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Barbecue seasoning

A technology for seasoning and raw materials, which is applied in the fields of application, food preparation, food science, etc., to achieve the effect of increasing fresh flavor, powerful seasoning function and long shelf life

Inactive Publication Date: 2012-02-15
邹围
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this seasoning ingredient contains chemical additives and is only suitable for use when grilling poultry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Weigh 3 kg of agarwood, 3 kg of cloudwood, 3 kg of citrus aurantium, 30 kg of cumin, 10 kg of licorice, 30 kg of red pepper, 30 kg of dried ginger, 40 kg of black pepper, 10 kg of bay leaf, cinnamon 20 kg of peanuts, 20 kg of peanuts, and 10 kg of coriander seeds, washed, baked at 50°C for 1 hour, crushed to 100 mesh, and mixed evenly to obtain a mixture;

[0018] 2) Add 3 kilograms of table salt and 3 kilograms of white granulated sugar to the obtained mixture, mix evenly, sterilize, pack into bags, and get ready.

Embodiment 2

[0020] 1) Weigh 8 kg of agarwood, 8 kg of cloudwood, 8 kg of citrus aurantium, 40 kg of cumin, 20 kg of licorice, 40 kg of red pepper, 40 kg of dried ginger, 60 kg of black pepper, 20 kg of bay leaf, cinnamon 30 kg, 30 kg of peanuts, 20 kg of coriander seeds, washed, baked at 60°C for 1 hour, crushed to 150 mesh, and mixed evenly to obtain a mixture;

[0021] 2) Add 8 kg of salt and 8 kg of white granulated sugar into the obtained mixture, mix evenly, sterilize, pack into bags, and get ready.

Embodiment 3

[0023] 1) Weigh 4 kg of agarwood, 7 kg of cloudwood, 4 kg of aurantium, 38 kg of cumin, 18 kg of licorice, 32 kg of red pepper, 32 kg of dried ginger, 55 kg of black pepper, 18 kg of bay leaf, cinnamon 28 kg, 22 kg of peanuts, 12 kg of coriander seeds, washed, baked at 55°C for 1 hour, crushed to 120 mesh, and mixed evenly to obtain a mixture;

[0024] 2) Add 4 kg of salt and 7 kg of white granulated sugar to the obtained mixture, mix evenly, sterilize, pack into bags, and get ready.

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PUM

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Abstract

The invention discloses a barbecue seasoning which is prepared by the following raw materials in parts by weight: 3-8 parts of agarwood, 3-8 parts of common aucklandia, 3-8 parts of bitter orange, 30-40 parts of cumin, 10-20 parts of licorice root, 3-8 parts of common salt, 3-8 parts of white granulated sugar, 30-40 parts of chili, 30-40 parts of dry ginger, 40-60 parts of black pepper, 10-20 parts of bay leaves, 20-30 parts of cinnamon, 20-30 parts of peanuts and 10-20 parts of coriander seeds. The barbecue seasoning is formed by selecting a variety of natural raw materials and matching withtraditional Chinese medicines for scientific compatibility, is strong in flavor, abundant in nutrition and powerful in seasoning function, and further has a certain effect of stimulating the appetite. When in use, the barbecue seasoning can tolerate high-temperature cooking, effectively remove the fish or mutton smell and the peculiar smell of various types of meat, fish, seafood, vegetables, vegetarian food and other food materials, and increase the freshness and the deliciousness. Furthermore, the shelf life is long and the barbecue seasoning does not contain any chemical additives; when inbarbecue of the various food materials, only the barbecue seasoning needs to be used for seasoning, and other seasonings are not required for use.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to barbecue seasoning. Background technique [0002] Seasoning is a necessary food additive in cooking and preparing food. In addition to paying attention to its seasoning taste, people also pay attention to its nutritional content. Traditional barbecue seasonings have a single ingredient and a wide variety, and they need to be added one by one during use, which is cumbersome to operate. In order to solve this problem, a variety of compound seasonings for barbecue have appeared on the market. For example, the publication number is: CN101253966, and the Chinese invention patent application named "Seasoning for Roast Poultry" discloses a seasoning for roast poultry. material. Every 100 grams of this seasoning contains 34 to 38 grams of ethyl maltol, 1 to 3 grams of white sugar powder, 6 to 10 grams of meat flavor enhancer, 9 to 13 grams of roast meat flavoring, and 4 to 4 grams of umam...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/09A23L27/20
Inventor 邹围陈华峰
Owner 邹围
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