CN103932149A - Barbecue sauce and preparation method thereof - Google Patents
Barbecue sauce and preparation method thereof Download PDFInfo
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- CN103932149A CN103932149A CN201310578406.3A CN201310578406A CN103932149A CN 103932149 A CN103932149 A CN 103932149A CN 201310578406 A CN201310578406 A CN 201310578406A CN 103932149 A CN103932149 A CN 103932149A
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- parts
- powder
- barbecue sauce
- minutes
- onion
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a barbecue sauce comprising the following components in parts by weight: 100-300 parts of tomato puree, 200-400 parts of water, 100-200 parts of a grape condensed syrup, 100-200 parts of white vinegar, 20-40 parts of starch, 3-5 parts of citric acid, 10-30 parts of chopped carrots, 10-20 parts of chopped onion, 1-3 parts of a garlic powder, 1-3 parts of an onion powder, 1-3 parts of a mustard powder, 10-20 parts of chopped celery, 1-3 parts of a chili powder, 1-3 parts of a black pepper powder, and 1-3 parts of a ginger powder. The preparation method of the barbecue sauce comprises the following technical steps: (1) according to the proportion, mixing the components, and stirring evenly; (2) heating the mixture to 80-100 DEG C, and carrying out heat preservation for 10-20 minutes; and (3) bottling the prepared barbecue sauce, carrying out sterilization and disinfection for 30 minutes at the temperature of 70-80 DEG C, and cooling to obtain the finished product.
Description
Technical field
The invention belongs to food seasoning technical field, more specifically relate to a kind of barbecue sauce and preparation method thereof.
Background technology
Barbecue sauce is in food roasting, spreads upon foodstuff surface, to increase a kind of condiment of its taste.Good barbecue sauce can improve the local flavor of food well, and improves people's appetite.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of barbecue sauce is provided.
The object of the present invention is to provide the preparation method of this barbecue sauce.
For achieving the above object, the present invention has taked following technical scheme:
A barbecue sauce, in weight portion, composed of the following components:
Tomato puree: 100~300, water: 200~400, grape heavy syrup: 100~200,
Light-coloured vinegar: 100~200, starch: 20~40, citric acid: 3~5,
Broken carrot: 10~30, broken onion: 10~20, garlic powder: 1~3,
Onion powder: 1~3, mustard meal: 1~3, broken celery: 10~20,
Chilli powder: 1~3, black pepper: 1~3, ginger powder: 1~3.
The preparation method of described barbecue sauce, comprises following technical step:
(1) by proportioning, each component is mixed, stir;
(2) by mixed material heating to 80~100 ℃, and be incubated 10~20 minutes;
(3), by the bottling of deployed barbecue sauce, through 70~80 ℃, 30 minutes sterilizations, get final product to obtain finished product after cooling.
Compared with prior art, the present invention has special fragrance, and formula is unique, can improve well the local flavor of food, has preparation technology simple, the beneficial effect that waits with low cost.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A barbecue sauce, in weight portion, composed of the following components:
Tomato puree: 100~300, water: 200~400, grape heavy syrup: 100~200,
Light-coloured vinegar: 100~200, starch: 20~40, citric acid: 3~5,
Broken carrot: 10~30, broken onion: 10~20, garlic powder: 1~3,
Onion powder: 1~3, mustard meal: 1~3, broken celery: 10~20,
Chilli powder: 1~3, black pepper: 1~3, ginger powder: 1~3.
The preparation method of described barbecue sauce, comprises following technical step:
(1) by proportioning, each component is mixed, stir;
(2) by mixed material heating to 80~100 ℃, and be incubated 10~20 minutes;
(3), by the bottling of deployed barbecue sauce, through 70~80 ℃, 30 minutes sterilizations, get final product to obtain finished product after cooling.
Claims (2)
1. a barbecue sauce, is characterized in that, in weight portion, composed of the following components:
Tomato puree: 100~300, water: 200~400, grape heavy syrup: 100~200,
Light-coloured vinegar: 100~200, starch: 20~40, citric acid: 3~5,
Broken carrot: 10~30, broken onion: 10~20, garlic powder: 1~3,
Onion powder: 1~3, mustard meal: 1~3, broken celery: 10~20,
Chilli powder: 1~3, black pepper: 1~3, ginger powder: 1~3.
2. the preparation method of barbecue sauce claimed in claim 1, is characterized in that, comprises following technical step:
(1) by proportioning, each component is mixed, stir;
(2) by mixed material heating to 80~100 ℃, and be incubated 10~20 minutes;
(3), by the bottling of deployed barbecue sauce, through 70~80 ℃, 30 minutes sterilizations, get final product to obtain finished product after cooling.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310578406.3A CN103932149A (en) | 2013-11-18 | 2013-11-18 | Barbecue sauce and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310578406.3A CN103932149A (en) | 2013-11-18 | 2013-11-18 | Barbecue sauce and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
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CN103932149A true CN103932149A (en) | 2014-07-23 |
Family
ID=51180235
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201310578406.3A Pending CN103932149A (en) | 2013-11-18 | 2013-11-18 | Barbecue sauce and preparation method thereof |
Country Status (1)
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104814426A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Peanut-flavored barbecue sauce and preparation method thereof |
CN106562379A (en) * | 2016-10-31 | 2017-04-19 | 广西南宁市唐郎食品有限公司 | Seasoning juice for barbecue |
CN107712832A (en) * | 2017-11-14 | 2018-02-23 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of bread is smeared and uses garlic sauce and its processing method |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2204913C1 (en) * | 2002-04-27 | 2003-05-27 | Общество с ограниченной ответственностью "Балтимор-Холдинг" | Tomato ketchup sauce "lecho" |
CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
CN102058088A (en) * | 2009-11-13 | 2011-05-18 | 天津市食品研究所有限公司 | Tomato sauce and processing method thereof |
-
2013
- 2013-11-18 CN CN201310578406.3A patent/CN103932149A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2204913C1 (en) * | 2002-04-27 | 2003-05-27 | Общество с ограниченной ответственностью "Балтимор-Холдинг" | Tomato ketchup sauce "lecho" |
CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
CN102058088A (en) * | 2009-11-13 | 2011-05-18 | 天津市食品研究所有限公司 | Tomato sauce and processing method thereof |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104814426A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Peanut-flavored barbecue sauce and preparation method thereof |
CN106562379A (en) * | 2016-10-31 | 2017-04-19 | 广西南宁市唐郎食品有限公司 | Seasoning juice for barbecue |
CN107712832A (en) * | 2017-11-14 | 2018-02-23 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of bread is smeared and uses garlic sauce and its processing method |
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Application publication date: 20140723 |