CN103704654A - Barbecued meat condiment sauce formula - Google Patents
Barbecued meat condiment sauce formula Download PDFInfo
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- CN103704654A CN103704654A CN201310718613.4A CN201310718613A CN103704654A CN 103704654 A CN103704654 A CN 103704654A CN 201310718613 A CN201310718613 A CN 201310718613A CN 103704654 A CN103704654 A CN 103704654A
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- barbecue
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a barbecued meat condiment sauce formula which comprises the following components: 1 gram of ground pepper, 5 grams of cinnamomi cortex pulveratus, 5 grams of light soy sauce, 3 grams of cumin, 6 grams of edible salt, 4 grams of muddy garlic, 5 grams of seasoning liquor, 4 grams of aginomoto, 1 gram of processed sesames, 3 grams of peanut oil, 0.5 gram of perillaseed powder, 3 grams of paprika powder and 4 grams of chili powder. The formula disclosed by the invention is suitable for barbecuing of meat dishes; pork comprises pure meat, streaky pork and chine and can meet a requirement on the food flavor; the barbecued meat prepared according to the barbecued meat formula tastes delicious, fragrant and oily, is deodorized, can stimulate the appetite, is rich in nutrition and has unique flavor.
Description
Technical field
The present invention relates to a kind of flavoring, be specifically related to a kind of barbecue and dip in material formula.
Background technology
" barbecue " selects materials strictly, and the tender taste of meat is fragrant, certainly roasting reversal, then helps with good wine unique local flavor.It is said that it is the traditional food of ancient northern nomadic nationality, was once known as " tent food ".It also Zeng Zuowei imperial palace a kind of delicious food and rank among refined taste, flavouring, as time-honored traditional food additive, can increase the color of dish, promotes appetite, is of value to the accesary foods of health.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of barbecue and dips in material formula, and it is simple that it has preparation method, unique flavor.
Barbecue dips in a material formula, and described recipe ingredient and separately weight are: 1 gram of pepper powder, 5 grams of cinnamomi cortex pulveratuses, 5 grams of light soy sauce, 3 grams of cumins, 6 grams of salt, 4 grams, mashed garlic, 5 grams of seasoning wines, 4 grams of monosodium glutamates, 1 gram of ripe sesame, 3 grams of peanut oil, 0.5 gram of perilla seeds powder, 3 grams of zanthoxylum powders, 4 grams of chilli powders.
Each component in spices is fully mixed, evenly spread upon on barbecue.
Described cooking wine comprises yellow rice wine, white wine, cooking wine.
Beneficial effect of the present invention is: barbecue formula of the present invention is applicable to the baking of meat dish, Pork pork pies are drawn together pure meat, streaky pork, lean pork taken under the spinal column of a hog, can meet food taste pursuit, the barbecue of making of barbecue formula of the present invention, fresh perfume (or spice) is good to eat, fragrance is glossy, remove raw meat appetizing, nutritious, special taste.
The specific embodiment
Embodiment 1:
The invention provides a kind of barbecue and dip in material formula:
Barbecue dips in a material formula, and recipe ingredient and separately weight are: 1 gram of pepper powder, 5 grams of cinnamomi cortex pulveratuses, 5 grams of light soy sauce, 3 grams of cumins, 6 grams of salt, 4 grams, mashed garlic, 5 grams of yellow rice wine, 4 grams of monosodium glutamates, 1 gram of ripe sesame, 3 grams of peanut oil, 0.5 gram of perilla seeds powder, 3 grams of zanthoxylum powders, 4 grams of chilli powders.
Each component in spices is fully mixed, evenly spread upon on barbecue.
Embodiment 2:
Barbecue dips in a material formula, and recipe ingredient and separately weight are: 1 gram of pepper powder, 5 grams of cinnamomi cortex pulveratuses, 5 grams of light soy sauce, 3 grams of cumins, 6 grams of salt, 4 grams, mashed garlic, 5 grams of white wine, 4 grams of monosodium glutamates, 1 gram of ripe sesame, 3 grams of peanut oil, 0.5 gram of perilla seeds powder, 3 grams of zanthoxylum powders, 4 grams of chilli powders.
Each component in spices is fully mixed, evenly spread upon on barbecue.
Embodiment 3:
Barbecue dips in a material formula, and recipe ingredient and separately weight are: 1 gram of pepper powder, 5 grams of cinnamomi cortex pulveratuses, 5 grams of light soy sauce, 3 grams of cumins, 6 grams of salt, 4 grams, mashed garlic, 5 grams of cooking wine, 4 grams of monosodium glutamates, 1 gram of ripe sesame, 3 grams of peanut oil, 0.5 gram of perilla seeds powder, 3 grams of zanthoxylum powders, 4 grams of chilli powders.
