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Wasabi barbecue sauce and preparation method thereof

A technology for barbecue sauce and wasabi, which is applied in the field of condiment processing, can solve the problems of difficult preservation, unstable spicy taste and aroma, and achieve the effects of easy preservation, delicious taste, and reduced mixing and preparation time.

Inactive Publication Date: 2016-12-21
YUNNAN JUNQINGKANG BIOENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The pungent taste and aroma in fresh wasabi are unstable, extremely volatile, and difficult to store at room temperature, so the only way to keep fresh is to add preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A wasabi barbecue sauce is composed of the following components in mass percentage: 53.23% wasabi, 6.96% sugar, 5.24% rapeseed oil, 4.69% salt, 2.81% vinegar, 0.68% thickener, and the thickener is yellow Original gum, spices 0.15%, said spices are allyl isothiocyanate, sour agent 0.12%, said sour agent is lactic acid, colorant 0.01%, colorant is bright blue pigment and lemon yellow pigment, bright blue pigment 0.004%, tartrazine 0.006% and water 26.11%.

[0024] The preparation method of the present embodiment wasabi barbecue sauce comprises the following steps:

[0025] (1) Select fresh wasabi, remove impurities, wash and cut into sections;

[0026] (2) Mix each component according to the proportioning ratio, and stir evenly to form a mixture;

[0027] (3) Sauce making: Grind the mixture described in step (2) into a sauce to 60 mesh to make barbecue sauce;

[0028] (4) Bottle the prepared barbecue sauce and freeze it quickly to obtain the finished product.

Embodiment 2

[0030] A wasabi barbecue sauce is composed of the following components in mass percentage: 53.23% wasabi, 6.96% sugar, 5.24% rapeseed oil, 4.69% salt, 2.81% vinegar, 0.68% thickener, the thickener is off Huadou gum, spices 0.15%, said spices are allyl isothiocyanate, sour agent 0.12%, said sour agent is lactic acid, colorant 0.01%, colorant is bright blue pigment and lemon yellow pigment, bright blue Pigment 0.004%, Lemon Yellow 0.006% and Water 26.11%.

[0031] The preparation method of the present embodiment wasabi barbecue sauce comprises the following steps:

[0032] (1) Select fresh wasabi, remove impurities, wash and cut into sections;

[0033] (2) Mix each component according to the proportioning ratio, and stir evenly to form a mixture;

[0034] (3) making sauce: grind the mixture described in step (2) into sauce to 80 mesh, make barbecue sauce;

[0035] (4) Bottle the prepared barbecue sauce and freeze it quickly to obtain the finished product.

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PUM

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Abstract

The invention provides wasabi barbecue sauce. The wasabi barbecue sauce is prepared from, by mass, 51.33-53.23% of wasabi, 6.96-8.02% of sugar, 5.24-6.42% of rapeseed oil, 4.69-5.18% of salt, 2.81-3.01% of vinegar, 0.68-0.72% of thickener, 0.13-0.15% of spice, 0.12-0.15% of sour agent, 0.01-0.02% of coloring agent and 25.02-26.11% of water. According to the wasabi barbecue sauce, wasabi is used and compounded with all kinds of seasoning, so that the wasabi barbecue sauce has a special barbecue flavor and has the advantages of removing grease, strengthening the spleen and stomach, promoting digestion and being more delicious in taste. The invention further provides a preparation method of the wasabi barbecue sauce. The preparation method of the wasabi barbecue sauce is easy to operate, makes storage easy and is convenient to use.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to a wasabi barbecue sauce and a preparation method thereof. Background technique [0002] Wasabi has a unique spicy taste, and is rich in amino acids, vitamins and multiple trace elements needed by the human body. It has the functions of increasing appetite, promoting the synthesis of vitamin B1, stabilizing vitamin C, antibacterial and antiparasitic. [0003] The pungent taste and aroma in fresh wasabi are unstable, extremely volatile, and difficult to store at room temperature, so the only way to keep fresh is by adding preservatives. Contents of the invention [0004] In view of the above-mentioned technical problems, the object of the present invention is to provide a kind of wasabi barbecue sauce, to improve the local flavor of barbecue sauce, and improve its nutritional value, easy to use, without adding preservatives. The invention also provides a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 王俊王仲庆郑长春
Owner YUNNAN JUNQINGKANG BIOENG CO LTD
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