CN103932149A - Barbecue sauce and preparation method thereof - Google Patents

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

A kind of barbecue sauce and preparation method thereof

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.