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Production method of multifunctional composite barbecue sauce

A production method and technology of barbecue juice, which is applied in the field of production of multifunctional compound barbecue sauce, can solve the problems that spice extracts are volatile and affect the taste of food, etc., and achieve the effects of enhancing appetite, reducing water loss, and rich aroma

Active Publication Date: 2013-09-25
许静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the spice extract in the existing barbecue sauce is volatile at high temperature and affects the taste of food, the invention provides a new production method of multifunctional composite barbecue sauce

Method used

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  • Production method of multifunctional composite barbecue sauce
  • Production method of multifunctional composite barbecue sauce
  • Production method of multifunctional composite barbecue sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) To prepare the barbecue incense base, get the following components by weight and mix:

[0021] Cumin essential oil 70

[0022] Chili essential oil 10

[0023] Kaempfer essential oil 2

[0024] Garlic essential oil 6

[0025]

[0026] (2) Preparation of barbecue essential oil

[0027] Raw material weight ratio:

[0028] salad oil 5

[0029] BBQ base 95

[0030] Add the salad oil into the batching tank, add all the raw materials in the barbecue fragrance base, stir for 10 minutes, and the rotation speed of the stirring paddle is 300 rpm to obtain the barbecue essential oil.

[0031] (3) Preparation of barbecue emulsion

[0032] Raw material ratio (parts by weight):

[0033]

[0034] Pour the barbecue oil into the No. 1 ingredient tank, add sucrose acetate isobutyrate and caprylic capric acid glyceride, stir and heat to dissolve, raise the temperature to 70°C, stir for 20 minutes, and the speed of the stirring blade is 300 rpm; Add purified water and mod...

Embodiment 2

[0040] Multifunctional compound barbecue sauce:

[0041] The proportioning of raw material parts by weight is as follows:

[0042]

[0043] Potassium sorbate was diluted with purified water to a 20% aqueous solution for later use. Add soy sauce, mature vinegar, salt, maltose syrup, sodium diacetate, monosodium glutamate, barbecue emulsion, sucrose, maltodextrin into the ingredients tank, stir and heat to 95°C, keep for 10 minutes, cool down to 60°C, add potassium sorbate water to dissolve , stirred for 10 minutes, and the stirring blade rotated at a speed of 300 rpm. Get Multipurpose Compound BBQ Sauce. The roast emulsion in the formula is the same as in Example 1.

Embodiment 3

[0045] Multi-functional composite barbecue sauce, the ratio of raw materials by weight is as follows:

[0046]

[0047]

[0048] Potassium sorbate was diluted with purified water to a 20% aqueous solution for later use. Add soy sauce, mature vinegar, salt, maltose syrup, sodium diacetate, monosodium glutamate, barbecue emulsion, sucrose, maltodextrin into the ingredients tank, stir and heat to 95°C, keep for 10 minutes, cool down to 60°C, add potassium sorbate water to dissolve , stirred for 10 minutes, and the stirring blade rotated at a speed of 300 rpm. Get Multipurpose Compound BBQ Sauce. The roast emulsion in the formula is the same as in Example 1.

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Abstract

The invention belongs to the field of food additives, and specifically, relates to a production method of a multifunctional composite barbecue sauce. The production method of the multifunctional composite barbecue sauce comprises the following steps of 1, preparing a barbecue sauce spice base, 2, preparing barbecue sauce essential oil, 3, preparing barbecue sauce emulsion, and 4, preparing the multifunctional composite barbecue sauce. The multifunctional composite barbecue sauce obtained by the production method can be coated on the surface of a food in a barbecuing process, so that essential oil volatilizes difficultly at a high temperature and essential oil microcapsules are uniformly distributed on the surface of the food and bond with each other to form a protection layer, and thus a moisture loss of the food at a high temperature is reduced and a barbecue food taste is improved effectively. After barbecuing, a temperature is reduced and thus the protection layer absorbs water fast and then is dissolved so that a specific barbecue food smell is released. The multifunctional composite barbecue sauce has salty, sweet, fresh, fragrant and smoky tastes, can improve a barbecue food flavor, can remove peculiar meat smells such as a fishy smell and a mutton smell, has a heavy fragrance and can improve the appetite.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a production method of multifunctional composite barbecue juice. Background technique [0002] The traditional barbecue sauce is based on the extract of various natural spices and mixed with various auxiliary materials. Because the spice extract in this barbecue sauce is easy to volatilize at high temperature, it will affect the taste of food. Contents of the invention [0003] The invention provides a novel production method of multi-functional compound barbecue sauce to solve the problem that the spice extract in the existing barbecue sauce is easily volatilized at high temperature and affects the taste of food. [0004] The production method of described multifunctional compound barbecue juice, comprises the following steps: [0005] (1) Preparation of barbecue fragrance base: get 65-75 parts of cumin essential oil, 8-12 parts of capsicum essential oil, 1-3 parts o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 许静
Owner 许静
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