CN112273636A - Smoked and roasted flavored black pepper beefsteak barbecue sauce and preparation method thereof - Google Patents
Smoked and roasted flavored black pepper beefsteak barbecue sauce and preparation method thereof Download PDFInfo
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- CN112273636A CN112273636A CN202011180860.XA CN202011180860A CN112273636A CN 112273636 A CN112273636 A CN 112273636A CN 202011180860 A CN202011180860 A CN 202011180860A CN 112273636 A CN112273636 A CN 112273636A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a smoked and roasted flavor black pepper beefsteak barbecue sauce which is not added with any spice essence and preservative, has strong smoked and roasted flavor, prominent main flavor (beef flavor) and strong tenderization effect, improves the taste, flavor and functional characteristics (antibacterial property, oxidation resistance and pharmacology) of barbecue food, collects comprehensive flavor substances of food materials (beef) in a barbecue state, and ensures that the barbecue sauce has strong and attractive characteristic barbecue flavor; the barbecue grill shortens the barbecue time, reduces the generation of carcinogens, reduces the cholesterol content of food (beef) and auxiliary materials, generates a new functional substance cholest-4 en-3 one, fundamentally avoids the possibility of generating carcinogens due to the cholesterol at high barbecue temperature or under combustion, and further improves the safety of barbecue food. The beefsteak prepared by the barbecue sauce has fresh and tender meat, delicious taste, strong barbecue flavor, low cholesterol content and strong food safety, and explores a new shortcut for preparing the black pepper beefsteak with special barbecue flavor.
Description
The application is a divisional application of the following patent applications, the application numbers of the original applications: 2017107329047, filing date: 2017-08-24, invention name: a barbecue sauce specially used for beefsteak with black pepper and its preparation method are provided.
Technical Field
The invention relates to barbecue sauce, in particular to barbecue sauce with smoked and roasted flavor and black pepper beefsteak and a preparation method thereof.
Background
Barbecuing is increasingly popular with the public from the initial roadside stalls to the present starry hotel booths. The current barbecue is evolved from the roast mutton shashlik in Xinjiang, the original roast mutton shashlik is only seasoned by scattering a few of chilli powder and cumin powder, and with the development of the society and the increasingly diversified variety of dishes for roasting, the single taste can not meet the requirements of the taste of modern people. Western cuisine tends to be scientific, developing into a nutritional consideration; chinese cooking tends to be artistic, appearing as an introduction to taste. China cooks food, and what is more important is 'taste'. Although many natural animal and plant materials have certain fragrance and taste when processed separately, the taste of the natural animal and plant materials still cannot meet the desire of people for good taste. No matter what food is, proper addition of proper amount of seasoning for cooking always makes people more prone to dribbling.
Barbecue is one of cooking techniques, and according to the manufacturing characteristics of the barbecue, three flavoring methods of pickling, sticking and dish-following are generally adopted. Pickling and seasoning are carried out before barbecue, and the seasoning is called pickling material; seasoning with the dish is carried out after the dish is cooked, and the seasoning is generally called dipping sauce; the seasoning is generally applied to the roast food just before it is cooked, and the seasoning is called seasoning. While the three seasoning methods are used, four seasoning means are applied according to different properties of raw materials and the requirement of food flavor to be achieved. The three seasoning modes can be flexibly matched or independently applied according to the manufacturing requirements. For example, in Chinese barbecue, the raw materials with large and thick shapes need pickling for seasoning, while the raw materials with small and thin shapes and vegetable dishes do not need pickling for seasoning, but are directly seasoned in the baking process, sprinkled with seasonings, and brushed with sesame oil or salad oil when not needed. The taste type is changed according to different taste preferences of people, and can be adjusted into spicy and hot taste and five-spice taste or slightly spicy, medium spicy, heavy spicy and the like on the basis of spicy and hot taste. While Korean barbecue is characterized in that the raw materials need to be pickled and seasoned in advance. When in pickling, fruits and onions are generally added, so that the finished vegetables have a fragrant but not greasy feeling. The seasoning is not needed during baking, and the dipping sauce is only used for supplementing the taste during eating.
The preparation of a barbecue seasoning requires first determining the flavor characteristics of the barbecue material to be prepared, and determining the flavor characteristics of the barbecue material requires determining what food the barbecue material is used for and the method of use. When the relation between the seasoning and the main ingredients is processed, the delicious taste of the raw materials is taken as the center, and the raw materials are tasteless, so that the raw materials have the taste; the people with bad smell can make the taste more beautiful; the light taste makes it thick; the thick taste makes it thin; making it prominent for people with good taste; it can be eliminated by the unpleasant taste. And determining the corresponding usage amount within the cost range according to the fragrance intensity of the original material and by considering the factors of fragrance generation in the processing process. Secondly, the flavour balance of the spice component is determined. The spice has the functions of improving the fragrance, endowing the fragrance, inhibiting the odor of smelling fish or mutton, correcting the unpleasant odor, endowing the taste, the peppery taste and the like in food. Generally, the lighter the main fragrance, the less spices need to be added, and the main fragrance is modified according to the intensity and intensity of the fragrance. For example, the flavoring for meat barbecue is prepared, the flavor characteristics of the flavoring are to remove the fishy smell of meat, keep the fresh and delicious taste of the meat, and add the spicy taste of ginger, garlic, peppery and the like, and increase the thickness of the taste. On the basis, the taste width is widened as much as possible, for example, the sweet taste or the special flavor is moderately increased, different Maillard products are selected according to the type of the meat which is the object of use, and the delicious taste is further sublimated. The raw materials are adjusted according to the use before or after baking, if the seasoning is used before baking, the whole matching of the taste and the improvement on the width of the taste are not needed, and only the emphasis is placed on flavoring and meat smell elimination; if the product is used after baking, the whole taste effect must be considered. The flavoring method is characterized in that on a platform combined by basic seasonings such as salt, sugar, monosodium glutamate and the like, through the mutual matching of the target seasonings (yeast extract, hydrolyzed protein and the like), spices and meat thermal reaction essences, the fishy smell and the mutton smell of meat are removed, the vivid mellow and full taste of meat fragrance is generated, good top fragrance is supplemented, the perfect combination of three-in-one of color, fragrance and taste of barbecue food is realized, and the unique sensory flavor of the product is formed.
Compared with powdery barbecue seasonings, the barbecue sauce has the advantages that the frying process is added under the condition of the same type and amount, the barbecue sauce is richer in flavor substances, more prominent in flavor development function, more harmonious in comprehensive flavor, stronger in permeation, higher in raw material utilization rate and more convenient to use, can be used as a pickling material, a dipping material and a spreading material, is suitable for various seasoning modes and methods, is favored by consumers, and has a wide development prospect.
At present, the patent documents of the related barbecue sauce are more disclosed:
chinese patent CN106579307A discloses a barbecue sauce which is prepared from the following raw materials in parts by weight: 8-12 parts of beef paste, 8-12 parts of pork rib paste, 8-12 parts of minced garlic sauce, 6-8 parts of fermented soya bean sauce, 6-8 parts of cumin powder, 4-6 parts of dried orange peel powder, 4-6 parts of spiced salt, 4-7 parts of mushroom powder, 5-10 parts of purified water, 3-5 parts of cashew nut powder, 4-6 parts of vegetable oil, 3-5 parts of cinnamon powder, 3-5 parts of green tangerine peel, 3-5 parts of hawthorn powder, 3-5 parts of sand ginger powder, 1-3 parts of glucose, 1-3 parts of sesame powder and 1-3 parts of black pepper. The barbecue sauce provided by the invention adopts rich meat sauce and seasoning for matching, so that a good taste can be provided for the baked food, the barbecue personnel can feel more confident, and the interest of the food enjoyers is increased.
Chinese patent CN103181543B discloses a barbecue sauce and a preparation method thereof. The barbecue sauce comprises the following raw materials in parts by weight: 40-50 parts of clear water, 10-20 parts of yeast extract, 3-10 parts of cane sugar, 5-13 parts of salt, 0.5-5 parts of monosodium glutamate, 4-10 parts of maltodextrin, 3-15 parts of cumin, 0.1-2 parts of garlic essence, 0.1-1 part of anise, 8-16 parts of hot pepper, 1-3 parts of chili oil, 0.01-0.05 part of meat flavor, 0.01-0.1 part of cumin essence oil and 0.01-0.1 part of potassium sorbate. The barbecue sauce provided by the invention has a special barbecue flavor, is mellow and rich in taste, has a lasting aftertaste, can be directly added, reduces the time for mixing and blending various seasonings, reduces the labor intensity of barbecue, and is convenient to use.
Chinese patent CN106490586A discloses a preparation method of a flavored nutritional barbecue sauce. The barbecue sauce is prepared from the following raw materials: the seasoning comprises pepper, chopped garlic, white sesame seed, ginger granules, salt, celery seed powder, peanut powder, cortex albiziae powder, walnut powder, red chili powder, onion powder, carrot powder, tomato sauce, maltodextrin, modified starch, glucose, soy sauce, cumin essential oil, chicken powder, sheep powder, yellow wine, white spirit, fish sauce, beef powder, beef tallow, monosodium glutamate, seafood powder, cumin powder and water. The barbecue sauce prepared by the invention has strong natural feeling, thick taste and delicious taste, and can effectively stimulate the appetite of people.
Chinese patent CN106387847A discloses a barbecue sauce special for barbecue, wherein the barbecue sauce special for barbecue comprises the following components in percentage by mass: 35 parts of boiled water, 5-8 parts of ginger, 2-5 parts of tomato, 2-5 parts of fennel, 1-2 parts of mint, 1-2 parts of honey, 1-2 parts of vinegar, 1-2 parts of salt, 1-2 parts of soy sauce and 2-5 parts of fruit juice. The barbecue sauce breaks through the traditional preparation method of the barbecue sauce, has novel and unique taste and tender meat, can effectively promote the nutrient release of barbecue when being brushed in barbecue, ensures the water content of the meat, prevents the accumulation of toxic substances, and simultaneously adds Chinese herbal medicines to increase the health-care effect of the barbecue sauce, resist the invasion of the toxic substances to human bodies and prevent the internal heat.
