CN105995900A

CN105995900A - Spicy cumin halal barbecue condiment and preparation method thereof

Info

Publication number: CN105995900A
Application number: CN201610391071.8A
Authority: CN
Inventors: 杨正苍; 王占河; 张瑞华
Original assignee: NINGXIA HONGSHANHE FOOD Co Ltd
Current assignee: NINGXIA HONGSHANHE FOOD Co Ltd
Priority date: 2016-06-03
Filing date: 2016-06-03
Publication date: 2016-10-12

Abstract

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

Description

A kind of spicy cumin Islamic barbecue sauce and preparation method thereof

Technical field

The present invention relates to barbecue sauce, particularly to a kind of spicy cumin Islamic barbecue sauce and preparation method thereof.

Background technology

Barbecue is from initial roadside stands, and star hotel passes through the hall into the inner chamber till now, is increasingly liked by masses.Current barbecue is by Xinjiang Kebob develops, and initial kebob only spreads a little Fructus Capsici powder and cumin powder seasoning, along with social development and be used for baking The vegetable kind of system is the most diversified, and single taste can not meet the needs of modern's taste.Section is tended in the cooking in west Learn, develop into the consideration on threpsology；Art is tended in the cooking of China, shows as being particular about taste.The China's cooking, no Only eat food and the more important thing is " jealous road ".Although the perfume (or spice) that many natural animal and plant materials are the most certain when individually processing and taste, But still the desire of the gourmet's luck of people can not be met.Regardless of food, the appropriate addition appropriate flavouring agent cooking, the most more make us vertical Saliva is intended to drip.

In popular featured delicious food, barbecue is a wonderful work therein, and the cuisines night market of various places, table delicacies street have been substantially all Lively barbecue scene.Food roasting is to win victory with taste, attractive with taste, wants food roasting delicious, naturally can't do without using greatly Amount " seasoning " material.

Barbecue sauce needs specialty preparation, for barbecue industry is as an industry, is again simultaneously the relatively low Opportunity of Entrepreneurship of threshold, from So having attracted people miscellaneous to participate, this also causes practitioner very different, therefore, in the use of barbecue sauce On be also " each one showing his or her special prowess ", go to prepare flavouring agent with oneself sensation and experience.Especially new Shanxi practitioner is because lacking Weary Professional knowledge, to the preparation of flavouring agent, uses and is still among trial gropes, be also difficult on the taste of food roasting Ensure.They are in the urgent need to having the barbecue sauce of specialty preparation to meet their needs on market, both convenient use, again could Reach satisfied flavour.Therefore, develop barbecue sauce and have huge market business opportunity.

At present, barbecue sauce respectively has spy because raw material type, functional, the religions belief of consumer, barbecue mode etc. are different Color, of a great variety, have to remove the abnormal flavour of food materials, smell as main purpose: Chinese patent CN 102349639B is open A kind of barbecue sauce, it is to be prepared from the following raw materials in parts by weight: Lignum Aquilariae Resinatum 3～8, Saussurea lappa Clarke 3～8, Fructus Aurantii 3～8, Fructus Cumini Cymini 30～40, Radix Glycyrrhizae 10～20, Sal 3～8, white sugar 3～8, Fructus Capsici 30～40, Rhizoma Zingiberis 30～40, black pepper 40～60, Folium Lauri nobilis 10～20, Cortex cinnamomi japonici (Ramulus Cinnamomi) 20～30, Semen arachidis hypogaeae 20～30, Fructus Coriandri 10～20.This barbecue sauce is selected many Planting natural material collocation Chinese crude drug scientific compatibility to form, its fragrance is strong, nutritious, seasoning function is powerful and has concurrently certain Appetizing effect, resistant against high temperatures cooking during use, can effectively remove the various meats for barbecue, Fish, seafood, vegetables The smell of food materials, the abnormal flavour such as dish class, vegetarian diet class, increase its fresh fragrance.And its long shelf-life, add without any chemistry Agent, only need to be seasoned with it when roasting various food materials, it is not necessary to re-use other flavouring agent.Chinese patent CN 103652762 B discloses a kind of barbecue sauce and processing method thereof, is made up of the raw material of following weight parts: dried meat floss 50-60, peanut powder 20-30, Fructus Capsici powder 4-6, Radix Polygalae 5-8, Caulis Seu Folium Euonymi Fortunei 5-8, Fructus Capsici 5-8, Folium Lauri nobilis 3-4, Herba Rabdosiae Lophanthoidis 2-3, Flos Albiziae 2-4, Radix Cynanchi Atrati 2-3, crow foot rifle 1-4, Caulis et Folium Brassicae capitatae 5-8, Brassica campestris L 5-8, Herba Spinaciae 5-8, nourishing additive agent 6-10, edible salt are fitted Amount；The invention provides a kind of barbecue sauce and processing method thereof, select plurality of raw materials collocation Chinese crude drug to be made, have The feature that fragrance is strong, nutritious, seasoning function is strong, and there is effect of certain spleen benefiting and stimulating the appetite；It is resistant to during use High-temperature cooking, can effectively remove the smell of food materials, the abnormal flavour such as various meat, Fish, seafood, greengrocery, vegetarian diet class, suitable For making various baked foods.Chinese patent CN 104172070B discloses a kind of barbecue curing food flavouring agent and barbecue salts down The preparation method of goods.This barbecue curing food flavouring agent, is made up according to following proportioning of following raw material: monosodium glutamate 50-70 gram, Cooking wine 80-100 gram, Zanthoxyli Bungeani powder 20-25 gram, black pepper 20-25 gram, Fructus Capsici powder 30 grams, refined salt 40-45 gram, Rhizoma Zingiberis Recens Silk 40-50 gram, chive silk 40-50 gram, white sugar 7-10 gram, vegetable oil 150 grams, starch 250 grams, Truffe fine powder 10 Gram, wild embankment fine powder 15 grams, Oleum sesami 5-10 gram.The barbecue curing food flavouring agent that this invention provides, it is possible to fundamentally Solve meat or the raw meat of meat products, abnormal smells from the patient of having a strong smell so that it is also without raw meat, abnormal smells from the patient of having a strong smell after Hui Leng.And the health wherein used Vegetable oil, is of value to health, and will not pollute environment and food.

Have to increase local flavor and nutrition: Chinese patent CN 103181537B discloses a kind of barbecue sauce and preparation thereof Method.This barbecue sauce includes the component of following weight portion content: Sal 5-15 weight portion, Fructus Capsici 10-20 weight portion, Fructus Cumini Cymini 10-25 weight portion, yeast extract 10-20 weight portion, monosodium glutamate 2-8 weight portion, berry sugar 2-8 weight portion, flower Green pepper 1-5 weight portion.This invention barbecue sauce, not only has special barbecue local flavor, and mellow in taste is enriched, and aftertaste is long, Also nutritious because of the addition of yeast extract.During it addition, this flavouring agent is used for roasting, can directly add, decrease use The time of various flavoring for mixture allotment, reduce the labor intensity of barbecue, easy to use.Chinese patent CN 101971959B Disclose a kind of composite flavoring and production method thereof.The present invention utilize Cordyceps militaris and Carnis Gallus domesticus for primary raw material, by ultrasonic Ripple crushes raising nutrient substance and the extraction ratio of flavor substance, then by compound protease enzymolysis, the rear adjuvants such as leucine that add enter Row thermal response, produces a kind of unique flavor and has the composite flavor of high-grade flavouring agent-Cordyceps militaris local flavor Carnis Gallus domesticus of good health care Flavouring agent.This flavouring agent not only has the fresh Flavor of Cordyceps militaris and Carnis Gallus domesticus, and produces unique fresh fragrant spy through raw fragrant reaction Levy, and also have special dietary composition concurrently, be a kind of novel high-grade flavouring agent, there is good development prospect.This is multiple Close flavoring can be widely applied at the bottom of instant soup, powder wheaten food soup, at the bottom of chaffy dish soup and select material, the stuffing material of quick frozen food, household Soup class and steaming, boil, fry, stew, the seasoning of cold and dressed with sauce, barbecue etc., and special health food is applied, belongs to high-grade meat seasoning Material product.Chinese patent CN 102038168B discloses a kind of barbecue sauce, and it is made up of the primary raw material of following weight portion: 30-40 part black pepper, 3-4 part tangerine peel powder, 1-2 part tomato meal, 1-2 part ginger powder, 1-2 part Fructus Foeniculi powder, 1-2 part sugar With 1-2 part Sal；First black pepper, Pericarpium Citri Reticulatae, Rhizoma Zingiberis and Fructus Foeniculi are pulverized, Fructus Lycopersici esculenti dry after be broken into powder, add sugar and Sal mix homogeneously.The barbecue flavor delicate fragrance of barbecue sauce modulation prepared by the present invention, color and luster is fresh, good in taste.

Have for the purpose of stomach invigorating, preventing from getting angry: Chinese patent CN 105105067A discloses a kind of alleviation on barbecue and chaffy dish Fire compound seasoner.It includes that following raw material forms: the Rhizoma Anemarrhenae 2～9 parts, Flos Lonicerae 2～9 parts, Flos Chrysanthemi 2～9, diligent So powder 5～25 parts, Fructus Capsici powder 5～25 parts, Zanthoxyli Bungeani powder 5～25 parts, five spice powder 5～5 parts, Semen Sesami Nigrum 2～9 parts, Purple perilla powder 2～9 parts, Fructus Piperis powder 5～25 parts.Go through test of many times and have found these Chinese herbal medicine and conventional barbecue and chaffy dish relatively Good proportioning combines, and had both been sufficiently reserved the taste function of conventional barbecue and chaffy dish, and had the most ideally played the characteristic of Chinese herbal medicine, for The people provide that a kind of taste is unique, compound seasoner got angry by the alleviation barbecue of natural health and chaffy dish, and the present invention is gentle in i.e. having The function that solution is got angry, does not the most affect the mouthfeel of original barbecue and chaffy dish, easy to use, can be optionally added inside barbecue and chaffy dish, Meet major part population barbecue and chaffy dish easily got angry inconvenience and health-nutrition requirement, be conducive to improving people's at home food quality and Life Happiness Index.Chinese patent CN 103494154B discloses a kind of beef flavour barbecue sauce, by following weight parts Raw material is made: fresh beef 20-30, Fructus Chaenomelis 10-20, blue berry 15-20, Herba Menthae 10-15, Flos Lonicerae 10-15, green tea 8-10, Zingibermioga Rosc. 6-8, condiment powder 4-5, Herba Coriandri powder 2-3, Fructus Piperis powder 20-24, Sal 15-18,1-2 Radix Ophiopogonis, Leucas mollissima Wall. 2-3, Semen Oroxyli 2-3, Radix Caraganae Sinicae 1-2, Fructus Crataegi 1-2, Fructus Lycii 2-4, Semen Mangiferae indicae 1-2；This invention processing technology is simple, raw material Wide material sources, with low cost, the finished product prepared has strong beef-flavouring and fruit delicate fragrance, exquisite quality, and perfume is peppery tasty and refreshing, Balanced in nutrition comprehensively, make baked foods time can greatly Titian, go to eliminate the unusual smell, effectively facilitate appetite, more have good Strengthening the spleen and nourishing the stomach effect.

