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Spicy barbecue sauce and preparation method thereof

A barbecue sauce, spicy technology, applied in the field of food processing, can solve the problems of unhealthy food, unstable flavor, single use, etc., and achieve the effects of pure taste, wide use and simple production process

Inactive Publication Date: 2016-11-09
QINGDAO BOLAN GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a spicy barbecue sauce, which uses Korean chili sauce as the main raw material and is made at room temperature, which solves the problems of unhealthy eating, single use and unstable flavor in the existing barbecue sauce after heating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A spicy barbecue sauce, which is composed of the following raw material proportions by weight: 15 parts of Korean chili sauce, 35 parts of purified water, 8 parts of syrup, 0.1 part of onion powder, 8 parts of soft white sugar, 0.5 parts of monosodium glutamate, 0.02 parts of I+G 1 part of garlic powder, 0.2 part of black pepper powder, 2 parts of beef powder, 6 parts of Mongolian real soy sauce, 2 parts of refined salt, 0.5 part of Chaotian pepper powder, 1 part of vinegar essence, 0.4 part of red pepper, and 0.1 part of xanthan gum.

[0020] The preparation method of described spicy barbecue sauce, comprises the following steps:

[0021] (1) Prepare materials: take the Korean chili sauce in said parts by weight, starch syrup, onion powder, sucrose, monosodium glutamate, purified water, I+G, garlic powder, beef powder, Mongolian real soy sauce, refined salt, xanthum Glue, Chaotian pepper powder, vinegar essence, chili red, and potassium sorbate are measured and weighed...

Embodiment 2

[0025] A spicy barbecue sauce, which is composed of the following raw material proportions by weight: 25 parts of Korean chili sauce, 45 parts of purified water, 12 parts of syrup, 0.3 parts of onion powder, 12 parts of soft white sugar, 1.2 parts of monosodium glutamate, 0.02 parts of I+G 2 parts of garlic powder, 0.8 parts of black pepper powder, 2 parts of beef powder, 10 parts of Mongolian real soy sauce, 5 parts of refined salt, 1.5 parts of Chaotian pepper powder, 1 part of vinegar essence, 0.4 parts of red pepper, and 0.1 part of xanthan gum.

[0026] The preparation method is the same as in Example 1.

Embodiment 3

[0028] A spicy barbecue sauce, which is composed of the following raw material proportions by weight: 20 parts of Korean chili sauce, 39.88 parts of purified water, 10 parts of syrup, 0.2 parts of onion powder, 10 parts of soft white sugar, 1 part of monosodium glutamate, and 0.02 parts of I+G 2 parts of garlic powder, 0.5 part of black pepper powder, 2 parts of beef powder, 8 parts of Mongolian real soy sauce, 4 parts of refined salt, 1 part of Chaotian pepper powder, 1 part of vinegar essence, 0.4 part of paprika red, and 0.1 part of xanthan collagen.

[0029] The preparation method is the same as in Example 1.

[0030] Tasting experience

[0031] Method: adopt public opinion survey scoring method, taste the spicy barbecue sauce of the present invention, and evaluate the mouthfeel, flavor, use, whether it is delicious, whether it protects the meat quality, and whether the flavor is stable after the taste, and the total score of each use effect is 5 points: 5 is the highest ...

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PUM

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Abstract

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.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a spicy barbecue sauce and a preparation method thereof. Background technique [0002] Barbecue sauce is a seasoning that is spread on the surface of food when grilling to increase its taste. Different types of barbecue sauce can be a good way to enhance the flavor of food and increase people's appetite. [0003] In the prior art, the barbecue sauce has a single function and is only suitable for smearing during the barbecue process, but is not suitable for marinating barbecue, and is not suitable for microwave oven barbecue because of insufficient viscosity. Existing barbecue sauces are mostly seafood-flavored sauces or bean paste, hibiscus garlic sauce, etc. There are not many sauces specifically for barbecues, which often cover up the taste of meat products when they are freshened. There are more protein components or more raw materials that are easy to change taste afte...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/60
Inventor 郭磊王欣陈崇英
Owner QINGDAO BOLAN GRP
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