CN107581458A

CN107581458A - A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof

Info

Publication number: CN107581458A
Application number: CN201710732904.7A
Authority: CN
Inventors: 王占河; 杨正苍; 张瑞华; 马学云; 刘立方; 袁鹏; 周世平
Original assignee: NINGXIA HONGSHANHE FOOD Co Ltd
Current assignee: NINGXIA HONGSHANHE FOOD Co Ltd
Priority date: 2017-08-24
Filing date: 2017-08-24
Publication date: 2018-01-16
Anticipated expiration: 2037-08-24
Also published as: CN107581458B; CN112273636A; CN112273635A

Abstract

The invention discloses a kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, any spices and essence and preservative are not added, with rich flavor, main body flavor (beef-flavouring) is fire-cureed to protrude, tenderizing effectses are strong, improve mouthfeel, flavor and the functional characteristic (biocidal property, inoxidizability, pharmacological) of baked foods, it have collected Flavor material of the food materials (beef) under barbecue state so that barbecue sauce has strong, tempting special barbecue flavor；Shorten the time of barbecue, reduce carcinogenic generation, reduce the cholesterol level of food materials (beef) and auxiliary material and generate the new ketone of 4 alkene of functional materials cholesteric 3, prevent, because cholesterol produces carcinogenic possibility under barbecue high temperature or burning, to further increase the security of baked foods from source.Using beefsteak made from the barbecue sauce is Fresh ＆ Tender in Texture, delicious flavour, barbecue flavor is dense, cholesterol level is low, foodsafety is strong, a new shortcut is explored to prepare the Pan-Fried Beef Steak with Black Pepper of special barbecue flavor.

Description

A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof

Technical field

The present invention relates to barbecue sauce, more particularly to a kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof.

Background technology

Barbecue is passed through the hall into the inner chamber from initial roadside stands, till now star hotel, is increasingly liked by masses.Current barbecue Developed by Xinjiang kebob, initial kebob only spreads a little chilli powder and cumin powder seasonings, with the development of society And it is increasingly diversified for the vegetable species of baking, single taste can not meet the needs of modern's taste.Cook in west Tune tends to science, develops into the consideration in nutrition；Art is tended in the cooking of China, shows as being particular about taste.In State cooks, and not only eats food in more importantly " jealous road ".Although many natural animal and plant materials are certain when individually processing Perfume (or spice) and taste, but still the desire of the gourmet's luck of people can not be met.Regardless of food, appropriately add appropriate flavoring and cook, always It is more coveted.

One of skill and technique as the cooking is roasted, feature is made according to it, it is general to use pickling, glue and spread and with these three tune of dish Taste method.Pickling seasoning is carried out before barbecue, and condiment used claims pickling material；Carried out with dish seasoning after baking, condiment one used As be referred to as dip；Glue to spread to season and usually carried out when food roasting will be ripe, condiment used is referred to as spreading.Using this While three kinds of flavouring methods, according to raw material heterogeneity in itself and the food flavor requirement to be reached, four kinds of seasonings Means are with wherein.Three kinds of seasoning modes flexibly can arrange in pairs or groups or be used alone by needs are made.As Chinese style roast, except shape Larger and thick raw material need to be pickled outside seasoning, and the small and thin raw material of shape and vegetable dish need not typically be pickled seasoning, but roasting Directly seasoned during system, sprinkle spreading, and paint sesame oil or salad oil frequently.Taste type is often the different taste according to people Like and be varied from, spicy, spiced can be tuned into or on the basis of spicy, recall it is micro- it is peppery, in peppery and weight it is peppery etc..And Korea Spro Formula is roasted, and its making feature is that raw material needs pickling seasoning in advance.During pickling, some fruit and onion are typically additionally added, Making into dish has fragrant and oiliness sensation.No longer seasoned during baking, simply mend taste with dip when edible.

Flavor characteristics of the barbecue sauce firstly the need of the barbecue material to be prepared of determination are prepared, to determine the wind of barbecue material Taste feature, then must specify the barbecue material is used for which type of food and application method.In processing flavouring and main dispensing relation When, tasteless person, it should be made to have taste centered on the delicious taste of raw material；The person that has taste, makes it more beautiful；Lightly seasoned person makes its dense；Taste is dense Person makes its thin；Delicious person makes its protrusion；The different person of taste makes its elimination.Further according to the flavor strength of original material, and consider to process Process produces the factor of fragrance, and corresponding usage amount is determined in cost-range.Next is to determine the fragrance of spice component Balance.Spice has Titian in food, assigns fragrant, suppression smelling of fish or mutton peculiar smell, correction bad smell and assign the machines such as the sense of taste, pungent Energy.In general, main body fragrance is lighter, and the spice that need to add is fewer, and according to its flavor strength, shades to main body fragrance Modified.The flavoring of barbecue production is such as prepared, its flavor characteristics are the fishy smell of meat to be dispelled, and keep meat fresh in itself It is fragrant and delicious, then the fragrant pungent taste such as ginger, garlic, peppery is equipped with, while increase the thickness of taste.On this basis, taste is expanded as much as possible Width, such as appropriateness increase sweet tea sense or flavour, will according to being that the species of meat selects different Mei Lade products using object Delicious further distillation.Will also according to be it is roasting before use or be roasting after adjusted with raw material, such as baking preceding use, then need not be Made an effort on the overall co-ordination of taste and its width, only focus on and add taste and elimination meat raw meat；It is if being used after roasting, then necessary Take the whole structure of taste into account.Its seasoning and adjusting incense method is exactly on the platform of the basic flavoring combination such as salt, sugar, monosodium glutamate, is led to Working in coordination between purport taste substance (yeastex, protein hydrolysate etc.), spice, meat hot reaction essence is crossed, has both removed meat raw meat Have a strong smell, produce the plentiful sense of taste of the aromatic thickness of meat true to nature again, then the head being aided with is fragrant, realizes food roasting " color " three The perfect adaptation of one, form the unique sense organ flavor of product.

Barbecue sauce is one of emerging barbecue sauce, relative to the barbecue sauce of powdery because adding stir-frying-technology Its flavor substance is more rich under conditions of same species and dosage, seasoning effect is more prominent, Flavor is more coordinated, permeated Act on that stronger, raw material availability is higher, using more convenient, can be used as pickling material, dip and spreading, suitable for various seasonings Ways and means, it is popular with consumers again, there is vast potential for future development.

At present, the patent document of disclosed related barbecue sauce is more：

Chinese patent CN106579307A discloses a kind of barbecue sauce, is made up by weight of following raw material：Beef Sauce 8-12 parts, rib paste 8-12 parts, chilli garlic sauce 8-12 parts, black bean sauce 6-8 parts, cumin powder 6-8 parts, tangerine peel powder 4-6 parts, spiced salt 4- 6 parts, mushroom powder 4-7 parts, pure water 5-10 parts, cashew nut powder 3-5 parts, vegetable oil 4-6 parts, ground cinnamon 3-5 parts, rascal 3-5 parts, mountain Short, bristly hair or beard powder 3-5 parts, galangal powder 3-5 parts, glucose 1-3 parts, black sesame powder 1-3 powder and black pepper 1-3 parts.Barbecue sauce in the invention Employ abundant meat pulp material and spice is arranged in pairs or groups, preferable taste can be provided for the food of baking, not only to burn Roasting personnel are more self-confident, also increase interest of the client to food.

Chinese patent CN103181543B discloses a kind of barbecue sauce and preparation method thereof.The raw material of the barbecue sauce include with The component of lower parts by weight content：Clear water 40-50 parts by weight, yeast extract 10-20 parts by weight, sucrose 3-10 parts by weight, salt 5-13 parts by weight, monosodium glutamate 0.5-5 parts by weight, maltodextrin 4-10 parts by weight, cumin 3-15 parts by weight, garlic essence 0.1-2 parts by weight, Anistree 0.1-1 parts by weight, capsicum 8-16 parts by weight, chilli oil 1-3 parts by weight, meat flavor 0.01-0.05 parts by weight, cumin essence Oily 0.01-0.1 parts by weight, potassium sorbate 0.01-0.1 parts by weight.The barbecue sauce of the invention not only has special barbecue flavor, Mellow in taste is enriched, and aftertaste is long, can directly add, and reduces the time allocated using various flavoring for mixture, reduces The labor intensity of barbecue, it is easy to use.

Chinese patent CN106490586A discloses a kind of preparation method of flavor nutrition barbecue sauce.The barbecue sauce by including The following raw material is prepared：Chinese prickly ash, garlic granule, white sesameseed, Jiang Li, salt are celery seed powder, peanut powder, cortex albiziae powder, walnut powder, red Chilli powder, onion powder, carrot meal, catsup, maltodextrin, converted starch, glucose, fermented soya bean oil, soy sauce, cumin essential oil, chicken Powder, sheep powder, yellow rice wine gram, white wine gram, fish sauce gram, Niu Fen, butter, monosodium glutamate, seafood powder, cumin powder, water.The invention is obtained to roast Naturally sense is strong for sauce, taste is dense, delicious flavour, the appetite of energy effective stimulus people.

Chinese patent CN106387847A discloses a kind of special barbecue sauce of barbecue, wherein the special barbecue sauce of described barbecue Including following mass ratio component：35 parts of plain boiled water, ginger 5-8 parts, tomato 2-5 parts, fennel seeds 2-5 parts, peppermint 1-2 parts, honeybee Sweet 1-2 parts, vinegar 1-2 parts, salt 1-2 parts, soy sauce 1-2 parts and fruit syrup 2-5 parts.The barbecue sauce of the invention has broken conventional barbecue Sauce manner of formulation, its taste novel and unique, meat are tendered with a crispy crust, and the barbecue sauce of the present invention is brushed in barbecue and can effectively facilitate barbecue Nutrition release, ensure the water content of its meat, prevent the accumulation of noxious material, while add Chinese herbal medicine to increase barbecue sauce Health-care efficacy, invasion of the resistance noxious material to human body, prevents from getting angry.

Chinese patent CN106262717A discloses a kind of barbecue sauce, is made up of following components and weight：It is a kind of Barbecue sauce, it is characterised in that its raw material includes following components and parts by weight：Pure water 50-60 parts, yeast extract 10-20 parts, Salt 5-10 parts, monosodium glutamate 0.5-5 parts, starch 10-20 parts, citric acid 3-5 parts, cumin 2-5 parts, garlic essence 0.5-2 parts, anistree 0.1- 1 part, broken onion 5-10 parts, bruised ginger 3-6 parts, chilli oil 1-3 parts, meat flavor 0.05-0.08 parts, mustard meal 1-3 parts.The invention A kind of barbecue sauce is provided, the barbecue sauce unique flavor is nutritious, easy to use and safe.

Beefsteak is Fresh ＆ Tender in Texture, delicious flavour, is the traditional food in west.Rich in abundant protein, its amino in beef Sour ratio of components pork needs closer to human body, can improve body resistance against diseases, have in the methods of aftercare, tissue repair good Good effect；Content of sarcosine in beef is all higher than other any food, to increase muscle, gain in strength it is especially effective；In addition, Also contain vitamin B in beef₆, vitamin B₁₂, magnesium, iron, potassium, the various nutrient elements such as zinc and carnitine, linoleic acid, to promoting Material metabolism, enhancing immunocompetence etc. have preferable effect.In recent years, the raising with China's inhabitant's consumption level and beef cattle The expansion of industry, the consumption figure of China's beefsteak is also growing day by day, and a large amount of vacuum packaging beefsteak finished products more occurs in the market, consumption It is not required to season after person's purchase, is edible after fry cooked, greatlys save the pre-treatment step of beefsteak, make consumer daily consumption ox Row becomes more to facilitate.

The characteristic and flavor that beefsteak makes, be unable to do without the reasonable utilization of flavoring, pickle the most critical that process is grilled lamb chops Process, barbecue sauce is the indispensable flavoring for pickling process：

Chinese patent CN104336577A discloses a kind of tomato Pan-Fried Beef Steak with Black Pepper juice, is made up of following component, catsup, kind Eggplant fourth, water, white granulated sugar, monosodium glutamate, salt, light soy sauce, vegetable oil, spice, converted starch, xanthans, yeast extract, ox Digested tankage, somatose cream, citric acid, light-coloured vinegar, glucono-δ-lactone, rice wine.Also disclose its preparation method.The invention Tomato Pan-Fried Beef Steak with Black Pepper juice be tomato, black pepper, soy sauce be main body flavor be equipped with other flavors, unique flavor, delicious flavour It is strong, the fishy smell of meat can be removed when cooking beefsteak, lifts the delicious of steak, with sour-sweet in taste perfume (or spice), directly cooks steak All good baste.Using the more preferable electromagnetic agitation pot of temperature control come frying sauce, heated, avoided by the heating-up temperature of two-stage The high-temperature oxydation of vegetable fat, avoid local heating during sauce frying it is excessive caused by it is black and produce miscellaneous Taste.

Chinese patent CN105285875A discloses a kind of beefsteak flavoring, and it includes the component group of following parts by weight Into：1~5 part of tenderization agent solution, 7~15 parts of yeast extract, 1~5 part of curry powder, 1~5 part of onion powder, 1~5 part of 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 chickens' extract, 1~5 part of five-spice powder. It is fresh and tender tasty using beefsteak made from the beefsteak flavoring described in the invention, it is easy to cook, mouthfeel is good, raciness.

The problem of what barbecue sauce (flavoring) disclosed above was studied mostly is flavor, nutrition and the mouthfeel for roasting product, But the flavor of a baked foods part derives from barbecue sauce, another part mostlys come from barbecue technique, and food materials exist Cooking process generates the physics of complexity, chemical change, generates substantial amounts of flavor and taste compound, wherein, it is to burn to fire-cure taste One of roasting special flavor, and the favorite of all kinds of consumer groups, it is deep to be favored by domestic and international consumer.

It is traditionally to extend the shelf-life of aquatic product using the main purpose fire-cureed, now in addition to for preservation, It is more the pursuit to fire-cureing the tempting flavor of product.But the potential safety hazard of baked foods can not be ignored, on the one hand due to Combustion product and direct food contact, and cause the direct contaminated food products of the BaP in flue dust.Research shows：During to combustion of wood Caused high-temperature split product is analyzed, and BaP can be produced under sending out ignition temperature now all of.Further, since Baking temperature is high, the composition such as fat, cholesterol in food, can form benzo when cooking processing through high temperature pyrolysis or hot polymerization Pyrene.According to research reports, BaP content is 10 of animal foodstuff in itself in the oil droplet that animal foodstuff is dripped in cooking process ~70 times.When in sootiness and baking process burnt roasting or charing occurs for food, BaP growing amount will dramatically increase, particularly cigarette At 400~1000 DEG C, the growing amount of BaP can sharply increase smoked temperature with the rising of temperature.Such as when heating starch extremely 0.7 μ g/kg BaP can be produced at 390 DEG C, 7mg/kg BaP can be produced when being heated to 650 DEG C.

To sum up, prepare that a kind of foodsafety is strong, has that to fire-cure the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper of flavor be this area skill The active demand of art personnel.

The content of the invention

Technical problem solved by the invention is the defects of overcoming existing barbecue sauce, there is provided it is a kind of have fire-cure the black of flavor The special barbecue sauce of green pepper beefsteak.

In order to achieve the above object, the present invention uses following technical scheme：

A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：

Pure water 32-36 parts, basic sauce 22-30 parts, white granulated sugar 22-26 parts, catsup 9-13 parts, sauce 6-10 parts are fire-cureed, Salt 4-8 parts, black pepper 4-8 parts, rejuvenator 2-6 parts, monosodium glutamate 1-3 parts, the sapidity nucleotide disodium 0.07-0.11 parts；

Preferably, the special barbecue sauce of the Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：

Pure water 33-35 parts, basic sauce 24-28 parts, white granulated sugar 23-25 parts, catsup 10-12 parts, sauce 7-9 parts are fire-cureed, Salt 5-7 parts, black pepper 5-7 parts, rejuvenator 3-5 parts, monosodium glutamate 1.5-2.5 parts, the sapidity nucleotide disodium 0.08-0.10 parts；

It is highly preferred that the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, is mainly prepared by the raw material of following parts by weight：

34 parts of pure water, basic 26 parts of sauce, 24 parts of white granulated sugar, 11 parts of catsup, fire-cure 8 parts of sauce, 6 parts of salt, black pepper 6 Part, 4 parts of rejuvenator, 2 parts of monosodium glutamate, 0.09 part of the sapidity nucleotide disodium；

Further, the basic sauce be beef is cooled down after butter frying, stripping and slicing, with proper honey, white wine, seasoning Expect mixing, be sealed and stored, then fermented through cholesterol degradation bacterium, filter, concentrate and be made；

Preferably, the preparation method of the basic sauce, comprises the following steps：8cm × 8cm × 2cm beef clod is taken, clearly Wash, put in 45-65% honey solution and be pickled 3-5min, take out, drain, be put into fried 3- in the butter of 160-180 DEG C of temperature 5min, take out, drain, be cooled to room temperature, cut into 2cm × 2cm fritter, add fritter fried beef quality 2-4% honeybee Honey, 1-3% flavoring, 0.1-0.3% 50-60 degree white wine, 100-200% sterilized water, uniformly mixing, it is sealed and stored 4- 6 months, filtering, regulation filtrate pH value was 4-6, and its quality 1.5-3.5% cholesterol degradation bacteria powder is added into filtrate, is stirred Mix uniformly, first in 28-32 DEG C of temperature, speed of agitator 160-180r/min conditions fermentation 2-4d, then in 35-40 DEG C of temperature, 44-52h, aseptic filtration are left to ferment, filtrate decompression is concentrated into solid content and produces basic sauce for 55-65%；

Preferably, the flavoring is made up of the raw material of following mass ratio：Yeast extract 20%, black bean sauce 20%, Onion 15%, pepper 15%, garlic 11%, ginger 8%, Chinese anise 5%, cardamom 2%, snow pear juice 2, lemon juice 2%, accurately Weigh above-mentioned raw materials, uniformly mixing, broken produce flavoring；

It is highly preferred that the cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis 3-7 in mass ratio:1-3 is uniformly mixed；

It is highly preferred that the viable bacteria content of the cholesterol degradation bacteria powder is 7 × 10¹¹-9×10¹¹cfu/g；

The monascus CGMCC No.4618 are disclosed by the B of Chinese patent CN 102199544；

The Lactobacillus plantarum CCTCC NO.M2014568 are disclosed by the A of Chinese patent CN 104818230.

Further, it is described fire-cure sauce be using beef, seasoning powder, brown sugar, common jujube bark, jujube wood, vegetable oil as primary raw material, Dynamic destructive distillation is segmented through low temperature, is concentrated under reduced pressure and is made；

Preferably, the preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.10-0.15 is well mixed, in 0.2-0.4% sodium bicarbonate solution Middle immersion 30-50min, take out, put in sterilization kettle and keep 15-25min under 0.08-0.12MPa steam pressures, be cooled to room Temperature, then proceed to keep 20-40min under 0.11-0.15MPa steam pressures, obtain compound A；

Further, the common jujube bark grain particle diameter is 1-1.5cm；

Further, the jujube wood grain particle diameter is 0.3-0.7cm；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 60-100:8-10:2-6:0.2-0.6 is mixed Close, stir, seal, stand 1-2h, obtain compound B；

Further, the seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 11%th, pepper 10%, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%th, Chinese prickly ash 2%, cassia bark 2%, cloves 3%, spiceleaf 3%, cardamom 2%, accurately weigh above-mentioned raw materials, and uniformly mixing, is crushed to Particle diameter is that 0.5-3mm produces seasoning powder；

3) by compound A, compound B according to mass ratio 1-1.6:0.4-0.8 is mixed, and is put into dynamic retort, is used Dynamic distillation process, respectively at 150-180 DEG C of 0.5-1.5h, 181-220 DEG C of insulation 1.5-3h, 221-300 DEG C of insulation insulation 1- 2h carries out segmentation low temperature distillation, flue gas caused by decomposition through serpentine condenser condensation collect obtain relevant temperature section dry distillation liquid C, Dry distillation liquid D and dry distillation liquid E, mix to obtain thick dry distillation liquid；

Further, the parameter of the dynamic retort is：Design pressure：0.35MPa, heating power：90kW, rotating speed： 3r/min, volume：4m³；

Further, the dynamic retort inventory is the 60-70% of its dischargeable capacity；

Further, the nitrogen that purity is 99.9% is passed through when the dynamic destructive distillation temperature in the kettle reaches 150 DEG C, as guarantor Shield and driving gas, until pyrolytic reaction terminates；

Preferably, the pressure for being passed through nitrogen is 0.01-0.03MPa；

Further, heating ramp rate is 42-48 DEG C/h in the dynamic retort；

Further, the dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 2-4:1-3:0.5-1；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2-3 ratio adds n-hexane, shakes 3-5min, stands 10min, remove n-hexane extract；Remainder is according to volume ratio 1:3-5 ratio adds ethyl acetate, shakes 3-5min, 15min is stood, ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, with Rotary Evaporators in 40 DEG C Ethyl acetate is removed below, as refined dry distillation liquid；

5) the refined dry distillation liquid of 8-10 times of column volume (BV) is added to the big of pretreatment with 1-2mL/min loading speed On the resin column of hole, use the ethanol of 6-9 times of column volume (BV) 95% to be eluted with 1-3mL/min flow velocity, collect eluent, in Less than 40 DEG C remove 95% ethanol and must fire-cure liquid, are concentrated under reduced pressure into solid content and produce for 50-60% and fire-cure sauce.

Further, the rejuvenator is by cholesterol oxidase, elastoser, plant rennet, clostridiopetidase A, angle egg White enzyme, lipase, chitosan, riboflavin, zinc chloride, cysteine science compounding form；

Preferably, the rejuvenator is uniformly mixed by the raw material of following parts by weight：Cholesterol oxidase 9-12 Part, chitosan 8-10 parts, elastoser 6-8 parts, plant rennet 3-5 parts, clostridiopetidase A 1-3 parts, keratinase 1-3 parts, fat Fat enzyme 1-2 parts, cysteine 0.8-1.2 parts, riboflavin 0.5-1 parts, zinc chloride 0.2-0.6 parts；

It is highly preferred that the plant rennet is papain, bromelain, ficin, Zingibain Any one or a few in enzyme, Actinidin；

It is highly preferred that the plant rennet quality group turns into：Papain:Bromelain:Ficin: Ginger Protease:Actinidin=5-11:2-4:1-3:1-3:1-2.

Another object of the present invention is to provide the preparation method of the special barbecue sauce of above-mentioned Pan-Fried Beef Steak with Black Pepper, comprises the following steps：Press Each raw material is accurately weighed according to formula, first crushes black pepper, 100 mesh sieves is crossed and obtains black pepper；Then pure water is put into stir-fry It is boiled in pot, black pepper frying 3min is added, basic sauce, white granulated sugar, catsup, salt is then sequentially added while stirring and fries 12min processed, stop heating, sequentially add monosodium glutamate, the sapidity nucleotide disodium while stirring, fire-cure sauce, rejuvenator, treat that product temperature is down to 60-70 DEG C it is filling, pack and produce the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper.

The special barbecue sauce of Pan-Fried Beef Steak with Black Pepper prepared by the present invention fire-cures with rich flavor, main body flavor protrusion, tenderizing effectses are strong, eat It is product high safety, easy to use, quick, various consumer groups can be adapted to, be particularly suitable for numerous Moslems consumer.

The special barbecue sauce of Pan-Fried Beef Steak with Black Pepper prepared by the present invention is applicable to roast various seasoning modes, for example, pickle, the system of brushing, , can be as preserved materials preferred when roasting, dip, brush material etc. with dish etc..

The method that the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper of the present invention pickles beefsteak：Take beefsteak quality 0.5-1.5% Pan-Fried Beef Steak with Black Pepper Special barbecue sauce, 45-55 DEG C of sterilized water of 2-4 times of addition barbecue sauce quality, is stirred, fully dissolving, and beefsteak is put into and salted down 20-40min processed, take out, drain.

Beneficial effect：

The special barbecue sauce of Pan-Fried Beef Steak with Black Pepper prepared by the present invention does not add any spices and essence and preservative, and it is dense to fire-cure flavor Strongly fragrant, main body flavor (beef-flavouring) protrudes, and long shelf-life was up to 15-18 months, and tenderizing effectses are strong, and the science for particularly fire-cureing sauce is answered Match somebody with somebody, improve mouthfeel, flavor and the functional characteristic (biocidal property, inoxidizability, pharmacological) of baked foods, have collected food materials (ox Meat) Flavor material under barbecue state so that barbecue sauce has strong, tempting special barbecue flavor, solves food Material (beef) before barbecue without barbecue flavor the problem of, really returned the natural flavour mountaineous literal sense of barbecue sauce；Reaching same burning The time subsequently roasted is shortened in the case of roasting quality (barbecue flavor, mouthfeel, color and luster and security), is reduced carcinogenic Produce, improve the security of baked foods.Meanwhile the science of basic sauce and rejuvenator compound, reduce food materials (beef) and The cholesterol level of auxiliary material and the new ketone of -4 alkene of functional materials cholesteric -3 is generated, prevented from source because cholesterol is burning Roasting high temperature or the lower carcinogenic possibility of generation of burning, further increase the foodsafety of baked foods.Using the barbecue Beefsteak made from sauce is Fresh ＆ Tender in Texture, delicious flavour, barbecue flavor it is dense, cholesterol level is low, foodsafety is strong, for prepare characteristic The Pan-Fried Beef Steak with Black Pepper of barbecue flavor explores a new shortcut：

It is using beef, seasoning powder, brown sugar, common jujube bark, jujube wood, vegetable oil to be main former that 1. prepared by the present invention, which fire-cures sauce, Prepared by expecting, being segmented dynamic destructive distillation through low temperature, be concentrated under reduced pressure has barbecue special flavor (fire-cureing taste) and relatively strong antibacterial, antioxygen Change the sauce of function, not only assign barbecue sauce special barbecue flavor, and instead of the addition of traditional essence and preservative；Simultaneously Above-mentioned dispensing has the effect of anti-inflammatory, antidiarrheal and solid intestines after destructive distillation, in protection stomach lining, prevents gastroenteritis, promotion digestion side Face has remarkable result, is especially suitable for roasting the edible of fan；The liquid yield that fire-cures prepared reaches 44-48%, polyphenols Content is 32.6-35.5mg/L, and carbonyl complex content is 14.7-16.9mg/L, pH value 3.0-3.3, does not detect 3,4- The carcinogenic substances such as BaP, there is stronger foodsafety.

2. basic sauce prepared by the present invention be beef is cooled down after butter frying, stripping and slicing, with proper honey, white wine, tune Taste substance mixes, and is sealed and stored, and is then fermented (degrading rate of cholesterol reaches 88-92%) through cholesterol degradation bacterium, filters, concentrates and make ；Beef is through high temperature, frying in short-term, not remove only the most grease in beef, reduces the content of cholesterol, and most The limits ground flavor substance such as the quick obtaining color of beef, pickles, collects with ox for a long time after cutting with auxiliary material Meat flavor is the sauce that main body has the Flavors such as flavoring, fruit, ester, alcohol, honey, fermented soya bean concurrently, through cholesterol degradation bacterium Segmentation, mixed fungus fermentation, further greatly reduce cholesterol level in sauce, reduce the morbidity of high cholesterol associated conditions Rate, the carcinogenic generation of barbecue process can be most importantly reduced, the functional characteristic of barbecue sauce is enhanced, improves barbecue sauce Foodsafety.

3. the rejuvenator of the present invention is by cholesterol oxidase, elastoser, plant rennet, clostridiopetidase A, keratin Enzyme, lipase, chitosan, riboflavin, zinc chloride, cysteine science compounding form, can be to barbecue food materials top layer, flesh source egg In vain, conclude the framework institutional frameworks such as albumen, fatty connective tissue moderately to decompose, before not influenceing to roast food materials taste and flavor The tenderization for carrying out appropriateness is put, can not only increase flavoring active ingredient rapid osmotic to internal layer, shorten salting period, enhancing is burnt The flavor effect and efficiency of material are roasted, and enhances barbecue sauce property easy to use；Appropriateness decomposes the barbecue on top layer simultaneously Food materials are more prone to bond with barbecue sauce, and barbecue process is difficult for drop-off, had both reduced the loss of flavoring, and had greatly reduced again Carcinogenic possibility is produced because of the flavoring burning to come off, improves the foodsafety of baked foods；It is important that can Significantly reduce barbecue food materials cholesterol level and courage the effect of with prevention, treatment hepatopathy and anti-obesity, reducing blood lipid can be produced The ketone of the alkene of steroid-4-3, and then effectively prevent hyperlipidemia, artery sclerosis, the cardiovascular and cerebrovascular disease such as coronary heart disease, what is more important with The reduction (conversion ratio reaches 92.5-95.3%) of pickling process food materials cholesterol level, has been prevented from source because cholesterol exists High temperature or the lower carcinogenic possibility of generation of burning are roasted, substantially increases the foodsafety of baked foods.Particularly：Shell gathers Sugar, the science compounding of riboflavin (absorption and fixed cholesterol enzyme viability) further increase cholesterol oxidase and substrate Time of contact, the contact area with substrate is added, improves transformation efficiency；Zinc chloride, the science compounding of cysteine improve The holding of enzyme activity under the enzyme activity and holding conditions of the actual catalytic action of each enzyme.

4. the preparation method technique of the present invention is simple and convenient to operate, the time is short, efficiency high, existed by being segmented stir-frying-technology While ensureing to obtain the Flavor of final barbecue sauce, flavor substance, the nutriment of each raw material can be retained to greatest extent And the content of functional materials, realize the value maximization from raw material to finished product.

It should be noted that the result that the using effect of barbecue sauce of the present invention, which is each component, mutually to be cooperateed with, interact, and The superposition of non-simple raw material function, the science compounding of each raw material components and extraction, caused effect is considerably beyond each single group The superposition of part function and effect, there is preferably advanced and practicality.

Embodiment

The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this The various changes carried out on the premise of invention spirit and scope to the material component in these embodiments and dosage or change Belong to protection scope of the present invention.

Raw material sources, wherein：

Cholesterol oxidase enzyme activity：60u/mg, Sigma (China) company；

Elastoser, clostridiopetidase A, keratinase, lipase activity power are 40u/mg, Ningxia Xia Sheng enzyme preparations company；

Papain, bromelain, ficin, Ginger Protease, Actinidin enzyme activity are 50u/mg, letter (China) Co., Ltd of Novi；Involved other raw materials are commercially available in following examples.

Embodiment 1

A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：34 parts of pure water, basic sauce 26 parts, 24 parts of white granulated sugar, 11 parts of catsup, fire-cure 8 parts of sauce, 6 parts of salt, 6 parts of black pepper, 4 parts of rejuvenator, 2 parts of monosodium glutamate, flavor 0.09 part of disodium 5 '-ribonucleotide；

The preparation method of the basic sauce, comprises the following steps：8cm × 8cm × 2cm beef clod is taken, cleans, puts 55% Honey solution in be pickled 4min, take out, drain, be put into fried 4min in the butter of 170 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter fried beef quality 3%, 2% flavoring, and the 55 of 0.2% White wine is spent, 150% sterilized water, uniformly mixing, is sealed and stored 5 months, filtering, regulation filtrate pH value is 5, is added into filtrate The cholesterol degradation bacteria powder of its quality 2.5%, stirs, and is sent out first in 30 DEG C of temperature, speed of agitator 170r/min conditions Ferment 3d, then it is concentrated into solid content in 37 DEG C of temperature, standing for fermentation 48h, aseptic filtration, filtrate decompression and produces base for 60% Plinth sauce；

The flavoring is made up of the raw material of following mass ratio：Yeast extract 20%, black bean sauce 20%, onion 15%th, pepper 15%, garlic 11%, ginger 8%, Chinese anise 5%, cardamom 2%, snow pear juice 2, lemon juice 2%, are accurately weighed Above-mentioned raw materials, uniformly mixing, broken produce flavoring；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 5:2 uniformly mixing；

The viable bacteria content of the cholesterol degradation bacteria powder is 8 × 10¹¹cfu/g。

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.12 is well mixed, is soaked in 0.3% sodium bicarbonate solution 40min, take out, put in sterilization kettle and keep 20min under 0.10MPa steam pressures, be cooled to room temperature, then proceed in 30min is kept under 0.13MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1.2cm；

The jujube wood grain particle diameter is 0.4cm；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 80:9:4:0.4 mixing, stirs, close Envelope, 1.5h is stood, obtains compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 11%, pepper 10%th, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, Chinese prickly ash 2%th, cassia bark 2%, cloves 3%, spiceleaf 3%, cardamom 2%, accurately weigh above-mentioned raw materials, uniformly mixing, and being crushed to particle diameter is 1.5mm produces seasoning powder；

3) by compound A, compound B according to mass ratio 1.3:0.6 mixes, and is put into dynamic retort, dry using dynamic Technique is evaporated, 1h, 200 DEG C of insulation 2h, 260 DEG C of insulation 1.5h are incubated respectively at 165 DEG C and carry out segmentation low temperature distillation, caused by decomposition Flue gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The parameter of the dynamic retort is：Design pressure：0.35MPa, heating power：90kW, rotating speed：3r/min, hold Product：4m³；

The dynamic retort inventory is the 65% of its dischargeable capacity；

The dynamic destructive distillation temperature in the kettle is passed through the nitrogen that purity is 99.9% when reaching 150 DEG C, as protection and driving Gas, until pyrolytic reaction terminates；

The pressure for being passed through nitrogen is 0.02MPa；

Heating ramp rate is 45 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 3:2:0.8；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2.5 ratio adds n-hexane, shakes 4min, stands 10min, remove n-hexane extract；Remainder is according to volume ratio 1:4 ratio adds ethyl acetate, shakes 4min, stands 15min, ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, with Rotary Evaporators in less than 40 DEG C Ethyl acetate is removed, as refined dry distillation liquid；

5) the refined dry distillation liquid of 9 times of column volumes (BV) is added to the macropore of pretreatment with 1.5mL/min loading speed On resin column, use 7.5 times of ethanol of column volume (BV) 95% to be eluted with 2mL/min flow velocity, eluent is collected, in 40 DEG C Liquid must be fire-cureed by removing 95% ethanol below, be concentrated under reduced pressure into solid content and produced for 55% and fire-cure sauce.

The rejuvenator is uniformly mixed by the raw material of following parts by weight：10.5 parts of cholesterol oxidase, shell gathers 9 parts of sugar, 7 parts of elastoser, 4 parts of plant rennet, 2 parts of clostridiopetidase A, 2 parts of keratinase, 1.5 parts of lipase, cysteine 1 Part, 0.8 part of riboflavin, 0.4 part of zinc chloride；

The plant rennet quality group turns into：Papain:Bromelain:Ficin:Zingibain Enzyme:Actinidin=8:3:2:2:1.5.

Preparation method, comprise the following steps：Each raw material is accurately weighed according to formula, first crushes black pepper, crosses 100 mesh Sieve to obtain black pepper；Then pure water is put into boiled in frying pan, addition black pepper frying 3min, then while stirring successively Basic sauce, white granulated sugar, catsup, salt frying 12min are added, stops heating, sequentially adds monosodium glutamate, flavor nucleosides while stirring Acid disodium, fire-cure sauce, rejuvenator, treat product temperature be down to 65 DEG C it is filling, pack and produce the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper.

Embodiment 2

A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：32 parts of pure water, basic sauce 22 parts, 22 parts of white granulated sugar, 9 parts of catsup, fire-cure 6 parts of sauce, 4 parts of salt, 4 parts of black pepper, 2 parts of rejuvenator, 1 part of monosodium glutamate, flavor 0.07 part of disodium 5 '-ribonucleotide；

The preparation method of the basic sauce, comprises the following steps：8cm × 8cm × 2cm beef clod is taken, cleans, puts 45% Honey solution in be pickled 3min, take out, drain, be put into fried 3min in the butter of 160 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter fried beef quality 2%, 1% flavoring, and the 50 of 0.1% White wine is spent, 100% sterilized water, uniformly mixing, is sealed and stored 4 months, filtering, regulation filtrate pH value is 4, is added into filtrate The cholesterol degradation bacteria powder of its quality 1.5%, stirs, and is sent out first in 28 DEG C of temperature, speed of agitator 160r/min conditions Ferment 2d, then it is concentrated into solid content in 35 DEG C of temperature, standing for fermentation 44h, aseptic filtration, filtrate decompression and produces base for 55% Plinth sauce；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 3:1 uniformly mixing；

The viable bacteria content of the cholesterol degradation bacteria powder is 7 × 10¹¹cfu/g。

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.10 is well mixed, is soaked in 0.2% sodium bicarbonate solution 30min, take out, put in sterilization kettle and keep 15min under 0.08MPa steam pressures, be cooled to room temperature, then proceed in 20min is kept under 0.11MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1cm；

The jujube wood grain particle diameter is 0.3cm；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 60:8:2:0.2 mixing, stirs, close Envelope, 1h is stood, obtains compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 11%, pepper 10%th, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, Chinese prickly ash 2%th, cassia bark 2%, cloves 3%, spiceleaf 3%, cardamom 2%, accurately weigh above-mentioned raw materials, uniformly mixing, and being crushed to particle diameter is 0.5mm produces seasoning powder；

3) by compound A, compound B according to mass ratio 1:0.4 mixes, and is put into dynamic retort, using dynamic destructive distillation Technique, 0.5h, 181 DEG C of insulation 1.5h, 221 DEG C of insulation 1h are incubated respectively at 150 DEG C and carry out segmentation low temperature distillation, caused by decomposition Flue gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The dynamic retort inventory is the 60% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.01MPa；

Heating ramp rate is 42 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 2:1:0.5；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2 ratio adds n-hexane, shakes 3min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:3 ratio adds ethyl acetate, shakes 3min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 8 times of column volumes (BV) is added to the macropore tree of pretreatment with 1mL/min loading speed On fat post, use 6 times of ethanol of column volume (BV) 95% to be eluted with 1mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 50% and fire-cure sauce.

The rejuvenator is uniformly mixed by the raw material of following parts by weight：9 parts of cholesterol oxidase, chitosan 8 Part, 6 parts of elastoser, 3 parts of plant rennet, 1 part of clostridiopetidase A, 1 part of keratinase, 1 part of lipase, 0.8 part of cysteine, 0.5 part of riboflavin, 0.2 part of zinc chloride；

The plant rennet quality group turns into：Papain:Bromelain:Ficin:Zingibain Enzyme:Actinidin=5:2:1:1:1.

Preparation method, comprise the following steps：Each raw material is accurately weighed according to formula, first crushes black pepper, crosses 100 mesh Sieve to obtain black pepper；Then pure water is put into boiled in frying pan, addition black pepper frying 3min, then while stirring successively Basic sauce, white granulated sugar, catsup, salt frying 12min are added, stops heating, sequentially adds monosodium glutamate, flavor nucleosides while stirring Acid disodium, fire-cure sauce, rejuvenator, treat product temperature be down to 60 DEG C it is filling, pack and produce the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper.

Embodiment 3

A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：36 parts of pure water, basic sauce 30 parts, 26 parts of white granulated sugar, 13 parts of catsup, 10 parts of sauce is fire-cureed, 8 parts of salt, 8 parts of black pepper, 6 parts of rejuvenator, 3 parts of monosodium glutamate, is in 0.11 part of flavor nucleotide disodium；

The preparation method of the basic sauce, comprises the following steps：8cm × 8cm × 2cm beef clod is taken, cleans, puts 65% Honey solution in be pickled 5min, take out, drain, be put into fried 5min in the butter of 180 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds fritter fried beef quality 2-4% honey, 3% flavoring, 0.3% 60 degree of white wine, 200% sterilized water, uniformly mix, be sealed and stored 6 months, filtering, regulation filtrate pH value is 6, is added into filtrate Enter the cholesterol degradation bacteria powder of its quality 3.5%, stir, first in 32 DEG C of temperature, speed of agitator 180r/min conditions Ferment 4d, is then concentrated into solid content in 40 DEG C of temperature, standing for fermentation 52h, aseptic filtration, filtrate decompression and is produced for 65% Basic sauce；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 7:3 uniformly mixing；

The viable bacteria content of the cholesterol degradation bacteria powder is 9 × 10¹¹cfu/g。

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.15 is well mixed, is soaked in 0.4% sodium bicarbonate solution 50min, take out, put in sterilization kettle and keep 25min under 0.12MPa steam pressures, be cooled to room temperature, then proceed in 40min is kept under 0.15MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1.5cm；

The jujube wood grain particle diameter is 0.7cm；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 100:10:6:0.6 mixing, stirs, Sealing, 2h is stood, obtains compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 11%, pepper 10%th, horseradish 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, Chinese prickly ash 2%th, cassia bark 2%, cloves 3%, spiceleaf 3%, cardamom 2%, accurately weigh above-mentioned raw materials, uniformly mixing, and it is 3mm to be crushed to particle diameter Produce seasoning powder；

3) by compound A, compound B according to mass ratio 1.6:0.8 mixes, and is put into dynamic retort, dry using dynamic Technique is evaporated, 1.5h, 220 DEG C of insulation 3h, 300 DEG C of insulation 2h are incubated respectively at 180 DEG C and carry out segmentation low temperature distillation, caused by decomposition Flue gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The dynamic retort inventory is the 70% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.03MPa；

Heating ramp rate is 48 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 4:3:1；

4) into the thick dry distillation liquid of gained according to volume ratio 1:3 ratio adds n-hexane, shakes 5min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:5 ratio adds ethyl acetate, shakes 5min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 10 times of column volumes (BV) is added to the macropore tree of pretreatment with 2mL/min loading speed On fat post, use 9 times of ethanol of column volume (BV) 95% to be eluted with 3mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 60% and fire-cure sauce.

The rejuvenator is uniformly mixed by the raw material of following parts by weight：12 parts of cholesterol oxidase, chitosan 10 parts, 8 parts of elastoser, 5 parts of plant rennet, 3 parts of clostridiopetidase A, 3 parts of keratinase, 2 parts of lipase, cysteine 1.2 Part, 1 part of riboflavin, 0.6 part of zinc chloride；

The plant rennet quality group turns into：Papain:Bromelain:Ficin:Zingibain Enzyme:Actinidin=11:4:3:3:2.

Preparation method, comprise the following steps：Each raw material is accurately weighed according to formula, first crushes black pepper, crosses 100 mesh Sieve to obtain black pepper；Then pure water is put into boiled in frying pan, addition black pepper frying 3min, then while stirring successively Basic sauce, white granulated sugar, catsup, salt frying 12min are added, stops heating, sequentially adds monosodium glutamate, flavor nucleosides while stirring Acid disodium, fire-cure sauce, rejuvenator, treat product temperature be down to 70 DEG C it is filling, pack and produce the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper.

Embodiment 4

A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：33 parts of pure water, basic sauce 24 parts, 23 parts of white granulated sugar, 10 parts of catsup, 7 parts of sauce is fire-cureed, 5 parts of salt, 5 parts of black pepper, 3 parts of rejuvenator, 1.5 parts of monosodium glutamate, is in 0.08 part of flavor nucleotide disodium；

The preparation method of the basic sauce, comprises the following steps：8cm × 8cm × 2cm beef clod is taken, cleans, puts 65% Honey solution in be pickled 3min, take out, drain, be put into fried 3min in the butter of 180 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter fried beef quality 4%, 1% flavoring, and the 50 of 0.3% White wine is spent, 200% sterilized water, uniformly mixing, is sealed and stored 4 months, filtering, regulation filtrate pH value is 6, is added into filtrate The cholesterol degradation bacteria powder of its quality 1.5%, stirs, and is sent out first in 32 DEG C of temperature, speed of agitator 160r/min conditions Ferment 4d, then it is concentrated into solid content in 35 DEG C of temperature, standing for fermentation 52h, aseptic filtration, filtrate decompression and produces base for 55% Plinth sauce；

The cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis in mass ratio 3:3 uniformly mixing；

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.10 is well mixed, is soaked in 0.4% sodium bicarbonate solution 30min, take out, put in sterilization kettle and keep 15min under 0.12MPa steam pressures, be cooled to room temperature, then proceed in 20min is kept under 0.15MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1cm；

The jujube wood grain particle diameter is 0.7cm；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 60:10:2:0.6 mixing, stirs, Sealing, 1h is stood, obtains compound B；

3) by compound A, compound B according to mass ratio 1:0.8 mixes, and is put into dynamic retort, using dynamic destructive distillation Technique, 1.5h, 181 DEG C of insulation 3h, 221 DEG C of insulation 2h are incubated respectively at 150 DEG C and carry out segmentation low temperature distillation, cigarette caused by decomposition Gas is collected through serpentine condenser condensation and obtains the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mixes to obtain thick destructive distillation Liquid；

The dynamic retort inventory is the 60% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.03MPa；

Heating ramp rate is 42 DEG C/h in the dynamic retort；

The dry distillation liquid C, dry distillation liquid D and the mass ratio of dry distillation liquid E mixing are 2:3:0.5；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2 ratio adds n-hexane, shakes 5min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:3 ratio adds ethyl acetate, shakes 5min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 8 times of column volumes (BV) is added to the macropore tree of pretreatment with 2mL/min loading speed On fat post, use 6 times of ethanol of column volume (BV) 95% to be eluted with 3mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 50% and fire-cure sauce.

The rejuvenator is uniformly mixed by the raw material of following parts by weight：9 parts of cholesterol oxidase, chitosan 10 Part, 6 parts of elastoser, 5 parts of plant rennet, 1 part of clostridiopetidase A, 3 parts of keratinase, 1 part of lipase, 1.2 parts of cysteine, 0.5 part of riboflavin, 0.6 part of zinc chloride；

The plant rennet quality group turns into：Papain:Bromelain:Ficin:Zingibain Enzyme:Actinidin=5:4:1:1:1.

Preparation method is the same as embodiment 1.

Embodiment 5

A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：35 parts of pure water, basic sauce 28 parts, 25 parts of white granulated sugar, 12 parts of catsup, 9 parts of sauce is fire-cureed, 7 parts of salt, 7 parts of black pepper, 5 parts of rejuvenator, 2.5 parts of monosodium glutamate, is in 0.10 part of flavor nucleotide disodium；

The preparation method of the basic sauce, comprises the following steps：8cm × 8cm × 2cm beef clod is taken, cleans, puts 45% Honey solution in be pickled 5min, take out, drain, be put into fried 5min in the butter of 160 DEG C of temperature, take out, drain, be cooled to Room temperature, cuts into 2cm × 2cm fritter, adds the honey of fritter fried beef quality 2%, 3% flavoring, and the 60 of 0.1% White wine is spent, 100% sterilized water, uniformly mixing, is sealed and stored 6 months, filtering, regulation filtrate pH value is 4, is added into filtrate The cholesterol degradation bacteria powder of its quality 3.5%, stirs, and is sent out first in 28 DEG C of temperature, speed of agitator 180r/min conditions Ferment 2d, then it is concentrated into solid content in 40 DEG C of temperature, standing for fermentation 44h, aseptic filtration, filtrate decompression and produces base for 65% Plinth sauce；

The preparation method for fire-cureing sauce, comprises the following steps：

1) select no disease and pests harm, without common jujube bark mouldy, pollution-free, without rotting, jujube wood, cleaned, drained, broken with water respectively It is broken, by common jujube bark grain and jujube wood grain according to mass ratio 1:0.15 is well mixed, is soaked in 0.2% sodium bicarbonate solution 50min, take out, put in sterilization kettle and keep 25min under 0.08MPa steam pressures, be cooled to room temperature, then proceed in 40min is kept under 0.11MPa steam pressures, obtains compound A；

The common jujube bark grain particle diameter is 1.5cm；

The jujube wood grain particle diameter is 0.3cm；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 100:8:6:0.2 mixing, stirs, Sealing, 2h is stood, obtains compound B；

3) by compound A, compound B according to mass ratio 1.6:0.4 mixes, and is put into dynamic retort, dry using dynamic Technique is evaporated, 0.5h, 220 DEG C of insulation 1.5h, 300 DEG C of insulation 1h are incubated respectively at 180 DEG C and carry out segmentation low temperature distillation, decomposes and produces Flue gas through serpentine condenser condensation collect obtain the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E of relevant temperature section, mix slightly dry Distillate；

The dynamic retort inventory is the 70% of its dischargeable capacity；

The pressure for being passed through nitrogen is 0.01MPa；

Heating ramp rate is 48 DEG C/h in the dynamic retort.

4) into the thick dry distillation liquid of gained according to volume ratio 1:3 ratio adds n-hexane, shakes 3min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:5 ratio adds ethyl acetate, shakes 3min, stands 15min, Ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, second is removed in less than 40 DEG C with Rotary Evaporators Acetoacetic ester, as refined dry distillation liquid；

5) the refined dry distillation liquid of 10 times of column volumes (BV) is added to the macropore tree of pretreatment with 1mL/min loading speed On fat post, use 9 times of ethanol of column volume (BV) 95% to be eluted with 1mL/min flow velocity, eluent is collected, in less than 40 DEG C Liquid must be fire-cureed by removing 95% ethanol, be concentrated under reduced pressure into solid content and produced for 60% and fire-cure sauce.

The rejuvenator is uniformly mixed by the raw material of following parts by weight：12 parts of cholesterol oxidase, chitosan 8 Part, 8 parts of elastoser, 3 parts of plant rennet, 3 parts of clostridiopetidase A, 1 part of keratinase, 2 parts of lipase, 0.8 part of cysteine, 1 part of riboflavin, 0.2 part of zinc chloride；

The plant rennet is papain.

Preparation method is the same as embodiment 1.

The detection for fire-cureing liquid its functional attributes prepared by the present invention of embodiment 6

Liquid and commercially available smoke solution are fire-cureed as sample using prepared by the embodiment of the present invention 1, and standard detection is closed according to liquid phase is fire-cureed Flavor, polyphenols, carbonyl complex, pH value, yield and 3,4- BaPs, to determine to fire-cure the functional characteristic and food of liquid Product security, testing result such as table 1：

Table 1；Fire-cure fluidity energy Indexs measure result

Project	Commercially available smoke solution	The present invention fire-cures liquid	Difference
				Flavor	Smoke	Taste is fire-cureed based on beef flavor	Significantly
Yield (%)	38	48	+ 26.3%
				Polyphenols (mg/L)	18.3	35.5	+ 93.9%
Carbonyl complex (mg/L)	9.8	16.9	+ 72.4%
				PH value	2.8	3.3	+ 17.9%
3rd, 4- BaPs (μ g/L)	Do not detect	Do not detect	0

Above testing result shows：Compared with existing smoke solution, prepared by the present invention, which fire-cures liquid, has barbecue special flavor (fire-cureing taste), the comprehensive fragrance such as condiment taste, smoke is had concurrently as main body using beef flavor and protruded, perfume (or spice) of the prior art can be replaced Smart spices, it is highly suitable as the primary raw material of beefsteak barbecue sauce；Polyphenols and carbonyl complex content are high, carry respectively High by 93.9% and 72.4, %, inoxidizability and flavor, feature (material) significantly improve；PH value slightly improves, and biocidal property has Reduced, but influence less, still there is stronger biocidal property, the barbecue sauce shelf-life of preparation was up to 18 months；Without 3,4- benzene And pyrene, foodsafety are strong.

It should be noted that：The liquid that fire-cures prepared by 2-5 of the embodiment of the present invention equally has above-mentioned experiment effect, each embodiment Between and it is little with above-mentioned experiment effect otherness.

Cholesterol conversion (performance) experiment of 7 barbecue sauce of the present invention of embodiment

The special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and the special barbecue sauce of commercially available Pan-Fried Beef Steak with Black Pepper prepared using the embodiment of the present invention 1 is seasoning Material, takes the fresh beefsteak of phase homogenous quantities, pickles as follows respectively：Take the special barbecue of Pan-Fried Beef Steak with Black Pepper of beefsteak quality 1% Sauce, 50 DEG C of sterilized waters of 3 times of addition barbecue sauce quality, is stirred, fully dissolving, and beefsteak is put into and pickles 30min, is taken out, Drain, according to GB/T 5009.128-2003《The measure of Food Cholesterol》Detection method detect beefsteak respectively before pickling Cholesterol level afterwards, testing result such as table 2：

Table 2：Beefsteak pickles front and rear cholesterol level testing result

Result above shows：Barbecue sauce of the present invention has stronger cholesterol conversion, is carried than commercially available same type barbecue sauce High by 82.1%, the cholesterol of human body and baked foods with larger harmfulness, which will be converted into, can produce with prevention, treatment liver The ketone of the alkene of cholesteric-4-3 of the effect of sick and anti-obesity, reducing blood lipid, and then effectively prevent hyperlipidemia, artery sclerosis, coronary heart disease etc. Cardiovascular and cerebrovascular disease, prevent, because cholesterol produces carcinogenic possibility under barbecue high temperature or burning, to carry significantly from source The high foodsafety of baked foods.

It should be noted that：Barbecue sauce prepared by 2-5 of the embodiment of the present invention equally has above-mentioned experiment effect, each embodiment Between and it is little with above-mentioned experiment effect otherness.

The barbecue sauce antioxygenic property experiment of the present invention of embodiment 8

Experiment uses Fenton reaction systems.6mmol/L FeSO are added in test tube₄2mL, various concentrations V_CIt is or to be measured Solution 2mL, 6mmol/L H₂O₂Solution 2mL, shakes up, and stands 10min, adds 6mmol/L salicylic acids-ethanol 2mL and reacts, and 37 DEG C warm bath 30min, light absorption value is surveyed in 510nm.

Clearance rate s=[A₀-(A_i-A_i _O)]/A₀× 100%

In formula：A₀For control, barbecue sauce is not added with；A_iFor certain concentration when light absorption value；A_i _OConcentration during for without developer Background values.

Table 3 is reference substance VC, commercially available Pan-Fried Beef Steak with Black Pepper barbecue sauce and the preparation of the embodiment of the present invention 1 Pan-Fried Beef Steak with Black Pepper barbecue sauce The table of comparisons of the fliud flushing to the clearance rate of hydroxy radical

The table of comparisons of the clearance rate of the hydroxy radical of table 3

Result above shows that barbecue sauce of the invention is notable to the Scavenging activity of hydroxy radical.And with the increase of concentration And increase.When concentration is 16mg/mL, clearance rate can reach 99.86%, and the clearance rate of more commercially available barbecue sauce significantly improves 84%, therefore the barbecue sauce of the present invention has very strong anti-oxidation function.The non-biostability of barbecue sauce is significantly improved, is improved The storage stability of barbecue sauce, extend the shelf-life of product.

The barbecue sauce flavor of the present invention of embodiment 9 and tenderization experiment

The special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and the Pan-Fried Beef Steak with Black Pepper of commercially available identical date of manufacture prepared with the embodiment of the present invention 1 is special It is flavoring with barbecue sauce, takes quality 150g, thickness 1cm 68 parts of fresh beefsteak, pickle as follows respectively：Take beefsteak The special barbecue sauce of Pan-Fried Beef Steak with Black Pepper of quality 1%, 50 DEG C of sterilized waters of 3 times of addition barbecue sauce quality, stirs, fully dissolving, Beefsteak is put into and pickles 30min, is taken out, is drained, obtain each 34 parts of the beefsteak that barbecue sauce commercially available and of the present invention is pickled.

1) tenderness is tested：Test index is the shearing force of beefsteak, and method of testing is with reference to NY/T1180-2006, tester For the shearometer equipped with WBS (Warner-Bratzler Shear) cutter；Respectively take two kinds to pickle 10 parts of beefsteak, be put into 80 DEG C of heating in thermostat water bath, meat sample central temperature is determined with thermocouple temperature measurement instrument, when meat sample central temperature reaches 70 DEG C, By meat sample take out be cooled to central temperature for 4 DEG C when, start to test, test result is averaged, and is shown in Table 4

Table 4：Shearing force testing result

Project	It is commercially available	The present invention	Difference
				Shearing force (N)	31.65	21.49	- 32.1%

2) respectively take two kinds to pickle 24 parts of beefsteak, be conventionally fabricated to finished product beefsteak, invite 24 personnel to this hair The bright beefsteak made with commercially available barbecue sauce is judged, sense organ marking, wherein specialty and each 12 of layman, professional Young, middle aged, old each 4, men and women half and half, and layman teenager, young, middle age, each 3 of old age, men and women half and half；Marking Including four outward appearance (20 points), quality (25 points), flavor (30 points), mouthfeel (25 points) aspects, marking personnel are independently carried out, mutually not Influence, it is accurate to judge result with guarantee.Counted to judging result, equal score value takes approximation, retains integer, is specifically shown in Table 5：

Table 5：Sensory evaluation statistical result

Note：Same rower difference capitalization represents that difference extremely significantly (P ＜ 0.01), indicates same letter and represents difference not Significantly (P ＞ 0.05).

Result above shows that beefsteak prepared by barbecue sauce of the present invention is fresh and tender, succulence, without oleaginous taste, beef flavor after eating It is prominent, fire-cure with rich flavor, the Flavors such as flavoring, fruit, ester, alcohol, honey, fermented soya bean are had concurrently, from quality, flavor and taste Any one will be substantially better than the beefsteak that commercially available barbecue sauce makes, while also be adapted for different age group, different hierarchies of consumption Consumer drink.

Claims

1. a kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper, mainly prepared by the raw material of following parts by weight：Pure water 32-36 parts, basis Sauce 22-30 parts, white granulated sugar 22-26 parts, catsup 9-13 parts, fire-cure sauce 6-10 parts, salt 4-8 parts, black pepper 4-8 parts, tenderization Agent 2-6 parts, monosodium glutamate 1-3 parts, the sapidity nucleotide disodium 0.07-0.11 parts；

The basic sauce be beef is cooled down after butter frying, stripping and slicing, and proper honey, white wine, flavoring for mixture, sealing storage Deposit, then fermented through cholesterol degradation bacterium, filter, concentrate and be made；

The sauce that fire-cures is using beef, seasoning powder, brown sugar, common jujube bark, jujube wood, vegetable oil as primary raw material, is segmented through low temperature dynamic State destructive distillation, it is concentrated under reduced pressure and is made.

2. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 1, it is characterised in that the preparation method of the basic sauce, bag Include following steps：8cm × 8cm × 2cm beef clod is taken, is cleaned, is put and 3-5min is pickled in 45-65% honey solution, take out, Drain, be put into fried 3-5min in the butter of 160-180 DEG C of temperature, take out, drain, be cooled to room temperature, cut into 2cm × 2cm Fritter, add fritter fried beef quality 2-4% honey, 1-3% flavoring, 0.1-0.3% 50-60 degree white wine, 100-200% sterilized water, uniformly mix, be sealed and stored 4-6 months, filtering, regulation filtrate pH value is 4-6, is added into filtrate Enter its quality 1.5-3.5% cholesterol degradation bacteria powder, stir, first in 28-32 DEG C of temperature, speed of agitator 160- 180r/min conditions fermentation 2-4d, then it is concentrated into 35-40 DEG C of temperature, standing for fermentation 44-52h, aseptic filtration, filtrate decompression Solid content is that 55-65% produces basic sauce；

The flavoring is made up of the raw material of following mass ratio：Yeast extract 20%, black bean sauce 20%, onion 15%, Hu Green pepper 15%, garlic 11%, ginger 8%, Chinese anise 5%, cardamom 2%, snow pear juice 2, lemon juice 2%, accurately weigh above-mentioned original Material, uniformly mixing, broken produce flavoring.

3. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 2, it is characterised in that the cholesterol degradation bacteria powder be by Monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis 3-7 in mass ratio:1-3 is uniformly mixed Close, viable bacteria content is 7 × 10¹¹-9×10¹¹cfu/g。

4. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 1, it is characterised in that the preparation method for fire-cureing sauce, bag Include following steps：

1) no disease and pests harm, the common jujube bark to be rotted without mouldy, pollution-free, nothing, jujube wood are selected, is cleaned, drained, crushed with water respectively, By common jujube bark grain and jujube wood grain according to mass ratio 1:0.10-0.15 is well mixed, and is soaked in 0.2-0.4% sodium bicarbonate solution 30-50min is steeped, is taken out, is put in sterilization kettle and keep 15-25min under 0.08-0.12MPa steam pressures, be cooled to room temperature, so After continue under 0.11-0.15MPa steam pressures and keep 20-40min, obtain compound A；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 60-100:8-10:2-6:0.2-0.6 is mixed, and is stirred Mix uniformly, sealing, stand 1-2h, obtain compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 11%, pepper 10%, mountain Certain herbaceous plants with big flowers 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, Chinese prickly ash 2%, cassia bark 2%th, cloves 3%, spiceleaf 3%, cardamom 2%, accurately weighs above-mentioned raw materials, and uniformly mixing, is crushed to particle diameter and is produced for 0.5-3mm Seasoning powder；

3) by compound A, compound B according to mass ratio 1-1.6:0.4-0.8 is mixed, and is put into dynamic retort, using dynamic Distillation process, enter respectively at 150-180 DEG C of 0.5-1.5h, 181-220 DEG C of insulation 1.5-3h, 221-300 DEG C of insulation insulation 1-2h Row segmentation low temperature distillation, flue gas caused by decomposition are collected through serpentine condenser condensation and obtain dry distillation liquid C, the destructive distillation of relevant temperature section Liquid D and dry distillation liquid E, it is in mass ratio 2-4:1-3:0.5-1 mixes to obtain thick dry distillation liquid；

4) into the thick dry distillation liquid of gained according to volume ratio 1:2-3 ratio adds n-hexane, shakes 3-5min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:3-5 ratio adds ethyl acetate, shakes 3-5min, stands 15min, ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, with Rotary Evaporators in less than 40 DEG C Ethyl acetate is removed, as refined dry distillation liquid；

5) the refined dry distillation liquid of 8-10 times of column volume (BV) is added to the macropore tree of pretreatment with 1-2mL/min loading speed On fat post, use the ethanol of 6-9 times of column volume (BV) 95% to be eluted with 1-3mL/min flow velocity, eluent is collected, in 40 DEG C Liquid must be fire-cureed by removing 95% ethanol below, be concentrated under reduced pressure into solid content and produced for 50-60% and fire-cure sauce.

5. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 4, it is characterised in that step 1) the common jujube bark grain particle diameter is 1-1.5cm, the jujube wood grain particle diameter are 0.3-0.7cm.

6. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 4, it is characterised in that step 3) the dynamic retort feeds intake Measure the 60-70% for its dischargeable capacity.

7. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 4, it is characterised in that warm in step 3) the dynamic retort Degree is passed through the nitrogen that purity is 99.9% when reaching 150 DEG C, pressure 0.01-0.03MPa, as protection and drive gas, directly Terminate to pyrolytic reaction.

8. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 4, it is characterised in that add in step 3) the dynamic retort Hot heating rate is 42-48 DEG C/h.

9. the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as claimed in claim 1, it is characterised in that the rejuvenator is by following parts by weight Several raw materials are uniformly mixed：Cholesterol oxidase 9-12 parts, chitosan 8-10 parts, elastoser 6-8 parts, vegetable protein Enzyme 3-5 parts, clostridiopetidase A 1-3 parts, keratinase 1-3 parts, lipase 1-2 parts, cysteine 0.8-1.2 parts, riboflavin 0.5-1 Part, zinc chloride 0.2-0.6 parts；

The plant rennet quality group turns into：Papain:Bromelain:Ficin:Ginger Protease:Mi Monkey peach protease=5-11:2-4:1-3:1-3:1-2.

10. the preparation method of the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper as described in claim 1-9 is any, it is characterised in that including as follows Step：Each raw material is accurately weighed according to formula, first crushes black pepper, 100 mesh sieves is crossed and obtains black pepper；Then by pure water Be put into it is boiled in frying pan, add black pepper frying 3min, then sequentially add while stirring basic sauce, white granulated sugar, catsup, Salt frying 12min, stop heating, sequentially add monosodium glutamate, the sapidity nucleotide disodium while stirring, fire-cure sauce, rejuvenator, treat product Temperature drop to 60-70 DEG C it is filling, pack and produce the special barbecue sauce of Pan-Fried Beef Steak with Black Pepper.