CN106174081A - A kind of characteristic barbecue is dry and preparation method thereof - Google Patents
A kind of characteristic barbecue is dry and preparation method thereof Download PDFInfo
- Publication number
- CN106174081A CN106174081A CN201610579096.0A CN201610579096A CN106174081A CN 106174081 A CN106174081 A CN 106174081A CN 201610579096 A CN201610579096 A CN 201610579096A CN 106174081 A CN106174081 A CN 106174081A
- Authority
- CN
- China
- Prior art keywords
- meat
- barbecue
- dry
- spice
- characteristic
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000013373 food additive Nutrition 0.000 claims abstract description 9
- 239000002778 food additive Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 8
- 210000003205 muscle Anatomy 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 235000015076 Shorea robusta Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 4
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 4
- 235000018889 capsanthin Nutrition 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000012658 paprika extract Nutrition 0.000 claims description 4
- 239000001688 paprika extract Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015111 chews Nutrition 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013555 soy sauce Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The present invention relates to technical field of meat food, particularly a kind of characteristic barbecue is dry and preparation method thereof, compared with prior art, this characteristic barbecue is dry by strict selection, with fresh meat as primary raw material, separately add white sugar, Sal, monosodium glutamate, edible oil, fish juice, beans oil, Cortex Cinnamomi powder, spice and food additive are auxiliary, and through rejecting suety and muscles and bones, high temperature steaming, spice is pickled, slow fire receives juice, sliced meat are dried, cooling sterilization and complete to make after the program such as packing, the dry maximum feature of this barbecue is that delicious meat chews strength, lips and teeth lasting makes us enjoying endless aftertastes, both the nutritional labeling of raw material itself had been saved, also the holding phase of product is extended, good market prospects.
Description
Technical field
The present invention relates to technical field of meat food, particularly a kind of characteristic barbecue is dry and preparation method thereof.
Background technology
The dry manufacturing process of various barbecue of the prior art is roughly the same, be mostly include pickle, cut into slices, fried,
The programs such as drying, in these program processs, concrete operation is different, and the taste made is the most different, as
The modulation dispensing put when pickling is different, and taste is different, and slice size and thin and thick are suited one's taste and also had an impact, and fried shadow
Ringing maximum, fried meeting makes meat lose delicious taste, if deep-fat frying time is long, then may burn or produce carcinogen,
Drying the color performance then directly influencing sliced meat, therefore, each program is different, and the taste of made jerky out is
Inconsistent, the jerky made in prior art generally lacks chews strength, and loses the deliciousness of meat.
Summary of the invention
For solving the dry existing defect of barbecue in prior art and problem, it is provided that a kind of characteristic barbecue is done and making side
Method.
The present invention solves that its technical problem be the technical scheme is that
The composition that characteristic barbecue is dry: with fresh meat as primary raw material, adjuvant is: white sugar, Sal, monosodium glutamate, edible oil, fish
Dew, soy sauce, Cortex Cinnamomi powder, spice and food additive.
Described spice includes five spice powder, husky flirtatious powder, hot spicy powder and black pepper.
Described food additive includes dehydroactic acid sodium, ethylmaltol, sodium D-isoascorbate and capsanthin.
The manufacture method that characteristic barbecue is dry:
(1), first by fresh rump steak or pig hind shank repair, to reject suety and muscles and bones；
(2), by meat wash clean, then clean pure lean meat being put into digester and carry out steaming and decocting, optimal digestion time is three
Ten minutes；
(3), the meat boiled is picked up, and be cut into sliced meat, and consumption as required is weighed, and is then modulated joining
Material；
(4), together put into special rustless steel drum after modulation dispensing and carry out tumbling and stirring, and open slow fire and receive
Juice, until dispensing in sliced meat by uniform pickup, this process Best Times is 150 minutes；
(5), then take the dish out of the pot, sliced meat are laid on the layering grill that big baking box is special, grill are pushed in big baking box, it
After lock, adjust oven temperature and the time toasts, baking time is 2-3 hour；
(6), being pulled out by grill after drying, be placed on chilling room and carry out cooling sterilization, such finished product barbecue is dry just to be made
Complete, carry out packaging listing further according to different needs afterwards.
