CN100348123C

CN100348123C - Barbecued food making process

Info

Publication number: CN100348123C
Application number: CNB2006100184180A
Authority: CN
Inventors: 李伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-02-27
Filing date: 2006-02-27
Publication date: 2007-11-14
Anticipated expiration: 2026-02-27
Also published as: CN1810151A

Abstract

The present invention relates to a method for making barbecue food. Food is washed, water is drained, and the food is cut into blocks and is taken out of a pan after the food is put into the pan filled with warm oil and is fried by intense fire; a frying pan is placed above the fire, barbecue seasoning is added, and the fried food is added to be fried in a rolling mode after the barbecue seasoning is fried and cooked to 8 degrees, and food can be taken out of the pan and filled in a tray to be eaten after the seasoning is uniformly attached on the food. The food made with the method of the present invention has the characteristics of crisp outside, tender inside, pungent freshness, scorch aroma and soft and oily mouth feel and has the peculiar flavor of the barbecue food. The present invention has the advantages of simple process, convenient making and cleanness and sanitation. The fume smoking and fire burning making mode of the original barbecue food is changed, and the good functions of purifying urban air and reducing pollution are performed. The barbecue food can be made into cooked food and is eaten after microwave heating, taste is still good, and the present invention is suitable for industrialization bulk production.

Description

A kind of preparation method of roasting flavor food

Affiliated technical field

The present invention relates to a kind of preparation of food, is a kind of preparation method of roasting flavor food of producing barbecue formula local flavor by fried specifically.

Technical background

Baked foods is subjected to particularly liking of numerous friend teenagers of people because of its special taste, but it is bigger with charcoal fire baked foods flue dust, burned easily, the paste of food is attached with cigarette ash, coal tar wet goods harmful substance in addition on it, often eat human body is had certain harm.And in the city, the place of managing barbecue is often full of smoke, serious environment pollution.Fried food is health relatively, but fried food lacks the unique taste of baked foods again.Chinese patent publication number: CN1222314A, open day: on July 14th, 1999, denomination of invention: " roasted beef and preparation method thereof ", and proposed the beef seasoning, section after salting down, steaming, again through fried, the process of firing.The food color and luster of making is attractive in appearance, sweet peppery moderate, and bright fragrant good to eat, aftertaste is strong.But this method manufacture craft is complicated, and particularly food more is difficult to obtain the local flavor and the mouthfeel of baked foods through repeatedly processing the delicate flavour of having lost himself.

Summary of the invention

The objective of the invention is to overcome the deficiency that prior art exists, a kind of preparation method of roasting flavor food is provided.Its method is simple, and is easy to make, and clean hygiene, the food of its making have strong barbecue type local flavor.

The object of the present invention is achieved like this: a kind of preparation method of roasting flavor food, food is cleaned drain well, and stripping and slicing is made after going into the fried system of oil cauldron, may further comprise the steps:

A, used food adopts poultry, fowl, the flesh of fish or various seafood or bean product or vegetables;

B is cut into the fritter or the bar of barbecue shape with food, goes into the fried system of oil cauldron big fire, and the warm 4-6 of oil becomes heat when going into pot, and food 8-10 takes the dish out of the pot when ripe;

C puts frying pan on fire, pour into oil a little, burn heat, put into the barbecue flavoring and fry and pour the fried food of making into to 8 maturations and stir-fry, add a small amount of soup-stock or water, continue to stir-fry and do to water, condiment is evenly attached to taking the dish out of the pot sabot on the food;

It is as follows that per 1000 portions of foods add the component (weight portion) of roasting flavoring:

Cumin powder 10-14 chilli powder 0-8 zanthoxylum powder 0-0.6 soy sauce 8-12

Monosodium glutamate 1-3 salt 2-5 sugar 0-0.6.

It is after the food stripping and slicing in step B that the present invention further improves, and signs with bamboo, iron earlier or toothpick pierces bunchiness with food, reenters that oil cauldron is fried to be made.

The present invention can also select per 1000 portions of foods and add the component (weight portion) of roasting flavoring and be:

Cumin powder 12 chilli powders 4 zanthoxylum powders 0.6 soy sauce 12

Monosodium glutamate 2 salt 4 sugar 0.3.

