CN105919040A - Barbecue sauce and preparation method thereof - Google Patents
Barbecue sauce and preparation method thereof Download PDFInfo
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- CN105919040A CN105919040A CN201610342752.5A CN201610342752A CN105919040A CN 105919040 A CN105919040 A CN 105919040A CN 201610342752 A CN201610342752 A CN 201610342752A CN 105919040 A CN105919040 A CN 105919040A
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- clear water
- sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of food, and provides barbecue sauce and a preparation method thereof. According to the barbecue sauce, chicken soup, apples and lemons are adopted as main raw materials, the raw materials are rich in nutrition and fresh and cool in taste, and when the barbecue sauce is used for barbecuing meat, the greasiness of barbecued meat can be reduced, and the fresh and cool mouthfeel of the barbecued meat can be improved.
Description
Technical field
The present invention relates to food technology field, particularly to a kind of barbecue and preparation method thereof.
Background technology
Barbecue has become a kind of cuisines being popular between the whole nation the most, indispensable important source material in barbecue barbecue manufacturing process especially, and the quality of barbecue directly influences quality and the taste of barbecue.Beans is with things such as beans, wheat flour, fruit, meat or fish and shrimp as primary raw material, the pasty state flavoring agent processed；Common tartar sauce is divided into the sweet soybean paste with wheat flour as primary raw material, the big class of broad bean paste two with beans as primary raw material；Current tartar sauce more focuses on the variation of taste, such as the taste perception such as sour, sweet, bitter, peppery, and to aspects such as the mouthfeel regulation of food, sauce nutrition, color and lusters, research is lacked for tartar sauce, current sauce cannot meet people to barbecue local flavor and the demand of mouthfeel.
Summary of the invention
Therefore, for above-mentioned problem, the present invention provides a kind of barbecue and preparation method thereof, described barbecue uses chicken soup, Fructus Mali pumilae, Fructus Citri Limoniae as primary raw material, raw material is nutritious, and taste is salubrious, and described barbecue is for barbecue when, the greasy of barbecue can be reduced, promote the clean mouthfeel of barbecue；And the manufacture method of described barbecue is simple to operation, being suitable for manufacturing quantitatively, practicality is high.
For realizing above-mentioned technical problem, the solution that the present invention takes is: a kind of barbecue, A beans, B beans and C beans mixing preparation form；It is as follows that described A sauce bag includes raw material: white taste increasing, monosodium glutamate, white sugar, Oleum Sesami, taste are the freshest, clear water, garlic clove and Fructus Capsici；It is as follows that described B sauce bag includes raw material: garlic clove, edible oil and clear water；It is as follows that described C sauce bag includes raw material: chicken soup, Fructus Mali pumilae, Fructus Citri Limoniae, soy sauce, white sugar, monosodium glutamate.
Further, described A beans raw material components is as follows: 1 weight portion white taste increasing, 0.01 weight portion monosodium glutamate, 0.01 weight portion white sugar, 0.08 weight portion Oleum Sesami, 0.12 weight portion taste are the freshest, 0.4 weight portion clear water, 0.2 weight portion garlic clove and 0.2 weight portion Fructus Capsici.
Further, described B beans raw material components is as follows: 4 weight portion garlic cloves, 1 weight portion edible oil and 1 weight portion clear water.
Further, described C beans raw material components is as follows: 42 weight portion chicken soups, 5.5 weight of apple, 2.5 parts by weight of lemon, 24 weight portion soy sauce, 10 weight portion white sugars, 2 weight portion monosodium glutamates.
Further, described chicken soup is to use chicken shell to add the plain soup that clear water boils.
Further, described chicken soup raw material components is as follows: 6 weight portion chicken shells and 50 weight portion clear water.
The manufacture method of a kind of barbecue, comprises the steps:
(1) prepare A beans: a, add clear water in blender, garlic clove stirs into mashed garlic, adds that monosodium glutamate, white sugar, Oleum Sesami, taste be the freshest, clear water, white taste increase and stir in the mashed garlic accomplished fluently, the sauce being stirred is poured out standby；Add clear water in b, blender, Fructus Capsici is smashed, and the sauce being subsequently adding step a prepared is again stirring for, and can obtain A beans；
(2) B beans is prepared: in blender, addition garlic clove, edible oil, clear water stirring can obtain B beans in 2 minutes；
(3) prepare C beans: a, boil chicken soup；B, Fructus Mali pumilae clean stalk, enucleation stripping and slicing, then break into apple butter with cooking machine；C, Fructus Citri Limoniae clean, stripping and slicing, squeeze juice, squeeze juice obtain Fructus Citri Limoniae juice add in apple butter together with the Fericarpium Citri Limoniae after crowded juice, stir prepared fruit jam；D, chicken soup, fruit jam, monosodium glutamate, white sugar, soy sauce are stirred, the least fire heating 25 minutes, after heat, close fire immersion 15 hours；E, soaked after filter with drainage screen, Fericarpium Citri Limoniae, apple butter are filtered out, cold room cold preservation is sent in the dip barrelling obtained after filtering, i.e. obtains C beans；
(4) A beans, B beans, C beans mixing preparation are prepared described barbecue.
