Special barbecue sauce for roast meat

A technology for barbecue sauce and barbecue, applied in the application, food ingredients as taste improver, function of food ingredients, etc., can solve problems such as the effect of barbecue fun, protein damage, meat hardening, etc., to increase health effects and promote nutrition. The effect of releasing and preventing accumulation

Inactive Publication Date: 2017-02-15
防城港市港口区思达电子科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Barbecue, as the main ingredient of barbecue, will accumulate toxic substances during roasting, and barbecue sauce is generally made of a mixture of cooking oil, soy sauce, cumin powder, and chili powder. Many people are afraid to eat more, which affects the fun of barbecue; when grilling, the meat often becomes hard, and the reason is that the protein is damaged.
The grilled meat cannot be changed, but the grilling quality can be improved by improving the grilling sauce to solve the problems of grilling. However, there is no barbecue sauce with this effect on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] The special barbecue sauce for barbecue also includes a preparation method thereof, and the steps are as follows:

[0023] (1) Ginger, tomato, cumin, and mint in parts by weight are crushed and mixed with boiled water, honey, vinegar, salt, and soy sauce, and the Maillard reaction is carried out when the temperature is 80 ° C to obtain primary barbecue sauce;

[0024] (2) Crush honeysuckle, green tea, green tea, and corn silk into coarse powder, add water, soak for 1 hour, decoct and extract, collect the extract, add the medicinal residues and add water to decoct and extract once, combine the extract, and concentrate to the weight of crude drug. 3 / 5, get Chinese herbal medicine extract;

[0025] (3) Mix the primary barbecue sauce of step (1) with the Chinese herbal medicine extract of step (2), add fruit juice, boil at a temperature of 90 ° C, and keep stirring, and the stirring speed is 80 rpm;

[0026] (4) When the liquid in the barbecue sauce is 2 / 5 of the raw mater...

Embodiment 2

[0028] A special barbecue sauce for barbecue, comprising the following quality components: 35 parts of boiled water, 6 parts of ginger, 4 parts of tomatoes, 3 parts of cumin, 1 part of mint, 2 parts of honey, 1 part of vinegar, 2 parts of salt, 1 part of soy sauce and 4 servings of fruit juice.

[0029] The fruit juice is one or more of lemon, star fruit, apple, grape and pear.

[0030] The raw material also includes 3 parts of Chinese herbal medicine additives; the Chinese herbal medicine additives are prepared by the following weight ratios: honeysuckle 26%, green tea 23%, bamboo leaf green tea 20%, and the balance is corn silk.

[0031] The special barbecue sauce for barbecue also includes a preparation method thereof, and the steps are as follows:

[0032] (1) Ginger, tomato, cumin, and mint in parts by weight are pulverized and mixed with boiled water, honey, vinegar, salt, and soy sauce, and the Maillard reaction is carried out when the temperature is 82 ° C to obtain p...

Embodiment 3

[0037] A special barbecue sauce for barbecue, comprising the following quality components: 35 parts of boiled water, 8 parts of ginger, 5 parts of tomatoes, 5 parts of cumin, 1 part of mint, 2 parts of honey, 1 part of vinegar, 2 parts of salt, 1 part of soy sauce and 5 servings of fruit juice.

[0038] The fruit juice is one or more of lemon, star fruit, apple, grape and pear.

[0039] The raw material also includes 5 parts of Chinese herbal medicine additives; the Chinese herbal medicine additives are prepared by the following weight ratios: honeysuckle 23%, green tea 25%, bamboo leaf green tea 23%, and the balance is corn silk.

[0040] The special barbecue sauce for barbecue also includes a preparation method thereof, and the steps are as follows:

[0041] (1) Ginger, tomato, cumin, and mint in parts by weight are pulverized and mixed with boiled water, honey, vinegar, salt, and soy sauce. Maillard reaction is carried out when the temperature is 85° C. to obtain primary b...

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PUM

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Abstract

The present invention discloses a special barbecue sauce for roast meat. The special barbecue sauce for the roast meat comprises the following components in parts by mass: 35 parts of plain boiled water, 5-8 parts of fresh gingers, 2-5 parts of tomatoes, 2-5 parts of fennel, 1-2 parts of mints, 1-2 parts of honey, 1-2 parts of vinegar, 1-2 parts of edible salt, 1-2 parts of soy sauce and 2-5 parts of fruit juice. The barbecue sauce breaks the traditional way of barbecue sauce preparing and is novel and unique in tastes, and meat quality is burnt outside but tender inside. By brushing the barbecue sauce in the barbecue, the barbecue sauce can effectively promote the nutrient release of the roast meat, ensure the moisture content of the meat, and prevent toxic substance accumulations. At the same time, by adding Chinese herbal medicines, the health-care effects of the barbecue sauce are increased and the special barbecue sauce can resist invasion of toxic substances to the human body and prevent internal heat.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to a special barbecue sauce for barbecue. Background technique [0002] Barbecue is probably the most primitive way of cooking for human beings. Barbecue has become a way of gathering and entertainment for many people because of its different taste and fun. It is usually small family, large group activities in schools, and some corporate organizations. Activity. Barbecue, as the main ingredient for barbecue, will accumulate toxic substances during roasting, and the barbecue sauce is generally prepared by mixing cooking oil, soy sauce, cumin powder, and chili powder. Many people are discouraged and dare not eat more, which affects the fun of barbecue; when barbecue, the meat often becomes hard, and the reason is the destruction of protein. The barbecued meat cannot be changed, but the barbecue sauce can be improved to improve the barbecue quality and solve the problem of barbecu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/30A23V2250/21
Inventor 罗盛雄
Owner 防城港市港口区思达电子科技有限公司
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