Barbecue seasoning

A technology of seasoning and raw materials, applied in the direction of food science, etc., can solve the problems of easy change of meat taste, easy production of nitrite, harm to health, etc., and achieve the effect of increasing fresh flavor

Inactive Publication Date: 2017-04-26
广西南宁市唐郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems in the prior art that the meat taste is easy to change in the process of grilling cured meat with salt, and nitrite is easy to be produced, which endangers the health of the body, the invention invents a barbecue seasoning, which aims to obtain a Meat tastes good, retains the original flavor, and is a healthy and safe seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Leaves of dill, dried at 25°C until the moisture content is 40%, and ground through a 100-mesh sieve to obtain dill powder, for later use; fresh lemongrass, chopped and ground into powder, to obtain lemongrass powder, for later use; dried lily Grind the slices through a 200-mesh sieve to get lily powder for later use; the flavoring agent is in grams, and the following ingredients are weighed: 10g garlic powder, 1g salt, 2g pepper, 5g buckwheat paste, 3g Polygonatum odoratum, 1g magnolia magnolia 2g, 0.5g of crab powder, 5g of honey and 1.1g of bay leaf extract, mix and stir the raw materials of each component evenly, and get it; among them, the bay leaf extract is fresh bay leaves, dried at 40°C for 10min, taken out, and the leaves are both sides Apply honey, and keep drying at 55°C for 20 minutes to obtain the treated bay leaves. Mix the treated bay leaves and ethanol at a mass ratio of 1:10, extract at 65°C for 1.5 hours, and obtain the bay leaf extract.

[0018] A ba...

Embodiment 2

[0020] Leaves of dill, dried at 45°C until the water content is 50%, and ground through a 220-mesh sieve to obtain dill powder, for later use; fresh lemongrass, chopped and ground into powder, to obtain lemongrass powder, for later use; dried lily Grind the slices through a 300-mesh sieve to get lily powder for later use; the flavoring agent is in g, and the following ingredients are weighed: 15g garlic powder, 3g salt, 5g pepper, 7g buckwheat paste, 5g Polygonatum odoratum, 2g magnolia magnolia 3g, crab powder 2.5g, honey 10g and bay leaf extract 3.1g, mix and stir the raw materials of each component evenly, and get it; among them, the bay leaf extract is fresh bay leaves, dried at 35°C for 20min, taken out, and the leaves are both sides Apply honey, then keep at 55°C and dry for 50 minutes to obtain the treated bay leaves, mix the treated bay leaves with ethanol at a mass ratio of 1:15, extract at 75°C for 0.5 hours, and obtain the bay leaf extract.

[0021] A kind of barbec...

Embodiment 3

[0023] Leaves of dill, dried at 35°C until the water content is 45%, and ground through a 160-mesh sieve to obtain dill powder, for later use; fresh lemongrass, chopped and ground into powder, to obtain lemongrass powder, for later use; dried lily Grind the slices through a 250-mesh sieve to get lily powder for later use; the flavoring agent is in g, and weigh the following component raw materials: garlic powder 12g, salt 2g, pepper 3g, buckwheat paste 6g, Polygonatum 4g, Juba 2g, magnolia 2g, 1.5g of crab powder, 7g of honey and 2.1g of bay leaf extract, mix the raw materials of each component and stir evenly, and get it; among them, the bay leaf extract is fresh bay leaves, dried at 36°C for 15min, taken out, and the leaves are both sides Apply honey, then keep drying at 55°C for 35 minutes to obtain the treated bay leaves, mix the treated bay leaves with ethanol at a mass ratio of 1:12, extract at 70°C for 1 hour, and obtain the bay leaf extract.

[0024] A kind of barbecue...

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PUM

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Abstract

The invention discloses a barbecue seasoning. The barbecue seasoning comprises, by weight, 10-30 parts of dill powder, 5-10 parts of cumin powder, 1-2 parts of anise, 5-8 parts of ground nutmeg, 1-3 parts of cinnamon, 10-12 parts of cornflour, 1-3 parts of fennel, 2-3 parts of citronella powder, 1-3 parts of lily powder, 2-6 parts of Chinese prickly ash and 3-5 parts of condiments. The barbecue seasoning can effectively eliminate fishy and goaty smell and peculiar smell of various kinds of meat and fish, the delicious and fragrant taste is improved, salted meat products have a saline taste, quality and deliciousness of meat are not damaged, an excessive amount of harmful nitrite is not generated, the seasoning is directly used in the barbecue process, other required auxiliary materials can be reduced, and roasted meat is fragrant and delicious.

Description

technical field [0001] The invention relates to a seasoning, in particular to a barbecue seasoning. Background technique [0002] Barbecue cured meat is mainly cured with salt. When fresh meat is marinated, the amount of salt used to marinate fresh meat is one of the important factors for preparing cured meat. When using a high-concentration salt solution, the osmotic pressure is large, the water loss is fast, the taste is too salty and the taste is not fresh; but the salt content is less than 7%, and the antiseptic ability is poor. At the same time, the soaking time is prolonged, the maturity is delayed, and the nutrition Reduced value. In short, too much salt will hinder the flavor of the finished product, and too little salt will not achieve the purpose of preservation, and at the same time affect the quality of meat taste. [0003] The information disclosed in this Background section is only for enhancing the understanding of the general background of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14
Inventor 唐德胜
Owner 广西南宁市唐郎食品有限公司
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