CN102038168B - Barbecue sauce - Google Patents
Barbecue sauce Download PDFInfo
- Publication number
- CN102038168B CN102038168B CN200910229218A CN200910229218A CN102038168B CN 102038168 B CN102038168 B CN 102038168B CN 200910229218 A CN200910229218 A CN 200910229218A CN 200910229218 A CN200910229218 A CN 200910229218A CN 102038168 B CN102038168 B CN 102038168B
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- China
- Prior art keywords
- powder
- parts
- weight
- barbecue
- tomato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 31
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 14
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 21
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 10
- 241000251468 Actinopterygii Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 241000257465 Echinoidea Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000252097 Anguilla australis Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000001951 dura mater Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention provides a barbecue sauce, wherein the barbecue sauce is prepared by the following main raw materials: 30 to 40 parts by weight of black pepper powder, 3 to 4 parts by weight of dried orange peel powder, 1 to 2 parts by weight of tomato powder, 1 to 2 parts by weight of dried ginger powder, 1 to 2 parts by weight of fennel powder, 1 to 2 parts by weight of sugar and 1 to 2 parts by weight of salt; and the barbecue sauce is prepared by pulverizing the black pepper, the dried orange peel, the dried ginger and the fennel into powders, then drying the tomato and crushing the tomato dried into powder, and then adding the sugar and the salt into the powders to mix uniformity. The barbecue sauce provided by the invention has the advantage that the barbecue prepared by using the barbecue sauce is featured with mellow fragrance taste, clean and fresh appearance and good mouth feel.
Description
Technical field
The present invention relates to a kind of barbecue flavoring material.
Background technology
Barbecue is meant that flesh of fish class or vegetable string on brandreth, pass through appropriate high temperature with carbon fire or high temperature stove and accessory, makes material surface generate dura mater and is golden yellow, makes fragrance comprise wherein, processes to have the cooking that unique burnt odor is distinguished the flavor of.Can divide straight baked wheaten cake roasting or burn roasting two kinds, straight fire is roasting to be to place fire to go up the directly mode of barbecue food, and following six kinds of kenels are arranged:
Biscuiting, food need not seasonings, directly on fire, roast, and be many with fish, except that keeping the original flavor, the effect of raw meat is arranged more;
Salt burns, and smears to roast all over the food materials whole body with salt to get final product again, and is suitable for roasting fish and seafood;
Miso burns, and one side barbecue one side is coated salt and soy sauce, coats miso again and increases local flavor, wherein more can highlight the mellow uniqueness of its local flavor with fish, bean curd and ternip;
Pu is burnt, and when barbecue strip fish, after cutting fish belly open, passes across fillet with the bamboo bar, and is because of gaining the name the spitting image of Pu Ye at first blush, the most famous with Pu burning eel (Broiled River Eel);
According to burning, the roasting one side of one side is rinsed and is coated with dense baste, and it is well-done to proceed to food materials repeatedly, is usually used in the thicker flesh of fish class of fat;
Sea urchin roe paste burns, and yolk and sea urchin roe paste are mixed thoroughly, while baking dip evenly is applied on the marine products class food materials such as abalone, shrimps, and the food materials that so bake can present beautiful bright yellow, and are quite tempting.
The barbecue emphasis should be grasped flavouring material formula, two vital points such as baking.Roast out tempting fragrant barbecue, flavoring is essential.
Summary of the invention
The purpose of this invention is to provide a kind of barbecue flavoring material.
The technical scheme that the present invention takes is:
A kind of barbecue flavoring material, it is processed by the primary raw material of following weight portion: 30-40 part black pepper, 3-4 part dried orange peel powder, 1-2 part tomato meal, 1-2 part ginger powder, 1-2 part fennel powder, 1-2 part sugar and 1-2 part salt.
A kind of preparation method of barbecue flavoring material may further comprise the steps: earlier black pepper, dried orange peel, rhizoma zingiberis and fennel are pulverized, be broken into powder after the tomato oven dry, add sugar and salt again and mix.
The barbecue flavor delicate fragrance of the barbecue flavoring material modulation of the present invention's preparation, color and luster is fresh, and mouthfeel is better.
