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Preparation method of barbecue seasoning juice
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A technology for seasoning sauce and spice powder, which is applied in the field of food processing, can solve the problems of cumbersome production, poor taste, inability to have salty, sweet, fresh, fragrant, smoked tastes, etc., and achieves convenient use, simple preparation method and finished product quality. high effect
Active Publication Date: 2013-07-10
TIANJIN CHUNFA BIO TECH GRP
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Abstract
Description
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Problems solved by technology
At present, the production of barbecue sauce is made by washing the spices to remove impurities, crushing, mixing, reflux extraction, and filtering, and then adding auxiliary materials. Not only is the production cumbersome, but the taste of the prepared barbecue sauce is weak The taste is poor, unable to combine salty, sweet, fresh, fragrant, and smoked flavors, and cannot meet people's needs
Method used
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Embodiment 1
[0015] The ingredients and their qualities in BBQ sauce are as follows:
[0016]
[0017]
[0018] Prepare the BBQ sauce described above by:
[0019] Take scallions, garlic, and ginger, remove the dried leaves, wash, chop, grind them through a colloid mill, put them in a reaction kettle, add water, vegetable hydrolyzed protein, anise powder, cinnamon powder, pepper powder, white cardamom powder, Kaempfer powder, fennel powder, clove powder, soy sauce, glucose, monosodium glutamate, salt, closed reaction kettle, stirring and heating to 105°C, and keeping it warm for 100 minutes; then stop heating, cool to 60°C, add guar gum, denature Starch and maltodextrin are stirred for 20 minutes, passed through a colloid mill, and passed through a 40-mesh sieve to obtain barbecue sauce.
Embodiment 2
[0021] The ingredients and their qualities of BBQ sauce are as follows:
[0022]
[0023]
[0024] Prepare the BBQ sauce described above by:
[0025] Take scallions, garlic, and ginger, remove the dried leaves, wash, chop, grind them through a colloid mill, put them in a reaction kettle, add water, vegetable hydrolyzed protein, anise powder, cinnamon powder, pepper powder, white cardamom powder, Kaempfer powder, fennel powder, clove powder, soy sauce, glucose, monosodium glutamate, salt, closed reaction kettle, stirring and heating to 90°C, and keeping it warm for 70 minutes; then stop heating, cool to 50°C, add xanthan gum and modified starch 1. Maltodextrin, after stirring for 15 minutes, pass through a colloid mill, and then pass through a 40-mesh sieve to obtain barbecue sauce.
Embodiment 3
[0027] The ingredients and their qualities of BBQ sauce are as follows:
[0028]
[0029] Prepare the BBQ sauce described above by:
[0030] Take scallions, garlic, and ginger, remove the dried leaves, wash, chop, grind them through a colloid mill, put them in a reaction kettle, add water, vegetable hydrolyzed protein, anise powder, cinnamon powder, pepper powder, white cardamom powder, Kaempfer powder, cumin powder, clove powder, soy sauce, glucose, monosodium glutamate, salt, closed reaction kettle, stirring and heating to 120°C, and keeping it warm for 180 minutes; then stop heating, cool to 70°C, add sodium carboxymethylcellulose , modified starch and maltodextrin, stirred for 30 minutes, passed through a colloid mill, and passed through a 40-mesh sieve to obtain barbecue sauce.
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Abstract
The invention provides barbecue seasoning juice and a preparation method thereof. The barbecue seasoning juice is prepared from the following raw materials in parts by weight: 7-35 parts of spice powder, 10-20 parts of green Chinese onion, 5-15 parts of garlic, 5-15 parts of ginger, 10-30 parts of hydrolyzed vegetable protein, 1-15 parts of soy sauce, 2-10 parts of glucose, 1-10 parts of table salt, 1-10 parts of monosodium glutamate, 0-0.2 part of thickening agent, 1-15 parts of modified starch, 1-15 parts of malto dextrin and 20-80 parts of water. The preparation method of the barbecue seasoning juice comprises the following steps of: mixing raw materials; smashing with a colloid mill; heating for reacting; and cooling, sieving and the like. The barbecue seasoning juice integrates salt taste, sweetness, freshness and fragrance, has the advantages of good mouthfeel, simple preparation method, high product quality, convenience for using and the like, can be widely applied to meat products as high-quality barbecue seasoning juice, and is particularly suitable for barbecuing.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a barbecue sauce and a preparation method of the barbecue sauce. Background technique [0002] With its trendy taste and wide application, seasoning sauce has gradually become a must-have product in people's daily life, and is deeply loved by consumers. There are many types of sauces on the market, including fruit sauces, vegetable sauces, and meat sauces. Barbecue sauce is a new type of sauce that has appeared recently. The meat made with barbecue sauce is delicious and can effectively stimulate people's appetite. At present, the production of barbecue sauce is made by washing the spices to remove impurities, crushing, mixing, reflux extraction, and filtering, and then adding auxiliary materials. Not only is the production cumbersome, but the taste of the prepared barbecue sauce is weak The taste is poor, and it cannot combine salty, sweet, fresh, fragrant, and smoke...
Claims
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Application Information
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