CN103750248B - Low fat and low salt condiment used for crispy barbecue - Google Patents
Low fat and low salt condiment used for crispy barbecue Download PDFInfo
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- CN103750248B CN103750248B CN201410043531.9A CN201410043531A CN103750248B CN 103750248 B CN103750248 B CN 103750248B CN 201410043531 A CN201410043531 A CN 201410043531A CN 103750248 B CN103750248 B CN 103750248B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a condiment, and particularly discloses a low fat and low salt condiment used for crispy barbecue. The low fat and low salt condiment comprises a condiment A and a condiment B, wherein the condiment A is prepared from the following raw materials: star anises, foeniculi fructus, clove, costustoot, pericarpium zanthoxyli, cinnamons, angelica dahurica, amomum tsao-ko, galangal, amomum cardamomum, lemon grass, folia perillae acutae, rhizoma zingiberis, Chinese wolfberries, fructus piperis longi, violet magnolia, turmeric, mint and salt; the condiment B is prepared from the following raw materials: lotus leaves, pericarpium citri reticulatae, myrcia, liquorices and cassia twig. According to the low fat and low salt condiment used for crispy barbecue, the preparation is simple; the proportion is reasonable; the nutrition is affluent; the roasted meat is delicious, free from chemical additives, and has the function of fit keeping; as various spices are added, the condiment has functions of promoting appetite, removing peculiar smell increasing aroma, and coloring, as well as the functions of resisting bacteria, preventing corrosion and resisting oxidation.
Description
(1) technical field
The present invention relates to a kind of flavoring, particularly a kind of low-fat low-salt crispy barbecue condiment.
(2) background technology
Condiment is indispensable important batching in barbecue process, and the quality of condiment directly affects quality and the taste of barbecue, thus has influence on the reputation of barbecue food.Current existing barbecue condiment, general composition is all fairly simple, and proportioning is reasonable not, taste is single, does not have characteristic, and the using method of condiment is generally divided into three kinds of situations: a kind of is in the curing process of barbecue, directly carry out butcher's meat with condiment, bake again after pickled; Another kind be meat is baked after, condiment is directly sprinkling upon seasoning on meat; Last one first uses condiment butcher's meat, after meat is baked, then condiment is sprinkling upon seasoning on meat, no matter use this several method to bake the meat taken, be inside pork skin or meat, usually all more greasy, allow people feel there is no appetite, do not reach the requirement of science, nutrition, can not meet people's needs.
(3) summary of the invention
The present invention, in order to make up the deficiencies in the prior art, provides and a kind ofly prepares simple, reasonable mixture ratio, nutritious, the low-fat low-salt crispy barbecue condiment promoting people's appetite, promote digestion.
The present invention is achieved through the following technical solutions:
A kind of low-fat low-salt crispy barbecue condiment, is made up of A condiment and condiment B,
A condiment is made up of the raw material of following parts by weight:
Chinese anise 1-3 part, fennel seeds 1-3 part, cloves 4-6 part, banksia rose 0.5-3 part,
Chinese prickly ash 3-5 part, Chinese cassia tree 1-3 part, root of Dahurain angelica 1-3 part, tsaoko 2-5 part,
Galangal 2-5 part, Amomum cardamomum 3-5 part, lemongrass 1-2 part, perilla leaf 2-3 part,
Rhizoma zingiberis 1-2 part, fruit of Chinese wolfberry 2-4 part, Bi roots of grass 1-2 part, flower bud of lily magnolia 2-3 part,
Turmeric 0.3-1 part, peppermint 0.5-2 part, salt 4-6 part;
Its preparation method is:
Chinese anise, fennel seeds, cloves, the banksia rose, Chinese prickly ash, Chinese cassia tree, the root of Dahurain angelica, tsaoko, galangal, Amomum cardamomum, lemongrass, perilla leaf, rhizoma zingiberis, the fruit of Chinese wolfberry, the Bi roots of grass, the flower bud of lily magnolia, turmeric, peppermint is chosen respectively by above-mentioned weight, mixing post-drying is made popular, stop making popular in time slightly going out fragrance, start to pulverize, 10 mesh sieve are crossed after pulverizing, after compound not by sieve being continued mix, again pulverize, then 10 mesh sieve are crossed, the compound mixing of sieve will be passed twice through, after thoroughly cooling completely, then stir with salt and obtain A condiment;
Condiment B is made up of the raw material of following parts by weight:
Lotus leaf 40-70 part, dried orange peel 40-70 part, spiceleaf 40-70 part, Radix Glycyrrhizae 40-70 part, cassia twig 40-70 part;
Its preparation method is:
Lotus leaf, dried orange peel, spiceleaf, Radix Glycyrrhizae, cassia twig are dried respectively, lotus leaf, dried orange peel, spiceleaf are dried rear for subsequent use, then Radix Glycyrrhizae, cassia twig are cut into 3-10 centimetre of segment, more namely obtain condiment B after mixing with lotus leaf, dried orange peel, spiceleaf.
