CN107581582A

CN107581582A - A kind of fragrant spicy barbecue sauce and preparation method thereof

Info

Publication number: CN107581582A
Application number: CN201710732917.4A
Authority: CN
Inventors: 王占河; 杨正苍; 张瑞华; 马学云; 刘立方; 袁鹏; 周世平
Original assignee: NINGXIA HONGSHANHE FOOD Co Ltd
Current assignee: NINGXIA HONGSHANHE FOOD Co Ltd
Priority date: 2017-08-24
Filing date: 2017-08-24
Publication date: 2018-01-16
Anticipated expiration: 2037-08-24
Also published as: CN107581582B

Abstract

The invention discloses a kind of fragrant spicy barbecue sauce, any spices and essence and preservative are not added, with rich flavor, main body flavor is fire-cureed to protrude, long shelf-life, tenderizing effectses are strong, particularly fire-cure the science compounding of sauce, improve mouthfeel, flavor and the functional characteristic (biocidal property, inoxidizability, pharmacological) of baked foods, it have collected Flavor material of the food materials under barbecue state, so that barbecue sauce has strong, tempting special barbecue flavor, solve the problems, such as food materials before barbecue without barbecue flavor；Simultaneously, the science compounding of basic sauce and complex enzyme, reduce the cholesterol level of food materials and auxiliary material and generate the new ketone of 4 alkene of functional materials cholesteric 3, prevent because cholesterol produces carcinogenic possibility under barbecue high temperature or burning, improve foodsafety, obtained baked foods are Fresh ＆ Tender in Texture, delicious flavour, barbecue flavor it is dense, cholesterol level is low, foodsafety is strong, explore a new shortcut to prepare the baked foods of special barbecue flavor.

Description

A kind of fragrant spicy barbecue sauce and preparation method thereof

Technical field

The present invention relates to barbecue sauce, and in particular to a kind of fragrant spicy barbecue sauce and preparation method thereof.

Background technology

Barbecue is passed through the hall into the inner chamber from initial roadside stands, till now star hotel, is increasingly liked by masses.Current barbecue Developed by Xinjiang kebob, initial kebob only spreads a little chilli powder and cumin powder seasonings, with the development of society And it is increasingly diversified for the vegetable species of baking, single taste can not meet the needs of modern's taste.Cook in west Tune tends to science, develops into the consideration in nutrition；Art is tended in the cooking of China, shows as being particular about taste.In State cooks, and not only eats food in more importantly " jealous road ".Although many natural animal and plant materials are 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, appropriately add appropriate flavoring and cook, always It is more coveted.

One of skill and technique as the cooking is roasted, feature is made according to it, it is general to use pickling, glue and spread and with these three tune of dish Taste method.Pickling seasoning is carried out before barbecue, and condiment used claims pickling material；Carried out with dish seasoning after baking, condiment one used As be referred to as dip；Glue to spread to season and usually carried out when food roasting will be ripe, condiment used is referred to as spreading.Using this While three kinds of flavouring methods, according to raw material heterogeneity in itself and the food flavor requirement to be reached, four kinds of seasonings Means are with wherein.Three kinds of seasoning modes flexibly can arrange in pairs or groups or be used alone by needs are made.As Chinese style roast, except shape Larger and thick raw material need to be pickled outside seasoning, and the small and thin raw material of shape and vegetable dish need not typically be pickled seasoning, but roasting Directly seasoned during system, sprinkle spreading, and paint sesame oil or salad oil frequently.Taste type is often the different taste according to people Like and be varied from, fragrant spicy, spiced can be tuned into or on the basis of spicy, recall it is micro- it is peppery, in peppery and weight it is peppery etc..And Korea Spro Formula is roasted, and its making feature is that raw material needs pickling seasoning in advance.During pickling, some fruit and onion are typically additionally added, Making into dish has fragrant and oiliness sensation.No longer seasoned during baking, simply mend taste with dip when edible.

Flavor characteristics of the barbecue sauce firstly the need of the barbecue material to be prepared of determination are prepared, to determine the wind of barbecue material Taste feature, then must specify the barbecue material is used for which type of food and application method.In processing flavouring and main dispensing relation When, tasteless person, it should be made to have taste centered on the delicious taste of raw material；The person that has taste, makes it more beautiful；Lightly seasoned person makes its dense；Taste is dense Person makes its thin；Delicious person makes its protrusion；The different person of taste makes its elimination.Further according to the flavor strength of original material, and consider to process Process produces the factor of fragrance, and corresponding usage amount is determined in cost-range.Next is to determine the fragrance of spice component Balance.Spice has Titian in food, assigns fragrant, suppression smelling of fish or mutton peculiar smell, correction bad smell and assign the machines such as the sense of taste, pungent Energy.In general, main body fragrance is lighter, and the spice that need to add is fewer, and according to its flavor strength, shades to main body fragrance Modified.The flavoring of barbecue production is such as prepared, its flavor characteristics are the fishy smell of meat to be dispelled, and keep meat fresh in itself It is fragrant and delicious, then the fragrant pungent taste such as ginger, garlic, peppery is equipped with, while increase the thickness of taste.On this basis, taste is expanded as much as possible Width, such as appropriateness increase sweet tea sense or flavour, will according to being that the species of meat selects different Mei Lade products using object Delicious further distillation.Will also according to be it is roasting before use or be roasting after adjusted with raw material, such as baking preceding use, then need not be Made an effort on the overall co-ordination of taste and its width, only focus on and add taste and elimination meat raw meat；It is if being used after roasting, then necessary Take the whole structure of taste into account.Its seasoning and adjusting incense method is exactly on the platform of the basic flavoring combination such as salt, sugar, monosodium glutamate, is led to Working in coordination between purport taste substance (yeastex, protein hydrolysate etc.), spice, meat hot reaction essence is crossed, has both removed meat raw meat Have a strong smell, produce the plentiful sense of taste of the aromatic thickness of meat true to nature again, then the head being aided with is fragrant, realizes food roasting " color " three The perfect adaptation of one, form the unique sense organ flavor of product.

Barbecue sauce is one of emerging barbecue sauce, relative to the barbecue sauce of powdery because adding stir-frying-technology Its flavor substance is more rich under conditions of same species and dosage, seasoning effect is more prominent, Flavor is more coordinated, permeated Act on that stronger, raw material availability is higher, using more convenient, can be used as pickling material, dip and brush material, suitable for various seasonings Ways and means, it is popular with consumers again, there is vast potential for future development.

At present, the patent document of disclosed related barbecue sauce is more：

Chinese patent CN106579307A discloses a kind of barbecue sauce, is made up by weight of following raw material：Beef Sauce 8-12 parts, rib paste 8-12 parts, chilli garlic sauce 8-12 parts, black bean sauce 6-8 parts, cumin powder 6-8 parts, tangerine peel powder 4-6 parts, spiced salt 4- 6 parts, mushroom powder 4-7 parts, pure water 5-10 parts, cashew nut powder 3-5 parts, vegetable oil 4-6 parts, ground cinnamon 3-5 parts, rascal 3-5 parts, mountain Short, bristly hair or beard powder 3-5 parts, galangal powder 3-5 parts, glucose 1-3 parts, black sesame powder 1-3 powder and black pepper 1-3 parts.Barbecue sauce in the invention Employ abundant meat pulp material and spice is arranged in pairs or groups, preferable taste can be provided for the food of baking, not only to burn Roasting personnel are more self-confident, also increase interest of the client to food.

