CN105614400A - Onion oil sauce with taste of chicken meat - Google Patents
Onion oil sauce with taste of chicken meat Download PDFInfo
- Publication number
- CN105614400A CN105614400A CN201510356661.2A CN201510356661A CN105614400A CN 105614400 A CN105614400 A CN 105614400A CN 201510356661 A CN201510356661 A CN 201510356661A CN 105614400 A CN105614400 A CN 105614400A
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- China
- Prior art keywords
- oil
- powder
- garlic
- chicken
- cleaned
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- 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.)
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- 239000001068 allium cepa oil Substances 0.000 title abstract 7
- 235000015067 sauces Nutrition 0.000 title abstract 7
- 235000013330 chicken meat Nutrition 0.000 title abstract 4
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 28
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 60
- 235000019198 oils Nutrition 0.000 claims description 60
- 244000291564 Allium cepa Species 0.000 claims description 39
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 37
- 238000009835 boiling Methods 0.000 claims description 17
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 8
- 229920000377 Sinistrin Polymers 0.000 claims description 5
- 235000009392 Vitis Nutrition 0.000 claims description 5
- 241000219095 Vitis Species 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 abstract 8
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 8
- 235000008397 ginger Nutrition 0.000 abstract 8
- 240000002234 Allium sativum Species 0.000 abstract 7
- 235000004611 garlic Nutrition 0.000 abstract 7
- 241000234282 Allium Species 0.000 abstract 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 3
- 239000011812 mixed powder Substances 0.000 abstract 3
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 2
- 235000017803 cinnamon Nutrition 0.000 abstract 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 229940029982 garlic powder Drugs 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses an onion oil sauce with taste of chicken meat. The onion oil sauce with taste of chicken meat is prepared from the following raw materials of chives, fresh ginger, garlic, bay leaves, Chinese cinnamon and unboiled oil, and is prepared through the following steps of firstly thoroughly cleaning the chives, the fresh ginger, garlic, and the bay leaves cutting up the cleaned chives into chive powder, removing peel and roots of the cleaned fresh ginger, peel and roots of the cleaned garlic and peel and roots of the cleaned onions, and cutting up the cleaned fresh ginger without the peel or the roots, the cleaned garlic without the peel or the roots, and the cleaned onions without the peel or the roots so as to obtain fresh ginger powder, garlic powder and onion powder; then mixing the processed chives, the processed fresh ginger and the processed garlic with chicken powder for uniformly blending, and then quickly stir-frying and uniformly stirring the processed chives, the processed fresh ginger, the processed garlic and the chicken powder through a high-temperature dry pot; pouring the unboiled oil in another pot, heating the unboiled oil to 130-180 DEG C, adding mixed materials of the chives, the fresh ginger, the garlic and the chicken powder in proportion of the mixed materials to the unboiled oil being 1 to (5-8), and cooking the mixed materials and the heated oil for 20-40 minutes so as to obtain an onion oil sauce; mashing the bay leaves and the Chinese cinnamon together so as to obtain mixed powder, adding the mixed powder to the cooked onion oil sauce in proportion of the mixed powder to the unboiled oil being 1 to (45-60); and cooling the cooked onion oil sauce, and performing sterilization, filling and sealed storage. The onion oil sauce is fresh and elegant, mellow in mouth feel and aromatic in taste, is mixed with full-bodied taste of the chicken meat, and can be directly used for mixing materials for many common home dishes, and the seasoning selection for daily diet is effectively enriched.
Description
Technical field
The present invention relates to food processing field, specifically a kind of chicken flavor scallion oil beans.
Background technology
Scallion oil is a kind of very general foodstuff flavouring adjuvant, it is generally common in the middle of the adjuvant of some specific cuisines, generally has cook together to boil in company with cuisine, and material and method for making are all very simple, general only for arranging in pairs or groups used by the cuisine followed, taste and component limit to very much; Because the fresh taste of fresh chive is comparatively obvious, not all people likes it through eating frequently as spice, therefore limit it to use, the cuisine the most often attaching scallion oil beans has the cuisines such as steamed chicken with scallion oil, it combines the elite taste such as chive, Jiang Rong so that chicken flavor is very strong, so appropriate boiling or modulating should be passed through, scallion oil beans is given full play to the characteristic taste of chive, better for people's ordinary meal.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention provides one can arrange in pairs or groups different cuisine, and taste is pure and fresh, and has the chicken flavor scallion oil beans of strong chicken flavor.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of chicken flavor scallion oil beans, including chive, Rhizoma Zingiberis Recens, Bulbus Allii and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first cleans up each raw material, chive is chopped into end, shred after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root again; Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii are admixed chicken powder mixing, be then passed through the high temperature quick quick-fried of dry pot and mix thoroughly; Oil generation is poured in pot and heat to 130 ~ 180 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii and chicken powder is become scallion oil beans in 20 ~ 40 minutes according to the ratio addition boiling relative to oil generation 1:5 ~ 8; Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:45��60; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
As the improvement of technique scheme, described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil beans in rolling blender and stirs evenly so that 1000��1500r/min rotating speed is centrifugal.
As the further improvement of technique scheme, described oil generation is vegetable oil.
Further, after described scallion oil beans boiling, the polyfructosan of 0.3��1.2% trace, phylloxanthin and Semen Vitis viniferae extract are added before cooling.
