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Mushroom chicken meat sauce and preparation method thereof

A technology of shiitake mushroom chicken sauce and chicken, which is applied in the food field to achieve the effect of the preparation method being environmentally friendly

Inactive Publication Date: 2015-08-26
TONGCHENG JIAMING AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In people's daily life, food and accessories are inseparable. With the improvement of people's living standards, the requirements for the taste and nutritional value of food and accessories are gradually increasing. The food and accessories on the market can no longer meet people's daily needs. Foods with high nutrition and health functions are increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A mushroom chicken sauce, comprising the following raw materials by weight: 30 parts of dry yellow sauce, 8 parts of chicken, 8 parts of dried mushrooms, 8 parts of rapeseed oil, 2 parts of garlic, 2 parts of chives, 2 parts of pepper, 1 part of cooking wine, 1 part of white peony, 1 part of Chuanxiong, 1 part of angelica, 1 part of rehmannia, and 1 part of astragalus.

Embodiment 2

[0017] A mushroom chicken sauce, comprising the following raw materials in parts by weight: 50 parts of dry yellow sauce, 15 parts of chicken, 15 parts of dried mushrooms, 15 parts of rapeseed oil, 6 parts of garlic, 6 parts of shallots, 6 parts of pepper, 3 parts of cooking wine, 3 parts of white peony, 3 parts of Chuanxiong, 3 parts of angelica, 3 parts of rehmannia, and 3 parts of astragalus.

Embodiment 3

[0019] Preferably, the mushroom chicken sauce includes the following raw materials in parts by weight: 40 parts of dried yellow sauce, 10 parts of chicken, 10 parts of dried mushrooms, 10 parts of rapeseed oil, 4 parts of garlic, 4 parts of shallot, 4 parts of pepper, 2 parts of cooking wine, 2 parts of white peony, 2 parts of Chuanxiong, 2 parts of angelica, 2 parts of rehmannia, and 2 parts of astragalus.

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PUM

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Abstract

The present invention belongs to the field of food, particularly to a mushroom chicken meat sauce and a preparation method thereof. The mushroom chicken meat sauce comprises the following raw materials parts by weight: 30-50 parts of dried salted and fermented soya paste, 8-15 parts of chicken meat, 8-15 parts of dried mushrooms, 8-15 parts of rapeseed oil, 2-6 parts of garlic, 2-6 parts of shallot, 2-6 parts of hot peppers, 1-3 parts of cooking wine, 1-3 parts of white peony roots, 1-3 parts of ligusticum wallichii, 1-3 parts of angelica sinensis, 1-3 parts of radix rehmanniae preparata and 1-3 parts of astragalus membranaceus. The preparation method is environmentally friendly and does not add any food additives. The added traditional Chinese medicine material juice of white peony roots, ligusticum wallichii, angelica sinensis, radix rehmanniae preparata and astragalus membranaceus can enable the prepared mushroom chicken meat sauce to have health-care efficacy of supplementing blood and benefiting qi.

Description

technical field [0001] The invention belongs to the field of food, in particular to a mushroom chicken sauce and a preparation method thereof. Background technique [0002] People cannot do without food and accessories in their daily life. With the improvement of people's living standards, the requirements for the taste and nutritional value of food and accessories are gradually increasing. The food and accessories on the market can no longer meet people's daily needs. Foods with high nutrition and health functions are more and more favored by consumers. Contents of the invention [0003] The object of the present invention is to: provide a kind of mushroom chicken sauce and preparation method thereof. [0004] In order to realize the foregoing invention object, the present invention provides following technical scheme: [0005] A mushroom chicken sauce, comprising the following raw materials in parts by weight: 30-50 parts of dry yellow sauce, 8-15 parts of chicken, 8-1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/315A23L13/50A23L27/60
Inventor 张家明
Owner TONGCHENG JIAMING AGRI DEV
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