CN104381942A - Meat curing material and preparation method thereof - Google Patents
Meat curing material and preparation method thereof Download PDFInfo
- Publication number
- CN104381942A CN104381942A CN201410708802.8A CN201410708802A CN104381942A CN 104381942 A CN104381942 A CN 104381942A CN 201410708802 A CN201410708802 A CN 201410708802A CN 104381942 A CN104381942 A CN 104381942A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- dry
- pure water
- curing material
- 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.)
- Pending
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- 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
- A23L27/16—Onions
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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)
Abstract
The invention relates to a meat curing material. The meat curing material comprises the following ingredients in parts by weight: perilla powder, glucose, sweet potato powder, cashew nut powder, chilli powder, fresh crushed Hangzhou chillies, dry coriander powder, and the like. The condiment for barbecuing has the beneficial effects that the smelling of fish or mutton and peculiar smell of the barbecued food materials, such as various meat, fishes, seafood, vegetables and vegetarian diets, can be effectively removed and the flavors and fragrance of the food materials can be increased; the meat curing material has long shelf life and does not contain any chemical additive; when various food materials are barbecued, the meat curing material is only used for flavoring the food materials and other condiments are unnecessary to be used; the meat curing material is a scientific, healthy and safe condiment for barbecuing.
Description
Technical field
The invention belongs to food seasoning technical field, particularly a kind of butcher's meat material and preparation method thereof.
Background technology
People make barbecue out of doors, are all generally to be placed by the food such as chicken wings, raw fish, beef, mutton, vegetables will be placed on barbecue rack, and adding condiment is baked to ripe, and then all enjoy.But the taste of the open air barbecue made by us, makes the delicious of barbecue less than barbecue far away.
Summary of the invention
For the defect existed in prior art, the object of the present invention is to provide a kind of butcher's meat material and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of butcher's meat material, is made up of according to parts by weight following component:
Purple perilla 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
Dry caraway powder 20-30 part
Cumin particle 50-60 part
Fennel powder 10-20 part
Spiced salt 80-100 part
Garlic face powder 30-50 part
Dry onion powder 30-50 part
Dry green onion end 30-50 part
Monosodium glutamate powder 10-20 part
Beer 5-7 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 butcher's meat material, is characterized in that, be made up of following component according to parts by weight:
Purple perilla 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
25 parts, dry caraway powder
Cumin particle 55 parts
Fennel powder 15 parts
90 parts, the spiced salt
Garlic face powder 40 parts
Dry onion powder 40 parts
Dry 40 parts, green onion end
15 parts, monosodium glutamate powder
Beer 6 parts
Dark soy sauce 15 parts
Taste reaches U.S. 15 parts
5 '-flavour nucleotide disodium 0.6 part
Pure water 300 parts.
The preparation method of butcher's meat material, 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.
Barbecue sauce of the present invention effectively can remove smell, the peculiar smell of the food materials such as various meats, fish, seafood, greengrocery, vegetarian diet class of barbecue, increases its fresh fragrance.And its long shelf-life, not containing any chemical addition agent, only need carry out seasoning with it when roasting various food materials, without the need to re-using other flavoring, be the barbecue sauce of a kind of science, health, safety.
Detailed description of the invention
Embodiment 1
A kind of butcher's meat material, is made up of according to parts by weight following component:
Purple perilla 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
20 parts, dry caraway powder
Cumin particle 50 parts
Fennel powder 10 parts
80 parts, the spiced salt
Garlic face powder 30 parts
Dry onion powder 30 parts
Dry 30 parts, green onion end
10 parts, monosodium glutamate powder
Beer 5 parts
Dark soy sauce 10 parts
Taste reaches U.S. 10 parts
5 '-flavour nucleotide disodium 0.5 part
Pure water 300 parts.
The preparation method of butcher's meat material, 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 butcher's meat material, is made up of according to parts by weight following component:
Purple perilla 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
25 parts, dry caraway powder
Cumin particle 55 parts
Fennel powder 15 parts
90 parts, the spiced salt
Garlic face powder 40 parts
Dry onion powder 40 parts
Dry 40 parts, green onion end
15 parts, monosodium glutamate powder
Beer 6 parts
Dark soy sauce 15 parts
Taste reaches U.S. 15 parts
5 '-flavour nucleotide disodium 0.6 part
Pure water 300 parts.
The preparation method of butcher's meat material, 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 butcher's meat material, is made up of according to parts by weight following component:
Purple perilla 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
30 parts, dry caraway powder
Cumin particle 60 parts
Fennel powder 20 parts
100 parts, the spiced salt
Garlic face powder 50 parts
Dry onion powder 50 parts
Dry 50 parts, green onion end
20 parts, monosodium glutamate powder
Beer 7 parts
Dark soy sauce 20 parts
Taste reaches U.S. 20 parts
5 '-flavour nucleotide disodium 0.7 part
Pure water 300 parts.
The preparation method of butcher's meat material, 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 butcher's meat material, is characterized in that, is made up of according to parts by weight following component:
Purple perilla 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
Dry caraway powder 20-30 part
Cumin particle 50-60 part
Fennel powder 10-20 part
Spiced salt 80-100 part
Garlic face powder 30-50 part
Dry onion powder 30-50 part
Dry green onion end 30-50 part
Monosodium glutamate powder 10-20 part
Beer 5-7 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 butcher's meat material according to claim 1, is characterized in that, be made up of following component according to parts by weight:
Purple perilla 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
25 parts, dry caraway powder
Cumin particle 55 parts
Fennel powder 15 parts
90 parts, the spiced salt
Garlic face powder 40 parts
Dry onion powder 40 parts
Dry 40 parts, green onion end
15 parts, monosodium glutamate powder
Beer 6 parts
Dark 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 butcher's meat material 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 |
|---|---|---|---|
| CN201410708802.8A CN104381942A (en) | 2014-11-27 | 2014-11-27 | Meat curing material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410708802.8A CN104381942A (en) | 2014-11-27 | 2014-11-27 | Meat curing material and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381942A true CN104381942A (en) | 2015-03-04 |
Family
ID=52599990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410708802.8A Pending CN104381942A (en) | 2014-11-27 | 2014-11-27 | Meat curing material and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381942A (en) |
-
2014
- 2014-11-27 CN CN201410708802.8A patent/CN104381942A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |