Aromatisation time prolongation for barbecue herbs - by grinding, mixing with natural meals and pressing to pellets

摘要

The aromatising time of seasoning herbs for barbecues is prolonged by grinding them and mixing then with ground materials such as hickory wood meal, maize metal, beech charcoal. The mixt. is pressed to the shape of pellets or tablets which are thrown on to the open fire. The herbs alone burn so fast that the desired aroma is often not imparted to the roast meat. This method extends the action time and improves the taste.