CN109123591A - A kind of Luzhou-flavor chicken taste sauce - Google Patents
A kind of Luzhou-flavor chicken taste sauce Download PDFInfo
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- CN109123591A CN109123591A CN201810964581.9A CN201810964581A CN109123591A CN 109123591 A CN109123591 A CN 109123591A CN 201810964581 A CN201810964581 A CN 201810964581A CN 109123591 A CN109123591 A CN 109123591A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of Luzhou-flavor chicken taste sauces, the present invention is using beans sauce, garlic meat, soy sauce, white granulated sugar, edible vegetable oil, edible salt, sesame oil, oyster sauce, chicken powder as raw material, through raw material preparation, heating, mixing, seasoning, cooling, a kind of filling and preparation Luzhou-flavor chicken taste sauce.The Luzhou-flavor chicken taste sauce pure color, quality is stablized, it gives off a strong fragrance, mouthfeel is full, full of nutrition, the people of the people and different living habits that adapt to modern fast pace life use, provide convenience for people, can according to oneself taste need how much, addition how much, meet the needs of people are to food taste, and meets people's health requirement.
Description
Technical field
The present invention relates to sauce fields, and in particular to a kind of Luzhou-flavor chicken taste sauce.
Background technique
It is that base-material is equipped with salt, sugar, taste after boiling, decompression, extraction of the juice that chicken powder, which is by new fresh chicken meat, egg, chicken bone,
What the substances such as smart (sodium glutamate), chicken meal, spice, inosinicacid, guanylic acid, chicken taste essence were combined has delicate flavour, chicken
The flavouring that the compound fresh adding of meat flavour, flavouring seasoning etc. are made for raw material through special process, it is with delicious flavour, uniqueness
Start gradually monosodium glutamate to be replaced to come into huge numbers of families.The fine and tender taste of chicken, flavour are delicious, in rich in protein, fat and
Phosphatide, and digestibility is high, it is easy to and be absorbed by the body utilization.Traditional Chinese medicine thinks, chicken have middle benefit gas QI invigorating, qi-restoratives, strengthening the spleen and stomach,
The effect of promoting blood circulation arteries and veins, strengthening the bones and muscles.
Chicken powder is kind of a compound tasty agents.It understands albumen, flavor nucleic acid in addition to containing chicken meal, egg powder, and adding, also
There are a certain proportion of refined salt and chicken fat etc..So except taste it is fresher except, it is also more being rich in nutrition.
Currently, as the improvement of people's living standards, people increasingly pay attention to chicken, it is also more and more various to its demand
Change, is not only satisfied with and directly eats fresh chicken, it is also higher and higher for the demand of the color of chicken flavouring,
And food additives are be unable to do without in the composition of flavouring.The bad control of traditional flavouring it is edible number, be all according to individual
Taste arbitrarily adds, so many people with regard to the eating by mistake of blindness, eaten additive more, bring harm to the body of people.
Especially under current situation, food safety brings great hidden danger to people's, illegally adds non-edible material from soybeans, abuse
Food additives cause fear to people's lives, and people's health receipts is made to receive threat.
Summary of the invention
The object of the invention is that providing a kind of Luzhou-flavor chicken taste sauce to solve the above-mentioned problems.
The present invention through the following technical solutions to achieve the above objectives:
A kind of Luzhou-flavor chicken taste sauce, mainly has following raw material to be made:
10-15 parts of beans sauce, 3-5 parts of garlic meat, 6-8 parts of soy sauce, 7-9 parts of white granulated sugar, 20-25 parts of edible vegetable oil, edible salt
2-3 parts, 7-10 parts of sesame oil, 8-10 parts of oyster sauce, 30-50 parts of chicken powder.
Preferably, Luzhou-flavor chicken taste sauce mainly has following raw material to be made:
13 parts of beans sauce, 5 parts of garlic meat, 6 parts of soy sauce, 8 parts of white granulated sugar, 25 parts of edible vegetable oil, 3 parts of edible salt, 9 parts of sesame oil,
10 parts of oyster sauce, 45 parts of chicken powder.
