CN118415315A - Brightening marinade composite seasoning and preparation method and application thereof - Google Patents
Brightening marinade composite seasoning and preparation method and application thereof Download PDFInfo
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 17
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention belongs to the field of foods, and particularly relates to a brightening marinade composite seasoning, and a preparation method and application thereof. The raw materials for preparing the brightening marinade composite seasoning comprise 18-22 parts of basic seasoning, 0.5 part of parsley crushed, 1.5 parts of oregano leaves, 3-5 parts of tapioca modified starch, 8-10 parts of vegetable oil and 63-68 parts of water. The raw materials for preparing the basic seasoning comprise: white granulated sugar, corn starch, salt, sodium glutamate, red sweet pepper particles, tomato powder, white vinegar powder, spanish red sweet pepper, broken black pepper, yeast extract, pepper flakes, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid, I+G, and black pepper olein. The invention provides a brightening marinade composite seasoning, a preparation method and application thereof, wherein the composite seasoning can keep the original color of food and increase a layer of attractive luster, so that the composite seasoning is not really fried food, and the harm of the human health of the fried food is avoided.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a brightening marinade composite seasoning, and a preparation method and application thereof.
Background
With the rapid development of the western-style snack field industry, the requirements on the flavor, the appearance decoration and the taste style of foods are increasing. The traditional western-style snack is mainly fried food, has the characteristics of high fat, high calorie and high protein, brings health hazard to modern people, and is also a high-incidence chronic non-infectious disease.
With the development of time, people combine traditional foods with modern cooking technology through innovation to create new food types; or the traditional food making process is more scientific, so that the food is more suitable for the life rhythm of modern people and is more nutritional and healthier.
Therefore, it is important to provide a shiny marinade composite seasoning that will not harm the fried food, but at the same time, will make the surface of the food shiny.
Disclosure of Invention
The invention mainly aims to provide a brightening marinade composite seasoning, and a preparation method and application thereof, so as to overcome the defects in the prior art.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention comprises the following steps:
According to a first aspect of an embodiment of the present invention, there is provided a shiny marinade composite seasoning, the raw materials for preparing the shiny marinade composite seasoning comprising, in parts by weight: 18-22 parts of basic seasoning, 0.5 part of parsley crushed, 1.5 parts of oregano leaf, 3-5 parts of tapioca modified starch, 8-10 parts of vegetable oil and 63-68 parts of water.
Further, the raw materials for preparing the basic seasoning comprise the following components in parts by weight: 40-42 parts of white granulated sugar, 14-15 parts of corn starch, 9-10 parts of salt, 5-7 parts of sodium glutamate, 4-6 parts of red sweet pepper particles, 4-5 parts of tomato powder, 3-4 parts of white vinegar powder, 3-4 parts of Spanish red sweet pepper, 2.5-3.5 parts of black pepper, 2-3 parts of yeast extract, 2-3 parts of pepper pieces, 1-2 parts of chilli powder, 1-2 parts of onion powder, 0.5-1 part of garlic powder, 0.4-1 part of mexico pepper, 0.1-0.2 part of anhydrous citric acid, 0.05-0.15 part of I+G and 0.02-0.08 part of black pepper oil essence.
Further, the raw materials for preparing the basic seasoning comprise the following components in parts by weight: 41.56 parts of white granulated sugar, 14.15 parts of corn starch, 9.6 parts of salt, 6 parts of sodium glutamate, 5 parts of red sweet pepper particles, 4.12 parts of tomato powder, 3.88 parts of white vinegar powder, 3.35 parts of Spanish red sweet pepper, 3 parts of black pepper, 2.65 parts of yeast extract, 2.25 parts of pepper pieces, 1.55 parts of pepper powder, 1.2 parts of onion powder, 0.8 part of garlic powder, 0.6 part of mexico pepper, 0.15 part of anhydrous citric acid, 0.09 part of I+G and 0.05 part of black pepper oil.
