Low-sugar roast juice and processing method thereof

A technology of barbecue sauce and caramel pigment, which is applied in the field of food additives, can solve the problems of dark meat color, poor water retention of barbecue meat, etc., and achieve good water retention performance

Inactive Publication Date: 2017-04-05
山东极合蒜农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional barbecue sauce is based on a variety of natural spices, sugar and salt extracts, and is prepared with a variety of auxiliary materials. During the barbecue process, most of the water in the traditional barbecue sauce evaporates, resulting in barbecue Meat cannot retain water very well, and carbonyl ammonia reaction will occur during barbecue, which will cause the color of the meat to darken; in addition, because this barbecue sauce contains a lot of sugar (more than 20%), some special groups such as diabetics cannot eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The processing method of this low-sugar barbecue sauce is as follows:

[0016] 1) Selection treatment: select fresh, non-rotten onions, and remove the skin and roots of the onions;

[0017] 2) Cleaning: Wash the treated onions in the cleaning tank to remove the attachments and other impurities on the surface of the onions;

[0018] 3) Crushing: Send the cleaned onions to the crusher for crushing, and crush the onions into a puree;

[0019] 4) Blending: Add 100kg of water, 10kg of black pepper, 1kg of brewed soy sauce, 5kg of salt, 1kg of monosodium glutamate, 0.5kg of disodium nucleotide, 1kg of onion puree, 1kg of dehydrated garlic powder, 1kg of tomato sauce, 0.1kg of acetic acid, 0.5kg of hydroxypropyl distarch phosphate, 1kg of sorbitol, 0.01kg of steviol glycoside, 0.1kg of xanthan gum and 0.1kg of caramel pigment, mix well and make barbecue sauce;

[0020] 5) Sterilization: Heat the prepared barbecue sauce to 80°C and keep it warm for 5 minutes to sterilize;

...

Embodiment 2

[0023] The processing method of this low-sugar barbecue sauce is as follows:

[0024] 1) Selection treatment: select fresh, non-rotten onions, and remove the skin and roots of the onions;

[0025] 2) Cleaning: Wash the treated onions in the cleaning tank to remove the attachments and other impurities on the surface of the onions;

[0026] 3) Crushing: Send the cleaned onions to the crusher for crushing, and crush the onions into a puree;

[0027] 4) Blending: add 100kg of water, 20kg of black pepper, 20kg of brewed soy sauce, 30kg of salt, 5kg of monosodium glutamate, 3kg of disodium nucleotide, 10kg of onion puree, 5kg of dehydrated garlic powder, 10kg of tomato sauce, and acetic acid into the mixer. 3.0kg, 2.0kg of hydroxypropyl distarch phosphate, 20kg of sorbitol, 0.5kg of steviol glycoside, 0.5kg of xanthan gum and 0.5kg of caramel pigment, mix well and make barbecue sauce;

[0028] 5) Sterilization: Heat the prepared barbecue sauce to 100°C and keep it warm for 15 minu...

Embodiment 3

[0031] The processing method of this low-sugar barbecue sauce is as follows:

[0032] 1) Selection treatment: select fresh, non-rotten onions, and remove the skin and roots of the onions;

[0033] 2) Cleaning: Wash the treated onions in the cleaning tank to remove the attachments and other impurities on the surface of the onions;

[0034] 3) Crushing: Send the cleaned onions to the crusher for crushing, and crush the onions into a puree;

[0035] 4) Blending: Add 100kg of water, 15kg of black pepper, 10kg of brewed soy sauce, 20kg of salt, 3kg of monosodium glutamate, 1.5kg of disodium nucleotide, 5kg of onion puree, 3kg of dehydrated garlic powder, 6kg of tomato sauce, 1kg of acetic acid, 1kg of hydroxypropyl distarch phosphate, 10kg of sorbitol, 0.25kg of steviol glycoside, 0.3kg of xanthan gum and 0.3kg of caramel pigment, mix well and make barbecue sauce;

[0036] 5) Sterilization: Heat the prepared barbecue sauce to 90°C and keep it warm for 10 minutes to sterilize;

...

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PUM

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Abstract

The invention discloses low-sugar roast juice and a processing method thereof. The roast juice is made of the following raw materials of water, black pepper, fermented soy sauce, edible salt, aginomoto, disodium 5'-ribonucleotide, onion purees, dehydrated garlic powder, ketchup, acetic acid, hydroxy propyl distarch phosphate, sorbitol, stevioside, xanthan gum and caramel pigment. Compared with the prior art, the low-sugar roast juice and the processing method thereof are advantageous in that the sorbitol replaces white granulated sugar, and the low-sugar roast juice has the characteristic of low sugar and low caloric, is particularly suitable for diabetes patients, has good water retaining performance, and meanwhile has the characteristic that a carbonyl ammonia reaction which leads to dark color of meat does not occur during roasting.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a low-sugar barbecue sauce and a processing method thereof. Background technique [0002] The traditional barbecue sauce is based on a variety of natural spices, sugar and salt extracts, and is prepared with a variety of auxiliary materials. During the barbecue process, most of the water in the traditional barbecue sauce evaporates, resulting in barbecue Meat cannot retain water very well, and carbonyl ammonia reaction will occur during barbecue, which will cause the color of the meat to darken; in addition, because this barbecue sauce contains a lot of sugar (more than 20%), some special groups such as diabetics cannot eat it. Contents of the invention [0003] The technical task of the invention is to provide a low-sugar barbecue sauce and a processing method thereof. [0004] The technical task of the present invention is achieved in the following manner, the barbecu...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L29/30
CPCA23V2002/00A23V2200/048A23V2200/328
Inventor 韩春余李国鹏李霞何伟罗世芝张莹
Owner 山东极合蒜农业发展有限公司
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