阅读说明：本技术 一种具有椒麻鸡风味的配料及其制备方法 (Ingredient with pepper chicken flavor and preparation method thereof ) 是由 马俊 于 2019-12-09 设计创作，主要内容包括：本发明公开了一种具有椒麻鸡风味的配料及其制备方法,椒麻鸡风味的配料包括按照百分比数计的藤椒油30-50％、辣椒油20-35％、香膏10-20％、速冻藤椒5-10％、青花椒4-8％、桂皮1-3％、八角1-3％、豆蔻1-3％和胡椒0-2％；本发明的制备方法采用四川重庆青花椒、印度魔鬼辣椒、藤椒等为主的原料,通过简单工序,可以制备出比市面上更为麻辣鲜香、入口后味长、留香持久的椒麻鸡料包,且风味独特,口感俱佳差异小,工序简单,可以满足人们的口味需求,以便于工业化生产。(The invention discloses a seasoning with pepper chicken flavor and a preparation method thereof, wherein the seasoning comprises, by weight, 30-50% of zanthoxylum oil, 20-35% of capsicol, 10-20% of balm, 5-10% of quick-frozen zanthoxylum, 4-8% of green zanthoxylum, 1-3% of cinnamon, 1-3% of anise, 1-3% of cardamom and 0-2% of pepper; the preparation method of the invention adopts Sichuan Chongqing green pepper, Indian devil pepper, rattan pepper and the like as main raw materials, can prepare the pepper-spicy chicken flavoring bag which is more spicy, fresh and fragrant than the chicken flavoring bag on the market, has long taste after being eaten and lasting fragrance, has unique flavor, small difference of good taste and simple working procedures, can meet the taste requirements of people and is convenient for industrial production.)

1. The ingredients with the pepper chicken flavor are characterized by comprising the following components in percentage by weight:

30-50% of rattan pepper oil, 20-35% of chili oil, 10-20% of balm, 5-10% of quick-frozen rattan pepper, 4-8% of green pepper, 1-3% of cassia bark, 1-3% of star anise, 1-3% of cardamom and 0-2% of pepper.

2. The ingredient with a pepper chicken flavor as claimed in claim 1, wherein the balm is chicken balm or beef balm.

3. The ingredient with the flavor of the chicken with chili sauce as claimed in claim 1, wherein the chili oil is made of salad oil and devil pepper, and the ratio of the salad oil to the devil pepper is 2: 1.

4. The ingredient with pepper chicken flavor according to claim 1, wherein the zanthoxylum schinifolium oil is prepared from 50% of salad oil, 30% of zanthoxylum schinifolium, 10% of green pepper, 3% of green onion, 3% of ginger, 2% of clovershrub and 2% of garlic by percentage.

5. The preparation method of the spicy chicken flavored snack sauce prepared from the ingredients according to claim 1 is characterized by comprising the following specific preparation steps of:

the method comprises the following steps: grinding the devil's pepper for later use, then heating salad oil in an oil pan until the oil temperature rises to 120 ℃, then cooling the salad oil until the oil temperature drops to 70-80 ℃, pouring the salad oil into a container containing the devil's pepper, and stirring while adding until the salad oil is completely poured into the container to prepare chili oil for later use;

step two: respectively cutting garlic, scallion and ginger into pieces, crushing rattan pepper, then heating an oil pot, pouring the garlic, scallion and ginger which are cut into pieces, rattan pepper and green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, then cooling the salad oil until the temperature of the oil drops to 70-80 ℃, and then adding the stir-fried mixed ingredients and the scarlet into the oil pot together to stir for 2-3 minutes to prepare rattan pepper oil;

step three: pouring the prepared chili oil into an oil pan containing the rattan pepper oil, adding the quick-frozen rattan pepper, the green pepper, the cinnamon, the aniseed, the round cardamom and the pepper, and stirring to prepare a mixture;

step four: pouring the balm into an oil pan at the oil temperature of 60-70 deg.C, stirring until the balm is completely melted, heating to 100 deg.C for 3-4 min, and cooling to obtain the desired sauce.