Chinese patent CN103181543B discloses a kind of barbecue sauce and preparation method thereof.The raw material of the barbecue sauce include with The component of lower parts by weight content：Clear water 40-50 parts by weight, yeast extract 10-20 parts by weight, sucrose 3-10 parts by weight, salt 5-13 parts by weight, monosodium glutamate 0.5-5 parts by weight, maltodextrin 4-10 parts by weight, cumin 3-15 parts by weight, garlic essence 0.1-2 parts by weight, Anistree 0.1-1 parts by weight, capsicum 8-16 parts by weight, chilli oil 1-3 parts by weight, meat flavor 0.01-0.05 parts by weight, cumin essence Oily 0.01-0.1 parts by weight, potassium sorbate 0.01-0.1 parts by weight.The barbecue sauce of the invention not only has special barbecue flavor, Mellow in taste is enriched, and aftertaste is long, can directly add, and reduces the time allocated using various flavoring for mixture, reduces The labor intensity of barbecue, it is easy to use.

Chinese patent CN106490586A discloses a kind of preparation method of flavor nutrition barbecue sauce.The barbecue sauce by including The following raw material is prepared：Chinese prickly ash, garlic granule, white sesameseed, Jiang Li, salt are celery seed powder, peanut powder, cortex albiziae powder, walnut powder, red Chilli powder, onion powder, carrot meal, catsup, maltodextrin, converted starch, glucose, fermented soya bean oil, soy sauce, cumin essential oil, chicken Powder, sheep powder, yellow rice wine gram, white wine gram, fish sauce gram, Niu Fen, butter, monosodium glutamate, seafood powder, cumin powder, water.The invention is obtained to roast Naturally sense is strong for sauce, taste is dense, delicious flavour, the appetite of energy effective stimulus people.

Chinese patent CN106387847A discloses a kind of special barbecue sauce of barbecue, wherein the special barbecue sauce of described barbecue Including following mass ratio component：35 parts of plain boiled water, ginger 5-8 parts, tomato 2-5 parts, fennel seeds 2-5 parts, peppermint 1-2 parts, honeybee Sweet 1-2 parts, vinegar 1-2 parts, salt 1-2 parts, soy sauce 1-2 parts and fruit syrup 2-5 parts.The barbecue sauce of the invention has broken conventional barbecue Sauce manner of formulation, its taste novel and unique, meat are tendered with a crispy crust, and the barbecue sauce of the present invention is brushed in barbecue and can effectively facilitate barbecue Nutrition release, ensure the water content of its meat, prevent the accumulation of noxious material, while add Chinese herbal medicine to increase barbecue sauce Health-care efficacy, invasion of the resistance noxious material to human body, prevents from getting angry.

Chinese patent CN106262717A discloses a kind of barbecue sauce, is made up of following components and weight：It is a kind of Barbecue sauce, it is characterised in that its raw material includes following components and parts by weight：Pure water 50-60 parts, yeast extract 10-20 parts, Salt 5-10 parts, monosodium glutamate 0.5-5 parts, starch 10-20 parts, citric acid 3-5 parts, cumin 2-5 parts, garlic essence 0.5-2 parts, anistree 0.1- 1 part, broken onion 5-10 parts, bruised ginger 3-6 parts, chilli oil 1-3 parts, meat flavor 0.05-0.08 parts, mustard meal 1-3 parts.The invention A kind of barbecue sauce is provided, the barbecue sauce unique flavor is nutritious, easy to use and safe.

The problem of what barbecue sauce (flavoring) disclosed above was studied mostly is flavor, nutrition and the mouthfeel for roasting product, But the flavor of a baked foods part derives from barbecue sauce, another part mostlys come from barbecue technique, and food materials exist Cooking process generates the physics of complexity, chemical change, generates substantial amounts of flavor and taste compound, wherein, it is to burn to fire-cure taste One of roasting special flavor, and the favorite of all kinds of consumer groups, it is deep to be favored by domestic and international consumer.

It is traditionally to extend the shelf-life of aquatic product using the main purpose fire-cureed, now in addition to for preservation, It is more the pursuit to fire-cureing the tempting flavor of product.But the potential safety hazard of baked foods can not be ignored, on the one hand due to Combustion product and direct food contact, and cause the direct contaminated food products of the BaP in flue dust.Research shows：During to combustion of wood Caused high-temperature split product is analyzed, and BaP can be produced under sending out ignition temperature now all of.Further, since Baking temperature is high, the composition such as fat, cholesterol in food, can form benzo when cooking processing through high temperature pyrolysis or hot polymerization Pyrene.

Therefore, the flavour of baked foods is effectively collected, a kind of foodsafety height is prepared, there is the perfume (or spice) for fire-cureing flavor Pungent barbecue sauce is the long-sought of those skilled in the art.

The content of the invention

Technical problem solved by the invention is the defects of overcoming existing barbecue sauce, there is provided a kind of to have the perfume (or spice) for fire-cureing flavor Pungent barbecue sauce.

In order to achieve the above object, the present invention uses following technical scheme：

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

Pure water 12-18 parts, basic sauce 12-18 parts, thick chilli sauce 10-18 parts, white granulated sugar 10-18 parts, catsup 10-16 Part, fire-cure sauce 6-10 parts, onion 5-9 parts, monosodium glutamate 2-6 parts, cumin 2-6 parts, complex enzyme 2-6 parts, rice green pepper 2.5-5 parts, salt 2.5-4.5 part, maltodextrin 2-4 parts；

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

Pure water 14-16 parts, basic sauce 14-16 parts, thick chilli sauce 12-16 parts, white granulated sugar 12-16 parts, catsup 12-14 Part, fire-cure sauce 7-9 parts, onion 6-8 parts, monosodium glutamate 3-5 parts, cumin 3-5 parts, complex enzyme 3-5 parts, rice green pepper 3.5-4 parts, salt 3-4 Part, maltodextrin 2.5-3.5 parts；

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

15 parts of pure water, basic 15 parts of sauce, 14 parts of thick chilli sauce, 14 parts of white granulated sugar, 13 parts of catsup, fire-cures 8 parts of sauce, onion 7 parts, 4 parts of monosodium glutamate, 4 parts of cumin, 4 parts of complex enzyme, 3.8 parts of rice green pepper, 3.5 parts of salt, 3 parts of maltodextrin；

Further, the basic sauce be animal flesh is cooled down after corresponding animal fat frying, stripping and slicing, with appropriate honeybee Honey, white wine, flavoring for mixture, it is sealed and stored, is then fermented through cholesterol degradation bacterium, filters, concentrates and be made, for example beef is used Butter frying, chicken chicken fat frying, the frying of mutton sheep oil, flesh of fish fish oil frying etc..

Preferably, the preparation method of the basic sauce, comprises the following steps：4cm × 4cm × 1cm animal cube meat is taken, clearly Wash, put in 45-65% honey solution and be pickled 3-5min, take out, drain, be put into the animal fat of 160-180 DEG C of temperature oily Fried 3-5min, takes out, drains, be cooled to room temperature, cuts into 2cm × 2cm fritter, adds fritter animal by frying in oil meat quality 2- 4% honey, 1-3% flavoring, 0.1-0.3% 50-60 degree white wine, 100-200% sterilized water, uniformly mixing, close Envelope storage 4-6 months, filtering, regulation filtrate pH value is 4-6, and its quality 4-6% cholesterol degradation bacterium powder is added into filtrate Agent, stir, first in 28-32 DEG C of temperature, speed of agitator 160-180r/min conditions fermentation 3-5d, then in temperature 35- 40 DEG C, standing for fermentation 44-52h, aseptic filtration, filtrate decompression are concentrated into solid content and produce basic sauce for 55-65%；

It is highly preferred that the animal flesh is any one in beef, the flesh of fish, mutton, chicken, shrimp, can prepare not With the spicy barbecue sauce of meat-like flavor；

It is highly preferred that the flavoring is made up of the raw material of following mass ratio：Yeast extract 25%, black bean sauce 20%th, garlic 15%, ginger 12%, Chinese anise 10%, rice green pepper 10%, cardamom 4%, snow pear juice 2, lemon juice 2% are accurate to claim Take above-mentioned raw materials, uniformly mixing, broken produce flavoring；

It is highly preferred that the cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis 9-11 in mass ratio:1-2 is uniformly mixed；

It is highly preferred that the viable bacteria content of the cholesterol degradation bacteria powder is 7 × 10¹¹-9×10¹¹cfu/g；

The monascus CGMCC No.4618 are disclosed by Chinese patent CN 102199544B；

The Lactobacillus plantarum CCTCC NO.M2014568 are disclosed by Chinese patent CN 104818230A.

