Wheat germ seasoning material used for barbecuing vegetables and manufacture method thereof

Abstract

The present invention relates to a wheat germ seasoning material used for barbecuing vegetables. The wheat germ seasoning material is prepared by evenly mixing a wheat germ maillard reaction product and spice compound powder at a weight ratio of 1:(1-3); the wheat germ seasoning material is powdered and meets various requirements of ''Food Safety National Standard-Food Essences'' (GB30616-2014); during manufacturing of barbecued vegetable food, the wheat germ seasoning material is evenly sprayed on the vegetables to be barbecued with the addition amount of 3%-5% of the mass of the vegetables to be barbecued; and the vegetables obviously present mellow meat flavor under a heating condition of 90-140 DEG C. The operation steps for preparing the wheat germ maillard reaction product are as follows: (1) crude wheat germ powder is mixed evenly with a nutrient solution to prepare a wheat germ fermentation bottom material; (2) a mucor spore suspension is inoculated into the fermentation bottommaterial for culture to obtain a wheat germ mucor fermentation material; (3) wheat germ mucor fermentation material drying, crushing, water adding for extracting, heating and concentrating are conducted; and (4) xylose is added into the concentrated liquid for reaction; and filtering, concentrating, drying and crushing are conducted to prepare the wheat germ maillard reaction product. According to the invention, the deep processing level of wheat is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing barbecue seasoning. Background technique [0002] Barbecue is a food cooking method. Barbecue food is loved by many consumers, and many ingredients can be used as raw materials for barbecue. Meat dishes, such as chicken, duck, fish, etc., contain more protein, which can produce a variety of pleasant flavor substances after high-temperature treatment in the barbecue process, but vegetarian dishes, such as leeks, cauliflower, green peppers, beans, etc., have less protein content High, the flavor of food made from direct grilling of vegetarian dishes is flat, and it is necessary to add exogenous seasonings for flavoring. [0003] Maillard reaction, also known as "non-enzymatic browning reaction", refers to the complex reaction of carbonyl compounds (reducing sugars) and amino compounds (such as amino acids, peptides, proteins, amines, etc....

AI Technical Summary

Problems solved by technology

Meat dishes, such as chicken, duck, fish, etc., contain more protein, and can produce a variety of pleasant flavor substances after high-temperature treatment in the barbecue process, but vegetarian dishes, such as leeks, cauliflower, green peppers, beans, etc., have less protein content. High, the flavor of food made from direct grilling of vegetarian dishes is flat, and it is necessary to add external seasonings for flavoring