What is the recipe for BBQ sauce?

Barbecue is a food that we are very familiar with. Although most people know that eating smoked food such as barbecue is bad for the body, they still can't suppress their desire to eat it. In fact, as long as you don’t eat barbecue too frequently, it won’t have any effect if you satisfy your taste buds occasionally. If you want to make delicious barbecue, the key lies in the barbecue sauce. Let's take a look at what is the authentic way to make barbecue sauce?

Barbecue sauce is a new type of compound seasoning that is dark brown in color and has a salty, fresh and fragrant taste. Barbecue sauce is made with the extract of various natural spices as the base material and a variety of auxiliary ingredients added. It has salty, sweet, fresh, fragrant and smoky flavors. Barbecue sauces can enhance and improve the flavor of dishes. It can also change the color of dishes, making the meat fragrant and tender, remove the fishy smell and other peculiar smells in the meat, add a rich aroma, and stimulate people's appetite. Finally, the food is served with accompanying sauces according to the different tastes of the diners, such as fish flavor, five-spice flavor, spicy flavor, spicy flavor, curry flavor, etc.

Recommended dish: Cumin grilled chicken wings

Ingredients: 500g chicken wings, 1 bottle of barbecue sauce, some soy sauce, some salt, some five-spice powder;

practice:

1. Wash the chicken wings, put them in barbecue sauce, soy sauce, salt and ginger slices and marinate them in the refrigerator overnight;

2. Pick out the ginger;

3. Heat the oven at 170 degrees. Cover the baking tray with tin foil and place the chicken wings flat in the oven. Bake for 10 minutes.

4. After taking it out, sprinkle it with five-spice powder, cumin, Lao Gan Ma, etc., mix evenly, and then bake for another 10 minutes.

Raw material formula

Salt, soy sauce, cooking wine, MSG, polypeptide super material EP-200, maltose, thickener, caramel color, aniseed, cinnamon, pepper, cardamom, cumin, cloves, ginger, onion, garlic, water

Process: Spices → Wash and remove impurities → Crush → Mix → Reflux extraction → Filter → Juice → Mixing (add thickener, auxiliary materials) → Sterilization → Inspection → Bottling → Sealing → Finished product

Operation (1) Preparation of spices: First, select complete raw materials to ensure that they are not contaminated or moldy, then rinse with clean water to remove impurities and grind them separately (it is best to grind them at low temperature to avoid loss of the aroma and flavor of the spices). (2) Extraction of spices: Mix according to the ratio in the formula, put into an extraction tank, add 100kg of 60℃ hot water and soak for 4 hours. Then boil for 30 minutes, filter and adjust the volume of the filtered juice to 100 liters. The filter residue is boiled and extracted twice, and the filtered juice is used to soak the next batch of new raw materials. (3) Ingredients: Soak the thickener in water and dissolve it in advance. The remaining raw materials are dissolved in about 10 kg of water, filtered, and added to the mixing tank. Mix well. (4) Sterilization: Place the liquid feed into a double-layer pot, heat the pot to 100°C, and boil the liquid feed for sterilization. Keep the temperature for 5 minutes. Ultra-high temperature sterilization can also be used at 130°C for 2-3 seconds. (5) Canning: Keep the liquid temperature above 70°C for canning.