CN105942408A - Production technology of barbecue magic materials and spraying materials - Google Patents
Production technology of barbecue magic materials and spraying materials Download PDFInfo
- Publication number
- CN105942408A CN105942408A CN201610273365.0A CN201610273365A CN105942408A CN 105942408 A CN105942408 A CN 105942408A CN 201610273365 A CN201610273365 A CN 201610273365A CN 105942408 A CN105942408 A CN 105942408A
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- Prior art keywords
- parts
- powder
- materials
- barbecue
- corn starch
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- 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
- 239000000463 material Substances 0.000 title claims abstract description 28
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 15
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 238000005507 spraying Methods 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 45
- 241000238557 Decapoda Species 0.000 claims abstract description 27
- 229920002261 Corn starch Polymers 0.000 claims abstract description 15
- 239000008120 corn starch Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 239000012138 yeast extract Substances 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 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
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 210000000991 chicken egg Anatomy 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000004939 coking Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 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 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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 production technology of barbecue magic materials and spraying materials. The production technology comprises the following steps: (1) raw materials of 5 parts of monosodium glutamate, 8 parts of edible sodium bicarbonates, 0.2 part of meat tenderizing powder, 8 parts of cumin powder, 10 parts of corn starch, 5 parts of moisture proof sugar powder, 8 parts of edible salt, 2.5 parts of Chinese prickly ash, 5 parts of yeast extracts, 7 parts of dehydrated fresh ginger powder, 8 parts of dehydrated chicken egg powder, 5 parts of shrimp roe sauce powder, 5 parts of garlics, 2 parts of black pepper, and 8 parts of dry chilies are prepared; (2) the corn starch in the step (1) is baked to be well-done; (3) the baked well-done corn starch and the left components in the step (1) are mixed, the mixture is pressed into powder, and the powder is screened using a 200-mesh screen; (4) the left materials in the screen are screened and pressed for multiple times until no materials left in the screen; and (5) the treated materials are sub-packed according to a certain weight, the sub-packed materials are packaged into a box, and the packaged materials are sent into a storage for sale. The raw materials contain the baked corn starch and also contain the edible sodium bicarbonate, which can prevent the ''pulpifying'' during the barbecue process. The shrimp roe sauce powder in the accessory materials increases the unique flavor, so that the barbecue magic materials and spraying materials are different from the traditional barbecue materials.
Description
Technical field
The present invention relates to a kind of roast evil spirit material, the processing technology of spreading, belong to seasoning sauce material technical field.
Background technology
Now barbecue seasoning formula simplifications, mediocrityization, roughening, unification, except with in addition to Fructus Capsici, monosodium glutamate, Sal, Fructus Cumini Cymini, neither one both science and complete specification formula are in the dominant force appearance of the field of barbecue.
The concept of universal materials is that bed material made by monosodium glutamate, Sal, and Fructus Capsici, Fructus Cumini Cymini spread outside.Therefore skewer can not be made overall " pulp ".The basic meaning of " pulp " is；By above-mentioned 8 taste compound recipe spice powder and corn starchs, Ovum Gallus domesticus album, disodium 5 '-ribonucleotide, edible sodium bicarbonate, carase, Rhizoma Zingiberis Recens powder and wine, water one integrated mass, produce thickness slurry lake shape thing, tightly wrap up skewer outer layer and permeate inside.The meat-based product not being pulped directly contacts with heating space or heater and is heated, meat products directly occurs to be knitted by roasting pass with heating environment, belong to directly barbecue, the temperature of baking is between 150 degree to 300 degree, far beyond conventional cook temperature, since so, meat products easily causes overall coking or part coking, coked fraction constitutionally converts containing nitrosamine and aldehyde material, it is highly unwanted to human body, if the oils and fats that coked fraction overflows enters second-time burning state and is also possible to produce benzopyrene harmful substance.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind of to roast evil spirit material, the processing technology of spreading.
