Seasoner for roasting fowl

Abstract

The invention relates to a seasoning for barbecuing poultry, and is characterized in that the seasoning per 100g contains 34-38g of ethyl maltol, 1-3g of white granulated sugar, 6-10g of meat flavor intensifier, 9-13g of flavor agent for barbecue, 4-8g of savory protein, 18-20g of chicken meat flavor, and 12-19g of duck meat flavor. The seasoning is applied to fresh chicken meat and fresh duck meat to be barbecued. Well barbecued chicken meat and duck meat are loose and soft in texture, has a special flavor, and can be eaten directly without addition of seasoning again.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a seasoning for roast poultry. Background technique [0002] Along with the raising of living standard, people also more and more higher to the requirement of food quality, people generally require color, fragrance, taste to some roast poultry food, such as very common roast poultry food such as roast chicken, roast duck on the market at present, When people buy roast poultry, they are very concerned about the color, aroma and taste of roast poultry. Generally, when making roasted poultry, in order to make the roasted poultry look good, no seasoning is applied on the surface of the poultry during roasting, and it is eaten with seasoning when eating. The disadvantage of roasting the poultry separately from the seasoning Yes: The skin of the roasted poultry is fragrant but the meat inside is not, and the taste of the seasoning only exists on the surface of the roasted poultry when dipped and ea...

AI Technical Summary

Problems solved by technology

Generally, when making roasted poultry, in order to make the roasted poultry look good, no seasoning is applied on the surface of the poultry during roasting, and it is eaten with seasoning when eating. The disadvantage of roasting the poultry separately from the seasoning Yes: The skin of the roasted poultry is fragrant but the meat inside is not, and the taste of the seasoning only exists on the surface of the roasted poultry when dipped and eaten, and the part without the seasoning has no taste, and it tastes relatively trouble

However, if seasonings are coated on the poultry and baked, because the commonly used seasonings generally contain ginger, cooking wine, pepper, salt, fennel, monosodium glutamate, and tangerine peel, materials such as ginger, pepper, fennel, and tangerine peel in these seasonings are easy to eat. Burning and remaining on the surface of roasted poultry will affect the color and aroma of roasted poultry, and consumption of monosodium glutamate, especially monosodium glutamate after high temperature, will also affect human health