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Processing method of flavored barbecue sauce

A processing method and technology of barbecue sauce, which is applied in the food field, can solve problems such as poor taste, and achieve the effect of rich taste, guaranteed nutritional value, and delicious taste

Inactive Publication Date: 2019-12-31
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 object 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 processing method of flavored barbecue sauce. The processing method of the present invention can effectively improve the nutritional value of the barbecue sauce on the basis of ensuring the nutritional value of the barbecue sauce. its taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the processing method of flavor barbecue sauce specifically comprises the following contents:

[0017] (1) Preferably, 10 catties of soybeans and 8 catties of red beans with plump beans should be soaked in a warm water bath at 45°C for 35 minutes, then removed and continued to be blanched in warm water at 68°C for 3 minutes, then removed and drained for later use;

[0018] (2) Prefer 5 catties of black sesame seeds and 6 catties of diced peppers, wash and drain, and stir-fry with a slow fire for 10 minutes. During the frying process, try to spread the mixture completely to ensure even heating, and turn it off when you can smell the aroma fire, cool and reserve;

[0019] (3) Wash 35 catties of fresh minced meat and 55 catties of beef, and cut them into 10-15mm×10-15mm blocks. Press the selected minced meat and beef, add twice the amount of lemon juice, and soak for 2 hours Drain and set aside, then add an appropriate amount of cooking wine, pepper and Weijix...

Embodiment 2

[0022] The processing method of flavor barbecue sauce specifically includes the following contents:

[0023] (1) 15 catties of soybeans and 10 catties of red beans with full beans are preferred. First put them in a warm water bath at 50°C for 45 minutes, then remove them and continue to blanch them in warm water at 70°C for 5 minutes. Add 6.5% edible salt, 2.5 %baking soda, remove and drain for later use;

[0024] (2) Prefer 5 catties of black sesame seeds and 8 catties of diced peppers, wash and drain, and stir-fry for 15 minutes with a slow fire. During the frying process, add 6% rock sugar equivalent to the total amount of black sesame and diced peppers, and the amount added is equivalent to black The total amount of sesame and diced chili is 3% cumin. During the frying process, try to spread the mixture completely to ensure even heating. When you can smell the fragrance, you can turn off the heat and cool it for later use;

[0025] (3) Wash 38 catties of fresh minced meat a...

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Abstract

The invention discloses a processing method of flavored barbecue sauce, which is mainly prepared by mixing fresh minced meat, beef, soybeans and red beans, and black sesame, diced chilli, cooking wine, pepper powder, fresh taste soybean sauce, tripe fungi, amomum tsao-ko, dried orange peel, rapeseed oil, cinnamon, white granulated sugar, edible vinegar, sodium alginate and other auxiliary materials are added. The flavored barbecue sauce disclosed by the invention is delicious in taste and has strong taste, moreover, the nutrition is rich, the flavored barbecue sauce contains multiple active materials, the health-care effects of softening blood vessels, preventing and treating cardiovascular diseases and the like are achieved; tripe fungi, amomum tsao-ko, dried orange peel and other auxiliary materials are added, the fresh taste of the barbecue sauce is improved, the fishy smell of the minced meat and the beef is reduced by pretreating the minced meat and the beef, the raw materials arestir-fried together, and the stir-frying temperature, the stir-frying time and the proportion of the raw materials are optimally designed, so that the nutritional value of the barbecue sauce can be effectively guaranteed.

Description

Technical field: [0001] The invention belongs to the field of food, and in particular relates to a processing method of 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 season...

Claims

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Application Information

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