The preparation method of Luzhou-flavor chicken taste sauce, comprising the following steps:
Step 1: raw material preparation: choosing high-quality garlic, and peeling blends garlic, and weigh and need raw material deal spare；
Step 2: heating: it is put into edible vegetable oil in oil cauldron, edible vegetable oil is heated to 5 one-tenth；
Step 3: mixing: beans sauce, garlic meat are put into oil cauldron and are stir-fried, oil consumption, soy sauce, white granulated sugar are then placed in；
Step 4: seasoning: chicken powder, edible salt, sesame oil are sequentially added in oil cauldron and stir-fried uniformly；
Step 5: cooling: the sauce after stir-frying uniformly is cooled down；
Step 6: filling: sauce after cooling is placed on storage in anhydrous vial.
Preferably, garlic is blended and is blended using pulper in the step 1.
Preferably, oil cauldron heating is heated using moderate heat in the step 2, and heating time is 6-10 minutes.
Preferably, beans sauce, garlic meat are put into oil cauldron in the step 3 and are stir-fried 0.5-1 minutes, and by oil consumption, soy sauce,
Stirring 3-5 minutes is added in white granulated sugar.
Preferably, small fire is used in the step 4, and stirring 3-5 minutes is added in chicken powder, edible salt, sesame oil.
Preferably, it is cooled to place in the step 5 and cool down 20-30 minutes at normal temperature.
Compared with the existing technology, advantages of the present invention is as follows:
The sauce pure color of the invention, quality are stablized, give off a strong fragrance, and mouthfeel is full, full of nutrition, adapt to modern fast
The people of rhythm life and the people of different living habits use, and provide convenience for people, can be needed according to oneself taste more
Few, how much is addition, meets the needs of people are to food taste, and meets people's health requirement.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below, but the invention is not limited to these to implement
Example.
Embodiment 1:
A kind of preparation method of Luzhou-flavor chicken taste sauce, comprising the following steps:
Composition of raw materials: 10-15 parts of beans sauce, 3-5 parts of garlic meat, 6-8 parts of soy sauce, 7-9 parts of white granulated sugar, edible vegetable oil 20-25
Part, 2-3 parts of edible salt, 7-10 parts of sesame oil, 8-10 parts of oyster sauce, 30-50 parts of chicken powder.
Raw material preparation: choosing high-quality garlic, and garlic is placed in pulper and blends, and weighs and need raw material part by peeling
It measures spare；Heating: being put into edible vegetable oil in oil cauldron, heated using moderate heat, and heating time is 6-10 minutes, makes food plant
Oil is heated to 5 one-tenth；Mixing: beans sauce, garlic meat are put into oil cauldron and stir-fried 0.5-1 minutes, then adds oil consumption, soy sauce, white granulated sugar
Enter to stir 3-5 minutes, stir evenly it, white granulated sugar melts；Seasoning: it is changed to small fire, chicken powder, edible salt, sesame oil are successively added
Enter stirring 3-5 minutes in oil cauldron, keeps its stir-frying uniform；It is cooling: the sauce placement after stir-frying uniformly is subjected to 20- at normal temperature
Cooling in 30 minutes；Filling: sauce after cooling is placed on storage in anhydrous vial.
Embodiment 2:
A kind of preparation method of Luzhou-flavor chicken taste sauce, comprising the following steps:
Composition of raw materials: 13 parts of beans sauce, 5 parts of garlic meat, 7 parts of soy sauce, 8 parts of white granulated sugar, 25 parts of edible vegetable oil, 3 parts of edible salt,
9 parts of sesame oil, 10 parts of oyster sauce, 45 parts of chicken powder.
