CN106690253A - Preparation method of barbecue sauce - Google Patents
Preparation method of barbecue sauce Download PDFInfo
- Publication number
- CN106690253A CN106690253A CN201510788679.XA CN201510788679A CN106690253A CN 106690253 A CN106690253 A CN 106690253A CN 201510788679 A CN201510788679 A CN 201510788679A CN 106690253 A CN106690253 A CN 106690253A
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- China
- Prior art keywords
- sauce
- preparation
- barbecue
- barbecue sauce
- catsup
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- 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.)
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a preparation method of a barbecue sauce. According to the preparation method, 200g of chopped garlic chilli sauce, 80g of tomato sauce, 30g of ground pepper, 10g of sesame oil, 60g of white sugar, and 50g of purified water are delivered into a container for uniform stirring so as to obtain a finished product. The barbecue sauce is prepared from a plurality of seasonings, and tomato sauce is added, so that cancerogenic substances generated in barbecued food are reduced, the barbecued food prepared from the barbecue sauce is ruddy in color, and is capable of improving appetite, and perfect combination of color, aroma and taste is achieved.
Description
Technical field
The invention belongs to flavouring manufacture field, it is related to a kind of preparation method of Broiled Dishes characteristic dip, and in particular to a kind of preparation method of barbecue dip.
Background technology
Modern society, barbecue is a kind of prevalence, already the first-selection as a kind of many people's parties, amusement and recreation mode, and oneself roasts also very common in modern society；
Barbecue sauce is naturally also just important, and existing commercially available sauce is generally the sauce pickled in advance, salting period food long, first, nitrite is too high, and this thing is not only toxic in itself, and may synthesize stronger " nitrosamine " of carcinogenicity with the amine substance in protein food；Second, salinity or sugar are too high, unfavorable to chronic disease；3rd, vitamin loss is big, and nutritive value is relatively low.
Therefore, dip of the brush on meat is necessary when inventing a kind of barbecue.
The content of the invention
The purpose of the present invention, is to provide a kind of preparation method of barbecue dip, and this dip taste is unique, nutritious.
The technical scheme of use is：
A kind of preparation method of barbecue dip, including following processing steps：
Chilli garlic sauce 200g, catsup 80g, pepper powder 30g, sesame oil 10g, white sugar 60g and pure water 50g are taken, is put into container, stirred, obtained final product.
Effect of the invention：
Lycopene in catsup has good anticancer effect and antioxidation activity.Many epidemiological studies prove that lycopene has preventive effect, such as prostate cancer and digestive system cancer to some type of cancer.External cancer cell culture studies also support this conclusion in vivo.Secondly, a certain amount of vitamin C is contained in catsup, some carcinogenic generations can be hindered.The nitrosamine of stomach cancer can for example be caused, be that generation is combined by nitrite and amine substance, and ascorbic presence can block the synthesis of the two, so as to reduce carcinogenic quantity.Again, temperature when catsup can reduce barbecue is smeared during barbecue.During barbecue, catsup can first absorb heat, protect middle cube meat not heat up suddenly.
Additionally, also containing a certain amount of dietary fiber in catsup, although this nutrient is not digested, can play and slow down carcinogenic substance infiltration rate, reduce the effect of carcinogenic substance uptake, therefore can also mitigate harm of the food roasting to body.
The present invention is formed using the modulation of various flavorings, and is added with catsup, reduces the carcinogen produced in food roasting, and color is ruddy, looks good, smell good and taste good, and induce one appetite.
Specific embodiment
A kind of preparation method of barbecue dip, including following processing steps：
Chilli garlic sauce 200g, catsup 80g, pepper powder 30g, sesame oil 10g, white sugar 60g and pure water 50g are taken, is put into container, stirred, obtained final product.
Claims (1)
1. a kind of preparation method of barbecue dip, it is characterised in that including following processing steps：
Chilli garlic sauce 200g, catsup 80g, pepper powder 30g, sesame oil 10g, white sugar 60g and pure water 50g are taken, is put into container, stirred, obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510788679.XA CN106690253A (en) | 2015-11-17 | 2015-11-17 | Preparation method of barbecue sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510788679.XA CN106690253A (en) | 2015-11-17 | 2015-11-17 | Preparation method of barbecue sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690253A true CN106690253A (en) | 2017-05-24 |
Family
ID=58932926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510788679.XA Pending CN106690253A (en) | 2015-11-17 | 2015-11-17 | Preparation method of barbecue sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106690253A (en) |
-
2015
- 2015-11-17 CN CN201510788679.XA patent/CN106690253A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170524 |
|
| WD01 | Invention patent application deemed withdrawn after publication |