Fermented barbecue sauce seasoning and preparation method thereof

Abstract

The invention discloses a fermented barbecue sauce seasoning and a preparation method thereof. Soybean sauce and noodle sauce are respectively prepared by inoculating compound strains and fermented under temperature control, and then the soy sauce and noodle sauce which are fermented by multiple strains are used as the main Raw materials, supplemented with Maillard reaction spices (meat flavor essence), bad chili, dried chili powder, natural spices, vegetable oil, chicken oil, etc. are fried and made. The fermented barbecue sauce seasoning has coloring, flavoring, Smell, flavor and other effects. This seasoning adopts "multi-strain synergistic fermentation" to skillfully utilize the amylase and protease in soy sauce and noodle sauce (providing precursors for Maillard reaction), fully release the nutrients and flavor substances in the raw materials, and roast aroma The flavor of the sauce is outstanding; in addition, this seasoning is especially suitable for smokeless roasting in electric ovens, which can effectively solve the problems of carcinogens, polycyclic aromatic hydrocarbons and environmental pollution in charcoal-fired barbecues, and improve the safety of barbecues. Friendly barbecue sauce, the product can be preserved 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