Cumin barbecue powder and making method thereof

A technology of barbecue powder and cumin, which is applied in the field of cumin barbecue powder and its preparation, can solve the problems of unauthentic taste, low specificity, and poor taste of cumin barbecue, and achieve good fullness, strong characteristics, and strong flavor Specific effect

Inactive Publication Date: 2017-09-12
北京圣伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of food condiments on the market, each with its own characteristics. With the continuous improvement of people's living standards, the requirements for condiments are getting higher and higher. Among

Method used

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  • Cumin barbecue powder and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of cumin roasted meat powder is prepared from the following ingredients in parts by weight:

[0026] 16 parts of table salt, 20 parts of monosodium glutamate, 19 parts of white sugar, 0.6 parts of flavored nucleotide disodium (I+G), 0.4 parts of roast beef essential oil, 5 parts of chicken powder, 4 parts of beef powder, hydrolyzed vegetable protein powder (HVP powder ) 4 parts, yeast extract powder 4 parts, garlic powder 5 parts, onion powder 2 parts, chili powder 8 parts, cumin powder 11 parts, anticaking agent 1 part.

[0027] The preparation method of described cumin roasted meat powder, comprises the steps:

[0028] (1) Take salt, monosodium glutamate, and white sugar according to the above-mentioned weight component ratio and pulverize them with a pulverizer, and then pass through a 40-60 mesh sieve to obtain each monomer powder;

[0029] (2) Get roast beef essential oil and the salt powder that step (1) makes, monosodium glutamate powder are...

Embodiment 2

[0034] A preparation method of cumin roasted meat powder is prepared from the following ingredients in parts by weight:

[0035] 18 parts of table salt, 20 parts of monosodium glutamate, 18 parts of white sugar, 0.4 parts of flavored nucleotide disodium (I+G), 0.6 parts of roast beef essential oil, 5 parts of chicken powder, 5 parts of beef powder, hydrolyzed vegetable protein powder (HVP powder ) 4 parts, yeast extract powder 4 parts, garlic powder 5 parts, onion powder 2 parts, chili powder 8 parts, cumin powder 11 parts, anticaking agent 1 part.

[0036] The preparation method of described cumin roasted meat powder, comprises the steps:

[0037] (1) Take salt, monosodium glutamate, and white sugar according to the above-mentioned weight component ratio and pulverize them with a pulverizer, and then pass through a 40-60 mesh sieve to obtain each monomer powder;

[0038] (2) Get roast beef essential oil and the salt powder that step (1) makes, monosodium glutamate powder are...

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Abstract

The invention relates to a cumin barbecue powder and a making method thereof. The cumin barbecue powder comprises, by weight, 16-18 parts of edible salt, 18-20 parts of monosodium glutamate, 18-20 parts of white sugar, 0.4-0.6 parts of disodium 5'-ribonucleotide (I+G), 0.4-0.6 parts of roast beef essential oil, 5 parts of chicken powder, 3-5 parts of beef powder, 4 parts of hydrolyzed vegetable protein powder (HVP powder), 4 parts of yeast extract powder, 5 parts of garlic powder, 2 parts of onion powder, 8 parts of paprika, 11 parts of cumin powder and 1 part of an anti-caking powder. The invention also provides the making method of the cumin barbecue powder. Various blending technologies and raw materials with local flavor are used, so the seasoning powder has the advantages of authentic and local cumin barbecue taste, high characteristic feature, and realization of mellow and thick mouthfeel and good plumpness due to the addition of the mouthfeel regulator HVP and the yeast powder.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to a cumin roasted meat powder and a preparation method thereof. Background technique [0002] At present, there are many kinds of food condiments on the market, each with its own characteristics. With the continuous improvement of people's living standards, the requirements for condiments are getting higher and higher. Among them, there are more cumin-flavored condiments, such as cumin powder , cumin sauce, etc., but these condiments have the following problems: the taste of cumin barbecue is not authentic, the specificity is not strong, and the mouthfeel is poor. The invention aims to prepare the cumin roasted meat powder with authentic taste, strong mellowness and good plumpness by using various blending techniques and raw materials with authentic flavor. It has a broad application prospect to apply the tool to snack snacks. Contents of the invention [0003] Th...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/26
Inventor 龚利军
Owner 北京圣伦食品有限公司
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