CN104824608A - Multi-flavor barbecue ingredient production method - Google Patents
Multi-flavor barbecue ingredient production method Download PDFInfo
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- CN104824608A CN104824608A CN201510175018.XA CN201510175018A CN104824608A CN 104824608 A CN104824608 A CN 104824608A CN 201510175018 A CN201510175018 A CN 201510175018A CN 104824608 A CN104824608 A CN 104824608A
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- 235000021168 barbecue Nutrition 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000004615 ingredient Substances 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 16
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 12
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- 229940055729 papain Drugs 0.000 claims abstract description 12
- 235000019834 papain Nutrition 0.000 claims abstract description 12
- 244000203593 Piper nigrum Species 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 235000013614 black pepper Nutrition 0.000 claims abstract description 11
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 210000000582 semen Anatomy 0.000 claims description 11
- 241000208308 Coriandrum Species 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 235000020072 grain neutral spirit Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 5
- 239000002304 perfume Substances 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 3
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 abstract description 2
- 238000006555 catalytic reaction Methods 0.000 abstract description 2
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 abstract description 2
- 235000013890 disodium inosinate Nutrition 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241001482311 Trionychidae Species 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- GQALMNOKUXEMRV-MCDZGGTQSA-N [(2r,3s,4r,5r)-3,4-dihydroxy-5-(6-oxo-3h-purin-9-yl)oxolan-2-yl]methyl dihydrogen phosphate;sodium Chemical compound [Na].O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GQALMNOKUXEMRV-MCDZGGTQSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- QWFQQZSXLXELLM-UHFFFAOYSA-N [Na].[Cl].C(O)(O)=O Chemical compound [Na].[Cl].C(O)(O)=O QWFQQZSXLXELLM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000003832 immune regulation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
Abstract
The present invention discloses a multi-flavor barbecue ingredient production method, which comprises: 1, seasoning selecting, 2, perfume selecting and ratio determining, 3, perfume powder frying, 4, processing preparing, 5, detecting screening, and 6, packaging storing, wherein the seasoning selecting comprises 10 parts of disodium 5'-ribonucleotide, 14 parts of edible sodium bicarbonate, 0.4 part of tenderizer containing a papain component, 10 parts of crude cuminum cyminum powder, 30 parts of corn starch, 14 parts of edible sodium bicarbonate, 0.4 part of tenderizer containing a papain component, 5 g of dehydrated egg powder, 10 ml of a grain baijiu, and 400 ml of drinking water, and the perfume ratio selection comprises 7% of coriandrum sativum seed, 0.2% of rosmarinus officinalis, 2.98% of black sesame, 41% of foeniculum vulgare mill, 13% of cuminum cyminum, 25% of zanthoxylum bungeanum, 10% of illicium verum hook, and 1% of black pepper. According to the present invention, under the catalysis of the papain, the meat structure is quickly loosened, the lean meat tissue is expanded and opened, Sodium Inosinate, sodium guanylate and sodium chloride (salt) rapidly permeate into the inner layer, and the meat is expanded and loose, such that the baking time is effectively reduced.
Description
Technical field
The present invention relates to a kind of multi-flavor barbecue batching preparation method, belong to dietotherapy applied technical field.
Background technology
Barbecue, has only been familiar with for people again, and the quality of barbecue taste directly has influence on the appetite of people; But, in barbecue Making programme, the batching of pickling barbecue directly has influence on, and in barbecue manufacturing process, bakes the length of time and the quality of barbecue.Prior art does not have a kind of barbecue batching to reach both can carry out optimization by barbecue flavor, and barbecue quality is also difficult to ensure.
Summary of the invention
The present invention is that to make up soft-shelled turtle preparation method in prior art improper and do not reach the therapeutic efficiency of soft-shelled turtle itself, the defect that taste is single, and then provides a kind of barbecue batching preparation method.
