CN106562379A - Seasoning juice for barbecue - Google Patents
Seasoning juice for barbecue Download PDFInfo
- Publication number
- CN106562379A CN106562379A CN201610931221.XA CN201610931221A CN106562379A CN 106562379 A CN106562379 A CN 106562379A CN 201610931221 A CN201610931221 A CN 201610931221A CN 106562379 A CN106562379 A CN 106562379A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- powder
- barbecue
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Baking, Grill, Roasting (AREA)
Abstract
The invention discloses a seasoning juice for barbecue. The seasoning juice is prepared from the following raw materials in parts by weight: 8-12 parts of purified water, 8-12 parts of green cucumber juice, 8-12 parts of green tangerine juice, 6-8 parts of lemon juice, 4-6 parts of dried orange peel powder, 3-5 parts of hawthorn powder, 3-5 parts of glucose, 1-3 parts of honey, 0.5-1 part of ginger powder, 0.5-1 part of juicy peach juice and 0.5-1 part of maltose. The barbecue food is blended with a variety of juice and ingredients, so that the barbecue food has the fragrance of the juice and the fragrance of the juice can neutralize the greasy taste and the heavy flavor of the barbecue food, and thus the barbecue food is relatively good in taste, and the greasy feeling of the food can be properly relieved.
Description
Technical field
The present invention relates to field is roasted, more particularly to a kind of barbecue sauce.
Background technology
Barbecue is that food is put in above fire or carbon and is baked, due to its special cooking methods, at present, during barbecue
Selectable sauce is varied, there is numerous tastes such as numb, peppery, sweet, fragrant, but existing sauce, and general taste is all heavier, bakes
Food out is overeated just relatively more greasy.
The information for being disclosed in the background section is merely intended to increase the understanding of the general background to the present invention, and should not
When the prior art for being considered to recognize or imply in any form the information structure well known to persons skilled in the art.
The content of the invention
It is an object of the invention to provide a kind of barbecue sauce, so as to overcome barbecue gained food taste heavier, eats
Many relatively more greasy shortcomings.
For achieving the above object, the invention provides a kind of barbecue sauce, is made up by weight of following raw material：
Pure water 8-12 parts, green cucumber juice 8-12 parts, blue or green orange juice 8-12 parts, Fructus Citri Limoniae juice 6-8 parts, tangerine peel powder 4-6 part, Fructus Crataegi powder 3-5 part, Portugal
Grape sugar 3-5 parts, Mel 1-3 parts, Rhizoma Zingiberis powder 0.5-1 parts, peach juice 0.5-1 powder and maltose 0.5-1 parts.
Preferably, in above-mentioned technical proposal, barbecue sauce is made up by weight of following raw material：8 parts of pure water,
8 parts of green cucumber juice, 8 parts of blue or green orange juice, 6 parts of Fructus Citri Limoniae juice, 4 parts of tangerine peel powder, 3 parts of Fructus Crataegi powder, 3 parts of glucose, 1 part of Mel, Rhizoma Zingiberis powder 0.5
0.5 part of part, 0.5 part of peach juice and maltose.
Preferably, in above-mentioned technical proposal, barbecue sauce is made up by weight of following raw material：Pure water 12
Part, 12 parts of green cucumber juice, 12 parts of blue or green orange juice, 8 parts of Fructus Citri Limoniae juice, 6 parts of tangerine peel powder, 5 parts of Fructus Crataegi powder, 5 parts of glucose, 3 parts of Mel, Rhizoma Zingiberis powder
1 part, 1 part of 1 part of peach juice and maltose.
Preferably, in above-mentioned technical proposal, barbecue sauce is made up by weight of following raw material：Pure water 10
Part, 10 parts of green cucumber juice, 10 parts of blue or green orange juice, 7 parts of Fructus Citri Limoniae juice, 5 parts of tangerine peel powder, 4 parts of Fructus Crataegi powder, 4 parts of glucose, 2 parts of Mel, Rhizoma Zingiberis powder
0.8 part, 0.8 part of 0.8 part of peach juice and maltose.
Preferably, in above-mentioned technical proposal, barbecue sauce is obtained by following steps：The mixing of whole raw material stirring is equal
It is even.
Compared with prior art, the present invention has the advantages that：
Barbecue sauce in the present invention, is allocated using various fruit juice and dispensing to the food of baking so that roasting
Food there is the delicate fragrance of fruit juice, greasy, weight taste that can be in comprehensive food roasting so that food roasting is good in taste, energy
Enough appropriate soapy feelings that must mitigate food.
Specific embodiment
The specific embodiment of the present invention is described in detail below, it is to be understood that protection scope of the present invention is not
Limited by specific embodiment.
Explicitly indicate that unless otherwise other, otherwise in entire disclosure and claims, term " including " or its change
Change such as "comprising" or " including " etc. and will be understood to comprise statement ingredient, and do not exclude other ingredients.
