CN102440364A - Barbecue seasoning - Google Patents
Barbecue seasoning Download PDFInfo
- Publication number
- CN102440364A CN102440364A CN2010105049270A CN201010504927A CN102440364A CN 102440364 A CN102440364 A CN 102440364A CN 2010105049270 A CN2010105049270 A CN 2010105049270A CN 201010504927 A CN201010504927 A CN 201010504927A CN 102440364 A CN102440364 A CN 102440364A
- Authority
- CN
- China
- Prior art keywords
- parts
- seasoning
- barbecue
- pepper
- powder
- 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
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 12
- 244000203593 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000013614 black pepper Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000014102 seafood Nutrition 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 7
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a seasoning, in particular to a seasoning for barbecue. The barbecue seasoning comprises the following components in percentage by weight: 50-80 parts of chilli powder, 50-80 parts of cumin, 20-30 parts of white pepper, 30-50 parts of salt, 20-25 parts of pepper, 20-25 parts of black pepper, 2-3 parts of fennel, 1-3 parts of bay leaves, 3-5 parts of cassia bark and 5-10 parts of seafood powder. The food made by the invention has unique taste, and the invention selects pure natural plants to be proportioned and combined by the processes of crushing, sterilizing and the like, and the food made by the invention has unique taste.
Description
Technical field
The present invention relates to a kind of condiment, particularly a kind of condiment that is used to roast.
Background technology
Present people are for special the liking of baked foods, and the mouthfeel of barbecue depends on condiment to a great extent, and barbecue flavoring article in the market have a variety of, and the requirement of barbecue seasoning is also had increasingly high standard.Barbecue seasoning be mainly used in and tart up, stimulate the people appetite, improve appetite, also should have the characteristics of health, clean, nutrition, this has higher requirement just for the condiment product.Some condiment is owing to prescription, and with the food of its making, taste is not so good, and is more popular, do not have characteristic, thereby much human is not liked to eat.In addition, these traditional condiment are only stressed its seasoning effect and are not taken into account health-care effect.
Summary of the invention
Food taste with the present invention makes is unique, and the present invention selects for use pure natural plant to carry out the proportioning combination through technologies such as pulverizing, sterilizations, and is unique with the food taste that the present invention makes.
For realizing above-mentioned purpose, the present invention realizes through following technical scheme: the weight ratio of barbecue seasoning is: chilli powder 50～80, cumin 50～80, white pepper 20～30, salt 30～50, Chinese prickly ash 20～25, black pepper 20～25, fennel seeds 2～3, spiceleaf 1～3, cassia bark 3～5, seafood powder 5～10.
The compositions in weight portion of barbecue seasoning is: chilli powder 100, cumin 100, white pepper 40, salt 40, Chinese prickly ash 25, black pepper 25, fennel seeds 3, spiceleaf 3, cassia bark 5, seafood powder 10.
Advantage of the present invention and effect are:
Advantage of the present invention is: be used for various baked foods such as the cooking, barbecue, brochette, mouthfeel is good, good taste, and color is various, and the science of selecting materials has the function and the characteristic of compound accent article, only needs can obtain to sample splendid dish through shirtsleeve operation.
The specific embodiment
Embodiment 1
Preferred composition of raw materials (meter by weight): chilli powder 50～80, cumin 50～80, white pepper 20～30, salt 30～50, Chinese prickly ash 20～25, black pepper 20～25, fennel seeds 2～3, spiceleaf 1～3, cassia bark 3～5, seafood powder 5～10.
Embodiment 2:
Chilli powder 100, cumin 100, white pepper 40, salt 40, Chinese prickly ash 25, black pepper 25, fennel seeds 3, spiceleaf 3, cassia bark 5, seafood powder 10.
Claims (2)
1. barbecue seasoning, it is characterized in that: weight ratio is: chilli powder 50～80, cumin 50～80, white pepper 20～30, salt 30～50, Chinese prickly ash 20～25, black pepper 20～25, fennel seeds 2～3, spiceleaf 1～3, cassia bark 3～5, seafood powder 5～10.
2. barbecue seasoning according to claim 1 is characterized in that: its composition compositions in weight portion is: chilli powder 100, cumin 100, white pepper 40, salt 40, Chinese prickly ash 25, black pepper 25, fennel seeds 3, spiceleaf 3, cassia bark 5, seafood powder 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105049270A CN102440364A (en) | 2010-10-13 | 2010-10-13 | Barbecue seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105049270A CN102440364A (en) | 2010-10-13 | 2010-10-13 | Barbecue seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102440364A true CN102440364A (en) | 2012-05-09 |
Family
ID=46003690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105049270A Pending CN102440364A (en) | 2010-10-13 | 2010-10-13 | Barbecue seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102440364A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876086A (en) * | 2014-04-08 | 2014-06-25 | 陈斌 | Seasoning for barbecue |
| CN104366407A (en) * | 2014-11-17 | 2015-02-25 | 青岛厚科信息工程有限公司 | Condiment for barbecue and preparation method of condiment |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
| CN106579278A (en) * | 2016-10-31 | 2017-04-26 | 广西南宁市唐郎食品有限公司 | Barbecue seasoning |
| CN112586716A (en) * | 2020-12-07 | 2021-04-02 | 安徽省美极调味食品有限公司 | Seasoning for barbecue pickled products and preparation method thereof |
-
2010
- 2010-10-13 CN CN2010105049270A patent/CN102440364A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876086A (en) * | 2014-04-08 | 2014-06-25 | 陈斌 | Seasoning for barbecue |
| CN104366407A (en) * | 2014-11-17 | 2015-02-25 | 青岛厚科信息工程有限公司 | Condiment for barbecue and preparation method of condiment |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
| CN106579278A (en) * | 2016-10-31 | 2017-04-26 | 广西南宁市唐郎食品有限公司 | Barbecue seasoning |
| CN112586716A (en) * | 2020-12-07 | 2021-04-02 | 安徽省美极调味食品有限公司 | Seasoning for barbecue pickled products and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120509 |