Condiment for preparing chicken product

Abstract

The invention relates to a condiment for preparing a chicken product. The condiment is composed of the following raw materials: one part of cinnamon, 0.5 part of semen myristicae, 0.5 part of kaempferol, 1 part of anise, 1 part of galanga, 1 part of cinnamon, 1 part of orange peel, 0.5 part of pepper, 2 parts of fructus piperis longi, 0.5 part of jamine, 0.5 part of netmeg, 1 part of radix angelicae, 0.5 part of fennel, 1 part of white pepper and 0.5 part of clove. The condiment for preparing the chicken product has the effects of relieving pain, invigorating circulation of blood, invigorating stomach, helping digestion, clearing wind and damp, clearing heat, detoxicating and the like. The condiment removes fishy smell and impurity, improves fragrance and color, reduces grease, and enables chicken to be soft but not overcooked. By means of the condiment, the chicken is delicious in taste, nutrients can be absorbed easily, and the chicken has the functions of beauty and health.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, and in particular relates to a compound seasoning for making chicken products. Background technique [0002] In the prior art, seasonings commonly used for cooking chicken, such as shallots, ginger, garlic, star anise, etc., are mostly single dry seasonings on the market. It is difficult for people to grasp the type and quantity of materials when using them. The color is relatively poor, the taste cannot reach the effect, and the health care effect is not obvious. Aiming at the characteristics of thinner chicken skin, thicker fiber and less connective tissue, the invention provides a processed chicken medicated food seasoning containing various spices and medicinal ingredients. Contents of the invention [0003] The object of the present invention is to provide a kind of compound seasoning for chicken processing that contains multiple Chinese medicinal materials, has health care effec...

AI Technical Summary

Problems solved by technology

[0002] In the prior art, seasonings commonly used for cooking chicken, such as shallots, ginger, garlic, star anise, etc., are mostly single dry seasonings on the market. It is difficult for people to grasp the type and quantity of materials when using them. The color is relatively poor, the taste cannot reach the effect, and the health care effect is not obvious