Chinese patent CN106262717A discloses a barbecue sauce which is prepared from the following components in parts by weight: the barbecue sauce is characterized by comprising the following raw materials in parts by weight: 50-60 parts of purified water, 10-20 parts of yeast extract, 5-10 parts of salt, 0.5-5 parts of monosodium glutamate, 10-20 parts of starch, 3-5 parts of citric acid, 2-5 parts of cumin, 0.5-2 parts of garlic essence, 0.1-1 part of anise, 5-10 parts of crushed onion, 3-6 parts of bruised ginger, 1-3 parts of chili oil, 0.05-0.08 part of meat flavor essence and 1-3 parts of mustard powder. The barbecue sauce provided by the invention is unique in flavor, rich in nutrition, convenient to use and safe.
The beef steak has fresh and tender meat and delicious taste, and is a traditional western diet. The beef is rich in protein, the amino acid composition of the beef is closer to the requirements of human bodies than that of the pork, the disease resistance of the body can be improved, and the method for recuperating after diseases, repairing tissues and the like has good effects; the sarcosine content in the beef is higher than that of any other food, and the beef is particularly effective for increasing the muscle and strengthening the strength; in addition, the beef also contains vitamin B6Vitamin B12Magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutritious elements, and has the functions of promoting metabolism, strengthening immunity, etc. In recent years, with the improvement of the consumption level of residents in China and the expansion of the beef cattle industry, the consumption of beefsteaks in China is increased day by day, a large number of vacuum-packed beefsteak finished products appear in the market, and the beefsteaks can be eaten after being fried without seasoning after being purchased by consumers, so that the pretreatment steps of the beefsteaks are greatly saved, and the daily eating of the beefsteaks by the consumers becomes more convenient.
The characteristic and the flavor of beefsteak preparation can not be separated from the reasonable application of the seasoning, the pickling process is the most key process of the beefsteak roasting, and the barbecue sauce is the necessary seasoning of the pickling process:
chinese patent CN104336577A discloses a tomato black pepper beefsteak sauce which is prepared from tomato sauce, diced tomato, water, white granulated sugar, monosodium glutamate, salt, light soy sauce, vegetable oil, spices, modified starch, xanthan gum, yeast extract, beef powder, beef extract, citric acid, white vinegar, gluconic acid-delta-lactone and rice wine. Its preparing process is also disclosed. The tomato black pepper beefsteak sauce is prepared by taking tomatoes, black peppers and soy sauce as main flavors and adding other spices, has unique flavor and delicious and rich taste, can remove the fishy smell of meat when cooking beefsteak, improves the delicious taste of the beefsteak, has sour and sweet taste and can be used for directly cooking the sauce with good beefsteak. Adopt the better electromagnetic stirring pot of control by temperature change to fry the sauce material, through the heating temperature heating of two stages, avoided the high temperature oxidation of vegetable fat, avoided the sauce material to fry the local color that excessively causes that is heated and blacken and produce miscellaneous flavor of system in-process.
Chinese patent CN105285875A discloses a seasoning for beefsteak, which comprises the following components in parts by weight: 1-5 parts of a tenderizer solution, 7-15 parts of a yeast extract, 1-5 parts of curry powder, 1-5 parts of onion powder, 1-5 parts of dried ginger powder, 7-15 parts of oyster sauce, 18-25 parts of soy sauce, 7-15 parts of brandy, 20-40 parts of starch, 2-8 parts of chicken essence and 1-5 parts of five-spice powder. The beefsteak prepared by using the beefsteak seasoning is fresh, tender and delicious, easy to cook, good in taste and good in flavor.
Most of the barbecue sauces (seasonings) disclosed above are concerned about the flavor, nutrition and taste of barbecue products, but part of the flavor of barbecue foods comes from barbecue seasonings, and the other part mainly comes from a barbecue process, and food materials generate complex physical and chemical changes in the baking process and generate a large amount of flavor and taste substances, wherein the flue-cured flavor is one of the characteristic flavors of barbecue, is also the favorite of various consumer groups, and is deeply favored by domestic and foreign consumers.
The main purpose of traditionally using flue-curing is to extend the shelf life of the aquatic products, and now in addition to being used for preservation, much is being pursued for the appealing flavour of the flue-cured products. But also can not ignore the potential safety hazard of barbecued food, on one hand, the benzopyrene in the smoke dust directly pollutes the food because the combustion products directly contact with the food. The research shows that: analysis of pyrolysis products generated when wood is burned revealed that benzopyrene is produced at all combustion temperatures. In addition, since the baking temperature is high, the components such as fat and cholesterol in the food may be pyrolyzed or thermally polymerized at a high temperature during cooking to form benzopyrene. According to research reports, the content of benzopyrene in oil drops dripped by animal food in the baking process is 10-70 times that of the animal food. When the food is scorched or carbonized in the smoking and baking processes, the generation amount of benzopyrene is obviously increased, and particularly, when the smoking temperature is 400-1000 ℃, the generation amount of benzopyrene can be sharply increased along with the temperature rise. For example, 0.7. mu.g/kg of benzopyrene can be generated when the starch is heated to 390 ℃, and 7mg/kg of benzopyrene can be generated when the starch is heated to 650 ℃.
In conclusion, the preparation of the special barbecue sauce with strong food safety and smoked flavor for the black pepper beefsteak is an urgent need of the technical personnel in the field.
Disclosure of Invention
The invention solves the technical problem of overcoming the defects of the existing barbecue sauce and provides the special barbecue sauce with smoked flavor for the black pepper beefsteak.
In order to achieve the purpose, the invention adopts the following technical scheme:
a barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight:
32-36 parts of purified water, 22-30 parts of base sauce, 22-26 parts of white granulated sugar, 9-13 parts of tomato sauce, 6-10 parts of smoked sauce, 4-8 parts of salt, 4-8 parts of black pepper, 2-6 parts of a tenderizer, 1-3 parts of monosodium glutamate and 0.07-0.11 part of flavor nucleotide disodium;
preferably, the barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight:
33-35 parts of purified water, 24-28 parts of base sauce, 23-25 parts of white granulated sugar, 10-12 parts of tomato sauce, 7-9 parts of smoked sauce, 5-7 parts of salt, 5-7 parts of black pepper, 3-5 parts of a tenderizer, 1.5-2.5 parts of monosodium glutamate and 0.08-0.10 part of flavor nucleotide disodium;
more preferably, the barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight:
34 parts of purified water, 26 parts of base sauce, 24 parts of white granulated sugar, 11 parts of tomato sauce, 8 parts of flue-cured sauce, 6 parts of salt, 6 parts of black pepper, 4 parts of a tenderizer, 2 parts of monosodium glutamate and 0.09 part of flavour development nucleotide disodium;
further, the base sauce is prepared by frying beef with beef tallow, cooling, cutting into blocks, mixing with appropriate amount of honey, Chinese liquor and flavoring agent, sealing, storing, fermenting with cholesterol degrading bacteria, filtering, and concentrating;
preferably, the preparation method of the base sauce comprises the following steps: cleaning beef blocks of 8cm × 8cm × 2cm, pickling for 3-5min in 45-65% honey solution, taking out, draining, frying in butter of 180 ℃ at 160-180 ℃ for 3-5min, taking out, draining, cooling to room temperature, cutting into small blocks of 2cm × 2cm, adding honey of 2-4% of the mass of the small blocks of fried beef, 1-3% of seasoning, 0.1-0.3% of 50-60 DEG white spirit, 100% of 200% of sterile water, uniformly mixing, sealing and storing for 4-6 months, filtering, adjusting the pH value of the filtrate to 4-6, adding 1.5-3.5% of cholesterol degrading bacteria powder into the filtrate, uniformly stirring, fermenting for 2-4d under the conditions of the temperature of 28-32 ℃ and the stirring speed of 160-, Standing for fermentation for 44-52h, sterilizing, filtering, and concentrating the filtrate under reduced pressure to obtain base sauce with solid content of 55-65%;
preferably, the seasoning is prepared from the following raw materials in percentage by mass: the seasoning is prepared by accurately weighing 20% of yeast extract, 20% of fermented soybean paste, 15% of onion, 15% of pepper, 11% of garlic, 8% of ginger, 5% of star anise, 2% of cardamom, 2% of snow pear juice and 2% of lemon juice, uniformly mixing and crushing the raw materials;
more preferably, the cholesterol degrading bacteria powder is prepared by uniformly mixing monascus CGMCC No.4618 powder and lactobacillus plantarum CCTCC No. M2014568 powder according to the mass ratio of 3-7: 1-3;
more preferably, the live bacteria content of the cholesterol degrading bacteria powder is 7 x 1011-9×1011cfu/g；
The monascus CGMCC No.4618 is disclosed by Chinese patent CN 102199544B;
the lactobacillus plantarum CCTCC NO. M2014568 is disclosed by Chinese patent CN 104818230A.
