CN103181537B - Barbecue seasoning and preparation method thereof - Google Patents
Barbecue seasoning and preparation method thereof Download PDFInfo
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- CN103181537B CN103181537B CN201110460262.2A CN201110460262A CN103181537B CN 103181537 B CN103181537 B CN 103181537B CN 201110460262 A CN201110460262 A CN 201110460262A CN 103181537 B CN103181537 B CN 103181537B
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Abstract
The invention discloses a barbecue seasoning and a preparation method thereof. The barbecue seasoning comprises the following components in parts by weight: 5-15 parts of salt, 10-20 parts of hot pepper, 10-25 parts of cumin, 10-20 parts of yeast extract, 2-8 parts of gourmet powder, 2-8 parts of fine granulated sugar and 1-5 parts of wild pepper. The barbecue seasoning is not only special in barbecue flavor, mellow and rich in mouth feel and lingering in aftertaste, but also rich in nutrition due to addition of the yeast extract. In addition, the barbecue seasoning can be directly added when used for barbecuing, so that the time of mixing various seasonings is shortened, the labor intensity of barbecuing is reduced, and the using process is convenient.
Description
Technical field
The present invention relates to field of seasoning, in particular to a kind of barbecue sauce and preparation method thereof.
Background technology
Yeast extract is a kind of food taste compound that the whole world is popular at present, it passes through breaking-wall cell, enzymolysis, be separated, the concentrated complicated technology that waits obtains, it contains rich in protein, polypeptide, amino acid, vitamin, mineral matter and other components, is the flavour enhancer of natural nutrition, for improving product special flavour mouthfeel and quality.Current yeast extract is widely used in grocery trade, particularly flavoring industry.
Local flavor is one of most important edible quality of food, the quality that the good bad influence product of local flavor is final.Have various differently flavoured barbecue flavoring product on the market now, as Orleans barbecue sauce, taste god barbecue sauce etc.But for meeting consumer to differently flavoured demand, also need the barbecue sauce developing how new local flavor.Certainly, along with the raising of people's living standard, the convenience that more consumers require flavoring products to use on the basis requiring delicious food and safety.
Summary of the invention
The present invention aims to provide a kind of barbecue sauce and preparation method thereof, this barbecue sauce unique flavor, nutritious, easy to use and safety.
To achieve these goals, according to an aspect of the present invention, a kind of barbecue sauce is provided.This barbecue sauce comprises the component of following weight portion content: salt 5-15 weight portion, capsicum 10-20 weight portion, cumin 10-25 weight portion, yeast extract 10-20 weight portion, monosodium glutamate 2-8 weight portion, berry sugar 2-8 weight portion, garlic 2-9 weight portion, Chinese prickly ash 1-5 weight portion.
Further, its raw material also comprises the component of following weight portion content: black pepper 1-5 weight portion, garlic 2-9 weight portion, fry fragrant white sesameseed 3-10 weight portion, full fat soybean 3-10 weight portion, sweet basil leaf 2-8 weight portion, anticaking agent 0.01-0.05 weight portion.
Further, its raw material comprises the component of following weight portion content: salt 10 weight portion, capsicum 18 weight portion, cumin 20 weight portion, yeast extract 15 weight portion, monosodium glutamate 4 weight portion, berry sugar 5 weight portion, black pepper 2.5 weight portion, garlic 5 weight portion, Chinese prickly ash 2.5 weight portion, fry fragrant white sesameseed 5 weight portion, full fat soybean 6 weight portion, sweet basil leaf 5.5 weight portion, anticaking agent 0.02 weight portion.
Further, yeast extract is yeast extract F40.
Further, each material component is Powdered.
According to another aspect of the present invention, a kind of preparation method of above-mentioned barbecue sauce is provided.This preparation method, comprises the following steps: 1) take each material component; 2) by each material component grinds, mix, obtain barbecue sauce.
