Barbecue seasoning and preparation method thereof

A production method and condiment technology, applied in the field of condiment processing, can solve the problems of food exceeding the standard, poor taste and effect, etc., and achieve the effect of saving the production cost of medicine

Inactive Publication Date: 2021-08-31
韩积忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiments of the present invention is to provide a barbecue seasoning and its preparation method, aiming to solve the poor taste and effect of the existing barbecue seasoning. The problem of exceeding the standard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of barbecue seasoning, comprises following raw material according to weight part:

[0027] 20 parts of pepper, 140 parts of fennel, 140 parts of Chaotian pepper, 140 parts of cumin, 140 parts of sesame, 20 parts of dried ginger, 20 parts of tangerine peel, 10 parts of cinnamon, 10 parts of pepper, 180 parts of soybean, 60 parts of chicken essence, 60 parts of monosodium glutamate , 20 parts of white sugar, 20 parts of cornstarch, 20 parts of salt.

[0028] A kind of preparation method of barbecue seasoning in the present embodiment, the steps are as follows:

[0029] 1) Put Chaotian pepper into the pot, then pour in cooking oil and heat at 100°C, so that the cooking oil is immersed in the Chaotian pepper;

[0030] 2) Stir-fry the Chinese prickly ash in a frying pan over medium heat until the spicy aroma comes out;

[0031] 3) Fry the fennel in the wok for 3 minutes;

[0032] 4) Fry the soybeans in the wok;

[0033] 5) Fry the sesame seeds in the wok until gol...

Embodiment 2

[0037] A kind of barbecue seasoning, comprises following raw material according to weight part:

[0038] 50 parts of Sichuan pepper, 160 parts of fennel, 160 parts of Chaotian pepper, 160 parts of cumin, 160 parts of sesame, 50 parts of dried ginger, 50 parts of tangerine peel, 30 parts of cinnamon, 30 parts of pepper, 210 parts of soybeans, 90 parts of chicken essence, 90 parts of monosodium glutamate , 50 parts of white sugar, 50 parts of corn starch, and 50 parts of salt.

[0039] A kind of preparation method of barbecue seasoning in the present embodiment, the steps are as follows:

[0040] 1) Put Chaotian pepper into the pot, then pour in cooking oil and heat at 100°C, so that the cooking oil is immersed in the Chaotian pepper;

[0041] 2) Stir-fry the Chinese prickly ash in a frying pan over medium heat until the spicy aroma comes out;

[0042] 3) Fry the fennel in the wok for 5 minutes;

[0043] 4) Fry the soybeans in the wok;

[0044] 5) Fry the sesame seeds in the...

Embodiment 3

[0047] A kind of barbecue seasoning, comprises following raw material according to weight part:

[0048] 25 parts of pepper, 145 parts of fennel, 145 parts of Chaotian pepper, 145 parts of cumin, 145 parts of sesame, 25 parts of dried ginger, 25 parts of tangerine peel, 10 parts of cinnamon, 10 parts of pepper, 190 parts of soybean, 70 parts of chicken essence, 70 parts of monosodium glutamate , 25 parts of white sugar, 25 parts of cornstarch, 25 parts of salt.

[0049] A kind of preparation method of barbecue seasoning in the present embodiment, the steps are as follows:

[0050] 1) Put Chaotian pepper into the pot, then pour in cooking oil and heat at 100°C, so that the cooking oil is immersed in the Chaotian pepper;

[0051] 2) Stir-fry the Chinese prickly ash in a frying pan over medium heat until the spicy aroma comes out;

[0052] 3) Fry the fennel in the wok for 3.5 minutes;

[0053] 4) Fry the soybeans in the wok;

[0054] 5) Fry the sesame seeds in the wok until g...

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Abstract

The invention is suitable for the field of seasoning processing, and provides a barbecue seasoning. The barbecue seasoning comprises the following raw materials in parts by weight: 20-50 parts of Chinese prickly ash, 140-160 parts of fennel, 140-160 parts of pod peppers, 140-160 parts of cumin, 140-160 parts of sesame seeds, 20-50 parts of dried ginger, 20-50 parts of dried orange peel, 10-30 parts of cinnamon, 10-30 parts of pepper, 180-210 parts of soybeans, 60-90 parts of chicken essence, 60-90 parts of monosodium glutamate, 20-50 parts of white sugar, 20-50 parts of corn starch and 20-50 parts of salt. A preparation method of the barbecue seasoning comprises the following steps: (1) putting the pod peppers into a pot, then pouring edible oil into the pot, and performing heating at the oil temperature of 100 DEG C; (2) stir-frying the Chinese prickly ash in a frying pan with medium heat; (3) stir-frying the fennel in the frying pan for four minutes; (4) stir-frying the soybeans in the frying pan until the soybeans are cooked; (5) stir-frying the sesame seeds in the frying pan until the sesame seeds are golden yellow; and (6) grinding the seasoning processed in the steps (1)-(5) together with other seasonings in a grinder, performing filtering with a sieve, and performing uniform stirring. The barbecue seasoning solves the problem that the mouth feel of the existing barbecue seasoning cannot achieve an ideal effect.

Description

technical field [0001] The invention belongs to the field of condiment processing, and in particular relates to a barbecue seasoning. Background technique [0002] Grilling is to heat and dry the air with fuel, and place the food in the hot dry air at a position closer to the heat source to heat the food. Generally speaking, barbecue is to cook food (mostly meat) on the fire until it is edible, so it is also called barbecue in Taiwan; in modern society, barbecue has become a popular meal, and it has long become a kind of gathering for many people. The first choice for leisure and entertainment, home barbecue is also very common in modern society, and barbecue seasoning is a necessary food seasoning for barbecue. [0003] The existing barbecue seasonings have few types of sea ingredients, which cannot achieve the taste and effect of barbecue seasonings. At the same time, some seasoning formulas add various flavors and additives in order to increase the fragrance, so that the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/00A23L33/00A23V2002/00A23V2200/30A23V2250/5118
Inventor 韩积忠
Owner 韩积忠
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