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High-safety Islamic barbecue condiment and preparation method thereof

A safety and seasoning technology, which is applied in protein-containing food ingredients, food science, application, etc., can solve the problems of unresolved freeze resistance of barbecue ingredients, and achieve increased pickling effect, biological activity, and enhanced seasoning effect and the effect of efficiency

Inactive Publication Date: 2016-10-26
义乌市忻昱生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] No matter the above-mentioned disclosed common barbecue seasonings or halal barbecue seasonings, none of them solves the problem of frost resistance in the frozen storage process of barbecue ingredients after pickling. and popularization, to promote the rapid development of the commercialization of halal barbecue food, it is imminent to develop and prepare a halal barbecue seasoning that is more suitable for commercial operation

Method used

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  • High-safety Islamic barbecue condiment and preparation method thereof
  • High-safety Islamic barbecue condiment and preparation method thereof
  • High-safety Islamic barbecue condiment and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1 raw material preparation

[0058] 1. Preparation of dietary fiber powder:

[0059] The preparation method of the dietary fiber powder comprises the following steps: uniformly mixing inulin, barley fiber, and wheat fiber in a mass ratio of 3:2:1.5, ultrafinely pulverizing to a particle size of 9 μm, and adding 0.2% bicarbonate of pulverized matter Sodium, mix evenly, adjust the moisture content of the mixture to 22%, keep it sealed at room temperature for 2 hours, extrude and expand at a screw speed of 110r / min, and a temperature of 130°C, crush it, add water that is 3 times the mass of the crushed product, room temperature 300W, 40KHz Conditional ultrasonic extraction for 12 minutes, and then high-voltage pulsed electric field treatment for 12 minutes under the conditions of electric field intensity 30kV / cm, pulse time 500μs, and pulse frequency 300Hz; adjust the pH value to 5.5 with lactic acid, add 0.5% of the mass of the mixture of biological enzymes, an...

Embodiment 2

[0073] A safe halal barbecue seasoning is mainly prepared from the following raw materials in parts by weight:

[0074] 35 parts of black pepper, 36 parts of dietary fiber powder, 22 parts of white sugar, 18 parts of salt, 8 parts of Chaotian pepper, 8 parts of monosodium glutamate, 7 parts of potato powder, 7 parts of sweet potato powder, 7 parts of tomato powder, 5 parts of dried ginger, 5 parts of frozen polypeptide, 4 parts of compound flavor Maillard peptide, 3 parts of penetrant, 1.5 parts of star anise, 1.5 parts of cumin, and 1.0 part of cinnamon.

[0075] The mass composition of described antifreeze polypeptide is: plant extract: sericin peptide=36:13;

[0076] The mass composition of the penetrating agent is: cutinase: keratinase: cellulase: lipase=5:4:3:1.5.

[0077] The preparation method comprises the steps of:

[0078] 1) Preparation of seasoning extract: According to the formula, accurately weigh the raw materials of each component, first put black pepper, pep...

Embodiment 3

[0083] A safe halal barbecue seasoning is mainly prepared from the following raw materials in parts by weight:

[0084] 30 parts of black pepper, 32 parts of dietary fiber powder, 20 parts of white sugar, 16 parts of salt, 6 parts of Chaotian pepper, 6 parts of monosodium glutamate, 5 parts of potato powder, 5 parts of sweet potato powder, 5 parts of tomato powder, 3 parts of dried ginger, 3 parts of frozen polypeptide, 2 parts of compound flavor Maillard peptide, 2 parts of penetrant, 1.3 parts of star anise, 1.3 parts of cumin, 0.8 parts of cinnamon;

[0085] The mass composition of described antifreeze polypeptide is: plant extract: sericin peptide=33:10;

[0086] The mass composition of the penetrating agent is: cutinase: keratinase: cellulase: lipase=4:3:2:1.

[0087] The preparation method comprises the steps of:

[0088]1) Preparation of seasoning extract: According to the formula, accurately weigh the raw materials of each component, first put black pepper, pepper, d...

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Abstract

The invention discloses a high-safety Islamic barbecue condiment and a preparation method thereof. By adopting scientific compounding, the anti-freezing effect of food materials can be remarkably improved, formation of ice crystals and recrystallization in a frozen storage process of the food materials are delayed and prevented, food structures, quality and flavors are prevented from being damaged, a circulating period of anti-freezing polypeptides in a food material market is prolonged and special aroma, taste and color can be given to the food materials; a compound flavored Maillard peptide with relatively strong anti-oxidization effect can be generated; and functional raw materials including a penetrating agent with rapid penetration effect and short pickling time, potato powder, sweet potato powder and tomato powder which can reduce the generation of barbecue cancerogens, and dietary fiber powder capable of helping to digest and the like are added to finally prepare the Islamic barbecue condiment which has remarkable anti-freezing effect, can prolong a food material cold storage and circulating period, keeps quality and flavor of the food materials, has the strong penetration effect, can shorten pickling and barbecue time, can reduce the generation of the barbecue cancerogens and is relatively suitable for a commercial operation mode.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to a safe Muslim barbecue seasoning and a preparation method thereof. Background technique [0002] Barbecue has become more and more popular from the initial roadside stalls to the star-rated hotels. The current barbecue evolved from Xinjiang kebabs. The original kebabs were only seasoned with chili powder and cumin powder. With the development of society and the increasing variety of dishes used for grilling, a single taste can no longer Meet the needs of modern tastes. Western cooking tends to be scientific and develops into nutritional considerations; Chinese cooking tends to be artistic, which is expressed as an emphasis on taste. In Chinese cooking, not only eating food but more importantly "taste". Although many natural animal and plant materials have certain fragrance and taste when they are processed separately, they still cannot satisfy people's desire for good taste. No matter ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/22A23L33/18
CPCA23V2002/00A23V2300/28A23V2250/55A23V2250/5116
Inventor 李秉典
Owner 义乌市忻昱生物科技有限公司
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