CN106174358A

CN106174358A - A kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and preparation method thereof

Info

Publication number: CN106174358A
Application number: CN201610513340.3A
Authority: CN
Inventors: 李秉典
Original assignee: Yiwu City Xin Yu Biotechnology Co Ltd
Current assignee: Yiwu City Xin Yu Biotechnology Co Ltd
Priority date: 2016-06-28
Filing date: 2016-06-28
Publication date: 2016-12-07

Abstract

nullThe invention discloses a kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and preparation method thereof，Science is compounding is remarkably improved food materials cryoprotective effects、Delay and prevent food materials formation of ice crystal when cold storage、Prevent food materials food configuration、Quality and local flavor are destroyed、Extend the antifreeze peptide in food materials market circulation time limit and the fragrance that food materials are special can be given、Flavour and color,And the composite flavor Mei Lade peptide with relatively strong anti-oxidation effect can be produced,And interpolation has rapid osmotic effect、Shorten the penetrating agent of pickled time、The mealy potato that barbecue carcinogen produces can be reduced、Sweet potato powder、Tomato meal and the flavouring agent shelf-life can be extended、The functional raw materials such as the food fibre powder of digestion promoting，The final one for preparing has notable cryoprotective effects、The food materials cold storage circulation time limit can be extended、Keep foodstuff quality and local flavor、Osmosis is strong、Pickled and the barbecue time can be shortened、Reduce the Islamic barbecue sauce being more suitable for commercialization operation mode that barbecue carcinogen produces.

Description

A kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and preparation method thereof

Technical field

The present invention relates to barbecue sauce, particularly to a kind of Islamic barbecue sauce containing local flavor Mei Lade peptide and Preparation method.

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 Being developed by Xinjiang kebob, initial kebob only spreads a little Fructus Capsici powder and cumin powder seasoning, along with the development of society And the most diversified for the vegetable kind of baking, single taste can not meet the needs of modern's taste.Cooking of west Tune tends to science, develops into the consideration on threpsology；Art is tended in the cooking of China, shows as being particular about taste.In State cooks, and not only eats food and the more important thing is " jealous road ".Although many natural animal and plant materials are the most certain when individually processing Perfume (or spice) 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, always More coveted to be dripped.

In popular featured delicious food, barbecue is a wonderful work therein, and the cuisines night market of various places, table delicacies street are basic On have lively barbecue scene.Food roasting is to win victory with taste, attractive with taste, wants food roasting delicious, naturally can't do without Use a large amount of " seasoning " material.

Barbecue sauce needs specialty preparation, for barbecue industry is as an industry, is again simultaneously the relatively low foundation of threshold Chance, has attracted people miscellaneous to participate naturally, and this also causes practitioner very different, therefore, in barbecue flavoring Also being " each one showing his or her special prowess " in the use of material, sensation and experience with oneself go to prepare flavouring agent.Especially new Shanxi from Dealer's for want of Professional knowledge, to the preparation of flavouring agent, uses and is still among trial gropes, on the taste of food roasting also It is difficult to guaranteed.They, in the urgent need to having the barbecue sauce of specialty preparation on market to meet their needs, both facilitated Use, satisfied flavour can be reached again.Therefore, develop barbecue sauce and have huge market business opportunity.

At present, barbecue sauce is each because raw material type, functional, the religions belief of consumer, barbecue mode etc. are different Tool characteristic, of a great variety, have to remove the abnormal flavour of food materials, smell as main purpose: Chinese patent CN 102349639B is public Having opened 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 multiple natural former Material collocation Chinese crude drug scientific compatibility forms, and its fragrance is strong, nutritious, seasoning function is powerful and has certain appetizing merit concurrently Effect, resistant against high temperatures cooking during use, can effectively remove the various meats for barbecue, Fish, seafood, greengrocery, element The smell of food materials, the abnormal flavour such as food class, increase its fresh fragrance.And its long shelf-life, without any chemical addition agent, barbecue is each Only need to be seasoned with it when planting food materials, it is not necessary to re-use other flavouring agent.Chinese patent CN 103652762B discloses one Plant barbecue sauce and processing method thereof, be 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 appropriate；The invention provides a kind of barbecue Flavouring agent and processing method thereof, select plurality of raw materials collocation Chinese crude drug to be made, and has that fragrance is strong, nutritious, seasoning The feature that function is strong, and there is effect of certain spleen benefiting and stimulating the appetite；Resistant against high temperatures cooking during use, can effectively remove each Plant the smell of food materials, the abnormal flavour such as meat, Fish, seafood, greengrocery, vegetarian diet class, be applicable to make various baked foods.In State patent CN 104172070B discloses a kind of preparation method roasting curing food flavouring agent and barbecue curing food.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 grams, black pepper 20-25 gram, Fructus Capsici powder 30 grams, refined salt 40-45 gram, shredded ginger 40-50 gram, chive silk 40-50 gram, white sugar 7- 10 grams, vegetable oil 150 grams, starch 250 grams, Truffe fine powder 10 grams, wild embankment fine powder 15 grams, Oleum sesami 5-10 gram.This invention provides Barbecue curing food flavouring agent, 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 after Hui Leng Also without raw meat, abnormal smells from the patient of having a strong smell.And the health plant oil wherein used, it is of value to health, and environment and food will not be made Become to pollute.

