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Cherry barbecue juice and preparation method thereof

A technology of barbecue liquid and cherries, which is applied in the field of food processing, can solve the problems of difficult smearing of debris, harm to the health of eaters, and a large amount of benzopyrene, etc., to improve human immunity, improve vision, and high concentration of flavor substances Effect

Inactive Publication Date: 2015-09-30
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The special burnt aroma of barbecue has conquered many consumers, but a large amount of benzopyrene will be produced during the production process, which seriously endangers the health of consumers
There are many reasons for the production of benzopyrene, such as incomplete combustion of wood, and the smoke generated by barbecue contains a large amount of benzopyrene, which remains in the baked food; in addition, the barbecue seasoning applied on the surface of the food is all plant resources The fine debris, which adheres to the food, is heated by the heat from the burning wood, and the incomplete combustion also leads to the production of benzopyrene. Since these debris are attached to the food, the benzopyrene produced by it is in the food. There are many residues in the food, and the debris is not easy to spread evenly, and the inside of the food is not tasty enough.

Method used

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  • Cherry barbecue juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Add 6 parts of cherry pulp powder, 10 parts of piperine, 1 part of papain, 1 part of garlic essence, 2 parts of carotene, 8 parts of edible salt, and 0.1 part of monosodium glutamate into 30 parts of water, stir well and fully dissolve, then drop Add 7 parts of star anise oil, then add 0.04 parts of sodium caseinate and stir evenly to obtain a mixed solution;

[0041] (2) Add 0.05 parts of xanthan gum to 10 parts of water, heat to boiling, and keep boiling for 20 minutes, stir evenly, and stand for 2 hours to obtain colloid;

[0042] (3) Pour the colloid obtained in step (2) into the mixed solution obtained in step (1), stir evenly, pack, and sterilize by irradiation (dose: 5kGy) to obtain the finished product.

Embodiment 2

[0044] (1) Add 12 parts of cherry pulp powder, 3 parts of piperine, 4 parts of papain, 3 parts of garlic essence, 5 parts of carotene, 3 parts of edible salt, and 0.1 part of monosodium glutamate into 40 parts of water, stir well and fully dissolve, then drop Add 12 parts of star anise oil, then add 0.02 parts of sodium caseinate and stir evenly to obtain a mixed solution;

[0045] (2) Add 0.02 parts of xanthan gum to 15 parts of water, heat to boiling, and keep boiling for 20 minutes, stir evenly, and stand for 2 hours to obtain colloid;

[0046] (3) Pour the colloid obtained in step (2) into the mixed solution obtained in step (1), stir evenly, pack, and sterilize by irradiation (dose: 5kGy) to obtain the finished product.

Embodiment 3

[0048] (1) Add 10 parts of cherry pulp powder, 5 parts of piperine, 3 parts of papain, 2 parts of garlic essence, 3 parts of carotene, 5 parts of edible salt, and 0.08 parts of monosodium glutamate into 38 parts of water, stir well and fully dissolve, then drop Add 10 parts of star anise oil, then add 0.03 parts of sodium caseinate and stir evenly to obtain a mixed solution;

[0049] (2) Add 0.03 parts of xanthan gum to 12 parts of water, heat to boiling, and keep boiling for 20 minutes, stir evenly, and stand for 2 hours to obtain colloid;

[0050] (3) Pour the colloid obtained in step (2) into the mixed solution obtained in step (1), stir evenly, pack, and sterilize by irradiation (dose: 5kGy) to obtain the finished product.

[0051] The meat products were marinated for 2 hours with the barbecue liquid of the present invention and a commercially available barbecue material of a certain brand, and then baked, and the baked products were subjected to sensory evaluation. The ev...

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Abstract

The invention relates to a barbecue condiment, in particular to cherry barbecue juice and a preparation method thereof. The cherry barbecue juice comprises the following raw materials in parts by mass: 6-12 parts of cherry pulp powder, 3-10 parts of piperine, 7-12 parts of star anise oil, 1-4 parts of papain, 1-3 parts of allicin, 2-5 parts of carotene, 0.02-0.05 part of xanthan gum, 3-8 parts of edible salt, 0.05-0.1 part of monosodium glutamate, 0.02-0.04 part of sodium caseinate, 40-55 parts of water. The barbecue juice provided by the invention is bright red in color, moderate in consistence, easy to smear, high in flavoring material concentration, and low in use amount; foods baked by the barbecue juice provided by the invention are good in color, fragrance, and taste, and relatively low in benzopyrene content.

Description

technical field [0001] The invention relates to a barbecue seasoning, which belongs to the field of food processing. Background technique [0002] Barbecue is a method of burning fuel to heat food to make it produce a special smell of processed food. The special burnt aroma of barbecue has conquered many consumers, but a large amount of benzopyrene will be produced during the production process, which seriously endangers the health of eaters. There are many reasons for the production of benzopyrene, such as incomplete combustion of wood, and the smoke generated by barbecue contains a large amount of benzopyrene, which remains in the baked food; in addition, the barbecue seasoning applied on the surface of the food is all plant resources The fine debris, which adheres to the food, is heated by the heat from the burning wood, and the incomplete combustion also leads to the production of benzopyrene. Since these debris are attached to the food, the benzopyrene produced by it i...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
Inventor 郭鹏
Owner DALIAN NATIONALITIES UNIVERSITY