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Special barbecue sauce for black pepper steak and preparation method thereof

A technology of barbecue sauce and black pepper beef, which is applied in the field of barbecue sauce to achieve the effect of strong smoked and roasted flavor, improved safety, and prominent main flavor

Active Publication Date: 2020-12-04
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

[0019] The technical problem solved by the invention is to overcome the defects of the existing barbecue sauce and provide a special barbecue sauce for black pepper steak with smoked flavor

Method used

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  • Special barbecue sauce for black pepper steak and preparation method thereof
  • Special barbecue sauce for black pepper steak and preparation method thereof
  • Special barbecue sauce for black pepper steak and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] A special barbecue sauce for black pepper steak, which is mainly prepared from the following raw materials in parts by weight: 34 parts of purified water, 26 parts of basic sauce, 24 parts of white sugar, 11 parts of tomato sauce, 8 parts of smoked barbecue sauce, 6 parts of table salt, black 6 parts of pepper, 4 parts of tenderizer, 2 parts of monosodium glutamate, 0.09 parts of disodium nucleotide;

[0072] The preparation method of the basic sauce comprises the following steps: take a beef block of 8cm×8cm×2cm, wash it, marinate it in 55% honey solution for 4min, take it out, drain it, put it into butter at a temperature of 170°C and fry it 4min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 3% honey, 2% seasoning, 0.2% 55% liquor, 150% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 5 months, filtered, adjusted the pH value of the filtrate to 5, added 2.5% of its mass choleste...

Embodiment 2

[0095] A special barbecue sauce for black pepper steak, which is mainly prepared from the following raw materials in parts by weight: 32 parts of purified water, 22 parts of basic sauce, 22 parts of white sugar, 9 parts of tomato sauce, 6 parts of smoked barbecue sauce, 4 parts of table salt, black 4 parts of pepper, 2 parts of tenderizer, 1 part of monosodium glutamate, 0.07 parts of disodium nucleotide;

[0096] The preparation method of the basic sauce comprises the following steps: take a beef block of 8cm×8cm×2cm, wash it, marinate it in 45% honey solution for 3 minutes, take it out, drain it, put it into butter at a temperature of 160°C and fry it 3min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 2% honey, 1% seasoning, 0.1% 50% liquor, 100% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 4 months, filtered, adjusted the pH value of the filtrate to 4, added 1.5% of its mass chole...

Embodiment 3

[0119] A special barbecue sauce for black pepper steak, which is mainly prepared from the following raw materials in parts by weight: 36 parts of purified water, 30 parts of basic sauce, 26 parts of white sugar, 13 parts of tomato sauce, 10 parts of smoked barbecue sauce, 8 parts of table salt, black 8 parts of pepper, 6 parts of tenderizer, 3 parts of monosodium glutamate, 0.11 part of disodium nucleotide;

[0120] The preparation method of the basic sauce comprises the following steps: take a beef block of 8cm×8cm×2cm, wash it, marinate it in 65% honey solution for 5 minutes, take it out, drain it, put it into the butter at 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 2-4% honey, 3% seasoning, 0.3% 60% liquor, 200% fried beef sterilized water, mixed evenly, sealed and stored for 6 months, filtered, and the pH value of the filtrate was adjusted to 6, and the cholesterol-degrading bacteria powder wi...

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Abstract

The invention discloses a special barbecue sauce for black pepper steak, which does not add any spices, flavors and preservatives, has strong smoked and roasted flavor, prominent main flavor (beef flavor), strong tenderizing effect, and improves the taste, flavor and function of barbecued food Characteristics (antibacterial, antioxidative, pharmacological), collected the comprehensive flavor substances of the ingredients (beef) in the barbecue state, so that the barbecue sauce has a rich and attractive characteristic barbecue flavor; shortened the barbecue time, reduced the The production of carcinogens reduces the cholesterol content of ingredients (beef) and auxiliary materials and produces a new functional substance, cholester-4-en-3-one, which eliminates the carcinogens produced by cholesterol at high temperatures or under combustion from the source. Possibly, the safety of grilled food is further improved. The steak prepared by using the barbecue sauce has fresh and tender meat, delicious taste, strong barbecue flavor, low cholesterol content and strong food safety, and explores a new shortcut for preparing black pepper steak with characteristic barbecue flavor.

Description

technical field [0001] The invention relates to barbecue sauce, in particular to a special barbecue sauce for black pepper steak 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. N...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L27/60A23L33/00
CPCA23V2002/00A23L5/28A23L27/60A23L33/00A23V2200/24A23V2200/16A23V2200/3262
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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