The present invention can also be in step C, and after food took the dish out of the pot, cooling, packing became microwave food.

Beneficial effect of the present invention: the 1st, the food that adopts step such as fried to produce, outer tender in crisp, hot bright burnt odor, soft mouth feel is cunning, has the peculiar flavour of Broiled Dishes food.The 2nd, technology is simple, and is easy to make, clean hygiene.The 3rd, both can now do now and eat, also can make delicatessen, edible after the heated by microwave, taste is still fine, is suitable for industrialized mass production.The 4th, changed the production method that original baked foods smoke fire burns, for the purifying city air, reduce to pollute and played better action.

The specific embodiment

The present invention is described in further detail below in conjunction with the specific embodiment:

The used food of the present invention (raw material) relatively extensively can adopt poultry, fowl, the flesh of fish or various seafood, also can adopt bean product or vegetables.For the barbecue flavoring, usually to add component (weight portion) scope of roasting flavoring as follows for per 1000 portions of foods:

Cumin powder 10-14 chilli powder 0-8 zanthoxylum powder 0-0.6 soy sauce 8-12

Monosodium glutamate 1-3 salt 2-5 sugar 0-0.6.

When making, can pour a libation feelings and increase and decrease according to eater's taste.As be afraid of peppery can add or not add capsicum less; To Chinese prickly ash allergy can be not with Chinese prickly ash or the like.

Embodiment 1: get mutton or pork 500 grams and clean, drain well is cut into the fritter of barbecue shape, and the component (weight portion) of preparation barbecue flavoring is: cumin powder 6 grams, chilli powder 1 gram, zanthoxylum powder 0.3 gram, soy sauce 6 grams, monosodium glutamate 1 gram, salt 2 grams, sugar 0.2 gram.Get pot and place on the fire, pour vegetable oil 1500 grams into, rusting to 4-6 one-tenth heat (about 80-150 ℃) is gone into cube meat at present, exploded system 5-8 minute, pull pot, drop oil during to cube meat 8-10 maturation (the little yellow shortening of cube meat crust) out with big fire; Other gets a frying pan and places on the fire, pour into oil a little, burn heat, put into the barbecue flavoring and fry to 8 maturations, pour the fried food of making into and stir-fry, add little water, continue to stir-fry and do to water, evenly attached to taking the dish out of the pot on the food, sabot serves edible condiment.

Embodiment 2: get chicken 500 gram and clean, drain well is cut into the fritter of barbecue shape, puts on cube meat with toothpick.The component (weight portion) of preparation barbecue flavoring is: cumin powder 6 grams, chilli powder 2 grams, zanthoxylum powder 0.3 gram, soy sauce 6 grams, monosodium glutamate 1 gram, salt 2 grams, sugar 0.15 gram.Get pot and place on the fire, pour vegetable oil 1500 gram into, become heat (about 80-150 ℃) to go into skewer at present to 4-6 rusting, made 5-10 minute, take the dish out of the pot to cube meat 8-10 maturation (the little yellow shortening of cube meat crust) time with big fire is fried; Former oil cauldron is poured out oil and is placed on the fire, stay oil a little, burn heat, put into the barbecue flavoring and fry to 8 maturations, pour the fried food of making into and stir-fry, add a little chicken soup, continue to stir-fry and do to water, condiment evenly attached to the sabot that can take the dish out of the pot on the food, serves edible.Food after taking the dish out of the pot also can allow its cooling, adopts microwave food bag packing to become microwave food then.This food eats after heating using microwave still has strong barbecue local flavor.

Embodiment 3: beans 500 gram that fetches earth is cleaned, peeling, and drain well is cut into the fritter of barbecue shape, with bamboo let potato block is pierced bunchiness.The component (weight portion) of preparation barbecue flavoring is: cumin powder 6 grams, chilli powder 1 gram, zanthoxylum powder 0.3 gram, soy sauce 6 grams, monosodium glutamate 1 gram, salt 3 grams, sugar 0.3 gram.Get pot and place on the fire, pour vegetable oil 1500 gram into, become heat (about 80-150 ℃) to go into the potato string at present to 4-6 rusting, made 3-6 minute, take the dish out of the pot to potato block 8-10 maturation (the little yellow shortening of crust) time with big fire is fried; Other gets a frying pan and places on the fire, pour into oil a little, burn heat, put into the barbecue flavoring and fry to 8 maturations, pour the fried food of making into and stir-fry, add low amounts of water, continue to stir-fry and do to water, condiment is evenly attached to taking the dish out of the pot on the food, and sabot is edible or cool off, be packaged into microwave food.

Embodiment 4: get dried bean curd 500 gram and clean, drain well is cut into the fritter of barbecue shape, signs with iron dried bean curd is pierced bunchiness.The component (weight portion) of preparation barbecue flavoring is: cumin powder 6 grams, chilli powder 1 gram, zanthoxylum powder 0.3 gram, soy sauce 6 grams, monosodium glutamate 1 gram, salt 2 grams, sugar 0.2 gram.Get pot and place on the fire, pour vegetable oil 1500 grams into, rusting is lowered to the bean curd string when 4-6 becomes heat (about 80-150 ℃), exploded system 5-8 minute, pull pot, drop oil during to bean curd string 8-10 maturation (the little yellow shortening of crust) out with big fire; Other gets a frying pan and places on the fire, pour into oil a little, burn heat, put into the barbecue flavoring and fry to 8 maturations, pour the fried food of making into and stir-fry, add a small amount of soup-stock, continue to stir-fry and do to water, condiment is evenly attached to taking the dish out of the pot on the food, and sabot is edible or cool off, be packaged into microwave food.

Embodiment 5: get fish 500 grams, the tripe of scaling is brokenly cleaned, and drain well is cut into small pieces, and small fish rounds bar, signs with iron the fish piece is pierced bunchiness, and small fish can directly be put on.The component (weight portion) of preparation barbecue flavoring is: cumin powder 6 grams, chilli powder 1 gram, zanthoxylum powder 0.3 gram, soy sauce 6 grams, monosodium glutamate 1 gram, salt 2 grams, sugar 0.2 gram.Get pot and place on the fire, pour vegetable oil 1500 into and restrain, rusting is lowered to the fish string when 4-6 becomes heat (about 80-150 ℃), made 5-8 minute, pull pot, drop oil during to fish piece 8-10 maturation (the little yellow shortening of fish piece crust) out with big fire is fried; Other gets a frying pan and places on the fire, pour into oil a little, burn heat, put into the barbecue flavoring and fry to 8 maturations, pour the fried food of making into and stir-fry, add low amounts of water, continue to stir-fry and do to water, condiment is evenly attached to taking the dish out of the pot on the food, and sabot is edible or cool off, be packaged into microwave food.

Claims

1. a preparation method of roasting flavor food is cleaned drain well with food, and stripping and slicing is made after going into the fried system of oil cauldron, it is characterized in that may further comprise the steps:

C puts frying pan on fire, pour into oil a little, burn heat, put into the barbecue flavoring and fry and pour the fried food of making into to 8 maturations and stir-fry, add a small amount of soup-stock or water, continue to stir-fry to water and do, condiment is evenly attached to taking the dish out of the pot on the food;

Cumin powder 10-14 chilli powder 0-8 zanthoxylum powder 0-0.6 soy sauce 8-12

Monosodium glutamate 1-3 salt 2-5 sugar 0-0.6.

2, a kind of preparation method of roasting flavor food according to claim 1 is characterized in that: after the food stripping and slicing among the step B, with bamboo, iron label or toothpick food is pierced bunchiness earlier, reenter the fried system of oil cauldron.

3. a kind of preparation method of roasting flavor food according to claim 1 and 2 is characterized in that:

Per 1000 portions of foods add the component (weight portion) of roasting flavoring:

Cumin powder 12 chilli powders 4 zanthoxylum powders 0.6 soy sauce 12

Monosodium glutamate 2 salt 4 sugar 0.3.

4. a kind of preparation method of roasting flavor food according to claim 1 and 2 is characterized in that: among the step C, after food took the dish out of the pot, cooling, packing became microwave food.