Barbecue sauce of the present invention, uses yeast extract and the compositions such as composite various spices, forms by the complementary seasoning principle of various local flavor is refining, not only there is special barbecue local flavor, mellow in taste is enriched, and aftertaste is long, also nutritious because of adding of yeast extract.In addition, when this flavoring is for roasting, directly can add, decreasing the time using the allotment of various flavoring for mixture, reducing the labour intensity of barbecue, easy to use.
Detailed description of the invention
It should be noted that, when not conflicting, the embodiment in the present invention and the feature in embodiment can combine mutually.The present invention is described in detail below in conjunction with embodiment.
Yeast extract F40 in the present invention is a high-protein yeast extract of Angel Yeast Co., Ltd, it has following characteristics: protein content is high, be rich in the health-care components such as dietary fiber, vitamin, glucan, for barbecue, effectively can alleviate the harmful substance that meat produces in barbecue process, and promote barbecue production local flavor, its tasty mouthfeel, there is roasting fragrance.
According to a kind of typical embodiment of the present invention, this barbecue sauce comprises the component of following weight portion content: salt 5-15 weight portion, capsicum 10-20 weight portion, cumin 10-25 weight portion, yeast extract 10-20 weight portion, monosodium glutamate 2-8 weight portion, berry sugar 2-8 weight portion, Chinese prickly ash 1-5 weight portion.Barbecue sauce of the present invention, uses yeast extract and the compositions such as composite various spices, forms by the complementary seasoning principle of various local flavor is refining, not only there is special barbecue local flavor, mellow in taste is enriched, and aftertaste is long, also nutritious because of adding of yeast extract.In addition, when this flavoring is for roasting, directly can add, decreasing the time using the allotment of various flavoring for mixture, reducing the labour intensity of barbecue, easy to use.
Preferably, its raw material also comprises the component of following weight portion content: black pepper 1-5 weight portion, garlic 2-9 weight portion, fry fragrant white sesameseed 3-10 weight portion, full fat soybean 3-10 weight portion, sweet basil leaf 2-8 weight portion, anticaking agent 0.01-0.05 weight portion.Smell and the mouthfeel of this flavoring is can further improve by the interpolation of these components.
Preferably, its raw material comprises the component of following weight portion content: salt 10 weight portion, capsicum 18 weight portion, cumin 20 weight portion, yeast extract 15 weight portion, monosodium glutamate 4 weight portion, berry sugar 5 weight portion, black pepper 2.5 weight portion, garlic 5 weight portion, Chinese prickly ash 2.5 weight portion, fry fragrant white sesameseed 5 weight portion, full fat soybean 6 weight portion, sweet basil leaf 5.5 weight portion, anticaking agent 0.02 weight portion.The barbecue sauce taste prepared with this ratio and mouthfeel are all better.
Preferably, yeast extract is yeast extract F40.Yeast extract F40 protein content is high, and is rich in the health-care components such as dietary fiber, vitamin, glucan, for barbecue, effectively can alleviate the harmful substance that meat produces in barbecue process, and promote barbecue production local flavor.Its tasty mouthfeel, has roasting fragrance.
Preferably, each material component is Powdered, and during for roasting, food is goed deep in the fragrance diffusion being convenient to flavoring.
Barbecue sauce of the present invention can by method conventional in prior art preparation.According to a kind of typical embodiment of the present invention, present invention also offers a kind of preparation method of above-mentioned barbecue sauce.This preparation method, comprises the following steps: 1) take each material component; 2) by each material component grinds, mix, obtain barbecue sauce.
Beneficial effect of the present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
1) salt 5 weight portion, capsicum 10 weight portion, cumin 10 weight portion, yeast extract 10 weight portion, monosodium glutamate 2 weight portion, berry sugar 2 weight portion, Chinese prickly ash 1 weight portion is taken;
2) by each material component grinds, mix, obtain barbecue sauce.
