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Chili chicken seasoner and preparation method thereof

A technology for seasoning and spicy chicken, which is applied to the field of seasoning for spicy chicken and its preparation, can solve the problems of only spicy taste, only umami taste, monotonous taste, etc., and achieves the effects of prominent numbness, simple production process and rich taste.

Active Publication Date: 2010-09-29
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing chili chicken seasoning generally only comprises vegetable oil, sauce, capsicum and salt, monosodium glutamate etc., and taste is monotonous, has only hot taste or only has umami taste

Method used

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  • Chili chicken seasoner and preparation method thereof
  • Chili chicken seasoner and preparation method thereof
  • Chili chicken seasoner and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] Add 2 kg of commercially available chicken oil and 24 kg of commercially available salad oil to the TFSP-50 automatic frying pan. When the refined oil is bright, during this process, the temperature is about 153°C and the time is about 6.5 minutes. Add 15.2 kg Stir-fry Pixian bean paste evenly. During this process, the temperature is about 120°C and the time is about 5 minutes. When there are no lumps, scattered seeds, and the oil layer is clear, add 0.8 kg of green peppercorns and 0.15 kg of southern peppercorns, and stir-fry until thickened. The aroma of peppercorns overflows. During this process, the temperature is about 120°C and the time is about 0.25 minutes. Add 5.7 kg of commercially available soaked millet pepper and stir-fry until the millet pepper is broken. During this process, the temperature is about 120°C and the time is about 0.25 minutes. 0.8 min; then add 2 kg of commercially available pickled pepper, 3.5 kg of commercially available pickled ginger and ...

Embodiment 2

[0097] Add 1.5 kg of commercially available chicken oil and 27 kg of commercially available salad oil to the TFSP-50 automatic frying pan. When the refined oil is bright, during this process, the temperature is about 150°C and the time is about 6.5 minutes. Add 13.2 kg Stir-fry Pixian bean paste evenly. During this process, the temperature is about 123°C and the time is about 4.5 minutes. When there are no lumps, scattered seeds, and the oil layer is clear, add 0.12 kg of green peppercorns and 0.18 kg of southern peppercorns, and stir-fry until There is a scent of peppercorns overflowing. During this process, the temperature is about 120°C and the time is about 0.3min. Add 4.7 kg of commercially available soaked millet pepper and stir-fry until the millet pepper is broken. During this process, the temperature is about 120°C and the time is about 0.3min. About 1.2 minutes; then add 2.5 kg of commercially available pickled peppers, 3.8 kg of commercially available pickled ginger ...

Embodiment 3

[0099] Add 2 kg of commercially available chicken oil and 24 kg of commercially available salad oil to the TFSP-50 automatic frying pan. When the refined oil is bright, during this process, the temperature is about 155°C and the time is about 7.2 minutes. Add 15.2 kg Pixian bean paste, when there are no lumps, loose seeds, and clear oil layer, add 0.92 kg of green peppercorns and 0.15 kg of southern peppercorns, and stir-fry until the aroma of peppercorns overflows. During this process, the temperature is about 115°C and the time is about 0.45 min, add 5.7 kg of commercially available pickled millet pepper, and stir-fry until the millet pepper is broken. During this process, the temperature is about 115°C and the time is about 0.9min; Pickled ginger and 3.6 kg of wild pepper, stir-fry until the aroma is strong and the oil layer is clear. During this process, the temperature is about 110°C and the time is about 0.7min; add 5.5 kg of ginger and 2.8 kg of garlic, and stir-fry Unt...

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Abstract

The invention provides a preparation method of a chili chicken seasoner, comprising the following steps: refine vegetable oil and chicken oil to obtain hot oil; add thick broad-bean sauce in the hot oil and obtain a first product after being stirred and fried; add pepper, rodchilli, salted product, ginger and garlic to the first product, so as to obtain a second product after being stirred and fried, and the pickled products are pickled ginger, pickled peppers and pickled upturned chili; add chili, pepper, spice and sugar in the second product, so as to obtain a third product after being spice; add salt and gourmet powder in the third product to obtain the chili chicken seasoner after being stirred. The invention further provides a chili chicken seasoner composite, comprising vegetable oil, animal oil, sauce, wild pepper, pickled products, ginger, garlic, chili, pepper, spice, sugar, water, salt and gourmet powder; the chili chicken seasoner has sour and hot taste of pickled products and taste of chicken oil, so as to lead the seasoner to have numb, spicy, fresh and fragrant tastes and plentiful flavors.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a spicy chicken seasoning and a preparation method thereof. Background technique [0002] Compound seasoning is a seasoning product made of various seasonings, fried or brewed. It has the advantages of various raw materials and full taste. It can be directly used in the cooking of dishes in the family or catering industry, and can also be directly used Convenience food, meat processing, snack food manufacturing, etc. [0003] Traditional Sichuan cuisine spicy chicken has the characteristics of freshness, fragrance, numbness and spicyness, and is a more popular dish. However, the cooking process of spicy chicken is more complicated and needs more seasonings, and it is difficult for ordinary families or restaurants to cook spicy chicken with authentic taste. There are also many kinds of spicy chicken seasonings on the market, which can be added directly during the cooking process, w...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/231A23L1/315A23L27/20A23L13/50A23L27/26
Inventor 邓文李栋钢李颖但晓容
Owner 四川天味食品集团股份有限公司
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