Raw material preparation: choosing high-quality garlic, and garlic is placed in pulper and blends, and weighs and need raw material part by peeling
It measures spare；Heating: being put into edible vegetable oil in oil cauldron, heated using moderate heat, and heating time is 6-10 minutes, makes food plant
Oil is heated to 5 one-tenth；Mixing: beans sauce, garlic meat are put into oil cauldron and stir-fried 0.5-1 minutes, then adds oil consumption, soy sauce, white granulated sugar
Enter to stir 3-5 minutes, stir evenly it, white granulated sugar melts；Seasoning: it is changed to small fire, chicken powder, edible salt, sesame oil are successively added
Enter stirring 3-5 minutes in oil cauldron, keeps its stir-frying uniform；It is cooling: the sauce placement after stir-frying uniformly is subjected to 20- at normal temperature
Cooling in 30 minutes；Filling: sauce after cooling is placed on storage in anhydrous vial.
Embodiment 3:
A kind of preparation method of Luzhou-flavor chicken taste sauce, comprising the following steps:
Composition of raw materials: 11 parts of beans sauce, 3 parts of garlic meat, 6 parts of soy sauce, 7 parts of white granulated sugar, 20 parts of edible vegetable oil, 2 parts of edible salt,
8 parts of sesame oil, 9 parts of oyster sauce, 40 parts of chicken powder.
Raw material preparation: choosing high-quality garlic, and garlic is placed in pulper and blends, and weighs and need raw material part by peeling
It measures spare；Heating: being put into edible vegetable oil in oil cauldron, heated using moderate heat, and heating time is 6-10 minutes, makes food plant
Oil is heated to 5 one-tenth；Mixing: beans sauce, garlic meat are put into oil cauldron and stir-fried 0.5-1 minutes, then adds oil consumption, soy sauce, white granulated sugar
Enter to stir 3-5 minutes, stir evenly it, white granulated sugar melts；Seasoning: it is changed to small fire, chicken powder, edible salt, sesame oil are successively added
Enter stirring 3-5 minutes in oil cauldron, keeps its stir-frying uniform；It is cooling: the sauce placement after stir-frying uniformly is subjected to 20- at normal temperature
Cooling in 30 minutes；Filling: sauce after cooling is placed on storage in anhydrous vial.
Embodiment described above only expresses several embodiments of the invention, and the description thereof is more specific and detailed, but not
Therefore energy is interpreted as the limitation of the invention patent range.It should be pointed out that for those of ordinary skill in the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection model of the invention
It encloses.
Claims (8)
1. a kind of Luzhou-flavor chicken taste sauce, it is characterised in that: be made of following raw material:
10-15 parts of beans sauce, 3-5 parts of garlic meat, 6-8 parts of soy sauce, 7-9 parts of white granulated sugar, 20-25 parts of edible vegetable oil, edible salt 2-3
Part, 7-10 parts of sesame oil, 8-10 parts of oyster sauce, 30-50 parts of chicken powder.
2. a kind of Luzhou-flavor chicken taste sauce according to claim 1, it is characterised in that: by following raw material system
At:
13 parts of beans sauce, 5 parts of garlic meat, 6 parts of soy sauce, 8 parts of white granulated sugar, 25 parts of edible vegetable oil, 3 parts of edible salt, 9 parts of sesame oil, oyster sauce
10 parts, 45 parts of chicken powder.
3. -2 described in any item a kind of preparation methods of Luzhou-flavor chicken taste sauce according to claim 1, it is characterised in that: packet
Include following steps:
Step 1: raw material preparation: choosing high-quality garlic, and peeling blends garlic, and weigh and need raw material deal spare；
Step 2: heating: it is put into edible vegetable oil in oil cauldron, edible vegetable oil is heated to 5 one-tenth；
Step 3: mixing: beans sauce, garlic meat are put into oil cauldron and are stir-fried, oil consumption, soy sauce, white granulated sugar are then placed in；
Step 4: seasoning: chicken powder, edible salt, sesame oil are sequentially added in oil cauldron and stir-fried uniformly；
Step 5: cooling: the sauce after stir-frying uniformly is cooled down；
Step 6: filling: sauce after cooling is placed on storage in anhydrous vial.
4. a kind of preparation method of Luzhou-flavor chicken taste sauce according to claim 3, it is characterised in that: the step 1
Middle garlic blends to be blended using pulper.
