Convenient halal barbecue seasoning and preparation method thereof

A seasoning and halal technology, applied in the direction of food science, etc., can solve the problem of not solving the problem of freeze resistance of barbecue ingredients, and achieve the possible effect of increasing the marinating effect, improving biological activity, and reducing carcinogens

Inactive Publication Date: 2016-11-09
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 p...

Method used

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  • Convenient halal barbecue seasoning and preparation method thereof
  • Convenient halal barbecue seasoning and preparation method thereof
  • Convenient halal barbecue seasoning and preparation method thereof

Examples

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 convenient halal barbecue seasoning is mainly prepared from the following raw materials in parts by weight:

[0074] 35 parts of black pepper, 25 parts of dietary fiber powder, 22 parts of white sugar, 11 parts of table 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...

Embodiment 3

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

[0084] 30 parts of black pepper, 20 parts of dietary fiber powder, 20 parts of white sugar, 7 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, pepp...

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Abstract

The invention discloses a convenient halal barbecue seasoning and a preparation method thereof. Through scientific compounding, a food material freeze resisting effect can be significantly improved, ice crystal formation and recrystallization of food materials during frozen storage can be delayed and prevented, the condition that the food material and food structure, quality and flavor are destroyed can be prevented, anti-freeze polypeptides capable of prolonging the market circulation period of the food materials can be generated, the special aroma, flavor and color can be supplied to the food materials, and compound flavor Maillard peptides with a high anti-oxidant effect can be generated; in addition, functional raw materials such as a penetrating agent with quick penetrating and pickling time shortening effects, potato flour, sweet potato flour and tomato powder which can reduce barbecue carcinogens and dietary fiber powder which can prolong the quality guaranteed period of the seasoning and promote digestion are added; finally, the halal barbecue seasoning which has a significant freeze resisting effect and is capable of prolonging the frozen storage and circulation period of the food materials and keeping the food material quality and flavor, high in penetrating effect, capable of shortening the pickling and barbecuing time and reducing the barbecue carcinogens and more suitable for a commercial operation mode is prepared.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to a convenient halal 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 ma...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/21
Inventor 李秉典
Owner 义乌市忻昱生物科技有限公司
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