| 摘要 |
A method for making a barbecue sauce is provided to obtain a barbecue sauce having improved long-term shelf stability and adhesion to barbecue meat and capable of removing bad odors from barbecue meat. The method for making a barbecue sauce comprises the steps of: mixing 3-4 wt% of soybean oil, 14-15 wt% of onion, 30-40 wt% of sugar, 2.5-3 wt% of garlic, 2.5-3 wt% of soy sauce, 7.5-8 wt% of grape juice, 2-2.5 wt% of beef base, 0.3-4 wt% of pepper, 6-7 wt% of vinegar and 13.1-36.2 wt% of water; heating and stirring the mixture at 95-105 deg.C for 60-150 minutes; and sterilizing the sauce at 80-110 deg.C for 40-50 minutes and vacuum packaging the sterilized sauce, followed by aging at low temperature. |