It is further, step (1) prepares the concrete operations of A beans: add 0.2 weight portion clear water in a, blender, 0.2 weight portion garlic clove stirs into mashed garlic, add in the mashed garlic accomplished fluently that 0.01 weight portion monosodium glutamate, 0.01 weight portion white sugar, 0.08 weight portion Oleum Sesami, 0.12 weight portion taste be the freshest, 0.1 weight portion clear water, the 1 white taste of weight portion increase and stir, and the sauce being stirred is poured out standby；Add 0.1 weight portion clear water in b, blender, 0.2 weight portion Fructus Capsici is smashed, and the sauce being subsequently adding step a prepared is again stirring for, and can obtain A beans.
Further, the concrete operations boiling chicken soup in step (3) are: choosing chicken shell as boiling chicken soup raw material, chicken shell is cleaned peeling and deoiled, and it is boiled to put into big fire inside clear water, rear turn a little fire and stew slowly, stew to chicken soup and turn white, time be about 4-5 hour.
By using preceding solution, the invention has the beneficial effects as follows:
1, described barbecue is by A beans, B beans, C beans mixing preparation prepares, will the distinct material separate configuration of various tastes, until allocating again when using, enable to A beans, B beans, taste between three kinds of sauces of C beans or dip keeps its most original local flavor before culinary art respectively, taste such as A beans increases local flavor, the Bulbus Allii Flavor of B beans, the chicken soup of C beans and the salubrious fragrant and sweet local flavor of fruit, then use A beans when culinary art, B beans, the barbecue of C beans allotment can have the most original delicious taste modulating when, have the local flavor advantage of three kinds of sauces concurrently, promote mouthfeel, effectively avoid in prior art and the delicate flavour that the sauce that the material that various tastes are distinct is disposably mixed to prepare occurs after storage is lost, local flavor makes a variation, degradation phenomenon under mouthfeel, practical.
2, the C beans of described barbecue takes chicken soup as raw material, the chicken soup boiled is carried out in particular by chicken shell, chicken shell is enriched in the food of the multiple nutritional components such as vitamin, trace element, protein and mineral, there is spleen invigorating support spleen, nourishing and protecting liver, blood-supplementing blood-nourishing, raising immunity, skin care hair care, promote calcium absorption, help the multinomial effects such as growth, therefore, made barbecue by chicken soup as raw material, impart the abundant nutrition that barbecue is equal, improve the nutritive value of barbecue；And the chicken shell boiling chicken soup goes oil processing to obtain, it white thick soup greasy boiled is low, it is to avoid the greasy of chicken soup reduces the mouthfeel of barbecue.Simultaneously, described barbecue also uses Fructus Mali pumilae and Fructus Citri Limoniae as coordinating raw material, Fructus Mali pumilae and Fructus Citri Limoniae can not only further reduce the greasy of chicken soup, ensure that the taste of barbecue is not affected by chicken soup greasy, give the fruit taste that barbecue is pure and fresh, and the fruit nutrition composition that Fructus Mali pumilae and Fructus Citri Limoniae give barbecue can be good at being merged by food absorption, fruit nutrition composition can aid in the greasy reducing food itself, can alleviate that barbecue polyphagia causes get angry, the situation such as greasiness, improve the edibility of food；Therefore, described barbecue is for barbecue when, it is possible to reduce the greasy of barbecue, promotes the clean mouthfeel of barbecue, promotes the nutritive value of barbecue；And, each raw material that described barbecue is chosen is all simple easily acquisition, and each material composition ratio is suitable, it is possible to mix pure and fresh sour-sweet taste, it is possible to the taste meeting people is pursued, and processing technology is simple to operation, is suitable for producing quantitatively, and practicality is high.
Detailed description of the invention
Describing embodiments of the present invention in detail below with reference to specific embodiment, to the present invention, how application technology means solve technical problem whereby, and the process that realizes reaching technique effect can fully understand and implement according to this.If not specializing, the conventional means that the technological means employed in embodiment is well known to those skilled in the art, the reagent used and product are also available commercial.The various processes not described in detail and method are conventional methods as known in the art, the source of agents useful for same, trade name and be necessary to list its constituent person, all indicate when occurring first.
