阅读说明：本技术 风味烤肉酱的加工方法 (Processing method of flavored barbecue sauce ) 是由 张艳玲 张磊 于 2019-07-27 设计创作，主要内容包括：本发明公开了一种风味烤肉酱的加工方法,其主要是由新鲜肉糜、牛肉、黄豆、红豆混合制成,其中添加有黑芝麻、辣椒丁、料酒、胡椒粉、味极鲜、牛肚菌、草果、陈皮、菜籽油、桂皮、白砂糖、食用醋、海藻酸钠等辅料；本发明的风味烤肉酱不仅滋味鲜美,口感浓郁,而且营养丰富,含有多种活性物质,而且软化血管、防治心血管疾病等保健功效,加入牛肚菌、草果、陈皮以及其他辅料,提高了烤肉酱的鲜味,通过对肉糜、牛肉的预处理,降低肉糜、牛肉的腥味,通过各原料一起进行翻炒处理,并对翻炒处理的温度、时间以及各种原料的配比进行优化设计,从而既能够有效保证烤肉酱的营养价值。(The invention discloses a processing method of flavored barbecue sauce, which is mainly prepared by mixing fresh minced meat, beef, soybeans and red beans, wherein auxiliary materials such as black sesame, diced hot peppers, cooking wine, pepper, delicious food, morchella, amomum tsao-ko, dried orange peel, rapeseed oil, cassia bark, white granulated sugar, edible vinegar, sodium alginate and the like are added; the flavored barbecue sauce disclosed by the invention is delicious in taste, rich in mouthfeel and nutrition, contains various active substances, has health-care effects of softening blood vessels, preventing and treating cardiovascular diseases and the like, is added with morchella, tsaoko amomum fruits, dried tangerine peels and other auxiliary materials, improves the delicate flavor of the barbecue sauce, reduces the fishy smell of meat paste and beef through pretreatment of meat paste and beef, is subjected to stir-frying treatment through all raw materials, and is optimally designed according to the temperature and time of the stir-frying treatment and the proportion of all the raw materials, so that the nutritional value of the barbecue sauce can be effectively ensured.)

1. The processing method of the flavored barbecue sauce is characterized by comprising the following steps:

preferably 10-15 parts of soybeans with full beans and 8-10 parts of red beans, soaking in warm water at 40-55 ℃ for 30-45min, taking out, continuously placing in warm water at 65-70 ℃ for blanching for 3-5min, taking out, and draining for later use;

preferably selecting 4-6 parts of black sesame and 6-8 parts of diced hot pepper, cleaning, draining, frying for 10-15 minutes by using slow fire, completely spreading the mixture during frying as much as possible to ensure uniform heating, turning off fire when smelling fragrance, and cooling for later use;

cleaning 30-40 parts of fresh minced meat and 50-60 parts of beef, cutting into blocks of 10-15mm multiplied by 10-15mm, pressing the selected minced meat and beef, adding 2-3 times of lemon juice, soaking for 2-3 hours, draining for later use, then adding a proper amount of cooking wine, pepper and extremely fresh taste, uniformly stirring, and pickling for 2-4 hours at the temperature of 3-5 ℃;

preferably, 3-4 parts of toadstool, 5-7 parts of tsaoko amomum fruits, 2-4 parts of dried orange peels, 15-20 parts of rapeseed oil and 4-6 parts of cassia barks are cleaned and sliced, the sliced toadstool is added into a pot for quick frying, then the spare materials in the steps (1) and (2) and the minced meat and beef treated in the step (3) are added, the quick frying is continued until the color is changed, a proper amount of white granulated sugar, edible vinegar and sodium alginate are added, the stir-frying is carried out for 30-50s, the corresponding parts by weight of purified water are added, the mixture is boiled with big fire for 5-10min, a proper amount of salt is added, and then the mixture is.

2. The method for processing flavored barbecue sauce according to claim 1, wherein 5% -8% of edible salt and 2% -3% of baking soda are added in the step (1) of blanching in warm water at 65 ℃ -70 ℃.

3. The method for processing the flavored barbecue sauce according to claim 1, wherein crystal sugar and fennel are added in the process of frying with slow fire, the addition amount of the crystal sugar is 4% -8% of the total amount of the black sesame and the diced hot pepper, and the addition amount of the fennel is 2-4% of the total amount of the black sesame and the diced hot pepper.

4. The method for processing flavored barbecue sauce according to claim 1, wherein 2.3% -3.8% of lactic acid bacteria corresponding to the sum of the mass of meat emulsion and the mass of beef is added in the pickling step (3).

The technical field is as follows:

the invention belongs to the field of food, and particularly relates to a processing method of flavored barbecue sauce.

Background art:

barbecue is a delicious food which is popular in China at present, barbecue sauce is an indispensable important raw material in the barbecue making process, and the quality of the barbecue sauce directly influences the quality and taste of the barbecue; the sauce is a pasty seasoning prepared by processing beans, wheat flour, fruits, meat, fish and shrimp and the like serving as main raw materials; common seasoning sauce is divided into sweet flour sauce taking wheat flour as a main raw material and broad bean sauce taking beans as a main raw material; the existing sauce focuses on the diversification of tastes, such as sour, sweet, bitter, spicy and other taste feelings, but the aspects of the sauce on the taste regulation of food, the nutrition, the color and the like of the sauce are lack of research, and the existing sauce cannot meet the requirements of people on barbecue flavor and taste.

Although the flavored barbecue sauce is very popular with consumers due to spicy flavor, the flavored barbecue sauce also has some defects, such as heavy fishy smell, and slight fishy smell is remained although a large amount of spices, white spirit, ginger and other auxiliary materials are added to play a certain role in removing fishy smell.

The invention content is as follows:

the invention aims to overcome the defect of poor taste in the existing production process of the barbecue sauce, and provides a processing method of the flavored barbecue sauce.

In order to achieve the purpose, the invention adopts the following technical scheme:

the processing method of the flavored barbecue sauce specifically comprises the following steps:

(1) preferably 10-15 parts of soybeans with full beans and 8-10 parts of red beans, soaking in warm water at 40-55 ℃ for 30-45min, taking out, continuously placing in warm water at 65-70 ℃ for blanching for 3-5min, taking out, and draining for later use;

(2) preferably selecting 4-6 parts of black sesame and 6-8 parts of diced hot pepper, cleaning, draining, frying for 10-15 minutes by using slow fire, completely spreading the mixture during frying as much as possible to ensure uniform heating, turning off fire when smelling fragrance, and cooling for later use;

(3) cleaning 30-40 parts of fresh minced meat and 50-60 parts of beef, cutting into blocks of 10-15mm multiplied by 10-15mm, pressing the selected minced meat and beef, adding 2-3 times of lemon juice, soaking for 2-3 hours, draining for later use, then adding a proper amount of cooking wine, pepper and extremely fresh taste, uniformly stirring, and pickling for 2-4 hours at the temperature of 3-5 ℃;

(4) preferably, 3-4 parts of toadstool, 5-7 parts of tsaoko amomum fruits, 2-4 parts of dried orange peels, 15-20 parts of rapeseed oil and 4-6 parts of cassia barks are cleaned and sliced, the sliced toadstool is added into a pot for quick frying, then the spare materials in the steps (1) and (2) and the minced meat and beef treated in the step (3) are added, the quick frying is continued until the color is changed, a proper amount of white granulated sugar, edible vinegar and sodium alginate are added, the stir-frying is carried out for 30-50s, the corresponding parts by weight of purified water are added, the mixture is boiled with big fire for 5-10min, a proper amount of salt is added, and then the mixture is.

In the step (1), 5-8% of edible salt and 2-3% of baking soda are added in the warm water blanching at 65-70 ℃.

Rock candy and fennel are added in the slow fire frying process, the adding amount of the rock candy is 4-8% of the total amount of the black sesame and the diced hot peppers, and the adding amount of the fennel is 2-4% of the total amount of the black sesame and the diced hot peppers.

And 2.3-3.8% of lactic acid bacteria equivalent to the sum of the mass of the meat paste and the mass of the beef are added in the pickling step (3).

The invention has the beneficial effects that:

the flavored barbecue sauce disclosed by the invention is delicious in taste, rich in mouthfeel and nutrition, contains various active substances, has health-care effects of softening blood vessels, preventing and treating cardiovascular diseases and the like, is added with morchella, tsaoko amomum fruits, dried tangerine peels and other auxiliary materials, improves the delicate flavor of the barbecue sauce, reduces the fishy smell of meat paste and beef through pretreatment of meat paste and beef, is subjected to stir-frying treatment through all raw materials, and is optimally designed according to the temperature and time of the stir-frying treatment and the proportion of all the raw materials, so that the nutritional value of the barbecue sauce can be effectively ensured.

The specific implementation mode is as follows: