CN112753989A - Preparation method of golden medal spice with full flavor - Google Patents
Preparation method of golden medal spice with full flavor Download PDFInfo
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- A23L27/40—Table salts; Dietetic salt substitutes
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Abstract
The invention discloses a preparation method of a golden medal spice with full flavor; the formula of the golden medal spice with full flavor comprises the following components in parts by mass: white pepper, onion powder, garlic powder, spices, cassia bark, edible essence, thirteen spices, white sesame, white granulated sugar, edible salt, monosodium glutamate, pepper, bay leaves and dried orange peel; steps S1-S5 are also included. The preparation method provided by the invention enables the quality of the prepared chicken cutlet spice to be obviously superior to that of the existing spice, the preparation cost of the whole spice is lower, the process is simpler, and the method is worthy of popularization; the mode of frying after the adoption is at first carried out the crocus to partial solid spices for solid spices is heated more evenly when the stir-fry is carried out to upset after the broken crocus, thereby makes final mixed spices's flavor unique more strong, still carries out abrasive treatment to mixed spices at last and can obtain more delicate spices, thereby obtains to compare in the better fragrance and the taste of conventional chicken cutlet spices on the market.
Description
Technical Field
The invention belongs to the technical field of chicken cutlet spice preparation, and particularly relates to a preparation method of a golden medal spice with full flavor.
Background
The chicken steak is a fried food which is popular in snack shops, and the fragrance can be a ten-miles fragrance. Is off-white and is covered with small dough like bread crumbs. The chicken breast slices are made of chicken breast slices, starch is selected to combine the chicken breast slices with the flour dregs, and pure soybean oil is used for the second time to become the chicken breast slices similar to the pork chop. Baking with an iron plate, cooking about 5 minutes, and processing the chili sauce prepared from the oil extracted from the pod pepper and the Fengning sauce once, and adding seasonings to obtain the chicken cutlet with scorched outside and tender inside and delicious flavor.
The method for making the chicken cutlet in the prior art comprises the following steps: 1. slicing chicken breast into two pieces, slicing the two pieces into butterfly pieces connected in the middle, slightly thinning the butterfly pieces by using a meat mallet, and scattering salt and pepper powder to make the chicken breast tasty; 2. spreading eggs, and placing the eggs, flour and bread crumbs in three plates respectively for later use; 3. putting 1 piece of sauce in the sliced chicken, putting a piece of ham on the sauce, putting a piece of sauce on the ham, wrapping, pinching the joint, and sequentially and uniformly wrapping with flour, egg liquid and bread crumbs; 4. pouring olive oil into the pan, heating, adding salt-free butter, melting, adding processed chicken, frying into golden yellow on both sides, taking out, sucking off excessive oil, cutting into three to four pieces, and packaging; 5. adding perfume when eating.
In the current market, spices are often needed to be used for seasoning chicken cutlets in the eating process, so that the taste of the chicken cutlets is improved, but the existing seasoning spices of the chicken cutlets have single components and cannot meet the requirements of people on the taste of the chicken cutlets, so that the overall eating effect of the chicken cutlets is poor; in addition, in the existing preparation process, some large solid spices often exist in the spices, the solid spices are often fried firstly during preparation, and the spices are ground into powder after the frying is finished so as to be convenient for subsequent direct use, however, the mode of firstly frying and then grinding leads the spice powder to be heated and influenced in the subsequent frying process, so that the fragrance of the finished spice is influenced, and therefore, a preparation method of the golden medal spice with full flavor needs to be provided.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and the preparation method provided by the invention enables the chicken cutlet spice to meet the requirements of people on the taste of the chicken cutlet and obviously improves the overall edible effect of the chicken cutlet, and the whole spice is low in preparation cost, simple in process and worthy of popularization; in addition, in the specific spice preparation process, the method provided by the invention adopts a mode of firstly grinding and then frying part of solid spices, so that the solid spices are heated more uniformly when being overturned and fried after being crushed and ground, the fragrance of the spices is effectively excited in the frying process by mixed powder of the solid spices, the final mixed spices is more unique and aromatic in flavor, and finally, the mixed spices are ground to obtain more exquisite spices, so that the golden medal spice with full flavor is obtained, and the preparation method of the golden medal spice has better fragrance and mouthfeel compared with the conventional chicken cutlet spices in the market.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a golden medal spice with full flavor;
the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 8-12 parts of white pepper, 6-12 parts of onion powder, 6-12 parts of garlic powder, 2-5 parts of spices, 3-5 parts of cassia bark, 2-4 parts of edible essence, 5-8 parts of thirteen spices, 5-7 parts of white sesame, 3-5 parts of white granulated sugar, 2-6 parts of edible salt, 2.5-3 parts of monosodium glutamate, 2-3 parts of pepper, 2-3 parts of myrcia and 1-2 parts of dried orange peel;
also comprises the following steps:
step S1: weighing white pepper, onion powder, garlic powder, spices, cassia bark, edible essence, thirteen spices, white sesame, white granulated sugar, edible salt, monosodium glutamate, pepper, bay leaves and dried orange peel according to parts by weight for later use;
step S2: grinding the spices, the cinnamon, the edible essence, the pepper, the bay leaves and the dried orange peel into powder through a grinding machine, transferring the ground spices into sealed stir-frying equipment for stir-frying, mixing the spices in the stir-frying equipment, and preserving heat for a period of time by using waste heat after the stir-frying is finished to obtain mixed spice A;
step S3: white pepper, onion powder, garlic powder, thirteen spices, white sesame, white granulated sugar, edible salt and monosodium glutamate are turned and fried in a sealed frying device, are mixed in the frying device at the same time, and are kept warm for a period of time by using waste heat after the frying is finished to obtain a mixed spice B;
step S4: mixing the mixed spice A and the mixed spice B, performing turning stir-frying and mixing through sealed stir-frying equipment, preserving heat for a period of time by using waste heat after the turning stir-frying and mixing are finished, and then removing the mixed spice and cooling to room temperature under natural conditions;
step S5: cooling the mixed spice obtained by mixing the mixed spice A and the mixed spice B in the step S4 to normal temperature, grinding the mixed spice by grinding equipment to obtain the final powdery spice, and subpackaging and packaging the powdery spice for later use;
step S6: storing the packed spice.
Preferably, the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 8 parts of white pepper, 6 parts of onion powder, 6 parts of garlic powder, 2 parts of spices, 3 parts of cassia bark, 2 parts of edible essence, 5 parts of thirteen spices, 5 parts of white sesame, 3 parts of white granulated sugar, 2 parts of edible salt, 2.5 parts of monosodium glutamate, 2 parts of pepper, 2 parts of bay leaves and 1 part of dried orange peel.
Preferably, the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 12 parts of white pepper, 12 parts of onion powder, 12 parts of garlic powder, 5 parts of spices, 5 parts of cassia bark, 4 parts of edible essence, 8 parts of thirteen-spices, 7 parts of white sesame seeds, 5 parts of white granulated sugar, 6 parts of edible salt, 3 parts of monosodium glutamate, 3 parts of pepper, 3 parts of myrcia and 2 parts of dried orange peel.
Preferably, the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 10 parts of white pepper, 9 parts of onion powder, 9 parts of garlic powder, 3 parts of spices, 4 parts of cassia bark, 3 parts of edible essence, 5-8 parts of thirteen-spices, 6 parts of white sesame seeds, 4 parts of white granulated sugar, 4 parts of edible salt, 2.8 parts of monosodium glutamate, 2.5 parts of pepper, 2.5 parts of bay leaves and 1.5 parts of dried orange peel.
Preferably, in step S1, the spices of white pepper, onion powder, garlic powder, spices, cassia bark, edible essence, thirteen spices, white sesame seed, white granulated sugar, edible salt, monosodium glutamate, pepper, bay leaves and dried orange peel are all cleaned spices without dust.
Preferably, in the steps S2 and S3, the frying temperature of the sealed frying device is set to 70-80 ℃, the frying time of the sealed frying device is 12-14 minutes, and the heat preservation time after the frying is finished is 5-8 minutes.
Preferably, in the step S4, the frying temperature of the sealed frying device is set to 50-60 ℃, the frying time of the sealed frying device is 5-16 minutes, and the frying and turning speed of the sealed frying device is 2000 r/min.
Preferably, in step S5, the grinding time of the mixed spice by the grinding device is set to be 5-6 minutes, wherein the particle size of the material after the mixed spice is ground is 300-400 meshes.
The invention has the technical effects and advantages that: compared with the prior art, the preparation method of the golden medal spice with full flavor provided by the invention comprises the following steps:
the quality of the prepared chicken cutlet spice is obviously superior to that of the existing spice, so that the chicken cutlet spice can meet the requirements of people on the taste of the chicken cutlet and obviously improve the overall edible effect of the chicken cutlet, the preparation cost of the whole spice is low, the process is simple, and the chicken cutlet spice is worthy of popularization; in addition, in the specific spice preparation process, the method adopts a mode of firstly grinding and then frying part of solid spices, so that the solid spices are heated more uniformly when being overturned and fried after being crushed and ground, the mixed powder of the solid spices can effectively excite the fragrance of the spices in the frying process, the final mixed spices have more unique and thick flavor, and the mixed spices are finally ground to obtain more delicate spices, so that the fragrance and the taste are better compared with the conventional chicken cutlet spices in the market.
Drawings
FIG. 1 is a process flow diagram of the preparation method of the golden medal flavor with full flavor of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
A preparation method of a golden medal spice with full flavor,
the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 8-12 parts of white pepper, 6-12 parts of onion powder, 6-12 parts of garlic powder, 2-5 parts of spices, 3-5 parts of cassia bark, 2-4 parts of edible essence, 5-8 parts of thirteen spices, 5-7 parts of white sesame, 3-5 parts of white granulated sugar, 2-6 parts of edible salt, 2.5-3 parts of monosodium glutamate, 2-3 parts of pepper, 2-3 parts of myrcia and 1-2 parts of dried orange peel;
also comprises the following steps:
step S1: weighing white pepper, onion powder, garlic powder, spices, cassia bark, edible essence, thirteen spices, white sesame, white granulated sugar, edible salt, monosodium glutamate, pepper, bay leaves and dried orange peel according to parts by weight for later use;
step S2: grinding the spices, the cinnamon, the edible essence, the pepper, the bay leaves and the dried orange peel into powder through a grinding machine, transferring the ground spices into sealed stir-frying equipment for stir-frying, mixing the spices in the stir-frying equipment, and preserving heat for a period of time by using waste heat after the stir-frying is finished to obtain mixed spice A;
step S3: white pepper, onion powder, garlic powder, thirteen spices, white sesame, white granulated sugar, edible salt and monosodium glutamate are turned and fried in a sealed frying device, are mixed in the frying device at the same time, and are kept warm for a period of time by using waste heat after the frying is finished to obtain a mixed spice B;
step S4: mixing the mixed spice A and the mixed spice B, performing turning stir-frying and mixing through sealed stir-frying equipment, preserving heat for a period of time by using waste heat after the turning stir-frying and mixing are finished, and then removing the mixed spice and cooling to room temperature under natural conditions;
step S5: cooling the mixed spice obtained by mixing the mixed spice A and the mixed spice B in the step S4 to normal temperature, grinding the mixed spice by grinding equipment to obtain the final powdery spice, and subpackaging and packaging the powdery spice for later use;
step S6: storing the packed spice.
The quality of the prepared chicken cutlet spice is obviously superior to that of the existing spice, so that the chicken cutlet spice can meet the requirements of people on the taste of the chicken cutlet and obviously improve the overall edible effect of the chicken cutlet, the preparation cost of the whole spice is low, the process is simple, and the chicken cutlet spice is worthy of popularization; in addition, in the specific spice preparation process, the method adopts a mode of firstly grinding and then frying part of solid spices, so that the solid spices are heated more uniformly when being overturned and fried after being crushed and ground, the mixed powder of the solid spices can effectively excite the fragrance of the spices in the frying process, the final mixed spices have more unique and thick flavor, and the mixed spices are finally ground to obtain more delicate spices, so that the fragrance and the taste are better compared with the conventional chicken cutlet spices in the market.
The formula of the golden medal spice with full flavor comprises the following components in parts by mass: 8 parts of white pepper, 6 parts of onion powder, 6 parts of garlic powder, 2 parts of spices, 3 parts of cassia bark, 2 parts of edible essence, 5 parts of thirteen spices, 5 parts of white sesame, 3 parts of white granulated sugar, 2 parts of edible salt, 2.5 parts of monosodium glutamate, 2 parts of pepper, 2 parts of bay leaves and 1 part of dried orange peel.