Embodiment 2
1) take salt 5 weight portion, capsicum 10 weight portion, cumin 10 weight portion, yeast extract 10 weight portion, monosodium glutamate 2 weight portion, berry sugar 2 weight portion, black pepper 1 weight portion, garlic 2 weight portion, Chinese prickly ash 1 weight portion, fry fragrant white sesameseed 3 weight portion, full fat soybean 3 weight portion, sweet basil leaf 2 weight portion, anticaking agent 0.01 weight portion;
2) by each material component grinds, mix, obtain barbecue sauce.
Embodiment 3
1) take salt 15 weight portion, capsicum 20 weight portion, cumin 25 weight portion, yeast extract 20 weight portion, monosodium glutamate 8 weight portion, berry sugar 8 weight portion, black pepper 5 weight portion, garlic 9 weight portion, Chinese prickly ash 5 weight portion, fry fragrant white sesameseed 10 weight portion, full fat soybean 10 weight portion, sweet basil leaf 8 weight portion, anticaking agent 0.05 weight portion;
2) by each material component grinds, mix, obtain barbecue sauce.
Embodiment 4
1) take salt 10 weight portion, capsicum 18 weight portion, cumin 20 weight portion, yeast extract 15 weight portion, monosodium glutamate 4 weight portion, berry sugar 5 weight portion, black pepper 2.5 weight portion, garlic 5 weight portion, Chinese prickly ash 2.5 weight portion, fry fragrant white sesameseed 5 weight portion, full fat soybean 6 weight portion, sweet basil leaf 5.5 weight portion, anticaking agent 0.02 weight portion;
2) by each material component grinds, mix, obtain barbecue sauce.
The capital equipment of above-described embodiment: auger tank, pharmacy instrument factory in city of Jiangsu manufactures.
After preparing the flavoring for roasting making of the present invention according to the method described above, carry out the sensory evaluation of product special flavour mouthfeel.
Sensory evaluation 1 step is as follows:
Preparation of samples: get this product appropriate, be evenly sprinkling upon on sliced meat, with baking box or charcoal baking.
Sensory evaluation number: 10 people
Sensory evaluation method: product description method
Sensory evaluation 1 result is as table 1:
Table 1
Comparative example 1 and 2 is commercial like product.
Sensory evaluation 2 step is as follows:
Major ingredient: beef 500g
Prepared by auxiliary material: embodiment of the present invention 1-4 does ratio for the flavoring and commercial like product 1 and 2 of roasting making.
Way:
1. beef cleaning is cut into slices.
2. barbecue sauce of the present invention is mixed with water 1:8, add appropriate salt, sodium bicarbonate, dried beef slices is soaked 2-3 hour.
3. the dried beef slices after soaking is roasted or direct baking box is roasted on charcoal.
Assessment method: mark after being tasted by evaluating member.Scoring content comprises meat-like flavor, freshness, fragrance remaining time and peculiar smell.Score basis is as shown in the table.Every index evaluation result gets the mean value of eight evaluating member scores, and the factor and weight are as table 2, and evaluation result is as table 3:
Table 2
Table 3
As can be seen from Table 3, the flavoring that barbecue of the present invention makes all is better than the like product on market in meat-like flavor, freshness, fragrance remaining time.From four groups of optimization of C/C composites, select best one group, be embodiment 4.
