6 results about "Barbecue sauce" patented technology

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. 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.