The formula of the golden medal spice with full flavor comprises the following components in parts by mass: 12 parts of white pepper, 12 parts of onion powder, 12 parts of garlic powder, 5 parts of spices, 5 parts of cassia bark, 4 parts of edible essence, 8 parts of thirteen-spices, 7 parts of white sesame seeds, 5 parts of white granulated sugar, 6 parts of edible salt, 3 parts of monosodium glutamate, 3 parts of pepper, 3 parts of myrcia and 2 parts of dried orange peel.
The formula of the golden medal spice with full flavor comprises the following components in parts by mass: 10 parts of white pepper, 9 parts of onion powder, 9 parts of garlic powder, 3 parts of spices, 4 parts of cassia bark, 3 parts of edible essence, 5-8 parts of thirteen-spices, 6 parts of white sesame seeds, 4 parts of white granulated sugar, 4 parts of edible salt, 2.8 parts of monosodium glutamate, 2.5 parts of pepper, 2.5 parts of bay leaves and 1.5 parts of dried orange peel.
In step S1, the spices of white pepper, onion powder, garlic powder, spices, cassia bark, edible essence, thirteen spices, white sesame seed, white granulated sugar, edible salt, monosodium glutamate, pepper, bay leaves and dried orange peel are all cleaned spices without dust; in the steps S2 and S3, the frying temperature of the sealed frying equipment is set to be 70-80 ℃, the frying time of the sealed frying equipment is 12-14 minutes, and the heat preservation time after the frying is finished is 5-8 minutes. The proper stir-frying time and the heat preservation time after stir-frying can effectively ensure that the fragrance of the spice is effectively excited in the stir-frying process, and meanwhile, the temperature control in the stir-frying process is also important.
In the step S4, the frying temperature of the sealed frying equipment is set to be 50-60 ℃, the frying time of the sealed frying equipment is 5-16 minutes, and the frying and turning speed of the sealed frying equipment is 2000 r/min; in step S5, the grinding time of the mixed spice by the grinding device is set to be 5-6 minutes, wherein the particle size of the material after the mixed spice is ground is 300-400 meshes.
In summary, the following steps: the quality of the prepared chicken cutlet spice is obviously superior to that of the existing spice, so that the chicken cutlet spice can meet the requirements of people on the taste of the chicken cutlet and obviously improve the overall edible effect of the chicken cutlet, the preparation cost of the whole spice is low, the process is simple, and the chicken cutlet spice is worthy of popularization; in addition, in the specific spice preparation process, the method adopts a mode of firstly grinding and then frying part of solid spices, so that the solid spices are heated more uniformly when being overturned and fried after being crushed and ground, the mixed powder of the solid spices can effectively excite the fragrance of the spices in the frying process, the final mixed spices have more unique and thick flavor, and the mixed spices are finally ground to obtain more delicate spices, so that the fragrance and the taste are better compared with the conventional chicken cutlet spices in the market.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (8)
1. A preparation method of a golden medal spice with full flavor is characterized by comprising the following steps:
the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 8-12 parts of white pepper, 6-12 parts of onion powder, 6-12 parts of garlic powder, 2-5 parts of spices, 3-5 parts of cassia bark, 2-4 parts of edible essence, 5-8 parts of thirteen spices, 5-7 parts of white sesame, 3-5 parts of white granulated sugar, 2-6 parts of edible salt, 2.5-3 parts of monosodium glutamate, 2-3 parts of pepper, 2-3 parts of myrcia and 1-2 parts of dried orange peel;
also comprises the following steps:
step S1: weighing white pepper, onion powder, garlic powder, spices, cassia bark, edible essence, thirteen spices, white sesame, white granulated sugar, edible salt, monosodium glutamate, pepper, bay leaves and dried orange peel according to parts by weight for later use;
step S2: grinding the spices, the cinnamon, the edible essence, the pepper, the bay leaves and the dried orange peel into powder through a grinding machine, transferring the ground spices into sealed stir-frying equipment for stir-frying, mixing the spices in the stir-frying equipment, and preserving heat for a period of time by using waste heat after the stir-frying is finished to obtain mixed spice A;
step S3: white pepper, onion powder, garlic powder, thirteen spices, white sesame, white granulated sugar, edible salt and monosodium glutamate are turned and fried in a sealed frying device, are mixed in the frying device at the same time, and are kept warm for a period of time by using waste heat after the frying is finished to obtain a mixed spice B;
step S4: mixing the mixed spice A and the mixed spice B, performing turning stir-frying and mixing through sealed stir-frying equipment, preserving heat for a period of time by using waste heat after the turning stir-frying and mixing are finished, and then removing the mixed spice and cooling to room temperature under natural conditions;
step S5: cooling the mixed spice obtained by mixing the mixed spice A and the mixed spice B in the step S4 to normal temperature, grinding the mixed spice by grinding equipment to obtain the final powdery spice, and subpackaging and packaging the powdery spice for later use;
step S6: storing the packed spice.