According to a second aspect of embodiments of the present invention, there is provided a method of preparing a shiny marinade composite flavour comprising the steps of:
S1, selecting sodium glutamate as a carrier raw material, sieving, adding black pepper oil extract, stirring and crushing to obtain black pepper oil extract premix;
s2, sieving raw materials for preparing the brightening marinade composite seasoning respectively for later use;
s3, mixing the sieved parsley powder, oregano leaves, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, black pepper, anhydrous citric acid, I+G, vegetable oil and water, adding the black pepper oil extract premix, and obtaining a powder part brightening marinade seasoning after stirring;
and S4, adding the powder part of the luminous marinade seasoning into the crushed black pepper and the red sweet pepper particles under the stirring condition of low rotation speed, adding the pepper slices after uniformly stirring, and uniformly stirring again to obtain the luminous marinade composite seasoning.
In step S1, further, the sodium glutamate is sieved with a 20-mesh sieve, and then black pepper olein is added.
Further, in step S2, the raw materials for preparing the brightening marinade composite seasoning are respectively sieved by a 20-mesh sieve.
Further, in step S3, the sieved parsley powder, oregano leaf, tapioca modified starch, white sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid and i+g are added in the order of at least more than one content.
Further, in step S3, the sieved parsley powder, oregano leaf, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid, I+G, vegetable oil and water are mixed at a rotation speed of 45rpm.
Further, in step S4, the powder portion is illuminated with marinade sauce and added with crushed black pepper and red sweet pepper particles under stirring at 18 rpm.
According to a third aspect of embodiments of the present invention there is provided the use of the above-described shiny marinade composite seasoning in meat, seafood and baked products.
Compared with the prior art, the invention has the advantages that:
the embodiment of the invention provides a brightening marinade composite seasoning, a preparation method and application thereof, wherein the raw materials for preparing the brightening marinade composite seasoning comprise basic seasoning, parsley powder, oregano leaves, tapioca modified starch, vegetable oil and water, and during cooking, the addition of the brightening marinade composite seasoning can keep the original color of food, increase a layer of attractive luster, and not really frying food, so that the harm to the human health of the frying food is avoided.
Drawings
Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to designate like parts throughout the figures.
FIG. 1 is a photograph of a honeydew shiny marinade composite flavor of example 4 of the present invention;
FIG. 2 is a photograph of salmon in example 4 of the present invention;
FIG. 3 is a photograph of a honey dew rosemary flavored salmon prepared in example 4 of the present invention;
FIG. 4 is a photograph of a black pepper shiny marinade composite flavor of example 5 of the present invention;
FIG. 5 is a photograph of steak in example 5 of the present invention;
FIG. 6 is a photograph of French black pepper steak made in example 5 of the present invention;
FIG. 7 is a chicken product prepared using the shiny marinade composite seasonings of the present invention;
FIG. 8 is a steak product made using the shiny marinade composite seasoning of the present invention;
FIG. 9 is a bread doughnut made with the present invention of a shiny marinade compound seasoning;
FIG. 10 is a chocolate cake made with the light marinade compound seasoning of the present invention;
FIG. 11 is a schematic wafer prepared using the light marinade compound seasoning of the present invention.
Detailed Description
In view of the shortcomings in the prior art, the inventor of the present invention has long studied and practiced in a large number of ways to propose the technical scheme of the present invention. The technical scheme, the implementation process, the principle and the like are further explained as follows.
The following detailed description of the invention is provided in connection with the accompanying drawings that are presented to illustrate the invention and not to limit the scope thereof. The examples provided below are intended as guidelines for further modifications by one of ordinary skill in the art and are not to be construed as limiting the invention in any way.