This low-fat low-salt crispy barbecue condiment, its preferred weight proportion is: be made up of A condiment and condiment B,
A condiment is made up of the raw material of following parts by weight:
Chinese anise 2 parts, fennel seeds 2 parts, cloves 5 parts, the banksia rose 1 part,
4 parts, Chinese prickly ash, Chinese cassia tree 2 parts, the root of Dahurain angelica 2 parts, tsaoko 3 parts,
Galangal 3 parts, Amomum cardamomum 4 parts, 1.5 parts, lemongrass, perilla leaf 2.5 parts,
Rhizoma zingiberis 1.5 parts, the fruit of Chinese wolfberry 3 parts, the Bi roots of grass 1.5 parts, the flower bud of lily magnolia 2.5 parts,
0.6 part, turmeric, peppermint 1 part, salt 5 parts;
Its preparation method is:
Chinese anise, fennel seeds, cloves, the banksia rose, Chinese prickly ash, Chinese cassia tree, the root of Dahurain angelica, tsaoko, galangal, Amomum cardamomum, lemongrass, perilla leaf, rhizoma zingiberis, the fruit of Chinese wolfberry, the Bi roots of grass, the flower bud of lily magnolia, turmeric, peppermint is chosen respectively by above-mentioned weight, mixing post-drying is made popular, stop making popular in time slightly going out fragrance, start to pulverize, 10 mesh sieve are crossed after pulverizing, after compound not by sieve being continued mix, again pulverize, then 10 mesh sieve are crossed, the compound mixing of sieve will be passed twice through, after thoroughly cooling completely, then stir with salt and obtain A condiment;
Condiment B is made up of the raw material of following parts by weight:
50 parts, lotus leaf, dried orange peel 50 parts, spiceleaf 50 parts, 50 parts, Radix Glycyrrhizae, cassia twig 50 parts;
Its preparation method is:
Lotus leaf, dried orange peel, spiceleaf, Radix Glycyrrhizae, cassia twig are dried respectively, lotus leaf, dried orange peel, spiceleaf are dried rear for subsequent use, then Radix Glycyrrhizae, cassia twig are cut into 3-10 centimetre of segment, more namely obtain condiment B after mixing with lotus leaf, dried orange peel, spiceleaf.
The using method of low-fat low-salt crispy barbecue condiment of the present invention is:
The using method of A condiment is: the ratio being 10:1 by weight by meat and A condiment is weighed and got ready, evenly being rubbed with the hands at twice by A condiment spreads on pork again: the A condiment getting A condiment gross weight 70% first is evenly rubbed with the hands and is sprinkling upon on meat, rear pickled half an hour is spread in stranding, then outwell stain and go out moisture, carry out second time stranding with remaining A condiment again to spread, the time of rubbing is 10-20 minute, with fully tasty;
The using method of condiment B is: first meat is put into baking oven and toast above charcoal, time not burnt until pork skin flavescence, condiment B is put on charcoal as fuel combustion.
