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Barbecue sauce

A technology for barbecue sauce and soybean sauce, applied in the field of barbecue sauce, can solve the problem of low nutrition, and achieve the effects of rich nutrition, mellow and rich taste, and unique flavor

Inactive Publication Date: 2018-08-21
彭向荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are various barbecue seasoning products with different flavors on the market, but these barbecue sauces are only for seasoning, but the nutrition is not high, and there are certain chemical agents, so eating too much is not beneficial

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A barbecue sauce, which is composed of the following raw materials in parts by weight: 8 parts of peanut kernels, 6 parts of soybean paste, 5 parts of chili oil, 5 parts of light soy sauce, 3 parts of table salt, 0.2 parts of star anise, 4 parts of white sesame seeds, and 1 part of spiced wine 5 parts of vegetable oil, 1 part of ginger powder, 3 parts of starch, 1 part of citric acid, 8 parts of minced garlic, 1 part of black pepper powder, and 6 parts of water.

Embodiment 2

[0014] A barbecue sauce, which is composed of the following raw materials in parts by weight: 12 parts of peanut kernels, 9 parts of soybean paste, 6 parts of chili oil, 6 parts of light soy sauce, 4 parts of table salt, 0.3 parts of star anise, 5 parts of white sesame seeds, and 2 parts of spiced wine 7 parts of vegetable oil, 2 parts of ginger powder, 5 parts of starch, 2 parts of citric acid, 10 parts of minced garlic, 2 parts of black pepper powder, and 9 parts of water.

Embodiment 3

[0016] A barbecue sauce, which is composed of the following raw materials in parts by weight: 16 parts of peanut kernels, 12 parts of soybean paste, 7 parts of chili oil, 7 parts of light soy sauce, 5 parts of table salt, 0.4 parts of star anise, 6 parts of white sesame seeds, and 3 parts of spiced wine 9 parts of vegetable oil, 3 parts of ginger powder, 7 parts of starch, 3 parts of citric acid, 12 parts of minced garlic, 3 parts of black pepper powder, and 12 parts of water.

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PUM

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Abstract

The invention provides a barbecue sauce. The barbecue sauce consists of the following raw materials in parts by weight of 8-16 parts of peanut kernels, 6-12 parts of a soybean sauce, 5-7 parts of chili oil, 5-7 parts of a light soy sauce, 3-5 parts of table salt, 0.2-0.4 part of star aniseeds, 4-6 parts of white sesame seeds, 1-3 parts of spice wine, 5-9 parts of vegetable oil, 1-3 parts of gingerpowder, 3-7 parts of starch, 1-3 parts of citric acid, 8-12 parts of chopped garlic, 1-3 parts of black pepper powder and 6-12 parts of water. The barbecue sauce provided by the invention is rich innutrients, unique in flavor, mellow and rich in mouth feel and convenient and safe to use.

Description

technical field [0001] The invention relates to the field of sauces, in particular to a barbecue sauce. Background technique [0002] Barbecue sauce is a seasoning that is spread on the surface of food to increase its taste when grilling food. A good barbecue sauce can well improve the flavor of food and improve people's appetite. Flavor is one of the most important edible qualities of food. Now there are various barbecue seasoning products with different flavors on the market, but these barbecue sauces are only for seasoning, but the nutrition is not high, and there are certain chemical agents, so it is useless to eat too much. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art and provide a barbecue sauce that is rich in nutrition, unique in flavor, mellow and rich in taste, convenient and safe to use. [0004] In order to achieve the above object, the technical solution provided by the present invent...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 彭向荣
Owner 彭向荣