A kind of barbecue batching preparation method, comprise the following steps: step one, condiment is selected; Step 2, spices is selected and proportioning is formulated; Step 3, the frying of spices powder; Step 4, processing preparation; Step 5, detects and screens; Step 6, packing and storing;
Wherein in step one, condiment is chosen as flavour nucleotide disodium (5'-inosinic acid sodium adds GMP) 10 parts, edible sodium bicarbonate 14 parts, containing the tenderizer 0.4 part of papain composition, thick cumin powder 10 parts, cornstarch 30 parts, edible sodium bicarbonate 14 parts, containing the tenderizer 0.4 part of papain composition, dehydration egg powder 5 grams, grain neutral spirit 10 milliliters and drinking water 400 milliliters.
Wherein in step 2, spices is chosen as coriandrum seed, rosemary, Semen sesami nigrum, fennel seeds, cumin, Chinese prickly ash, anise and black pepper; It adopts best proportioning of formulating to be coriandrum seed 7%, rosemary 0.2%, Semen sesami nigrum 2.98%, fennel seeds 41%, cumin 13%, Chinese prickly ash 25%, anise 10%, black pepper 1%.
In the frying of step 3 spices powder, the stir-fry of coriandrum seed slow fire is ripe off the pot to nine layers, cools for subsequent use; Rosemary dry for standby; Semen sesami nigrum, slow fire is fried to expanded shape cooling for subsequent use; The little fennel of high-quality, moderate heat stir-fry is ripe for subsequent use to eight layers; Anise, natural drying after slow fire roasting to medium well cooling; Chinese prickly ash, slow fire is fried to medium rare, for removing fiery cooling off the pot time fuel-displaced immediately, just right; Cumin particle, impurity elimination is except bar stem, for subsequent use after drying; Black pepper, for subsequent use after drying.
In step 4 processing preparation, be mixed by the natural plant pefume that above-mentioned eight tastes concoct maturation and stir, be broken into powder by stone grinding, pack sealed type storage is stand-by, when not having stone to grind with pulverizer pulverize also rather can not, but to be ground into fine-powdered be good.
Screen in step in detection, prepared burden by the barbecue of fine-powdered in step 4 and detect under detector, differentiate.
In step 6, the barbecue detected in step 5 batching is at room temperature carried out equivalent homogeneous packing and storing.
Compared with prior art, the present invention has following beneficial effect: the coriandrum seed in the barbecue batching preparation method secret spices powder that the present invention proposes, rosemary, Semen sesami nigrum, little fennel, cumin, Chinese prickly ash, anise waits after classification is concocted, pass through scientific composition again, form a kind of natural perfume material prescription rumly, its molecular composition very high density, with cornstarch, egg white, nucleotides, papain, edible sodium bicarbonate, the one integrated mass such as ginger powder, when pickling skewer, one solid overcoat is formed on toasted thing top layer, equal to have put on a set of solid armor to skewer, outer like this armor have very strong thermal energy conduction effect, rapid after heated heat to be conducted toward skewer internal layer, after internal layer maturation, skin also can not be scorched.First ripe inside, riper top layer, first tender rear shortcake, can not coking.
In addition, under the effect of edible carbonic acid chlorine sodium, meat is expanded at short notice.Under the catalysis of papain, Meat loosens rapidly, and after lean tissue expansion is open, Sodium Inosinate and sodium guanylate and sodium chloride (salt) rapid osmotic internal layer, because meat is expanded loose, shorten cooking time effectively.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
below in conjunction with the accompanying drawing in the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment:
A kind of barbecue batching preparation method, comprises the following steps:
Step one, condiment is selected; Step 2, spices is selected and proportioning is formulated; Step 3, the frying of spices powder; Step 4, processing preparation; Step 5, detects and screens; Step 6, packing and storing;
Wherein in step one, condiment is chosen as flavour nucleotide disodium (5'-inosinic acid sodium adds GMP) 10 parts, edible sodium bicarbonate 14 parts, containing the tenderizer 0.4 part of papain composition, thick cumin powder 10 parts, cornstarch 30 parts, edible sodium bicarbonate 14 parts, containing the tenderizer 0.4 part of papain composition, dehydration egg powder 5 grams, grain neutral spirit 10 milliliters and drinking water 400 milliliters;
Wherein in step 2, spices is chosen as coriandrum seed, rosemary, Semen sesami nigrum, fennel seeds, cumin, Chinese prickly ash, anise and black pepper; Formulate according to percentage, it adopts best proportioning of formulating to be coriandrum seed 7%, rosemary 0.2%, Semen sesami nigrum 2.98%, fennel seeds 41%, cumin 13%, Chinese prickly ash 25%, anise 10%, black pepper 1%;
In the frying of step 3 spices powder, the stir-fry of coriandrum seed slow fire is ripe off the pot to nine layers, cools for subsequent use; Rosemary dry for standby; Semen sesami nigrum, slow fire is fried to expanded shape cooling for subsequent use; The little fennel of high-quality, moderate heat stir-fry is ripe for subsequent use to eight layers; Natural drying after anistree culture roasting to medium well cooling; Chinese prickly ash slow fire is fried to medium rare, for removing fiery cooling off the pot time fuel-displaced immediately, just right; Cumin particle, impurity elimination is except bar stem, for subsequent use after drying; Black pepper, for subsequent use after drying;
In step 4 processing preparation, be mixed by the natural plant pefume that above-mentioned 8 tastes concoct maturation and stir, be broken into powder by stone grinding, pack sealed type storage is stand-by, when not having stone to grind with pulverizer pulverize also rather can not, but to be ground into fine-powdered be good;
Screen in step in detection, prepared burden by the barbecue of fine-powdered in step 4 and detect under detector, differentiate;
In step 6, the barbecue detected in step 5 batching is at room temperature carried out equivalent homogeneous packing and storing.
In the embodiment of the present invention: rosemary: natural Chinese medicinal herb, have awake angry, tranquilizing the mind, the effect of righting of getting rid of evils.Li Shizhen (1518-1593 A.D.) claims in Compendium of Material Medica: rosemary drives bad odor, makes us clothing perfume (or spice), burning remove ghost.This property of medicine temperature is nontoxic.This efficacy-enhancing ingredient is used for the field of roasting by nobody up to now.
Semen sesami nigrum: crow of enriching blood sends out, and Glycerin, promotes longevity.
Cumin: warm in nature, improving eyesight is had one's ideas straightened out, and gets rid of evils loose cold, warming and invigorating kidney deficiency.
Chinese prickly ash: sterilization and anticorrosion, the poison that goes out exorcises, stimulates taste bud, improves a poor appetite.
Anistree: flavouring be in harmonious proportion the five tastes, promote the production of body fluid.
Black pepper: build spleen in temperature.
Little fennel: warm kidney is dispelled temperature, and stomach is warmed up in invigorating the spleen;
Papain: natural plant enzyme, basic function is that biochemical change plays catalytic action.Fermentation is exactly the effect by enzyme, also cries " ferment ".
Flavour nucleotide disodium: the natural plants glucoside got, nontoxic, high temperature resistant, there is immune regulation effect.
Edible sodium bicarbonate: dilated food, stomach invigorating is aid digestion, anti-constipation.
Cornstarch: containing unrighted acid and vitamin E, vitamin E is the anti-ageing material being dissolved in adipose tissue, can remove interior free yl, prevent peroxidation of cellular membranes.
Ginger powder: strengthening the spleen and stomach drives virus, reduces cholesterol, prevents blood clotting, prevent cell ageing, accelerates blood circulation.
White granulated sugar: be in harmonious proportion at this Fang Zhongqi, increases effect of aftertaste.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should example be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.Any Reference numeral in claim should be considered as the claim involved by limiting.
