58 results about "Barbecue sauce" patented technology

A barbecue sauce is provided containing a mixture of vinegar, lemon juice, sage, red pepper, paprika, black pepper, white pepper, Worcestershire sauce, steak sauce, margarine, brown sugar, chili powder, garlic salt, onion salt, seasoning salt, meat tenderizer, tomato sauce and ketchup.

A kit comprising various devices for supplying condiments thereto foodstuffs and stored therein a case is herein disclosed. The kit incorporates interchangeable brushes similar to a basting brush that threadably engages a squeezable condiment bottle containing catsup, mustard, barbecue sauce, glazes and the like. Unlike existing packaging, the condiments travel by squeeze pressure through a bottle opening, through a hollow handle, and subsequently onto bristles of an attached brush for application. The brush has a sanitary cover for storage and also comprises additional interchangeable cooking implements, such as, but not limited to flow tips and extension pieces.

The invention relates to a method for making spicy spareribs with chili. The method comprises the following steps: spareribs are cut, pickled and fried, then barbecue sauce is made, and afterwards, the spareribs and the sauce are proportionally packaged, sterilized and loaded into a big packaging bag to obtain a finished product. The invention takes diet spicy spareribs with chili as a basis and organically combines a traditional diet technique and a modern food engineering technique, the product does not contain any chemical additive or any preservative, and the invention not only ensures that the self nutrition and taste of the spicy spareribs with chili is not lost, but also shows a certain advantage in the aspects of food sanitation and eating convenience.

The present invention discloses a special barbecue sauce for roast meat. The special barbecue sauce for the roast meat comprises the following components in parts by mass: 35 parts of plain boiled water, 5-8 parts of fresh gingers, 2-5 parts of tomatoes, 2-5 parts of fennel, 1-2 parts of mints, 1-2 parts of honey, 1-2 parts of vinegar, 1-2 parts of edible salt, 1-2 parts of soy sauce and 2-5 parts of fruit juice. The barbecue sauce breaks the traditional way of barbecue sauce preparing and is novel and unique in tastes, and meat quality is burnt outside but tender inside. By brushing the barbecue sauce in the barbecue, the barbecue sauce can effectively promote the nutrient release of the roast meat, ensure the moisture content of the meat, and prevent toxic substance accumulations. At the same time, by adding Chinese herbal medicines, the health-care effects of the barbecue sauce are increased and the special barbecue sauce can resist invasion of toxic substances to the human body and prevent internal heat.

The invention relates to a preparation method of flavored nutritional barbecue sauce. The barbecue sauce is prepared from the following raw materials: Chinese prickly ash, minced garlic, white sesames, ginger grains, salt, celery seed powder, peanut powder, cortex albiziae powder, walnut powder, red chili powder, onion powder, carrot powder, tomato sauce, maltodextrin, modified starch, glucose, fermented soybean sauce, soybean sauce, cumin essential oil, chicken powder, mutton powder, yellow rice or millet wine, white spirit, fish sauce, beef powder, beef tallow, gourmet powder, seafood powder, cumin powder and water. The barbecue sauce prepared by the preparation method has a high natural feeling, a rich taste and a delicious taste, and can be used for effectively stimulating appetite of people.

The invention provides wasabi barbecue sauce. The wasabi barbecue sauce is prepared from, by mass, 51.33-53.23% of wasabi, 6.96-8.02% of sugar, 5.24-6.42% of rapeseed oil, 4.69-5.18% of salt, 2.81-3.01% of vinegar, 0.68-0.72% of thickener, 0.13-0.15% of spice, 0.12-0.15% of sour agent, 0.01-0.02% of coloring agent and 25.02-26.11% of water. According to the wasabi barbecue sauce, wasabi is used and compounded with all kinds of seasoning, so that the wasabi barbecue sauce has a special barbecue flavor and has the advantages of removing grease, strengthening the spleen and stomach, promoting digestion and being more delicious in taste. The invention further provides a preparation method of the wasabi barbecue sauce. The preparation method of the wasabi barbecue sauce is easy to operate, makes storage easy and is convenient to use.

The invention belongs to the field of food additives, and specifically, relates to a production method of a multifunctional composite barbecue sauce. The production method of the multifunctional composite barbecue sauce comprises the following steps of 1, preparing a barbecue sauce spice base, 2, preparing barbecue sauce essential oil, 3, preparing barbecue sauce emulsion, and 4, preparing the multifunctional composite barbecue sauce. The multifunctional composite barbecue sauce obtained by the production method can be coated on the surface of a food in a barbecuing process, so that essentialoil volatilizes difficultly at a high temperature and essential oil microcapsules are uniformly distributed on the surface of the food and bond with each other to form a protection layer, and thus a moisture loss of the food at a high temperature is reduced and a barbecue food taste is improved effectively. After barbecuing, a temperature is reduced and thus the protection layer absorbs water fast and then is dissolved so that a specific barbecue food smell is released. The multifunctional composite barbecue sauce has salty, sweet, fresh, fragrant and smoky tastes, can improve a barbecue foodflavor, can remove peculiar meat smells such as a fishy smell and a mutton smell, has a heavy fragrance and can improve the appetite.

The invention discloses a special barbecue sauce. The special barbecue sauce is prepared from the following substances in parts by weight: 3-6 parts of palm oil, 2-5 parts of walnut oil, 25-30 parts of coarse rice powder, 15-21 parts of light wheat flour, 25-30 parts of soybeans, 9-13 parts of pericarpium zanthoxyli powder, 6-13 parts of cumin powder, 3-6 parts of white granulated sugar and 8-13 parts of hulled white sesame. The process for preparing the special barbecue sauce is simple, and the prepared special barbecue sauce tastes good, has a good color, is easy to preserve and does not contain any additive, thereby meeting the demand of consumers and having a good market prospect.

The invention discloses an automatic spraying device for a microwave oven, comprising a motor, a fan blade and a seasoning box; a discharge port is formed on the top of a microwave oven cavity, the seasoning box is embedded in the top of the spraying device, and the motor of the motor The shaft is connected with the fan blade, and the fan blade blows toward the outlet end of the seasoning box. The beneficial effects of the present invention are: because an automatic spraying device is installed on the outside of the cavity of the microwave oven, the user can add seasonings at any time during the grilling process to ensure the deliciousness of the grilled food, the device has a simple structure, is easy to use, and is conducive to popularization and application .

The invention discloses appetizing bean flavored biscuit with chopped pepper and a processing method thereof. The appetizing bean flavored biscuit with the chopped pepper is composed of 30 to 50 parts of corn flour, 250 to 350 parts of wheat flour, 40 to 60 parts of bean residue, 20 to 25 parts of beef granules, 15 to 30 parts of chopped pepper, 6 to 8 parts of scallion stalk powder, 8 to 10 parts of barbecue sauce, 4 to 8 parts of spiced salt, 5 to 8 parts of dark green tea, 2 to 3 parts of mulberry leaf, 2 to 3 parts of radish seed, 2 to 3 parts of pumpkin stem, 1 to 2 parts of Cacumen biotae, 2 to 3 parts of hawthorn leaf, 1 to 2 parts of geranium, 6 to 12 parts of nutrition additive, 20 to 30 parts of original apple vinegar and a proper amount of Coix seed oil by weight. The appetizing bean flavored biscuit with the chopped pepper is added with beef and bean residue so that the appetizing bean flavored biscuit is richer in nutrition, and the finished product is spicy and crispy and is capable of promoting gastrointestinal motility and helping digestion; by means of the synergistic effect with healthful ingredients of other traditional Chinese medicines, the appetizing bean flavored biscuit with the chopped pepper is capable of strengthening the gastrointestinal function, promoting appetite, helping digestion and improving appetite and is good for the health.

The invention discloses a pungent and spicy barbecue sauce. The pungent and spicy barbecue sauce is not added with any spice essence and preservative, is heavy in barbecue flavor, obvious in main flavor, long in quality guarantee period and strong in tenderizing effect. Especially, due to the scientific compounding of the barbecue sauce, the taste, flavor and functional characteristics (bacterial inhibition, oxidation resistance and pharmaclogical property) of the barbecue food are improved, and comprehensive flavor substances of food materials in a barbecue state are collected, so that the barbecue sauce has heavy and attractive distinctive barbecue flavor, and the problem that food materials have no barbecue flavor before roasting is solved; meanwhile, by virtue of scientific compounding of a base sauce and compound enzyme, the cholesterol contents of food materials and auxiliary materials are reduced, and a new functional substance cholest-4olefine-3ketone is generated, so that the possibility that cholesterol generates carcinogens during high-temperature roasting or combustion is completely eradicated, the food safety is improved, the prepared barbecue food is fresh and tender in texture, fresh and delicious in taste, heavy in barbecue flavor, low in cholesterol content and strong in food safety, and therefore, a new shortcut for preparing barbecue foodstuff with distinctive barbecue flavor is explored.

A universal barbeque brush cap has an irregular shape. The lower main body of the cap is hollow and has two sets of threads, one large and one small. The two different sized thread patterns are capable of receiving nearly all the common male threads found on barbeque sauce bottles. The brush cap also has bristles on top of the cap. The lower main body is fluidly connected to the lower part of the threads by a small orifice. A barbeque sauce bottle can be attached to the brush cap using the appropriate set of threads. Barbeque sauce can then be applied through the small orifice to the lower part of the bristles. The invention provides a single device for both dispending barbeque sauce and applying it to the meat on the grill. Two faceplates, one on each side of the brush cap, allow for attachment of decorative designs or logos to the brush cap. The brush cap may be disassembled for quick and easy cleaning.

A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures such as face-fused, side-fused, face-fused-side-fused, woven, and chopped. The food condiment slices are formed from condiments such as catsup, ketchup, mustard, mayonnaise, barbecue sauce, steak sauce, jellies, jam, preserves, butter, margarine, marinades, creamers, and syrups. More than one food condiment can be integrated into a single food condiment slice. The food condiment slices eliminate the need and inconvenience of using and carrying spreadable, squeezable, and pourable food condiments. Also included are beverage condiment slices or discs such as coffee or tea dairy and non-dairy creamers.

The invention belongs to the technical field of microorganisms, fermentation and seasonings of foods, and particularly relates to a method for preparing a composite flavoring agent and a product prepared by the method. The method comprises the steps of fermenting and mixing, performing micro-filtration to remove bacteria, and concentrating / concentrating and drying, wherein, in the step of fermenting and mixing, pure corynebacterium ammoniagenes fermentation broth and corynebacterium glutamicum / bacillus subtilis fermentation broth are mixed in a mass ratio of 5-50.0 percent by virtue of a sterilizing pipeline, and the fermentation condition is regulated to keep on fermenting to obtain a fermentation mixture. The preparation method is simple, the whole process is a biological and physical process, the nutrition of the culture medium is consumed sufficiently, and the product and process are environment-friendly and safe. The composite flavoring agent is a novel flavoring food which is delicious in taste, safe and healthy, and can be widely applied to soybean sauce, chicken essence, vegetable soup packets, instant noodle flavoring mix, hotpot condiment, barbecue sauce, biscuit and other condiments.

A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures such as face-fused, side-fused, face-fused-side-fused, woven, and chopped. The food condiment slices are formed from condiments such as catsup, ketchup, mustard, mayonnaise, barbecue sauce, steak sauce, jellies, jam, preserves, butter, margarine, marinades, creamers, and syrups. More than one food condiment can be integrated into a single food condiment slice. The food condiment slices eliminate the need and inconvenience of using and carrying spreadable, squeezable, and pourable food condiments. Also included are beverage condiment slices or discs such as coffee or tea dairy and non-dairy creamers.

The invention discloses a special barbecue sauce for pan-fried beef steak with black peppers. The special barbecue sauce is free from any spice, essence and preservatives, rich in roasting flavor, prominent in main flavor (beef flavor), and high in tenderization effect. The mouth feel, the flavor and the functional properties (antibacterial properties, inoxidizability and pharmacology properties)of barbecue foods are improved. Comprehensive flavor substances of food materials (beef) under the barbecue condition are collected, so that the barbecue sauce has rich and attractive special barbecueflavor. The barbecue time is shortened, the generation of carcinogen is reduced, the cholesterol level of food materials (beef) and auxiliary materials is reduced, and a new functional substance namely 3-oxo-4-cholestene is generated. The possibility that cholesterol is barbecued at high temperature or burnt to generate the carcinogen is prevented from the source, and the safety of the barbecue foods is further improved. The beef steak which is made through the barbecue sauce is fresh and tender in meat quality, fresh and delicious in flavor, rich in baking flavor, low in cholesterol level and high in food safety. A new shortcut for preparing the pan-fried beef steak with black peppers with special barbecue flavor is developed.

