Seasoning for barbecue pickled products and preparation method of barbecue pickled products

A technology of seasoning and pickled products, which is applied in the field of seasoning for barbecue pickled products and the preparation of barbecue pickled products, which can solve the problems of unsatisfactory deodorization effect, heavy fishy smell, and carcinogenicity, so as to benefit human health , Rich and delicious taste, bright color effect

Inactive Publication Date: 2016-03-09
邹明俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the effect of removing fishy smell like this is not ideal. The cured meat products will still have a heavier fishy smell after cooling back, thus making the pickled products taste poor and cannot be widely accepted by consumers.
Moreover, according to the fact that some common salted products are now grilled, the oil droplets turn into soot and are decomposed into countless harmful substances, which directly pollute food and the environment. It is an indisputable fact that it causes disease and cancer

Method used

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  • Seasoning for barbecue pickled products and preparation method of barbecue pickled products
  • Seasoning for barbecue pickled products and preparation method of barbecue pickled products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Prepare seasoning: 50 grams of monosodium glutamate, 80 grams of cooking wine, 20 grams of pepper powder, 20 grams of black pepper powder, 30 grams of chili powder, 40 grams of refined salt, 40 grams of shredded ginger, 40 grams of shredded shallot, 7 grams of sugar, and 150 grams of vegetable oil , 250 grams of starch, 10 grams of truffle powder, 15 grams of wild bazi powder, and 5 grams of sesame oil for later use.

[0034] To prepare BBQ marinated pork products:

[0035] Select the freshly slaughtered pork and cut it into 2-3 cm wide and 10 cm long blocks for later use.

[0036] Mix the prepared refined salt, monosodium glutamate, pepper powder, black pepper powder, chili powder, green onion, ginger, cooking wine, sugar, truffle powder, and wild dam seed powder in sequence and knead them evenly with your hands. Dissolve the mixed seasoning in water at a weight ratio of 1:2 and mix evenly to obtain a barbecue seasoning marinade;

[0037] Add the cut fresh pork into ...

Embodiment 2

[0039] Prepare seasonings: 60 grams of monosodium glutamate, 90 grams of cooking wine, 23 grams of pepper powder, 22 grams of black pepper powder, 30 grams of chili powder, 43 grams of refined salt, 45 grams of shredded ginger, 44 grams of shredded shallot, 8.5 grams of sugar, and 150 grams of vegetable oil , 250 grams of starch, 10 grams of truffle powder, 15 grams of wild bazi powder, and 7 grams of sesame oil for later use.

[0040] To prepare BBQ marinade:

[0041] Select freshly killed fish and cut into 10-15 cm long and 5 cm wide blocks for later use.

[0042] Mix the prepared refined salt, monosodium glutamate, pepper powder, black pepper powder, chili powder, green onion, ginger, cooking wine, sugar, truffle powder, and wild dam seed powder in sequence and knead them evenly with your hands. Dissolving the mixed seasoning in water at a weight ratio of 1:1 and mixing evenly to obtain a barbecue seasoning marinade;

[0043] Add the cut fresh fish into the prepared barbe...

experiment example 1

[0054] The grilled pickled products provided by the present invention are prepared with seasonings for on-site roasting and tasting, and 200 participants are investigated in Kunming, Yunnan, mainly for the size of oil fume, mouthfeel, taste, The appearance and physical condition after eating were observed and tasted on the spot. The investigation report is as follows:

[0055] Among the 200 people who participated in the survey, they had a high evaluation of the taste, taste, appearance, and the size of the oily smoke during the roasting process. During the roasting process, there was almost no large oily smoke. taste, the appearance is bright, and the unbaked grilled marinated products will not be soft. After cooling down, there will still be no fishy or stinky smell. Moreover, there will be no dry mouth or hot feeling after eating. The overall like rate reaches 99%. %, illustrates that the grilled food prepared by using the grilled pickled product prepared by the seasoning o...

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Abstract

The invention relates to the field of processing of foods and particularly relates to a seasoning for a barbecue salted product and a preparation method of the barbecue salted product. The seasoning for the barbecue salted product is prepared from the following raw materials according to a mixture ratio: 50-70g of monosodium glutamate, 80-100g of cooking wine, 20-25g of pricklyash peel powder, 20-25g of black pepper powder, 30g of chili powder, 40-45g of refined salt, 40-50g of shredded ginger, 40-50g of shredded chive, 7-10g of white sugar, 150g of vegetable oil, 250g of starch, 10g of refined truffle powder, 15g of refined elsholtzia rugulosa powder and 5-10g of sesame oil. The healthy seasoning for the barbecue salted product provided by the invention can fundamentally solve fishy and mutton smell of meats or meat products and eliminate the fishy and mutton smell after back-cooling of the meats or meat products. Furthermore, the healthy vegetable oil used in the seasoning is beneficial to human health and causes no pollution to the environment and foods.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seasoning for barbecue pickled products and a preparation method for barbecue pickled products. Background technique [0002] Barbecue may be the most primitive cooking method of human beings. It uses fuel to heat and dry the air, and places the food in the hot dry air at a position closer to the heat source to heat the food. Generally speaking, barbecue is to cook food (mostly meat) on fire until it is edible, so it is also called barbecue in Taiwan; in modern society, due to the variety of ways to use fire, barbecue methods are gradually diversified, and development A variety of barbecue grills, barbecue racks, barbecue sauces, etc. Barbecue itself has also become a way of entertainment or business for many people to gather. In order to make grilled food taste better and increase the appetite of eaters, people use various seasonings to smear or pickle the food to be grilled t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/20A23L33/10A23L13/10A23L13/40A23L13/70
CPCA23L13/00A23L13/428A23L13/70A23L17/00A23L27/00A23L33/10A23V2002/00A23V2200/30Y02A40/90
Inventor 邹明俊
Owner 邹明俊
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