Further, the sauce that fire-cures is using animal flesh, seasoning powder, brown sugar, common jujube bark, jujube wood, vegetable oil to be main former Material, dynamic destructive distillation is segmented through low temperature, is concentrated under reduced pressure and is made；

Preferably, the preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.10-0.15 is well mixed, in 0.2-0.4% sodium bicarbonate solution Middle immersion 30-50min, take out, put in sterilization kettle and keep 15-25min under 0.08-0.12MPa steam pressures, be cooled to room Temperature, then proceed to keep 20-40min under 0.11-0.15MPa steam pressures, obtain compound A；

Further, the common jujube bark grain particle diameter is 1-1.5cm；

Further, the jujube wood grain particle diameter is 0.3-0.7cm；

2) animal flesh is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 70-90:8-10:2-6:0.2-0.6 is mixed Close, stir, seal, stand 1-2h, obtain compound B；

Further, the animal flesh is any one in beef, the flesh of fish, mutton, chicken, shrimp, can be prepared not With the spicy barbecue sauce of meat-like flavor；

Further, the seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 12%th, Chinese prickly ash 11%, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%th, cloves 3%, spiceleaf 3%, pepper 2%, cassia bark 2%, above-mentioned raw materials are accurately weighed, uniformly mixing, being crushed to particle diameter is 0.5-3mm produces seasoning powder；

3) by compound A, compound B according to mass ratio 1-1.6:0.2-0.4 is mixed, and is put into dynamic retort, is used Dynamic distillation process, respectively at 150-180 DEG C of 0.5-1.5h, 181-220 DEG C of insulation 1.5-3h, 221-300 DEG C of insulation insulation 1- 2h carries out segmentation low temperature distillation, flue gas caused by decomposition through serpentine condenser condensation collect obtain relevant temperature section dry distillation liquid C, Dry distillation liquid D and dry distillation liquid E, mix to obtain thick dry distillation liquid；

Further, the parameter of the dynamic retort is：Design pressure：0.35MPa, heating power：90kW, rotating speed： 3r/min, volume：4m³；

Further, the dynamic retort inventory is the 60-70% of its dischargeable capacity；

Further, the nitrogen that purity is 99.9% is passed through when the dynamic destructive distillation temperature in the kettle reaches 150 DEG C, as guarantor Shield and driving gas, until pyrolytic reaction terminates；

Preferably, the pressure for being passed through nitrogen is 0.01-0.03MPa；

Further, heating ramp rate is 42-48 DEG C/h in the dynamic retort；

Further, the dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 5-7:1-3:1-2；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2-4 ratio adds n-hexane, shakes 3-5min, stands 10min, remove n-hexane extract；Remainder is according to volume ratio 1:3-5 ratio adds ethyl acetate, shakes 3-5min, 15min is stood, ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, with Rotary Evaporators in 40 DEG C Ethyl acetate is removed below, as refined dry distillation liquid；

5) the refined dry distillation liquid of 6-8 times of column volume (BV) is added to the big of pretreatment with 1-3mL/min loading speed On the resin column of hole, use the ethanol of 5-7 times of column volume (BV) 95% to be eluted with 2-4mL/min flow velocity, collect eluent, in Less than 40 DEG C remove 95% ethanol and must fire-cure liquid, are concentrated under reduced pressure into solid content and produce for 50-60% and fire-cure sauce.

Further, the complex enzyme is by cholesterol oxidase, elastoser, papain, cellulase, glue Protoenzyme, lipase, chitosan, riboflavin, calcium chloride, cysteine science compounding form；

Preferably, the complex enzyme is uniformly mixed by the raw material of following parts by weight：Cholesterol oxidase 11-13 Part, elastoser 9-11 parts, chitosan 8-10 parts, papain 3-5 parts, cellulase 2-4 parts, clostridiopetidase A 1-3 parts, fat Fat enzyme 1-2 parts, cysteine 0.8-1.2 parts, riboflavin 0.5-1 parts, calcium chloride 0.4-0.8 parts；

Another object of the present invention is to provide the preparation method of above-mentioned fragrant spicy barbecue sauce, comprises the following steps：According to formula Each raw material is accurately weighed, first crushes cumin, 100 mesh sieves is crossed and obtains cumin powder；Onion is chopped up into obtain onion silk simultaneously；By rice green pepper Blanching, it is beaten to obtain rice green pepper sauce；Then pure water is put into boiled in frying pan, addition cumin powder frying 3min, while stirring successively Add thick chilli sauce, rice green pepper sauce, maltodextrin frying 6min；Then catsup, white granulated sugar, salt frying are sequentially added while stirring 12min；Continuation sequentially adds basic sauce, onion silk frying 5min while stirring, stops heating, sequentially adds taste while stirring Essence, fire-cure sauce, complex enzyme, treat product temperature be down to 60-70 DEG C it is filling, pack and produce fragrant spicy barbecue sauce.

Fragrant spicy barbecue sauce prepared by the present invention fire-cures that with rich flavor, main body flavor is prominent, tenderizing effectses are strong, food security Property it is strong, easy to use, quick, dosage is few, wastes few, can be adapted to various consumer groups, be particularly suitable for numerous Moslems consumer.

Fragrant spicy barbecue sauce prepared by the present invention is applicable to roast various seasoning modes, for example, pickle, the system of brushing, with dish Deng preferred preserved materials, dip, brush material etc. when can be as barbecue.

The method that fragrant spicy barbecue sauce of the present invention pickles barbecue food materials：Take barbecue food materials quality 1-3% fragrant spicy barbecue Sauce, 45-55 DEG C of sterilized water of 2-4 times of addition barbecue sauce quality, is stirred, fully dissolving, and food materials are put into and pickle 20- 40min, take out, drain.

Beneficial effect：

Fragrant spicy barbecue sauce prepared by the present invention does not add any spices and essence and preservative, fire-cures with rich flavor, main body Flavor protrudes, and for long shelf-life up to 15-18 months, tenderizing effectses were strong, particularly fire-cureed the science compounding of sauce, improved baked foods Mouthfeel, flavor and functional characteristic (biocidal property, inoxidizability, pharmacological), have collected synthesis wind of the food materials under barbecue state Taste material so that barbecue sauce has strong, tempting special barbecue flavor, solves food materials asking without barbecue flavor before barbecue Topic, has really returned the natural flavour mountaineous literal sense of barbecue sauce；Reaching same barbecue quality (barbecue flavor, mouthfeel, color and luster and safety Property) in the case of shorten the time subsequently roasted, reduce carcinogenic generation, improve the security of baked foods.Together When, the science compounding of basic sauce and complex enzyme, reduce the cholesterol level of food materials and auxiliary material and generate new feature thing The ketone of -4 alkene of matter cholesteric -3, prevent, because cholesterol produces carcinogenic possibility under barbecue high temperature or burning, to enter one from source Step improves the foodsafeties of baked foods, using baked foods made from the barbecue sauce are Fresh ＆ Tender in Texture, delicious flavour, burning It is roasting that flavor is dense, cholesterol level is low, foodsafety is strong, for prepare the baked foods of special barbecue flavor explore one it is new Shortcut：

It is using animal flesh, seasoning powder, brown sugar, common jujube bark, jujube wood, vegetable oil to be main former that 1. prepared by the present invention, which fire-cures sauce, Prepared by expecting, being segmented dynamic destructive distillation through low temperature, be concentrated under reduced pressure has barbecue special flavor (fire-cureing taste) and relatively strong antibacterial, antioxygen Change the sauce of function, not only assign barbecue sauce special barbecue flavor, and instead of the addition of traditional essence and preservative；Simultaneously Above-mentioned dispensing has the effect of anti-inflammatory, antidiarrheal and solid intestines after destructive distillation, in protection stomach lining, prevents gastroenteritis, promotion digestion side Face has remarkable result, is especially suitable for roasting the edible of fan；The liquid yield that fire-cures prepared reaches 43-48%, polyphenols Content is 28.9-31.2mg/L, and carbonyl complex content is 12.7-15.3mg/L, pH value 3.0-3.3, does not detect 3,4- The carcinogenic substances such as BaP, there is stronger foodsafety.

