Muslin barbecue seasoning suitable for commercial circulation and preparation method thereof
A seasoning and halal technology, applied in the direction of food science, etc., can solve the problems such as the freeze resistance of barbecue ingredients, and achieve the effect of increasing the marinating effect, improving biological activity, and enhancing the convenience of use
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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 suitable for commercial circulation, mainly prepared from the following raw materials in parts by weight:
[0074] 40 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 13 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...
Embodiment 3
[0083] A halal barbecue seasoning suitable for commercial circulation, mainly prepared from the following raw materials in parts by weight:
[0084] 30 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 11 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 ...
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