Further, the smoked and roasted sauce is prepared by taking beef, seasoning powder, brown sugar, jujube bark, jujube wood and vegetable oil as main raw materials through low-temperature sectional dynamic dry distillation and reduced pressure concentration;
preferably, the preparation method of the flue-cured sauce comprises the following steps:
1) selecting jujube bark and jujube wood without diseases, insect pests, mildew, pollution and rot, respectively washing, draining and crushing with water, uniformly mixing jujube bark particles and jujube wood particles according to the mass ratio of 1:0.10-0.15, soaking in 0.2-0.4% sodium bicarbonate solution for 30-50min, taking out, placing in a sterilization kettle, keeping for 15-25min under the steam pressure of 0.08-0.12MPa, cooling to room temperature, and keeping for 20-40min under the steam pressure of 0.11-0.15MPa to obtain a mixture A;
further, the particle size of the jujube bark particles is 1-1.5 cm;
further, the particle size of the jujube wood particles is 0.3-0.7 cm;
2) mincing beef, mixing with seasoning powder, brown sugar and vegetable oil according to the mass ratio of 60-100:8-10:2-6:0.2-0.6, stirring uniformly, sealing, and standing for 1-2h to obtain a mixture B;
further, the seasoning powder consists of the following raw materials in percentage by mass: 12% of cumin, 12% of red onion, 11% of garlic, 10% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 4% of dried orange peel, 4% of tsaoko amomum fruit, 4% of star anise, 4% of fennel, 2% of pepper, 2% of cassia bark, 3% of clove, 3% of bay leaf and 2% of round cardamom, accurately weighing the raw materials, uniformly mixing, and crushing to obtain seasoning powder with the particle size of 0.5-3 mm;
3) uniformly mixing the mixture A and the mixture B according to the mass ratio of 1-1.6:0.4-0.8, putting the mixture A and the mixture B into a dynamic dry distillation kettle, performing segmented low-temperature dry distillation by adopting a dynamic dry distillation process at the temperature of 150-180 ℃ for 0.5-1.5h, at the temperature of 181-220 ℃ for 1.5-3h and at the temperature of 221-300 ℃ for 1-2h respectively, condensing and collecting flue gas generated by decomposition through a serpentine condenser pipe to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of corresponding temperature segments, and uniformly mixing to obtain crude dry distillation liquid;
further, the parameters of the dynamic dry distillation kettle are as follows: designing pressure: 0.35MPa, heating power: 90kW, rotational speed: 3r/min, volume: 4m3；
Furthermore, the feeding amount of the dynamic dry distillation kettle is 60-70% of the effective volume of the dynamic dry distillation kettle;
further, introducing nitrogen with the purity of 99.9 percent as protection and driving gas when the temperature in the dynamic dry distillation kettle reaches 150 ℃ until the pyrolysis reaction is finished;
preferably, the pressure of the introduced nitrogen is 0.01-0.03 MPa;
further, the heating rate in the dynamic dry distillation kettle is 42-48 ℃/h;
further, the mixing mass ratio of the dry distillation liquid C to the dry distillation liquid D to the dry distillation liquid E is 2-4:1-3: 0.5-1;
4) adding n-hexane into the obtained crude dry distillation liquid according to the volume ratio of 1:2-3, shaking for 3-5min, standing for 10min, and removing n-hexane extract; adding ethyl acetate into the rest part according to the volume ratio of 1:3-5, shaking for 3-5min, standing for 15min to obtain ethyl acetate extract, repeating for three times, combining the ethyl acetate extracts, and removing ethyl acetate with a rotary evaporator at below 40 deg.C to obtain refined dry distillation liquid;
5) adding refined dry distillation liquid 8-10 times column volume (BV) onto pretreated macroporous resin column at sample loading speed of 1-2mL/min, eluting with 95% ethanol 6-9 times column volume (BV) at flow rate of 1-3mL/min, collecting eluate, removing 95% ethanol below 40 deg.C to obtain flue-cured liquid, and concentrating under reduced pressure to solid content of 50-60% to obtain flue-cured sauce.
Further, the tenderizer is prepared by scientifically compounding cholesterol oxidase, elastase, plant protease, collagenase, keratinase, lipase, chitosan, riboflavin, zinc chloride and cysteine;
preferably, the tenderizer is prepared by uniformly mixing the following raw materials in parts by weight: 9-12 parts of cholesterol oxidase, 8-10 parts of chitosan, 6-8 parts of elastase, 3-5 parts of plant protease, 1-3 parts of collagenase, 1-3 parts of keratinase, 1-2 parts of lipase, 0.8-1.2 parts of cysteine, 0.5-1 part of riboflavin and 0.2-0.6 part of zinc chloride;
more preferably, the plant protease is any one or more of papain, bromelain, ficin, zingiberin and actinidin;
more preferably, the plant protease consists of, by mass: the papain, bromelain, ficin, ginger protease and kiwi fruit protease are 5-11:2-4:1-3:1-3: 1-2.
The invention also aims to provide a preparation method of the smoked and roasted flavored black pepper beefsteak barbecue sauce, which comprises the following steps: accurately weighing the raw materials according to a formula, firstly, crushing black pepper, and sieving the crushed black pepper with a 100-mesh sieve to obtain black pepper powder; and then putting purified water into a frying pan to boil, adding black pepper powder, frying for 3min, then adding the base sauce, white granulated sugar, tomato sauce and salt in sequence while stirring, frying for 12min, stopping heating, adding monosodium glutamate, disodium ribonucleotide, flue-cured sauce and a tenderizer in sequence while stirring, filling and packaging when the temperature of the product is reduced to 60-70 ℃, and obtaining the flue-cured flavor black pepper beefsteak barbecue sauce.
The black pepper beefsteak barbecue sauce with the smoked flavor prepared by the invention has the advantages of strong smoked flavor, prominent main body flavor, strong tenderization effect, strong food safety, convenience and quickness in use, and can be suitable for various consumer groups, particularly suitable for vast Muslim consumers.
The barbecued black pepper beefsteak barbecue sauce with the smoked flavor prepared by the invention can be suitable for barbecued various seasoning modes, such as pickling, brushing, dish following and the like, and can be used as a preferred pickling material, dipping material, brushing material and the like during barbecuing.
The invention discloses a method for pickling beefsteak by using a barbecue sauce with smoked flavor black pepper, which comprises the following steps: taking 0.5-1.5% of beefsteak mass as barbecue sauce, adding 45-55 deg.C sterile water 2-4 times of barbecue sauce, stirring, dissolving completely, pickling beefsteak for 20-40min, taking out, and draining.
Has the advantages that:
according to the barbecue sauce with the smoked and roasted flavor and the black pepper beefsteak, no spice essence or preservative is added, the smoked and roasted flavor is rich, the main flavor (beef flavor) is outstanding, the quality guarantee period is as long as 15-18 months, the tenderization effect is strong, particularly, the smoked and roasted sauce is scientifically compounded, the taste, the flavor and the functional characteristics (antibacterial property, oxidation resistance and pharmacologic property) of the barbecue food are improved, and the comprehensive flavor substances of the food (beef) in a roasted state are collected, so that the barbecue sauce has the rich and attractive special barbecue flavor, the problem that the food (beef) does not have the barbecue flavor before roasting is solved, and the natural flavor of the barbecue sauce is truly recovered; under the condition of achieving the same barbecue quality (barbecue flavor, taste, color and safety), the follow-up barbecue time is shortened, the generation of carcinogens is reduced, and the safety of the barbecue food is improved. Meanwhile, the basic sauce and the tenderizer are scientifically compounded, so that the cholesterol content of food materials (beef) and auxiliary materials is reduced, a new functional substance cholest-4 en-3 one is generated, the possibility of generating carcinogens under the conditions of high roasting temperature or combustion of cholesterol is fundamentally eliminated, and the food safety of roasted food is further improved. The beefsteak prepared by the barbecue sauce has fresh and tender meat quality, delicious taste, strong barbecue flavor, low cholesterol content and strong food safety, and explores a new shortcut for preparing the black pepper beefsteak with special barbecue flavor:
1. the prepared smoked and roasted sauce is prepared by taking beef, seasoning powder, brown sugar, jujube bark, jujube wood and vegetable oil as main raw materials through low-temperature segmented dynamic dry distillation and reduced-pressure concentration, and has a special barbecue flavor (smoked and roasted flavor) and strong antibacterial and antioxidant functions, so that the special barbecue flavor is given to the roasted sauce, and the traditional addition of essence and preservative is replaced; meanwhile, the ingredients have the effects of diminishing inflammation, stopping diarrhea and strengthening intestines after being subjected to dry distillation, have obvious effects on protecting gastric mucosa, preventing gastroenteritis and promoting digestion, and are very suitable for barbecue enthusiasts to eat; the yield of the prepared smoking and baking liquid reaches 44-48%, the content of polyphenol substances is 32.6-35.5mg/L, the content of carbonyl compounds is 14.7-16.9mg/L, the pH value is 3.0-3.3, carcinogens such as 3, 4-benzopyrene and the like are not detected, and the food safety is high.
2. The prepared base sauce is prepared by frying beef with beef tallow, cooling, cutting into blocks, mixing with a proper amount of honey, white spirit and seasonings, sealing, storing, fermenting with cholesterol degrading bacteria (the cholesterol degrading rate reaches 88-92%), filtering and concentrating; the beef is fried at high temperature for a short time, most of grease in the beef is removed, the content of cholesterol is reduced, flavor substances such as color, aroma and taste of the beef are quickly obtained to the maximum extent, the beef is cut and pickled with auxiliary materials for a long time, sauce materials which take beef flavor as a main body and have comprehensive flavors such as seasonings, fruits, esters, alcohol, honey, fermented soya beans and the like can be collected, the cholesterol content in the sauce materials is further greatly reduced through segmentation and mixed fermentation of cholesterol degrading bacteria, the morbidity of high cholesterol related diseases is reduced, most importantly, the generation of carcinogens in the roasting process can be reduced, the functional characteristics of the roasted sauce are enhanced, and the food safety of the roasted sauce is improved.
3. The tenderizing agent is prepared by scientifically compounding cholesterol oxidase, elastase, plant protease, collagenase, keratinase, lipase, chitosan, riboflavin, zinc chloride and cysteine, can be used for moderately decomposing framework tissue structures such as a surface layer, muscle source protein, associated protein, fat associated tissue and the like of the barbecue food material, and is moderately tenderized on the premise of not influencing the taste and flavor of the barbecue food material, so that the effective ingredients of the seasoning can be quickly permeated into the inner layer, the pickling time is shortened, the seasoning effect and efficiency of the barbecue food material are enhanced, and the use convenience of the barbecue seasoning is enhanced; meanwhile, the barbecue food materials on the surface layer are decomposed moderately, so that the barbecue food materials are more easily bonded with the barbecue seasoning, and are not easy to fall off in the barbecue process, thereby not only reducing the loss of the seasoning, but also greatly reducing the possibility of generating carcinogens due to the burning of the fallen seasoning, and improving the food safety of the barbecue food; importantly, the cholesterol content of the barbecue food can be obviously reduced, cholest-4 en-3 one with the effects of preventing and treating liver diseases, resisting obesity and reducing blood fat can be generated, cardiovascular and cerebrovascular diseases such as hyperlipidemia, arteriosclerosis, coronary heart disease and the like can be effectively prevented, more importantly, the cholesterol content of the food is reduced along with the pickling process (the conversion rate reaches 92.5-95.3%), the possibility of generating carcinogens due to the cholesterol at high barbecue temperature or under combustion is fundamentally eliminated, and the food safety of the barbecue food is greatly improved. In particular: the scientific compounding of the chitosan and the riboflavin (the characteristic of adsorbing and fixing the cholesterol enzyme) further improves the contact time of the cholesterol oxidase and the substrate, increases the contact area with the substrate and improves the conversion efficiency; the scientific compounding of the zinc chloride and the cysteine improves the enzyme activity of the actual catalytic action of each enzyme and the maintenance of the enzyme activity under the storage condition.