Have to increase local flavor and nutrition: Chinese patent CN 103181537B disclose a kind of barbecue sauce and Its preparation method.This barbecue sauce includes the component of following weight portion content: Sal 5-15 weight portion, Fructus Capsici 10-20 weight Part, 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, Pericarpium Zanthoxyli 1- 5 weight portions.This invention barbecue sauce, not only has special barbecue local flavor, and mellow in taste is enriched, and aftertaste is long, also because of ferment The addition of female extract and nutritious.During it addition, this flavouring agent is used for roasting, can directly add, decrease the various tune of use The time of taste substance mixing preparation, reduce the labor intensity of barbecue, easy to use.Chinese patent CN 101971959B discloses A kind of composite flavoring and production method thereof.The present invention utilizes Cordyceps militaris and Carnis Gallus domesticus for primary raw material, is broken by ultrasound wave Broken raising nutrient substance and the extraction ratio of flavor substance, then by compound protease enzymolysis, the rear adjuvants such as leucine that add are carried out Thermal response, produces a kind of unique flavor and has the compound wind of high-grade flavouring agent-Cordyceps militaris local flavor Carnis Gallus domesticus of good health care Taste flavouring agent.This flavouring agent not only has the fresh Flavor of Cordyceps militaris and Carnis Gallus domesticus, and passes through raw perfume reaction and produce the fresh of uniqueness Fragrant feature, and also have special dietary composition concurrently, it is a kind of novel high-grade flavouring agent, there is good development prospect. This composite 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 by the primary raw material system of following weight portion Become: 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 and 1-2 part Sal；First black pepper, Pericarpium Citri Reticulatae, Rhizoma Zingiberis and Fructus Foeniculi being pulverized, Fructus Lycopersici esculenti is broken into powder after drying, and adds 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 alleviates barbecue and fire Pot is got angry 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 Part, Fructus Piperis powder 5～25 parts.Go through test of many times and have found the optimal components ratio combination of these Chinese herbal medicine and conventional barbecue and chaffy dish, Both it had been sufficiently reserved the taste function of conventional barbecue and chaffy dish, and had the most ideally played the characteristic of Chinese herbal medicine, provided for the people A kind of taste is unique, compound seasoner got angry by the alleviation barbecue of natural health and chaffy dish, and the present invention i.e. has to neutralize to alleviate and gets angry Function, 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 big portion Population barbecue and chaffy dish is divided easily to get angry inconvenient and health-nutrition requirement, beneficially raising people food quality at home with life fortunately Good fortune index.Chinese patent CN 103494154B discloses a kind of beef flavour barbecue sauce, is by the raw material system of following weight parts Become: 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, perfume (or spice) Pungent material 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, and raw material sources are extensive, with low cost, prepares Finished product there is strong beef-flavouring and fruit delicate fragrance, exquisite quality, fragrant peppery tasty and refreshing, balanced in nutrition comprehensively, making barbecue During food 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 for grilled fish make tune Taste substance and preparation method thereof.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 Taste essence, grilled fish quintessence oil and potassium sorbate.This invention seasonings for grilling fish, uses yeast extract and compounds each Planting spice to form by Maillard reaction and adjusting incense process are refined, not only have special grilled fish local flavor, 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, subtract Lack the time of use various flavoring for mixture allotment, 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 solemn The diet product meeting Islamic requirement that this woods dietary habit is butchered, processed, makes.Islamic beverage, Islamic non-staple food, Islamic are eaten Product, referred to as " Islamic three is eaten ".Additionally, produce and sell the special transportation vehicle of halal food, specially-used measuring instrument, storage appearance The special place of device and 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, spice Weight portion 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 parts to 12 parts；Fragrant pungent Material mixes according to the weight ratio of 1:2:6:2:3:6:6:2 for Fructus Cumini Cymini, red button, Fructus Foeniculi, Murraya paniculata (L.) Jack., Herba Pelargonii Graveolentis, Pericarpium Zanthoxyli, anise and black pepper Conjunction forms.The spicy powder seasoning that this invention provides can be used for cooking beef noodles, the special taste taste cooked Fragrant beautiful, it 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 tune Taste 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 one used As 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, fresh through pickled barbecue raw material taste Beautiful, mouthfeel is tough and tensile, long shelf-life, easy to use, flavouring agent penetration strong, stable homogeneous, be more suitable for business-like barbecue and Independently roasting pattern, according to kind, shape and the difference of consumer taste demand of raw material, the barbecue raw material pickled time typically needs Want 12-24h, store the most under refrigeration or freezing, for market circulation, then be equipped with follow-up dip and spreading, just calculate It it is perfect barbecue.

Therefore, commercialization mould could be only used under conditions of cold preservation or freezing through the food materials that barbecue sauce is pickled Formula, 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, biological activity and nutrient substance loss mouthfeel big, food materials is poor, chewiness is decreased obviously, and has finally had a strong impact on barbecue The mouthfeel of food, 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 tissue egg In vain (Ice Structuring Proteins).Antifreeze protein can be by being combined with specific ice crystal surface, non-colligative property ground fall The freezing point of low solution or suppression ice-crystal growth, have low-temperature protection function.Antifreeze protein can be used for human body or animal organ's Excised Embryos, improves its freezing quality；The freezing tolerance of specified microorganisms can be improved, the formation of ice crystal when reducing Frozen food store With the recrystallization destruction to food configuration, improve food quality.

Either common barbecue sauce disclosed above or Islamic barbecue sauce, the most do not solve to roast food materials warp Frost resistance problem in frozen storage after pickled, in order to accelerate pushing away of Islamic baked foods (Muslim beef, Carnis caprae seu ovis, Carnis Gallus domesticus etc.) Wide and universal, promote that the commercialization of Islamic baked foods is fast-developing, research and develop and prepare one and be more suitable for commercialization operational mode The Islamic barbecue sauce of formula 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 be Foundation, in conjunction with the Hui ethnic group of China area consumption habit and inveterate habit, on the basis of existing Islamic barbecue sauce, science is compounding can be shown Write improve food materials cryoprotective effects, delay and prevent food materials ice crystal when cold storage formation and recrystallization, prevent food materials food configuration, Quality and local flavor are by destroying, extending the antifreeze peptide in food materials market circulation time limit and can give the special fragrance of food materials, taste Taste and color, and the composite flavor Mei Lade peptide with relatively strong anti-oxidation effect can be produced, and interpolation has rapid osmotic and makees With, shorten the pickled time penetrating agent, can reduce barbecue carcinogen produce mealy potato, sweet potato powder, tomato meal and can extend Flavouring agent shelf-life, the functional raw material such as food fibre powder of digestion promoting, the final one for preparing has notable cryoprotective effects, can prolong The long 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, reduces and burns The Islamic barbecue sauce being more suitable for commercialization operation mode that roasting carcinogen produces.

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

A kind of Islamic barbecue sauce containing local flavor Mei Lade peptide, is mainly prepared by the raw material of following parts by weight:

Black pepper 30-40 part, food fibre powder 20-30 part, white sugar 20-24 part, Sal 16-20 part, capsicum annum fasciculatum 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, multiple Close local flavor Mei Lade peptide 7-13 part, penetrating agent 2-4 part, Fructus Anisi Stellati 1.3-1.7 part, Fructus Foeniculi 1.3-1.7 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8- 1.2 part；

Preferably, the described Islamic barbecue sauce containing local flavor Mei Lade peptide, mainly by the raw material of following parts by weight Preparation:

Black pepper 33-37 part, food fibre powder 23-27 part, white sugar 21-23 part, Sal 17-19 part, capsicum annum fasciculatum 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 is compound Local flavor Mei Lade peptide 9-11 part, penetrating agent 2.5-3.5 part, Fructus Anisi Stellati 1.4-1.6 part, Fructus Foeniculi 1.4-1.6 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.9- 1.1 part；

It is highly preferred that the described Islamic barbecue sauce containing local flavor Mei Lade peptide, mainly former by following parts by weight Material preparation:

Black pepper 35 parts, food fibre powder 25 parts, white sugar 22 parts, Sal 18 parts, capsicum annum fasciculatum 8 parts, monosodium glutamate 8 parts, Rhizoma Solani tuber osi 7 parts of powder, sweet potato powder 7 parts, tomato meal 7 parts, Rhizoma Zingiberis 5 parts, antifreeze peptide 5 parts, composite flavor Mei Lade peptide 10 parts, penetrating agent 3 parts, Fructus Anisi Stellati 1.5 parts, Fructus Foeniculi 1.5 parts, 1.0 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi).

