CN109567113A - A kind of stewed chicken condiment and preparation method thereof - Google Patents
A kind of stewed chicken condiment and preparation method thereof Download PDFInfo
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- CN109567113A CN109567113A CN201710903075.4A CN201710903075A CN109567113A CN 109567113 A CN109567113 A CN 109567113A CN 201710903075 A CN201710903075 A CN 201710903075A CN 109567113 A CN109567113 A CN 109567113A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The present invention relates to field of flavors, in particular to stewed chicken condiment and preparation method thereof.Stewed chicken condiment, raw material include: camellia oil, lard, chilli garlic sauce, grape wine, zi ba pepper, ginger grain, garlic pearls part, spiceleaf powder, mushroom powder, onion powder, hawthorn powder, pepper powder, dark plum are dry, rice-chestnut powder, edible salt, chickens' extract part, white wine, 5'- the sapidity nucleotide disodium, red yeast rice.Stewed chicken condiment provided by the invention carries out formulation optimization using the SAS statistical software of internal authority, and the chicken flavour after cooking is delicious, and meat perfume (or spice) is tender, smooth spicy；The preparation method of stewed chicken condiment is additionally provided, preparation method is simple, and stewed chicken condiment obtained does not add any preservative, green and healthy.Stewed chicken condiment provided by the invention makes average family easily enjoy authentic high-quality local characteristic vegetable, and has complied with the consumption feature of Modern human populations, i.e. pursuit convenient purification, high-speeding, health.
Description
Technical field
The present invention relates to field of flavors, in particular to a kind of stewed chicken condiment and preparation method thereof.
Background technique
China in Recent Years flavor industry is fast-growth, yield is big, wide in variety, sale is wide, profitable, and yield is up to 1800
Ten thousand tons, wherein most active compound seasoner enters the fast-growing period, yield surpasses 5,000,000 tons, and kind crosses thousand kinds, becomes China
Flavoring industry new growth engines.Purpose compound flavour enhancer is to be combined, modulated through scientific method by the raw material of various different roles,
The Novel seasoning product for carrying out industrial-scale production has the characteristics that taste composition is more, mouthfeel is complicated, the specifications of quality is unified,
It is a kind of very strong tailored version seasoning of specific aim.It may be directly applied to the cooking or assistant of dish in family or catering trade
Meal can also directly apply in the food industry such as instant food, meat products processing, snack food production, in the modern life, food and drink
Increasingly important role is played in industry and food industry.
After reform and opening-up, the living standard of our people is generally improved, and not only requires to have enough, and requires to eat.Root
According to " national economy and social development statistical communique in 2012 " that State Statistics Bureau issues, at present China's urban household grace lattice
Your coefficient is 36.3%, and rural resident's family Engel coefficient is 40.4%, that is to say, that 1,300,000,000 Chinese's consumption expenditures
35%~40% in diet consumption.The Modern human populations of pursuit with to(for) food and drink quality, traditional condiment cannot be complete
Full up foot culinary art needs, and consumer is single to previous common flavouring mouthfeel, lacks the shortcomings that stereovision, more and more dissatisfied,
The seasoning that they easily eat there is an urgent need to integrate a variety of tastes, nutrition, health, characteristic and convenience, and compound seasoning
Product are most able to satisfy these requirements.
The culinary art production of traditional stewed chicken is simple, taste is single, average family generally cannot seasoning on deck, cannot
Easily enjoy the authentic cuisines of this tradition.And domestic existing stewed chicken condiment product special flavour is inferior, unauthentic, preservative is indiscriminate
With, it is exceeded, food safety cannot be protected.
Summary of the invention
The purpose of the present invention is to provide a kind of stewed chicken condiment and preparation method thereof, to solve the above problem.
A kind of stewed chicken condiment is provided in an embodiment of the present invention, and raw material includes: camellia oil by weight
25-30 parts, 10-15 parts of lard, 5-8 parts of chilli garlic sauce, 5-8 parts of grape wine, 3-4.5 parts of zi ba pepper, 10-15 parts of ginger grain,
5-10 parts of garlic pearls, 0.3-0.8 parts of spiceleaf powder, 3-8 parts of mushroom powder, 4-8 parts of onion powder, 0.5-0.7 parts of hawthorn powder, pepper powder
3.5-6.5 parts, 3.5-5 parts of dark plum powder, 2.5-4 parts of rice-chestnut powder, 8-12 parts of edible salt, 3.5-4.5 parts of chickens' extract, 1.5-3 parts of white wine,
0.6-0.8 parts of 5'- the sapidity nucleotide disodium, 0.8-1.5 parts of red yeast rice.
Preferably, raw material includes: 25-28 parts of camellia oil by weight, and 10-12 parts of lard, 6-7 parts of chilli garlic sauce, Portugal
5-6 parts of grape wine, 3-4.5 parts of zi ba pepper, 10-12 parts of ginger grain, 6-8 parts of garlic pearls, 0.5-0.6 parts of spiceleaf, mushroom powder 4-6
Part, 5-6 parts of onion powder, 0.5-0.7 parts of hawthorn, 4-5 parts of pepper powder, 4-5 parts of dark plum powder, 3-4 parts of rice-chestnut powder, edible salt 8-10
Part, 3.5-4.5 parts of chickens' extract, 2-3 parts of white wine, 0.6-0.8 parts of 5'- the sapidity nucleotide disodium, 1-1.2 parts of red yeast rice.
Preferably, the chilli garlic sauce is Tianjin chilli garlic sauce.
Preferably, the zi ba pepper is prepared by the following method: by two twigs of the chaste tree capsicums, Chinese prickly ash and water with weight ratio for 1:
0.3:5 boils together, then bored 10-15min is filtered dry, rubs to obtain the final product.
Preferably, the spiceleaf powder and mushroom powder, which are all made of 3~5mm of ￠ sieve and crush spiceleaf and mushroom respectively, is made.
Preferably, the ginger grain crushes ginger by ￠ 1-3mm sieve and is made.
Preferably, the garlic pearls are made by ￠ 1-3mm sieve comminuted garlic.
Preferably, the hawthorn, pepper, dark plum and rice-chestnut powder are all made of the crushing of ￠ 0.5-1mm sieve and are made.
The embodiment of the invention also provides the preparation methods of stewed chicken condiment, comprising the following steps:
Camellia oil and lard are heated to 180 ± 5 DEG C, frying 8-10min, chilli garlic sauce and zi ba pepper is then added,
100 ± 5 DEG C are cooled to, frying 3-8min；
Grape wine is added, is cooled to 80 ± 5 DEG C, frying 0.5-0.8min；
Ginger grain, garlic pearls are added, are heated to 120 ± 5 DEG C, frying 2-4min；
It is added after spiceleaf powder, mushroom powder, onion powder and hawthorn powder are mixed, is cooled to 100 ± 5 DEG C, frying 0.8-
1.5min；
It is added after pepper powder, dark plum powder and rice-chestnut powder are mixed, is heated to 120 ± 5 DEG C, frying 5-8min；
It is added after edible salt, chickens' extract are mixed, is cooled to 110 ± 5 DEG C, frying 1-4min；
It is added after white wine, 5'- the sapidity nucleotide disodium and red yeast rice are mixed, is cooled to 90 ± 5 DEG C, frying 10-
15min to get.
Preferably, the frying is completed using self-action frying pan, and the speed of the stirring of frying is 35-40r/min.
A kind of stewed chicken condiment provided in an embodiment of the present invention is matched using the SAS statistical software by internal authority
Fang Youhua, the chicken flavour reached after cooking is delicious, and meat perfume (or spice) is tender, smooth spicy；The embodiment of the invention also provides stewed chickens
The preparation method of condiment, preparation method is simple, and stewed chicken condiment obtained does not add any preservative, green and healthy.This
The stewed chicken condiment that invention provides makes average family easily enjoy authentic high-quality local characteristic vegetable, and has complied with modern
The consumption feature of group, i.e. pursuit convenient purification, high-speeding, health.
Specific embodiment
The present invention is described in further detail below by specific implementation example.
A kind of Xinjiang chicken in large dish condiment is provided in an embodiment of the present invention, and raw material includes: camellia by weight
It is 25-30 parts oily, 10-15 parts of lard, 5-8 parts of chilli garlic sauce, 5-8 parts of grape wine, 3-4.5 parts of zi ba pepper, ginger grain 10-15
Part, 5-10 parts of garlic pearls, 0.3-0.8 parts of spiceleaf powder, 3-8 parts of mushroom powder, 4-8 parts of onion powder, 0.5-0.7 parts of hawthorn powder, pepper
3.5-6.5 parts of powder, 3.5-5 parts of dark plum powder, 2.5-4 parts of rice-chestnut powder, 8-12 parts of edible salt, 3.5-4.5 parts of chickens' extract, white wine 1.5-3
Part, 0.6-0.8 parts of 5'- the sapidity nucleotide disodium, 0.8-1.5 parts of red yeast rice.
