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Muslim barbecue seasoning capable of shortening curing time and preparation method thereof

A technology of marinating time and seasoning, which is applied in the direction of food ingredients as taste improvers, food science, etc. It can solve the problems of unresolved problems such as the freeze resistance of barbecued ingredients, and achieve increased marinating effect, increased permeability, and enhanced use The effect of convenience

Inactive Publication Date: 2016-11-16
邵素英
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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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  • Muslim barbecue seasoning capable of shortening curing time and preparation method thereof
  • Muslim barbecue seasoning capable of shortening curing time and preparation method thereof
  • Muslim barbecue seasoning capable of shortening curing time and preparation method thereof

Examples

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 halal barbecue seasoning that can shorten the curing time is mainly prepared from the following raw materials in parts by weight:

[0074] 25 parts of cumin, 25 parts of dietary fiber powder, 18 parts of white sugar, 10.5 parts of salt, 8 parts of pepper, 8.2 parts of monosodium glutamate, 7 parts of potato powder, 7 parts of sweet potato powder, 7 parts of tomato powder, 4.6 parts of dried ginger, antifreeze 5 parts of polypeptide, 4 parts of compound flavor Maillard peptide, 3.5 parts of cumin, 3 parts of penetrant, 2.15 parts of sesame, 2.05 parts of cinnamon, 1.5 parts of star anise, 1.5 parts of nutmeg;

[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 t...

Embodiment 3

[0083] A halal barbecue seasoning that can shorten the curing time is mainly prepared from the following raw materials in parts by weight:

[0084] 22 parts of cumin, 20 parts of dietary fiber powder, 15 parts of white sugar, 10 parts of salt, 6 parts of 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, antifreeze 3 parts of polypeptide, 2 parts of compound flavor Maillard peptide, 2 parts of cumin, 2 parts of penetrant, 1 part of sesame, 1 part of cinnamon, 1.3 parts of star anise, 1.3 parts of nutmeg;

[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...

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Abstract

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to a Muslim barbecue seasoning which can shorten the pickling time 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 des...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L19/15A23L19/10A23L19/00A23L33/21A23L33/18
CPCA23V2002/00A23V2200/16
Inventor 邵素英
Owner 邵素英
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