CN102150869A - Method for making pork kebabs with Taiwan flavor - Google Patents

Method for making pork kebabs with Taiwan flavor Download PDF

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Publication number
CN102150869A
CN102150869A CN2010106118969A CN201010611896A CN102150869A CN 102150869 A CN102150869 A CN 102150869A CN 2010106118969 A CN2010106118969 A CN 2010106118969A CN 201010611896 A CN201010611896 A CN 201010611896A CN 102150869 A CN102150869 A CN 102150869A
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CN
China
Prior art keywords
pork
taiwan
tumbling
meat mincing
flavour
Prior art date
Application number
CN2010106118969A
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Chinese (zh)
Inventor
姚红飞
卢进峰
王雅静
程榆茗
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安徽宝迪肉类食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 安徽宝迪肉类食品有限公司 filed Critical 安徽宝迪肉类食品有限公司
Priority to CN2010106118969A priority Critical patent/CN102150869A/en
Publication of CN102150869A publication Critical patent/CN102150869A/en

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Abstract

The invention discloses a method for making pork kebabs with Taiwan flavor. Minced pork is sequentially subjected to tumbling, salting, threading and single freezing. The seasoning for salting is prepared by mixing salt, white sugar, glucose, monosodium glutamate, I+G, sodium tripolyphosphate, carrageenin, oil cassia powder, semen myristica powder, dark soy sauce, sesame oil, ethyl maltol, barbecue essence, pork essence cream, starch and ice water. After the made pork kebabs with Taiwan flavor are broiled by charcoal, broiled by electricity at the temperature of 180 DEG C or fried, the surface color is attractive, the meat is fresh, tender and delicious, the taste is uniform, the mouthfeel is comfortable, the taste is delicious, the fragrance is thick, and the aftertaste is lingering.

