13 weight portion is fried even;
(3) in pot, pour vinegar 38 ~ 42 weight portion again into carry out cooking pot, after terminating, add white sugar 37 ~ 42 weight portion, salt 5 ~ 8 weight portion, monosodium glutamate 0.8 ~ 3 weight portion, chickens' extract 0.8 ~ 3 weight portion, then add clear water 48 ~ 52 weight portion and carry out boiling to thick;
(4) thick sauce is shone cool rear standard of pressing to pack.
Below in conjunction with specific embodiment, chicken cubes in chilly sauce sauce preparation method of the present invention is described:
Embodiment 1
Minced by thick broad-bean sauce 5 weight portion, green onion 4 weight portion is cut into end, and garlic solvent 1 weight portion minces; Add salad oil 52 weight portion cooking in pot, after burning heat, put into the stir-fry of garlic solvent 1 weight to Gold production, then pour green onion end 4 weight portions, bruised ginger 1.3 weight portion into, add thick broad-bean sauce 5 weight portion after frying out fragrance, chilli 8 weight portion is fried even; In pot, pour vinegar 38 weight portion again into carry out cooking pot, after terminating, add white sugar 37 weight portion, salt 5 weight portion, monosodium glutamate 0.8 weight portion, chickens' extract 0.8 weight portion, then add clear water 48 weight portion and carry out boiling to thick; Thick sauce is shone cool rear by standard pack.
Embodiment 2
Minced by thick broad-bean sauce 10 weight portion, green onion 7 weight portion is cut into end, and garlic solvent 4 weight portion minces; Add salad oil 58 weight portion cooking in pot, after burning heat, put into the stir-fry of garlic solvent 4 weight to Gold production, then pour green onion end 7 weight portions, bruised ginger 2.8 weight portion into, add thick broad-bean sauce 10 weight portion after frying out fragrance, chilli 13 weight portion is fried even; In pot, pour vinegar 42 weight portion again into carry out cooking pot, after terminating, add white sugar 42 weight portion, salt 8 weight portion, monosodium glutamate 3 weight portion, chickens' extract 3 weight portion, then add clear water 52 weight portion and carry out boiling to thick; Thick sauce is shone cool rear by standard pack.
Embodiment 3
Minced by thick broad-bean sauce 7 weight portion, green onion 10 weight portion is cut into end, and garlic solvent 3 weight portion minces; Add salad oil 55 weight portion cooking in pot, after burning heat, put into the stir-fry of garlic solvent 3 weight to Gold production, then pour green onion end 10 weight portions, bruised ginger 2 weight portion into, add thick broad-bean sauce 7 weight portion after frying out fragrance, chilli 10 weight portion is fried even; In pot, pour vinegar 40 weight portion again into carry out cooking pot, after terminating, add white sugar 40 weight portion, salt 5 weight portion, monosodium glutamate 2 weight portion, chickens' extract 2 weight portion, then add clear water 52 weight portion and carry out boiling to thick; Thick sauce is shone cool rear by standard 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. a chicken cubes in chilly sauce sauce, it is characterized in that, formulated by weight by following composition: thick broad-bean sauce 5 ~ 10, chilli 8 ~ 13, salt 5 ~ 8, chickens' extract 0.8 ~ 3, green onion 4 ~ 7, garlic solvent 1 ~ 4, catsup 8 ~ 12, white sugar 37 ~ 42, monosodium glutamate 0.8 ~ 3, vinegar 38 ~ 42, ginger 1.3 ~ 2.8, salad oil 52 ~ 58, clear water 48 ~ 52.
2. a kind of chicken cubes in chilly sauce sauce according to claim 1, is characterized in that, described chicken cubes in chilly sauce sauce is by following formulated by weight:
Thick broad-bean sauce 5, chilli 8, salt 5, chickens' extract 0.8, green onion 4, garlic solvent 1, catsup 8, white sugar 37, monosodium glutamate 0.8, vinegar 38, ginger 1.3, salad oil 52, clear water 48.
3. a kind of chicken cubes in chilly sauce sauce according to claim 1, is characterized in that, described chicken cubes in chilly sauce sauce is by following formulated by weight:
Thick broad-bean sauce 10, chilli 13, salt 8, chickens' extract 3, green onion 7, garlic solvent 4, catsup 12, white sugar 42, monosodium glutamate 3, vinegar 42, ginger 2.8, salad oil 58, clear water 52.
4. a kind of chicken cubes in chilly sauce sauce according to claim 1, is characterized in that, described chicken cubes in chilly sauce sauce is by following formulated by weight:
Thick broad-bean sauce 7, chilli 10, salt 5, chickens' extract 2, green onion 5, garlic solvent 3, catsup 10, white sugar 40, monosodium glutamate 2, vinegar 40, ginger 2, salad oil 55, clear water 50.