4. The preparation method has the advantages of simple process, convenient operation, short time and high efficiency, and can maximally retain the contents of flavor substances, nutrient substances and functional substances of the raw materials while ensuring the acquisition of the comprehensive flavor of the final barbecue sauce through the sectional frying process, thereby realizing the maximization of the value from the raw materials to the finished product.
The use effect of the barbecue sauce is the result of mutual synergy and interaction of the components, is not the simple superposition of functions of raw materials, and the scientific compounding and extraction of the components of the raw materials generate the effect far exceeding the superposition of the functions and effects of single components, so that the barbecue sauce has better advancement and practicability.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention.
A source of feedstock, wherein:
cholesterol oxidase enzyme activity: 60u/mg, Sigma (China);
elastase, collagenase, keratinase, lipase, all 40u/mg, Ningxia Sheng enzyme preparations;
papain, bromelain, ficin, ginger protease, and kiwi fruit protease all have enzyme activities of 50u/mg, Novoxil (China) Co., Ltd.; the other starting materials mentioned in the examples below are all commercially available.
Example 1
A barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight: 34 parts of purified water, 26 parts of base sauce, 24 parts of white granulated sugar, 11 parts of tomato sauce, 8 parts of flue-cured sauce, 6 parts of salt, 6 parts of black pepper, 4 parts of a tenderizer, 2 parts of monosodium glutamate and 0.09 part of flavour development nucleotide disodium;
the preparation method of the base sauce comprises the following steps: taking beef blocks of 8cm multiplied by 2cm, cleaning, pickling for 4min in 55% honey solution, taking out, draining, putting into beef tallow at the temperature of 170 ℃ for frying for 4min, taking out, draining, cooling to room temperature, cutting into small blocks of 2cm multiplied by 2cm, adding honey of which the mass is 3% of that of the small blocks of fried beef, 2% of seasoning, 0.2% of 55-degree white spirit and 150% of sterile water, uniformly mixing, sealing and storing for 5 months, filtering, adjusting the pH value of the filtrate to be 5, adding cholesterol degrading bacteria powder of which the mass is 2.5% of that of the filtrate into the filtrate, uniformly stirring, firstly fermenting for 3d under the condition of the temperature of 30 ℃ and the stirring speed of 170r/min, then standing and fermenting for 48h at the temperature of 37 ℃, sterilizing and filtering, and concentrating the filtrate under reduced pressure until the solid content is 60% to obtain the base sauce;
the seasoning is prepared from the following raw materials in percentage by mass: the seasoning is prepared by accurately weighing 20% of yeast extract, 20% of fermented soybean paste, 15% of onion, 15% of pepper, 11% of garlic, 8% of ginger, 5% of star anise, 2% of cardamom, 2% of snow pear juice and 2% of lemon juice, uniformly mixing and crushing the raw materials;
the cholesterol degrading bacteria powder is prepared by uniformly mixing monascus CGMCC No.4618 powder and lactobacillus plantarum CCTCC No. M2014568 powder according to the mass ratio of 5: 2;
the live bacteria content of the cholesterol degrading bacteria powder is 8 multiplied by 1011cfu/g。
The preparation method of the smoked sauce comprises the following steps:
1) selecting jujube bark and jujube wood without diseases, insect pests, mildew, pollution and rot, respectively washing, draining and crushing with water, uniformly mixing jujube bark particles and jujube wood particles according to the mass ratio of 1:0.12, soaking in 0.3% sodium bicarbonate solution for 40min, taking out, placing in a sterilization kettle, keeping for 20min under the steam pressure of 0.10MPa, cooling to room temperature, and keeping for 30min under the steam pressure of 0.13MPa to obtain a mixture A;
the particle size of the jujube tree bark particles is 1.2 cm;
the particle size of the jujube wood particles is 0.4 cm;
2) mincing beef, mixing with seasoning powder, brown sugar and vegetable oil according to a mass ratio of 80:9:4:0.4, uniformly stirring, sealing, and standing for 1.5 hours to obtain a mixture B;
the seasoning powder consists of the following raw materials in percentage by mass: 12% of cumin, 12% of red onion, 11% of garlic, 10% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 4% of dried orange peel, 4% of tsaoko amomum fruit, 4% of star anise, 4% of fennel, 2% of pepper, 2% of cassia bark, 3% of clove, 3% of bay leaf and 2% of round cardamom, accurately weighing the raw materials, uniformly mixing, and crushing to obtain seasoning powder with the particle size of 1.5 mm;
3) uniformly mixing the mixture A and the mixture B according to the mass ratio of 1.3:0.6, putting the mixture A and the mixture B into a dynamic dry distillation kettle, performing segmented low-temperature dry distillation by adopting a dynamic dry distillation process at 165 ℃ for 1h, 200 ℃ for 2h and 260 ℃ for 1.5h respectively, condensing and collecting the decomposed flue gas through a serpentine condenser pipe to obtain a dry distillation liquid C, a dry distillation liquid D and a dry distillation liquid E with corresponding temperature sections, and uniformly mixing to obtain a crude dry distillation liquid;
the parameters of the dynamic dry distillation kettle are as follows: designing pressure: 0.35MPa, heating power: 90kW, rotational speed: 3r/min, volume: 4m3；
The feeding amount of the dynamic dry distillation kettle is 65% of the effective volume of the dynamic dry distillation kettle;
introducing nitrogen with the purity of 99.9 percent as protective and driving gas when the temperature in the dynamic dry distillation kettle reaches 150 ℃ until the pyrolysis reaction is finished;
the pressure of the introduced nitrogen is 0.02 MPa;
the heating rate in the dynamic dry distillation kettle is 45 ℃/h;
the mass ratio of the dry distillation liquid C to the dry distillation liquid D to the dry distillation liquid E is 3:2: 0.8;
4) adding n-hexane into the obtained crude dry distillation liquid according to the volume ratio of 1:2.5, shaking for 4min, standing for 10min, and removing n-hexane extract; adding ethyl acetate into the rest part according to the volume ratio of 1:4, shaking for 4min, standing for 15min to obtain ethyl acetate extract, repeating for three times, combining the ethyl acetate extracts, and removing ethyl acetate with a rotary evaporator at below 40 deg.C to obtain refined dry distillation liquid;
5) adding refined dry distillation liquid with the column volume (BV) of 9 times to a pretreated macroporous resin column at the sample loading speed of 1.5mL/min, eluting with 95% ethanol with the column volume (BV) of 7.5 times and the flow rate of 2mL/min, collecting eluent, removing 95% ethanol at the temperature below 40 ℃ to obtain a flue-cured liquid, and concentrating under reduced pressure until the solid content is 55% to obtain the flue-cured sauce.
The tenderizer is prepared by uniformly mixing the following raw materials in parts by weight: 10.5 parts of cholesterol oxidase, 9 parts of chitosan, 7 parts of elastase, 4 parts of plant protease, 2 parts of collagenase, 2 parts of keratinase, 1.5 parts of lipase, 1 part of cysteine, 0.8 part of riboflavin and 0.4 part of zinc chloride;
the plant protease comprises the following components in percentage by mass: papain, bromelain, ficin, ginger protease and kiwi fruit protease, 8:3:2:2: 1.5.
The preparation method comprises the following steps: accurately weighing the raw materials according to a formula, firstly, crushing black pepper, and sieving the crushed black pepper with a 100-mesh sieve to obtain black pepper powder; and then putting purified water into a frying pan to boil, adding black pepper powder, frying for 3min, then adding the base sauce, white granulated sugar, tomato sauce and salt in sequence while stirring, frying for 12min, stopping heating, adding monosodium glutamate, disodium ribonucleotide, flue-cured sauce and a tenderizer in sequence while stirring, filling and packaging when the temperature of the product is reduced to 65 ℃, and thus obtaining the flue-cured flavor black pepper beefsteak barbecue sauce.