The manufacture method of a kind of barbecue, comprises the steps (1 weight portion is based on 500g):
(1) add 0.2 weight portion clear water in preparing A beans: a, blender, 0.2 weight portion garlic clove stirs into mashed garlic, add in the mashed garlic accomplished fluently that 0.01 weight portion monosodium glutamate, 0.01 weight portion white sugar, 0.08 weight portion Oleum Sesami, 0.12 weight portion taste be the freshest, 0.1 weight portion clear water, the 1 white taste of weight portion increase and stir, and the sauce being stirred is poured out standby；Add 0.1 weight portion clear water in b, blender, 0.2 weight portion Fructus Capsici is smashed, and the sauce being subsequently adding step a prepared is again stirring for, and can obtain A beans；
(2) B beans is prepared: add 4 weight portion garlic cloves in blender, 1 weight portion edible oil, 1 weight portion clear water stirring can obtain B beans in 2 minutes；
(3) preparing C beans: a, boil chicken soup, choose 6 weight portion chicken shells as boiling chicken soup raw material, chicken shell is cleaned peeling and is deoiled, and it is boiled to put into big fire inside 50 weight portion clear water, rear turn a little fire and stewes slowly, stewes to chicken soup and turns white, time be about 4 hours；B, 5.5 weight of apple are cleaned stalk, enucleation stripping and slicing, then break into apple butter with cooking machine；C, by 2.5 parts by weight of lemon clean, stripping and slicing, squeeze juice, squeeze juice obtain Fructus Citri Limoniae juice add in apple butter together with the Fericarpium Citri Limoniae after crowded juice, stir prepared fruit jam；D, chicken soup, fruit jam, 2 weight portion monosodium glutamates, 10 weight portion white sugars, 24 weight portion soy sauce are stirred, the least fire heating 25 minutes, after heat, close fire immersion 15 hours；E, soaked after filter with drainage screen, Fericarpium Citri Limoniae, apple butter are filtered out, cold room cold preservation is sent in the dip barrelling obtained after filtering, i.e. obtains C beans；
(4) A beans, B beans, C beans mixing preparation are prepared described barbecue.
Designing the barbecue obtained in sum, nutritious, taste is salubrious, and described barbecue is for barbecue when, it is possible to reduce the greasy of barbecue, promotes the clean mouthfeel of barbecue；And the manufacture method of described barbecue is simple to operation, being suitable for manufacturing quantitatively, practicality is high.
Described above, only utilize modification, change that the embodiment of this origination techniques content, any those skilled in the art use this creation to be done, all belong to the scope of the claims of this creation opinion, and be not limited to those disclosed embodiments.
Claims (9)
1. a barbecue, it is characterised in that: formed by A beans, B beans and C beans mixing preparation；
It is as follows that described A sauce bag includes raw material: white taste increasing, monosodium glutamate, white sugar, Oleum Sesami, taste are the freshest, clear water, garlic clove and Fructus Capsici；
It is as follows that described B sauce bag includes raw material: garlic clove, edible oil and clear water；
It is as follows that described C sauce bag includes raw material: chicken soup, Fructus Mali pumilae, Fructus Citri Limoniae, soy sauce, white sugar, monosodium glutamate.
Barbecue the most according to claim 1, it is characterized in that, it is as follows that described A sauce bag includes raw material components: 1 weight portion white taste increasing, 0.01 weight portion monosodium glutamate, 0.01 weight portion white sugar, 0.08 weight portion Oleum Sesami, 0.12 weight portion taste are the freshest, 0.4 weight portion clear water, 0.2 weight portion garlic clove and 0.2 weight portion Fructus Capsici.
Barbecue the most according to claim 1, it is characterised in that it is as follows that described B sauce bag includes raw material components: 4 weight portion garlic cloves, 1 weight portion edible oil and 1 weight portion clear water.
Barbecue the most according to claim 1, it is characterised in that it is as follows that described C sauce bag includes raw material components: 42 weight portion chicken soups, 5.5 weight of apple, 2.5 parts by weight of lemon, 24 weight portion soy sauce, 10 weight portion white sugars, 2 weight portion monosodium glutamates.
Barbecue the most according to claim 1, it is characterised in that: described chicken soup is to use chicken shell to add the plain soup that clear water boils.
Barbecue the most according to claim 5, it is characterised in that described chicken soup includes that raw material components is as follows: 6 weight portion chicken shells and 50 weight portion clear water.
