Multi-flavor barbecue ingredient production method

Abstract

The present invention discloses a multi-flavor barbecue ingredient production method, which comprises: 1, seasoning selecting, 2, perfume selecting and ratio determining, 3, perfume powder frying, 4, processing preparing, 5, detecting screening, and 6, packaging storing, wherein the seasoning selecting comprises 10 parts of disodium 5'-ribonucleotide, 14 parts of edible sodium bicarbonate, 0.4 part of tenderizer containing a papain component, 10 parts of crude cuminum cyminum powder, 30 parts of corn starch, 14 parts of edible sodium bicarbonate, 0.4 part of tenderizer containing a papain component, 5 g of dehydrated egg powder, 10 ml of a grain baijiu, and 400 ml of drinking water, and the perfume ratio selection comprises 7% of coriandrum sativum seed, 0.2% of rosmarinus officinalis, 2.98% of black sesame, 41% of foeniculum vulgare mill, 13% of cuminum cyminum, 25% of zanthoxylum bungeanum, 10% of illicium verum hook, and 1% of black pepper. According to the present invention, under the catalysis of the papain, the meat structure is quickly loosened, the lean meat tissue is expanded and opened, Sodium Inosinate, sodium guanylate and sodium chloride (salt) rapidly permeate into the inner layer, and the meat is expanded and loose, such that the baking time is effectively reduced.

Description

technical field [0001] The invention relates to a method for preparing multi-flavored barbecue ingredients, which belongs to the technical field of food therapy application. Background technique [0002] Barbecue is very familiar to people. The quality of barbecue taste directly affects people's appetite; The length and the quality of the grill. In the prior art, there is no barbecue ingredient that can optimize the barbecue taste, and it is difficult to guarantee the barbecue quality. Contents of the invention [0003] The invention provides a method for preparing barbecue ingredients in order to make up for the defects in the prior art that the preparation method of the soft-shelled turtle is improper and cannot achieve the curative effect of the soft-shelled turtle itself, and the taste is single. [0004] A method for preparing barbecue ingredients, comprising the following steps: Step 1, seasoning selection; Step 2, spice selection and formulating ratio; Step 3, s...

AI Technical Summary

Problems solved by technology

In the prior art, there is no barbecue ingredient that can optimize the barbecue taste, and it is difficult to guarantee the quality of the barbecue.

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