The invention relates to a method for cooking barbecued chicken chops. The method which has the advantages of instantness, fresh keeping, daintiness, nutrition, and eating convenience comprises the following steps: choosing boneless chicken thigh or chicken breast meat, cleaning, shaping, uniformly scattering a protease on the chicken meat, allowing it to stand for 10min for tenderizing, pickling for 4h with a mixed solution of a chicken essence, monosodium glutamate, salt, white sugar and water, draining, sauting for 1-2min in 120DEG C oil, cooling to below 24DEG C within 30min, carrying out nitrogen filling packaging based on 300-500g / bag, disinfecting, preparing a barbecue sauce from barbecue paste, a beef paste, edible oil and water, cooling, carrying out nitrogen filling packaging based on 75-125g / bag, disinfecting, filling a chicken chop bag and a sauce bag into a big bag, and sealing to obtain a finished product.

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.

The present invention relates to the field of seasonings, particularly to a minced garlic seafood barbecue sauce, which comprises, by weight, 5-10 parts of garlic mud, 15-20 parts of cooked minced garlic, 10-15 parts of shrimp meat, 3-5 parts of soy sauce, 3-5 parts of oyster sauce, 3-5 parts of maltose, 1-3 parts of five spice powder, 1-3 parts of piper nigrum l powder, 15-20 parts of water, 5-10 parts of wine, 3-5 parts of cuminum cyminum l, 5-8 parts of hot pepper powder, 3-5 parts of hot pepper oil, 15-20 parts of soybean oil, 15-20 parts of sesame paste, 3-5 parts of fermented soybeans, 2-5 parts of oyster sauce, 3-5 parts of minced ginger, 3-5 parts of titanium dioxide powder, and 3-5 parts of zanthoxylum bungeanum. According to the present invention, the minced garlic seafood barbecue sauce provides the new barbecue sauce flavor so as to make people have more choices in the barbecue; by using the sterilization effect of the minced garlic and the nutrition of the seafood, the barbecue is healthy; the minced garlic seafood barbecue sauce is added with other seasonings, such that the coating of the barbecue seasoning can be achieved in one step without the cumbersome addition of other seasonings so as to reduce the weight of the barbecue materials and avoid the waste caused by the improper use of the seasonings.

The invention discloses a preparation method of a new pepper sauce. The new pepper sauce consists of fresh green Chinese onion 35%-50%, Zanthoxylum armatum 6%-10%, salt 4%-6%, sugar 4%-5%, monosodiumglutamate 2%-3%, vegetable oil 45%-60%, supercritically extracted Zanthoxylum armatum oil 0.1%-0.9%, and supercritically extracted ginger oil 0.1%-0.9%. The preparation technology is that the fresh green Chinese onion is cleaned, selected and cut into segments, the fresh green Chinese onion segments are blanched and beaten into slurry, Zanthoxylum armatum is pulverized, then the pulverized Zanthoxylum armatum is mixed with the fresh green Chinese onion slurry, sugar, salt and monosodium glutamate are added for flavoring, vacuum oil bath is used for dehydration and sterilization, and thereforethe new pepper sauce is formed through blending. According to the present invention, the new pepper sauce has the characteristics of green color, strongly spicy fragrance, prominently salty and freshtaste, and is suitable for sauce dipping, hot pot, barbecue sauce brushing, etc.

The invention provides a novel preparation method for a marinated roast duck, which belongs to the technical field of diet formulas. The preparation method is characterized by comprising the following steps: washing a fresh duck with clear water, drying the washed duck in the air, cooking prepared cassia bark, anise, common fennel fruit, Chinese prickly ash, clove, liquor and salt in clear water for 30 min, soaking the fresh duck in the cooked sauce, carrying out cooking on a small fire for 10 to 15 min, then turning off the fire and soaking the fresh duck for half an hour; and brushing a barbecue sauce on the surface of the flavored duck and roasting the duck in a rotary oven. According to the invention, the duck is flavored through cooking and then roasted, so the roast duck is thoroughly flavored, and delicious meat quality is guaranteed.

The invention discloses a series of instant dried whole-egg foods and a producing method thereof and belongs to the technical field of poultry egg deep-processing. According to the instant dried whole-egg foods, poultry eggs serve as main raw materials, salt, pepper powder, soybean sauce and white granulated sugar serve as main auxiliary materials, cumin powder, paprika powder, barbecue sauce, beef powder, five-spice powder and chicken juice powder serve as condiments, the foods are prepared through shell breaking, stirring, cooking, slicing, baking, seasoning, vacuum packaging and sterilizing processes, and the foods have seven flavors such as an original flavor, a cumin flavor, a spicy flavor, a barbecue flavor, a beef flavor, a five-spice flavor and a chicken juice flavor. According to the instant dried whole-egg foods and the producing method thereof, the common problems that the fresh eggs are not suitable for storage, are short in shelf life, inconvenient to transport and complicated to process and the like are solved substantially, quantitative measurement and quality control are achieved for seven physical indicators such as hardness, viscidity, resilience, cohesiveness, elasticity, adhesiveness and chewiness, the foods are nutritious, delicious and suitable to widespread consumers, and a solid foundation is laid for industrial popularization and industry conversion.

The invention discloses a palate-cleansing barbecue sauce which can be prepared into various dosage forms. The palate-cleansing barbecue sauce is prepared by mixing the following raw materials by weight: 30-50g of cumquat lemon juice, 5-10g of rosy vinegar, 5-10g of garlic powder, 5-15g of green onion, 5-15g of ginger, about 5g of dark soy sauce, 20-50g of clear water, 5-10g of honey, 10-15g of light soy sauce, 5-10g of apple juice, 5-10g of sesame oil, 3-5g of cumin powder, and 5-10g of oyster sauce. The barbecue sauce can nourish the stomach and cleanse palate, is mainly used for reducing palate of barbecue, increasing the refreshing feeling of barbecue and lightening the burden of the barbecue on the stomach, has abundant nutritional values and diversified tastes, and is low in cost and suitable for living at home and traveling outside.

The invention relates to the technical field of food, and provides barbecue sauce and a preparation method thereof. According to the barbecue sauce, chicken soup, apples and lemons are adopted as main raw materials, the raw materials are rich in nutrition and fresh and cool in taste, and when the barbecue sauce is used for barbecuing meat, the greasiness of barbecued meat can be reduced, and the fresh and cool mouthfeel of the barbecued meat can be improved.

The invention discloses a fermented barbecue sauce seasoning and a preparation method thereof. The preparation method comprises the following steps: inoculating a compound strain, and performing temperature-controlled fermentation to obtain soybean paste and flour paste respectively; then, with the soybean paste and the flour paste which are obtained through synergistic fermentation of multiple strains as main raw materials, supplemented by maillard reaction spice (meat flavor), chopped chilli, dried hot pepper powder, natural spice, vegetable oil, chicken oil and the like, stir-frying to obtain the fermented barbecue sauce seasoning. The fermented barbecue sauce seasoning has the effects of coloring, enhancing the aroma, removing the mutton smell, flavoring and the like. The fermented barbecue sauce seasoning skillfully utilizes amylase and protease (providing precursors for a maillard reaction) in the soybean paste and the flour sauce through the synergistic fermentation of the multiple strains, and nutrients and flavoring substances in the raw materials are fully released, so that the barbecue sauce flavor is outstanding; and in addition, the fermented barbecue sauce seasoning is especially suitable for smokeless barbecuing in an electric oven, can effectively solve the problem that barbecuing on a charcoal fire easily produces carcinogens, namely polycyclic aromatic hydrocarbons, and environment pollution, improves the barbecuing safety, is an environment-friendly barbecue sauce and can be stored for more than 6 months.

The invention relates to a spicy barbecue sauce which is prepared from the following raw materials in parts by weight: 15-25 parts of Korean chilli sauce, 35-45 parts of purified water, 8-12 parts of syrup, 0.1-0.3 part of onion powder, 8-12 parts of soft sugar, 0.5-1.2 parts of aginomoto, 0.02 part of I+G, 1-2 parts of garlic powder, 0.2-0.8 part of black pepper powder, 2 parts of beef powder, 6-10 parts of Monggo, 2-5 parts of refined salt, 0.5-1.5 parts of pod pepper powder, 1 part of acetin, 0.4 part of capsanthin and 0.1 part of xanthan gum. The spicy barbecue sauce is sweet, hot and delicious, fresh, fragrant, moderate in viscosity, less in drippage possibility and pure in taste; meat products smeared or preserved with the spicy barbecue sauce is tasty, and is slight in flavor change after being heated; the spicy barbecue sauce is healthy, achieves a protective effect during a meat baking process, and is wide in application, simple in production process, and suitable for batch production in a factory.

The invention discloses a hot and spicy barbecue sauce. The hot and spicy barbecue sauce is free from any spice, essence and preservatives, rich in roasting flavor, prominent in main flavor, long in quality guarantee period and high in tenderization effect. Particularly, the roasting sauce is scientifically compounded. The mouth feel, the flavor and the functional properties ( antibacterial properties, inoxidizability and pharmacology properties) of barbecue foods are improved. Comprehensive flavor substances of food materials under the barbecue condition are collected, so that the barbecue sauce has rich and attractive special barbecue flavor, and the problem that the food materials are free from barbecue flavor before being barbecued, is solved. Besides, a basic sauce and complex enzymeare scientifically compounded, so that the cholesterol level of food materials and auxiliary materials is reduced, and a new functional substance namely 3-oxo-4-cholestene is generated. The possibility that cholesterol is barbecued at high temperature or burnt to generate the carcinogen is prevented, and the safety of the foods is further improved. The prepared barbecue foods are fresh and tenderin meat quality, fresh and delicious in flavor, rich in barbecue flavor, low in cholesterol level and high in food safety. A new shortcut for preparing the barbecue foods with special barbecue flavoris developed.

The invention discloses barbecue sauce. The barbecue sauce comprises the following ingredients in parts by weight: 40 parts of water, 40-46 parts of vinegar, 30-36 parts of sugar, 30-40 parts of sesame seed paste, 20-23 parts of soy sauce, 5-9 parts of cumin powder, 5-9 parts of sesame seed powder, 1-3 parts of salt, and 1-3 parts of monosodium glutamate; moreover, emulsifier phospholipids are added during grinding of the sesame seed paste so that the prepared sesame seed paste is good in stability. And thus, the barbecue sauce is uniform in texture and not liable to stratify in long-term storage, as well as rich in nutrients and good in taste. The barbecue sauce is mellow in sesame seed paste aroma, and preserves relatively good taste after long-term storage; and thus, the barbecue sauceis suitable for common promoted use.

The invention discloses canned braised squid. The canned braised squid is prepared from the following raw materials in parts by weight: 100-120 parts of squid, 10-15 parts of vegetable oil, 3-5 parts of edible salt, 6-8 parts of fermented soy sauce, 10-12 parts of barbecue sauce and 4-6 parts of whit granulated sugar. A preparation method of the canned braised squid comprises the following steps: cleaning, carrying out quick boiling, carrying out stir-frying, colouring, braising, seasoning and taking squid out from a pan. The prepared canned braised squid has the advantages of simplicity in processing, brightness in colour, delicious taste and convenience in transportation and preservation.

The invention is applicable to the field of food processing, and provides a production method of barbecue sauce. The barbecue sauce comprises the following main materials: fennel, sesame, sesame paste, peanut oil, salad oil, thick broad-bean sauce, garlic water and crushed peanuts. The invention further provides processing equipment of the barbecue sauce. The processing equipment comprises a support and a motor, wherein an oil pan is borne on and rotationally connected to the support, one end of the oil pan is connected with a turnover device through a rotating shaft, a heating device is arranged at the position close to the oil pan, a guide air cylinder is connected to the output end of the motor, a telescopic rod of the guide air cylinder is connected with a grinding rod in the directionclose to the oil pan through a universal joint, the grinding rod is sleeved with a plurality of stirring devices in a sliding mode, a grinding head is arranged at the tail end of the grinding rod, amovable screen is laid on the inner wall of the oil pan, and the guide air cylinder is externally connected with an air source through a rotary joint. According to the processing equipment, the efficiency during making of the barbecue sauce can be improved.