Roasted meat seasoning and method for preparing the same

Abstract

The invention discloses a barbecue seasoning for lamb shashlick which is prepared from common fennel fruit, star aniseed, clove, pepper, piper nigrum, scented tea, cassia bark, pricklyash peel, cassia twig, refined salt, white sugar, gourmet powder and sesame seed through the steps of stock preparation, watering and stirring, rinsing, clearing the surface impurity, discharging the water, airing or curing the raw material, disintegrating with a grinder, mixing with an agitator, and quantitative packaging for warehouse-in.

Description

Technical field [0001] The invention relates to a barbecue seasoning spice and a preparation method thereof, which belong to the technical field of food production. Background technique [0002] Barbecue was originally the food of the northern nomads, and now it is a delicacy that is popular among cities across the country. The seasoning and spices of barbecue are an indispensable and important raw material in the roasting process of barbecue. The quality of barbecue seasoning spices can directly affect the quality and taste of barbecue. Thereby also affecting the reputation of barbecue food. At present, the seasonings used for barbecue mainly use condiments such as cumin, capsicum, and salt. Use to sprinkle liberally over the surface of the roast while grilling. The disadvantage is that the condiments are not crushed enough, the particles of the condiments are relatively coarse, and the condiments are not evenly spread. Some of the condiments are dropped on the charcoal...

AI Technical Summary

Problems solved by technology

The disadvantage is that the seasoning is not crushed enough, the particles of the seasoning are relatively coarse, and the seasoning is not evenly spread. Part of the seasoning is dropped on the charcoal, which is a waste of seasoning. If it is blackened by smoke and fire, it will affect the consumption, and the smoke will pollute the air, etc.