The specific embodiment
Further specify the present invention below in conjunction with the specific embodiment.
Embodiment 1
A kind of barbecue flavoring material, it is processed by the primary raw material of following weight portion: 30 portions of black peppers, 3 parts of dried orange peel powder, 1 part of tomato meal, 1 part of ginger powder, 1 part of fennel powder, 2 portions of sugar and 2 portions of salt.
A kind of preparation method of barbecue flavoring material may further comprise the steps: earlier black pepper, dried orange peel, rhizoma zingiberis and fennel are pulverized, be broken into powder after the tomato oven dry, add sugar and salt again and mix.
Embodiment 2
A kind of barbecue flavoring material, it is processed by the primary raw material of following weight portion: 40 portions of black peppers, 4 parts of dried orange peel powder, 2 parts of tomato meals, 2 parts of ginger powders, 2 parts of fennel powders, 1 portion of sugar and 1 portion of salt.
A kind of preparation method of barbecue flavoring material may further comprise the steps: earlier black pepper, dried orange peel, rhizoma zingiberis and fennel are pulverized, be broken into powder after the tomato oven dry, add sugar and salt again and mix.
Embodiment 3
A kind of barbecue flavoring material, it is processed by the primary raw material of following weight portion: 35 portions of black peppers, 3 parts of dried orange peel powder, 1 part of tomato meal, 2 parts ginger powder, 1 part of fennel powder, 2 portions of sugar and 2 portions of salt.
A kind of preparation method of barbecue flavoring material may further comprise the steps: earlier black pepper, dried orange peel, rhizoma zingiberis and fennel are pulverized, be broken into powder after the tomato oven dry, add sugar and salt again and mix.
Embodiment 4
A kind of barbecue flavoring material, it is processed by the primary raw material of following weight portion: 35 portions of black peppers, 4 parts of dried orange peel powder, 2 parts of tomato meals, 1 part ginger powder, 1.5 parts of fennel powders, 1 portion of sugar and 1.5 portions of salt.
A kind of preparation method of barbecue flavoring material may further comprise the steps: earlier black pepper, dried orange peel, rhizoma zingiberis and fennel are pulverized, be broken into powder after the tomato oven dry, add sugar and salt again and mix.
Claims (1)
1. barbecue flavoring material is characterized in that it is processed by the raw material of following weight portion: 30-40 part black pepper, 3-4 part dried orange peel powder, 1-2 part tomato meal, 1-2 part ginger powder, 1-2 part fennel powder, 1-2 part sugar and 1-2 part salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910229218A CN102038168B (en) | 2009-10-21 | 2009-10-21 | Barbecue sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910229218A CN102038168B (en) | 2009-10-21 | 2009-10-21 | Barbecue sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102038168A CN102038168A (en) | 2011-05-04 |
| CN102038168B true CN102038168B (en) | 2012-10-10 |
Family
ID=43904987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910229218A Expired - Fee Related CN102038168B (en) | 2009-10-21 | 2009-10-21 | Barbecue sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102038168B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172081B (en) * | 2014-07-06 | 2015-08-19 | 武晓丹 | A kind of chicken taste toppings and its preparation method and application |
| CN106107861A (en) * | 2016-06-28 | 2016-11-16 | 邵素英 | A kind of digestion promoting Islamic barbecue sauce and preparation method thereof |
| CN106136184A (en) * | 2016-06-28 | 2016-11-23 | 邵素英 | A kind of heatproof Islamic barbecue sauce and preparation method thereof |
| CN106107855A (en) * | 2016-06-28 | 2016-11-16 | 邵素英 | A kind of flavor type Islamic barbecue sauce and preparation method thereof |
| CN106107857A (en) * | 2016-06-28 | 2016-11-16 | 邵素英 | A kind of antioxidation Islamic barbecue sauce and preparation method thereof |
