Barbecue marinade and application method thereof

A marinade and roasting technology, applied in the field of roasting marinade, can solve the problems of roast goose/duck with single color and taste, poor taste, and unable to meet the growing demand for food, so as to achieve full taste and meat quality Fragrant and juicy effect

Pending Publication Date: 2019-07-05
苏绍龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the existing roast goose / duck processing methods seem to be diverse, their techniques are basically the same, resulting in a single color and taste of the processed roast goose / duck, poor taste, and the added seasonings are only adjusted according to the taste. Simple replacement cannot meet people's growing demand for food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The dry marinade for baking is made from the following raw materials according to the following weight ratio: 1 part star anise, 0.8 part cinnamon bark, 0.5 part bay leaf, 1.2 parts Kaempferia, 1 part tangerine peel, 0.5 part clove, 1.3 parts black pepper, 1.1 part licorice 0.2 parts of rosemary leaves, 75 parts of white sugar, 60 parts of salt, 6 parts of chicken essence, and 8 parts of monosodium glutamate.

Embodiment 2

[0018] The dry marinade for baking is made from the following raw materials according to the following weight ratio: 0.8 parts of star anise, 0.6 parts of cinnamon bark, 0.3 parts of bay leaves, 1 part of kaempferia, 0.7 parts of orange peel, 0.3 parts of cloves, 1.4 parts of black pepper, and 0.8 parts of licorice 0.1 parts of rosemary leaves, 70 parts of white sugar, 55 parts of salt, 4 parts of chicken essence, and 6 parts of monosodium glutamate.

Embodiment 3

[0020] Dry marinade for baking is made from the following raw materials according to the following weight ratio: 1.2 parts of star anise, 1 part of cinnamon, 0.7 part of bay leaf, 1.5 parts of kaempferen, 0.9 part of tangerine peel, 0.7 part of clove, 1.5 part of black pepper, 1.2 part of licorice 0.3 parts of rosemary leaves, 80 parts of white sugar, 65 parts of salt, 7 parts of chicken essence, and 9 parts of monosodium glutamate.

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to barbecue marinade and an application method thereof. The ratio of dry marinade and sauce marinade herein isreasonable, so that grilled food has full taste, gives full layering in mouth, can join Hami melon juice and onion to marinate meats so that nutritional value of the finished products can be improvedand the meats can be mellower and more fragrant.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a marinade for baking and a using method thereof. Background technique [0002] Goose meat contains a variety of amino acids, vitamins and trace elements, and is easily digested and absorbed by the human body. Goose is rich in protein, which is the kind with higher protein content in livestock and poultry meat. The fat in goose meat is also different from other animals. Not only is the content low, but its main fatty acids are mostly unsaturated fatty acids needed by the human body. Goose fat has a low melting point, high digestibility, and low cholesterol content. It is suitable for patients with high blood pressure and heart disease, and can also alleviate diseases such as atherosclerosis. Duck is an excellent delicacy on the dining table, and it is also an excellent food for people to tonic. Its meat is sweet and cold, and it enters the lung, stomach and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/70A23L13/50A23L13/40A23L19/00
CPCA23L13/428A23L13/57A23L13/72A23L19/03A23L19/09A23L27/00Y02A40/90
Inventor 苏绍龙
Owner 苏绍龙
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