The pharmaceutical characteristic of each raw material of the present invention is as follows:
Chinese anise: loose cold, regulates the flow of vital energy, pain relieving.Cure mainly cold hernia stomachache, waist knee crymodynia, gastrofrigid vomiting, epigastric pain, the disturbance of lower legs due to pathogenic cold and dampness;
Fennel seeds: warm kidney warms up liver, promoting qi circulation and relieving pain, and stomach.Cure mainly cold hernia stomachache, the testis swelling and hanging down of either of the testes, coldness and pain in the epigastrium, food is few vomits and diarrhoea, hypochondriac pain, lumbago due to the kidney deficiency, dysmenorrhoea;
Cloves: Wen Zhong, falls inverse, warm kidney.Cure mainly stomach cold hiccup, vomiting, gastric disorder causing nausea, rushes down dysentery, coldness and pain in the epigastrium, Xuan addiction, hernia, up-rushing gas syndrome, ringworm;
The banksia rose: promoting qi circulation and relieving pain, leads stagnant in tune.Cure mainly fullness in chest and hypochondrium, abdominal distention, vomiting is had loose bowels, heavy after dysentery;
Chinese prickly ash: warming middle energizer to relieve pain, dehumidifying antidiarrheal, killing parasites to relieve itshing.Cure mainly spleen-stomach deficiency-cold coldness and pain in the epigastrium, roundworm is suffered from abdominal pain, and vomiting is had loose bowels, and lung cold is coughed and breathed heavily, dental caries and toothache, under negative and positive band, and eczema pruitus;
Chinese cassia tree: mend fire supporing yang, eliminating cold to stop pain, warming meridians and promoting circulation of qi.Cure mainly the insufficiency of the kidney yang, the aversion to cold and cold limbs of the Yang-function insufficiency of kidneyzang, soreness and weakness of waist and knees, impotence and seminal emission, difficult urination or frequency, syndrome characterized by dyspnea of losing heart, all diseases of edema oliguria; Palace is cold infertile, dysmenorrhoea through closing, the stagnant stomachache of the stasis of blood in postpartum; Cloudy subcutaneous ulcer streamer, or cold of insufficiency type large carbuncle purulence becomes not burst, or do not hold back after bursting;
The root of Dahurain angelica: dispel rheumatism, understand things pain-stopping, detumescence and apocenosis.Cure mainly cold headache, pain in the supra-orbital bone, toothache, nasal obstruction, nasosinusitis, wet victory is rushed down for a long time, leukorrhea with reddish discharge, ulcer sores;
Tsaoko: in eliminating dampness temperature, eliminate the phlegm preventing malaria.Cure mainly coldness and pain in the epigastrium, n and V, chest diaphragm ruffian is full, has loose bowels, diarrhea, malaria;
Galangal: warming spleen and stomach for dispelling cold, regulating qi-flowing for relieving pain.Cure mainly coldness and pain in the epigastrium, vomiting, gas;
Amomum cardamomum: dampness elimination promoting the circulation of qi, warming middle energizer to arrest vomiting, appetite-stimulating indigestion-relieving.Cure mainly retention of damp leading to blockage of QI, incoordination between the spleen and the stomach, abdominal fullness and distention, do not feel like eating, damp-warm syndrome from the beginning of, uncomfortable in chest not hungry, gastrofrigid vomiting, dyspepsia does not disappear;
Lemongrass: dispelling wind and removing obstruction in the meridians, warming middle energizer to relieve pain.Cure mainly flu head-body-pain, wind-cold-dampness arthralgia, coldness and pain in the epigastrium, have loose bowels, traumatic injury;
Perilla leaf: expelling cold and relieving exterior syndrome, promoting the circulation of qi is reduced phlegm, antiabortive, solving toxin of fish and crab.Cure mainly chill to characterize, coughing with a lot of sputum, chest gastral cavity turgor, n and V, stomachache is vomited and diarrhoea, and nausea is got along well, pernicious vomiting, and ichthyophagy crab is poisoning;
Rhizoma zingiberis: warming spleen and stomach for dispelling cold, Hui Yang promotes blood circulation, warming lung to reduce watery phlegm.Cure mainly coldness and pain in the epigastrium, vomiting, have loose bowels, yang depletion is fainted inverse, numbness and ache of cold dampness, and cold drink is breathed with cough;
The fruit of Chinese wolfberry: nourishing the liver, nourshing kidney, moistening lung.Cure mainly caused by liver and kidney deficiency, have a dizzy spell, visual unclear, soreness and weakness of waist and knees, impotence and seminal emission, cough due to consumptive disease, quenches one's thirst and draws drink;