The above; be only preferred embodiment of the present invention; not in order to limit the present invention, every above embodiment is done according to technical spirit of the present invention any trickle amendment, equivalently replace and improve, within the protection domain that all should be included in technical solution of the present invention.
Claims (1)
1. a barbecue batching preparation method, comprises the following steps: step one, and condiment is selected; Step 2, spices is selected and proportioning is formulated; Step 3, the frying of spices powder; Step 4, processing preparation; Step 5, detects and screens; Step 6, packing and storing; It is characterized in that:
Wherein in step one, condiment is chosen as flavour nucleotide disodium 10 parts, edible sodium bicarbonate 14 parts, containing the tenderizer 0.4 part of papain composition, thick cumin powder 10 parts, cornstarch 30 parts, edible sodium bicarbonate 14 parts, containing the tenderizer 0.4 part of papain composition, dehydration egg powder 5 grams, grain neutral spirit 10 milliliters and drinking water 400 milliliters;
Wherein in step 2, spices is chosen as coriandrum seed, rosemary, Semen sesami nigrum, fennel seeds, cumin, Chinese prickly ash, anise and black pepper; It adopts best proportioning of formulating to be coriandrum seed 7%, rosemary 0.2%, Semen sesami nigrum 2.98%, fennel seeds 41%, cumin 13%, Chinese prickly ash 25%, anise 10%, black pepper 1%;
In the frying of step 3 spices powder, the stir-fry of coriandrum seed slow fire is ripe off the pot to nine layers, cools for subsequent use; Rosemary dry for standby; Semen sesami nigrum, slow fire is fried to expanded shape cooling for subsequent use; The little fennel of high-quality, moderate heat stir-fry is ripe for subsequent use to eight layers; Anise, natural drying after slow fire roasting to medium well cooling; Chinese prickly ash, slow fire is fried to medium rare, for removing fiery cooling off the pot time fuel-displaced immediately, just right; Cumin particle, impurity elimination is except bar stem, for subsequent use after drying; Black pepper, for subsequent use after drying;
In step 4 processing preparation, be mixed by the natural plant pefume that above-mentioned eight tastes concoct maturation and stir, be broken into powder by stone grinding, pack sealed type storage is stand-by, when not having stone to grind with pulverizer pulverize also rather can not, but to be ground into fine-powdered be good;
Screen in step in detection, prepared burden by the barbecue of fine-powdered in step 4 and detect under detector, differentiate;
In step 6, the barbecue detected in step 5 batching is at room temperature carried out equivalent homogeneous packing and storing.
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| CN201510175018.XA CN104824608A (en) | 2015-04-15 | 2015-04-15 | Multi-flavor barbecue ingredient production method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394695A (en) * | 2015-11-28 | 2016-03-16 | 武汉精英聚园科技有限公司 | Preparation method of barbecue seasoning |
| CN105942408A (en) * | 2016-04-28 | 2016-09-21 | 江苏味冠食品有限公司 | Production technology of barbecue magic materials and spraying materials |
| CN106072387A (en) * | 2016-06-03 | 2016-11-09 | 汕头市宋城食品连锁有限公司 | The formula of a kind of meat seasoning powder and manufacturing process |
| CN107410880A (en) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | A kind of flavor extruding cake and preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US5776534A (en) * | 1996-04-03 | 1998-07-07 | General Mills, Inc. | Food apparatus for forming multiple colored extrudates and method of preparation |
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| CN105942408A (en) * | 2016-04-28 | 2016-09-21 | 江苏味冠食品有限公司 | Production technology of barbecue magic materials and spraying materials |
| CN106072387A (en) * | 2016-06-03 | 2016-11-09 | 汕头市宋城食品连锁有限公司 | The formula of a kind of meat seasoning powder and manufacturing process |
| CN107410880A (en) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | A kind of flavor extruding cake and preparation method |
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