Each component in spices is fully mixed, evenly spread upon on barbecue.
Barbecue formula of the present invention is applicable to the baking of meat dish, Pork pork pies are drawn together pure meat, streaky pork, lean pork taken under the spinal column of a hog, can meet food taste pursuit, the barbecue of making of barbecue formula of the present invention, fresh perfume (or spice) is good to eat, fragrance is glossy, remove raw meat appetizing, nutritious, special taste.
Claims (3)
1. barbecue dips in a material formula, it is characterized in that described recipe ingredient and separately weight be: 1 gram of pepper powder, 5 grams of cinnamomi cortex pulveratuses, 5 grams of light soy sauce, 3 grams of cumins, 6 grams of salt, 4 grams, mashed garlic, 5 grams of seasoning wines, 4 grams of monosodium glutamates, 1 gram of ripe sesame, 3 grams of peanut oil, 0.5 gram of perilla seeds powder, 3 grams of zanthoxylum powders, 4 grams of chilli powders.
2. barbecue formula according to claim 1, is characterized in that each component in spices fully to mix, and evenly spreads upon on barbecue.
3. barbecue formula according to claim 1, is characterized in that described cooking wine comprises yellow rice wine, white wine, cooking wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718613.4A CN103704654A (en) | 2013-12-22 | 2013-12-22 | Barbecued meat condiment sauce formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718613.4A CN103704654A (en) | 2013-12-22 | 2013-12-22 | Barbecued meat condiment sauce formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704654A true CN103704654A (en) | 2014-04-09 |
Family
ID=50398326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310718613.4A Pending CN103704654A (en) | 2013-12-22 | 2013-12-22 | Barbecued meat condiment sauce formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704654A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397647A (en) * | 2014-11-21 | 2015-03-11 | 盘县金植园中药材种植农民专业合作社 | Chinese fieldnettle spice and production method thereof |
| CN105747181A (en) * | 2016-02-22 | 2016-07-13 | 陈兹佳 | Dip used for eating roast fish and making method for dip |
| CN105768021A (en) * | 2016-03-28 | 2016-07-20 | 西华大学 | Sichuan style barbecue compound seasoning and preparation method thereof |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
| CN106666616A (en) * | 2016-11-18 | 2017-05-17 | 青岛世宇食品有限公司 | Korean roast meat dipping sauce juice and preparation method thereof |
| CN108142905A (en) * | 2017-12-20 | 2018-06-12 | 闯加信 | A kind of roast whole lamb condiment |
| CN110179089A (en) * | 2019-07-05 | 2019-08-30 | 胡士成 | A kind of barbecue formula and production method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605277A (en) * | 2003-10-06 | 2005-04-13 | 张艳秋 | Dog meat paste sauce and its preparation method |
| CN1927036A (en) * | 2005-09-05 | 2007-03-14 | 秦顶明 | Flavourings for dry-type sausage bacon |
| CN102488172A (en) * | 2011-11-25 | 2012-06-13 | 许静 | Production method of multifunctional composite barbecue sauce |
| CN103181543A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue sauce and preparation method thereof |
-
2013
- 2013-12-22 CN CN201310718613.4A patent/CN103704654A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605277A (en) * | 2003-10-06 | 2005-04-13 | 张艳秋 | Dog meat paste sauce and its preparation method |
| CN1927036A (en) * | 2005-09-05 | 2007-03-14 | 秦顶明 | Flavourings for dry-type sausage bacon |
| CN102488172A (en) * | 2011-11-25 | 2012-06-13 | 许静 | Production method of multifunctional composite barbecue sauce |
| CN103181543A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue sauce and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397647A (en) * | 2014-11-21 | 2015-03-11 | 盘县金植园中药材种植农民专业合作社 | Chinese fieldnettle spice and production method thereof |
| CN105747181A (en) * | 2016-02-22 | 2016-07-13 | 陈兹佳 | Dip used for eating roast fish and making method for dip |
| CN105768021A (en) * | 2016-03-28 | 2016-07-20 | 西华大学 | Sichuan style barbecue compound seasoning and preparation method thereof |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
| CN106666616A (en) * | 2016-11-18 | 2017-05-17 | 青岛世宇食品有限公司 | Korean roast meat dipping sauce juice and preparation method thereof |
| CN108142905A (en) * | 2017-12-20 | 2018-06-12 | 闯加信 | A kind of roast whole lamb condiment |
| CN110179089A (en) * | 2019-07-05 | 2019-08-30 | 胡士成 | A kind of barbecue formula and production method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |