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A kind of kebab seasoning and preparation method of kebab

A kebab and seasoning technology, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of uneven distribution of barbecue seasoning and difficulty in controlling the quality of finished barbecue products, so as to save production time, maintain consistent taste and ensure umami taste Effect

Inactive Publication Date: 2015-08-19
刘永前
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the existing above-mentioned defects and problems, the object of the present invention is to provide a kebab seasoning formula, which solves the problem that the quality of the finished kebab is difficult to control due to the uneven distribution of the kebab seasoning.

Method used

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Embodiment Construction

[0016] The technical solution of the present invention is clearly and completely described below, obviously, the described embodiment is only one embodiment of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0017] The invention provides a kebab seasoning, which is prepared from chili noodles, soybeans, grass fruit, star anise, Chinese prickly ash, fennel noodles, tangerine peel, salt, monosodium glutamate, citric acid, vegetable oil, Chinese prickly ash oil, spices, and water according to the following proportions by weight : 500, 200, 4, 3, 20, 10, 4, 100, 10, 40, 600, 100, 10, 600, and made through the following steps:

[0018] 1) After frying the soybeans, tsaoko, star anise, Chinese prickly ash and tangerine peel, peel the skins and grind them into powder, then add fennel...

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Abstract

The invention provides kabob seasoning, which is prepared by chili powder, soybean, amomum tsao-ko, star anise, Sichuan pepper, fennel powder, tangerine peel, salt, aginomoto, citric acid, vegetable oil, zanthoxylum oil, spice and water through fermentation according to a certain required weight part proportion, the problem that in the barbecuing process, the seasoning dispensing is not uniform, the quality of barbecuing finished products is difficult to control is solved, the quality and the flavor of each kabob are ensured to be consistent, and the quality control in the process production process is met. The invention also provides a kabob manicuring method, kabobs do not need to be pickled, the manufacturing time is reduced, and in addition, the fresh flavor of meat is ensured.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seasoning formula for kebabs. Background technique [0002] Barbecue has become a delicacy popular all over the country. The seasoning of barbecue is an indispensable and important raw material in the process of making barbecue. The quality of barbecue seasoning directly affects the quality and taste of barbecue. At present, the barbecue condiments used on the market mainly use cumin, pepper, salt, cumin and the like. When grilling, the producer sprinkles the condiments on the surface of the barbecue according to experience, and the various condiments are added separately, which is easy to cause uneven spreading and makes it difficult to control the quality of the finished barbecue. Contents of the invention [0003] In view of the existing above-mentioned defects and problems, the object of the present invention is to provide a barbecue seasoning formula, which solves the p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/314A23L1/318A23L27/20A23L13/40A23L13/70
CPCA23L13/428A23L13/70A23L27/24
Inventor 刘永昆刘永前
Owner 刘永前
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