Preparation method of barbecue sauce

Abstract

The invention discloses a preparation method of a barbecue sauce. According to the preparation method, 200g of chopped garlic chilli sauce, 80g of tomato sauce, 30g of ground pepper, 10g of sesame oil, 60g of white sugar, and 50g of purified water are delivered into a container for uniform stirring so as to obtain a finished product. The barbecue sauce is prepared from a plurality of seasonings, and tomato sauce is added, so that cancerogenic substances generated in barbecued food are reduced, the barbecued food prepared from the barbecue sauce is ruddy in color, and is capable of improving appetite, and perfect combination of color, aroma and taste is achieved.

Description

technical field [0001] The invention belongs to the field of condiment processing, and relates to a preparation method of special barbecue sauce, in particular to a preparation method of barbecue sauce. Background technique [0002] In modern society, barbecue is a kind of fashion, and it has long become the first choice for multi-person gatherings, leisure and entertainment. Home-made barbecue is also very common in modern society; [0003] Barbecue sauce is naturally important. Most of the existing commercially available sauces are pre-marinated sauces. Foods that have been marinated for a long time. First, the nitrite is too high. The amines in protein foods synthesize highly carcinogenic "nitrosamines"; second, excessive salt or sugar content is not good for chronic diseases; third, the loss of vitamins is large and the nutritional value is low. [0004] Therefore, it was necessary to invent a sauce that would be brushed on meat while grilling. Contents of the inventi...

AI Technical Summary

Problems solved by technology

[0003] Barbecue sauce is naturally important. Most of the existing commercially available sauces are pre-marinated sauces. Foods that have been marinated for a long time. First, the nitrite is too high. The amines in protein foods synthesize highly carcinogenic "nitrosamines"; second, excessive salt or sugar content is not good for chronic diseases; third, the loss of vitamins is large and the nutritional value is low