Muslim barbecue seasoning with wide application type and preparation method thereof

A seasoning and a wide range of technologies, which are applied in the field of halal barbecue seasoning and its preparation, can solve the problems of unresolved problems such as the freeze resistance of barbecue ingredients, and achieve the effects of increasing marinating effect, improving biological activity, enhancing seasoning effect and efficiency

Inactive Publication Date: 2016-11-09
YIWU JUHUI BIOTECH CO LTD
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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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  • Muslim barbecue seasoning with wide application type and preparation method thereof
  • Muslim barbecue seasoning with wide application type and preparation method thereof
  • Muslim barbecue seasoning with wide application type 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 halal barbecue seasoning with a wide range of applications is mainly prepared from the following raw materials in parts by weight:

[0074] 40 parts of cumin, 25 parts of dietary fiber powder, 18 parts of white sugar, 10.5 parts of salt, 8 parts of pepper, 8.2 parts of monosodium glutamate, 7 parts of potato powder, 7 parts of sweet potato powder, 7 parts of tomato powder, 4.6 parts of dried ginger, antifreeze 13 parts of polypeptide, 14 parts of compound flavor Maillard peptide, 3.5 parts of cumin, 3 parts of penetrant, 2.15 parts of sesame, 2.05 parts of cinnamon, 1.5 parts of star anise, 1.5 parts of nutmeg;

[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 weig...

Embodiment 3

[0083] A halal barbecue seasoning with a wide range of applications is mainly prepared from the following raw materials in parts by weight:

[0084] 30 parts of cumin, 20 parts of dietary fiber powder, 15 parts of white sugar, 10 parts of salt, 6 parts of 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, antifreeze 11 parts of polypeptide, 12 parts of compound flavor Maillard peptide, 2 parts of cumin, 2 parts of penetrant, 1 part of sesame, 1 part of cinnamon, 1.3 parts of star anise, 1.3 parts of nutmeg;

[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...

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Abstract

The invention discloses a Muslim barbecue seasoning with wide application type and a preparation method thereof. The Muslim barbecue seasoning has the advantages that anti-freezing polypeptide and composite-flavor Maillard peptide are scientifically compounded, wherein the anti-freezing polypeptide is used for obviously improving the anti-freezing effect of foods, delaying and preventing the formation of ice crystals and the recrystallization of foods under the refrigerating condition, preventing the damage of structure, quality and flavor of foods, and prolonging the market circulating period of foods, and the composite-flavor Maillard peptide is used for providing particular fragrance, taste and color for foods, and producing stronger anti-oxidizing effect; a penetrant, dried potato powder, sweet potato powder, tomato powder, and functional raw materials, such as diatery fiber, are added, wherein the penetrant is used for realizing quick penetrating and shortening pickling time, the dried potato powder, sweet potato powder and tomato powder are used for reducing reducing cancerogen production, and the functional raw materials are used for prolonging shelf life of seasoning and promoting digestion, so that the Muslim barbecue seasoning is finally prepared; the anti-freeze effect is obvious, the refrigeration circulating period of foods is prolonged, the quality and flavor of foods are maintained, the penetrating function is strong, the pickling and barbecue period is shortened, the cancerogen production is reduced, and the Muslim barbecue seasoning is more suitable for commercial operation mode.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to a Muslim barbecue seasoning with a wide range of applications 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 desir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/105A23L33/18A23L33/21A23L27/26A23L5/30
CPCA23V2002/00
Inventor 李秉京
Owner YIWU JUHUI BIOTECH CO LTD
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