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Condiment for barbecue and preparation method of condiment

A technology of seasoning and parts by weight, which is applied in the field of barbecue seasoning and its preparation, can solve the problems of single ingredients and cumbersome operation of the seasoning, and achieve the effect of unique flavor, nutrition and health, and scientific and reasonable ratio of raw materials

Inactive Publication Date: 2015-02-25
QINGDAO HOUKE INFORMATION ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional barbecue seasonings have a single ingredient and a wide variety, and they need to be added one by one when using, which is cumbersome to operate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A seasoning for barbecue, which consists of the following components in parts by weight:

[0051] 3 parts cloudwood powder

[0052] 4 parts white sugar

[0053] 80 servings of cassava flour

[0054] 30 servings of sesame

[0055] 50 parts paprika

[0056] 30 pieces of fresh Hang pepper

[0057] Cumin grains 50 parts

[0058] 10 parts pepper powder

[0059] fennel powder 10 parts

[0060] 80 parts salt and pepper

[0061] 30 parts dry onion powder

[0062] MSG powder 10 parts

[0063] 5 servings of rice wine

[0064] 10 soy sauce

[0065] Old soy sauce 10 servings

[0066] 10 servings of Veda

[0067] 0.5 part of disodium 5'-flavored nucleotide

[0068] 300 parts of purified water.

[0069] The preparation method comprises the following steps:

[0070] A, take each component in the composition by weight;

[0071] B. At room temperature, mix all components except pure water together and stir well;

[0072] C, soaking at room temperature for 2 hours;

[...

Embodiment 2

[0075] A seasoning for barbecue, which consists of the following components in parts by weight:

[0076] 4 parts cloudwood powder

[0077] 5 parts white sugar

[0078] 85 servings of cassava flour

[0079] 35 servings of sesame

[0080] 55 paprika

[0081] 35 pieces of fresh Hangjiao crushed

[0082] Cumin grains 55 parts

[0083] 15 parts pepper powder

[0084] Fennel powder 15 parts

[0085] 90 parts salt and pepper

[0086] 35 parts dry onion powder

[0087] MSG powder 15 parts

[0088] 6 servings of rice wine

[0089] 15 soy sauce

[0090] 15 dark soy sauce

[0091] 15 servings of Veda

[0092] 0.6 part of disodium 5'-flavored nucleotide

[0093] 300 parts of purified water.

[0094] The preparation method comprises the following steps:

[0095] A, take each component in the composition by weight;

[0096] B. At room temperature, mix all components except pure water together and stir well;

[0097] C, soaking at room temperature for 2 hours;

[0098] D. ...

Embodiment 3

[0100] A seasoning for barbecue, which consists of the following components in parts by weight:

[0101] 5 parts cloudwood powder

[0102] 6 parts white sugar

[0103] 90 servings of cassava flour

[0104] 40 servings of sesame

[0105] 60 servings of paprika

[0106] 40 pieces of fresh Hang pepper

[0107] Cumin grains 60 parts

[0108] 20 parts pepper powder

[0109] Fennel powder 20 parts

[0110] 100 parts salt and pepper

[0111] 50 parts dry onion powder

[0112] MSG powder 20 parts

[0113] 7 servings of rice wine

[0114] 20 soy sauce

[0115] Dark soy sauce 20 servings

[0116] 20 servings of Taste

[0117] 0.7 part of disodium 5'-flavored nucleotide

[0118] 300 parts of purified water.

[0119] The preparation method comprises the following steps:

[0120] A, take each component in the composition by weight;

[0121] B. At room temperature, mix all components except pure water together and stir well;

[0122] C, soaking at room temperature for 2 hour...

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PUM

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Abstract

The invention relates to a condiment for barbecue. The condiment consists of the following components in parts by weight: Aplotaxis auriculata powder, white granulated sugar, tapioca flour, sesame, chilli powder, minced fresh Hangzhou chilli, cumin particles, seed powder of Chinese prickly ash, fennel powder, spiced salt, dried onion powder, monosodium glutamate powder, yellow wine, light soy sauce, dark soy sauce, Weidamei soy sauce, disodium 5'-ribonucleotide and purified water. The condiment disclosed by the invention has the advantages and positive effects that the ratio of various raw materials is scientific and reasonable, and the condiment is nutritive, healthy and unique in flavor and can improve the appetite.

Description

technical field [0001] The invention belongs to the technical field of food condiments, in particular to a barbecue seasoning and a preparation method thereof. Background technique [0002] Seasoning is a necessary food additive in cooking and preparing food. In addition to paying attention to its seasoning taste, people also pay attention to its nutritional content. Traditional barbecue seasonings have a single ingredient and a wide variety, and they need to be added one by one during use, which is cumbersome to operate. Contents of the invention [0003] Aiming at the defects existing in the prior art, the object of the present invention is to provide a seasoning for barbecue and a preparation method thereof. [0004] Technical scheme of the present invention is as follows: [0005] A seasoning for barbecue, which consists of the following components in parts by weight: [0006] 3-5 parts of cloud wood powder [0007] 4-6 parts of white sugar [0008] Tapioca flour ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/00
Inventor 曹慧子羊飞
Owner QINGDAO HOUKE INFORMATION ENG