| 摘要 |
A method of producing barbecue sauce for burger by addition of butter and Japanese lacquer extract to tomato Ketchup, black pepper, rice wine(Cheongju) and the like is provided to prevent moisture leakage during cooking patties while retaining the proper flavor and color of barbecue sauce and thus improves the taste and keeping quality. Barbecue sauce is prepared by the steps of: mixing 100 parts by weight of tomato Ketchup, 0.3 to 0.5 parts by weight of black pepper, 3.5 to 4.5 parts by weight of rice wine, 2.5 to 3.5 parts by weight of garlic, 14.5 to 18.5 parts by weight of tomato puree, 2.0 to 2.2 parts by weight of molasses, 2.0 to 2.2 parts by weight of vinegar, 0.8 to 1.0 parts by weight of salt, 0.4 to 0.6 parts by weight of modified starch, 85 to 95 parts by weight of corn syrup, 22.0 to 28.0 parts by weight of sugar, 7.5 to 8.3 parts by weight of red pepper paste and 0.35 to 0.45 parts by weight of ginger; stirring the mixture at 80 to 90deg.C for 40 to 50min in a first step; adding 4.0 to 8.0 parts by weight of butter and stirring at 60 to 70deg.C for 10 to 20min in a second step; and sterilizing and aging at low temperature. In the second stirring step, 4 to 10 parts by weight of Japanese lacquer extract can be added. A burger patty is prepared by the steps of; aging pork in a curing solution containing pear, onion, refined salt, white sugar, maltodextrin, MSG and natural spice oil, smoking, spreading the barbecue sauce with the aged pork, aging for 12hr and cooking. |