| CN106036752A (en) * | 2016-06-28 | 2016-10-26 | 义乌市忻昱生物科技有限公司 | High-safety Islamic barbecue condiment and preparation method thereof |
| CN106107862A (en) * | 2016-06-28 | 2016-11-16 | 邵素英 | A kind of anti-flatulence Islamic barbecue sauce and preparation method thereof |
| CN106174358A (en) * | 2016-06-28 | 2016-12-07 | 义乌市忻昱生物科技有限公司 | A kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and preparation method thereof |
| CN106136188A (en) * | 2016-06-28 | 2016-11-23 | 邵素英 | A kind of freeze proof Islamic barbecue sauce and preparation method thereof |
| CN106072377A (en) * | 2016-06-28 | 2016-11-09 | 义乌市忻昱生物科技有限公司 | One facilitates Islamic barbecue sauce and preparation method thereof |
| CN106072367A (en) * | 2016-06-28 | 2016-11-09 | 邵素英 | Islamic barbecue sauce that a kind of seasoning effect is strong and preparation method thereof |
| CN106107856A (en) * | 2016-06-28 | 2016-11-16 | 邵素英 | A kind of Islamic barbecue sauce shortening salting period and preparation method thereof |
| CN106107854A (en) * | 2016-06-28 | 2016-11-16 | 邵素英 | A kind of strong biological activity Islamic barbecue sauce and preparation method thereof |
| CN106562379A (en) * | 2016-10-31 | 2017-04-19 | 广西南宁市唐郎食品有限公司 | Seasoning juice for barbecue |
| CN107637823A (en) * | 2017-11-06 | 2018-01-30 | 崔洁 | One kind barbecue butcher's meat condiment and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105535A (en) * | 1994-01-20 | 1995-07-26 | 刘双柱 | Flavouring material for braised fish |
| CN1249143A (en) * | 1998-09-29 | 2000-04-05 | 孙庆锋 | Flavouring and technology for cooking roast chicken with glossy ganoderma |
| CN1644091A (en) * | 2005-01-26 | 2005-07-27 | 马成龙 | Roast seasoning |
| CN101253999A (en) * | 2007-09-05 | 2008-09-03 | 周燕飞 | Prescription of toasted chicken wings and preparing process thereof |
-
2009
- 2009-10-21 CN CN200910229218A patent/CN102038168B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105535A (en) * | 1994-01-20 | 1995-07-26 | 刘双柱 | Flavouring material for braised fish |
| CN1249143A (en) * | 1998-09-29 | 2000-04-05 | 孙庆锋 | Flavouring and technology for cooking roast chicken with glossy ganoderma |
| CN1644091A (en) * | 2005-01-26 | 2005-07-27 | 马成龙 | Roast seasoning |
| CN101253999A (en) * | 2007-09-05 | 2008-09-03 | 周燕飞 | Prescription of toasted chicken wings and preparing process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102038168A (en) | 2011-05-04 |
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Owner name: NINGBO ZHECHENG TECHNOLOGY CONSULTING CO., LTD. Effective date: 20120816 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Inventor after: Cheng Qibiao Inventor after: Fang Jun Inventor before: Zhang Qian |
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Free format text: CORRECT: INVENTOR; FROM: Free format text: CORRECT: ADDRESS; FROM: 250031 JINAN, SHANDONG PROVINCE TO: 315599 NINGBO, ZHEJIANG PROVINCE |
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Effective date of registration: 20140106 Address after: Jiangyan District of Jiangsu city in Taizhou Province South 225500 West Road No. 199 (high-tech business center in Jiangyan Realmicro Corporation) Patentee after: He Pengfei Address before: Five, 315599 floor, No. 311 Yue Lin Dong Road, Ningbo, Zhejiang, Fenghua Patentee before: NINGBO ZHECHENG INNOVATION SERVICE CO., LTD. |
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Effective date of registration: 20190924 Address after: 233040 Room 1406, 14th Floor, Building No. 8, 2595 Donghai Avenue, Bengbu City, Anhui Province Patentee after: Bengbu Diligent Information Technology Co., Ltd. Address before: Jiangyan District of Jiangsu city in Taizhou Province South 225500 West Road No. 199 (high-tech business center in Jiangyan Realmicro Corporation) Patentee before: He Peng Fei |
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Granted publication date: 20121010 Termination date: 20191021 |