CN104366413A - Seasoning and preparation method thereof - Google Patents
Seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN104366413A CN104366413A CN201410657192.3A CN201410657192A CN104366413A CN 104366413 A CN104366413 A CN 104366413A CN 201410657192 A CN201410657192 A CN 201410657192A CN 104366413 A CN104366413 A CN 104366413A
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- China
- Prior art keywords
- parts
- powder
- cumin
- pure water
- barbecue
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Classifications
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a seasoning for barbecue. The seasoning consists of the following components in parts by weight: gulf leaf powder, glucose, sweet potato powder, cashew nut powder, chilli powder, minced fresh Hangzhou chilli, cumin particles, cumin powder, garlic powder, chicken powder, beer, oyster sauce, light soy sauce, Weidamei soy sauce, disodium 5'-ribonucleotide and purified water. The seasoning for barbecue is prepared by matching multiple selected natural raw materials with natural traditional Chinese medicinal materials according to scientific compatibility of medicines, is strong in flavor, rich in nutrition and powerful in flavoring function, has a certain appetizing effect and can be tolerant to high-temperature cooking during use, the fish or mutton smell and odor of various food materials such as various meats, fishes, sea foods, vegetables and vegetarian diets for barbecue can be effectively removed, and the fresh fragrance is increased.
Description
Technical field
The invention belongs to food seasoning technical field, particularly a kind of condiment and preparation method thereof.
Background technology
Barbecue is due to its special cooking method, and the mouthfeel of baked foods depends on condiment to a great extent, barbecue sauce in the market of a great variety, but taste is single.Some barbecue seasoning is due to formula, general with the food taste of its modulation, does not have characteristic, and does not take into account nutrition health-care functions.
Summary of the invention
For the defect existed in prior art, the object of the present invention is to provide a kind of condiment and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of barbecue condiment, is made up of according to parts by weight following component:
Bay leaf powder 8-10 part
Glucose 4-6 part
Sweet potato powder 80-90 part
Cashew nut powder 30-40 part
Chilli powder 50-60 part
The broken 30-40 part of fresh Hangzhoupro green pepper
Cumin particle 50-60 part
Cumin powder 10-20 part
Garlic face powder 30-50 part
Chicken powder 20-30 part
Beer 5-7 part
Oyster sauce 8-10 part
Light 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 condiment, is made up of according to parts by weight following component:
Bay leaf powder 9 parts
Glucose 5 parts
Sweet potato powder 85 parts
35 parts, cashew nut powder
Chilli powder 55 parts
Broken 35 parts of fresh Hangzhoupro green pepper
Cumin particle 55 parts
Cumin powder 15 parts
Garlic face powder 35 parts
25 parts, chicken powder
Beer 6 parts
9 parts, oyster sauce
Light 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 condiment, comprise the following steps:
A, takes each component in composition according to quantity;
B, under room temperature condition, 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.
Barbecue sauce of the present invention selects multiple natural material collocation natural traditional Chinese medicine scientific compatibility to form, its fragrance is strong, nutritious, seasoning function is powerful and have certain appetizing effect concurrently, resistant against high temperatures cooking during use, effectively can remove smell, the peculiar smell of the food materials such as the various meats of barbecue, fish, seafood, greengrocery, vegetarian diet class, increase its fresh fragrance.
Detailed description of the invention
Embodiment 1
A kind of barbecue condiment, is made up of according to parts by weight following component:
Bay leaf powder 8 parts
Glucose 4 parts
Sweet potato powder 80 parts
30 parts, cashew nut powder
Chilli powder 50 parts
Broken 30 parts of fresh Hangzhoupro green pepper
Cumin particle 50 parts
Cumin powder 10 parts
Garlic face powder 30 parts
20 parts, chicken powder
Beer 5 parts
8 parts, oyster sauce
Light 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, under room temperature condition, 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 condiment, is made up of according to parts by weight following component:
Bay leaf powder 9 parts
Glucose 5 parts
Sweet potato powder 85 parts
35 parts, cashew nut powder
Chilli powder 55 parts
Broken 35 parts of fresh Hangzhoupro green pepper
Cumin particle 55 parts
Cumin powder 15 parts
Garlic face powder 35 parts
25 parts, chicken powder
Beer 6 parts
9 parts, oyster sauce
Light 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, under room temperature condition, 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 condiment, is made up of according to parts by weight following component:
Bay leaf powder 10 parts
Glucose 6 parts
Sweet potato powder 90 parts
40 parts, cashew nut powder
Chilli powder 60 parts
Broken 40 parts of fresh Hangzhoupro green pepper
Cumin particle 60 parts
Cumin powder 20 parts
Garlic face powder 50 parts
30 parts, chicken powder
Beer 7 parts
10 parts, oyster sauce
Light 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, under room temperature condition, 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 condiment, is characterized in that, is made up of according to parts by weight following component:
Bay leaf powder 8-10 part
Glucose 4-6 part
Sweet potato powder 80-90 part
Cashew nut powder 30-40 part
Chilli powder 50-60 part
The broken 30-40 part of fresh Hangzhoupro green pepper
Cumin particle 50-60 part
Cumin powder 10-20 part
Garlic face powder 30-50 part
Chicken powder 20-30 part
Beer 5-7 part
Oyster sauce 8-10 part
Light 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 condiment according to claim 1, is characterized in that, is made up of according to parts by weight following component:
Bay leaf powder 9 parts
Glucose 5 parts
Sweet potato powder 85 parts
35 parts, cashew nut powder
Chilli powder 55 parts
Broken 35 parts of fresh Hangzhoupro green pepper
Cumin particle 55 parts
Cumin powder 15 parts
Garlic face powder 35 parts
25 parts, chicken powder
Beer 6 parts
9 parts, oyster sauce
Light soy sauce 15 parts
Taste reaches U.S. 15 parts
5 '-flavour nucleotide disodium 0.6 part
Pure water 300 parts.
3. the preparation method of a kind of condiment according to claim 1, is characterized in that, comprise the following steps:
A, takes each component in composition according to quantity;
B, under room temperature condition, 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 |
|---|---|---|---|
| CN201410657192.3A CN104366413A (en) | 2014-11-17 | 2014-11-17 | Seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657192.3A CN104366413A (en) | 2014-11-17 | 2014-11-17 | Seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366413A true CN104366413A (en) | 2015-02-25 |
Family
ID=52545804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410657192.3A Pending CN104366413A (en) | 2014-11-17 | 2014-11-17 | Seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366413A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927695A (en) * | 2017-11-15 | 2018-04-20 | 陈荷芬 | A kind of chicken with chili dispensing |
-
2014
- 2014-11-17 CN CN201410657192.3A patent/CN104366413A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927695A (en) * | 2017-11-15 | 2018-04-20 | 陈荷芬 | A kind of chicken with chili dispensing |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |