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Barbecue sauce and preparation method thereof

A production process and technology of barbecue sauce, which is applied in the field of barbecue sauce and barbecue sauce production process, can solve the problems of sesame soy sauce slag layering, serious slag layer hardening, poor storage resistance, etc., and achieve strong sesame aroma and good taste , Improve the effect of lipophilic performance

Inactive Publication Date: 2018-08-21
陈鹤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sesame sauce is an important ingredient in barbecue seasoning. It is not only a condiment, but also has its unique nutritional value. It can be used as a side dish, cold dish, or as a seasoning sauce for hot pot. The biggest disadvantage of sesame paste produced by traditional techniques is its poor storage resistance. , the produced sesame paste will have oil separation after being left for a period of time. The low-quality sesame paste will have serious layering of oil residue. The upper layer is the clear oil layer, and the lower layer is the sesame residue layer.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0014] The invention provides a barbecue sauce, the components of which are calculated in parts by weight: 40 parts of water, 40 parts of vinegar, 36 parts of sugar, 35 parts of sesame paste, 20 parts of soy sauce, 5 parts of cumin powder, and 5 parts of sesame powder , 1 part of salt, 1 part of monosodium glutamate.

[0015] In addition, the preparation technology of barbecue sauce of the present invention comprises the following steps:

[0016] S1. Select undamaged and plump sesame seeds, rinse them repeatedly in running water until there is no sediment, dry the washed sesame seeds through a hot air dryer, and roast the dried sesame seeds at 185-190°C. Stop roasting when the fragrance is just coming out. During the roasting process, use the air cooler to raise smoke to cool down the roasted sesame. The temperature of the smoke is 125-128°C. The sauce machine grinds the sesame paste with the skin removed. During the sesame paste grinding process, the emulsifier phospholipid ...

Embodiment 2

[0019] The invention provides a barbecue sauce, the components of which are calculated in parts by weight: 40 parts of water, 46 parts of vinegar, 30 parts of sugar, 40 parts of sesame paste, 23 parts of soy sauce, 9 parts of cumin powder, and 9 parts of sesame powder , 3 parts of salt, 3 parts of monosodium glutamate.

[0020] In addition, the preparation technology of barbecue sauce of the present invention comprises the following steps:

[0021] S1. Select undamaged and plump sesame seeds, rinse them repeatedly in running water until there is no sediment, dry the washed sesame seeds through a hot air dryer, and roast the dried sesame seeds at 185-190°C. Stop roasting when the fragrance is just coming out. During the roasting process, use the air cooler to raise smoke to cool down the roasted sesame. The temperature of the smoke is 125-128°C. The sauce machine grinds the sesame paste with the skin removed. During the sesame paste grinding process, the emulsifier phospholipi...

Embodiment 3

[0024] The invention provides a barbecue sauce, the components of which are calculated in parts by weight: 40 parts of water, 43 parts of vinegar, 33 parts of sugar, 30 parts of sesame paste, 22 parts of soy sauce, 7 parts of cumin powder, and 7 parts of sesame powder , 2 parts of salt, 2 parts of monosodium glutamate.

[0025] In addition, the preparation technology of barbecue sauce of the present invention comprises the following steps:

[0026] S1. Select undamaged and plump sesame seeds, rinse them repeatedly in running water until there is no sediment, dry the washed sesame seeds through a hot air dryer, and roast the dried sesame seeds at 185-190°C. Stop roasting when the fragrance is just coming out. During the roasting process, use the air cooler to raise smoke to cool down the roasted sesame. The temperature of the smoke is 125-128°C. The sauce machine grinds the sesame paste with the skin removed. During the sesame paste grinding process, the emulsifier phospholipi...

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PUM

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Abstract

The invention discloses barbecue sauce. The barbecue sauce comprises the following ingredients in parts by weight: 40 parts of water, 40-46 parts of vinegar, 30-36 parts of sugar, 30-40 parts of sesame seed paste, 20-23 parts of soy sauce, 5-9 parts of cumin powder, 5-9 parts of sesame seed powder, 1-3 parts of salt, and 1-3 parts of monosodium glutamate; moreover, emulsifier phospholipids are added during grinding of the sesame seed paste so that the prepared sesame seed paste is good in stability. And thus, the barbecue sauce is uniform in texture and not liable to stratify in long-term storage, as well as rich in nutrients and good in taste. The barbecue sauce is mellow in sesame seed paste aroma, and preserves relatively good taste after long-term storage; and thus, the barbecue sauceis suitable for common promoted use.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a barbecue sauce, and also relates to a production process of the barbecue sauce. Background technique [0002] Barbecue is to put food on fire or charcoal for roasting. Due to its special cooking method, the final barbecue material added determines the final taste of food to a large extent. [0003] Sesame sauce is an important ingredient in barbecue seasoning. It is not only a condiment, but also has its unique nutritional value. It can be used as a side dish, cold dish, or as a seasoning sauce for hot pot. The biggest disadvantage of sesame paste produced by traditional techniques is its poor storage resistance. , The produced sesame paste will have oil separation after being left for a period of time. The low-quality sesame paste will have serious oil residue layering. The upper layer is a clear oil layer, and the lower layer is a sesame residue layer. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2200/222
Inventor 陈鹤
Owner 陈鹤
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