The present invention discloses a multi-
flavor barbecue ingredient production method, which comprises: 1,
seasoning selecting, 2, perfume selecting and ratio determining, 3, perfume
powder frying, 4,
processing preparing, 5, detecting screening, and 6, packaging storing, wherein the
seasoning selecting comprises 10 parts of disodium 5'-
ribonucleotide, 14 parts of edible
sodium bicarbonate, 0.4 part of tenderizer containing a
papain component, 10 parts of crude
cuminum cyminum
powder, 30 parts of
corn starch, 14 parts of edible
sodium bicarbonate, 0.4 part of tenderizer containing a
papain component, 5 g of dehydrated
egg powder, 10 ml of a grain baijiu, and 400 ml of drinking water, and the perfume ratio selection comprises 7% of
coriandrum sativum seed, 0.2% of
rosmarinus officinalis, 2.98% of black sesame, 41% of
foeniculum vulgare mill, 13% of
cuminum cyminum, 25% of
zanthoxylum bungeanum, 10% of
illicium verum hook, and 1% of black pepper. According to the present invention, under the
catalysis of the
papain, the meat structure is quickly loosened, the
lean meat tissue is expanded and opened,
Sodium Inosinate,
sodium guanylate and sodium
chloride (salt) rapidly permeate into the inner layer, and the meat is expanded and loose, such that the baking time is effectively reduced.