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Hot and spicy barbecue sauce and preparation method thereof

A barbecue sauce and spicy technology, applied in the field of barbecue sauce, can solve the problems of benzopyrene contamination of food, etc., and achieve the effects of improving food safety, convenient use, and less waste

Active Publication Date: 2018-01-16
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the potential safety hazards of barbecued food cannot be ignored. On the one hand, the benzopyrene in the smoke directly contaminates the food due to the direct contact between the combustion product and the food.

Method used

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  • Hot and spicy barbecue sauce and preparation method thereof
  • Hot and spicy barbecue sauce and preparation method thereof
  • Hot and spicy barbecue sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A spicy fish-flavored barbecue sauce is mainly prepared from the following raw materials in parts by weight: 15 parts of purified water, 15 parts of basic sauce, 14 parts of chili sauce, 14 parts of white sugar, 13 parts of tomato sauce, 8 parts of smoked barbecue sauce, 7 parts of onion, 4 parts of monosodium glutamate, 4 parts of cumin, 4 parts of compound enzyme, 3.8 parts of rice pepper, 3.5 parts of table salt, 3 parts of maltodextrin;

[0068] The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm fish piece, wash it, marinate it in 50% honey solution for 4 minutes, take it out, drain it, put it into fish oil at a temperature of 170°C and fry it for 4 minutes , take out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried fish meat with 3% honey, 2% seasoning, 0.2% 55% liquor, 150% sterile water, mixed evenly, sealed and stored for 5 months, filtered, and the pH value of the filtrate was...

Embodiment 2

[0090] A spicy chicken-flavored barbecue sauce, mainly prepared from the following raw materials in parts by weight: 14 parts of purified water, 14 parts of basic sauce, 12 parts of chili sauce, 12 parts of white sugar, 12 parts of tomato sauce, 7 parts of smoked barbecue sauce, 6 parts of onion, 3 parts of monosodium glutamate, 3 parts of cumin, 3 parts of compound enzyme, 3.5 parts of rice pepper, 3 parts of table salt, 2.5 parts of maltodextrin;

[0091] The preparation method of the basic sauce comprises the following steps: 4cm×4cm×1cm chicken nuggets are cleaned, marinated in 55% honey solution for 4 minutes, taken out, drained, and fried in chicken oil at a temperature of 170°C for 3 minutes , take out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried chicken mass 2% honey, 1% seasoning, 0.1% 50% liquor, 100% sterile Water, mixed evenly, sealed and stored for 4 months, filtered, and the pH value of the filtrate was adjusted to...

Embodiment 3

[0113] A spicy beef-flavored barbecue sauce, mainly prepared from the following raw materials in parts by weight: 16 parts of purified water, 16 parts of basic sauce, 16 parts of chili sauce, 16 parts of white sugar, 14 parts of tomato sauce, 9 parts of smoked barbecue sauce, 8 parts of onion, 5 parts of monosodium glutamate, 5 parts of cumin, 5 parts of compound enzyme, 4 parts of rice pepper, 4 parts of table salt, 3.5 parts of maltodextrin;

[0114] The preparation method of the basic sauce includes the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 65% honey solution for 5 minutes, take it out, drain it, put it into butter at a temperature of 180°C and fry it 5min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 4% honey, 3% seasoning, 0.3% 60% liquor, 200% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 6 months, filtered, and the pH value of the filtrate was ...

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Abstract

The invention discloses a hot and spicy barbecue sauce. The hot and spicy barbecue sauce is free from any spice, essence and preservatives, rich in roasting flavor, prominent in main flavor, long in quality guarantee period and high in tenderization effect. Particularly, the roasting sauce is scientifically compounded. The mouth feel, the flavor and the functional properties ( antibacterial properties, inoxidizability and pharmacology properties) of barbecue foods are improved. Comprehensive flavor substances of food materials under the barbecue condition are collected, so that the barbecue sauce has rich and attractive special barbecue flavor, and the problem that the food materials are free from barbecue flavor before being barbecued, is solved. Besides, a basic sauce and complex enzymeare scientifically compounded, so that the cholesterol level of food materials and auxiliary materials is reduced, and a new functional substance namely 3-oxo-4-cholestene is generated. The possibility that cholesterol is barbecued at high temperature or burnt to generate the carcinogen is prevented, and the safety of the foods is further improved. The prepared barbecue foods are fresh and tenderin meat quality, fresh and delicious in flavor, rich in barbecue flavor, low in cholesterol level and high in food safety. A new shortcut for preparing the barbecue foods with special barbecue flavoris developed.

Description

technical field [0001] The invention relates to barbecue sauce, in particular to a spicy barbecue sauce and a preparation method thereof. Background technique [0002] Barbecue has become more and more popular from the initial roadside stalls to the star-rated hotels. The current barbecue evolved from Xinjiang kebabs. The original kebabs were only seasoned with chili powder and cumin powder. With the development of society and the increasing variety of dishes used for grilling, a single taste can no longer Meet the needs of modern tastes. Western cooking tends to be scientific and develops into nutritional considerations; Chinese cooking tends to be artistic, which is expressed as an emphasis on taste. In Chinese cooking, not only eating food but more importantly "taste". Although many natural animal and plant materials have certain fragrance and taste when they are processed separately, they still cannot satisfy people's desire for good taste. No matter what kind of foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 王占河杨正苍张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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