The Bi roots of grass: warming spleen and stomach for dispelling cold, lower gas pain relieving.Cure mainly coldness and pain in the epigastrium, vomiting, has loose bowels, headache, toothache, nasosinusitis, coronary disease and angina pectoris;
The flower bud of lily magnolia: dispersing wind and cold, clearing the nasal passage.Cure mainly anemofrigid headache, nasal obstruction, nasosinusitis, turbid nasal discharge;
Turmeric: broken blood gas, relieving pain of dysmenorrhea.Cure mainly all cards of stagnation of QI and blood, chest abdomen hypochondriac pain, dysmenorrhes, amenorrhoea, the stagnant stomachache of the stasis of blood in postpartum, arthralgia due to wind-dampness, traumatic injury, carbuncle swells, all sore tinea nascent sufferings;
Peppermint: dispelling wind-heat, the clear sharp head, relieve sore throat, promoting eruption, soothing liver-qi stagnation.Cure mainly wind-heat to characterize, headache hot eyes, abscess of throat, measles without adequate eruption, rubella itch, liver-depressed hypochondrium pain;
Lotus leaf: clearing away summerheat, rises sun, hemostasis.Cure mainly hot summer weather polydipsia, have a headache dizzy, splenasthenic abdominal distention, stool diarrhea, lower blood of spitting blood, post partum longtime lochia, red trip erysipelas;
Dried orange peel: regulate the flow of vital energy in adjusting, stopping nausea and vomiting by lowering the adverse flow of QI is eliminating dampness and eliminating phlegm.Cure mainly chest diaphragm full vexed, abdominal distention, do not feel like eating, vomiting, hiccup; Coughing with a lot of sputum;
Spiceleaf: dispel rheumatism, promoting qi circulation and relieving pain.Cure mainly arthralgia due to wind-dampness, hernia, eczema of scrotum, mange;
Radix Glycyrrhizae: with middle emergency, moistening lung, removing toxic substances, coordinating the drug actions of a prescription.Process with controlling weakness of the spleen and the stomach, burnout food is few, stomachache loose stool, the anxious pain of four limbs contraction, palpitaition, hysteria, and consumptive lung disease is coughed; Raw with controlling abscess of throat, carbuncle pyogenic infections from tumour or sore, infant fetal toxin, and medicine, food poisoning;
Cassia twig: expelling cold and relieving exterior syndrome, Wen Jing, activates yang.Cure mainly chill to characterize, numbness and ache of cold dampness, peripheral coldness, through closing dysmenorrhoea ， Disorder lump in the abdomen caking, the obstruction of qi in the chest, palpitaition, phlegm and retained fluid, difficult urination.
Low-fat low-salt crispy barbecue condiment of the present invention, preparation is simple, reasonable mixture ratio, nutritious, according to the theory of traditional chinese medicine " food medicine one ", treat principle according to the traditional Chinese medical science of " temper must healthy and vigorous, stomach Qi should and fall ", by invigorating the spleen and stomach, nourishing, flavouring, degerming, except the requirement of raw meat, acid, sweet, bitter, peppery, the salty five tastes that human body needs organically are combined, makes the meat that bakes very delicious; Do not add any chemical addition agent, employ multiple spice, have and improve a poor appetite, eliminate peculiar smell, increase fragrance and painted effect, also there is Antimicrobial preservative, oxidation resistant effect simultaneously; In addition, the spice such as Amomum cardamomum, rhizoma zingiberis also has promotion digestion, suppresses body fat savings, reduces blood cholesterol, anti-tampon, the anti-ageing effect of waiting for a long time; Low-fat low-salt crispy barbecue condiment of the present invention, be made up of A condiment and condiment B, A condiment is used for butcher's meat, make meat fully tasty, condiment B is put in as fuel combustion on charcoal, makes the fragrance of spices in condiment B penetrate among meat embryo by the form of steam, bake the pork skin come crisp, delicious non-greasy, salt content is less, and lotus leaf and Radix Glycyrrhizae can also neutralize the hot of other spices simultaneously.
(4) detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but the present invention is not limited thereto, and the preparation method in embodiment is customary preparation methods, no longer describes in detail.
Embodiment 1:
This low-fat low-salt crispy barbecue condiment, is made up of A condiment and condiment B,
A condiment is made up of the raw material of following weight:
Chinese anise 2 kilograms, fennel seeds 2 kilograms, cloves 5 kilograms, the banksia rose 1 kilogram,
4 kilograms, Chinese prickly ash, Chinese cassia tree 2 kilograms, the root of Dahurain angelica 2 kilograms, tsaoko 3 kilograms,
Galangal 3 kilograms, Amomum cardamomum 4 kilograms, 1.5 kilograms, lemongrass, perilla leaf 2.5 kilograms,
Rhizoma zingiberis 1.5 kilograms, the fruit of Chinese wolfberry 3 kilograms, the Bi roots of grass 1.5 kilograms, the flower bud of lily magnolia 2.5 kilograms,
0.6 kilogram, turmeric, peppermint 1 kilogram, salt 5 kilograms;
Its preparation method is:
Chinese anise, fennel seeds, cloves, the banksia rose, Chinese prickly ash, Chinese cassia tree, the root of Dahurain angelica, tsaoko, galangal, Amomum cardamomum, lemongrass, perilla leaf, rhizoma zingiberis, the fruit of Chinese wolfberry, the Bi roots of grass, the flower bud of lily magnolia, turmeric, peppermint is chosen respectively by above-mentioned weight, mixing post-drying is made popular, stop making popular in time slightly going out fragrance, start to pulverize, 10 mesh sieve are crossed after pulverizing, after compound not by sieve being continued mix, again pulverize, then 10 mesh sieve are crossed, the compound mixing of sieve will be passed twice through, after thoroughly cooling completely, then stir with salt and obtain A condiment;
Condiment B is made up of the raw material of following weight:
50 kilograms, lotus leaf, dried orange peel 50 kilograms, spiceleaf 50 kilograms, 50 kilograms, Radix Glycyrrhizae, cassia twig 50 kilograms;
Its preparation method is:
Lotus leaf, dried orange peel, spiceleaf, Radix Glycyrrhizae, cassia twig are dried respectively, lotus leaf, dried orange peel, spiceleaf are dried rear for subsequent use, then Radix Glycyrrhizae, cassia twig are cut into 3-10 centimetre of segment, more namely obtain condiment B after mixing with lotus leaf, dried orange peel, spiceleaf.
The using method of this low-fat low-salt crispy barbecue condiment is:
The using method of A condiment is: the ratio being 10:1 by weight by meat and A condiment is weighed and got ready, evenly being rubbed with the hands at twice by A condiment spreads on pork again: the A condiment getting A condiment gross weight 70% first is evenly rubbed with the hands and is sprinkling upon on meat, rear pickled half an hour is spread in stranding, then outwell stain and go out moisture, carry out second time stranding with remaining A condiment again to spread, the time of rubbing is 10-20 minute, with fully tasty;
The using method of condiment B is: first meat is put into baking oven and toast above charcoal, time not burnt until pork skin flavescence, condiment B is put on charcoal as fuel combustion.
Embodiment 2:
This low-fat low-salt crispy barbecue condiment, is made up of A condiment and condiment B,
A condiment is made up of the raw material of following weight:
Chinese anise 1 kilogram, fennel seeds 1 kilogram, cloves 4 kilograms, the banksia rose 0.5 kilogram,
3 kilograms, Chinese prickly ash, Chinese cassia tree 1 kilogram, the root of Dahurain angelica 1 kilogram, tsaoko 2 kilograms,
Galangal 2 kilograms, Amomum cardamomum 3 kilograms, 1 kilogram, lemongrass, perilla leaf 2 kilograms,
Rhizoma zingiberis 1 kilogram, the fruit of Chinese wolfberry 2 kilograms, the Bi roots of grass 1 kilogram, the flower bud of lily magnolia 2 kilograms,
0.3 kilogram, turmeric, peppermint 0.5 kilogram, salt 4 kilograms;
Condiment B is made up of the raw material of following weight:
40 kilograms, lotus leaf, dried orange peel 40 kilograms, spiceleaf 40 kilograms, 40 kilograms, Radix Glycyrrhizae, cassia twig 40 kilograms.
Preparation method and using method are with embodiment 1.
Embodiment 3:
This low-fat low-salt crispy barbecue condiment, is made up of A condiment and condiment B,
A condiment is made up of the raw material of following weight:
Chinese anise 3 kilograms, fennel seeds 3 kilograms, cloves 6 kilograms, the banksia rose 3 kilograms,
5 kilograms, Chinese prickly ash, Chinese cassia tree 3 kilograms, the root of Dahurain angelica 3 kilograms, tsaoko 5 kilograms,
Galangal 5 kilograms, Amomum cardamomum 5 kilograms, 2 kilograms, lemongrass, perilla leaf 3 kilograms,
Rhizoma zingiberis 2 kilograms, the fruit of Chinese wolfberry 4 kilograms, the Bi roots of grass 2 kilograms, the flower bud of lily magnolia 3 kilograms,
1 kilogram, turmeric, peppermint 2 kilograms, salt 6 kilograms;
Condiment B is made up of the raw material of following weight:
70 kilograms, lotus leaf, dried orange peel 70 kilograms, spiceleaf 70 kilograms, 70 kilograms, Radix Glycyrrhizae, cassia twig 70 kilograms.
Preparation method and using method are with embodiment 1.
