Fermented barbecue sauce seasoning and preparation method thereof

Abstract

The invention discloses a fermented barbecue sauce seasoning and a preparation method thereof. The preparation method comprises the following steps: inoculating a compound strain, and performing temperature-controlled fermentation to obtain soybean paste and flour paste respectively; then, with the soybean paste and the flour paste which are obtained through synergistic fermentation of multiple strains as main raw materials, supplemented by maillard reaction spice (meat flavor), chopped chilli, dried hot pepper powder, natural spice, vegetable oil, chicken oil and the like, stir-frying to obtain the fermented barbecue sauce seasoning. The fermented barbecue sauce seasoning has the effects of coloring, enhancing the aroma, removing the mutton smell, flavoring and the like. The fermented barbecue sauce seasoning skillfully utilizes amylase and protease (providing precursors for a maillard reaction) in the soybean paste and the flour sauce through the synergistic fermentation of the multiple strains, and nutrients and flavoring substances in the raw materials are fully released, so that the barbecue sauce flavor is outstanding; and in addition, the fermented barbecue sauce seasoning is especially suitable for smokeless barbecuing in an electric oven, can effectively solve the problem that barbecuing on a charcoal fire easily produces carcinogens, namely polycyclic aromatic hydrocarbons, and environment pollution, improves the barbecuing safety, is an environment-friendly barbecue sauce and can be stored for more than 6 months.

Description

technical field [0001] The invention relates to condiments in the food field, and more specifically, the invention relates to a fermented barbecue sauce seasoning and a preparation method thereof. Background technique [0002] Most of the traditional barbecue seasonings are directly blended, and the flavor is monotonous. It is only a superimposed combination of several flavors, and most of the traditional beef and mutton barbecue seasonings are suitable for direct charcoal grilling, not electric grilling. During the charcoal grilling process, the oil tends to flow into the charcoal fire. In general, the incomplete combustion of barbecued meat produces many harmful components such as polycyclic aromatic hydrocarbons (PAHs) and lampblack. When the content of polycyclic aromatic hydrocarbons reaches a certain level, it can cause mutations, distortions or cancers in humans or experimental animals. PAHs (PAHs) PAHs), especially 3,4-benzopyrene, has been listed as one of the importa...

AI Technical Summary

Problems solved by technology

[0002] Most of the traditional barbecue seasonings are directly blended, and the flavor is monotonous. It is only a superimposed combination of several flavors, and most of the traditional beef and mutton barbecue seasonings are suitable for direct charcoal grilling, not electric grilling. During the charcoal grilling process, the oil tends to flow into the charcoal fire. In general, the incomplete combustion of barbecued meat produces many harmful components such as polycyclic aromatic hydrocarbons (PAHs) and lampblack. When the content of polycyclic aromatic hydrocarbons reaches a certain level, it can cause mutations, distortions or cancers in humans or experimental animals. PAHs (PAHs) PAHs), especially 3,4-benzopyrene, has been listed as one of the important monitoring contents of harmful substances in food by many countries. Germany stipulates that 3,4-benzopyrene residues in meat products shall not exceed 1ug / kg, while my country The national standard limits the residue of 3,4-benzopyrene in smoked and barbecued meat products to 5ug / kg

In addition, the traditional direct charcoal fire will produce a lot of oil fume, which will not only cause serious air pollution, but also reduce the quality of life in residential areas, so it has been repeatedly complained by citizens