Minced garlic seafood barbecue sauce

A technology of barbecue sauce and minced garlic, which is applied in the field of condiments, can solve the problems of waste, single variety, and difficulty in grasping the amount of condiments used, and achieve the effect of reducing the weight

Inactive Publication Date: 2017-05-17
焦秀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the barbecue sauces now have only one flavor and a single variety, and people need to add salt, cumin, pepper and other seasonings in addition to barbecue sauce. The amount used will make the baked food taste bad and cause waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A garlic seafood barbecue sauce is composed of the following parts by weight: 5 parts of mashed garlic, 15 parts of cooked minced garlic, 10 parts of dried shrimps, 3 parts of soy sauce, 3 parts of oyster sauce, 3 parts of maltose, 1 part of allspice powder, pepper 1 part of powder, 15 parts of water, 5-10 parts of wine, 3 parts of cumin, 5 parts of chili powder, 3 parts of chili oil, 15 parts of soybean oil, 15 parts of sesame paste, 3 parts of tempeh, 2 parts of oil consumption, 3 parts of minced ginger , cornstarch 3 parts, pepper 3 parts.

[0016] Further, the preparation method of the above garlic seafood barbecue sauce is as follows:

[0017] (1) Steam the garlic, peel it, and mash it to get cooked minced garlic, peel the raw garlic, mash it to get mashed garlic, steam the shrimps, mash it into a puree, and set aside;

[0018] (2) Heat the soybean oil to 70% heat, pour the weighed ingredients except the garlic paste into the pot, stir-fry on high heat for 5 minut...

Embodiment 2

[0021] A garlic seafood barbecue sauce is composed of the following parts by weight: 10 parts of mashed garlic, 20 parts of cooked minced garlic, 15 parts of shrimp, 5 parts of soy sauce, 5 parts of oyster sauce, 5 parts of maltose, 3 parts of five-spice powder, pepper 3 parts of powder, 20 parts of water, 10 parts of wine, 5 parts of cumin, 8 parts of chili powder, 5 parts of chili oil, 20 parts of soybean oil, 20 parts of sesame paste, 5 parts of tempeh, 5 parts of oil consumption, 5 parts of minced ginger, too 5 parts white powder, 5 parts prickly ash.

[0022] Further, the preparation method of the above garlic seafood barbecue sauce is as follows:

[0023] (1) Steam the garlic, peel it, and mash it to get cooked minced garlic, peel the raw garlic, mash it to get mashed garlic, steam the shrimps, mash it into a puree, and set aside;

[0024] (2) Heat the soybean oil to 70% heat, pour the weighed ingredients except the garlic paste into the pot, stir-fry on high heat for 5...

Embodiment 3

[0027] A garlic seafood barbecue sauce is composed of the following parts by weight: 8 parts of mashed garlic, 18 parts of cooked minced garlic, 12 parts of dried shrimps, 4 parts of soy sauce, 4 parts of oyster sauce, 4 parts of maltose, 2 parts of five-spice powder, pepper 2 parts of powder, 18 parts of water, 8 parts of wine, 4 parts of cumin, 7 parts of chili, 4 parts of chili oil, 18 parts of soybean oil, 18 parts of sesame paste, 4 parts of tempeh, 4 parts of oil consumption, 4 parts of minced ginger, cornstarch 4 parts, 4 parts pepper.

[0028] Further, the preparation method of the above garlic seafood barbecue sauce is as follows:

[0029] (1) Steam the garlic, peel it, and mash it to get cooked minced garlic, peel the raw garlic, mash it to get mashed garlic, steam the shrimps, mash it into a puree, and set aside;

[0030] (2) Heat the soybean oil to 70% heat, pour the weighed ingredients except the garlic paste into the pot, stir-fry on high heat for 5 minutes, the...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to the field of condiments, in particular to garlic and seafood barbecue sauce. Background technique [0002] Seasoning sauce is a condiment that the Chinese people have liked to eat since ancient times. With the rapid development of the country and the strengthening of international exchanges, the original way of eating barbecue has entered people's daily life more and more, followed by a The new seasoning sauce - barbecue sauce, the key to whether the barbecue is delicious or not lies in the preparation and taste of the barbecue sauce, so the barbecue sauce occupies an important position in the barbecue. [0003] However, most of the barbecue sauces now have only one flavor and a single variety, and people need to add salt, cumin, pepper and other seasonings in addition to barbecue sauce. The amount used will make the baked food taste bad and cause waste. Contents of the invention [0004] In order to solve the above problem...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 焦秀英
Owner 焦秀英
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