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Preparation method of flavored nutritional barbecue sauce

A barbecue sauce and nutrition technology, applied in the field of food processing, can solve the problems of thin taste, poor taste, lack of nutrition, etc., and achieve the effect of stimulating appetite, delicious taste and strong taste

Inactive Publication Date: 2017-03-15
曹军建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Barbecue sauce is an indispensable part of barbecue. At present, the production of barbecue sauce is made by mixing spice powder with water and seasoning. The barbecue sauce on the market has a weak taste, poor taste and lack of nutrition, which cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A method for preparing a flavored and nutritious barbecue sauce, comprising the following steps: (1) making base sauce: heat 500 g of rapeseed oil to 5 minutes, add 20-50 grams of Zanthoxylum bungeanum, fry the Zanthoxylum bungeanum until crispy and dark red, turn off Fire, remove the peppercorns and discard, then add the water-soaked compound spices and fry on low heat until the water is dry, continue to add 100g of minced garlic, 50g of white sesame seeds, 20-35g of ginger grains, 20-35g of salt, continue to stir-fry until the aroma is released, turn off Fire; (2) Add 10-20 grams of celery seed powder, 10-20 grams of peanut powder, 10-30 grams of acacia powder, 1-3 grams of walnut powder, 3-5 grams of red pepper powder, and 10-16 grams of onion powder. grams, 5-8 grams of carrot powder, add 100 grams of water and mix well, add to (1), mix well, cover and simmer for 30 minutes; (2) take 150-250 g of base sauce, add 5-8 grams of tomato paste, malt paste 5-10 grams of es...

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PUM

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Abstract

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.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing flavored and nutritious barbecue sauce. Background technique [0002] Barbecue sauce is an indispensable part of barbecue. At present, the production of barbecue sauce is to mix spice powder with water and seasoning. The barbecue sauce on the market has a weak taste, poor taste and lack of nutrition, which cannot meet people's needs. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a method for preparing a flavored and nutritious barbecue sauce. [0004] The technical scheme adopted in the present invention is: [0005] A method for preparing a flavored and nutritious barbecue sauce, comprising the following steps: (1) making base sauce: heat 500 g of rapeseed oil to 5 minutes, add 20-50 grams of Zanthoxylum bungeanum, fry the Zanthoxylum bungeanum until crispy and dark...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 曹军建
Owner 曹军建
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