CN104106808A - Cumin undercut kebab and manufacturing method thereof - Google Patents

Cumin undercut kebab and manufacturing method thereof Download PDF

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Publication number
CN104106808A
CN104106808A CN201410268067.3A CN201410268067A CN104106808A CN 104106808 A CN104106808 A CN 104106808A CN 201410268067 A CN201410268067 A CN 201410268067A CN 104106808 A CN104106808 A CN 104106808A
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CN
China
Prior art keywords
cumin
beef fillet
beef
fennel
bag
Prior art date
Application number
CN201410268067.3A
Other languages
Chinese (zh)
Inventor
周保军
Original Assignee
蚌埠锦徽食品有限公司
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.)
Filing date
Publication date
Application filed by 蚌埠锦徽食品有限公司 filed Critical 蚌埠锦徽食品有限公司
Priority to CN201410268067.3A priority Critical patent/CN104106808A/en
Publication of CN104106808A publication Critical patent/CN104106808A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices

Abstract

The invention relates to a cumin undercut kebab and a manufacturing method thereof, and relates to the field of food processing. The cumin undercut kebab is manufactured by selecting raw materials, cleaning, dipping, roasting, sterilizing by microwave and packaging under vacuum. The cumin undercut kebab is delicious and rich in nutrition. The delicious taste of cumin undercut is maintained. Damage to human health of beef fillet nutrition destroy and cancerogens caused by pickling, smoking, and other steps in the prior art is avoided. A special cumin bag is prepared, and can be used according to personal taste. Delicious food enjoyment is provided for people.

Description

A kind of cumin beef fillet skewer and preparation method thereof
Technical field:
The present invention relates to food processing field, be specifically related to a kind of cumin beef fillet skewer and preparation method thereof.
Background technology:
Beef contains rich in protein, and amino acid composition geometric ratio pork more approaches human body needs, can improve body resistance against diseases, to after growing and performing the operation, the people of aftercare supplementary lose blood and the aspect such as repair tissue suitable especially.Eating beef severe winter, have warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes the function of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles and anaemia prolonged illness and face.
The lean pork taken under the spinal column of a hog of ox, a kind of very delicious food materials, be widely used among dish of all kinds, with the quickening pace of modern life, increasing consumer orientation carries in the food more delicious foods, edible whenever and wherever possible, in order to meet the need of market, prior art mostly adopts and pickles the deep processing of sirloin, the operations such as sootiness, sirloin is made to portable dried beef, sell to market, this preparation method, nutrition and the quality of sirloin are not only destroyed, most importantly, process is pickled the beef product with sootiness, can produce a kind of 3, the chemical substance of 4-BaP, research shows, long-term use contains 3, the food of 4-BaP, can bring out cancer of the stomach.
Summary of the invention:
The invention provides a kind of cumin beef fillet skewer and preparation method thereof, the cumin sirloin string delicious flavour that the inventive method is produced, nutrition is rich, both kept the delicious mouthfeel of cumin beef fillet, the operations such as prior art employing is pickled, sootiness are avoided again, cause destruction and the infringement of carcinogen to human health to the nutrition of sirloin meat, give the enjoyment of people's healthy food.
The present invention is achieved through the following technical solutions:
A kind of cumin beef fillet skewer and preparation method thereof, is characterized in that, comprises the following steps:
1) choose fresh beef fillet 500g, be cut into long 3-4cm, the thin slice of wide 1-2cm, clear water clean after to 10-15 minute in 30-40 DEG C of warm water, dehematize is except raw meat.
2) described dehematize is put into light soy sauce soak 1-2 hour except the beef fillet after raw meat, and described light soy sauce liquid adds flavoring, and described flavoring formula is: in every 100ml light soy sauce, add salt 20-30g, chickens' extract 8-10g, garlic foam 5-10g, ginger juice 5-8g;
3) use the bamboo let string after sterilization good soaked beef fillet, a bamboo let is at least gone here and there two beef fillets, and the beef fillet of go here and there is put into the taking-up in 8-10 minute of baking box high-temperature baking, and naturally cooling, described oven temperature is arranged on 150-180 DEG C.
4) cooled beef fillet after microwave degerming, is carried out to vacuum packaging together with cumin material bag, obtain cumin beef fillet skewer.
Described cumin material bag formula and preparation method thereof:
Described cumin material bag formula is: in every 50g flavor pack, and cumin 15-20g, large fennel 8-10g, little fennel 4-6g, Chinese prickly ash 5-8g, cloves 5-8g.
Described cumin material bag preparation method: cumin 15-20g, large fennel 8-10g, little fennel 4-6g, Chinese prickly ash 5-8g, cloves 5-8g are cleaned and dried, put into pulverizer and be ground into powder, through high temperature parch, after microwave degerming, vacuum packaging.
Eating method of the present invention is simple, and instant bagged takes out cumin material bag, according to individual taste, considers and is sprinkling upon above beef fillet skewer, sprinkles cumin material after also sirloin can being serially added to heat, and after heating, taste is better.
The invention has the advantages that, a kind of cumin beef fillet skewer and preparation method thereof is provided, the cumin sirloin string delicious flavour that the inventive method is produced, nutrition is rich, has both kept the delicious mouthfeel of cumin beef fillet, the operations such as prior art employing is pickled, sootiness are avoided again, cause destruction and the infringement of carcinogen to human health to the nutrition of sirloin meat, and the present invention also joins special cumin material bag, can be according to individual taste, consider practicality, give the enjoyment of people's healthy food.
Detailed description of the invention:
A kind of cumin beef fillet skewer and preparation method thereof, is characterized in that, comprises the following steps:
2) choose fresh beef fillet 500g, be cut into long 3-4cm, the thin slice of wide 1-2cm, clear water clean after to 10-15 minute in 30-40 DEG C of warm water, dehematize is except raw meat.
2) described dehematize is put into light soy sauce soak 1-2 hour except the beef fillet after raw meat, and described light soy sauce liquid adds flavoring, and described flavoring formula is: in every 100ml light soy sauce, add salt 30g, chickens' extract 8g, garlic foam 10g, ginger juice 8g;
3) use the bamboo let string after sterilization good soaked beef fillet, a bamboo let is at least gone here and there two beef fillets, and the beef fillet of go here and there is put into the taking-up in 10 minutes of baking box high-temperature baking, and naturally cooling, described oven temperature is arranged on 150 DEG C.
4) cooled beef fillet after microwave degerming, is carried out to vacuum packaging together with cumin material bag, obtain cumin beef fillet skewer.
Described cumin material bag formula and preparation method thereof:
Described cumin material bag formula is: in every 50g flavor pack, and cumin 20g, large fennel 10g, little fennel 6g, Chinese prickly ash 8g, cloves 6g.
Described cumin material bag preparation method: cumin 20g, large fennel 10g, little fennel 6g, Chinese prickly ash 8g, cloves 8g are cleaned and dried, put into pulverizer and be ground into powder, through high temperature parch, after microwave degerming, vacuum packaging.

Claims (3)

1. cumin beef fillet skewer and preparation method thereof, is characterized in that, comprises the following steps:
1) choose fresh beef fillet 500g, be cut into long 3-4cm, the thin slice of wide 1-2cm, clear water clean after to 10-15 minute in 30-40 DEG C of warm water;
2) described dehematize is put into light soy sauce soak 1-2 hour except the beef fillet after raw meat, and described light soy sauce liquid adds flavoring, and described flavoring formula is: in every 100ml light soy sauce, add salt 20-30g, chickens' extract 8-10g, garlic foam 5-10g, ginger juice 5-8g;
3) use the bamboo let string after sterilization good soaked beef fillet, a bamboo let is at least gone here and there two beef fillets, and the beef fillet of go here and there is put into the taking-up in 8-10 minute of baking box high-temperature baking, and naturally cooling, described oven temperature is arranged on 150-180 DEG C;
4) cooled beef fillet after microwave degerming, is carried out to vacuum packaging together with cumin material bag, obtain cumin beef fillet skewer;
Described cumin material bag formula and preparation method thereof:
Described cumin material bag formula is: in every 50g flavor pack, and cumin 15-20g, large fennel 8-10g, little fennel 4-6g, Chinese prickly ash 5-8g, cloves 5-8g;
Described cumin material bag preparation method: cumin 15-20g, large fennel 8-10g, little fennel 4-6g, Chinese prickly ash 5-8g, cloves 5-8g are cleaned and dried, put into pulverizer and be ground into powder, through high temperature parch, after microwave degerming, vacuum packaging.
2. a kind of cumin beef fillet skewer according to claim 1 and preparation method thereof, is characterized in that, described light soy sauce liquid adds flavoring formula optimum to be: in every 100ml light soy sauce, add salt 30g, chickens' extract 8g, garlic foam 10g, ginger juice 8g.
3. a kind of cumin beef fillet skewer according to claim 1 and preparation method thereof, is characterized in that, described cumin material bag formula optimum is: in every 50g flavor pack, and cumin 20g, large fennel 10g, little fennel 6g, Chinese prickly ash 8g, cloves 6g.
CN201410268067.3A 2014-06-16 2014-06-16 Cumin undercut kebab and manufacturing method thereof CN104106808A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410268067.3A CN104106808A (en) 2014-06-16 2014-06-16 Cumin undercut kebab and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410268067.3A CN104106808A (en) 2014-06-16 2014-06-16 Cumin undercut kebab and manufacturing method thereof

Publications (1)

Publication Number Publication Date
CN104106808A true CN104106808A (en) 2014-10-22

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410268067.3A CN104106808A (en) 2014-06-16 2014-06-16 Cumin undercut kebab and manufacturing method thereof

Country Status (1)

Country Link
CN (1) CN104106808A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1055468A (en) * 1990-04-13 1991-10-23 王瑞军 The method for production of dried mutton
CN1726819A (en) * 2004-07-28 2006-02-01 付臣 Meat string exempted from frying and preparing technique
CN101095499A (en) * 2006-06-28 2008-01-02 吉林农业大学 Geese kebab ingredients and technics of processing the geese kebab
CN102150869A (en) * 2010-12-29 2011-08-17 安徽宝迪肉类食品有限公司 Method for making pork kebabs with Taiwan flavor
CN103652795A (en) * 2013-12-31 2014-03-26 刘永前 Kabob seasoning and kabob manicuring method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1055468A (en) * 1990-04-13 1991-10-23 王瑞军 The method for production of dried mutton
CN1726819A (en) * 2004-07-28 2006-02-01 付臣 Meat string exempted from frying and preparing technique
CN101095499A (en) * 2006-06-28 2008-01-02 吉林农业大学 Geese kebab ingredients and technics of processing the geese kebab
CN102150869A (en) * 2010-12-29 2011-08-17 安徽宝迪肉类食品有限公司 Method for making pork kebabs with Taiwan flavor
CN103652795A (en) * 2013-12-31 2014-03-26 刘永前 Kabob seasoning and kabob manicuring method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
牛国平等: "《开一家赚钱的小吃店》", 30 June 2010, 农村读物出版社 *

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Application publication date: 20141022

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