Description

A kind of preparation method with pork shashlik of Taiwan flavour
(1) technical field
The present invention relates to a kind of preparation method of food, particularly a kind of its preparation method with pork shashlik of Taiwan flavour.
(2) background technology
In the life, pork is a kind of food, the especially pork shashlik of consumption figure maximum in China's tradition meat product, fine and tender taste, long times of aftertaste now.Mainly contain barbecue and fried dual mode and make pork shashlik at present, adopt pork shashlik that this dual mode produces under baking, fried high temperature, sex change takes place in the protein of meat easily, and generation has the chemicals of carcinogenesis, and mouthfeel is harder.
(3) summary of the invention
The purpose of this invention is to provide a kind of its preparation method with pork shashlik of Taiwan flavour, this method is a primary raw material with pork, and the pork shashlik of making is Fresh ﹠ Tender in Texture, mouthfeel good, edible safety, health.
As above design, technical scheme of the present invention is: a kind of pork shashlik with Taiwan flavour is characterized in that: finish according to the following step:
(1) cuts apart: the slitting shape of choosing of pig meat mincing;
(2) batching: pig meat mincing and flavoring for mixture are even, and flavoring is mixed by salt, white sugar, glucose, monosodium glutamate, I+G, sodium phosphate trimer, carragheen, oily cassia lignea flour, semen myristicae powder, dark soy sauce, sesame oil, ethyl maltol, barbecue essence, the smart cream of pork, starch and frozen water and makes;
(3) tumbling: under 0~4 ℃ condition, together pour flavoring for preparing and the pig meat mincing that cut into tumbler, tumbling 40-100min;
(4) pickle: under 0~4 ℃ of temperature, pickled 8~12 hours;
(5) wear string: the pork that will pickle is worn string;
(6) singly freeze: with the skewer of putting on put neat after, push-25 ℃ urgency immediately and freeze and carry out quick-frozen in the storehouse, require central temperature to reduce to below-18 ℃ and get final product.
Above-mentioned pig meat mincing adopt 8: 2 pig meat mincing.
The condition of work of above-mentioned tumbling is: is evacuated to-0.08MPa, and tumbling total time 40min, work 8min stops 4min, rotating speed 4~5rmp/min.
The weight proportion of various raw materials is in the above-mentioned flavoring: 1~2 part of salt, 4~6 parts of white sugar, 1~3 part of glucose, 0.1~0.3 part of monosodium glutamate, I+G0.1~0.3 part, 0.3~0.5 part of sodium phosphate trimer, 0.2~0.4 part of carragheen, 0.5~0.8 part of oil cassia lignea flour, 0.1~0.3 part in semen myristicae powder, 0.5~1 part of dark soy sauce, 0.1~0.4 part in sesame oil, 0.01~0.02 part of ethyl maltol, 0.1~0.3 part in barbecue essence, 0.2~0.5 part of the smart cream of pork, 2~5 parts of starch, 20~40 parts of frozen water.
Primary raw material of the present invention adopts healthy acid discharge pork, at first it is thawed, cleans, and then prepares burden, tumbling, pickles, and singly freezes operation at last.Its shortening mode is simple, directly carries out 180 ℃ of barbecues or fried getting final product, and the fried time is short, and the protein in the meat can sex change not generate the chemicals that carcinogenesis is arranged, edible safety health.The pork shashlik of making under freezing conditions has the long shelf-life, and the local flavor of product is not affected.And through tempting, Fresh ﹠ Tender in Texture tasty and refreshing, comfortable, tasty even, the delicious lasting of color behind barbecue, the grilled or fried shortening, instant simultaneously.
(4) specific embodiment
Embodiment 1: a kind of preparation method with pork shashlik of Taiwan flavour, finish according to the following step:
(1) cut apart: 8: 2 meat mincing will choosing are cut into the strip of elongated * 1.5cm, every block length 2~3cm.
(2) batching:, will be mixed with material water except that all auxiliary materials and water mix with salt 1.3kg, white sugar 5kg, glucose 2kg, monosodium glutamate 0.25kg, I+G0.1kg, sodium phosphate trimer 0.3kg, carragheen 0.3kg, oily cassia lignea flour 0.7kg, semen myristicae powder 0.2kg, dark soy sauce 0.8kg, sesame oil 0.3kg, ethyl maltol 0.01kg, barbecue essence 0.1kg, the smart cream 0.35kg of pork, starch 3kg, frozen water 30kg.
(3) tumbling: under 0~4 ℃ condition, together pour the material water for preparing and 8: 2 pig meat mincing 100kg that cut into tumbler, be evacuated to-0.08MPa, tumbling total time 90min, work 8min stops 4min, rotating speed 4~5rmp/min.
(4) pickle: under 0~4 ℃ of temperature, pickled 8~12 hours, guarantee the clean hygiene of the condition of pickling.
(5) wear string: the pork that will pickle is worn string, every string 35g.
(6) singly freeze: with the skewer of putting on put neat after, push-25 ℃ urgency immediately and freeze and carry out quick-frozen in the storehouse, require central temperature to reduce to below-18 ℃ and get final product.
(7) barbecue: grilled or 180 ℃ of electricity got final product shortening in roasting 20 minutes.
Embodiment 2: a kind of preparation method with pork shashlik of Taiwan flavour, finish according to the following step:
(1) cut apart: 8: 2 meat mincing will choosing are cut into the strip of elongated * 1.5cm, every block length 2~3cm.
(2) batching:, will be mixed with material water except that all auxiliary materials and water mix with salt 1.3kg, white sugar 5kg, glucose 2kg, monosodium glutamate 0.25kg, I+G0.1kg, sodium phosphate trimer 0.3kg, carragheen 0.3kg, oily cassia lignea flour 0.7kg, semen myristicae powder 0.2kg, dark soy sauce 0.8kg, sesame oil 0.3kg, ethyl maltol 0.01kg, barbecue essence 0.1kg, the smart cream 0.35kg of pork, starch 3kg, frozen water 30kg.
(3) tumbling: under 0~4 ℃ condition, together pour the material water for preparing and 8: 2 pig meat mincing 100kg that cut into tumbler, be evacuated to-0.08MPa, tumbling total time 90min, work 8min stops 4min, rotating speed 4~5rmp/min.
(4) pickle: under 0~4 ℃ of temperature, pickled 8~12 hours, guarantee the clean hygiene of the condition of pickling.
(5) wear string: the pork that will pickle is worn string, every string 35g.
(6) singly freeze: with the skewer of putting on put neat after, push-25 ℃ urgency immediately and freeze and carry out quick-frozen in the storehouse, require central temperature to reduce to below-18 ℃ and get final product.
(7) fried: 180 ℃ got final product shortening in fried 3 minutes.

Claims (4)

1. preparation method with pork shashlik of Taiwan flavour is characterized in that: finish according to the following step:
(1) cuts apart: the slitting shape of choosing of pig meat mincing;
(2) batching: pig meat mincing and flavoring for mixture are even, and flavoring is mixed by salt, white sugar, glucose, monosodium glutamate, I+G, sodium phosphate trimer, carragheen, oily cassia lignea flour, semen myristicae powder, dark soy sauce, sesame oil, ethyl maltol, barbecue essence, the smart cream of pork, starch and frozen water and makes;
(3) tumbling: under 0~4 ℃ condition, together pour flavoring for preparing and the pig meat mincing that cut into tumbler, tumbling 40-100min;
(4) pickle: under 0~4 ℃ of temperature, pickled 8~12 hours;
(5) wear string: the pork that will pickle is worn string;
(6) singly freeze: with the skewer of putting on put neat after, push-25 ℃ urgency immediately and freeze and carry out quick-frozen in the storehouse, require central temperature to reduce to below-18 ℃ and get final product.
2. a kind of preparation method with pork shashlik of Taiwan flavour according to claim 1 is characterized in that: above-mentioned pig meat mincing adopt 8: 2 pig meat mincing.
3. a kind of preparation method according to claim 1 with pork shashlik of Taiwan flavour, it is characterized in that: the condition of work of above-mentioned tumbling is: be evacuated to-0.08MPa, tumbling total time 40min, work 8min stops 4min, rotating speed 4~5rmp/min.
4. a kind of preparation method according to claim 1 with pork shashlik of Taiwan flavour, it is characterized in that: the weight proportion of various raw materials is in the above-mentioned flavoring: 1~2 part of salt, 4~6 parts of white sugar, 1~3 part of glucose, 0.1~0.3 part of monosodium glutamate, I+G0.1~0.3 part, 0.3~0.5 part of sodium phosphate trimer, 0.2~0.4 part of carragheen, 0.5~0.8 part of oil cassia lignea flour, 0.1~0.3 part in semen myristicae powder, 0.5~1 part of dark soy sauce, 0.1~0.4 part in sesame oil, 0.01~0.02 part of ethyl maltol, 0.1~0.3 part in barbecue essence, 0.2~0.5 part of the smart cream of pork, 2~5 parts of starch, 20~40 parts of frozen water.
CN2010106118969A 2010-12-29 2010-12-29 Method for making pork kebabs with Taiwan flavor CN102150869A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102894374A (en) * 2012-10-23 2013-01-30 安徽宝迪肉类食品有限公司 Mastic steamed meat and making method thereof
CN103494221A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Black pepper spicy-flavor pork shashlik and preparation method thereof
CN103652980A (en) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 Fruit and vegetable mutton shashlik and preparation method thereof
CN104106808A (en) * 2014-06-16 2014-10-22 蚌埠锦徽食品有限公司 Cumin undercut kebab and manufacturing method thereof
CN104544249A (en) * 2014-12-22 2015-04-29 安徽立泰食品科技有限公司 Preparation technology of strung rattan pepper duck
CN104705686A (en) * 2013-12-17 2015-06-17 余玉炎 Crisp-fried meat
CN105105172A (en) * 2015-08-21 2015-12-02 芜湖市禾森食品有限公司 Pork shashlik for deep frying
CN105249265A (en) * 2015-09-21 2016-01-20 合肥栖巢食品有限公司 Making method of Brazil barbecue
CN105249251A (en) * 2015-07-22 2016-01-20 六安龙翔美食王禽业有限公司 Goose fat liver-containing nourishing health-preserving livestock meat kebab and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101653262A (en) * 2009-08-05 2010-02-24 荣成波德隆食品有限公司 Preparation method of quick-frozen pork shashlik

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101653262A (en) * 2009-08-05 2010-02-24 荣成波德隆食品有限公司 Preparation method of quick-frozen pork shashlik

Non-Patent Citations (1)

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Title
陈阳楼等: "冷冻调理猪肉串的加工工艺", 《肉类工业》 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102894374A (en) * 2012-10-23 2013-01-30 安徽宝迪肉类食品有限公司 Mastic steamed meat and making method thereof
CN103494221A (en) * 2013-08-26 2014-01-08 安徽富利康食品有限公司 Black pepper spicy-flavor pork shashlik and preparation method thereof
CN103652980A (en) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 Fruit and vegetable mutton shashlik and preparation method thereof
CN104705686A (en) * 2013-12-17 2015-06-17 余玉炎 Crisp-fried meat
CN104106808A (en) * 2014-06-16 2014-10-22 蚌埠锦徽食品有限公司 Cumin undercut kebab and manufacturing method thereof
CN104544249A (en) * 2014-12-22 2015-04-29 安徽立泰食品科技有限公司 Preparation technology of strung rattan pepper duck
CN105249251A (en) * 2015-07-22 2016-01-20 六安龙翔美食王禽业有限公司 Goose fat liver-containing nourishing health-preserving livestock meat kebab and preparation method thereof
CN105105172A (en) * 2015-08-21 2015-12-02 芜湖市禾森食品有限公司 Pork shashlik for deep frying
CN105249265A (en) * 2015-09-21 2016-01-20 合肥栖巢食品有限公司 Making method of Brazil barbecue

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