Natural flavored instant seasoning sauce for stewing chickens and preparation method of natural flavored instant seasoning sauce

Abstract

The invention relates to a natural flavored instant seasoning sauce for stewing chickens and a preparation method of the natural flavored instant seasoning sauce. The preparation method comprises the following steps: taking 15-25 parts of pericarpium citri reticulatae, 10-20 parts of star aniseed, 5-10 parts of fennel, 1-10 parts of Chinese cinnamon, 1-10 parts of dried ginger, 1-10 parts of fructus tsaoko, 1-10 parts of zingiber kawagoii hayata, 1-10 parts of galanga, 1-8 parts of Chinese prickly ash, 1-5 parts of cloves, 1-5 parts of semen myristicae, 1-5 parts of amomum cardamomum, 1-5 parts of licorice roots, 1-5 parts of villous amomum fruits, 1-5 parts of angelica dahurica, 1-5 parts of alpinia katsumadai, 1-5 parts of chilies, 1-5 parts of costus roots and 1-5 parts of bay leaves, wherein the total quantity of all the taken materials is 100 parts, and mixing all the taken materials so as to obtain a mixture; then crushing the mixture so as to obtain 30-mesh coarse powder; transferring the coarse powder into an extracting tank, performing solvent extraction on the coarse powder with edible alcohol so as to obtain an extracting solution, and performing filtration and concentration so as to obtain an extract; adding other seasoning auxiliary materials, and blending the extract and other seasoning auxiliary materials so as to obtain a new mixture; and uniformly grinding the new mixture through a colloid mill so as to obtain the natural flavored instant seasoning sauce. The natural flavored instant seasoning sauce disclosed by the invention is good in flavor, high in concentration, long in quality guarantee period and convenient and easy to use.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a natural stewed chicken-flavored instant seasoning paste and a preparation method thereof. Background technique [0002] Chicken is one of the main meat products for people. In traditional Chinese cuisine, there are various stewed chickens, stewed chickens, roasted chickens, and smoked chickens in different regions, each with its own characteristics. Stewed chicken is a more homely and practical method, such as stewed chicken with potatoes, stewed chicken with mushrooms, etc., with strong flavor and delicious taste. The main disadvantage of the traditional chicken stewing method at home is that the operation is cumbersome and time-consuming, and it is difficult to enlarge and apply it in the field of food processing. The various food materials and spices used in stewing are generally used directly as raw materials or after simple grinding. The utilization rate of the ac...

AI Technical Summary

Problems solved by technology

The main disadvantage of the traditional family stewed chicken method is that the operation is cumbersome and time-consuming, and it is difficult to enlarge the application in the field of food processing

The various ingredients and spices used in stewing are generally used directly or after simple grinding. The utilization rate of the active ingredients of the raw materials is low, and it is not easy to store for a long time. It does not take advantage of the large-scale promotion and use of the food processing industry.