Further, described food fibre powder is that dietary fiber is processed through physics, chemical or biological method and obtained Soluble fiber cellulose content high, biological activity strong, has important, the cellulose of positive role to human body beneficial flora, with general Logical dietary 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 One or more 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 fibre Tie up 2-4:1-3:1-2 in mass ratio uniformly to mix, micronizing to particle diameter 7-11 μm, add ground product quality 0.1-0.3% Sodium bicarbonate, 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, burst length 400-600 μ s, High voltage pulse electric field processing 10-15min is carried out under the conditions of pulse frequency 200-400Hz；It is 4.5-6.5 with breast acid for adjusting pH value, Add the enzyme of mixture quality 0.4-0.6%, in 45-55 DEG C of enzymolysis 20-48min；Enzymolysis solution filters, filtrate decompression is dense Contracting, lyophilization i.e. obtain food fibre powder；

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

Further, described antifreeze peptide is with the natural plants seed containing abundant freeze proof substrate for prepared by raw material planting Thing extract is compounding with sericin peptide taken science to be formed, and is not only remarkably improved the frost resistance of barbecue food materials, and then it is raw to be greatly improved it Thing activity, trophism, functional, and add again the permeability of barbecue sauce, dissolubility and stability, create imaginary Less than beneficial effect, be particularly suitable as roast food materials freezeproof protectant；

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 for former Material, through high-pressure electrostatic, high-pressure pulse electric auxiliary bigcatkin willow acid soak, refrigerating process after the most blended enzyme subsection enzymolysis and make ?；

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 mix, sabot, first at electric field intensity 8-10kV/cm high-pressure electrostatic Reason 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, drip Dry, 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 10-in 3-5 DEG C 15h, is immediately placed at outdoor in intensity of illumination 0.5-5 ten thousand Lx natural lighting 5-7h, makes compound half pulverize immediately after thawing, Ground product particle diameter 0.5-1.5mm, 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；Finally Add 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, lyophilization i.e. obtain plant extract；

Described mixed enzyme is cellulase, protease, amylase, pectase, lipase 5-7:4-6:1-3 in mass ratio: 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-tension pulse Rush the low temperature processing techniques such as electric field, ultrasonic wave added microwave, compound enzyme subsection enzymolysis, ultrafiltration, segmentation Maillard reaction, lyophilization And the composite flavor flavor peptide having Semen sojae atricolor and chicken flavor concurrently prepared, not only can give the special fragrance of barbecue food materials, flavour And color, 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 claims in mass ratio Take soybean protein isolate and chicken breast, first chicken breast is cleaned and rub, add soybean protein isolate, mix to obtain compound thoroughly, add Entering the solion of its 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, carry out high voltage pulse electric field processing 20-under the conditions of pulse frequency 200-300Hz 30min；Then under the conditions of power 150-300W, microwave irradiation and extraction 15-20min 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 mixture quality 0.01-0.03%, In 50-60 DEG C of enzymolysis 30-50min, then it is cooled to 35-45 DEG C of enzymolysis 40-60min, 90 DEG C of enzyme denaturing 10min, is down to room temperature, removes Bacterium filters to obtain enzymolysis solution, the enzymolysis solution ultrafiltration membrance filter by 1000Da and 5000Da, takes the permeate between two films, reduces pressure dense Being reduced to solid content is that 15-25% obtains enzymolysis concentrated solution；Add enzymolysis concentrated solution quality 2-4% reducing sugar, successively in After 30-50min and 135-145 DEG C of reaction 45-65min of 112-118 DEG C of reaction；By reactant liquor surpassing by 1000Da and 5000Da Membrane filtration, takes the permeate between two films, and being evaporated to solid content is that 32-36% must react concentrated solution；To reaction Adding the sericin peptide taken of its quality 0.2-2% in concentrated solution, mixing, it is the compound of 1000-5000Da that lyophilization i.e. obtains molecular weight Local flavor Mei Lade peptide.

Further, 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；

Further, described compound enzyme is Lumbricus serine protease, alkaline protease, flavor protease, lipase, fibre Dimension 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 is compounded by, keratinase, cellulase, lipase science, is uniformly mixed Form, animals and plants top layer appropriateness can be decomposed, increase flavouring agent effective ingredient rapid osmotic to internal layer, shortening salting period and increasing Add and pickle effect, enhance flavor effect and the efficiency of barbecue food materials, enhance barbecue sauce property easy to use；Appropriateness simultaneously The barbecue food materials decomposing top layer are more prone to bond with barbecue sauce, roast process difficult drop-off, have both reduced flavouring agent Loss, greatly reduces again the burning of the flavouring agent because coming off and produces carcinogenic possibility, improve the food peace of baked foods Quan Xing；

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, powder Broken 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: Rhizoma Solani tuber osi or Radix Ipomoeae Or Fructus Lycopersici esculenti put in the ultrasonic washing unit equipped with 0.8% sodium bicarbonate solution in 200W, 40KHz clean 10-15min, drain, cut Being divided into phase equal-specification, length and width is 5-10mm, the fourth of thickness 3-5mm, puts control thickness of feed layer 3-5cm, Yu Gong in microwave dryer Microwave drying 8-12min is carried out, until moisture is down to 5-under the conditions of rate 3000W, frequency 2450MHz, temperature 50-60 DEG C 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 the above-mentioned Islamic barbecue sauce containing local flavor Mei Lade peptide, including as follows Step:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by black pepper, capsicum annum fasciculatum, Rhizoma Zingiberis, Fructus Anisi Stellati, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) are 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, It is dried 2-4min, is then immersed in 10-15min in the sericin peptide taken solution that mass percent is 6-10%, take out, in-18--22 Pulverize immediately after DEG C freezing 15-25min, freezing thickness of feed layer 3-5cm, ground product particle diameter 0.3-0.5mm, be subsequently added into powder The water of quality 8-12 times that minces, is 3.5-5.5 with breast acid for adjusting pH value, at room temperature in electric field intensity 25-35kV/cm, and pulse Time 300-500 μ s, carries out high voltage pulse electric field processing 10-15min under the conditions of pulse frequency 200-300Hz；Then in room temperature Microwave irradiation and extraction 8-12min is carried out, simultaneously at power 200-300W, frequency 30-40KHz bar under the conditions of power 150-300W Ultrasonic assistant extraction is carried out under part；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 and stir 10-12min in rotating speed 800-1000r/min, until Ovum Gallus domesticus album All becoming foam and obtain egg white foams, added by egg white foams in enzymolysis solution, normal pressure boils 1-3min, is rapidly decreased to room temperature, 80-100 eye mesh screen filters, and filtrate reduced in volume to solid content to 15-20% obtains flavouring agent extract；

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

2) batch mixing: by white sugar, Sal, monosodium glutamate, the 20-30% of antifreeze peptide quality and the 2-of food fibre powder quality 4% adds in flavouring agent extract, uniformly mixes, at power 300-500W, carries out ultrasonic dissolution under the conditions of frequency 35-45KHz 10-15min, 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；So After will be evacuated to 15～20Pa in dry storehouse after, progressively heat up in 8-10h and control mixed liquor final temperature-15～- 18℃；Then, in the case of in dry storehouse, vacuum is constant, in regulation dry storehouse, temperature makes it progressively be warming up in 5-7h Room temperature, to lyophilized powder moisture less than 4% time discharging, under aseptic condition successively with penetrating agent, composite flavor Mei Lade peptide, Rhizoma Solani tuber osi The Islamic that powder, sweet potato powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix containing local flavor Mei Lade peptide Barbecue sauce.

Islamic barbecue sauce containing local flavor Mei Lade peptide prepared by the present invention is easy to use, quick, can be suitable for various Consumer groups, are particularly suitable for numerous Moslems consumer.

Islamic barbecue sauce containing local flavor Mei Lade peptide 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 black pepper and food fibre powder, antifreeze peptide composite flavor Mei Lade peptide as raw material, first Flavouring agent first uses ultrasonic cleaning carry out parasite killing go out ovum, killing microorganisms, removal pesticide residues and heavy metal ion etc., significantly Improve the foodsafety of finished product；Use microwave drying make flavouring agent in short-term, while low-temperature explosion-puffing drying mainly Enzyme denaturing, prevents extract brown stain；In the aqueous solution containing sericin peptide taken, soak rehydration, can reduce chilled to greatest extent and make The flavouring agent active substance become and the loss of cold quick property composition, improve the extraction ratio of flavouring agent bioactive ingredients, will simultaneously White sugar, Sal, monosodium glutamate, antifreeze peptide, food fibre powder compound with flavouring agent extract science, for follow-up lyophilizing technique and one-tenth Product storage provides good cryoprotective agent, improves cryoprotective effects, biological activity and titer；Omnidistance employing extract at low temperature work Skill, by organic to ultrasonic cleaning, microwave deactivating enzyme and expanded, high-pressure pulse electric extraction, ultrasonic wave added microwave extraction, compound enzyme enzymolysis In conjunction with, the flavouring agent extract obtained remains raw material natural colored, local flavor and mouthfeel to greatest extent, makes flavouring agent simultaneously Bioactive substance and taste compound content that extract contains maximize, and raw material extraction ratio and utilization rate are the highest, reduce and carry Take cost；Use egg white foams prepared by Ovum Gallus domesticus album to enzymolysis solution flocks in short-term, further increase the dissolubility of finished product and stablize Property；Part food fibre powder, antifreeze peptide addition flavouring agent extract are not only increased cryoprotective effects and also can improve batch mixing Solid content, reduces moisture, shortens freeze-drying time, improve lyophilizing efficiency, reduces freezing loss, improves and freeze The stability of dry powder, through ultrasonic dissolution, further enhancing the homogeneity of batch mixing, stability and dissolubility, and then improves into The homogeneity of product, stability and dissolubility；The functional dietary fiber powder using the present invention to prepare replaces existing anticaking agents, aobvious Aesthetic quality after writing the dissolubility that improve finished product and dissolving, substantially prolongs the shelf-life of finished product simultaneously；Final prepared one Kind have notable cryoprotective effects, can extend the food materials cold storage circulation time limit, keep foodstuff quality and local flavor, osmosis is strong, can contract The Islamic barbecue sauce being more suitable for commercialization operation mode that short pickled and barbecue time, minimizing barbecue carcinogen produce. Concrete test effect is shown in embodiment 7-10, and concrete know-why is as follows:

1. the antifreeze peptide that prepared by the present invention is to prepare with the natural plants seed containing abundant freeze proof substrate for raw material Plant extract is compounding with sericin peptide taken scienology to be formed, and without any chemical substance and food additive, natural freeze proof substrate is complete Face, abundant, solubility antifreeze protein and antifreeze peptide content are high, substantially increase the foodsafety of barbecue sauce, not only It is remarkably improved barbecue food materials frost resistance, and then is greatly improved its biological activity, trophism, functional, and add again burning The roasting permeability of flavouring agent, dissolubility and stability, create beyond thought beneficial effect, is particularly suitable as roasting food materials Freezeproof protectant.Plant extract therein will compound containing the natural plants seed feed science of abundant freeze proof substrate, will High-pressure electrostatic processes, high-pressure pulse electric assists Induced by Salicylic Acid, low temperature segmentation Stress treatment and natural lighting to organically combine, and makes Obtaining coercing and inducing down of active seed boundary's environment outside containing freeze proof substrate itself, freeze proof matrix components has obtained the most complete Face, the abundantest synthesis and accumulation, maximizing dissolution after blended enzyme enzymolysis, antifreeze peptide content can be made to increase simultaneously, improve The permeability of plant extract, dissolubility and stability, and then eliminate the barbecue sauce caused because of antifreeze protein and dissolve Property poor, problem that seepage velocity is slow, compound with other raw material science such as food fibre powder, better.

