CN104366407A - Condiment for barbecue and preparation method of condiment - Google Patents
Condiment for barbecue and preparation method of condiment Download PDFInfo
- Publication number
- CN104366407A CN104366407A CN201410654779.9A CN201410654779A CN104366407A CN 104366407 A CN104366407 A CN 104366407A CN 201410654779 A CN201410654779 A CN 201410654779A CN 104366407 A CN104366407 A CN 104366407A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- soy sauce
- condiment
- pure water
- 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.)
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The invention relates to a condiment for barbecue. The condiment consists of the following components in parts by weight: Aplotaxis auriculata powder, white granulated sugar, tapioca flour, sesame, chilli powder, minced fresh Hangzhou chilli, cumin particles, seed powder of Chinese prickly ash, fennel powder, spiced salt, dried onion powder, monosodium glutamate powder, yellow wine, light soy sauce, dark soy sauce, Weidamei soy sauce, disodium 5'-ribonucleotide and purified water. The condiment disclosed by the invention has the advantages and positive effects that the ratio of various raw materials is scientific and reasonable, and the condiment is nutritive, healthy and unique in flavor and can improve the appetite.
Description
Technical field
The invention belongs to food seasoning technical field, particularly one barbecue flavoring and preparation method thereof.
Background technology
Flavoring be a kind of cooking and prepare food additives required in food, except focusing on its seasoning taste, people also focus on its nutrition.The sauce ingredients of conventional barbecue is single, of a great variety, need add one by one during use, operates more loaded down with trivial details.
Summary of the invention
For the defect existed in prior art, the object of the present invention is to provide a kind of barbecue flavoring and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of barbecue flavoring, is made up of according to parts by weight following component:
Aplotaxis auriculata powder 3-5 part
White granulated sugar 4-6 part
Tapioca starch 80-90 part
Sesame 30-40 part
Chilli powder 50-60 part
The broken 30-40 part of fresh Hangzhoupro green pepper
Cumin particle 50-60 part
Zanthoxylum powder 10-20 part
Fennel powder 10-20 part
Spiced salt 80-100 part
Dry onion powder 30-50 part
Monosodium glutamate powder 10-20 part
Yellow rice wine 5-7 part
Light soy sauce 10-20 part
Dark soy sauce 10-20 part
Taste reaches beautiful 10-20 part
5 '-flavour nucleotide disodium 0.5-0.7 part
Pure water 300 parts.
A kind of barbecue flavoring, is made up of according to parts by weight following component:
4 parts, Aplotaxis auriculata powder
White granulated sugar 5 parts
Tapioca starch 85 parts
Sesame 35 parts
Chilli powder 55 parts
Broken 35 parts of fresh Hangzhoupro green pepper
Cumin particle 55 parts
Zanthoxylum powder 15 parts
Fennel powder 15 parts
90 parts, the spiced salt
Dry onion powder 35 parts
15 parts, monosodium glutamate powder
Yellow rice wine 6 parts
Light soy sauce 15 parts
Dark soy sauce 15 parts
Taste reaches U.S. 15 parts
5 '-flavour nucleotide disodium 0.6 part
Pure water 300 parts.
Roast the preparation method with flavoring, comprise the following steps:
A, takes each component in composition according to quantity;
B, at ambient temperature, mixes each component except pure water, fully stirs evenly;
C, soaks 2 hours under room temperature;
D, joins in pure water by the mixture after soaking, fully stirs evenly, soak 20 hours at proceeding to-5-0 DEG C afterwards.
Advantage of the present invention and good effect are: various pulp furnish is scientific and reasonable, nutrient health, unique flavor, can improve a poor appetite.
Detailed description of the invention
Embodiment 1
A kind of barbecue flavoring, is made up of according to parts by weight following component:
3 parts, Aplotaxis auriculata powder
White granulated sugar 4 parts
Tapioca starch 80 parts
Sesame 30 parts
Chilli powder 50 parts
Broken 30 parts of fresh Hangzhoupro green pepper
Cumin particle 50 parts
Zanthoxylum powder 10 parts
Fennel powder 10 parts
80 parts, the spiced salt
Dry onion powder 30 parts
10 parts, monosodium glutamate powder
Yellow rice wine 5 parts
Light soy sauce 10 parts
Dark soy sauce 10 parts
Taste reaches U.S. 10 parts
5 '-flavour nucleotide disodium 0.5 part
Pure water 300 parts.
Preparation method, comprises the following steps:
A, takes each component in composition according to quantity;
B, at ambient temperature, mixes each component except pure water, fully stirs evenly;
C, soaks 2 hours under room temperature;
D, joins in pure water by the mixture after soaking, fully stirs evenly, soak 20 hours at proceeding to-5-0 DEG C afterwards.
Embodiment 2
A kind of barbecue flavoring, is made up of according to parts by weight following component:
4 parts, Aplotaxis auriculata powder
White granulated sugar 5 parts
Tapioca starch 85 parts
Sesame 35 parts
Chilli powder 55 parts
Broken 35 parts of fresh Hangzhoupro green pepper
Cumin particle 55 parts
Zanthoxylum powder 15 parts
Fennel powder 15 parts
90 parts, the spiced salt
Dry onion powder 35 parts
15 parts, monosodium glutamate powder
Yellow rice wine 6 parts
Light soy sauce 15 parts
Dark soy sauce 15 parts
Taste reaches U.S. 15 parts
5 '-flavour nucleotide disodium 0.6 part
Pure water 300 parts.
Preparation method, comprises the following steps:
A, takes each component in composition according to quantity;
B, at ambient temperature, mixes each component except pure water, fully stirs evenly;
C, soaks 2 hours under room temperature;
D, joins in pure water by the mixture after soaking, fully stirs evenly, soak 20 hours at proceeding to-5-0 DEG C afterwards.
Embodiment 3
A kind of barbecue flavoring, is made up of according to parts by weight following component:
5 parts, Aplotaxis auriculata powder
White granulated sugar 6 parts
Tapioca starch 90 parts
Sesame 40 parts
Chilli powder 60 parts
Broken 40 parts of fresh Hangzhoupro green pepper
Cumin particle 60 parts
Zanthoxylum powder 20 parts
Fennel powder 20 parts
100 parts, the spiced salt
Dry onion powder 50 parts
20 parts, monosodium glutamate powder
Yellow rice wine 7 parts
Light soy sauce 20 parts
Dark soy sauce 20 parts
Taste reaches U.S. 20 parts
5 '-flavour nucleotide disodium 0.7 part
Pure water 300 parts.
Preparation method, comprises the following steps:
A, takes each component in composition according to quantity;
B, at ambient temperature, mixes each component except pure water, fully stirs evenly;
C, soaks 2 hours under room temperature;
D, joins in pure water by the mixture after soaking, fully stirs evenly, soak 20 hours at proceeding to-5-0 DEG C afterwards.
Above-described embodiment is illustrative instead of determinate, can list several embodiments, therefore in the change do not departed under general plotting of the present invention and amendment, should belong within protection scope of the present invention according to institute's limited range.
Claims (3)
1. a barbecue flavoring, is characterized in that, is made up of according to parts by weight following component:
Aplotaxis auriculata powder 3-5 part
White granulated sugar 4-6 part
Tapioca starch 80-90 part
Sesame 30-40 part
Chilli powder 50-60 part
The broken 30-40 part of fresh Hangzhoupro green pepper
Cumin particle 50-60 part
Zanthoxylum powder 10-20 part
Fennel powder 10-20 part
Spiced salt 80-100 part
Dry onion powder 30-50 part
Monosodium glutamate powder 10-20 part
Yellow rice wine 5-7 part
Light soy sauce 10-20 part
Dark soy sauce 10-20 part
Taste reaches beautiful 10-20 part
5 '-flavour nucleotide disodium 0.5-0.7 part
Pure water 300 parts.
2. a kind of barbecue flavoring according to claim 1, is characterized in that, be made up of following component according to parts by weight:
4 parts, Aplotaxis auriculata powder
White granulated sugar 5 parts
Tapioca starch 85 parts
Sesame 35 parts
Chilli powder 55 parts
Broken 35 parts of fresh Hangzhoupro green pepper
Cumin particle 55 parts
Zanthoxylum powder 15 parts
Fennel powder 15 parts
90 parts, the spiced salt
Dry onion powder 35 parts
15 parts, monosodium glutamate powder
Yellow rice wine 6 parts
Light soy sauce 15 parts
Dark soy sauce 15 parts
Taste reaches U.S. 15 parts
5 '-flavour nucleotide disodium 0.6 part
Pure water 300 parts.
3. a kind of preparation method roasted with flavoring according to claim 1, is characterized in that, comprise the following steps:
A, takes each component in composition according to quantity;
B, at ambient temperature, mixes each component except pure water, fully stirs evenly;
C, soaks 2 hours under room temperature;
D, joins in pure water by the mixture after soaking, fully stirs evenly, soak 20 hours at proceeding to-5-0 DEG C afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410654779.9A CN104366407A (en) | 2014-11-17 | 2014-11-17 | Condiment for barbecue and preparation method of condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410654779.9A CN104366407A (en) | 2014-11-17 | 2014-11-17 | Condiment for barbecue and preparation method of condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366407A true CN104366407A (en) | 2015-02-25 |
Family
ID=52545798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410654779.9A Pending CN104366407A (en) | 2014-11-17 | 2014-11-17 | Condiment for barbecue and preparation method of condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366407A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380697A (en) * | 2017-08-03 | 2019-02-26 | 杨刚毅 | A kind of barbecue sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN102349639A (en) * | 2011-10-20 | 2012-02-15 | 邹围 | Barbecue seasoning |
| CN102440364A (en) * | 2010-10-13 | 2012-05-09 | 彭武良 | Barbecue seasoning |
| CN103783481A (en) * | 2014-02-10 | 2014-05-14 | 李春祥 | Nutritional seasoning |
-
2014
- 2014-11-17 CN CN201410654779.9A patent/CN104366407A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN102440364A (en) * | 2010-10-13 | 2012-05-09 | 彭武良 | Barbecue seasoning |
| CN102349639A (en) * | 2011-10-20 | 2012-02-15 | 邹围 | Barbecue seasoning |
| CN103783481A (en) * | 2014-02-10 | 2014-05-14 | 李春祥 | Nutritional seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380697A (en) * | 2017-08-03 | 2019-02-26 | 杨刚毅 | A kind of barbecue sauce and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |
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| WD01 | Invention patent application deemed withdrawn after publication |