Example 2
A barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight: 32 parts of purified water, 22 parts of base sauce, 22 parts of white granulated sugar, 9 parts of tomato sauce, 6 parts of flue-cured sauce, 4 parts of salt, 4 parts of black pepper, 2 parts of a tenderizer, 1 part of monosodium glutamate and 0.07 part of flavour development nucleotide disodium;
the preparation method of the base sauce comprises the following steps: taking beef blocks of 8cm multiplied by 2cm, cleaning, pickling for 3min in a 45% honey solution, taking out, draining, putting into butter of 160 ℃ for frying for 3min, taking out, draining, cooling to room temperature, cutting into small blocks of 2cm multiplied by 2cm, adding honey of 2% of the mass of the small blocks of fried beef, 1% of seasoning, 0.1% of 50-degree white spirit and 100% of sterile water, uniformly mixing, sealing and storing for 4 months, filtering, adjusting the pH value of the filtrate to 4, adding cholesterol degrading bacteria powder of 1.5% of the mass of the filtrate into the filtrate, uniformly stirring, firstly fermenting for 2d under the condition of 28 ℃ and 160r/min of stirring speed, then standing and fermenting for 44h at 35 ℃, sterilizing and filtering, and concentrating the filtrate under reduced pressure until the solid content is 55%, thus obtaining the base sauce;
the seasoning is prepared from the following raw materials in percentage by mass: the seasoning is prepared by accurately weighing 20% of yeast extract, 20% of fermented soybean paste, 15% of onion, 15% of pepper, 11% of garlic, 8% of ginger, 5% of star anise, 2% of cardamom, 2% of snow pear juice and 2% of lemon juice, uniformly mixing and crushing the raw materials;
the cholesterol degrading bacteria powder is prepared by uniformly mixing monascus CGMCC No.4618 powder and lactobacillus plantarum CCTCC No. M2014568 powder according to the mass ratio of 3: 1;
the live bacteria content of the cholesterol degrading bacteria powder is 7 multiplied by 1011cfu/g。
The preparation method of the smoked sauce comprises the following steps:
1) selecting jujube bark and jujube wood without diseases, insect pests, mildew, pollution and rot, respectively washing, draining and crushing with water, uniformly mixing jujube bark particles and jujube wood particles according to the mass ratio of 1:0.10, soaking in 0.2% sodium bicarbonate solution for 30min, taking out, placing in a sterilization kettle, keeping for 15min under the steam pressure of 0.08MPa, cooling to room temperature, and keeping for 20min under the steam pressure of 0.11MPa to obtain a mixture A;
the particle size of the jujube tree bark particles is 1 cm;
the particle size of the jujube wood particles is 0.3 cm;
2) mincing beef, mixing with seasoning powder, brown sugar and vegetable oil according to a mass ratio of 60:8:2:0.2, uniformly stirring, sealing, and standing for 1h to obtain a mixture B;
the seasoning powder consists of the following raw materials in percentage by mass: 12% of cumin, 12% of red onion, 11% of garlic, 10% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 4% of dried orange peel, 4% of tsaoko amomum fruit, 4% of star anise, 4% of fennel, 2% of pepper, 2% of cassia bark, 3% of clove, 3% of bay leaf and 2% of round cardamom, accurately weighing the raw materials, uniformly mixing, and crushing to obtain seasoning powder with the particle size of 0.5 mm;
3) uniformly mixing the mixture A and the mixture B according to the mass ratio of 1:0.4, putting the mixture A and the mixture B into a dynamic dry distillation kettle, performing segmented low-temperature dry distillation by adopting a dynamic dry distillation process and respectively performing heat preservation for 0.5h at 150 ℃, 1.5h at 181 ℃ and 1h at 221 ℃, condensing and collecting the decomposed flue gas through a serpentine condenser pipe to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E with corresponding temperature segments, and uniformly mixing to obtain crude dry distillation liquid;
the parameters of the dynamic dry distillation kettle are as follows: designing pressure: 0.35MPa, heating power: 90kW, rotational speed: 3r/min, volume: 4m3；
The feeding amount of the dynamic dry distillation kettle is 60 percent of the effective volume of the dynamic dry distillation kettle;
introducing nitrogen with the purity of 99.9 percent as protective and driving gas when the temperature in the dynamic dry distillation kettle reaches 150 ℃ until the pyrolysis reaction is finished;
the pressure of the introduced nitrogen is 0.01 MPa;
the heating rate in the dynamic dry distillation kettle is 42 ℃/h;
the mass ratio of the dry distillation liquid C to the dry distillation liquid D to the dry distillation liquid E is 2:1: 0.5;
4) adding n-hexane into the obtained crude dry distillation liquid according to the volume ratio of 1:2, shaking for 3min, standing for 10min, and removing n-hexane extract; adding ethyl acetate into the rest part according to the volume ratio of 1:3, shaking for 3min, standing for 15min to obtain ethyl acetate extract, repeating for three times, combining the ethyl acetate extracts, and removing ethyl acetate with a rotary evaporator at below 40 deg.C to obtain refined dry distillation liquid;
5) adding refined dry distillation liquid 8 times column volume (BV) onto pretreated macroporous resin column at sample loading speed of 1mL/min, eluting with 95% ethanol 6 times column volume (BV) at flow rate of 1mL/min, collecting eluate, removing 95% ethanol at 40 deg.C below to obtain flue-cured liquid, and concentrating under reduced pressure to solid content of 50% to obtain flue-cured sauce.
The tenderizer is prepared by uniformly mixing the following raw materials in parts by weight: 9 parts of cholesterol oxidase, 8 parts of chitosan, 6 parts of elastase, 3 parts of plant protease, 1 part of collagenase, 1 part of keratinase, 1 part of lipase, 0.8 part of cysteine, 0.5 part of riboflavin and 0.2 part of zinc chloride;
the plant protease comprises the following components in percentage by mass: papain, bromelain, ficin, ginger protease and kiwi fruit protease, wherein the ratio of the papain to the ficin to the kiwi fruit protease is 5:2:1:1: 1.
The preparation method comprises the following steps: accurately weighing the raw materials according to a formula, firstly, crushing black pepper, and sieving the crushed black pepper with a 100-mesh sieve to obtain black pepper powder; and then putting purified water into a frying pan to boil, adding black pepper powder, frying for 3min, then adding the base sauce, white granulated sugar, tomato sauce and salt in sequence while stirring, frying for 12min, stopping heating, adding monosodium glutamate, disodium ribonucleotide, flue-cured sauce and a tenderizer in sequence while stirring, filling and packaging when the temperature of the product is reduced to 60 ℃, and thus obtaining the flue-cured flavor black pepper beefsteak barbecue sauce.
Example 3
A barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight: 36 parts of purified water, 30 parts of base sauce, 26 parts of white granulated sugar, 13 parts of tomato sauce, 10 parts of flue-cured sauce, 8 parts of salt, 8 parts of black pepper, 6 parts of a tenderizer, 3 parts of monosodium glutamate and 0.11 part of flavour development nucleotide disodium;
the preparation method of the base sauce comprises the following steps: taking beef blocks of 8cm multiplied by 2cm, cleaning, pickling for 5min in 65% honey solution, taking out, draining, putting into butter of 180 ℃ for frying for 5min, taking out, draining, cooling to room temperature, cutting into small blocks of 2cm multiplied by 2cm, adding honey of 2-4% of the mass of the small blocks of fried beef, 3% of seasoning, 0.3% of 60-degree white spirit and 200% of sterile water, uniformly mixing, sealing and storing for 6 months, filtering, adjusting the pH value of the filtrate to be 6, adding cholesterol degrading bacteria powder of 3.5% of the mass of the filtrate into the filtrate, uniformly stirring, firstly fermenting for 4d under the conditions of 32 ℃ and 180r/min of stirring speed, then standing and fermenting for 52h at 40 ℃, sterilizing and filtering, and concentrating the filtrate under reduced pressure until the solid content is 65%, thus obtaining the base sauce;
the seasoning is prepared from the following raw materials in percentage by mass: the seasoning is prepared by accurately weighing 20% of yeast extract, 20% of fermented soybean paste, 15% of onion, 15% of pepper, 11% of garlic, 8% of ginger, 5% of star anise, 2% of cardamom, 2% of snow pear juice and 2% of lemon juice, uniformly mixing and crushing the raw materials;
the cholesterol degrading bacteria powder is prepared by uniformly mixing monascus CGMCC No.4618 powder and lactobacillus plantarum CCTCC No. M2014568 powder according to the mass ratio of 7: 3;
the live bacteria content of the cholesterol degrading bacteria powder is 9 multiplied by 1011cfu/g。
The preparation method of the smoked sauce comprises the following steps:
1) selecting jujube bark and jujube wood without diseases, insect pests, mildew, pollution and rot, respectively washing, draining and crushing with water, uniformly mixing jujube bark particles and jujube wood particles according to the mass ratio of 1:0.15, soaking in 0.4% sodium bicarbonate solution for 50min, taking out, placing in a sterilization kettle, keeping for 25min under the steam pressure of 0.12MPa, cooling to room temperature, and keeping for 40min under the steam pressure of 0.15MPa to obtain a mixture A;
the particle size of the jujube tree bark particles is 1.5 cm;
the particle size of the jujube wood particles is 0.7 cm;
2) mincing beef, mixing with seasoning powder, brown sugar and vegetable oil according to the mass ratio of 100:10:6:0.6, uniformly stirring, sealing, and standing for 2 hours to obtain a mixture B;
the seasoning powder consists of the following raw materials in percentage by mass: 12% of cumin, 12% of red onion, 11% of garlic, 10% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 4% of dried orange peel, 4% of tsaoko amomum fruit, 4% of star anise, 4% of fennel, 2% of pepper, 2% of cassia bark, 3% of clove, 3% of bay leaf and 2% of round cardamom, accurately weighing the raw materials, uniformly mixing, and crushing to obtain seasoning powder with the particle size of 3 mm;
3) uniformly mixing the mixture A and the mixture B according to the mass ratio of 1.6:0.8, putting the mixture A and the mixture B into a dynamic dry distillation kettle, performing segmented low-temperature dry distillation by adopting a dynamic dry distillation process at 180 ℃ for 1.5h, 220 ℃ for 3h and 300 ℃ for 2h respectively, condensing and collecting the decomposed flue gas through a serpentine condenser pipe to obtain a dry distillation liquid C, a dry distillation liquid D and a dry distillation liquid E with corresponding temperature sections, and uniformly mixing to obtain a crude dry distillation liquid;
the parameters of the dynamic dry distillation kettle are as follows: designing pressure: 0.35MPa, heating power: 90kW, rotational speed: 3r/min, volume: 4m3；
The feeding amount of the dynamic dry distillation kettle is 70% of the effective volume of the dynamic dry distillation kettle;
introducing nitrogen with the purity of 99.9 percent as protective and driving gas when the temperature in the dynamic dry distillation kettle reaches 150 ℃ until the pyrolysis reaction is finished;
the pressure of the introduced nitrogen is 0.03 MPa;
the heating rate in the dynamic dry distillation kettle is 48 ℃/h;
the mass ratio of the dry distillation liquid C to the dry distillation liquid D to the dry distillation liquid E is 4:3: 1;
4) adding n-hexane into the obtained crude dry distillation liquid according to the volume ratio of 1:3, shaking for 5min, standing for 10min, and removing n-hexane extract; adding ethyl acetate into the rest part according to the volume ratio of 1:5, shaking for 5min, standing for 15min to obtain ethyl acetate extract, repeating for three times, combining the ethyl acetate extracts, and removing ethyl acetate with a rotary evaporator at below 40 deg.C to obtain refined dry distillation liquid;
5) adding refined dry distillation liquid with 10 times column volume (BV) onto a pretreated macroporous resin column at a sample loading speed of 2mL/min, eluting with 95% ethanol with 9 times column volume (BV) at a flow rate of 3mL/min, collecting eluate, removing 95% ethanol at a temperature below 40 deg.C to obtain a flue-cured liquid, and concentrating under reduced pressure to obtain flue-cured sauce with a solid content of 60%.
The tenderizer is prepared by uniformly mixing the following raw materials in parts by weight: 12 parts of cholesterol oxidase, 10 parts of chitosan, 8 parts of elastase, 5 parts of plant protease, 3 parts of collagenase, 3 parts of keratinase, 2 parts of lipase, 1.2 parts of cysteine, 1 part of riboflavin and 0.6 part of zinc chloride;
the plant protease comprises the following components in percentage by mass: papain, bromelain, ficin, ginger protease and kiwi fruit protease, 11:4:3:3: 2.
The preparation method comprises the following steps: accurately weighing the raw materials according to a formula, firstly, crushing black pepper, and sieving the crushed black pepper with a 100-mesh sieve to obtain black pepper powder; and then putting purified water into a frying pan to boil, adding black pepper powder, frying for 3min, then adding the base sauce, white granulated sugar, tomato sauce and salt in sequence while stirring, frying for 12min, stopping heating, adding monosodium glutamate, disodium ribonucleotide, flue-cured sauce and a tenderizer in sequence while stirring, filling and packaging when the temperature of the product is reduced to 70 ℃, and thus obtaining the flue-cured flavor black pepper beefsteak barbecue sauce.
Example 4
A barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight: 33 parts of purified water, 24 parts of base sauce, 23 parts of white granulated sugar, 10 parts of tomato sauce, 7 parts of flue-cured sauce, 5 parts of salt, 5 parts of black pepper, 3 parts of a tenderizer, 1.5 parts of monosodium glutamate and 0.08 part of flavor nucleotide disodium;
the preparation method of the base sauce comprises the following steps: taking beef blocks of 8cm multiplied by 2cm, cleaning, pickling for 3min in 65% honey solution, taking out, draining, putting into butter of 180 ℃ for frying for 3min, taking out, draining, cooling to room temperature, cutting into small blocks of 2cm multiplied by 2cm, adding honey of 4% of the mass of the small blocks of fried beef, 1% of seasoning, 0.3% of 50-degree white spirit and 200% of sterile water, uniformly mixing, sealing and storing for 4 months, filtering, adjusting the pH value of the filtrate to be 6, adding cholesterol degrading bacteria powder of 1.5% of the mass of the filtrate into the filtrate, uniformly stirring, firstly fermenting for 4 days under the condition of 32 ℃ and stirring speed of 160r/min, then standing and fermenting for 52h at 35 ℃, sterilizing and filtering, and concentrating the filtrate under reduced pressure until the solid content is 55% to obtain the base sauce;
the seasoning is prepared from the following raw materials in percentage by mass: the seasoning is prepared by accurately weighing 20% of yeast extract, 20% of fermented soybean paste, 15% of onion, 15% of pepper, 11% of garlic, 8% of ginger, 5% of star anise, 2% of cardamom, 2% of snow pear juice and 2% of lemon juice, uniformly mixing and crushing the raw materials;
the cholesterol degrading bacteria powder is prepared by uniformly mixing monascus CGMCC No.4618 powder and lactobacillus plantarum CCTCC No. M2014568 powder according to the mass ratio of 3: 3;
the preparation method of the smoked sauce comprises the following steps:
1) selecting jujube bark and jujube wood without diseases, insect pests, mildew, pollution and rot, respectively washing, draining and crushing with water, uniformly mixing jujube bark particles and jujube wood particles according to the mass ratio of 1:0.10, soaking in 0.4% sodium bicarbonate solution for 30min, taking out, placing in a sterilization kettle, keeping for 15min under the steam pressure of 0.12MPa, cooling to room temperature, and keeping for 20min under the steam pressure of 0.15MPa to obtain a mixture A;
the particle size of the jujube tree bark particles is 1 cm;
the particle size of the jujube wood particles is 0.7 cm;
2) mincing beef, mixing with seasoning powder, brown sugar and vegetable oil according to a mass ratio of 60:10:2:0.6, uniformly stirring, sealing, and standing for 1h to obtain a mixture B;
the seasoning powder consists of the following raw materials in percentage by mass: 12% of cumin, 12% of red onion, 11% of garlic, 10% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 4% of dried orange peel, 4% of tsaoko amomum fruit, 4% of star anise, 4% of fennel, 2% of pepper, 2% of cassia bark, 3% of clove, 3% of bay leaf and 2% of round cardamom, accurately weighing the raw materials, uniformly mixing, and crushing to obtain seasoning powder with the particle size of 0.5 mm;
3) uniformly mixing the mixture A and the mixture B according to the mass ratio of 1:0.8, putting the mixture A and the mixture B into a dynamic dry distillation kettle, performing segmented low-temperature dry distillation by adopting a dynamic dry distillation process and respectively performing heat preservation at 150 ℃ for 1.5h, heat preservation at 181 ℃ for 3h and heat preservation at 221 ℃ for 2h, condensing and collecting smoke generated by decomposition through a serpentine condenser pipe to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of corresponding temperature sections, and uniformly mixing to obtain crude dry distillation liquid;
the parameters of the dynamic dry distillation kettle are as follows: designing pressure: 0.35MPa, heating power: 90kW, rotational speed: 3r/min, volume: 4m3；
The feeding amount of the dynamic dry distillation kettle is 60 percent of the effective volume of the dynamic dry distillation kettle;
introducing nitrogen with the purity of 99.9 percent as protective and driving gas when the temperature in the dynamic dry distillation kettle reaches 150 ℃ until the pyrolysis reaction is finished;
the pressure of the introduced nitrogen is 0.03 MPa;
the heating rate in the dynamic dry distillation kettle is 42 ℃/h;
the mass ratio of the dry distillation liquid C to the dry distillation liquid D to the dry distillation liquid E is 2:3: 0.5;
4) adding n-hexane into the obtained crude dry distillation liquid according to the volume ratio of 1:2, shaking for 5min, standing for 10min, and removing n-hexane extract; adding ethyl acetate into the rest part according to the volume ratio of 1:3, shaking for 5min, standing for 15min to obtain ethyl acetate extract, repeating for three times, combining the ethyl acetate extracts, and removing ethyl acetate with a rotary evaporator at below 40 deg.C to obtain refined dry distillation liquid;
5) adding refined dry distillation liquid 8 times column volume (BV) onto pretreated macroporous resin column at sample loading speed of 2mL/min, eluting with 95% ethanol 6 times column volume (BV) at flow rate of 3mL/min, collecting eluate, removing 95% ethanol at 40 deg.C below to obtain flue-cured liquid, and concentrating under reduced pressure to solid content of 50% to obtain flue-cured sauce.
The tenderizer is prepared by uniformly mixing the following raw materials in parts by weight: 9 parts of cholesterol oxidase, 10 parts of chitosan, 6 parts of elastase, 5 parts of plant protease, 1 part of collagenase, 3 parts of keratinase, 1 part of lipase, 1.2 parts of cysteine, 0.5 part of riboflavin and 0.6 part of zinc chloride;
the plant protease comprises the following components in percentage by mass: papain, bromelain, ficin, ginger protease and kiwi fruit protease, wherein the ratio of the papain to the ficin to the ginger protease is 5:4:1:1: 1.
The preparation method is the same as example 1.
Example 5
A barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight: 35 parts of purified water, 28 parts of base sauce, 25 parts of white granulated sugar, 12 parts of tomato sauce, 9 parts of smoked sauce, 7 parts of salt, 7 parts of black pepper, 5 parts of a tenderizer, 2.5 parts of monosodium glutamate and 0.10 part of flavor nucleotide disodium;
the preparation method of the base sauce comprises the following steps: taking beef blocks of 8cm multiplied by 2cm, cleaning, pickling for 5min in a 45% honey solution, taking out, draining, putting into butter of 160 ℃ for frying for 5min, taking out, draining, cooling to room temperature, cutting into small blocks of 2cm multiplied by 2cm, adding honey of 2% of the mass of the small blocks of fried beef, 3% of seasoning, 0.1% of 60-degree white spirit and 100% of sterile water, uniformly mixing, sealing and storing for 6 months, filtering, adjusting the pH value of the filtrate to be 4, adding cholesterol degrading bacteria powder of 3.5% of the mass of the filtrate into the filtrate, uniformly stirring, firstly fermenting for 2d under the condition of 28 ℃ and 180r/min of stirring speed, then standing and fermenting for 44h at 40 ℃, sterilizing and filtering, and concentrating the filtrate under reduced pressure until the solid content is 65% to obtain the base sauce;
the seasoning is prepared from the following raw materials in percentage by mass: the seasoning is prepared by accurately weighing 20% of yeast extract, 20% of fermented soybean paste, 15% of onion, 15% of pepper, 11% of garlic, 8% of ginger, 5% of star anise, 2% of cardamom, 2% of snow pear juice and 2% of lemon juice, uniformly mixing and crushing the raw materials;
the preparation method of the smoked sauce comprises the following steps:
1) selecting jujube bark and jujube wood without diseases, insect pests, mildew, pollution and rot, respectively washing, draining and crushing with water, uniformly mixing jujube bark particles and jujube wood particles according to the mass ratio of 1:0.15, soaking in 0.2% sodium bicarbonate solution for 50min, taking out, placing in a sterilization kettle, keeping for 25min under the steam pressure of 0.08MPa, cooling to room temperature, and keeping for 40min under the steam pressure of 0.11MPa to obtain a mixture A;
the particle size of the jujube tree bark particles is 1.5 cm;
the particle size of the jujube wood particles is 0.3 cm;
2) mincing beef, mixing with seasoning powder, brown sugar and vegetable oil according to the mass ratio of 100:8:6:0.2, uniformly stirring, sealing, and standing for 2 hours to obtain a mixture B;
the seasoning powder consists of the following raw materials in percentage by mass: 12% of cumin, 12% of red onion, 11% of garlic, 10% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 4% of dried orange peel, 4% of tsaoko amomum fruit, 4% of star anise, 4% of fennel, 2% of pepper, 2% of cassia bark, 3% of clove, 3% of bay leaf and 2% of round cardamom, accurately weighing the raw materials, uniformly mixing, and crushing to obtain seasoning powder with the particle size of 3 mm;
3) uniformly mixing the mixture A and the mixture B according to the mass ratio of 1.6:0.4, putting the mixture A and the mixture B into a dynamic dry distillation kettle, performing segmented low-temperature dry distillation by adopting a dynamic dry distillation process and respectively preserving heat at 180 ℃ for 0.5h, 220 ℃ for 1.5h and 300 ℃ for 1h, condensing and collecting flue gas generated by decomposition through a serpentine condenser pipe to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of corresponding temperature segments, and uniformly mixing to obtain crude dry distillation liquid;
the feeding amount of the dynamic dry distillation kettle is 70% of the effective volume of the dynamic dry distillation kettle;
introducing nitrogen with the purity of 99.9 percent as protective and driving gas when the temperature in the dynamic dry distillation kettle reaches 150 ℃ until the pyrolysis reaction is finished;
the pressure of the introduced nitrogen is 0.01 MPa;
the heating rate in the dynamic dry distillation kettle is 48 ℃/h.
4) Adding n-hexane into the obtained crude dry distillation liquid according to the volume ratio of 1:3, shaking for 3min, standing for 10min, and removing n-hexane extract; adding ethyl acetate into the rest part according to the volume ratio of 1:5, shaking for 3min, standing for 15min to obtain ethyl acetate extract, repeating for three times, combining the ethyl acetate extracts, and removing ethyl acetate with a rotary evaporator at below 40 deg.C to obtain refined dry distillation liquid;
5) adding refined dry distillation liquid with 10 times column volume (BV) onto a pretreated macroporous resin column at a sample loading speed of 1mL/min, eluting with 95% ethanol with 9 times column volume (BV) at a flow rate of 1mL/min, collecting eluate, removing 95% ethanol at a temperature below 40 deg.C to obtain a flue-cured liquid, and concentrating under reduced pressure to obtain flue-cured sauce with a solid content of 60%.
The tenderizer is prepared by uniformly mixing the following raw materials in parts by weight: 12 parts of cholesterol oxidase, 8 parts of chitosan, 8 parts of elastase, 3 parts of plant protease, 3 parts of collagenase, 1 part of keratinase, 2 parts of lipase, 0.8 part of cysteine, 1 part of riboflavin and 0.2 part of zinc chloride;
the plant protease is papain.
The preparation method is the same as example 1.
Example 6 detection of functional index of liquid smoke prepared by the present invention
The smoke liquid prepared in the embodiment 1 of the invention and the smoke liquid sold in the market are taken as samples, the flavor, the polyphenols, the carbonyl compounds, the pH value, the yield and the 3, 4-benzopyrene are detected according to the relevant standards of the smoke liquid, so as to determine the functional characteristics and the food safety of the smoke liquid, and the detection results are shown in the following table 1:
table 1; detection result of performance index of smoke liquid
The detection results show that: compared with the existing smoked liquid, the smoked liquid prepared by the invention has a special barbecue flavor (smoked flavor), has the main body of beef flavor, has outstanding comprehensive flavors such as seasoning flavor and smoked flavor, can replace essence and spice in the prior art, and is very suitable for serving as the main raw material of the beefsteak barbecue sauce; the contents of polyphenol substances and carbonyl compounds are high, the contents are respectively increased by 93.9 percent and 72.4 percent, and the oxidation resistance, the flavor and the functionality (substances) are obviously improved; the pH value is slightly improved, the antibacterial activity is reduced, the influence is small, the antibacterial activity is strong, and the shelf life of the prepared barbecue sauce can reach 18 months; 3, 4-benzopyrene is not contained, and the food safety is strong.
It should be noted that: the flue-cured liquid prepared in the embodiments 2 to 5 of the invention also has the experimental effect, and the effect of the flue-cured liquid is not greatly different from the experimental effect of the embodiment and the experimental effect of the embodiment.
Example 7 test of conversion of cholesterol (Performance) for barbecue sauce of the present invention
The barbecue sauce with the smoked flavor prepared in the embodiment 1 of the invention and the barbecue sauce special for commercial black pepper beefsteaks are taken as seasonings, and fresh beefsteaks with the same quality are respectively pickled according to the following methods: taking barbecue sauce accounting for 1% of the mass of the beefsteak, adding 50 ℃ sterile water accounting for 3 times of the mass of the barbecue sauce, stirring uniformly, fully dissolving, pickling the beefsteak for 30min, taking out, draining, and respectively detecting the cholesterol content of the beefsteak before and after pickling according to the detection method of GB/T5009.128-2003 'determination of cholesterol in food', wherein the detection results are shown in Table 2:
table 2: detection result of cholesterol content before and after beefsteak pickling
The above results show that: the barbecue sauce has stronger cholesterol conversion rate which is improved by 82.1 percent compared with the commercial barbecue sauce of the same type, and the cholesterol which has greater harm to human bodies and barbecue foods is converted into cholest-4-ene-3-one which can generate the efficacies of preventing and treating liver diseases, resisting obesity and reducing blood fat, thereby effectively preventing cardiovascular and cerebrovascular diseases such as hyperlipoidemia, arteriosclerosis, coronary heart disease and the like, fundamentally eliminating the possibility of generating carcinogens due to the high temperature or combustion of the cholesterol during barbecue, and greatly improving the food safety of the barbecue foods.
It should be noted that: the barbecue sauce prepared in the embodiments 2-5 of the invention also has the experimental effects, and the effect of the barbecue sauce is not greatly different among the embodiments and from the experimental effects.
Example 8 barbecue sauce of the present invention antioxidant property test
The experiment used a Fenton reaction system. Adding 6mmol/L FeSO into a test tube42mL, different concentration VCOr the solution to be detected is 2mL, 6mmol/L H2O2Shaking the solution for 10min, adding 6mmol/L salicylic acid-ethanol 2mL, reacting, warm bathing at 37 deg.C for 30min, and measuring absorbance at 510 nm.
Clearance rate s ═ a0-(Ai-AiO)]/A0×100％
In the formula: a. the0As a control, no barbecue sauce was added; a. theiThe light absorption value at a certain concentration; a. theiOThe background value of this concentration without developer.
Table 3 is a comparison table of the removal rate of hydroxyl radicals by VC as a reference substance, commercial barbecued beef steak sauce with black pepper and the soup of barbecued beef steak with black pepper prepared in example 1 of the present invention
TABLE 3 comparison of hydroxyl radical scavenging rates
The above results indicate that the barbecue sauce of the present invention has a significant ability to scavenge hydroxyl radicals. And increases with increasing concentration. When the concentration is 16mg/mL, the clearance rate can reach 99.86 percent, which is obviously improved by 84 percent compared with the clearance rate of the barbecue sauce sold in the market, so the barbecue sauce has strong antioxidation function. The non-biological stability of the barbecue sauce is obviously improved, the storage stability of the barbecue sauce is improved, and the shelf life of the product is prolonged.
It should be noted that: the barbecue sauce prepared in the embodiments 2-5 of the invention also has the experimental effects, and the effect of the barbecue sauce is not greatly different among the embodiments and from the experimental effects.
Example 9 barbecue sauce flavor and tenderness test of the present invention
The barbecue sauce with the smoked flavor and the black pepper beefsteak prepared in the embodiment 1 of the invention and the special barbecue sauce with the black pepper beefsteak sold in the market with the same production date are taken as seasonings, 68 parts of fresh beefsteak with the mass of 150g and the thickness of 1cm are respectively pickled according to the following methods: taking barbecue sauce accounting for 1% of the mass of the beefsteak, adding 50 ℃ sterile water accounting for 3 times of the mass of the barbecue sauce, stirring uniformly, fully dissolving, pickling the beefsteak for 30min, taking out, and draining to obtain 34 parts of each beefsteak which is sold in the market and pickled by the barbecue sauce.
1) And (3) tenderness test: the test index is the shearing force of the beefsteak, the test method refers to NY/T1180-2006, and the test instrument is a shearing force determinator equipped with a WBS (Warner-Bratzler Shear) cutter; respectively taking 10 parts of two kinds of pickled beefsteak, heating at 80 deg.C in a constant temperature water bath, measuring the central temperature of the meat sample with a thermocouple thermometer, cooling the meat sample to 4 deg.C when the central temperature of the meat sample reaches 70 deg.C, and testing to obtain average value of the test results shown in Table 4
Table 4: shear force test results
| Item | Is commercially available | The invention | Difference in |
| Shear force (N) | 31.65 | 21.49 | -32.1％ |
2) Respectively taking 24 parts of two kinds of pickled beefsteak, preparing into finished beefsteak according to a conventional method, inviting 24 persons to evaluate the beefsteak prepared by the method and the commercial barbecue sauce, and grading the beefsteak with sense, wherein the number of professional and non-professional is respectively 12, the number of professional is respectively 4 for young, middle-aged and old, the number of male and female is respectively half, the number of non-professional is respectively 3 for young, middle-aged and old, and the number of male and female is respectively half; the scoring comprises four aspects of appearance (20 points), texture (25 points), flavor (30 points) and taste (25 points), and scoring personnel independently do not influence each other to ensure accurate evaluation results. The evaluation results are counted, the average value is approximate, and integers are reserved, and the method is specifically shown in a table 5:
table 5: statistical results of sensory evaluation
Note: the capital letters marked on the same row have significant difference (P < 0.01), and the letters marked on the same row have insignificant difference (P > 0.05).
The results show that the beefsteak prepared by the barbecue sauce is fresh, tender and juicy, has no greasy taste after being eaten, has outstanding beef fragrance and rich smoked flavor, has comprehensive flavors of seasonings, fruits, esters, alcohol, honey, fermented soya beans and the like, is obviously superior to beefsteaks prepared by commercial barbecue sauce in any aspect of texture, flavor and taste, and is suitable for being drunk by consumers of different ages and different consumption levels.