2. micronizing, extruding puffing, supersound extraction, high-pressure pulse electric are extracted by the food fibre powder that prepared by the present invention With enzyme enzymolysis combination of sciences, particularly after micronizing, add a certain amount of sodium bicarbonate, seal after adjusted moisture Stand, the puffed degree of dietary fiber and the content of water soluble dietary fiber can be obviously enhanced, improve the functional of dietary fiber, institute Food fibre powder retentiveness, dilatancy, thickening property are higher, the modified dietary fiber prepared than single method improves 30-45%, And the impact of acid and alkali, alkali, salt, soluble fiber cellulose content is high, and the modified dietary fiber prepared than single method improves 20- 40%, it is easier to utilized by lactic acid bacteria, improve lactic acid bacteria in the growth of human body intestinal canal and fertility, increase probiotic bacteria flora Kind and quantity, reduce human body intestinal canal pH value, improve human body intestinal canal microecological environment；High adsorption capacity, after modified, cellulose Specific surface area increase, network enrich, absorption affinity strengthen, chelate, adsorb the organic molecule energy of cholesterol and bile acids Power is higher, the suppression human body absorption to them；Ion-exchange capacity strengthens, to metallic element, and particularly heavy metal element absorption Effect is higher, effectively prevent body weight for humans metal poisoning；Regulation and the resident time of maintenance intestinal microbial population, strengthen the digestion of intestinal And absorbability, improve immunity of organisms；Effectively facilitate gastrointestinal peristalsis, slow down and eliminate the untoward reaction such as flatulence, abdominal distention；Powerful Embedding effect can prevent environment (oxygen, temperature, illumination, the water activity etc.) factor impact on barbecue sauce, further Stabilize biological activity and the stability of barbecue sauce, 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-tension pulse Rush the low temperature processing techniques such as electric field, ultrasonic wave added microwave, compound enzyme subsection enzymolysis, ultrafiltration, segmentation Maillard reaction, lyophilization And the composite flavor flavor peptide having Semen sojae atricolor and chicken flavor concurrently prepared, the omnidistance low temperature processing techniques that uses, it is to avoid because of high temperature And the albuminous degeneration caused and other bioactive substance and fragrance matter loss, by high-pressure pulse electric extraction, microwave extraction, Ultrasonic wave extraction organically combines, and not only can prevent extraction process living contaminants, and the animal and plant egg that significantly loosened Structure between Pseudobulbus Bletillae (Rhizoma Bletillae) tissue, adds the permeability of tissue, the infiltration of follow-up compound enzyme with contact, improve enzymolysis effect Rate and the recovery rate of flavor peptides, also can directly increase the dissolution of solubility flavor peptides, relative to existing high temperature pretreatment more simultaneously Efficiently, more environmentally friendly；Use subsection enzymolysis and segmentation Maillard reaction, further increase the yield of composite flavor Mei Lade peptide； The science of solion and compound enzyme compounds the activity further increasing compound enzyme, improves enzymolysis efficiency, reduces enzyme system The usage amount of agent, improves the acquisition of composite flavor peptide to greatest extent；Use lyophilization, compound to reactant liquor science especially There is the sericin peptide taken of excellent cryoprotective effects, greatly reduce the oxidational losses of Mei Lade peptide and freezing loss, improve Mei La The non-oxidizability of moral peptide, final prepared a kind of not only can imparting is roasted fragrance, flavour and the color that food materials are special, and is had relatively Strong anti-oxidation effect, can promote and improve the composite flavor Mei Lade peptide of the seasoning effect of other flavouring agent simultaneously.

4. the penetrating agent of the present invention 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 damage of flavouring agent Consumption, greatly reduces again the burning of the flavouring agent because coming off and produces carcinogenic possibility, improve the food safety of baked foods Property.

5. the preparation method of the Islamic barbecue sauce that the present invention contains local flavor Mei Lade peptide uses non-thermal technology technology, work Making efficiency high, energy resource consumption is few, environmentally friendly, pollution-free, decreases the introducing of food additive and chemical assistant, effectively carries High foodsafety, improves product quality and reduces production cost, it is achieved that low-carbon (LC) productive target, can scale, product Industryization develops.

The using effect that it should be noted that this Islamic barbecue sauce containing local flavor Mei Lade peptide is that each component is mutual Result collaborative, that interact, the superposition of not simple raw material function, the science of each raw material components is compounding and extracts, and produces Effect considerably beyond each single component function and the superposition of effect, there is preferably 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 It is method known in those skilled in the art.It addition, embodiment is interpreted as illustrative, and the unrestricted present invention Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this On the premise of invention spirit and scope, the various changes carrying out the material component in these embodiments and consumption or change are also Belong to protection scope of the present invention.

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 by quality More uniform mixing than 3:2:1.5, micronizing to particle diameter 9 μm, add the sodium bicarbonate of ground product quality 0.2%, uniformly mix, adjust Whole mixture moisture is 22%, room temperature, sealing and standing 2h, extrudes swollen in screw speed 110r/min, 130 DEG C of conditions of temperature Change, broken, add the water of broken material amount 3 times, room temperature 300W, 40KHz condition supersound extraction 12min, then in 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；Regulate with lactic acid PH value is 5.5, adds the enzyme of mixture quality 0.5%, in 50 DEG C of enzymolysis 35min；Enzymolysis solution filters, filtrate decompression is dense Contracting, lyophilization i.e. obtain food fibre powder；

Described enzyme is cellulase, xylanase, laccase, pectase, tannase 2:2:1:0.7:0.5 in mass ratio Uniformly 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 Mass ratio 7:2:0.4 uniformly mixes, sabot, first processes 4min in electric field intensity 9kV/cm high-pressure electrostatic；Then in concentration it is Soaking at room temperature 3h in the salicylic acid solution of 20mg/L, simultaneously in electric field intensity 15kV/cm, burst length 200 μ s, pulse frequency High voltage pulse electric field processing is carried out under the conditions of 400Hz；Rinse, drain, stand 21h, the most successively at 2 DEG C of cold preservation 3d ,-4 in 4 DEG C DEG C freezing 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 Pulverize immediately, 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 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 Filtration, 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 equal Even mixing.

3. the preparation of composite flavor Mei Lade peptide:

The preparation method of described composite flavor Mei Lade peptide, comprises the steps: that 4:2 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 8 times Solion, 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 under the conditions of power 200W, microwave is carried out in room temperature Irradiation extracts 18min, simultaneously at power 250W, carries out ultrasonic assistant extraction under the conditions of frequency 35KHz；Add mixture quality The compound enzyme of 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, is down to room Temperature, aseptic filtration obtains enzymolysis solution, the enzymolysis solution ultrafiltration membrance filter by 1000Da and 5000Da, takes the permeate between two films, Be evaporated to solid content be 20% enzymolysis concentrated solution；Add enzymolysis concentrated solution quality 3% reducing sugar, successively in After 115 DEG C of reaction 40min and 140 DEG C of reaction 55min；By the reactant liquor ultrafiltration membrance filter by 1000Da and 5000Da, take two Permeate between film, being evaporated to solid content is 34% must to react concentrated solution；Its matter is added in reaction concentrated solution The sericin peptide taken of amount 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 be Lumbricus serine protease, alkaline protease, flavor protease, lipase, cellulase by Mass ratio 7:5:3:0.3:0.2 uniformly mixes；

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: Rhizoma Solani tuber osi or Radix Ipomoeae or Fructus Lycopersici esculenti Put in the ultrasonic washing unit equipped with 0.8% sodium bicarbonate solution and clean 12min in 200W, 40KHz, drain, be cut into equal Specification, length and width is 5-10mm, the fourth of thickness 3-5mm, puts control thickness of feed layer 4cm in microwave dryer, in power 3000W, frequently Microwave drying 10min is carried out, until moisture is down to 7%, then in 25 DEG C, pulverizing under the conditions of rate 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, red Potato starch, tomato meal are 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 black pepper, capsicum annum fasciculatum, Rhizoma Zingiberis, Fructus Anisi Stellati, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) put in the ultrasonic washing unit equipped with 0.2% sodium bicarbonate solution in 300W, 30KHz cleans 4min, drains, and puts in microwave drying in power 4kW, thickness of feed layer 3cm, 90 DEG C, dry 3min, is 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, in room In electric field intensity 30kV/cm under temperature, burst length 400 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 250Hz 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 Obtaining egg white foams, 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: by 3% addition of white sugar, Sal, monosodium glutamate, the 25% of antifreeze peptide quality and food fibre powder quality In flavouring agent extract, uniformly mix, at power 400W, carry out ultrasonic dissolution 12min under the conditions of frequency 40KHz, 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 In the case of constant, in regulation dry storehouse, temperature makes it progressively be warming up to room temperature in 6h, goes out when being less than 4% to lyophilized powder moisture Material, under aseptic condition successively with penetrating agent, composite flavor Mei Lade peptide, mealy potato, sweet potato powder, tomato meal, residue antifreeze peptide, The Islamic barbecue sauce that residue food fibre powder uniformly mixes containing local flavor Mei Lade peptide.

