Seasoning and preparation method thereof

A seasoning and purified water technology, which is applied in the field of food condiments, can solve the problems of lack of nutrition and health care, general food taste, and no characteristics, etc., and achieve the effect of strong seasoning function, rich nutrition, and increased fresh flavor

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

[0002] Due to its special cooking method, the taste of grilled food depends largely on the seasoning. There are many kinds of barbecue seasonings on the market, but the taste is single.
Due to the formula of some barbecue seasonings, the food prepared with them tastes ordinary, has no characteristics, and does not take into account the nutritional and health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A seasoning for barbecue, which consists of the following components in parts by weight:

[0047] Bay leaf powder 8 parts

[0048] 4 parts glucose

[0049] 80 servings of sweet potato flour

[0050] Cashew powder 30 parts

[0051] 50 parts paprika

[0052] 30 pieces of fresh Hang pepper

[0053] Cumin grains 50 parts

[0054] Cumin powder 10 parts

[0055] Garlic powder 30 parts

[0056] 20 servings of chicken powder

[0057] 5 servings of beer

[0058] 8 parts oyster sauce

[0059] 10 soy sauce

[0060] 10 servings of Veda

[0061] 0.5 part of disodium 5'-flavored nucleotide

[0062] 300 parts of purified water.

[0063] The preparation method comprises the following steps:

[0064] A, take each component in the composition by weight;

[0065] B. At room temperature, mix all components except pure water together and stir well;

[0066] C, soaking at room temperature for 2 hours;

[0067] D. Add the soaked mixture into pure water, stir well, and then so...

Embodiment 2

[0069] A seasoning for barbecue, which consists of the following components in parts by weight:

[0070] 9 parts bay leaf powder

[0071] 5 parts glucose

[0072] 85 servings of sweet potato powder

[0073] Cashew powder 35 parts

[0074] 55 paprika

[0075] 35 pieces of fresh Hangjiao crushed

[0076] Cumin grains 55 parts

[0077] Cumin powder 15 parts

[0078] Garlic powder 35 parts

[0079] 25 servings of chicken powder

[0080] 6 servings of beer

[0081] 9 parts oyster sauce

[0082] 15 soy sauce

[0083] 15 servings of Veda

[0084] 0.6 part of disodium 5'-flavored nucleotide

[0085] 300 parts of purified water.

[0086] The preparation method comprises the following steps:

[0087] A, take each component in the composition by weight;

[0088] B. At room temperature, mix all components except pure water together and stir well;

[0089] C, soaking at room temperature for 2 hours;

[0090] D. Add the soaked mixture into pure water, stir well, and then so...

Embodiment 3

[0092] A seasoning for barbecue, which consists of the following components in parts by weight:

[0093] 10 parts bay leaf powder

[0094] 6 servings of glucose

[0095] 90 servings of sweet potato powder

[0096] Cashew powder 40 parts

[0097] 60 servings of paprika

[0098] 40 pieces of fresh Hang pepper

[0099] Cumin grains 60 parts

[0100] 20 servings of cumin powder

[0101] Garlic powder 50 parts

[0102] 30 servings of chicken powder

[0103] 7 servings of beer

[0104] 10 parts oyster sauce

[0105] 20 soy sauce

[0106] 20 servings of Taste

[0107] 0.7 part of disodium 5'-flavored nucleotide

[0108] 300 parts of purified water.

[0109] The preparation method comprises the following steps:

[0110] A, take each component in the composition by weight;

[0111] B. At room temperature, mix all components except pure water together and stir well;

[0112] C, soaking at room temperature for 2 hours;

[0113] D. Add the soaked mixture into pure water, ...

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PUM

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Abstract

The invention relates to a seasoning for barbecue. The seasoning consists of the following components in parts by weight: gulf leaf powder, glucose, sweet potato powder, cashew nut powder, chilli powder, minced fresh Hangzhou chilli, cumin particles, cumin powder, garlic powder, chicken powder, beer, oyster sauce, light soy sauce, Weidamei soy sauce, disodium 5'-ribonucleotide and purified water. The seasoning for barbecue is prepared by matching multiple selected natural raw materials with natural traditional Chinese medicinal materials according to scientific compatibility of medicines, is strong in flavor, rich in nutrition and powerful in flavoring function, has a certain appetizing effect and can be tolerant to high-temperature cooking during use, the fish or mutton smell and odor of various food materials such as various meats, fishes, sea foods, vegetables and vegetarian diets for barbecue can be effectively removed, and the fresh fragrance is increased.

Description

technical field [0001] The invention belongs to the technical field of food condiments, in particular to a condiment and a preparation method thereof. Background technique [0002] Barbecue is due to its special cooking method, and the mouthfeel of grilled food depends on seasoning to a large extent, and the barbecue seasoning on the market is of a great variety at present, but taste is single. Due to the reason of the formula of some barbecue seasonings, the taste of the food prepared with it is average, without characteristics, and the nutritional and health effects are not taken into account. 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 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] Bay leaf powder 8-10 parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
CPCA23L27/00
Inventor 曹慧子羊飞
Owner QINGDAO HOUKE INFORMATION ENG
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