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Pungent and spicy barbecue sauce and preparation method thereof

A technology of barbecue sauce and spicy flavor, which is applied in the field of barbecue sauce, can solve the problems of benzopyrene contamination of food, etc., and achieve the effect of improving food safety, strong food safety, and low cholesterol content

Active Publication Date: 2017-12-22
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the potential safety hazards of barbecued food cannot be ignored. On the one hand, the benzopyrene in the smoke directly contaminates the food due to the direct contact between the combustion product and the food.

Method used

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  • Pungent and spicy barbecue sauce and preparation method thereof
  • Pungent and spicy barbecue sauce and preparation method thereof
  • Pungent and spicy barbecue sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A kind of spicy fish-flavored barbecue sauce is mainly prepared from the following raw materials in parts by weight:

[0068] 15 parts of purified water, 15 parts of basic sauce, 14 parts of tomato sauce, 14 parts of chili sauce, 14 parts of white sugar, 10 parts of Chinese pepper, 8 parts of smoked roast sauce, 7 parts of onion, 4 parts of monosodium glutamate, 4 parts of cumin, rice pepper 3.8 parts, 3.5 parts of salt, 4 parts of compound enzyme, 3 parts of maltodextrin;

[0069] The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm fish piece, wash it, marinate it in 55% honey solution for 3-5min, take it out, drain it, put it into the fish oil with a temperature of 170°C Fry for 4 minutes, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried fish meat with 3% honey, 2% seasoning, 0.2% 55% liquor, 150% Sterile water, mix evenly, seal and store for 5 months, filter, adjust the ...

Embodiment 2

[0091] A spicy chicken-flavored barbecue sauce, which is mainly prepared from the following raw materials in parts by weight: 14 parts of purified water, 14 parts of basic sauce, 13 parts of tomato sauce, 12 parts of chili sauce, 12 parts of white sugar, 9 parts of peppercorns, smoked roast sauce 7 parts, 6 parts of onion, 3 parts of monosodium glutamate, 3 parts of cumin, 3.3 parts of rice pepper, 3 parts of table salt, 3 parts of compound enzyme, 2.5 parts of maltodextrin;

[0092]The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm chicken piece, wash it, marinate it in 45% honey solution for 3 minutes, take it out, drain it, put it into chicken oil with a temperature of 160°C and fry it 3min, take out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried chicken quality 2% honey, 1% seasoning, 0.1% 50% liquor, 100% non-toxic Bacteria water, mixed evenly, sealed and stored for 4 months, filtered,...

Embodiment 3

[0114] A spicy mutton-flavored barbecue sauce, which is mainly prepared from the following raw materials in parts by weight: 16 parts of purified water, 16 parts of basic sauce, 15 parts of tomato sauce, 16 parts of chili sauce, 16 parts of white sugar, 11 parts of pepper, and smoked roast sauce 9 parts, 8 parts of onion, 5 parts of monosodium glutamate, 5 parts of cumin, 4.2 parts of rice pepper, 4 parts of salt, 5 parts of compound enzyme, 3.5 parts of maltodextrin;

[0115] The preparation method of the basic sauce comprises the following steps: take a mutton piece of 4cm×4cm×1cm, wash it, marinate it in 65% honey solution for 5 minutes, take it out, drain it, put it into mutton oil with a temperature of 180°C and fry it 5min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried mutton quality 4% honey, 3% seasoning, 0.3% 60% liquor, 200% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 6 months, filtered...

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Abstract

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.

Description

technical field [0001] The invention relates to barbecue sauce, in particular to a spicy barbecue sauce and a preparation method thereof. Background technique [0002] Barbecue has become more and more popular from the initial roadside stalls to the star-rated hotels. The current barbecue evolved from Xinjiang kebabs. The original kebabs were only seasoned with chili powder and cumin powder. With the development of society and the increasing variety of dishes used for grilling, a single taste can no longer Meet the needs of modern tastes. Western cooking tends to be scientific and develops into nutritional considerations; Chinese cooking tends to be artistic, which is expressed as an emphasis on taste. In Chinese cooking, not only eating food but more importantly "taste". Although many natural animal and plant materials have certain fragrance and taste when they are processed separately, they still cannot satisfy people's desire for good taste. No matter what kind of foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10
Inventor 王占河杨正苍张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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