CN1072070A - The production method of quick-frozen seasoning meat shashlik - Google Patents
The production method of quick-frozen seasoning meat shashlik Download PDFInfo
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- CN1072070A CN1072070A CN91106289A CN91106289A CN1072070A CN 1072070 A CN1072070 A CN 1072070A CN 91106289 A CN91106289 A CN 91106289A CN 91106289 A CN91106289 A CN 91106289A CN 1072070 A CN1072070 A CN 1072070A
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- quick
- frozen
- meat
- production method
- shashlik
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Abstract
The production method of quick-frozen seasoning meat shashlik is a kind of processing method of instant food.Key with this kind method processing skewer is that fresh meat is processed into piece, through the processing of condiment, carries out quick-frozen again.Adopt this kind method to manufacture skewer, can produce in batches, can store in a large number, instant, health.Quick-frozen seasoning meat shashlik is applicable to multiple meat such as chicken, mutton, beef, porks.
Description
The present invention relates to a kind of processing method of food, the processing method of the seasoning meat shashlik of particularly a kind of process quick-frozen.
At present, the whole meat products that freezes of the traditional type that occurs on the market did not all carry out deep processing, did not add any condiment yet.These are put in order and freeze meat products, after need thawing, just can eat through processing; Also have some shishkababs on the market, such skewer generally all is through artificial string system, open work, and the instrument of string meat uses repeatedly, can not produce in batches.
In order to develop a large amount of carnivorous resources, reach the batch process of this product, horn of plenty nutrition keeps the health of food and consumer's convenience, and has developed the production method of quick-frozen seasoning meat shashlik.
Main points of the present invention are: through selected fresh meat, by production equipment special, the fresh meat of choosing is processed into piece, adding the system that stirs, floods in the condiment that modulates took out after 2～3 hours, conspire to create string with the bamboo let of choosing again, carry out quick-frozen with plastics for packing after the shaping, freeze good vanning afterwards.
Here said condiment can adopt: salt, cooking wine, sesame, pepper, Chinese prickly ash, cloves, cassia bark, paprika, sugar etc., can make various pungents or sweet skewer, and select for use for the consumer.
The quick-frozen seasoning meat shashlik that processes in this way, eat very convenient, as long as take out skewer (thaw all can) in the polybag, just edible of fried ripe taking-up in boiled oil cauldron.
The present invention and prior art ratio have and can produce in batches, are convenient to store instant, advantages such as delicious flavour and health.
The processing method of embodiment 1. chicken skewers:
Selected 100 kilograms of fresh chicken meats are processed into piece through equipment, add in the condiment.
The proportioning of condiment: salt 1.6%, sugar 2.27%, cooking wine 1.8%, white sesameseed 0.4%, Semen sesami nigrum 0.34%, cumin 0.9%, paprika 0.8%.
The system of flooding was taken out after two hours, conspired to create after the shaping ten one with bamboo let and packedly carried out quick-frozen again.
The processing method of embodiment 2. mutton cubes roasted on a skewers:
Selected 100 kilograms of fresh muttons are processed into piece through equipment, add in the condiment to stir.
The proportioning of condiment: cooking wine 1.8%, salt 1.6%, monosodium glutamate 0.5%, cumin 0.9%, paprika 0.8%, white sesameseed 0.45%, Semen sesami nigrum 0.34%; The meat that adds trace is again kowtowed, cloves, cassia bark, Chinese prickly ash etc.
Through flooding the taking-up of system back in three hours, after the shaping ten one packed, carry out quick-frozen again.
Claims (2)
1, a kind of production method of quick-frozen seasoning meat shashlik is characterized in that meat is processed into piece, and the condiment of putting into preparation stirs, and takes out the processing bunchiness after the system of flooding.
2, a kind of production method of quick-frozen seasoning meat shashlik as claimed in claim 1 is characterized in that carrying out quick-frozen with flooding the skewer that makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106289A CN1072070A (en) | 1991-11-09 | 1991-11-09 | The production method of quick-frozen seasoning meat shashlik |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106289A CN1072070A (en) | 1991-11-09 | 1991-11-09 | The production method of quick-frozen seasoning meat shashlik |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1072070A true CN1072070A (en) | 1993-05-19 |
Family
ID=4907723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91106289A Pending CN1072070A (en) | 1991-11-09 | 1991-11-09 | The production method of quick-frozen seasoning meat shashlik |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1072070A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100305998B1 (en) * | 1999-01-21 | 2001-09-13 | 윤영문 | Method for Making Frozen Chicken Meat to Be raw Meat |
| CN1100498C (en) * | 1999-04-06 | 2003-02-05 | 伊藤火腿株式会社 | Material for processing fried foods and mfg. method thereof |
| CN1102353C (en) * | 1999-04-09 | 2003-03-05 | 宋立伟 | Method for making high calcium content ground meat on skewer |
| CN102524811A (en) * | 2012-02-16 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Conditioned toothpick meat and making method thereof |
| CN102813218A (en) * | 2012-07-24 | 2012-12-12 | 天津宝迪农业科技股份有限公司 | Western-Region barbecue and production method thereof |
| CN102948771A (en) * | 2012-10-31 | 2013-03-06 | 内蒙古蒙伊萨金山食品有限公司 | Fresh-keeping shish kebab and preparation method thereof |
-
1991
- 1991-11-09 CN CN91106289A patent/CN1072070A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100305998B1 (en) * | 1999-01-21 | 2001-09-13 | 윤영문 | Method for Making Frozen Chicken Meat to Be raw Meat |
| CN1100498C (en) * | 1999-04-06 | 2003-02-05 | 伊藤火腿株式会社 | Material for processing fried foods and mfg. method thereof |
| CN1102353C (en) * | 1999-04-09 | 2003-03-05 | 宋立伟 | Method for making high calcium content ground meat on skewer |
| CN102524811A (en) * | 2012-02-16 | 2012-07-04 | 天津宝迪农业科技股份有限公司 | Conditioned toothpick meat and making method thereof |
| CN102813218A (en) * | 2012-07-24 | 2012-12-12 | 天津宝迪农业科技股份有限公司 | Western-Region barbecue and production method thereof |
| CN102948771A (en) * | 2012-10-31 | 2013-03-06 | 内蒙古蒙伊萨金山食品有限公司 | Fresh-keeping shish kebab and preparation method thereof |
| CN102948771B (en) * | 2012-10-31 | 2014-12-17 | 内蒙古蒙伊萨金山食品有限公司 | Fresh-keeping shish kebab and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |