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Chicken-shiitake sauce

A technology of shiitake mushroom sauce and chicken, which is applied to the functions of food ingredients, food ingredients containing fat, food ingredients containing natural extracts, etc., can solve the problems of insufficient umami taste and single taste, and achieve delicious taste, rich nutrition, and improve nutrition value effect

Inactive Publication Date: 2017-01-25
TONGCHENG JIAMING AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among the sauce foods, most of the mushroom sauces on the market, or meat sauces made with beef, have the disadvantages of single taste and insufficient umami
[0004] At present, there are fewer chicken and shiitake mushroom sauce products sold on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A chicken mushroom sauce is made from the following components by weight:

[0032] Minced Chicken 70, Dried Shiitake Mushroom 20, Dried Beetroot 5, Dried Vegetable 5, Ginger 5, Garlic 5, Dried Chili 8-15, Sauce 15, Salt 2, Soybean Oil 20, Traditional Chinese Medicine Superfine Powder 5, Spice Extract 3 .

[0033] Preferably, the spice extract is extracted from the following raw materials in parts by weight: 1-3 prickly ash, 1-3 onion, 1-3 horseradish, 2-4 laurel, 1-3 clove, 1-3 caraway , thyme 2-5, cumin 2-4, saffron 1-3.

[0034] Preferably, the minced chicken is selected from high-quality Hakka fried chicken.

[0035] Further, the parts by weight of each component of the sauce: bean paste 60-70, olive oil 10-15, oil consumption 15-20, soy sauce 15-20, maltose 10-15, pepper 3-5, purified water 150-200, cooking wine 7-10, salt 3-4, garlic 10-15.

[0036] How to prepare the sauce: heat the pan, put olive oil in it, first put the garlic into the oil pan, fry it until ...

Embodiment 2

[0047] A chicken mushroom sauce is made from the following components by weight:

[0048] Minced chicken 80, dried shiitake mushroom 30, dried hazelnut 15, dried weed 15, minced ginger 10, garlic 10, dried chili 15, sauce 25, salt 5, soybean oil 30, traditional Chinese medicine superfine powder 10, spice extract 8.

[0049] Preferably, the spice extract is extracted from the following raw materials in parts by weight: 1-3 prickly ash, 1-3 onion, 1-3 horseradish, 2-4 laurel, 1-3 clove, 1-3 caraway , thyme 2-5, cumin 2-4, saffron 1-3.

[0050] Preferably, the minced chicken is selected from high-quality Hakka fried chicken.

[0051] Further, the parts by weight of each component of the sauce: bean paste 60-70, olive oil 10-15, oil consumption 15-20, soy sauce 15-20, maltose 10-15, pepper 3-5, purified water 150-200, cooking wine 7-10, salt 3-4, garlic 10-15.

[0052] How to prepare the sauce: heat the pan, put olive oil in it, first put the garlic into the oil pan, fry it unt...

Embodiment 3

[0063] A chicken mushroom sauce is made from the following components by weight:

[0064] Minced chicken 75, dried shiitake mushrooms 26, dried hazelnuts 12, dried weeds 10, minced ginger 7, garlic 8, dried chilies 10, sauces 20, salt 4, soybean oil 25, traditional Chinese medicine superfine powder 7, spice extract 5.

[0065] Preferably, the spice extract is extracted from the following raw materials in parts by weight: 1-3 prickly ash, 1-3 onion, 1-3 horseradish, 2-4 laurel, 1-3 clove, 1-3 caraway , thyme 2-5, cumin 2-4, saffron 1-3.

[0066] Preferably, the minced chicken is selected from high-quality Hakka fried chicken.

[0067] Further, the parts by weight of each component of the sauce: bean paste 60-70, olive oil 10-15, oil consumption 15-20, soy sauce 15-20, maltose 10-15, pepper 3-5, purified water 150-200, cooking wine 7-10, salt 3-4, garlic 10-15.

[0068] How to prepare the sauce: heat the pan, put olive oil in it, first put the garlic into the oil pan, fry it ...

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PUM

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Abstract

The invention discloses a chicken-shiitake sauce which is prepared from the following components in parts by weight: 70-80 parts of mashed chicken, 20-30 parts of dried shiitake, 5-15 parts of dried ballonflower, 5-15 parts of dried osmund, 5-10 parts of ginger powder, 5-10 parts of garlic, 8-15 parts of chili, 15-25 parts of sauce material, 2-5 parts of table salt, 20-30 parts of bean oil, 5-10 parts of traditional Chinese medicine ultramicropowder and 3-8 parts of spice extracting solution. By changing the components of the traditional hot and spicy sauce, the shiitake and wild vegetable components (ballonflower and osmund) are added, so the chicken-shiitake sauce has rich nutrients and good taste. By combining the shiitake and chicken, the product has the dual flavors of the shiitake and chicken, thereby increasing the palatable taste of the traditional shiitake sauce and enhancing the nutritive value. By adding the multiple traditional Chinese medicine components, the chicken-shiitake sauce has the effects of strengthening the middle-jiao, invigorating qi, regulating the physiological equilibrium of the human body, promoting metabolism, soothing the nerves, improving eyesight, tonifying the blood, nourishing the blood, loosening the bowel to relieve constipation, stimulating the appetite, nourishing the stomach, removing dampness and promoting diuresis, relieving cough, removing phlegm, resisting cancers and aging, enhancing the immunity and the like.

Description

technical field [0001] The invention relates to the technical field of shiitake mushroom processing, in particular to a chicken shiitake mushroom sauce. Background technique [0002] Lentinus edodes is an important medicinal and edible fungus. It is one of the world's famous edible fungi. The meat of shiitake mushrooms is thick and thick, because it contains a unique fragrance substance—shintake mushroom essence, which forms a unique mushroom fragrance and tastes delicious. Shiitake mushrooms are rich in nutrients, rich in protein and multivitamins, and also have the effects of improving immunity, delaying aging, lowering blood pressure, and lowering cholesterol. [0003] Among the sauce foods, most of the mushroom sauces sold on the market, or meat sauces made with beef, have the disadvantages of single taste and insufficient umami. [0004] At present, there are few sauce products combining chicken and shiitake mushrooms sold on the market. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/50A23L31/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/31A23V2200/32A23V2200/314A23V2200/308A23V2200/302A23V2200/324A23V2250/18A23V2250/21
Inventor 张家明
Owner TONGCHENG JIAMING AGRI DEV
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