53results about How to "Increase fresh flavor" patented technology

The invention discloses a method for producing a green feed additive by potale for beast and bird healthy cultivation. The method comprises the steps of potale mixing subpackage, medium sterilization, liquid strain making, inoculation fermentation, and drying and crushing. The method adopts chlorine dioxide to sterilize a potale culture medium, and Paecilomyces varioti fungus to ferment the potale. In the additive produced by the method, protein content is improved to 26.8 to 30.5 percent from 17 percent, energy value is improved to 4,250kCal / kg from the previous 2,510kCal / kg, and direct available digestibility is improved to 62 percent from 33 percent. Main compositions contain more than 10 kinds of nucleotide substances, mannite, fungal polysaccharide, superoxide dismutase, amino acid, sterol, alkaloid, VE, VB1, VB2, mineral substances and the like. Animal experiments prove that the additive has wide action and efficacy. The method has the characteristics of wide raw material source, easy production, controllable quality, low cost, wide application and the like, is applicable to large-scale industrial production, and provides a new approach for high-value utilization of wine industrial residue.

The invention discloses a method for manufacturing per-seasoning red pond hotpot. The process procedures comprise preserving and frying meat of livestocks, making bone soup, extracting spice liquid, seasoning soup base, concentrating soup, packing and the like. The invention develops the per-seasoning red pond hotpot which contains meat of livestocks, has delicious soup and tender meat, and is convenient for storage and transportation and solves the problem that the conventional bagged hotpot ingredients are difficult in fresh keeping and quality guaranteeing, and are inconvenient to eat.

The invention relates to feed additives in aquiculture, in particular to a quality improver for low-salt or freshwater aquiculture of Litopenaeus vannamei Boone and a preparation method thereof. one kilogram of the improver comprises the following components: 30-50g of freeze-dried green algae powder, 20-50g of krill powder, 200-300g of eucommia ulmoides powder, 10-20g of inosinic acid, 10-20g ofsodium glutamate and the balance of zeolite powder. By adoption of the quality improver, the content of bromophenol which is a seafood flavor substance in muscle of low-salt or freshwater cultivated Litopenaeus vannamei Boone can be effectively increased, the content of inosinic acid which is a main seafood flavor substance in muscle of Litopenaeus vannamei Boone can be effectively enhanced, the body color of Litopenaeus vannamei Boone can be effectively improved, the contents of protein and flavoring amino acid in muscle of Litopenaeus vannamei Boone can be effectively increased, the attraction effect of feed of Litopenaeus vannamei Boone can be promoted and the growth property of Litopenaeus vannamei Boone can be improved to a certain extent, and the taste and flavor of Litopenaeus vannamei Boone can be improved finally.

The invention belongs to the technical field of producing and brewing of table vinegar, provides a brewing method for high free-state amino acid table vinegar and aims at solving the problems that the content of protein in a Shanxi mature vinegar sediment is high, the sediment is difficult to solve, the content of free-state amino acid nitrogen in the table vinegar is low, and the utilization rate of protein in a raw material is low. Sorghum serving as a staple food grain is subjected to expanding treatment; yeast and acid protease producing bacteria aspergillus niger and neutral protease producing bacteria bacillus subtilis are added for carrying out alcoholic fermentation; acetic bacteria are added for carrying out normal table vinegar fermentation, so that amino acid nitrogen and the fresh and delicious taste of the table vinegar are added, and the contents of proteins in the mature vinegar sediment and distiller's grains are reduced. According to prepared vinegar, the content of the protein in the sediment is reduced, and the sedimentation rate of the table vinegar in the production process is reduced. The content of the amino acid nitrogen reaches 0.42 g / 100ml or above and is improved by 180 percent or above as compared with that of ordinary commercially available Shanxi mature vinegar; and the sedimentation rate of the table vinegar is reduced by 55 percent, the utilization rate of the protein in the sediment is improved by 59 percent, and the utilization rate of the protein in vinegar residues is improved by 77 percent.

