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Barbecue seasoning
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A seasoning and raw material technology, applied in the direction of food science, etc., can solve the problem of not being able to achieve seasoning effect, and achieve the effect of fast seasoning speed, fine particles and good dispersibility
Inactive Publication Date: 2016-12-14
梁建
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
[0002] Barbecue is a cooking method that many people like. The types of food that can be grilled have developed from simple meat in the past to today’s vegetable or fruit barbecue; and barbecue seasoning has always revolved around plant-based food seasonings, such as pepper, aniseed, pepper, etc. Although The existing barbecue seasoning has added some plant materials that increase the fragrance, such as thalassemia, papaya, lingcao, magnolia, cinnamon sticks, broadwood, agarwood, aurantium, cumin, and meat quality improvers, flavor enhancers agent, flavor enhancer, yeast extract, poppy extract, etc., but these flavoring substances cannot achieve the expected flavoring effect
Method used
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Examples
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Comparison scheme
Effect test
Embodiment 1
[0010] A barbecue seasoning, including raw materials with the following weight ratio: 3 sugar, 7 salt, 2 ginger, 7 hazelnut kernels, 5 pine nut kernels, 3 cinnamon bark, 2 red fruit slices, 4 cloves, 3 cinnamon bark, 2 bay leaves, 2 cinnamon, cinnamon Then 3.
[0011] A preparation method of the above-mentioned barbecue seasoning, mixing hazelnut kernels, pine nut kernels, cinnamon bark, red fruit slices, cloves, cinnamon bark, bay leaves, cinnamon and cumin in proportion, grinding them into powder, adding sugar and ginger powder, Mix well and fry at 60°C for 5 minutes.
Embodiment 2
[0013] A barbecue seasoning, including raw materials with the following weight ratio: sugar 2, salt 9, ginger 1, hazelnut kernel 9, pine nut kernel 3, cinnamon bark 4, red fruit slice 1, clove 6, cinnamon bark 1, bay leaf 3, cinnamon 1, coriander Then 5.
[0014] A preparation method of the above-mentioned barbecue seasoning, mixing hazelnut kernels, pine nut kernels, cinnamon bark, red fruit slices, cloves, cinnamon bark, bay leaves, cinnamon and cumin in proportion, grinding them into powder, adding sugar and ginger powder, Mix well and fry at 60°C for 5 minutes.
Embodiment 3
[0016] A barbecue seasoning, including raw materials with the following weight ratio: 4 sugar, 5 salt, 3 ginger, 5 hazelnut kernels, 7 pine nut kernels, 2 cinnamon bark, 3 red fruit slices, 2 cloves, 5 cinnamon bark, 1 bay leaf, 4 cinnamon, fenugreek Then 2.
[0017] A preparation method of the above-mentioned barbecue seasoning, mixing hazelnut kernels, pine nut kernels, cinnamon bark, red fruit slices, cloves, cinnamon bark, bay leaves, cinnamon and cumin in proportion, grinding them into powder, adding sugar and ginger powder, Mix well and fry at 60°C for 5 minutes.
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Abstract
The invention discloses barbecue seasoning. The barbecue seasoning is prepared from the following raw materials in parts by weight: 2 to 4 parts of sugar, 5 to 9 parts of salt, 1 to 3 parts of fresh ginger, 5 to 9 parts of hazelnut kernel, 3 to 7 parts of pine nuts, 2 to 4 parts of cassiabark, 1 to 3 parts of crabapple slice, 2 to 6 parts of flos caryophylli, 1 to 5 parts of cassiabark, 1 to 3 parts of myrcia, 1 to 4 parts of cortex cinnamomi and 2 to 5 parts of cuminum cyminum. The barbecue seasoning disclosed by the invention has the advantages of aroma of common seasoning, mixed aroma of added nuts and effects of fine particles, good dispersity, high seasoning speed and convenience in use.
Description
technical field [0001] The invention relates to the technical field of seasoning, in particular to a barbecue seasoning. Background technique [0002] Barbecue is a cooking method that many people like. The types of food that can be grilled have developed from simple meat in the past to today's vegetable or fruit barbecue; and barbecue seasoning has always revolved around plant-based food seasonings, such as pepper, aniseed, pepper, etc. Although The existing barbecue seasoning has added some plant materials that increase the fragrance, such as thalassemia, papaya, lingcao, magnolia, osmanthustwig, broadwood, agarwood, citrus aurantium, cumin, and meat quality improvers, flavor enhancers agent, flavorenhancer, yeast extract, poppy extract, etc., but these flavoring substances can not reach the expected flavoring effect. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention proposes a barbecue seasoning, which is simple in composit...
Claims
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Application Information
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