The experimental methods in the following examples, unless otherwise specified, are conventional methods, and are carried out according to techniques or conditions described in the literature in the field or according to the product specifications. Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
The embodiment of the invention provides a brightening marinade composite seasoning, which is prepared from the following raw materials in parts by weight: 18-22 parts of basic seasoning, 0.5 part of parsley crushed, 1.5 parts of oregano leaf, 3-5 parts of tapioca modified starch, 8-10 parts of vegetable oil and 63-68 parts of water. Further, the raw materials for preparing the basic seasoning comprise the following components in parts by weight: 40-42 parts of white granulated sugar, 14-15 parts of corn starch, 9-10 parts of salt, 5-7 parts of sodium glutamate, 4-6 parts of red sweet pepper particles, 4-5 parts of tomato powder, 3-4 parts of white vinegar powder, 3-4 parts of Spanish red sweet pepper, 2.5-3.5 parts of black pepper, 2-3 parts of yeast extract, 2-3 parts of pepper pieces, 1-2 parts of chilli powder, 1-2 parts of onion powder, 0.5-1 part of garlic powder, 0.4-1 part of mexico pepper, 0.1-0.2 part of anhydrous citric acid, 0.05-0.15 part of I+G and 0.02-0.08 part of black pepper oil essence. The I+G (disodium nucleotide) of the invention is a short name of which the combination of two flavors takes the initial English letters, namely, 50% of each of 5 'sodium inosinate and 5' sodium guanylate is combined, and is a new generation of nucleotide food freshener. Can be directly added into food for enhancing freshness.
The embodiment of the invention provides a preparation method of a brightening marinade composite seasoning, which comprises the following steps of:
S1, selecting sodium glutamate as a carrier raw material, sieving with a 20-mesh sieve, adding black pepper oil extract, stirring and crushing to obtain black pepper oil extract premix;
s2, sieving raw materials for preparing the brightening marinade composite seasoning through a 20-mesh sieve respectively for standby;
S3, adding and mixing the sieved parsley powder, oregano leaves, cassava modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid, I+G, vegetable oil and water according to the sequence of more than one content, adding the black pepper oil extract premix, stirring at the rotation speed of 45rpm, and obtaining a powder part brightening marinade seasoning after stirring is finished;
And S4, adding the powder part of the luminous marinade seasoning into the crushed black pepper and the red sweet pepper particles under the stirring condition of 18rpm, adding the pepper flakes after uniformly stirring, and uniformly stirring again to obtain the luminous marinade composite seasoning.
By adopting the method of the invention, various raw materials can be uniformly mixed, and the raw materials with granularity in the formula, such as leaves and the like, can be ensured not to be excessively crushed and a certain integrity can be ensured.
The embodiment of the invention also provides application of the brightening marinade composite seasoning in meat, seafood and baked products.
For a better understanding of the technical solution of the present invention, the following is discussed in detail in connection with specific embodiments.
Example 1
The embodiment provides a brightening marinade composite seasoning, which is prepared from the following raw materials in parts by weight: 20 parts of basic seasoning, 0.5 part of parsley crushed, 1.5 parts of oregano leaf, 4 parts of tapioca modified starch, 9 parts of vegetable oil and 65.5 parts of water. Further, the raw materials for preparing the basic seasoning comprise the following components in parts by weight: 41.56 parts of white granulated sugar, 14.15 parts of corn starch, 9.6 parts of salt, 6 parts of sodium glutamate, 5 parts of red sweet pepper particles, 4.12 parts of tomato powder, 3.88 parts of white vinegar powder, 3.35 parts of Spanish red sweet pepper, 3 parts of black pepper, 2.65 parts of yeast extract, 2.25 parts of pepper pieces, 1.55 parts of pepper powder, 1.2 parts of onion powder, 0.8 part of garlic powder, 0.6 part of mexico pepper, 0.15 part of anhydrous citric acid, 0.09 part of I+G and 0.05 part of black pepper oil. The I+G (disodium nucleotide) of the invention is a short name of which the combination of two flavors takes the initial English letters, namely, 50% of each of 5 'sodium inosinate and 5' sodium guanylate is combined, and is a new generation of nucleotide food freshener. Can be directly added into food for enhancing freshness.