Further, by weight, camellia oil 25-28 parts, 10-12 parts of lard, 6-7 parts of chilli garlic sauce, grape wine 5-6
Part, 3-4.5 parts of zi ba pepper, 10-12 parts of ginger grain, 6-8 parts of garlic pearls, 0.5-0.6 parts of spiceleaf, 4-6 parts of mushroom powder, onion powder
5-6 parts, 0.5-0.7 parts of hawthorn, 4-5 parts of pepper powder, 4-5 parts of dark plum powder, 3-4 parts of rice-chestnut powder, 8-10 parts of edible salt, chickens' extract 3.5-
4.5 parts, 2-3 parts of white wine, 0.6-0.8 parts of 5'- the sapidity nucleotide disodium, 1-1.2 parts of red yeast rice.
For domestic existing stewed chicken condiment product special flavour is inferior, flavor is not authentic, preservative abuse, exceeded, food
Safety cannot be protected.Stewed chicken condiment provided in an embodiment of the present invention has carried out stringent formulation optimization, with stewed chicken tune
The overall target that four tissue morphology of material, color, fragrance and flavour factors calculate is response, with SAS software and response
The collocation of 19 kinds of main supplementary materials of stewed chicken condiment and stir-frying-technology condition is optimized in face method.It stews in soy sauce with this condition
The tissue morphology scoring of chicken condiment is 91.5, and color scoring is 92.0, fragrance scoring is 94.0 and flavour scoring is 93.0, most preferably
Overall target is 93.85.The chicken flavour reached after cooking is delicious, and meat perfume (or spice) is tender, smooth spicy；And it is not added in the condiment
Any preservative, it is green and healthy, so that average family is easily enjoyed authentic high-quality local characteristic flavor.Market proves, this Shen
The stewed chicken condiment that please be provided is liked by the majority of consumers deeply.
Progress constituent analysis is sampled by market survey and to whole market, learns that stewed chicken condiment provided by the present application exists
There is following different and advantage from other similar products on formula:
1. selected squeezing camellia oil, zi ba pepper and Hanyuan Chinese prickly ash: in order to reach good flavor and taste, in plant
Oil, capsicum and Chinese prickly ash raw material use upper extremely rigorous, the especially selected level-one camellia oil produced through squeezing process, with oil colours
The features such as Huang Liang, distributes unique camellia oil fragrant, in good taste；Next has selected the first-class capsicum in the ground such as Guizhou, Yunnan, this is peppery
Green pepper color is strong in cerise, glossy bright and clean, chillies dried seed sound, capsicum smell and pungent；It is to have used Hanyuan County, sichuan Province Chinese prickly ash again,
Make stewed chicken condiment that more there is local characteristic, faint scent is naturally, spicy is strong, food and oiliness, long times of aftertaste.And other companies
Similar product keeps its whole flavor unauthentic, clouding, flavour is insufficient there is no such rigorous ingredient requirement.
2. spy's addition dark plum powder: it is added to a certain amount of dark plum in the formula of the application, dark plum has an astringing lung-QI, puckery intestines,
It promotes the production of body fluid, the effect of claming ascaris, fragrance is unique, can remove the smelling of fish or mutton foul smell in chicken, it is easier to so that stewed chicken meat is soft, fruity
Clearly, full of nutrition, and other similar products do not use dark plum, so that fragrance is not good enough, chicken taste is thick and heavy, keeps fragrant vertical
Body-sensing is unobvious.
3. mushroom, rice-chestnut powder: well-chosen mushroom powder, rice-chestnut powder in the application formula, keep the stewed chicken condiment fresh without
Greasy, long times of aftertaste, meat fragrance protrusion, bright characteristic.And there is no use such supplementary material in other similar products.
4. not using preservative: the anti-corrosion with high salt in conjunction with spice is used, preservative is never used, it is green and healthy.And its
Often using there is the preservatives such as potassium sorbate or sodium benzoate in its similar product, edible safety cannot be protected.Wherein, fragrant
Pungent material includes: spiceleaf powder, mushroom powder, hawthorn powder, pepper powder, rice-chestnut powder.In order to which the various composition of spice is preferably played
Function, it is preferable that the spiceleaf powder and mushroom powder are all made of that 3~5mm of ￠ sieve crushes spiceleaf respectively and mushroom is made.Further
Ground, the hawthorn, pepper and rice-chestnut powder are all made of the crushing of ￠ 0.5-1mm sieve and are made.