Have with single-minded raw material as food materials: Chinese patent CN 103181536B disclose a kind of seasonings for grilling fish and Its preparation method.The raw material of this seasonings for grilling fish include clear water, yeast extract, flesh of fish enzymolysis solution, sucrose, Sal, monosodium glutamate, maltodextrin, cumin powder, Bulbus Allii fine powder, star aniseed powder, Fructus Capsici powder, chilli oil, modified starch, xanthan gum, Meat flavor essence, grilled fish quintessence oil and potassium sorbate.This invention seasonings for grilling fish, uses yeast extract and compounds Various spices form by Maillard reaction and adjusting incense process are refined, not only have special grilled fish local flavor, and mellow in taste is enriched, Aftertaste is long, also nutritious because of the addition of yeast extract.It addition, this flavouring agent is when grilled fish, can directly add, Decrease the time using the allotment of various flavoring for mixture, reduce the labor intensity of barbecue, easy to use.

Halal food, i.e. meets the food of Islam's food standard.In China, halal food typically refers to according to China Moslem The diet product meeting Islamic requirement that dietary habit is butchered, processed, makes.Islamic beverage, Islamic non-staple food, halal food, Referred to as " Islamic three is eaten ".Additionally, produce and sell the special transportation vehicle of halal food, specially-used measuring instrument, tank With the special place of processing (store, sell) it should be guaranteed that special, must not transport, weigh, deposit Islamic taboo food or Article.Do not meet above standard, be all not belonging to halal food.The tune that Islamic barbecue sauce is processed as a kind of halal food Taste product, require stricter relative to common barbecue sauce: Chinese patent CN 103704661B discloses a kind of hot spicy powder and adjusts Taste substance includes paprika, spice, ripe Semen arachidis hypogaeae, ripe Semen Sesami, and wherein the weight portion of paprika is 48 parts to 52 parts, fragrant The weight portion of pungent material is 18 parts to 22 parts, and the weight portion of ripe Semen arachidis hypogaeae is 8 parts to 12 parts, and the weight portion of ripe Semen Sesami is 8 Part is to 12 parts；Spice is that Fructus Cumini Cymini, red button, Fructus Foeniculi, Murraya paniculata (L.) Jack., Herba Pelargonii Graveolentis, Pericarpium Zanthoxyli, anise and black pepper are according to 1:2:6:2:3:6:6:2 Weight ratio mix.The spicy powder seasoning that this invention provides can be used for cooking beef noodles, the mouth cooked Taste unique smell perfume (or spice) is beautiful, is the taste liked of a lot of people from Hui ethnic group.

Roasting as one of skill and technique cooked, make feature according to it, general employing is pickled, viscous spreads and with dish these three flavouring method. Pickled seasoning is carried out before barbecue, and flavoring agent used claims pickling material；With dish seasoning is carried out after baking, flavoring agent used is commonly referred to as Dip；Viscous spread seasoning be usually food roasting will ripe time carry out, flavoring agent used is referred to as spreading.

Pickled be that barbecue material pretreatment is most important, one of the seasoning operation of most critical, through pickled barbecue raw material delicious flavour, mouth Feel tough and tensile, long shelf-life, easy to use, flavouring agent penetration strong, stable homogeneous, is more suitable for business-like barbecue and autonomous Barbecue pattern, according to kind, shape and the difference of consumer taste demand of raw material, the barbecue raw material pickled time is it is generally required to 12 -24h, stores the most under refrigeration or freezing, for market circulation, then is equipped with follow-up dip and spreading, the most perfect Barbecue.

Therefore, commercialization pattern only could be used under conditions of cold preservation or freezing through the food materials that barbecue sauce is pickled, but, These link food materials can form ice crystal and recrystallization, structure, the quality of food materials is caused great damage, in turn results in local flavor, life Thing activity and nutrient substance lose greatly, the mouthfeel of food materials is poor, chewiness is decreased obviously, and have finally had a strong impact on the mouth of baked foods Sense, local flavor and nutritive value.Antifreeze protein (AntifreezeProtein, AFP), also known as thermal hysteresis protein (Thermal Hysteresis Protein, THP), ice associated proteins (Ice Binding Proteins) or ice crystal histone (Ice Structuring Proteins).Antifreeze protein can be by being combined with specific ice crystal surface, and non-colligative property ground reduces freezing point or the suppression ice of solution Crystals growth, has low-temperature protection function.Antifreeze protein can be used for the Excised Embryos of human body or animal organ, improves its freezing matter Amount；Can improve the freezing tolerance of specified microorganisms, the formation of ice crystal and the recrystallization destruction to food configuration when reducing Frozen food store, Improve food quality.

Disclosed above either common barbecue sauce or Islamic barbecue sauce, the most do not solve to roast food materials after pickled Frost resistance problem in frozen storage, in order to accelerate the popularization of Islamic baked foods (Muslim beef, Carnis caprae seu ovis, Carnis Gallus domesticus etc.) and general And, promote that the commercialization of Islamic baked foods is fast-developing, research and develop and prepare a kind of Islamic being more suitable for commercialization operation mode Barbecue sauce is extremely urgent.

Summary of the invention

Solved by the invention technical problem is that the defect overcoming existing Islamic barbecue sauce, with halal food standard as foundation, knot Closing the Hui ethnic group of China area consumption habit and inveterate habit, on the basis of existing Islamic barbecue sauce, science is compounding is remarkably improved food Material cryoprotective effects, delay and prevent formation and the recrystallization of food materials ice crystal when cold storage, prevent food materials food configuration, quality and wind Taste is by destruction, the antifreeze peptide in prolongation food materials market circulation time limit and can give the special fragrance of food materials, flavour and color, And the composite flavor Mei Lade peptide with relatively strong anti-oxidation effect can be produced, and add and there is rapid osmotic effect, when shortening pickled Between penetrating agent, can reduce barbecue carcinogen produce mealy potato, sweet potato powder, tomato meal and can extend the flavouring agent shelf-life, The functional raw materials such as the food fibre powder of digestion promoting, the final one for preparing has notable cryoprotective effects, can extend food materials cold storage circulation In the time limit, keep foodstuff quality and local flavor, osmosis is strong, it is pickled to shorten and the barbecue time, reduces what barbecue carcinogen produced It is more suitable for the Islamic barbecue sauce of commercialization operation mode.

In order to achieve the above object, the present invention is by the following technical solutions:

A kind of spicy cumin Islamic barbecue sauce, is mainly prepared by the raw material of following parts by weight:

Fructus Cumini Cymini 30-50 part, food fibre powder 20-30 part, white sugar 15-21 part, Sal 10-11 part, Fructus Piperis 6-10 part, taste Essence 6-10 part, mealy potato 5-9 part, sweet potato powder 5-9 part, tomato meal 5-9 part, Rhizoma Zingiberis 3-7 part, antifreeze peptide 3-7 part, multiple Close local flavor Mei Lade peptide 2-6 part, Fructus Foeniculi 2-5 part, penetrating agent 2-4 part, Semen Sesami 1-4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-4 part, Fructus Anisi Stellati 1.3-1.7 part, Semen Myristicae 1.3-1.7 part；

Preferably, described spicy cumin Islamic barbecue sauce, mainly prepared by the raw material of following parts by weight:

Fructus Cumini Cymini 35-45 part, food fibre powder 23-27 part, white sugar 16-20 part, Sal 10.3-10.7 part, Fructus Piperis 7-9 part, Monosodium glutamate 7-9 part, mealy potato 6-8 part, sweet potato powder 6-8 part, tomato meal 6-8 part, Rhizoma Zingiberis 4-6 part, antifreeze peptide 4-6 part, Composite flavor Mei Lade peptide 3-5 part, Fructus Foeniculi 3-4 part, penetrating agent 2.5-3.5 part, Semen Sesami 2-3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-3 part, eight Radix Hypecol Erecti 1.4-1.6 part, Semen Myristicae 1.4-1.6 part；

It is highly preferred that described spicy cumin Islamic barbecue sauce, mainly prepared by the raw material of following parts by weight:

Fructus Cumini Cymini 40 parts, food fibre powder 25 parts, white sugar 18 parts, Sal 10.5 parts, 8 parts of Fructus Piperis, monosodium glutamate 8.2 parts, soil Semen Glycines powder 7 parts, sweet potato powder 7 parts, tomato meal 7 parts, Rhizoma Zingiberis 4.6 parts, antifreeze peptide 5 parts, composite flavor Mei Lade peptide 4 parts, Fructus Foeniculi 3.5 parts, penetrating agent 3 parts, Semen Sesami 2.15 parts, 2.05 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati 1.5 parts, Semen Myristicae 1.5 parts；

Further, described food fibre powder be by dietary fiber through physics, chemical or biological method process and obtain solvable Property content of cellulose is high, biological activity strong, have important, the cellulose of positive role to human body beneficial flora, with full diet Fiber is compared, and it is functional, biological activity is more powerful；

Preferably, described food fibre powder is by inulin, barley fiber, Semen Tritici aestivi fiber, Herba avenae fatuae fiber, apple fiber Kind or multiple obtain through micronizing, extruding puffing and enzyme enzymolysis；

It is highly preferred that the preparation method of described food fibre powder, comprise the following steps: by inulin, barley fiber, Semen Tritici aestivi fiber 2-4:1-3:1-2 in mass ratio uniformly mixes, micronizing to particle diameter 7-11 μm, adds the carbon of ground product quality 0.1-0.3% Acid hydrogen sodium, uniformly mixes, and adjusting mixture moisture is 20-24%, and room temperature, sealing and standing 1-3h, in screw speed 100-120r/min, temperature 120-140 DEG C condition extruding puffing, broken, add the water of broken material amount 2-4 times, room temperature 200-400W, 35-40KHz condition supersound extraction 10-15min, then in electric field intensity 20-40kV/cm, the burst length 400-600 μ s, carries out high voltage pulse electric field processing 10-15min under the conditions of pulse frequency 200-400Hz；With breast acid for adjusting pH value For 4.5-6.5, add the enzyme of mixture quality 0.4-0.6%, in 45-55 DEG C of enzymolysis 20-48min；Enzymolysis solution filtration, Filtrate reduced in volume, lyophilization i.e. obtain food fibre powder；

Described enzyme be cellulase, xylanase, laccase, pectase, tannase in mass ratio 1-3:1-3:0.5-1.5:0.4-1:0.2-0.8 uniformly mixes.

Further, described antifreeze peptide is the plant extract prepared for raw material with the natural plants seed containing abundant freeze proof substrate Thing and sericin peptide taken science are compounding to be formed, and is not only remarkably improved the frost resistance of barbecue food materials, so be greatly improved its biological activity, Trophism, functional, and add again the permeability of barbecue sauce, dissolubility and stability, create beyond thought Beneficial effect, is particularly suitable as roasting the freezeproof protectant of food materials；

Preferably, the quality group of described antifreeze peptide becomes: plant extract: sericin peptide taken=33-39:10-15；

Preferably, described plant extract be with winter rye, Sabina vulgaris, Caulis et Folium Ammopiptanthi Mongolici seed in one or more as raw material, Through high-pressure electrostatic, high-pressure pulse electric auxiliary bigcatkin willow acid soak, refrigerating process after the most blended enzyme subsection enzymolysis and prepare；

It is highly preferred that the preparation method of described plant extract, comprise the steps: winter rye, Sabina vulgaris, Caulis et Folium Ammopiptanthi Mongolici Seed 6-8:1-3:0.3-0.5 in mass ratio uniformly mixes, sabot, first processes in electric field intensity 8-10kV/cm high-pressure electrostatic 3-5min；Then soaking at room temperature 2-4h in the salicylic acid solution that concentration is 10-30mg/L, simultaneously in electric field intensity 10-20kV/cm, burst length 150-250 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 300-500Hz；Rinsing, Drain, stand 18-24h, the most successively at 1-3 DEG C of cold preservation 2-4d ,-3--5 DEG C of freezing 1-3d ,-15--18 DEG C of freezing in 3-5 DEG C 10-15h, is immediately placed at outdoor in intensity of illumination 0.5-5 ten thousand Lx natural lighting 5-7h, makes compound half carry out powder immediately after thawing Broken, ground product particle diameter 0.5-1.5mm, it is subsequently added into the water of ground product quality 4-6 times, is 3.5-5.5 with breast acid for adjusting pH value； It is eventually adding the mixed enzyme of mixed liquor quality 1.2-1.8%, first in 35-50 DEG C of enzymolysis 10-30min, then in 50-60 DEG C of enzyme Solve 20-40min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization i.e. obtain plant extract；

Described mixed enzyme be cellulase, protease, amylase, pectase, lipase in mass ratio 5-7:4-6:1-3:1-2:0.5-1.5 uniformly mixes.

Further, described composite flavor Mei Lade peptide is science re-compounded soybean separation albumen and chicken breast, through high-pressure pulse electric, The low temperature processing techniques such as ultrasonic wave added microwave, compound enzyme subsection enzymolysis, ultrafiltration, segmentation Maillard reaction, lyophilization and prepare The composite flavor flavor peptide having Semen sojae atricolor and chicken flavor concurrently, not only can give barbecue special fragrance, flavour and the color of food materials, And there is relatively strong anti-oxidation effect, the seasoning effect of other flavouring agent can be promoted and improve simultaneously；

Preferably, the preparation method of described composite flavor Mei Lade peptide, comprise the steps: that 2-6:1-3 weighs greatly in mass ratio Bean separation albumen and chicken breast, first clean chicken breast and rub, add soybean protein isolate, mix to obtain compound thoroughly, add it The solion of quality 6-10 times, mixing, is 6-8 with buffer regulation pH value, at room temperature in electric field intensity 25-35kV/cm, Burst length 300-500 μ s, carries out high voltage pulse electric field processing 20-30min under the conditions of pulse frequency 200-300Hz；Then in room Temperature carries out microwave irradiation and extraction 15-20min under the conditions of power 150-300W, simultaneously in power 200-300W, frequency Ultrasonic assistant extraction is carried out under the conditions of 30-40KHz；Add the compound enzyme of mixture quality 0.01-0.03%, in 50-60 DEG C of enzyme Solving 30-50min, be then cooled to 35-45 DEG C of enzymolysis 40-60min, 90 DEG C of enzyme denaturing 10min, be down to room temperature, aseptic filtration obtains Enzymolysis solution, the enzymolysis solution ultrafiltration membrance filter by 1000Da and 5000Da, take the permeate between two films, be evaporated to solid Shape thing content is that 15-25% obtains enzymolysis concentrated solution；Add the reducing sugar of enzymolysis concentrated solution quality 2-4%, anti-in 112-118 DEG C successively After answering 30-50min and 135-145 DEG C of reaction 45-65min；By the reactant liquor ultrafiltration membrance filter by 1000Da and 5000Da, Taking the permeate between two films, being evaporated to solid content is that 32-36% must react concentrated solution；Add in reaction concentrated solution The sericin peptide taken of its quality 0.2-2%, mixing, lyophilization i.e. obtains the composite flavor Mei Lade peptide that molecular weight is 1000-5000Da.

Further, described solion be containing sodium ion 17-22mg/L, zinc ion 15-20mg/L, potassium ion 12-14mg/L, Calcium ion 9-11mg/L and the aqueous solution of magnesium ion 6-10mg/L；

Further, described compound enzyme is Lumbricus serine protease, alkaline protease, flavor protease, lipase, fiber Element enzyme 5-9:4-6:2-4:0.2-0.4:0.1-0.3 in mass ratio uniformly mixes；

Further, one or more during described reducing sugar is xylose, ribose, glucose, fructose, galactose；

Preferably, the quality group of described reducing sugar becomes: xylose: ribose: glucose: fructose: galactose =4-6:2-4:1-3:1-3:1-2.

Further, described penetrating agent compounding by, keratinase, cellulase, lipase science, uniformly mixing and Become, animals and plants top layer appropriateness can be decomposed, increase flavouring agent effective ingredient rapid osmotic to internal layer, shortening salting period and increase Pickle effect, enhance flavor effect and the efficiency of barbecue food materials, enhance barbecue sauce property easy to use；Appropriateness point simultaneously The barbecue food materials solving top layer are more prone to bond with barbecue sauce, roast process difficult drop-off, have both reduced the loss of flavouring agent, Greatly reduce again the burning of the flavouring agent because coming off and produce carcinogenic possibility, improve the foodsafety of baked foods；

Preferably, the quality group of described penetrating agent becomes: at: keratinase: cellulase: lipase =4-6:3-5:2-4:1-2.

Further, described mealy potato, sweet potato powder, tomato meal are raw material through ultrasonic cleaning, cutting, microwave drying, pulverizing It is prepared from, the nutrient substance of raw material, bioactive substance, local flavor and color and luster can be retained to greatest extent, also improve simultaneously The foodsafety of raw-food material.

Preferably, described mealy potato or sweet potato powder or the preparation method of tomato meal, comprise the steps: by Rhizoma Solani tuber osi or Radix Ipomoeae or kind Eggplant is put in the ultrasonic washing unit equipped with 0.8% sodium bicarbonate solution and cleans 10-15min in 200W, 40KHz, drains, is cut into Phase equal-specification, length and width is 5-10mm, the fourth of thickness 3-5mm, puts control thickness of feed layer 3-5cm in microwave dryer, in power Microwave drying 8-12min is carried out under the conditions of 3000W, frequency 2450MHz, temperature 50-60 DEG C, until moisture is down to 5-8%, Then in 20-30 DEG C, be crushed to particle diameter 0.1-0.3mm, pack and i.e. obtain mealy potato or sweet potato powder or tomato meal.

Present invention also offers the preparation method of above-mentioned spicy cumin Islamic barbecue sauce, comprise the steps:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by Fructus Cumini Cymini, Fructus Piperis, Rhizoma Zingiberis, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Semen Myristicae put in the ultrasonic washing unit equipped with 0.1-0.3% sodium bicarbonate solution in 200-400W, 20-40KHz clean 3-5min, drain, put in microwave drying in power 3-5kW, thickness of feed layer 2-4cm, 80-100 DEG C, dry 2-4min, be then immersed in 10-15min in the sericin peptide taken solution that mass percent is 6-10%, take out, Pulverize immediately after-18--22 DEG C of freezing 15-25min, freezing thickness of feed layer 3-5cm, ground product particle diameter 0.3-0.5mm, It is subsequently added into the water of ground product quality 8-12 times, is 3.5-5.5 with breast acid for adjusting pH value, at room temperature in electric field intensity 25-35kV/cm, burst length 300-500 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 200-300Hz 10-15min；Then under the conditions of power 150-300W, microwave irradiation and extraction 8-12min is carried out in room temperature, simultaneously at power 200-300W, carries out ultrasonic assistant extraction under the conditions of frequency 30-40KHz；Add the compound enzyme of extracting solution quality 0.2-0.6%, In 40-50 DEG C of enzymolysis 30-50min, take the Ovum Gallus domesticus album of enzymolysis solution quality 2-4%, put in blender in rotating speed 800-1000r/min Stirring 10-12min, until Ovum Gallus domesticus album all becomes foam and obtains egg white foams, adds egg white foams in enzymolysis solution, and normal pressure boils 1-3min, is rapidly decreased to room temperature, and 80-100 eye mesh screen filters, and filtrate reduced in volume obtains flavouring agent to solid content to 15-20% Extract；

Described compound enzyme is that cellulase, protease, pectase 2-4:1-3:1-2 in mass ratio uniformly mixes；

2) batch mixing: the 2-4% of white sugar, Sal, monosodium glutamate, the 20-30% of antifreeze peptide quality and food fibre powder quality is added Enter in flavouring agent extract, uniformly mix, at power 300-500W, under the conditions of frequency 35-45KHz, carry out ultrasonic dissolution 10-15m In, obtains mixed liquor；

3) lyophilizing: mixed liquor puts in dry storehouse quick-freezing to-40～-50 DEG C, and pre-freeze 2～3h at-40～-50 DEG C；Then will After being evacuated to 15～20Pa in dry storehouse, progressively heat up in 8-10h and control mixed liquor final temperature-15～-18 DEG C； Then, in the case of in dry storehouse, vacuum is constant, in regulation dry storehouse, temperature makes it progressively be warming up to room temperature in 5-7h, arrives When lyophilized powder moisture is less than 4%, discharging obtains lyophilized powder, and Semen Sesami is pulverized, under aseptic condition successively with lyophilized powder, penetrating agent, compound Local flavor Mei Lade peptide, mealy potato, sweet potato powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix fragrant peppery Fructus Cumini Cymini Islamic barbecue sauce.

