CN101253966A - Seasoner for roasting fowl - Google Patents

Seasoner for roasting fowl Download PDF

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Publication number
CN101253966A
CN101253966A CNA2008100597572A CN200810059757A CN101253966A CN 101253966 A CN101253966 A CN 101253966A CN A2008100597572 A CNA2008100597572 A CN A2008100597572A CN 200810059757 A CN200810059757 A CN 200810059757A CN 101253966 A CN101253966 A CN 101253966A
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China
Prior art keywords
grams
meat
roasting
essence
seasoner
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Pending
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CNA2008100597572A
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Chinese (zh)
Inventor
邓凡胜
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Individual
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Individual
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Priority to CNA2008100597572A priority Critical patent/CN101253966A/en
Publication of CN101253966A publication Critical patent/CN101253966A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a seasoning for barbecuing poultry, and is characterized in that the seasoning per 100g contains 34-38g of ethyl maltol, 1-3g of white granulated sugar, 6-10g of meat flavor intensifier, 9-13g of flavor agent for barbecue, 4-8g of savory protein, 18-20g of chicken meat flavor, and 12-19g of duck meat flavor. The seasoning is applied to fresh chicken meat and fresh duck meat to be barbecued. Well barbecued chicken meat and duck meat are loose and soft in texture, has a special flavor, and can be eaten directly without addition of seasoning again.