6. The method for preparing the pepper chicken hotpot seasoning, which is the seasoning of claim 1, is characterized in that the pepper chicken hotpot seasoning is prepared specifically as follows:

the method comprises the following steps: averagely dividing the devil's-pepper into two parts, grinding one part of the devil's-pepper into two parts, putting the ground part into an oil pan for later use, pouring salad oil into the other oil pan, heating until the temperature of the oil rises to 120 ℃, then cooling the salad oil, pouring the salad oil into the oil pan containing the broken devil's-pepper and stirring after the temperature of the oil drops to 90-100 ℃, and then pouring the other part of devil's-pepper into the oil pan and stirring for 2-3 minutes to prepare chili oil for later use when the temperature of the oil drops to 70-80 ℃;

step two: cutting scallion, slicing ginger for later use, heating an oil pot, pouring the rattan pepper and the green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, cooling the salad oil until the temperature of the oil drops to 70-80 ℃, adding the stir-fried rattan pepper and the green pepper into the oil pot, then adding the scallion, the ginger, the garlic and the clovershrub, and stirring for 2-3 minutes to prepare rattan pepper oil;

step three: pouring green pepper, cinnamon, star anise and round cardamom into an oil pot at the temperature of 70 ℃ to stir and fry for 1-2 minutes, taking out for later use, pouring chili oil into the oil pot containing rattan pepper oil, adding the fried green pepper, cinnamon, star anise and round cardamom, adding pepper and quick-frozen rattan pepper, stirring for 5-8 minutes, and preparing a mixture;

step four: pouring the balm into an oil pan of the mixture at the oil temperature of 60-70 ℃, stirring until the balm is completely melted, heating to 100 ℃ for 3-4 minutes, and cooling to obtain the required hotpot condiment.

Technical Field

The invention relates to a preparation method, in particular to an ingredient with the flavor of a pepper-chicken and a preparation method thereof, belonging to the technical field of food processing.

Background

The spicy chicken is a special dish in Xinjiang, is spicy, fresh and fragrant, has unique flavor, has nutrition, is more and more popular with people, and has various snacks with the flavor of the spicy chicken and spicy chicken hotpot condiment on the market to meet the requirements of people. The good flavor of the pepper chicken flavoring bag determines the sensory quality of the dish, snack or bottom material, the pepper chicken flavoring bag in the market at present is processed in a mode of randomly matching raw materials, the adding proportion of the raw materials is poor, the pepper chicken flavor is poor, the pepper chicken is prepared by more materials, the procedures are multiple, and the sensory difference of the pepper chicken flavor is large.

Disclosure of Invention

The invention provides an ingredient with the flavor of spicy chicken and a preparation method thereof, and solves the problem that the spicy chicken has larger sensory difference due to more processing materials and multiple working procedures of a spicy chicken flavoring bag in the prior art.

In order to solve the technical problems, the invention provides the following technical scheme:

the invention provides an ingredient with the flavor of a pepper chicken, which comprises the following components in percentage by weight:

30-50% of rattan pepper oil, 20-35% of chili oil, 10-20% of balm, 5-10% of quick-frozen rattan pepper, 4-8% of green pepper, 1-3% of cassia bark, 1-3% of star anise, 1-3% of cardamom and 0-2% of pepper.

As a preferred technical scheme of the invention, the balsam is chicken balsam or beef balsam.

As a preferred technical scheme, the chili oil is prepared from salad oil and devil's-tongue chili, and the ratio of the salad oil to the devil's-tongue chili is 2: 1.

As a preferable technical scheme of the invention, the zanthoxylum oil is prepared from 50% of salad oil, 30% of zanthoxylum, 10% of green pepper, 3% of scallion, 3% of ginger, 2% of clovershrub and 2% of garlic by weight.