Spicy cumin Islamic barbecue sauce prepared by the present invention is easy to use, quick, can be suitable for various consumer groups, the suitableeest Close numerous Moslems consumer.

Spicy cumin Islamic barbecue sauce prepared by the present invention is applicable to roast various seasoning mode, such as pickle, viscous spread, With dish etc., can be as preserved materials first-selected during barbecue, dip, spreading etc..

Beneficial effect:

The present invention is with the flavouring agents such as Fructus Cumini Cymini and food fibre powder, antifreeze peptide, composite flavor Mei Lade peptide as raw material, first by seasoning Material uses ultrasonic cleaning to carry out parasite killing to go out ovum, killing microorganisms, removal pesticide residues and heavy metal ion etc., substantially increase into The foodsafety of product；Use microwave drying make flavouring agent in short-term, mainly enzyme denaturing while low-temperature explosion-puffing drying, prevent Extract brown stain；In the aqueous solution containing sericin peptide taken, soak rehydration, flavouring agent that is chilled and that cause can be reduced to greatest extent Active substance and the loss of cold quick property composition, improve the extraction ratio of flavouring agent bioactive ingredients, simultaneously by white sugar, Sal, Monosodium glutamate, antifreeze peptide, food fibre powder compound with flavouring agent extract science, preserve for follow-up lyophilizing technique and finished product and provide Good cryoprotective agent, improves cryoprotective effects, biological activity and titer；Omnidistance use extract at low temperature technique, by ultrasonic clearly Wash, microwave deactivating enzyme and expanded, high-pressure pulse electric extraction, ultrasonic wave added microwave extraction, compound enzyme enzymolysis organically combine, and obtain Flavouring agent extract remain raw material natural colored, local flavor and mouthfeel to greatest extent, make flavouring agent extract contain simultaneously Bioactive substance and taste compound content maximize, raw material extraction ratio and utilization rate are the highest, reduce extraction cost；Use Egg white foams prepared by Ovum Gallus domesticus album, to enzymolysis solution flocks in short-term, further increases dissolubility and the stability of finished product；By part meals Fiber powder, antifreeze peptide addition flavouring agent extract not only increases cryoprotective effects and also can improve the solid content of batch mixing, reduces Moisture, shortens freeze-drying time, improves lyophilizing efficiency, reduces freezing loss, improves the stability of lyophilized powder, Through ultrasonic dissolution, further enhancing the homogeneity of batch mixing, stability and dissolubility, and then improve the homogeneity of finished product, steady Qualitative and dissolubility；The functional dietary fiber powder using the present invention to prepare replaces existing anticaking agents, significantly improves finished product Aesthetic quality after dissolubility and dissolving, substantially prolongs the shelf-life of finished product simultaneously；The final one for preparing has notable freeze proof effect Really, can extend the food materials cold storage circulation time limit, keep foodstuff quality and local flavor, osmosis is strong, it is pickled to shorten and the barbecue time, Reduce the Islamic barbecue sauce being more suitable for commercialization operation mode that barbecue carcinogen produces.Concrete test effect is shown in embodiment 7-10, concrete know-why is as follows:

1. the antifreeze peptide that prepared by the present invention is the plant extract prepared for raw material with the natural plants seed containing abundant freeze proof substrate Thing is compounding with sericin peptide taken scienology to be formed, and without any chemical substance and food additive, natural freeze proof substrate is comprehensive, abundant, Solubility antifreeze protein and antifreeze peptide content are high, substantially increase the foodsafety of barbecue sauce, are not only remarkably improved Barbecue food materials frost resistance, and then it is greatly improved its biological activity, trophism, functional, and add again barbecue sauce Permeability, dissolubility and stability, create beyond thought beneficial effect, is particularly suitable as roasting the freeze proof protection of food materials Agent.Plant extract therein will compound containing the natural plants seed feed science of abundant freeze proof substrate, high-pressure electrostatic is processed, High-pressure pulse electric auxiliary Induced by Salicylic Acid, low temperature segmentation Stress treatment and natural lighting organically combine so that itself is containing freeze proof The coercing and induce down of the active seed of substrate boundary's environment outside, freeze proof matrix components has obtained the most comprehensively, the abundantest synthesis and Accumulation, maximizing dissolution after blended enzyme enzymolysis, antifreeze peptide content can be made to increase simultaneously, improve the infiltration of plant extract Property, dissolubility and stability, and then eliminate that the barbecue sauce dissolubility caused because of antifreeze protein is poor, slow the asking of seepage velocity Topic, compounds with other raw material science such as food fibre powder, better.

2. micronizing, extruding puffing, supersound extraction, high-pressure pulse electric are extracted and raw by the food fibre powder that prepared by the present invention Thing enzyme enzymolysis combination of sciences, particularly after micronizing, adds a certain amount of sodium bicarbonate, sealing and standing after adjusted moisture, The puffed degree of dietary fiber and the content of water soluble dietary fiber can be obviously enhanced, improve the functional of dietary fiber, gained meals Fiber powder retentiveness, dilatancy, thickening property are higher, and the modified dietary fiber prepared than single method improves 30-45%, and is not subject to Acid, alkali, the impact of salt, soluble fiber cellulose content is high, and the modified dietary fiber prepared than single method improves 20-40%, more Easily utilized by lactic acid bacteria, improve lactic acid bacteria in the growth of human body intestinal canal and fertility, increase the kind sum of probiotic bacteria flora Amount, reduces human body intestinal canal pH value, improves human body intestinal canal microecological environment；High adsorption capacity, after modified, the ratio table of cellulose Area increases, and network is enriched, and absorption affinity strengthens, the organic molecule ability chelating, adsorbing cholesterol and bile acids is higher, The suppression human body absorption to them；Ion-exchange capacity strengthens, and to metallic element, particularly heavy metal element adsorption effect is higher, Effectively prevent body weight for humans metal poisoning；Regulation and the resident time of maintenance intestinal microbial population, strengthen digestion and the absorbability of intestinal, Improve immunity of organisms；Effectively facilitate gastrointestinal peristalsis, slow down and eliminate the untoward reaction such as flatulence, abdominal distention；Powerful embedding effect Environment (oxygen, temperature, illumination, the water activity etc.) factor impact on barbecue sauce can be prevented, stabilize burning further The biological activity of roasting flavouring agent and stability, extend the shelf-life of product.

3. the composite flavor Mei Lade peptide that prepared by the present invention is science re-compounded soybean separation albumen and chicken breast, through high-pressure pulse electric, The low temperature processing techniques such as ultrasonic wave added microwave, compound enzyme subsection enzymolysis, ultrafiltration, segmentation Maillard reaction, lyophilization and prepare The composite flavor flavor peptide having Semen sojae atricolor and chicken flavor concurrently, omnidistance use low temperature processing techniques, it is to avoid cause because of high temperature Albuminous degeneration and other bioactive substance and fragrance matter lose, and high-pressure pulse electric extraction, microwave extraction, ultrasound wave are carried The technology that takes organically combines, and not only can prevent extraction process living contaminants, and significantly loosen between animal and plant albumen and tissue Structure, add the permeability of tissue, the infiltration of follow-up compound enzyme with contact, improve enzymolysis efficiency and flavor peptides Recovery rate, also can directly increase the dissolution of solubility flavor peptides simultaneously, more efficient, more environmentally friendly relative to existing high temperature pretreatment； Use subsection enzymolysis and segmentation Maillard reaction, further increase the yield of composite flavor Mei Lade peptide；Solion is with compound The science of enzyme compounds the activity further increasing compound enzyme, improves enzymolysis efficiency, reduces the usage amount of enzyme preparation, maximum Improve to limit the acquisition of composite flavor peptide；Use lyophilization, compounded to reactant liquor science especially and there is excellent freeze proof effect The sericin peptide taken of fruit, greatly reduces the oxidational losses of Mei Lade peptide and freezing loss, improves the non-oxidizability of Mei Lade peptide, Prepare a kind of not only can imparting eventually and roast fragrance, flavour and the color that food materials are special, and there is relatively strong anti-oxidation effect, simultaneously can Promote and improve the composite flavor Mei Lade peptide of seasoning effect of other flavouring agent.

4. the penetrating agent of the present invention is compounded by, keratinase, cellulase, lipase science, is uniformly mixed, Animals and plants top layer appropriateness can be decomposed, increase flavouring agent effective ingredient rapid osmotic and pickle to internal layer, shortening salting period and increase Effect, enhances flavor effect and the efficiency of barbecue food materials, enhances barbecue sauce property easy to use；Appropriateness breakdown simultaneously The barbecue food materials of layer are more prone to bond with barbecue sauce, roast process difficult drop-off, have both reduced the loss of flavouring agent, again Greatly reduce the burning of the flavouring agent because coming off and produce carcinogenic possibility, improve the foodsafety of baked foods.

The preparation method of spicy cumin Islamic barbecue sauce the most of the present invention uses non-thermal technology technology, and work efficiency is high, energy resource consumption Few, environmentally friendly, pollution-free, decrease the introducing of food additive and chemical assistant, be effectively increased foodsafety, Improve product quality and reduce production cost, it is achieved that low-carbon (LC) productive target, can scale, industrialized development.

It should be noted that the knot that the using effect of this spicy cumin Islamic barbecue sauce is that each component is mutually collaborative, interacts Really, the superposition of not simple raw material function, the science of each raw material components is compounding and extracts, and the effect of generation is considerably beyond each list One component function and the superposition of effect, have the most advanced and practicality.

Detailed description of the invention

The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention is this Method well known to skilled person.It addition, embodiment is interpreted as illustrative, and unrestricted the scope of the present invention, The spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, real without departing substantially from the present invention On the premise of matter and scope, the various changes or the change that carry out the material component in these embodiments and consumption fall within this Bright protection domain.

Prepared by embodiment 1 raw material

1. the preparation of food fibre powder:

The preparation method of described food fibre powder, comprises the following steps: by inulin, barley fiber, Semen Tritici aestivi fiber in mass ratio 3:2:1.5 uniformly mixes, micronizing to particle diameter 9 μm, adds the sodium bicarbonate of ground product quality 0.2%, uniformly mixes, and adjusts Whole mixture moisture is 22%, room temperature, sealing and standing 2h, in screw speed 110r/min, 130 DEG C of condition extruding of temperature Expanded, broken, add the water of broken material amount 3 times, room temperature 300W, 40KHz condition supersound extraction 12min, then at electric field Intensity 30kV/cm, burst length 500 μ s, carry out high voltage pulse electric field processing 12min under the conditions of pulse frequency 300Hz；With breast Acid for adjusting pH value is 5.5, adds the enzyme of mixture quality 0.5%, in 50 DEG C of enzymolysis 35min；Enzymolysis solution filters, filtrate Concentrating under reduced pressure, lyophilization i.e. obtain food fibre powder；

Described enzyme is that cellulase, xylanase, laccase, pectase, tannase 2:2:1:0.7:0.5 in mass ratio is equal Even mixing.

2. the preparation of plant extract:

The preparation method of described plant extract, comprise the steps: by winter rye, Sabina vulgaris, Caulis et Folium Ammopiptanthi Mongolici seed by quality More uniform mixing than 7:2:0.4, sabot, first process 4min in electric field intensity 9kV/cm high-pressure electrostatic；Then it is 20mg/L in concentration Salicylic acid solution in soaking at room temperature 3h, simultaneously at electric field intensity 15kV/cm, burst length 200 μ s, pulse frequency 400Hz bar High voltage pulse electric field processing is carried out under part；Rinsing, drain, stand 21h in 4 DEG C, the most successively at 2 DEG C of cold preservation 3d ,-4 DEG C cold Freeze 2d ,-17 DEG C of freezing 12h, be immediately placed at outdoor in intensity of illumination 30,000 Lx natural lighting 6h, after making compound half thaw immediately Pulverize, ground product particle diameter 1mm, be subsequently added into the water of ground product quality 5 times, be 4.5 with breast acid for adjusting pH value；Finally add Enter the mixed enzyme of mixed liquor quality 1.5%, first in 42 DEG C of enzymolysis 20min, then in 55 DEG C of enzymolysis 30min；Enzymolysis solution mistake Filter, filtrate reduced in volume, lyophilization i.e. obtain plant extract；

Described mixed enzyme is that cellulase, protease, amylase, pectase, lipase 6:5:2:1.5:1 in mass ratio is uniform Mixing.

3. the preparation of composite flavor Mei Lade peptide:

The preparation method of described composite flavor Mei Lade peptide, comprise the steps: 4:2 in mass ratio weigh soybean protein isolate and Chicken breast, first by chicken breast clean rub, add soybean protein isolate, mix to obtain compound thoroughly, add its quality 8 times from Sub-solution, mixing, is 7 with buffer regulation pH value, at room temperature in electric field intensity 30kV/cm, burst length 400 μ s, arteries and veins High voltage pulse electric field processing 25min is carried out under the conditions of rushing frequency 250Hz；Then carry out micro-under the conditions of power 200W in room temperature Amplitude, according to extracting 18min, simultaneously at power 250W, carries out ultrasonic assistant extraction under the conditions of frequency 35KHz；Add compound The compound enzyme of quality 0.02%, in 55 DEG C of enzymolysis 40min, is then cooled to 40 DEG C of enzymolysis 50min, 90 DEG C of enzyme denaturing 10min, Being down to room temperature, aseptic filtration obtains enzymolysis solution, the enzymolysis solution ultrafiltration membrance filter by 1000Da and 5000Da, takes between two films Permeate, be evaporated to solid content be 20% enzymolysis concentrated solution；Add the reducing sugar of enzymolysis concentrated solution quality 3%, Successively after 115 DEG C of reaction 40min and 140 DEG C of reaction 55min；By the reactant liquor ultrafilter membrane by 1000Da and 5000Da Filtering, take the permeate between two films, being evaporated to solid content is 34% must to react concentrated solution；In reaction concentrated solution Adding the sericin peptide taken of its quality 1.1%, mixing, lyophilization i.e. obtains the composite flavor Mei Lade peptide that molecular weight is 1000-5000Da；

Described solion is containing sodium ion 20mg/L, zinc ion 18mg/L, potassium ion 13mg/L, calcium ion 10mg/L Aqueous solution with magnesium ion 8mg/L；

Described compound enzyme is that Lumbricus serine protease, alkaline protease, flavor protease, lipase, cellulase are by quality More uniform mixing than 7:5:3:0.3:0.2；

The quality group of described reducing sugar becomes: xylose: ribose: glucose: fructose: galactose=5:3:2:2:1.5.

4. the preparation of mealy potato, sweet potato powder, tomato meal:

Described mealy potato or sweet potato powder or the preparation method of tomato meal, comprise the steps: to put Rhizoma Solani tuber osi or Radix Ipomoeae or Fructus Lycopersici esculenti equipped with The ultrasonic washing unit of 0.8% sodium bicarbonate solution cleans 12min in 200W, 40KHz, drains, be cut into phase equal-specification, grow, A width of 5-10mm, the fourth of thickness 3-5mm, put control thickness of feed layer 4cm in microwave dryer, in power 3000W, frequency Microwave drying 10min is carried out, until moisture is down to 7%, then in 25 DEG C, pulverizing under the conditions of 2450MHz, temperature 55 DEG C To particle diameter 0.2mm, pack and i.e. obtain mealy potato or sweet potato powder or tomato meal.

Food fibre powder that example 2 below-6 is used, plant extract, composite flavor Mei Lade peptide, mealy potato, sweet potato powder, Tomato meal is embodiment 1 to be prepared.

Embodiment 2

The quality group of described antifreeze peptide becomes: plant extract: sericin peptide taken=36:13；

The quality group of described penetrating agent becomes: at: keratinase: cellulase: lipase=5:4:3:1.5.

Preparation method, comprises the steps:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by Fructus Cumini Cymini, Fructus Piperis, Rhizoma Zingiberis, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Semen Myristicae are put in the ultrasonic washing unit equipped with 0.2% sodium bicarbonate solution in 300W, 30KHz Clean 4min, drain, put in microwave drying in power 4kW, thickness of feed layer 3cm, 90 DEG C, dry 3min, be then immersed in Mass percent be 8% sericin peptide taken solution in 13min, take out, pulverize immediately after-20 DEG C of freezing 20min, freezing material Layer thickness 4cm, ground product particle diameter 0.4mm, be subsequently added into the water of ground product quality 10 times, is 4.5 with breast acid for adjusting pH value, At room temperature in electric field intensity 30kV/cm, burst length 400 μ s, carry out at high-pressure pulse electric under the conditions of pulse frequency 250Hz Reason 13min；Then under the conditions of power 200W, microwave irradiation and extraction 10min is carried out in room temperature, simultaneously in power 250W, frequency Ultrasonic assistant extraction is carried out under the conditions of 35KHz；Add the compound enzyme of extracting solution quality 0.4%, in 45 DEG C of enzymolysis 40min, take The Ovum Gallus domesticus album of enzymolysis solution quality 3%, puts in blender and stirs 11min in rotating speed 900r/min, until Ovum Gallus domesticus album all becomes foam and obtains To egg white foams, being added by egg white foams in enzymolysis solution, normal pressure boils 2min, is rapidly decreased to room temperature, and 90 eye mesh screens filter, filter Liquid is evaporated to solid content and obtains flavouring agent extract to 18%；

Described compound enzyme is that cellulase, protease, pectase 3:2:1.5 in mass ratio uniformly mixes；

2) batch mixing: add the 3% of white sugar, Sal, monosodium glutamate, the 25% of antifreeze peptide quality and food fibre powder quality Enter in flavouring agent extract, uniformly mix, at power 400W, under the conditions of frequency 40KHz, carry out ultrasonic dissolution 13min, Obtain mixed liquor；

3) lyophilizing: mixed liquor puts quick-freezing extremely-45 DEG C in dry storehouse, and pre-freeze 2.5h at-45 DEG C；Then by dry storehouse After being evacuated to 18Pa, progressively heat up in 9h and control mixed liquor final temperature at-16 DEG C；Then vacuum in dry storehouse Spend constant in the case of, regulation dry storehouse in temperature make it progressively be warming up to room temperature in 6h, to lyophilized powder moisture less than 4% time Discharging obtains lyophilized powder, and Semen Sesami is pulverized, under aseptic condition successively with lyophilized powder, penetrating agent, composite flavor Mei Lade peptide, mealy potato, Sweet potato powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix to obtain spicy cumin Islamic barbecue sauce.

Embodiment 3

Fructus Cumini Cymini 30 parts, food fibre powder 20 parts, white sugar 15 parts, Sal 10 parts, 6 parts of Fructus Piperis, monosodium glutamate 6 parts, Rhizoma Solani tuber osi 5 parts of powder, sweet potato powder 5 parts, tomato meal 5 parts, Rhizoma Zingiberis 3 parts, antifreeze peptide 3 parts, composite flavor Mei Lade peptide 2 parts is little 2 parts of Fructus Foeniculi, penetrating agent 2 parts, Semen Sesami 1 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati 1.3 parts, Semen Myristicae 1.3 parts；

The quality group of described antifreeze peptide becomes: plant extract: sericin peptide taken=33:10；

The quality group of described penetrating agent becomes: at: keratinase: cellulase: lipase=4:3:2:1.

