11 results about "Barbecue sauce" patented technology

1. The name of the design product: packaging bag (Haiqi no glue barbecue sauce). 2. The use of the design product: for packaging barbecue sauce. 3. The design points of the design product: in the front view. 4. The picture or photo that best indicates the design points: front view.

The invention discloses a green pepper series seasoning formula and a preparation process thereof, and belongs to the technical field of food seasonings. The green pepper series seasoning disclosed by the invention takes green pepper, green pepper, soybean oil and the like as main raw materials, and is prepared according to the following process: frying the green pepper at the temperature of 100-180 DEG C for 5-15 minutes for color protection and dehydration, crushing and pulping, blending, decocting at the temperature of 100-150 DEG C for 5-25 minutes, filling and sterilizing. The green pepper series condiment comprises green pepper beef steak sauce, green pepper barbecue sauce, green pepper dipping sauce, green pepper sashimi sauce, green pepper cold spicy sesame oil and green pepper spicy white burning juice. The invention widens the development and application of pepper, breaks through the limitation that pepper products mainly comprise black and white pepper, solves the problems of decoloration and flavor retention in the application process of green pepper, and develops a novel pepper product. The method is high in operability, stable in quality, low in equipment cost and easy to industrialize.

1.The name of the design product: packaging bottle (Huapeng barbecue sauce). 2.The use of the design product: for containing articles. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design claimed contains color.

The application discloses a preparation and flavor keeping method of pre-prepared barbecue spring fish, and belongs to the technical field of pre-prepared fish food processing. The method is to marinate the pre-processed spring fish by using a marinating soy sauce composition, brush edible oil and barbecue sauce on the surface of the spring fish in sequence after marinating, and then perform barbecue; cool the barbecue spring fish to room temperature, package and freeze; before eating, remove the frozen pre-prepared spring fish, brush edible oil without thawing, and then directly perform reheating treatment by using an oven. The method can maximize the texture characteristics such as chewiness and elasticity of the freshly prepared barbecue spring fish. Meanwhile, the loss of water and flavor substances in the reheating process can be reduced, and the characteristics of the freshly prepared product can be maximally reserved.

1. Name of the designed product: packaging bag (two sister barbecue sauce 2). 2. Use of the designed product: for containing products. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo that best shows the design points: front view. 5. The designed product is a flat product, and other views are omitted.

The invention discloses a production method for improving sauce consistency based on protein micelles, and belongs to the technical field of food processing. Aiming at the problems of unnatural texture, unclean label and the like caused by the use of a chemical thickening agent in the existing sauce, the preparation method comprises the following steps: shearing vegetable protein and water at a specific temperature at a high speed to form a hydration solution, adjusting the pH value, and standing for hydration; mixing the protein hydrated liquid with the non-salt and non-acid base material of the sauce; then carrying out thermal induction micellization treatment at 85-95 DEG C to enable the protein to form a stable three-dimensional network structure; after the system is cooled, adding edible salt, table vinegar and other flavoring agents; and finally, homogenizing, degassing, sterilizing and filling to obtain a finished product. Through an innovative process sequence, the technical problem of application of protein in a complex sauce system is successfully solved, and the obtained sauce has the characteristics of smooth texture, good adhesiveness and good stability, completely meets the requirements of clean labels, and is particularly suitable for production of seasoning sauce products such as barbecue sauce and curry sauce.

1. The name of the present design product: bottle stickers (barbecue seasoning). 2. The use of the present design product: for product packaging. 3. The design points of the present design product: in the combination of patterns and colors. 4. The picture or photo that best indicates the design points: design 1 front view. 5. The design for which protection is sought includes color. 6. The present design product is a thin product, and other views are omitted. 7. Design 1 is designated as the basic design.

The invention belongs to the technical field of solid-liquid separation, and particularly relates to a solid-liquid separation control method for multi-flavor fused barbecue sauce production, which comprises the following steps: S1, feeding a barbecue sauce raw material into a separation cylinder, controlling an extrusion plate to press downwards, applying pressure to the barbecue sauce raw material, and controlling an external negative pressure pump to operate, so that an adsorption tube performs suction filtration on juice; s2, an extrusion plate is controlled to reciprocate in the separation cylinder, and the pressure applied to the barbecue sauce raw materials fluctuates within a set range; s3, an external negative pressure pump is controlled to operate intermittently, an adsorption pipe is made to intermittently conduct suction filtration on juice in the barbecue sauce raw materials, and meanwhile, a controller controls a rotating motor to drive an extrusion plate and the adsorption pipe to rotate in a separation cylinder; the device is simple in structure, filter pressing, suction filtration, vibration and stirring are matched, the filter screen is prevented from being blocked, solid-liquid separation is fully conducted on barbecue sauce raw materials, and the solid-liquid separation effect and efficiency are guaranteed.

1. Name of the product in this design: Packaging bag (barbecue sauce). 2. Application of this design: This design is intended for use in packaging bags. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product; other views are omitted. 7. Design 1 is designated as the basic design.

1. Name of the designed product: packaging bag (two sister barbecue seasoning 1). 2. Use of the designed product: for containing products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best shows the design points: front view. 5. The designed product is a flat product, and other views are omitted.

1. Name of the product in this design: Packaging bag (honey-glazed char siu sauce). 2. Purpose of this design: A packaging bag for honey-glazed char siu sauce, used for packaging the char siu sauce. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the key design points: unfolded diagram. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the left view, right view, top view, and bottom view are omitted.