Islam style barbecue seasoning improved based on Pixian horsebean chili paste and preparation method thereof

Abstract

The invention provides Islam style barbecue seasoning improved based on Pixian horsebean chili paste and a preparation method thereof. The seasoning is prepared from a base taste pickling bag before roasting, a roasting seasoning oil bag during roasting and an edible dipping sauce bag before eating. The Southeast Asia Islam style barbecue compound Muslim seasoning improved based on the Pixian horsebean chili paste disclosed by the invention has the advantages of distinctive features, complete ingredients, convenience in use and no preservative; the seasoning not only keeps Southeast Asia characteristic flavor of lemon juice, fish sauce, satay sauce, Thai sauce and the like, but also is integrated with local element; meanwhile, a part of narrow non-Muslim raw materials are avoided; the seasoning further has the advantages of wide suitable crowd range, unique product flavor and better market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an Islamic-style barbecue seasoning modified based on Pixian Douban and a preparation method thereof. Background technique [0002] With the rapid development of social and economic life and the continuous change of people's consumption concept, people have higher and higher requirements for fast, convenient and delicious dishes, and people do not have a lot of time and energy to study the seasoning and compatibility of dishes. With practice, this opens up a huge market for convenient compound seasonings. [0003] Barbecue, as the most primitive cooking method of human beings, uses fuel to heat and dry the air, and places the food in the hot dry air at a position closer to the heat source to heat the food. Since the development of domestic barbecue, people in different regions have had white roast, mud roast, paste mud roast, skewer roast, red roast, marinated roast, cri...

AI Technical Summary

Problems solved by technology

[0008] In addition, as we all know, barbecue has particularly high requirements on the heat (or the processing temperature of ingredients), and the order of adding barbecue seasonings during the cooking process also has a great influence, which does not meet the current fast-paced, standardized, and simplified consumer demand

Moreover, the taste of the ingredients is seriously affected after being grilled. The traditional grilling method relies heavily on oil to avoid burning, but when excess oil drips onto the charcoal fire, the polycyclic aromatic hydrocarbons produced will adhere to the food with the volatilization of smoke. It is a strong carcinogen, which also poses hidden dangers for food safety

[0009] The invention characteristics and usage methods of previous products have limited the market consumption of Southeast Asian-flavored compound condiments, and have also increased the difficulty of finally obtaining barbecue products with good color, flavor, shape, safety and health, which will provide conditions for the invention

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