7. the manufacture method of a barbecue, it is characterised in that comprise the steps:
(1) prepare A beans: a, add clear water in blender, garlic clove stirs into mashed garlic, adds that monosodium glutamate, white sugar, Oleum Sesami, taste be the freshest, clear water, white taste increase and stir in the mashed garlic accomplished fluently, the sauce being stirred is poured out standby；Add clear water in b, blender, Fructus Capsici is smashed, and the sauce being subsequently adding step a prepared is again stirring for, and can obtain A beans；
(2) B beans is prepared: in blender, addition garlic clove, edible oil, clear water stirring can obtain B beans in 2 minutes；
(3) prepare C beans: a, boil chicken soup；B, Fructus Mali pumilae clean stalk, enucleation stripping and slicing, then break into apple butter with cooking machine；C, Fructus Citri Limoniae clean, stripping and slicing, squeeze juice, squeeze juice obtain Fructus Citri Limoniae juice add in apple butter together with the Fericarpium Citri Limoniae after crowded juice, stir prepared fruit jam；D, chicken soup, fruit jam, monosodium glutamate, white sugar, soy sauce are stirred, the least fire heating 25 minutes, after heat, close fire immersion 15 hours；E, soaked after filter with drainage screen, Fericarpium Citri Limoniae, apple butter are filtered out, cold room cold preservation is sent in the dip barrelling obtained after filtering, i.e. obtains C beans；
(4) A beans, B beans, C beans mixing preparation are prepared described barbecue.
The manufacture method of barbecue the most according to claim 7, it is characterized in that, step (1) prepares the concrete operations of A beans: add 0.2 weight portion clear water in a, blender, 0.2 weight portion garlic clove stirs into mashed garlic, add in the mashed garlic accomplished fluently that 0.01 weight portion monosodium glutamate, 0.01 weight portion white sugar, 0.08 weight portion Oleum Sesami, 0.12 weight portion taste be the freshest, 0.1 weight portion clear water, the 1 white taste of weight portion increase and stir, and the sauce being stirred is poured out standby；Add 0.1 weight portion clear water in b, blender, 0.2 weight portion Fructus Capsici is smashed, and the sauce being subsequently adding step a prepared is again stirring for, and can obtain A beans.
The manufacture method of barbecue the most according to claim 7, it is characterized in that, the concrete operations boiling chicken soup in step (3) are: choose chicken shell as boiling chicken soup raw material, chicken shell is cleaned peeling and is deoiled, put into big fire inside clear water boiled, rear turn a little fire and stew slowly, stew to chicken soup and turn white, time a length of 4-5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610342752.5A CN105919040A (en) | 2016-05-23 | 2016-05-23 | Barbecue sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610342752.5A CN105919040A (en) | 2016-05-23 | 2016-05-23 | Barbecue sauce and preparation method thereof |
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| CN105919040A true CN105919040A (en) | 2016-09-07 |
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| CN201610342752.5A Pending CN105919040A (en) | 2016-05-23 | 2016-05-23 | Barbecue sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902910A (en) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | A kind of roast duck sauce and preparation method thereof |
| CN110013024A (en) * | 2019-04-19 | 2019-07-16 | 内蒙古红太阳食品有限公司 | A kind of barbecue and preparation method thereof having anti-burnt Effect On Gelatinization Characteristics |
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| CN1620913A (en) * | 2003-11-27 | 2005-06-01 | 李云彪 | Barbecue catchup and its preparation method |
| CN101176545A (en) * | 2006-11-08 | 2008-05-14 | 冯善有 | Barbecue sauce and preparation method thereof |
| CN104783109A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Seafood-flavour barbecue sauce and preparation method thereof |
| CN105361122A (en) * | 2015-12-14 | 2016-03-02 | 四川旅游学院 | Roast meat seasoning sauce and preparation method thereof |
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2016
- 2016-05-23 CN CN201610342752.5A patent/CN105919040A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620913A (en) * | 2003-11-27 | 2005-06-01 | 李云彪 | Barbecue catchup and its preparation method |
| CN101176545A (en) * | 2006-11-08 | 2008-05-14 | 冯善有 | Barbecue sauce and preparation method thereof |
| CN104783109A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Seafood-flavour barbecue sauce and preparation method thereof |
| CN105361122A (en) * | 2015-12-14 | 2016-03-02 | 四川旅游学院 | Roast meat seasoning sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902910A (en) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | A kind of roast duck sauce and preparation method thereof |
| CN110013024A (en) * | 2019-04-19 | 2019-07-16 | 内蒙古红太阳食品有限公司 | A kind of barbecue and preparation method thereof having anti-burnt Effect On Gelatinization Characteristics |
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Application publication date: 20160907 |
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