SPICY SAUCE COMPOSITION FOR SPICY CHICKEN AND METHOD FOR PREPARING THEREOF

摘要

PURPOSE: production flavoring ingredient offer have the function of fragrant flavor and, while having soft pine scent. ;CONSTITUTION: black garlic 15-30 parts by weight, rhizoma zingiberis 1-14 parts by weight, Semen sesami nigrum 5-25 parts by weight, black rice 5-25 parts by weight, semen sojae atricolor 3-15 parts by weight, black pepper 0.1-5 parts by weight and black fennel 0.1-5 parts by weight are respectively to grind. The raw pine needle of liquid obtains original pine needle and obtains solution after weathering. Amyloid 100 parts by weight of syrup, sugared apricot 5-20 parts by weight, soy sauce 20-40 parts by weight, the original pine needle solution 3-15 parts by weight of 3-15 parts by weight of removal amount, squid ink 3-15 parts by weight, black sesame powder, black rice 5-25 parts by weight, black bean powder 3-15 parts by weight, caramel 0.5-9 parts by weight, 1000 parts by weight of black pepper and the mixing of black fennel powder. Black garlic and ginger and 15-30 parts by weight in 1-14 parts by weight addedinto mixtures and mix 1-5 minutes. Crushing and carrying out 30 second is 3 minutes. ;The 2013 of copyright KIPO submissions