Description

Seasoner for roasting fowl
Technical field
The present invention relates to food dressing, particularly seasoner for roasting fowl.
Background technology
Along with growth in the living standard, people are also more and more higher to the requirement of food quality, generally require color various to some roasting fowl food people, as roasting fowl food such as very general in the market roast chicken, roast ducks, people buy the color of taking notice of very much roasting fowl when baking fowl.The general making when baking fowl, for roasting fowl is looked a good color and luster is arranged, do not smear flavoring on the poultry surface during baking, dipping in flavoring when eating eats, this poultry with the shortcoming that flavoring separates baking is: roasting good poultry epidermis perfume (or spice) and the meat of the inside is not fragrant, and the taste that is dipping in flavoring when eating only is present in the surface of roasting fowl, and the part of not having flavoring is with regard to insipidness, and it is also cumbersome to taste.If carry out baking above the poultry but flavoring is coated in, because flavoring commonly used generally comprises ginger, cooking wine, pepper, salt, fennel, monosodium glutamate, dried orange peel, materials such as the ginger in these flavorings, pepper, fennel, dried orange peel are easily burned and remain in the surface of roasting fowl, color and luster and the fragrance of the roasting fowl of influence, and the particularly edible health that also can influence human body through the monosodium glutamate behind the high temperature of edible monosodium glutamate.
Summary of the invention
The technical problem to be solved in the present invention is a roasting fowl epidermis perfume (or spice) but meat is not fragrant, easily burned, the roasting paste of flavoring commonly used is bonded at roasting fowl surface, the problem of color and luster, fragrance and the delicate flavour of the roasting fowl of influence, a kind of seasoner for roasting fowl is provided, this flavoring is smeared when carrying out baking on bird, make the soft and the same perfume of meat of meat of roasting fowl with epidermis.
For solving this technical problem, the technical solution used in the present invention is: seasoner for roasting fowl is characterized in that containing ethyl maltol 34~38 grams in per 100 these flavorings of gram, white sand Icing Sugar 1~3 gram, meat flavour fumet 6~10 grams burn cured essence 9~13 grams, delicate flavour albumen 4~8 grams.
Described seasoner for roasting fowl is characterized in that also containing chicken essence 18~20 grams in per 100 these flavorings of gram.
Described seasoner for roasting fowl is characterized in that also containing duck meat essence 12~19 grams in per 100 these flavorings of gram
Except that containing above-mentioned composition, remaining composition is a starch in per 100 these inventions of gram.Ethyl maltol in this flavoring can be spent the HD-6 ethyl maltol of Supreme Being Food Co., Ltd production with Qingdao, the model that the white sand Icing Sugar can be produced with the general smooth sugar industry industry and trade in Shanghai Co., Ltd is a GB317-2006 white sand Icing Sugar, the meat flavour fumet can be with the Xiamen flavor 9643# meat flavour of an established trade mark fumet that positive Industrial Co., Ltd. produces of distinguishing the flavor of, burning cured essence can adopt the model of port sun sweetening treatment business corporation production to burn cured essence for the GY3400 type, the model that delicate flavour albumen can be produced with port sun sweetening treatment business corporation is a GY2304 delicate flavour albumen, the JL2008 chicken essence that chicken essence can use the valgar essence and flavoring agent of high-new newly developed area, Yantai gal factory to produce, the JL2026 duck meat essence that duck meat essence can adopt the valgar essence and flavoring agent of high-new newly developed area, Yantai gal factory to produce, these materials can both have been bought on food products market, and it is more convenient to draw materials.This seasoner for roasting fowl is made also fairly simple, as long as above-mentioned raw material are mixed by a certain percentage, and with preserving under the airtight normal temperature of polybag.This invention is for Powdered, than being easier to spread upon on the living bird, flavoring enters inside and outside the poultry except the fragrance that produces during the high temperature baking, the animal oil that the residue of the minute quantity that produces produces in the time of can be along with baking flows in the baking case together, the flavoring residue of the roasting fowl color and luster of influence is not left on the surface of roasting fowl substantially, roasting fowl color of the leather is golden yellow, and color and luster is better relatively.Because the fragrance that flavoring produces in baking process flavor constantly enters in the meat, make roasting poultry matter pine, soft, with fragrance striking the nose, no matter eat the epidermis of roasting fowl or the meat of the inside, all have one special delicate fragrance.And the poultry baking need not to dip in flavoring again after finishing just edible, it is more convenient to taste.And this flavoring do not contain monosodium glutamate, can not influence the health of human body as monosodium glutamate yet.
The specific embodiment
Embodiment 1
Get ethyl maltol 34 grams, white sand Icing Sugar 3 grams, meat flavour fumet 6 grams burn cured essence 11 grams, and delicate flavour albumen 4 grams after starch 42 grams fully mix it, are packed with plastic bag sealing, and normal temperature is preserved down.
Embodiment 2:
Get ethyl maltol 36 grams, white sand Icing Sugar 3 grams, meat flavour fumet 8 grams burn cured essence 10 grams, delicate flavour albumen 8 grams, chicken essence 20 grams after starch 15 grams fully mix it, are packed with plastic bag sealing, and normal temperature is preserved down.
Embodiment 3:
Get ethyl maltol 38 grams, white sand Icing Sugar 2 grams, meat flavour fumet 6 grams burn cured essence 10 grams, delicate flavour albumen 5 grams, chicken essence 18 grams after starch 21 grams fully mix it, are packed with plastic bag sealing, and normal temperature is preserved down.
Embodiment 4:
Get ethyl maltol 35 grams, white sand Icing Sugar 3 grams, meat flavour fumet 9 grams burn cured essence 12 grams, delicate flavour albumen 8 grams, duck meat essence 18 grams, starch 15 grams fully mix the back with it and pack with plastic bag sealing, and normal temperature is preserved down.
Embodiment 5:
Get ethyl maltol 38 grams, white sand Icing Sugar 1 gram, meat flavour fumet 6 grams burn cured essence 13 grams, delicate flavour albumen 8 grams, duck meat essence 12 grams, starch 22 grams fully mix the back with it and pack with plastic bag sealing, and normal temperature is preserved down.
Embodiment 6: the making of roast chicken
1, gets the 1000g live chickens
2, get and implement 2 flavorings 5 grams of the present invention and mix, mixed batching is evenly rubbed with the hands in the outer surface and inner chamber of 1000g live chickens with the Q/BT6698 original flavor preserved materials that 2 gram five-spice powders, 40 gram Changzhou flavor Food Co., Ltd of nations produce.
3, will rub good live chickens with the hands and place 20 minutes with batching after, evenly water with boiling water, use cold water flush again one time after watering 5 times.
4, the live chickens after will having washed are under the temperature of 20 degree air-dry 3 hours.
5, the live chickens after air-dry are placed on the stove fires of 200 degree that to take out in roasting 35 minutes be edible.
After roast chicken was roasting good, the inventor had looked for 20 women of family to taste at random, and 20 people say that roast chicken smells perfume (or spice), and color and luster is relatively good, and surface ratio is salubriouser, had 18 people to say to taste not only soft but also meat and the special delicate fragrance of skin of meat.
Embodiment 7: the making of roast duck
1, the living duck of 1000g
2, get and implement 4 flavorings 5 grams of the present invention and mix, mixed batching is evenly rubbed with the hands in the outer surface and inner chamber of the living duck of 1000g with the Q/BT6698 original flavor preserved materials that 2 gram five-spice powders, the former Changzhou of 40 grams flavor Food Co., Ltd of nation produce.
3, will rub good livings duck placement with the hands after 20 minutes with batching, evenly water, use cold water flush again one time after watering 5 times with boiling water.
4, the living duck after will having washed is under the temperature of 20 degree air-dry 3 hours.
5, the living duck after air-dry is placed on the stove fires of 200 degree that to take out in roasting 35 minutes be edible.
After roast duck is baked well, the inventor has looked for 20 adults to taste at random, and housewife, retirement workman, employee are arranged among 20 adults, and 20 people say that roast duck is than perfume (or spice) and color and luster is fine looks very fresh and tender, there are 19 people to eat, have wherein that 17 people say that meat is soft, delicate fragrance, mouthfeel is fine.

