CN104381971A - Special barbecue sauce - Google Patents
Special barbecue sauce Download PDFInfo
- Publication number
- CN104381971A CN104381971A CN201410595347.5A CN201410595347A CN104381971A CN 104381971 A CN104381971 A CN 104381971A CN 201410595347 A CN201410595347 A CN 201410595347A CN 104381971 A CN104381971 A CN 104381971A
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- CN
- China
- Prior art keywords
- parts
- powder
- barbecue sauce
- special
- special barbecue
- 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
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Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a special barbecue sauce. The special barbecue sauce is prepared from the following substances in parts by weight: 3-6 parts of palm oil, 2-5 parts of walnut oil, 25-30 parts of coarse rice powder, 15-21 parts of light wheat flour, 25-30 parts of soybeans, 9-13 parts of pericarpium zanthoxyli powder, 6-13 parts of cumin powder, 3-6 parts of white granulated sugar and 8-13 parts of hulled white sesame. The process for preparing the special barbecue sauce is simple, and the prepared special barbecue sauce tastes good, has a good color, is easy to preserve and does not contain any additive, thereby meeting the demand of consumers and having a good market prospect.
Description
Technical field
The present invention relates to the special tartar sauce of a kind of barbecue.
Background technology
A kind of snack in recent years-roasting gluten is commercially very popular, and the taste of its uniqueness is liked by consumer very much.But the kind of the tartar sauce smeared on this roasting gluten is different, cause that the roasting gluten taste made has very big difference.The tartar sauce that before the observation of eyes, roasting gluten is used on the market is according to investigations of a great variety, and taste differs.The production standard that the tartar sauce that a lot of sellers modulate is ununified, not only taste is not good enough, is of low nutritive value, and often also added artificial color etc., and long-term eating is unfavorable for health, is unfavorable for healthy development of market.
Summary of the invention
Technical problem to be solved by this invention is to provide the special tartar sauce of a kind of barbecue.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The special tartar sauce of a kind of barbecue, comprises the material of following parts by weight: palm oil 3-6 part, walnut oil 2-5 part, coarse rice powder 25-30 part, light wheat powder 15-21 part, soya bean 25-30 part, zanthoxylum powder 9-13 part, cumin powder 6-13 part, white granulated sugar 3-6 part, decortication white sesameseed 8-13 part.
Technique of the present invention is simple, and obtained special tartar sauce taste is good, color and luster good, easily preserves, and does not add any additive in tartar sauce, meet consumer demand, have good market prospects.
Detailed description of the invention
Embodiment 1
The special tartar sauce of a kind of barbecue, comprises the material of following parts by weight: palm oil 3-6 part, walnut oil 2-5 part, coarse rice powder 25-30 part, light wheat powder 15-21 part, soya bean 25-30 part, zanthoxylum powder 9-13 part, cumin powder 6-13 part, white granulated sugar 3-6 part, decortication white sesameseed 8-13 part.
Claims (1)
1. roast a special tartar sauce, it is characterized in that, comprise the material of following parts by weight: palm oil 3-6 part, walnut oil 2-5 part, coarse rice powder 25-30 part, light wheat powder 15-21 part, soya bean 25-30 part, zanthoxylum powder 9-13 part, cumin powder 6-13 part, white granulated sugar 3-6 part, decortication white sesameseed 8-13 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410595347.5A CN104381971A (en) | 2014-10-30 | 2014-10-30 | Special barbecue sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410595347.5A CN104381971A (en) | 2014-10-30 | 2014-10-30 | Special barbecue sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381971A true CN104381971A (en) | 2015-03-04 |
Family
ID=52600019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410595347.5A Pending CN104381971A (en) | 2014-10-30 | 2014-10-30 | Special barbecue sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381971A (en) |
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 |
| WO2018108425A1 (en) * | 2016-12-15 | 2018-06-21 | Unilever N.V. | Particulate meat seasoning composition |
| US11337448B2 (en) | 2016-11-07 | 2022-05-24 | Conopco Inc. | Emulsified savoury food concentrate |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756166A (en) * | 2010-01-26 | 2010-06-30 | 田勇 | Wheat flavor paste and production method thereof |
| CN102423083A (en) * | 2011-12-28 | 2012-04-25 | 吉林亚泰饭店有限公司国际俱乐部 | Preparation method of roasted whole sheep and edible dipping sauce |
| CN103181537A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue seasoning and preparation method thereof |
-
2014
- 2014-10-30 CN CN201410595347.5A patent/CN104381971A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756166A (en) * | 2010-01-26 | 2010-06-30 | 田勇 | Wheat flavor paste and production method thereof |
| CN102423083A (en) * | 2011-12-28 | 2012-04-25 | 吉林亚泰饭店有限公司国际俱乐部 | Preparation method of roasted whole sheep and edible dipping sauce |
| CN103181537A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue seasoning and preparation method thereof |
Cited By (5)
| 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 |
| US11337448B2 (en) | 2016-11-07 | 2022-05-24 | Conopco Inc. | Emulsified savoury food concentrate |
| WO2018108425A1 (en) * | 2016-12-15 | 2018-06-21 | Unilever N.V. | Particulate meat seasoning composition |
| EA037567B1 (en) * | 2016-12-15 | 2021-04-15 | Юнилевер Н.В. | Particulate meat seasoning composition |
| US11653681B2 (en) | 2016-12-15 | 2023-05-23 | Conopco Inc. | Particulate meat seasoning composition |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |
|
| RJ01 | Rejection of invention patent application after publication |