Preferably, the chilli garlic sauce is Tianjin chilli garlic sauce.Using chilli garlic sauce preparation stewed chicken condiment taste more
It is good.
In order to leach the pungent of capsicum preferably, mouthfeel is more preferable, using zi ba pepper, it is preferable that the zi ba pepper
It is prepared by the following method: with weight ratio being to be boiled together with 1:0.3:5 by two twigs of the chaste tree capsicums, Chinese prickly ash and water, bored 10-15min, so
After be filtered dry, rub to obtain the final product.
It in order to leach the ingredient of ginger grain preferably, is preferably merged with other substances, it is preferable that the ginger grain
Ginger is crushed by ￠ 1-3mm sieve to be made.
It in order to leach the ingredient of garlic pearls preferably, is preferably merged with other substances, it is preferable that the garlic pearls
It is made by ￠ 1-3mm sieve comminuted garlic.
In order to preferably immerse edible salt in each raw material, edible salt dissolves more uniform, it is preferable that the edible salt
Partial size be not more than 2mm.It is preferred that crushing edible salt using ￠ 1-2mm sieve.
Wherein, grape wine is grape wine (dark soy sauce).
The embodiment of the invention also provides the preparation methods of stewed chicken condiment, comprising the following steps:
Camellia oil and lard are heated to 180 ± 5 DEG C, frying 8-10min, chilli garlic sauce and zi ba pepper is then added,
100 ± 5 DEG C are cooled to, frying 3-8min；
Grape wine is added, is cooled to 80 ± 5 DEG C, frying 0.5-0.8min；
Ginger grain, garlic pearls are added, are heated to 120 ± 5 DEG C, frying 2-4min；
It is added after spiceleaf powder, mushroom powder, onion powder and hawthorn powder are mixed, is cooled to 100 ± 5 DEG C, frying 0.8-
1.5min；
It is added after pepper powder, dark plum powder and rice-chestnut powder are mixed, is heated to 120 ± 5 DEG C, frying 5-8min；
It is added after edible salt, chickens' extract are mixed, is cooled to 110 ± 5 DEG C, frying 1-4min；
It is added after white wine, 5'- the sapidity nucleotide disodium and red yeast rice are mixed, is cooled to 90 ± 5 DEG C, frying 10-
15min to get.
It is since temperature is higher in whole preparation process, the raw material added together is another after mixing before raw material addition
Addition is played, not only melts each raw material premix, obtains the fragrance of mixed raw material, and make each raw material of stewed chicken condiment very after being added
Good fusion, more uniformly spreads, and each material composition compatibility is good, and mutually collaboration enhances its effect, obtained stewed chicken tune
Expect uniform component, flavor is good；Preparation method is simple for this, and the consumption that obtained stewed chicken condiment has complied with Modern human populations is special
Property, that is, pursue convenient purification, high-speeding, health.
In order to preferably merge each material composition of stewed chicken condiment, and convenient for operation, it is preferable that the frying uses
Self-action frying pan is completed, and the mixing speed of frying is 35-40r/min.
The process for preparing stewed chicken condiment carries out on self-action frying pan, is preferably fried using TFSP-45 self-action frying pan
Each material composition is respectively put into self-action frying pan frying by system, whole process realizes automation, manpower is greatly saved, and
And obtained stewed chicken condiment taste is more uniform, reduces the deviation of people's operating process.
Packaging is carried out using the horizontal self-action packing machine of SP-140.The good stewed chicken condiment of frying is used into automatic filling machine
Hot filling packaging is carried out, packaged inner packing is subjected to outer packing, finally cases, various regions can be transported to and sold, is reduced
Artificial directly contact food operation improves product quality, improves and produce hygienic conditions.
The good stewed chicken condiment of frying is in semisolid, seasoning organoleptic indicator are as follows: and oil colours is vivid, and material is brown, salty fresh,
Fruit flavor is prominent, and oil plant layering is good.
Currently, stewed chicken condiment is packed all in the form of manual or is semi-automatic in the whole country.The production of stewed chicken condiment
Enterprise's Technical facilities in production degree is lower, and a large amount of labours is needed to produce.With the development of science and technology, industrial production is mechanical
Change, the degree of automation is continuously improved, labour-intensive inevitable trend science and technology intensive style.The quality and benefit of production factors is continuously improved
With efficiency, Lai Shixian economic growth, constantly pursuit consumption is low, and at low cost, product quality is high, and good in economic efficiency target strides forward.