As can be seen from the result of sensory evaluation 1, the flavoring dry matter content for roasting making of the present invention is more than 95%, nutritious, and tasty mouthfeel, meat-like flavor is obvious, mellow.As can be seen from the result of sensory evaluation 2, with the barbecue excellent flavor that barbecue sauce of the present invention is obtained, this flavoring has the fragrance and mouthfeel that effectively improve barbecue, strengthens the effect of aftertaste.Add when product of the present invention is pickled and roasts before barbecue, can reduce time and the labour intensity of culinary art, strengthening the delicious mouthfeel of barbecue and mellow local flavor, is that its aftertaste is long.And the above-mentioned flavoring for roasting making at room temperature can be deposited 1 year, ready access upon use is convenient to use.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a barbecue sauce, it is characterized in that, its raw material is made up of the component of following weight portion content: salt 10 weight portion, capsicum 18 weight portion, cumin 20 weight portion, yeast extract 15 weight portion, monosodium glutamate 4 weight portion, berry sugar 5 weight portion, black pepper 2.5 weight portion, garlic 5 weight portion, Chinese prickly ash 2.5 weight portion, fry fragrant white sesameseed 5 weight portion, full fat soybean 6 weight portion, sweet basil leaf 5.5 weight portion, anticaking agent 0.02 weight portion.
2. a preparation method for barbecue sauce described in claim 1, is characterized in that, comprises the following steps:
1) each raw material components is taken;
2) by described each raw material components grinds, mix, obtain described barbecue sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110460262.2A CN103181537B (en) | 2011-12-31 | 2011-12-31 | Barbecue seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110460262.2A CN103181537B (en) | 2011-12-31 | 2011-12-31 | Barbecue seasoning and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103181537A CN103181537A (en) | 2013-07-03 |
| CN103181537B true CN103181537B (en) | 2015-04-08 |
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| CN201110460262.2A Active CN103181537B (en) | 2011-12-31 | 2011-12-31 | Barbecue seasoning and preparation method thereof |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381971A (en) * | 2014-10-30 | 2015-03-04 | 辛范范 | Special barbecue sauce |
| CN106260925A (en) * | 2015-06-08 | 2017-01-04 | 李贺 | A kind of cumin flavoring agent for the quick-fried egg of inside and outside waist |
| CN105533630A (en) * | 2015-12-05 | 2016-05-04 | 中盐榆林盐化有限公司 | Edible salt special for barbecue and preparation method thereof |
| CN107223948A (en) * | 2016-03-24 | 2017-10-03 | 新疆中亚食品研发中心(有限公司) | A kind of Xinjiang characteristic flavor barbecue material and preparation method thereof |
| CN106136184A (en) * | 2016-06-28 | 2016-11-23 | 邵素英 | A kind of heatproof Islamic barbecue sauce and preparation method thereof |
| CN106107886A (en) * | 2016-06-29 | 2016-11-16 | 泰州顶润食品有限公司 | A kind of barbecue flavouring agent and preparation method thereof |
| CN108813552A (en) * | 2018-06-29 | 2018-11-16 | 江苏康泰源食品有限公司 | A kind of cumin barbecue taste beef paste and its production technology |
| CN109288016A (en) * | 2018-09-20 | 2019-02-01 | 北京奥芙德厨食品科技有限公司 | A kind of composite seasoning powder and preparation method thereof |
| CN113100420A (en) * | 2020-01-10 | 2021-07-13 | 安琪酵母股份有限公司 | Fermented bean curd compound seasoning, fermented bean curd and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600157A (en) * | 2004-10-20 | 2005-03-30 | 袁开亮 | Spiced capsicum |
| CN1810151A (en) * | 2006-02-27 | 2006-08-02 | 李伟 | Barbecued food making process |
| CN101554226A (en) * | 2008-04-07 | 2009-10-14 | 张永华 | Nutritional sauce |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090040159A (en) * | 2007-10-19 | 2009-04-23 | 김정기 | Natural seasoning containing canary fish sauce and its manufacturing method |
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- 2011-12-31 CN CN201110460262.2A patent/CN103181537B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600157A (en) * | 2004-10-20 | 2005-03-30 | 袁开亮 | Spiced capsicum |
| CN1810151A (en) * | 2006-02-27 | 2006-08-02 | 李伟 | Barbecued food making process |
| CN101554226A (en) * | 2008-04-07 | 2009-10-14 | 张永华 | Nutritional sauce |
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| CN103181537A (en) | 2013-07-03 |
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