The embodiment provides a preparation method of a brightening marinade composite seasoning, which comprises the following steps:
s1, selecting sodium glutamate as a carrier raw material, sieving with a 20-mesh sieve, adding black pepper oil extract, stirring and crushing for 5 minutes to obtain black pepper oil extract premix;
s2, sieving raw materials for preparing the brightening marinade composite seasoning through a 20-mesh sieve respectively for standby;
S3, adding and mixing the sieved parsley powder, oregano leaves, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid, I+G, vegetable oil and water according to the sequence of more than one content, adding the black pepper oil extract premix, stirring at the rotating speed of 45rpm, and stirring for 10 minutes to obtain powder partially-shiny marinade seasoning;
And S4, adding the powder part of the luminous marinade seasoning into the crushed black pepper and the red sweet pepper particles under the stirring condition of 18rpm, stirring for 1 minute, adding the pepper flakes, and stirring for 2 minutes to obtain the luminous marinade composite seasoning.
Example 2
The embodiment provides a brightening marinade composite seasoning, which is prepared from the following raw materials in parts by weight: 18 parts of basic seasoning, 0.5 part of parsley crushed, 1.5 parts of oregano leaf, 3 parts of tapioca modified starch, 8 parts of vegetable oil and 63 parts of water. Further, the raw materials for preparing the basic seasoning comprise the following components in parts by weight: 40 parts of white granulated sugar, 14 parts of corn starch, 9 parts of salt, 5 parts of sodium glutamate, 4 parts of red sweet pepper particles, 4 parts of tomato powder, 3 parts of white vinegar powder, 3 parts of spanish red sweet pepper, 2.5 parts of black pepper powder, 2 parts of yeast extract, 2 parts of pepper flakes, 1 part of pepper powder, 1 part of onion powder, 0.5 part of garlic powder, 0.4 part of mexico pepper, 0.1 part of anhydrous citric acid, 0.05 part of I+G and 0.02 part of black pepper oil. The I+G (disodium nucleotide) of the invention is a short name of which the combination of two flavors takes the initial English letters, namely, 50% of each of 5 'sodium inosinate and 5' sodium guanylate is combined, and is a new generation of nucleotide food freshener. Can be directly added into food for enhancing freshness.
The embodiment provides a preparation method of a brightening marinade composite seasoning, which comprises the following steps:
s1, selecting sodium glutamate as a carrier raw material, sieving with a 20-mesh sieve, adding black pepper oil extract, stirring and crushing for 5 minutes to obtain black pepper oil extract premix;
s2, sieving raw materials for preparing the brightening marinade composite seasoning through a 20-mesh sieve respectively for standby;
S3, adding and mixing the sieved parsley powder, oregano leaves, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid, I+G, vegetable oil and water according to the sequence of more than one content, adding the black pepper oil extract premix, stirring at the rotating speed of 45rpm, and stirring for 10 minutes to obtain powder partially-shiny marinade seasoning;
And S4, adding the powder part of the luminous marinade seasoning into the crushed black pepper and the red sweet pepper particles under the stirring condition of 18rpm, stirring for 1 minute, adding the pepper flakes, and stirring for 2 minutes to obtain the luminous marinade composite seasoning.
Example 3
The embodiment provides a brightening marinade composite seasoning, which is prepared from the following raw materials in parts by weight: 22 parts of basic seasoning, 0.5 part of parsley crushed, 1.5 parts of oregano leaf, 5 parts of tapioca modified starch, 10 parts of vegetable oil and 68 parts of water. Further, the raw materials for preparing the basic seasoning comprise the following components in parts by weight: 42 parts of white granulated sugar, 15 parts of corn starch, 10 parts of salt, 7 parts of sodium glutamate, 6 parts of red sweet pepper particles, 5 parts of tomato powder, 4 parts of white vinegar powder, 4 parts of spanish red sweet pepper, 3.5 parts of black pepper, 3 parts of yeast extract, 3 parts of pepper pieces, 2 parts of pepper powder, 2 parts of onion powder, 1 part of garlic powder, 1 part of mexico pepper, 0.2 part of anhydrous citric acid, 0.15 part of I+G and 0.08 part of black pepper oil. The I+G (disodium nucleotide) of the invention is a short name of which the combination of two flavors takes the initial English letters, namely, 50% of each of 5 'sodium inosinate and 5' sodium guanylate is combined, and is a new generation of nucleotide food freshener. Can be directly added into food for enhancing freshness.
