Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A seasoning and raw material technology, applied in the fields of application, food preparation, food science, etc., to achieve the effect of increasing fresh flavor, powerful seasoning function and long shelf life
Inactive Publication Date: 2013-01-09
邹围
View PDF1 Cites 20 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
But this seasoning ingredient contains chemical additives and is only suitable for use when grilling poultry
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] 1) Weigh 3 kg of agarwood, 3 kg of cloudwood, 3 kg of citrus aurantium, 30 kg of cumin, 10 kg of licorice, 30 kg of red pepper, 30 kg of dried ginger, 40 kg of black pepper, 10 kg of bay leaf, cinnamon 20 kg of peanuts, 20 kg of peanuts, and 10 kg of coriander seeds, washed, baked at 50°C for 1 hour, crushed to 100 mesh, and mixed evenly to obtain a mixture;
[0018] 2) Add 3 kilograms of table salt and 3 kilograms of white granulated sugar to the obtained mixture, mix evenly, sterilize, pack into bags, and get ready.
Embodiment 2
[0020] 1) Weigh 8 kg of agarwood, 8 kg of cloudwood, 8 kg of citrus aurantium, 40 kg of cumin, 20 kg of licorice, 40 kg of red pepper, 40 kg of dried ginger, 60 kg of black pepper, 20 kg of bay leaf, cinnamon 30 kg, 30 kg of peanuts, 20 kg of coriander seeds, washed, baked at 60°C for 1 hour, crushed to 150 mesh, and mixed evenly to obtain a mixture;
[0021] 2) Add 8 kg of salt and 8 kg of white granulated sugar into the obtained mixture, mix evenly, sterilize, pack into bags, and get ready.
Embodiment 3
[0023] 1) Weigh 4 kg of agarwood, 7 kg of cloudwood, 4 kg of aurantium, 38 kg of cumin, 18 kg of licorice, 32 kg of red pepper, 32 kg of dried ginger, 55 kg of black pepper, 18 kg of bay leaf, cinnamon 28 kg, 22 kg of peanuts, 12 kg of coriander seeds, washed, baked at 55°C for 1 hour, crushed to 120 mesh, and mixed evenly to obtain a mixture;
[0024] 2) Add 4 kg of salt and 7 kg of white granulated sugar to the obtained mixture, mix evenly, sterilize, pack into bags, and get ready.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a barbecue seasoning which is prepared by the following raw materials in parts by weight: 3-8 parts of agarwood, 3-8 parts of common aucklandia, 3-8 parts of bitter orange, 30-40 parts of cumin, 10-20 parts of licorice root, 3-8 parts of common salt, 3-8 parts of white granulated sugar, 30-40 parts of chili, 30-40 parts of dry ginger, 40-60 parts of black pepper, 10-20 parts of bay leaves, 20-30 parts of cinnamon, 20-30 parts of peanuts and 10-20 parts of coriander seeds. The barbecue seasoning is formed by selecting a variety of natural raw materials and matching withtraditional Chinese medicines for scientific compatibility, is strong in flavor, abundant in nutrition and powerful in seasoning function, and further has a certain effect of stimulating the appetite. When in use, the barbecue seasoning can tolerate high-temperature cooking, effectively remove the fish or mutton smell and the peculiar smell of various types of meat, fish, seafood, vegetables, vegetarian food and other food materials, and increase the freshness and the deliciousness. Furthermore, the shelf life is long and the barbecue seasoning does not contain any chemical additives; when inbarbecue of the various food materials, only the barbecue seasoning needs to be used for seasoning, and other seasonings are not required for use.
Description
technical field [0001] The invention belongs to the technical field of food, in particular to barbecue seasoning. Background technique [0002] Seasoning is a necessary food additive in cooking and preparing food. In addition to paying attention to its seasoning taste, people also pay attention to its nutritional content. Traditional barbecue seasonings have a single ingredient and a wide variety, and they need to be added one by one during use, which is cumbersome to operate. In order to solve this problem, a variety of compound seasonings for barbecue have appeared on the market. For example, the publication number is: CN101253966, and the Chinese invention patent application named "Seasoning for Roast Poultry" discloses a seasoning for roast poultry. material. Every 100 grams of this seasoning contains 34 to 38 grams of ethyl maltol, 1 to 3 grams of white sugar powder, 6 to 10 grams of meat flavor enhancer, 9 to 13 grams of roast meat flavoring, and 4 to 4 grams of umam...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more