Processing method of barbecue and spices thereof

A processing method and technology for meat materials, applied in food preparation, application, food science, etc., can solve problems such as tastelessness, strong outer layer of meat, and difficulty in integrating the taste of marinade into meat.

Inactive Publication Date: 2014-01-01
徐亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, roasted meat is widely loved by people, but the traditional roasting method mainly smokes and roasts marinated meat directly. For meat with thick meat, it is easy to burn the outer skin, and for some fishy meat For meat with a strong or thick flavor, the taste of the marinade is difficult to integrate into the meat, resulting in the roasted meat having a strong outer layer and a tasteless inner layer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The invention provides a processing method for making barbecue, comprising the following steps:

[0019] 1) Select 100kg of trotters, wash and soak in water for 6 hours to remove blood and odor;

[0020] 2) Put the trotters in clear water, add 2kg of ginger, boil the water and pick it up;

[0021] 3) Add chicken powder, chicken essence, salt, sugar color, dried chili, cooking oil, ginger, rock sugar and spices to the trotters, chicken powder is 400g, salt is 2000g, sugar color is 500g, dried chili is 300g, cooking oil is 500g, 500g old ginger, 400g spices, 300g chicken essence, 300g rock sugar, put these materials and the pig’s feet treated in step 2) into clear water for 70 minutes;

[0022] 5) Roast the trotters with electric grill or charcoal and other grilling methods for 5 minutes until golden brown and oil bubbles, then add the following seasonings: 1kg chili noodles, 0.03kg pepper noodles, 0.03kg cumin, 1kg sesame seeds, chicken essence 0.06kg, edible salt 0.03...

Embodiment 2

[0025] The invention provides a processing method for making barbecue, comprising the following steps:

[0026] 1) Select 100kg of trotters, wash and soak in water for 9 hours to remove blood and odor;

[0027] 2) Put the trotters in clear water, add 2kg of ginger, boil the water and pick it up;

[0028] 3) Add chicken powder, chicken essence, salt, sugar color, dried chili, edible oil, ginger, rock sugar and spices to the trotters, chicken powder is 800g, salt is 3500g, sugar color is 1250g, dried chili is 650g, cooking oil is 1000g, 1250g old ginger, 800g spices, 550g chicken essence, and 650g rock sugar. Put these materials and the pig’s feet treated in step 2) into clear water for 85 minutes;

[0029] 5) Roast the trotters with electric grill or charcoal and other grilling methods for 10 minutes until golden brown and oil bubbles, then add the following seasonings: 2.5kg chili noodles, 0.065kg pepper noodles, 0.065kg cumin, 2.5kg sesame seeds , chicken essence 0.08kg, ed...

Embodiment 3

[0032] The invention provides a processing method for making barbecue, comprising the following steps:

[0033] 1) Select 100kg of trotters, wash and soak in water for 12 hours to remove blood and odor;

[0034] 2) Put the trotters in clear water, add 2kg of ginger, boil the water and pick it up;

[0035] 3) Add chicken powder, chicken essence, salt, sugar color, dried chili, cooking oil, ginger, rock sugar and spices to the trotters, chicken powder is 1200g, salt is 5000g, sugar color is 2000g, dried chili is 1000g, cooking oil is 1500g, 2000g old ginger, 1200g spices, 800g chicken essence, and 1000g rock sugar. Put these materials and the trotters treated in step 2) in water for 100 minutes;

[0036] 5) Roast the trotters with electric grill or charcoal and other grilling methods for 5-15 minutes until golden brown and oil bubbles, then add the following seasonings: 4kg chili noodles, 0.1kg pepper noodles, 0.1kg cumin, 4kg sesame seeds , chicken essence 0.1kg, edible salt ...

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PUM

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Abstract

The invention provides a processing method of barbecue. The processing method of barbecue comprises the following four steps of soaking to remove blood, adding ginger, boiling to remove odor, marinating and baking. The invention also discloses spices used in the marinating step during processing, and the spices are prepared from amomum tsao-ko, glycyrrhiza uralensis, anise, kaempferiae, myrcia, amomum globosum loureiro, lithospermum, immature bitter orange, galangal, amomum cardamomnm L, Lysimachia sikokiana, costus root, radix angelicae, pepper, pericarpium citri reticulatae, Syzygium aromaticum, galangal seed, fennel, cinnamon, fructus amomi, liquorice, Foeniculum vulgare, amomum villosum Lou, hawthorns, jambolan and piper longum in a specific proportion. According to the processing method of marinating firstly and baking then, not only is the crispy exterior and soft interior of barbecue ensured, but also the tasty effect of seasoning is ensured, so that the barbecue is mellow in flavor, is fresh and salty, and is not greasy even if eating too much.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making barbecue. Background technique [0002] At present, roasted meat is widely loved by people, but the traditional roasting method mainly smokes and roasts marinated meat directly. For meat with thick meat, it is easy to burn the outer skin, and for some fishy meat For meat with a strong or thick flavor, the flavor of the marinade is difficult to integrate into the meat, resulting in the roasted meat having a strong outer layer and a tasteless inner layer. Contents of the invention [0003] In view of the above-mentioned defects and problems of the prior art, the purpose of the present invention is to provide a processing method for making barbecue, which adopts the method of marinating first and then roasting, which not only ensures that the barbecue is crispy on the outside and tender on the inside, but also the seasoning is delicious, and the barbecue tastes m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/223A23L13/40A23L13/70A23L27/14
CPCA23L13/70A23L13/20A23L13/428A23L27/14
Inventor 徐亮
Owner 徐亮
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