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A seasoning and formula technology, applied in the field of barbecue recipes, can solve problems such as large differences in barbecue tastes
Inactive Publication Date: 2015-12-23
陈建刚
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Problems solved by technology
[0003] However, the taste of barbecue mainly depends on the seasoning formula, and the taste of processed barbecue varies greatly with different seasoning formulas.
Method used
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Embodiment 1
[0015] Fragrant fruit 9.20g Sand kernel 3.20g White button 2.40g Star anise 5.67g Fennel 5.75g Kaempferia 4.00g Bay leaf 3.33g Cinnamon bark 4.00g Clove 2.00g Ginger 5.45g Baizi 3.20g Vanilla 3.80g Pepper 6.00g Cumin 4.00g Pepper 3.00g Hawthorn 2.80 grams;
[0016] The processing method is as follows:
[0017] (1) Cut the above-mentioned spice ginger into ginger powder, and grind the remaining spices into 40-80 meshes with a grinder;
[0018] (2) Pour 20kg of cooking wine into the pot, then add the above spices and stir well;
[0019] (3) Put a goat whose viscera has been removed into a pot with a net weight of 10 kg, stir the cooking wine, the cooking wine in the pot is submerged on the upper surface of the meat, and turn the goat once after 12 hours;
[0020] (4) After the goats are soaked in cooking wine and marinated for 24 hours, take out the cooking wine and then grill it.
[0024] (1) Cut the above-mentioned spice ginger into ginger powder, and grind the remaining spices into 40-80 meshes with a grinder;
[0025] (2) Pour 10kg of cooking wine into the pot, then add the above spices and stir well;
[0026] (3) Cut 10 kg of pork into strips and put them into a pot, stir the cooking wine, the cooking wine in the pot will cover the upper surface of the meat, and turn the pork once after 10 hours;
[0027] (4) After the pork is soaked in cooking wine and marinated for 20 hours, take out the cooking wine and then grill it.
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Abstract
The invention discloses a barbecue condiment formula. The barbecue condiment is prepared from the following spices at mass ratios: pimentos, fructus amomi and cardamom, anises, fennels, rhizoma kaempferiae, bay leaves, cinnamon, clove, fresh gingers, cedar seeds, vanilla, Chinese prickly ash, cumin, pepper and hawthorn fruits. A processing method comprises the following steps: cutting the fresh gingers into bruised ginger and grinding the other spices into powder; pouring cooking wine into a basin and uniformly stirring the spices; putting meat needing to be roasted into the basin and stirring the cooking wine, wherein the cooking wine in the basin immerses the upper surface of the meat; and after immersing and pickling the meat in the cooking wine for 20-30 hours, taking out the meat and barbecuing. After the meat pickled by the formula is barbecued, the meat smell is removed and the appetite is promoted; and the meat has a delicious taste and a unique flavor and is a first-class delicacy for parties of people.
Description
technical field [0001] The invention relates to a seasoning, in particular to a barbecue formula. Background technique [0002] Barbecue is a special dish. It is said to be the traditional food of the ancient northern nomads. It was once called tent food, and it was also used as a delicacy of the court. The barbecue materials are strictly selected, the meat is tender and fragrant, and it is grilled and eaten by itself, accompanied by fine wine, which has a unique flavor. [0003] Yet the taste of barbecue mainly depends on seasoning formula, adopts different seasoning formula, the taste difference of the processed barbecue is bigger. Contents of the invention [0004] The invention aims to provide a barbecue formula, which ensures that the prepared barbecue has a fresh and fragrant taste and a unique flavor. [0005] The technical solution adopted by the present invention is a barbecue seasoning formula, which is made of the following spices according to the mass ratio: ...
Claims
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Application Information
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