According to the preparation method of the spicy chicken flavored snack sauce, the preparation method comprises the following specific steps:

the method comprises the following steps: grinding the devil's pepper for later use, then heating salad oil in an oil pan until the oil temperature rises to 120 ℃, then cooling the salad oil until the oil temperature drops to 70-80 ℃, pouring the salad oil into a container containing the devil's pepper, and stirring while adding until the salad oil is completely poured into the container to prepare chili oil for later use;

step two: respectively cutting garlic, scallion and ginger into pieces, crushing rattan pepper, then heating an oil pot, pouring the garlic, scallion and ginger which are cut into pieces, rattan pepper and green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, then cooling the salad oil until the temperature of the oil drops to 70-80 ℃, and then adding the stir-fried mixed ingredients and the scarlet into the oil pot together to stir for 2-3 minutes to prepare rattan pepper oil;

step three: pouring the prepared chili oil into an oil pan containing the rattan pepper oil, adding the quick-frozen rattan pepper, the green pepper, the cinnamon, the aniseed, the round cardamom and the pepper, and stirring to prepare a mixture;

step four: pouring the balm into an oil pan at the oil temperature of 60-70 deg.C, stirring until the balm is completely melted, heating to 100 deg.C for 3-4 min, and cooling to obtain the desired sauce.

According to the preparation method of the spicy chicken hotpot condiment, the spicy chicken hotpot condiment is prepared specifically as follows:

the method comprises the following steps: averagely dividing the devil's-pepper into two parts, grinding one part of the devil's-pepper into two parts, putting the ground part into an oil pan for later use, pouring salad oil into the other oil pan, heating until the temperature of the oil rises to 120 ℃, then cooling the salad oil, pouring the salad oil into the oil pan containing the broken devil's-pepper and stirring after the temperature of the oil drops to 90-100 ℃, and then pouring the other part of devil's-pepper into the oil pan and stirring for 2-3 minutes to prepare chili oil for later use when the temperature of the oil drops to 70-80 ℃;

step two: cutting scallion, slicing ginger for later use, heating an oil pot, pouring the rattan pepper and the green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, cooling the salad oil until the temperature of the oil drops to 70-80 ℃, adding the stir-fried rattan pepper and the green pepper into the oil pot, then adding the scallion, the ginger, the garlic and the clovershrub, and stirring for 2-3 minutes to prepare rattan pepper oil;

step three: pouring green pepper, cinnamon, star anise and round cardamom into an oil pot at the temperature of 70 ℃ to stir and fry for 1-2 minutes, taking out for later use, pouring chili oil into the oil pot containing rattan pepper oil, adding the fried green pepper, cinnamon, star anise and round cardamom, adding pepper and quick-frozen rattan pepper, stirring for 5-8 minutes, and preparing a mixture;

step four: pouring the balm into an oil pan of the mixture at the oil temperature of 60-70 ℃, stirring until the balm is completely melted, heating to 100 ℃ for 3-4 minutes, and cooling to obtain the required hotpot condiment.

The invention has the following beneficial effects: compared with the prior art, the ingredient with the pepper chicken flavor and the preparation method thereof have the following beneficial effects:

1. the preparation method provided by the invention can prepare the spicy chicken flavoring bag which is more spicy, fresh and fragrant than the chicken flavoring bag on the market, has long taste after being eaten and lasting fragrance through simple procedures, and can meet the taste requirements of people so as to facilitate industrial production.

2. The preparation method of the invention adopts Sichuan Chongqing green pepper, Indian devil pepper, rattan pepper and the like as main raw materials to prepare the pepper-pheasant flavor snack sauce and the pepper-pheasant hotpot condiment which meet the requirements of people on taste, and the pepper-pheasant flavor snack sauce and the pepper-pheasant hotpot condiment have unique flavor, good taste and small difference, simple working procedures and convenient popularization.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.