The embodiment provides a preparation method of a brightening marinade composite seasoning, which comprises the following steps:
s1, selecting sodium glutamate as a carrier raw material, sieving with a 20-mesh sieve, adding black pepper oil extract, stirring and crushing for 5 minutes to obtain black pepper oil extract premix;
s2, sieving raw materials for preparing the brightening marinade composite seasoning through a 20-mesh sieve respectively for standby;
S3, adding and mixing the sieved parsley powder, oregano leaves, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid, I+G, vegetable oil and water according to the sequence of more than one content, adding the black pepper oil extract premix, stirring at the rotating speed of 45rpm, and stirring for 10 minutes to obtain powder partially-shiny marinade seasoning;
And S4, adding the powder part of the luminous marinade seasoning into the crushed black pepper and the red sweet pepper particles under the stirring condition of 18rpm, stirring for 1 minute, adding the pepper flakes, and stirring for 2 minutes to obtain the luminous marinade composite seasoning.
Example 4
The embodiment provides an application of a brightening marinade composite seasoning in preparing honeydew rosemary flavored salmon, which comprises the following steps:
Preparing a honey-shiny marinade composite seasoning, namely adding cooking materials, vegetable oil and water into the honey-shiny marinade composite seasoning, fully and uniformly mixing, adding a small amount of rosemary pieces, and continuously and uniformly mixing, wherein the figure 1 is shown;
step (2), peeling, removing bones and cutting salmon into blocks as shown in fig. 2;
Step (3), uniformly pouring the prepared honeydew brightening marinade composite seasonings on the surface of salmon to form a thin smooth transparent ice crystal coating;
step (4), preheating the oven to 180 ℃, directly putting the salmon treated by the step (4) into the oven for about 16-18 minutes until the central temperature of the salmon reaches 75 ℃, and taking out; the honey rosemary flavored salmon with good color, smell and taste is obtained, and is shown in figure 3.
Example 5
The embodiment provides an application of a brightening marinade composite seasoning in preparing a French black pepper flavored beef steak, which comprises the following steps:
Step ①, preparing a black pepper brightening marinade composite seasoning, namely adding the black pepper brightening marinade composite spice, adding cooking materials, vegetable oil and water, fully and uniformly mixing, adding a small amount of parsley chips, and continuously uniformly mixing to obtain the black pepper brightening marinade composite seasoning, wherein the black pepper brightening marinade composite seasoning is shown in fig. 4;
Step ②, uniformly pouring the prepared black pepper brightening marinade composite seasoning on the surface of the steak (figure 5) to form a thin smooth transparent ice crystal coating;
Step ③, preheating the oven to 200 ℃, directly putting the treated black pepper steak fish into the oven for 17 minutes until the central temperature of salmon reaches 75 ℃, and taking out;
In the manufacturing process of the French black pepper steak, the baking is emphasized more, so that the surface of the steak presents attractive burnt fragrance; this crisp feel is in sharp contrast to the tender, slippery, juicy interior, which gives a rich mouthfeel experience to the taster, see fig. 6.
The brightening marinade composite seasoning is often used as a marinade for beef steak, chicken, fish, chicken tail shrimp and other meats or seafood, not only adds the mouthfeel and aroma of food, but also makes the food look more attractive and glossy, glittering and translucent and dribbling. As shown in fig. 7 and 8.
Meanwhile, the surface of the food can be transparent or bright; but also adds special flavor matching. Such inherent features are widely used in the food baking field. As shown in fig. 9, 10 and 11.
While only certain embodiments of the present invention have been described, it will be apparent to those skilled in the art that other modifications and improvements can be made without departing from the inventive concept of the present invention.
Claims (10)
1. The brightening marinade composite seasoning is characterized by comprising the following raw materials in parts by weight: 18-22 parts of basic seasoning, 0.5 part of parsley crushed, 1.5 parts of oregano leaf, 3-5 parts of tapioca modified starch, 8-10 parts of vegetable oil and 63-68 parts of water.