The present invention solves that the technical scheme that above-mentioned technical problem proposes is: a kind of roast evil spirit material, the processing technology of spreading, it is characterised in that step is as follows:
(1), preparing raw material, the weight portion of its component is:
Monosodium glutamate 5 parts, edible sodium bicarbonate 8, tenderizer 0.2 part, cumin powder 8 parts, corn starch 10 parts, moistureproof sugar 5 powder, Sal 8 parts, 2.5 parts of Pericarpium Zanthoxyli, yeast extract 5 parts, it is dehydrated Rhizoma Zingiberis Recens powder 7 parts, is dehydrated egg powder 8 parts, 5 parts of shrimp roe sauce powder, 5 parts of Bulbus Allii；Black pepper 2 parts, chilli 8 parts；
(2) corn starch in (1) in step is toasted ripe；
(3) the remaining component mixing pressed powder of (1) in ripe corn starch and step will be toasted, cross 200 mesh sieve choosings；
(4) She's thing surplus in sieve is the most repeatedly screened pressure, in sieve till empty；
(5) press constant weight subpackage, cartonning, enter storehouse for sale；
Described shrimp roe sauce powder is prepared by shrimp roe paste drying and crushing, and shrimp roe paste passes through: the cleaning of shrimp seed, enzymolysis, one time fermentation, ferment in second time prepare, and the technique of described one time fermentation is: add the salt of shrimp seed zymolyte mass percent 11%, lucifuge fermentation 7d at a temperature of 20 DEG C；The technique of ferment in second time is: add yellow wine and the sugar of shrimp seed zymolyte percent mass 7% of shrimp seed zymolyte mass percent 5%, lucifuge fermentation 21d at a temperature of 20 DEG C.
The present invention also has a following improvement:
1, raw material also has full fat soybean powder 5 powder.
2, raw material also has Semen Sesami powder 5 powder.
Barbecue sauce of the present invention selects multiple natural material collocation natural Chinese medicine scientific compatibility to form, its fragrance is strong, nutritious, seasoning function is powerful and has certain appetizing effect concurrently, resistant against high temperatures cooking during use, can effectively remove the smell of food materials, the abnormal flavour such as the various meats of barbecue, Fish, seafood, greengrocery, vegetarian diet class, increase its fresh fragrance.And its long shelf-life, without any chemical addition agent, only need to be seasoned with it when roasting various food materials, it is not necessary to re-use other flavouring agent, be a kind of science, health, the barbecue sauce of safety.
Containing the corn starch toasted in the raw material of the present invention, and containing edible sodium bicarbonate, it is possible to preventing " pulp " during barbecue, the shrimp roe paste powder in dispensing adds distinctive delicate flavour, is different from conventional barbecue material.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment one
A kind of roast evil spirit material, the processing technology of spreading, it is characterised in that step is as follows:
(1), preparing raw material, the weight portion of its component is:
Monosodium glutamate 5 parts, edible sodium bicarbonate 8, tenderizer 0.2 part, cumin powder 8 parts, corn starch 10 parts, moistureproof sugar 5 powder, Sal 8 parts, 2.5 parts of Pericarpium Zanthoxyli, yeast extract 5 parts, it is dehydrated Rhizoma Zingiberis Recens powder 7 parts, is dehydrated egg powder 8 parts, 5 parts of shrimp roe sauce powder, 5 parts of Bulbus Allii；Black pepper 2 parts, chilli 8 parts；
(2) corn starch in (1) in step is toasted ripe；
(3) the remaining component mixing pressed powder of (1) in ripe corn starch and step will be toasted, cross 200 mesh sieve choosings；
(4) She's thing surplus in sieve is the most repeatedly screened pressure, in sieve till empty；
(5) press constant weight subpackage, cartonning, enter storehouse for sale；
Described shrimp roe sauce powder is prepared by shrimp roe paste drying and crushing, and shrimp roe paste passes through: the cleaning of shrimp seed, enzymolysis, one time fermentation, ferment in second time prepare, and the technique of described one time fermentation is: add the salt of shrimp seed zymolyte mass percent 11%, lucifuge fermentation 7d at a temperature of 20 DEG C；The technique of ferment in second time is: add yellow wine and the sugar of shrimp seed zymolyte percent mass 7% of shrimp seed zymolyte mass percent 5%, lucifuge fermentation 21d at a temperature of 20 DEG C.