2. basic sauce prepared by the present invention be animal flesh is cooled down after corresponding animal fat frying, stripping and slicing, it is and appropriate Honey, white wine, flavoring for mixture, be sealed and stored, then through cholesterol degradation bacterium fermentation (degrading rate of cholesterol reaches 88-92%), Filtering, concentrate and be made；Meat is through high temperature, frying in short-term, not remove only the most grease in meat, reduces containing for cholesterol Amount, and the flavor substance such as quick obtaining color of animal flesh to greatest extent, are pickled for a long time after cutting with auxiliary material, The sauce for having the Flavors such as flavoring, fruit, ester, alcohol, honey, fermented soya bean concurrently using animal meat flavor as main body is collected, through courage The segmentation of sterol degradation bacteria, mixed fungus fermentation, cholesterol level in sauce is further greatly reduced, reduce high cholesterol correlation The incidence of disease of illness, the carcinogenic generation of barbecue process can be most importantly reduced, enhance the functional characteristic of barbecue sauce, improved The foodsafety of barbecue sauce.

3. the complex enzyme of the present invention is by cholesterol oxidase, elastoser, papain, cellulase, collagen Enzyme, lipase, chitosan, riboflavin, calcium chloride, cysteine science compounding form, can be to roasting food materials (including vegetables) table Layer, flesh source protein, conclude the moderately decomposition of the framework institutional frameworks such as albumen, fatty connective tissue (fibr tissue, polysaccharide tissue), Do not influence to carry out appropriate tenderization on the premise of roasting food materials taste and flavor, can not only increase flavoring active ingredient and quickly ooze Thoroughly to internal layer, shorten salting period, the flavor effect and efficiency of enhancing barbecue food materials, and enhance barbecue sauce using just Victory；The barbecue food materials on the top layer of appropriateness decomposition simultaneously are more prone to bond with barbecue sauce, and barbecue process is difficult for drop-off, both drops The low loss of flavoring, greatly reduce again and produce carcinogenic possibility because of the flavoring burning to come off, improve barbecue The foodsafety of food；It is important that barbecue food materials cholesterol level can be significantly reduced and can be produced with prevention, treatment liver The ketone of the alkene of cholesteric-4-3 of the effect of sick and anti-obesity, reducing blood lipid, and then effectively prevent hyperlipidemia, artery sclerosis, coronary heart disease etc. Cardiovascular and cerebrovascular disease, what is more important with pickling process food materials cholesterol level reduction (conversion ratio reaches 90.2- 94.7%), prevented, because cholesterol produces carcinogenic possibility under barbecue high temperature or burning, to substantially increase burning from source The foodsafety of roasting product.Particularly：Chitosan, the science of riboflavin (absorption and fixed cholesterol enzyme viability) compound into One step improves the time of contact of cholesterol oxidase and substrate, adds the contact area with substrate, improves transformation efficiency； Calcium chloride, the science of cysteine compound the guarantor of enzyme activity under the enzyme activity and holding conditions that improve the actual catalytic action of each enzyme Hold.

4. the preparation method technique of the present invention is simple and convenient to operate, the time is short, efficiency high, existed by being segmented stir-frying-technology While ensureing to obtain the Flavor of final barbecue sauce, flavor substance, the nutriment of each raw material can be retained to greatest extent And the content of functional materials, realize the value maximization from raw material to finished product.

It should be noted that the result that the using effect of barbecue sauce of the present invention, which is each component, mutually to be cooperateed with, interact, and The superposition of non-simple raw material function, the science compounding of each raw material components and extraction, caused effect is considerably beyond each single group The superposition of part function and effect, there is preferably advanced and practicality.

Embodiment

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.In addition, embodiment is interpreted as illustrative, it is not intended to limit the 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 The various changes carried out on the premise of invention spirit and scope to the material component in these embodiments and dosage or change Belong to protection scope of the present invention.

Raw material sources, wherein：

Cholesterol oxidase enzyme activity：60u/mg, Sigma (China) company；

Elastoser, clostridiopetidase A, lipase activity power are 40u/mg, Ningxia Xia Sheng enzyme preparations company；

Papain, cellulose enzyme vigor are 50u/mg, and Novi believes (China) Co., Ltd；In following examples Involved other raw materials are commercially available.

Embodiment 1

A kind of spicy flesh of fish taste barbecue sauce, mainly prepared by the raw material of following parts by weight：15 parts of pure water, basic sauce 15 Part, 14 parts of thick chilli sauce, 14 parts of white granulated sugar, 13 parts of catsup, fire-cure 8 parts of sauce, 7 parts of onion, 4 parts of monosodium glutamate, 4 parts of cumin, complex enzyme 4 Part, 3.8 parts of rice green pepper, 3.5 parts of salt, 3 parts of maltodextrin；

The preparation method of the basic sauce, comprises the following steps：4cm × 4cm × 1cm flesh of fish block is taken, cleans, puts 50% Honey solution in be pickled 4min, take out, drain, be put into fried 4min in the fish oil of 170 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter fish fry meat quality 3%, 2% flavoring, and the 55 of 0.2% White wine is spent, 150% sterilized water, uniformly mixing, is sealed and stored 5 months, filtering, regulation filtrate pH value is 5, is added into filtrate The cholesterol degradation bacteria powder of its quality 5%, stirs, and is fermented first in 30 DEG C of temperature, speed of agitator 170r/min conditions 4d, then it is concentrated into solid content in 38 DEG C of temperature, standing for fermentation 48h, aseptic filtration, filtrate decompression and produces basis for 60% Sauce；

The flavoring is made up of the raw material of following mass ratio：Yeast extract 25%, black bean sauce 20%, garlic 15%th, ginger 12%, Chinese anise 10%, rice green pepper 10%, cardamom 4%, snow pear juice 2, lemon juice 2%, accurately weigh above-mentioned original Material, uniformly mixing, broken produce flavoring；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 10:1.5 uniformly mixing；

The viable bacteria content of the cholesterol degradation bacteria powder is 9 × 10¹¹cfu/g。

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.12 is well mixed, is soaked in 0.3% sodium bicarbonate solution 40min, take out, put in sterilization kettle and keep 20min under 0.10MPa steam pressures, be cooled to room temperature, then proceed in 30min is kept under 0.13MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1.2cm；

The jujube wood grain particle diameter is 0.5cm；

2) flesh of fish is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 80:9:4:0.4 mixing, stirs, close Envelope, 1.5h is stood, obtains compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 12%, Chinese prickly ash 11%th, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, cloves 3%, spiceleaf 3%, pepper 2%, cassia bark 2%, above-mentioned raw materials are accurately weighed, uniformly mixing, be crushed to particle diameter and produce tune for 1.8mm Feed powder；

3) by compound A, compound B according to mass ratio 1.3:0.3 mixes, and is put into dynamic retort, dry using dynamic Technique is evaporated, 1h, 200 DEG C of insulation 2h, 260 DEG C of insulation 1.5h are incubated respectively at 165 DEG C and carry out segmentation low temperature distillation, caused by decomposition Flue gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The parameter of the dynamic retort is：Design pressure：0.35MPa, heating power：90kW, rotating speed：3r/min, hold Product：4m³；

The dynamic retort inventory is the 65% of its dischargeable capacity；

The dynamic destructive distillation temperature in the kettle is passed through the nitrogen that purity is 99.9% when reaching 150 DEG C, as protection and driving Gas, until pyrolytic reaction terminates；

The pressure for being passed through nitrogen is 0.02MPa；

Heating ramp rate is 45 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 6:2:1.5；

4) into the thick dry distillation liquid of gained according to volume ratio 1:3 ratio adds n-hexane, shakes 4min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:4 ratio adds ethyl acetate, shakes 4min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 7 times of column volumes (BV) is added to the macropore tree of pretreatment with 2mL/min loading speed On fat post, use 6 times of ethanol of column volume (BV) 95% to be eluted with 3mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 55% and fire-cure sauce.

The complex enzyme is uniformly mixed by the raw material of following parts by weight：12 parts of cholesterol oxidase, elastic egg White 10 parts of enzyme, 9 parts of chitosan, 4 parts of papain, 3 parts of cellulase, 2 parts of clostridiopetidase A, 1.5 parts of lipase, cysteine 1.0 parts, 0.8 part of riboflavin, 0.6 part of calcium chloride；

Preparation method, comprise the following steps：Each raw material is accurately weighed according to formula, first crushes cumin, crosses 100 mesh sieves Obtain cumin powder；Onion is chopped up into obtain onion silk simultaneously；By the blanching of rice green pepper, it is beaten to obtain rice green pepper sauce；Then pure water is put into frying pan In it is boiled, add cumin powder frying 3min, sequentially add thick chilli sauce, rice green pepper sauce, maltodextrin frying 6min while stirring；Then Catsup, white granulated sugar, salt frying 12min are sequentially added while stirring；Continuation sequentially adds basic sauce, onion silk while stirring Frying 5min, stop heating, sequentially add monosodium glutamate while stirring, fire-cure sauce, complex enzyme, treat that product temperature is down to 65 DEG C of filling, packagings Produce spicy flesh of fish taste barbecue sauce.

Embodiment 2

A kind of spicy chicken flavor barbecue sauce, mainly prepared by the raw material of following parts by weight：14 parts of pure water, basic sauce 14 Part, 12 parts of thick chilli sauce, 12 parts of white granulated sugar, 12 parts of catsup, fire-cure 7 parts of sauce, 6 parts of onion, 3 parts of monosodium glutamate, 3 parts of cumin, complex enzyme 3 Part, 3.5 parts of rice green pepper, 3 parts of salt, 2.5 parts of maltodextrin；

The preparation method of the basic sauce, comprises the following steps：4cm × 4cm × 1cm chicken block, cleaning, puts 55% 4min is pickled in honey solution, takes out, drain, fried 3min in the chicken fat of 170 DEG C of temperature is put into, takes out, drains, be cooled to room Temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter quenelle quality 2%, 1% flavoring, 50 degree of 0.1% White wine, 100% sterilized water, uniformly mixing, it is sealed and stored 4 months, filtering, regulation filtrate pH value is 4, and it is added into filtrate The cholesterol degradation bacteria powder of quality 4%, stirs, first in 28 DEG C of temperature, speed of agitator 160r/min conditions fermentation 3d, Then it is concentrated into solid content in 35 DEG C of temperature, standing for fermentation 44h, aseptic filtration, filtrate decompression and produces basic sauce for 55%；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 9:1 uniformly mixing；

The viable bacteria content of the cholesterol degradation bacteria powder is 8 × 10¹¹cfu/g。

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.10 is well mixed, is soaked in 0.2% sodium bicarbonate solution 30min, take out, put in sterilization kettle and keep 15min under 0.08MPa steam pressures, be cooled to room temperature, then proceed in 20min is kept under 0.11MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1cm；

The jujube wood grain particle diameter is 0.3cm；

2) chicken is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 70:8:2:0.2 mixing, stirs, close Envelope, 1h is stood, obtains compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 12%, Chinese prickly ash 11%th, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, cloves 3%, spiceleaf 3%, pepper 2%, cassia bark 2%, above-mentioned raw materials are accurately weighed, uniformly mixing, be crushed to particle diameter and produce tune for 0.5mm Feed powder；

3) by compound A, compound B according to mass ratio 1:0.2 mixes, and is put into dynamic retort, using dynamic destructive distillation Technique, 0.5h, 181 DEG C of insulation 1.5h, 221 DEG C of insulation 1h are incubated respectively at 150 DEG C and carry out segmentation low temperature distillation, caused by decomposition Flue gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The dynamic retort inventory is the 60% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.01MPa；

Heating ramp rate is 42 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 5:1:1；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2 ratio adds n-hexane, shakes 3min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:3 ratio adds ethyl acetate, shakes 3min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 6 times of column volumes (BV) is added to the macropore tree of pretreatment with 1mL/min loading speed On fat post, use 5 times of ethanol of column volume (BV) 95% to be eluted with 2mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 50% and fire-cure sauce.

The complex enzyme is uniformly mixed by the raw material of following parts by weight：11 parts of cholesterol oxidase, elastic egg White 9 parts of enzyme, 8 parts of chitosan, 3 parts of papain, 2 parts of cellulase, 1 part of clostridiopetidase A, 1 part of lipase, cysteine 0.8 Part, 0.5 part of riboflavin, 0.4 part of calcium chloride；

Preparation method, comprise the following steps：Each raw material is accurately weighed according to formula, first crushes cumin, crosses 100 mesh sieves Obtain cumin powder；Onion is chopped up into obtain onion silk simultaneously；By the blanching of rice green pepper, it is beaten to obtain rice green pepper sauce；Then pure water is put into frying pan In it is boiled, add cumin powder frying 3min, sequentially add thick chilli sauce, rice green pepper sauce, maltodextrin frying 6min while stirring；Then Catsup, white granulated sugar, salt frying 12min are sequentially added while stirring；Continuation sequentially adds basic sauce, onion silk while stirring Frying 5min, stop heating, sequentially add monosodium glutamate while stirring, fire-cure sauce, complex enzyme, treat that product temperature is down to 60 DEG C of filling, packagings Produce spicy chicken flavor barbecue sauce.

Embodiment 3

A kind of spicy beef taste barbecue sauce, mainly prepared by the raw material of following parts by weight：16 parts of pure water, basic sauce 16 Part, 16 parts of thick chilli sauce, 16 parts of white granulated sugar, 14 parts of catsup, fire-cure 9 parts of sauce, 8 parts of onion, 5 parts of monosodium glutamate, 5 parts of cumin, complex enzyme 5 Part, 4 parts of rice green pepper, 4 parts of salt, 3.5 parts of maltodextrin；

The preparation method of the basic sauce, comprises the following steps：4cm × 4cm × 1cm beef clod is taken, cleans, puts 65% Honey solution in be pickled 5min, take out, drain, be put into fried 5min in the butter of 180 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter fried beef quality 4%, 3% flavoring, and the 60 of 0.3% White wine is spent, 200% sterilized water, uniformly mixing, is sealed and stored 6 months, filtering, regulation filtrate pH value is 6, is added into filtrate The cholesterol degradation bacteria powder of its quality 6%, stirs, and is fermented first in 32 DEG C of temperature, speed of agitator 180r/min conditions 5d, then it is concentrated into solid content in 40 DEG C of temperature, standing for fermentation 52h, aseptic filtration, filtrate decompression and produces basis for 65% Sauce；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 11:2 uniformly mixing；

The viable bacteria content of the cholesterol degradation bacteria powder is 7 × 10¹¹cfu/g。

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.15 is well mixed, is soaked in 0.4% sodium bicarbonate solution 50min, take out, put in sterilization kettle and keep 25min under 0.12MPa steam pressures, be cooled to room temperature, then proceed in 40min is kept under 0.15MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1.5cm；

The jujube wood grain particle diameter is 0.7cm；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 90:10:6:0.6 mixing, stirs, Sealing, 2h is stood, obtains compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 12%, Chinese prickly ash 11%th, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, cloves 3%, spiceleaf 3%, pepper 2%, cassia bark 2%, above-mentioned raw materials are accurately weighed, uniformly mixing, be crushed to particle diameter and produce condiment for 3mm Powder；

3) by compound A, compound B according to mass ratio 1.6:0.4 mixes, and is put into dynamic retort, dry using dynamic Technique is evaporated, 1.5h, 220 DEG C of insulation 3h, 300 DEG C of insulation 2h are incubated respectively at 180 DEG C and carry out segmentation low temperature distillation, caused by decomposition Flue gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The dynamic retort inventory is the 70% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.03MPa；

Heating ramp rate is 48 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 7:3:2；

4) into the thick dry distillation liquid of gained according to volume ratio 1:4 ratio adds n-hexane, shakes 5min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:5 ratio adds ethyl acetate, shakes 5min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 8 times of column volumes (BV) is added to the macropore tree of pretreatment with 3mL/min loading speed On fat post, use 7 times of ethanol of column volume (BV) 95% to be eluted with 4mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 60% and fire-cure sauce.

The complex enzyme is uniformly mixed by the raw material of following parts by weight：13 parts of cholesterol oxidase, elastic egg White 11 parts of enzyme, 10 parts of chitosan, 5 parts of papain, 4 parts of cellulase, 3 parts of clostridiopetidase A, 2 parts of lipase, cysteine 1.2 Part, 1 part of riboflavin, 0.8 part of calcium chloride；

Preparation method, comprise the following steps：Each raw material is accurately weighed according to formula, first crushes cumin, crosses 100 mesh sieves Obtain cumin powder；Onion is chopped up into obtain onion silk simultaneously；By the blanching of rice green pepper, it is beaten to obtain rice green pepper sauce；Then pure water is put into frying pan In it is boiled, add cumin powder frying 3min, sequentially add thick chilli sauce, rice green pepper sauce, maltodextrin frying 6min while stirring；Then Catsup, white granulated sugar, salt frying 12min are sequentially added while stirring；Continuation sequentially adds basic sauce, onion silk while stirring Frying 5min, stop heating, sequentially add monosodium glutamate while stirring, fire-cure sauce, complex enzyme, treat that product temperature is down to 70 DEG C of filling, packagings Produce spicy beef taste barbecue sauce.

Embodiment 4

A kind of spicy mutton taste barbecue sauce, mainly prepared by the raw material of following parts by weight：12 parts of pure water, basic sauce 12 Part, 10 parts of thick chilli sauce, 10 parts of white granulated sugar, 10 parts of catsup, fire-cure 6 parts of sauce, 5 parts of onion, 2 parts of monosodium glutamate, 2 parts of cumin, complex enzyme 2 Part, 2.5 parts of rice green pepper, 2.5 parts of salt, 2 parts of maltodextrin；

The preparation method of the basic sauce, comprises the following steps：4cm × 4cm × 1cm mutton chop is taken, cleans, puts 45% Honey solution in be pickled 5min, take out, drain, be put into fried 5min in the sheep oil of 160 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter frying mutton quality 2%, 3% flavoring, and the 60 of 0.1% White wine is spent, 100% sterilized water, uniformly mixing, is sealed and stored 6 months, filtering, regulation filtrate pH value is 4, is added into filtrate The cholesterol degradation bacteria powder of its quality 6%, stirs, and is fermented first in 28 DEG C of temperature, speed of agitator 180r/min conditions 3d, then it is concentrated into solid content in 40 DEG C of temperature, standing for fermentation 44h, aseptic filtration, filtrate decompression and produces basis for 65% Sauce；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 9:2 uniformly mixing；

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.10 is well mixed, is soaked in 0.4% sodium bicarbonate solution 30min, take out, put in sterilization kettle and keep 15min under 0.12MPa steam pressures, be cooled to room temperature, then proceed in 20min is kept under 0.15MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1cm；

The jujube wood grain particle diameter is 0.7cm；

2) mutton is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 70:10:2:0.6 mixing, stirs, Sealing, 1h is stood, obtains compound B；

3) by compound A, compound B according to mass ratio 1:0.4 mixes, and is put into dynamic retort, using dynamic destructive distillation Technique, 1.5h, 181 DEG C of insulation 3h, 221 DEG C of insulation 2h are incubated respectively at 150 DEG C and carry out segmentation low temperature distillation, cigarette caused by decomposition Gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The dynamic retort inventory is the 60% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.03MPa；

Heating ramp rate is 42 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 5:3:1；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2 ratio adds n-hexane, shakes 5min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:3 ratio adds ethyl acetate, shakes 5min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 6 times of column volumes (BV) is added to the macropore tree of pretreatment with 3mL/min loading speed On fat post, use 5 times of ethanol of column volume (BV) 95% to be eluted with 4mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 50% and fire-cure sauce.

The complex enzyme is uniformly mixed by the raw material of following parts by weight：11 parts of cholesterol oxidase, elastic egg White 11 parts of enzyme, 8 parts of chitosan, 5 parts of papain, 2 parts of cellulase, 3 parts of clostridiopetidase A, 1 part of lipase, cysteine 1.2 Part, 0.5 part of riboflavin, 0.8 part of calcium chloride；

Spicy mutton taste barbecue sauce is made with embodiment 1 in preparation method.

Embodiment 5

A kind of Fried Shrimps in Hot Spicy Sauce taste barbecue sauce, mainly prepared by the raw material of following parts by weight：18 parts of pure water, basic sauce 18 Part, 18 parts of thick chilli sauce, 18 parts of white granulated sugar, 16 parts of catsup, fire-cure 10 parts of sauce, 9 parts of onion, 6 parts of monosodium glutamate, 6 parts of cumin, complex enzyme 6 parts, 5 parts of rice green pepper, 4.5 parts of salt, 4 parts of maltodextrin；

The preparation method of the basic sauce, comprises the following steps：Shrimp is cleaned, puts in 65% honey solution and is pickled 3min, take out, drain, be put into fried 3min in the shrimp sauce of 180 DEG C of temperature, take out, drain, be cooled to room temperature, add fried shrimp The honey of quality 4%, 1% flavoring, 0.3% 50 degree of white wine, 200% sterilized water, uniformly mixing, it is sealed and stored 4 Month, filtering, regulation filtrate pH value is 6, and the cholesterol degradation bacteria powder of its quality 4% is added into filtrate, is stirred, first In 32 DEG C of temperature, speed of agitator 160r/min conditions fermentation 5d, then in 35 DEG C of temperature, standing for fermentation 52h, aseptic filtration, filter Liquid is concentrated under reduced pressure into solid content and produces basic sauce for 55%；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 11:1 uniformly mixing；

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.15 is well mixed, is soaked in 0.2% sodium bicarbonate solution 50min, take out, put in sterilization kettle and keep 25min under 0.08MPa steam pressures, be cooled to room temperature, then proceed in 40min is kept under 0.11MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1.5cm；

The jujube wood grain particle diameter is 0.3cm；

2) shrimp is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 90:8:6:0.2 mixing, stirs, close Envelope, 2h is stood, obtains compound B；

3) by compound A, compound B according to mass ratio 1.6:0.2 mixes, and is put into dynamic retort, dry using dynamic Technique is evaporated, 0.5h, 220 DEG C of insulation 1.5h, 300 DEG C of insulation 1h are incubated respectively at 180 DEG C and carry out segmentation low temperature distillation, decomposes and produces Flue gas through serpentine condenser condensation collect obtain the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mix slightly dry Distillate；

The dynamic retort inventory is the 70% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.01MPa；

Heating ramp rate is 48 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 7:1:2；

4) into the thick dry distillation liquid of gained according to volume ratio 1:4 ratio adds n-hexane, shakes 3min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:5 ratio adds ethyl acetate, shakes 3min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 8 times of column volumes (BV) is added to the macropore tree of pretreatment with 1mL/min loading speed On fat post, use 7 times of ethanol of column volume (BV) 95% to be eluted with 2mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 60% and fire-cure sauce.

