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Barbecue seasoning and preparation method thereof

The technology of a seasoning and a processing method is applied in the field of barbecue seasoning and its preparation, and achieves the effects of rich nutrition, strong seasoning function and strong fragrance

Active Publication Date: 2014-03-26
张有为
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's quality of life, a single seasoning can no longer meet people's needs for quality of life, so the production of seasonings with health benefits has become a market demand

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0016] A barbecue seasoning is characterized in that it is composed of the following raw materials in parts by weight;

[0017] Meat floss 60, peanut powder 30, chili powder 5, polygala 8, Fufang vine 8, red pepper 8, bay leaf 3, creek yellow grass 2, Albizia julibrissin 3, Baiwei 2, black foot gun 4, cabbage 8, rapeseed 5 , spinach 5, nutritional additives 8, appropriate amount of edible salt;

[0018] The nutritional additive is made by mixing olive oil, barley oil, pearl powder and trichosanthum powder in a weight ratio of 3:0.4:3:3.

[0019] The processing method of described barbecue seasoning is characterized in that comprising the following steps:

[0020] (1) Mix Polygala, Fufangteng, and red pepper, put them into a pot, add an appropriate amount of sesame oil, fry until fragrant, and then take out of the pot. After cooling, grind them into powder;

[0021] (2) Add bay leaf, broccoli, albizia julibrissin, white weed, and black jelly gun to an appropriate amount of wa...

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PUM

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Abstract

The invention discloses barbecue seasoning and a processing method thereof. The barbecue is prepared from the following raw materials in parts by weight: 50-60 parts of dried meat floss, 20-30 parts of peanut powder, 4-6 parts of chilli powder, 5-8 parts of polygala tenuifolia, 5-8 parts of euonymus fortunei, 5-8 parts of red peppers, 3-4 parts of bay leaves, 2-3 parts of linearstripe rabdosia herb, 2-4 parts of flos albizziae, 2-3 parts of radix cynanchi atrati, 1-4 parts of adiantum flabellulatum, 5-8 parts of cabbages, 5-8 parts of oilseed rapes, 5-8 parts of spinach, 6-10 parts of a nutrition additive and a proper amount of salt. The barbecue seasoning provided by the invention is prepared by selecting various raw materials together with traditional Chinese medicinal materials, has the characteristics of aromatic flavor, richness in nutrition and high seasoning function, has the certain effects of strengthening spleen and promoting appetite, can resist high temperature for cooking during use, can effectively remove fishy and mutton smell and peculiar smell of the food material including meat, fish, seafood, vegetables, vegetarian diets and the like, and is suitable for various barbecue foods.

Description

technical field [0001] The invention relates to a seasoning, in particular to a barbecue seasoning and a preparation method thereof. Background technique [0002] Seasoning is an essential condiment in people's daily cooking. No matter which cuisine it is, seasoning is an important part. Along with the raising of people's quality of life, single condiment can't satisfy people's demand to the quality of life, so producing the condiment with health-care effect has been the demand of the market. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a barbecue seasoning and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A barbecue seasoning is characterized in that it is composed of the following raw materials in parts by weight; [0006] Meat floss 50-60, peanut powder 20-30, chili powder 4-6, polygala 5-8, fufang vine 5-8, red pepper 5-8, bay l...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/14A23L33/105A23V2002/00A23V2200/30
Inventor 王琦薛小民
Owner 张有为
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