5. a kind of preparation method of Luzhou-flavor chicken taste sauce according to claim 3, it is characterised in that: the step 2
Middle oil cauldron heating is heated using moderate heat, and heating time is 6-10 minutes.
6. a kind of preparation method of Luzhou-flavor chicken taste sauce according to claim 3, it is characterised in that: the step 3
Middle beans sauce, garlic meat are put into oil cauldron stir-fries 0.5-1 minutes, and stirring 3-5 minutes is added in oil consumption, soy sauce, white granulated sugar.
7. a kind of preparation method of Luzhou-flavor chicken taste sauce according to claim 3, it is characterised in that: the step 4
It is middle to use small fire, stirring 3-5 minutes is added in chicken powder, edible salt, sesame oil.
8. a kind of preparation method of Luzhou-flavor chicken taste sauce according to claim 3, it is characterised in that: the step 5
In be cooled to place at normal temperature cool down 20-30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810964581.9A CN109123591A (en) | 2018-08-23 | 2018-08-23 | A kind of Luzhou-flavor chicken taste sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810964581.9A CN109123591A (en) | 2018-08-23 | 2018-08-23 | A kind of Luzhou-flavor chicken taste sauce |
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| CN109123591A true CN109123591A (en) | 2019-01-04 |
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| CN201810964581.9A Pending CN109123591A (en) | 2018-08-23 | 2018-08-23 | A kind of Luzhou-flavor chicken taste sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984328A (en) * | 2019-04-16 | 2019-07-09 | 张强 | A kind of sauce and preparation method thereof |
| CN113841873A (en) * | 2020-06-10 | 2021-12-28 | 烟台欣和企业食品有限公司 | Seasoning sauce and preparation method thereof |
Citations (6)
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|---|---|---|---|---|
| CN102210437A (en) * | 2011-06-14 | 2011-10-12 | 天津市兰氏调味品有限公司 | Chicken-flavored seasoning tablets |
| CN104381984A (en) * | 2014-11-21 | 2015-03-04 | 青岛高哲思服饰有限公司 | Flavoring sauce for instant noodles and preparation method thereof |
| CN104543964A (en) * | 2015-01-13 | 2015-04-29 | 刘长恒 | Strong-flavour fragrant and sweet beef paste and preparation method thereof |
| CN105614400A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Onion oil sauce with taste of chicken meat |
| CN106165878A (en) * | 2016-06-13 | 2016-11-30 | 蔡凤文 | A kind of preparation method of Abelmoschus esculentus tartar sauce |
| CN106343500A (en) * | 2016-08-30 | 2017-01-25 | 青岛香巴尔食品配料有限公司 | Nutritional flavoring agent |
-
2018
- 2018-08-23 CN CN201810964581.9A patent/CN109123591A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210437A (en) * | 2011-06-14 | 2011-10-12 | 天津市兰氏调味品有限公司 | Chicken-flavored seasoning tablets |
| CN104381984A (en) * | 2014-11-21 | 2015-03-04 | 青岛高哲思服饰有限公司 | Flavoring sauce for instant noodles and preparation method thereof |
| CN104543964A (en) * | 2015-01-13 | 2015-04-29 | 刘长恒 | Strong-flavour fragrant and sweet beef paste and preparation method thereof |
| CN105614400A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Onion oil sauce with taste of chicken meat |
| CN106165878A (en) * | 2016-06-13 | 2016-11-30 | 蔡凤文 | A kind of preparation method of Abelmoschus esculentus tartar sauce |
| CN106343500A (en) * | 2016-08-30 | 2017-01-25 | 青岛香巴尔食品配料有限公司 | Nutritional flavoring agent |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984328A (en) * | 2019-04-16 | 2019-07-09 | 张强 | A kind of sauce and preparation method thereof |
| CN113841873A (en) * | 2020-06-10 | 2021-12-28 | 烟台欣和企业食品有限公司 | Seasoning sauce and preparation method thereof |
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Application publication date: 20190104 |
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