Claims (2)
1. a low-fat low-salt crispy barbecue condiment, is characterized in that: be made up of A condiment and condiment B,
A condiment is made up of the raw material of following parts by weight:
Chinese anise 1-3 part, fennel seeds 1-3 part, cloves 4-6 part, banksia rose 0.5-3 part,
Chinese prickly ash 3-5 part, Chinese cassia tree 1-3 part, root of Dahurain angelica 1-3 part, tsaoko 2-5 part,
Galangal 2-5 part, Amomum cardamomum 3-5 part, lemongrass 1-2 part, perilla leaf 2-3 part,
Rhizoma zingiberis 1-2 part, fruit of Chinese wolfberry 2-4 part, Bi roots of grass 1-2 part, flower bud of lily magnolia 2-3 part,
Turmeric 0.3-1 part, peppermint 0.5-2 part, salt 4-6 part;
Its preparation method is:
Chinese anise, fennel seeds, cloves, the banksia rose, Chinese prickly ash, Chinese cassia tree, the root of Dahurain angelica, tsaoko, galangal, Amomum cardamomum, lemongrass, perilla leaf, rhizoma zingiberis, the fruit of Chinese wolfberry, the Bi roots of grass, the flower bud of lily magnolia, turmeric, peppermint is chosen respectively by above-mentioned weight, mixing post-drying is made popular, stop making popular in time slightly going out fragrance, start to pulverize, 10 mesh sieve are crossed after pulverizing, after compound not by sieve being continued mix, again pulverize, then 10 mesh sieve are crossed, the compound mixing of sieve will be passed twice through, after thoroughly cooling completely, then stir with salt and obtain A condiment;
Condiment B is made up of the raw material of following parts by weight:
Lotus leaf 40-70 part, dried orange peel 40-70 part, spiceleaf 40-70 part, Radix Glycyrrhizae 40-70 part, cassia twig 40-70 part;
Its preparation method is:
Lotus leaf, dried orange peel, spiceleaf, Radix Glycyrrhizae, cassia twig are dried respectively, lotus leaf, dried orange peel, spiceleaf are dried rear for subsequent use, then Radix Glycyrrhizae, cassia twig are cut into 3-10 centimetre of segment, more namely obtain condiment B after mixing with lotus leaf, dried orange peel, spiceleaf.
2. a kind of low-fat low-salt crispy barbecue condiment according to claim 1, is characterized in that: be made up of A condiment and condiment B,
A condiment is made up of the raw material of following parts by weight:
Chinese anise 2 parts, fennel seeds 2 parts, cloves 5 parts, the banksia rose 1 part,
4 parts, Chinese prickly ash, Chinese cassia tree 2 parts, the root of Dahurain angelica 2 parts, tsaoko 3 parts,
Galangal 3 parts, Amomum cardamomum 4 parts, 1.5 parts, lemongrass, perilla leaf 2.5 parts,
Rhizoma zingiberis 1.5 parts, the fruit of Chinese wolfberry 3 parts, the Bi roots of grass 1.5 parts, the flower bud of lily magnolia 2.5 parts,
0.6 part, turmeric, peppermint 1 part, salt 5 parts;
Its preparation method is:
Chinese anise, fennel seeds, cloves, the banksia rose, Chinese prickly ash, Chinese cassia tree, the root of Dahurain angelica, tsaoko, galangal, Amomum cardamomum, lemongrass, perilla leaf, rhizoma zingiberis, the fruit of Chinese wolfberry, the Bi roots of grass, the flower bud of lily magnolia, turmeric, peppermint is chosen respectively by above-mentioned weight, mixing post-drying is made popular, stop making popular in time slightly going out fragrance, start to pulverize, 10 mesh sieve are crossed after pulverizing, after compound not by sieve being continued mix, again pulverize, then 10 mesh sieve are crossed, the compound mixing of sieve will be passed twice through, after thoroughly cooling completely, then stir with salt and obtain A condiment;
Condiment B is made up of the raw material of following parts by weight:
50 parts, lotus leaf, dried orange peel 50 parts, spiceleaf 50 parts, 50 parts, Radix Glycyrrhizae, cassia twig 50 parts;
Its preparation method is:
Lotus leaf, dried orange peel, spiceleaf, Radix Glycyrrhizae, cassia twig are dried respectively, lotus leaf, dried orange peel, spiceleaf are dried rear for subsequent use, then Radix Glycyrrhizae, cassia twig are cut into 3-10 centimetre of segment, more namely obtain condiment B after mixing with lotus leaf, dried orange peel, spiceleaf.
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