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Barbecue seasoning and preparation method thereof

The technology of seasoning and parts by weight is applied in the field of barbecue seasoning and its preparation, which can solve the problems of difficult preparation of seasoning, and achieve the effects of powerful seasoning function, strong fragrance and rich nutrition.

Inactive Publication Date: 2015-03-11
青岛市市南区隆德中医药研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because, when we make outdoor barbecue barbecue seasoning, it is difficult to prepare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A seasoning for barbecue, consisting of the following components in parts by weight: (1g per part)

[0048] 3 parts agarwood powder

[0049] 80 servings of soybean powder

[0050] Cashew powder 30 parts

[0051] Chili powder 50 parts

[0052] 30 servings of minced fresh hang pepper

[0053] 20 parts dried coriander powder

[0054] Cumin grains 50 parts

[0055] Cumin powder 10 parts

[0056] 80 pieces of salt and pepper

[0057] Garlic powder 30 parts

[0058] MSG powder 10 parts

[0059] 8 parts oyster sauce

[0060] 10 servings soy sauce

[0061] Dark soy sauce 10 servings

[0062] 0.5 parts of 5'-flavored nucleotide disodium

[0063] 300 parts of purified water.

[0064] The preparation method comprises the following steps:

[0065] A, take each component in the composition by weight;

[0066] B. At room temperature, mix all components except pure water together and stir well;

[0067] C, soaking at room temperature for 2 hours;

[0068] D. Add the s...

Embodiment 2

[0070] A seasoning for barbecue, consisting of the following components in parts by weight: (1g per part)

[0071] 4 parts agarwood powder

[0072] Soy flour 85 parts

[0073] Cashew powder 35 parts

[0074] Chili powder 55 parts

[0075] 35 pieces of chopped fresh hang pepper

[0076] 25 parts dried coriander powder

[0077] Cumin grains 55 servings

[0078] Cumin powder 15 parts

[0079] 90 parts salt and pepper

[0080] Garlic powder 35 parts

[0081] MSG powder 15 parts

[0082] 9 parts oyster sauce

[0083] 15 soy sauce

[0084] Dark soy sauce 15 servings

[0085] 0.6 parts of 5'-flavored nucleotide disodium

[0086] 300 parts of purified water.

[0087] The preparation method comprises the following steps:

[0088] A, take each component in the composition by weight;

[0089] B. At room temperature, mix all components except pure water together and stir well;

[0090] C, soaking at room temperature for 2 hours;

[0091] D. Add the soaked mixture into pur...

Embodiment 3

[0093] A seasoning for barbecue, consisting of the following components in parts by weight: (1g per part)

[0094] Agarwood powder 5 parts

[0095] Soy flour 90 parts

[0096] Cashew powder 40 parts

[0097] Chili powder 60 parts

[0098] 40 servings of minced fresh hang pepper

[0099] 30 parts dried coriander powder

[0100] Cumin grains 60 parts

[0101] Cumin powder 20 parts

[0102] 100 parts salt and pepper

[0103] Garlic powder 50 parts

[0104] MSG powder 20 parts

[0105] 10 parts oyster sauce

[0106] 20 soy sauce

[0107] Dark soy sauce 20 servings

[0108] 0.7 parts of 5'-taste nucleotide disodium

[0109] 300 parts of purified water.

[0110] The preparation method comprises the following steps:

[0111] A, take each component in the composition by weight;

[0112] B. At room temperature, mix all components except pure water together and stir well;

[0113] C, soaking at room temperature for 2 hours;

[0114] D. Add the soaked mixture into pure wat...

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PUM

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Abstract

The invention relates to a barbecue seasoning. The barbecue seasoning is characterized by comprising the following components in parts by weight: Chinese eaglewood powder, soybean powder, cashew powder, chili powder, chopped fresh Hangzhou pepper, dry coriander powder, cumin grains, cumin powder, pepper salt, garlic powder, monosodium glutamate powder, oyster sauce, light soy sauce, dark soy sauce, disodium 5'-ribonucleotide and purified water. The barbecue seasoning provided by the invention is prepared by scientifically mixing various natural raw materials with natural traditional Chinese medicinal materials, is strong in flavor, rich in nutrition and various in seasoning function, has the appetizing effect to some extent, and can withstand high temperature when being used in cooking.

Description

technical field [0001] The invention belongs to the technical field of food condiments, in particular to a barbecue seasoning and a preparation method thereof. Background technique [0002] The so-called "BBQ" means outdoor barbecue. With the improvement of people's living standards, "BBQ" has become a trend in people's lives. [0003] When people make barbecue outdoors, they generally place food such as chicken wings, raw fish, beef, mutton, and vegetables on the grill, add seasonings and bake until cooked, and then everyone enjoys it together. However, the taste of the outdoor barbecue we make is far inferior to the taste of the barbecue made by the barbecue shop. This is because, we are making outdoor barbecue barbecue seasoning difficult to prepare. Contents of the invention [0004] Aiming at the defects existing in the prior art, the object of the present invention is to provide a barbecue seasoning and a preparation method thereof. [0005] Technical scheme of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 栾德东隋欣
Owner 青岛市市南区隆德中医药研究所
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