CN105166826A - Barbecue condiment formula - Google Patents
Barbecue condiment formula Download PDFInfo
- Publication number
- CN105166826A CN105166826A CN201510693263.XA CN201510693263A CN105166826A CN 105166826 A CN105166826 A CN 105166826A CN 201510693263 A CN201510693263 A CN 201510693263A CN 105166826 A CN105166826 A CN 105166826A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- cooking wine
- spices
- basin
- 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
Links
Abstract
The invention discloses a barbecue condiment formula. The barbecue condiment is prepared from the following spices at mass ratios: pimentos, fructus amomi and cardamom, anises, fennels, rhizoma kaempferiae, bay leaves, cinnamon, clove, fresh gingers, cedar seeds, vanilla, Chinese prickly ash, cumin, pepper and hawthorn fruits. A processing method comprises the following steps: cutting the fresh gingers into bruised ginger and grinding the other spices into powder; pouring cooking wine into a basin and uniformly stirring the spices; putting meat needing to be roasted into the basin and stirring the cooking wine, wherein the cooking wine in the basin immerses the upper surface of the meat; and after immersing and pickling the meat in the cooking wine for 20-30 hours, taking out the meat and barbecuing. After the meat pickled by the formula is barbecued, the meat smell is removed and the appetite is promoted; and the meat has a delicious taste and a unique flavor and is a first-class delicacy for parties of people.
Description
Technical field
The present invention relates to a kind of flavoring, be specifically related to a kind of barbecue formula.
Background technology
Barbecue is a kind of characteristic dish, it is said the traditional food of ancient northern nomadic nationality, is once referred to as tent food, and the delicious and navel body of the one in its also Zeng Zuowei imperial palace is in refined taste.Barbecue is selected materials strictly, and the tender taste of meat is fragrant, from roasting reversal, then helps with good wine, unique local flavor.
But the taste of barbecue depends primarily on flavouring material formula, adopt different flavouring material formulas, the barbecue taste difference of processing is larger.
Summary of the invention
The present invention aims to provide a kind of barbecue formula, guarantees the fresh perfume (or spice) of barbecue taste made, unique flavor.
The technical solution used in the present invention, a kind of barbecue flavouring material formula, be made up by quality proportioning of following spices:
Fragrant fruit 8-10 parts of husky benevolence 2-4 parts button 2-4 parts of anises, 4-7 portions of fennels, 4-7 parts of kaempferia galamgas, 3-5 parts of spiceleafs, 2-4 parts of cassia barks, 3-5 parts of cloves, 1-3 portions of gingers, 4-7 parts of cedar seeds, 2-4 parts of vanillas, 3-5 portions of Chinese prickly ashes, 5-8 parts of cumins, 3-5 parts of peppers 2-4 parts of hawthorn 2-4 parts in vain;
Processing method is as follows:
(1) above-mentioned spices ginger is cut into bruised ginger, all the other spices break into powder;
(2) cooking wine is poured in basin, then add above-mentioned spices and stir;
(3) stir needing the meat of baking to put into basin, in basin, cooking wine flooded the upper surface of meat;
(4) meat is after cooking wine immersion pickles 20-30 hours, takes out meat and just can roast.
But above-mentioned meat pork, beef, whole sheep, whole rabbit etc.
After the meat baking of pickling through above-mentioned formula is good, going raw meat to whet the appetite, the fresh perfume (or spice) of mouthfeel, unique flavor, is the first-class delicacies that people get together.
Detailed description of the invention
embodiment 1
Fragrant fruit 9.20 grams of husky benevolence 3.20 grams are button 2.40 grams of anises 5.67 grams of fennel 5.75 Keshans how 4.00 grams of spiceleafs, 3.33 grams of cassia barks, 4.00 grams of cloves, 2.00 grams of gingers, 5.45 grams of cedar seeds, 3.20 grams of vanillas, 3.80 grams of Chinese prickly ashes, 6.00 grams of cumins, 4.00 grams of pepper 3.00 Keshan short, bristly hair or beards 2.80 grams in vain;
Processing method is as follows:
(1) above-mentioned spices ginger is cut into bruised ginger, all the other spices pulverizers break into 40-80 orders;
(2) 20 kilograms of cooking wine are poured in basin, then add above-mentioned spices and stir;
(3) goat that gills is put into basin, goat net weight 10 kilograms, stir cooking wine, in basin, cooking wine flooded the upper surface of meat, after 12 hours by goat upset once;
(4) goat takes out drip-dry cooking wine after cooking wine immersion pickles 24 hours, just can roast.
embodiment 2
Fragrant fruit 9.0 grams of husky benevolence 3.50 grams are button 2.40 grams of anises 6 grams of fennel 6 Keshans how 4.00 grams of spiceleafs, 3.0 grams of cassia barks, 4.00 grams of cloves, 2.00 grams of gingers, 5.45 grams of cedar seeds, 3.20 grams of vanillas, 3.80 grams of Chinese prickly ashes, 6.5 grams of cumins, 4.50 grams of pepper 3.00 Keshan short, bristly hair or beards 3.0 grams in vain;
Processing method is as follows:
(1) above-mentioned spices ginger is cut into bruised ginger, all the other spices pulverizers break into 40-80 orders;
(2) 10 kilograms of cooking wine are poured in basin, then add above-mentioned spices and stir;
(3) be cut in strip engagement by 10 kilograms of porks, stir cooking wine, in basin, cooking wine flooded the upper surface of meat, after 10 hours by pork upset once;
(4) pork takes out drip-dry cooking wine after cooking wine immersion pickles 20 hours, just can roast.
