Flavor Maillard peptide-containing Islamic barbecue seasoning and production method thereof

A technology of Maillard peptide and seasoning, which is applied in the field of barbecue seasoning, can solve the problems of unresolved problems such as the freeze resistance of barbecue ingredients, achieve the effect of increasing the marinating effect, retaining nutrients, and improving food safety

Inactive Publication Date: 2016-12-07
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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  • Flavor Maillard peptide-containing Islamic barbecue seasoning and production method thereof
  • Flavor Maillard peptide-containing Islamic barbecue seasoning and production method thereof
  • Flavor Maillard peptide-containing Islamic barbecue seasoning and production 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 halal barbecue seasoning containing flavored Maillard peptide, 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, 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, 10 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 compone...

Embodiment 3

[0083] A halal barbecue seasoning containing flavored Maillard peptide, 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, 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, 7 parts of compound flavor Maillard peptide, 2 parts of penetrant, 1.3 parts of star anise, 1.3 parts of cumin, and 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,...

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Abstract

The invention discloses a flavor Maillard peptide-containing Islamic barbecue seasoning and a production method thereof. Anti-freeze polypeptides which substantially improve the anti-freeze effect of food materials, delay and prevent formation of ice crystals in the freezing storage process of the food materials, prevent the structure, the quality and the flavor of foods from being destroyed and prolong the market circulation period of the food materials are scientifically compounded with composite Maillard peptides which endow the food materials with special aroma, taste and color and generate a strong anti-oxidation effect, and an osmotic agent which has a rapid osmosis effect and shortens the pickling time, potato flour, sweet potato flour and tomato powder which reduce generation of barbecue carcinogenic substances, dietary fiber powder for promoting digestion and other functional raw materials are added to finally produce the Islamic barbecue seasoning with the advantages of substantial anti-freeze effect, prolongation of the market circulation period of the food materials, maintenance of the quality and the flavor of the food materials, strong osmosis effect, shortening of the pickling and barbecuing time, reduction of the generation of the barbecue carcinogenic substances, and suitableness for commercial running modes.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to a halal barbecue seasoning containing flavored Maillard peptide 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 des...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/21A23L33/18A23L33/00A23L27/26
CPCA23V2002/00A23V2250/55A23V2200/30A23V2200/32
Inventor 李秉典
Owner 义乌市忻昱生物科技有限公司
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