The invention discloses a method for manufacturing per-seasoning clear pond hotpot. The method comprises the following process procedures: preserving and frying meat of livestocks, making bone soup, extracting spice liquid, clarifying spice liquid, concentrating soup, packing and the like. The invention develops the per-seasoning clear pond hotpot which contains meat of livestocks, has delicious soup and tender meat, and is convenient for storage and transportation and solves the problem that the conventional bagged hotpot ingredients are difficult in fresh-keeping and quality guaranteeing, and are inconvenient to eat.

The invention relates to the field of marinated food, and specifically discloses a preparation technology of marinated duck byproducts and the marinated duck byproducts. The preparation technology includes the following steps: S1, performing pre-processing on duck byproducts; S2, preparing marinated water; S3, marinating the duck byproducts; S4, performing material mixing; S5, performing vacuum packaging; and S6, performing sterilization. The duck byproducts include duck necks, wing middle joints of ducks, duck tongues, duck webs, duck heads and duck legs; and during the marinating of the duckbyproducts in the S3, different processing technologies are adopted for different types of the duck byproducts, so that the flavor of the different types of the duck byproducts can be improved. Chilli oil, zanthoxylum oil, seed powder of Chinese prickly ash, a yeast extract and ethyl hydroxypyrone are used in the raw materials of the marinated water, so that the flavor of the marinated duck byproducts can be increased, and spicy flavor can be further improved through the high temperature of subsequent disinfection processes.

The invention discloses a secret sauce and a preparation method thereof. The secret sauce is prepared from the following raw materials in parts by weight: 20-30 parts of a main ingredient beef, 16-30 parts of seasoning, 30-40 parts of side dishes, 10-30 parts of soup bases, 5-10 parts of nutritional auxiliary materials and 7-15 parts of dried fruit auxiliary materials, wherein the side dishes are mainly prepared from the following components in parts by weight: 10-20 parts of caraway, 10-16 parts of cherry tomatoes, 8-16 parts of lentinula edodes, 6-10 parts of agrocybe cylindracea, 4-8 parts of pickled Chinese cabbage, 10-20 parts of day-lily flowers and 10-20 parts of dried long beans; and the nutritional auxiliary materials are mainly prepared from the following components in parts by weight: 2-6 parts of hydrolyzed vegetable protein liquid and 3-9 parts of yeast extract powder. According to the secret sauce, the fresh fragrance of the secret sauce can be strengthened through reasonable proportion, the taste abundance and color transparency of the secret sauce are improved, nutrient elements are more diversified, the preparation method is simple; and no preservative is contained during preparation, and people can eat the secret sauce with reassurance.

The invention discloses a method for preparing a chicken flavor compound yeast extract by using Maillard reaction. A yeast liquid is treated by repeated freezing-thawing treatment, so that cell rupture rate is increased due to repeated action of ice crystals; and then the yeast liquid is subjected to ultra-high pressure homogenization treatment to achieve short-time high-efficiency wall breaking effect. The synergistic effect of repeated freezing-thawing and ultra-high pressure homogenization improves the cell wall breaking rate of beer yeast, fully releases the nutrients such as polysaccharides in yeast cells, and realizes efficient use of brewer's yeast; a chicken enzymatic hydrolysate and other excipients are added into the yeast extract, and after the Maillard reaction, the yeast extract has a strong rich chicken flavor; and the prepared compound yeast extract can be applied to chicken essence, soy sauce, seasoning bags and the like to increase fresh taste of food and improves theoverall taste.

The invention relates to a luncheon meat flavor paste comprising: by weight, 30-60 parts of marinated pork enzymatic hydrolysate, 10-30 parts of lard enzymatic hydrolysate, 1-10 parts of glucose, 0.3-5 parts of xylose, 1-5 parts of amino acid, 0.1-1 parts of spice, 1-10 parts of hydroxypropyl distarch phosphate, 4-10 parts of corn starch, 0.1-1 part of xanthan gum and 10-30 parts of water. The luncheon meat flavor paste adds compositions with different weight part, and has full-bodied fragrance. The luncheon meat used the luncheon meat flavor paste can reduce the fat content and maintain the original flavor and mouthfeel, is healthy, can meet the edible requirement of people, and can be eaten safely.

The invention discloses a hericium erinaceus-containing flavoring and a production method thereof. The hericium erinaceus-containing flavoring comprises, by weight, 15 to 25 parts of chickens' extract, 18 to 22 parts of pepper, 15 to 20 parts of Chinese prickly ash, 20 to 30 parts of table salt, 3 to 5 parts of dry ginger, 1 to 2 parts of tsaoko fruit, 7 to 9 parts of tea seed oil, 0.2 to 0.4 parts of pseudo-ginseng, 0.3 to 0.5 parts of dark plum, 1 to 3 parts of hericium erinaceus, 6 to 8 parts of hawk tea, 15 to 20 parts of starch, 1.5 to 2.5 parts of licorice, 0.3 to 0.5 parts of bunge corydalis herb, 3 to 5 parts of mulberry leaf powder, 2 to 4 parts of haw seed powder, 0.5 to 1.0 part of a spice, 0.3 to 0.5 parts of sunflower floral disc and 5 to 8 parts of wolfberry. The hericium erinaceus-containing flavoring has a delicious taste, is prepared by the simple production processes, comprises the natural raw materials, has a strong fragrance, is rich in nutrients, has a good taste and a strong seasoning function, can effectively remove peculiar smells of food materials such as meat, fishes and seafoods, improves a fresh taste of the food materials, and is a healthy, safe and delicious flavoring.

The invention discloses selenium-enriched Chinese red pepper and a method for planting the same, and belongs to the field of agricultural technologies. The method includes applying selenium elements, trace elements and fertilizers to soil in germination stages. The application amount of the selenium elements accounts for 1-3% of the total weight of the trace elements and the fertilizers, the selenium elements are dissolved in water to obtain solution with the mass percentage concentration of 0.03-0.04%, then the solution, the trace elements and the fertilizers are mixed with one another and are applied to the soil, and the selenium elements, the trace elements and amino acid are preferably sprayed on the soil in the germination stages, young fruit stages and middle fruit stages. The selenium-enriched Chinese red pepper and the method have the advantages that the selenium elements and the other trace elements are mixed with one another and are applied to the soil, accordingly, selenium elements in the planted Chinese red pepper can be greatly increased, and the selenium element content is hundreds times the selenium element content of existing selenium-enriched Chinese red pepper; the other specific trace elements, the amino acid and nitrogen phosphorus and potassium are matched and coordinated with one another, so that pungent flavor and delicate aroma of the Chinese red pepper can be improved, consumption of the Chinese red pepper can be greatly reduced in eating procedures, particularly when the Chinese red pepper is used in hot pots, the Chinese red pepper tastes good while the commercial cost is lowered, and excellent effects of relieving alcohol and smoke poisoning and the like can be realized by the selenium elements in the Chinese red pepper.

The invention discloses a composite edible seasoner. The composite edible seasoner is prepared from the following raw materials in parts by weight: 10 to 20 parts of starch, 10 to 17 parts of hawthorn, 9 to 17 parts of arabian jasmine flower, 8 to 18 parts of purple perilla, 8 to 16 parts of rhizoma zingiberis, 7 to 15 parts of mint, 6 to 13 parts of pericarpium citri reticulatae, 6 to 11 parts of anise, 5 to 10 parts of caraway, 5 to 12 parts of peanut, 5 to 10 parts of sesame, 5 to 10 parts of garlic, 5 to 10 parts of pepper, 1 to 5 parts of momordica glycosides powder, and 5 to 9 parts of table salt. According to the composite edible seasoner, a plurality of natural raw materials are scientifically combined; the composite edible seasoner is fragrant, tasty, complete in taste and high in seasoning function; when in use, the composite edible seasoner can bear the high-temperature cooking, the peculiar smell of meat, fish, seafood and other food materials can be effectively removed, and therefore, the fresh fragrance is raised; and the composite edible seasoner does not include any additives, and is safe and nontoxic.

The invention discloses large yellow croaker egg compound seasoning. The large yellow croaker egg compound seasoning is prepared from the following raw materials in parts by weight: 40-80 parts of large yellow croaker eggs, 15-35 parts of chicken paste, 20-60 parts of monosodium glutamate, 10-30 parts of black sesame, 15-35 parts of dried ginger, 10-40 parts of garlic, 5-20 parts of pepper, 10-20parts of pericarpium zanthoxyli, 1-10 parts of illicium verum, 2-10 parts of cortex cinnamomi, 1-10 parts of liquorice root, 2-15 parts of salvia officinalis, 3-10 parts of bay leaf, 20-28 parts of herba menthae, 10-18 parts of tamarindus, 2-7 parts of wasabi, 10-18 parts of sweet basil, 10-20 parts of parsley, 1-5 parts of dill, 1-7 parts of herb of rosemary, 5-15 parts of glucose syrup, 10-20 parts of xanthan gum, 1-5 parts of sodium benzoate and 15-35 parts of table salt. The invention further provides a preparation method of the large yellow croaker egg compound seasoning. The large yellowcroaker egg compound seasoning has strong fragrance, rich nutrition, good mouth feel and a strong seasoning function, can withstand high-temperature cooking during use to increase the freshness and fragrance, does not contain any chemical additive, and can be widely applied to cooking of various foods; moreover, the preparation method is simple.

The invention relates to a double-layer beef tallow hotpot condiment, which comprises the following main components: refined beef tallow, onion salad oil, chicken oil, spice infused white spirit and fermented soya beans which form an integrated inner core layer and outer layer structure, and a layer of dissoluble edible net film is arranged between the inner core layer and the outer layer structure. The double-layer beef tallow hotpot condiment is scientific and reasonable in design, breaks through a single structure of traditional hotpot condiment chili oil, and is provided with an inner core and an outer layer structure which are separated through the edible net film. The edible net film is arranged, so that the dissolving speed of the inner core layer can be slowed down, and the situation that the taste of the soup is too thick after a period of time due to too fast dissolving is avoided. When the hotpot condiment is boiled, the outer layer can be firstly blended into soup, and then the inner core layer can be gradually dissolved and continuously blended into the soup along with the prolonging of the dining time to realize the change of the taste, so that the spicy taste of the traditional hotpot condiment is weakened, the light taste is added, the continuous supplement of the instant-boiling soup base taste can be kept in the eating process, and the flavor of the hot pot is improved.

The invention discloses a meat pickling condiment, which is prepared from the following constituent raw materials in parts by weight: 10 to 30 parts of dill powder, 5 to 10 parts of coriander, 1 to 2 parts of aniseed, 5 to 8 parts of netmeg powder, 7 to 17 parts of amomum fruit powder, 10 to 12 parts of cornstarch, 1 to 3 parts of ginger powder, 2 to 3 parts of lemon grass powder, 1 to 3 parts of lily root flour, 2 to 6 parts of acorus calamus and 3 to 5 parts of flavoring agent. By using the meat pickling condiment which is provided by the invention, the fishy and goaty smells of various meat and fish food materials can be effectively removed; the delicious and fragrant tastes of the various meat and fish food materials are increased; a pickled meat product is enabled to have a saline taste, but the quality and the delicious taste of meat are not destroyed; the harmful excessive nitrite also cannot be generated.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a sour and sweet dried ballonflower sauce. The preparation method comprises the following steps of enabling dried ballonflowers to be subjected to rehydration; preparing auxiliary materials; performing fermentation; performing concoction; and performing packing. The method is simple, and convenient to operate. The sour and sweet dried ballonflower sauce is free from any additive, safe, healthy, rich in nutrition, sour, sweet, refreshing and crispy, further processed products of the dried ballonflowers in the market are increased, and the added value of the dried ballonflowers is increased, so that the economic returns are increased by 9.4%; the dried ballonflowers are soaked with a vitamin C solution, so that the dried ballonflowers can be rapidly rehydrated, the color is tender and green, and the nutrient components are increased; white funguses, eggs and wheat bran are added, so that the fragrance can be increased, the nutrients are balanced, the adsorption is promoted, the functions of the stomach and the intestines are strengthened, the heart and cerebral vessels are protected, and the functions of organs of organisms are promoted; and the raw materials are fermented with lactic acid bacteria, so that the sour and sweet dried ballonflower sauce is palatable and harmonious in fragrance and moderate in sour and sweet degrees, the refreshing and crispy mouth feel of the dried ballonflower and the white funguses is maintained, massive polypeptides and polysaccharide components are generated, the sour and sweet dried ballonflower sauce is easy to absorb, the immunity of the organisms is improved, infectious microbes in the sauce body are prevented from growing, and the shelf life is prolonged.

The invention provides a brewing-type ginger sugar oil tea and a preparation method thereof, and particularly relates to the technical field of food processing. The oil tea brewed by the invention isorange in color, and is clear and no-layering in tea soup, overflowing in strong fragrance, sweet and mellow in taste and lasting in after sweetness. A unique preparation process enables the oil tea to retain a traditional flavor and to have a fresh taste feeling. A Chinese wolfberry powder prepared by an extraction and concentration method is added to a Yaji tea accompanied by a ginger sugar powder, and the spicy taste of raw ginger and the burnt fragrance and sweetness of stir-fried sugar are fused together so as to enhance the freshness and fragrance of the oil tea, to add a sweet and spicytaste to the oil tea and to enrich the taste experience of the oil tea finished product. Chopped green onions which are dried by an aroma strengthening machine are bright in color and strong in onionflavor. Puffed and fried glutinous rice and fried glutinous rice balls prepared by a low-temperature frying method are fluffy and large, crisp and delicious, non-sticky, and free from grease taste.

The invention belongs to the technical field of foods, particularly relates to a pickling technology of fresh and fragrant leaf mustard, and aims to solve the problem that in the prior art, the pickled leaf mustard does not have fragrance or fresh taste. The pickling technology of the fresh and fragrant leaf mustard comprises the following steps: cleaning fresh leaf mustard, drying the cleaned leaf mustard in sunshine, and performing first pickling to remove water and spicy flavor; putting the dehydrated leaf mustard in another vat, and then newly piling the leaf mustard in the quality ratio of the leaf mustard to salt being 100:20; then, pouring seasoning water and soy sauce for pickling; putting the pickled leaf mustard in another vat, pouring out the water, dissolving the salt at the bottom of the vat with cold boiled water, putting the leaf mustard in the vat, adding cold boiled water to enable the vat to be filled, and pickling the leaf mustard for 60 days; in the pickling process, opening the cap of the vat at day, and putting the vat in sunshine for being exposed to the sunshine; sealing the cap of the vat at night; then, putting the leaf mustard in another vat for the third time, and performing the operation of putting the leaf mustard in another vat every 10 days, wherein the time of putting the leaf mustard in another vat is 10-14, so that the fresh and fragrant leaf mustard is obtained.

A disclosed multi-state variable-temperature drying method for raw dried small shrimps comprises heat-pump low-temperature dehumidifying drying, vacuum microwave drying, tempering and vacuum drying for promoting generation of fragrance. The method does not need 90 DEG high-temperature boiling, heat-pump low-temperature (46-50 DEG C) dehumidifying drying is employed at the early period of drying, so that loss of heat-sensitive nutrients in a high-moisture environment caused by high temperature is avoided, and also the material surface does not crust at a relatively low temperature, instead, a loose surface is formed, favorable conditions are created for subsequent drying, and energy consumption for drying is facilitated to be reduced. The provided production technology is capable of effectively keeping astaxanthin and other heat-sensitive compositions in acetes and unique delicate flavor, helps to improve the mouthfeel and the appearance of raw dried small shrimps, and helps to reduce energy consumption and prolong the shelf life of the product.

The present invention discloses beef sauce. The beef sauce comprises the following components in parts by weight: 50-80 parts of yellow cattle meat, 50-100 parts of vegetable oil, 50-80 parts of coriander, 20-50 parts of green chilies, 50-100 parts of winter bamboo shoots, 50-80 parts of onions, 40-80 parts of Thai chilies, 100-150 parts of thick broad-bean sauce, 40-80 parts of chili sauce, 40-60 parts of white sugar, 5-20 parts of beef powder and 40-80 parts of peanuts. By a reasonable proportion, the fresh and fragrant flavor of the beef sauce is enhanced and no other bad taste is produced. The beef sauce is prepared from green and environmentally friendly raw materials. Under the premise of ensuring the tastes of the beef sauce, the preparation technology is simplified, the beef sauce is free of anti-corrosion additive, and the prepared beef sauce is delicious in tastes, full of flavor, and green and delicious seasoning.

The present invention discloses a Peruvian squid flavor modifier and a use method thereof, and relates to the flavor modifier removing sourness and astringency of Peruvian squids and the use method thereof. The Peruvian squid flavor modifier is prepared from the following raw material components in weight percentages: 15-25% of trisodium citrate, 15-25% of trehalose, 15-25% of sodium potassium tartrate, 5-15% of sodium erythorbate, 5-15% of sodium polyphosphate, 5-15% of modified starch, 5-15% of a North Pacific squid hydrolyzate, 2-3% of calcium disodium ethylenediamine tetraacetic acid and 1-3% of mannitol. A preparation of the North Pacific squid hydrolyzate is as follows: leftover materials processed from the North Pacific squid carcasses are used as a raw material, an alkaline protease is added, an enzymolysis is conducted, the materials are subjected to an enzyme deactivation, the enzyme deactivated materials are sterilized, the sterilized materials are sub-packaged, the sub-packaged materials are frozen and the frozen materials are stored for a standby application. The use method of the Peruvian squid flavor modifier is as follows: Peruvian squid strips or blocks are soaked in a soaking solution under certain conditions, after the soaking, the soaked Peruvian squids are drained, and the drained Peruvian squids are used for a subsequent processing.

The invention provides brewing type milk oil tea and a preparation method thereof and relates to the technical field of food processing. According to the brewing type milk oil tea, compound milk powder is prepared through a concentration method and is added into Yaji tea to improve the fresh aroma of the oil tea; a sweet aroma, a milk taste and a cool mouthfeel are increased for the oil tea; the taste sense experience of an oil tea finished product is enriched; hopped green onions dried by an aroma improvement machine have a bright color and a rich green onion aroma; fried sticky rice and fried sticky rice balls, which are prepared by adopting a low-temperature oil drying method, are fluffy, crispy and palatable, are not stuck on teeth and have no oil taste. By adopting the Yaji tea refined by various special plants, the brewed oil tea keeps a traditional flavor and also has smoothness of milk and sweetness of sweet-scented osmanthus; meanwhile, the oil tea has a refreshing cool feeling of peppermint; various tastes are perfectly fused so that tea soup has a golden yellow color, is clear and has no layering, a rich sweet-scented osmanthus aroma, an abundant milk flavor, a sweet andmellow taste, a cool and tasty and refreshing taste and a long sweet aftertaste.

The invention discloses a method for preparing high nutrient fresh meat spiced eggs, which comprises the following steps: Step 1, firstly air-drying egg raw materials at the room temperature after steaming the egg raw materials, and unshelling to obtain cooked egg materials; Step 2, taking a fresh raw meat material, placing the fresh raw meat material in a spicing pot to carry out heating and spicing, air-drying the obtained product at the normal temperature after finishing spicing so as to obtain cooked meat and fishing out the meat to obtain broth; Step 3, firstly cutting each egg in the length direction, then placing the eggs in the spicing pot, igniting to carry out heating and spicing, fishing out the eggs after finishing spicing, transferring the eggs to the low-temperature condition, carrying out heat preservation and air-drying, frying the air-dried eggs to obtain the spiced eggs; Step 4, packaging the cooked meat and the spiced eggs together, carrying out vacuum bagging, sterilizing and carrying out external packaging to complete preparation of the high nutrient fresh meat spiced eggs. The spiced eggs prepared by the method are delicious in taste, are fragrant and full-bodied, are tough and chewy, have elasticity, is high in protein content, are rich in nutritive value and are safe and healthy.

The invention relates to a processing method of fresh yeast extract paste chicken essence cubes. The processing method is characterized in that yeast extract paste is produced with baker's yeast, beer yeast and torula yeast as raw materials and is used for enhancing flavor and taste and balancing mouth feel; chicken paste is used for enhancing initial flavor; chicken oil brings a natural chicken fragrance to the chicken essence cubes. Through steps of pectin slurry coating, granulation and cube pressing, the raw materials are not liable to deteriorate, and problems that chicken essence is easy to absorb moisture and cake and is liable to deteriorate are solved. The chicken essence cubes have mellow and thick chicken flavor, has outstanding delicate taste and is improved in entire mouth feel.

The invention relates to a seasoning for barbecue. The seasoning consists of the following components in parts by weight: gulf leaf powder, glucose, sweet potato powder, cashew nut powder, chilli powder, minced fresh Hangzhou chilli, cumin particles, cumin powder, garlic powder, chicken powder, beer, oyster sauce, light soy sauce, Weidamei soy sauce, disodium 5'-ribonucleotide and purified water. The seasoning for barbecue is prepared by matching multiple selected natural raw materials with natural traditional Chinese medicinal materials according to scientific compatibility of medicines, is strong in flavor, rich in nutrition and powerful in flavoring function, has a certain appetizing effect and can be tolerant to high-temperature cooking during use, the fish or mutton smell and odor of various food materials such as various meats, fishes, sea foods, vegetables and vegetarian diets for barbecue can be effectively removed, and the fresh fragrance is increased.

The invention mainly relates to the field of food processing and discloses special salt for patients suffering from three highs. The salt is prepared from raw materials as follows: iodine-free table salt, potassium chloride, celery, straw mushrooms, eggplant peels, bitter gourds, lotus leaves, mulberry leaves, semen cassiae, jasmine flowers, Angel brewer's yeast, acetic acid bacteria, complex enzyme, papain, omega-3 fatty acid and potassium iodide; the salt has balanced nutrition, has the potassium content of 15%-16%, avoids hyperkalemia and protects heart and cerebral vessels; raw materials are subjected to enzymolysis with the complex enzyme, produced micromolecules are nutritional and easy to digest, and the fresh and fragrant flavor is enhanced. The raw materials are fermented with the Angel brewer's yeast and the acetic acid bacteria sequentially, leaching of nutrient elements is promoted, the extraction rate reaches 36.2%, no foreign odors exist, multiple beneficial ingredients are produced, the heart and cerebral vessels are protected, and symptoms of three highs are relived; the iodine-free table salt is fully dissolved in a fermentation extraction liquid and fully contacted with nutritional ingredients, spray drying is performed, the salt is fine, uniform and convenient to eat, the sales volume is increased by 16.4%, and the economic benefit is increased by 13.7%.

The invention discloses a barbecue seasoning. The barbecue seasoning comprises, by weight, 10-30 parts of dill powder, 5-10 parts of cumin powder, 1-2 parts of anise, 5-8 parts of ground nutmeg, 1-3 parts of cinnamon, 10-12 parts of cornflour, 1-3 parts of fennel, 2-3 parts of citronella powder, 1-3 parts of lily powder, 2-6 parts of Chinese prickly ash and 3-5 parts of condiments. The barbecue seasoning can effectively eliminate fishy and goaty smell and peculiar smell of various kinds of meat and fish, the delicious and fragrant taste is improved, salted meat products have a saline taste, quality and deliciousness of meat are not damaged, an excessive amount of harmful nitrite is not generated, the seasoning is directly used in the barbecue process, other required auxiliary materials can be reduced, and roasted meat is fragrant and delicious.