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Flavored barbecue sauce

A barbecue sauce and flavor technology, applied in the food field, can solve problems such as poor taste, achieve the effect of improving umami taste and ensuring nutritional value

Inactive Publication Date: 2019-12-20
安徽省我家村食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the disadvantages of poor taste in the above-mentioned existing production process of barbecue sauce, and provide a kind of flavored barbecue sauce, which can effectively improve the taste of barbecue sauce on the basis of ensuring the nutritional value of the barbecue sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A flavor barbecue sauce: calculated by weight, its components are: 10 parts of beef powder, 10 parts of apple pulp, 60 parts of soybean paste, 5 parts of onion, 8 parts of melon seeds, 18 parts of edible olive oil, and 3 parts of ginger , 3 parts of garlic, 4 parts of salt, 1 part of sesame oil, 3 parts of maltose, 2 parts of chili powder and 4 parts of sugar.

[0018] The beef powder is self-made, and the preparation steps are as follows:

[0019] (1) Clean 30 parts of fresh beef brisket and 50 parts of beef hind legs, and cut them into 10-15mm×10-15mm blocks. Press the selected beef brisket and beef, and add 2 times the amount of lemon juice first. Soak for 2 hours, drain and set aside, then add appropriate amount of cooking wine, pepper and Weijixian, mix well, and marinate for 2 hours in an environment of 3°C-5°C;

[0020] (2) Add the beef obtained in the previous step into the pot and stir-fry for 3 minutes until the color changes, add an appropriate amount of whi...

Embodiment 2

[0023] A flavored barbecue sauce: calculated in parts by weight, its components are: 15 parts of beef powder, 15 parts of apple pulp, 70 parts of soybean paste, 9 parts of onion, 14 parts of melon seeds, 20 parts of edible rapeseed oil, 5 parts of ginger 5 parts of garlic, 6 parts of salt, 2 parts of sesame oil, 5 parts of maltose, 10 parts of chili powder and 5 parts of sugar.

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PUM

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Abstract

The invention discloses a flavored barbecue sauce. The flavored barbecue sauce is prepared from the following components in parts by weight: 10 to 15 parts of beef powder, 10 to 15 parts of apple pulp, 60 to 70 parts of soybean paste, 5 to 9 parts of onion, 8 to 14 parts of shelled melon-seed, 18 to 20 parts of cooking oil, 3 to 5 parts of fresh ginger, 3 to 5 parts of garlic, 4 to 6 parts ofsalt,1 to 2 parts of sesame oil, 3 to 5 parts of maltsyrup, 2 to 10 parts of paprika, and 4 to 5 parts of white sugar. According to the flavored barbecue sauce,the apple pulp, the shelled melon-seed, theonion and other auxiliary materials are added to improve the umami taste of the barbecue sauce,by pretreatment of minced meat and beef, the fishy smell of the minced meat and beef is reduced, the various raw materials are stir-fried together, the designs of the temperature, time and the proportion of the various raw materials for the stir-fry processing are optimized, and thus the nutritional value of the barbecue sauce is effectively ensured.

Description

Technical field: [0001] The invention belongs to the field of food, and in particular relates to a flavored barbecue sauce. Background technique: [0002] Barbecue has become a kind of delicacy popular in the country at present, and barbecue sauce is an indispensable important raw material in the process of making barbecue. The quality of barbecue sauce directly affects the quality and taste of barbecue; sauce is made of beans, wheat flour, fruit, etc. Paste condiments processed from meat, fish and shrimp as the main raw materials; 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; the current Seasoning sauces pay more attention to the diversification of tastes, such as sour, sweet, bitter, spicy and other taste sensations, but there is a lack of research on the adjustment of food taste, sauce nutrition, color and other aspects of seasoning sauces. Flavor a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/26A23L33/10
CPCA23L27/26A23L27/60A23L33/10A23V2002/00A23V2200/326
Inventor 张艳玲张磊
Owner 安徽省我家村食品有限公司