Barbecue Sauce

Name: Barbecue Sauce
Ingredients: 21 kg Salt; 25 kg Soy sauce; 105 kg Cooking wine; 1.2 kg MSG; 25 kg Maltose; 230 g Thickener (soaked and dissolved in water in advance); 1.3 kg Caramel color; 260 g Star anise (crushed); 530 grams cinnamon bark (crushed); 160 grams Sichuan peppercorns (crushed); 150 grams cardamom (crushed); 158 grams fennel (crushed); 50 grams cloves (crushed); 1.5 kg ginger (crushed); 2 kg scallions (crushed); 500 grams garlic (crushed); 15~10 kg water; 500 g scallion essential oil; 300 g fresh garlic essential oil; 10 kg barbecue flavor essence

A compound barbecue sauce made with a spice extract base, blended and sterilized to perfection.

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Crafted from a carefully extracted spice base, this versatile compound barbecue sauce is meticulously blended and fully sterilized to bring a rich, savory depth to your favorite grilled dishes.

Ingredients

Salt 21 kg

Soy sauce 25 kg

Cooking wine 105 kg

MSG 1.2 kg

Maltose 25 kg

Thickener (soaked and dissolved in water in advance) 230 g

Caramel color 1.3 kg

Star anise (crushed) 260 g

cinnamon bark (crushed) 530 grams

Sichuan peppercorns (crushed) 160 grams

cardamom (crushed) 150 grams

fennel (crushed) 158 grams

cloves (crushed) 50 grams

ginger (crushed) 1.5 kg

scallions (crushed) 2 kg

garlic (crushed) 500 grams

water 15~10 kg

scallion essential oil 500 g

fresh garlic essential oil 300 g

barbecue flavor essence 10 kg

Instructions

Spice Preparation

Select intact raw ingredients, ensuring they are unpolluted and have not molded, then rinse with clean water to remove impurities, and crush them separately.

Spice Extraction

Mix according to the recipe ratio, place into an extraction tank, add 100 kg of 60°C hot water, and soak for 4 hours. Then boil for 30 minutes, filter, and bring the filtered liquid to a final volume of 100 liters. Perform a second boiling extraction on the filtered residue.

Ingredient Mixing

Soak and dissolve the thickener in water in advance. Dissolve the remaining ingredients in about 10 kg of water, filter, and add to the mixing tank. Mix and stir evenly.

Sterilization

Place the liquid mixture into a jacketed kettle, heat the jacketed kettle to 100°C, boil the liquid mixture for sterilization, and maintain the temperature for 5 minutes.