| 摘要 |
The present invention relates to a method for preparing a natural curing agent of fried chicken. The method includes: a step of preparing a semi-complete product by mixing 8 parts by weight of white sugar, 12 parts by weight of flavoring agents,10 parts by weight of glucose, 23.8 parts by weight of dextrin, 6.5 parts by weight of refined salt, 1 part by weight of cayenne pepper, 2.2 parts by weight of black pepper, 0.09 part of weight of basil G, 0.06 part by weight of fennel G, 0.03 part by weight of oregano G, 0.35 part by weight of basil W, 0.06 part by weight of coriander G, 0.3 parts by weight of garlic powder, 0.3 parts by weight of onion powder, 0.05 parts by weight of ginger powder, 7 part by weight of premix CS, 0.85 part by weight of smoke seasoning powder, 0.16 part by weight of grillin GB, 0.15 part by weight of a citric acid, 0.25 part by weight of a malic acid, 0.3 part by weight of caramel powder, 5.5 parts by weight of soy sauce powder,20 parts by weight of corn starch, 0.95 part by weight of smoke oil, and 0.01 part by weight of a beef flavoring agent; mixing the semi-complete product with other ingredients to prepare a complete product, wherein other ingredients include 12.08 parts by weight of white sugar, 6.65 parts by weight of refined salt, 18.13 parts by weight of glucose, 2.42 parts by weight of pepper powder, 6.04 parts by weight of sodium citrate, 3.02 parts by weight of sodium ascorbate, 0.91 part by weight of vitamin E powder, 5.11 parts by weight of trisodium phosphate, 9.06 parts by weight of sodium bicarbonate, 2.11 parts by weight of garlic powder, and 1.21 parts by weight of chilli powder. |