The complex enzyme is uniformly mixed by the raw material of following parts by weight：13 parts of cholesterol oxidase, elastic egg White 9 parts of enzyme, 10 parts of chitosan, 3 parts of papain, 4 parts of cellulase, 1 part of clostridiopetidase A, 2 parts of lipase, cysteine 0.8 Part, 1 part of riboflavin, 0.4 part of calcium chloride；

Fried Shrimps in Hot Spicy Sauce meat flavour barbecue sauce is made with implementing 1 in preparation method.

The detection for fire-cureing liquid its functional attributes prepared by the present invention of embodiment 6

Liquid and commercially available smoke solution are fire-cureed as sample using prepared by the embodiment of the present invention 1, and standard detection is closed according to liquid phase is fire-cureed Flavor, polyphenols, carbonyl complex, pH value, yield and 3,4- BaPs, to determine to fire-cure the functional characteristic and food of liquid Product security, testing result such as table 1：

Table 1；Fire-cure fluidity energy Indexs measure result

Project	Commercially available smoke solution	The present invention fire-cures liquid	Difference
				Flavor	Smoke	Taste is fire-cureed based on flesh of fish fragrance	Significantly
Yield (%)	38	48	+ 26.3%
				Polyphenols (mg/L)	18.3	31.2	+ 70.5%
Carbonyl complex (mg/L)	9.81	15.3	+ 55.9%
				PH value	2.8	3.3	+ 17.9%
3rd, 4- BaPs (μ g/L)	Do not detect	Do not detect	0

Above testing result shows：Compared with existing smoke solution, prepared by the present invention, which fire-cures liquid, has barbecue special flavor (fire-cureing taste), the comprehensive fragrance such as condiment taste, smoke is had concurrently as main body using flesh of fish fragrance and protruded, perfume (or spice) of the prior art can be replaced Smart spices, it is highly suitable as the primary raw material of barbecue sauce；Polyphenols and carbonyl complex content are high, are respectively increased 70.5% and 55.9%, inoxidizability and flavor, feature (material) significantly improve；PH value slightly improves, and biocidal property has dropped It is low, but influence less, still there is stronger biocidal property, the barbecue sauce shelf-life of preparation was up to 18 months；Without 3,4- BaPs, Foodsafety is strong.

It should be noted that：The liquid that fire-cures prepared by 2-5 of the embodiment of the present invention equally has above-mentioned experiment effect, each embodiment Between and it is little with above-mentioned experiment effect otherness.

Cholesterol conversion (performance) experiment of 7 barbecue sauce of the present invention of embodiment

Using the spicy flesh of fish taste barbecue sauce and commercially available spicy flesh of fish taste barbecue sauce of the preparation of the embodiment of the present invention 1 as flavoring, The fresh carp of phase homogenous quantities is taken, is pickled as follows respectively：The barbecue sauce of carp quality 2% is taken, adds barbecue sauce matter 50 DEG C of sterilized waters of 3 times of amount, are stirred, fully dissolving, and carp is put into and pickles 30min, are taken out, are drained, according to GB/ T5009.128-2003《The measure of Food Cholesterol》Detection method detect carp respectively and contain pickling front and rear cholesterol Amount, testing result such as table 2：

Table 2：Carp pickles front and rear cholesterol level testing result

Result above shows：Barbecue sauce of the present invention has stronger cholesterol conversion, is carried than commercially available same type barbecue sauce High by 82.8%, the cholesterol of human body and baked foods with larger harmfulness, which will be converted into, can produce with prevention, treatment liver The ketone of the alkene of cholesteric-4-3 of the effect of sick and anti-obesity, reducing blood lipid, and then effectively prevent hyperlipidemia, artery sclerosis, coronary heart disease etc. Cardiovascular and cerebrovascular disease, prevent, because cholesterol produces carcinogenic possibility under barbecue high temperature or burning, to carry significantly from source The high foodsafety of baked foods.

It should be noted that：Barbecue sauce prepared by 2-5 of the embodiment of the present invention equally has above-mentioned experiment effect, each embodiment Between and it is little with above-mentioned experiment effect otherness.

The barbecue sauce antioxygenic property experiment of the present invention of embodiment 8

Experiment uses Fenton reaction systems.6mmol/L FeSO are added in test tube₄2mL, various concentrations V_CIt is or to be measured Solution 2mL, 6mmol/L H₂O₂Solution 2mL, shakes up, and stands 10min, adds 6mmol/L salicylic acids-ethanol 2mL and reacts, and 37 DEG C warm bath 30min, light absorption value is surveyed in 510nm.

Clearance rate s=[A₀-(A_i-A_i _O)]/A₀× 100%

In formula：A₀For control, barbecue sauce is not added with；A_iFor certain concentration when light absorption value；A_i _OConcentration during for without developer Background values.

Table 3 is reference substance VC, commercially available spicy fish barbecue sauce and the preparation of the embodiment of the present invention 1 spicy flesh of fish taste barbecue sauce The table of comparisons of the fliud flushing to the clearance rate of hydroxy radical

The table of comparisons of the clearance rate of the hydroxy radical of table 3

Result above shows that barbecue sauce of the invention is notable to the Scavenging activity of hydroxy radical.And with the increase of concentration And increase.When concentration is 16mg/mL, clearance rate can reach 99.62%, and the clearance rate of more commercially available barbecue sauce significantly improves 83.76%, therefore the barbecue sauce of the present invention has very strong anti-oxidation function.The non-biostability of barbecue sauce is significantly improved, The storage stability of barbecue sauce is improved, extends the shelf-life of product.

The barbecue sauce flavor of the present invention of embodiment 9 and tenderization experiment

The spicy flesh of fish taste barbecue sauce and the spicy fish barbecue sauce of commercially available identical date of manufacture prepared with the embodiment of the present invention 1 For flavoring, quality 500g fresh carp 20 is taken, is pickled as follows respectively：The barbecue sauce of carp quality 2% is taken, 50 DEG C of sterilized waters of 3 times of barbecue sauce quality are added, are stirred, fully dissolving, carp is put into and pickles 30min, are taken out, drip It is dry, obtain each 10 of the carp that barbecue sauce commercially available and of the present invention is pickled.

1) tenderness is tested：Test index is to pickle the shearing force of carp, and method of testing is with reference to NY/T1180-2006, test Instrument is the shearometer equipped with WBS (Warner-Bratzler Shear) cutter；Respectively take two kinds to pickle carp 5, put Enter 80 DEG C of heating in thermostat water bath, determine meat sample central temperature with thermocouple temperature measurement instrument, treat that meat sample central temperature reaches 70 DEG C When, by meat sample take out be cooled to central temperature for 4 DEG C when, start to test, test result is averaged, and is shown in Table 4

Table 4：Shearing force testing result

Project	It is commercially available	The present invention	Difference
				Shearing force (N)	12.6	6.88	- 45.4%

2) respectively take two kinds to pickle carp 5, be conventionally fabricated to finished product grilled fish, cooking time 10min invites 24 Name personnel are judged the grilled fish of the invention made with commercially available barbecue sauce, sense organ marking, wherein specialty and layman are each 12, professional is young, middle aged, old each 4, and men and women half and half, layman teenager, young, middle age, each 3 of old age, Men and women half and half；Marking includes four outward appearance (20 points), quality (25 points), flavor (30 points), mouthfeel (25 points) aspects, and give a mark personnel It is independent to carry out, it is independent of each other, it is accurate to judge result with guarantee.Counted to judging result, equal score value takes approximation, retains Integer, specifically it is shown in Table 5：

Table 5：Sensory evaluation statistical result

Note：Same rower difference capitalization represents that difference extremely significantly (P ＜ 0.01), indicates same letter and represents difference not Significantly (P ＞ 0.05).

