CN105747192A - Spicy braised chicken sauce and preparation method thereof - Google Patents
Spicy braised chicken sauce and preparation method thereof Download PDFInfo
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- CN105747192A CN105747192A CN201610130679.5A CN201610130679A CN105747192A CN 105747192 A CN105747192 A CN 105747192A CN 201610130679 A CN201610130679 A CN 201610130679A CN 105747192 A CN105747192 A CN 105747192A
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- parts
- chicken
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- sauce
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 title abstract 5
- 235000014347 soups Nutrition 0.000 claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 9
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 230000008719 thickening Effects 0.000 claims abstract description 4
- 235000015228 chicken nuggets Nutrition 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 12
- 229940126678 chinese medicines Drugs 0.000 claims description 9
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 3
- 244000273928 Zingiber officinale Species 0.000 abstract 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 3
- 235000008397 ginger Nutrition 0.000 abstract 3
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 241000722363 Piper Species 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 239000010699 lard oil Substances 0.000 abstract 2
- 235000019991 rice wine Nutrition 0.000 abstract 2
- 239000008159 sesame oil Substances 0.000 abstract 2
- 235000011803 sesame oil Nutrition 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 230000002892 effect on hypertension Effects 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001225 therapeutic 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of sauce production, in particular to a spicy braised chicken sauce and a preparation method thereof.The braised chicken sauce is prepared from clean chicken, red pepper, Peking scallions, gingers, white sugar, soy sauce, rice wine, refined salt, monosodium glutamate, soup stock, green starch, sesame oil and lard oil.The preparation method includes: chopping the clean chicken, segmenting the scallions, and slicing the gingers; frying the chopped chicken in the lard oil at about 150 DEG C until the color of the chopped chicken changes, adding the red pepper, performing stir-frying until the chopped chicken is medium well-done, and taking out the chopped chicken and the pepper; adding the white sugar, frying to make the white sugar purplish red, adding the soup stock, the rice wine, the segmented scallions and the ginger slices, and boiling; adding the fried chopped chicken and the pepper, boiling, skimming, adding the soy sauce and the refined salt, braising over soft fire until the chicken is cooked thoroughly, adding the monosodium glutamate, concentrating the soup, thickening, sprinkling the sesame oil, and canning.The spicy braised chicken sauce has the advantages of taste richness, high tastiness, medicinal flavor, long shelf time and benefits for people to eat and has a certain inhibition and treatment effect on hypertension.
Description
Technical field:
The present invention relates to beans production technical field, specifically a kind of fragrant pungent Huang braised chicken dip and preparation method thereof.
Background technology:
Raw material, proportioning are had high requirements by the making of yellow stewing beans, and, the formula on yellow stewing beans market also has very big secret, so making the stewing beans of Huang is not an easy thing.The manufacture method of existing yellow braised chicken dip is fairly simple, and taste mouthfeel is comparatively single, generally is instant food, is unfavorable for long-term preservation, for sauced, food containing Chuck Steak be particularly disadvantageous in prior art ubiquitous hyperpietic edible.
Summary of the invention:
The technical problem to be solved is in that to provide a kind of taste to enrich, mouthfeel is good, fragrant pungent Huang braised chicken dip of holding time length and preparation method thereof.
A kind of fragrant pungent Huang braised chicken dip, it is characterised in that: include following components by weight,
Clean chicken 100～200 parts, 80～100 parts, capital Herba Alii fistulosi 80～100 parts, Rhizoma Zingiberis Recens 10～20 parts, white sugar 5～10 parts, each 15～20 parts of soy sauce, yellow wine, refined salt 3～4 parts, monosodium glutamate 1～2 part, 700～800 parts of soup, wet starch 10～20 parts, Oleum sesami 15～20 parts, Adeps Sus domestica 50～100 parts.
A kind of preparation method of yellow braised chicken dip, it is characterised in that: comprise the following steps,
1), by clean chicken being chopped into block, capital Herba Alii fistulosi cutting, Rhizoma Zingiberis Recens is cut into slices；
2), first will enter in 5 one-tenth hot Adeps Sus domesticas fried colouring under chicken nugget, then Fructus Capsici is poured into stir-fry, and stop stir-frying after chicken nugget 7 maturation, then chicken nugget and Fructus Capsici are pulled out；
3), under enter white sugar and fry in purplish red, boiled with soup, yellow wine, onion parts, Rhizoma Zingiberis；
4), again enter down the chicken nugget exploded and Fructus Capsici and boiled, skim clean offscum, with soy sauce, refined salt, boil in a covered pot over a slow fire to shortcake rotten with little fire, with monosodium glutamate, receive thick soup juice, thickening soup, drench Oleum sesami, tinning.
Described canned time in rib paste, add Chinese medicines soup, described Chinese medicines soup is made up of following components by weight, Herba Taraxaci 30 parts, Pollen Maydis 10 parts, Flos micheliae Albae 20 parts, Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts.
Described Chinese medicines soup boils according to the following steps, soaking 30 minutes to one hour with drinks, then big fire turns boiling with soft fire 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted together.
The present invention also added Chinese medicine ingredients, prior art usually has Chinese crude drug for making the technology of medicated diet, the cuisines produced are made to have the medicated incense of uniqueness, the present invention has the effect that, and the Chinese medicine that adds of the present invention advantageously reduces the harmful substance after preservation, but also be conducive to that hyperpietic's is edible.
The invention has the beneficial effects as follows: rich in taste of the present invention, taste is better, medicated incense local flavor, and the holding time is long, is conducive to popular edible, hyperpietic is also had to certain suppression and therapeutical effect.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with instantiation, the present invention is expanded on further.
