CN105266134A - Braised chicken sauce and making method thereof - Google Patents
Braised chicken sauce and making method thereof Download PDFInfo
- Publication number
- CN105266134A CN105266134A CN201510822157.7A CN201510822157A CN105266134A CN 105266134 A CN105266134 A CN 105266134A CN 201510822157 A CN201510822157 A CN 201510822157A CN 105266134 A CN105266134 A CN 105266134A
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- sauce
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- braised chicken
- yellow braised
- chicken sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 87
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title abstract 3
- 241000237502 Ostreidae Species 0.000 claims abstract description 17
- 235000020636 oyster Nutrition 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 60
- 235000013555 soy sauce Nutrition 0.000 claims description 47
- 238000002156 mixing Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 239000004223 monosodium glutamate Substances 0.000 claims description 14
- 239000011435 rock Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 6
- 206010053615 Thermal burn Diseases 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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- Seasonings (AREA)
Abstract
The invention belongs to the technical field of food seasoning, and discloses braised chicken sauce. The braised chicken sauce is prepared from, by weight, 20-30 parts of soybean sauce, 30-42 parts of oyster sauce, 1-5 parts of aginomoto or chicken essence, 1-8 parts of hoisin sauce, 10-20 parts of maltodextrin, 8-14 parts of water, 2-4 parts of white sugar or rock candy and 2-4 parts of salt. The invention further discloses a making method of the braised chicken sauce. The making method comprises the steps that the raw materials are evenly mixed and boiled till boiling for 4-5 min. The dish made through braised chicken sauce is fresh, fragrant and delicious, the fresh and fragrant taste of the dish is prominent, the taste application range is wide, the sauce has rich nutriments and is healthy, and the braised chicken sauce can be used for braised chicken and can also be used for various braised dish systems.
Description
Technical field
The invention belongs to food seasoning technical field, specifically, relate to a kind of yellow braised chicken sauce and preparation method thereof.
Background technology
Yellow braised chicken is a kind of chicken vegetable deeply liked by broad masses, and the salty perfume (or spice) of taste, is with fresh and sweet, and soup juice is delicious, and its soup juice also can scald its meat of Shiqi and vegetables, instant, comprehensive nutrition, and one of key of its delicious food is sauce.
The sauce being exclusively used in now yellow braised chicken is on the market few, and some sauces are generally all added with the additive of synthesis, and the sauce of this non-pure natural can lose the taste of yellow braised chicken originally in mouthfeel, and fresh fragrance is inadequate, and can increase the risk to actual bodily harm.
Summary of the invention
The object of this invention is to provide the fresh perfume (or spice) of a kind of delicious food, healthy yellow braised chicken sauce and preparation method thereof.
The object of the present invention is achieved like this: a kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce, 30 ~ 42 parts, oyster sauce.
Further, described soy sauce is obtained by mixing according to the ratio of 1:5 ~ 9 by dark soy sauce and light soy sauce.
Further, described yellow braised chicken sauce is also containing monosodium glutamate or chickens' extract 1 ~ 5 part.
Further, described yellow braised chicken sauce is also containing hoisin sauce 1 ~ 8 part.
Further, described yellow braised chicken sauce is also containing maltodextrin 10 ~ 20 parts.
Further, described yellow braised chicken sauce is also containing 8 ~ 14 parts, water.
Further, described yellow braised chicken sauce is also containing white sugar or 2 ~ 4 parts, rock sugar.
Further, described yellow braised chicken sauce is also containing salt 2 ~ 4 parts.
A preparation method for yellow braised chicken sauce, comprises the steps: each material composition mixing infusion to seething with excitement 4 ~ 5 minutes and get final product.
The invention has the beneficial effects as follows: the fresh fragrant delicious food of vegetable that yellow braised chicken sauce of the present invention is worked it out, the fresh Flavor highlighting vegetable, it is wide that taste is applicable to scope, sauce is nutritious, healthy, can not only use on yellow braised chicken vegetable, also can use in the various stewing pot style of cooking, scald all kinds of meat of food and vegetables, widely applicable, market sale is wide.And its preparation method is simple, raw material is easy to get, and is applicable to factory's batch production, the economic benefit produced.
Detailed description of the invention
Embodiment 1:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:5 by dark soy sauce and light soy sauce), 30 ~ 42 parts, oyster sauce.
Embodiment 2:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:6 by dark soy sauce and light soy sauce), 30 ~ 42 parts, oyster sauce, monosodium glutamate or chickens' extract 1 ~ 5 part.
Embodiment 3:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:7 by dark soy sauce and light soy sauce), 30 ~ 42 parts, oyster sauce, monosodium glutamate or chickens' extract 1 ~ 5 part, hoisin sauce 1 ~ 8 part.Described oil consumption and hoisin sauce are all purchased and are remembered Food Co., Ltd from Li Jin.
Embodiment 4:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:6 by dark soy sauce and light soy sauce), 30 ~ 42 parts, oyster sauce, monosodium glutamate or chickens' extract 1 ~ 5 part, hoisin sauce 1 ~ 8 part, maltodextrin 10 ~ 20 parts.
Embodiment 5:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:5 by dark soy sauce and light soy sauce), 30 ~ 42 parts, oyster sauce, monosodium glutamate or chickens' extract 1 ~ 5 part, hoisin sauce 1 ~ 8 part, maltodextrin 10 ~ 20 parts, 8 ~ 14 parts, water.
Embodiment 6:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:7 by dark soy sauce and light soy sauce), 30 ~ 42 parts, oyster sauce, monosodium glutamate or chickens' extract 1 ~ 5 part, hoisin sauce 1 ~ 8 part, maltodextrin 10 ~ 20 parts, 8 ~ 14 parts, water, white sugar or 2 ~ 4 parts, rock sugar.
Embodiment 7:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 ~ 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:5 by dark soy sauce and light soy sauce), 30 ~ 42 parts, oyster sauce, monosodium glutamate or chickens' extract 1 ~ 5 part, hoisin sauce 1 ~ 8 part, maltodextrin 10 ~ 20 parts, 8 ~ 14 parts, water, white sugar or 2 ~ 4 parts, rock sugar, salt 2 ~ 4 parts.Described hoisin sauce and oyster sauce buying remember Food Co., Ltd from Li Jin.
Embodiment 8:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 22 ~ 28 parts, soy sauce (being obtained by mixing according to the ratio of 1:6 by dark soy sauce and light soy sauce), 32 ~ 40 parts, oyster sauce, monosodium glutamate or chickens' extract 1 ~ 4 part, hoisin sauce 1 ~ 7 part, maltodextrin 11 ~ 19 parts, 9 ~ 13 parts, water, white sugar or 2 ~ 3 parts, rock sugar, salt 2 ~ 3 parts.
Embodiment 9:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 20 parts, soy sauce (being obtained by mixing according to the ratio of 1:6 by dark soy sauce and light soy sauce), 30 parts, oyster sauce, monosodium glutamate or chickens' extract 1 part, hoisin sauce 1 part, maltodextrin 10 parts, 8 parts, water, white sugar or 2 parts, rock sugar, salt 2 parts.
Embodiment 10:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 30 parts, soy sauce (being obtained by mixing according to the ratio of 1:7 by dark soy sauce and light soy sauce), 42 parts, oyster sauce, monosodium glutamate or chickens' extract 5 parts, hoisin sauce 8 parts, maltodextrin 20 parts, 14 parts, water, white sugar or 4 parts, rock sugar, salt 4 parts.
Embodiment 11:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 25 parts, soy sauce (being obtained by mixing according to the ratio of 1:6 by dark soy sauce and light soy sauce), 35 parts, oyster sauce, monosodium glutamate or chickens' extract 3 parts, hoisin sauce 5 parts, maltodextrin 15 parts, 10 parts, water, white sugar or 3 parts, rock sugar, salt 3 parts.
Embodiment 12:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 22 parts, soy sauce (being obtained by mixing according to the ratio of 1:5 by dark soy sauce and light soy sauce), 32 parts, oyster sauce, monosodium glutamate or chickens' extract 1 part, hoisin sauce 1 part, maltodextrin 11 parts, 9 parts, water, white sugar or 2 parts, rock sugar, salt 2 parts.
Embodiment 13:
A kind of yellow braised chicken sauce, formulated by weight by following composition: 28 parts, soy sauce (being obtained by mixing according to the ratio of 1:6 by dark soy sauce and light soy sauce), 40 parts, oyster sauce, monosodium glutamate or chickens' extract 4 parts, hoisin sauce 7 parts, maltodextrin 19 parts, 13 parts, water, white sugar or 3 parts, rock sugar, salt 3 parts.
Embodiment 14:
A preparation method for yellow braised chicken sauce, operates: in accordance with the following steps in embodiment 1-13, and by each composition mixing infusion to boiling 4 ~ 5 minutes, cooling forming, to obtain final product.
Claims (9)
1. a yellow braised chicken sauce, is characterized in that, formulated by weight by following composition: 20 ~ 30 parts, soy sauce, 30 ~ 42 parts, oyster sauce.
2. yellow braised chicken sauce as claimed in claim 1, is characterized in that, described soy sauce is obtained by mixing according to the ratio of 1:5 ~ 9 by dark soy sauce and light soy sauce.
3. yellow braised chicken sauce as claimed in claim 1, is characterized in that, described yellow braised chicken sauce is also containing monosodium glutamate or chickens' extract 1 ~ 5 part.
4. yellow braised chicken sauce as claimed in claim 1, is characterized in that, described yellow braised chicken sauce is also containing hoisin sauce 1 ~ 8 part.
5. yellow braised chicken sauce as claimed in claim 1, is characterized in that, described yellow braised chicken sauce is also containing maltodextrin 10 ~ 20 parts.
6. yellow braised chicken sauce as claimed in claim 1, is characterized in that, described yellow braised chicken sauce is also containing 8 ~ 14 parts, water.
7. yellow braised chicken sauce as claimed in claim 1, is characterized in that, described yellow braised chicken sauce is also containing white sugar or 2 ~ 4 parts, rock sugar.
8. yellow braised chicken sauce as claimed in claim 1, is characterized in that, described yellow braised chicken sauce is also containing salt 2 ~ 4 parts.
9. as a preparation method for the yellow braised chicken sauce as described in arbitrary in claim 1 to 8, it is characterized in that, comprise the steps: each material composition mixing infusion to boiling 4 ~ 5 minutes and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510822157.7A CN105266134A (en) | 2015-11-24 | 2015-11-24 | Braised chicken sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510822157.7A CN105266134A (en) | 2015-11-24 | 2015-11-24 | Braised chicken sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266134A true CN105266134A (en) | 2016-01-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510822157.7A Pending CN105266134A (en) | 2015-11-24 | 2015-11-24 | Braised chicken sauce and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105266134A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107692177A (en) * | 2017-11-14 | 2018-02-16 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow braised chicken sauce |
| CN107811220A (en) * | 2017-11-03 | 2018-03-20 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of quick-frozen yellow braised chicken burger |
| CN109601968A (en) * | 2018-12-14 | 2019-04-12 | 东莞市永益食品有限公司 | A kind of fresh sauce of casserole and preparation method thereof |
| CN109744517A (en) * | 2019-02-28 | 2019-05-14 | 山东鸿兴源食品有限公司 | Pot material and its preparation process are boiled in a covered pot over a slow fire in a kind of health |
| CN110973567A (en) * | 2019-12-25 | 2020-04-10 | 北京黄记煌餐饮管理有限责任公司 | Composite seasoning sauce for stew pan and preparation method and application thereof |
| CN112137064A (en) * | 2020-09-23 | 2020-12-29 | 暴斌 | Compound seasoning and preparation method thereof |
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| CN101999621A (en) * | 2010-11-03 | 2011-04-06 | 厦门中坤生物科技有限公司 | Seasoning oyster juice powder and preparation method thereof |
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2015
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Patent Citations (5)
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| CN101999621A (en) * | 2010-11-03 | 2011-04-06 | 厦门中坤生物科技有限公司 | Seasoning oyster juice powder and preparation method thereof |
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| KR101432582B1 (en) * | 2013-05-30 | 2014-08-21 | 주식회사 에프엔지푸드 | Preparing method for duck meat containing artemisia capillaris and the duck meat using the same |
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Non-Patent Citations (1)
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107811220A (en) * | 2017-11-03 | 2018-03-20 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of quick-frozen yellow braised chicken burger |
| CN107692177A (en) * | 2017-11-14 | 2018-02-16 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow braised chicken sauce |
| CN109601968A (en) * | 2018-12-14 | 2019-04-12 | 东莞市永益食品有限公司 | A kind of fresh sauce of casserole and preparation method thereof |
| CN109744517A (en) * | 2019-02-28 | 2019-05-14 | 山东鸿兴源食品有限公司 | Pot material and its preparation process are boiled in a covered pot over a slow fire in a kind of health |
| CN110973567A (en) * | 2019-12-25 | 2020-04-10 | 北京黄记煌餐饮管理有限责任公司 | Composite seasoning sauce for stew pan and preparation method and application thereof |
| CN112137064A (en) * | 2020-09-23 | 2020-12-29 | 暴斌 | Compound seasoning and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20161110 Address after: 400050 Chongqing Jiulongpo forward branch No. 4 1 unit 7-2 Applicant after: Zhou Yingming Address before: 16 No. 400052 Chongqing Jiulongpo Hualong Avenue Kowloon Park Applicant before: Chongqing Zhoujunji Hotpot Food Co., Ltd. |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160127 |