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Black-pepper Muslim barbecue condiment and preparation method thereof

A black pepper halal and seasoning technology is applied in the directions of protein-containing food ingredients, natural extract-containing food ingredients, food ultrasonic treatment, etc. The effect of enhancing biological activity, enhancing flavoring effect and efficiency

Inactive Publication Date: 2016-11-09
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] No matter the above-mentioned disclosed common barbecue seasonings or halal barbecue seasonings, none of them solves the problem of frost resistance in the frozen storage process of barbecue ingredients after pickling. and popularization, to promote the rapid development of the commercialization of halal barbecue food, it is imminent to develop and prepare a halal barbecue seasoning that is more suitable for commercial operation

Method used

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  • Black-pepper Muslim barbecue condiment and preparation method thereof
  • Black-pepper Muslim barbecue condiment and preparation method thereof
  • Black-pepper Muslim barbecue condiment and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1 raw material preparation

[0058] 1. Preparation of dietary fiber powder:

[0059] The preparation method of the dietary fiber powder comprises the following steps: uniformly mixing inulin, barley fiber, and wheat fiber in a mass ratio of 3:2:1.5, ultrafinely pulverizing to a particle size of 9 μm, and adding 0.2% bicarbonate of pulverized matter Sodium, mix evenly, adjust the moisture content of the mixture to 22%, keep it sealed at room temperature for 2 hours, extrude and expand at a screw speed of 110r / min, and a temperature of 130°C, crush it, add water that is 3 times the mass of the crushed product, room temperature 300W, 40KHz Conditional ultrasonic extraction for 12 minutes, and then high-voltage pulsed electric field treatment for 12 minutes under the conditions of electric field intensity 30kV / cm, pulse time 500μs, and pulse frequency 300Hz; adjust the pH value to 5.5 with lactic acid, add 0.5% of the mass of the mixture of biological enzymes, an...

Embodiment 2

[0073] A black pepper halal barbecue seasoning is mainly prepared from the following raw materials in parts by weight:

[0074] 35 parts of black pepper, 25 parts of dietary fiber powder, 22 parts of white sugar, 18 parts of salt, 8 parts of Chaotian pepper, 8 parts of monosodium glutamate, 7 parts of potato powder, 7 parts of sweet potato powder, 7 parts of tomato powder, 5 parts of dried ginger, 5 parts of frozen polypeptide, 4 parts of compound flavor Maillard peptide, 3 parts of penetrant, 1.5 parts of star anise, 1.5 parts of cumin, and 1.0 part of cinnamon.

[0075] The mass composition of described antifreeze polypeptide is: plant extract: sericin peptide=36:13;

[0076] The mass composition of the penetrating agent is: cutinase: keratinase: cellulase: lipase=5:4:3:1.5.

[0077] The preparation method comprises the steps of:

[0078] 1) Preparation of seasoning extract: According to the formula, accurately weigh the raw materials of each component, first put black pep...

Embodiment 3

[0083] A black pepper halal barbecue seasoning is mainly prepared from the following raw materials in parts by weight:

[0084] 30 parts of black pepper, 20 parts of dietary fiber powder, 20 parts of white sugar, 16 parts of salt, 6 parts of Chaotian pepper, 6 parts of monosodium glutamate, 5 parts of potato powder, 5 parts of sweet potato powder, 5 parts of tomato powder, 3 parts of dried ginger, 3 parts of frozen polypeptide, 2 parts of compound flavor Maillard peptide, 2 parts of penetrant, 1.3 parts of star anise, 1.3 parts of cumin, 0.8 parts of cinnamon;

[0085] The mass composition of described antifreeze polypeptide is: plant extract: sericin peptide=33:10;

[0086] The mass composition of the penetrating agent is: cutinase: keratinase: cellulase: lipase=4:3:2:1.

[0087] The preparation method comprises the steps of:

[0088]1) Preparation of seasoning extract: According to the formula, accurately weigh the raw materials of each component, first put black pepper, p...

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Abstract

The invention discloses a black-pepper Muslim barbecue condiment and a preparation method thereof. Scientific combination helps to substantially improve the antifreeze effect of food materials, delay and prevent formation of ice crystal and recrystallization during freezing storage of food materials, prevent structure, quality and flavor of food materials from being damaged, prolong market circulation time limit of food materials through an antifreeze polypeptide and endow special flavor, taste and color to food materials. Also composite-flavor Maillard peptide with relatively strong antioxidation effect can be produced, and a penetrant with rapid penetration effect and capable of shortening preserving time, tomato powder, sweet potato powder and tomato powder which are capable of reducing barbecue cancerogen, dietary fiber powder capable of prolonging expiration date of the condiment and capable of promoting digestion, and other functional raw materials are added, and thus the Muslim barbecue condimentis finally prepared, which has substantial antifreezing effect, is capable of prolonging freezing storage and circulation time limit of food materials and keeping quality and flavor of food material, is strong in penetration effect, is capable of shortening preserving and barbecuing time and reducing barbecue cancerogen, and is relatively suitable for commercialized running mode.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to a black pepper halal barbecue seasoning and a preparation method thereof. Background technique [0002] Barbecue has become more and more popular from the initial roadside stalls to the star-rated hotels. The current barbecue evolved from Xinjiang kebabs. The original kebabs were only seasoned with chili powder and cumin powder. With the development of society and the increasing variety of dishes used for grilling, a single taste can no longer Meet the needs of modern tastes. Western cooking tends to be scientific and develops into nutritional considerations; Chinese cooking tends to be artistic, which is expressed as an emphasis on taste. In Chinese cooking, not only eating food but more importantly "taste". Although many natural animal and plant materials have certain fragrance and taste when they are processed separately, they still cannot satisfy people's desire for good taste. No ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/20A23L19/00A23L19/10A23L19/15A23L33/105A23L33/18A23L33/22A23L5/30A23L29/00
CPCA23V2002/00A23V2200/02A23V2200/206A23V2200/30A23V2250/21A23V2250/5116A23V2250/55A23V2300/12A23V2300/48
Inventor 王占河刘登富杨正苍张瑞华
Owner 宁夏红山河食品股份有限公司
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