Claims (3)

1, seasoner for roasting fowl is characterized in that containing ethyl maltol 34~38 grams in per 100 these flavorings of gram, white sand Icing Sugar 1~3 gram, and meat flavour fumet 6~10 grams burn cured essence 9~13 grams, delicate flavour albumen 4~8 grams.
2, the described seasoner for roasting fowl of root a tree name claim 1 is characterized in that also containing chicken essence 18~20 grams in per 100 these flavorings of gram.
3, to it is characterized in that also containing duck meat essence 12~19 grams in per 100 these flavorings of gram according to the described seasoner for roasting fowl of claim 1.
CNA2008100597572A 2008-02-25 2008-02-25 Seasoner for roasting fowl Pending CN101253966A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2008100597572A CN101253966A (en) 2008-02-25 2008-02-25 Seasoner for roasting fowl

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2008100597572A CN101253966A (en) 2008-02-25 2008-02-25 Seasoner for roasting fowl

Publications (1)

Publication Number Publication Date
CN101253966A true CN101253966A (en) 2008-09-03

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Application Number Title Priority Date Filing Date
CNA2008100597572A Pending CN101253966A (en) 2008-02-25 2008-02-25 Seasoner for roasting fowl

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Country Link
CN (1) CN101253966A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101606674B (en) * 2009-07-16 2012-06-06 天津春宇食品配料有限公司 Method for preparing duck meat taste essence
CN101606673B (en) * 2009-07-16 2012-06-06 天津春宇食品配料有限公司 Oxidated duck fat for preparing duck meat taste essence
CN101606670B (en) * 2009-07-16 2012-09-05 天津春宇食品配料有限公司 Natural duck meat taste essence
CN102697082A (en) * 2012-06-14 2012-10-03 徐州福润禽业食品有限公司 Formula for spicy roasted half-piece duck
CN103181535A (en) * 2011-12-31 2013-07-03 安琪酵母股份有限公司 Condiment used for making roast duck and preparation method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101606674B (en) * 2009-07-16 2012-06-06 天津春宇食品配料有限公司 Method for preparing duck meat taste essence
CN101606673B (en) * 2009-07-16 2012-06-06 天津春宇食品配料有限公司 Oxidated duck fat for preparing duck meat taste essence
CN101606670B (en) * 2009-07-16 2012-09-05 天津春宇食品配料有限公司 Natural duck meat taste essence
CN103181535A (en) * 2011-12-31 2013-07-03 安琪酵母股份有限公司 Condiment used for making roast duck and preparation method thereof
CN103181535B (en) * 2011-12-31 2014-10-08 安琪酵母股份有限公司 Condiment used for making roast duck and preparation method thereof
CN102697082A (en) * 2012-06-14 2012-10-03 徐州福润禽业食品有限公司 Formula for spicy roasted half-piece duck
CN102697082B (en) * 2012-06-14 2013-11-06 徐州福润禽业食品有限公司 Preparation method for spicy roasted half-piece duck

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Open date: 20080903