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Anti-freeze halal barbecue seasoner and preparation method thereof

A seasoning and halal technology, which is applied in the directions of protein-containing food ingredients, food ingredients containing natural extracts, food ultrasonic treatment, etc., can solve the problems of unresolved frost resistance of barbecued ingredients, increase the marinating effect and retain nutrition Substances, effects of improving food safety

Inactive Publication Date: 2016-11-23
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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  • Anti-freeze halal barbecue seasoner and preparation method thereof
  • Anti-freeze halal barbecue seasoner and preparation method thereof
  • Anti-freeze halal barbecue seasoner 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] An antifreeze 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, 10 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] An antifreeze 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, 8 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, pe...

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Abstract

The invention discloses an anti-freeze halal barbecue seasoner and a preparation method thereof. The method comprises the steps that anti-freeze polypeptide capable of remarkably improving food material anti-freeze effect, delaying and preventing ice crystal formation and recrystallization, preventing food material structure, quality and flavor from being damaged and prolonging the food material market circulation time is scientifically compounded with composite flavor Maillard peptide capable of giving food special fragrance, taste and color and producing a strong antioxidant effect, a penetrating agent having a rapid penetrating effect and being capable of shorting pickling time, dried potato powder, sweet potato powder and tomato powder capable of reducing barbecue cancerogen, dietary fiber flour capable of prolonging seasoner shelf life and promoting digestion and other functional raw materials are added, and finally the halal barbecue seasoner which has a remarkable anti-freeze effect, can prolong food material frozen storage circulation time and keep food material quality and flavor, has strong penetrating effect, can shorten pickling and barbecuing time and reduce barbecue cancerogen, and is more suitable for a commercial operation mode is obtained.

Description

technical field [0001] The invention relates to a barbecue seasoning, in particular to an antifreeze 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 m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/21A23L33/105A23L27/20A23L5/30
CPCA23V2002/00A23V2250/21A23V2300/48A23V2300/14A23V2250/55A23V2200/32
Inventor 邵素英
Owner 邵素英
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