5. a preparation method for chicken cubes in chilly sauce sauce, is characterized in that, said method comprising the steps of:
Minced by thick broad-bean sauce 5 ~ 10 weight portion, green onion 4 ~ 7 weight portion is cut into end, and garlic solvent 1 ~ 4 weight portion minces;
Add salad oil 52 ~ 58 weight portion cooking in pot, after burning heat, put into the stir-fry of garlic solvent 1 ~ 4 weight to Gold production, then pour green onion end 4 ~ 7 weight portion, bruised ginger 1.3 ~ 2.8 weight portion into, after frying out fragrance, add thick broad-bean sauce 5 ~ 10 weight portion, chilli 8 ~ 13 weight portion is fried even;
In pot, pour vinegar 38 ~ 42 weight portion again into carry out cooking pot, after terminating, add white sugar 37 ~ 42 weight portion, salt 5 ~ 8 weight portion, monosodium glutamate 0.8 ~ 3 weight portion, chickens' extract 0.8 ~ 3 weight portion, then add clear water 48 ~ 52 weight portion and carry out boiling to thick;
Thick sauce is shone cool rear by standard pack.
6. the preparation method of a kind of chicken cubes in chilly sauce sauce according to claim 5, is characterized in that, the parts by weight of each composition of described chicken cubes in chilly sauce sauce are as follows:
Thick broad-bean sauce 5, chilli 8, salt 5, chickens' extract 0.8, green onion 4, garlic solvent 1, catsup 8, white sugar 37, monosodium glutamate 0.8, vinegar 38, ginger 1.3, salad oil 52, clear water 48.
7. the preparation method of a kind of chicken cubes in chilly sauce sauce according to claim 5, is characterized in that, the parts by weight of each composition of described chicken cubes in chilly sauce sauce are as follows:
Thick broad-bean sauce 10, chilli 13, salt 8, chickens' extract 3, green onion 7, garlic solvent 4, catsup 12, white sugar 42, monosodium glutamate 3, vinegar 42, ginger 2.8, salad oil 58, clear water 52.
8. the preparation method of a kind of chicken cubes in chilly sauce sauce according to claim 5, is characterized in that, the parts by weight of each composition of described chicken cubes in chilly sauce sauce are as follows:
Thick broad-bean sauce 7, chilli 10, salt 5, chickens' extract 2, green onion 5, garlic solvent 3, catsup 10, white sugar 40, monosodium glutamate 2, vinegar 40, ginger 2, salad oil 55, clear water 50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510068734.8A CN104687008A (en) | 2015-02-10 | 2015-02-10 | Sauce for diced chicken in chili sauce and preparation method of sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510068734.8A CN104687008A (en) | 2015-02-10 | 2015-02-10 | Sauce for diced chicken in chili sauce and preparation method of sauce |
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| Publication Number | Publication Date |
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| CN104687008A true CN104687008A (en) | 2015-06-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510068734.8A Pending CN104687008A (en) | 2015-02-10 | 2015-02-10 | Sauce for diced chicken in chili sauce and preparation method of sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307468A (en) * | 2016-08-24 | 2017-01-11 | 魏志华 | Braised chicken sauce and preparing method thereof |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN110477344A (en) * | 2019-09-25 | 2019-11-22 | 张维 | It is a kind of to dip in sauce for grilled mutton chop |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011142905A (en) * | 2009-12-18 | 2011-07-28 | Sanei Gen Ffi Inc | Salty taste-imparting composition and method for improving taste quality of salty taste |
| CN103099235A (en) * | 2012-11-15 | 2013-05-15 | 江苏远鸿食品有限公司 | Making process of convenient spicy diced chicken with peanuts |
| CN103798830A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen spicy diced chicken with peanuts |
-
2015
- 2015-02-10 CN CN201510068734.8A patent/CN104687008A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011142905A (en) * | 2009-12-18 | 2011-07-28 | Sanei Gen Ffi Inc | Salty taste-imparting composition and method for improving taste quality of salty taste |
| CN103099235A (en) * | 2012-11-15 | 2013-05-15 | 江苏远鸿食品有限公司 | Making process of convenient spicy diced chicken with peanuts |
| CN103798830A (en) * | 2014-02-27 | 2014-05-21 | 江苏荣泽食品有限公司 | Production method of frozen spicy diced chicken with peanuts |
Non-Patent Citations (1)
| Title |
|---|
| 董国成: "《风味家常小炒》", 31 March 2009, article "宫保鸡丁", pages: 87 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307468A (en) * | 2016-08-24 | 2017-01-11 | 魏志华 | Braised chicken sauce and preparing method thereof |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN110477344A (en) * | 2019-09-25 | 2019-11-22 | 张维 | It is a kind of to dip in sauce for grilled mutton chop |
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Application publication date: 20150610 |