Therefore, the applicant actively gets down to the research of the filling process automation technology of compound seasoner, and achieves complete success.And lead to
It crosses Science and Technology Department, province and appraisal of scientific and technological achievements has been carried out to this technology, identified this technology has reached domestically leading level.This Shen
It asks someone to pack Xinjiang chicken in large dish condiment with the technology, intelligent program control, high degree of automation, mentions mechanization
The high accuracy rate and production efficiency of Xinjiang chicken in large dish condiment packaging, reduces the operation of artificial directly contact food, ensure that
The stabilised quality of product.
In addition, the present invention is in order to guarantee stewed chicken condiment obtained, taste is better, and taste is more uniform, and the present invention is also controlled
The source of its raw material is made.
1. raw material selection is rigorous
In order to guarantee authentic stewed chicken condiment, selected Tianjin chilli garlic sauce, Hanyuan pericarpium zanthoxyli schinifolii, two twigs of the chaste tree capsicums etc. are former auxiliary
Material, and to ensure there is a raw material supply steady in a long-term, it is further ensured that the quality of raw material supply, sets up the raw material of oneself
Supply base is scheduled special messenger and is managed, and to its planting environment, seed selection, planting process, supplementary material harvesting, the later period adds
Work has carried out whole guidance and supervision, instructs peasant household to be planted according to the requirement of good agriculture job specification.It is required that supply
Quotient must carry out plant development in strict accordance with pollution-free food production processing request.
2. green and healthy condiment
Supplementary material used in stewed chicken condiment be by signing the food safety letter of commitment with all supplementary material suppliers,
Definite undertaking does not produce and process fake and forged food；It does not use inferior materials and turn out substandard goods, adulteration, pass a fake product off as a genuine one；Not with non-food raw material, hair
Go mouldy matter Raw material processing food；Do not abuse food additives；Food packing and storage is not forged, does not falsely use QS mark, not false mark life
Produce date etc..It works in all its bearings, ensures supplementary material safety, grab food safety from the source of food production.Meanwhile stewed chicken
Condiment is not added with any preservative, green and healthy.
Embodiment 1
180 ± 5 DEG C, frying 8min are heated to by 25 parts and 10 parts of lard of camellia oil, 5 parts of chilli garlic sauce and Ci is then added
3 parts of cake capsicum, 100 ± 5 DEG C are cooled to, frying 5min；Wherein, zi ba pepper is prepared by the following method:
It with weight ratio is to be boiled together with 1:0.3:5 by two twigs of the chaste tree capsicums, Chinese prickly ash and water, then bored 10min is filtered dry, rub
To obtain the final product；
5 parts of grape wine are added, is cooled to 80 ± 5 DEG C, frying 0.5min；
By 10 parts of ginger grain, 5 parts of garlic pearls additions, 120 ± 5 DEG C are heated to, frying 2min；Wherein, ginger grain is by ￠ 1mm
Sieve crushes ginger and is made, and garlic pearls are made by ￠ 1mm sieve comminuted garlic；
It is added after 0.4 part of spiceleaf powder, 3 parts of mushroom powder, 4 parts of onion powder and 0.5 part of hawthorn powder are mixed, is cooled to 100 ± 5
DEG C, frying 1min；Wherein, spiceleaf powder, mushroom are crushed using ￠ 3mm sieve and are made, and hawthorn powder crushes mountain using ￠ 0.5mm sieve
Short, bristly hair or beard is made；
It is added after 4 parts of pepper powder, 4 parts of dark plum powder and rice-chestnut powder 3 are mixed, is heated to 120 ± 5 DEG C, frying 5min；Its
In, pepper powder, dark plum powder and Chinese chestnut are all made of the crushing of ￠ 0.5mm sieve and are made；
It is added after 8 parts of edible salt, 3.5 parts of chickens' extract are mixed, is cooled to 110 ± 5 DEG C, frying 3min；
It is added after 2 parts of white wine, 5'- the sapidity nucleotide disodium 0.6 and red yeast rice 0.8 are mixed, is cooled to 90 ± 5 DEG C, fried
10min processed to get.