Preparation method, comprises the steps:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by Fructus Cumini Cymini, Fructus Piperis, Rhizoma Zingiberis, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Semen Myristicae are put in the ultrasonic washing unit equipped with 0.1% sodium bicarbonate solution in 200W, 20KHz Clean 3min, drain, put in microwave drying in power 3kW, thickness of feed layer 2cm, 80 DEG C, dry 2min, be then immersed in Mass percent be 6% sericin peptide taken solution in 10min, take out, pulverize immediately after-18 DEG C of freezing 15min, freezing material Layer thickness 3cm, ground product particle diameter 0.3mm, be subsequently added into the water of ground product quality 8 times, is 3.5 with breast acid for adjusting pH value, in In electric field intensity 25kV/cm under room temperature, burst length 300 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 200Hz 10min；Then under the conditions of power 150W, microwave irradiation and extraction 8min is carried out in room temperature, simultaneously in power 200W, frequency 30KHz Under the conditions of carry out ultrasonic assistant extraction；Add the compound enzyme of extracting solution quality 0.2%, in 40 DEG C of enzymolysis 30min, take enzymolysis solution The Ovum Gallus domesticus album of quality 2%, puts in blender and stirs 10min in rotating speed 800r/min, until Ovum Gallus domesticus album all becomes foam and obtains Ovum Gallus domesticus album Foam, adds egg white foams in enzymolysis solution, and normal pressure boils 1min, is rapidly decreased to room temperature, and 80 eye mesh screens filter, filtrate decompression It is concentrated into solid content and obtains flavouring agent extract to 15%；

Described compound enzyme is that cellulase, protease, pectase 2:1:1 in mass ratio uniformly mixes；

2) batch mixing: add the 2% of white sugar, Sal, monosodium glutamate, the 20% of antifreeze peptide quality and food fibre powder quality Enter in flavouring agent extract, uniformly mix, at power 300W, under the conditions of frequency 35KHz, carry out ultrasonic dissolution 10min, Obtain mixed liquor；

3) lyophilizing: mixed liquor puts quick-freezing extremely-40 DEG C in dry storehouse, and pre-freeze 2h at-40 DEG C；Then take out in dry storehouse Vacuum, to after 15Pa, progressively heats up in 8h and controls mixed liquor final temperature at-15 DEG C；Then vacuum in dry storehouse In the case of constant, regulation dry storehouse in temperature make it progressively be warming up to room temperature in 5h, to lyophilized powder moisture less than 4% time Discharging obtains lyophilized powder, and Semen Sesami is pulverized, under aseptic condition successively with lyophilized powder, penetrating agent, composite flavor Mei Lade peptide, mealy potato, Sweet potato powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix to obtain spicy cumin Islamic barbecue sauce.

Embodiment 4

Fructus Cumini Cymini 50 parts, food fibre powder 30 parts, white sugar 21 parts, Sal 11 parts, 10 parts of Fructus Piperis, monosodium glutamate 10 parts, soil Semen Glycines powder 9 parts, sweet potato powder 9 parts, tomato meal 9 parts, Rhizoma Zingiberis 7 parts, antifreeze peptide 7 parts, composite flavor Mei Lade peptide 6 parts, Fructus Foeniculi 5 parts, penetrating agent 4 parts, Semen Sesami 4 parts, 4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati 1.7 parts, Semen Myristicae 1.7 parts；

The quality group of described antifreeze peptide becomes: plant extract: sericin peptide taken=39:15；

The quality group of described penetrating agent becomes: at: keratinase: cellulase: lipase=6:5:4:2.

Preparation method, comprises the steps:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by Fructus Cumini Cymini, Fructus Piperis, Rhizoma Zingiberis, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Semen Myristicae are put in the ultrasonic washing unit equipped with 0.3% sodium bicarbonate solution in 400W, 40KHz Clean 5min, drain, put in microwave drying in power 5kW, thickness of feed layer 4cm, 100 DEG C, dry 4min, be then immersed in Mass percent be 10% sericin peptide taken solution in 15min, take out, pulverize immediately after-22 DEG C of freezing 25min, freezing material Layer thickness 5cm, ground product particle diameter 0.5mm, be subsequently added into the water of ground product quality 12 times, is 5.5 with breast acid for adjusting pH value, At room temperature in electric field intensity 35kV/cm, burst length 500 μ s, carry out at high-pressure pulse electric under the conditions of pulse frequency 300Hz Reason 15min；Then under the conditions of power 300W, microwave irradiation and extraction 12min is carried out in room temperature, simultaneously in power 300W, frequency Ultrasonic assistant extraction is carried out under the conditions of 40KHz；Add the compound enzyme of extracting solution quality 0.6%, in 50 DEG C of enzymolysis 50min, take The Ovum Gallus domesticus album of enzymolysis solution quality 4%, puts in blender and stirs 12min in rotating speed 1000r/min, until Ovum Gallus domesticus album all becomes foam Obtaining egg white foams, added by egg white foams in enzymolysis solution, normal pressure boils 3min, is rapidly decreased to room temperature, and 100 eye mesh screens filter, Filtrate reduced in volume obtains flavouring agent extract to solid content to 20%；

Described compound enzyme is that cellulase, protease, pectase 4:3:2 in mass ratio uniformly mixes；

2) batch mixing: add the 4% of white sugar, Sal, monosodium glutamate, the 30% of antifreeze peptide quality and food fibre powder quality Enter in flavouring agent extract, uniformly mix, at power 500W, under the conditions of frequency 45KHz, carry out ultrasonic dissolution 15min, Obtain mixed liquor；

3) lyophilizing: mixed liquor puts quick-freezing extremely-50 DEG C in dry storehouse, and pre-freeze 3h at-50 DEG C；Then true by taking out in dry storehouse Empty to 20Pa, progressively heat up in 10h and control mixed liquor final temperature at-18 DEG C；Then in dry storehouse, vacuum is not In the case of change, in regulation dry storehouse, temperature makes it progressively be warming up to room temperature in 7h, goes out when being less than 4% to lyophilized powder moisture Expecting to obtain lyophilized powder, Semen Sesami is pulverized, under aseptic condition successively with lyophilized powder, penetrating agent, composite flavor Mei Lade peptide, mealy potato, Sweet potato powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix to obtain spicy cumin Islamic barbecue sauce.

Embodiment 5

Fructus Cumini Cymini 35 parts, food fibre powder 23 parts, white sugar 16 parts, Sal 10.3 parts, 7 parts of Fructus Piperis, monosodium glutamate 7 parts, Rhizoma Solani tuber osi 6 parts of powder, sweet potato powder 6 parts, tomato meal 6 parts, Rhizoma Zingiberis 4 parts, antifreeze peptide 4 parts, composite flavor Mei Lade peptide 3 parts is little 3 parts of Fructus Foeniculi, penetrating agent 2.5 parts, Semen Sesami 2 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati 1.4 parts, Semen Myristicae 1.4 parts；

The quality group of described antifreeze peptide becomes: plant extract: sericin peptide taken=33:15；

The quality group of described penetrating agent becomes: at: keratinase: cellulase: lipase=4:5:2:2.

Preparation method, comprises the steps:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by Fructus Cumini Cymini, Fructus Piperis, Rhizoma Zingiberis, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Semen Myristicae are put in the ultrasonic washing unit equipped with 0.1% sodium bicarbonate solution in 400W, 20KHz Clean 5min, drain, put in microwave drying in power 3kW, thickness of feed layer 4cm, 80 DEG C, dry 4min, be then immersed in Mass percent be 6% sericin peptide taken solution in 15min, take out, pulverize immediately after-18 DEG C of freezing 25min, freezing material Layer thickness 3cm, ground product particle diameter 0.5mm, be subsequently added into the water of ground product quality 8 times, is 5.5 with breast acid for adjusting pH value, in In electric field intensity 25kV/cm under room temperature, burst length 500 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 200Hz 15min；Then under the conditions of power 150W, microwave irradiation and extraction 12min is carried out in room temperature, simultaneously in power 200W, frequency 40KHz Under the conditions of carry out ultrasonic assistant extraction；Add the compound enzyme of extracting solution quality 0.2%, in 50 DEG C of enzymolysis 30min, take enzymolysis solution The Ovum Gallus domesticus album of quality 4%, puts in blender and stirs 12min in rotating speed 800r/min, until Ovum Gallus domesticus album all becomes foam and obtains Ovum Gallus domesticus album Foam, adds egg white foams in enzymolysis solution, and normal pressure boils 1min, is rapidly decreased to room temperature, and 100 eye mesh screens filter, filtrate decompression It is concentrated into solid content and obtains flavouring agent extract to 15%；

Described compound enzyme is that cellulase, protease, pectase 2:3:1 in mass ratio uniformly mixes；

2) batch mixing: add the 4% of white sugar, Sal, monosodium glutamate, the 20% of antifreeze peptide quality and food fibre powder quality Enter in flavouring agent extract, uniformly mix, at power 300W, under the conditions of frequency 45KHz, carry out ultrasonic dissolution 10min, Obtain mixed liquor；

3) lyophilizing: mixed liquor puts quick-freezing extremely-40 DEG C in dry storehouse, and pre-freeze 2h at-40 DEG C；Then take out in dry storehouse Vacuum, to after 20Pa, progressively heats up in 8h and controls mixed liquor final temperature at-18 DEG C；Then vacuum in dry storehouse In the case of constant, regulation dry storehouse in temperature make it progressively be warming up to room temperature in 5h, to lyophilized powder moisture less than 4% time Discharging obtains lyophilized powder, and Semen Sesami is pulverized, under aseptic condition successively with lyophilized powder, penetrating agent, composite flavor Mei Lade peptide, mealy potato, Sweet potato powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix to obtain spicy cumin Islamic barbecue sauce.

Embodiment 6

Fructus Cumini Cymini 45 parts, food fibre powder 27 parts, white sugar 20 parts, Sal 10.7 parts, 9 parts of Fructus Piperis, monosodium glutamate 9 parts, Rhizoma Solani tuber osi 8 parts of powder, sweet potato powder 8 parts, tomato meal 8 parts, Rhizoma Zingiberis 6 parts, antifreeze peptide 6 parts, composite flavor Mei Lade peptide 5 parts is little 4 parts of Fructus Foeniculi, penetrating agent 3.5 parts, Semen Sesami 3 parts, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati 1.6 parts, Semen Myristicae 1.6 parts；

The quality group of described antifreeze peptide becomes: plant extract: sericin peptide taken=39:10；

The quality group of described penetrating agent becomes: at: keratinase: cellulase: lipase=6:3:4:1.

