Strong-stability Moslem barbecue seasoning and preparation method thereof

A technology with strong stability and seasoning, applied in the direction of food science, etc., can solve the problem of not solving the problem of freezing resistance of barbecue ingredients, and achieve the effect of increasing the marinating effect, enhancing the convenience of use, and reducing the loss.

Inactive Publication Date: 2016-11-23
YIWU JUHUI BIOTECH CO LTD
View PDF10 Cites 2 Cited by
  • 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 pick

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Strong-stability Moslem barbecue seasoning and preparation method thereof
  • Strong-stability Moslem barbecue seasoning and preparation method thereof
  • Strong-stability Moslem 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 strong stable halal barbecue seasoning 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, 17 parts of tomato powder, 4.6 parts of dried ginger, antifreeze 5 parts of polypeptide, 4 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 weigh the raw materials o...

Embodiment 3

[0083] A strong stable halal barbecue seasoning 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, 14 parts of tomato powder, 3 parts of dried ginger, antifreeze 3 parts of polypeptide, 2 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 of each component, f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Thicknessaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to view more

Abstract

The invention discloses a highly stable halal barbecue seasoning and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and Flavor is destroyed, antifreeze peptides that prolong the market circulation of food materials and food materials can be endowed with special fragrance, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, shorten Penetrating agent for pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens in barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. It is a halal barbecue seasoning that is more suitable for commercial operation mode, which can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to a highly stable 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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L27/00A23L27/10A23L29/00A23L33/21
CPCA23V2002/00
Inventor 李秉京
Owner YIWU JUHUI BIOTECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap