CN1644091A - 烧烤调料 - Google Patents

烧烤调料 Download PDF

Info

Publication number
CN1644091A
CN1644091A CNA2005100096664A CN200510009666A CN1644091A CN 1644091 A CN1644091 A CN 1644091A CN A2005100096664 A CNA2005100096664 A CN A2005100096664A CN 200510009666 A CN200510009666 A CN 200510009666A CN 1644091 A CN1644091 A CN 1644091A
Authority
CN
China
Prior art keywords
powder
ground
vegetable oil
pepper
refined salt
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
Application number
CNA2005100096664A
Other languages
English (en)
Inventor
马成龙
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CNA2005100096664A priority Critical patent/CN1644091A/zh
Publication of CN1644091A publication Critical patent/CN1644091A/zh
Pending legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及食用调料,具体为一种烧烤调料。其特点是:包含花生米粉、苏子粉、吉士粉、丁香粉、肉桂粉、砂仁粉、胡椒粉、植物油、味素、精盐、辣椒粉、回香粉、花椒粉、嫩肉粉、蒜溶辣汤、鲜姜粉、紫兰粉。将重量百分数上述的花生米粉25、苏子粉20、吉士粉2.2、丁香粉2.2、肉桂粉2.2、砂仁粉2.2、胡椒粉2.2、植物油2、味素0.5、精盐0.5、辣椒粉1.5、回香粉2、花椒粉2、嫩肉粉2、蒜溶辣酱5、鲜姜粉5、紫兰粉5,在容器中搅拌均匀即为烧烤调料。本发明的优点是:成本低廉、操作食用方便、色香味美,百吃不厌。具有适合南北之风味的人们的饮食文化。易消化,强身壮体。

Description

烧烤调料
技术领域:本发明涉及食用调料,具体为一种烧烤调料。
背景技术:目前,在我国的食品历史悠久,但是在肉食方面,就比较单一,对牛肉、羊肉、猪肉、马肉、驴肉等等动物肉食的烧烤没有更好的风味。
发明内容:本发明的目的在于提供一种配方简单、成本低廉、色香味美、操作食用方便、营养价值高的烧烤调料。本发明的目的是这样实现的:包含花生米粉、苏子粉、吉士粉、丁香粉、肉桂粉、砂仁粉、胡椒粉、植物油、味素、精盐、辣椒粉、回香粉、花椒粉、嫩肉粉、蒜溶辣汤、鲜姜粉、紫兰粉。将重量百分数上述的花生米粉25、苏子粉20、吉士粉2.2、丁香粉2.2、肉桂粉2.2、砂仁粉2.2、胡椒粉2.2、植物油2、味素0.5、精盐0.5、辣椒粉1.5、回香粉2、花椒粉2、嫩肉粉2、蒜溶辣酱5、鲜姜粉5、紫兰粉5,在容器中搅拌均匀即为烧烤调料。在容器中搅拌均匀即为烧烤调料。本发明的优点是:成本低廉、操作食用方便、色香味美,百吃不厌。具有适合南北之风味的人们的饮食文化。易消化,强身壮体。
具体实施方式:包含花生米粉、苏子粉、吉士粉、丁香粉、肉桂粉、砂仁粉、胡椒粉、植物油、味素、精盐、辣椒粉、回香粉、花椒粉、嫩肉粉、蒜溶辣酱、鲜姜粉、紫兰粉。将重量百分数上述的花生米粉25、苏子粉20、吉士粉2.2、丁香粉2.2、肉桂粉2.2、砂仁粉2.2、胡椒粉2.2、植物油2、味素0.5、精盐0.5、辣椒粉1.5、回香粉2、花椒粉2、嫩肉粉2、蒜溶辣酱5、鲜姜粉5、紫兰粉5,在容器中搅拌均匀即为烧烤调料。例1、将羊肉片穿到竹签上,撒上本发明调料,在炭火烤或油锅里炸即可食用,色香味美、四益飘香、百吃不厌。例2、将羊肉切成片或块,在铁板烧、瓦片烧或者石板烧,在认为肉已经熟了时,将本发明调料放入即可食用,色香味美、四益飘香、百吃不厌。牛肉、猪肉、驴肉等照此食用。

Claims (1)

1、一种烧烤调料,它包含花生米粉、苏子粉、吉士粉、丁香粉、肉桂粉、砂仁粉、胡椒粉、植物油、味素、精盐、辣椒粉、回香粉、花椒粉、嫩肉粉、蒜溶辣汤、鲜姜粉、紫兰粉,其特征在于:将重量百分数上述的花生米粉25、苏子粉20、吉士粉2.2、丁香粉2.2、肉桂粉2.2、砂仁粉2.2、胡椒粉2.2、植物油2、味素0.5、精盐0.5、辣椒粉1.5、回香粉2、花椒粉2、嫩肉粉2、蒜溶辣酱5、鲜姜粉5、紫兰粉5,在容器中搅拌均匀即为烧烤调料。
CNA2005100096664A 2005-01-26 2005-01-26 烧烤调料 Pending CN1644091A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2005100096664A CN1644091A (zh) 2005-01-26 2005-01-26 烧烤调料

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2005100096664A CN1644091A (zh) 2005-01-26 2005-01-26 烧烤调料

Publications (1)

Publication Number Publication Date
CN1644091A true CN1644091A (zh) 2005-07-27

Family

ID=34875408

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2005100096664A Pending CN1644091A (zh) 2005-01-26 2005-01-26 烧烤调料

Country Status (1)

Country Link
CN (1) CN1644091A (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102038168B (zh) * 2009-10-21 2012-10-10 宁波浙成科技咨询有限公司 一种烧烤调味料
CN103564391A (zh) * 2013-09-26 2014-02-12 鲁杨 一种烧烤风味复合辣椒粉及其制备方法
CN106213422A (zh) * 2016-07-27 2016-12-14 梁建 烧烤调料

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102038168B (zh) * 2009-10-21 2012-10-10 宁波浙成科技咨询有限公司 一种烧烤调味料
CN103564391A (zh) * 2013-09-26 2014-02-12 鲁杨 一种烧烤风味复合辣椒粉及其制备方法
CN106213422A (zh) * 2016-07-27 2016-12-14 梁建 烧烤调料

Similar Documents

Publication Publication Date Title
CN101744296B (zh) 一种手撕肉的制作方法
CN103300344B (zh) 一种南瓜排骨酱及其制备方法
CN101088416A (zh) 一种卤菜红卤汁的制作方法
CN103300345A (zh) 一种薄荷腐乳银鱼酱及其制备方法
CN102058077A (zh) 一种水煮鱼调料
CN103445127A (zh) 一种蘸水及其制作方法
CN101433340B (zh) 一种肉类卤制品的加工方法
KR20050107303A (ko) 야채 및 과일이 포함된 닭고기용 양념 조성물
CN1644091A (zh) 烧烤调料
CN104738539A (zh) 香菇肉酱制作方法
CN108338350A (zh) 一种新西兰风味烤鸡调味料
CN104738575A (zh) 特色香辣牛肉酱
CN102919672A (zh) 一种包馅食品
CN103039932A (zh) 五香卤煮香料
CN100542420C (zh) 什锦拉皮菜肴及其制作方法
KR101005035B1 (ko) 매생이를 이용한 아귀찜 제조방법
KR20190005141A (ko) 물과 천연 재료로 만든 통합죽 제조 방법 및 당뇨에 좋은 성분 함유
CN102813247A (zh) 白火石氽汤
CN109805288A (zh) 一种粉蒸牛肉调料粉包
KR100382281B1 (ko) 된장소스 제조방법
KR101767313B1 (ko) 어육 페이스트를 피복한 치킨 및 그 제조 방법
KR20060113859A (ko) 오리 통 소금구이와 그 조리방법
CN103689511A (zh) 十一香调料
KR20030051095A (ko) 떡볶이용 떡가래의 제조방법
CN104171764A (zh) 一种牛肉灌汤包

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication