Braised chicken sauce and preparation method thereof

A production method, the technology of braised chicken, is applied in the functions of food ingredients, food science, application, etc., which can solve the problems of no increase in production speed, the impact of the three highs on the body, and large demand, so as to reduce blood pressure, blood sugar, The effect of lowering blood fat

Inactive Publication Date: 2018-05-15
JINAN MEICHITUAN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the popular method of braised chicken is to stew, add ginger, mushrooms, peppers, chicken pieces, a certain proportion of water, and a certain proportion of sauce (oyster sauce, soy sauce, light soy sauce, cooking wine, etc.) pressure cooker Braised cooked, in the production process, it is necessary to add raw materials many times and control different heats to make authentic braised chicken. However, due to the needs of the current market, the production time of braised chicken has not been accelerated. Demand The quantity is getting bigger and bigger, but the production speed has not improved. It is still the original production process and the original production formula. More and more middle-aged and elderly people like to eat braised yellow chicken, but now most middle-aged and elderly people have three highs. However, middle-aged and elderly people always say that braised chicken will affect the three highs of the body, so middle-aged and old sticky people dare not eat it when they choose braised chicken, but they are also in love with braised chicken and want to eat it very much. Therefore, the ingredients of braised yellow chicken do not meet the needs of this group of people at present. They can be eaten and can also lower blood pressure and blood lipids after eating, so as to eliminate the harm of braised yellow chicken to the health of middle-aged and elderly people.

Method used

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  • Braised chicken sauce and preparation method thereof
  • Braised chicken sauce and preparation method thereof
  • Braised chicken sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In Example 1, the braised chicken sauce is composed according to the following raw material ratios: 20 parts of homemade soybean sauce, 20 parts of oyster sauce, 5 parts of sugar, 2 parts of salt, 1 part of salad oil, 4 parts of dark soy sauce, and 6 parts of allicin , 7 parts of hawthorn, 9 parts of mother-in-law, 5 parts of pomelo peel, 3 parts of coriander root, 1 part of cumin, 1 part of pepper, 1 part of amomum, 1 part of clove, and 1 part of black pepper.

[0033] Production Method

[0034] To prepare homemade soybean paste, first wash the selected unblemished soybeans with clean water, soak them in water for 34 hours, and then blanch them in 80° hot water for 5 minutes. Remove the soybeans and use them After wrapping, place a 100KG counterweight on the soybeans for heavy pressing. The heavy pressing time is 20 hours. Mix the heavy pressed soybeans with flour, evenly stick the flour on the surface of the soybeans, select yellow watermelon, and then Peel the water...

Embodiment 2

[0044] In Example 2, the stewed chicken sauce is composed according to the following raw material ratios: 22 parts of homemade soybean sauce, 18 parts of oyster sauce, 6 parts of white sugar, 2 parts of salt, 1.5 parts of salad oil, 5 parts of dark soy sauce, and 5 parts of allicin , hawthorn 6 points, mother-in-law 8 parts, grapefruit peel 8 parts, coriander root 4 parts, cumin 1.2 parts, pepper 1.2 parts, amomum 1.2 parts, cloves 1.2 parts, black pepper 1.2 parts.

[0045] Production Method

[0046] To prepare homemade soybean paste, first wash the unblemished soybeans with clean water, soak them in water for 35 hours, and then blanch them in 80° hot water for 7 minutes. Remove the soybeans and use them After wrapping, place a 100KG counterweight on the soybeans for heavy pressing. The heavy pressing time is 22 hours. Mix the heavy pressed soybeans with flour, evenly stick the flour on the surface of the soybeans, select yellow watermelon, and then Peel the watermelon and r...

Embodiment 3

[0056]In Example 3, the stewed chicken sauce is composed according to the following ratio of raw materials: 24 parts of homemade soybean sauce, 16 parts of oyster sauce, 7 parts of white sugar, 3 parts of salt, 2 parts of salad oil, 6 parts of dark soy sauce, and 4 parts of allicin , hawthorn 5 parts, mother-in-law 7 parts, grapefruit peel 10 parts, coriander root 5 parts, cumin 1.8 parts, pepper 1.8 parts, amomum 1.8 parts, cloves 1.8 parts, black pepper 1.8 parts.

[0057] Production Method

[0058] To prepare homemade soybean paste, first wash the selected unblemished soybeans with clean water, soak them in water for 36 hours, and then blanch them in 80° hot water for 10 minutes. Remove the soybeans and use them After wrapping, place a 100KG counterweight on the soybeans for heavy pressing. The heavy pressing time is 24 hours. Mix the heavy pressed soybeans with flour, evenly stick the flour on the surface of the soybeans, select yellow watermelon, and then Peel the waterm...

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Abstract

The invention relates to a braised chicken sauce and a preparation method thereof. The sauce consists of the following raw materials in parts by weight: 20-30 parts of self-made soybean sauce, 10-20 parts of oyster cocktail, 5-9 parts of white sugar, 2-5 parts of salt, 1-3 parts of salad oil, 4-8 parts of dark soy sauce, 1-6 parts of allicin, 3-7 parts of hawthorn fruits, 4-9 parts of dandelions,5-15 parts of pomelo peel, 3-6 parts of parsley roots, and 5-12 parts of spices. The braised chicken sauce helps to improve the production efficiency of braised chicken and reduce preparation time, can meet the preference of middle aged and old people, can help the middle aged and old people to effectively prevent diseases such as hypertension, hyperlipidemia and hyperglycemia, and can improve thephysical health of the middle aged and old people.

Description

technical field [0001] The invention relates to the technical field of food formulas, in particular to a stewed chicken sauce and a preparation method thereof. Background technique [0002] Yellow Braised Chicken and Rice is also called Fragrant Chicken Pot, Thick Sauce Chicken Pot Rice. It originated from the famous store "Ji Ling Yuan" in Jinan. It is one of the famous traditional dishes in Jinan, Shandong. [0003] It is a home-cooked dish of Lu cuisine. The main ingredient is chicken thigh meat, which is stewed with green peppers and mushrooms. It tastes delicious and has the characteristics of delicious and tender meat. Among them, the above-mentioned Jipu Braised Chicken Rice and Bazhen Yellow Chicken are the most outstanding, smooth and elastic in the mouth, and the soup is delicious. [0004] Braised yellow chicken has three specialties: the first-grade soup, the soup is red and bright, the taste is glutinous, seasoned and mellow, oily but not greasy. . [0005]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10
CPCA23L27/00A23L27/10A23L33/10A23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/308
Inventor 王琳李松涛邵子豫卜现伟
Owner JINAN MEICHITUAN FOOD DEV
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