Embodiment 2
28 parts of camellia oil and 12 parts of lard are heated to 180 ± 5 DEG C, frying 10min, be then added 6 parts of chilli garlic sauce and
4 parts of zi ba pepper, 100 ± 5 DEG C are cooled to, frying 4min；Wherein, zi ba pepper is prepared by the following method:
It with weight ratio is to be boiled together with 1:0.3:5 by two twigs of the chaste tree capsicums, Chinese prickly ash and water, then bored 12min is filtered dry, rub
To obtain the final product；
6 parts of grape wine are added, is cooled to 80 ± 5 DEG C, frying 0.6min；
By 12 parts of ginger grain, 8 parts of garlic pearls additions, 120 ± 5 DEG C are heated to, frying 3min；Wherein, ginger grain is by ￠ 2mm
Sieve crushes ginger and is made, and garlic pearls are made by ￠ 2mm sieve comminuted garlic；
It is added after 0.5 part of spiceleaf powder, 5 parts of mushroom powder, 5 parts of onion powder and 0.6 part of hawthorn powder are mixed, is cooled to 100 ± 5
DEG C, frying .1min；Wherein, spiceleaf powder, mushroom are crushed using ￠ 4mm sieve and are made, and hawthorn powder is crushed using ￠ 0.8mm sieve
Hawthorn obtains；
It is added after 5 parts of pepper powder, 4.5 parts of dark plum powder and rice-chestnut powder 3.5 are mixed, is heated to 120 ± 5 DEG C, frying
6min；Wherein, pepper powder, dark plum powder and Chinese chestnut are all made of the crushing of ￠ 0.9mm sieve and are made；
It is added after 10 parts of edible salt, 4 parts of chickens' extract are mixed, is cooled to 110 ± 5 DEG C, frying 4min；
It is added after 3 parts of white wine, 5'- the sapidity nucleotide disodium 0.7 and red yeast rice 1 are mixed, is cooled to 90 ± 5 DEG C, frying
12min to get.
Embodiment 3
29 parts of camellia oil and 14 parts of lard are heated to 180 ± 5 DEG C, frying 10min, be then added 7 parts of chilli garlic sauce and
4 parts of zi ba pepper, 100 ± 5 DEG C are cooled to, frying 5min；Wherein, zi ba pepper is prepared by the following method:
It with weight ratio is to be boiled together with 1:0.3:5 by two twigs of the chaste tree capsicums, Chinese prickly ash and water, then bored 12min is filtered dry, rub
To obtain the final product；
6 parts of grape wine are added, is cooled to 80 ± 5 DEG C, frying 0.6min；
By 10 parts of ginger grain, 6 parts of garlic pearls additions, 120 ± 5 DEG C are heated to, frying 2min；Wherein, ginger grain is by ￠ 1mm
Sieve crushes ginger and is made, and garlic pearls are made by ￠ 1mm sieve comminuted garlic；
It is added after 0.6 part of spiceleaf powder, 6 parts of mushroom powder, 6 parts of onion powder and 0.6 part of hawthorn powder are mixed, is cooled to 100 ± 5
DEG C, frying 1min；Wherein, spiceleaf powder, mushroom are crushed using ￠ 3mm sieve and are made, and hawthorn powder crushes mountain using ￠ 0.5mm sieve
Short, bristly hair or beard is made；
It is added after 5 parts of pepper powder, 5 parts of dark plum powder and rice-chestnut powder 4 are mixed, is heated to 120 ± 5 DEG C, frying 6min；Its
In, pepper powder, dark plum powder and Chinese chestnut are all made of the crushing of ￠ 0.5mm sieve and are made；
It is added after 10 parts of edible salt, 4 parts of chickens' extract are mixed, is cooled to 110 ± 5 DEG C, frying 3min；
It is added after 2.5 parts of white wine, 0.7 part of 5'- the sapidity nucleotide disodium and 1 part of red yeast rice are mixed, is cooled to 90 ± 5
DEG C, frying 12min to get.
Embodiment 4
30 parts of camellia oil and 15 parts of lard are heated to 180 ± 5 DEG C, frying 10min, be then added 8 parts of chilli garlic sauce and
4.5 parts of zi ba pepper, 100 ± 5 DEG C are cooled to, frying 8min；Wherein, zi ba pepper is prepared by the following method:
It with weight ratio is to be boiled together with 1:0.3:5 by two twigs of the chaste tree capsicums, Chinese prickly ash and water, then bored 15min is filtered dry, rub
To obtain the final product；
8 parts of grape wine are added, is cooled to 80 ± 5 DEG C, frying 0.8min；
By 15 parts of ginger grain, 10 parts of garlic pearls additions, 120 ± 5 DEG C are heated to, frying 4min；Wherein, ginger grain is by ￠
3mm sieve crushes ginger and is made, and garlic pearls are made by ￠ 1mm sieve comminuted garlic；
It is added after 0.8 part of spiceleaf powder, 8 parts of mushroom powder, 8 parts of onion powder and 0.7 part of hawthorn powder are mixed, is cooled to 100 ± 5
DEG C, frying 1.5min；Wherein, spiceleaf powder, mushroom are crushed using ￠ 5mm sieve and are made, and hawthorn powder crushes mountain using ￠ 1mm sieve
Short, bristly hair or beard is made；
It is added after 6.5 parts of pepper powder, 5 parts of dark plum powder and rice-chestnut powder 4 are mixed, is heated to 120 ± 5 DEG C, frying 8min；
Wherein, pepper powder, dark plum powder and Chinese chestnut are all made of the crushing of ￠ 1mm sieve and are made；
It is added after 12 parts of edible salt, 4.5 parts of chickens' extract are mixed, is cooled to 110 ± 5 DEG C, frying 4min；
It is added after 3 parts of white wine, 0.8 part of 5'- the sapidity nucleotide disodium and 1.5 parts of red yeast rice are mixed, is cooled to 90 ± 5
DEG C, frying 15min to get.
Stewed chicken condiment prepared by embodiment 1-4 and certain commercially available stewed chicken condiment (control group) respectively Chongqing, Gansu,
Multiple provinces and cities such as Ningxia have carried out market survey assessment.Each embodiment prepares 50 parts of stewed chicken condiment and certain commercially available stewed chicken tune
50 parts of material, cooks chicken in large dish according to eating method, asks 300 masses to observe color, fragrance at random the stewed chicken of cooking, tastes
Its meat taste, whole flavor.The last masses carry out four index of quality such as its color, fragrance, meat taste, whole flavor
Taste assessment, investigation evaluating result are shown in Table 1.
1 taste evaluating result of table
As it can be seen from table 1 stewed chicken made of the stewed chicken condiment of each embodiment preparation of the present invention, randomly selects
In 300 participation investigation masses, opinion certainly is held to stewed chicken entirety flavor, rate is liked and reaches 94.0% or more, illustrate red
Braised chicken condiment is launched, and can be received and be liked by the majority of consumers；And certain commercially available stewed chicken condiment, color, fragrance,
With stewed chicken condiment provided by the invention there are larger difference, 300 randomly selected join for meat taste and whole flavor
Add in the investigation masses, liking rate to certain commercially available stewed chicken entirety flavor is 65.5%, is stewed in soy sauce this also illustrates provided by the invention
Taste is better for chicken condiment color, fragrance, meat taste and entirety, meets public demand.
By moisture, the edible salt content, total acid, amino of the stewed chicken condiment that sample batch made from embodiment 1-4 is 100
The physical and chemical indexes such as acid-state nitrogen, acid value, peroxide value are detected, it is determined that its physical and chemical index range.Testing result situation is shown in
Table 2, in which:
1. moisture
Stewed chicken condiment moisture is measured according to by method as defined in GB/T5009.3.
2. salt content
Stewed chicken condiment salt content is detected by method as defined in GB/T12457.
3. total acid (in terms of lactic acid)
Stewed chicken condiment total acid is detected by method as defined in GB12456.
4. amino-acid nitrogen
Stewed chicken condiment amino-acid nitrogen is by the measurement of method as defined in GB/T5009.40.
5. acid value, peroxide value
Stewed chicken condiment acid value, peroxide value are by the measurement of method as defined in GB/T5009.37.
2 Xinjiang chicken in large dish condiment index of table is determining and detection data counts
From table 2 it can be seen that projects index of stewed chicken condiment provided in an embodiment of the present invention is in critical field,
Obtained stewed chicken condiment more health and safety.