The invention has the beneficial effects as follows: compared with prior art, the characteristic barbecue of the present invention is dry by strict selection, with
Fresh meat is primary raw material, separately adds white sugar, Sal, monosodium glutamate, edible oil, fish juice, soy sauce, Cortex Cinnamomi powder, spice and food
Additive is auxiliary, and through rejecting suety and muscles and bones, high temperature steaming, spice is pickled, slow fire receives juice, sliced meat are dried, cooling sterilization
Completing to make after the program such as packing, the dry maximum feature of this barbecue is that delicious meat chews strength, lips and teeth lasting makes us back
Taste is infinite, has both saved the nutritional labeling of raw material itself, also extends the holding phase of product, good market prospects.
Detailed description of the invention
The composition that characteristic barbecue is dry done by the characteristic barbecue of the present invention: with fresh meat as primary raw material, after this fresh meat is fresh cattle
Das Beinfleisch or pig hind shank, adjuvant is: white sugar, Sal, monosodium glutamate, edible oil, fish juice, soy sauce, Cortex Cinnamomi powder, spice and food
Additive, spice therein includes five spice powder, husky flirtatious powder, hot spicy powder and black pepper.Food additive therein includes taking off
Hydroacetic acid sodium, ethylmaltol, sodium D-isoascorbate and capsanthin.
The manufacture method that characteristic barbecue is dry:
(1), first by fresh rump steak or pig hind shank repair, to reject suety and muscles and bones, reject suety and
Making the dry taste of barbecue worked it out more preferable after muscles and bones, tasting will not be greasy, and is meat entirely, does not has muscles and bones, better quality.
(2), by meat wash clean, then clean pure lean meat being put into digester and carry out steaming and decocting, digestion time is about three
Ten minutes, by steaming and decocting, meat is boiled.
(3), the meat boiled is picked up, and be cut into sliced meat, and consumption as required is weighed, and is then modulated joining
Material, in dispensing add white sugar, Sal, monosodium glutamate, edible oil, fish juice, soy sauce, Cortex Cinnamomi powder, five spice powder, husky flirtatious powder, hot spicy powder,
Black pepper, dehydroactic acid sodium, ethylmaltol, sodium D-isoascorbate and capsanthin.
(4), together put into special rustless steel drum after modulation dispensing and carry out tumbling and stirring, and open slow fire and receive
Juice, until dispensing in sliced meat by uniform pickup, this process is about the time of 150 minutes, and this process is for pickling and slow fire
Receiving juice, will immerse in meat by each color and taste in adjuvant, make sliced meat fully absorb, mouthfeel is more preferable.
(5), then take the dish out of the pot, sliced meat are laid on the layering grill that big baking box is special, grill are pushed in big baking box, it
After lock, adjust oven temperature and the time toasts, baking time is 2-3 hour, and this process is to control product moisture,
Extend the shelf-life of product.
(6), being pulled out by grill after drying, be placed on chilling room and carry out cooling down, dehumidify, check control bacterium, such finished product is baked
Jerky just completes, and carries out packaging listing further according to different needs afterwards.
In sum, compared with prior art, the characteristic barbecue of the present invention is dry by strict selection, is main with fresh meat
Raw material, it is auxiliary for separately adding white sugar, Sal, monosodium glutamate, edible oil, fish juice, soy sauce, Cortex Cinnamomi powder, spice and food additive,
And through rejecting suety and muscles and bones, high temperature steaming, spice is pickled, slow fire receives juice, sliced meat are dried, cooling sterilization and packing
Completing after program to make, the dry maximum feature of this barbecue is that delicious meat chews strength, lips and teeth lasting makes us enjoying endless aftertastes, and both preserves
The nutritional labeling of raw material itself, also extends the shelf-life of product, good market prospects.
The nonrestrictive description according to embodiments of the invention describing the present invention property, it should be appreciated that
In the case of relevant scope defined by the claims, those skilled in the art can make change and/
Or amendment.
Claims (4)
1. a characteristic barbecue is done, and with fresh meat as primary raw material, adjuvant is: white sugar, Sal, monosodium glutamate, edible oil, fish juice, beans
Oil, Cortex Cinnamomi powder, spice and food additive.
Characteristic barbecue the most according to claim 1 do, it is characterised in that: described spice include five spice powder, husky flirtatious powder,
Hot spicy powder and black pepper.
Characteristic barbecue the most according to claim 1 is done, it is characterised in that: described food additive includes dehydroactic acid
Sodium, ethylmaltol, sodium D-isoascorbate and capsanthin.