Embodiment 3

Black pepper 30 parts, food fibre powder 20 parts, white sugar 20 parts, Sal 16 parts, capsicum annum fasciculatum 6 parts, 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 7 parts, penetrating agent 2 parts, Fructus Anisi Stellati 1.3 parts, Fructus Foeniculi 1.3 parts, 0.8 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)；

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 black pepper, capsicum annum fasciculatum, Rhizoma Zingiberis, Fructus Anisi Stellati, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) put in the ultrasonic washing unit equipped with 0.1% sodium bicarbonate solution in 200W, 20KHz cleans 3min, drains, and puts in microwave drying in power 3kW, thickness of feed layer 2cm, 80 DEG C, dry 2min, is 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 room In electric field intensity 25kV/cm under 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 egg Clear 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: by 2% addition of white sugar, Sal, monosodium glutamate, the 20% of antifreeze peptide quality and food fibre powder quality In flavouring agent extract, uniformly mix, at power 300W, carry out ultrasonic dissolution 10min under the conditions of frequency 35KHz, 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 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 Material, under aseptic condition successively with penetrating agent, composite flavor Mei Lade peptide, mealy potato, sweet potato powder, tomato meal, residue antifreeze peptide, The Islamic barbecue sauce that residue food fibre powder uniformly mixes containing local flavor Mei Lade peptide.

Embodiment 4

Black pepper 40 parts, food fibre powder 30 parts, white sugar 24 parts, Sal 20 parts, capsicum annum fasciculatum 10 parts, 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 13 parts, penetrating agent 4 Part, Fructus Anisi Stellati 1.7 parts, Fructus Foeniculi 1.7 parts, 1.2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；

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 black pepper, capsicum annum fasciculatum, Rhizoma Zingiberis, Fructus Anisi Stellati, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) put in the ultrasonic washing unit equipped with 0.3% sodium bicarbonate solution in 400W, 40KHz cleans 5min, drains, and puts in microwave drying in power 5kW, thickness of feed layer 4cm, 100 DEG C, dry 4min, then soaks 15min in the sericin peptide taken solution that mass percent is 10%, takes out, pulverizes immediately after-22 DEG C of freezing 25min, cold Freeze thickness of feed layer 5cm, ground product grain 0.5mm, be subsequently added into the water of ground product quality 12 times, be 5.5 with breast acid for adjusting pH value, in In electric field intensity 35kV/cm under room temperature, burst length 500 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 300Hz 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: by 4% addition of white sugar, Sal, monosodium glutamate, the 30% of antifreeze peptide quality and food fibre powder quality In flavouring agent extract, uniformly mix, at power 500W, carry out ultrasonic dissolution 15min under the conditions of frequency 45KHz, 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 take out in dry storehouse Vacuum, to after 20Pa, progressively heats up in 10h and controls mixed liquor final temperature at-18 DEG C；Then vacuum in dry storehouse In the case of constant, 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 Material, under aseptic condition successively with penetrating agent, composite flavor Mei Lade peptide, mealy potato, sweet potato powder, tomato meal, residue antifreeze peptide, The Islamic barbecue sauce that residue food fibre powder uniformly mixes containing local flavor Mei Lade peptide.

Embodiment 5

Black pepper 33 parts, food fibre powder 23 parts, white sugar 21 parts, Sal 17 parts, capsicum annum fasciculatum 7 parts, 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 9 parts, penetrating agent 2.5 Part, Fructus Anisi Stellati 1.4 parts, Fructus Foeniculi 1.4 parts, 0.9 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)；

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 black pepper, capsicum annum fasciculatum, Rhizoma Zingiberis, Fructus Anisi Stellati, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) put in the ultrasonic washing unit equipped with 0.1% sodium bicarbonate solution in 400W, 20KHz cleans 5min, drains, and puts in microwave drying in power 3kW, thickness of feed layer 4cm, 80 DEG C, dry 4min, is 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 room In electric field intensity 25kV/cm under 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 Ultrasonic assistant extraction is carried out under the conditions of 40KHz；Add the compound enzyme of extracting solution quality 0.2%, in 50 DEG C of enzymolysis 30min, take The Ovum Gallus domesticus album of enzymolysis solution quality 4%, puts in blender and stirs 12min in rotating speed 800r/min, until Ovum Gallus domesticus album all becomes foam Obtaining egg white foams, added by egg white foams in enzymolysis solution, normal pressure boils 1min, is rapidly decreased to room temperature, and 100 eye mesh screens filter, Filtrate reduced in volume obtains flavouring agent extract to solid content to 15%；

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

2) batch mixing: by 4% addition of white sugar, Sal, monosodium glutamate, the 20% of antifreeze peptide quality and food fibre powder quality In flavouring agent extract, uniformly mix, at power 300W, carry out ultrasonic dissolution 10min under the conditions of frequency 45KHz, 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 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 Material, under aseptic condition successively with penetrating agent, composite flavor Mei Lade peptide, mealy potato, sweet potato powder, tomato meal, residue antifreeze peptide, The Islamic barbecue sauce that residue food fibre powder uniformly mixes containing local flavor Mei Lade peptide.

Embodiment 6

Black pepper 37 parts, food fibre powder 27 parts, white sugar 23 parts, Sal 19 parts, capsicum annum fasciculatum 9 parts, 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 11 parts, penetrating agent 3.5 Part, Fructus Anisi Stellati 1.6 parts, Fructus Foeniculi 1.6 parts, 1.1 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；

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 black pepper, capsicum annum fasciculatum, Rhizoma Zingiberis, Fructus Anisi Stellati, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) put in the ultrasonic washing unit equipped with 0.3% sodium bicarbonate solution in 200W, 40KHz cleans 3min, drains, and puts in microwave drying in power 5kW, thickness of feed layer 2cm, 100 DEG C, dry 2min, then soaks 10min in the sericin peptide taken solution that mass percent is 10%, takes out, pulverizes immediately after-22 DEG C of freezing 15min, cold Freeze thickness of feed layer 5cm, ground product particle diameter 0.3mm, be subsequently added into the water of ground product quality 12 times, be 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, filter Liquid is evaporated to solid content and obtains flavouring agent extract to 20%；

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

2) batch mixing: by 2% addition of white sugar, Sal, monosodium glutamate, the 30% of antifreeze peptide quality and food fibre powder quality In flavouring agent extract, uniformly mix, at power 500W, carry out ultrasonic dissolution 15min under the conditions of frequency 35KHz, 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 take out in dry storehouse Vacuum, to after 15Pa, progressively heats up in 10h and controls mixed liquor final temperature at-15 DEG C；Then vacuum in dry storehouse In the case of constant, 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 Material, under aseptic condition successively with penetrating agent, composite flavor Mei Lade peptide, mealy potato, sweet potato powder, tomato meal, residue antifreeze peptide, The Islamic barbecue sauce that residue food fibre powder uniformly mixes containing local flavor Mei Lade peptide.