Claims (8)
1. A barbecued flavor black pepper beefsteak barbecue sauce is mainly prepared from the following raw materials in parts by weight: 32-36 parts of purified water, 22-30 parts of base sauce, 22-26 parts of white granulated sugar, 9-13 parts of tomato sauce, 6-10 parts of smoked sauce, 4-8 parts of salt, 4-8 parts of black pepper, 2-6 parts of a tenderizer, 1-3 parts of monosodium glutamate and 0.07-0.11 part of flavor nucleotide disodium;
the preparation method of the base sauce comprises the following steps: cleaning beef blocks of 8cm × 8cm × 2cm, pickling for 3-5min in 45-65% honey solution, taking out, draining, frying in butter of 180 ℃ at 160-180 ℃ for 3-5min, taking out, draining, cooling to room temperature, cutting into small blocks of 2cm × 2cm, adding honey of 2-4% of the mass of the small blocks of fried beef, 1-3% of seasoning, 0.1-0.3% of 50-60 DEG white spirit, 100% of 200% of sterile water, uniformly mixing, sealing and storing for 4-6 months, filtering, adjusting the pH value of the filtrate to 4-6, adding 1.5-3.5% of cholesterol degrading bacteria powder into the filtrate, uniformly stirring, fermenting for 2-4d under the conditions of the temperature of 28-32 ℃ and the stirring speed of 160-, Standing for fermentation for 44-52h, sterilizing, filtering, and concentrating the filtrate under reduced pressure to obtain base sauce with solid content of 55-65%;
the seasoning in the base sauce is prepared from the following raw materials in percentage by mass: the seasoning is prepared by accurately weighing 20% of yeast extract, 20% of fermented soybean paste, 15% of onion, 15% of pepper, 11% of garlic, 8% of ginger, 5% of star anise, 2% of cardamom, 2% of snow pear juice and 2% of lemon juice, uniformly mixing and crushing the raw materials;
the cholesterol degrading bacteria powder is prepared by uniformly mixing monascus CGMCC No.4618 powder and lactobacillus plantarum CCTCC No. M2014568 powder according to the mass ratio of 3-7:1-3, wherein the content of viable bacteria is 7 multiplied by 1011-9×1011cfu/g；
The preparation method of the smoked sauce comprises the following steps:
1) selecting jujube bark and jujube wood without diseases, insect pests, mildew, pollution and rot, respectively washing, draining and crushing with water, uniformly mixing jujube bark particles and jujube wood particles according to the mass ratio of 1:0.10-0.15, soaking in 0.2-0.4% sodium bicarbonate solution for 30-50min, taking out, placing in a sterilization kettle, keeping for 15-25min under the steam pressure of 0.08-0.12MPa, cooling to room temperature, and keeping for 20-40min under the steam pressure of 0.11-0.15MPa to obtain a mixture A;
2) mincing beef, mixing with seasoning powder, brown sugar and vegetable oil according to the mass ratio of 60-100:8-10:2-6:0.2-0.6, stirring uniformly, sealing, and standing for 1-2h to obtain a mixture B;
the seasoning powder consists of the following raw materials in percentage by mass: 12% of cumin, 12% of red onion, 11% of garlic, 10% of pepper, 10% of horseradish, 9% of tamarind, 8% of ginger, 4% of dried orange peel, 4% of tsaoko amomum fruit, 4% of star anise, 4% of fennel, 2% of pepper, 2% of cassia bark, 3% of clove, 3% of bay leaf and 2% of round cardamom, accurately weighing the raw materials, uniformly mixing, and crushing to obtain seasoning powder with the particle size of 0.5-3 mm;
3) uniformly mixing the mixture A and the mixture B according to the mass ratio of 1-1.6:0.4-0.8, putting the mixture A and the mixture B into a dynamic dry distillation kettle, performing segmented low-temperature dry distillation by adopting a dynamic dry distillation process at the temperature of 150-plus 180 ℃ for 0.5-1.5h, at the temperature of 181-plus 220 ℃ for 1.5-3h and at the temperature of 221-plus 300 ℃ for 1-2h respectively, condensing and collecting flue gas generated by decomposition through a serpentine condenser pipe to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of corresponding temperature segments, and uniformly mixing the dry distillation liquid C, the dry distillation liquid D and the dry distillation liquid E according to the mass ratio of 2-4:1-3:0.5-1 to obtain crude;
4) adding n-hexane into the obtained crude dry distillation liquid according to the volume ratio of 1:2-3, shaking for 3-5min, standing for 10min, and removing n-hexane extract; adding ethyl acetate into the rest part according to the volume ratio of 1:3-5, shaking for 3-5min, standing for 15min to obtain ethyl acetate extract, repeating for three times, combining the ethyl acetate extracts, and removing ethyl acetate with a rotary evaporator at below 40 deg.C to obtain refined dry distillation liquid;
5) adding refined dry distillation liquid 8-10 times column volume (BV) onto pretreated macroporous resin column at sampling speed of 1-2mL/min, eluting with 95% ethanol 6-9 times column volume (BV) at flow rate of 1-3mL/min, collecting eluate, removing 95% ethanol below 40 deg.C to obtain flue-cured liquid, and concentrating under reduced pressure to solid content of 50-60% to obtain flue-cured sauce;
the tenderizer is prepared by uniformly mixing the following raw materials in parts by weight: 9-12 parts of cholesterol oxidase, 8-10 parts of chitosan, 6-8 parts of elastase, 3-5 parts of plant protease, 1-3 parts of collagenase, 1-3 parts of keratinase, 1-2 parts of lipase, 0.8-1.2 parts of cysteine, 0.5-1 part of riboflavin and 0.2-0.6 part of zinc chloride;
the plant protease in the tenderizer comprises the following components in mass percent: the papain, bromelain, ficin, ginger protease and kiwi fruit protease are 5-11:2-4:1-3:1-3: 1-2.
2. The barbecued flavor black pepper beefsteak sauce as claimed in claim 1, which is mainly prepared from the following raw materials in parts by weight: 33-35 parts of purified water, 24-28 parts of base sauce, 23-25 parts of white granulated sugar, 10-12 parts of tomato sauce, 7-9 parts of smoked sauce, 5-7 parts of salt, 5-7 parts of black pepper, 3-5 parts of a tenderizer, 1.5-2.5 parts of monosodium glutamate and 0.08-0.10 part of flavor nucleotide disodium.
3. The barbecued flavor black pepper beefsteak sauce as claimed in claim 2, which is mainly prepared from the following raw materials in parts by weight: 34 parts of purified water, 26 parts of base sauce, 24 parts of white granulated sugar, 11 parts of tomato sauce, 8 parts of flue-cured sauce, 6 parts of salt, 6 parts of black pepper, 4 parts of a tenderizer, 2 parts of monosodium glutamate and 0.09 part of flavor nucleotide disodium.
4. The flue-cured flavored black pepper beefsteak sauce according to claim 1, wherein said flue-cured sauce is prepared by the step 1) wherein said jujube bark particles have a particle size of 1-1.5cm and said jujube wood particles have a particle size of 0.3-0.7 cm.
5. The barbecued flavor black pepper beefsteak sauce as claimed in claim 1, wherein the preparation step 3) of the barbecued sauce comprises a charge amount of the dynamic retort of 60-70% of the effective volume thereof.
6. The barbecued flavor black pepper beefsteak barbecue sauce according to claim 1, wherein the preparation step 3) of the barbecued sauce is to introduce nitrogen gas with a purity of 99.9% at a pressure of 0.01 to 0.03MPa as a protection and driving gas when the temperature in the dynamic retort reaches 150 ℃ until the pyrolysis reaction is completed.
7. The flue-cured flavored black pepper beefsteak sauce according to claim 1, wherein the preparation step 3) of the flue-cured sauce comprises a heating rate of 42-48 ℃/h in the dynamic retort.
8. The method of preparing a flue-cured flavored black pepper beefsteak sauce according to any one of claims 1 to 7, comprising the steps of: accurately weighing the raw materials according to the parts by weight, firstly, crushing black pepper, and sieving the crushed black pepper with a 100-mesh sieve to obtain black pepper powder; and then putting purified water into a frying pan to boil, adding black pepper powder, frying for 3min, then adding the base sauce, white granulated sugar, tomato sauce and salt in sequence while stirring, frying for 12min, stopping heating, adding monosodium glutamate, disodium ribonucleotide, flue-cured sauce and a tenderizer in sequence while stirring, filling and packaging when the temperature of the product is reduced to 60-70 ℃, and obtaining the flue-cured flavor black pepper beefsteak barbecue sauce.
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| CN1568793A (en) * | 2004-04-26 | 2005-01-26 | 刘建民 | Fried Beef/hot-pepper |
| CN103005382B (en) * | 2012-08-03 | 2014-02-19 | 泸州靠得住食品有限公司 | Fungus powder for degrading cholesterol, and compound flavoring paste containing fungus powder for degrading cholesterol as well as applications of compound flavoring paste |
| CN104336577A (en) * | 2013-07-30 | 2015-02-11 | 普罗旺斯番茄制品（天津）有限公司 | Tomato black pepper steak sauce and preparation method thereof |
| CN104783295A (en) * | 2015-03-24 | 2015-07-22 | 浙江海洋学院 | Preparation method for pecan shell smoke solution with high antibacterial and antioxidant activity |
| CN105124544A (en) * | 2015-09-16 | 2015-12-09 | 上海珍馨化工科技有限公司 | Tomato sauce for beefsteak |
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
-
2017
- 2017-08-24 CN CN202011180860.XA patent/CN112273636A/en not_active Withdrawn
- 2017-08-24 CN CN201710732904.7A patent/CN107581458B/en active Active
- 2017-08-24 CN CN202011177979.1A patent/CN112273635A/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| CN112273635A (en) | 2021-01-29 |
| CN107581458A (en) | 2018-01-16 |
| CN107581458B (en) | 2020-12-04 |
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Application publication date: 20210129 |