Embodiment two
The present embodiment is essentially identical with embodiment one, differs only in raw material and adds full fat soybean powder 5 powder.
Embodiment three
The present embodiment is essentially identical with embodiment two, differs only in raw material and adds Semen Sesami powder 5 powder.
The present invention is not limited to above-described embodiment.The technical scheme that all employing equivalents are formed, all falls within the protection domain of application claims.
Claims (3)
1. roast evil spirit material, the processing technology of spreading for one kind, it is characterised in that step is as follows:
(1), preparing raw material, the weight portion of its component is:
Monosodium glutamate 5 parts, edible sodium bicarbonate 8, tenderizer 0.2 part, cumin powder 8 parts, corn starch 10 parts,
Moistureproof sugar 5 powder, Sal 8 parts, 2.5 parts of Pericarpium Zanthoxyli, yeast extract 5 parts, it is dehydrated Rhizoma Zingiberis Recens powder 7 parts,
Dehydration egg powder 8 parts, 5 parts of shrimp roe sauce powder, 5 parts of Bulbus Allii；Black pepper 2 parts, chilli 8 parts；
(2) corn starch in (1) in step is toasted ripe；
(3) the remaining component mixing pressed powder of (1), mistake in ripe corn starch and step will be toasted
200 mesh sieve choosings；
(4) She's thing surplus in sieve is the most repeatedly screened pressure, in sieve till empty；
(5) press constant weight subpackage, cartonning, enter storehouse for sale；
Described shrimp roe sauce powder is prepared by shrimp roe paste drying and crushing, and shrimp roe paste passes through: the cleaning of shrimp seed, enzymolysis, one
Secondary fermentation, ferment in second time prepare, and the technique of described one time fermentation is: add shrimp seed zymolyte mass percent 11%
Salt, at a temperature of 20 DEG C lucifuge fermentation 7d；The technique of ferment in second time is: add shrimp seed zymolyte mass percent
The yellow wine of 5% and the sugar of shrimp seed zymolyte percent mass 7%, lucifuge fermentation 21d at a temperature of 20 DEG C.
Barbecue evil spirit material the most according to claim 1, the processing technology of spreading, it is characterised in that: raw material
In also there is full fat soybean powder 5 powder.
Barbecue evil spirit material the most according to claim 1, the processing technology of spreading, it is characterised in that: raw material
In also there is Semen Sesami powder 5 powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610273365.0A CN105942408A (en) | 2016-04-28 | 2016-04-28 | Production technology of barbecue magic materials and spraying materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610273365.0A CN105942408A (en) | 2016-04-28 | 2016-04-28 | Production technology of barbecue magic materials and spraying materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942408A true CN105942408A (en) | 2016-09-21 |
Family
ID=56916988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610273365.0A Pending CN105942408A (en) | 2016-04-28 | 2016-04-28 | Production technology of barbecue magic materials and spraying materials |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942408A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734676A (en) * | 2013-12-19 | 2014-04-23 | 宁波大学 | Shrimp roe sauce and preparation method thereof |
| CN104824608A (en) * | 2015-04-15 | 2015-08-12 | 济南大学 | Multi-flavor barbecue ingredient production method |
| 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 |
-
2016
- 2016-04-28 CN CN201610273365.0A patent/CN105942408A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734676A (en) * | 2013-12-19 | 2014-04-23 | 宁波大学 | Shrimp roe sauce and preparation method thereof |
| CN104824608A (en) * | 2015-04-15 | 2015-08-12 | 济南大学 | Multi-flavor barbecue ingredient production method |
| 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 |
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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: 20160921 |
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| WD01 | Invention patent application deemed withdrawn after publication |