Embodiment 7 present invention contains biological activity (stability) test of the Islamic barbecue sauce of local flavor Mei Lade peptide

Islamic barbecue sauce containing local flavor Mei Lade peptide prepared by the embodiment of the present invention 2 and commercially available identical production day The powdery keratinase of phase stores 12 months under the conditions of-12 DEG C and 40 DEG C, uses " the GB/T23527-2009 China people Republic's national standard protease preparation " in detection method measure barbecue sauce and the enzyme activity of powdery keratinase, calculate Enzyme loss rate alive, enzyme loss rate alive refers to that actually detected enzyme activity accounts for mark enzyme activity with the difference of product mark enzyme activity Percentage rate, 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 Keratinase enzyme is lived in losing and is reduced by 52% and 18.5% respectively, has excellent temperature storage, and enzyme activity is highly stable, simultaneously Also the loss rate of other bioactive substance that explanation barbecue sauce of the present invention contains is extremely low, has the most freeze proof, heat resistanceheat resistant Performance, constant product quality, long shelf-life.

It should be understood that the Islamic barbecue sauce containing local flavor Mei Lade peptide prepared by embodiment of the present invention 3-6 is same Sample has above-mentioned experiment effect, between each embodiment and little with above-mentioned experiment effect diversity.

Embodiment 8 present invention contains the Islamic barbecue sauce dissolubility test of local flavor Mei Lade peptide

The powder that barbecue sauce is prepared as a kind of raw-food material, with reference to the stability criterion of solid beverage, will dissolve After time, dissolving, homogeneity is defined as the quality stability index of barbecue sauce, and it the most directly reflects the dissolving of product Degree, also reflects product inherent quality and stability, is 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).

The barbecue sauce embodiment of the present invention 2 prepared and commercially available same type, same specification, barbecue with the date of manufacture are adjusted After taste substance dissolves 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, dissolution time 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 in Material, 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 is relatively unstable, produces precipitation, greatly reduces the mouthfeel homogeneity of barbecue finished product, when the most also extending barbecue technique Between and waste raw material, add barbecue cost, reduce barbecue quality of item, in barbecue sauce the most of the present invention being described Preferable in quality, eating effect is safe and stable.

The Islamic barbecue sauce that embodiment 9 present invention contains local flavor Mei Lade peptide pickles barbecue food materials test

With the Islamic barbecue sauce containing local flavor Mei Lade peptide of the embodiment of the present invention 2 preparation and commercially available with producing day Phase, same to type, the barbecue sauce of same specification are flavor development material, prepare barbecue and pickle fish product and carry out refrigeration test, barbecue Food materials kind and weight, technological proces s are the most identical with method, on the basis of reaching identical flavor effect (pickling quality), determine burning Organizational structure after the roasting consumption of flavouring agent, adhesiveness, uniformity, salting period, beginning freezing time, thawing time, defrosting Etc. parameter, testing result 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 pickling liquid；Will The fresh flesh of fish cutting block adds in the barbecue sauce pickling liquid prepared with 100:10 (m/v), after stirring, 15 Pickle at DEG C, until it reaches identical flavor effect, carry out freezing in-18 DEG C, observe the time starting to freeze, by complete cold storage Good fillet thaw 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 flavoring Material), 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 burning Roasting efficiency, is more suitable for immediately roasting, convenient and swift；Adhesiveness is strong, difficult drop-off, and utilization rate is high, loses little, can reduce follow-up Barbecue oil smoke growing amount, reduces carcinogen and produces；Uniformity is strong, pickles wide, and mouthfeel is homogeneous, stable；Cryoprotective effects is good, freezes 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 business Change the operation of 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.

Embodiment 10 present invention contains the barbecue taste test of the Islamic barbecue sauce of local flavor Mei Lade peptide

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, rather 400 participants (Huis, each half of Chinese) are investigated by summer Wuzhong 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, the oil smoke size in mouthfeel, taste, outward appearance, cooking process is all had relatively High praise, 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, outward Seeing bright, the barbecue curing food organizational structure of non-baking is fine and close, also will not wish soft, still not have raw meat, smell of mutton after Hui Leng, And, eupepsia after eating, do not have the phenomenon of flatulence, dry stool, entirety likes rate to reach 99%, illustrates to use the present invention The barbecue baked foods prepared of curing food that makes of flavouring agent can be suitable for various consumer groups, be particularly suitable for numerous Moslems and disappear Fei Zhe.

Contrast test: and the barbecue curing food prepared with the barbecue sauce of commercially available same type equally carries out on-the-spot baking Taste, at Ningxia Wuzhong City, 400 participants (Huis, each half of Chinese) are investigated, mainly in cooking process Oil smoke 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, oil smoke is relatively big, and fragrance, delicate flavour are not enough, have less raw meat, have a strong smell time edible Taste, has obvious raw meat, smell of mutton after Hui Leng.The edible phenomenon having flatulence, dry stool afterwards, entirety likes rate to reach 75%.Explanation 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. the Islamic barbecue sauce containing local flavor Mei Lade peptide, is mainly prepared by the raw material of following parts by weight: black Hu Green pepper 30-40 part, food fibre powder 20-30 part, white sugar 20-24 part, Sal 16-20 part, capsicum annum fasciculatum 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 7-13 part, penetrating agent 2-4 part, Fructus Anisi Stellati 1.3-1.7 part, Fructus Foeniculi 1.3-1.7 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8-1.2 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, the 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 in merit Microwave irradiation and extraction 15-20min is carried out, simultaneously in power 200-300W, frequency 30-40KHz condition under the conditions of rate 150-300W Under carry out ultrasonic assistant extraction；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% obtains enzymolysis concentrated solution；Add the reducing sugar of enzymolysis concentrated solution quality 2-4%, react 30-50min in 112-118 DEG C successively 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-is added in reaction concentrated solution The sericin peptide taken of 2%, 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. the Islamic barbecue sauce containing local flavor Mei Lade peptide as claimed in claim 1, it is characterised in that main by following Prepared by the raw material of parts by weight: black pepper 33-37 part, food fibre powder 23-27 part, white sugar 21-23 part, Sal 17-19 part, Capsicum annum fasciculatum 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 9-11 part, penetrating agent 2.5-3.5 part, Fructus Anisi Stellati 1.4-1.6 part, Fructus Foeniculi 1.4-1.6 Part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.9-1.1 part.