Claims (1)
1. a barbecue flavouring material formula, is characterized in that being made up by quality proportioning of following spices:
Fragrant fruit 8-10 parts of husky benevolence 2-4 parts button 2-4 parts of anises, 4-7 portions of fennels, 4-7 parts of kaempferia galamgas, 3-5 parts of spiceleafs, 2-4 parts of cassia barks, 3-5 parts of cloves, 1-3 portions of gingers, 4-7 parts of cedar seeds, 2-4 parts of vanillas, 3-5 portions of Chinese prickly ashes, 5-8 parts of cumins, 3-5 parts of peppers 2-4 parts of hawthorn 2-4 parts in vain;
Processing method is as follows:
(1) above-mentioned spices ginger is cut into bruised ginger, all the other spices break into powder;
(2) cooking wine is poured in basin, then add above-mentioned spices and stir;
(3) stir needing the meat of baking to put into basin, in basin, cooking wine flooded the upper surface of meat;
(4) meat is after cooking wine immersion pickles 20-30 hours, takes out meat and just can roast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693263.XA CN105166826A (en) | 2015-10-21 | 2015-10-21 | Barbecue condiment formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693263.XA CN105166826A (en) | 2015-10-21 | 2015-10-21 | Barbecue condiment formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166826A true CN105166826A (en) | 2015-12-23 |
Family
ID=54889671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510693263.XA Pending CN105166826A (en) | 2015-10-21 | 2015-10-21 | Barbecue condiment formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166826A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213433A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Cold and dressed with sauce flavoring agent |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6322163A (en) * | 1986-07-14 | 1988-01-29 | Noriko Asami | Seasoning useful both as dressing and soup |
| CN1166293A (en) * | 1996-05-26 | 1997-12-03 | 谷训强 | Liquid seasoning for roast and its preparation process and use method |
| CN1543854A (en) * | 2003-11-22 | 2004-11-10 | 吉运河 | Roasted meat seasoning and method for preparing the same |
| CN102058078A (en) * | 2009-11-13 | 2011-05-18 | 天津市食品研究所有限公司 | Flavor barbecue material |
| CN103190591A (en) * | 2012-12-13 | 2013-07-10 | 黄宵 | Strong-flavor spice |
| CN103478750A (en) * | 2013-09-10 | 2014-01-01 | 徐亮 | Processing method of barbecue and spices thereof |
-
2015
- 2015-10-21 CN CN201510693263.XA patent/CN105166826A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6322163A (en) * | 1986-07-14 | 1988-01-29 | Noriko Asami | Seasoning useful both as dressing and soup |
| CN1166293A (en) * | 1996-05-26 | 1997-12-03 | 谷训强 | Liquid seasoning for roast and its preparation process and use method |
| CN1543854A (en) * | 2003-11-22 | 2004-11-10 | 吉运河 | Roasted meat seasoning and method for preparing the same |
| CN102058078A (en) * | 2009-11-13 | 2011-05-18 | 天津市食品研究所有限公司 | Flavor barbecue material |
| CN103190591A (en) * | 2012-12-13 | 2013-07-10 | 黄宵 | Strong-flavor spice |
| CN103478750A (en) * | 2013-09-10 | 2014-01-01 | 徐亮 | Processing method of barbecue and spices thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213433A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Cold and dressed with sauce flavoring agent |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103610088A (en) | Preserved meat and pickling method thereof | |
| CN106852460A (en) | A kind of low nitrite preserved pork processing method for fumigating | |
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| CN103340418B (en) | Preparation method of Tujia baked preserved meat (Tujia is an ethnic minority of China) | |
| CN105166826A (en) | Barbecue condiment formula | |
| CN101940328A (en) | Proportion and making technology of barbecued pork | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| KR101873029B1 (en) | Manufacturing Method of Roasted Pork and Roasted Pork by the method | |
| CN105325903A (en) | Preparation method of fennel-flavored chicken feet | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| CN105325902A (en) | Preparation method of spiced chicken feet with lingering aftertaste | |
| CN104323322A (en) | Fruity preserved meat and pickling method | |
| CN109938299A (en) | A kind of production method of carrot agaric dumpling | |
| CN103989123A (en) | Novel spiced turnip and novel preparation method thereof | |
| CN107156696A (en) | A kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers | |
| CN107048336A (en) | A kind of processing method of XO sauce | |
| CN108201071A (en) | A kind of bacon and preparation method thereof | |
| CN103564414A (en) | Spicy boiled fish seasoning sauce | |
| CN104757610A (en) | Dai flavor fish sauce production method | |
| CN105685649A (en) | Making process for shredded chicken | |
| CN105581169A (en) | Making process of canned fish blocks with salt black beans | |
| CN104705678A (en) | Peppery chicken manufacturing method | |
| CN108685038A (en) | A kind of production method of chafing dish pork tripe | |
| CN103704655A (en) | Tender and delicious meat roasting formula | |
| CN105380126A (en) | Preparation method for quietly elegant chicken claws |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |
|
| RJ01 | Rejection of invention patent application after publication |