Preparation method, comprises the steps:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by Fructus Cumini Cymini, Fructus Piperis, Rhizoma Zingiberis, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Semen Myristicae are put in the ultrasonic washing unit equipped with 0.3% sodium bicarbonate solution in 200W, 40KHz Clean 3min, drain, put in microwave drying in power 5kW, thickness of feed layer 2cm, 100 DEG C, dry 2min, be then immersed in Mass percent be 10% sericin peptide taken solution in 10min, take out, pulverize immediately after-22 DEG C of freezing 15min, freezing material Layer thickness 5cm, ground product particle diameter 0.3mm, be subsequently added into the water of ground product quality 12 times, is 3.5 with breast acid for adjusting pH value, At room temperature in electric field intensity 35kV/cm, burst length 300 μ s, carry out at high-pressure pulse electric under the conditions of pulse frequency 300Hz Reason 10min；Then under the conditions of power 300W, microwave irradiation and extraction 8min is carried out in room temperature, simultaneously in power 300W, frequency Ultrasonic assistant extraction is carried out under the conditions of 30KHz；Add the compound enzyme of extracting solution quality 0.6%, in 40 DEG C of enzymolysis 50min, take The Ovum Gallus domesticus album of enzymolysis solution quality 2%, puts in blender and stirs 10min in rotating speed 1000r/min, until Ovum Gallus domesticus album all becomes foam Obtaining egg white foams, added by egg white foams in enzymolysis solution, normal pressure boils 3min, is rapidly decreased to room temperature, and 80 eye mesh screens filter, Filtrate reduced in volume obtains flavouring agent extract to solid content to 20%；

Described compound enzyme is that cellulase, protease, pectase 4:1:2 in mass ratio uniformly mixes；

2) batch mixing: add the 2% of white sugar, Sal, monosodium glutamate, the 30% of antifreeze peptide quality and food fibre powder quality Enter in flavouring agent extract, uniformly mix, at power 500W, under the conditions of frequency 35KHz, carry out ultrasonic dissolution 15min, Obtain mixed liquor；

3) lyophilizing: mixed liquor puts quick-freezing extremely-50 DEG C in dry storehouse, and pre-freeze 3h at-50 DEG C；Then true by taking out in dry storehouse Empty to 15Pa, progressively heat up in 8h and control mixed liquor final temperature at-18 DEG C；Then in dry storehouse, vacuum is not In the case of change, in regulation dry storehouse, temperature makes it progressively be warming up to room temperature in 5h, goes out when being less than 4% to lyophilized powder moisture Expecting to obtain lyophilized powder, Semen Sesami is pulverized, under aseptic condition successively with lyophilized powder, penetrating agent, composite flavor Mei Lade peptide, mealy potato, Sweet potato powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix to obtain spicy cumin Islamic barbecue sauce.

Biological activity (stability) test of embodiment 7 spicy cumin of the present invention Islamic barbecue sauce

Spicy cumin Islamic barbecue sauce prepared by the embodiment of the present invention 2 and the powdery keratinase of commercially available identical date of manufacture Store 12 months under the conditions of-12 DEG C and 40 DEG C, use " GB/T23527-2009 National Standard of the People's Republic of China's egg White enzyme preparation " in detection method measure barbecue sauce and the enzyme activity of powdery keratinase, calculate enzyme and live loss rate, enzyme is lived and is damaged Mistake rate refers to that the difference of actually detected enzyme activity and product mark enzyme activity accounts for the percentage rate of mark enzyme activity, result such as table 1

Table 1 stores phase enzyme activity loss rate

Result above shows, stores 12 months under the conditions of-12 DEG C and 40 DEG C, and barbecue sauce of the present invention is than commercially available powdery angle egg White enzyme enzyme is lived in losing and is reduced by 52% and 18.8% respectively, has excellent temperature storage, and enzyme activity is highly stable, also illustrates simultaneously The loss rate of other bioactive substance that barbecue sauce of the present invention contains is extremely low, has the most freeze proof, heat resistanceheat resistant performance, produces Quality is stable, long shelf-life.

It should be understood that spicy cumin Islamic barbecue sauce prepared by embodiment of the present invention 3-6 has above-mentioned experiment effect equally Really, between each embodiment and little with above-mentioned experiment effect diversity.

Embodiment 8 spicy cumin of the present invention Islamic barbecue sauce dissolubility test

The powder that barbecue sauce is prepared as a kind of raw-food material, with reference to the stability criterion of solid beverage, by dissolution time, After dissolving, homogeneity is defined as the quality stability index of barbecue sauce, and it the most directly reflects the dissolution degree of product, also Reflect product inherent quality and stability, be to pickle the barbecue sauce most important quality control index of flavor homogeneity.

Dissolution time: 1:5 in mass ratio adds 55-65 DEG C of warm water, is sufficiently stirred for, the time being completely dissolved；

Homogeneity characterizing method: the most homogeneous, nothing layering 90-100 divides；Sheaf of differentials 80-89 divides；Layering 70-79 divides；Relatively divide Layer 60-69 divides；Severe delamination 50-59 divides；Precipitate less than 49 points (granule is the biggest, quantity is the most for precipitation, and mark is the lowest).

Barbecue sauce prepared by the embodiment of the present invention 2 and commercially available same type, same specification, barbecue sauce with the date of manufacture After dissolving in glass, standing, observe homogeneity, every 5min observed and recorded result once, the results are shown in Table 2:

Table 2: barbecue sauce clarity testing result after dissolving

Result above shows: barbecue sauce of the present invention is compared with commercially available barbecue sauce, and dissolubility is preferable, and dissolution time is short, Stability of solution after dissolving is strong, and homogeneity is strong, and presentation quality is preferable, can carry out comprehensively, equably and pickle or spreading or dip, To barbecue food materials can short time, Omnibearing Infiltration and flavor, along with the prolongation of time of repose, commercially available barbecue sauce solution liquid phase Relatively unstable, produce precipitation, greatly reduce the mouthfeel homogeneity of barbecue finished product, the most also extend simultaneously the barbecue process time and Waste raw material, add barbecue cost, reduce barbecue quality of item, the most also illustrate that barbecue sauce of the present invention is interior in matter Preferably, eating effect is safe and stable for amount.

Embodiment 9 spicy cumin of the present invention Islamic barbecue sauce pickles barbecue food materials test

Spicy cumin Islamic barbecue sauce and commercially available same date of manufacture, same to type, same specification with the embodiment of the present invention 2 preparation Barbecue sauce be flavor development material, prepare barbecue and pickle fish product and carry out refrigeration test, barbecue food materials kind and weight, salt down Ways and means processed are the most identical, on the basis of reaching identical flavor effect (pickling quality), determine barbecue sauce consumption, The parameters such as the organizational structure after adhesiveness, uniformity, salting period, beginning freezing time, thawing time, defrosting, detection knot Fruit is such as table 3.

Test method: choosing the fresh flesh of fish killed and be cut into 10-15 centimeter length, 5 centimetres of wide bulks are standby；The burning that will prepare The ratio of roasting flavouring agent 1:1 in mass ratio is soluble in water, adds Herba Alii fistulosi, Rhizoma Zingiberis Recens, cooking wine, mixing, obtains barbecue sauce and pickle Liquid；The fresh flesh of fish cutting block is added in the barbecue sauce pickling liquid prepared with 100:10 (m/v), stirs Afterwards, pickle at 15 DEG C, until it reaches identical flavor effect, carry out freezing in-18 DEG C, observe the time starting to freeze, Fillet good for complete cold storage are thawed naturally to room temperature, the fillet structural state after observing thawing time and thawing.

Table 3 is pickled and cold storage parameter

More than pickle result of the test to show: reach identical and pickle effect, compared with prior art (commercially available barbecue sauce), Barbecue sauce usage amount of the present invention is few, and flavouring agent loss is little, effective；Permeability is strong, and salting period is short, can improve barbecue Efficiency, is more suitable for immediately roasting, convenient and swift；Adhesiveness is strong, difficult drop-off, and utilization rate is high, loses little, after can reducing Continuous barbecue oil smoke growing amount, reduces carcinogen and produces；Uniformity is strong, pickles wide, and mouthfeel is homogeneous, stable；Cryoprotective effects is good, Freeze-off time is long, and it is long that ice crystal forms the time, can slow down it and stab the transition of Meat, and cold storage loss is low, is more suitable for The operation of commercialization barbecue preserved materials；Thawing time is short, and loss of thawing is little, the operation of same suitable commercialization barbecue preserved materials. Above-mentioned using effect is not only suitable for pickling, and is suitable for spreading barbecue and dip barbecue mode.

The barbecue taste test of embodiment 10 spicy cumin of the present invention Islamic barbecue sauce

Barbecue curing food prepared by the barbecue sauce going the embodiment of the present invention 2 to provide carries out on-the-spot baking and tastes, in Wuzhong, Ningxia 400 participants (Huis, each half of Chinese) are investigated by city, mainly for the oil smoke size in cooking process, mouthfeel, Taste, outward appearance, edible after digestive conditions carry out field observation and trial test, investigation report is as follows:

In 400 consumers participating in investigation, all have higher for the oil smoke size in mouthfeel, taste, outward appearance, cooking process Evaluating, in cooking process, almost without big oil smoke, crispy in taste, taste is aromatic, and delicate flavour is pure, without raw meat, smell of mutton, Appearance luster is vivid, and the barbecue curing food organizational structure of non-baking is fine and close, also will not wish soft, still not have raw meat, has a strong smell after Hui Leng Taste, and, eupepsia after eating, do not have the phenomenon of flatulence, dry stool, entirety likes rate to reach 99%, illustrates to use Baked foods prepared by the barbecue curing food that the flavouring agent of the present invention makes can be suitable for various consumer groups, is particularly suitable for numerous Mu Si Woods consumer.

Contrast test: and the barbecue curing food prepared with the barbecue sauce of commercially available same type equally carries out on-the-spot baking and tastes, At Ningxia Wuzhong City, 400 participants (Huis, each half of Chinese) are investigated, mainly for the oil smoke in cooking process Size, mouthfeel, taste, outward appearance, edible after digestive conditions carry out field observation and trial test, investigation report is as follows:

Participate in the investigation masses for 400, have evaluation general for mouthfeel, taste, and, the barbecue curing food of non-cold preservation is very Can wish soft soon, outward appearance is not good enough, and in cooking process, and oil smoke is relatively big, and fragrance, delicate flavour are not enough, have time edible less raw meat, Smell of mutton, has obvious raw meat, smell of mutton after Hui Leng.The edible phenomenon having flatulence, dry stool afterwards, entirety likes rate to reach 75%. Illustrate that baked foods prepared by the barbecue curing food using commercially available same type barbecue sauce to make there is also certain shortcoming and needs to be changed Enter.

Claims

1. a spicy cumin Islamic barbecue sauce, is mainly prepared by the raw material of following parts by weight: Fructus Cumini Cymini 30-50 part, and meals are fine Dimension powder 20-30 part, white sugar 15-21 part, Sal 10-11 part, Fructus Piperis 6-10 part, monosodium glutamate 6-10 part, mealy potato 5-9 part, Sweet potato powder 5-9 part, tomato meal 5-9 part, Rhizoma Zingiberis 3-7 part, antifreeze peptide 3-7 part, composite flavor Mei Lade peptide 2-6 part, little Fructus Foeniculi 2-5 part, penetrating agent 2-4 part, Semen Sesami 1-4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-4 part, Fructus Anisi Stellati 1.3-1.7 part, Semen Myristicae 1.3-1.7 part；

The preparation method of described composite flavor Mei Lade peptide, comprises the steps: that 2-6:1-3 weighs soybean separation protein in mass ratio White and chicken breast, first cleans chicken breast and rubs, add soybean protein isolate, mix to obtain compound thoroughly, add its quality 6-10 Solion again, mixing, is 6-8 with buffer regulation pH value, at room temperature in electric field intensity 25-35kV/cm, during pulse Between 300-500 μ s, carry out high voltage pulse electric field processing 20-30min under the conditions of pulse frequency 200-300Hz；Then in room temperature in merit Microwave irradiation and extraction 15-20min is carried out, simultaneously at power 200-300W, frequency 30-40KHz bar under the conditions of rate 150-300W Ultrasonic assistant extraction is carried out under part；Add the compound enzyme of mixture quality 0.01-0.03%, in 50-60 DEG C of enzymolysis 30-50min, Then being cooled to 35-45 DEG C of enzymolysis 40-60min, 90 DEG C of enzyme denaturing 10min, be down to room temperature, aseptic filtration obtains enzymolysis solution, enzymolysis solution By the ultrafiltration membrance filter of 1000Da and 5000Da, taking the permeate between two films, being evaporated to solid content is 15-25% Obtain enzymolysis concentrated solution；Add enzymolysis concentrated solution quality 2-4% reducing sugar, successively in 112-118 DEG C reaction 30-50min and After 135-145 DEG C of reaction 45-65min；By the reactant liquor ultrafiltration membrance filter by 1000Da and 5000Da, take between two films Permeate, being evaporated to solid content is that 32-36% must react concentrated solution；Its quality 0.2-2% is added in reaction concentrated solution Sericin peptide taken, mixing, lyophilization i.e. obtains the composite flavor Mei Lade peptide that molecular weight is 1000-5000Da；

Described solion is containing sodium ion 17-22mg/L, zinc ion 15-20mg/L, potassium ion 12-14mg/L, calcium ion 9-11mg/L and the aqueous solution of magnesium ion 6-10mg/L；

Described compound enzyme is that Lumbricus serine protease, alkaline protease, flavor protease, lipase, cellulase are by quality More uniform mixing than 5-9:4-6:2-4:0.2-0.4:0.1-0.3；

Described penetrating agent is compounded by, keratinase, cellulase, lipase, is uniformly mixed.

2. spicy cumin Islamic barbecue sauce as claimed in claim 1, it is characterised in that main by the raw material of following parts by weight Preparation: Fructus Cumini Cymini 35-45 part, food fibre powder 23-27 part, white sugar 16-20 part, Sal 10.3-10.7 part, Fructus Piperis 7-9 Part, monosodium glutamate 7-9 part, mealy potato 6-8 part, sweet potato powder 6-8 part, tomato meal 6-8 part, Rhizoma Zingiberis 4-6 part, antifreeze peptide 4-6 Part, composite flavor Mei Lade peptide 3-5 part, Fructus Foeniculi 3-4 part, penetrating agent 2.5-3.5 part, Semen Sesami 2-3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-3 part, Fructus Anisi Stellati 1.4-1.6 part, Semen Myristicae 1.4-1.6 part.

3. spicy cumin Islamic barbecue sauce as claimed in claim 1, it is characterised in that main by the raw material of following parts by weight Preparation: Fructus Cumini Cymini 40 parts, food fibre powder 25 parts, white sugar 18 parts, Sal 10.5 parts, 8 parts of Fructus Piperis, monosodium glutamate 8.2 parts, Mealy potato 7 parts, sweet potato powder 7 parts, tomato meal 7 parts, Rhizoma Zingiberis 4.6 parts, antifreeze peptide 5 parts, composite flavor Mei Lade peptide 4 Part, Fructus Foeniculi 3.5 parts, penetrating agent 3 parts, Semen Sesami 2.15 parts, 2.05 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati 1.5 parts, Semen Myristicae 1.5 parts.

4. the spicy cumin Islamic barbecue sauce as described in claim 1-3 is arbitrary, it is characterised in that the system of described food fibre powder Preparation Method, comprises the following steps: uniformly mixed by inulin, barley fiber, Semen Tritici aestivi fiber 2-4:1-3:1-2 in mass ratio, super Micropowder is broken to particle diameter 7-11 μm, adds the sodium bicarbonate of ground product quality 0.1-0.3%, uniformly mixes, and adjusts mixture moisture Content is 20-24%, room temperature, sealing and standing 1-3h, in screw speed 100-120r/min, the extruding of temperature 120-140 DEG C condition Expanded, broken, the water of addition broken material amount 2-4 times, room temperature 200-400W, 35-40KHz condition supersound extraction 10-15min, Then in electric field intensity 20-40kV/cm, burst length 400-600 μ s, carry out high-voltage pulse under the conditions of pulse frequency 200-400Hz Electric field treatment 10-15min；It is 4.5-6.5 with breast acid for adjusting pH value, adds the enzyme of mixture quality 0.4-0.6%, in 45-55 DEG C of enzymolysis 20-48min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization i.e. obtain food fibre powder；

5. the spicy cumin Islamic barbecue sauce as described in claim 1-3 is arbitrary, it is characterised in that the quality of described antifreeze peptide Consist of: plant extract: sericin peptide taken=33-39:10-15.

6. spicy cumin Islamic barbecue sauce as claimed in claim 5, it is characterised in that the preparation method of described plant extract, Comprise the steps: uniformly to mix winter rye, Sabina vulgaris, the seed 6-8:1-3:0.3-0.5 in mass ratio of Caulis et Folium Ammopiptanthi Mongolici, dress Dish, first processes 3-5min in electric field intensity 8-10kV/cm high-pressure electrostatic；Then molten at the salicylic acid that concentration is 10-30mg/L Soaking at room temperature 2-4h in liquid, simultaneously in electric field intensity 10-20kV/cm, burst length 150-250 μ s, pulse frequency 300-500Hz Under the conditions of carry out high voltage pulse electric field processing；Rinse, drain, stand 18-24h in 3-5 DEG C, the most successively 1-3 DEG C of cold preservation 2-4d ,-3--5 DEG C of freezing 1-3d ,-15--18 DEG C of freezing 10-15h, be immediately placed at outdoor in intensity of illumination 0.5-5 ten thousand Lx nature light According to 5-7h, compound half is made to pulverize immediately after thawing, ground product particle diameter 0.5-1.5mm, it is subsequently added into ground product quality 4-6 Water again, is 3.5-5.5 with breast acid for adjusting pH value；Be eventually adding the mixed enzyme of mixed liquor quality 1.2-1.8%, first in 35-50 DEG C of enzymolysis 10-30min, then in 50-60 DEG C of enzymolysis 20-40min；Enzymolysis solution filtration, filtrate reduced in volume, freezing are done Dry i.e. obtain plant extract；

7. spicy cumin Islamic barbecue sauce as claimed in claim 1, it is characterised in that the quality group of described reducing sugar becomes: Xylose: ribose: glucose: fructose: galactose=4-6:2-4:1-3:1-3:1-2.

8. spicy cumin Islamic barbecue sauce as claimed in claim 1, it is characterised in that the quality group of described penetrating agent becomes: At: keratinase: cellulase: lipase=4-6:3-5:2-4:1-2.

9. the spicy cumin Islamic barbecue sauce as described in claim 1-3 is arbitrary, it is characterised in that described mealy potato or sweet potato powder Or the preparation method of tomato meal, comprise the steps: to put Rhizoma Solani tuber osi or Radix Ipomoeae or Fructus Lycopersici esculenti equipped with 0.8% sodium bicarbonate solution is ultrasonic Cleaning 10-15min in 200W, 40KHz in ripple cleaning machine, drain, be cut into phase equal-specification, length and width is 5-10mm, thickness The fourth of 3-5mm, puts control thickness of feed layer 3-5cm in microwave dryer, in power 3000W, frequency 2450MHz, temperature 50-60 DEG C Under the conditions of carry out microwave drying 8-12min, until moisture is down to 5-8%, then in 20-30 DEG C, be crushed to particle diameter 0.1-0.3mm, packs and i.e. obtains mealy potato or sweet potato powder or tomato meal.

10. the preparation method of spicy cumin Islamic barbecue sauce as described in claim 1-9 is arbitrary, it is characterised in that include walking as follows Rapid: 1) preparation of flavouring agent extract: according to formula, accurately weigh each component raw material, first by Fructus Cumini Cymini, Fructus Piperis, Rhizoma Zingiberis, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati, Semen Myristicae put in the ultrasonic washing unit equipped with 0.1-0.3% sodium bicarbonate solution in 200-400W, 20-40KHz clean 3-5min, drain, put in microwave drying in power 3-5kW, thickness of feed layer 2-4cm, 80-100 DEG C, dry 2-4min, be then immersed in 10-15min in the sericin peptide taken solution that mass percent is 6-10%, take out, Pulverize immediately after-18--22 DEG C of freezing 15-25min, freezing thickness of feed layer 3-5cm, ground product particle diameter 0.3-0.5mm, It is subsequently added into the water of ground product quality 8-12 times, is 3.5-5.5 with breast acid for adjusting pH value, at room temperature in electric field intensity 25-35kV/cm, burst length 300-500 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 200-300Hz 10-15min；Then under the conditions of power 150-300W, microwave irradiation and extraction 8-12min is carried out in room temperature, simultaneously at power 200-300W, carries out ultrasonic assistant extraction under the conditions of frequency 30-40KHz；Add the compound enzyme of extracting solution quality 0.2-0.6%, In 40-50 DEG C of enzymolysis 30-50min, take the Ovum Gallus domesticus album of enzymolysis solution quality 2-4%, put in blender in rotating speed 800-1000r/min Stirring 10-12min, until Ovum Gallus domesticus album all becomes foam and obtains egg white foams, adds egg white foams in enzymolysis solution, and normal pressure boils 1-3min, is rapidly decreased to room temperature, and 80-100 eye mesh screen filters, and filtrate reduced in volume obtains flavouring agent to solid content to 15-20% Extract；