3. the Islamic barbecue sauce containing local flavor Mei Lade peptide as claimed in claim 1, it is characterised in that main by following Prepared by the raw material of parts by weight: black pepper 35 parts, food fibre powder 25 parts, white sugar 22 parts, Sal 18 parts, capsicum annum fasciculatum 8 parts, taste Essence 8 parts, mealy potato 7 parts, sweet potato powder 7 parts, tomato meal 7 parts, Rhizoma Zingiberis 5 parts, antifreeze peptide 5 parts, composite flavor Mei Lade peptide 10 parts, Penetrating agent 3 parts, Fructus Anisi Stellati 1.5 parts, Fructus Foeniculi 1.5 parts, 1.0 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi).

4. the Islamic barbecue sauce containing local flavor Mei Lade peptide as described in claim 1-3 is arbitrary, it is characterised in that described The preparation method of food fibre powder, comprises the following steps: by inulin, barley fiber, Semen Tritici aestivi fiber 2-4:1-3:1-2 in mass ratio Uniformly mixing, micronizing to particle diameter 7-11 μm, add the sodium bicarbonate of ground product quality 0.1-0.3%, uniformly mix, adjust Mixture moisture is 20-24%, 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, burst length 400-600 μ s, enters under the conditions of pulse frequency 200-400Hz Horizontal high voltage impulse electric field processes 10-15min；It is 4.5-6.5 with breast acid for adjusting pH value, adds mixture quality 0.4-0.6%'s Enzyme, 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 is cellulase, xylanase, laccase, pectase, tannase 1-3:1-3:0.5-1.5 in mass ratio: 0.4-1:0.2-0.8 uniformly mixes.

5. the Islamic barbecue sauce containing local flavor Mei Lade peptide as described in claim 1-3 is arbitrary, it is characterised in that described The quality group of antifreeze peptide becomes: plant extract: sericin peptide taken=33-39:10-15.

6. the Islamic barbecue sauce containing local flavor Mei Lade peptide as claimed in claim 5, it is characterised in that described plant carries Take the preparation method of thing, comprise the steps: winter rye, Sabina vulgaris, the seed 6-8:1-3:0.3-in mass ratio of Caulis et Folium Ammopiptanthi Mongolici 0.5 uniformly mixes, sabot, first processes 3-5min in electric field intensity 8-10kV/cm high-pressure electrostatic；Then it is 10-in concentration Soaking at room temperature 2-4h in the salicylic acid solution of 30mg/L, simultaneously in electric field intensity 10-20kV/cm, burst length 150-250 μ s, High voltage pulse electric field processing is carried out under the conditions of pulse frequency 300-500Hz；Rinse, drain, stand 18-24h in 3-5 DEG C, then 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 10-15h, it is immediately placed at outdoor strong in illumination Degree 0.5-5 ten thousand Lx natural lighting 5-7h, makes compound half pulverize immediately after thawing, ground product particle diameter 0.5-1.5mm, then Add the water of ground product quality 4-6 times, be 3.5-5.5 with breast acid for adjusting pH value；It is eventually adding mixed liquor quality 1.2-1.8% Mixed enzyme, first in 35-50 DEG C of enzymolysis 10-30min, then in 50-60 DEG C of enzymolysis 20-40min；Enzymolysis solution filters, filtrate Concentrating under reduced pressure, lyophilization i.e. obtain plant extract；

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

7. the Islamic barbecue sauce containing local flavor Mei Lade peptide as claimed in claim 1, it is characterised in that described reducing sugar Quality group become: xylose: ribose: glucose: fructose: galactose=4-6:2-4:1-3:1-3:1-2.

8. the Islamic barbecue sauce containing local flavor Mei Lade peptide as claimed in claim 1, it is characterised in that described penetrating agent Quality group become: at: keratinase: cellulase: lipase=4-6:3-5:2-4:1-2.

9. the Islamic barbecue sauce containing local flavor Mei Lade peptide 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 equipped with 0.8% carbon Rhizoma Solani tuber osi or Radix Ipomoeae or Fructus Lycopersici esculenti The ultrasonic washing unit of acid hydrogen sodium solution cleans 10-15min in 200W, 40KHz, drains, be cut into phase equal-specification, length and width For 5-10mm, the fourth of thickness 3-5mm, put control thickness of feed layer 3-5cm in microwave dryer, in power 3000W, frequency Microwave drying 8-12min is carried out, until moisture is down to 5-8%, then in 20-under the conditions of 2450MHz, temperature 50-60 DEG C 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.

10. as described in claim 1-9 is arbitrary, contain the preparation method of the Islamic barbecue sauce of local flavor Mei Lade peptide, its feature It is, comprises the steps:

1) preparation of flavouring agent extract: according to formula, accurately weighs each component raw material, first by black pepper, capsicum annum fasciculatum, dry Rhizoma Zingiberis Recens, Fructus Anisi Stellati, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) are 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, It is dried 2-4min, is then immersed in 10-15min in the sericin peptide taken solution that mass percent is 6-10%, take out, in-18--22 Pulverize immediately after DEG C freezing 15-25min, freezing thickness of feed layer 3-5cm, ground product particle diameter 0.3-0.5mm, be subsequently added into powder The water of quality 8-12 times that minces, is 3.5-5.5 with breast acid for adjusting pH value, at room temperature in electric field intensity 25-35kV/cm, and pulse Time 300-500 μ s, carries out high voltage pulse electric field processing 10-15min under the conditions of pulse frequency 200-300Hz；Then in room temperature Microwave irradiation and extraction 8-12min is carried out, simultaneously at power 200-300W, frequency 30-40KHz bar under the conditions of power 150-300W Ultrasonic assistant extraction is carried out under part；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 and stir 10-12min in rotating speed 800-1000r/min, until Ovum Gallus domesticus album All becoming foam and obtain egg white foams, added by egg white foams in enzymolysis solution, normal pressure boils 1-3min, is rapidly decreased to room temperature, 80-100 eye mesh screen filters, and filtrate reduced in volume to solid content to 15-20% obtains flavouring agent extract；

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- 15min, 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, To lyophilized powder moisture less than 4% time discharging, under aseptic condition successively with penetrating agent, composite flavor Mei Lade peptide, mealy potato, Radix Ipomoeae The Islamic barbecue flavoring that powder, tomato meal, residue antifreeze peptide, residue food fibre powder uniformly mix containing local flavor Mei Lade peptide Material.