Low fat and low salt condiment used for crispy barbecue

Abstract

The invention relates to a condiment, and particularly discloses a low fat and low salt condiment used for crispy barbecue. The low fat and low salt condiment comprises a condiment A and a condiment B, wherein the condiment A is prepared from the following raw materials: star anises, foeniculi fructus, clove, costustoot, pericarpium zanthoxyli, cinnamons, angelica dahurica, amomum tsao-ko, galangal, amomum cardamomum, lemon grass, folia perillae acutae, rhizoma zingiberis, Chinese wolfberries, fructus piperis longi, violet magnolia, turmeric, mint and salt; the condiment B is prepared from the following raw materials: lotus leaves, pericarpium citri reticulatae, myrcia, liquorices and cassia twig. According to the low fat and low salt condiment used for crispy barbecue, the preparation is simple; the proportion is reasonable; the nutrition is affluent; the roasted meat is delicious, free from chemical additives, and has the function of fit keeping; as various spices are added, the condiment has functions of promoting appetite, removing peculiar smell increasing aroma, and coloring, as well as the functions of resisting bacteria, preventing corrosion and resisting oxidation.

Description

(1) Technical field [0001] The invention relates to a seasoning, in particular to a low-fat and low-salt crispy barbecue seasoning. (2) Background technology [0002] Seasoning is an indispensable important ingredient in the barbecue process, and the quality of the seasoning directly affects the quality and taste of the barbecue, thereby affecting the reputation of the barbecue food. At present, the existing seasonings for barbecue generally have simple ingredients, unreasonable proportions, single taste, and no characteristics. The use of seasonings is generally divided into three situations: one is in the marinating process of barbecue. The seasoning is directly used to marinate the meat, and then grilled after marinating; the other is to sprinkle the seasoning directly on the meat after the meat is roasted; the last one is to marinate the meat with seasoning first, and then add the seasoning Sprinkle seasoning on the meat, and the meat roasted by these methods, whether i...

AI Technical Summary

Problems solved by technology

At present, the existing seasonings for barbecue generally have simple ingredients, unreasonable proportions, single taste, and no characteristics. The use of seasonings is generally divided into three situations: one is in the marinating process of barbecue. The seasoning is directly used to marinate the meat, and then grilled after marinating; the other is to sprinkle the seasoning directly on the meat after the meat is roasted; the last one is to marinate the meat with seasoning first, and then add the seasoning Sprinkle it on the meat for seasoning. The meat roasted by these methods, whether it is the skin or the inside of the meat, is usually greasy, which makes people feel unappetizing, does not meet the scientific and nutritional requirements, and cannot meet people's needs