2. The shiny marinade composite seasoning of claim 1, wherein the raw materials for preparing the base seasoning comprise, in parts by weight:
40-42 parts of white granulated sugar, 14-15 parts of corn starch, 9-10 parts of salt, 5-7 parts of sodium glutamate, 4-6 parts of red sweet pepper particles, 4-5 parts of tomato powder, 3-4 parts of white vinegar powder, 3-4 parts of Spanish red sweet pepper, 2.5-3.5 parts of black pepper, 2-3 parts of yeast extract, 2-3 parts of pepper pieces, 1-2 parts of chilli powder, 1-2 parts of onion powder, 0.5-1 part of garlic powder, 0.4-1 part of mexico pepper, 0.1-0.2 part of anhydrous citric acid, 0.05-0.15 part of I+G and 0.02-0.08 part of black pepper oil essence.
3. The shiny marinade composite seasoning of claim 2, wherein the raw materials for preparing the base seasoning comprise, in parts by weight:
41.56 parts of white granulated sugar, 14.15 parts of corn starch, 9.6 parts of salt, 6 parts of sodium glutamate, 5 parts of red sweet pepper particles, 4.12 parts of tomato powder, 3.88 parts of white vinegar powder, 3.35 parts of Spanish red sweet pepper, 3 parts of black pepper, 2.65 parts of yeast extract, 2.25 parts of pepper pieces, 1.55 parts of pepper powder, 1.2 parts of onion powder, 0.8 part of garlic powder, 0.6 part of mexico pepper, 0.15 part of anhydrous citric acid, 0.09 part of I+G and 0.05 part of black pepper oil.
4. A method of preparing a shiny marinade composite sauce as claimed in any one of claims 1 to 3, comprising the steps of:
S1, selecting sodium glutamate as a carrier raw material, sieving, adding black pepper oil extract, stirring and crushing to obtain black pepper oil extract premix;
s2, sieving raw materials for preparing the brightening marinade composite seasoning according to any one of claims 1-3 respectively for later use;
s3, mixing the sieved parsley powder, oregano leaves, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, black pepper, anhydrous citric acid, I+G, vegetable oil and water, adding the black pepper oil extract premix, and obtaining a powder part brightening marinade seasoning after stirring;
and S4, adding the powder part of the luminous marinade seasoning into the crushed black pepper and the red sweet pepper particles under the stirring condition of low rotation speed, adding the pepper slices after uniformly stirring, and uniformly stirring again to obtain the luminous marinade composite seasoning.
5. The method of preparing a shiny marinade composite flavor according to claim 4, wherein: in the step S1, the sodium glutamate is sieved by a 20-mesh sieve, and then the black pepper oil extract is added.
6. The method of preparing a shiny marinade composite flavor according to claim 4, wherein: in step S2, the raw materials for preparing the shiny marinade composite seasoning of any one of claims 1 to 3 are separately sieved through a 20 mesh sieve.
7. The method of preparing a shiny marinade composite flavor according to claim 4, wherein: in the step S3, the sieved parsley powder, oregano leaf, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid and I+G are added according to the sequence of at least more than one content.
8. The method of preparing a shiny marinade composite flavor according to claim 4, wherein: in step S3, the rotation speed of mixing the sieved parsley powder, oregano leaves, tapioca modified starch, white granulated sugar, corn starch, salt, tomato powder, white vinegar powder, spanish red sweet pepper, yeast extract, chilli powder, onion powder, garlic powder, mexico pepper, anhydrous citric acid, I+G, vegetable oil and water is 45rpm.
9. The method of preparing a shiny marinade composite flavor according to claim 4, wherein: in step S4, the powder portion is illuminated with a marinade sauce and added with crushed black pepper and red sweet pepper particles under stirring at 18 rpm.
10. Use of a shiny marinade compound seasoning according to any of claims 1 to 3 in meat, seafood and baked products.
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