In addition, stewed chicken condiment provided by the invention is tracked detection, monthly detects 3 times, detect 50 times altogether, inspection
The indices of survey illustrate that stewed chicken condiment provided by the invention can be stored for a long time, will not become in indication range
Matter, each ingredient and its proportion of this and stewed chicken condiment provided by the invention, the method for preparation and preparation are after the completion using advanced
Full-automatic mechanized bulking system, realize sterile filling, so that the bacterial clump in product is well controlled, adopt simultaneously
With the method for preservation destructive testing, the shelf-life of product is determined, so that confirming that product has reached does not add any preservative but
The effect of energy antiseptic preservation.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of stewed chicken condiment, which is characterized in that its raw material are as follows: by weight, 25-30 parts of camellia oil, lard 10-15
Part, 5-8 parts of chilli garlic sauce, 5-8 parts of grape wine, 3-4.5 parts of zi ba pepper, 10-15 parts of ginger grain, 5-10 parts of garlic pearls, spiceleaf
0.3-0.8 parts of powder, 3-8 parts of mushroom powder, 4-8 parts of onion powder, 0.5-0.7 parts of hawthorn powder, 3.5-6.5 parts of pepper powder, dark plum powder
3.5-5 parts, 2.5-4 parts of rice-chestnut powder, 8-12 parts of edible salt, 3.5-4.5 parts of chickens' extract, 1.5-3 parts of white wine, 5'- flavour nucleotide two
0.6-0.8 parts of sodium, 0.8-1.5 parts of red yeast rice；
The stewed chicken condiment is prepared by the following method:
Camellia oil and lard are heated to 130 ± 5 DEG C, frying 8-10min, chilli garlic sauce and zi ba pepper, cooling is then added
To 100 ± 5 DEG C, frying 3-8min；
Grape wine is added, is cooled to 80 ± 5 DEG C, frying 0.5-0.8min；
Ginger grain, garlic pearls are added, are heated to 120 ± 5 DEG C, frying 2-4min；
It is added after spiceleaf powder, mushroom powder, onion powder and hawthorn powder are mixed, is cooled to 100 ± 5 DEG C, frying 0.8-1.5min；
It is added after pepper powder, dark plum powder and rice-chestnut powder are mixed, is heated to 120 ± 5 DEG C, frying 5-8min；
It is added after edible salt, chickens' extract are mixed, is cooled to 110 ± 5 DEG C, frying 1-4min；
It is added after white wine, 5'- the sapidity nucleotide disodium and red yeast rice are mixed, is cooled to 90 ± 5 DEG C, frying 10-15min, i.e.,
?.
2. stewed chicken condiment according to claim 1, which is characterized in that its raw material are as follows: 25-30 parts of camellia oil, lard 10-
It is 15 parts, 5-8 parts of chilli garlic sauce, 5-8 parts of grape wine, 3-4.5 parts of zi ba pepper, 10-15 parts of ginger grain, 5-10 parts of garlic pearls, fragrant
0.3-0.8 parts of leaf powder, 3-8 parts of mushroom powder, 4-8 parts of onion powder, 0.5-0.7 parts of hawthorn powder, 3.5-6.5 parts of pepper powder, dark plum powder
3.5-5 parts, 2.5-4 parts of rice-chestnut powder, 8-12 parts of edible salt, 3.5-4.5 parts of chickens' extract, 1.5-3 parts of white wine, 5'- flavour nucleotide two
0.6-0.8 parts of sodium, 0.8-1.5 parts of red yeast rice；.
3. stewed chicken condiment according to claim 1 or 2, which is characterized in that the chilli garlic sauce is Tianjin chilli garlic sauce.
4. stewed chicken condiment according to claim 1 or 2, which is characterized in that the zi ba pepper is made by the following method
It is standby: by two twigs of the chaste tree capsicums, Chinese prickly ash, with water with weight ratio be 1:0.3:5 together with boil, then bored 10-15min is filtered dry, rubbing is
?.
5. stewed chicken condiment according to claim 1 or 2, which is characterized in that the spiceleaf powder and mushroom powder are all made of ￠ 3
~5mm sieve crushes spiceleaf respectively and mushroom is made.
6. stewed chicken condiment according to claim 1 or 2, which is characterized in that the ginger grain is crushed by ￠ 1-3mm sieve
Ginger is made.
7. stewed chicken condiment according to claim 1 or 2, which is characterized in that the garlic pearls are crushed by ￠ 1-3mm sieve
Garlic is made.
8. stewed chicken condiment according to claim 1 or 2, which is characterized in that the hawthorn powder, pepper powder, dark plum powder and
Rice-chestnut powder is all made of the crushing of ￠ 0.5-1mm sieve and is made.
9. the preparation method of the described in any item stewed chicken condiment of claim 1-8, which comprises the following steps:
10. the preparation method of stewed chicken flavouring material formula according to claim 9, which is characterized in that the frying uses certainly
Dynamic formula frying pan is completed, and the mixing speed of frying is 35-40r/min.
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