CN105249426A - Preparation method for chicken sauce - Google Patents
Preparation method for chicken sauce Download PDFInfo
- Publication number
- CN105249426A CN105249426A CN201510721044.8A CN201510721044A CN105249426A CN 105249426 A CN105249426 A CN 105249426A CN 201510721044 A CN201510721044 A CN 201510721044A CN 105249426 A CN105249426 A CN 105249426A
- Authority
- CN
- China
- Prior art keywords
- stir
- sauce
- minutes
- fry
- chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013580 sausages Nutrition 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 208000006558 Dental Calculus Diseases 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of food processing, in particular to a preparation method for a chicken sauce, which includes the following steps: chicken is washed clean, cooked in water for 25 to 35 minutes, then dried and diced; aniseeds are ground into 40 to 50 meshes, put into 100DEG C to 110DEG C edible oil and stir-fried for 5 to 8 minutes, Sichuan peppercorns and rod chilies are then added and stir-fried for 10 to 15 minutes, 75 to 85 percent of oil is drained, and the oil is cooled to normal temperature for later use; thick broad-bean sauce and white granulated sugar are stir-fried under 35DEG C to 45DEG C for 10 to 20 minutes, added with ham sausages and stir-fried again for 3 to 8 minutes; water is heated to 60DEG C to 75DEG C, salt, monosodium glutamate, vinegar and soy sauce are added while the water is stirred, and after complete dissolution, the mixture which is made in the previous step is added and sufficiently mixed and stirred; under 110DEG C to 120DEG C, instant sterilization is carried out, and after being cooled to normal temperature, the finished product is obtained. The sauce which is produced by the preparation method described by the invention is rich in nutrition and palatable, and also has a good health-care function.
Description
Technical field
The present invention relates to food processing field, specifically a kind of preparation method of chicken tartar sauce.
Background technology
One of peculiar traditional condiment of Jiang Shi China, in diet life, occupy critical role, be a kind of well received traditional fermented food.Although China's sauce is various in style, most of sauce due to preparation technology's problem, such that the sauce local flavor produced is not enough, mouthfeel is not good enough, cannot meet the pursuit of people to more GOOD TASTE.
Therefore, develop a kind of unique flavor, rich in taste and the Novel seasoning sauce be of high nutritive value have great significance to the range of application expanding sauce and the living standard of improving people further.
Summary of the invention
The object of the present invention is to provide the preparation method of the chicken tartar sauce of a kind of rich in taste, nutrition and health care, obtained tartar sauce not only enriches the life of people, also promotes that human body obtains healthy.
Technical scheme of the present invention is as follows: a kind of preparation method of chicken tartar sauce, comprises the following steps:
1. chicken is cleaned, in water, boil 25-35min post-drying and pelletizing;
2. aniseed is ground to 40-50 order and puts into 100-110 DEG C of edible oil and to stir-fry 5-8min, then adds Chinese prickly ash and rod chilli and to stir-fry 10-15min, drains 75-85% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 35-45 DEG C 10-20min, adds ham sausage and again to stir-fry 3-8min;
4. water is heated to 60-75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 30-45min at 110-120 DEG C, then be cooled to normal temperature and be finished product.
Beneficial effect of the present invention: preparation method of the present invention obtains tartar sauce, nutritious, delicious taste, also has good health care.
Detailed description of the invention
Embodiment 1
A preparation method for chicken tartar sauce, comprises the following steps:
1. chicken is cleaned, in water, boil 25min post-drying and pelletizing;
2. aniseed is ground to 40 orders and puts into 100 DEG C of edible oils and to stir-fry 5min, then adds Chinese prickly ash and rod chilli and to stir-fry 10min, drains 75% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 35 DEG C 10min, adds ham sausage and again to stir-fry 3min;
4. water is heated to 60 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 30min at 110 DEG C, then be cooled to normal temperature and be finished product.
Embodiment 2
A preparation method for chicken tartar sauce, comprises the following steps:
1. chicken is cleaned, in water, boil 30min post-drying and pelletizing;
2. aniseed is ground to 42 orders and puts into 105 DEG C of edible oils and to stir-fry 7min, then adds Chinese prickly ash and rod chilli and to stir-fry 12min, drains 80% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 39 DEG C 15min, adds ham sausage and again to stir-fry 5min;
4. water is heated to 69 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 39min at 116 DEG C, then be cooled to normal temperature and be finished product.
Embodiment 3
A preparation method for chicken tartar sauce, comprises the following steps:
1. chicken is cleaned, in water, boil 35min post-drying and pelletizing;
2. aniseed is ground to 50 orders and puts into 110 DEG C of edible oils and to stir-fry 8min, then adds Chinese prickly ash and rod chilli and to stir-fry 15min, drains 85% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 45 DEG C 20min, adds ham sausage and again to stir-fry 8min;
4. water is heated to 75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 45min at 120 DEG C, then be cooled to normal temperature and be finished product.
As mentioned above, be only present pre-ferred embodiments, therefore appoint and allly do not depart from this programme technology contents, according to technical spirit of the present invention, any simple change, equivalent variations and modification are made to above embodiment, all still belong to the scope of technical solution of the present invention.
Claims (1)
1. a preparation method for chicken tartar sauce, is characterized in that: comprise the following steps:
1. chicken is cleaned, in water, boil 25-35min post-drying and pelletizing;
2. aniseed is ground to 40-50 order and puts into 100-110 DEG C of edible oil and to stir-fry 5-8min, then adds Chinese prickly ash and rod chilli and to stir-fry 10-15min, drains 75-85% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 35-45 DEG C 10-20min, adds ham sausage and again to stir-fry 3-8min;
4. water is heated to 60-75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 30-45min at 110-120 DEG C, then be cooled to normal temperature and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721044.8A CN105249426A (en) | 2015-10-30 | 2015-10-30 | Preparation method for chicken sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721044.8A CN105249426A (en) | 2015-10-30 | 2015-10-30 | Preparation method for chicken sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249426A true CN105249426A (en) | 2016-01-20 |
Family
ID=55089622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510721044.8A Pending CN105249426A (en) | 2015-10-30 | 2015-10-30 | Preparation method for chicken sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249426A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174422A (en) * | 2016-07-28 | 2016-12-07 | 赫季芬 | Instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010084101A (en) * | 2000-02-23 | 2001-09-06 | 박문수 | Fried or otherwise cooked chicken mixed with Ttukgokki (hot-sauced Rice cake) |
| CN104686993A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Chicken chilli sauce |
-
2015
- 2015-10-30 CN CN201510721044.8A patent/CN105249426A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010084101A (en) * | 2000-02-23 | 2001-09-06 | 박문수 | Fried or otherwise cooked chicken mixed with Ttukgokki (hot-sauced Rice cake) |
| CN104686993A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Chicken chilli sauce |
Non-Patent Citations (2)
| Title |
|---|
| 杨万祥: "《家庭自制美味辣酱》", 30 March 2009 * |
| 苏更林: "花色辣酱生产技术", 《中国农村小康科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174422A (en) * | 2016-07-28 | 2016-12-07 | 赫季芬 | Instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |
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| RJ01 | Rejection of invention patent application after publication |