4. the manufacture method that characteristic barbecue described in a claim 1 is dry:
(1), first by fresh rump steak or pig hind shank repair, to reject suety and muscles and bones；
(2), by meat wash clean, then clean pure lean meat being put into digester and carry out steaming and decocting, optimal digestion time is 30 points
Clock；
(3), the meat boiled is picked up, and be cut into sliced meat, and consumption as required is weighed, and is then modulated dispensing；
(4), together put into special rustless steel drum after modulation dispensing and carry out tumbling and stirring, and open slow fire and receive juice, directly
To dispensing in sliced meat by uniform pickup, this process Best Times is 150 minutes；
(5), then take the dish out of the pot, sliced meat are laid on the layering grill that big baking box is special, grill are pushed in big baking box, goes up afterwards
Lock, adjustment oven temperature and time toast, and baking time is 2-3 hour；
(6), being pulled out by grill after drying, be placed on chilling room and carry out cooling sterilization, such finished product barbecue is dry just to complete
, carry out packaging listing further according to different needs afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579096.0A CN106174081A (en) | 2016-07-22 | 2016-07-22 | A kind of characteristic barbecue is dry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579096.0A CN106174081A (en) | 2016-07-22 | 2016-07-22 | A kind of characteristic barbecue is dry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174081A true CN106174081A (en) | 2016-12-07 |
Family
ID=57492151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610579096.0A Pending CN106174081A (en) | 2016-07-22 | 2016-07-22 | A kind of characteristic barbecue is dry and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174081A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527412A (en) * | 2018-11-14 | 2019-03-29 | 广东真美食品股份有限公司 | A kind of Thailand's formula barbecue item and preparation method thereof |
| CN110179089A (en) * | 2019-07-05 | 2019-08-30 | 胡士成 | A kind of barbecue formula and production method |
| CN110432440A (en) * | 2019-08-31 | 2019-11-12 | 游妙娇 | A kind of production technology of Mu Yang barbecue, the production method of brine formula and brine |
-
2016
- 2016-07-22 CN CN201610579096.0A patent/CN106174081A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 吴祖兴 主编: "《现代食品生产》", 30 September 2000, 中国农业大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527412A (en) * | 2018-11-14 | 2019-03-29 | 广东真美食品股份有限公司 | A kind of Thailand's formula barbecue item and preparation method thereof |
| CN110179089A (en) * | 2019-07-05 | 2019-08-30 | 胡士成 | A kind of barbecue formula and production method |
| CN110432440A (en) * | 2019-08-31 | 2019-11-12 | 游妙娇 | A kind of production technology of Mu Yang barbecue, the production method of brine formula and brine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511831A (en) | Production method for flavoured beef jerky | |
| CN103519216A (en) | Spicy chicken processing method | |
| CN104222211B (en) | A kind of quick-freezing rice pizza goods and production method thereof | |
| KR20170037790A (en) | Snack chicken and manufacturing method thereof | |
| CN106261809A (en) | A kind of characteristic dried pork slice and preparation method thereof | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| CN102669759A (en) | Production method of frozen conditioning dish | |
| KR101833492B1 (en) | Manufacturing method for black cattle grilled short rib patties with abalone, cheese and black cattle grilled short rib patties with abalone, cheese manufactured by the same | |
| CN106174081A (en) | A kind of characteristic barbecue is dry and preparation method thereof | |
| KR101760756B1 (en) | The chain for skewered meats for beef and the manufacturing method thereof | |
| KR101255799B1 (en) | Method of preparing korean hot pepper paste with spawn of pollack | |
| KR101466490B1 (en) | Method for manufacturing healthful sweet and sour fried meat with excellent flavor | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| KR101992463B1 (en) | Food of rolled by dried laver using fish cake noodle and method for manufacturing the same | |
| KR101373607B1 (en) | A manufacturing method of chicken foot jerky and chicken foot jerky using the same | |
| KR101827327B1 (en) | Process of chicken boiled using dried radish greens and chicken boiled thereby the same that | |
| KR101485435B1 (en) | A korean style meatball comprising rice and a manufacturing method thereof | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| CN101961112A (en) | Method for cooking black-bone chicken meat | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| KR20190105475A (en) | rice paper | |
| CN104489473A (en) | Fried rice with sausage and preparation method thereof | |
| KR20190123920A (en) | A manufacture method of kimchi stew | |
| KR101687172B1 (en) | BBQ grilled squid and a method of manufacturing the flame | |
| JP3596381B2 (en) | New cancer mimic and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |