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Barbecue seasoning

A technology of seasoning and chili powder, applied in the field of seasoning, can solve the problems of not very good taste, not taking into account the health care effect, no characteristics, etc., and achieve the effects of good taste, pure taste and scientific material selection

Inactive Publication Date: 2012-05-09
彭武良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the reason of the composition of some seasonings, the food made with them does not taste very good, is relatively popular, and has no characteristics, so many people do not like to eat them.
In addition, these traditional seasonings only emphasize their seasoning effect without taking into account the health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Preferred raw material formula (by weight): 50-80 parts of chili powder, 50-80 parts of cumin, 20-30 parts of white pepper, 30-50 parts of salt, 20-25 parts of Chinese prickly ash, 20-25 parts of black pepper, 2-2 parts of cumin 3. Fragrant leaves 1~3, cinnamon 3~5, seafood powder 5~10.

Embodiment 2

[0011] Chili powder 100, cumin 100, white pepper 40, salt 40, pepper 25, black pepper 25, cumin 3, bay leaf 3, cinnamon 5, seafood powder 10.

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PUM

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Abstract

The invention relates to a seasoning, especially a seasoning for barbecue. The barbecue seasoning comprises the following ingredients: 50-80 weight portions of chili powder, 50-80 weight portions of cumin, 20-30 weight portions of white pepper, 30-50 weight portions of salt, 20-25 weight portions of Chinese prickly ash, 20-25 weight portions of black pepper, 2-3 weight portions of fennel, 1-3 weight portions of bay leaf, 3-5 weight portions of cassia, and 5-10 weight portions of seafood powder. The food produced by using the seasoning has a unique taste. The seasoning adopts natural plants for combining according to the proportions and in the processes of grinding, disinfection.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seasoning for barbecue. Background technique [0002] Nowadays, people are particularly fond of barbecued food. The taste of barbecue depends to a large extent on the seasoning. There are many kinds of barbecue seasonings on the market at present, and the requirements for barbecue seasonings also have higher and higher standards. Barbecue seasoning is mainly used to increase fragrance, stimulate people's appetite, and improve appetite. It should also have the characteristics of hygiene, cleanliness and nutrition, which puts forward higher requirements for seasoning products. Due to the reason of the composition of some seasonings, the food made with them does not taste very good, is relatively popular, and has no characteristics, so many people do not like to eat them. In addition, these traditional seasonings only emphasize their seasoning effect without taking into account the health care effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 彭武良
Owner 彭武良
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