2. The method for preparing the golden medal spice with full flavor according to claim 1, wherein the method comprises the following steps: the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 8 parts of white pepper, 6 parts of onion powder, 6 parts of garlic powder, 2 parts of spices, 3 parts of cassia bark, 2 parts of edible essence, 5 parts of thirteen spices, 5 parts of white sesame, 3 parts of white granulated sugar, 2 parts of edible salt, 2.5 parts of monosodium glutamate, 2 parts of pepper, 2 parts of bay leaves and 1 part of dried orange peel.
3. The method for preparing the golden medal spice with full flavor according to claim 1, wherein the method comprises the following steps: the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 12 parts of white pepper, 12 parts of onion powder, 12 parts of garlic powder, 5 parts of spices, 5 parts of cassia bark, 4 parts of edible essence, 8 parts of thirteen-spices, 7 parts of white sesame seeds, 5 parts of white granulated sugar, 6 parts of edible salt, 3 parts of monosodium glutamate, 3 parts of pepper, 3 parts of myrcia and 2 parts of dried orange peel.
4. The method for preparing the golden medal spice with full flavor according to claim 1, wherein the method comprises the following steps: the formula of the golden medal spice with full flavor comprises the following components in parts by mass: 10 parts of white pepper, 9 parts of onion powder, 9 parts of garlic powder, 3 parts of spices, 4 parts of cassia bark, 3 parts of edible essence, 5-8 parts of thirteen-spices, 6 parts of white sesame seeds, 4 parts of white granulated sugar, 4 parts of edible salt, 2.8 parts of monosodium glutamate, 2.5 parts of pepper, 2.5 parts of bay leaves and 1.5 parts of dried orange peel.
5. The method for preparing the golden medal spice with full flavor according to claim 1, wherein the method comprises the following steps: in step S1, the white pepper, onion powder, garlic powder, spices, cinnamon, edible essence, thirteen spices, white sesame, white granulated sugar, edible salt, monosodium glutamate, pepper, bay leaves and dried orange peel spices are all spices which have been cleaned and do not contain dust.
6. The method for preparing the golden medal spice with full flavor according to claim 1, wherein the method comprises the following steps: in the steps S2 and S3, the frying temperature of the sealed frying equipment is set to be 70-80 ℃, the frying time of the sealed frying equipment is 12-14 minutes, and the heat preservation time after the frying is finished is 5-8 minutes.
7. The method for preparing the golden medal spice with full flavor according to claim 1, wherein the method comprises the following steps: in the step S4, the frying temperature of the sealed frying equipment is set to be 50-60 ℃, the frying time of the sealed frying equipment is 5-16 minutes, and the frying and turning speed of the sealed frying equipment is 2000 r/min.
8. The method for preparing the golden medal spice with full flavor according to claim 1, wherein the method comprises the following steps: in step S5, the grinding time of the mixed spice by the grinding device is set to be 5-6 minutes, wherein the particle size of the material after the mixed spice is ground is 300-400 meshes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116849344A (en) * | 2023-07-10 | 2023-10-10 | 温州市航洋食品配料有限公司 | Preparation process and system of seasoning of traditional Chinese medicine spice |
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| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
| CN111329024A (en) * | 2020-03-10 | 2020-06-26 | 高艳玲 | Chicken cutlet spice formula and preparation process thereof |
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2021
- 2021-01-26 CN CN202110102763.7A patent/CN112753989A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
| CN111329024A (en) * | 2020-03-10 | 2020-06-26 | 高艳玲 | Chicken cutlet spice formula and preparation process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116849344A (en) * | 2023-07-10 | 2023-10-10 | 温州市航洋食品配料有限公司 | Preparation process and system of seasoning of traditional Chinese medicine spice |
| CN116849344B (en) * | 2023-07-10 | 2024-03-08 | 温州市航洋食品配料有限公司 | Preparation process and system of seasoning of traditional Chinese medicine spice |
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Application publication date: 20210507 |