Roast meat seasoning sauce and preparation method thereof

A sauce and barbecue technology, applied in food science and other directions, can solve the problems of poor color and aroma, complicated preparation method of barbecue sauce, unstable quality, etc., to achieve spicy and delicious taste, simple and fast roasting process, and good taste. Effect

Inactive Publication Date: 2016-03-02
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of barbecue seasoning sauce with good color, aroma and taste, sim...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Ingredients needed to make 100kg of barbecue seasoning sauce: 25kg of salad oil, 21kg of Pixian Douban, 35% of red bean paste, 2.0kg of pepper made from soybean oil, 2.5kg of cooking wine, 2.9kg of soy sauce, 2.0kg of onion, ginger and garlic powder, red sweet 0.8kg of pepper powder, 1.3kg of chicken essence, 0.2kg of crushed black pepper, 6.0kg of white sugar, 0.8kg of pepper powder, and 0.5kg of cumin powder. Each raw material of the present invention can be bought on the market, can be Weimei brand onion, ginger and garlic powder as green onion, ginger and garlic powder; Red sweet pepper powder can be super red sweet pepper powder of Weimei.

[0037] The preparation of barbecue seasoning sauce of the present invention comprises the following steps:

[0038] (1) Pour the salad oil into the pot, adjust the temperature to 135°C and heat for 5 minutes;

[0039] (2) Add Pixian watercress and red oil bean paste to the heated salad oil, fry for 1 minute, adjust the tempera...

Embodiment 2

[0043]Ingredients needed to make 100kg barbecue seasoning sauce: 32kg salad oil, 16kg Pixian watercress, 32kg red oil bean paste, 1.8kg chili made from soybean oil, 2.5kg cooking wine, 3.5kg soy sauce, 2kg onion, ginger and garlic powder, 0.8 red pepper powder kg, chicken essence 1.6kg, black pepper crumbs 0.3kg, sugar 6.5kg, pepper powder 0.6kg, cumin powder 0.4kg.

[0044] The preparation of barbecue seasoning sauce of the present invention comprises the following steps:

[0045] (1) Pour the salad oil into the pot, adjust the temperature to 140°C and heat for 7 minutes;

[0046] (2) Add Pixian watercress and red oil bean paste to the heated salad oil, fry for 1 minute, adjust the temperature to 160°C and fry for 3 minutes;

[0047] (3) After adjusting the temperature to 120°C, add chili made from soybean oil and cooking wine, and stir-fry for 4 minutes; then add onion, ginger, garlic powder, red bell pepper powder, chicken essence, crushed black pepper, sugar, pepper powde...

Embodiment 3

[0049] Ingredients needed to make 10kg barbecue seasoning sauce: 3.8kg of salad oil, 1.8kg of Pixian Douban, 2.7kg of red bean paste, 0.2kg of chili made from soybean oil, 0.21kg of cooking wine, 0.27kg of soy sauce, 0.16kg of onion, ginger and garlic powder, red Sweet pepper powder 0.09kg, chicken essence 0.03kg, black pepper crumbs 0.04kg, white sugar 0.55kg, pepper powder 0.09kg, cumin powder 0.06kg.

[0050] The preparation of barbecue seasoning sauce of the present invention comprises the following steps:

[0051] (1) Pour the salad oil into the pot, adjust the temperature to 145°C and heat for 10 minutes;

[0052] (2) Add Pixian watercress and red oil bean paste to the heated salad oil, fry for 3 minutes, adjust the temperature to 165°C and fry for 5 minutes;

[0053] (3) After adjusting the temperature to 125°C, add chili made from soybean oil and cooking wine, and stir-fry for 6 minutes; then add onion, ginger, garlic powder, red bell pepper powder, chicken essence, c...

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PUM

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Abstract

The invention relates to the technical field of foods, and aims to provide a roast meat seasoning sauce which is excellent in color, fragrance and taste and simple and rapid in a preparation method. The roast meat seasoning sauce disclosed by the invention is prepared from the following raw materials in percentage by weight: 25-38% of salad oil, 11-21% of a Pixian thick broad-bean sauce, 27-37% of a thick broad-bean sauce prepared with red oil, 1.0-2.0% of hot peppers prepared with fermented soya bean oil, 2.1-2.7% of cooking wine, 2.7-3.6% of a soy sauce, 1.6-2.4% of scallion ginger garlic powder, 0.6-1.0% of red pimiento powder, 1.3-1.9% of chicken essence, 0.2-0.4% of crushed black pepper granules, 5.5-7.1% of white sugar, 0.4-0.9% of pricklyash peel powder and 0.3-0.6% of cumin powder. The roast meat seasoning sauce disclosed by the invention not only is spicy and delicious in taste and ruddy in color, but also is high in nutrient value; the preparation method is simple and rapid, and easy to control, and the problems that the quality of a conventional roast meat sauce is instable and the conventional roast meat sauce is not suitable for batch production are solved; when meat is roasted, the roast meat seasoning sauce disclosed by the invention is added, the roasting process is simple, convenient and rapid, the mouth feel of the roast meat is better, the grade and the competitiveness of the roast meat are improved, and the roast meat seasoning sauce is suitable for vast crowds to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seasoning sauce and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Seasoning sauce is exactly to be used for coordinating the taste of all kinds of food, to satisfy the sauce-like condiment of eater's requirement. Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material. Along with the development of people's diet culture for thousands of years, various sauce products have sprung up in diet life. [0003] With the continuous improvement of people's living standards, the requirements for dietary diversification are getting higher and higher. Barbecue has become a popular cooking method...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
Inventor 卢一邓静李晓乔明锋易宇文
Owner SICHUAN TOURISM UNIV
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