The invention has the beneficial effects as follows: this scallion oil beans is all fairly simple from raw material to making, and production cost is low, efficiency is high; Meticulous material choice and specific processing mode, it is ensured that the distinctive fragrant of the raw materials such as chive can well infiltrate in oil; Scallion oil beans pure and fresh simple and elegant, mellow in taste, fragrant taste, go back the chicken flavor that miscella is strong, can be directly applied to the spice of many common home cookings, effectively enriches ordinary meal seasoning and selects.
Detailed description of the invention
A kind of chicken flavor scallion oil beans of the present invention, conventional embodiment 1:
Prepare fresh chive, Rhizoma Zingiberis Recens, Bulbus Allii and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive is chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root;
Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii are admixed chicken powder mixing, be then passed through the high temperature quick quick-fried of dry pot and mix thoroughly;
Oil generation is poured in pot and heat to 170 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii and chicken powder is added boiling according to the ratio relative to oil generation 1:6 and become scallion oil beans in 30 minutes;
Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:45; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
Described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil beans in rolling blender and stirs evenly so that 1000��1500r/min rotating speed is centrifugal.
Described oil generation is preferably vegetable oil.
After described scallion oil beans boiling, add the polyfructosan of 0.6% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Embodiment 2:
Prepare fresh chive, Rhizoma Zingiberis Recens, Bulbus Allii and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive is chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root;
Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii are admixed chicken powder mixing, be then passed through the high temperature quick quick-fried of dry pot and mix thoroughly;
Oil generation is poured in pot and heat to 140 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii and chicken powder is added boiling according to the ratio relative to oil generation 1:8 and become scallion oil beans in 40 minutes;
Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:55; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
Described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil beans in rolling blender and stirs evenly so that 1200r/min rotating speed is centrifugal.
Described oil generation is preferably vegetable oil.
After described scallion oil beans boiling, add the polyfructosan of 1.0% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Universally, in fresh material, chive accounts for 40%, and Rhizoma Zingiberis Recens accounts for 40%, and Bulbus Allii accounts for 20%; The relative above-mentioned material of two kinds of spice of Herba Pelargonii Graveolentis and Cortex cinnamomi japonici (Ramulus Cinnamomi) probably only needs the ratio of 3��5%.
By by the processing of each primary raw material and organic mixing, effectively being had levels by several main taste, ground is appropriate to be combined, and forms a kind of unique local flavor pure and fresh, simple and elegant, abundant, it is possible to coupling is applied in many daily family's cuisines, particularly flavoring agent own is less, the dish that taste is lighter.
By adding trace polyfructosan, phylloxanthin and Semen Vitis viniferae extract, can suitably improve human body intestinal canal function, desired nutritional in added body, improve health state and slow down aging.
The above, the simply better embodiment of the present invention, but the present invention is not limited to above-described embodiment, as long as it reaches the technique effect of the present invention with any same or similar means, all should fall within protection scope of the present invention.
Claims (4)
1. a chicken flavor scallion oil beans, it is characterised in that: include chive, Rhizoma Zingiberis Recens, Bulbus Allii and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive is chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root; Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii are admixed chicken powder mixing, be then passed through the high temperature quick quick-fried of dry pot and mix thoroughly; Oil generation is poured in pot and heat to 130 ~ 180 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii and chicken powder is become scallion oil beans in 20 ~ 40 minutes according to the ratio addition boiling relative to oil generation 1:5 ~ 8; Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:45��60; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
2. a kind of chicken flavor scallion oil beans according to claim 1, it is characterized in that: described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, scallion oil beans is put in rolling blender and stir evenly so that 1000��1500r/min rotating speed is centrifugal.
3. a kind of chicken flavor scallion oil beans according to claim 1, it is characterised in that: described oil generation is vegetable oil.
4. a kind of chicken flavor scallion oil beans according to claim 1, it is characterised in that: after described scallion oil beans boiling, add the polyfructosan of 0.3��1.2% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510356661.2A CN105614400A (en) | 2015-06-25 | 2015-06-25 | Onion oil sauce with taste of chicken meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510356661.2A CN105614400A (en) | 2015-06-25 | 2015-06-25 | Onion oil sauce with taste of chicken meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614400A true CN105614400A (en) | 2016-06-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510356661.2A Pending CN105614400A (en) | 2015-06-25 | 2015-06-25 | Onion oil sauce with taste of chicken meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614400A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123591A (en) * | 2018-08-23 | 2019-01-04 | 广州市口又餐饮管理有限公司 | A kind of Luzhou-flavor chicken taste sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
| CN104664322A (en) * | 2015-03-18 | 2015-06-03 | 济南晶荣食品有限公司 | Method for preparing onion sauce |
-
2015
- 2015-06-25 CN CN201510356661.2A patent/CN105614400A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
| CN104664322A (en) * | 2015-03-18 | 2015-06-03 | 济南晶荣食品有限公司 | Method for preparing onion sauce |
Non-Patent Citations (1)
| Title |
|---|
| 阿敏: "五香油和素香油", 《四川烹饪》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123591A (en) * | 2018-08-23 | 2019-01-04 | 广州市口又餐饮管理有限公司 | A kind of Luzhou-flavor chicken taste sauce |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160601 |