Embodiment 1：
A kind of barbecue sauce, is made up by weight of following raw material：8 parts of pure water, 8 parts of green cucumber juice, blue or green orange juice 8
Part, 6 parts of Fructus Citri Limoniae juice, 4 parts of tangerine peel powder, 3 parts of Fructus Crataegi powder, 3 parts of glucose, 1 part of Mel, 0.5 part of Rhizoma Zingiberis powder, 0.5 part of peach juice and
0.5 part of maltose；Wherein, whole raw material stirring mix homogeneously can be used.
Barbecue sauce in the present invention, is allocated using various fruit juice and dispensing to the food of baking so that roasting
Food there is the delicate fragrance of fruit juice, greasy, weight taste that can be in comprehensive food roasting so that food roasting is good in taste, energy
Enough appropriate soapy feelings that must mitigate food.
Embodiment 2：
A kind of barbecue sauce, is made up by weight of following raw material：12 parts of pure water, 12 parts of green cucumber juice, blue or green Fructus Citri tangerinae
12 parts of juice, 8 parts of Fructus Citri Limoniae juice, 6 parts of tangerine peel powder, 5 parts of Fructus Crataegi powder, 5 parts of glucose, 3 parts of Mel, 1 part of Rhizoma Zingiberis powder, 1 part of peach juice and
1 part of maltose；Wherein, whole raw material stirring mix homogeneously can be used.
Barbecue sauce in the present invention, is allocated using various fruit juice and dispensing to the food of baking so that roasting
Food there is the delicate fragrance of fruit juice, greasy, weight taste that can be in comprehensive food roasting so that food roasting is good in taste, energy
Enough appropriate soapy feelings that must mitigate food.
Embodiment 3：
A kind of barbecue sauce, is made up by weight of following raw material：10 parts of pure water, 10 parts of green cucumber juice, blue or green Fructus Citri tangerinae
10 parts of juice, 7 parts of Fructus Citri Limoniae juice, 5 parts of tangerine peel powder, 4 parts of Fructus Crataegi powder, 4 parts of glucose, 2 parts of Mel, 0.8 part of Rhizoma Zingiberis powder, peach juice 0.8
0.8 part of part and maltose；Wherein, whole raw material stirring mix homogeneously can be used.
Barbecue sauce in the present invention, is allocated using various fruit juice and dispensing to the food of baking so that roasting
Food there is the delicate fragrance of fruit juice, greasy, weight taste that can be in comprehensive food roasting so that food roasting is good in taste, energy
Enough appropriate soapy feelings that must mitigate food.
It is aforementioned to the present invention specific illustrative embodiment description be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles and its reality of the present invention should
With so that those skilled in the art can realize and using the present invention a variety of exemplaries and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (5)
1. a kind of barbecue sauce, it is characterised in that be made up of following raw material by weight：Pure water 8-12 parts, green cucumber
Juice 8-12 parts, blue or green orange juice 8-12 parts, Fructus Citri Limoniae juice 6-8 parts, tangerine peel powder 4-6 part, Fructus Crataegi powder 3-5 part, glucose 3-5 parts, Mel 1-3
Part, Rhizoma Zingiberis powder 0.5-1 parts, peach juice 0.5-1 powder and maltose 0.5-1 parts.
2. barbecue sauce according to claim 1, it is characterised in that be made up of following raw material by weight：It is pure
8 parts of water purification, 8 parts of green cucumber juice, 8 parts of blue or green orange juice, 6 parts of Fructus Citri Limoniae juice, 4 parts of tangerine peel powder, 3 parts of Fructus Crataegi powder, 3 parts of glucose, 1 part of Mel,
0.5 part of 0.5 part of Rhizoma Zingiberis powder, 0.5 part of peach juice and maltose.
3. barbecue sauce according to claim 1, it is characterised in that be made up of following raw material by weight：It is pure
12 parts of water purification, 12 parts of green cucumber juice, 12 parts of blue or green orange juice, 8 parts of Fructus Citri Limoniae juice, 6 parts of tangerine peel powder, 5 parts of Fructus Crataegi powder, 5 parts of glucose, Mel 3
1 part of part, 1 part of Rhizoma Zingiberis powder, 1 part of peach juice and maltose.
4. barbecue sauce according to claim 1, it is characterised in that be made up of following raw material by weight：It is pure
10 parts of water purification, 10 parts of green cucumber juice, 10 parts of blue or green orange juice, 7 parts of Fructus Citri Limoniae juice, 5 parts of tangerine peel powder, 4 parts of Fructus Crataegi powder, 4 parts of glucose, Mel 2
0.8 part of part, 0.8 part of Rhizoma Zingiberis powder, 0.8 part of peach juice and maltose.
5. barbecue sauce according to claim 1, it is characterised in that be obtained by following steps：Whole raw materials are stirred
Mix mix homogeneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931221.XA CN106562379A (en) | 2016-10-31 | 2016-10-31 | Seasoning juice for barbecue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931221.XA CN106562379A (en) | 2016-10-31 | 2016-10-31 | Seasoning juice for barbecue |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562379A true CN106562379A (en) | 2017-04-19 |
Family
ID=58533697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610931221.XA Pending CN106562379A (en) | 2016-10-31 | 2016-10-31 | Seasoning juice for barbecue |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562379A (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112400A (en) * | 1994-05-26 | 1995-11-29 | 海南省工业研究所 | Cucumber (green cucumber) juice beverage and its processing method |
| CN1342423A (en) * | 2000-09-13 | 2002-04-03 | 张再兴 | Natural flavouring |
| CN1620913A (en) * | 2003-11-27 | 2005-06-01 | 李云彪 | Barbecue catchup and its preparation method |
| CN101077170A (en) * | 2007-06-16 | 2007-11-28 | 徐统钢 | Special purpose seasoning oil for barbecue and and preparation method thereof |
| CN102038168A (en) * | 2009-10-21 | 2011-05-04 | 张倩 | Barbecue sauce |
| CN103564390A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Scallion powder for cooking and barbecuing and preparation method of scallion powder |
| CN103719934A (en) * | 2013-12-11 | 2014-04-16 | 荣成冠辰水产有限公司 | Preparation method for baked mackerel fillet food |
| CN103932149A (en) * | 2013-11-18 | 2014-07-23 | 苏州厦都贸易有限公司 | Barbecue sauce and preparation method thereof |
| 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 |
| CN104939240A (en) * | 2015-06-26 | 2015-09-30 | 广西大学 | Nectarine and green cucumber juice beverage and processing method thereof |
| CN105685670A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for special grilled cod slice |
| CN106616818A (en) * | 2016-10-31 | 2017-05-10 | 广西南宁市唐郎食品有限公司 | Healthcare food additive |
-
2016
- 2016-10-31 CN CN201610931221.XA patent/CN106562379A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112400A (en) * | 1994-05-26 | 1995-11-29 | 海南省工业研究所 | Cucumber (green cucumber) juice beverage and its processing method |
| CN1342423A (en) * | 2000-09-13 | 2002-04-03 | 张再兴 | Natural flavouring |
| CN1620913A (en) * | 2003-11-27 | 2005-06-01 | 李云彪 | Barbecue catchup and its preparation method |
| CN101077170A (en) * | 2007-06-16 | 2007-11-28 | 徐统钢 | Special purpose seasoning oil for barbecue and and preparation method thereof |
| CN102038168A (en) * | 2009-10-21 | 2011-05-04 | 张倩 | Barbecue sauce |
| CN103564390A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Scallion powder for cooking and barbecuing and preparation method of scallion powder |
| CN103932149A (en) * | 2013-11-18 | 2014-07-23 | 苏州厦都贸易有限公司 | Barbecue sauce and preparation method thereof |
| CN103719934A (en) * | 2013-12-11 | 2014-04-16 | 荣成冠辰水产有限公司 | Preparation method for baked mackerel fillet food |
| CN105685670A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for special grilled cod slice |
| 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 |
| CN104939240A (en) * | 2015-06-26 | 2015-09-30 | 广西大学 | Nectarine and green cucumber juice beverage and processing method thereof |
| CN106616818A (en) * | 2016-10-31 | 2017-05-10 | 广西南宁市唐郎食品有限公司 | Healthcare food additive |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101496596A (en) | Health-care cooked rice crust and preparation method | |
| KR100978515B1 (en) | recipe for barbecue chicken | |
| CN104187463A (en) | Dried bamboo shoot flavor steamed bun and preparation method thereof | |
| CN101061857A (en) | Food seasoning and method of producing the same | |
| CN104365805A (en) | Mixed honey cake | |
| CN104256491A (en) | Preparation technology for hotpot condiment | |
| CN103099241A (en) | Formula and preparation process of baked sweet potato sausage | |
| CN106562379A (en) | Seasoning juice for barbecue | |
| CN106666649A (en) | Minced garlic seafood barbecue sauce | |
| CN108991142A (en) | A kind of chafing dish garlic perfume (or spice) sesame oil and its production method | |
| CN108835585A (en) | A kind of hotpot soup base material | |
| CN111903946A (en) | Preparation method of seasoning red oil | |
| CN1145193A (en) | Powdered compound condiment and its prepn. method | |
| CN106072445A (en) | A kind of spicy chilli oil perfume (or spice) sauce | |
| CN101366492A (en) | Spice powder prescription | |
| CN104543916A (en) | Spice used for flavoring watercress chilies | |
| KR100452765B1 (en) | Food additive by means of herb | |
| CN104381410A (en) | Biscuit with capabilities of clearing away heat and toxic materials and preparation method of biscuit | |
| CN107048322A (en) | A kind of chafing dish spices | |
| CN103932158B (en) | Chicken-bone calcium-supplement ketchup and preparation method thereof | |
| KR102486555B1 (en) | powder type natural seasoning composition comprising yeast extract | |
| CN106551363A (en) | A kind of noodles with stewed chicken taste | |
| CN106579307A (en) | Barbecue paste material | |
| CN106213422A (en) | Barbecue seasoning | |
| CN106666381A (en) | Braised beef noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170419 |
|
| WD01 | Invention patent application deemed withdrawn after publication |