Result above shows, grilled fish prepared by barbecue sauce of the present invention is Fresh ＆ Tender in Texture, delicious flavour, without oleaginous taste after eating, Flesh of fish fragrance protrudes, and fire-cures with rich flavor, the Flavors such as flavoring, fruit, ester, alcohol, honey, fermented soya bean is had concurrently, from quality, wind Any one will be substantially better than the grilled fish that commercially available barbecue sauce makes for taste and mouthfeel, while also be adapted for different age group, difference The consumer of hierarchy of consumption eats.

Claims

1. a kind of fragrant spicy barbecue sauce, mainly prepared by the raw material of following parts by weight：Pure water 12-18 parts, basic sauce 12-18 Part, thick chilli sauce 10-18 parts, white granulated sugar 10-18 parts, catsup 10-16 parts, fire-cure sauce 6-10 parts, onion 5-9 parts, monosodium glutamate 2-6 Part, cumin 2-6 parts, complex enzyme 2-6 parts, rice green pepper 2.5-5 parts, salt 2.5-4.5 parts, maltodextrin 2-4 parts；

The basic sauce be animal flesh is cooled down after corresponding animal fat frying, stripping and slicing, with proper honey, white wine, seasoning Expect mixing, be sealed and stored, then fermented through cholesterol degradation bacterium, filter, concentrate and be made；

The sauce that fire-cures is using animal flesh, seasoning powder, brown sugar, common jujube bark, jujube wood, vegetable oil as primary raw material, is segmented through low temperature Dynamic destructive distillation, it is concentrated under reduced pressure and is made.

2. fragrant spicy barbecue sauce as claimed in claim 1, it is characterised in that the preparation method of the basic sauce, including it is as follows Step：4cm × 4cm × 1cm animal cube meat is taken, is cleaned, is put and 3-5min is pickled in 45-65% honey solution, is taken out, drip It is dry, be put into fried 3-5min in the animal fat of 160-180 DEG C of temperature, take out, drain, be cooled to room temperature, cut into 2cm × 2cm fritter, add fritter animal by frying in oil meat quality 2-4% honey, 1-3% flavoring, 0.1-0.3% 50-60 degree White wine, 100-200% sterilized water, uniformly mixing, it is sealed and stored 4-6 months, filtering, regulation filtrate pH value is 4-6, to filtrate The middle cholesterol degradation bacteria powder for adding its quality 4-6%, stirs, first in 28-32 DEG C of temperature, speed of agitator 160- 180r/min conditions fermentation 3-5d, then it is concentrated into 35-40 DEG C of temperature, standing for fermentation 44-52h, aseptic filtration, filtrate decompression Solid content is that 55-65% produces basic sauce；

The flavoring is made up of the raw material of following mass ratio：Yeast extract 25%, black bean sauce 20%, garlic 15%, life Ginger 12%, Chinese anise 10%, rice green pepper 10%, cardamom 4%, snow pear juice 2, lemon juice 2%, accurately weigh above-mentioned raw materials, uniformly Mixing, broken produce flavoring.

3. fragrant spicy barbecue sauce as claimed in claim 2, it is characterised in that the cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis 9-11 in mass ratio:1-2 is uniformly mixed, living Bacterial content is 7 × 10¹¹-9×10¹¹cfu/g。

4. fragrant spicy barbecue sauce as claimed in claim 1, it is characterised in that the preparation method for fire-cureing sauce, including it is as follows Step：

1) no disease and pests harm, the common jujube bark to be rotted without mouldy, pollution-free, nothing, jujube wood are selected, is cleaned, drained, crushed with water respectively, By common jujube bark grain and jujube wood grain according to mass ratio 1:0.10-0.15 is well mixed, and is soaked in 0.2-0.4% sodium bicarbonate solution 30-50min is steeped, is taken out, is put in sterilization kettle and keep 15-25min under 0.08-0.12MPa steam pressures, be cooled to room temperature, so After continue under 0.11-0.15MPa steam pressures and keep 20-40min, obtain compound A；

2) animal flesh is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 70-90:8-10:2-6:0.2-0.6 is mixed, Stir, seal, stand 1-2h, obtain compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 12%, Chinese prickly ash 11%, mountain Certain herbaceous plants with big flowers 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, cloves 3%, spiceleaf 3%, pepper 2%, cassia bark 2%, above-mentioned raw materials are accurately weighed, uniformly mixing, be crushed to particle diameter and produce seasoning powder for 0.5-3mm；

3) by compound A, compound B according to mass ratio 1-1.6:0.2-0.4 is mixed, and is put into dynamic retort, using dynamic Distillation process, enter respectively at 150-180 DEG C of 0.5-1.5h, 181-220 DEG C of insulation 1.5-3h, 221-300 DEG C of insulation insulation 1-2h Row segmentation low temperature distillation, flue gas caused by decomposition are collected through serpentine condenser condensation and obtain dry distillation liquid C, the destructive distillation of relevant temperature section Liquid D and dry distillation liquid E, it is in mass ratio 5-7:1-3:1-2 mixes to obtain thick dry distillation liquid；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2-4 ratio adds n-hexane, shakes 3-5min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:3-5 ratio adds ethyl acetate, shakes 3-5min, stands 15min, ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, with Rotary Evaporators in less than 40 DEG C Ethyl acetate is removed, as refined dry distillation liquid；

5) the refined dry distillation liquid of 6-8 times of column volume (BV) is added to the macropore tree of pretreatment with 1-3mL/min loading speed On fat post, use the ethanol of 5-7 times of column volume (BV) 95% to be eluted with 2-4mL/min flow velocity, eluent is collected, in 40 DEG C Liquid must be fire-cureed by removing 95% ethanol below, be concentrated under reduced pressure into solid content and produced for 50-60% and fire-cure sauce.

5. fragrant spicy barbecue sauce as claimed in claim 4, it is characterised in that step 1) the common jujube bark grain particle diameter is 1- 1.5cm, the jujube wood grain particle diameter are 0.3-0.7cm.

6. fragrant spicy barbecue sauce as claimed in claim 4, it is characterised in that step 3) the dynamic retort inventory is it The 60-70% of dischargeable capacity.

7. fragrant spicy barbecue sauce as claimed in claim 4, it is characterised in that step 3) the dynamic destructive distillation temperature in the kettle reaches The nitrogen that purity is 99.9%, pressure 0.01-0.03MPa, as protecting and driving gas, until pyrolysis are passed through at 150 DEG C Reaction terminates.

8. fragrant spicy barbecue sauce as claimed in claim 4, it is characterised in that heat temperature raising in step 3) the dynamic retort Speed is 42-48 DEG C/h.

9. fragrant spicy barbecue sauce as claimed in claim 1, it is characterised in that the complex enzyme is by the original of following parts by weight Material is uniformly mixed：Cholesterol oxidase 11-13 parts, elastoser 9-11 parts, chitosan 8-10 parts, papain 3- 5 parts, cellulase 2-4 parts, clostridiopetidase A 1-3 parts, lipase 1-2 parts, cysteine 0.8-1.2 parts, riboflavin 0.5-1 parts, chlorine Change calcium 0.4-0.8 parts.

10. the preparation method of fragrant spicy barbecue sauce as described in claim 1-9 is any, it is characterised in that comprise the following steps：Press Each raw material is accurately weighed according to formula, first crushes cumin, 100 mesh sieves is crossed and obtains cumin powder；Onion is chopped up into obtain onion silk simultaneously； By the blanching of rice green pepper, it is beaten to obtain rice green pepper sauce；Then pure water is put into boiled in frying pan, addition cumin powder frying 3min, side stirring While sequentially add thick chilli sauce, rice green pepper sauce, maltodextrin frying 6min；Then catsup, white granulated sugar, food are sequentially added while stirring Salt frying 12min；Continuation sequentially adds basic sauce, onion silk frying 5min while stirring, stops heating, adds successively while stirring Enter monosodium glutamate, fire-cure sauce, complex enzyme, treat product temperature be down to 60-70 DEG C it is filling, pack and produce fragrant spicy barbecue sauce.