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Chili sauce special for cooking Dongan chickens and preparation method thereof

A technology for Dongan chicken and chili sauce is applied in the field of chili sauce specially used for cooking Dongan chicken and its preparation. Effect

Pending Publication Date: 2018-04-03
SHUNKANG ECOLOGICAL AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the seasonings used are not uniform, and the cooks are more casual in cooking, the taste of Dong'an chicken is not as good as the "sour, hemp, spicy, fragrant, sweet" flavor of Dong'an chicken, and the taste is not delicious. Dishes are not fully promoted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The special chili sauce for cooking Dong'an chicken of the present embodiment, its preparation process is as follows:

[0065] ⑴, material preparation:

[0066] ①. Marinate with raw material sauce:

[0067] Wash the yellow millet pepper, red pepper, ginger, and radish, dry the water, use Dong'an rice vinegar (produced in Dong'an County, Hunan Province, and sold in the market), salt, cold boiled water or fresh well water, and marinate with conventional methods 20-30 days, ready to serve with pickled yellow millet pepper in sauce, pickled vitex red pepper in sauce, pickled ginger in sauce, pickled sour radish in sauce.

[0068] ②. Ingredients:

[0069]Take 130kg pickled yellow millet pepper in soy sauce, 320kg pickled vitex red pepper in soy sauce, 18kg pickled young ginger in soy sauce, 18kg pickled sour radish in soy sauce, 30kg (refined) lard, 50kg (refined) soybean oil, and (refined) sesame oil in parts by weight 3kg, pepper 3kg, sugar 30kg, monosodium glutamate 30...

Embodiment 2

[0081] The special chili sauce for cooking Dong'an chicken of the present embodiment, its preparation process is as follows:

[0082] ①. Ingredients:

[0083] Take 160kg of pickled yellow millet pepper in sauce, 280kg of pickled vitex red pepper in sauce, 12kg of pickled ginger in sauce, 22kg of pickled sour radish in sauce, 50kg of (refined) lard, 30kg of (refined) soybean oil, and (refined) sesame oil in parts by weight 1kg, pepper 6kg, sugar 20kg, monosodium glutamate 20kg, chicken essence 30kg, citric acid 4kg, cooking wine 30kg, potassium sorbate 4kg, spare;

[0084] Other steps are the same as in Embodiment 1.

Embodiment 3

[0086] The special chili sauce for cooking Dong'an chicken of the present embodiment, its preparation process is as follows:

[0087] ②. Ingredients:

[0088] Take 145kg of pickled yellow millet pepper in sauce, 300kg of pickled vitex red pepper in sauce, 15kg of pickled ginger in sauce, 20kg of pickled sour radish in sauce, 40kg of (refined) lard, 40kg of (refined) soybean oil, and (refined) sesame oil in parts by weight 2kg, pepper 5kg, sugar 25kg, monosodium glutamate 25kg, chicken essence 25kg, citric acid 3kg, cooking wine 40kg, potassium sorbate 5kg, spare;

[0089] Other steps are the same as in Embodiment 1.

[0090] The chili sauce specially used for cooking Dong'an chicken of the present invention is used for cooking authentic and standard Dong'an chicken, and is suitable for use in various hotels, canteens, restaurants and households.

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Abstract

The invention discloses chili sauce special for cooking Dongan chicken and a preparation method thereof, and relates to the technical field of food processing. The chili sauce is prepared from the following raw materials in parts by weight: (1) main materials, including 130-160 parts of pickled yellow capsicum frutescens, 280-320 parts of pickled erjingtiao red chilies, 12-18 parts of pickled tender ginger and 18-22 parts of pickled radish; (2) auxiliary materials, including 30-50 parts of lard oil, 30-50 parts of soybean oil, 1-3 parts of sesame oil, 4-6 parts of Chinese prickly ash, 20-30 parts of white sugar, 20-30 parts of monosodium glutamate, 20-30 parts of chicken essence, 2-4 parts of citric acid and 30-50 parts of cooking wine; and (3) a preservative, namely 4-6 parts of potassiumsorbate. The preparation method comprises the following processes: (1) material preparation; (2) material pulverization; (3) stir-frying; and (4) packaging. Serving as special sauce, the chili saucedisclosed by the invention can be used for simply, quickly and normally preparing Dongan chickens with authentic flavor, and is suitable for various hotels, canteens, restaurants and families to use.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chili sauce specially used for cooking Dong'an chicken and a preparation method thereof. Background technique [0002] Dong'an Chicken is one of the state banquet menus and the first of the eight major dishes of Hunan cuisine. It is a traditional Han nationality dish in Hunan Province. It is named because its cooking method originated in Dong'an County, Hunan Province. This dish has bright color, fresh and tender meat, hot and sour taste, fat but not greasy. However, because the seasonings used are not uniform, and the cooks are more casual in cooking, the taste of Dong'an chicken is not as good as the "sour, hemp, spicy, fragrant, sweet" flavor of Dong'an chicken, and the taste is not delicious. Dishes are not fully promoted. [0003] Chinese patent (patent application number is 201310007894.2) discloses " instant Dong'an chicken processing method ", comprises the fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/50A23L13/40A23L33/00
CPCA23L13/428A23L13/50A23L27/60A23L33/00
Inventor 卞国民钟玉红
Owner SHUNKANG ECOLOGICAL AGRI DEV CO LTD
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