Barbecue sauce having coking resisting characteristics and making method of barbecue sauce

Abstract

The invention discloses a barbecue sauce having coking resisting characteristics and a making method of the barbecue sauce. The barbecue sauce is made from black pepper granules, white granulated sugar, candy soup, fresh pear juice, fresh lemon juice, tomato paste, onion granules, fresh chopped garlic and the like. The making method comprises the steps of firstly, slowly pouring a thickening agentto water in stirring, performing soaking for about two hours, and performing treatment with a colloid mill to obtain a pretreated thickening agent for standby application; crushing the black peppersthrough a crushing machine to obtain the black pepper granules for standby application; adding the tomato paste, the white granulated sugar, the candy soup, the soy sauce, the fresh chopped garlic andthe onion granules to the water, performing boiling after boiling over for 2-3min, and then maintaining temperature to 80-100 DEG C; and then adding the black pepper granules, the fresh lemon juice,the fresh pear juice and the pretreated thickening agent, performing uniform stirring, performing stirring and boiling at 80-100 DEG C for 8-10min, and performing metered filling so as to obtain the barbecue sauce having coking resisting characteristics. The barbecue sauce made by the making method is suitable for batch production and is fresh and fragrant in taste and good in color, fragrance andtaste. In the baking process, the barbecue sauce is not liable to burn in disks, and is healthy and delicious.

Description

technical field [0001] The invention belongs to the field of food accessories, and in particular relates to a method for preparing a barbecue sauce with anti-scorch gelatinization properties, and the barbecue sauce with anti-scorch gelatinization properties prepared by the method. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Seasoning sauce is exactly to be used for coordinating the taste of all kinds of food, to satisfy the sauce-like condiment of eater's requirement. Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material. Along with the development of people's diet culture for thousands of years, various sauce products have sprung up in diet life. [0003] With the continuous improvement of people's li...

AI Technical Summary

Problems solved by technology

However, in the process of grilling meat, it is generally eaten after dipping some condiments. There are many types and tastes of condiments, but most of them are specially prepared for different barbecue shops. The quality is not stable, and it is not suitable for mass production. color, aroma, and taste, and at the same time, the long-term heating during the roasting process will cause the roasted meat to become mushy.

[0004] The traditional barbecue sauce with anti-scorch and gelatinization properties is sweet. The high sugar content in the sauce can easily cause the phenomenon of sticky meat during barbecue, which seriously affects the taste of barbecue. Therefore, the use of different sugars is selected according to the characteristics of different sugars for barbecue sauce. The development of