A kind of fragrant pungent Huang braised chicken dip, includes following components by weight,
Clean chicken 100～200 parts, 80～100 parts, capital Herba Alii fistulosi 80～100 parts, Rhizoma Zingiberis Recens 10～20 parts, white sugar 5～10 parts, each 15～20 parts of soy sauce, yellow wine, refined salt 3～4 parts, monosodium glutamate 1～2 part, 700～800 parts of soup, wet starch 10～20 parts, Oleum sesami 15～20 parts, Adeps Sus domestica 50～100 parts.
The preparation method of a kind of yellow braised chicken dip, comprises the following steps,
1), by clean chicken being chopped into block, capital Herba Alii fistulosi cutting, Rhizoma Zingiberis Recens is cut into slices；
2), first will enter in 5 one-tenth hot Adeps Sus domesticas fried colouring under chicken nugget, then Fructus Capsici is poured into stir-fry, and stop stir-frying after chicken nugget 7 maturation, then chicken nugget and Fructus Capsici are pulled out；
3), under enter white sugar and fry in purplish red, boiled with soup, yellow wine, onion parts, Rhizoma Zingiberis；
4), again enter down the chicken nugget exploded and Fructus Capsici and boiled, skim clean offscum, with soy sauce, refined salt, boil in a covered pot over a slow fire to shortcake rotten with little fire, with monosodium glutamate, receive thick soup juice, thickening soup, drench Oleum sesami, tinning.
Described canned time in rib paste, add Chinese medicines soup, Chinese medicines soup is made up of following components by weight, Herba Taraxaci 30 parts, Pollen Maydis 10 parts, Flos micheliae Albae 20 parts, Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts.
Chinese medicines soup boils according to the following steps, soaks 30 minutes to one hour with drinks, and then big fire turns boiling with soft fire 30 minutes after boiling, and after pouring out well-done liquid medicine, then adds boiling with soft fire 30 minutes after water boil in medicine, is converted together by the liquid medicine of twice decoction.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (4)
1. a fragrant pungent Huang braised chicken dip, it is characterised in that: include following components by weight,
Clean chicken 100～200 parts, Fructus Capsici 80～100 parts, capital Herba Alii fistulosi 80～100 parts, Rhizoma Zingiberis Recens 10～20 parts, white sugar 5～10 parts, each 15～20 parts of soy sauce, yellow wine, refined salt 3～4 parts, monosodium glutamate 1～2 part, 700～800 parts of soup, wet starch 10～20 parts, Oleum sesami 15～20 parts, Adeps Sus domestica 50～100 parts.
2. the preparation method of a kind of fragrant pungent Huang braised chicken dip according to claim 1, it is characterised in that: comprise the following steps,
1), by clean chicken being chopped into block, capital Herba Alii fistulosi cutting, Rhizoma Zingiberis Recens is cut into slices；
2), first will enter in 5 one-tenth hot Adeps Sus domesticas fried colouring under chicken nugget, then Fructus Capsici is poured into stir-fry, and stop stir-frying after chicken nugget 7 maturation, then chicken nugget and Fructus Capsici are pulled out；
3), under enter white sugar and fry in purplish red, boiled with soup, yellow wine, onion parts, Rhizoma Zingiberis；
4), again enter down the chicken nugget exploded and Fructus Capsici and boiled, skim clean offscum, with soy sauce, refined salt, boil in a covered pot over a slow fire to shortcake rotten with little fire, with monosodium glutamate, receive thick soup juice, thickening soup, drench Oleum sesami, tinning.
3. the preparation method of a kind of fragrant pungent Huang braised chicken dip according to claim 2, it is characterized in that: described canned time in rib paste, add Chinese medicines soup, described Chinese medicines soup is made up of following components by weight, Herba Taraxaci 30 parts, Pollen Maydis 10 parts, Flos micheliae Albae 20 parts, Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts.
4. the preparation method of a kind of fragrant pungent Huang braised chicken dip according to claim 3, it is characterized in that: described Chinese medicines soup boils according to the following steps, soak 30 minutes to one hour with drinks, then big fire turns boiling with soft fire 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130679.5A CN105747192A (en) | 2016-03-08 | 2016-03-08 | Spicy braised chicken sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130679.5A CN105747192A (en) | 2016-03-08 | 2016-03-08 | Spicy braised chicken sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747192A true CN105747192A (en) | 2016-07-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610130679.5A Pending CN105747192A (en) | 2016-03-08 | 2016-03-08 | Spicy braised chicken sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747192A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN110122844A (en) * | 2019-05-07 | 2019-08-16 | 四川旅游学院 | A kind of compound pericarpium zanthoxyli sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300344A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Pumpkin pork rib sauce and preparation method thereof |
| CN104719869A (en) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | Chilli and olive nourishing sauce and preparation method thereof |
-
2016
- 2016-03-08 CN CN201610130679.5A patent/CN105747192A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300344A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Pumpkin pork rib sauce and preparation method thereof |
| CN104719869A (en) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | Chilli and olive nourishing sauce and preparation method thereof |
Non-Patent Citations (6)
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| 《中国饮食文化丛书》编委会: "《中老年补钙食疗菜点500款》", 30 April 2007, 上海科学技术文献出版社 * |
| 利生: "《四季家常菜》", 3 December 2009, 北京燕山出版社 * |
| 包•照日格图: "《药用花卉：家庭栽培与药食妙用》", 31 July 2006, 上海中医药大学出版社 * |
| 张群湘: "《升级滋补王》", 31 January 2015, 黑龙江科学技术出版社 * |
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| 王启才: "《药膳食疗治百病》", 30 November 2013, 西安交通大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN110122844A (en) * | 2019-05-07 | 2019-08-16 | 四川旅游学院 | A kind of compound pericarpium zanthoxyli sauce 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160713 |