Flavor Maillard peptide-containing Islamic barbecue seasoning and production method thereof

• Main Author: LI BINGDIAN
• Format: Patent
• Language: Chinese; English
• Published: 07.12.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a flavor Maillard peptide-containing Islamic barbecue seasoning and a production method thereof. Anti-freeze polypeptides which substantially improve the anti-freeze effect of food materials, delay and prevent formation of ice crystals in the freezing storage process of the food materials, prevent the structure, the quality and the flavor of foods from being destroyed and prolong the market circulation period of the food materials are scientifically compounded with composite Maillard peptides which endow the food materials with special aroma, taste and color and generate a strong anti-oxidation effect, and an osmotic agent which has a rapid osmosis effect and shortens the pickling time, potato flour, sweet potato flour and tomato powder which reduce generation of barbecue carcinogenic substances, dietary fiber powder for promoting digestion and other functional raw materials are added to finally produce the Islamic barbecue seasoning with the advantages of substantial anti-freeze effec